Easy Banana Cream Pie uses vanilla pudding and pie filling and whipped topping.
1 pkg (4-serving) instant vanilla pudding
and pie filling
1 envelope (1 1/2 oz)whipped topping mix
1 1/2 c milk
1/2 t vanilla
2 medium bananas, sliced and dipped in
lemon juice
1 Graham Cracker Crust, 9"
In small mixing bowl combine pudding and pie filling, whipped topping mix, milk and vanilla. Beat on low speed of electric mixer until combined. Increase speed to high and continue to beat for 3 minutes until very thick. Pour one third of mixture into prepared pie crust. Layer on 1/2 of sliced bananas. Pour on remaining pie filling. Chill until set, about 1 hour. Garnish with remaining banana slices and serve.
Tuesday, November 24, 2009
Easy Chocolate Raspberry Cheesecake
This cheesecake recipe uses Eagle Brand sweetened condensed milk and fresh or frozen raspberries.
6 oz cream cheese, softened
1 (14 oz) can Eagle Brand sweetened condensed milk
1 egg
3 T lemon juice
1 t vanilla
1 c fresh or frozen raspberries
Chocolate Glaze (recipe below)
1 chocolate graham cracker pie crust, 9"
Preheat oven to 350 degrees. In large mixer bowl beat cream cheese until fluffy. Gradually beat in Eagle Brand sweetened condensed milk until smooth. Add egg, lemon juice and vanilla. Mix well.
Arrange raspberries in bottom of prepared pie crust. Pour cream cheese filling slowly over raspberries. Bake 30 to 35 minutes at 350 degrees until center is set. Cool.
Top cooled cheesecake with Chocolate Glaze, chill.
Chocolate Glaze
2 (1-oz each) squares of semi-sweet chocolate
1/4 c whipping cream
Place chocolate and cream in a small saucepan. Melt chocolate with cream over low heat, stirring constantly. Cook and stir until thickened and smooth. Remove from heat.
6 oz cream cheese, softened
1 (14 oz) can Eagle Brand sweetened condensed milk
1 egg
3 T lemon juice
1 t vanilla
1 c fresh or frozen raspberries
Chocolate Glaze (recipe below)
1 chocolate graham cracker pie crust, 9"
Preheat oven to 350 degrees. In large mixer bowl beat cream cheese until fluffy. Gradually beat in Eagle Brand sweetened condensed milk until smooth. Add egg, lemon juice and vanilla. Mix well.
Arrange raspberries in bottom of prepared pie crust. Pour cream cheese filling slowly over raspberries. Bake 30 to 35 minutes at 350 degrees until center is set. Cool.
Top cooled cheesecake with Chocolate Glaze, chill.
Chocolate Glaze
2 (1-oz each) squares of semi-sweet chocolate
1/4 c whipping cream
Place chocolate and cream in a small saucepan. Melt chocolate with cream over low heat, stirring constantly. Cook and stir until thickened and smooth. Remove from heat.
10-Minute Chocolate Cream Pie
This Chocolate Cream Pie uses German's Sweet Chocolate, cream cheese and cool whip.
1 pkg (4 oz) Baker's German Sweet Chocolate
1/3 c milk
2 T sugar
1 pkg (3 oz) cream cheese, softened
1 (8 oz) container cool whip, thawed
1 Graham Cracker Cust, 9"
Place chocolate and 2 tablespoons of milk in a small saucepan. Heat over low, stirring constantly until chocolate is melted. In large mixing bowl, beat sugar and cream cheese on medium speed of electric mixture until smooth; add remaining milk and chocolate mixture and beat until smooth. Fold in cool whip and blend until smooth and creamy. Spoon into prepared graham cracker crust and freeze for 4 hours.
