Mix cake mix, oil, eggs, Jello and wine, low mixer. Pour nuts in bottom of well-greased and floured Bundt pan. Pour batter over nuts. Bake 40 to 45 minutes. For sauce, melt 1/2 stick of margarine. Stir in 1/2-cup blackberry wine and 1/2 box 4X sugar. Heat until sugar is dissolved. Pour sauce over baked cake, let cool for 20 minutes, then turn out on cake plate.
Beat egg whites and vanilla until peaks form. Combine cracker crumbs, pecans and baking powder. Fold into meringue mixture. Spread evenly in greased and floured pie plate. Bake 325 degrees for 20 to 25 minutes. Cool and serve with whipped cream on top.
• 1 20-ounce can crushed pineapple
• 1 6-ounce package of green Jello
• 1 medium container of Cool Whip
• 1 8-ounce package cream cheese
• 1-cup mini marshmallows
Follow directions on Jello package. Add 2 cups hot water in bowl and mix well to dissolve. Put the cream cheese and the marshmallows in the hot liquid if you want them melted. Drain the liquid off the pineapple and save to add to cold-water measurement of 2 cups. Stir in and add pineapples, Cool Whip. Stir until fluffy. Cover and refrigerate.
(Not a fruitcake)
• 1 box of date bread mix
• 1/2-cup of Kahlua or Chambord Liquor
• 1/2-cup of water
• 1 cup of drained maraschino cherries sliced
• 1 cup of chocolate chips (dark or milk chocolate)
• 1 cup of chopped walnuts or pecans
Mix all ingredients with the date bread mix. Follow directions on the bread mix box and make sure to cut the water in half to add the liquor to equal out the fluid amounts. Pour mix into greased and floured bread pan or small loaf pans about half full. Bake as directed on the breadbox allowing bread to cool before removing from the bread pan. Then slice and eat or wrap in holiday foil or plastic wrap. Makes a great holiday gift. Serves 8.
In skillet add oil and all ingredients except beans and tomatoes and Cilantro. Saute for a few minutes. Add beans and tomatoes and cook for five minutes. Smash beans and tomatoes real well until smooth. Add Cilantro last and mix well. Use tortilla chips.
Melt chocolate in double boiler over hot, not boiling water. Remove pan from fire and stir in sugar and corn syrup. Blend in bourbon. Combine Vanilla Wafers and corn syrup. Blend in bourbon. Combine Vanilla Wafers and walnuts and add to chocolate mix. Form into 1-inch balls and roll in powdered sugar. Let ripen several days in covered container.
Soften butter and mix with powdered sugar and add bourbon slowly. Reserve 1/4-cup of the sugar. Roll into one-inch balls and chill thoroughly. Put the 1/4-cup of powdered sugar on a plate and coat the balls with it. Re-chill thoroughly. Melt chocolate and dip balls in chocolate mixture. Re-chill until ready to serve. Serves 8.
• 2 cans chicken breast, drained (7-8 oz. size) or 2 cups cooked and cubed chicken breast
• 2 8-ounce packages of cream cheese
• 1 cup of ranch dressing
• 3/4 to 1 cup of hot sauce, such as Pete's
Mix the cream cheese, ranch dressing and hot sauce together with mixer or food processor. Stir in chicken. Pour into a round or square pan, 8 or 9 inches, which has been sprayed with cooking spray. Bake at 350 degrees for 25 to 30 minutes or until bubbly on top. Serve with crisp celery sticks, crackers or bread sticks. Serves 12-18.
Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Sift flour, baking powder, and salt together. Add to butter mixture. Mix thoroughly. Divide into thirds. Press each part in a 9-inch pie pan going partway up sides. Bake at 350 degrees for 15 to 20 minutes. Melt chocolate chips over hot water (double boiler). Spread on baked crusts. Sprinkle nuts over pizzas. Cool. Cut into wedges. Makes three pizzas of 10 servings each for 30 servings.
• 4 to 6 small sweet potatoes
• 1 to 2 sticks of butter
• 1-cup brown sugar
• 4 ounces small marshmallows
Cook sweet potatoes until done. Peel, slice in half, then layer into an 8 inch X 10 inch pan. Sprinkle brown sugar over sweet potatoes. Cut butter into cubes over mixture. Sprinkle marshmallows over top. Heat until marshmallows are golden. Butter and sugar should be a syrup mixture. Makes 8-10 servings.
Preheat oven to 375 degrees.
