FROM LINDA SUE,
COTTAGE CHEESE PANCAKE RECIPE
2 cups low fat cottage cheese
2 large eggs, beaten
3/4 cup whole wheat or all purpose flour
2 tablespoons unsalted butter, melted
1 tablespoon sugar (or Splenda, or Splenda & Brown Sugar Mix)
1/4 teaspoon ground cinnamon (or more if you like)
Stir all ingredients together until well blended. Yes, you can just put the ingredients in the blender and be done with it.
Heat griddle, spray with PAM.
Use scant 1/4 cup of mix to pour into pan for the pancake. Cook until nicely browned on one side, flip and continue cooking until browned and done on the inside.
Serve with applesauce instead of butter and syrup.
NOTE: If this pancake mixture is too thick, thin with milk.
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Texas Caviar
May 29, 2009 All Nighter
Tina Baer
Mix in a LARGE bowl
2 can black beans – rinsed
2 cans Mexi-Tomatoes
1 diced red Pepper
1 diced yellow Pepper
½ diced green Pepper
1 diced bunch of green Onions
1 diced bunch of Cilantro
½ teaspoon Garlic Salt
2 cans vac-packed “crisp” corn
Serve with favorite corn chip
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Texas Caviar
May 29, 2009 All Nighter
Tina Baer
Mix in a LARGE bowl
2 can black beans – rinsed
2 cans Mexi-Tomatoes
1 diced red Pepper
1 diced yellow Pepper
½ diced green Pepper
1 diced bunch of green Onions
1 diced bunch of Cilantro
½ teaspoon Garlic Salt
2 cans vac-packed “crisp” corn
Serve with favorite corn chip
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Rhubarb CookiesFrom the kitchen of Paula Nicholes
from Debbie Norcross - Georgene Malaperdas
1 Cup shortening
1 Cup Brown Sugar
1 Cup White Sugar
Add 2 Eggs
2 tsp Vanilla
Add 1 ½ Cup blended Rhubarb
1 Cup Coconut
3 ½ Cups Flour
½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 Cup Vanilla Chips
1 Cup Nuts (Walnuts or Pecans)
Use greased pan & wash in between each use
Bake 375* for 12 minutes
(dark pan cook only 10 min)
4 dozen cookies
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Pretzel Jello Dessert
from Paula Geroux-Nicholes
Melody's fav
2 cups Pretzels (crushed)
1 cup Sugar
1 cube Butter
Bake at 350 degrees for 10 minutes
8 oz Cream Cheese
1 cup Sugar
Combine and put on top of cooled pretzels
2 pkg Strawberry Banana Jello
2 pkg Strawberries
Put on top of above
Cool and serve
Mrs. T’s soft Carmel Corn
2008
1lb Br. Sugar
1 stick Butter
1 C Karo Syrup
1 can sweet evap milk
Bring to a boil for 3 minutes.
Should cover 5 poppers of popcorn
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Finger-Lickin’ Good Cake
1 package (18.25 ounces) plain yellow cake mix
1 can (11 ounces) mandarin oranges, undrained
8 tablespoons (1 stick) butter (melted)
¼ cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
4 large eggs
Juice drained from 1 can (8 ounces) crushed pineapple packed in juice (see below)
Frosting:
1 container (16 ounces) whipped topping, thawed
1 package (3.4 ounces) vanilla instant pudding mix (or pistachio)
1 cup unsweetened grated coconut
1 can (8 ounces) crushed pineapple packed in juice, drained (use the juice for the cake—above)
Preheat the oven to 350 F.
Spray a 9x13 pan with PAM
Place the cake mix, mandarin oranges and their juice, melted butter, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute, scraping sides of bowl occasionally. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping sides of bowl if needed. The batter should look well blended and oranges should be broken up in the batter. Put the batter in the pan and place in oven.
Bake the cake until it is golden brown and springs back when lightly pressed with your finger (24 to 27 minutes). Remove from the oven. While the cake is still warm, poke holes in the top with a toothpick or wooden skewer. Pour the pineapple juice over the layers so that the cake soaks up all the juice. Let the cake cool for an additional 30 minutes (at least).
