Free Recipes Paula Deens' Ultimate Coffee Cake
>From the Food Network website... ~ Ultimate Coffee Cake Recipe courtesy Paula Deen, 2007 Show: Paula's Home Cooking Episode: Breakfast Eggstravaganza Difficulty: Easy Prep Time: 10 minutes Inactive Prep Time: 10 hours Cook Time: 30 minutes Yield: 6 to 8 servings 16 to 18 unbaked frozen dinner rolls 1 (3-ounce) package regular butterscotch pudding mix, not instant 1/2 cup brown sugar, packed 1/2 cup pecans, chopped 1 stick (1/2 cup) butter, melted The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours. Preheat oven to 350 degrees F. Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Upside Down Pecan Apple Pie Recipe
>From the That's My Home website... ~ Upside Down Pecan Apple Pie Recipe 6 peeled sliced golden Delicious apples (about 2 1/2 cups) 3 T. fresh lemon juice 2 T. butter 2/3 pecan halves 1 C. light brown sugar - divided 1 T. flour 1/2 t. cinnamon 1/2 t. nutmeg 1/4 t. salt Double pie crust Preheat oven to 450° F. Toss apples and lemon juice together until apples are well coated. Spread butter along sides of a 9 inch pie plate. Arrange pecans in the bottom of pie plate in a decorative design. Press pecans into butter to hold in place. Sprinkle 2/3 C. brown sugar over pecans. Cover the sugar and pecans with 1 of the pie crusts, being careful not to move pecans or tear the crust. Mix remaining brown sugar, flour, cinnamon, nutmeg an salt with the apples. Mix together. Mound apples in pie crust. Top with second pie crust. Crimp edges together and flute. Prick crust in several places to vent. Place pie on a baking sheet. Bake at 450°F. for 10 minutes. Reduce oven temperature to 350° F.. Bake 40 - 45 minutes until crust is golden and apples are tender. Let pie rest on a rack for 10 minutes. Invert serving plate carefully over pie, carefully invert both pie and serving plate together, carefully remove pie plate. Serve pie warm with vanilla ice cream. Serves 8. Note: Best served the day it is made. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Easy Chocolate Cheesepie
>From the Hershey's website... ~ Easy Chocolate Cheesepie Ingredients: * 4 sections (1/2 oz. each) HERSHEY'S Unsweetened Chocolate Premium Baking Bar, broken into pieces * 1/4 cup (1/2 stick) butter or margarine, softened * 3/4 cup sugar * 1 package (3 oz.) cream cheese, softened * 1 teaspoon milk * 2 cups frozen whipped topping, thawed * 1 packaged crumb crust (6 oz.) * Additional whipped topping(optional) Directions: 1. Place chocolate in small microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chocolate is melted and smooth when stirred. 2. Beat butter, sugar, cream cheese and milk in medium bowl until well blended and smooth; fold in chocolate. 3. Fold in 2 cups whipped topping; spoon into crust. Cover; refrigerate until firm, about 3 hours. Garnish with additional whipped topping, if desired. 6 to 8 servings. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Upside Down Peach Cobbler
>From the Better Recipes website... ~ Upside Down Peach Cobbler This light buttermilk cobbler is topped with fresh peaches baked in a gooey mixture of brown sugar, butter and rum or brandy. Ingredients: * 4 medium peaches * 3 tbsp butter, melted * 3/4 cup dark brown sugar, packed * 1 tbsp rum or brandy, optional * 2 large eggs * 2 tbsp buttermilk * 1/2 tsp vanilla extract * 1 cup all purpose flour * 3/4 cup granulated sugar * 3/4 tsp baking powder * 1/4 tsp baking soda * 1/4 tsp salt * 1/2 tsp powdered ginger * 6 tbsp butter, softened * 6 tbsp buttermilk * 1/2 cup pecans, very finely chopped Method Peel and slice peaches into 1 inch think slices. Mix melted butter, dark brown sugar and rum then press into a 9 X 2 cake pan lined with baking paper (parchment paper) and sprayed with nonstick spray. Place peach slices into sugar mixture around pan with curved side into sugar and pit side overlapping the peach before it.. In a small bowl combine eggs, vanilla and 2 tbsp buttermilk and set aside.. In a mixing bowl whisk together the flour, white sugar, baking powder, baking soda, salt and ginger (on low speed, using a hand held or stand up mixer). Add soft butter and buttermilk and mix together until just combined. Turn speed up to medium and mix for an additional 1 1/2 minutes. Turn mixer back to low and slowly add eggs scraping down sides as needed. Pour mixture over fruit in cake pan and spread evenly. Sprinkle pecans on top of cake. Bake at 350 degrees until a toothpick inserted comes out clean, 30-45 minutes. Insert knife around edge to loosen sides from pan and invert onto serving platter but do not remove pan. Allow to sit with pan on top for 20 minutes. Then gently remove pan and paper. Notes: Can also be done with plums, however omit ginger and add 1/4 tsp cloves, 1/4 tsp allspice and 1/2 tsp cinnamon to brown sugar and butter mixture.. Number of servings: 8 ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes FW: California Lemon Pound Cake
. ,_._,___ >From the Taste of Home website... ~ California Lemon Pound Cake Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. SERVINGS: 12-16CATEGORY: Dessert METHOD: BakedTIME: Prep: 15 min. Bake: 70 min. + cooling Ingredients: 1 cup butter, softened 1/2 cup shortening 3 cups sugar 5 eggs 1 tablespoon grated lemon peel 1 tablespoon lemon extract 3 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking powder 1 cup milk FROSTING: 1/4 cup butter, softened 1-3/4 cups confectioners' sugar 2 tablespoons lemon juice 1 teaspoon grated lemon peel Directions: In a large mixing bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small mixing bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake. Yield: 12-16 servings. ~~ ~~~***Rhonda G in Missouri***~ ~~ _ Get more out of the Web. Learn 10 hidden secrets of Windows Live. http://windowslive.com/connect/post/jamiethomson.spaces.live.com-Blog-cns!550F681DAD532637!5295.entry?ocid=TXT_TAGLM_WL_domore_092008
Free Recipes chocolate cake With Coffee filling
CHOCOLATE LAYER CAKE 2 1/2 cups flour 1/2 cup unsweetened cocoa powder 2 tsp baking powder 1/2 tsp salt 1 cup unsalted butter, softened 2 cups sugar 3/4 cup sour cream 4 large eggs 1/2 cup milk FILLING/FROSTING 1/4 cup butter, softened 1/4 cup sour cream 1 pound box confectioners sugar 4 tbs coffee liqueur 2 tsp vanilla 1/4 cup unsweetened cocoa powder Heat oven to 350 degrees.* Grease 3 round cake pans. Line pans with wax paper, grease paper. In bowl, mix flour, cocoa, baking powder, and salt. In 2nd bowl, beat butter and sugar until creamy. Beat in sour cream, then eggs. Beat in flour mixture alternating with milk. Divide among pans. Bake 30 min. or until springy to touch. Cool in pans 5 min. Invert, remove paper. FILLING/FROSTING- --In bowl, beat butter, sour cream. Beat in sugar, 3 tbs liqueur, vanilla. FILLING---Remove 3/4 cup, chill 5 min. FROSTING---Beat cocoa, remaining liqueur into remaining butter mixture. Fill, stack, frost layers. Cut into slices and place on serving plates and serve with a cold glass of milk. MAKES 16 SERVINGS OF CHOCOLATE LAYER CAKE ..
Free Recipes Quiche Supreme
>From the AllRecipes.com website... ~ Quiche Supreme SUBMITTED BY: prissycat PHOTO BY: foodaholic "This quiche recipe is the best! It is easy to make and tastes SO delicious! Freezes well after it is baked. Use ham, bacon or sausage, or any combination thereof!" PREP TIME 15 Min COOK TIME 1 Hr READY IN 1 Hr 15 Min SERVINGS & SCALING Original recipe yield: 2 - 9 inch quiche INGREDIENTS * 2 (9 inch) deep dish frozen pie crusts * 1 tablespoon finely chopped green bell pepper * 1 small onion, finely chopped * 1 (4.5 ounce) can mushrooms, drained and chopped * 6 eggs * 2 cups heavy cream * 8 ounces shredded Monterey Jack cheese * 8 ounces shredded Swiss cheese * 12 ounces cooked ham, chopped * 1/2 teaspoon vinegar * 1/8 teaspoon dried tarragon * 1 pinch garlic powder * 1 pinch ground nutmeg * 1 pinch dried parsley * salt and pepper to taste DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks. 2. In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside. 3. In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts. 4. Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes 3-Layer Holiday Cakes
3-Layer Holiday Cakes From: Campbell's Kitchen Thaw Time: 15 minutes Prep Time: 15 minutes Ingredients: 1 box (19.6 oz.) Frozen Pepperidge Farm® Coconut 3 Layer Cake (19.6 oz.) Frozen Pepperidge Farm® Chocolate Fudge 3 Layer Cake 2 cups heavy cream 1/2 cup sugar Baking cocoa OR confectioners' sugar (optional) Directions: THAW cakes at room temperature for about 15 min. Cut each cake into 4 squares. BEAT cream and sugar in bowl with an electric mixer at high speed until stiff peaks form. SPRINKLE cocoa on serving platters, if desired. Place 2 squares from coconut cake on opposite sides of platter. Put 2 squares from chocolate cake at remaining corners. Repeat with remaining cake squares. SPOON whipped cream into pastry bag fitted with fluted decorating tip. Pipe cream on both cakes to cover seams and edges. Refrigerate until ready to serve. TIP: Holiday Tip: Crush peppermint candy canes and sprinkle on tops and sides of chocolate cake pieces only. -- Rhonda G in Missouri .
Free Recipes ICE-CREAM-CONE CAKE
This Epicurious.com recipe: ICE-CREAM-CONE CAKE ICE-CREAM-CONE CAKE For cake and cones 3 cups all-purpose flour 1 tablespoon baking powder 1 1/2 teaspoons salt 3 sticks (3/4 pound) unsalted butter, softened 1 3/4 cups sugar 4 large eggs at room temperature 30 minutes 1 1/2 teaspoons pure vanilla extract 1 1/2 cups whole milk 7 flat-bottomed wafer cones For custard buttercream 1 1/2 cups whole milk 9 large egg yolks 3/4 cup sugar 1/4 teaspoon salt 3 1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped 6 sticks (1 1/2 pound) unsalted butter, softened 1 tablespoon pure vanilla extract 2 cups coarsely crushed 2-inch chocolate wafers (28 small cookies) Equipment: 2 (8- by 2-inch) round cake pans; a small offset spatula; 2 large pastry bags each fitted with 1/3-inch star tip Make cake and cones: Preheat oven to 350°F with racks in upper and lower thirds.. Butter pans. Line bottoms with parchment, then butter and lightly flour pans. Sift together flour, baking powder, and salt into a bowl. Beat butter with sugar using an electric mixer (paddle attachment for a stand mixer) at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer or 10 with a handheld. Beat in eggs 1 at a time, then vanilla, and beat until thoroughly incorporated, about 5 minutes. Reduce speed to low and add flour mixture in 4 batches alternately with milk, beginning and ending with flour mixture and mixing until batter is just smooth. Stand cones, open ends up, in a 12-cup muffin pan and fill cones two-thirds full with batter. Divide remaining batter between cake pans. Bake cones in upper third of oven and cakes in lower third until a wooden pick inserted in center of cake comes out clean, 15 to 22 minutes for cones, 25 to 35 minutes for cakes. Cool cakes 5 minutes in pans on a large rack and transfer cones to another rack to cool completely. Invert cakes onto rack and cool completely. Make buttercream: Bring milk just to a boil in a medium saucepan. Whisk together yolks, sugar, and salt in a bowl until combined well, then add milk in a slow stream, whisking constantly. Transfer to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard thickens and registers 175°F on an instant-read thermometer, 5 to 10 minutes (do not let boil). Strain through a fine-mesh sieve into a metal bowl. Refrigerate, covered, until cold, at least 1 hour. Melt chocolate, then cool to warm. Beat butter with cleaned beaters (whisk attachment if using stand mixer) at high speed until light and fluffy, about 2 minutes in a stand mixer or 4 with a handheld. Reduce speed to medium and gradually pour in cold custard. Add vanilla and increase speed to high, then beat until buttercream is smooth, about 2 minutes in a stand mixer or 4 with a handheld. Transfer 1 1/4 cups buttercream to a bowl and stir in warm melted chocolate to make chocolate buttercream. Transfer about 2 cups vanilla buttercream to another bowl and fold in crushed wafers to make cookies-and- cream filling. Assemble cake: Halve cakes horizontally with a large serrated knife. Put 1 cake layer, cut side up, on a cake stand or plate and, using offset spatula, spread top with 1 cup cookies-and- cream buttercream. Top with another cake layer, cut side down, and spread with 1 cup cookies-and- cream buttercream. Top with another cake layer, cut side up, and spread with remaining cookies-and- cream buttercream. Top with remaining cake layer, cut side down. Spread side and top of cake with about 2 1/2 cups vanilla buttercream (total). Spoon chocolate buttercream and remaining vanilla buttercream into separate pastry bags. Halve each cone lengthwise with serrated knife. Attach cones (flat sides) to side of cake with tops of cones touching. (You will have an extra cone in case one gets damaged.) Holding pastry bag filled with vanilla buttercream vertically over cake, pipe about 2 tablespoons buttercream on top of every other cone (touching top of cake) to resemble soft-serve ice cream. Pipe chocolate buttercream on top of remaining cones in same manner. Cooks' notes: • Cake and cones can be baked 1 day ahead and kept, tightly wrapped in plastic wrap, at room temperature. • To quick-chill custard for vanilla buttercream, set in an ice bath and stir until cold, about 5 minutes. • Vanilla buttercream (without chocolate and cookies) can be made 2 days ahead and chilled, covered. Bring to room temperature and beat before using. • We used Ateco 824 star tips for our cake. If you have only 1 pastry bag and tip, pipe vanilla buttercream first, and then chocolate. .
Free Recipes New York Cheesecake (lighter recipe)
>From the Betty Crocker website... ~ New York Cheesecake (lighter recipe) With its creamy texture and rich flavor, this light version of a classic dessert will easily pass for a high-fat indulgence! Prep Time:30 min Start to Finish:14 hr 5 min Makes:16 servings 3/4 cup graham cracker crumbs 2 tablespoons margarine, melted 2 tablespoons sugar 5 packages (8 ounces each) reduced-fat cream cheese (Neufchâtel) , softened 1 3/4 cups sugar 1/4 cup Gold Medal® all-purpose flour 1 tablespoon grated orange peel 1 tablespoon grated lemon peel 1/4 teaspoon salt 1 1/4 cups fat-free cholesterol- free egg product 2 egg yolks Berries or cut-up fresh fruit, if desired 1. Move oven rack to lowest position. Heat oven to 425ºF. Lightly grease side only of 9-inch springform pan with shortening. 2. In small bowl, mix graham cracker crumbs, margarine and 2 tablespoons sugar; press evenly on bottom of pan. 3. In large bowl, beat cream cheese, 1 3/4 cups sugar, the flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in egg product and egg yolks, beating on low speed until well blended. Pour over graham cracker mixture. 4. Bake 15 minutes. 5. Reduce oven temperature to 200ºF. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on wire rack away from drafts 30 minutes. 6. Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours. 7. Run metal spatula along side of cheesecake to loosen again. Remove side of pan; leave cheesecake on pan bottom to serve. Serve with berries, if desired. Store covered in refrigerator. -- Rhonda G in Missouri .