Combine dry ingredients (flour through baking soda) in a bowl and set aside. In mixer, blend butter, sugar, egg, cream cheese and vanilla. Slowly add the dry ingredients, mixing with each addition, until all are incorporated. Stir in the chocolate chips.
Grease a cookie sheet. Drop dough by the spoonful onto sheet, at least 1 inch apart.
Bake to 10 to 12 minutes or until golden brown around edges.
Note: Dough can be refrigerated until firm, then rolled into a log and frozen (in air-tight bag) for up to 1 month. When ready to bake, let thaw 30 minutes to 1 hour (until soft enough to slice). Slice in 3/4-inch wide disks and bake.
In double boiler melt chips and peanut butter until smooth. Add coconut. Pour over five cups cornflakes. Toss till covered. Drop by tablespoons onto waxed paper. Refrigerate two hours. Walnuts, whole nuts, dryfruit and candied fruit can be added.
• 1 package of sausage (roll)
• 5 green thin onions (chopped)
• 1-cup sour cream
• 1/2-cup mayonnaise
• 1/4-cup of Parmesan cheese
• 1 2-ounce jar of pimentos (drained)
Preheat oven to 350 degrees. In a large skillet pan, cook sausage over medium heat until no longer pink. Remove and drain. Next, mix together all the remaining ingredients. Pour into baking dish and bake for 25 minutes. Serve with your favorite crackers and enjoy! Serves 8.
• 1 cup Flour
• 1 cup 2 tablespoons Sugar
• 1/4-teaspoon salt
• 1/4-cup butter or margarine
• 3 8-ounce packages cream cheese, softened
• 6 eggs
• 1-cup sour cream
• 2 teaspoons vanilla extract
Preheat oven to 400 degrees. Combine 3/4-cup flour, 2 tablespoons sugar, salt. Cut in butter until mixture resembles coarse crumbs. Press over the bottom of 9-inch spring form pan. Bake for 10 minutes. Remove from oven. Turn oven heat up to 500 degrees.
In a large bowl, with electric mixer at low speed, blend cream cheese with 1-cup sugar until smooth. Blend in 1/4-cup flour and vanilla. Add eggs one at a time, beating well after each addition. Beat in sour cream. Bake 12 minutes, lower oven to 200 degrees. Bake one hour. Cool, away from drafts two to three hours. Refrigerate at least eight hours.
• 3-ounce package of cream cheese
• 1-tablespoon mayonnaise
• 1 1/4 cups red cherries
• 1/2-cup green cherries
• 1-cup heavy cream, whipped
• 1/4-cup cut-up oranges
• 1-cup crushed pineapple, drained
• 1-cup chopped walnuts
Soften the cream cheese, blending with mayonnaise. Add fruit and nuts. Fold the heavy cream into the cheese-fruit mixture. Pour into plastic-wrap-lined loaf pan; cover tightly and freeze.
To serve, unmold, slice and lay on a lettuce leaf per serving plate. Serves 4-6.
• 12 ounces cream cheese
• 1 large or 2 small packs of lime Jello
Dissolve Jello in a cup of boiling water. Add 1 cup of cold water in a different bowl, 3/4s of a can of Pet milk cold. Whip until fluffy. Add cream cheese to first bowl of Jello. Chop up with fork. Add whipped milk and 1/2 package of small marshmallows to the Jello. Put in refrigerator to harden.
• 1 1/2 cups maple syrup
• 1/3-cup flour
• 1/2-cup cold water
• 3/4-cup whipping cream
• 2 piecrusts
Bring maple syrup to a boil. Mix flour with water. Whip with mixer and add a bit of boiling syrup. Mix again. Mix with maple syrup and add cream. Stir until thickens. Put aside.
Prepare piecrust with your favorite recipe and poor the mixture in crust. Cover with second crust.
Cook at 400 degrees 15 minutes on the lower rack. Lower temperature to 350 degrees for another 15 to 30 minutes. Make sure bottom of crust is cooked. Remove from oven and let cool. Serve with whipped cream (optional). Makes 8-10 servings.
• 1 pound lean hamburger meat
• 2 cups cooked rice
• Garlic/salt, season to taste
• 1 dozen green peppers.
Clean peppers. Cut off the top about 1/2 inch. Remove seeds. Use olive oil to fry garlic cloves; hamburger to brown. Mix with rice. Fill peppers full. Put tops back on. Place in baking pan. Use tomato sauce as cover on peppers and about 1/2- to 1-inch in pan for moisture. Cover with aluminum foil. Bake 45 to 60 minutes at 350 degrees.
