1 Pound Cake
1 Pint Strawberries, sliced and sweetened
1 3/4 Cups Cool Whip
Cut the cake into 12 slices. Place 6 of the slices on a large serving plate or 6 individual dessert plates. Arrange half the strawberries on cake slices, spread with half the whipped topping. Repeat layers, ending with a dollop of whipped topping.
Thursday, July 22, 2010
CREAM CHEESE BARS
1 Pack (10). Butterscotch Chips
1/2 Cup Butter or Marg.
2 Cups Graham Cracker Crumbs
1 Pack (8oz.) Cream Cheese
1 Can (14oz.) Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1 Egg
1 Cup Chopped Pecans
Preheat the oven to 325. In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well. Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13 x 9 ovenproof pan, making a uniform layer. In a large bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, vanilla, and egg and fold in the nuts. Pour into the prepared pan. Scatter the reserved crumb mixture evenly over the top. Bake 25-30 minutes or until the cake tester comes out clean. Cool at room temp. Then chill. Serve when chilled.
1/2 Cup Butter or Marg.
2 Cups Graham Cracker Crumbs
1 Pack (8oz.) Cream Cheese
1 Can (14oz.) Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1 Egg
1 Cup Chopped Pecans
Preheat the oven to 325. In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well. Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13 x 9 ovenproof pan, making a uniform layer. In a large bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, vanilla, and egg and fold in the nuts. Pour into the prepared pan. Scatter the reserved crumb mixture evenly over the top. Bake 25-30 minutes or until the cake tester comes out clean. Cool at room temp. Then chill. Serve when chilled.
CRUNCHY PAPRIKA CHICKPEAS
2 Cans ChickPeas, drained
3 Tablespoons Olive Oil
11/2 Teaspoons Coarse Salt
1 Teaspoon of Hot or Sweet Paprika
Preheat oven to 450. Drain and rinse the two cans of chickpeas. Pat dry with paper towels. Transfer to a rimmed baking sheet. Toss with the olive oil to coat. Spread in a single layer. Roast until deep brown and crispy, tossing occasionally 3 to 4 minutes. Sprinkle with 11/2 teaspoons coarse salt and the paprika. Roast 2 or 3 minutes more. Cool completely on a paper towel lined plate. Store in a air tight container at room temp. for up to 2 days.
3 Tablespoons Olive Oil
11/2 Teaspoons Coarse Salt
1 Teaspoon of Hot or Sweet Paprika
Preheat oven to 450. Drain and rinse the two cans of chickpeas. Pat dry with paper towels. Transfer to a rimmed baking sheet. Toss with the olive oil to coat. Spread in a single layer. Roast until deep brown and crispy, tossing occasionally 3 to 4 minutes. Sprinkle with 11/2 teaspoons coarse salt and the paprika. Roast 2 or 3 minutes more. Cool completely on a paper towel lined plate. Store in a air tight container at room temp. for up to 2 days.
WALDORF SALAD WITH YOUGURT DRESSING
1/4 Cup Low Fat Yougurt
1 Tablespoon Lemon Juice
1/2 Teaspoon Coarse Salt
1/4 Teaspoon Ground Pepper
1 Apple Cut into 1/2 Inch Pieces
1 Stalk Celery thinly sliced to make a 1/2 cup
1/2 Cup Halved Red Seedless Grapes
1/2 Cup Toasted Walnuts
Mix and add the dressing. Coat to toss all the ings. Ref. until ready to serve overnight. Serve on boston lettuce leaves.
1 Tablespoon Lemon Juice
1/2 Teaspoon Coarse Salt
1/4 Teaspoon Ground Pepper
1 Apple Cut into 1/2 Inch Pieces
1 Stalk Celery thinly sliced to make a 1/2 cup
1/2 Cup Halved Red Seedless Grapes
1/2 Cup Toasted Walnuts
Mix and add the dressing. Coat to toss all the ings. Ref. until ready to serve overnight. Serve on boston lettuce leaves.
CHOCOLATE CREAM SODA
1/4 Cup Half and Half
2 Tablespoons Chocolate Syrup
2/3 Cup Chilled Seltzer Water
In a tall glass stir together the half and half and choc. syrup. Stirring vigorously and add the seltzer water.
2 Tablespoons Chocolate Syrup
2/3 Cup Chilled Seltzer Water
In a tall glass stir together the half and half and choc. syrup. Stirring vigorously and add the seltzer water.