1 pkg (4 oz) Baker's German Sweet Chocolate
1/3 c milk
2 T sugar
1 pkg (3 oz) cream cheese, softened
1 (8 oz) container cool whip, thawed
1 Graham Cracker Cust, 9"
Place chocolate and 2 tablespoons of milk in a small saucepan. Heat over low, stirring constantly until chocolate is melted. In large mixing bowl, beat sugar and cream cheese on medium speed of electric mixture until smooth; add remaining milk and chocolate mixture and beat until smooth. Fold in cool whip and blend until smooth and creamy. Spoon into prepared graham cracker crust and freeze for 4 hours.
Apple-Streusel Mince Pie
This apple pie combines apples and mincemeat and has a yummy streusel topping.
9" unbaked pie shell
3 large apples, pared & cored
3 T flour
2 T melted butter
28 oz None Such ready-to-use Mincemeat
Streusel Topping
Preheat oven to 425 degrees. In a large mixing bowl, toss apples with flour and margarine. Arrange apple mixture in unbaked pie shell. Top with mincemeat and streusel topping. Bake 10 minutes at 425 degrees. Reduce heat to 375 degrees and bake for 25 minutes. Cool. Serve pie warm.
Streusel Topping:
1/2 c flour
1/4 c brown sugar
1 t cinnamon
1/3 c butter
In medium mixing bowl, combine flour, sugar and cinnamon. Cut in butter with a fork or pastry blender until mixture is crumbly.
9" unbaked pie shell
3 large apples, pared & cored
3 T flour
2 T melted butter
28 oz None Such ready-to-use Mincemeat
Streusel Topping
Preheat oven to 425 degrees. In a large mixing bowl, toss apples with flour and margarine. Arrange apple mixture in unbaked pie shell. Top with mincemeat and streusel topping. Bake 10 minutes at 425 degrees. Reduce heat to 375 degrees and bake for 25 minutes. Cool. Serve pie warm.
Streusel Topping:
1/2 c flour
1/4 c brown sugar
1 t cinnamon
1/3 c butter
In medium mixing bowl, combine flour, sugar and cinnamon. Cut in butter with a fork or pastry blender until mixture is crumbly.
No-Bake Pumpkin Pie
No-bake Pumpkin Pie uses Knox Gelatine and Eagle Brand Milk. This recipe makes one pie.
1 envelope Knox Unflavored Gelatine
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
1/2 t salt
1 (14 oz) can Eagle Brand Sweetened
Condensed Milk
2 eggs, well beaten
1(16 oz) can pumpkin
1 Graham Cracker Crust 9"
In medium size saucepan combine gelatine, cinnamon, ginger, nutmeg and salt. Stir in Eagle Brand sweetened condensed milk and beaten eggs. Mix well. Let stand for 1 minute. Cook and stir over low heat until gelatine dissolves and mixture thickens slightly - about 10 minutes. Pour into prepared graham cracker crust and chill for 3 hours or until set.
1 envelope Knox Unflavored Gelatine
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
1/2 t salt
1 (14 oz) can Eagle Brand Sweetened
Condensed Milk
2 eggs, well beaten
1(16 oz) can pumpkin
1 Graham Cracker Crust 9"
In medium size saucepan combine gelatine, cinnamon, ginger, nutmeg and salt. Stir in Eagle Brand sweetened condensed milk and beaten eggs. Mix well. Let stand for 1 minute. Cook and stir over low heat until gelatine dissolves and mixture thickens slightly - about 10 minutes. Pour into prepared graham cracker crust and chill for 3 hours or until set.
Turkey Vegetable Soup
Making soup is a good way to use up leftover turkey. This recipe only takes 30 minutes.
2 (14-oz) cans chicken broth
1/4 t Italian seasoning
2 c frozen Italian-style vegetables
1/2 c quick-cooking rice
1 1/2 c chopped cooked turkey
1 (14 1/2-oz) can diced tomatoes w/roasted garlic
In a large saucepan combine chicken broth and Italian seasoning; bring to a boil. Add frozen vegetables and uncooked rice, bring to a boil then turn down heat, cover and simmer for 15 minutes. Stir in turkey and undrained tomatoes. Heat and serve.
