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  1. #45
    jaybird's Avatar
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    BREADS: Cheese Garlic Biscuits

    (similar to Red Lobster's)

    Cheese Garlic Biscuits

    2 cups Bisquik (can use low fat)
    2/3 cup milk
    1/2 cup cheddar cheese (I use a little more)

    1/4 cup oleo, melted
    1/4 teas. garlic powder
    1/8 teas. parsley (I just a little more)

    Mix Bisquik, milk and cheese together. Drop by spoonsful on baking dish. (I make them about the size of a large egg or so) Bake @ 450degrees for 8-10 minutes.

    Combine oleo, garlic and parsley. Brush over baked biscuits.

    I double this if I'm feeding 6 or 8. Triple it for a dozen or so. They go pretty fast.
    Pacifist: Someone who has the nutty idea that killing people is a bad thing.

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  3. #46
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    Candies: Peanut Brittle

    Peanut Brittle

    2 cups sugar
    1 cup white Karo syrup
    1/2 cup water
    2 cups raw peanuts
    1/4 teas. salt
    2 teas. baking soda
    1 teas. oleo

    Heat water, sugar and Karo over low heat til dissolved. Bring to boil. Then add nuts and salt.

    Boil briskly and stir constantly. Cook until peanuts pop and syrup is brittle when 'dropped' into cold water.(295 degrees/hard crack)

    Remove from heat. Stir in baking soda and oleo.

    Pour onto aluminum foil. Spread quickly and as thin as possible.
    Take by edges and pull even thinner if possible. Cool, break into pieces, store in airtight/moistureproof container.
    Pacifist: Someone who has the nutty idea that killing people is a bad thing.

  4. #47
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    Sweets: Candy Pecans

    1 pound pecan halves
    1 egg white, room temperature
    1 tbsp. water
    pinch of salt
    1 cup sugar
    1 teas. cinnamon
    1 scant teas. salt

    Mix sugar, salt and cinnamon. Set aside. Beat egg white, water and salt together with mixer til very frothy. Stir in pecans to wet. Toss in cinnamon sugar mixture. Coat well.

    Bake in a mound 1 hour at 300 degrees, stirring every 15 minutes.
    Pacifist: Someone who has the nutty idea that killing people is a bad thing.

  5. #48
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    Breakfast/Snack/Sweets: Monkey Bread

    I've been making this, wow, 25 years probably. My kids used to love making this, we'd alternate monkey bread and funnel cakes on Sunday evenings. My kids are 28 and 21 now and it's still a special treat to get Monkey Bread!

    Monkey Bread

    4 cans biscuits, cut into 4ths
    1 cup sugar
    2-3 teas. cinnamon
    1 teas. nutmeg (can omit)
    1 stick oleo, melted
    3/4 cup brown sugar
    2 teas. cinnamon
    Chopped pecans, optional

    Roll each piece of biscuit in sugar mixture. Mound into a Bundt pan, angelfood cake pan or round 2 quart baking dish (with a glass inserted in the center) Sprinkle pecans intermittently.

    Mix oleo, brown sugar and cinnamon over low heat til dissolved.
    Pour over top of biscuit pieces.
    Bake 350 degrees for 30-35 minutes.
    Remove from oven, invert on heat resistant plate. Remove pan, scrape out any goodies. Serve warm.
    Pacifist: Someone who has the nutty idea that killing people is a bad thing.

  6. #49
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    Dessert~Fudge Brownie Pizza

    Frosted Brownie Pizza

    It's nearly impossible to eat just one piece of this dessert pizza with its chewy, chocolate crust, creamy peanut butter frosting and sweet crunchy toppings!

    1/2 cup butter (no substitutes)
    2 (1-ounce) squares unsweetened chocolate
    1 cup sugar
    3/4 cup all-purpose flour
    2 large eggs, beaten
    Frosting:
    1 cup powdered sugar
    1/3 cup creamy peanut butter
    1 1/2 teaspoons vanilla extract
    2 to 4 tablespoons milk
    Toppings:
    3/4 cup plain candy-coated chocolate candies
    1/2 cup flaked coconut, toasted
    1/2 cup chopped pecans, toasted
    In a saucepan over low heat, melt butter, chocolate and sugar. Remove from the heat; stir in flour until smooth. Add eggs and beat until smooth. Spread onto a greased 12-inch pizza pan.
    Bake at 350*F (175*C) for 15 minutes or until a wooden pick inserted near the center comes out clean. Cool completely.
    For frosting, in a mixing bowl, beat sugar, peanut butter, vanilla and enough milk to achieve desired spreading consistency. Spread over brownie crust. Top with chocolate candies, coconut and pecans.
    Makes 8 to 10 servings.

