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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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White Chocolate Coconut Cake

White Chocolate Coconut Cake

Ingredients
1 package white cake mix (regular size)
1 cup water
1 can (15 ounces) cream of coconut, divided
3 egg whites
1 can (5 ounces) evaporated milk
2/3 cup vanilla or white chips
2 ounces cream cheese, softened
1 cup heavy whipping cream, divided
3-1/2 cups flaked coconut, divided
2 teaspoons vanilla extract, divided
1/4 cup sugar

Directions
In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, combine the evaporated milk, chips, cream cheese, 3 tablespoons heavy cream and remaining cream of coconut; cook and stir over low heat until chips are melted.

Remove from the heat; stir in 1-1/2 cups coconut and 1 teaspoon vanilla. Transfer to a large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally.

For frosting, in a large bowl, beat remaining cream until it begins to thicken. Add sugar and remaining vanilla; beat until stiff peaks form.

Place bottom cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining coconut. Refrigerate leftovers. Yield: 12 servings.

Recipe found here: White Chocolate Coconut Cake

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Butter Pecan Cookies

Butter Pecan Cookies

Ingredients
3/4 cup chopped pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

Directions
1 Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.

2 With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

3 Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet.

4 Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.

5 Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

Recipe found here: Butter Pecan Cookies

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Caribbean Rum Punch

Caribbean Rum Punch

Ingredients
1 cup fresh lime juice
2 cups simple syrup
3 cups amber rum
4 cups orange juice
4 dashes bitters
freshly grated nutmeg

Directions
In a pitcher, combine lime juice, simple syrup, rum and orange juice. Add a few dashes of bitters and some grated nutmeg to taste. Serve chilled over ice.

Original recipe makes 20 (4 ounce) servings

Recipe found here: Caribbean Rum Punch

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