Free Recipes Vegetable-Cheddar Quiche
>From the Pillsbury website... ~ Vegetable-Cheddar Quiche Bright bell peppers add a burst of flavor to a classic quiche made easy with refrigerated pie crust. Prep Time: 25 Min Total Time: 1 Hr 10 Min Makes: 6 servings INGREDIENTS 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box* 6 oz shredded Cheddar cheese (1 1/2 cups) 2 tablespoons all-purpose flour 2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained and patted dry 1 can (4 oz) Green Giant® mushroom pieces and stems, drained 4 eggs 1 cup milk 1/4 teaspoon salt 1/8 teaspoon pepper Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 5 to 7 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of wooden spoon. Meanwhile, in large bowl, combine cheese and flour; toss to coat. Add bell pepper and onion stir-fry and mushrooms; toss to mix. Remove partially baked crust from oven; reduce oven temperature to 375°F. Spoon cheese mixture into partially baked crust. In same bowl, combine all remaining ingredients; beat until well blended.. Pour over cheese mixture. Return to oven; bake at 375°F 35 to 45 minutes longer or until filling is puffed and knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving. *Prebaking the crust a few minutes helps eliminate a soggy crust. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Chocolate Cake
>From the Cooks Recipes website... ~ Jubilee Chocolate Cake 3/4 teaspoon baking soda 1 cup buttermilk or sour milk* 1 1/2 cups cake flour or 1 1/4 cups all-purpose flour 1 1/2 cups granulated sugar, divided use 1/2 cup HERSHEY'S Cocoa 1/2 teaspoon salt 1/2 cup vegetable oil 2 large eggs, separated 1/2 teaspoon vanilla extract Vanilla ice cream Flaming Cherry Sauce (recipe follows) Quick and Easy Flaming Cherry Sauce (recipe follows) 1. Stir baking soda into buttermilk in medium bowl until dissolved; set aside. 2. Heat oven to 350°F. Grease and flour 13 x 9 x 2-inch baking pan. 3. Stir together flour, 1 cup sugar, cocoa and salt. Add oil, buttermilk mixture, egg yolks and vanilla; beat until smooth. 4. Beat egg whites in small bowl until soft peaks form; gradually add remaining 1/2 cup sugar, beating until stiff peaks form. 5. Gently fold egg whites into chocolate batter. Pour batter into prepared pan. 6. Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool in pan. 7. Cut into squares; top each square with scoop of ice cream and serving of Flaming Cherry Sauce. Makes 12 to 15 servings. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup. Flaming Cherry Sauce: 1 (16 or 17-ounces) can pitted dark or light sweet cherries, drained (reserve 3/4 cup liquid) 1 1/2 tablespoons granulated sugar 1 tablespoon cornstarch Dash salt 1/2 teaspoon freshly grated orange peel 1/4 cup cherry-flavored liqueur or brandy 1. Stir together reserved cherry liquid, sugar, cornstarch and salt in chafing dish or medium saucepan. Cook over medium heat, stirring constantly, until mixture boils, about 1 minute. Add cherries and orange peel; heat thoroughly. 2. Gently heat liqueur in small saucepan over low heat; pour over cherry mixture. 3. Carefully ignite with match. 4. Stir gently; serve as directed.. (Repeat procedure for sufficient amount of sauce for entire cake.) Makes 4 to 6 servings. Quick and Easy Flaming Cherry Sauce: Combine 1 (21-ounce) can cherry pie filling with 1/4 cup orange juice in chafing dish or medium saucepan; heat thoroughly. Gently heat 1/4 cup kirsch (cherry-flavored liqueur) in small saucepan; pour over cherry mixture. Carefully ignite with match. Stir gently; serve as directed. (Repeat procedure for sufficient amount of sauce for entire cake.) Makes 6 to 8 servings. Recipe and photograph provided courtesy of The Hershey Company, Copyright ©1995-2005. -- Rhonda G in Missouri .
Free Recipes Baby Pumpkin Cheesecake
Baby Pumpkin Cheesecakes - - - - - - These cute little 2- to 3-bite cakes are a perfect small-and-sweet ending to an autumn dinner party. Crust 3/4 cup (3 1/2 ounces) gingersnap, chocolate wafer, or graham cracker crumbs 2 tablespoons (1 ounce) sugar 2 tablespoons (1 ounce) butter, melted Filling 12 ounces cream cheese, softened 3/4 cup (5 5/8 ounces) sugar 2 large eggs 2 tablespoons (3/4 ounce) semisweet chocolate, melted 1 cup (8 ounces) pumpkin purée 1 1/2 teaspoons cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/8 teaspoon allspice 1/2 cup (2 1/4 ounces) diced crystallized ginger, optional Preheat the oven to 325°F. Lightly grease each cup of a mini- cheesecake pan. To make the crust: Blend together the crumbs, sugar, and melted butter. Divide among the cups, using about 1 tablespoon for each and pressing flat. Bake till the crusts are set, about 8 to 10 minutes. Remove from the oven and reduce oven heat to 300°F. To make the filling: Blend together the cream cheese and sugar. Scrape down the sides and bottom of the bowl, and add the eggs one at a time, mixing till smooth. Remove 1/4 cup batter and mix with the melted chocolate. Set aside. Blend the remaining batter with the pumpkin purée and spices, including the ginger if you're using it. Divide the filling among the cups, filling each about 3/4 full. Gently tap the pan on the counter to level the batter. Spoon the chocolate batter over the cheesecakes, or use a pastry bag to pipe faces onto the cakes by placing the tip just below the surface of the filling. Bake the cakes for 16 to 20 minutes, until set around the edges with a dime-sized circle in the middle that still looks soft. Remove from the oven, and cool for 30 minutes or so before refrigerating. Cover and refrigerate for several hours before unmolding cheesecakes. Yield: 12 mini cheesecakes. . Rhonda G in Missouri
Free Recipes Almond Crumble Cherry Pie
>From the Betty Crocker website... ~ Almond Crumble Cherry Pie The magnificent flavors of cherry and almond marry in a quick-to-prepare pie. Prep Time:15 min Start to Finish:55 min Makes:8 servings Crust 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box Topping 4 oz marzipan (about 1/3 cup) 3 tablespoons butter or margarine, softened 1/2 cup old-fashioned oats 2 tablespoons Gold Medal® all-purpose flour Filling 2 cans (21 oz each) cherry pie filling 1/4 teaspoon almond extract Heat oven to 375°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 8 to 10 minutes or just until set but not brown. Meanwhile, in small bowl, place marzipan and butter; with pastry blender or fork, mix until well blended. Stir in oats and flour until crumbly. In large bowl, mix filling ingredients. Remove partially baked shell from oven. Spread filling in shell. Crumble topping over filling. Bake 30 to 40 minutes longer or until topping is golden brown and filling is bubbly around edges. If necessary, after 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Quick & Easy Chocolate Chip Cherry Pie
>From the Hershey's website... ~ Quick & Easy Chocolate Chip Cherry Pie Ingredients: * 1 can (21 oz.) cherry pie filling * 1 tablespoon cornstarch * 1 extra serving-size packaged graham cracker crumb crust (9 oz.) * 1 package (8 oz.) cream cheese, softened * 1/4 cup sugar * 2 eggs * 1/2 teaspoon almond extract * 1/2 teaspoon vanilla extract * 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Mini Chips Semi-Sweet Chocolate Directions: 1. Heat oven to 350°F. 2. Stir together pie filling and cornstarch in medium bowl until blended; pour into crust. Beat cream cheese, sugar, eggs and extracts; pour evenly over pie filling. Sprinkle chocolate chips evenly over top. 3. Bake 35 to 40 minutes or until almost set in center. Cool completely on wire rack. Refrigerate until firm.. Cover; refrigerate leftover pie. 8 to 10 servings. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Kathy's Chocolate Party Cake
>From the MyRecipes.com website... ~ Kathy's Chocolate Party Cake Ingredients 1 cup boiling water 1 1/2 teaspoons instant espresso or 1 tablespoon instant coffee granules 1 3/4 cups all-purpose flour 2 cups sugar 3/4 cup unsweetened cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup low-fat buttermilk 1/2 cup egg substitute 1/3 cup vegetable oil 1 teaspoon vanilla extract Baking spray with flour 1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed 2 cups sliced strawberries PreparationPreheat oven to 350°. Combine water and espresso in a bowl. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine espresso mixture, buttermilk, egg substitute, oil, and vanilla; add to sugar mixture, beating at medium speed of a mixer until well-blended (batter will be thin). Pour batter into 2 (9-inch) round cake pans coated with baking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans 10 minutes, and remove from pans. Cool layers completely on wire racks. Place 1 cake layer on a plate; spread with 1 cup whipped topping, and top with other cake layer. Spread remaining whipped topping over top of cake. Arrange strawberries on top of cake. Store cake loosely covered in refrigerator. Yield 16 servings (serving size: 1 slice) ~~ Rhonda G in Missouri .
Free Recipes Disaster Cake
>From the CopyKat.com website... ~ Disaster Cake Ingredients 1 Chocolate Cake Mix 2 pkgs. Dream Whip 2 pkgs. instant Vanilla Pudding 4 C. Milk 1 pint Chocolate Ice Cream, softened 3 Tbsp. Chocolate Syrup Directions Bake cake as directed on package. After it has cooled, break it into chunks and place in serving dishes or in 9 x 13 pan. Beat pudding, Dream whip and milk. Fold in softened ice cream. Spoon onto cake chunks. Drizzle with chocolate syrup, serve immediately. ~~ Rhonda G in Missouri .
Free Recipes The Ultimate Lemon Meringue Pie
>From the Recipe Zaar website... ~ The Ultimate Lemon Meringue Pie 1¾ hours 45 min prep 1 pie Graham Cracker Coated Pie Shell 1 1/4 cups flour 1 tablespoon sugar 1/2 teaspoon salt 6 tablespoons unsalted butter, cut into pieces and frozen 4 tablespoons vegetable shortening, frozen 3-5 tablespoons ice water, as needed 1/2 cup graham cracker crumbs Lemon Filling 1 cup sugar 1/4 cup cornstarch 1/8 teaspoon salt 6 large egg yolks 1 1/2 cups water 1 tablespoon lemon zest 1/2 cup lemon juice (fresh from 2 - 3 lemons) 2 tablespoons unsalted butter Meringue Topping 1 tablespoon cornstarch 1/3 cup water 1/4 teaspoon cream of tartar 1/2 cup sugar 4 large egg whites 1/2 teaspoon vanilla extract Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times. Scatter the frozen butter pieces over flour mixture. Pulse in 1-second pulses about 5 times to mix in butter. Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas. Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time. When dough forms a ball, stop processing. It should take about 2 or 3 tbsp of ice water to reach this stage. Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk. Flour disk and wrap in plastic.. Refrigerate at least 30 minutes. Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs. Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk. Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk. Place into a 9 inch pie pan, and finish edges. Refrigerate crust until firm, about 30 minutes. Prick dough with a fork to prevent bubbling up in the oven. While the oven is pre-heating to 375, put pie crust in freezer. Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up. Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan. Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water. Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened. Remove from heat, whisk in zest, then juice, and finally butter. Keep warm until meringue is made. Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan. Bring to a simmer, whisking occasionally until thickened. Remove from heat when translucent and thickened. Preheat oven to 325.. In a large mixing bowl, mix cream of tartar and sugar together. Beat egg whites with whip attachment of mixer until frothy. Beat in sugar mixture, 1 tbsp at a time. Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form. Pour warm lemon filling into pie crust. Distribute meringue evenlly over the top, starting with the edges, and then the middle. Make sure it attaches to the crust. Lifting with the back of the spoon, create peaks in the meringue. Bake until golden brown, about 20 minutes. Cool completely before serving. ~~ Rhonda G in Missouri .
Free Recipes Snicker Bar Cake
>From the All_Easy_Cookin_ Recipes group... ~ Snicker Bar Cake 1 German chocolate cake mix 1 package caramels (Kraft) 1 stick of oleo or butter 1 Tbsp. Skim milk 3/4 cup chocolate chips 1 Cup chopped peanuts - (I used lightly salted.) Mix cake according to directions on box. Pour 1/2 of the batter into greased 9" X 13" pan. (I think the cake mix recipe states to only grease the bottom of the pan .. check it.) Bake 20 minutes at 350'F. Melt caramels with margarine/butter and milk in pot. Pour over the baked cake. Sprinkle chocolate chips over cake. Sprinkle with chopped nuts. DOT with remaining cake mix on top. Bake an additional 20 min. at 350'F. Remove from oven. Does not need any icing. ~~ Rhonda G in Missouri .
Free Recipes Apple or Pear Fruit Tarts
Apple or Pear Fruit Tarts From: Campbell's Kitchen Thaw Time: 30 minutes Prep Time: 20 minutes Bake Time: 25 minutes Serves: 6 Ingredients: 1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells 6 tbsp. sugar 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 3 apples OR pears, peeled, cored and thinly sliced (about 4 cups) 2/3 cup caramel sauce, warmed (optional) Vanilla ice cream Directions: THAW pastry shells at room temperature 30 min. Preheat oven to 375°F. Mix sugar, cinnamon and ginger. ROLL pastry shells into 5" circles on lightly floured surface. Place on 2 baking sheets. Divide apple slices among pastry circles, overlapping slices. Sprinkle each with 1 tbsp. sugar mixture.. BAKE 25 min. or until pastry is golden and apples are tender. Drizzle caramel sauce over tarts. Serve with ice cream. ~~ Rhonda G in Missouri .
Free Recipes Rainbow Sherbet Pie
>From the Betty Crocker website... ~ Rainbow Sherbet Pie Rainbows of color in a flash! You can assemble this refreshing dessert in less than 15 minutes. Prep Time:15 min Start to Finish:2 hr 15 min Makes:8 servings 1 quart rainbow sherbet, slightly softened 1 package (6 ounces) ready-to-use graham cracker pie crust 1 cup frozen (thawed) whipped topping or Whipped topping from a pressurized can 1 cup cut-up fruit Orange peel strips, if desired 1. Spread sherbet in pie crust. Cover and freeze 2 hours. 2. Spread whipped topping over sherbet. Garnish with fruit and orange peel. Store covered in freezer. -- Rhonda G in Missouri .
