SURPRISE COOKIE POPS
Ingredients:
2 Milky way candy bars
12 Popsicle sticks
1 tube chocolate chip cookie dough
Instructions:
Cut each candy bar widthwise into six pieces; insert a Popsicle stick into each. Cut cookie dough into 12 pieces. Flatten dough; wrap each peice around each candy car piece, forming a ball.
Place 3 in. apart on ungreased baking sheets. Bake at 350 for 13-15 min. Cool for 3 min. before moving to wire racks. Yield: 1 dozen
Source: Susan M.
Submitted by: Caroline G.
"Susan made these for my family and they are incredible. Since then I have made them with popsicle sticks and also as giant cookies for Glenn's study group. They are truly amazing and make a great gift or party favor."
Showing posts with label Susan M.. Show all posts
Showing posts with label Susan M.. Show all posts
Monday, August 27, 2007
Sunday, August 26, 2007
SKILLET STEW
SKILLET STEW
Ingredients:
5 bacon strips, cooked
1 onion, sauteed
olive oil
1 to 1-1/2 lbs. smoked kielbasa (fully cooked), thinly sliced
2 - 15.5 oz. cans great northern beans, undrained
2 - 8 oz. cans tomato sauce
1 can chopped green chiles
2 medium carrots, thinly sliced
1/2 green pepper, chopped
1/2 tsp. Italian seasoning
1/2 tsp. dried thyme
1/8 tsp. pepper
Instructions:
In a large skillet, cook sausage in a couple of tablespoons of olive oil. Add remaining ingredients except bacon and bring to a boil. Reduce heat, cover and simmer for 45 minutes, stirring occassionally. Crumble bacon. Serve hot with bacon on top.
Source: Unknown
Submitted by: Susan M.
Ingredients:
5 bacon strips, cooked
1 onion, sauteed
olive oil
1 to 1-1/2 lbs. smoked kielbasa (fully cooked), thinly sliced
2 - 15.5 oz. cans great northern beans, undrained
2 - 8 oz. cans tomato sauce
1 can chopped green chiles
2 medium carrots, thinly sliced
1/2 green pepper, chopped
1/2 tsp. Italian seasoning
1/2 tsp. dried thyme
1/8 tsp. pepper
Instructions:
In a large skillet, cook sausage in a couple of tablespoons of olive oil. Add remaining ingredients except bacon and bring to a boil. Reduce heat, cover and simmer for 45 minutes, stirring occassionally. Crumble bacon. Serve hot with bacon on top.
Source: Unknown
Submitted by: Susan M.
GRANOLA FUDGE CLUSTERS
GRANOLA FUDGE CLUSTERS
Ingredients:
1 cup semisweet chocolate chips
1 cup butterscotch chips
1-1/4 cups granola cereal without raisins
1 cup chopped walnuts
Instructions:
In a microwave safe bowl, melt the chocolate and butterscotch chips; stir until smooth. Stir in granola and walnuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until firm. Yield: about 2-1/2 dozen
Source: Unknown
Submitted by: Susan M.
Ingredients:
1 cup semisweet chocolate chips
1 cup butterscotch chips
1-1/4 cups granola cereal without raisins
1 cup chopped walnuts
Instructions:
In a microwave safe bowl, melt the chocolate and butterscotch chips; stir until smooth. Stir in granola and walnuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until firm. Yield: about 2-1/2 dozen
Source: Unknown
Submitted by: Susan M.
SQUASH CASSEROLE
SQUASH CASSEROLE
Ingredients:
3 lb. yellow summer squash
2 carrots
2 onions (from freezer, thawed)
1 can cream of chicken soup
1 cup sour cream
1 small jar diced pimiento
1 stick butter
18 oz. Pepperidge Farm stuffing mix
Instructions:
Wash and slice all vegetables except onions. Put all in a large sauce pan or Dutch oven, salt to taste, and cover with water. Boil until tender. Add onions, drain, mash together, and cool.
Mix soup, sour cream, and pimiento. Add to vegetables and mix well.
In a skillet, melt the butter and mix in the stuffing mix. Spray two 9x9 pans with cooking spray. Spread bottom of each pan with 1/4 of the stuffing mixture. Spread 1/2 of the vegetable mixture in each pan, then cover each with half of the remaining stuffing mixture. Freeze one pan and bake the other at 375° for 45 minutes.
Source: Unknown
Submitted by: Susan M.
Ingredients:
3 lb. yellow summer squash
2 carrots
2 onions (from freezer, thawed)
1 can cream of chicken soup
1 cup sour cream
1 small jar diced pimiento
1 stick butter
18 oz. Pepperidge Farm stuffing mix
Instructions:
Wash and slice all vegetables except onions. Put all in a large sauce pan or Dutch oven, salt to taste, and cover with water. Boil until tender. Add onions, drain, mash together, and cool.
Mix soup, sour cream, and pimiento. Add to vegetables and mix well.
In a skillet, melt the butter and mix in the stuffing mix. Spray two 9x9 pans with cooking spray. Spread bottom of each pan with 1/4 of the stuffing mixture. Spread 1/2 of the vegetable mixture in each pan, then cover each with half of the remaining stuffing mixture. Freeze one pan and bake the other at 375° for 45 minutes.
Source: Unknown
Submitted by: Susan M.
RED AND WHITE TORTELLINI
RED AND WHITE TORTELLINI
Ingredients:
2 (10 oz.) pkgs. refrigerated or frozen cheese tortellini, uncooked
28 oz. jar spaghetti sauce
1 cup water
12 oz. jar alfredo four cheese sauce
2 cups shredded mozzarella cheese
Instructions:
Preheat oven to 350 degrees. In 3 quart glass baking dish, mix tortellini, spaghetti sauce, and water. Make sure all tortellini is coated with sauce. Drop cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until tortellini is tender.
Serves 8
Source: About.com
Submitted by: Susan M
Ingredients:
2 (10 oz.) pkgs. refrigerated or frozen cheese tortellini, uncooked
28 oz. jar spaghetti sauce
1 cup water
12 oz. jar alfredo four cheese sauce
2 cups shredded mozzarella cheese
Instructions:
Preheat oven to 350 degrees. In 3 quart glass baking dish, mix tortellini, spaghetti sauce, and water. Make sure all tortellini is coated with sauce. Drop cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until tortellini is tender.
Serves 8
Source: About.com
Submitted by: Susan M
Saturday, August 25, 2007
MADELYN'S MAC AND CHEESE
MADELYN'S MAC AND CHEESE
Ingredients:
1 16 oz. sour cream
1 pound ham
12-16 oz. swiss cheese
Instructions:
Cut the ham and cheese into small cubes and mix together
Cook the pasta in boiling water for 10 min. Drain
Stir in the sour cream.
Mix in the ham and cheese.
Pour into a 9x13 baking dish.
Bake at 350 for 30 minutes.
Source: Susan M. who received the recipe from Cathy R.
Submitted by: Caroline G
"Susan made this for me and it was fabulous. Since then I have made it many times. It is a super dish to make for guests, your family or for someone who has had a baby".
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