Replies

1. Brown Sugar Pumpkin Pie with Caramel Whipped Cream
Posted by: “Lynnda”

Brown Sugar Pumpkin Pie with Caramel Whipped Cream

1 refrigerated pie crust, softened as directed on box, (Pillsbury, etc)
Filling:
3 eggs
3/4 cup packed dark brown sugar
3/4 cup whipping cream
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground allspice
1 can pumpkin, 15 oz. (NOT pumpkin pie filling)
Topping:
1/2 cup whipped cream, whipped
1/4 cup caramel topping

Heat oven to 425. Prepare crust as directed on box for one crust filled pie. In large bowl, beat eggs lightly with wire whisk or hand beater. Beat in remaining filling ingredients until smooth. Cover edge of pie crust with 2 to 3 inch strips of foil to prevent excessive browning. Remove foil for last 15 minutes of baking. To prevent spilling filling, place pastry lined pie plate on oven rack. Pour filling into pie plate. Bake pie 15 minutes. Reduce oven temperature to 350. Bake about 45 minutes more or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate until chilled, about 4 hours. Serve pie topped with whipped cream and drizzled with caramel topping. Serves 8
Source: Betty Crocker

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2. Mashed Sweet Potatoes with Bacon
Posted by: “Lynnda”

Mashed Sweet Potatoes with Bacon

3 lbs. dark orange sweet potatoes, about 4 potatoes
8 slices bacon
1 large onion, chopped, 3/4 cup
1/4 cup half and half, warmed
1 t. chopped fresh thyme leaves
1/2 t. salt
1/4 t. pepper
Fresh thyme sprigs, if desired

Heat oven to 350. Pierce sweet potatoes all over with fork; place on cookie sheet with sides. Bake about 1 hour 15 minutes or until tender when pierced with fork. Let stand 15 minutes or until cool enough to handle. Meanwhile, in large skillet, cook bacon over medium high heat 4 minutes, turning occasionally, until brown. Remove bacon from skillet; place on paper towels to drain. Reserve 1 T. drippings in skillet; discard remaining drippings. Add onion to skillet; cook over medium heat 5 to 8 minutes, stirring occasionally, until softened. Peel sweet potatoes; place in large bowl. Mash until no lumps remain Add warm half land half, thyme, salt, and pepper. Mash until very smooth. Add onion to sweet potatoes. Crumble bacon; reserve 2 T. for garnish. Add remaining bacon to potatoes; stir until blended. Garnish with reserved bacon and thyme sprigs. Makes 10 servings
Source; Betty Crocker

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3. The Ultimate Slow Cooker Potatoes
Posted by: “Lynnda”

The Ultimate Slow Cooker Potatoes

3 cups boiling water
1 1/2 cups milk
1/2 cup butter or margarine, cut into pieces
1/2 cup sour cream
1 pkg. cream cheese, cut into cubes, 8 oz
1 t. garlic salt
1/4 t. pepper
4 cups Betty Crocker potato buds mashed potatoes (dry)
Gravy or chopped parsley if desired

Spray a 4 quart slow cooker with cooking spray. In cooker, mix boiling water, milk, butter, sour cream, and cram cheese with wire whisk until blended. Add garlic salt, pepper and dry mashed potatoes. Mix just until blended. Cover and cook on low heat setting 1 hour 30 minutes, stirring once after 1 hour. Before serving, stir potatoes. Serve at once or hold in slow cooker on low heat setting up to 3 hours. Stir every 30 minutes. If potatoes become too thick, stir in additional milk, a couple of tablespoons at a time. Serve with gravy or sprinkle with chopped parsley. To make on the stove, in large pot, heat water, milk and butter to boiling. Stir in sour cream and cream cheese until blended. Remove from heat. Add garlic salt, pepper and masked potatoes (dry); whip with fork just until moistened. If potatoes become too thick, stir in a little more milk, a couple of tablespoons at a time.
Serves 12
This is a perfect do ahead recipe for a holiday meal because it doesn’t require last minute preparation. This leaves you free to tend to the res of the meal. Feel free to add your special touches to these potatoes. Sprinkle with fresh chopped chives, canned French fried onions or freshly grated Parmesan cheese.
Source: Betty Crocker

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4. Kahlua Fudge Bites
Posted by: “Lynnda”