EASY BISCUITS
2 Cups Self-Rising Flour
1 Cup Milk
1/2 Cup Crisco Shortening
Preheat the oven to 400. Use a 9 x 13 pan. Pour a thin layer of oil all over the bottom of the pan. I use about 1/3 cup as to me that is what makes the biscuits so crusty. When you get your batter made up put the pan in the oven to get it hot. But watch it and don't let it catch on fire. In a medium bowl add the flour and then the crisco. Cut the crisco into the flour with a pasty blender or a fork. I use my fork. Pour the milk in next and stir until it is just wet. Do not over stir as it will make the biscuits tough. I put some melted mag. on top of mine after they have baked for about 10 minutes or until the tops are hard. You may have to add a little more milk to the mixture if to dry. Drop the biscuits by the spoonfuls (use a tablespoon) onto the hot pan and bake for 15 minutes. I cut my oven back to 350 as they will scorch easy on the bottom.
1 Cup Milk
1/2 Cup Crisco Shortening
Preheat the oven to 400. Use a 9 x 13 pan. Pour a thin layer of oil all over the bottom of the pan. I use about 1/3 cup as to me that is what makes the biscuits so crusty. When you get your batter made up put the pan in the oven to get it hot. But watch it and don't let it catch on fire. In a medium bowl add the flour and then the crisco. Cut the crisco into the flour with a pasty blender or a fork. I use my fork. Pour the milk in next and stir until it is just wet. Do not over stir as it will make the biscuits tough. I put some melted mag. on top of mine after they have baked for about 10 minutes or until the tops are hard. You may have to add a little more milk to the mixture if to dry. Drop the biscuits by the spoonfuls (use a tablespoon) onto the hot pan and bake for 15 minutes. I cut my oven back to 350 as they will scorch easy on the bottom.
BANANA SPLIT ICE-CREAM CAKE
2 Cups Graham Cracker Crumbs
1/2 Cup Butter or Marg., melted
1/4 Cup More of Butter or Marg.
4 or 5 Bananas, sliced into 1/2 inch rounds
11/2 Quarts Strawberry Ice Cream, softened
1 Cup Chopped Walnuts
1 Cup Choc. Chips
1 Cup Powdered Sugar
1 Cup Evaporated Milk
1 Teaspoon Vanilla
1 (8oz.) Bowl of Cool Whip
In a medium bowl combine the graham crackers and melted butter. Set aside 1/2 cup of the mixture. Press the rest of the mixture into a 9 x 13 pan. Place the bananas in a single layer over the crust and then spread the ice cream on top and smooth out. Sprinkle the nuts over the ice cream and put placstic wrap over this and put in freezer and chill until it is firm for 1 hour. In a saucepan melt the choc. chips and butter and mix until smooth. Add the powdered sugar and evaporated milk. Cook for 8 minutes. Remove from heat and let cool for 30 minutes. Stir ever now and then. Pour the chocolate mixture over the ice cream and then let chill for 45 minutes. Spread the cool whip over the choc. mixture. Next add the reserved crumbs. Chill for 3 hours. When ready to serve let soften about 10 to 15 minutes before slicing.
1/2 Cup Butter or Marg., melted
1/4 Cup More of Butter or Marg.
4 or 5 Bananas, sliced into 1/2 inch rounds
11/2 Quarts Strawberry Ice Cream, softened
1 Cup Chopped Walnuts
1 Cup Choc. Chips
1 Cup Powdered Sugar
1 Cup Evaporated Milk
1 Teaspoon Vanilla
1 (8oz.) Bowl of Cool Whip
In a medium bowl combine the graham crackers and melted butter. Set aside 1/2 cup of the mixture. Press the rest of the mixture into a 9 x 13 pan. Place the bananas in a single layer over the crust and then spread the ice cream on top and smooth out. Sprinkle the nuts over the ice cream and put placstic wrap over this and put in freezer and chill until it is firm for 1 hour. In a saucepan melt the choc. chips and butter and mix until smooth. Add the powdered sugar and evaporated milk. Cook for 8 minutes. Remove from heat and let cool for 30 minutes. Stir ever now and then. Pour the chocolate mixture over the ice cream and then let chill for 45 minutes. Spread the cool whip over the choc. mixture. Next add the reserved crumbs. Chill for 3 hours. When ready to serve let soften about 10 to 15 minutes before slicing.
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