Replies

1a. OREO® Key Lime Pie
Posted by: “Rhonda

From the Kraft Foods website...

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OREO® Key Lime Pie

Prep Time:
25 min
Total Time:
3 hr 10 min
Makes:
8 servings

18 Reduced Fat OREO Chocolate Sandwich Cookies, finely crushed
2 Tbsp. butter or margarine, melted
1-3/4 cups boiling water
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin
2 tsp. grated lime peel
2 Tbsp. lime juice
2 cups thawed COOL WHIP FREE Whipped Topping

MIX cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate.
STIR boiling water into gelatin in medium bowl at least 3 minutes until completely dissolved. Stir in lime peel and juice. Refrigerate 30 to 45 minutes or until slightly thickened.
ADD whipped topping; stir gently with wire whisk until well blended. Refrigerate 15 minutes or until mixture will mound. Spoon into crust. Refrigerate at least 2 hours or until firm.

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2a. Orange Ice Cream Pie
Posted by: “Rhonda

From the All_Easy_Cookin_ Recipes group...

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Orange Ice Cream Pie

1/2 gallon vanilla ice cream (you won’t need it all)
Concentrated orange juice, thawed
Pie Shell, baked )plain or crumb)
1/2 cup coconut

Into cooled pie shell, put a layer of softened ice cream and pour on 3 Tbsp. orange juice concentrate. Repeat 2 more times. Toast coconut in oven, stirring often to brown evenly. Put on top of pie. Freeze 1 hour or more. ( I toast coconut in and iron skillet on top of the stove.)

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3. Cheese Pie Crust
Posted by: “Rhonda

From the Cook’s Recipes website...

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Cheese Pie Crust

1 cup all-purpose flour
1/3 cup butter
1/2 cup (2 ounces) cheddar cheese, shredded
3 tablespoons cold water
1. Combine flour and cheese in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in water with fork just until flour is moistened. Shape into ball; flatten slightly.
2. Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
3. For baked unfilled pie shell, prepare dough as directed above. Prick crust all over with fork before baking.
4. Bake at 475°F for 8 to 10 minutes or until lightly browned.
Makes Pastry for 1-crust pie.

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4. Dark Fudgey Pecan Pie
Posted by: “Rhonda

From the Hershey’s website...

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Dark Fudgey Pecan Pie

Ingredients:
* 1 unbaked 9-inch pie crust
* 1-1/2 cups coarsely chopped pecans
* 1/2 cup (1 stick) butter or margarine
* 1 cup light corn syrup
* 1 cup sugar
* 1/2 cup HERSHEY’S SPECIAL DARK Cocoa
* 4 eggs
* 1 teaspoon vanilla extract
Directions:
1. Heat oven to 325°F. Fit pie crust into 9-inch pie plate according to package directions; fold edges under and crimp. Spread pecans evenly on bottom of pastry shell.

2. Combine butter, corn syrup, sugar and cocoa in medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cool slightly. Stir in eggs and vanilla until blended. Pour into crust.

3. Bake 1 hour and 10 minutes or until set. Cool. Serve with whipped cream, if desired. 8 servings.

Note: To prevent overbrowning, cover edge of the pie with foil.

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5a. Holiday Chocolate-Mint Pie
Posted by: “Rhonda

From the Pillsbury website...

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Holiday Chocolate-Mint Pie
Prep Time:
1 Hr
Total Time:
5 Hr
Makes:
8 servings

INGREDIENTS
1 Pillsbury® Pet-Ritz® frozen deep dish pie crust
1 1/4 cups milk
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
1 cup semisweet chocolate chips
1/2 cup milk
20 large marshmallows
1 cup whipping cream
1/2 teaspoon peppermint extract
6 tablespoons crushed red, green and white hard peppermint candies

DIRECTIONS
Heat oven to 400°F.. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.

Meanwhile, in 2-quart saucepan, stir together 1 1/4 cups milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.

In 3-quart saucepan, heat 1/2 cup milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

In chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup of the crushed candies.

Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining 2 tablespoons crushed candies on top. Store covered in refrigerator.