Makes 6 servings.
2 (14-oz) cans chicken broth
1/4 t Italian seasoning
2 c frozen Italian-style vegetables
1/2 c quick-cooking rice
1 1/2 c chopped cooked turkey
1 (14 1/2-oz) can diced tomatoes w/roasted garlic
In a large saucepan combine chicken broth and Italian seasoning; bring to a boil. Add frozen vegetables and uncooked rice, bring to a boil then turn down heat, cover and simmer for 15 minutes. Stir in turkey and undrained tomatoes. Heat and serve.
Makes 6 servings.
Wednesday, November 18, 2009
Cranberry Marshmallow Yam Bake
This is a great recipe for sweet potatoes. It goes well with Thanksgiving turkey.
1/2 c flour
1/2 c packed brown sugar
1/2 c old-fashioned or quick oats,
uncooked
1 t cinnamon
1/3 c margarine
2 cans (17 oz) yams, drained
2 c cranberries
15 regular size marshmallows
Preheat oven to 350 degrees. Combine flour, sugar, oatmeal and cinnamon in medium mixing bowl. Cut in margarine until mixture resembles coarse crumbs. Lightly toss 1 cup of crumb mixture with yams and cranberries. Arrange in a 1 1/2-quart casserole. Sprinkle with remaining crumb mixture. Bake at 350 degrees for 35 minutes. Top with marshmallows and broil until lightly browned. Makes 6 servings.
1/2 c flour
1/2 c packed brown sugar
1/2 c old-fashioned or quick oats,
uncooked
1 t cinnamon
1/3 c margarine
2 cans (17 oz) yams, drained
2 c cranberries
15 regular size marshmallows
Preheat oven to 350 degrees. Combine flour, sugar, oatmeal and cinnamon in medium mixing bowl. Cut in margarine until mixture resembles coarse crumbs. Lightly toss 1 cup of crumb mixture with yams and cranberries. Arrange in a 1 1/2-quart casserole. Sprinkle with remaining crumb mixture. Bake at 350 degrees for 35 minutes. Top with marshmallows and broil until lightly browned. Makes 6 servings.
Fiesta Corn Casserole
This recipe is from Del Monte and only takes 5 minutes to prepare and 30 minutes to cook.
1/2 c sour cream dip (French Onion, chive or ranch)
2 cans (15 1/4-oz each) Del Monte Whole Kernel Fiesta Corn,
drained
1 T flour
1 t sugar
Preheat oven to 375 degrees. Combine dip, flour and sugar. Add corn. Spoon into 1-quart casserole dish. Sprinkle with broken corn chips. Bake uncovered at 375 degrees for 30 minutes or heated throughout.
Makes 4 servings.
1/2 c sour cream dip (French Onion, chive or ranch)
2 cans (15 1/4-oz each) Del Monte Whole Kernel Fiesta Corn,
drained
1 T flour
1 t sugar
Preheat oven to 375 degrees. Combine dip, flour and sugar. Add corn. Spoon into 1-quart casserole dish. Sprinkle with broken corn chips. Bake uncovered at 375 degrees for 30 minutes or heated throughout.
Makes 4 servings.
Green Bean Casserole
This is Del Monte's Classic Green Bean Casserole recipe and it only takes 5 minutes to prepare and 15 minutes to cook.
1 can (10.75 oz) condensed cream of mushroom
soup
3/4 c milk
1/8 t pepper
2 cans (14.5 oz each) Del Monte Cut Green Beans
1 can (2.8 oz) French Fried Onions
Preheat oven to 400 degrees. Combine soup, milk and pepper in a 8x8 inch baking dish. Mix well. Stir in beans and 1/2 of onions. Bake 10 minutes; stir. Sprinkle on remaining onions and bake 5 minutes or until hot and onions are golden.
Makes 6 servings.
