This makes 24 squares.
Crust Ingredients:
2/3 Cup Brown Sugar
2 Cups FLour
1 Cup Finely Chopped Walnuts
2/3 Cup Butter, melted
Filling Ingredients:
16 oz. Cream Cheese, softened
1/2 Cup Sugar
2 Eggs
2 Tablespoons Lemon Juice
1 Tablespoon Vanilla Extract
2 Tablespoons Milk
Preheat oven to 350. In a bowl mix the brown sugar, flour and nuts together. Add melted butter and mix until light and crumbly. Set aside 11/2 cups to be used as topping. Press the remainder into a sprayed 9 x 13 pan. Use the back of a turner to press down good. Bake for 12 minutes. While the crust is baking in another bowl mix the cream cheese and sugar. Mix gently. Add the other ings. and mix again. Pour batter onto the crust and sprinkle with the remaining 11/2 cups topping mixture. Bake for 25 minutes on 350. Do not over bake or it will be to dry. Cool and cut into squares. Ref. several hours before serving. Keep ref.
Sunday, September 5, 2010
OLE-TIME PEACH CAKE
1 Box Yellow Cake MIx
1 (21oz.) Can Peach Pie Filling
3 Eggs
1/2 Teaspoon Lemon Extract
1/2 Chopped Nuts
1/2 Cup Sugar
1/2 Cup Flour
1/4 Cup Butter, softened
1/2 Teaspoon Lemon Extract
Preheat your oven to 350. In a large bowl combine dry cake mix, pie filling, eggs 1/2 teaspoon lemon extract and the nuts. Blend on low speed until completely moistened, around 1 minute. Beat 2 minutes on medium speed. Spread batter in a sprayed 9 x 13 pan. In a medium bowl combine sugar, flour softened butter and 1/2 teaspoon of extract with a fork. Mixture will be crumbly. Sprinkle evenly over batter. Bake at 350 for 40 to 45 minutes until the center springs back slightly when touched.
1 (21oz.) Can Peach Pie Filling
3 Eggs
1/2 Teaspoon Lemon Extract
1/2 Chopped Nuts
1/2 Cup Sugar
1/2 Cup Flour
1/4 Cup Butter, softened
1/2 Teaspoon Lemon Extract
Preheat your oven to 350. In a large bowl combine dry cake mix, pie filling, eggs 1/2 teaspoon lemon extract and the nuts. Blend on low speed until completely moistened, around 1 minute. Beat 2 minutes on medium speed. Spread batter in a sprayed 9 x 13 pan. In a medium bowl combine sugar, flour softened butter and 1/2 teaspoon of extract with a fork. Mixture will be crumbly. Sprinkle evenly over batter. Bake at 350 for 40 to 45 minutes until the center springs back slightly when touched.
LIKE JOHNNY CRINO'S BOW-TIE FESTIVAL PASTA
1 Oz. Butter, melted
1 Teaspoon Fresh Garlic, chopped
1/8 Cup Red Onion, diced
1/8 Cup Bacon, cooked and diced
1/4 Cup Roma Tomatoes, diced
5 oz. Cooked Chicken, diced
2 oz. Heavy Whipping Cream
4 oz. Alfrado Sauce (recipe below)
1/4 Cup Asiago Cheese
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
10oz. Bow Tie Pasta, cooked and drained
In a skillet melt the butter and then add the onion, garlic, bacon, tomatoes, chicken and spice mix. When the onions become transparent add the cheese and the cream. Watch and don't let scorch on the bottom. When this mixture is reduced by half add the Alfredo Sauce. Then add the bow-tie pasta. Toss and remove from the heat. Let sit so the cheese and mixture will thicken.
Alfredo Sauce:
1 Quart Heavy Whipping Cream
1 Cup Parmesan Cheese, grated
1/4 Cup Whole Milk
1/2 Teaspoon Or Less Black Pepper
Bring the milk, cream and pepper to a boil. Remove from the heat and then add the parmesan cheese. Stir good. Keep ref. until ready to use.
1 Teaspoon Fresh Garlic, chopped
1/8 Cup Red Onion, diced
1/8 Cup Bacon, cooked and diced
1/4 Cup Roma Tomatoes, diced
5 oz. Cooked Chicken, diced
2 oz. Heavy Whipping Cream
4 oz. Alfrado Sauce (recipe below)
1/4 Cup Asiago Cheese
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
10oz. Bow Tie Pasta, cooked and drained
In a skillet melt the butter and then add the onion, garlic, bacon, tomatoes, chicken and spice mix. When the onions become transparent add the cheese and the cream. Watch and don't let scorch on the bottom. When this mixture is reduced by half add the Alfredo Sauce. Then add the bow-tie pasta. Toss and remove from the heat. Let sit so the cheese and mixture will thicken.
