Favorite Recipes

 Artichoke Appetizer

1 (8oz) cream cheese

1 (15oz) can artichoke hearts (drained and chopped fine)

1 cup (4oz) shredded Mozzarella cheese

3/4 cup Parmesan cheese

Garlic powder (to taste)

Mix all ingredients together.  Spread into a 8 or 9 in pie plate.  Bake at 350 for 30 min.

                                    

Ooey Gooey Butter Cake

Need 9x13 pan, greased & 2 mixing bowls

1st Bowl

2nd Bowl
1 box yellow cake

 

1 box powdered sugar
2 eggs   2 eggs
1 tsp. vanilla   1 tsp. vanilla
1 stick butter softened   1 (8oz) cream cheese

 

Beat ingredients for 1st bowl together and spread into greased pan.

Beat ingredients for 2nd bowl until creamy. Pour over 1st layer and Bake at 350 for about 40 min.

 

                                                            

Perfectly Pink Punch

2 (46oz) bottles of cran-raspberry juice

32 oz pina colada mix

2 liters of raspberry or regular ginger ale

12 oz frozen or fresh raspberries

12 oz vodka

Mix the cran-raspberry juice and pina colada mix in a large freezer container and freeze for 8 hours. Remove from the freezer 1 hour before serving. Place the frozen mixture in a large punch bowl and add remaining ingredients.

                                  

Pumpkin Squares

2 cups sugar

2 cups flour

1 cup veg. oil

2 tsp. baking soda

4 eggs

1 1/2 tsp. cinnamon

15 oz can pumpkin

Frosting

3 oz softened cream cheese (not the 8oz)

6 TBS. butter

1 tsp. vanilla

3 cups powdered sugar (Mix all together and frost when cake is cool)

Mix all ingredients for pumpkin squares together in a large bowl until well blended. Spread pumpkin cake in a LARGE (12x18) cookie sheet with sides. Cook at 325 for 20-25 min. Allow to cool before frosting. Cut into squares.

                                                        

Spinach & Strawberry Salad

2 TBS sesame seeds

1 1/2 lbs. fresh spinach

1/3 cup vegetable oil

1/3 cup red wine vinegar

1 TBS sugar

2 tsp. minced green onions

1/2 tsp. paprika

1/4 TBS Worchester sauce

2 cups fresh strawberries hulled and halved

 

In a small skillet over medium heat, stir seeds until golden. Set aside. Wash spinach thoroughly and dry on paper towels. Tear into bite sized pieces with stems off. Blend oil, vinegar, sugar, onion, paprika and sauce.  In a large bowl, toss spinach, seeds, strawberries and dressing.

 

                               

 

Taco Layer Dip

 

Layer 1:  One 16oz can of Traditional Refried beans with (or without) green chile.  Heat with a

             small amount of water and olive oil to make smooth.  Then spread over platter

 
Layer 2:  One 16oz cream cheese
              1 cup Hellmann's mayonnaise
              Beat together then spread over beans
 
Layer 3:  One 16 oz. bottle of taco sauce.  Spread over cream cheese
 
Layer 4:  1 cup chopped green pepper.  Sprinkle over taco sauce
 
Layer 5:  4 green onions chopped and sprinkled over green pepper
 
Layer 6:  Diced Black olives  (one or two small cans)
 
Layer 7:  1 cup each shredded mozzarella and cheddar cheese sprinkled over olives
 
Layer 8:  Chopped tomato's as desired
 
Cover and refrigerate for at least one hour.  Can be prepared day before serving.

                               

 

Broccoli & Cheese Calzone

 

1 pkg. Birds Eye Broccoli Florets

1 stick of butter

2 Tablespoons garlic (adjust to your own preference)

1/4 lb. Provolone cheese

1/8 cup Mozzarella cheese

Pizza crust (your own recipe or go to Publix bakery for fresh pizza dough)

 

Preheat oven to 400 degrees

In a large sauté pan, melt butter and combine garlic and broccoli. Sauté for about 8-10 minutes.

Two minutes before you are done, sprinkle mozzarella on top of broccoli. Broccoli will not be cooked fully. Take a rectangle cookie sheet and lightly coat with olive oil. Next take your pizza dough and form it to the size of the pan. Your filling comes next. Start your mixture to one side of the dough, because you need to fold over the other side and crimp the ends closed. First layer place half of the provolone cheese, then all of your broccoli mixture, then a final layer of provolone cheese. Fold over the other side and take your fingers to crimp it closed so none of the filling falls out. Move your calzone to the middle of the cookie sheet. With a sharp knife cut 3 to 4 slits through the top of calzone to let steam out as it cooks. Cook for 30 minutes and check it. You want to see the top golden brown. Add more time if needed. The last few minutes, if you want, sprinkle Parmesan cheese on top of calzone.

 

                               

 

Chocolate Truffle

 

The key to this recipe is the dish that you serve it in. You need a truffle bowl. Most stores - Wal-Mart, Target, etc. will sell them.

 

Ingredients

1 box dark chocolate cake mix

1 box instant chocolate pudding

1 tub cool whip

8 Heath bars, broken into pieces

 

Make your cake and let it cool. Make your pudding while cake is cooling. Break your Heath bars into small pieces. Next take your bowl and put a layer of pudding on the bottom, the cake comes next by breaking pieces of cake and putting it on top of pudding. Then comes the cool whip, then another layer of pudding followed by a layer of Heath bars.  Continue this process to the top. Finish with cool whip and sprinkle with remaining Heath bars.

 

                                 

 

Vodka Slushy - Tennessee Tea

 

9 cups water

2 cups sugar

4 tea bags

12 oz. can of frozen Orange Juice

12 oz. can of frozen Lemonade

2 cups of Vodka

 

Hard boil the water and sugar. Put in freezer safe bowl. Add the 4 tea bags on 4 sides, leave in till tea runs to middle then take out and discard tea bags. Add frozen orange juice, frozen lemonade and Vodka. Stir all together. Freeze for 1 week. When ready to serve scoop frozen mixture into a glass then pour Sprite over it.

 

                                 

 

Sweet-N-Sour Meatballs

 

1 Package of Frozen Meatballs

2 Tablespoons Soy Sauce

1/2 cup Brown Sugar

1/2 cup Apple Cider Vinegar

1 can pineapple juice

 

Start warming meatballs in a large pot or crock pot. Combine remaining ingredients and bring to a boil. Add enough flour to thicken sauce into a gravy like substance. Pour mixture over meatballs and cook in crock pot for about an hour on high or 2 hours on low.

 

                               

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 

 

 

 

                             

 

 

 

 

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