11/2 Cups Graham Cracker Crumbs
1/4 Cup Sugar
1/3 Cup Melted Butter or Marg.
1 Can Cherry Pie Filling
1 (8)oz. Cream Cheese
1/4 Cup Sugar
2 Tablespoons Milk
1 (8)oz. Cool Whip
2 Small Boxes Instant Chocolate Pudding
31/2 Cups Cold Milk
1 Chocolate Hershey Bar, grated
1 Cup Chopped Pecans
In a medium bowl combine the cracker crumbs and the 1/4 Cup sugar. Press into a 13 x 9 pan. Bake for 15 minutes on 350. Cool. Beat the cream cheese with the 2 tablespoons milk and the 1/4 cup sugar until smooth. Fold in 1/2 of the cool whip. Spread over the crust. Spread the cherry pie filling over this. Prepare the pudding using the 31/2 cups milk. Beat well and spread over the pie filling. Top with the rest of the cool whip. Can garnish with a grated choc. bar and pecans if you like.
Friday, February 25, 2011
Thursday, February 24, 2011
MINER'S STEW
1 Lb. Ground Chuck
8 Potatoes, peeled and sliced
1 Medium Onion, sliced
8 oz. Can Tomato Sauce
1 Tomato Can of Water
Salt and Pepper
Cook the ground chuck and drain. In a sprayed casserole dish layer a layer of beef, the potatoes and then the onions. Set aside. In a bowl mix the tomato sauce witht the can of water. Stir and then pour over the mixture. Salt and pepper. Bake uncovered on 350 for 11/2 hours or until potatoes are tender. Do not overcookor potatoes will be tough.
8 Potatoes, peeled and sliced
1 Medium Onion, sliced
8 oz. Can Tomato Sauce
1 Tomato Can of Water
Salt and Pepper
Cook the ground chuck and drain. In a sprayed casserole dish layer a layer of beef, the potatoes and then the onions. Set aside. In a bowl mix the tomato sauce witht the can of water. Stir and then pour over the mixture. Salt and pepper. Bake uncovered on 350 for 11/2 hours or until potatoes are tender. Do not overcookor potatoes will be tough.
PEACH DIP
2 (8)oz. Cream Cheese, softened
4oz. Diced Green Chilies
2/3 Cup Peach Jam
8 oz. Shredded Cheddar Cheese
Blend cream cheese with the jam together until smooth. Add the chilies. Spread in a shallow serving dish and the add the cheddar cheese on top. Cover and reg. until chilled.
4oz. Diced Green Chilies
2/3 Cup Peach Jam
8 oz. Shredded Cheddar Cheese
Blend cream cheese with the jam together until smooth. Add the chilies. Spread in a shallow serving dish and the add the cheddar cheese on top. Cover and reg. until chilled.
FRUIT CHEESE BALL
2 (8)oz. Packs Cream Cheese, softened
31/2 oz. Box Instant Vanilla Pudding
15oz. Can Fruit Cocktail, drained
1 or 2 Small Bags Chopped Pecans
In a medium bowl cut or chop up the fruit cocktail into small pieces. Mix cream cheese and pudding and fruit cocktail together. Form into a ball and roll in chopped pecans. Put in plastic wrap and put in ref. to chill over night. Keep ref.
31/2 oz. Box Instant Vanilla Pudding
15oz. Can Fruit Cocktail, drained
1 or 2 Small Bags Chopped Pecans
In a medium bowl cut or chop up the fruit cocktail into small pieces. Mix cream cheese and pudding and fruit cocktail together. Form into a ball and roll in chopped pecans. Put in plastic wrap and put in ref. to chill over night. Keep ref.
EASY BUTTERSCOTCH STICKY BUNS
14 Frozen Dinner Rolls
6 Tablespoons Cook and Serve Butterscotch Pudding Mix
Mix Together:
1 Stick Melted Butter or Marg.
2 Teaspoons Cinnamon
1/2 Cup Brown Sugar
1/2 Cup Chopped Pecans
Place the 14 frozen rolls in a buttered bunt pan. Sprinkle the rolls with the butterscotch pudding. Then sprinkle the butter and cinn. mixture over the rolls. Cover with alum. foil and let rise overnight. Do not put in the ref. Let sit out. The next moring bake at 350 for 25 minutes. Remove from oven and invert on a round plate. If you want you can also make these in a 13 x 9 sprayed pan. If doing this then use 20 frozen rolls. Use the same mixture. Serve hot.
6 Tablespoons Cook and Serve Butterscotch Pudding Mix
Mix Together:
1 Stick Melted Butter or Marg.
2 Teaspoons Cinnamon
1/2 Cup Brown Sugar
1/2 Cup Chopped Pecans
Place the 14 frozen rolls in a buttered bunt pan. Sprinkle the rolls with the butterscotch pudding. Then sprinkle the butter and cinn. mixture over the rolls. Cover with alum. foil and let rise overnight. Do not put in the ref. Let sit out. The next moring bake at 350 for 25 minutes. Remove from oven and invert on a round plate. If you want you can also make these in a 13 x 9 sprayed pan. If doing this then use 20 frozen rolls. Use the same mixture. Serve hot.
SPRITE CHICKEN
This chicken is so tender you can cut it with a fork.
1/2 Cup Soy Sauce
1/2 Cup Canola Or Veg. Oil
1 Cup Sprite
1/2 Teaspoon Horseradish
1/2 Teaspoon Garlic Powder or Salt
6 Chicken Breasts or 10 Chicken Tenders
Mix the first 5 ings. together in a gallon ziplock bag. Add the chicken and marinate in the ref. for 2-8 hours. Bake or grill until done. In oven on 350 for 30 minutes or until done. Do not over bake.
1/2 Cup Soy Sauce
1/2 Cup Canola Or Veg. Oil
1 Cup Sprite
1/2 Teaspoon Horseradish
1/2 Teaspoon Garlic Powder or Salt
6 Chicken Breasts or 10 Chicken Tenders
Mix the first 5 ings. together in a gallon ziplock bag. Add the chicken and marinate in the ref. for 2-8 hours. Bake or grill until done. In oven on 350 for 30 minutes or until done. Do not over bake.
TOFFEE DIP
1 (8 oz) Pack Cream Cheese, softened
1/2 Cup Brown Sugar
1/4 Cup Bit O Brickle (toffee bits)
Mix the cream cheese and brown sugar together until smooth. Then stir in the toffee bits. Serve this with fruit. Very good and easy. Keep in ref.
1/2 Cup Brown Sugar
1/4 Cup Bit O Brickle (toffee bits)
Mix the cream cheese and brown sugar together until smooth. Then stir in the toffee bits. Serve this with fruit. Very good and easy. Keep in ref.
Subscribe to:
Posts (Atom)
-
A fter seeing so many people making tomato gravy, I had to finally had make this. It was absolutely fantastic. It warms up well days later i... -
How lucky can you be to have two of your favorite people having their birthdays on the same day. Paula Deen and my hubby's which was on ...
-
Now just what is a salt pig. Years ago it was a pig that had been killed and salted down and hung up in the smokehouse to dry and to keep fo...