  7. #50
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    Dessert~Chocolate Kiss Cookies

    Chocolate Kiss Cookies

    1 1/4 cups Butter or margarine -- softn'd
    1 cup Sugar
    2 Eggs
    1/2 teaspoon Vanilla extract
    3 1/4 cups All-purpose flour
    1 package (14 oz.) chocolate kisses
    Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and vanilla; blend well. Stir in flour.
    Press dough from a cookie press 2 inches apart onto ungreased cookie sheets, using a star- or daisy-shaped disc.
    Bake at 375 degrees F. for 10 minutes. Press a chocolate kiss in center of each warm cookie, point side up. Remove to wire racks to cool. Yield: 6 dozen.

  8. #51

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    hey I am still waiting for that recipe for Blueberry Yum Yum that someone said they were making for thanksgiving dinner
    New mommy to Caitlyn Lorraine and Sophia Katherine-4/5/04-my little angels

  9. #52

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    Dessert - Ginger Pumpkin Yogurt Pie

    A change from the classic pumpkin pie.

    GINGER PUMPKIN YOGURT PIE

    Crust:

    1-1/3 cups finely crushed gingersnaps (about 25 1-3/4 inch cookies)
    1/3 cup butter



    Filling:

    1 cup cooked pumpkin
    1/3 cup packed brown sugar
    1/2 teaspoon cinnamon
    1/4 teaspoon ginger
    1/4 teaspoon nutmeg
    2 pints (Haagen-Dazs(R) Vanilla frozen yogurt, softened.

    Garnish:
    Whipped cream
    Ground nutmeg
    Additional gingershaps or maple leaf cookies, if desired.

    Directions:

    1. Heat oven to 375 degrees F. In medium bowl, combine cookie crumbs and butter; blend well.

    2. Press mixture evenly in bottom and up sides of a 9 inch pan. Bake for 8 minutes, cool completely on wire rack.

    3. In a large bowl, combine pumpkin, sugar and spices; mix well. Spoon in frozen yogurt, stirring until well blended.

    4. Spoon mixture into prepared crust. Freeze at least 2 hours or until very firm.

    5. Place pie in refrigerator 20 to 30 minutes before serving. Garnish with dollops of whipped cream sprinkled with nutmeg and cookies.

    Serves 8

  10. #53
    A friend is a second self

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    Talking Dessert~Chocolate Eclair Dessert

    THIS IS SOOOOOOOOOOOOO GOOD~~and Easy

    (main dessert)
    l six oz. box french vanilla pudding (instant)
    3 cups cold milk
    9 oz. cool whip, thawed
    l box graham crackers

    (Chocolate topping/icing)
    1 cup sugar
    3/4 cup powdered cocoa
    1 tsp. vanilla
    1/4 cup milk
    1/4 cup butter

    Main dessert: mix pudding and milk in a bowl and let set until it's firm. Fold in cool whip. Meanwhile, in a 9x13 pan, layer crackers across the bottom, top with 1/2 of the pudding mixture. Repeat, then top with crackers again.

    icing: Melt butter, add other ingredients, boil for 1-2 minutes, and then let cool for several minutes. Pour over top of crackers.

    Serve after refrigerated.
    serves: approx. 15


    To know the true value of a friend~lose one

  11. #54
    A friend is a second self

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    Side Dish\Dessert~Slow Cooked Sweet Potatoe Casserole

    2 cans (18oz) sweet potatoes, drained and mashed
    1/4 cup butter or margarine, melted
    2 tablespoons sugar
    2 tablespoons light brown sugar, packed
    1 tablespoon orange juice
    2 eggs, beaten
    1/2 cup milk
    1/2 cup chopped pecans
    1/2 cup light brown sugar, packed
    2 tablespoons flour
    2 tablespoons butter or margarine, melted
    Lightly butter the crock pot. Mix mashed sweet potatoes, butter, 2 tablespoons granulated sugar, and 2 tablespoons brown sugar together in a large bowl. Beat in juice, eggs, and milk. Transfer to the crock pot.
    Combine pecans, brown sugar, flour, and 2 tablespoons butter. Spread evenly over the top of the sweet potatoes. Cover and cook on high for 3 to 4 hours.
    Serves about 6.
    To know the true value of a friend~lose one

  12. #55
    A friend is a second self

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    Side Dish~Asparagus Casserole

    1 can asparagus, large
    4 hard-boiled egg, sliced
    1 teaspoon salt
    dash pepper
    1 cup cracker crumbs
    1 1/2 cups grated cheese
    1 cup mushroom soup
    Drain the asparagus. Place layers of asparagus and sliced eggs in a buttered casserole dish, sprinkle with salt and pepper and cracker crumbs. Cover with grated cheese. Pour one-half of mushroom soup over this. Repeat layer - pour remainder of soup over contents of the dish. Bake 1 hour at 325 degrees.
    *This is a popular holiday side-dish, and could be made with a thick white sauce in place of the cream of mushroom soup.
    To know the true value of a friend~lose one

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