Free Recipes Quick Double Chocolate Cupcakes
>From the Food Network website... ~ Quick Double Chocolate Cupcakes Recipe courtesy Rachael Ray Show: Food Network Specials Episode: Rachael Ray's Block Party Difficulty: Easy Prep Time: 5 minutes Cook Time: 18 minutes Yield: 24 cupcakes 1 box Devil's Food Cake Mix (recommended: Duncan Hines Moist Deluxe) 1 1/3 cups water 1/2 cup vegetable oil 3 eggs 1 cup mini semisweet chocolate chips, divided 2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color Preheat the oven to 350 degrees F. Line 2 (12-portion) muffin tins with paper cupcake liners and set aside. In a bowl, using an electric mixer, mix the cake mix, water, oil, and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin tins, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes. Transfer to a rack to cool. When cool, put the icing out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.Cupcake Icing for a Crowd: 1 pound unsalted butter, at room temperature 3 pounds confectioners' sugar (3 boxes) 1/4 cup whole milk, at room temperature 1 tablespoon vanilla extract Food coloring, such as yellow, blue, and red, or your favorite In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and makes the mixing easier. Lower the speed of the mixer, and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Sift the second pound of sugar onto the parchment sheet. Again at low speed, add the sugar and mix well. Once combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring. Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again.Cupcake toppings: Licorice whips Crushed peppermint candies Crushed lemon drops Multi-colored jimmies or nonpareils Mini white and dark chocolate chips Small chocolate candies Colored decorating sugars Cereals such as corn pops, fruit rings, or graham cracker cereal squares -- Rhonda G in Missouri .
Free Recipes Triple Berry Shortcakes
>From the Betty Crocker website... ~ Triple Berry Shortcakes Berry time is shortcake time! Here's a quick and easy version. Prep Time:10 min Start to Finish:1 hr 10 min Makes:6 servings 1 pint (2 cups) strawberries, sliced 1 cup raspberries 1 cup blueberries 1/3 cup sugar 1/4 cup raspberry- or orange-flavored liqueur or orange juice 6 sponge shortcake cups 1 1/2 cups lemon sorbet or sherbet 1. Toss berries, sugar and liqueur. Let stand 1 hour. 2. Top each shortcake cup with sorbet and berries.. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes inside-out german chocolate cake
>From the Epicurious website... ~ inside-out german chocolate cake Active time: 1 1/2 hr Start to finish: 4 1/2 hr Servings: Makes 12 servings. Ingredients For cake layers 1 1/2 cups sugar 1 1/2 cups all-purpose flour 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder 3/4 teaspoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3/4 cup whole milk 6 tablespoons unsalted butter, melted 1 large egg 1 large egg yolk 3/4 teaspoon vanilla 1/8 teaspoon almond extract 3/4 cup boiling-hot water For filling 7 oz sweetened flaked coconut 4 oz coarsely chopped pecans (1 cup) 14-oz can sweetened condensed milk 1 tablespoon vanilla For glaze 2 1/2 sticks unsalted butter 10 oz fine-quality semisweet chocolate, finely chopped 3 tablespoons light corn syrup Special equipment: 3 (9-inch) round cake pans Make cake layers: Preheat oven to 350°F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total. Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely. Make filling: Reduce oven temperature to 325°F. Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven. Increase oven temperature to 425°F. Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath. Stir in coconut, pecans, and vanilla and keep warm, covered with foil. Make glaze while milk is baking: Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour. Assemble cake: Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze. Chill cake until firm, about 1 hour. Transfer cake to a plate.. Cooks' notes: • Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving. • For easier handling when assembling cake, place bottom layer on a cardboard round or the removable bottom of a tart or cake pan. ~~ Rhonda G in Missouri .
Free Recipes No-Bake Chocolate Cheesecake
>From the Meals.com website... ~ No-Bake Chocolate Cheesecake Estimated Times Preparation Time 32 mins. Cooking Time 14 mins. Ingredients 5 ounces pecans, toasted 3/4 cup vanilla wafer crumbs 1/4 cup powdered sugar 1/4 cup margarine, melted 1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 11 ounces cream cheese, softened 1/3 cup sugar 1/4 cup margarine, softened 2 1/2 teaspoons vanilla, separated 2 cups whipping cream, divided 1 package unflavored gelatin 1 tablespoon cold water 2 tablespoons boiling water 2 tablespoons sugar 1/2 cup peaches in syrup, chopped 1 cup cream 1 teaspoon vanilla Directions Toast pecans in a shallow baking pan at 350 degrees for 8 to 10 minutes, stirring frequently; cool and grind fine. Combine the nuts with vanilla wafer crumbs, powdered sugar, and 1/4 cup melted margarine. Press onto the bottom and 1-1/2' up the side of a 9' springform pan; set aside. Melt semi-sweet chocolate chips in the top of a double boiler over hot, not boiling, water, stirring until smooth. Combine softened cream cheese and 1/3 cup sugar in a large mixer bowl; add 1/4 cup softened margarine, beating until smooth. Blend in 1 1/2 teaspoon vanilla. Beat in the melted chocolate all at once. Whip 1 cup cream until stiff; fold into the chocolate mixture. Spoon into the prepared crust and chill. Meanwhile, sprinkle unflavored gelatin over cold water; allow to stand a few minutes until softened. Add boiling water and stir until the gelatin is dissolved. Whip remaining cream and 2 tablespoons sugar until stiff; beat in the gelatin mixture and 1 teaspoon vanilla. Fold in drained, chopped peaches. Spread on top of the chocolate cream cheese mixture.. Chill. Serving Size: 12 ~~ Rhonda G in Missouri .
Free Recipes Old Fashion Tea Cakes
>From the All My Recipes website... ~ Old Fashion Tea Cakes 1 cup butter 2 cups sugar 2 teaspoons vanilla 3 eggs 4 cups flour 1 teaspoon baking soda 2 teaspoons cream of tartar Directions Preheat oven to 350 degrees F. Lightly grease a cookie sheet. Cream butter and sugar together until light and fluffy. Add vanilla. Beat in eggs, one at a time, beating well after each addition. Sift together flour, baking soda and cream of tartar, then beat into creamed mixture. Divide the dough into 3 or 4 portions and roll them out, one at a time, on a lightly floured board to a thickness of 1/4-inch. Cut with a cookie cutter and transfer cutouts to a greased cookie sheet. Bake at 350 degrees F. until lightly browned -- no longer than 10 minutes. ~~ Rhonda G in Missouri .
Free Recipes lattice-topped strawberry-rhubarb pie
>From the Epicurious website... ~ lattice-topped strawberry-rhubarb pie Servings: Serves 8. Ingredients For crust 3 cups all purpose flour 2 1/2 teaspoons sugar 3/4 teaspoon salt 2/3 cup chilled solid vegetable shortening, cut into pieces 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces 10 tablespoons (about) ice water For filling 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed) 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups) 1/2 cup (packed) golden brown sugar 1/2 cup sugar 1/4 cup cornstarch 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze) Make crust: Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.) Make filling: Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend. Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang. Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively. Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely. ~~ Rhonda G in Missouri . __,_.._,___
Free Recipes Key Lime Coconut Angel Cake
>From the Betty Crocker website... ~ Key Lime Coconut Angel Cake Who can resist this heavenly dessert when it's so easy to make? Prep Time:25 min Start to Finish:25 min Makes:16 servings 1 box Betty Crocker® white angel food cake mix 1 1/4 cups cold water 1 can (14 oz) sweetened condensed milk 1/3 cup Key lime or regular lime juice 1 teaspoon grated lime peel 1 container (12 oz) frozen whipped topping, thawed 1 cup flaked coconut Sliced kiwifruit and strawberries, if desired 1. Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate. 2. In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping. 3. Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake. 4. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries. ~~ Rhonda G in Missouri .
Free Recipes Orange Cheesecake
>From the Pillsbury website... ~ Orange Cheesecake Prep Time: 25 min ; Start to Finish: 5 hr 25 min Makes: 16 servings Impress a crowd with a snappy citrus cheesecake. Crust 2 cups finely crushed gingersnaps 3 tablespoons butter, melted Filling 3 (8-oz.) pkg. cream cheese, softened 1 cup sugar 3 eggs 1 tablespoon grated orange peel Topping 1/2 cup water 1/4 cup frozen orange juice concentrate, thawed 1/3 cup sugar 1 tablespoon cornstarch 1 . Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 2 inches up sides of ungreased 9-inch springform pan. 2 . In large bowl, beat cream cheese until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs one at a time, beating just until blended. Add orange peel; blend well. Pour into crust-lined pan. 3 . Bake at 325°F. for 50 to 60 minutes or until almost set. Cool 1 hour or until completely cooled. 4 . In small saucepan, combine all topping ingredients; mix well. Cook over medium heat until bubbly and thickened, stirring constantly. Cool 5 minutes; spoon over cheesecake. Refrigerate at least 3 hours before serving. ~~ Rhonda G in Missouri .
Free Recipes Impossible Garden Pie
>From the Taste of Home website... ~ Impossible Garden Pie SERVINGS 6 CATEGORY Lower Fat METHOD Baked PREP 15 min. COOK 30 min. TOTAL 45 min. INGREDIENTS * 2 cups cut fresh asparagus (1-inch pieces) * 1-1/2 cups chopped fresh tomatoes * 1 medium onion, chopped * 1 garlic clove, minced * 1/4 teaspoon dried basil * 1/4 teaspoon salt * 1/4 teaspoon pepper * 1 cup (4 ounces) shredded part-skim mozzarella cheese * 1/2 cup grated Parmesan cheese * 3/4 cup reduced-fat biscuit/baking mix * 3 eggs * 1-1/2 cups fat-free milk ~~ Rhonda G in Missouri DIRECTIONS In a bowl, combine the first seven ingredients. Transfer to an 8-in. square baking dish coated with nonstick cooking spray. Sprinkle with cheese. In another bowl, whisk the biscuit mix, eggs and milk until smooth; pour over cheese. Bake, uncovered, at 400° for 30-35 minutes or until set and a thermometer inserted near the center reads 160°. Let stand for 5 minutes before cutting. Yield: 6 servings. .
Free Recipes Velvety Chocolate Cream Pie
>From the Hershey's website... ~ Velvety Chocolate Cream Pie Ingredients: * 1 9-inch pie crust, baked and cooled * 3/4 cup sugar * 1/3 cup HERSHEY'S Cocoa * 1/3 cup cornstarch * 1/4 teaspoon salt * 3 eggs, beaten * 3 cups milk * 3/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips * 3 tablespoons butter * 2 teaspoons vanilla extract * Whipped topping * Additional HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips Directions: 1. Prepare pie crust, cool. 2. Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Combine eggs and milk; gradually stir into sugar mixture, blending well. Cook over medium heat, stirring constantly with wire whisk, just until mixture comes to a boil. Remove from heat. 3. Add chocolate chips, butter and vanilla. Stir until chips and butter are melted and the mixture is smooth. Pour into prepared crust. Immediately press plastic wrap onto pie surface. Refrigerate three to four hours or until firm. Garnish with whipped topping and chocolate chips. 8 servings. VARIATION: COCONUT CHOCOLATE CREAM PIE: Prepare pie as above; stir in 1 cup MOUNDS Sweetened Coconut Flakes with chocolate chips and butter. ~~ Rhonda G in Missouri .
Free Recipes Veggie Beef Pie
Veggie Beef Pie 1 sm. onion 2 sm. carrots 3/4 lb. ground beef, seasoned with salt & pepper 3 tbsp. butter 3 tbsp. flour 2 c. seasoned mashed potatoes Cook onions and carrots in salted and boiling water; drain. Season beef and form into 8 balls. Brown in fat placed in casserole. To make gravy, add flour to drippings; brown. Add 1 1/2 cups liquid, using any left from cooking vegetables. Stir until thickened. Add to the meatballs, gravy, onions and carrots. Cover with the mashed potatoes. Bake in a moderate oven, 350 degrees until brown, about 20 minutes. ~~ Rhonda G in Missouri .
Free Recipes Grilled Butter-Rum Pound Cake
>From the Betty Crocker website... ~ Grilled Butter-Rum Pound Cake Dessert on the grill? You bet, when the coals are just right and you’re ready for a simple indulgence! Prep Time:15 min Start to Finish:20 min Makes:8 servings 1/2 cup sour cream 2 tablespoons packed brown sugar 1 package (10 3/4 ounces) frozen pound cake 1/4 cup rum 1/4 cup butter or margarine, softened 1/2 cup sliced almonds Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix sour cream and brown sugar; set aside. Cut frozen pound cake into 8 slices. On each side, sprinkle with rum, spread with butter and press almonds onto butter. Place cake slices on grilling screen. Grill cake uncovered 4 to 6 inches from medium heat about 5 minutes, turning once, until golden brown. To serve, top cake with sour cream mixture. ~~ Rhonda G in Missouri .
Free Recipes Yellow Angel Food Cake
>From the All Recipes website... ~ Yellow Angel Food Cake SERVINGS & SCALING Original recipe yield: 1 angel food cake INGREDIENTS * 1 1/2 cups white sugar * 1/2 cup water * 6 eggs, separated * 1 cup all-purpose flour * 1 teaspoon cream of tartar DIRECTIONS 1. Whip the egg whites until foamy. Add cream of tartar, and continue beating until stiff. In a separate bowl, beat the egg yolks until lemon coloured. 2. Boil the sugar and water until it reaches the thread stage, 230 - 234 degrees F (110 - 112 degrees C). Beat syrup into egg whites. Fold in egg yolks. Fold in flour. Pour batter into an ungreased tube pan. 3. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool ~~ Rhonda G in Missouri .