1 can (10.75 oz) condensed cream of mushroom
soup
3/4 c milk
1/8 t pepper
2 cans (14.5 oz each) Del Monte Cut Green Beans
1 can (2.8 oz) French Fried Onions
Preheat oven to 400 degrees. Combine soup, milk and pepper in a 8x8 inch baking dish. Mix well. Stir in beans and 1/2 of onions. Bake 10 minutes; stir. Sprinkle on remaining onions and bake 5 minutes or until hot and onions are golden.
Makes 6 servings.
Saturday, November 14, 2009
The Best Chocolate Chip Cookies
This chocolate chip cookie recipe is my favorite. It's quick and easy to make, the cookies turn out plump, not flat like the Toll House cookie recipe.
2 1/2 c flour
1/4 t salt
1 t baking soda
1 c dark brown sugar, packed
1/2 cup granulated sugar
1 c butter, softened
2 eggs
2 t vanilla
12 oz pkg semisweet chocolate chips
1 c chopped nuts (optional)
Preheat oven to 300 degrees.
Combine flour, salt and soda in small mixing bowl. Combine with a wire wisk and set aside.
Blend sugars in a large mixing bowl at medium speed of electric mixer. Add butter and mix well. Add eggs and vanilla. Mix at medium until just blended. Add flour mixture, chocolate chips and nuts. Blend on low speed until combined. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 20 minutes or until golden brown. Remove from pans to a wire rack and cool. Makes 2 1/2 to 3 dozen cookies.
2 1/2 c flour
1/4 t salt
1 t baking soda
1 c dark brown sugar, packed
1/2 cup granulated sugar
1 c butter, softened
2 eggs
2 t vanilla
12 oz pkg semisweet chocolate chips
1 c chopped nuts (optional)
Preheat oven to 300 degrees.
Combine flour, salt and soda in small mixing bowl. Combine with a wire wisk and set aside.
Blend sugars in a large mixing bowl at medium speed of electric mixer. Add butter and mix well. Add eggs and vanilla. Mix at medium until just blended. Add flour mixture, chocolate chips and nuts. Blend on low speed until combined. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 20 minutes or until golden brown. Remove from pans to a wire rack and cool. Makes 2 1/2 to 3 dozen cookies.
Oatmeal Raisin Cookies
These cookies are soft and chewy.
2 1/4 c flour
1 c quick oats
1 t baking soda
1/4 t salt
1 c dark brown sugar, packed
1/2 cup granulated sugar
1 c butter, softened
2 T honey
2 eggs
2 t vanilla
1 cup raisins
1/2 cup walnuts
Preheat oven to 300 degrees.
Combine flour, oats, soda and salt in medium mixing bowl. Mix with a wire wisk and set aside.
Blend sugars in large mixer bowl on medium speed of electric mixer. Add butter and mix until well combined. Add honey, vanilla and eggs. Mix at medium speed until combined, but don't overmix.
Add flour mixture, walnuts and raisins. Blend on low speed. Do not overmix.
Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 18-22 minutes or until golden brown. Remove to wire rack and cool. Makes 3 dozen cookies.
2 1/4 c flour
1 c quick oats
1 t baking soda
1/4 t salt
1 c dark brown sugar, packed
1/2 cup granulated sugar
1 c butter, softened
2 T honey
2 eggs
2 t vanilla
1 cup raisins
1/2 cup walnuts
Preheat oven to 300 degrees.
Combine flour, oats, soda and salt in medium mixing bowl. Mix with a wire wisk and set aside.
Blend sugars in large mixer bowl on medium speed of electric mixer. Add butter and mix until well combined. Add honey, vanilla and eggs. Mix at medium speed until combined, but don't overmix.
Add flour mixture, walnuts and raisins. Blend on low speed. Do not overmix.
Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 18-22 minutes or until golden brown. Remove to wire rack and cool. Makes 3 dozen cookies.
Thursday, November 12, 2009
Easy Sausage Rolls
Sausage rolls and hot cocoa make a good Christmas morning breakfast.
