Ingredients:
2 pkgs crescent rolls
2-8 oz. cream cheese, softened
¾ C sugar divided
1 egg, separated
1 T lemon juice
½ C pecans, chopped
Instructions:
Preheat oven to 350.
Open both packages of rolls, unroll and bring to room temp.
Stretch dough in 1st package to fit flat in the bottom of a greased 9x13 pan.
Press seams together to form solid crust.
Mix cream cheese and ½C of sugar until smooth.
Mix in the egg yolk and lemon juice, then spread over dough.
Top with 2nd pack of rolls that have been stretched and seems sealed.
Whip the egg white until frothy, then brush top of dough with egg white.
Mix remaining ¼ C. sugar with the pecans and sprinkle on top.
Bake for 20-25 min. until golden brown. Cool completely before cutting into squares.
Store in refrigerator.
Submitted by: Andrea K.
Tuesday, August 28, 2007
CHICKEN DELIGHT
Ingredients:
6-8 chicken breasts
2 cans cream of mushroom soup
2 chopped onions
2 T vinegar
2 T Worchester Sauce
2 T lemon juice
1 package Lipton Onion soup mix
Salt and pepper to taste
Instructions:
Place in crock pot.
Cook all day on low (6-8 hours) Break up chicken before serving over rice or our favorite, homemade mashed potatoes.
Submitted by: Andrea K.
I half everything and it is plenty for our family of 4 with 2 small children for 2 meals.
6-8 chicken breasts
2 cans cream of mushroom soup
2 chopped onions
2 T vinegar
2 T Worchester Sauce
2 T lemon juice
1 package Lipton Onion soup mix
Salt and pepper to taste
Instructions:
Place in crock pot.
Cook all day on low (6-8 hours) Break up chicken before serving over rice or our favorite, homemade mashed potatoes.
Submitted by: Andrea K.
I half everything and it is plenty for our family of 4 with 2 small children for 2 meals.
TWICE BAKED POTATOES
Ingredients:
8 to 10 potatoes baked “wet” with no foil
Instructions:
Scoop out potato middle and mash with:
¾ stick margarine or butter
Garlic salt to taste
2 C sour cream
1 ½ C grated cheddar cheese
1 heaping T mayonnaise
Put back in skins. Freeze or top with cheddar cheese and bake again at 350 until desired doneness.
Submitted by: Andrea K.
These are great to keep in the freezer in zip-type bags. Then pull 2 or 3 out as needed for a meal or when you grill out.
8 to 10 potatoes baked “wet” with no foil
Instructions:
Scoop out potato middle and mash with:
¾ stick margarine or butter
Garlic salt to taste
2 C sour cream
1 ½ C grated cheddar cheese
1 heaping T mayonnaise
Put back in skins. Freeze or top with cheddar cheese and bake again at 350 until desired doneness.
Submitted by: Andrea K.
These are great to keep in the freezer in zip-type bags. Then pull 2 or 3 out as needed for a meal or when you grill out.
BRUNCH EGG CASSEROLE
Ingredients:
1 lb hot sausage
6 slices bread cubed
1C shredded sharp cheddar cheese
2 C milk
6 eggs slightly beaten
1 tsp salt
Pepper to taste
1 tsp dry mustard
Instructions:
Brown and crumble sausage. Drain well. Layer bread, sausage, and cheese in well greased 9x13 casserole dish. Repeat until all is used. Pour milk into eggs. Add salt, pepper and mustard. Mix and pour over layers. Cover and place in refrigerator for 12 hours. To prepare, cook covered for 50 minutes, uncover for 10 minutes at 350.
Submitted by: Andrea K.
"I like to make this when I have company so we can wake up to a nice breakfast without making it in to morning!"
1 lb hot sausage
6 slices bread cubed
1C shredded sharp cheddar cheese
2 C milk
6 eggs slightly beaten
1 tsp salt
Pepper to taste
1 tsp dry mustard
Instructions:
Brown and crumble sausage. Drain well. Layer bread, sausage, and cheese in well greased 9x13 casserole dish. Repeat until all is used. Pour milk into eggs. Add salt, pepper and mustard. Mix and pour over layers. Cover and place in refrigerator for 12 hours. To prepare, cook covered for 50 minutes, uncover for 10 minutes at 350.
Submitted by: Andrea K.
"I like to make this when I have company so we can wake up to a nice breakfast without making it in to morning!"
SOUR CREAM COFFEE CAKE
This has been in our family for generations and is a favorite of many. It easily separates into 2 pie plates or 1 9x13 pan. It freezes great so make it ahead of time before company comes!
