1 Box (3 1/2 oz.) Instant Coconut Cream Pudding Mix
1 Box (3 1/2oz.) Instant Pistachio Pudding Mix
2 Envelopes (one 2-6-ounce box) Whipped Topping Mix
Topping:
2/3 Cup Flaked Coconut, toasted
1/3 Cup CHopped Pistachio Nuts
For mousse mix, combine all ings. in a large bowl. Place mixture in airtight container or resealable plastic bag. For topping combine coconut and nuts. place in a small jar.
To serve: combine 1 cup mix with 1 1/4 cups milk in a large bowl. Beat with an electric mixer at high speed until fluffy, about 3 to 4 minutes. Serve immediately or store covered in ref. up to 2 hours. Sprinkle with topping before serving.
Thursday, July 22, 2010
MALTED MILK COOKIES
2/3 Cup Marg.
1/2 Cup Confectioners Sugar, sifted
21/4 Cups All-purpose Flour
1/2 Cup Malted Milk Mix
3/4 Cup Crushed Malted Milk Ball Candies
1 Pack(11.5oz.) Milk Chocolate Chips
In a mixing bowl, cream marg. and sugar. In a separate bowl, combine flour, malted milk mix, and crushed candies. Add to creamed mixture with vanilla and blend. (mixture will be crumbly). Knead dough with hands and shape into a smooth ball. Wrap in plastic wrap or alum. foil. Ref. 8 hours or overnight. Preheat oven to 350. Shape dough into 1-inch balls and place on ungreased baking sheets. Ref. for 15 minutes. Bake 12 to 15 minutes or until lightly browned. Cool on wire racks. Using a fondue fork dip each cookie in melted chocolate. Place on wire rack with waxed paper underneath. Allow cookies to sit overnight to harden completely.
1/2 Cup Confectioners Sugar, sifted
21/4 Cups All-purpose Flour
1/2 Cup Malted Milk Mix
3/4 Cup Crushed Malted Milk Ball Candies
1 Pack(11.5oz.) Milk Chocolate Chips
In a mixing bowl, cream marg. and sugar. In a separate bowl, combine flour, malted milk mix, and crushed candies. Add to creamed mixture with vanilla and blend. (mixture will be crumbly). Knead dough with hands and shape into a smooth ball. Wrap in plastic wrap or alum. foil. Ref. 8 hours or overnight. Preheat oven to 350. Shape dough into 1-inch balls and place on ungreased baking sheets. Ref. for 15 minutes. Bake 12 to 15 minutes or until lightly browned. Cool on wire racks. Using a fondue fork dip each cookie in melted chocolate. Place on wire rack with waxed paper underneath. Allow cookies to sit overnight to harden completely.
GARDEN CHICKEN CASSEROLE
2 Cups Chicken Broth
1 Pack(6oz.) Long Grain and WIld Rice MIx
1 Small Onion, chopped
2 Small Carrots, grated
1 Small Green Pepper, chopped
1/4 Cup Butter or Marg.
3 Cups Diced Cooked Chicken
1 Can(4oz.) Sliced Mushrooms
1 Pack(8oz.) Cream Cheese
2 Cups(8oz.) Shredded American Cheese
1 Cup Evaporated Milk
1/3 Cup Grated Parmesan Cheese
1/2 Cup Sliced Almonds
In a medium saucepan, bring broth to a boil. Add contents of rice package, cover and simmer over low heat 25 to 30 minutes or until all liquid is absorbed. Preheat oven to 350. In a saucepan, saute onion, carrots and green pepper in butter until soft about 5 minutes. Add rice, chicken and mushrooms, mix well. Place cream cheese, american cheese and milk in a saucepan and melt over medium heat, stirring until smooth. Add to the other saucepan, mixing thoroughly. Pour into a butter 13 x 9 caserole dish. Top with parmesan cheese and almonds. Cover and bake 35 minutes, uncovered and bake 15 minutes longer or until bubbly. Casserole may be ref. overnight before baking. If ref. increase baking time to 45 minutes covered and 15 minutes uncovered.
1 Pack(6oz.) Long Grain and WIld Rice MIx
1 Small Onion, chopped
2 Small Carrots, grated
1 Small Green Pepper, chopped
1/4 Cup Butter or Marg.