Alfredo Sauce:
1 Quart Heavy Whipping Cream
1 Cup Parmesan Cheese, grated
1/4 Cup Whole Milk
1/2 Teaspoon Or Less Black Pepper
Bring the milk, cream and pepper to a boil. Remove from the heat and then add the parmesan cheese. Stir good. Keep ref. until ready to use.
LIKE JOHNNY CARINO'S ROASTED GARLIC POTATO SOUP
4 Cloves Garlic, minced
1 Teaspoon Butter or Blue Bonnet
4 Cloves Garlic, crushed
4 Cups Heavy Whipping Cream, divided
Powdered Creamy Potato Soup Mix
1/2 Medium Onion, pureed
2 Baked Potatoes, peeled and cubed
4 Cups Boiling Water
Salt and Pepper to taste
Spray a cookie sheet and lay the minced garlic on it. Bake on the middle rack or bottom rack of the oven on 375. Watch and don't let it burn. Just let it bake until it starts turning golden brown. In a saucepan melt tne butter and add the broken apart garlic cloves. Add the cream and bring to a boil and let boil for 5 minutes. Keep stiring good. Don't let it stick on the bottom or it will taste scorched. In a large pot add the soup mix and then put the garlic mixture over in it and stir so it will not lump. Add the onion, potatoes, the roasted garlic and the other two cups of cream and the water. Heat on low. Salt and pepper before serving.
1 Teaspoon Butter or Blue Bonnet
4 Cloves Garlic, crushed
4 Cups Heavy Whipping Cream, divided
Powdered Creamy Potato Soup Mix
1/2 Medium Onion, pureed
2 Baked Potatoes, peeled and cubed
4 Cups Boiling Water
Salt and Pepper to taste
Spray a cookie sheet and lay the minced garlic on it. Bake on the middle rack or bottom rack of the oven on 375. Watch and don't let it burn. Just let it bake until it starts turning golden brown. In a saucepan melt tne butter and add the broken apart garlic cloves. Add the cream and bring to a boil and let boil for 5 minutes. Keep stiring good. Don't let it stick on the bottom or it will taste scorched. In a large pot add the soup mix and then put the garlic mixture over in it and stir so it will not lump. Add the onion, potatoes, the roasted garlic and the other two cups of cream and the water. Heat on low. Salt and pepper before serving.
CREAM CHEESE OLIVE SPREAD
8oz. Cream Cheese, softened
1/2 Cup Mayo
1/2 Cup Chopped Pecans
1 Cup Salad Olives diced or can use black olives, diced
2 Tablespoons Olive Juice
Dash of Pepper
Mix Mayo and cream cheese. Add other ings. Ref. for 4 hours or overnight. Can keep in the ref. for two weeks. Serve on Ritz or on toast.
1/2 Cup Mayo
1/2 Cup Chopped Pecans
1 Cup Salad Olives diced or can use black olives, diced
2 Tablespoons Olive Juice
Dash of Pepper
Mix Mayo and cream cheese. Add other ings. Ref. for 4 hours or overnight. Can keep in the ref. for two weeks. Serve on Ritz or on toast.
CRANBERRY FRENCH CHICKEN
2 or 3 Lbs. Chicken Breast
16oz. Can of Jellied Cranberry Sauce
8oz. Bottle Creamy French Dressing
1 Envelope Onion Soup Mix
Wash chicken, pat dry. In a 9 x 13 sprayed pan place the chicken in it with the skin side up in a single layer. In a medium bowl mix all the ings. together and then pour over the chicken. Bake uncovered on 300 for 2 hours or until it is done.
16oz. Can of Jellied Cranberry Sauce
8oz. Bottle Creamy French Dressing
1 Envelope Onion Soup Mix
Wash chicken, pat dry. In a 9 x 13 sprayed pan place the chicken in it with the skin side up in a single layer. In a medium bowl mix all the ings. together and then pour over the chicken. Bake uncovered on 300 for 2 hours or until it is done.
INDIAN CORN
1 Lb. Ground Chuck
1 (16oz.) Can Whole Kernel Corn, drained
1/2 Onion, chopped
1(12oz.) Jar Taco Sauce
Brown the meat and onion until done. Drain. Then add the taco sauce and simmer for 6 minutes. Serve with tortilla chips and sour cream.
1 (16oz.) Can Whole Kernel Corn, drained
1/2 Onion, chopped
1(12oz.) Jar Taco Sauce
Brown the meat and onion until done. Drain. Then add the taco sauce and simmer for 6 minutes. Serve with tortilla chips and sour cream.
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