Sift together flour, baking soda and salt; set aside.
Cream together margarine and sugar until light and fluffy.
Beat in egg and vanilla. Stir in candy bars and dry
ingredients until well blended. Chill for 30 minutes.
Drop dough by teaspoonfuls onto greased baking sheets.
Bake at 350 degrees for 10 to 12 minutes or until done.
Remove from sheets and cool on wire racks.
Bailey's Irish Cream Bundt Cake
1 (18.25 ounce) pkg. yellow or chocolate cake mix
1 (3.4 ounce) pkg. instant vanilla or chocolate pudding and pie-filling mix
4 eggs
1/2 cup cooking oil
3/4 cup Bailey's Irish Cream liqueur
Bailey's Irish Cream Glaze (recipe below)
Preheat oven to 350 degrees. In a large bowl, combine cake mix, pudding
mix, eggs, and oil. Beat at medium speed of an electric mixer, scraping down
sides of bowl as necessary. Beat in liqueur. Spoon into a greased 10-inch
bundt or tube pan. Bake in a preheated oven for about 50 minutes, or until a
cake tester inserted into the middle of the cake comes out clean. Cool in pan
for 10 minutes, then turn out into a wire rack to finish cooling. Turn bundt
cake upside-down and tube cake, right side up or upside down as desired. Sift
confectioners' sugar over top of cake or drizzle Bailey's Irish Cream Glaze
over top and down sides of cake. Store in an airtight container at room
temperature or in the refrigerator. May also freeze cake, tightly wrapped in
aluminum foil, for up to 3 months.
Bailey's Irish Cream Glaze:
about 1/2 (16-ounce) package confectioners' sugar, sifted
1 tablespoon butter or margarine, at room temperature
3 to 4 tablespoons Bailey's Irish Cream liqueur or as desired
In a deep small bowl, beat confectioners' sugar together, gradually beat in
liqueur until desired drizzling consistency is achieved and glaze is smooth.
Beef Taco Bake
1 pound ground beef
1/2 cup chopped onion
1 can tomato soup
1 cup Pace Thick & Chunky Salsa
1/2 cup milk
8 corn tortillas, cut into 1-inch pieces
1 cup shredded Cheddar cheese
In skillet over medium-high heat, cook beef
and onion until meat is browned. Pour off
fat. Add soup, salsa, milk, tortillas and half
the cheese. Spoon into a 2-quart shallow
baking dish. Cover and bake at 400 degrees
for 30 minutes or until hot. Sprinkle with
remaining cheese. Serves 4.
Breakfast Hashbrown Pie
5 eggs
1/2 cup milk
3 cups frozen Ore-Ida Country Style hash browns, thawed
1/3 cup green onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1 1/2 cups grated sharp cheddar cheese, divided
4 slices bacon, cooked crisp and crumbled (or 1/3 cup real bacon bits)
Beat together eggs and milk in a medium bowl; stir
in potatoes, onions, salt and hot pepper sauce.
Stir in 1 cup of the cheese and half the bacon.
Pour into a greased 9-inch pie plate. Bake at 350
degrees for 25 to 30 minutes or until center
is set. Sprinkle with remaining bacon and cheese;
continue baking 3 to 4 minutes or until cheese is
melted. Serves 6.
Chili Macaroni Soup
1 pound ground beef
1 medium onion
1 package Chili Macaroni Hamburger Helper mix
5 cups water
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 16 ounce can tomatoes, chopped
1 8 ounce can whole corn
1 cup sliced olives
Brown beef and onion; drain. Stir in Hamburger Helper sauce mix,
water, chili powder, garlic, salt and tomatoes with liquid. Bring
to a boil. Reduce heat and simmer 10 minutes. Stir in macaroni
from Hamburger Helper, corn(with liquid) and olives. Cover and cook
ten more minutes.
Chocolate Crunch Brownies
1 box brownie mix
7 ounces marshmallow creme
1 cup creamy peanut butter
2 cups semisweet chocolate chips
3 cups Rice Krispies
Prepare brownie mix according to package
directions. Bake brownies in a 13x9-inch
pan; let cool. Spread marshmallow creme
over cooled brownies. In small saucepan,
melt peanut butter and chocolate chips
over low heat, stirring constantly. Remove
from heat and stir in cereal. Spread over
marshmallow layer. Chill before cutting.
Store in refrigerator.
