Misc
Strawberry Salad
Ingredients
1 1/2 sticks butter ( or margarine)
2 Tbls. Sugar
2 Cups broken pretzels ( Keebler Buttered)
8 oz softened cream cheese
1 Cup Sugar
1 6 oz can crushed pineapple drained
12 oz Cool whip
1 pkg. Large strawberry jello
2 Cups boiling water
10 oz pkg. frozen strawberries
Directions
Prep Cook Ready In
35 m 10 m 45 m
1 Preheat oven to 350 degrees F (150 degrees C).
2 Stir together crushed pretzels, melted butter and 2 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
3 Bake 8 to 10 minutes, until set. Set aside to cool.
4 In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
5 Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
Red White and Green Christmas Salad
1) 1 pkg lime gelatin (large)
small can crushed pineapple
6 quartered red cherries
Follow pkg directions and refrigerate gelatin until slightly congealed. Add well drained pineapple and cherries. Refrigerate for at least 12 hours in a well oiled salad mold. ( I used a bundt pan)
2) juice of 1 lemon
1/2 pint whipping cream
1 small pkg cream cheese
Whip cream until stiff. cream softened cream chese and lemon juice together, Gradually add to whipped cream. Put this on top of lime gelatin layer and refrigerate for another 12 hours.
3) 1 pkg raspberry gelatin (large)
1 cup chopped pecans
Follow directions on gelatin pkg and refrigerate until slightly congealed. Add pecans and mix slightly and pour over 2nd layer. Refrigerate another 12 hours . Turn out right before dinner is served.
Heaven in a Crockpot
1 box Betty Crocker fudge brownie mix. 1/2 cup butter, melted. 4 eggs. 1 pouch Betty Crocker chocolate. chip cookie mix.
Mix it all together.
Cook about 3 hours on low.
Never made it in oven so not sure how that would work.
Vanilla ice cream, as desired.
Baked Jalapeno Poppers
Ingredients
12 jalapeño peppers, sliced in half lengthwise
4.5 oz light cream cheese
5 green onions, green part only, sliced
1/2 cup shredded sharp cheddar
2 eggs beaten
1/2 cup panko crumbs
1/8 tsp paprika
1/8 tsp garlic powder
1/8 tsp chili powder
salt and fresh pepper
cooking spray
Method
Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
Combine cream cheese, cheddar and scallions in a medium bowl.
Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl. Fill peppers with cheese filling with a small spoon or spatula.
Dip peppers in beaten eggs. Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.
Spray a baking pan with cooking spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray.
Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.
Ingredients
4 to 5 tart apples
1 cup buttermilk
1 cup sugar
flour
vegetable oil for frying
cinnamon and sugar, to taste
For the Dip:
8 oz cream cheese
1 small container cool whip
1 cup caramel sauce
Instructions
In a fry pan, or deep fryer heat vegetable oil for frying.
Mix together the buttermilk and sugar in a medium size bowl. Peel and slice apples and add them to the buttermilk mixture as you go to prevent browning.
In a shallow dish, put a layer of flour. Pull the apples out of the buttermilk mix, one at a time and lightly coat all sides in the flour.
When oil is nice and hot, gently place coated apples into the oil so they are not touching, when the bottom side begins to turn golden, flip over and brown the second side. Quickly remove to a tray lined with paper towels to soak up excess grease and cool. Sprinkle immediately with cinnamon and sugar while they are hot.
For the dip:
Mix together the the cream cheese and cool whip until completely blended then stir in the caramel sauce. Place into a bowl for dipping and drizzle a little extra caramel sauce over the top if desired.
Apple Fries With Caramel Cream Sauce
Confetti Bites
Ingredients
1 package refrigerator crescent rolls
1 8 oz. package cream cheese, softened
1 T + 2 tsp. mayonnaise
2 T dry ranch dressing mix
3 cups finely chopped fresh vegetables (cucumbers, tomatoes, broccoli, bell peppers, or any colorful combination of your favorites)
What To Do:
Preheat the oven to 350 degrees F.