1 pkg (1 dozen) frozen bread rolls
1 pkg skinless link sausage
cheese slices
Thaw rolls on a buttered plate. Slice sausage link in half, then cut each half in thirds. Cut thirds in half. Flatten each roll and insert a cheese and sausage slice. Fold roll in half and pinch edges to seal. Place on a buttered baking sheet. Cover rolls with saran wrap, sprayed with cooking spray. Let rise until doubled in size. Bake in oven preheated to 350 degrees, until brown. About 12 minutes.
1 pkg (1 dozen) frozen bread rolls
1 pkg skinless link sausage
cheese slices
Thaw rolls on a buttered plate. Slice sausage link in half, then cut each half in thirds. Cut thirds in half. Flatten each roll and insert a cheese and sausage slice. Fold roll in half and pinch edges to seal. Place on a buttered baking sheet. Cover rolls with saran wrap, sprayed with cooking spray. Let rise until doubled in size. Bake in oven preheated to 350 degrees, until brown. About 12 minutes.
Easy Pumpkin Cheesecake Pie
4 oz cream cheese, softened
1 T milk
1 T sugar
1 (8-oz) tub cool whip
1 graham cracker crust
1 c milk
1 (15 oz) can pumpkin
2 pkg (4-serving size) vanilla instant pudding and
and pie filling
1 t cinnamon
1/2 t ginger
1/4 t cloves
In medium mixing bowl, beat cream cheese, 1 tablespoon milk and sugar with a wire wisk until well blended. Stir in half of the cool whip. Spread mixture on the bottom of prepare graham cracker crust.
Pour 1 cup milk into large mixing bowl. Add pumpkin,pudding mixes and spices. Beat with a wire wisk for 2 minutes or until well blended. Spread over cream cheese layer.
Refrigerate for 4 hours. Top with remaining cool whip and serve. Store leftovers in refrigerator.
Makes 10 servings.
1 T milk
1 T sugar
1 (8-oz) tub cool whip
1 graham cracker crust
1 c milk
1 (15 oz) can pumpkin
2 pkg (4-serving size) vanilla instant pudding and
and pie filling
1 t cinnamon
1/2 t ginger
1/4 t cloves
In medium mixing bowl, beat cream cheese, 1 tablespoon milk and sugar with a wire wisk until well blended. Stir in half of the cool whip. Spread mixture on the bottom of prepare graham cracker crust.
Pour 1 cup milk into large mixing bowl. Add pumpkin,pudding mixes and spices. Beat with a wire wisk for 2 minutes or until well blended. Spread over cream cheese layer.
Refrigerate for 4 hours. Top with remaining cool whip and serve. Store leftovers in refrigerator.
Makes 10 servings.
Pineapple Cranberry Salad
1 (8-oz) can crushed pineapple, undrained
2 pkg (4-serving size) raspberry flavored jello
1 (16-oz) can whole berry cranberry sauce
1 medium apple, cored and chopped
1/3 c chopped walnuts
Drain pineapple and reserve liquid. Add cold water to juice to equal 2 cups; pour into a medium saucepan and bring to a boil. Remove from heat and add jello; stir 2 minutes until dissolved. Add cranberry sauce and stir well. Chill in refrigerator until thickened - 1 to 1 1/2 hours. Stir in pineapple, apple and walnuts and blend well. Spoon into a 6-cup mold that has been sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold on serving platter. Makes 10, 1/2 cup servings.
2 pkg (4-serving size) raspberry flavored jello
1 (16-oz) can whole berry cranberry sauce
1 medium apple, cored and chopped
1/3 c chopped walnuts
Drain pineapple and reserve liquid. Add cold water to juice to equal 2 cups; pour into a medium saucepan and bring to a boil. Remove from heat and add jello; stir 2 minutes until dissolved. Add cranberry sauce and stir well. Chill in refrigerator until thickened - 1 to 1 1/2 hours. Stir in pineapple, apple and walnuts and blend well. Spoon into a 6-cup mold that has been sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold on serving platter. Makes 10, 1/2 cup servings.
