CHEESY MASHED POTATOES ~ Lewis (Cheryl's boss)
you can also sprinkle the top w/ cornflakes and some butter
9 med potatoes (about 3 lbs.)
2 cups shredded cheddar cheese
1/4 cup margarine (or butter)
8 oz sour cream
2 TBS spoons green onions
1/2 tsp salt
paprika
boil potatoes in water until almost done (I covered and
let them simmer)
about thirty minutes. drain and cool enough to peel.
shread them on
grater...in large bowl, combine cheese and butter and
potatoes...add
sour cream and onions, salt and pepper to taste.
transfer to well greased two quart casserole, (I use a
9 x 13 pan).
sprinkle with the paprika, and bake for about an hour.
until golden
brown, it makes a lot, should serve eight
people
BASIL & PECAN SWEET POTATO BAKE
3 can (15 oz.)Cut Sweet Potatoes, drained
1/2 c half & half
2 T butter, softened
2 T chopped basil
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
salt & pepper to taste
1/2 c chopped pecans
Preheat oven to 350. Mix first seven ingred & blend with mixer or processor. Put in 9x9 dish. Top with pecans. Cover and bake 20 min. remove cover and bake 10 min.
CRANBERRY WHIP ~ Pat
1 lg or 2 sm boxes raspberry jello
2 c boiling water
1 can whole cranberries
1 8 oz lemon yogurt
finely chopped nuts for topping
mix jello and water, add cranberries, then let set til about firm. When firm beat til foamy, then add yogurt. Sprinkle nuts on top.
Variation: add chopped celery and finely crushed nuts in the jello also..
FROZEN CRANBERRY SALAD
1 16-oz. can cranberry sauce
1 20-oz. can crushed pineapple, drained
1 14-oz. can low fat sweetened condensed milk
1/4 cup lemon juice
2 cups whipped topping
1/4 cups walnuts or pecans, chopped
Combine all ingredients except nuts in a large bowl. Spread out in
baking dish. Top with nuts and freeze. Remove from freezer 20 minutes
before serving. Cut into squares.
for low fat: Use low fat whipped topping
COFFEE CAN CAKE - Roma
1 stick of butter/margerine
2 pkgs. of dried cranberries (about 6oz.)
2 Teaspoons baking soda
2 cups very hot water
2 eggs
2 cups sugar
1 tsp vanilla
4 cups flour
2 tsp of cinnamon
1 tsp salt
Combine butter, cranberries, baking soda, & water in a
bowl. Beat ingreds til smooth, stir in cranberrie mix.
Grease/spray & flour 3 coffee cans, fill half way. Bake at
350° for 1 hour 15 min. good with cream cheese.
CRANBERRY DRESSING FOR MIXED GREENS
5 cups mixed greens, herbs and lettuce
1/4 pound blue cheese, crumbled
1 red onion, very thinly sliced
1/3 cup coarsely chopped walnuts
Dressing:
1 cup fresh cranberries
1 seedless navel orange, peeled and sectioned
2/3 cup granulated sugar
1/2 cup wine vinegar
1 tsp salt
1 tsp. ground mustard
1 cup olive or vegetable oil
In a blender, combine the cranberries, orange sections,
sugar,
vinegar, salt, and ground mustard. Process till combined,
remove blender cover and gradually add oil.
Set aside. Tear the greens into bite size pieces. Put the salad mix on a plate or in
a bowl,
and top with some of the cheese and the walnuts. Drizzle dressing over the salad.
HOT SPICED CRANBERRY CIDER
float a fresh lemon slice in each cup
2 quarts apple cider
6 cups cranberry juice
1/4 cup packed brown sugar
4 cinnamon sticks
1 1/2 teaspoons whole cloves
1 lemon, thinly sliced
In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.
BLACK FOREST COOKIES
3/4 cup flour
1/4 teaspoon baking powder
1 3/4 cups (11.5-oz. pkg.) Milk Chocolate Morsels, divided
1/2 cup packed brown sugar
1/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 pkg. (6 oz.)CRAISINS Cherry Flavor Sweetened Dried Cranberries
1 cup pecans or walnuts, coarsely chopped
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour and baking powder in small bowl. Microwave 3/4 cup morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Stir in brown sugar, butter, eggs and vanilla extract. Add flour mixture, mixing until combined. Stir in remaining morsels, sweetened dried cranberries and pecans. Drop by tablespoonfuls onto prepared baking sheets.