Press the crescent roll dough onto a 9 x 13 pan to form a crust.
Bake for 10 to 15 minutes or until light golden, then allow to cool.
Meanwhile, in a medium-sized bowl, combine the cream cheese, mayonnaise and dry ranch dressing mix. Spread the mixture thinly over the cooled crust. Top with the chopped vegetables. Cut and serve.
Oven Baked Crispy Bloomin Onion
Ingredients
2 large sweet onions
1 tablespoon butter, melted
2 teaspoons Dijon mustard
3 tablespoons dry bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
SAUCE:
1/4 cup sour cream
1/4 cup mayonnaise
1-1/2 teaspoons dried minced onion
1/4 teaspoon garlic powder
1/4 teaspoon dill weed
Directions
With a sharp knife, slice 1/2 in. off the top of the onions; peel onions. Cut each into 16 wedges to within 1/2 in. of root end.
Place each onion on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onions and seal tightly. Place in an ungreased 11-in. x 7-in. baking dish. Bake, uncovered, at 425° for 20 minutes.
In a small bowl, combine butter and mustard. Open foil; fold foil around onions. Brush butter mixture over onions; sprinkle with bread crumbs, salt and pepper.
Bake 18-22 minutes longer or until crisp-tender. Meanwhile, in a small bowl, combine sauce ingredients. Serve with onions.
Snickers Caramel Apple Salad
Ingredients:
1 small box Instant vanilla pudding mix
1/4 cup milk
8 ounce container Cool Whip, thawed
2 medium Granny Smith apples, chopped in bite-size pieces
4-6 fun size Snickers candy bars, chopped in bite-size pieces
1/2 cup cocktail peanuts
1/4 cup caramel sauce
Directions:
In a large bowl, stir together the vanilla pudding mix and milk with a whisk. Fold in the cool whip, with a spatula, until thoroughly combined. Stir in the chopped apples, peanuts and snickers candy bars. Drizzle the top or each serving with caramel sauce.
Cover, and chill salad in the fridge 1 hour before serving. This recipe easily doubles. You may use any type of apples you like, mix n' match.
Southwest Macaroni Salad
What You'll Need:
1 pound mostaccioli, ziti, or other medium pasta shape
1 package southwest frozen corn with beans, thawed
2 cups (about 1 pint) cherry tomatoes, halved
1/2 cup finely diced red onion
3 garlic cloves, minced
1 cup shredded mexi cheese
2 tablespoons vegetable oil
1/2 cup mayonnaise
1/4 cup red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 T taco seasoning
What To Do:
In a large pot of boiling salted water, cook pasta to desired doneness; drain, rinse under cold water, and drain again.
In a large bowl, mix together remaining ingredients; stir in pasta. Cover and chill for about 1 hour.
Strawberry Angel Salad
Ingredients
1 large can pineapple tidbits - drained
2 small cans mandarin oranges - drained
1 pint sliced strawberries
1 package mini marshmallows
1/2 cup flaked coconut
1/2 cup chopped nuts
1 - 8 oz. container sour cream
Directions
Mix all ingredients and let it sit in the fridge for a short while so flavors can develop.
Tortellini Salad
INGREDIENTS:
1 16 oz package refrigerated cheese tortellini, uncooked
2 green peppers, seeded & chopped
2 cups cherry tomatoes, halved
1 cucumber, chopped
1 6 oz can sliced black olives, drained
1 16 oz bottle light Italian dressing
1 cup grated Parmesan cheese
METHOD:
Cook tortellini according to package directions.; drain and rinse with cold water. Transfer to a large bowl; let cool in refrigerator. Once tortellini is cool, mix in peppers, tomatoes and olives. Stir in salad dressing to taste and cheese just before serving. Recipe yields 4 servings.
Simply Banana Pudding
Ingredients
½ Cup Sugar (or splenda)
⅓ Cup Flour
3 egg yolks
2 Cups milk
1 box Nilla Wafers
5 bananas
½ teaspoon Vanilla
dash salt (optional)
Instructions
Place a layer of Nilla Wafers in the bottom of a medium sized mixing bowl.
