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Archive for September, 2013

Orange Mulled Cider

Orange Mulled Cider

what you need
1 gal. (4 qt.) apple cider
1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Classic Orange Flavor Drink Mix*
4 cinnamon sticks
2 tsp. whole cloves
1/2 tsp. ground nutmeg

make it

COOK ingredients in large saucepan on low heat 20 min. or until heated through, stirring occasionally. (Do not boil.)

DISCARD cinnamon sticks and cloves before serving.

SPECIAL EXTRA Serve with additional cinnamon sticks.

LEMON MULLED CIDER Prepare using CRYSTAL LIGHT Lemonade Flavor Sugar Free Drink Mix.

Recipe found here: Orange Mulled Cider

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Mocha Parfaits

Mocha Parfaits

Ingredients
1-3/4 cups cold milk, divided
1 teaspoon instant coffee granules
1 package (8 ounces) cream cheese, softened
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
8 cream-filled chocolate sandwich cookies, crushed
Additional cream-filled chocolate sandwich cookies, optional

Directions
In a microwave-safe dish, heat 1/4 cup milk and coffee granules for about 30 seconds; stir until coffee is dissolved. Add remaining milk; mix well.

In a small bowl, beat the cream cheese, pudding mix and milk mixture until thickened.

In parfait glasses, layer half of the pudding mixture, whipped topping and crushed cookies. Repeat layers. Top with whole cookies if desired. Yield: 4-6 servings.

Recipe found here: Mocha Parfaits

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Tropical Strawberry Cream Pie

Tropical Strawberry Cream Pie

what you need
42 NILLA Wafers, divided
3 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 cups thawed COOL WHIP Whipped Topping, divided
1 can (8 oz.) DOLE Crushed Pineapple, in juice, drained
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 cup ice cubes
2 cups sliced strawberries

make it

CRUSH 26 wafers; mix with butter until blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.

BEAT cream cheese and sugar in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.

ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Stir in strawberries. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.

Recipe found here: Tropical Strawberry Cream Pie

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Farmer Casserole

Farmer Casserole

Ingredients
6 c. frozen shredded hash browns
1 1/2 c.shredded Cheddar cheese
2 cups diced cooked ham
1/2 c. sliced green onions
8 large beaten eggs
Two 12-ounce c. evaporated milk
1/4 t.salt
1/4 t.pepper

Directions
Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish.Bake at 350 45-55 min.

Tip: Also add mushrooms!

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Basic Pancakes

Basic Pancakes

Ingredients:
2 cups all-purpose flour, stirred or sifted before measuring
2 1/2 teaspoons baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
1 1/2 to 1 3/4 cups milk
2 tablespoons melted butter

Preparation:
Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Recipe for pancakes serves 4.

Recipe found here: Basic Pancakes

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Iced Raisin Biscuits

Iced Raisin Biscuits

Ingredients
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon ground Tone’s® Ground Cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1/3 cup raisins
1/2 cup 2% milk
3 tablespoons maple syrup

ICING:
1/2 cup confectioners’ sugar
1/8 teaspoon rum extract
2-1/4 teaspoons 2% milk

Directions
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add raisins. In a small bowl, combine milk and syrup; stir into crumb mixture just until moistened.

Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.

Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown.

Meanwhile, combine the confectioners’ sugar, extract and enough milk to achieve desired consistency. Drizzle over warm biscuits. Serve warm. Yield: 10 biscuits.

Recipe found here: Iced Raisin Biscuits

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Spinach Rice

Spinach Rice

Ingredients
1/2 cup chopped onion
2 tablespoons olive oil
2 cups torn baby spinach
3/4 cup water
1 tablespoon dried parsley flakes
1/2 cup uncooked instant rice
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper

Directions
In a large saucepan, saute onion in oil until tender. Add the spinach, water and parsley. Bring to a boil. Stir in the rice, salt and pepper. Cover and remove from the heat; let stand for 7-10 minutes or until rice is tender and liquid is absorbed. Yield: 2 servings.

Recipe found here: Spinach Rice

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