Tuesday, November 10, 2009
Bakers 225th Anniversary Cake
1 3/4 c flour
1/2 t baking soda
1/4 t salt
1 pkg (8 squares) Baker's Semi-Sweet
Baking Chocolate
1 c butter cut into 1/2-inch pieces
1 1/4 c sugar
3 large eggs
1/2 c buttermilk
1 t vanilla
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans; set aside.
Sift together flour, soda and salt; set aside. Melt cut-up butter and chocolate in large microwave proof bowl in microwave for 2 minutes on high. Stir until chocolate is completely melted; set aside.
Beat sugar and eggs in medium bowl with electric mixer on high for 2 minutes. Add chocolate and beat until well blended, about 15 seconds. Gradually add flour mixture, beating on low speed until well blended, about 1 minute. Scrape sides of bowl. Add buttermilk and vanilla; beat on low speed for 15 seconds, then medium speed for another 15 seconds. Pour cake batter evenly into prepared pans.
Bake on middle oven rack for 30 to 34 minutes or until wooden toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pans for 5 minutes. Remove to wire rack and cool completely. Fill and frost with Baker's 225th Anniversary Fudge icing. Refrigerate cake until ready to serve. Let stand at room temperature 30 minutes before serving.
Bakers 225th Anniversary Fudge Icing
2 c firmly packed dark brown sugar
1 1/4 c heavy whipping cream
1 c half-and-half
1 pkg (8 squares) Baker's Semi-Sweet
Baking Chocolate, coarsely chopped
6 T butter, cut in 1/2-inch pieces
Place all ingredients except butter in medium saucepan. Bring to boil over medium heat, stirring with wire wisk until chocolate is melted. Reduce heat to medium-low and simmer for 25 minutes or until thickened. Stir frequently.
Remove from heat and add butter, one piece at a time, stirring after each addition until completely melted. Pour into 15x10x1 inch pan. Refrigerate for 1 hour.
Place icing in a large mixer bowl and beat with electric mixer on high speed for 1 minute. Scrape bottom and sides of bowl. Beat another 30 seconds or until light and fluffy. Immediately frost cake.
1/2 t baking soda
1/4 t salt
1 pkg (8 squares) Baker's Semi-Sweet
Baking Chocolate
1 c butter cut into 1/2-inch pieces
1 1/4 c sugar
3 large eggs
1/2 c buttermilk
1 t vanilla
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans; set aside.
Sift together flour, soda and salt; set aside. Melt cut-up butter and chocolate in large microwave proof bowl in microwave for 2 minutes on high. Stir until chocolate is completely melted; set aside.
Beat sugar and eggs in medium bowl with electric mixer on high for 2 minutes. Add chocolate and beat until well blended, about 15 seconds. Gradually add flour mixture, beating on low speed until well blended, about 1 minute. Scrape sides of bowl. Add buttermilk and vanilla; beat on low speed for 15 seconds, then medium speed for another 15 seconds. Pour cake batter evenly into prepared pans.
Bake on middle oven rack for 30 to 34 minutes or until wooden toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pans for 5 minutes. Remove to wire rack and cool completely. Fill and frost with Baker's 225th Anniversary Fudge icing. Refrigerate cake until ready to serve. Let stand at room temperature 30 minutes before serving.
Bakers 225th Anniversary Fudge Icing
2 c firmly packed dark brown sugar
1 1/4 c heavy whipping cream
1 c half-and-half
1 pkg (8 squares) Baker's Semi-Sweet
Baking Chocolate, coarsely chopped
6 T butter, cut in 1/2-inch pieces
Place all ingredients except butter in medium saucepan. Bring to boil over medium heat, stirring with wire wisk until chocolate is melted. Reduce heat to medium-low and simmer for 25 minutes or until thickened. Stir frequently.