Slice a banana over the top. Repeat two more times with another layer of wafers and remaining bananas.
In sauce pot (or double boiler) on medium low heat, add all ingredients except for vanilla.
Stir well with wire whisk.
Allow to cook, stirring constantly to prevent scorching, until thickened - about fifteen minutes.
Add in vanilla and stir.
Immediately pour over wafers and bananas.
Let sit for about five minutes or so before serving, to allow wafers time to absorb pudding.
Top with meringue, if desired.
Apple Pie Flowers
(Serves 6)
Ingredients:
2 Apples (Red Delicious)
2 Pastry Sheets - 1 Sheet makes about 4
Flour
Cinnamon
Sugar
Half a Lemon
Water
Directions:
Chop apples in half and core
Thinly slice each segment (the thinner the better)
Fill bowl with water and add half a lemon
Place apple slices in bowl and microwave for 3 minutes
Drain apple slices
On your kitchen bench, cover a section with flour and place one pastry sheet on top and sprinkle with flour
Using your rolling pin, roll the pastry sheet out making it nice and thin.
Place your apple slices so the skins hang over the edge of the pastry.
Once you have, layer them on the top edge, sprinkle with some cinnamon and roll from one side to the other.
Continue this until you have made the desired amount of apple pie flowers.
Place them in your silicon cupcake tray (or butter a normal cup cake tray) and place in the oven for 30 minutes on 410 degrees.
Leave to cool slightly and serve warm.
Christmas Mice
Ingredients:
24 double-stuffed cream-filled chocolate sandwich cookies (Oreo)
1 cup (6 ounces) semisweet chocolate chips
2 teaspoons shortening
24 red maraschino cherries with stems, well drained
24 milk chocolate kisses
48 sliced almonds
1 small tube green decorative icing gel
1 small tube red decorative icing gel
Directions:
Carefully twist cookies apart; set aside the halves with cream filling. Save plain halves for another use.
In a microwave, melt semi-sweet chocolate chips and shortening; stir until smooth. Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place on the cream filling cookie, with cherry stem extending beyond cookie edge.
For ears, place slivered almonds between the cherry and kiss. Refrigerate until set. With green gel, pipe holly leaves on the cream. With red gel, pipe holly berries between the leaves and pipe eyes on each chocolate kiss.
Store in an airtight container at room temperature.
Santa Strawberries
Ingredients:
1 lb. large strawberries
1 (8 ounce) pkg. cream cheese, softened
3-4 Tablespoons powdered sugar (or sugar substitute - to taste)
1 teaspoon vanilla extract
Directions:
Rinse strawberries and cut around the top of the strawberry. Remove the top, (enough for a hat). Clean out the whole strawberry with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
Once strawberries are filled, top with the "hats." Decorate according to photo.
Use mini chocolate chips for eyes.
If not serving immediately, refrigerate until serving.
Chipped Beef Cheese Ball
Recipe 2 pkgs. chipped beef or dried beef in jar chopped 2 (8 oz.) pkgs. cream cheese 1 tsp. Lawry's seasoned salt 2 tbsp. Worcestershire sauce 1 bunch chopped green onions Combine all ingredients. Form into ball and refrigerate serve with crackers.
Vegetable Cheese Ball
Recipe 2 (8 oz.) pkg. cream cheese 1 (8 1/2 oz.) can crushed pineapple, drained Dash of seasoning salt 1 c. finely chopped bell pepper 2 tbsp. fine chopped onion 1 tbsp. Worcestershire sauce 1 c. finely chopped pecans Have cheese at room temperature. Mix 1/2 cup pecans with all other ingredients. Form into ball and roll in remaining pecans. Chill well and serve with crackers.
S'mores Fluff
Ingredients
1 cup marshmallow creme
1 cup prepared chocolate pudding
8 ounces package Cool Whip
1/2 cup chopped Hershey's chocolate bars
1/2 cup mini marshmallows
graham crackers and fresh fruit, for serving
Instructions
With an electric mixer, beat marshmallow creme and chocolate pudding until smooth. Fold in Cool Whip, Hershey's chocolate bars, and mini marshmallows.