Free Recipes Killer Fudge Cake
>From the Cooking.com website... ~ Killer Fudge Cake Source: Burt Wolf's Origins, Virginia Beach Makes one 9-in cake (Serves 8) RECIPE INGREDIENTS To Make the Cake: 6 ounces (1 1/2 sticks) unsalted butter 6 ounces unsweetened chocolate 6 large eggs 3 cups sugar 1/2 teaspoon salt 1 tablespoon vanilla extract 1 1/2 cups all-purpose flour For the Icing: 1 1/2 cups sugar 2 tablespoons instant coffee powder 1 cup heavy cream 5 ounces unsweetened chocolate 4 ounces unsalted butter 1 tablespoon vanilla extract Chopped toasted pecans or walnuts for decoration RECIPE METHOD TO MAKE THE CAKE: In the top of a double boiler, over hot water, melt 6 ounces of the butter with the 6 ounces of unsweetened chocolate. When this is melted, remove it from the heat and transfer the mixture to a mixing bowl to cool to room temperature. While the chocolate and butter are cooling, lightly butter the bottoms of two 9-inch round cake pans and line the bottoms with parchment baking paper. Preheat the oven to 350 degrees F.. When the chocolate is cool, add the eggs, sugar, salt and vanilla and whisk together until well combined. Stir in the flour and pour the batter into the prepared baking pans and bake for 35 minutes or until a toothpick, when inserted in the middle, comes out clean. Remove the cakes from the oven and cool them in the pans for 30 minutes. With a knife, loosen the edges of each of the cakes from the pans and turn them out onto a cake rack to cool completely. TO MAKE THE ICING: While the cakes are baking, prepare the icing. In a small saucepan combine the sugar, instant coffee and heavy cream. Bring this to a boil, and boil gently for 6 minutes. Remove from the heat and add the unsweetened chocolate. After the chocolate has melted, add the butter and vanilla and cool to room temperature. TO PUT THE CAKE TOGETHER: Set one of the cakes top side up on a plate and cover with a bit of icing. Set the second layer upside down so the bottom is facing up and ice the top and sides. Pat the chopped nuts onto the sides of the cake and center some in the middle of the top layer. Refrigerate the remaining icing until firm. Transfer the icing to a piping bag fitted with a rosette tip and pipe rosettes around the edges. Store the cake in the refrigerator, but bring it back to room temperature before serving. ~~ Rhonda G in Missouri .
Free Recipes Ultimate Blueberry Pie
From That's My Home website... ~ Ultimate Blueberry Pie baked 9" pie shell Filling: 8 ounces cream cheese 1/2 cup sugar 1 teaspoon vanilla 1/2 cup heavy cream 10 ounces blueberry preserves 1 1/2 cups heavy cream, whipped stiff 1 tablespoon unflavored gelatin 2 cups blueberries, drained well Cool baked crust thoroughly. In deep bowl, beat together cream cheese, sugar, vanilla and 1/2 cup cream until it becomes a thick, pudding-like consistency. Pour into crust. Gently spoon preserves on top. Chill for 1 hour. Whip 1 1/2 cup cream until soft peaks appear, then sprinkle on sugar and gelatin and continue beating until very firm. Fold in 1 1/2 cups blueberries. Dollop whipped cream-berry mixture onto pie. Garnish with 1/2 cup blueberries. Chill several hours before serving. ~~ Rhonda G in Missouri .
Free Recipes Lattice-Topped Cherry Pie
>From the Cook's Recipes website... ~ Lattice-Topped Cherry Pie Crust Ingredients: 2 cups all-purpose flour 1/4 teaspoon salt 2/3 cup cold cold butter or margarine 4 to 5 tablespoons cold water Milk Sugar Filling Ingredients: 1 cup granulated sugar 1/3 cup all-purpose flour 1/8 teaspoon salt 2 (14.5-ounce) cans red tart pitted cherries, drained 1 teaspoon grated orange peel 1. Heat oven to 400°F. 2. Combine 2 cups flour and 1/4 teaspoon salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. 3. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Set aside. 4. Combine sugar, 1/3 cup flour and 1/8 teaspoon salt in large bowl. Add cherries and orange peel; toss lightly to coat. Spoon into prepared crust. 5. Roll out remaining ball of dough to 11-inch circle. Cut circle into 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips across filling in pie pan, 1 inch apart. Place remaining 5 strips at right angles, 1 inch apart, to the strips already in place; trim strips. Fold trimmed edge of bottom crust over strips; build up an edge. Seal; crimp or flute edge. Brush strips with milk; sprinkle with sugar. Cover edge of crust with 2-inch strip of aluminum foil. 6. Bake for 50 to 60 minutes or until crust is golden brown and filling bubbles in center. Remove aluminum foil during last 5 minutes, if desired. (If browning too quickly, shield lattice strips with aluminum foil.) Makes 8 servings. ~~ Rhonda G in Missouri .
Free Recipes Melon Cake
Melon Cake beat 3 eggs and 2 cups sugar together add 1 cup oil and beat well add 2 tsps, vanilla 1tsps baking powder 1 tsp. baking soda 1 tsp salt Beat well. add 3 cups flour, beat well fold in 2-3 cups grated muskmelon and 1-1/2 cups nuts Pour un a 9x13 pan greased and floured and bake for 1 hour. *[the more melon the better] Cream Cheese Frosting 6 oz. cream cheese 1\3 cup butter 1 1/2 tsp. vanilla 3 1/2 cups powdered sugar 1 tsp. milk beat well and frost cooled cake. very good. ~~ Rhonda G in Missouri .
Free Recipes Icebox Fruitcake
>From the Recipe Goldmine website... ~ Icebox Fruitcake >From the kitchen of K. Banner 1 1/2 cups margarine 1 pound marshmallows 1 pound rolled graham crackers 1 pound chopped pecans (2 cups) 4 tablespoons brown sugar 1 box pitted dates, chopped 1/2 pound raisins 2 teaspoons vanilla extract Candied cherries Candied pineapples Candied citron In top of double boiler, melt the margarine, sugar and marshmallows. In large bowl (dishpan) put other ingredients. Pour melted mixture over these ingredients and mix well. Mold or shape into rolls or loaves. Wrap in wax paper and store in refrigerator. ~~ Rhonda G in Missouri .
Free Recipes New York Cheesecake
>From the That's My Home website... ~ New York Cheesecake Crust: 1 cup graham cracker crumbs 1 tablespoon sugar 6 tablespoons unsalted butter, melted (divided) Filling: 2 1/2 pounds cream cheese 1/8 teaspoon salt 1 1/2 cups sugar 1/3 cup sour cream 2 teaspoons pure vanilla 1/2 teaspoon grated lemon zest 2 teaspoons fresh lemon juice 2 large egg yolks plus 6 whole eggs, lightly beaten Have ingredients at room temperature. Position an oven rack in center; heat to 325 degrees. Crust: Stir together crumbs, sugar and 5 tablespoons of the butter. Brush bottom of a 9-inch springform pan with some of the remaining butter. Press crumb mixture evenly onto the bottom of the pan. Bake 10 minutes, until firm and lightly browned. Set aside on cooling rack. Filling: Beat cream cheese on medium-low with an electric mixer until smooth.. Scrape down beater and bowl sides with a rubber spatula. Add salt and about half the sugar; beat on medium-low about 1 minute. Scrape again, add remaining sugar and beat 1 minute. Scrape again, add sour cream, vanilla, lemon zest, and lemon juice and beat at low speed just until combined, about 1 minute. Scrape again, add yolks and eggs and beat just until combined, about 1 minute. Brush sides of pan with remaining butter. Scrape filling onto the cooled crust. Gently tap pan on work surface to eliminate air bubbles. Bake 1 hour, until edges are set but center still moves slightly when you gently shake pan. Turn off heat, leave oven door ajar and let cake cool in oven 30 minutes. Transfer to a rack. Run a thin metal spatula around edges of pan to loosen. When cooled to room temperature, cover pan with foil and refrigerate until cake is thoroughly chilled, at least 4 hours, preferably overnight. ~~ Rhonda G in Missouri .
Free Recipes Fw: [Rhondas_Recipe_Exchange] Peach Dump Cake
Peach Dump Cake 1-1/2 (1 lb.) cans peach pie filling 1 box cake mix (white or yellow) 1 1/2 sticks margarine 1 c. nuts, chopped In a 9 x 13 inch pan place cans of fruit and sprinkle dry cake mix over top of fruit. Slice the margarine and place slices over cake mix (spread evenly). Next sprinkle nuts. Bake for 50 to 60 minutes. ~~ Rhonda G in Missouri .
Free Recipes Garden Vegetable and Gruyere Quiche
>From the That's My Home website... ~ Garden Vegetable and Gruyere Quiche Vegetable and Cheese Mixture Red Onions Sliced 1/2 Cup Spinach (Stems Removed) 1/2 Cup Brown Mushrooms Sliced 1/4 Cup Yellow Squash Small Diced 1/4 Cup Garlic Minced 3 Cloves Swiss Cheese Cubed 3/4 Cup Butter Salted 1 Tablespoon Quiche Batter 2 cups Heavy Cream 2 Cups 5 Eggs Large AA 1 Teaspoon Salt 1/2 teaspoon Black Pepper Ground 1/2 teaspoon Rosemary Fresh Minced Quiche Crust 1 - 9 inch pre made quiche or pie crust (This crust shouldn’t be sweet but savory) Preparation for Vegetable and Cheese Mixture: In a medium sauté pan over medium high heat melt 1 Tablespoon of butter. Add red onion, mushrooms, yellow squash and the garlic and sauté for 2-4 minutes until slightly translucent. Finish with the spinach and cook until it has slightly wilted, drain off any excess liquid. Set this mixture aside along with the cheese and proceed to make the egg batter. Preparation for Quiche Batter: In a medium mixing bowl beat 5 eggs and whisk in the heavy cream until incorporated. Preparation for Quiche: First pre-bake the crust according to directions on the package. Let this cool and place the vegetable mixture and the cheese in the bottom of the quiche shell. Fill the crust with the egg mixture until it is 1/8 of an inch from the top. Place the filled crust onto a cookie sheet to catch any run off. Bake the quiche at 350 F for 18-25 minutes or until the batter has set. Let the quiche cool for 10 minutes and serve. Makes One 9 inch Quiche - Serves 5 ~~ Rhonda G in Missouri .
Free Recipes Uncle Bubba's Seafood Pot Pie
>From the Food Network website... ~ Uncle Bubba's Seafood Pot Pie Recipe courtesy Louisiana Seafood Promotion and Chef Paula Dean, Georgia, The Lady and Sons Restaurant Show: Food Network Challenge Episode: Challenge: Seafood Cook-Off Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 5 minutes Cook Time: 30 minutes Yield: 2 servings 1 box frozen puff pastry sheets (recommended: Pepperidge Farm) 1 egg, beaten 1 to 2 tablespoons butter 2 tablespoons diced onion 1 tablespoon diced fennel 1 clove garlic, minced 2 tablespoons diced celery 2 tablespoons finely cubed carrots 2 tablespoons green peas 3 large scallops 2 tablespoons diced tasso ham 1 tablespoon all-purpose flour 1 1/4 cups heavy cream Pinch freshly ground nutmeg 1/4 teaspoon seafood seasoning (recommended: Everglades Seasoning) 1/2 fish-flavored bouillon cube (recommended: Knorr's) 1/4 cup lump crabmeat, picked over 3 large shrimp, peeled and deveined 4 large oysters, shucked White pepper Preheat oven to 375 degrees F. Thaw 1 sheet of puff pastry, unwrap it, and brush with beaten egg. Slice pastry into 1-inch wide strips. Weave strips into lattice design, sized to fit the top of a 1 1/2 quart oven-safe medium-sized serving bowl or casserole. Place pastry on a parchment paper-lined cookie sheet and bake until light golden brown. Remove from oven and let stand until needed. Adjust oven temperature to 350 degrees F. Filling: Melt butter in a medium skillet over medium heat. Add onions, fennel, garlic, celery, carrots, and green peas and saute until tender. Add scallops and tasso and continue to saute until scallops are barely halfway done. Sprinkle in flour and stir until coated. Add cream, nutmeg, seasoning, and bouillon. Increase the heat and bring to a boil, stirring constantly. When mixture reaches a boil, remove from heat. Add crabmeat, shrimp, and oysters and season, to taste, with white pepper. Pour into the oven-safe serving bowl. Top with the pre-baked lattice puff pastry and gently press down into filling. Bake about 10 minutes or until bubbly. Remove from the oven and let stand for 5 minutes before serving. ~~ Rhonda G in Missouri .
Free Recipes Jayne's Peach-Pear Pie
>From the Taste of Home website... ~ Jayne's Peach-Pear Pie SERVINGS 6-8 CATEGORY Dessert METHOD Baked PREP 15 min. COOK 60 min. TOTAL 75 min. INGREDIENTS * 2-1/2 cups sliced peeled fresh peaches * 2-1/2 cups sliced peeled fresh pears * 1 tablespoon lemon juice * 1/3 cup packed brown sugar * 1/4 cup sugar * 3 tablespoons cornstarch * 1/2 teaspoon ground cinnamon * 1/4 teaspoon ground allspice * 1 unbaked pastry shell (9 inches) * WALNUT STREUSEL: * 1/2 cup all-purpose flour * 1/4 cup sugar * 3 tablespoons brown sugar * 1/4 teaspoon ground cinnamon * 1/4 teaspoon ground nutmeg * 1/4 cup cold butter * 1/3 cup chopped walnuts DIRECTIONS In a bowl, sprinkle the peaches and pears with lemon juice. Combine the sugars, cornstarch, cinnamon and allspice. Add to fruit, toss gently to coat. Pour into pastry shell. For streusel, combine the flour, sugars, cinnamon and nutmeg in a small bowl; cut in butter until mixture is crumbly. Stir in walnuts. Sprinkle over filling.. Cover edges loosely with foil. Bake at 375° for 1 hour or until bubbly. Cool on a wire rack. Yield: 6-8 servings. ~~ Rhonda G in Missouri .
Free Recipes RHUBARB CUSTARD CAKE
>From the All_Easy_Cookin_ Recipes group ~ RHUBARB CUSTARD CAKE 1 pkg. yellow cake mix 4 cups fresh or frozen chpd. rhubarb 1 cup sugar 1 cup whipping cream Prepare cake batter according to directions on the box. Pour into 9 x 13 pan, greased. Sprinkle rhubarb and sugar on batter. Slowly pour on the cup of whipping cream. Bake in a 350 oven 40-45 minutes. Can be served with additional whipped cream. ~~ Rhonda G in Missouri .
Free Recipes Quiche - The All Purpose Pie
>From the Recipe Trove website... ~ Quiche - The All Purpose Pie The quiche- that delicious, cheesy, open-faced custard pie invented by some clever Alsatian cook - is a wonderfully easy first course or main course that is fast to prepare and makes great eating. It's quick to assemble because all you need on hand is the base - eggs and milk - plus anything else: cheese, bacon, onions, canned pimiento, leftover cooked vegetables, tomato sauce and so forth. You can build from the bottom up with your own pie crust dough or a homemade frozen shell formed earlier. Or use a frozen store-bough shell - and offer no apologies. Or the other hand, you can bake any of the quiche fillings in a plain dish and call it a custard. That's what a quiche is, anyway - a custard in a pie shell. NOTE: Pre-Baking Shells. So often you see people eat all the filling of an apple pie - or quiche - but leave the bottom crust untouched. They don't even taste it, knowing from sad experience that it's soggy. The solution: Pre-bake the empty shell- well worth the time and really the only way to achieve a perfect crust with tender crunch throughout. Weight down store-bought shells before pre-baking with buttered foil and dried beans. This keeps sides and bottom in place by bracing them. QUICHE FILLINGS: A quiche filling is a flavoring that is held together with a custard - that is, eggs and a liquid of some sort. The eggs slowly coagulate in the oven, maintaining the rest of the ingredients in creamy suspension. You don't want too much custard - just the right balance between it and the garnish, whatever it may be. You can't be exact about measures, because shells vary in depth. but you can calculate by the egg, adding more or using less. FOR EACH "LARGE" EGG. Break the egg into a cup; add liquid to reach the 1/2 cup level. QUICHE LORRAINE - This is the original Alsatian model. It's bacon only (no cheese) plus the custard, which is made of real cream that blends deliciously with the smoky taste of the bacon. Try it - on one of those days when you're slim as a scallion ~~ Rhonda G in Missouri .
