I found this recipe in a cookbook that my step-daughter gave us when she was working at Marlboro Park Hospital in Bennettsville, South Carolina. The hospital staff put together a benefit cookbook.
1 lb of hamburger
1 sm onion
1 can cream of celery soup
1 can cream of mushroom soup
1 Cup grated cheese
1 medium bag of tater tots
Brown meat and onion, drain. Mix with soup and pour into sprayed dish. Cover with tater tots, then sprinkle with cheese. Bake@350 for one hour
Sunday, October 17, 2010
Jif Decadent Peanut Butter Pie
Contributed by Patricia Tobias
Prep. time 15 minutes Refrigerate 2 hours Makes 8 servings
Pie Ingredients:
1 prepared chocolate cookie pie crust
1 cup Jif Creamy Peanut Butter
1/2 cup sugar
8 oz cream cheese (at room temperature)
4 1/2 cups (12 oz container of non-dairy whipped topping, divided)
1 jar (11.75oz) Smuckers Hot fudge Topping, divided)
Drizzle Ingredients
2 tbs. Smuckers Hot Fudge Topping
2 tbs. Jif Creamy Peanut Butter
COMBINE in a medium bowl, the peanut butter, cream cheese, and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula. smooth mixture to edge of pie. Reserve 2 tablespoons of hot fudge topping and place remaining hot fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir
SPREAD hot fudge topping over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining topping(1 1/2 cups) over hot fudge layer, being careful not to mix the two layers. Place the 2 tbs. hot fudge topping in a small plastic bag and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 tbs. peanut butter going in the opposite direction of the hot fudge topping.
Prep. time 15 minutes Refrigerate 2 hours Makes 8 servings
Pie Ingredients:
1 prepared chocolate cookie pie crust
1 cup Jif Creamy Peanut Butter
1/2 cup sugar
8 oz cream cheese (at room temperature)
4 1/2 cups (12 oz container of non-dairy whipped topping, divided)
1 jar (11.75oz) Smuckers Hot fudge Topping, divided)
Drizzle Ingredients
2 tbs. Smuckers Hot Fudge Topping
2 tbs. Jif Creamy Peanut Butter
COMBINE in a medium bowl, the peanut butter, cream cheese, and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula. smooth mixture to edge of pie. Reserve 2 tablespoons of hot fudge topping and place remaining hot fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir
SPREAD hot fudge topping over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining topping(1 1/2 cups) over hot fudge layer, being careful not to mix the two layers. Place the 2 tbs. hot fudge topping in a small plastic bag and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 tbs. peanut butter going in the opposite direction of the hot fudge topping.
Sweet Pumpkin Dip
Sweet Pumpkin Dip
Contributed by Patricia Tobias
This is a Mr. Food Recipe:
1 can(15 ounces) solid-pack pumpkin
2 packages (8 oz each) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
In a large bowl, with an electric beater, beat the pumpkin and cream cheese until smooth. Add the remaining ingredients, beating until well combined. Chill for at least 2 hours before serving.
I think this might be good with pita chips or crackers, I haven't tried it yet!
Contributed by Patricia Tobias
This is a Mr. Food Recipe:
1 can(15 ounces) solid-pack pumpkin
2 packages (8 oz each) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
In a large bowl, with an electric beater, beat the pumpkin and cream cheese until smooth. Add the remaining ingredients, beating until well combined. Chill for at least 2 hours before serving.
I think this might be good with pita chips or crackers, I haven't tried it yet!
Egg Nog Pound Cake
Contributed by Patricia Tobias
Makes 12 servings Hands-on Time 15 minutes Total Time 2 hrs, 25 minutes
***Just when you thought pound cake couldn't get any better-try toasting the slices and spreading them with your favorite jam or preserve.*****
Ingredients:
1 (16 oz) package pound cake mix
1 1/4 cups eggnog(non-alcohol for the ones that don't drink and spiced if you drink LOL)
2 large eggs
1/2 tsp. freshly grated nutmeg
1/2 tsp. vanilla extract
1) Preheat oven to 350. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9x5 inch loaf pan.
2) Bake for 1 hour and 5 minutes or until long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack and cool completely (about 1 hour)
Makes 12 servings Hands-on Time 15 minutes Total Time 2 hrs, 25 minutes
***Just when you thought pound cake couldn't get any better-try toasting the slices and spreading them with your favorite jam or preserve.*****
Ingredients:
1 (16 oz) package pound cake mix
1 1/4 cups eggnog(non-alcohol for the ones that don't drink and spiced if you drink LOL)
2 large eggs
1/2 tsp. freshly grated nutmeg
1/2 tsp. vanilla extract
1) Preheat oven to 350. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9x5 inch loaf pan.
2) Bake for 1 hour and 5 minutes or until long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack and cool completely (about 1 hour)
Snickerdoodles
Snickerdoodles Cookies
Contributed by Patricia Tobias
Eddie and I make these every year at Christmas and they taste just like the ones you buy at the store, but much better.