Kahlua Fudge Bites

3/4 lbs. (1 1/2 cups ) unsalted butter, and more for the pan
9 oz. (2 cups) flour
1/2 t. baking powder
1/2 t. salt
3 oz (1 cup) unsweetened natural cocoa powder, NOT Dutch processed
3 cups very firmly packed light brown sugar
4 large eggs
2 T. Kahlua or other coffee flavored liqueur or 1 1/2 t. pure vanilla extract
For the Glaze:
6 oz bittersweet chocolate, finely chopped
3 oz. (6 T) unsalted butter, cut into 6 pieces
1 T. light corn syrup

Position a rack in middle of oven and heat oven to 325. Lightly grease the bottom and sides of 9 x 13 inch baking pan. In medium bowl, whisk flour baking powder, and salt to blend. Melt butter in large pan over medium heat, stirring occasionally. Remove pan from heat and whisk in cocoa powder until smooth. Whisk in brown sugar until blended. Add eggs, one at a time, whisking until just blended. Whisk in Kahlua or vanilla along with the last egg. Sprinkle flour over the mixture and stir with rubber spatula until just blended. Scrape batter into prepared pan and spread it evenly. Bake until toothpick inserted in center comes out with a few small moist clumps sticking to it, about 30 minutes. Don’t overbake or the squares won’t be fudgy. Transfer pan to rack to cool completely. Make the chocolate glaze: In medium bowl, melt chocolate, butter and corn syrup in microwave or over barely simmer water, whisking until smooth. Pour glaze onto center of cooled uncut fudge bars. Using an offset spatula, spread glaze evenly to cover completely. Refrigerate until glaze is set, about 30 minutes. Cut into 1 inch squares.
Makes 8 dozen 1 inch squares.
Source: Fine Cooking

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5. Old-Fashioned Oven Beef Stew
Posted by: “Rhonda

This is from the Pillsbury website...

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Old-Fashioned Oven Beef Stew

Prep Time: 15 Min
Total Time: 4 Hr 15 Min
Makes: 6 servings (1 1/2 cups each)

INGREDIENTS
1 1/2
lb beef stew meat
3
tablespoons all-purpose flour
2
bags (1 lb each) frozen vegetables for stew
1
can (14.5 oz) diced tomatoes, undrained
2 1/2
cups Progresso® beef flavored broth (from 32-oz carton)
1
tablespoon sugar
1/8
teaspoon pepper
2
dried bay leaves
DIRECTIONS
* Heat oven to 325°F. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking
dish, toss beef with flour. Add frozen vegetables.
* In large bowl, mix remaining ingredients. Pour over beef and vegetables;
gently stir until mixed.
* Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender. Remove bay
leaves before serving.

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6. Beef and Vegetable Packets
Posted by: “Rhonda

This is from the Pillsbury website...

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Beef and Vegetable Packets

Prep Time: 30 Min
Total Time: 30 Min
Makes: 4 servings

INGREDIENTS
4
medium potatoes, thinly sliced (4 cups)
8
large mushrooms, sliced (2 cups)
4
large carrots, thinly sliced (2 cups)
2
medium onions, sliced
1/2
lb extra-lean (at least 90%) ground beef
1
cup barbecue sauce
DIRECTIONS
* Heat gas or charcoal grill. Cut 4 (20x18-inch) sheets of heavy-duty foil.
Fold each in half to form 10x18-inch rectangle.
* In large bowl, mix potatoes, mushrooms, carrots and onions. Crumble beef over
vegetables. Add barbecue sauce; toss until well coated. Spoon 1/4 of mixture
onto each sheet of foil. On each sheet, bring up 2 sides of foil so edges meet.
Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat
circulation and expansion. Fold other sides to seal.
* Place packets on grill over medium heat. Cover grill; cook 20 minutes,
turning packets over once, until vegetables are tender and beef is brown.
Carefully open packets to allow steam to escape.

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7. Cheesy Egg Biscuits
Posted by: “Rhonda

This is from the Pillsbury website...