• 1 8-ounce cream cheese softened
• 1 cup canned pumpkin
• 1 8-ounce Cool Whip
• 1/2-cup sugar
• 1 graham cracker
• 1/2-teaspoon pumpkin pie spice
Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until well blended.
Stir in 2 1/2 cups of Cool Whip. Spoon mixture into crust. Refrigerate overnight. Top with remaining Cool Whip. Add chocolate curls on top if desired.
Preheat oven to 350 degrees. Grease two 9-inch by 5-inch by 3-inch loaf pans. Cream shortening and sugar thoroughly. Cut whole orange into wedges and remove seeds; place in blender with water and puree. To the creamed mixture, add pureed orange, eggs and pumpkin. Sift together flour, baking soda, salt cinnamon, cloves and baking powder. Add to pumpkin mixture. Stir in pecans and raisins or dates. Pour into loaf pans and bake one hour 10 minutes. Remove from pan. Cool. Makes two loaves.
1 to 2 packages of dark or white chocolate chips (or the dipping bark used to make chocolates)
Using a food processor, pulse the cookies into a fine crumble. You may need to do this in two batches. If you don't have a food processor, put cookies in a zip-lock bag and roll with rolling pin until all cookies are in a fine crumble.
Add both packages of cream cheese and pulse until the cookie crumbs and cream cheese are thoroughly blended, but not too gummy. Mixture should be light and still have a crumb-like texture. If you are making the mixture by hand, wash hands and then mix the cream cheese and cookie crumbs together with your fingers like you were making a meat loaf, until all the cream cheese is combined with the cookie crumbs. Using an ice cream scoop or tablespoon, measure out golf ball size pieces of cookie dough, and lightly roll them into golf ball size truffles. Dampen your hands to keep crumbs from sticking.
When all cookies are rolled out, melt chocolate according to package directions, over a double boiler. One at a time, dip the truffles into the chocolate and then place on a piece of wax paper or aluminum foil to harden.
When all truffles are dipped, you can then decorate for the holidays. I usually buy red and green melting chocolate at Michael's and melt some in the microwave in a zip lock bag. Cut off the tip of the corner and drizzle red and green stripes all over the truffles. You can do this to both the white chocolate dipped ones and the dark chocolate ones. They look great on a platter combined, and will disappear at a potluck. Keep truffles refrigerated (due to the cream cheese) if you don't plan to eat them within three hours - they never last three hours! Makes 10-15 servings.
• 1 15-ounce can crushed pineapple, drained
• 1-cup of juice, reserved
• 1-cup water
• 1 3-ounce package of orange gelatin
• 1 3-ounce package of cherry gelatin
• 1 16-ounce can whole berry cranberry sauce
• 1 6-ounce can frozen orange juice concentrate
• 1-cup chopped pecans or walnuts
• 1/2-cup celery
Spray a six-cup mold with nonstick cooking spray. Combine reserved pineapple juice and water in a small saucepan; bring to a boil and remove from heat. Pour juice mixture into a large bowl and add gelatin. Stir until dissolved. Add drained pineapple, cranberry sauce, orange juice concentrate, nuts and celery and mix well. Pour gelatin into mold. Refrigerate until firm.
• 1 box yellow cake mix (take out 1 cup for topping)
• 1/2-cup melted butter
• 1 egg
• 1 can pumpkin
• 2 eggs
• 2/3-cup milk
• 1 cup of the reserved cake mix
• 1/4-cup sugar
• 1-teaspoon cinnamon
• 1/4-cup butter (not melted)
To make the crust, take yellow cake mix (minus 1 cup for topping), mix cake with melted butter, add egg and then press into a 13-inch by 9-inch pan.
To make the filling, mix pumpkin, eggs and milk until blended and then pour on top of crust.
To make the topping, mix the reserved cake mix, sugar, cinnamon, and butter together. Sprinkle on top of filling.
Bake at 350 degrees for 45 to 50 minutes. Let cool and enjoy. Melts in your mouth when it's warm. Makes 12 servings.
Bake the piecrust according to the package directions and allow it to cool.
In the top of a double boiler over low heat, combine the marshmallows and the pumpkin puree. Stir constantly, with a heatproof spatula, until the marshmallows are melted. Take the pan off the heat and stir in the spice and salt.