Free Recipes White Chocolate-Buttermilk Layer Cake
>From the Pillsbury website... ~ White Chocolate-Buttermil k Layer Cake Prep Time: 35 min ; Start to Finish: 1 hr 35 min Makes: 12 servings Strawberries and a cream-cheese frosting top a moist layer cake that starts with a simple white cake mix. 1 bag (12 oz) white chocolate chunks 1 box (1 lb 2.25 oz) white cake mix with pudding 1 1/4 cups buttermilk 2 teaspoons vanilla 3 egg whites 6 tablespoons butter, melted 1/4 cup seedless strawberry jam 1 package (8 oz) cream cheese, softened 6 fresh whole strawberries, halved 1 . Heat oven to 350°F. Grease and flour two 9- or 8-inch round pans. Place 3/4 cup of the white chocolate chunks in small microwaveable bowl.. Microwave on Medium (50%) 1 to 2 minutes or until melted, stirring once halfway through cooking time. Stir until smooth. 2 . In large bowl, combine cake mix, buttermilk, vanilla and egg whites; beat at low speed about 30 seconds to mix. Gradually beat in melted butter. Drizzle melted white chocolate into bowl, beating at medium speed 2 minutes, thoroughly scraping side and bottom of bowl once halfway through beating. Spoon batter evenly into pans. 3 . Bake until tops spring back when touched lightly in center. Bake 9-inch pans 25 to 30 minutes, 8-inch pans 30 to 35 minutes. Cool cakes in pans 10 minutes. Remove cakes from pans; place on wire racks. Cool completely, about 30 minutes. 4 . Meanwhile, place remaining 1 1/2 cups white chocolate chunks in medium microwavable bowl. Microwave on Medium (50%) 3 to 6 minutes or until melted, stirring once halfway through cooking time. Stir until smooth. Cool completely, about 35 minutes. 5 . Place 1 cake layer on serving plate; spread with strawberry jam. Top with remaining cake layer. 6 . In medium bowl, beat cream cheese at medium speed until soft and fluffy. Add cooled melted white chocolate; beat until of soft spreading consistency. Immediately frost side and top of cake. Arrange strawberry halves on top of cake around edge. Store in refrigerator. High Altitude (3500-6500 ft):Increase oven temperature to 375°F. Do not use 8-inch round pans. Add 1/4 cup flour to dry cake mix. Increase buttermilk to 1 1/3 cups; increase egg whites to 4. Decrease butter to 3 tablespoons. Bake 25 to 30 minutes. ~~ Rhonda G in Missouri .
Free Recipes Quick Quiche
Quick Quiche From: Mission® Foods Quick & Easy Recipe Collection Prep Time: 7 minutes Serves: 4 Ingredients: 4 Mission® Soft Taco Size Flour Tortillas 3 eggs 1/3 cup milk 1 tbsp. all-purpose flour 1/8 tsp. Tabasco sauce 1/2 cup canned corn drained 1/2 cup ham diced 3/4 cup Cheddar cheese grated 1 tbsp. chives chopped Salt & pepper to taste Directions: Preheat oven to 400 degrees F. Spray both sides of the tortillas with cooking spray and press into large muffin tins or custard cups. Bake for 10 minutes or until tortilla just begins to turn golden. Remove from heat and cool slightly. In medium bowl, beat together eggs, milk, flour, hot pepper sauce, corn, ham, cheese and chives. Season to taste. Pour mixture into prebaked tortilla shells and bake at 400 degrees F. for 20 minutes, or until set. Serve warm with your favorite salsa. ~~ Rhonda G in Missouri .
Free Recipes Impossibly Easy Triple-Cheese Pie
>From the Betty Crocker website... ~ Impossibly Easy Triple-Cheese Pie Say cheese! This pie with its delicious blend of cottage, mozzarella and Cheddar cheeses will delight the cheese lover in you. Prep Time:15 min Start to Finish:50 min Makes:6 servings 1/2 cup small curd creamed cottage cheese 1/2 cup shredded mozzarella cheese (2 ounces) 1/2 cup shredded Cheddar cheese (2 ounces) 1/2 cup chopped green bell pepper, if desired 1/2 cup Original Bisquick® mix 1 cup milk 2 eggs 1/2 cup French-fried onions 1. Heat oven to 400ºF. Grease 9-inch pie plate. Stir together cheeses and bell pepper; spread in pie plate. 2. Stir Bisquick mix, milk and eggs until blended. Pour into pie plate; sprinkle with onions. 3. Bake about 35 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes. ~~ Rhonda G in Missouri . __,_.._,___
Free Recipes Ukrainian Cheesecake
>From the RecipeLand.com website... ~ Ukrainian Cheesecake Prep: 15 min Cook: 1 hr Total: 1 hr 15 min Yield: 1 cake Ingredients Amount Ingredient Preparation Crust 1 x shortbread pie crust Cheesecake 2 cups cottage cheese 3 large eggs large, separated 1/2 cup sugar granulated 1/2 cup sour cream 2 teaspoons cornstarch 1 teaspoon lemon zest grated 1/2 cup walnuts chopped, optional DirectionsPreheat the oven to 325 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, beat the egg yolks until light an foamy, then add the sugar slowly, continuing to beat until very light and smooth. Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired). Stir until all ingredients are well blended and the mixture is smooth. In another large mixing bowl, beat the egg whites until they form soft peaks, then gently fold them into the batter. Pour the mixture into the prepared crust and bake for about 1 hour.. Cool to room temperature before serving. ~~ Rhonda G in Missouri .
Free Recipes Peanut Butter-Chocolate Chip Pound Cake
>From the Pillsbury website... ~ Peanut Butter-Chocolate Chip Pound Cake Prep Time: 20 min ; Start to Finish: 2 hr 55 min Makes: 12 servings Stir a few extras into a boxed cake mix for an extra-special cake baked in a fluted tube pan. Cake 1 box (1 lb 2.25 oz) yellow cake mix with pudding 1 cup milk 1/2 cup creamy peanut butter 1 teaspoon vanilla 3 eggs 1 bag (12 oz) miniature semisweet chocolate chips (2 cups) Icing 1/4 cup creamy peanut butter 1 bag (6 oz) semisweet chocolate chips (1 cup) Garnish 2 tablespoons chopped peanuts 1 . Heat oven to 350ºF. Generously grease with shortening and lightly flour 12-cup fluted tube pan. In medium bowl, beat cake mix, milk, peanut butter, vanilla and eggs with electric mixer at low speed 1 minute, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in miniature chocolate chips.. Pour into greased and floured pan. 2 . Bake 45 to 55 minutes or until toothpick inserted near center comes out clean and top springs back when touched lightly near center. Cool in pan 10 minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 1/2 hours. 3 . In small saucepan, melt all Icing ingredients over low heat, stirring constantly until smooth. Drizzle warm icing over top of cooled cake, allowing some to drip down sides. Sprinkle peanuts over icing. High Altitude (3500-6500 ft):Bake 50 to 60 minutes. ~~ Rhonda G in Missouri .
Free Recipes Wake Up and Smell the Coffee Cheesecake
>From the RecipeLand.com website... ~ Wake Up and Smell the Coffee Cheesecake Prep: 20 Cook: 70 Total: 90 Yield: 12 servings Ingredients Amount Ingredient Preparation --crust- - 1 1/2 cups graham cracker crumbs 1 tablespoon sugar 1 each egg white --filling- - 2/3 cup sugar 1/3 cup flour, all-purpose 1 tablespoon cornstarch 1 1/2 cups cottage cheese (low-fat 1%) 8 ounces cream cheese (light) 1 each egg 2 each egg whites 1 teaspoon vanilla extract 1/2 cup milk, skim 2 tablespoons instant coffee 1/3 cup sour cream, light 3 each egg whites at room temperature 4 tablespoons sugar DirectionsPreheat oven to 375F.. Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of 9-inch springform pan that has been sprayed with non-stick spray. Bake just until edges feel firm and dry, about 8 minutes. Let cool. Reduce oven temperature to 300F. Combine first amount sugar, flour, and cornstarch in a small bowl. Set aside. Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg, and first amount egg whites. Beat with an electric mixer on high speed until smooth, about 3 minutes. Gradually add flour mixture and beat until well blended. Add vanilla and beat again.. Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth. In separate bowl, beat second amount egg whites with a mixer at high speed until soft peaks form. Add second amount sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into cheese mixture. Pour batter into prepared crust. Bake for 1 hour and 10 minutes, or until almost set. Turn oven off. Leave cake in oven for 1 hour. Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before removing sides of pan. Makes 12 servings. ~~ Rhonda G in Missouri .
Free Recipes Chocolate Fudge Cake
CHOCOLATE FUDGE CAKE makes one 2 layer cake 3/4 of 12 ounce pkg(1 1/2 cups)Nestle Toll House semi-sweet chocolate morsels. 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sugar 1/2 cup butter, softened 2 eggs 1 cup milk 1 Tablespoon vinegar preheat oven to 350. Melt over hot (not boiling) water, chocolate morsels; stir until smooth. Set aside. In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, combine sugar and butter; beat until creamy. Add eggs, 1 at a time; beating well after each addition. * Add melted morsels; mix until blended. In a small bowl, combine milk and vinegar; set aside. Gradually beat in flour mixture alternately with milk mixture. Spoon batter into two greased and floured 9-inch round baking pans. Bake at 350 for 20-25 minutes. Cool 15 minutes; remove from pans. Cool completely on wire rack. Fill and frost with Chocolate Butter Cream Frosting. * mixture will appear curdled. . Rhonda G in Missouri
Free Recipes THE LADY'S PEACH SHORTCAKE
The Lady's Peach Shortcake Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Peaches Shortcakes: 4 cups bisquick 1/2 cup sugar 1 1/2 cup milk 2 tablespoons melted butter 1 1/2 teaspoons almond flavoring Peaches: 6 peaches 1 teaspoon Fruit Fresh (fruit preservative) Splash warm water 1 1/2 cups sugar Whipped cream: 2 cups heavy whipping cream 1/2 cup sugar Toppings: Vanilla Ice Cream Mint sprigs Preheat oven to 400 degrees F. To make the shortcakes, mix the bisquick, sugar, milk, butter, and almond flavoring in a medium size bowl and pour into 12 well greased muffin tins. Bake for 15 to 20 minutes until done and remove from oven. Cool for 5 minutes and pop out of pans. Peel, core, and slice the peaches. Immediately sprinkle with Fruit Fresh to prevent peaches from turning dark. Add a splash of warm water to the peaches to moisten. Stir the sugar into the peaches, cover, and refrigerate until ready to use. In a large mixing bowl or mixer, combine the heavy cream and sugar, and whip until peaks start to form. To serve, split the biscuit in 1/2 and place bottom 1/2 on a plate. Top with 1 scoop of vanilla ice cream, pour fresh peaches and syrup on top, and place top half of biscuit over ice cream and fruit. Ladle more fresh peaches on top and finish with a dollop of whipped cream. Garnish with a mint sprig. ..
Free Recipes Quick Apple Streusel Coffee Cake
>From the Food Network website... ~ Quick Apple Streusel Coffee Cake Difficulty: Easy Prep Time: 15 minutes Cook Time: 30 minutes Yield: 8 servings Recipe courtesy Gale Gand and Elsie Grossman Show: Sweet Dreams Episode: Secret Family Recipes For the cake: 1 1/2 cups flour 2 1/4 teaspoons baking powder 1/2 cup sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 egg 1/2 cup milk 1/4 cup vegetable shortening, melted 1 1/2 cups chopped Granny Smith apples (2 to 3 apples) Streusel Topping: 1/2 cup sugar 1/4 cup flour 2 tablespoons butter 1/2 teaspoon cinnamon Accompaniment: vanilla ice cream Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. ~~ Rhonda G in Missouri .
Free Recipes Orange Loaf Cake
Orange Loaf Cake 1-3/4 cups cake flour 1 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup vegetable oil 1/2 cup orange juice 4 egg whites 2 tablespoons confectioners' sugar In a mixing bowl, combine the dry ingredients. Add oil and orange juice; beat until smooth. In another mixing bowl, beat egg whites until stiff peaks form. Fold into orange juice mixture. Coat a 9-in. x 5-in. x 3-in. loaf pan with nonstick cooking spray; dust with flour. Pour batter into pan. Bake at 350° for 1 hour or until a toothpick inserted neat the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Dust with confectioners' sugar. Yield: 12 servings. .
Free Recipes Vegetarian Shepherd's Pie
>From the Eat Better America website... ~ Vegetarian Shepherd's Pie Mashed potatoes lovers, unite! The instant mashed potatoes let you make this yummy comfort food fast. From eatbetteramerica. Prep Time:10 min Start to Finish:35 min makes:6 servings Ingredients 2 cans (15 oz each) Progresso® kidney beans, drained, rinsed 1 jar (16 oz) chunky-style salsa (2 cups) 1 cup Green Giant® Niblets® frozen whole kernel corn 1 medium carrot, chopped (1/2 cup) 1 1/4 cups water 1/4 cup fat-free (skim) milk 2 tablespoons no-trans-fat margarine or butter 1/4 teaspoon salt 1 1/4 cups plain mashed potato mix (dry) 2 tablespoons grated Parmesan cheese Chopped fresh chives or parsley, if desired Directions 1. In 10-inch nonstick skillet, heat beans, salsa, corn and carrot to boiling. Reduce heat to low. Cover; simmer about 15 minutes or until carrot is tender. 2. In 2-quart saucepan, heat water, milk, margarine and salt to boiling. Remove from heat. Stir in mashed potato mix just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip mashed potatoes with fork until fluffy. 3. Spoon mashed potatoes onto bean mixture around edge of skillet. Cover; simmer 5 minutes. Sprinkle with cheese and chives before serving. ~~ Rhonda G in Missouri .
