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Bob absolutely loves bleu cheese dressing. I may try this one day soon
Monday, October 25, 2010
Sunday, October 24, 2010
Hot spiced instant tea
I am a big tea drinker. I used to drink coffee but when I began having stomach issues, I switched to tea. I received this recipe from a good friend who gave me a jar of this tea as a Christmas gift. Thanks Laurie!
1 can of orange Kool-Aid
1/4 Cup pre-sweetened lemonade Kool-Aid
1 Cup instant tea
1 tsp cinnamon
1/2 tsp ground cloves
Mix all together in a bowl or for a layered look in jar, do small scoops a little at a time. To drink start with 2-3 tsp per hot cup of water. In other words, flavor to your liking.
No bake Cherry Cheese Pie
In all fairness to Michigan I can't help but mention Traverse City, Michigan is the cherry growing hub in Michigan. I have never been to the annual cherry festival they have in July of each year but it seems like fun. Have any of ya'll ever been? Anyway, here is my cherry cheese pie recipe. I don't know why but we have always referred to it as cherry cheesecake. Maybe because it is so similar to cheesecake.
1-9 inch graham cracker crust
1- 8 oz pkg of cream cheese
1-14oz can of sweetened condensed milk (not evaporated milk)
1/3 Cup of lemon juice
1 tsp of vanilla
1 can of cherry pie filling
Beat cream cheese in a medium bowl until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into graham cracker crust. Chill 3 hours or until set. Top with desired amount of pie filling. Refrigerate leftovers (if there are any). : )
Peach Enchiladas
2-8oz tubes of crescent rolls
2-sticks of butter
1 1/2 Cups of Sugar
1 tsp cinnamon
4-6 large peaches, peeled and quartered
1-12 oz can of Mountain Dew
Melt butter;add cinnamon and sugar. Unroll crescent dough and place one quarter of a peach on each crescent. Roll dough around peach from large end to small end. Place in a 12"x10"x2" pan. Pour butter mixture over the rolls and then pour the Mountain Dew on top. Bake at 350 for 45 minutes. Yield 16 servings.
Fruit cocktail coffee cake
I can't take credit for this one. I got this one from my older sister Jean. It is really easy and great if you low on coffee cake ingredients.
1 Cup Flour
1/2 Cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1/2 Cup Brown Sugar
1/2 Cup pecans or walnuts
1 17 oz. can of fruit cocktail
1 large egg
Mix the first four ingredients together. Make a hole in the center. Put the egg and the well drained can of fruit cocktail in the hole. Mix well and put in a sprayed 8 X 8 pan. Sprinkle withe 1/2 cup of brown sugar and 1/2 cup of nuts.
1 Cup Flour
1/2 Cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1/2 Cup Brown Sugar
1/2 Cup pecans or walnuts
1 17 oz. can of fruit cocktail
1 large egg
Mix the first four ingredients together. Make a hole in the center. Put the egg and the well drained can of fruit cocktail in the hole. Mix well and put in a sprayed 8 X 8 pan. Sprinkle withe 1/2 cup of brown sugar and 1/2 cup of nuts.
Saturday, October 23, 2010
Welcome new members
Chocolate Chip Cheese Ball
Serve this with graham crackers
- 1 (8 ounce) package cream cheese softened
- 1/2 cup butter, softened
- 3/4 cup confectioners sugar
- 2 tablespoons brown sugar
- 1/4 teaspoon vanilla
- 3/4 cup miniature chocolate chip
- 3/4 cup finely chopped pecans
- In a mixing bowl, beat the cream cheese and butter until fluffy.
- Gradually add the icing sugar, then the brown sugar, then vanilla; beat just until combined.
- Stir in chocolate chips.
- Cover and refrigerate for 2 hours.
- Place cream cheese mixture on a large piece of plastic wrap and shape into a ball; it helps to put your hands under the plastic wrap to help you form it without getting your hands sticky.
- Place nuts in flat bowl and roll ball in pecans, trying to coat evenly.
- Refrigerate for at least 1 hour.
- Serve with graham crackers.
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