3 Cups Diced Cooked Chicken
1 Can(4oz.) Sliced Mushrooms
1 Pack(8oz.) Cream Cheese
2 Cups(8oz.) Shredded American Cheese
1 Cup Evaporated Milk
1/3 Cup Grated Parmesan Cheese
1/2 Cup Sliced Almonds
In a medium saucepan, bring broth to a boil. Add contents of rice package, cover and simmer over low heat 25 to 30 minutes or until all liquid is absorbed. Preheat oven to 350. In a saucepan, saute onion, carrots and green pepper in butter until soft about 5 minutes. Add rice, chicken and mushrooms, mix well. Place cream cheese, american cheese and milk in a saucepan and melt over medium heat, stirring until smooth. Add to the other saucepan, mixing thoroughly. Pour into a butter 13 x 9 caserole dish. Top with parmesan cheese and almonds. Cover and bake 35 minutes, uncovered and bake 15 minutes longer or until bubbly. Casserole may be ref. overnight before baking. If ref. increase baking time to 45 minutes covered and 15 minutes uncovered.
FISH FRY MIX
1 1/3 Cups Yellow Cornmeal
1/4 Cup All-purpose Flour
1 Tablesppon Lemon Pepper
2 Teaspoon Salt
1 Teaspoon Onion Powder
1/2 Teaspoon Paprika
In a large bowl, combine all ings. Store in an airtight container.
To prepare fried fish:
Dip fish in buttermilk and roll in coating mix, To cook, pour oil intoa Duch oven to a deph of 2 to 3 inches. Heat to 375. Fry coated fish, one piece at a time, about 4 to 6 minutes or until golden brown.
1/4 Cup All-purpose Flour
1 Tablesppon Lemon Pepper
2 Teaspoon Salt
1 Teaspoon Onion Powder
1/2 Teaspoon Paprika
In a large bowl, combine all ings. Store in an airtight container.
To prepare fried fish:
Dip fish in buttermilk and roll in coating mix, To cook, pour oil intoa Duch oven to a deph of 2 to 3 inches. Heat to 375. Fry coated fish, one piece at a time, about 4 to 6 minutes or until golden brown.
CREAM SYRUP
2 Cups Granulated Sugar
2 Cups Light Corn Syrup
2 Cups Whipping Cream, whipped
1 Teaspoon Nutmeg, freshly groundj
In a sauce pan combine the first 3 ings. Bring mixture to a boil, boil 3 minutes, stirring constantly. Remove from heat and stir in nutmet. Serve warm with french toast, pancakes, or waffles. Store in airtight container in ref.
2 Cups Light Corn Syrup
2 Cups Whipping Cream, whipped
1 Teaspoon Nutmeg, freshly groundj
In a sauce pan combine the first 3 ings. Bring mixture to a boil, boil 3 minutes, stirring constantly. Remove from heat and stir in nutmet. Serve warm with french toast, pancakes, or waffles. Store in airtight container in ref.
SWEET POTATO CORN STICKS
1 1/2 Cups Sweet Potatoes (2 medium), peeled and mashed
1/2 Cup Buttermilk
1/3 Cup Butter or Marg. melted
2 Eggs
1 Cup Yellow Cornmeal
1 Cup All-purpose Flour
1/3 Cup Granulated Sugar
2 1/2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Salt
Preheat oven to 400. Brush cast-iron corn stick pan generously with veg. oil, heat in oven 10 minutes. In a large bowl, combine sweet potatoes, buttermilk, butter and eggs, mixing until smooth. In a separate bowl, combine remaining ings. Add to sweet potato mixture, stirring just until combined. Fill prepared pan two-thirds full with batter. Bake 15 to 20 minutes or until browned around the edges. Serve warm with butter.
1/2 Cup Buttermilk
1/3 Cup Butter or Marg. melted
2 Eggs
1 Cup Yellow Cornmeal
1 Cup All-purpose Flour
1/3 Cup Granulated Sugar
2 1/2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Salt
Preheat oven to 400. Brush cast-iron corn stick pan generously with veg. oil, heat in oven 10 minutes. In a large bowl, combine sweet potatoes, buttermilk, butter and eggs, mixing until smooth. In a separate bowl, combine remaining ings. Add to sweet potato mixture, stirring just until combined. Fill prepared pan two-thirds full with batter. Bake 15 to 20 minutes or until browned around the edges. Serve warm with butter.
ROASTED PECANS
1 Cup Pecan Halves
1 Tablespoon Butter or Marg. melted
Salt
Preheat oven to 200. In a small bowl, combine pecans and butter. Pour nuts onto a baking sheet and bake 1 hour, stirring every 15 minutes. Drain on a paper towel-lined plate and sprinkle with salt. Cool completely. Store in airtight containers.
1 Tablespoon Butter or Marg. melted
Salt
Preheat oven to 200. In a small bowl, combine pecans and butter. Pour nuts onto a baking sheet and bake 1 hour, stirring every 15 minutes. Drain on a paper towel-lined plate and sprinkle with salt. Cool completely. Store in airtight containers.
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