Ingredients:
1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon of baking soda
1/4 teaspoon salt
1/4 cup sugar
1 tablespoon ground cinnamon
1) Heat oven to 400. In large bowl beat 1 1/2 cups of sugar, the butter, shortening and eggs with electric mixer on medium speed or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
2) Shape dough into 1 1/4 inch balls. In small bowl, mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. On ungreased cookie sheet, place balls 2 inches apart
3) Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.
Contributed by Patricia Tobias
Eddie and I make these every year at Christmas and they taste just like the ones you buy at the store, but much better.
Ingredients:
1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon of baking soda
1/4 teaspoon salt
1/4 cup sugar
1 tablespoon ground cinnamon
1) Heat oven to 400. In large bowl beat 1 1/2 cups of sugar, the butter, shortening and eggs with electric mixer on medium speed or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
2) Shape dough into 1 1/4 inch balls. In small bowl, mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. On ungreased cookie sheet, place balls 2 inches apart
3) Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.
Pizza Dip
Contributed by Patricia Tobias
Ingredients:
1 package (8 oz) cream cheese, softened
1/2 cup pizza sauce
2 cloves garlic, finely chopped
1/2 cup chopped pepperoni
1 can (2.25 oz) sliced ripe olives, drained
1/3 cup finely diced red bell pepper
5 medium green onions, sliced (1/3 cup)
1/2 cup shredded mozzarella cheese(2 oz)
1/4 cup shredded fresh basil leaves(I would leave this out since I don't like basil)
Colored tortilla chips or French baguette bread slices
1) In a small bowl, mix cream cheese, pizza sauce and garlic. On 12-or 13-inch round ovenproof serving plate, spread mixture in thin layer. Top with pepperoni, olives, bell pepper, and onions. Sprinkle with mozzarella cheese.
2) Set oven control to broil. Broil with top about 4 inches from heat 1 to 2 minutes or until mozzarella cheese is melted. Sprinkle with basil, serve immediately with tortilla chips.
Ingredients:
1 package (8 oz) cream cheese, softened
1/2 cup pizza sauce
2 cloves garlic, finely chopped
1/2 cup chopped pepperoni
1 can (2.25 oz) sliced ripe olives, drained
1/3 cup finely diced red bell pepper
5 medium green onions, sliced (1/3 cup)
1/2 cup shredded mozzarella cheese(2 oz)
1/4 cup shredded fresh basil leaves(I would leave this out since I don't like basil)
Colored tortilla chips or French baguette bread slices
1) In a small bowl, mix cream cheese, pizza sauce and garlic. On 12-or 13-inch round ovenproof serving plate, spread mixture in thin layer. Top with pepperoni, olives, bell pepper, and onions. Sprinkle with mozzarella cheese.
2) Set oven control to broil. Broil with top about 4 inches from heat 1 to 2 minutes or until mozzarella cheese is melted. Sprinkle with basil, serve immediately with tortilla chips.
Broccoli Woccoli
Another great Spark People recipe
Broccoli Woccoli
Nutrition Information
Fat: 1.6 g
Carbohydrates: 6.2g
Calories: 47.4
Protein: 2.3g
All Nutrition Information
Use with a bag of pre-shredded broccoli & cauliflower; makes this recipe super quick.
Ingredients
16 ox bag of pre-shredded Broccoli & Cauliflower (4 cups)
2/3 cup light whipped salad dressing (do not use fat free mayo for this recipe)
1/2 cup fat free sour cream
2 tsp Splenda
2 tbsp bacon bits
1/2 cup shredded cheddar cheese (low fat)
1 large cut up apple - firm and tart
Parsley, salt, and other spices you like with veggies. I sometimes use a little paprika.
Directions
Mix all the ingredients except the bag of shredded broccoli & cauliflower.
Pour mixture over the broccoli & cauliflower. Mix well. Refrigerate for several hours.
Divide into small containers for easy snacks or server the next day for a wonderful salad with dinner.
This tastes best after one day in the refrigerator!
Will last up to 5 days in the fridge.
Number of Servings: 12
Broccoli Woccoli
Nutrition Information
Fat: 1.6 g
Carbohydrates: 6.2g
Calories: 47.4
Protein: 2.3g
All Nutrition Information
Use with a bag of pre-shredded broccoli & cauliflower; makes this recipe super quick.
Ingredients
16 ox bag of pre-shredded Broccoli & Cauliflower (4 cups)
2/3 cup light whipped salad dressing (do not use fat free mayo for this recipe)
1/2 cup fat free sour cream
2 tsp Splenda
2 tbsp bacon bits
1/2 cup shredded cheddar cheese (low fat)
1 large cut up apple - firm and tart
Parsley, salt, and other spices you like with veggies. I sometimes use a little paprika.
Directions
Mix all the ingredients except the bag of shredded broccoli & cauliflower.
Pour mixture over the broccoli & cauliflower. Mix well. Refrigerate for several hours.