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Cheesy Egg Biscuits

Prep Time: 25 Min
Total Time: 25 Min
Makes: 5 sandwiches

INGREDIENTS
1
(10.8-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Flaky Biscuits
6
oz. (1 1/2 cups) shredded Cheddar cheese
5
eggs
2
tablespoons milk
1/4
teaspoon salt
1
tablespoon margarine or butter
5
tablespoons Old El Paso® Salsa
DIRECTIONS
* Heat oven to 350°F. Prepare and bake biscuits as directed on can, sprinkling
each with 1 tablespoon of the cheese before baking.
* Meanwhile, in large bowl, combine eggs, milk and salt; beat well. Melt
margarine in medium skillet over medium heat. Add egg mixture; cook until eggs
just begin to set, stirring occasionally. Stir in remaining cheese. Cook an
additional 1 to 2 minutes or until cheese is almost melted.
* Split warm biscuits. Spoon eggs evenly onto bottom halves of biscuits. Top
each with 1 tablespoon salsa. Cover with top halves of biscuits.

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8. Cat s Story...!!good one
Posted by: “sandyu42

2cats decide to marry..

they have sweet marriage life

they got the first baby

and the second

first step for their babies

father worked hard for his family needs

and the mum gets to play and has a boyfriend

the children’s grow up without care and became bad boys

one of them became terrorist

the other stay in night clubs

the small one decided to kill himself

when dad heard that ,he got heart attack

mum lost her mind and became crazy

Give time to your family

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9. Jagerschnitzel
Posted by: “sandyu42

Jagerschnitzel

1 cup bread crumbs
1 tablespoon all-purpose flour
Salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
10 large button mushrooms, trimmed and sliced
1 1/4 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream

In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Saute in the hot oil until browned on both sides and cooked through, about 5 minutes per side.

Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned and most of liquid from mushrooms has evaporated. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

Serves 4.

Source: Allrecipes.com

*~Sandy~*

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10. Spider Web (Cookie) Sandwiches-—Halloween
Posted by: “Russie

SPIDER COOKIE SANDWICHES

(Sandwich cookies, yum, with a web design on them, kids could help decorate them, chocolate cookies with a white cream filling).ENJOY!

16 oz tube refrigerated cookie dough, softened
Orange gel food color
7 oz jar marshmallow cream
1/2 cup unsweetened cocoa powder
8 oz brick cream cheese

Knead cocoa into cookie dough in a bowl. Shape into a 8” log, wrap in plastic wrap. Refrigerate 4 hours or overnight. (Heat oven to 350 degrees). Unwrap dough, cut into 1/4” thick slices, you should have 24. Place on ungreased baking sheets. (Bake 10 min.) or until set. Let cool slightly on baking sheet, remove to cool completely.
(2.) Beat cream cheese until smooth. Add marshmallow cream, beat until fluffy. Remove 1/3 cup, tint orange, and spoon into ziptop bag, reserve. Spread a slightly rounded tbs frosting on half the cookies. Top with remaining cookies, pressing to sandwich together. Snip a tiny corner off bag with orange frosting (pipe web design) on top and down sides of cookies. Refrigerate until serving.
MAKES 12 COOKIE SANDWICHES...

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11. Flower (TIP)-—& Chocolate Peanut Butter (Pie) Recipe
Posted by: “Russie

STOP FIDO FROM FLOWER MISCHIEF

While you are working in the garden, your dog is tunneling in the garden. To get him to quit, find a shaded patch of dirt 3 feet wide, 6 feet long and 2 feet deep. When you see your dog digging elsewhere, call him over to the area to watch as you bury his favorite toys, 1” down. Encourage him to get them by saying, dig dig dig. Then say, good dog as he starts to burrow. Within a week or two, he will learn to mine only in his own plot...

CHOCOLATE PEANUT BUTTER PIE

(Heat oven to 375 degrees). Fit 1 refrigerated rolled pie crust into a 9” pie plate. Refrigerate. In a bowl, beat 3 eggs. Stir in 1 cup light corn syrup, 1/2 cup sugar, 1/3 cup chunky peanut butter and 1/2 tsp vanilla until blended. Remove pie crust from refrigerator and sprinkle with 1/2 cup semisweet chocolate chips, then pour peanut butter mixture over top. Cover edges of pie with foil.
(2.) (Bake pie 20 min.) remove foil. Bake an additional 20 min. more or until done. Cover and chill 2 hours. Garnish with whipped topping and chocolate chips and chopped peanuts, if desired, then serve.
MAKES 10 SERVINGS OF PIE...

