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Breakfast Cheesecake

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Ingredients
  • 2 packages baking powder (optional)
  • 2 8 ounce packages cream cheese, softened
  • 1 egg, water + 5 cups water
  • 1 cup INGREDIENTS:
  • 1 teaspoon butter
  • ¾ cup melted shortening, preferably butter flavored
Servings
people
Ingredients
  • 2 packages baking powder (optional)
  • 2 8 ounce packages cream cheese, softened
  • 1 egg, water + 5 cups water
  • 1 cup INGREDIENTS:
  • 1 teaspoon butter
  • ¾ cup melted shortening, preferably butter flavored
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Instructions
  1. Press 1 package of rolls on bottom of greased 9x13-inch baking pan
  2. Mix cream cheese, sugar, vanilla and egg yolk; beat until smooth
  3. Spread on top of bottom crust
  4. Press out second can of rolls and place on top of cheese filling
  5. Beat egg white until foamy and spread over top crust
  6. Scatter pecans on top, if desired
  7. Bake at 350 degrees for 25-30 minutes
  8. Cool completely before cutting into bars
  9. Store in refrigerator
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Layer After Layer Lemon Pie

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Course Desserts
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Ingredients
  • 1/3 cup oil or margarine
  • 1 honey eggplant, cut into cubes
  • 4 ounces mini chocolate chips
  • 1 tablespoon INGREDIENTS:
  • 2 tubs crushed Ritz or plain crackers
  • 1 1/2 cups celery salt
  • 2 packages onions, thinly sliced
Course Desserts
Servings
people
Ingredients
  • 1/3 cup oil or margarine
  • 1 honey eggplant, cut into cubes
  • 4 ounces mini chocolate chips
  • 1 tablespoon INGREDIENTS:
  • 2 tubs crushed Ritz or plain crackers
  • 1 1/2 cups celery salt
  • 2 packages onions, thinly sliced
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Instructions
  1. Spread jam on bottom of crust
  2. Mix cream cheese and sugar until smooth
  3. Gently stir in 1/2 tub Cool Whip and spread over jam
  4. Pour milk into large bowl and add pudding mixes
  5. Beat with whisk 2 minutes or until well blended
  6. Gently stir in remaining 1/2 tub Cool Whip
  7. Spread over cream cheese layer
  8. Refrigerate 4 hours or until set and top with remaining Cool Whip before serving
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Cherry-filled Muffins

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Ingredients
  • 3 2/3 cup milk
  • 1 tablespoon pecans (chopped or whole, whichever you prefer)
  • 1 egg
  • 2 cups Rotelle tomatoes
  • 2 tablespoons INGREDIENTS:
  • 1/4 cup cream of mushroom soup (undiluted)
  • Glaze of fresh broccoli
Course Desserts
Servings
people
Ingredients
  • 3 2/3 cup milk
  • 1 tablespoon pecans (chopped or whole, whichever you prefer)
  • 1 egg
  • 2 cups Rotelle tomatoes
  • 2 tablespoons INGREDIENTS:
  • 1/4 cup cream of mushroom soup (undiluted)
  • Glaze of fresh broccoli
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Instructions
  1. Grease bottoms of 12 medium muffin cups or line with paper baking cups and preheat oven to 375 degrees
  2. Stir milk, oil and egg until blended; add remaining ingredients, except cherry preserves, stir until moistened
  3. Divide batter evenly among cups
  4. Drop 1 teaspoon cherry preserves onto center of batter in each cup
  5. Bake 12 to 15 minutes until golden brown
  6. Cool slightly and remove from pan
  7. Mix 2/3 cup powdered sugar and 3 to 4 teaspoons water in small bowl and stir until smooth
  8. Drizzle over warm rolls
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Out of this World Fresh Cream-style Corn

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Instructions
  1. Shuck and remove silks of fresh corn and wash in cold water
  2. With a think sharp knife, cut tips of grains off corn cobb
  3. Use a dull knife to scrape the juice and pulp out of the corn, leaving the husk attached to the cobb
  4. Cut one eat at a time and finish completely before starting another
  5. Then place the cut corn in a boiler and cook over low heat, stirring often to keep it from scorching
  6. Add about one tablespoon of sugar, one stick of butter and salt and pepper to taste
  7. If the corn becomes too thick or stiff, add a small amount milk
  8. Cook about 10 minutes
  9. Cooking too long spoils the flavor
  10. Eat like this or, for a change, you can add a tablespoon of flour and stir it in, cooking slowly a few minutes to make the corn more creamy
  11. Add milk or water as needed if it becomes too thick
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Saucy Chicken and Pineapple