Divide into small containers for easy snacks or server the next day for a wonderful salad with dinner.
This tastes best after one day in the refrigerator!
Will last up to 5 days in the fridge.
Number of Servings: 12
Hummus
Thanks to Spark People for this yummy hummus recipe
3 Cups Garbanzo Beans (If canned, rinse)
.25 Cups Olive Oil
2 Tbsp Tahini paste**
2 Cloves Garlic
1 Lemon wedge (or 1 Tbsp lemon juice)
Salt
Directions
Pulse the garlic cloves in a food processor until chopped. Add the garbanzo beans, olive oil, lemon juice, tahini, and a little salt into the bowl. Pulse until completely smooth. Add water or olive oil if the mixture is too thick.
Number of Servings: 12
**I never add tahini paste and my hummus tastes just fine
3 Cups Garbanzo Beans (If canned, rinse)
.25 Cups Olive Oil
2 Tbsp Tahini paste**
2 Cloves Garlic
1 Lemon wedge (or 1 Tbsp lemon juice)
Salt
Directions
Pulse the garlic cloves in a food processor until chopped. Add the garbanzo beans, olive oil, lemon juice, tahini, and a little salt into the bowl. Pulse until completely smooth. Add water or olive oil if the mixture is too thick.
Number of Servings: 12
**I never add tahini paste and my hummus tastes just fine
Ranch Oyster Crackers
This one was contributed by Dorothy Pitt
1 packet hidden valley ranch dressing mix
1-16 oz bag or box oyster crackers
1/4 Cup vegetable oil
Put crackers in plastic bag add oil shake add mix shake some more bake on cookie sheet at 250 degrees for 20 minutes
1 packet hidden valley ranch dressing mix
1-16 oz bag or box oyster crackers
1/4 Cup vegetable oil
Put crackers in plastic bag add oil shake add mix shake some more bake on cookie sheet at 250 degrees for 20 minutes
Mrs. Knapp's Cole Slaw
Mrs. Knapp's secret cole slaw
1 1/2 cups of salad dressing (not mayonnaise)
1 TBS plus 1/2 tsp prepared mustard
pinch of salt
1 TBS plus 1 tsp sugar
1 1/2 pounds finely shredded cabbage
3/4 Cup finely chopped carrots
3 TBS chopped onions
Blend salad dressing, mustard, salt and sugar thoroughly with a wire whisk and refrigerate until ready to add to salad. Pour dressing over cabbage, carrots and onion. Mix until creamy and evenly blended. Refrigerate. Serves 8
1 1/2 cups of salad dressing (not mayonnaise)
1 TBS plus 1/2 tsp prepared mustard
pinch of salt
1 TBS plus 1 tsp sugar
1 1/2 pounds finely shredded cabbage
3/4 Cup finely chopped carrots
3 TBS chopped onions
Blend salad dressing, mustard, salt and sugar thoroughly with a wire whisk and refrigerate until ready to add to salad. Pour dressing over cabbage, carrots and onion. Mix until creamy and evenly blended. Refrigerate. Serves 8
Sweet Potato Balls
Contributed by Patricia Tobias
This will make a great treat for Halloween, Thanksgiving or Christmas. Sweet potatoes are fresh now and plentiful!
Ingredients:
4 large sweet potatoes
2/3 cup packed brown sugar(you can use splenda brown sugar also)
2 tablespoons orange juice
1 teaspoon of orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut, sweetened
1 teaspoon ground cinnamon
1 large marshmallow per potato ball
Preheat oven to 350 degrees F
Directions:
Bake the potatoes until tender, then peel and mash them. (You can boil them and remove the peelings and its quicker). Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press Mashed potatoes around each marshmallow , creating a 2 to 3 inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. WATCH CAREFULLY FOR THE LAST FEW MINUTES OF COOKING, THE EXPANDING MARSHMALLOWS CAN CAUSE THE POTATO BALLS TO BURST OPEN.
This will make a great treat for Halloween, Thanksgiving or Christmas. Sweet potatoes are fresh now and plentiful!
Ingredients:
4 large sweet potatoes
2/3 cup packed brown sugar(you can use splenda brown sugar also)
2 tablespoons orange juice
1 teaspoon of orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut, sweetened
1 teaspoon ground cinnamon
1 large marshmallow per potato ball
Preheat oven to 350 degrees F
Directions:
Bake the potatoes until tender, then peel and mash them. (You can boil them and remove the peelings and its quicker). Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press Mashed potatoes around each marshmallow , creating a 2 to 3 inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. WATCH CAREFULLY FOR THE LAST FEW MINUTES OF COOKING, THE EXPANDING MARSHMALLOWS CAN CAUSE THE POTATO BALLS TO BURST OPEN.
Beer Dip Recipe | Taste of Home Recipes
Beer Dip Recipe | Taste of Home Recipes
This is a really good dip. My daughter makes it all the time since I gave her the recipe
This is a really good dip. My daughter makes it all the time since I gave her the recipe
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