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12. Lemony (Veggies)-—w/ Couscous & Roasted
Posted by: “Russie

ROASTED LEMONY VEGGIES & COUSCOUS

1/4 cup each lemon juice, chopped parsley and olive oil
1 cup each baby carrots, halved, and couscous
1 pound sweet potatoes, peeled, cut into chunks
1 small butternut squash, peeled, seeded, cut into chunks
1 pound potatoes, peeled, cut into chunks
2 tbs chopped basil
1 1/2 tsp salt
1 tsp pepper
2 large tomatoes, seeded, cut into chunks

(Heat oven to 375 degrees). In a bowl, stir together lemon juice, basil, parsley, 1/2 tsp salt and pepper. Whisk in oil, set aside. In a bowl, combine tomatoes, squash, potatoes, and carrots. Sprinkle mixture with remaining salt and pepper. Drizzle with lemon dressing and stir to combine.
(2.) Pour vegetable mixture into a 13x9x2” baking dish and cover with foil. (Bake 35 min.). Remove foil and continue to bake another 15 min. or until vegetables are tender. When there is 10 min. bake time remaining, prepare couscous according to package directions. Remove vegetable mixture from oven and stir in couscous. Serve immediately.
MAKES 8 SERVINGS OF VEGGIES & COUSCOUS...

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13. Tomato (Salad)-—Low Carb & Low Fat
Posted by: “Russie

TANGY TOMATO SALAD

1/4 cup each chopped red bell peppers, chopped basil, chopped parsley and onions
1/2 cup each diced pepper Jack cheese and balsamic vinaigrette
1 lemon, zested, juiced
1 cup diced cucumbers
2 tomatoes, cut into wedges
1 head lettuce, leaves separated

Place lettuce leaves on serving platter. Arrange tomato wedges on platter (to create flower shape). In bowl, combine cucumbers, bell peppers, onions and cheese, spoon into center of tomatoes.
(2.) In bowl, whisk together vinaigrette, parsley, basil, 2 tbs lemon juice and 1/2 tsp lemon zest. (Drizzle dressing) over salad just before serving.
MAKES 6 SERVINGS OF SALAD...

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14. Mashed (Potatoes)-—Good for You & Yummy
Posted by: “Russie

GOOD FOR YOU MASHED POTATOES

1/2 cup milk, heated (I use fat free milk)
4 tbs salted butter
3/4 cup light garlic and herb spreadable cheese
2 cloves garlic, peeled
1 1/2 pounds cauliflower florets
1 leek, chopped (white part only)
2 pounds potatoes, peeled, cubed

In saucepot, bring potatoes, cauliflower, leeks, garlic and enough salted water to cover to a boil. Reduce heat, let (simmer 10 min.) or until potatoes are tender. Drain. Return potato mixture to saucepot.
(2.) Add butter and cheese spread to pot. Mash potato mixture until smooth, adding milk as needed. Season with salt and pepper, if desired, then serve.
MAKES 6 SERVINGS OF MASHED POTATOES...

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15. Pita (Pizzas)-—w/ Tomatoes & Cheese
Posted by: “Russie

PITA PIZZAS

1 tbs each olive oil and rosemary, roughly chopped
1/2 cup each olives, roughly chopped and ricotta cheese
Pinch of red pepper flakes
4 pocketless pitas
1/4 pound part skim mozzarella cheese, diced
1 onion, cut into rounds
3 cups arugula
Salt and Pepper
3 medium tomatoes

Core the tomatoes and halve them crosswise, then squeeze the juices and seeds into a bowl. Whisk in 1 tbs oil and season with salt and pepper. Add the arugula (but do not toss), set aside. Dice the tomatoes and toss in a separate bowl with the olives and rosemary. (Heat a grill). Brush the onion rounds with oil and season with salt. Grill until soft, 4 min. per side. Transfer to a plate and separate the rings. Reduce the grill heat.
(2.) Brush both sides of the pitas with oil and (grill until marked, 3 min.) per side. Top with some of the tomato olive mixture, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 3 min. Toss the arugula with the dressing and pile on top of the pitas. Season with salt and pepper flakes and drizzle with oil, then serve.
MAKES 4 SERVINGS OF PIZZA...

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