Prepare the frosting. Place the thawed cool whip, pudding mix, coconut, and the drained crushed pineapple in a large mixing bowl. Stir with a wooden spoon until well combined and the pudding mix has dissolved.
Put the frosting on top of the cooled cake. Store this cake, lightly covered in waxed paper for up to 1 week.
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BBQ Potato, Bacon and Corn Salad
Brought to All Nighter’s by
Paula Geroux-Nicholes
· Prep Time 25 min.
· Cook Time -
· Serves 12
Recipe Provided By: Kraftfoods.com
See more from
Kraftfoods.com on Yahoo! Food
1. Ingredients
1. 1/3 cup KRAFT Ranch Dressing
2. 1/3 cup KRAFT Original Barbecue Sauce
3. 2 tablespoons GREY POUPON Dijon Mustard
4. 3 pounds small red potatoes, cooked, quartered
5. 1 (11 ounce) can whole kernel corn, drained
6. 1/2 cup sliced celery
7. 1/2 cup chopped red peppers
8. 1/2 cup chopped red onions
9. 8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
2. Cooking Directions
1. Mix dressing, barbecue sauce and mustard in large bowl.
2. Add all remaining ingredients except for the bacon; mix lightly.
3. Sprinkle top of salad with bacon. Serve immediately or refrigerate until ready to serve.
Yield: 12 servings
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Banana Chocolate Chip Bars
Linda Eldridge
3/4 Cup Butter softened
2/3 Cup gran. Sugar
2/3 Cup Brown sugar packed
2 tsp. Baking powder
1/2 tsp. Salt
1 Egg
2-3 Med. Ripe mashed bananas
1 tsp. Vanilla
2 cups All Purp Flour
1 cup Semi Sweet Choc chips
2/3 Cup Chopped walnuts
1. Grease 15x10x1 inch baking pan and set aside. Beat butter on high 30 seconds, add gran sugar, brown sugar, baking powder and salt. Beat until combined. Beat in Egg, bananas and vanilla until combined. Beat in as much of the flour as you can with the mixer. Beat in as much of the flour as you can, stirring in the remaining chocolate chips and nuts.
2. Spread in prepared baking pan. Bake at 350 F, 25 minutes or until golden. Cool on wire rack. Cut into bars. Makes 36 bars.
VERY GOOD!
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Fancy Baked Swiss Chard recipe
1 large bunch Swiss Chard
3/4 teaspoon salt
3/4 cup olive oil
2 medium onions, thinly sliced
1 Tablespoon Italian, flat leaf parsley, chopped
2 medium cloves garlic, minced
4 oz. mushrooms, sliced (optional)
2 eggs, beaten
a few twists of the pepper mill
2 Tablespoons grated Parmesan cheese
1/2 cup unseasoned bread crumbs
Preheat oven to 375 degrees.
Remove the white stalk portion from the bottom of the chard stems and reserve for some other use. Wash, roll and slice the leaves. Place in a deep pot with 1/4 teaspoon salt and cook covered, over medium heat about 10 minutes, stirring often. (No additional water should be needed as as the chard will cook with whatever moisture is clinging to the leaves) Transfer to a strainer and squeeze dry.
In a deep skillet, add the oil, heat over medium heat and add the onions. Cook until onions are just transparent and about to turn color. Add the parsley, garlic, chard, mushrooms, and cook 4 to 5 minutes more. Transfer to a bowl and cool. You can cool it quickly by stirring the mixture in the bowl constantly for a few minutes. When cooled, add the eggs, Parmesan cheese, the remaining 1/2 teaspoon salt and the fresh milled pepper.
Oil a baking dish, just large enough to hold the chard. Sprinkle a light layer of breadcrumbs into the bottom of the dish. Transfer the chard to the baking dish, sprinkle with the remaining breadcrumbs and bake, uncovered, about 20-25 minutes. Serve hot. NOTE: I like to sprinkle more Parmesan cheese on top while it's still hot.
