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Archive for May, 2013

Cherry Macaroons

Cherry Macaroons

Ingredients
1-1/3 cups shortening
1-1/2 cups sugar
2 eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups flaked coconut
1 cup maraschino cherries, chopped

Directions
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well.

Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff).

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: about 6 dozen.

Recipe found here: Cherry Macaroons

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Hawaiian Cake

Hawaiian Cake

Ingredients
1 package yellow cake mix (regular size)
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (20 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
1/2 cup chopped maraschino cherries, drained
1/2 cup flaked coconut
1/2 cup chopped walnuts

Directions
Prepare cake mix according to package directions. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely.

In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator. Yield: 16-20 servings.

Recipe found here: Hawaiian Cake

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Ranch Mac & Cheese

Ranch Mac & Cheese

Ingredients
1 package (16 ounces) elbow macaroni
1 cup 2% milk
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon garlic pepper blend
1 teaspoon lemon-pepper seasoning
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Colby cheese
1 cup (8 ounces) sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese

Directions
Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.

Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese. Yield: 8 servings.

Recipe found here: Ranch Mac & Cheese

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Just like KFC or Kentucky Fried Chicken biscuits!

kentucky bisuits

Kentucky Biscuits

Ingredients
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 dash salt
1 tablespoon white sugar
1/2 cup butter
3/4 cup buttermilk

Directions
Preheat oven to 400 degrees F (200 degrees C).

In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6×6 inch square, and cut into 12 even sections. Do not separate.

Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.

Original recipe makes 12 biscuits

Recipe found here: Kentucky Biscuits

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American-Italian Pasta Salad

American-Italian Pasta Salad

Ingredients
1 (16 ounce) package fusilli pasta
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup frozen petite peas, thawed
2 (2 ounce) cans sliced black olives
1 cup cubed Genoa salami
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup chopped fresh parsley

Directions
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain.

In a medium bowl, combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.

In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit overnight in fridge. Stir before serving. Add extra dressing if pasta appears dry.

Original recipe makes 20 servings

Recipe found here: American-Italian Pasta Salad

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Veggie Spiral Salad

Veggie Spiral Salad

Ingredients
1 cup uncooked tricolor spiral pasta
1/2 cup chopped seeded cucumber
1/2 cup thinly sliced celery
1/2 cup chopped red onion
1/2 cup sliced radishes
1/2 cup chopped tomatoes
1/2 cup sliced ripe olives, drained
1/2 cup shredded Swiss cheese
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon Italian salad dressing mix
2 tablespoons plus 1-1/2 teaspoons cider vinegar
2 tablespoons olive oil

Directions
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, celery, onion, radishes, tomatoes, olives, cheese, garlic powder and pepper. Drain pasta and rinse in cold water; stir into vegetable mixture.

In a bowl, whisk the dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate. Yield: 5 servings.

Recipe found here: Veggie Spiral Salad

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Shortcut Strawberry-Vanilla Dessert

Shortcut Strawberry-Vanilla Dessert

Ingredients
2 cups fresh strawberries, sliced
1 teaspoon sugar
1-1/2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
2 cups whipped topping, divided
1 loaf (10-3/4 ounces) frozen pound cake, thawed

Directions
In a small bowl, combine strawberries and sugar; let stand for 30 minutes. Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping; set aside.

Cut cake into 14 slices. Layer seven cake slices with 2 tablespoons strawberries, 1/3 cup pudding mixture and another cake slice. Top with remaining strawberries and whipped topping. Yield: 7 servings.

Recipe found here: Shortcut Strawberry-Vanilla Dessert

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Potato Salad

Potato Salad

Ingredients
2 lbs of Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch pieces
3/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons of mustard (your favorite, yellow, Dijon, stone ground)
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1/4 cup chopped parsley
2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup)
6 slices of bacon, cooked* and finely chopped
Coarse salt
Freshly ground pepper
*To cook the bacon, heat a frying pan on medium low. Lay out the strips of bacon in a single layer. Gently cook, turning over occasionally with tongs, until lightly browned, and much of the fat rendered out. Place on a plate lined with paper towels to soak up the excess fat. Do not pour any fat from the pan down the drain, it will clog it. Instead, pour it into a jar, or sop up with paper towels and discard.

Directions
1 In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking. (If you want, add some pickle juice to the drained, still slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!)

2 In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine. Add the rest of the ingredients, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper.

Yield: Serves 4-6.

Recipe found here: Potato Salad

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Cheesy Beef Taco Salad

Cheesy Beef Taco Salad

Ingredients
1-1/2 pounds ground beef
1-1/2 cups chopped onion
1 cup diced celery
1 cup diced green pepper
2 garlic cloves, minced
1 pound process cheese (Velveeta), cubed
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 teaspoons chili powder
2 teaspoons ground cumin
1-1/2 cups crushed corn chips
Shredded lettuce
Chopped green onions
2 large tomatoes, cut into wedges

Directions
In a large skillet, cook the beef, onion, celery, green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the cheese, tomatoes, chili powder and cumin. Cook and stir over low heat until cheese is melted. Stir in corn chips.
Line six salad plates with lettuce; sprinkle with green onions. Top each with 1 cup beef mixture. Garnish with tomato wedges. Yield: 6 servings.

Recipe found here: Cheesy Beef Taco Salad

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Vanilla Pudding Dessert

Vanilla Pudding Dessert

Ingredients
2-3/4 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 can (14 ounces) sweetened condensed milk
1 carton (12 ounces) frozen whipped topping, thawed
4 cups crushed vanilla wafers (about 120 wafers)
3 cups sliced fresh strawberries

Directions
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 15 minutes; fold in condensed milk. Set aside 1 tablespoon whipped topping and 2 tablespoons wafer crumbs. Fold remaining whipped topping into pudding.

In a 3-qt. serving bowl, layer a third of the strawberries, wafer crumbs and pudding mixture. Repeat layers twice. Sprinkle with reserved wafer crumbs; top with reserved whipped topping. Refrigerate until serving. Yield: 12-14 servings.

Recipe found here: Vanilla Pudding Dessert

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