Free Recipes Lemon Pineapple Pie
Lemon Pineapple Pie 1 cup reduced-fat graham cracker crumbs (about 5 whole crackers) 1/4 cup margarine, melted 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix 2 cups water, divided 1 package (.3 ounce) sugar-free lemon gelatin 1 can (8-1/4 ounces) unsweetened crushed pineapple, well drained 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed Sliced lemon, strawberries and fresh mint, optional In a small bowl, combine graham cracker crumbs and margarine; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or lightly browned; cool on a wire rack. Meanwhile, in a large saucepan, combine dry pudding mix and 1-1/2 cups water; bring to a boil. Cook and stir for 2 minutes or until thickened; cool. In another large saucepan, bring remaining water to a boil. Add gelatin powder; stir to dissolve. Stir into pudding mixture. Stir into pudding mixture. Add pineapple; cool completely. Fold in whipped topping; pour into crust. Refrigerate for 2 hours before serving. Garnish with lemon, strawberries and mint if desired. Yield: 8 servings. .
Free Recipes Vanilla Rich Chip Cake
Vanilla Rich Chip Cake This moist cake, requiring just one bowl for preparation, is rich in vanilla flavor. Makes 16 servings. Ingredients: 1 package(18 1/4 ounces)yellow cake mix 1 package(4-serving size)vanilla instant pudding mix 1 cup sour cream 1/2 cup vegetable oil 1/2 cup water 4 eggs 1 tablespoon McCormick® Pure Vanilla Extract 1 cup mini chocolate chips Directions: 1. Preheat oven to 350°F. Beat all ingredients, except chips, in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 minutes. 2. Stir in chocolate chips. Pour into greased and floured 12-cup Bundt pan. 3. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Sprinkle with confectioners' sugar or drizzle with Vanilla Butter Glaze (recipe follows), if desired. Vanilla Butter Glaze: Mix 3 tablespoons butter, melted, 2 1/4 cups confectioners' sugar, 3 tablespoons water and 1 1/2 teaspoons McCormick® Pure Vanilla Extract until smooth. Let stand 3 minutes or until thickened. Flavor Variations: Prepare as directed. Use 1 teaspoon McCormick® Pure Almond Extract, 4 teaspoons McCormick® Raspberry Extract or 1 tablespoon McCormick® Imitation Rum Extract in place of the vanilla. ~ Rhonda G in Missouri .
Free Recipes Zucchini Chocolate Cake
>From the All_Easy_Cookin_ Recipes group... ~ Zucchini Chocolate Cake 1/2 cup butter or margarine 1-3/4 cups granulated sugar 2 cups grated zucchini 1/4 cup Hershey's cocoa powder 1 tsp salt 1 tsp vanilla (or vanilla extract) 2 large eggs (could use 3 small I guess) 1/2 cup cooking oil 2-1/2 cups all-purpose flour 1/2 tsp baking soda 1/2 cup buttermilk (or sour milk) 3/4 cup chocolate chips (optional) 3/4 cup chopped walnuts or pecans (optional) Sift the flour, baking soda, cocoa and salt into a large mixing bowl and set aside. In a separate bowl, cream together the butter, cooking and sugar. Add the eggs one at a time beating well until thoroughly blended. Mix in alternately in small amounts the grated zucchini, the flour mixture and the buttermilk. Add the vanilla and stir until thoroughly combined. Pour the batter into a greased and floured 13 x 9 x 2-inch baking dish or pan. If using, spread or sprinkle the chocolate chips and chopped nuts over the top. Bake, uncovered, in a preheated oven at 325° for 1 hour or until a wooden toothpick inserted in the center comes out clean. When cake is done, remove from oven and let cool before frosting. Yield: 15 servings Note: This cake is very moist and doesn't need to be frosted, unless desired. ~~ Rhonda G in Missouri .
Free Recipes AUNT ROSE'S HONEYCAKE
Another Recipe from my newspaper food section, sounds yummy and my hubby's friend who raises bees just gave me a jar of beautiful dark, dark honey, so I am going to try this soon. A traditional Rosh Hashana dessert, honeycake is a good opportunity to showcase a dark full-bodied honey. 1/2 cup vegetable or canola oil 1/2 cup sugar 1/2 cup dark full-flavored honey 2 eggs 1 small orange (not peeled), quartered and seeded 1 small apple (not peeled), cored and chopped 3/4 cup strong brewed coffee 2 1/4 cups all-purpose flour 1 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp allspice 1/2 tsp cinnamon 1/4 tsp ground gloves 1/4 tsp salt 1/2 cup raisins (optional) Preheat oven to 350 degrees. Line two loaf pans with parchment paper and set aside. In large bowl, combine the oil, sugar, honey, and eggs. Use an electric mixer to beat until the consistensy is chunky smooth. Set aside. In a blender or food processor, combine the orange and apple, then pulse until finely chopped. Add the coffee and pulse until mostly pureed. Set aside. In another bowl, sift together the flour, baking soda, baking powder, spices, and salt. Add a third of the fruit and coffee mixture to the oil, honey and egg mixture, stirring well. Add a third of the flour mixture, stirring again. Continue adding in this manner until all ingredients are combined. If using stir in raisins. Divide the batter between the loaf pans. Bake until a tester comes out clean, about 30 to 35 minutes. Cool the cakes in pans on a rack. leave the parchment on the cake until serving. Serves 16 ..
Free Recipes old-fashioned pecan pie
>From the Epicurious website... ~ old-fashioned pecan pie Servings: Serves 8 Ingredients For crust 1 1/3 cups all purpose flour 1 teaspoon sugar 1/4 teaspoon salt 1/3 cup chilled solid vegetable shortening, cut into small pieces 1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces 2 tablespoons (about) ice water For filling 1 cup sugar 3 large eggs 1/2 cup light corn syrup 3 tablespoons unsalted butter, melted 2 teaspoons vanilla extract 1 3/4 cups chopped pecans Directions Make crust: Mix first 3 ingredients in processor. Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal. Blend in enough water to form moist clumps. Gather into ball; flatten into disk. Wrap in plastic; chill 1 hour. Roll dough on floured work surface to 13-inch round. Transfer to 9-inch round cake pan with 1 1/2-inch-high sides. Trim to align with pan edges. Freeze 15 minutes.. Make filling: Preheat oven to 350°F. Whisk first 5 ingredients in medium bowl to blend. Mix in 3/4 cup pecans. Pour into crust. Sprinkle with 1 cup pecans. Bake pie until set, about 1 hour 15 minutes. Transfer to rack; cool. ~~ Rhonda G in Missouri .
Free Recipes VIDALIA ONION PIE
FROM THE VIDALIA ONION WEBSITE 1 cup Ritz cracker crumbs 1/2 stick butter, melted 2 cups Vidalia Onions, thinly sliced 2 tablespoons butter 2 eggs 3/4 cup milk 3/4 teaspoon salt dash of pepper 1/4 cup grated sharp cheddar cheese Paprika Parsley Mix Ritz cracker crumbs and melted butter. Press into 8 inch pie plate. Saute onions with 2 tablespoons butter until clear, not brown. Spoon into pie crust. Beat eggs with milk, salt, pepper and pour over onions. Sprinkle with cheese and paprika. Bake at 350 degrees for 30 minutes or until firm in the center. Sprinkle with parsley before serving. ..
Free Recipes KISSES Peanut Butter Pie
>From the Hershey's website... ~ KISSES Peanut Butter Pie Ingredients: * 1 baked 9-inch pie crust, cooled * 18 HERSHEY'S KISSES Brand Milk Chocolates * 1 cup (1/2 pt.) whipping cream, divided * 1 package (6-serving size) vanilla cook & serve pudding and pie filling mix* * 2 cups milk * 1/2 cup REESE'S Creamy Peanut Butter * 1 tablespoon powdered sugar * 1/4 teaspoon vanilla extract * Additional HERSHEY'S KISSES Brand Milk Chocolates(optional ) Directions: 1. Remove wrappers from chocolate pieces. Place chocolate pieces and 2 tablespoons whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until chocolate is melted and mixture is smooth when stirred; spread over bottom of baked pie crust. Refrigerate 30 minutes or until set. 2. Place pudding mix and peanut butter in 2-quart saucepan. Gradually add milk, stirring with whisk until smooth. Cook over medium heat, stirring constantly, until pudding thickens and boils; remove from heat. Cool 10 minutes, stirring frequently. Pour pudding over chocolate mixture in pie crust. Place plastic wrap directly on surface. Refrigerate several hours or until firm. 3. Just before serving, beat remaining whipping cream, powdered sugar and vanilla in small bowl until stiff. Spread over top of pie. Garnish with additional chocolate pieces, if desired. Cover; refrigerate leftover pie. 8 servings. * Do not use instant pudding. ~~ Rhonda G in Missouri .
Free Recipes Yummy Yogurt Gulp
>From the Meals.com website... ~ Yummy Yogurt Gulp Here's a great tasty way to get calcium into your kids without a fight. Estimated Times Preparation Time 5 mins. INGREDIENTS 1 container (8 oz.) berry-flavored fat free yogurt 1/2 cup fat free milk 1 package Classic French Vanilla Flavor NESTLÉ CARNATION INSTANT BREAKFAST Complete Nutritional Drink 1/2 cup ice cubes DIRECTIONS PLACE yogurt, milk, Carnation Instant Breakfast and ice in blender; cover. Blend until smooth. Serving Size: 1 ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Easy Breezy Lemon Pie
>From the Meals.com website... ~ Easy Breezy Lemon Pie 'As easy as pie' describes this instant pudding pie. Estimated Times Preparation Time 10 mins. Cooking Time 2 mins. Standing Time 35 mins. Ingredients 2 1/2 cups 2 % milk, cold 1 package (3 1/2-oz) instant vanilla pudding 3 lemons, juiced 1 9-inch graham cracker crust 2 cups mini marshmallows Directions Preheat broiler. In a bowl combine cold milk, pudding mix and lemon juice. Mix well. Pour into pie crust and top with marshmallows. Broil for 2 minutes or until top is brown. Remove from broiler; cool for 5 minutes on a wire rack, then transfer to refrigerator. Refrigerate until pudding mix congeals. NOTE: Watch the pie while it broils as it will brown very quickly. Using chilled milk allows pie to congeal rather quickly. Serving Size: 9 ~~ Rhonda G in Missouri ..
Free Recipes Sour Cream Graham Streusel Cake
>From the CopyKat.com website... ~ Sour Cream Graham Streusel Cake Ingredients 8 squares. Graham Crackers 1/4 C. chopped Pecans 2 Tbsp. Packed Brown Sugar 1/2 tsp. Ground Cinnamon 3 Tbsp. Butter 1 C. Flour 1/2 tsp. Baking Powder 1/2 C. Butter, softened 1/4 C. Sugar 1/2. tsp. Vanilla 1/2 tsp. Grated Lemon Peel 1/2 C. Sour Cream Directions Preheat oven to 350 degrees. Grease 8 inch round cake pan, and set aside. Crush graham crackers until they are fine crumbs. Crush enough crackers to make 3/4 cup. Combine graham cracker crumbs, pecans, brown sugar, and cinnamon in a small bowl. Add melted butter, stir until well blended. Sift together flour, baking powder and baking soda into medium bowl. Beat softened butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in vanilla and lemon peel. Reduce speed to low.. Add flour mixture alternately with sour cream, beating well after each addition. Spoon half of batter into prepared pan, spreading evenly. Sprinkle 2/3 crumb mixture evenly over batter. Spoon remaining batter over crumbs lightly into batter. Bake at 30 to 35 minutes or until toothpick inserted into center comes out clean. Let cool ten minutes before removing from pan. ~~ Rhonda G in Missouri .
Free Recipes Easy Lemon Poppy Seed Cake
Easy Lemon Poppy Seed Cake This impressive looking cake starts with a pound cake mix, but you don't have to tell your guests that. McCormick® Pure Lemon Extract and Poppy Seed make it special. Makes 12 servings. Ingredients: 1 package(16 ounces)pound cake mix 1/2 cup sour cream 1/2 cup water 2 eggs 4 teaspoons McCormick® Pure Lemon Extract 2 tablespoons McCormick® Poppy Seed Directions: 1. Preheat oven to 350°F. Beat cake mix, sour cream, water, eggs and extract in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 3 minutes. 2. Stir in poppy seed until well blended. Pour into grease and floured 10-cup Bundt pan. 3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.. Invert cake onto wire rack. Cool completely. Sprinkle with confectioners' sugar or drizzle with Lemon Glaze, if desired. Lemon Glaze: Mix 1 1/2 cups confectioners' sugar, 1 tablespoon water and 1/2 teaspoon McCormick® Pure Orange Extract in medium bowl until smooth. If glaze is too thick, stir in additional 1 to 3 teaspoons water until glaze is of desired consistency. Orange Poppy Seed Cake: Prepare as cake directed. Use McCormick® Pure Orange Extract in place of the lemon extract. Drizzle with Orange Glaze, if desired. Orange Glaze: Prepare Lemon Glaze as directed, using McCormick® Pure Orange Extract in place of the lemon extract. Sunshine Cake: Prepare as cake directed. Use 2 teaspoons each McCormick® Pure Lemon Extract and McCormick® Pure Orange Extract in place of the 4 teaspoons lemon extract. Drizzle with Lemon or Orange Glaze, if desired. Rhonda G in Missouri .
Free Recipes Mini Tomato-Feta Pizza
Mini Tomato-Feta Pizza >From the Jolly Cook e-newsletter 4 large whole wheat pitas 4 Roma tomatoes, seeded and finely chopped 1/2 cup crumbled feta cheese 1 green onion, finely chopped 1 cup lightly-packed fresh basil leaves Preheat oven to 350 degrees. Arrange pitas on a baking sheet. Evenly divide the toppings between each pita, starting with diced tomatoes, feta, green onion and basil leaves. Bake for 10-15 minutes or until lightly browned and feta is soft. Serve individual slices as an appetizer or the whole pizza with a salad as a meal. Makes 4 Servings Serving Size: 1 pita pizza ..