Chocolate Dipped Oreo Pops
10 lollipop sticks
10 double-stuff Oreo cookies
11/2 cups (9 oz) semisweet chocolate chips
11/2 Tbsp solid vegetable shortening
Decoration: sprinkles, candy-covered chocolate drops (ice cream topping)
Line a baking sheet with wax paper. Insert a lollipop stick into cream
filling of each cookie. Melt chocolate and shortening in a small bowl in
microwave; stir until smooth. Dip 1 cookie pop into melted chocolate,
letting top of cookie rest on bottom of bowl for support. Spoon melted
chocolate over cookie to coat. Transfer to lined baking sheet, using a fork
to support pop from underneath if needed. Decprate with sprinkles,
and chocolate drops. Let stand until set. Repeat with remaining cookie
pops, remelting chocolate as needed. Wrap in food-safe plastic wrap.
Dr. Pepper Cheese Ball
1/2 pound processed American cheese
3 ounces cream cheese
4 tablespoons Dr. Pepper
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon minced garlic
1/8 teaspoon crushed red pepper flakes
1/2 cup chopped pecans
Place cheeses in large bowl of electric mixer;
mix until blended. Add Dr. Pepper and mix until
light and fluffy. Add remaining ingredients and
mix until blended. Shape into 2 balls and chill
20 minutes. Place in a plastic bag and chill
thoroughly. Serve with a cheese knife for
spreading on crackers.
Eggnog Pancakes
2 cups Bisquick baking mix
1 egg
1 1/2 cups eggnog
Put all ingredients into a bowl and beat
until smooth. Cook on heated griddle as
you would for making any kind of
pancake. Makes about 18 pancakes.
5-Layer Ribbon Salad
3 ounce package lime Jell-O
14 ounce can evaporated milk
3 ounce package cherry Jell-O
3 ounce package lemon Jell-O
3 ounce package orange Jell-O
3 ounce package blue Jell-O
In a 9x13 glass dish, dissolve lime Jell-O
in 1/2 cup hot water. Stir in 1/2 cup cold
water and 1/2 cup evaporated milk. Refrigerate
20 minutes or until set. In a glass bowl,
dissolve cherry Jell-O in 3/4 cup hot water.
Stir in 3/4 cup cold water. Pour over first
layer, and refrigerate at least 20 minutes
or until firm. In same glass bowl, dissolve
lemon Jell-O as done for lime Jell-O. Pour over
second layer and refrigerate 20 minutes. In
same glass bowl, dissolve orange Jell-O as
done for cherry Jell-O, then pour over third
layer and refrigerate for at least 20 minutes.
Dissolve blue Jell-O as for lemon and lime.
Pour over fourth layer and refrigerate 20
minutes or until firm.
Frito Chili Casserole
3 cups Fritos corn chips
1 large onion, chopped
1 can (19 ounces) chili
1 cup grated cheddar cheese
Place 2 cups Fritos in a baking dish. Arrange onion and
half of cheese on the chips. Pour chili over onion and
cheese. Top with remaining corn chips and cheese. Bake
at 350 degrees for 15 to 20 minutes. Makes 4-6 servings.
Grape Nuts Bars
1/3 cup firmly packed brown sugar
1/4 cup butter, softened
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 cup Grape Nuts cereal
1/4 cup caramel ice cream topping
1/4 cup miniature chocolate chips
Heat oven to 425 degrees. Line an 8-inch square pan with
aluminum foil; spray with nonstick cooking spray. In medium
bowl, combine brown sugar and butter; blend well. Add flour,
oats and cereal to sugar mixture; mix well. Press in bottom of
foil-lined pan. Drizzle caramel topping to within 1/2-inch of edges.
Bake for 10 minutes or until edges are light golden brown. Immediately
sprinkle with chocolate chips; let stand 1 to 2 minutes to melt. Spread
melted chips evenly over bars; cool 5 minutes. Remove bars from
pan by carefully lifting out foil. Cool in freezer for 15 minutes. Cut into 16 bars.
Grape Nuts Chicken Bake
2 boneless chicken breasts
1 cup water
1 cup vermouth
1 1/2 teaspoons salt
1/2 teaspoon curry
1 can mushroom soup
3 tablespoons mayonnaise
1 cup sour cream
1/2 pound mushrooms, sliced
2 boxes wild rice
1 cup Grape Nuts cereal
1/2 cup butter
6 ounce package sliced almonds
Combine chicken, water, vermouth, salt and curry;
cook till tender. Strain broth and cook wild rice in broth;
add water if needed. Saute mushrooms in 1 tbsp butter.
Combine soup, mayonnaise and sour cream with mushrooms.
