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1 cup sugar
1 cup butter
1 tsp. cinnamon
dash of salt
2 tbl. cocoa
1 cup coffee (cool)
1 1/2 tsp. baking powder
1 tsp. baking soda
2 1/2 cups flour
Mix together and pour into a cookie sheet.
Bake at 350 degrees for 10-15 minutes and cool before icing.
1 (15 1/2 oz) pear halves in light syrup, undrained
1 cup boiling water
1 (3 oz) package Jell-o Lime flavor gelatin
1/4 teaspoon salt (optional)
1 Tablespoon fresh lemon juice
6 oz (3/4 of 8 oz pkg) Cream Cheese
1/8 teaspoon ground cinnamon
Drain pears, reserving 3/4 cup of syrup. Dice pears; set aside.
Stir boiling water into gelatin and salt in a bowl until dissolved, at least 2 minutes. Stir in the reserved syrup and the lemon juice. Pour 1 and 1/4 cups of the gelatin into an 8×4 inch loaf pan or 4 cup mold. Refrigerate until set but not firm, about 1 hour (it should stick to your finger when touched).
Gradually beat the remaining gelatin into the cream cheese with a wire whisk until smooth. Stir in the pears and cinnamon. Spoon over the gelatin in pan.
Refrigerate 4 hours or until firm. Cut into slices. Can place on a lettuce leaf for garnish or a dollop of whipped cream and top with a cherry on top. This is a very pretty salad.
Combine all ingredients in a bowl and stir well. If needed, add a tablespoon of milk to keep mixture wet.
Scoop meat and form into 1 1/2î balls. Place meatballs on baking sheet.
Place onto a prepared baking sheet and bake meatballs uncovered for 17-20 minutes, or until middle is no longer pink. Flip halfway through.
If desired, simmer with marinara sauce for 10 minutes and serve over cooked pasta.
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8 ounces uncooked elbow macaroni
2 cups shredded sharp cheddar cheese
1/2 cup grated parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika
Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the maacaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees for 30 minutes. Serve.
Million Dollar Spaghetti
1 – 8 ounce package spaghetti
1 lb. lean ground beef
1 16 ounce jar spaghetti sauce
1/2 cup butter, sliced-divided
1 (8 ounce) container cottage cheese
1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1 (8 ounce) package shredded sharp cheddar cheese
Preheat over to 350 degrees.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but arm to the bite, about 12 minutes. Drain.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5-7 minutes; drain and discard grease. Transfer to a bowl and mix spaghetti sauce into ground beef.
Place half the slices of butter into the bottom of a 9×13 inch casserole dish. Spread half the spaghetti into the dish. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Layer remaining spaghetti over creamy mixture. Top with remaining pats of butter.
Pour ground beef mixture over spaghetti and spread to cover casserole.
Bake in a preheated oven for 30 minutes. Spread cheddar cheese over casserole and continue baking until cheese has melted and is lightly browned, about 15 more minutes.
Apple Salad with
1 red apple, quartered, seeds removed and finely sliced
Squeeze of lemon juice (to prevent apple browning)
4-5 big handfuls of mixed salad leaves
1/2 red onion (finely sliced)
3/4 cup dried cranberries
2 tbsp. feta or goat cheese
1 tbsp butter, salted
1/4 cup white sugar
1 cup walnuts
2 tbsp. cider vinegar
4 tbsp. olive oil
1 1/5 tsp. Dijon mustard
1 1/5 tsp. white sugar
1/2 tsp. salt
1/4 tsp. salt
Candied nuts: place butter in small non-stick skillet over medium heat. When melted, add sugar. Stir briefly then leave until sugar mostly melts. When it starts bubbling, add nuts. Stir 2 minutes. Pour out on parchment paper lined tray. Allow to cool. Roughly chop half, leave some whole.
Plump cranberries: Place in a bowl, pour over freshly boiled water. Leave to soak 10 minutes then drain.
Apple: Drizzle with lemon juice and toss to prevent apple from browning.