BAKE for 12 minutes or until cookies are puffed and set to the touch. For a firmer cookie, bake for 14 minutes. Let stand for 2 minutes; remove to wire racks to cool completely.
GRANOLA
4 cups Oats { Quick or Old Fashioned, uncooked }
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup honey
1/4 cup raw, unsalted sunflower seeds {optional}
1/4 cup butter or margarine, melted
2 teaspoons grated orange peel
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon salt {optional}
One 6 ~ ounce package dried cranberries, about 1~ 1/3 cups
Heat oven to 350°. Combine all ingredients except cranberries in large bowl; mix well. Spread evenly in 15 x 10 ~ inch jelly roll pan or a 9 x 13 baking dish.
Bake 40 minutes or until golden brown, stirring every 10 minutes.
Remove granola from oven; stir in cranberries. Cool completely in pan. Store tightly covered up to 2 weeks.
INSTANT CAFE' AU LAIT
1-1/2 teaspoons instant coffee
1-1/2 teaspoons powdered creamer
1-1/2 teaspoons sugar
2 tablespoons dry milk
Measure all of the ingredients into a coffee cup. Add hot water
and
stir to dissolve.
1-1/2 teaspoons is the same as 1/2 a tablespoon or 1 very
heaping
teaspoon.
Everytime you drink this instead of buying coffee from the local
coffee
shop, you save $2 to $3 bucks.
If you are out of either powdered creamer or dry milk, then
double up on
the one you do have. This would be 1/4-cup of dry milk powder
or
1-tablespoon of powdered creamer.
MAGIC MILK SHAKES
1-1/2 to 2 cups ice water
1-1/2 cups nonfat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla
1 to 1-1/2 trays of ice cubes, as much as you can spare
2
tablespoons
corn oil plus a 5-second squirt of non-stick spray for
emulsification
purposes
Place all of the ingredients into the blender, including the oil
and the
non-stick spray.
Use less water for thicker milk shakes and more water for shakes
that
are easy on your blender motor.
The blender should be about 3/4's full. Place the lid on.
Process
for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz
servings.
For preparation tips please see below.
With this recipe we can have delicious frosty milk shakes for a
fraction of the cost of those using ice cream. And all the
ingredients are on the pantry shelf.
VARIATIONS
Add 1 tablespoon of instant coffee for a mocha shake
Add 1 very ripe banana for a chocolate banana shake
Add a big spoonful of peanut butter for a decadent Chocolate
Peanut
Butter Shake.
Add a few broken red and white candy mints for a refreshing
Chocolate
Mint shake.
To make Vanilla Milk Shakes, omit the cocoa powder, reduce the
sugar to
1/2-cup and add 1 tablespoon (yes a full tablespoon) of vanilla
flavoring.
For a french vanilla milk shake crack in an egg too.
FROST BITE COOKIES
3/4 cup Sun-Maid Raisins
3 tablespoons orange juice or orange-flavored liqueur
1/2 cup (1/4 lb.) butter or margarine, at room temperature
3/4 cup sugar
1 large egg
2 teaspoons grated orange peel
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 cups rolled oats
8-oz. white chocolate baking chips
1 teaspoon vegetable oil or shortening
COMBINE orange juice and raisins in a small bowl and let stand overnight.
BEAT butter and sugar in a large bowl until fluffy.
BEAT in egg and orange peel.
COMBINE flour and baking soda in another large bowl and stir into butter mixture.
ADD raisins, any soaking liquid, and oats and mix well.
DROP dough by rounded teaspoonfuls onto greased baking sheets,
spacing 2 inches apart and flatten slightly.
BAKE at 350°F. 10 to 12 minutes.
TRANSFER to racks, and cool completely.
MICROWAVE chocolate and oil 3 to 4 minutes on LOW power in small deep bowl, stirring once.
LET stand 2 minutes, stir until smooth.
DIP one-third of cookie in chocolate and set on waxed paper-lined baking sheets.
CHILL until chocolate is firm.
STRIP VARIATION
DIVIDE dough into 4 equal portions.
PLACE 2 portions, at least 6 inches apart, on baking sheet.
PAT each portion into a 12-inch-long log with well-floured hands (dough will be sticky) and flatten each log to 1 1/2 inches wide.
BAKE until golden brown, 12 to 14 minutes.
COOL on baking sheets 2 minutes.
CUT logs diagonally into 1-inch-wide strips.
FOLLOW directions for dipping cookies.
