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Green Jello Salad
1 (16 oz) container cottage
cheese
1 (3 oz) pkg lime gelatin
1 pint Cool Whip (2 cups),
thawed
20 oz. can crushed pineapple
- drained
2-3 cups mini-marshmallows
Mix all ingredients together
and refrigerate. Can't get much easier than that, eh?
Maple Brownies
1 1/2 cup brown sugar
1/2 cup butter or margarine,
melted
1 1/2 tsp. maple flavoring
2 eggs
1 1/2 cup flour
1 tsp. baking powder
Pre-heat oven to 350 degrees.
Mix all ingredients together. Spread in greased 9x13 baking dish.
Bake about 20-25 minutes or until done.
Parmesan
Rice Squares
1 cup uncooked regular rice
4 medium onions, thinly
sliced
1/4 cup olive oil
1/4 cup butter
5 eggs, beaten
1 cup grated parmesan cheese
2 tsp. dried basil leaves
2 tsp. dried parsley flakes
1/4 cup grated parmesan
cheese
Heat oven to 350 degrees.
Cook rice according to package directions. Cook and stir onions in
olive oil and butter until tender. Mix rice, onions, eggs, 1 cup
cheese and spices. Spread in buttered baking pan, 15 1/2x10 1/2x1.
Sprinkle with 1/4 cup cheese. Bake until light brown, about 45 minutes.
Cut into 2" squares. (This recipe can be easily cut in half.)
Raisin
Oatmeal Scones
1 1/2 cups flour
1 cup uncooked oatmeal
1 tsp. baking soda
1/2 tsp. salt
1/4 cup softened margarine
1/2 cup raisins
3/4 cup sour milk (milk
with 2 tsp. of vinegar added)
1 egg, beaten
Preheat oven to 400.
Mix dry ingredients; cut in margarine and raisins. Stir in enough
sour milk just to moisten. Divide the dought in half. Flour
hands and pat dough into two circles on a greased cookie sheet about 1/2
inches thick. Cut into quarters. Bake for 10 minutes.
Brush on egg and then bake until golden brown. Serve for breakfast
with honey, margarine, or jam.
Savory
Cheddar Spread
1 (8oz) pkg Cream Cheese,
softened
1/2 cup Miracle Whip Salad
Dressing
1 cup (4oz) Cheddar Cheese
2 tbsp. green onion slices
8 crisply cooked bacon slices,
crumbled (or 1/4 cup bacon flavored bits)
1/2 cup crushed buttery
crackers
Combine cream cheese and
salad dressing, mixing until well blended. Add cheddar cheese and
onions; mix well. Spoon into 9-inch pie plate; sprinkle with combined
bacon and crumbs. Bake at 350 for 15 minutes. Serve with additional
crackers. Makes 2 cups.
This is a really simple
and easy recipe to make, and it tastes delicious!
Banana
Cream Supreme
16 (5"x2 1/2") graham cracker
squares (approximately 1 1/4 cup chopped)
1/4 cup butter or margarine,
melted
3 tbsp. sugar
1 cup sour cream
1/2 cup cold milk
1 pkg. (3.4 oz) vanilla
instant pudding & pie filling
1 container (12 oz) frozen
whipped topping, thawed
3 medium bananas, sliced
2 tbsp. pecans, grated
Chop graham crackers, place
in a bowl. Add sugar and butter; mix well. Press crumb mixture
onto flat bottom of a springform pan. In bowl, whisk sour cream and
milk until blended. Add pudding mix; whisk until pudding is dissolved.
Add whipped topping, mixing until well blended. Spread half of filling
over crust. Slice bananas, arrange over filling. Spread remaining
filling over bananas. Grate pecans, sprinkle over the top.
Refrigerate for 30 minutes. Remove collar from springform pan, cut
into wedges.
Venison
Chili
4
Tbsp. unsalted butter
1
red onion, diced
4
cloves garlic, minced
4
Tbsp. dark brown sugar
3
cups red wine
4
Tbsp. red wine vinegar
4
Tbsp. tomato paste
4
cups low-sodium chicken stock
1
tsp. cumin
1/2
tsp. cayenne pepper
1/2
tsp. chili powder
2
Tbsp. finely chopped fresh cilantro
Salt,
to taste
4
Tbsp. canola oil
1
cup diced bacon
2
lb. venison stew meat, trimmed and finely diced
2
cups cooked black beans
In
a large pot over medium heat, melt the butter and saute the onion and garlic,
stirring occasionally, until soft, 3-4 minutes. Stir in the brown
sugar and cook until onions and garlic brown slightly, 2-3 minutes.
Stir in the red wine, vinegar, tomato paste and chicken stock along with
the cumin, cayenne, chili powder, cilantro and salt. Bring to a simmer
and cook until reduced by half, 30-35 minutes. Meanwhile in a large
fry pan over high heat, warm the oil and fry bacon until it browns, 2-3
minutes. Push bacon to the side of the pan, add the venison, and
season with salt. Brown the meat, stirring occasionally, until any
liquid has evaporated, about 20 minutes. Add black beans and toss
mixture together. Transfer the meat and bean mixture to sauce and
stir. Bring to a simmer and cook until the chili has thickened, about
20 minutes. Check seasoning and adjust as needed. Serves 6.
Italian
Meatloaf
1 1/2 lbs. lean ground beef
1/2 cup dry bread crumbs
1 (8 oz) can tomato sauce,
divided
1 egg
1 tsp. oregano, divided
1 tsp salt
1/8 tsp pepper
1 1/2 cups shredded Mozzarella
cheese
2 Tbsp. grated Parmesan
cheese
Mix together ground beef,
bread crumbs, half the tomato sauce, egg, 1/2 tsp oregano, salt and pepper.
On wax paper, pat into a rectangle 1/2-inch thick. Sprinkle with
Mozzarella.
Roll up by starting on short
side. Life paper until meat begins to roll tightly. Peel back
paper to keep it free. Continue lifting and peeling to complete roll.
Seal edges and place in loaf dish. Microwave at High 9 minutes, rotating
dish after half of the cooking time. Reduce power to 50% (Medium).
Microwave 11 to 14 minutes, or until meat loses most of its pink color,
rotating dish after half the cooking time. Drain. Or bake at
350 for 1 hour.
Combine remaining tomato
sauce and oregano. Pour over meatloaf. Sprinkle with parmesan.
Microwave 2 minutes to heat sauce or return to the oven for 10 minutes.
Let stand 5 minutes before serving.
Cappucino
Freeze
(You really should have
the Ice Shaver from Pampered Chef
to do this recipe)
1/4 cup instant coffee granules
2 and 3/4 cups water, divided
1 can (14 oz) sweetened
condensed milk (NOT evaporated milk)
Frozen whipped topping,
thawed
Semi-sweet chocolate morsels,
grated
In a bowl, whisk coffee granules into 1/2 cup boiling water. Whisk in remaining 2 1/4 cups water and sweetened condensed milk until completely blended. Divide mixture evenly among 3 Ice Shaver Tubs. Freeze until firm. Remove frozen mixture from tubs and shave in Ice Shaver. Garnish each serving with whipped topping. Grate semi-sweet chocolate morsels over whipped topping. Yield: 8 servings.
