Posted on 11/11/2004 8:00:23 PM PST by carlo3b
Mud Pie
Note: This recipe makes two pies.
• 1 box (18 1/4 ounces) German chocolate cake mix
• 1 stick margarine or butter, cut into pieces (4 ounces)
• 1 package (8 ounces) cream cheese, cut into pieces
• 1 cup brown sugar, packed
• 2 cups chopped walnuts
• 1 can (3 1/2 ounces) flaked coconut
Grease two 9-inch pie pans. Prepare the cake batter according to package directions and spread evenly in the pans. In a saucepan over low heat, soften the cream cheese and margarine and combine well. Remove from heat and add the brown sugar, mixing well. Add the walnuts and coconut, stirring to mix. Using a spoon, place the cream cheese mixture evenly over the cake batter. Bake at 350° for 30 to 35 minutes.
Each pie serves 8.
bump for future drooling....
I was hoping you'd be back, been worried a little.
Bumping for later!
CORN CASSEROLE
1 can whole kernel corn
1 can cream style corn
1 stick butter
2 tbsp. sugar
2 tbsp. flour
2 eggs, slightly beaten
1/4 c. milk
Club crackers
Combine all together and put in a buttered casserole dish. Crush Club crackers and put all over top. Bake at 350 degrees for 45 minutes.
One of my personal favorites, K. - only I use corn muffin mix instead of crackers in casserole. That leads to all kinds of other possibilities such as chilis, sun dried tomatoes, bacon, cheese....and other such variations!
That is the cutest picture!
I got this recipe from my mother-in-law. It's delicious but everyone really likes it because of the name.
PIG-LICKIN' GOOD CAKE (It's so good that you'd lick a pig to get some)
1 yellow cake mix
3 eggs
1/2 cup oil
1 small can mandarin oranges with juice
Mix all ingredients until well blended. Bake in greased and floured pan at 350 for 30 minutes.
Icing - 1 regular container Cool Whip
2 small boxes instant vanilla pudding
1 can crushed pineapple with juice
Mix well and put on cooled cake.
I also add some coconut to the icing, but it isn't necessary.
Bookmarking for that sweet potato casserole recipe...yummmmmm
Those memories can never be taken away form you. Wish it were that many now still had traditional family holidays such as that.
AMBROSIA FRUIT SALAD
1 (11 oz.) can mandarin oranges, drained
1 (13 oz.) can pineapple chunks, drained
1 c. flaked coconut
1 c. commercial sour cream
1 c. miniature marshmallows
½ c. chopped pecans
Mix all ingredients. Chill several hours or overnight.
carlo - thank you for pinging me to this thread, your memories of your family are wonderful, and the recipes are all great. (I'm just finishing my morning granola here in my cubicle ;-)
Roasted root vegetables. Peel and cut in chunks,
carrots, parsnips, onions, turnips, potatoes, rutabagas.
Place in covered roasting pan and stick in oven until they
are done on about 375 degrees. (Put a little bit of water
in the pan to start with and be sure vegetables don't dry
out.)
A few cans of "Glory" turnip greens is another good dish.
You can cook your own cranberry sauce, but the canned is
good I think.
bump for later reading
Turkey Enchiladas with Sour Cream
PREP AND COOK TIME: About 40 minutes
MAKES: 6 servings
NOTES: Use any favorite, good-quality salsa, red or green, for these enchiladas. The recipe is a great way to use up leftover holiday turkey, but if you don't have turkey on hand, shredded cooked chicken is a good substitute. Serve the enchiladas with a simple Mexican coleslaw of shredded cabbage dressed with lime juice and cumin.
3 cups shredded skinned cooked turkey
2 cups sour cream
About 2 cups shredded sharp cheddar cheese (8 oz.)
1 teaspoon salt
1/3 cup vegetable oil
12 corn tortillas
1 jar (16 oz.) medium-hot salsa
1. In a bowl, mix turkey, sour cream, 2 cups shredded cheese, and the salt.
2. Heat oil in an 8- to 10-inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
3. Fill tortillas equally with turkey mixture, roll up, and arrange side by side, seam down, in a 9- by 13-inch baking dish. Pour salsa evenly over the top.
4. Bake in a 350° oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving.
Per serving: 677 cal., 60% (405 cal.) from fat; 35 g protein; 45 g fat (21 g sat.); 32 g carbo (2.6 g fiber); 1,308 mg sodium; 128 mg chol.
It's become a tradition in my family to make and eat different kinds of breads in the morning before Thanksgiving dinner. We have the standard date, nut and banana bread, but I've recently added homemade zucchini bread which everyone loves. We put a spread made out of cream cheese and maraschino cherries on the breads.
ZUCCHINI BREAD
3 cups unpeeled shredded zucchini (about 3 medium)
1 2/3 cup sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking powder
1/2 cup coarsely chopped nuts
(I don't usually put raisins in it, but if you want to you can add 1/2 cup raisins)
Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Bake at 350 for 50 to 60 minutes in two loaf pans with only the bottoms greased.
CREAM CHEESE AND CHERRIES
Unfortunately, I can't give exact measurements for this one. It's something my mother and I do by instinct now. But you just chop up maraschino cherries and mix them with softened cream cheese. And you add enough of the cherry juice to make the cream cheese spreadable. It's very good on different breads.
BUMP
AFTER THANKSGIVING BAKE
Mix: 2 c. turkey, cubed (or more) 3/4 c. mushroom soup
Place in greased 8 inch square baking pan or dish. Spread over above: 4 tbsp. Cheddar cheese, grated (1 c. Cheddar cheese total)
Over top put 2 tablespoons of melted butter, 1/4 cup soft crumbs or thin slices of stuffing or dressing. Top with remaining 3/4 cup cheese. Really tasty - no warmed up flavor.
I've done this for years too and you're right, the turkey comes out so much less dry. But if you really want to taste a moist, tender turkey try brining in for 8 hours in a kosher salt bath. I finally tried that for the first time last year and WOW, everyone was blown away by that bird. It's a little messy to prepare the bath and you have to find room in your fridge for it, but it really is worth all the effort, trust me.
"Proving that the steel bars of the Washington State Penitentiary are no barrier to fine dining, inmates at the prison have just produced "The Convict Cookbook".
[Snip]
[Recipes include] "Dope Fiend Sandwich" and "Prizzon Po Carcass Casserole".
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(Excerpted)
I cannot include more of this brief article because it is from L.A. Times today...
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