Free Recipes Lemon Meringue
>From the All_Easy_Cookin_ Recipes group... ~ Lemon Meringue Total recipe - 2 pts 1 4 serving size (0.8 oz) Sugar Free COOK & SERVE vanilla pudding 1 4 serving size (0.3 oz) Sugar Free Lemon jello 2 cups water Add pudding to water and bring to a boil. Take off heat and add Jell-O. Chill. Top with Cool Whip Free. Variation: Chocolate Cook & Serve Pudding with cherry jello. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Wonton Kisses
>From the Taste of Home website... ~ Wonton Kisses Simple & Delicious Darlene Brenden of Salem, Oregon sends us these wonderful little bites. “These wrapped bundles are filled with a sweet chocolate candy kiss and sure to delight guests at your next party,” she assures. SERVINGS: 24 CATEGORY: Appetizer METHOD: Deep-Frying TIME: Prep/Total Time: 25 min. Ingredients: * 24 milk chocolate kisses * 24 wonton wrappers * Oil for frying * Confectioners' sugar Directions: Place a chocolate kiss in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over candy kiss and press to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Dust with confectioners' sugar. Yield: 2 dozen. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Zesty Cheese Potatoes
>From the Meals.com website... ~ Zesty Cheese Potatoes Nothing comes closer to home when these twice baked potatoes are teamed with meatloaf and a crisp tossed salad. Estimated Times Preparation Time 15 mins. Cooking Time 35 mins. INGREDIENTS 1 package (10-oz.) Classic Recipes Welsh Rarebit, defrosted according to package directions 4 baking potatoes, baked 1/4 cup hot milk 1 tablespoon butter 1/4 cup shredded cheddar cheese DIRECTIONS PREHEAT oven to 375° F. CUT each potato in half; scoop out pulp, being careful not to break the skins. Place potato pulp in medium mixer bowl. Add milk and butter; beat until light and fluffy. Stir in cheese. FILL potato shells with potato mixture. Make a depression in center of each filled shell; fill with welsh rarebit. BAKE for 12 to 15 minutes. Season with salt and ground black pepper. Serving Size: 8 ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Lebanese Pizza
>From the Pillsbury website... ~ Lebanese Pizza Who needs the corner deli when there's refrigerated pizza crust and a 30-minute recipe like this? Prep Time: 30 Min Total Time: Makes: 8 serving INGREDIENTS Crust 1 tablespoon cornmeal 1 (13.8-oz.) can Pillsbury® refrigerated classic pizza crust 2 tablespoons olive or vegetable oil 1/2 to 1 teaspoon garlic powder Filling 2 cups Progresso® chick peas (garbanzo beans), drained (from 19-oz can) 1/2 cup olive or vegetable oil 1 to 2 teaspoons garlic powder 1 tablespoon lemon juice Toppings 1 1/2 cups chopped Italian plum tomatoes 1 (4 1/4-oz.) can chopped ripe olives, drained (about 1 cup) 4 oz. (1 cup) feta cheese, crumbled DIRECTIONS Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray; sprinkle evenly with cornmeal. Unroll dough; place in greased pan. Starting at center, press out dough with hands. Brush with 2 tablespoons oil; sprinkle with 1/2 to 1 teaspoon garlic powder. Bake at 425°F. for 7 to 9 minutes or until light golden brown. Meanwhile, in blender container or food processor bowl with metal blade, combine all filling ingredients. Blend 1 to 2 minutes or until smooth. Spread filling over partially baked crust. Top with tomatoes, olives and cheese. Return to oven; bake at 425°F. for an additional 10 to 12 minutes or until edges of crust are golden brown. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Scrumptious Apple Dumpling Cake
Scrumptious Apple Dumpling Cake Apple Dumpling Cake provides the perfect complement to any home-cooked meal. When you're giving this as a gift, slice into squares or rectangles, wrap in a simple linen kitchen towel and place in a basket. If you like, tie a personalized card to the basket. INGREDIENTS 3 lbs. apples- peeled, cored and sliced 2 cups all-purpose flour 1 1/2 cups white sugar 2 teaspoons baking powder 1 teaspoon salt 2 eggs, beaten 1/2 cup butter 1 1/2 teaspoon ground cinnamon INSTRUCTIONS 1. Preheat oven to 350°F and lightly grease a 9 x 13-inch baking dish. 2. Place sliced apples in layers at the bottom of the baking dish. 3. Mix together flour, sugar, baking powder and salt in a medium sized bowl. Stir in eggs and butter; then pack on top of the apples. Sprinkle with cinnamon (feel free to add more if desired). 4. Bake your cake in the preheated oven for 40 to 45 minutes, or until the topping is puffed and golden brown. Wait until cooled and cut into squares. .
Free Recipes QUICK QUICHE
Prep Time: 15 Minutes Cook Time: 35 Minutes Ready In: 50 Minutes Yields: 6 servings INGREDIENTS FROM ALLRECIPES 8 slices bacon 4 ounces shredded Swiss cheese 2 tablespoons butter, melted 4 eggs, beaten 1/4 cup finely chopped onion 1 teaspoon salt 1/2 cup all-purpose flour 1 1/2 cups milk DIRECTIONS Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan. Bake in preheated oven for 35 minutes, until set. Serve hot or cold. .Rhonda G in Missouri___
Free Recipes A & P Grocery Store Spice Cake
A & P Grocery Store Spice Cake (They called it Spanish Bar Cake) Preheat oven to 350º, and grease and flour a 9 x 13 pan. Sift together: 2 ½ cups all purpose flour 1 tsp baking soda 1 tsp baking powder ½ tsp salt 2 tsp cinnamon (Watkins # 01115) ¼ tsp ginger (Watkins #01932 ½ tsp. nutmeg (Watkins #01937) ½ cup butter 1/4 cup solid shortening 1 ½ cup sugar 2 large eggs, beaten 1 tsp vanilla ( Watkins #01008) 1 cup chunky applesauce 1 cup plump raising Optional ½ cup rough cut toasted walnuts Cream butter, shortening, add eggs. Blend well, then turn to low speed, add vanilla and applesauce. Add raisins, keep the mixer at low speed and start adding dry ingredients. Don't overmix. Just make sure the flour is all in, then stop mixing. Pour into pan, bake in the middle of oven for 45 minutes until the center tests done. Frosting: 8 oz cream cheese, softened 4 Tbsp. butter 2 tsp vanilla (Watkins #01008) 2 ¼ cup powdered sugar ½ cup milk 1 tsp lemon juice Beat until smooth, and frost cake ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes ® Shakes Recipe
>From the Cooking.com website... ~ Jif®Shakes Recipe Source: Jif® Makes 2 servings RECIPE INGREDIENTS 1 cup cold milk 1/4 cup Jif Creamy Peanut Butter 1 cup vanilla ice cream RECIPE METHOD Place milk and Jif in blender container.. Cover and blend till smooth. Add ice cream; blend till smooth. FOR BANANA JIF SHAKES: Prepare recipe as directed above, except add a sliced banana to the blender container with the Jif. Recipe reprinted by permission of Jif®. All rights reserved. ~~ Rhonda G in Missouri .
Free Recipes Mandarin Orange Icebox Cake
>From the Country Cooking website... ~ Mandarin Orange Icebox Cake a cool treat for a hot day! 1 box Duncan Hines Yellow Butter Cake Mix 4 eggs 1 11oz. can Mandarin Orange slices 3/4 cup Crisco Oil icing recipe below 1. Mix together cake mix, eggs, oil and juice drained from the orange slices. 2. Set aside for a garnish a few slices of the mandarin oranges. Then crumble up the rest of the oranges into small chunks. 3. Add the orange pieces to the cake mix. Mix well. 4. Pour batter into shortening greased and floured 8" round cake pans. 5. Bake at 350° for 18-20 minutes. (while cake is cooking make icing recipe below) 6. Cool pans for 10 minutes. Remove cake from pans. * Tip for easily removing cake from pans - place hot pans on a wet towel. The steam will make the cake easier to remove without breaking. Take a knife and run along the sides of pan to release from edges. Place a plate over the pan and turn upside down. Let sit for a minute and gently lift pan from cake. 7.. When cake has cooled, ice the cake. *** Cool Whip Icing 1 large Cool Whip 1 large can crushed pineapple (in heavy syrup) 1 large box instant vanilla pudding 1. Mix together all ingredients in a large mixing bowl and beat well. Place bowl in icebox while cake is cooking and cooling down. 2. Ice the cake - spread between layers, on sides and top. 3. Garnish top of cake with mandarin orange slices. 4. Refrigerate your Mandarin Orange Icebox Cake for at least 6 hours before serving. ~~ Rhonda G in Missouri .
Free Recipes Apricot Glazed Pork Roast
Apricot Glazed Pork Roast From: Campbell's Kitchen Prep Time: 5 minutes Cook Time: About 9 hour s Serves: 8 Ingredients: 1 can (10 1/2 oz.) Campbell's® Condensed Chicken Broth 1 jar (18 oz.) apricot preserves 1 large onion, chopped 2 tbsp. Dijon-style mustard 4 lb. boneless pork loin roast Directions: MIX broth, preserves, onion and mustard in 3 1/2-qt. slow cooker. Cut pork to fit. Add to cooker. COVER and cook on LOW 8 to 9 hr.* or until done. TIP: *Or on HIGH 4 to 5 hr. For thicker sauce: Mix 2 tbsp. cornstarch and 2 tbsp. water until smooth. Remove pork from cooker. Stir cornstarch mixture into cooker. Cover and cook on HIGH 10 min. or until mixture boils and thickens. Serve with Idahoan® Original Mashed Potatoes and steamed broccoli, cauliflower and carrots. For dessert serve apple-cranberry crisp. ~~ Rhonda G in Missouri .
Free Recipes Fast Peanut Butter Fudge
>From the iChef.com website... ~ Fast Peanut Butter Fudge Ingredients 2 c Sugar 1 c Peanut butter 1 ts Vanilla extract 3 tb Cocoa (optional) Instructions 1. Mix sugar, 1/2 cup water, and optional cocoa in a saucepan, and boil rapidly for exactly one minute. Pour over peanut butter and vanilla in a bowl, and beat until thick. Pour into buttered pan and allow to cool. Cut into squares. ~~ Rhonda G in Missouri .
Free Recipes Juicy Snack Squares
>From the Meals.com website... ~ Juicy Snack Squares This recipe provides the ideal cooking adventure. With a little adult supervision, kids will enjoy making this tasty, jiggly treat and parents will appreciate the healthy ingredients of fresh fruit and 100% fruit juice. Try using cookie cutters to create fun shapes. Estimated Times Preparation Time 5 mins. Cooking Time 10 mins. Refrigerating Time 120 mins. INGREDIENTS 5 cups any flavor NESTLÉ JUICY JUICE 100% Premium Juice, divided 4 envelopes (7 grams each) unflavored gelatin 1 1/2 cups sliced strawberries and/or sliced bananas* 1 1/2 cups additional sliced fresh fruit (optional) 2 cups whipped cream (optional) DIRECTIONS POUR 1 cup Juicy Juice into large bowl; sprinkle with gelatin. Pour remaining 4 cups Juicy Juice into medium saucepan; bring just to a boil over medium-high heat. Pour into bowl with gelatin; stir until gelatin is completely dissolved. POUR into 8-inch-square baking dish. Gently stir in 1 1/2 cups sliced fruit; cool. Refrigerate for 2 to 3 hours or until set. Cut into cubes to serve. Top each serving with additional fruit and whipped cream. *NOTE: 1 1/2 cups frozen, thawed berries or fruit may be used in place of strawberries and/or bananas. Serving Size: 9 ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Whiskey Tri-Tip
>From the Food Network website... ~ Whiskey Tri-Tip Recipe courtesy Sandra Lee, 2007 Show: Food Network Specials Episode: Sandra Lee's Semi-Homemade Grilling Difficulty: Easy Prep Time: 5 minutes Inactive Prep Time: 3 hours 30 minutes Cook Time: 35 minutes Yield: 4 servings 2 1/2 pounds tri-tip steak 2 tablespoons prime rib seasoning salt (recommended: Penzy's or Lawry's) 1 cup whiskey (recommended: Jack Daniel's) 1/2 cup apple cider Rinse steak and pat dry. Cover and pat tri-tip with the seasoning salt . Put in a large resealable plastic bag and pour in whiskey and cider to coat meat. Marinate in refrigerator for 1 to 3 hours. For the Oven: Preheat the oven to 450 degrees F. Remove steak from refrigerator, let come to room temperature (approximately 20 to 30 minutes). Remove the meat from the marinade. Discard the marinade. Place the tri-tip, fat-side up, on a rack in a shallow roasting pan. Roast for 30 minutes, then begin checking the internal temperature on an instant-read thermometer: for medium-rare, 135 to 140 degrees F and 140 to 145 degrees F for medium. Let stand 5 to 10 minutes before slicing. For Grill: Set up grill for indirect cooking over medium-high heat.. Oil grate when ready to start cooking. Remove steak from refrigerator, let come to room temperature (approximately 20 to 30 minutes). Remove steak from marinade, discard marinade. Place steak on hot oiled grill and cook 30 to 35 minutes per side for medium or until internal temperature reaches 145 to 150 degrees F on an instant-read thermometer. Transfer steak to a platter and let rest 5 to 10 minutes. Slice thinly across the grain and serve hot or warm. ~~ Rhonda G in Missouri .
Free Recipes Spiced Pumpkin Cake
Spiced Pumpkin Cake This easy pumpkin cake starts with a cake mix and is spiced with cinnamon and ground cloves. It is made even more delicious with a luscious cream cheese frosting. Makes 18 servings. Ingredients: 1 package(18 1/4 ounces)yellow cake mix 1 package(4-serving size)instant vanilla pudding mix 1 cup canned pumpkin 1/2 cup oil 1/2 cup water 3 eggs 1-1/2 teaspoons McCormick® Ground Cinnamon 1 teaspoon McCormick® Ground Cloves Spiced Cream Cheese Frosting (recipe follows) Directions: 1. Preheat oven to 350°F. Beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. 2. Pour into greased and floured 13x9-inch baking pan. 3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Spread with Spiced Cream Cheese Frosting. Spiced Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 1 teaspoon McCormick® Pure Vanilla Extract, and 1/4 teaspoon McCormick® Ground Cloves in large bowl until well blended. Gradually add 1 package (16 ounces) powdered sugar (about 4 cups), beating until well blended after each addition. ~ Rhonda G in Missouri ..