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6a. Chocolate Chip Ice Cream Pie
Posted by: “Rhonda

This was posted by Loretta

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Chocolate Chip Ice Cream Pie

½ cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups crisp rice cereal
¼ cup sour cream
1 quart chocolate chip ice cream, softened

1. Coat bottom and sides of an 8 inch pie plate lightly with butter.
2. Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on HIGH (100% power) until hot, about 45 seconds. Stir until smooth. Reserve ¼ cup of the chocolate mixture.
3. Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.
4. Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm, about 1 hour.
~Loretta
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7. Alfredo Shrimp Shells
Posted by: “ny14467”

Alfredo Shrimp Shells

1/2 cup chopped fresh mushrooms
1 teaspoon butter
1 green onion, sliced
5 ounces frozen cooked salad shrimp, thawed
2 tablespoons + 1/2 cup Alfredo sauce, divided
6 jumbo pasta shells, cooked and drained

In a skillet, sauté mushrooms in butter until almost tender. Add onion; cook until tender. Stir in shrimp and 2 tablespoons Alfredo sauce. Pour 1/4 cup of the remaining Alfredo sauce into a greased 8-inch square baking dish.

Fill each pasta shell with 2 tablespoons shrimp mixture; place in baking dish. Top with remaining Alfredo sauce. Cover and bake at 350 degrees for 20 to 25 minutes
or until bubbly.

Serves 2.

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9. Banana Bread Cookies
Posted by: “ny14467”

Banana Bread Cookies

1 1/2 sticks (3/4 cup) butter, softened
3/4 cup packed light-brown sugar
1/4 tsp each baking soda and salt
2 large eggs
1 ripe banana, peeled and sliced
1 tsp vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chunks
1 cup macadamia nuts, coarsely chopped

Heat oven to 350°F. Beat butter, sugar, baking soda and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy. Beat in eggs, banana and vanilla until well blended and banana is mashed. On low speed, gradually beat in flour in 3 additions until just blended. Stir in chocolate and nuts. Drop rounded measuring tablespoons of dough 2 in. apart onto ungreased baking sheet(s).

Bake 10 to 12 minutes until golden brown. Remove to rack to cool completely.

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10. Banana Butterscotch Drops
Posted by: “ny14467”

Banana Butterscotch Drops

3 ripe medium bananas, mashed
1 box yellow cake mix
2 cups old fashioned oats
1 cup butterscotch baking chips

Preheat oven to 350 degrees. Spray cookie sheets with nonfat cooking spray. With a mixer on medium speed, mix bananas for one minute. Add cake mix and continue mixing for 1 1/2 to 2 minutes or until all ingredients are blended. With a wooden spoon, stir in oats and butterscotch chips until well blended.

Drop by rounded teaspoonfuls of cookie dough onto prepared cookie sheets. Bake for 14 to 15 minutes or until bottoms are golden brown.

Makes 6 dozen

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11. Sweet Trail Mix
Posted by: “ny14467”

Sweet Trail Mix

2 cups honey graham cereal
1 cup miniature marshmallows
1 cup peanuts
1/2 cup chocolate chips
1/2 cup raisins

Mix all ingredients together. Store covered

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12. PEACH SALSA WITH LIME JUICE AND HONEY
Posted by: “Rhonda

Plan to make this fruity salsa early in the day or the day before for
best flavor. Serve this tasty peach salsa with grilled or pan-fried
pork, fish, or chicken.

INGREDIENTS:
4 small peaches, peeled and diced
Juice of 2 limes, about 1/4 cup juice
2 teaspoons honey
2 to 3 tablespoons diced red bell pepper
1 tablespoon finely minced jalapeno pepper, or to taste
1 heaping tablespoon chopped cilantro
1 small clove garlic, finely minced
2 tablespoons finely chopped red onion or sweet onion
PREPARATION:
Combine all ingredients and refrigerate until serving time. The flavors
are best if the salsa is refrigerated for 4 hours or overnight. Serve
with grilled or broiled fish, pork, or chicken.
Makes 1 1/2 to 2 cups.
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13. New Mexican Black Bean Burritos
Posted by: “Rhonda

From the Betty Crocker website...

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New Mexican Black Bean Burritos

Flour tortillas stuffed with a smoky chipotle chili-bean mixture, mozzarella and other tasty fillers will satisfy your lunch or dinner need to munch.
Prep Time:10 min
Start to Finish:15 min
Makes:4 burritos

1 large onion, chopped (1 cup)
6 garlic cloves, finely chopped
1 can (15 oz) Progresso® black beans, drained, rinsed and mashed
1 teaspoon finely chopped chipotle chilies in adobo sauce, drained
4 fat-free flour tortillas (6 to 8 inches in diameter)
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
1 large tomato, chopped (1 cup)

1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot.