Cook at 350 degrees until bubbly and chicken juices run clear.
For topping, saute grape nuts, butter and almonds. Put over
chicken; brown.
Kahlua Cheesecake Trifle
1 box chocolate cake mix
2 small packages of instant cheesecake pudding mix
2 8-ounce tubs of Cool Whip
1 cup of Kahlua
3 cups of milk
Hershey’s chocolate bar
Prepare cake according to directions. Combine both packages of pudding
mix with 3 cups of milk and 1 cup of Kahlua. Fold in one 8 oz container of
Cool Whip into pudding. Chill. When cake is cool crumble 1/8 cake over the
bottom of a glass bowl, layer with pudding mixture then another 1/8 layer of
cake then Cool Whip and repeat for 4-5 layers. Top with remaining pudding
and Cool Whip. Shave some of the chocolate bar over top and chill.
Kool-Aid Sherbet
1 cup sugar
1 envelope unsweetened orange (or any flavor) Kool-Aid mix
3 cups milk
In a bowl, stir sugar, Kool-Aid mix and milk until sugar
is dissolved. Pour into a shallow freezer container; cover
and freeze for one hour or until slightly thickened. Transfer
to a mixing bowl and beat until smooth. Return to freezer
container; cover and freeze until firm. Remove from the
freezer 20 minutes before serving. Makes about 3 cups.
Milky Way Ice Cream Pie
1 cup chocolate-wafer crumbs
2 bars (2-oucne) Milky Way candy bars, chopped
2 tablespoons unsalted butter, melted
3/4 cup caramel sauce
1 pint vanilla ice cream
1 pint chocolate ice cream
2 bars (2-ounce) Milky Way candy bars, diced
In food processor, process crumbs and candy bars
until candy is finely chopped. Add butter and process
to mix. Press mixture over bottom and sides of
9-inch pie plate. Refrigerate 30 minutes. Scoop
ice creams into pie shell, alternating flavors and
drizzling layers with caramel sauce. Freeze 3
hours or until solid. Let sit at room temperature
10 minutes. Before serving, sprinkle with
diced candy.
Nutella Swirl Pound Cake
1 1/2 cups all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella
Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan,
tapping out any excess flour. In a glass measuring cup, lightly beat the eggs
with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the
baking powder and salt. In a large bowl, using a handheld mixer, beat the
butter with the sugar at medium-high speed until fluffy, about 3 minutes.
With the mixer at medium-low speed, gradually beat in the egg mixture until
fully incorporated. Add the flour mixture in 3 batches, beating at low speed
between additions until just incorporated. Continue to beat for 30 seconds longer.
Spread one-third of the batter in the prepared pan, then spread half of the
Nutella on top. Repeat with another third of the batter and the remaining
Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter
with a butter knife. Do not overmix. Bake the cake for about 1 hour and 15
minutes, until a toothpick inserted in the center comes out clean. Let the cake
cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right
side up and let cool completely, about 2 hours. Cut the cake into slices and serve.
Olive Garden Alfredo Sauce
1 stick butter
2 tablespoons cream cheese
1 pint heavy cream
3/4 cup Parmesan cheese
1 teaspoon garlic powder
In a saucepan melt butter. When butter
is melted add cream cheese. When the cream
cheese is softened add heavy cream. Add the
Parmesan cheese and garlic powder. Simmer
this for 15 to 20 minutes on low. You may
wish to season with a little salt and pepper.
Oreo Muffins
Muffins:
1 3/4 cup flour
1/4 cup sugar
3 teaspoons baking powder
1/3 cup cold butter
1 egg
1 cup milk
16 Oreo cookies, coarsely chopped
Topping:
3 tablespoons flour
3 tablespoons sugar
5 Oreo cookies, finely crushed
2 tablespoons cold butter
1 cup vanilla chips
1 tablespoon shortening
In a large bowl, combine flour, sugar and baking
powder. Cut in butter until the mixture resembles
coarse crumbs. Beat egg and milk; stir into dry
ingredients just until moistened. Fold in chopped
cookies. Fill muffin cups 2/3 full. For topping, combine
flour, sugar and crushed cookies. Cut in butter until crumbly;
sprinkle about 1 tablespoon over each muffin. Bake at 400
degrees for 16 to 18 minutes, or until muffins test done.
Cool for 5 minutes before removing from pan to a wire rack.
In a heavy saucepan over low heat, melt vanilla chips and
shortening until smooth. Drizzle over cooled muffins. Makes 1 dozen.