Remove from heat and add butter, one piece at a time, stirring after each addition until completely melted. Pour into 15x10x1 inch pan. Refrigerate for 1 hour.
Place icing in a large mixer bowl and beat with electric mixer on high speed for 1 minute. Scrape bottom and sides of bowl. Beat another 30 seconds or until light and fluffy. Immediately frost cake.
Easy Chocolate Banana Layer Cake
1 pkg chocolate cake mix
1 c mashed bananas
1 c sour cream
3 eggs
1/4 c oil
4 squares semi-sweet baking chocolate,
finely chopped
1 (8-oz) tub French Vanilla cool whip, thawed
Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans; set aside.
In large mixer bowl, beat cake mix, bananas, sour cream, eggs and oil on low speed until moistened. Beat on medium speed for 2 minutes. Stir in chocolate.
Pour evenly into prepared cake pans. Bake 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Fill and frost with whipped topping. Store cake in refrigerator.
1 c mashed bananas
1 c sour cream
3 eggs
1/4 c oil
4 squares semi-sweet baking chocolate,
finely chopped
1 (8-oz) tub French Vanilla cool whip, thawed
Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans; set aside.
In large mixer bowl, beat cake mix, bananas, sour cream, eggs and oil on low speed until moistened. Beat on medium speed for 2 minutes. Stir in chocolate.
Pour evenly into prepared cake pans. Bake 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Fill and frost with whipped topping. Store cake in refrigerator.
Strawberry Margaritas
1 (10-oz) pkg frozen strawberries in syrup
partially thawed
1/4 c lime juice from concentrate
1/4 c tequila
2 T triple sec
1/4 c confectioners' sugar
3 c ice cubes
Combine all ingredients except ice in an electric blender container. Blend well. Gradually add ice and blend until smooth. Serve immediately.
For non-alcoholic Strawberry Margaritas omit the tequila and triple sec. Increase sugar to 1/3 cup and decrease ice to 1 1/2 cups. Add 2 tablespoons of orange juice and blend until smooth.
partially thawed
1/4 c lime juice from concentrate
1/4 c tequila
2 T triple sec
1/4 c confectioners' sugar
3 c ice cubes
Combine all ingredients except ice in an electric blender container. Blend well. Gradually add ice and blend until smooth. Serve immediately.
For non-alcoholic Strawberry Margaritas omit the tequila and triple sec. Increase sugar to 1/3 cup and decrease ice to 1 1/2 cups. Add 2 tablespoons of orange juice and blend until smooth.
Magic Cookie Bars
These cookies only take a few minutes to make and they taste heavenly.
1 stick butter
1 1/2 c graham cracker crumbs
1 (14 oz) can Eagle Brand Condensed Milk
1 (6 oz) pkg semi-sweet chocolate chips
1 (3 1/2-oz) can flaked coconut
1 c chopped pecans
Preheat oven to 350 degrees. In a 13 x 9-inch baking pan, melt butter in oven. Sprinkle graham cracker crumbs over melted butter; pour sweetened condensed milk evenly over crumbs. Top with chocolate chips, coconut and chopped pecans. Press down firmly. Bake 25 to 30 minutes at 350 degrees. Cool completely in pan. Cut into bars. Makes 24 to 36 bars.
1 stick butter
1 1/2 c graham cracker crumbs
1 (14 oz) can Eagle Brand Condensed Milk
1 (6 oz) pkg semi-sweet chocolate chips
1 (3 1/2-oz) can flaked coconut
1 c chopped pecans
Preheat oven to 350 degrees. In a 13 x 9-inch baking pan, melt butter in oven. Sprinkle graham cracker crumbs over melted butter; pour sweetened condensed milk evenly over crumbs. Top with chocolate chips, coconut and chopped pecans. Press down firmly. Bake 25 to 30 minutes at 350 degrees. Cool completely in pan. Cut into bars. Makes 24 to 36 bars.