2. Place one-fourth of the bean mixture on center of each tortilla. Top with cheese and tomato.

3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.

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14a. Fresh Tomato Pizza
Posted by: “Rhonda

From the All My Recipes website...

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Fresh Tomato Pizza

Ingredients:
* 4 large pita pocket breads, left uncut and whole
* 4 tablespoons extra virgin olive oil
* 4 teaspoons fresh basil chiffonade
* 4 to 6 large beefsteak tomatoes, or 12-16 plum tomatoes, sliced thin
* 4 cups grated Pizza Cheese
* 4 tablespoons grated Parmesan cheese
Directions
Preheat oven to 450F degrees. On a large heavy baking sheet, lay aluminum foil down. Lay all four pita bread rounds on the baking sheet Drizzle a teaspoon or so of olive oil on each pita bread and about a Tablespoons worth of grated cheese.

Layer the entire top of the pita bread with sliced tomatoes, in a circular pattern for asthestics. Drizzle another teaspoon or so of olive oil on top of the tomatoes.. Sprinkle the sweet basil on top of the tomatoes. Sprinkle the parmesan cheese on top of the
tomatoes. Use the remaining grated cheese and distribute it equally on top of the tomatoes between the four pita bread rounds. Drizzle the remaining olive oil on top of cheese if there is any left.

Bake at 450F degrees for about 10-15 minutes. The crust and scatterings of the cheese topping will have a rich toasted appearance. Let them sit for a few minutes, then using a metal spatula, lift them off th e baking sheet and onto plates!

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15a. Wild Mushroom Pizza
Posted by: “Rhonda

From the Eat Better America website...

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Wild Mushroom Pizza

Looking for a party starter? Onion, garlic, Parmesan and parsley top this tempting mushroom munchie. From eatbetteramerica.
Prep Time:15 min
Start to Finish:25 min
makes:6 servings

Ingredients

1 tablespoon olive or vegetable oil
1 pound assorted fresh wild mushroom, (such as morel, oyster and shiitake), sliced (6 cups)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
2 tablespoons chopped fresh parsley
1 package (10 ounces) ready-to-serve thin pizza crust
1/2 cup finely shredded Parmesan cheese

Directions

Heat oven to 450°F. Heat oil in 12-inch nonstick skillet over high heat. Cook mushrooms, onion and garlic in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in parsley.

Spoon mushroom mixture over pizza crust. Sprinkle with cheese.

Bake 8 to 10 minutes or until cheese is melted.

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16a. Easy Eggplant Parmesan
Posted by: “Rhonda

From the RecipeLand.com website...

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Easy Eggplant Parmesan
Prep: 40
Cook: 20
Total: 60
Yield: 6 servings

Ingredients
Amount
Ingredient
Preparation
2 each eggplants medium, peeled, sliced 1/2 inch thick
2 tablespoons vegetable oil
1 x garlic cloves, peeled and minced
2/3 cup bread crumbs italian-style
3/4 cup parmesan, parmigiano-reggiano cheese, grated divided
3 cups rice cooked
30 ounces spaghetti sauce
2 cups mozzarella cheese shredded
DirectionsCook eggplant in oil with garlic in large skillet over medium-high heat; set aside.

Combine breadcrumbs with 2 tablespoons parmesan cheese.

Place eggplant slices in 13x9-inch glass casserole, overlapping slices if necessary.

Sprinkle with breadcrumb mixture.

Combine rice, sauce and remaining parmesan cheese in large bowl; pour mixture over eggplant.

Sprinkle with mozzarella cheese.

Bake at 375 degrees F. for 20 minutes or until cheese is melted and lightly browned.