Store in refrigerator until ready to serve.
Serve with graham crackers and fruit.
Tripple Berry Fruit Dip
Ingredients
8 ounces Cool Whip frozen whipped topping, thawed
1 small box instant vanilla pudding
1 1/2 cups chopped strawberries
1 1/2 cups raspberries
1 1/2 cups blueberries
Instructions
In a medium-size bowl, mix the fruit with the pudding powder. Fold in the Cool Whip. Refrigerate until serving.
Serve with cut-out pie crust cookies, vanilla wafers, pretzels or fruit.
This freezes well.
Samoa Dip
INGREDIENTS
8 oz. cream cheese, softened
8 oz. thawed cool whip
½ cup powdered sugar
? cup caramel sauce
½ cup toasted coconut
chocolate sauce for drizzle
caramel sauce for drizzle
INSTRUCTIONS
In a large bowl, combine cream cheese, cool whip, powdered sugar and caramel sauce and beat until smooth.
Pour into a serving bowl, making sure there is enough space between dip and rim of bowl to save room for toppings.
Top with toasted coconut then drizzle with chocolate sauce and caramel sauce.
Serve with shortbread cookies, graham crackers or vanilla wafers.
Jolly Festive Dip
Ingredients
1 Jiffy White Cake Mix
1/2 Container (8 oz.) of Cool Whip
6 ounces Cup of Vanilla Yogurt
1/2 Teaspoon of Mint Extract
green or red food coloring
multi-colored sprinkles
Dippers of choice, chocolate graham crackers, animal crackers, nilla wafers etc.
Instructions
In a large mixing bowl, combine all the ingredients together.
Add enough drops of green food coloring to get your desired shade of green. Mix.
Place the bowl in the refrigerator for at least 1 hour to chill and firm up before serving.
Place the bowl on a large plate and then shake on the multi-colored sprinkles over the dip just before serving. Place your choice of dipper on the plate, surrounding the dip.
Pumpkin Dip
INGREDIENTS
1 package cream cheese, softened
2 cups pumpkin
2 cups confectioners' sugar
1/2 to 1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground ginger
METHOD
beat cream cheese in a large bowl until smooth. Beat in pumpkin. Add the sugar, cinnamon and ginger and mix well. Serve with cookies. Store leftover dip in the refrigerator.
Eggnog Dip
Ingredients
8 oz cream cheese, room temperature
1/2 cup eggnog, room temperature
1 tsp vanilla extract
1/2 tsp rum extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups powdered sugar, packed
Instructions
Beat the soft cream cheese until smooth.
Mix in the vanilla extract, rum extract, cinnamon, and nutmeg.
Beat in the eggnog, and then the powdered sugar.
Store in an airtight container in the refrigerator until ready to serve.
Serve with graham crackers or ginger snap cookies.
Dessert 7 Layer Dip
Ingredients
2½ c. chocolate pudding
1 c. mini pretzel twists, 12 saltines, crushed
¾ to 1 c. Nutella, softened slightly in the microwave
10 smallish strawberries, sliced or chopped
1 large banana, sliced or chopped
8 oz. cool whip
1 8 oz. package cream cheese, at room temperature
3 T. powdered sugar
2 t. vanilla extract
2-3 T. caramel sauce, heated slightly in the microwave
Instructions
In a small bowl, beat the cream cheese until it's light and aerated.
Add the cool whip and whip until fully incorporated. Fold in the powdered sugar and vanilla. Refrigerate until ready to use.
Spread the chocolate pudding in the bottom of an 11x7 rectangular glass dish.
Layer on pretzel/saltine crumbs, banana, nutella, strawberries and cream cheese whipped cream. Drizzle on the caramel sauce.
Serve with corn chips, pretzels, graham crackers, Nilla wafers or other dippers of your choosing.