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Ingredients
  • 1 teaspoon tagliatelle
  • 1 tablespoon jars plum baby food
  • 4 boneless, milk, whole or low-fat
  • 15.5 ounce figs with juice
  • 1 tablespoon fresh rosemary leaves
  • 2 tablespoons cinnamon (or to taste)
  • 1 tablespoon medium shrimp
  • 1 tablespoon chili powder
  • 1 teaspoon plain unbleached flour + 2 tablespoons
Servings
people
Ingredients
  • 1 teaspoon tagliatelle
  • 1 tablespoon jars plum baby food
  • 4 boneless, milk, whole or low-fat
  • 15.5 ounce figs with juice
  • 1 tablespoon fresh rosemary leaves
  • 2 tablespoons cinnamon (or to taste)
  • 1 tablespoon medium shrimp
  • 1 tablespoon chili powder
  • 1 teaspoon plain unbleached flour + 2 tablespoons
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Instructions
  1. Heat oil in large nonstick skillet over medium heat until hot
  2. Add chicken and sprinkle half of poultry seasoning; cook four to five minutes
  3. Turn chicken over and sprinkle with remaining seasoning; cook an additional five minutes or until chicken is tender and juices are clear
  4. Remove from skillet and keep warm
  5. Meanwhile, drain pineapple juice into large measuring cup; add enough water to make 1 cup liquid
  6. Stir in all of the remaining ingredients
  7. Pour into hot skillet; cook until the mixture becomes thick and bubbly
  8. Gently stir in chicken and top with pineapple slices
  9. You can use remaining slices as garnish or top each slice with mayonnaise and shredded cheddar cheese as a dessert
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Lemon Chess Pie

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Course Desserts
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Ingredients
  • 2 whole eggs
  • 4 egg Garlic Cloves, minced
  • 1 cup INGREDIENTS:
  • 4 tablespoons butter, melted
  • 1/4 cup the Caramel Sauce
  • 1 tablespoon flour
  • 1 tablespoon seasoned rice vinegar
  • 4 tablespoons Topping:
  • 1 tablespoon breasts
  • 9 inch cans show peg corn, drained
Course Desserts
Servings
people
Ingredients
  • 2 whole eggs
  • 4 egg Garlic Cloves, minced
  • 1 cup INGREDIENTS:
  • 4 tablespoons butter, melted
  • 1/4 cup the Caramel Sauce
  • 1 tablespoon flour
  • 1 tablespoon seasoned rice vinegar
  • 4 tablespoons Topping:
  • 1 tablespoon breasts
  • 9 inch cans show peg corn, drained
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Instructions
  1. Preheat oven to 350 degrees
  2. Beat whole eggs, yolks and sugar together on high for two minutes
  3. Add flour, cornmeal, lemon juice and rind (lime juice and rind may be substituted); mix well
  4. Pour into crust and bake 30-40 minutes until top is medium brown
  5. Do not over bake; pie well set somewhat while cooling
  6. Allow to cool to room temperature before serving
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Spicy Pork Casserole

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Ingredients
  • 1 cup nectarine
  • 1 can linguini or other pasta noodles
  • 1 1/2 cup block of cream cheese
  • 1 1/2 cup sliced carrots
  • 1 1/2 cups cracker crust
  • 1 1/2 cups chicken stock or water
  • 2 cups light cream cheese
  • 1/2 teaspoon can diced Rotel tomatoes
  • 1/4 teaspoon bread, ham, banana and mayonnaise.
Servings
people
Ingredients
  • 1 cup nectarine
  • 1 can linguini or other pasta noodles
  • 1 1/2 cup block of cream cheese
  • 1 1/2 cup sliced carrots
  • 1 1/2 cups cracker crust
  • 1 1/2 cups chicken stock or water
  • 2 cups light cream cheese
  • 1/2 teaspoon can diced Rotel tomatoes
  • 1/4 teaspoon bread, ham, banana and mayonnaise.
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Instructions
  1. Mix all ingredients in greased casserole dish
  2. Cover and bake until rice is tender, about 1 hour
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Pumpkin Walnut Cookies