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17. Cherry Glazed Chicken Breasts Stuffed with Wild Rice
Posted by: “Lynnda”

Cherry Glazed Chicken Breasts stuffed with Wild Rice

8 chicken breasts (Ask butcher to remove skin and bones and gently flatten). Sprinkle light with salt, paprika and garlic powder. Pepper is optional.
Wild Rice Stuffing (recipe follows)
Cherry Glaze (recipe follows)

Place 1 part stuffing in center of each chicken breast. Roll and secure with toothpicks or skewers. Roll stuffed breasts lightly in flour. Melt 1/2 cup butter (1 stick) in pan you will cook breasts. Roll stuffed breasts in butter and bake in 325 oven for 1 hour and 15 minutes. Baste with cherry glaze 2 or 3 times during last 45 minutes of baking.
Wild Rice Stuffing:
Cook 1 pkg. Herb seasoned wild and long grain rice as pkg. directs. When rice is cooked, add 1/2 cup toasted slivered almonds. Divide stuffing into 8 parts.
Cherry Glaze:
1 cup black cherry preserves
1/3 cup frozen orange juice concentrate. Do not dilute
1 t. grated orange zest
Mix all ingredients and heat through.Note: Chicken breasts can be assembled in the morning and refrigerated until baking time. I have not found it satisfactory to freeze.
Source: Renny Darling

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18. Parmesan Caesar Salad
Posted by: “Lynnda”

Parmesan Caesar Salad

2 bags Italian salad mix, 10 oz. each
1 bag romaine green leaf, and butter lettuces salad mix, 8 oz
6 plum tomatoes, cut into 6 wedges
1 bag ranch style large cut croutons
1 bottle Caesar Vinaigrette with Parmesan
Parmesan cheese curls.

In large bowl, mix lettuces, tomato wedges, and croutons. Drizzle with desired amount of dressing and toss. Garnish with Parmesan curls if desired.
Source: Sandra Lee

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19. My Mama’s Potato Soup
Posted by: “Lynnda”

My Mama’s Potato Soup

6 good sized potatoes, peeled and diced (you can either make the pieces big or little)
1 good sized onion, diced
2 to 3 stalks celery, diced
Add:
1 to 1 1/2 t. salt to taste
Dash of pepper more or less to taste
1/2 t. garlic powder, to taste
1 t. parsley flakes or fresh parsley if available

Cover with water and cook potatoes, onion and celery until tender. Do not drain. Add:
1 lb. of fried, drained, diced bacon or diced ham
3/4 to 1 cup milk (canned milk will work nicely)
1 to 2 t. margarine or butter, if calories don’t matter

Let simmer at very low temperature for about 30 minutes . Don’t let it come to a boil. I like to mash the potatoes just a little to make thicker soup. This soup keeps well and tastes better every day. Will make 4 generous portions, served with fresh bread or rolls and a fresh salad.
Source: My Old Recipes

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20. Corn, Bacon and Cheddar Strata
Posted by: “Lynnda”

Corn, Bacon and Cheddar Strata

6 T. (3/4 stick) butter
3 cups white corn, cut from the cob, or frozen and defrosted
4 scallions, white and some of the tender green parts, chopped
8 large eggs
2 cups whole milk
1 t. salt
1 t. dry mustard
6 shakes hot sauce
One loaf (1 lb) good quality white bread (any tough crusts removed,) sliced 1/2 inch thick
12 strips bacon, cooked and crumbled
3 cups shredded white cheddar cheese

Coat inside of 13 x 9 inch casserole dish with nonstick spray. In large sauté pan, heat 2 T. of butter and sauté corn and scallions for 2 to 3 minutes. Set aside in large bowl. In another bowl, whisk together eggs, milk, salt, dry mustard, and hot sauce until blended. Stir in reserved corn mixture. Arrange layer of bread, wedging it in to fit into the bottom of prepared dish. Melt remaining 4 T. butter in microwave. Brush bread with some of the butter and sprinkle with half the bacon and half the cheese. Pour half of the egg mixture over the bread. Arrange remaining bread over cheese, brush with butter and pour remaining egg mixture over bread, tilting pan to get the egg mixture to the bottom of the casserole dish. Sprinkle with remaining bacon and cheese. Cover and refrigerate for at least 8 hours
Do ahead: At this point, you can refrigerate for up to 4 days.
When ready to bake, preheat oven to 350. Remove casserole from refrigerator 45 minutes prior to baking to allow it to come to room temperature. Bake the casserole, uncovered, for 30 to 40 minutes or until puffed and golden
Do ahead: If you would like to freeze the baked casserole, bake it for 25 minutes, cool to room temperature, then cover and freeze for up to 1 month. Defrost in refrigerator, then bake, covered, at 325 for 15 to 20 minute, until warmed through. Serve warm or at room temperature.
Variation: For individual servings, coat inside of twelve 4 oz. ramekins or muffin cups with nonstick cooking spray. Tear bread into small pieces and soak it in the egg-corn mixture in large bowl for 8 hours. Scoop into the muffin cups and top with the bacon and cheese. Bake in preheated 350 oven for 15 to 20 minutes, until puffed and golden brown.
Easy Add Ins: Substitute 1 1/2 cups diced smoked ham for the bacon
Substitute 1 1/2 cups shredded pepper jack cheese for half of the cheddar
Add 1 minute tomato, thinly slices, as a middle layer
Add 1 1/2 cups diced cooked chicken as a middle layer
Substitute mozzarella cheese for the cheddar and layer 1 cup prepared pesto in the middle.
Source: The Diva Do Ahead Cookbook

