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Broccoli Cheese Bake
1 large onion chopped
3 T. butter
3 10-oz. packages frozen broccoli
2 10-3/4s cans of cream of chicken soup
1 8-oz jar Cheez Whiz
3 c. cooked rice
Saute onion in butter until transparent. Add frozen broccoli, cooking over low heat until brocooli is tender. Add chicekn soup, Cheese Whiz and rice. Pour into a 3 quart casserole. Heat in 350 degree oven for about 25 minutes or until bubbly. Servers 14-16.
Tiramisu Dessert Dip
16 oz. Mascarpone cheese
1 c. sugar
2 pasteurized eggs or egg substitute
4 Tbls. Brandy or Maderia
1 c. Espresso, cooled
2 oz. Semi-Sweet Choclate, shaved
Mix together cheese, sugar, eggs, brandy & espresso. Top with shaved chocolate. Serve with ladyfingers, strawberries, or your favorite cookies and fruit.
SWEET POTATO SOUFFLE
3 c. cooked sweet potatoes (NOT canned)
1 c. sugar
1/2 tsp. salt
2 eggs
1/3 stick margarine
1/2 c. milk
1 tsp. vanilla
TOPPING:
1 c. brown sugar
1/3 c. flour
1 c. chopped nuts (pecan works great!)
1/3 stick margarine
Peel potatoes, slice and cook in water until tender. Beat with electric mixer until smooth. Add margarine, sugar, salt, eggs, milk and vanilla. Mix well (it looks thin). Pour into a greased casserole dish and bake at 400 degrees for 35 minutes or until it looks firm. Mix topping ingredients and put on potatoes. Bake 10 minutes or until brown.
PUMPKIN CAKE
1 (16 oz.) can pumpkin
3 eggs
3/4 c. vegetable oil
1/2 c. water
2 3/4 c. flour
2 1/4 c. sugar
1 1/2 tsp. baking soda
1 1/4 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. cloves
1 1/2 tsp. cinnamon
1/2 c. chopped nuts
1 c. raisins (optional)
Beat together eggs, pumpkin, vegetable oil and water. Add dry ingredients. Mix well. Stir in chopped nuts. Bake in greased and floured tube pan for 1 hour or until done at 350 degrees.
PUMPKIN CHEESECAKE
1 c. graham cracker crumbs (about 20 sq.)
1/2 c. finely chopped pecans or walnuts
1/3 c. unsalted butter, melted
1/4 c. sugar
Use less if you wish to line the bottom of the pan only.
FILLING:
4 (8 oz.) pkg. cream cheese, room temperature
6 eggs, room temperature
1 (15-16 oz.) can pumpkin
1 3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
Preheat oven to 325 degrees. In blender or food processor, grind graham crackers to fine crumbs. In a bowl, mix crumbs and remaining crust ingredients with a fork until well blended. Pour into a 9-10 inch springform pan. Using back of spoon, press crumbs onto bottom and up sides of pan to within 1 inch from top. Set aside. In a large bowl, beat the cream cheese at medium speed until smooth. Add remaining ingredients and beat at high speed for 2 minutes until slightly whipped. Pour into crumb-lined pan. Bake 1 hour and 30 minutes until lightly golden on top. Turn off oven and let cake stand in oven for 60 minutes. Remove cake from oven; cool completely and chill overnight before serving. Makes 16 servings.
CRANBERRY COBBLER
1 pkg. Duncan Hines yellow cake mix
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1/2 c. chopped nuts
1 can peach pie filling
1 can whole cranberry sauce
Vanilla ice cream
Preheat oven to 350 degrees. Combine cake mix, cinnamon, nutmeg in a bowl. Cut in butter with a pastry blender until crumbly. Stir in nuts and set aside. Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit. Bake for 45 to 50 minutes or until golden brown. Serve with ice cream.
1 large onion chopped
3 T. butter
3 10-oz. packages frozen broccoli
2 10-3/4s cans of cream of chicken soup
1 8-oz jar Cheez Whiz
3 c. cooked rice
Saute onion in butter until transparent. Add frozen broccoli, cooking over low heat until brocooli is tender. Add chicekn soup, Cheese Whiz and rice. Pour into a 3 quart casserole. Heat in 350 degree oven for about 25 minutes or until bubbly. Servers 14-16.
Tiramisu Dessert Dip
16 oz. Mascarpone cheese
1 c. sugar
2 pasteurized eggs or egg substitute
4 Tbls. Brandy or Maderia
1 c. Espresso, cooled
2 oz. Semi-Sweet Choclate, shaved
Mix together cheese, sugar, eggs, brandy & espresso. Top with shaved chocolate. Serve with ladyfingers, strawberries, or your favorite cookies and fruit.
SWEET POTATO SOUFFLE
3 c. cooked sweet potatoes (NOT canned)
1 c. sugar
1/2 tsp. salt
2 eggs
1/3 stick margarine
1/2 c. milk
1 tsp. vanilla
TOPPING:
1 c. brown sugar
1/3 c. flour
1 c. chopped nuts (pecan works great!)
1/3 stick margarine
Peel potatoes, slice and cook in water until tender. Beat with electric mixer until smooth. Add margarine, sugar, salt, eggs, milk and vanilla. Mix well (it looks thin). Pour into a greased casserole dish and bake at 400 degrees for 35 minutes or until it looks firm. Mix topping ingredients and put on potatoes. Bake 10 minutes or until brown.
PUMPKIN CAKE
1 (16 oz.) can pumpkin
3 eggs
3/4 c. vegetable oil
1/2 c. water
2 3/4 c. flour
2 1/4 c. sugar
1 1/2 tsp. baking soda
1 1/4 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. cloves
1 1/2 tsp. cinnamon
1/2 c. chopped nuts
1 c. raisins (optional)
Beat together eggs, pumpkin, vegetable oil and water. Add dry ingredients. Mix well. Stir in chopped nuts. Bake in greased and floured tube pan for 1 hour or until done at 350 degrees.
PUMPKIN CHEESECAKE
1 c. graham cracker crumbs (about 20 sq.)
1/2 c. finely chopped pecans or walnuts
1/3 c. unsalted butter, melted
1/4 c. sugar
Use less if you wish to line the bottom of the pan only.
FILLING:
4 (8 oz.) pkg. cream cheese, room temperature
6 eggs, room temperature
1 (15-16 oz.) can pumpkin
1 3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
Preheat oven to 325 degrees. In blender or food processor, grind graham crackers to fine crumbs. In a bowl, mix crumbs and remaining crust ingredients with a fork until well blended. Pour into a 9-10 inch springform pan. Using back of spoon, press crumbs onto bottom and up sides of pan to within 1 inch from top. Set aside. In a large bowl, beat the cream cheese at medium speed until smooth. Add remaining ingredients and beat at high speed for 2 minutes until slightly whipped. Pour into crumb-lined pan. Bake 1 hour and 30 minutes until lightly golden on top. Turn off oven and let cake stand in oven for 60 minutes. Remove cake from oven; cool completely and chill overnight before serving. Makes 16 servings.
CRANBERRY COBBLER
1 pkg. Duncan Hines yellow cake mix
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1/2 c. chopped nuts
1 can peach pie filling
1 can whole cranberry sauce
Vanilla ice cream
Preheat oven to 350 degrees. Combine cake mix, cinnamon, nutmeg in a bowl. Cut in butter with a pastry blender until crumbly. Stir in nuts and set aside. Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit. Bake for 45 to 50 minutes or until golden brown. Serve with ice cream.