Ingredients:
Topping - make ahead
½ C chopped pecans
1 tsp cinnamon
1/2C brown sugar
2 C flour
¼ tsp salt
1 ¼ tsp baking powder
2 C sugar
1 C margarine
2 eggs
1 C sour cream
1 tsp vanilla
Instructions:
Make topping up ahead
Cream together sugar & margarine and other weet ingredients
Mix dry ingredients-then fold into batter
Pour half of batter into well greased 9x13 pan. Sprinkle half of topping over batter-then repeat.(Go easy on the batter for the first half so you have enough to cover for the second layer)
Bake 45 to 50 minutes at 325
Submitted by: Andrea K.
Ingredients:
Topping - make ahead
½ C chopped pecans
1 tsp cinnamon
1/2C brown sugar
2 C flour
¼ tsp salt
1 ¼ tsp baking powder
2 C sugar
1 C margarine
2 eggs
1 C sour cream
1 tsp vanilla
Instructions:
Make topping up ahead
Cream together sugar & margarine and other weet ingredients
Mix dry ingredients-then fold into batter
Pour half of batter into well greased 9x13 pan. Sprinkle half of topping over batter-then repeat.(Go easy on the batter for the first half so you have enough to cover for the second layer)
Bake 45 to 50 minutes at 325
Submitted by: Andrea K.
PEANUT BUTTER CHOCOLATE TREATS
PEANUT BUTTER CHOCOLATE TREATS
Ingredients:
Ritz Crackers
Creamer Peanut Butters
Chocolate Bark/Candy Coating
Instructions:
You need a large space on your counter, and I cover it with wax paper to make clean up easy. Empty the cubes of chocolate into a glass mixing bowl and microwave a minute at a time until melted. Take ritz crackers and put some creamy peanut butter on top. Then drop the crackers into the chocolate and use a spoon to cover them completely. You will need a tong to lift the cookies out of the chocolate and let the excess drip off into the bowl. I place them on cookies sheets that I've covered with wax paper, and then put the cookie sheets in the refrigerator to harden. They harden within an hour, and you can take them off and place in a container.
Source: Cathy P.
Submitted by: Caroline G.
"Cathy P. made these and I couldn't believe how amazing they tasted. They are just like a Reese Peanut Butter Cup. They are so easy to make and are wonderful for Christmas Cookie Exchange Parties, gifts of food or a special treat for the family. They store well in the fridge in a covered container."
Ingredients:
Ritz Crackers
Creamer Peanut Butters
Chocolate Bark/Candy Coating
Instructions:
You need a large space on your counter, and I cover it with wax paper to make clean up easy. Empty the cubes of chocolate into a glass mixing bowl and microwave a minute at a time until melted. Take ritz crackers and put some creamy peanut butter on top. Then drop the crackers into the chocolate and use a spoon to cover them completely. You will need a tong to lift the cookies out of the chocolate and let the excess drip off into the bowl. I place them on cookies sheets that I've covered with wax paper, and then put the cookie sheets in the refrigerator to harden. They harden within an hour, and you can take them off and place in a container.
Source: Cathy P.
Submitted by: Caroline G.
"Cathy P. made these and I couldn't believe how amazing they tasted. They are just like a Reese Peanut Butter Cup. They are so easy to make and are wonderful for Christmas Cookie Exchange Parties, gifts of food or a special treat for the family. They store well in the fridge in a covered container."
Monday, August 27, 2007
MEXICAN PINWHEELS
MEXICAN PINWHEELS
Ingredients:
8 oz. cream cheese
1/2 cup sour cream
4 oz. can chopped green chilies
1/2 cup shredded cheddar cheese
2 tablespoons picante sauce
Small jar pimento
Dash of garlic salt
Dash of onion powder
4-6 flour tortillas
Instructions:
Mix all together and spread finely on flour tortillas. Roll and refridgerate overnight. Cut into 1/2 inch slices and enjoy.
Source: Unknown
Submitted by: Candy M.
Ingredients:
8 oz. cream cheese
1/2 cup sour cream
4 oz. can chopped green chilies
1/2 cup shredded cheddar cheese
2 tablespoons picante sauce
Small jar pimento
Dash of garlic salt
Dash of onion powder
4-6 flour tortillas
Instructions:
Mix all together and spread finely on flour tortillas. Roll and refridgerate overnight. Cut into 1/2 inch slices and enjoy.
Source: Unknown
Submitted by: Candy M.
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