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21. Chocolate Banana split
Posted by: “Lynnda”

Chocolate Banana Split

2 cups cold skim milk
1 pkg. Jell-O chocolate flavor fat free sugar free instant reduced calorie pudding and pie filling, four serving size
2 medium bananas, sliced
1/2 cup thawed cool whip lite whipped topping
1 T. chopped walnuts

Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes. Spoon 1/2 of the pudding evenly into 4 dessert dishes. Layer with banana slices. Spoon remaining pudding over bananas. Refrigerate until ready to serve. Top each serving with 2 T. whipped topping. Sprinkle with walnuts. Store leftover dessert in refrigerator.
Source; My Old Recipes

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22. Milk Jug (TIP)-—& Eggs in a Wrap (RECIPE)
Posted by: “RUSSIE-—— >^..^<”

PLASTIC GALLON MILK JUG

Cut off top with a knife just above the handle and use as a scoop for kitty litter, birdseed, etc.

EGGS IN A WRAP

Spread 1 oz soft goat cheese on a whole wheat wrap. Add 1 egg, scrambled, and 1 cup baby spinach leaves, fold wrap, then serve...

[above is a hint and a recipe, I had to read it twice..granny]

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23. Buttery (Brittle)-—w/ Mixed Nuts
Posted by: “RUSSIE-—— >^..^<”

BUTTERY BRITTLE

Line cookie sheet with foil, butter foil. In saucepan, heat 1 cup sugar, 1/3 cup water, and 1/4 cup light corn syrup to boiling, stirring. Cook until amber. Stir in 2 tbs butter. Stir in 1/2 tsp baking soda. Remove from heat. Quickly stir in 1 1/2 cups mixed nuts. Immediately pour onto cookie sheet, spread in thin layer. Cool, break into 1 1/2” pieces, then serve.
MAKES ABOUT 1 POUND OF BRITTLE...

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24. Boston Cream (Cupcakes)-—w/ Glaze
Posted by: “RUSSIE-—— >^..^<”

BOSTON CREAM CUPCAKES

CUPCAKES:
2 1/2 cups flour
3/4 tsp baking soda
1/2 tsp each baking powder and salt
3/4 cup unsalted butter, softened
1 1/4 cups sugar
3 large eggs
2 tsp vanilla
1 cup buttermilk
FILLING:
3 oz pkg cook & serve vanilla pudding
1 1/4 cups milk
1/2 tsp vanilla
CHOCOLATE GLAZE:
8 oz semisweet chocolate, chopped
1/3 cup each sugar and water
3 tbs unsalted butter, softened

(CUPCAKES)-—Heat oven to 350 degrees. Line 18 muffin cups with paper liners. In a bowl, whisk flour, baking soda, baking powder and salt until blended. Beat butter and sugar in a bowl until light and fluffy. Add eggs until blended. Beat in vanilla.
*Alternately beat in flour mixture and buttermilk until blended. Spoon 1/4 cup batter into each muffin cup. Bake 20 min. or until done. Cool 5 min. remove from pan to cool completely.
*(FILLING)-—Prepare pudding as package directs, using 1 1/4 cups milk. Remove from heat and stir in vanilla. Scrape into a bowl, cover surface directly with plastic wrap and refrigerate until cold.
*(GLAZE)-—Place chocolate, sugar and water in a saucepan. Cook stirring until melted and smooth. Remove from heat, stir in butter until it melts and mixture is smooth. Let cool.
*(TO ASSEMBLE)-—Slice off top of cupcakes to come to top of paper liners. Spread cut surface with 1 tbs filling. Top with cupcake top. Spoon 1 tbs glaze onto top center of each, easing it over top, then serve.
MAKES 18 CUPCAKES...

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