Free Recipes 10-Minute Fruit Crisp
>From the Cooks Recipes websit... 10-Minute Fruit Crisp 5 cups chopped apples, peaches, nectarines, or strawberries 1 (18.25-ounce) package white, yellow, or vanilla cake mix 1/2 cup melted butter 3/4 cup chopped pecans 1. Preheat oven to 350*F (175*C). 2. Spread fruit in 13 x 9 x 2-inch pan. Sprinkle dry cake mix over and drizzle butter over all.. Sprinkle nuts on top and bake for 30 minutes or until fruit is tender and top is lightly browned. Makes 12 servings. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes 1-2-3 Blackberry Sherbet
>From the MyRecipes.com website... ~ 1-2-3 Blackberry Sherbet Our Test Kitchens awarded its highest mark to this simply sensational dessert. Ingredients 4 cups fresh blackberries 2 cups sugar 2 cups buttermilk Garnish: fresh blackberries Preparation Stir together 4 cups blackberries and sugar in a bowl; let mixture stand 30 minutes. Process blackberry mixture in a food processor or blender until smooth, stopping to scrape down sides. Pour through a fine wire-mesh strainer into a 9-inch square pan, discarding solids; stir in buttermilk. Cover and freeze 8 hours. Break frozen mixture into chunks, and place in a bowl; beat at medium speed with an electric mixer until smooth. Return to pan; cover and freeze 3 hours or until firm. Garnish, if desired. * 2 (14-ounce) packages frozen blackberries, thawed, may be substituted for fresh blackberries. Kitchen Express: Double the ingredient amounts and combine blackberry juice and buttermilk in freezer container of a 4-quart electric freezer. Freeze according to the manufacturer' s instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Yield 1 quart Southern Living, JUNE 1999 ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Artichoke & Herb Tarts
Artichoke & Herb Tarts From: Campbell's Kitchen Thaw Time: 40 minutes Prep Time: 15 minutes Bake Time: 20 minutes Cool Time: 5 minutes Serves: 40 Ingredients: 1 pkg. (17.3 ounces) Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets) 1 pkg. (8 ounces) cream cheese, softened 1 cup shredded mozzarella cheese (4 ounces) 1 cup freshly grated Parmesan cheese 1 can (14 ounces) artichoke hearts, drained and chopped 1/2 cup diced roasted sweet red peppers 1/4 cup chopped fresh parsley Directions: THAW the pastry sheets at room temperature for 40 minutes or until they’re easy to handle. Heat the oven to 400°F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.. STIR the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed. Stir in the artichokes, red pepper and parsley. Season to taste. UNFOLD 1 pastry sheet on a lightly floured surface. Roll the sheet into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Repeat with the remaining pastry. DIVIDE the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge. Sprinkle each with the remaining cheese. BAKE for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm. TIP: Time-Saving Tip: Use 1/2 cup of shelf-stable grated Parmesan cheese for the fresh cheese. Make Ahead Tip: Prepare the cheese filling up to 5 days in advance. ~~ Rhonda G in Missouri .
Free Recipes Ultimate Strawberry Cheesecake
>From the Cooks Recipes website... ~ Ultimate Strawberry Cheesecake 1 3/4 cups graham cracker crumbs 1/2 cup butter, melted 2 tablespoons granulated sugar 2 cups cottage cheese 2 (8-ounce) packages cream cheese, softened 1 1/2 cups granulated sugar 2 large eggs 1/2 cup cornstarch 2 tablespoons lemon juice 1 teaspoon vanilla extract 1/2 cup butter or margarine, melted 2 cups sour cream 1/3 cup light corn syrup 1/4 cup water 1 tablespoon cornstarch 1/4 cup crushed strawberries 1 teaspoon lemon juice 1/8 teaspoon red food coloring, optional 1. Preheat oven to 325°F (160°C). 2. Combine graham cracker crumbs, butter and sugar; mix to blend. Spread in bottom of a 9-inch springform pan; set aside. 3. Press cottage cheese through a sieve into a large mixing bowl; add softened cream cheese. Beat on high setting with an electric mixer until well blended. Beat in sugar, then eggs. Reduce mixer speed to low; beat in cornstarch, lemon juice and vanilla. 4. Add butter and sour cream; beat until smooth. Pour into reserved springform pan. Bake for 1 hour 10 minutes or until firm around the edge. Turn oven off; leave cheesecake in closed oven for two additional hours. Remove from oven; refrigerate for at least 1 hour. 5. Meanwhile prepare glaze by mixing corn syrup, water and cornstarch in a small saucepan. Blend until smooth. Add strawberries; bring boil for 1 minute. Strain into a small mixing bowl. Stir in lemon juice and (optional) red food coloring. Cool slightly, then drizzle on top. Smooth with a knife. 6. Refrigerate until time to serve. Makes 16 servings. ~~ Rhonda G in Missouri .
Free Recipes KRAFT® Parmesan Breadsticks
>From the Kraft Foods website... ~ KRAFT® Parmesan Breadsticks Prep Time: 15 min Total Time: 30 min Makes: 12 servings, 1 breadstick each 1 can (11 oz.) refrigerated soft breadsticks, separated 3 Tbsp. butter or margarine, melted 1/2 cup KRAFT 100% Grated Parmesan Cheese PREHEAT oven to 350°F. Dip breadsticks in butter; lightly coat with cheese. TWIST breadsticks; place on ungreased baking sheet. BAKE 13 to 15 minutes or until golden brown. Kraft Kitchens Tips Round Out The Meal These bread sticks are a good accompaniment to a serving of grilled meat and a crisp mixed green salad. Shapes & Sizes Prepare as directed, shaping twisted breadstick halves into letters, numbers, pretzel shapes or tying into knots before dipping in butter and coating with cheese. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Jamaican Banana Bread
>From the MyRecipes.com website... ~ Jamaican Banana Bread Ingredients Cooking spray 2 tablespoons stick margarine, softened 2 tablespoons tub light cream cheese, softened 1 cup sugar 1 large egg 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup mashed ripe banana 1/2 cup skim milk 2 tablespoons dark rum or 1/4 teaspoon imitation rum extract 1/2 teaspoon grated lime rind 2 teaspoons lime juice 1 teaspoon vanilla extract 1/4 cup chopped pecans, toasted 1/4 cup flaked sweetened coconut 1/4 cup packed brown sugar 2 teaspoons margarine 2 teaspoons lime juice 2 teaspoons dark rum or 1/8 teaspoon imitation rum extract 2 tablespoons chopped pecans, toasted 2 tablespoons flaked sweetened coconut PreparationPreheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside. Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well. Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut. Pour batter into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack. Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf. Yield 16 servings (serving size: 1 slice) Nutritional Information CALORIES 187(26% from fat); FAT 5.4g (sat 1..5g,mono 2.3g,poly 1..2g); PROTEIN 2.9g; CHOLESTEROL 15mg; CALCIUM 55mg; SODIUM 105mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 32.2g Cooking Light, MARCH 1997 ~~ ~~~***Rhonda G in Missouri***~ ~~ ..
Free Recipes Garlic Herb Grilled Chicken
Garlic Herb Grilled Chicken From: Campbell's Kitchen Prep/Cook Time: 15 minutes Marinating Time: 15 minutes Serves: 4 Ingredients: 1 can (14 oz.) Swanson® Seasoned Chicken Broth with Roasted Garlic 4 boneless chicken breast halves Directions: POUR broth into shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 15 min. Remove chicken from broth. GRILL chicken 15 min.. or until done, turning and brushing often with broth. Discard remaining broth. ~~ Rhonda G in Missouri .
Free Recipes Paula Deen's PEACH CHEESECAKE
Peach Cheesecake Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Peaches IT'S PEACH SEASON, THAT'S WHY I'M POSTING ALL OF THE PEACH RECIPES... Crust: 1 cup graham cracker crumbs 1/4 cup sugar 1 tablespoon butter, melted Filling: 2 eggs 12 ounces cream cheese, softened 1 cup sugar 1/2 teaspoon vanilla 1/4 cup peach jam, plus 1 cup Preheat oven to 350 degrees F. In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8- inch springform cake pan. Make sure to press against the sides and bottom of the pan. Set crust aside. Prepare the filling by beating the eggs and cream cheese together. Add the sugar and vanilla and continue beating until well blended. Add 1/4 cup peach jam and mix until incorporated. Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 10 minutes. Remove cake from oven and top with remaining 1 cup peach jam. Cool to room temperature and then refrigerate overnight. ~ Rhonda G in Missouri ..
Free Recipes Jazzy Mashed Potatoes
>From the Kraft Foods website... ~ Jazzy Mashed Potatoes Prep Time: 20 min Total Time: 20 min Makes: 8 servings, about 1/2 cup each 4 cups hot prepared mashed potatoes 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 2 Tbsp. OSCAR MAYER Real Bacon Recipe Pieces or Bits MIX all ingredients. Serve immediately. Kraft Kitchens Tips Serving Suggestion Add contrast to the potatoes by adding a crisp mixed green salad or vegetable and lean fish, meat or poultry. Substitute Substitute any variety BREAKSTONE'S or KNUDSEN Sour Cream for the regular variety. Jazz It Up Sprinkle with chopped fresh chives, if desired.. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes KISSES Fluted Cups with Peanut Butter Filling
>From the Hershey's website... ~ KISSES Fluted Cups with Peanut Butter Filling Ingredients: * 72 HERSHEY'S KISSES Brand Milk Chocolates, divided * 1 cup REESE'S Creamy Peanut Butter * 1 cup powdered sugar * 1 tablespoon butter or margarine, softened Directions: 1. Line small muffin cups (1-3/4 inches in diameter) with small paper bake cups. Remove wrappers from chocolates. 2. Place 48 chocolates in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. Microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chocolate is melted when stirred. Using small brush, coat inside of paper cups with melted chocolate. 3. Refrigerate 20 minutes; coat any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups. 4. Beat peanut butter, powdered sugar and butter in small bowl until smooth. Spoon into chocolate cups. Before serving, top each cup with a chocolate piece. Cover; store cups in refrigerator. About 24 servings. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Jack-o'-Lantern Bread
>From the MyRecipes.com website... ~ Jack-o'-Lantern Bread Notes: Follow package directions for thawing bread dough. If making ahead, wrap cool bread airtight and hold at room temperature up to 1 day or freeze to store longer. Reheat (thawed, if frozen), loosely covered with foil, in a 350º oven until warm, 10 to 15 minutes. Ingredients 2 loaves (1 lb. each) frozen bread dough, thawed 1 tablespoon beaten egg 1 1/2 teaspoons milk Preparation1. Place loaves in a bowl. Cover bowl with plastic wrap and let rise until doubled, 45 minutes to 1 hour.. 2. Punch dough down, knead loaves together in bowl, and shape into a ball. 3. Transfer ball to an oiled 12- by 15-inch baking sheet. With oiled hands or a lightly floured rolling pin, flatten ball into an 11- by 13-inch oval. Cut out eyes, nose, and mouth; openings should be at least 1 1/2 to 2 inches wide. (To make small loaves, divide dough into 4 equal pieces, roll into 4- by 6-in. ovals; eye, nose, and mouth openings should be at least 1 to 1 1/2 in. wide.) Lift out cutout dough and bake on another pan or use for decorations. 4. Cover shaped dough lightly with plastic wrap and let rise until puffy, about 20 minutes. 5. Mix egg with milk; brush over dough. 6. Bake in a 350° oven until well-browned, 30 to 35 minutes. Cool on a rack. Serve warm or cool. Yield Makes 1 loaf or 4 small loaves (2 lb. total); 10 to 12 servings ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Loga's Microwave Chicken
>From the All Recipes website... ~ Loga's Microwave Chicken SUBMITTED BY: Renee Halfon "Microwave adapted version of recipe given to me by old friend from Ceylon. Can be baked in oven too." Original recipe yield: 4 to 6 servings INGREDIENTS * 1 cup ketchup * 5 tablespoons curry powder * 1 teaspoon cayenne pepper * 8 chicken legs DIRECTIONS 1. In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together.. Add chicken pieces and turn to coat. Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear. ~~ Rhonda G in Missouri .
Free Recipes Veggie and Cheese-Topped Pierogies
>From the Pillsbury website... ~ Veggie and Cheese-Topped Pierogies Prep Time: 15 min Makes: 2 servings Look no further than your freezer and pantry for an easy three-ingredient pasta dish. 1/2 (16.9-oz.) pkg. frozen potato and onion-filled or potato and Cheddar cheese-filled pasta pierogies 1 (10-oz. pkg.) Green Giant® frozen broccoli, carrots, cauliflower & cheese sauce 1 (2.5-oz.) jar Green Giant® Sliced Mushrooms, drained 1 . Cook pasta pierogies to desired doneness as directed on package. Drain. 2 . Meanwhile, cook vegetables in cheese flavored sauce as directed on package. 3 . Place cooked vegetables in serving bowl. Stir in mushrooms. Serve vegetable mixture over pasta pierogies. ~~ Rhonda G in Missouri .
Free Recipes Dark Chocolate-Amaretto Cake
>From the MyRecipes.com website... ~ Dark Chocolate-Amaretto Cake You don't need liqueur for this cake. Its subtle amaretto flavor comes from almond extract and coffee creamer. Ingredients 1 (18.25-ounce) package devil's food cake mix with pudding 1 (5.9-ounce) package chocolate fudge instant pudding mix 1 1/4 cups water 1/2 cup vegetable oil 1 tablespoon almond extract 4 large eggs 3 cups semisweet chocolate morsels, divided 1/2 cup amaretto-flavored liquid non-dairy creamer 3 tablespoons sliced natural almonds, toasted PreparationCombine first 6 ingredients in a large mixing bowl; beat at medium speed of an electric mixer 2 minutes. Stir in 2 cups chocolate morsels. Pour batter into a greased and floured 12-cup Bundt pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Combine remaining 1 cup chocolate morsels and amaretto-flavored creamer in a small saucepan. Cook over medium heat, stirring constantly, until chocolate morsels melt. Remove from heat; let stand 15 minutes. Drizzle chocolate glaze over cake; sprinkle with almonds. Yield one 10" cake ~~ Rhonda G in Missouri .
Free Recipes White & Chocolate Covered Strawberries
>From the Hershey's website... ~ White & Chocolate Covered Strawberries Ingredients: * 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips * 2 tablespoons shortening (do not use butter, margarine, spread or oil) * 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips * 4 cups (2 pt.) fresh strawberries, rinsed, patted dry and chilled Directions: 1. Cover tray with wax paper. 2. Place white chips and 1 tablespoon shortening in medium microwave-safe bowl.. Microwave at MEDIUM (50%) 1 minute; stir until chips are melted and mixture is smooth. If necessary, microwave at MEDIUM an additional 30 seconds at a time, just until smooth when stirred. 3. Holding by top, dip 2/3 of each strawberry into white chip mixture; shake gently to remove excess. Place on prepared tray; refrigerate until coating is firm, at least 30 minutes. 4. Repeat microwave procedure with chocolate chips and remaining 1 tablespoon shortening in clean microwave-safe bowl. Dip lower 1/3 of each berry into chocolate mixture. Refrigerate until firm. Cover; refrigerate leftover strawberries. About 2 to 3 dozen berries. ~~ Rhonda G in Missouri .
Free Recipes Key Lime Cheesecake
>From the Homestyle Recipes website... ~ Key Lime Cheesecake Is this a cake or a pie? You decide! Ingredients 9-in unbaked vegan pie shell 2 8 oz. containers vegan cream cheese 2 tbsp soy milk 1 cup natural sugar (or choice of sweetener) 1 tsp vanilla 2 tsp grated lime peel 4 tbsp lime juice 2 tbsp cornstarch sliced strawberries Directions 1. preheat oven to 350 degrees. 2. blend cream cheese, soy milk, sweetener, vanilla, grated lime peel, lime juice and cornstarch until smooth. 3. pour mixture into unbaked vegan pie shell and bake for 40 minutes. 4. let cool to room temperature and refrigerate. . top with sliced strawberries and serve. Comments If you are going to use a sugar substitute, remember to look up the conversion chart. for example, i use something called "Just Like Sugar" (1 tsp = 1 oz of regular sugar). ~~ Rhonda G in Missouri .