Monday, November 9, 2009
Cranberry Pumpkin Bread
2 eggs, slightly beaten
2 c sugar
1/2 c oil
1 cup solid pack pumpkin
2 1/4 c flour
1 T pumpkin pie spice
1 t baking soda
1/2 t salt
1 c chopped cranberries
Preheat oven to 350 degrees. Grease and flour two 8x3 3/4x2 1/2-inch aluminum loaf pans.
In medium mixing bowl, combine slightly beaten eggs, sugar, oil and pumpkin; mix well. In large mixing bowl, combine flour, pumpkin pie spice, soda and salt; make a well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter equally into prepared pans. Bake at 350 degre for 1 hour or until toothpick inserted in center comes out clean. Makes 2 loaves.
2 c sugar
1/2 c oil
1 cup solid pack pumpkin
2 1/4 c flour
1 T pumpkin pie spice
1 t baking soda
1/2 t salt
1 c chopped cranberries
Preheat oven to 350 degrees. Grease and flour two 8x3 3/4x2 1/2-inch aluminum loaf pans.
In medium mixing bowl, combine slightly beaten eggs, sugar, oil and pumpkin; mix well. In large mixing bowl, combine flour, pumpkin pie spice, soda and salt; make a well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter equally into prepared pans. Bake at 350 degre for 1 hour or until toothpick inserted in center comes out clean. Makes 2 loaves.
Banana Nut Bread
2/3 c sugar
1/3 c shortening
2 eggs
3 T buttermilk
1 c mashed bananas
2 c sifted flour
1 t baking powder
1/2 t soda
1/2 t salt
1/2 c chopped nuts
Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan;set aside.
In large mixing bowl, thoroughly combine sugar, shortening and eggs. Stir in buttermilk and bananas. In small mixing bowl, sift together flour, baking powder, soda and salt. Add to sugar mixture and combine well. Stir in nuts. Pour into prepared loaf pan and let stand 20 minutes before baking. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove to wire rack and cool completely.
1/3 c shortening
2 eggs
3 T buttermilk
1 c mashed bananas
2 c sifted flour
1 t baking powder
1/2 t soda
1/2 t salt
1/2 c chopped nuts
Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan;set aside.
In large mixing bowl, thoroughly combine sugar, shortening and eggs. Stir in buttermilk and bananas. In small mixing bowl, sift together flour, baking powder, soda and salt. Add to sugar mixture and combine well. Stir in nuts. Pour into prepared loaf pan and let stand 20 minutes before baking. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove to wire rack and cool completely.
Whole Wheat Raisin-Nut Bread
3 c whole wheat flour
1/4 c wheat germ
1/4 c wheat bran
2 tsp baking powder
1 1/4 tsp soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 c buttermilk
1/2 c honey
1/4 c oil
3/4 c raisins
1/2 c walnuts
Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan; set aside.
Combine flour, wheat germ, bran, baking powder, soda, cinnamon and salt in a large mixing bowl. Make a well in the center. Combine buttermilk, honey and oil in a small mixing bowl. Add all at once to flour mixture. Stir just until moistened. Fold in raisins and nuts. Spread into prepared loaf pan and bake at 350 degrees for 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove to wire rack and cool. Makes 1 loaf, 18 slices, 177 calories per slice.
1/4 c wheat germ
1/4 c wheat bran
2 tsp baking powder
1 1/4 tsp soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 c buttermilk
1/2 c honey
1/4 c oil
3/4 c raisins
1/2 c walnuts
Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan; set aside.
Combine flour, wheat germ, bran, baking powder, soda, cinnamon and salt in a large mixing bowl. Make a well in the center. Combine buttermilk, honey and oil in a small mixing bowl. Add all at once to flour mixture. Stir just until moistened. Fold in raisins and nuts. Spread into prepared loaf pan and bake at 350 degrees for 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove to wire rack and cool. Makes 1 loaf, 18 slices, 177 calories per slice.
Sunday, November 1, 2009
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