When the mixture is completely cooled, stir in half of the whipped topping. Pour the filling into the prepared piecrust. Top with the remained whipped topping and garnish with cinnamon.
• 1-cup sugar
• 1-stick butter or margarine
• 1/2-cup water
• 1/2-cup rum
Preheat oven to 350 degrees, spray angel food cake pan with Pam and line bottom with ground pecans. Mix remaining ingredients and beat for three minutes. Pour over pecans and bake for 60 minutes or until cake is done. Just before cake is done, make sauce. Remove cake from pan while still hot and put upside down on plate. Spoon sauce evenly over cake until it is saturated. This cake can be made in advance and frozen. Makes 8-10 servings depending on the size of the slice.
• 1-pound Bob Evans Hot Sausage
• 1 box Stove Top Chicken Stuffing
• 1 package of Shredded Kraft Sharp Cheese
• 1 cup of milk
• 1 egg
• 1 piece of celery (diced in small pieces)
• 1 small onion (diced in small pieces)
Mix all together and roll out into small balls. Place on baking sheet and bake at 350 degrees for 20 to 30 minutes until golden brown.
To make "monster eyes" for Halloween, place one olive with pimento in the center after forming ball, prior to baking.
Mix pretzels and melted butter. Press into bottom of 9 by 13 pan. Bake for 10 minutes at 375 degrees. Remove from oven. Let cool. Whip cream cheese, Cool Whip and sugar spread on pretzel mixture. Mix Jello according to box. Add in frozen strawberries and top on cream mixture. Let refrigerate.
Mix together nuts and coconut. Pour mixture into a greased 10 by 13 inches pan. Mix cake mix according to directions. Pour cake mix over nuts and coconut mixture. Combine melted margarine, powdered sugar and cream cheese. Spoon on top of cake batter. Bake at 350 degrees for 50 minutes. Allow cooling before serving. Looks fancy to serve.
• 1 can French style green beans, drained
• 1 can white corn, drained
• 1 can cream celery soup
• 1/4-cup diced celery (small pieces)
• 1/4-cup diced green pepper (small)
• 1/4-cup diced onion (small)
• 2 cups sour cream
• 2 cups shredded cheddar cheese
• 1 1/2 tubes of Ritz crackers
• 1 stick of butter
Mix all ingredients except crackers and butter. Place in casserole dish that will be served at the table. Smash tubes of Ritz crackers and sprinkle over top of mixture. Chop butter into tabs and place on top of crackers. Bake at 350 degrees for 30 minutes with lid; remove lid and bake 15 more minutes. Serve. Makes 10-12 servings.
• 6 medium potatoes
• 2 tablespoons butter
• 1/4-tablespoon salt
• Whipped cream, shredded cheddar
• Pepper to taste
Mix mashed potatoes, mound mashed potatoes in 8 by 1 1/2 inch baking round dish. Make a shallow crater in the center. Whip 1/4 cup whipping cream. Fold 1/2 cup shredded cheddar cheese into whipped cream. Spoon into crater. Bake at 350 degrees about 20 minutes.
• 3/4-cup sugar
• 1/4-cup packed brown sugar
• 1/2-cup butter, softened
• 1 large egg
• 1-teaspoon vanilla extract
• 1/2-teaspoon cinnamon
• 1/2-teaspoon baking soda
• 1/4-teaspoon salt
• 1-cup all-purpose flour
• 1 1/2 cups quick-cooking oats
• 3/4-cup dried cranberries
• 1-cup white chocolate chips
Preheat oven to 375 degrees. In a large bowl using an electric mixer combine the sugar, brown sugar and butter. Add in egg and vanilla extract and mix until combined. Add the cinnamon, baking soda, salt and flour and mix well. Fold in the oatmeal, dried cranberries and white chocolate chips. Drop dough by the tablespoon about 2 inches apart on a cookie sheet and bake at 375 degrees for 10 to 12 minutes, just until the edges are lightly golden. Remove from oven and let cool for 2 to 3 minutes on the cookie sheet, then transfer cookies to cooling rack. Makes 36 cookies.
Cream together butter and sugar in large mixing bowl with mixer or use food processor. Add whipping cream, then add eggs and flour alternately, until mixture is smooth. Finally, add in vanilla and pour mixture into a greased Bundt pan. Bake at 350 degrees for 35 to 40 minutes or until skewer comes out clean. Cool and serve with fresh unsweetened whipped cream and fresh fruit or crushed candy canes. Makes 10-12 slices.