Pepsi and Pork
1 can cream of mushroom soup
2 tablespoons soy sauce
12 ounces Pepsi
12 ounces pork roast, sliced
Mix the soup, soy sauce, and Pepsi together
in the bottom of the crockpot. Place the
pork in the mixture and slow cook on medium
or high for 4 to 6 hours. Meat will be very tender.
Pepsi Meatballs
1 pound ground beef
1 cup seasoned bread crumbs
2 tablespoons water
1 small onion, finely chopped, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 garlic clove, minced
1 cup ketchup
1 cup Pepsi
1 tablespoon Worcestershire sauce
In a large bowl, combine the ground beef, bread crumbs,
water, half the onion, half the salt, and half the pepper; mix
well. Form into 1-inch meatballs and place in a 9x13-inch
baking dish. Combine the remaining ingredients in a bowl
and mix well. Pour the mixture over the meatballs and bake
for 50 to 60 minutes, or until meatballs are cooked through
and the sauce is bubbling.
Raisin Bran Muffins
2 cups Raisin Bran cereal
1/2 cup sugar
1 1/4 cups flour
1/2 teaspoon salt
1 1/4 teaspoon baking soda
1 egg
1/4 cup vegetable oil
1 cup buttermilk
Preheat oven to 375 degrees. Combine cereal, sugar,
flour, salt and baking soda in large mixing bowl. Beat the
egg slightly. Add egg, oil and buttermilk to dry mixture.
Mix only until dry ingredients are moistened. Spoon batter
evenly into muffin tins, filling each approximately half full.
Bake 20 to 25 minutes. Serve warm.
Snickers Cookies
1 tube (18 ounce) refrigerated chocolate chip cookie dough
24 to 30 bite-size Snickers candy bars
Cut dough into ¼-inch slices. Place a candy piece on each
slice and wrap dough around it. Place 2 inches apart on
ungreased cookie sheets. Bake at 350 degrees for 8 to 10
minutes or until lightly browned. Cool on wire racks.
Snickers Pie
5 (2-ounce) Snickers candy bars
8 ounces cream cheese, softened
1 1/2 cups powdered sugar
16 ounces whipped topping
1/2 cup chunky peanut butter
2 (8-inch) graham cracker crusts
Finely chop Snickers bars. Mix cream cheese
and powdered sugar. Fold in whipped
topping and peanut butter. Pour into crusts
and refrigerate until set.
Spicy Bean Dip
1 20-ounce jar Pace hot picante sauce
1 pound ground beef
3 16-ounce cans refried beans
Puree picante sauce in blender, in batches. Set aside.
Brown meat in large pot; drain. Add beans and sauce; stir
well. Cook and stir until heated through. Serve with tortilla chips.
1 box of Twinkies (10 each)
16 ounces ricotta cheese
8 ounces Marscapone cheese
1 pound powdered sugar
2 ounces dark rum
6 ounces Kahlua
1 Hershey's Chocolate Bar (milk or dark chocolate)
1 tablespoon cocoa powder
Line a 9 x 13 x 3-inch pan (or similar size) with Twinkies. Distribute
for even coverage. Drizzle Twinkies with Kahlua and let them soak.
Next, combine ricotta and Marscapone with a large spoon until smooth.
Slowly begin to add powdered sugar (reserve 1/8th package of sugar for
garnish) and whisk until mixture is smooth but heavy. Add rum and
continue to whisk until fully combined and mixture is fuller and lighter.
Taste mixture for desired sweetness (do not add more rum or Tiramisu
will not set properly). Pour cheese mixture evenly over Twinkies in pan,
using a soft spatula to smooth mixture and distribute in-between Twinkies
and into corners. Cover and place pan in refrigerator for four hours to set.
To finish, sprinkle cocoa powder liberally over top of Tiramisu. Then
grate chocolate bar and drizzle shavings over the top as well. To serve,
cut into pieces and dust with powdered sugar.
Wheat Heart Chocolate Chip Cookies
2/3 c shortening
2/3 c butter
1 c sugar
1 c brown sugar (packed)
2 eggs
2 t vanilla
2 c flour
1 c Wheat Hearts
1 c chopped nuts
1 t soda
1 t salt
2 (6 oz.) packages of chocolate chips
Heat oven to 375 degrees. Mix shortening, butter, sugars, eggs, and
vanilla. Stir in remaining ingredients. Place dough dropped from
teaspoon 2 inches apart on an ungreased baking sheet. Bake 8-10
minutes. Makes about 7 dozen cookies.
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