Dressing: Place dressing ingredients in a jar and shake well. Adjust to taste – more oil to make it creamier, sugar for sweet, vinegar for tart.
Assemble: Place salad in large bowl with half the apple slices and all the onion. Drizzle with half the dressing then toss. Scatter over the cranberries, desired amount of walnuts, remaining apple slices and feta cheese. drizzle with remaining dressing. Serve immediately.
Green Beans in
Sauce with bacon
5 ounces of bacon chopped
2 garlic cloves finely minced
1 lb. green beans, trimmed and cut into 2î pieces
1/2 cup chicken of vegetable stock/broth, low sodium
1 cup cream, heavy/thickened
1/2 cup parmesan, finely grated
Place bacon in cold skillet, then turn stove on high
Cook bacon for 2-3 minutes until golden, then remove with a slotted spoon.
Discard excess bacon fat, leaving behind 1 1/2 tbsp.
Add garlic and stir for 10-15 seconds until light golden.
Add green beans and stir to coat in garlicky bacon fat.
Add chicken stock, stir, bring to simmer then cover with lid. Cook 3 minutes, stirring every now and then so it cooks evenly, until beans are tender-crisp, still bright green and almost cooked to your liking.
Add cream, parmesan and pepper. Stir, bring to simmer then lower heat to medium low and let it gently simmer for 2 minutes until the cream reduces and becomes thicker. If you want it to stick to the beans thickly when warm, then reduce the sauce for another 1 minute until the sauce is quite thick.
Taste and add salt if needed. Transfer to bowl, sprinkle with cooked bacon and extra parmesan if desired.
1/2 cup margarine
1 cup white sugar
1-20 ounce can crushed pineapple, drained
5 slices white bread, cubed
Preheat oven to 350 degrees. Grease a 9 inch baking pan.
In a mixing bowl, cream margarine and sugar. Beat in eggs one at a time, then add pineapple and bread cubes.
Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving.
Crack Chicken Noodle Soup
3 cups chopped cooked chicken
1 (10.75 oz) can condensed cheese soup
6 cups chicken broth
1 cup milk
2 stalks celery, chopped
2 carrots, thinly sliced
1 (1 oz) package Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
1 (2.25 oz) package Oscar Mayer Real Bacon Bits
1 cup shredded cheddar cheese
8 oz. dried fine egg noodles, uncooked
In a large stockpot/dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots, Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and bacon bits.
Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20-25 minutes until vegetables are soft.
Stir in dried noodles and shredded shredded cheddar cheese. Cook for 5 minutes until noodles are soft.
1 lb. sliced bacon, diced
1 sweet onion, chopped
4 cups frozen shredded hash brown potatoes, thawed
9 eggs, lightly beaten
2 cups shredded cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded swiss cheese
Preheat oven to 350 degrees.
Grease a 9×13 inch baking dish
Heat large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain and transfer bacon and onion to a large bowl.
Stir in potatoes, eggs, cheddar cheese, cottage cheese and swiss cheese. Pour mixture into prepared baking dish.
Bake in preheated oven until eggs are set and cheese is melted; 45-50 minutes. Let stand 10 minutes before cutting and serving.
1 cup all-purpose flour
1 cup sugar
1/2 cup butter or margarine, softened
1-1/2 cups (16-oz.) Hershey’s syrup
Mint Cream Layer:
In a small mixer bowl, combine 2 cups of confectioner’s sugar, 1/2 cup butter or margarine, softened. 1 tablespoon water, 1/2 teaspoon mint extract and 3 drops green food coloring (optional). Beat until smooth.
In a small microwave-proof bowl, melt 6 tablespoons butter or margarine and a cup of Hershey’s Mint Chocolate Chips or semi-sweet chocolate chips at high (100%) for 1 to 1-1/2 minutes or just until chips are melted and mixture is smooth when stirred.
Heat over to 350º. Grease rectangular pan (13x9x2 inches. In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan; bake 25 to 30 minutes or until top springs back when lightly touched (top may still appear wet). Cool completely in pan.
Spread mint cream layer on cake; chill. Pour chocolate topping over dessert. Cover; chill.