Ingredients:
3/4 cup granulated sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1 can pumpkin
1 can evaporated milk
1 unbaked 9" deep dish pie shell
Directions:
- Preheat oven to 425
- Mix sugar, salt, cinnamon, ginger, and cloves in small bowl
- Beat eggs in large bowl and stir in pumpkin/sugar spice mixture
- Gradually stir in evaporated milk
- Pour mixture into pie shell
- Bake for 15 minutes and reduce temperature to 350
- Bake for 40-50 minutes or until middle is fully cooked
Ingredients:
3 tbsp olive oil
4 skinless boneless chicken breasts
1 shallot finely chopped
1 can condensed cream of mushroom soup
3/4 cup water
1/4 thinly sliced sun dried tomatoes
1 tbsp red wine vinegar
2 tbsp chopped fresh basil
4 cups extra wide egg noodles, cooked and drained
1/4 cup shredded cheese
Directions:
- Heat 2 tbsp oil and cook chicken until well browned then remove from skillet
- Heat remaining oil, add shallot and cook for 2 minutes
- Stir soup, tomatoes, vinegar, and chopped basil in skillet
- Return chicken to skillet and heat to boil. Reduce heat to low and cook 5 minutes.
- Serve chicken and sauce over noodles and sprinkle with cheese if desired
Ingredients:
1 can (10.5 oz)cream of mushroom soup
4 cups fresh cooked green beans or 2 cans
1 cup fried onions
1 cup milk
1/2 tsp. pepper
Directions:
- Preheat oven to 350
- In medium bowl, stir soup and milk until smooth
- Mix in green beans pepper and 1/2 cup of crispy onions
- Pour mixture into 9" square baking pan and bake for 30 minutes uncovered
- Top with remaining 1/2 cup of crispy onions and bake for 5 more minutes
Ingredients:
(Brownie)
1 pouch Ghirardelli brownie mix
1/3 cup vegetable oil
1/3 cup water
1 eggs
(Macaroon Topping)
1 1/3 cups sweetened flaked coconut
1/3 cup sugar
1/3 cup mini chocolate chips
2 tablespoons all purpose flour
1/8 teaspoon salt
1/4 teaspoon vanilla extract
2 egg whites
Directions:
- Heat oven to 325
- Line muffin pan with paper baking cups
- Prepare brownies as directed
- Fill muffin cups 2/3 full and set aside
- In a small bowl, combine macaroon topping ingredients until well blended
- Spoon 1 rounded tablespoon topping onto brownie batter
- Bake 35-40 minutes
Ingredients:
(Brownie)
2 pouches Ghirardelli brownie mix
2/3 cup vegetable oil
2/3 cup water
2 eggs
(Ganache)
1 cup each dark, milk, and white chocolate chips
2 1/4 cups heavy whipping cream divided into 3 portions
3/4 cup light corn syrup
Directions:
- Heat oven to 325
- Lightly grease and line 3 (8") round cake pans with parchment paper
- Prepare double batch of brownies as directed
- Divide batter evenly into 3 pans and bake 38-40 minutes. Cool completely before removing from pans
- Place each type of chip in 3 bowls
- Heat cream until it boils and immediately pour 3/4 cup cream over each type of chips
- Stir until chocolate melts, then add 1/4 cup corn syrup to each
- Stir until shiny and let cool 3 hours before whipping with electric mixer until fluffy
- Place cooled brownie layer on plate and spread different variety of ganache between each layer. Serve chilled.
Ingredients:
2 cups all purpose flour
1 cup oats
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
2 eggs
2 teaspoons vanilla
1 cup milk
1 cup water
Directions:
- In a mixing bowl, stir together dry ingredients
- In another, stir together remaining ingredients
- Add liquid to dry ingredients and stir until well blended
- Cook pancakes on lightly greased griddle and eat
Ingredients:
1 pkg cheesecake pudding
1 1/2 cups cold milk
1 1/2 cups thawed cool whip whipped topping
Directions:
- Beat pudding mix and milk with whisk 2 min.
- Stir in cool whip
- Serve immediately or refrigerate
Ingredients:
1 pkg cheesecake pudding
2 cups cold milk
1/4 cup cherry pie filling
Directions:
- Beat pudding mix and milk with whisk 2 min.
- Let stand 5 min.
- Spoon into 4 dessert dishes refrigerate 1 hour
- Top with pie filling before serving
Ingredients:
1 1/2 lb boneless chicken
2 cups water
3 cups rotini pasta
2 cups frozen vegetables of choice
1 10oz can diced tomatoes
1 1/2 lb Velveeta
Directions:
- Cook chicken is large skillet over medium heat
- Stir in water, bring to boil, and add pasta. Cook until pasta is tender.
- Add remaining ingredients and cook until cheese is melted and vegetables are cool through.
- Serve and enjoy.
Ingredients:
SALMON
2-2 1/2 lbs salmon fillet
1 thinly sliced orange
1 lemon thinly sliced
MARINADE
3 tablespoons olive oil
1 tablespoon dijon mustard
1 tablespoon honey
1 zested lemon
2 tablespoons minced fresh dill
2 tablespoons chopped fresh parley
2 tablespoons thinly sliced fresh chives
1 1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
Directions:
- Preheat oven to 250F
- Cut 2 pieces of heavy duty foil to fit a baking sheets. Stack the foil shiny side downed spray generously with cooking spray.
- Pat fish dry with paper towels and place fish skin side down in center of baking sheet. Tuck tail under fish if needed.
- In a small bowl, mix together marinade ingredients and coat salmon well. Lay citrus on top of salmon fillet.
- Bake 40-45 minutes depending on desired doneness and thickness of your salmon.
Ingredients:
1.5 cups crushed graham cracker crumbs
1/2 cup butter
24 oz cream cheese, softened
3/4 cup sugar
2 tsp vanilla
3 eggs
1 cup fresh raspberries
Directions:
- Preheat oven to 350F
- In small mixing bowl stir together crumbs & butter. Press into the bottom and up the sides of a 9-inch springform pan. Set aside.
- In large mixing bowl beat cream cheese, sugar and vanilla with an electric mixer on medium speed until light and fluffy. Add eggs. Beat with an electric mixer on medium speed just until combined.
- Pour half of cheese mixture into crust. Sprinkle with raspberries. Pour remaining cheese mixture on top.
- Bake 40-45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Enjoy, serves 12.