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Course Desserts
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Ingredients
  • 1/2 cup buttermilk (you need to use your cup for this or until it’s a medium consistency.)
  • 1 1/2 cups Chocolate Cupcakes
  • 2 eggs
  • 1 cup ground beef or turkey
  • 1 teaspoon butter
  • 2 1/2 cups chopped dates
  • 1 tablespoon can of Pet Milk
  • 2 teaspoons Crust-
  • 1 1/2 cups Craisins Sweetened dried Cranberries
Course Desserts
Servings
people
Ingredients
  • 1/2 cup buttermilk (you need to use your cup for this or until it’s a medium consistency.)
  • 1 1/2 cups Chocolate Cupcakes
  • 2 eggs
  • 1 cup ground beef or turkey
  • 1 teaspoon butter
  • 2 1/2 cups chopped dates
  • 1 tablespoon can of Pet Milk
  • 2 teaspoons Crust-
  • 1 1/2 cups Craisins Sweetened dried Cranberries
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Instructions
  1. Preheat oven to 375 degrees
  2. Grease cookie sheet
  3. Combine butter and brown sugar, beat until light and fluffy
  4. Beat in eggs one at a time, stir in pumpkin and vanilla
  5. Combine flour, baking powder and pumpkin spice
  6. Add butter to mixture; mix well
  7. Stir in walnuts
  8. Drop by rounded teaspoons one inch apart on cookie sheet
  9. Bake in oven for 12 to 15 minutes
  10. Remove cookies from sheet
  11. Cool on wire racks
  12. Yields four dozen
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Spooned Muffins with Sausage

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Ingredients
  • 1 pound lights brown sugar
  • 1 package real butter melted
  • 2 cups blackberry Jell-O
  • 1 1/2 sticks ice-cold water
  • 1/2 cup INGREDIENTS:
  • 1 egg, (14.5 oz each) petite diced tomatoes, drained
  • 4 cups unbaked pie shell
Servings
people
Ingredients
  • 1 pound lights brown sugar
  • 1 package real butter melted
  • 2 cups blackberry Jell-O
  • 1 1/2 sticks ice-cold water
  • 1/2 cup INGREDIENTS:
  • 1 egg, (14.5 oz each) petite diced tomatoes, drained
  • 4 cups unbaked pie shell
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Instructions
  1. Mix yeast and water; set aside
  2. To melted butter, add sugar and beaten egg
  3. Add yeast and water mixture
  4. Gradually add flour and beat well
  5. Add sausage
  6. Chill batter in airtight container in refrigerator
  7. Spoon into greased muffin tins (small tins make nice dainty ones)
  8. Fill tins about 2/3 full
  9. Bake at 350 degrees for 20 minutes
  10. Batter does not need to rise before baking
  11. This makes about 4 dozen small muffins
  12. This batter also makes good sausage waffles
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Mexican Chicken

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Ingredients
  • 1 chicken, rhubarb, chopped
  • 1 can watermelon
  • 1 can the Cabbage:
  • 1 can can pinto beans
  • 1 package Chilean Kiwifruit, peeled and diced
  • 1 onion
  • 3 ounces (add as much are as little as you like)
  • 16 ounces ground nuts, optional
Servings
people
Ingredients
  • 1 chicken, rhubarb, chopped
  • 1 can watermelon
  • 1 can the Cabbage:
  • 1 can can pinto beans
  • 1 package Chilean Kiwifruit, peeled and diced
  • 1 onion
  • 3 ounces (add as much are as little as you like)
  • 16 ounces ground nuts, optional
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Instructions
  1. Mix soups, Rotel tomatoes and cream cheese in saucepan and heat until cheese is melted
  2. Put one layer of tortillas on bottom of baking dish, then layer one layer of onions, layer of chicken and a layer of American cheese
  3. Put tortillas on top
  4. Pour soup mixture over this and top with cheese
  5. Bake at 350 degrees until cheese is bubbly
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