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PostPosted:03.09.2007, 08:41 Reply with quoteBack to top

Sea Island Bars

Makes16 bars



Ingredients:
1/2 C Parkay
1/2 C sugar
1/3 C firmly packed brown sugar
2 T water
1 C flour
1/2 t salt
1 1/2 t baking powder
1 egg
1 t vanilla
1/2 C nuts (we usually use pecans)
1/2 C coconut
3/4 C chocolate chips


Preheat oven to 350 degrees.

Melt the Parkay in the microwave.

Add the sugar, brown sugar, and water, to the butter and blend well.

Stir in the flour, salt, baking powder.

Add in the egg and vanilla, and blend throroughly.

Add in the nuts, coconut, chocolate chips, and blend well.

Pour into greased 9" square pan.

Bake at 350 degrees for 30 minutes. Cool and cut into bars

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PostPosted:03.09.2007, 08:42 Reply with quoteBack to top

Apricots Honey Oat Bar Cookies

1 1/2 cups old-fashioned rolled oats, uncooked
1/2 cup finely chopped dried apricots
1/2 cup honey
1/4 cup nonfat plain yogurt
2 egg whites
2 tables. wheat germ
2 tables. all-purpose flour
3 tables. butter or margarine, melted
1/2 teas. ground cinnamon
1/2 teas. vanilla
1/4 teas. salt

Spray 8-inch square baking pan with nonstick cooking spray. Combine all ingredients in large bowl; mix well. Spread mixture evenly into prepared pan. Bake at 325ºF about 25 minutes or until center is firm and edges are lightly browned. Cool and cut into 2-inch squares.

Serving Size: 2 cookies
Servings: 8
Yield: 8 bars
Baking time: 25 minutes

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PostPosted:03.09.2007, 08:53 Reply with quoteBack to top

Creamy Mango Smoothies

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2 mangoes, seed removed, peeled and chopped (2 cups)
2 cups mango sorbet
2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt
1 1/2 cups fat-free (skim) milk or soy milk


1. In blender, place all ingredients. Cover; blend on high speed until smooth.

6 servings

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PostPosted:03.09.2007, 08:54 Reply with quoteBack to top

Seven-Layer Bean Dip

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1 can (16 oz) Old El Paso® refried beans
1 package (1.25 oz) Old El Paso® taco seasoning mix
1 package (8 oz) cream cheese, softened
1 can (4.5 oz) Old El Paso® chopped green chiles
1 cup Old El Paso® salsa (any variety)
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend (8 oz)
1 can (2.25 oz) sliced ripe olives, drained (1/2 cup)
1 medium tomato, diced (3/4 cup)
Tortilla chips, if desired


1. In medium bowl, stir together refried beans and taco seasoning mix. Spread mixture on large platter.
2. In another medium bowl, stir together cream cheese and chiles. Carefully spread over bean mixture.
3. Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips

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PostPosted:03.09.2007, 08:55 Reply with quoteBack to top

Rabbit-Out-of-the-Hat Salad
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8 lettuce leaves
8 chilled canned pear halves
16 raisins
8 red cinnamon candies
16 sliced almonds
1 cup cottage cheese


1. Place 1 lettuce leaf on each salad plate. Place 1 pear half, cut side down, on each lettuce leaf.
2. Arrange 2 raisins for eyes, 1 candy for nose and 2 almonds for ears on narrow end of each pear half to make rabbit face.
3. Place 2 tablesthingys cottage cheese at opposite end of each pear half for tail.

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PostPosted:03.09.2007, 08:55 Reply with quoteBack to top

Mini Crunch Ice Cream Sandwiches
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Beat the heat with these fun-to-make frozen treats, which feature crunchy chocolate pieces wrapped in vanilla ice cream spread between two sugar cookies.



Estimated Times:
Preparation - 45 min | Cooking - 15 min | Cooling Time - 1 hrs freezing | Yields - 20

Ingredients:

1 package (18 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Mini Sugar Cookie Bar Dough
100 NESTLÉ CRUNCH Pieces
4 cups Vanilla DREYER'S or EDY'S SLOW CHURNED® Light Ice Cream, slightly softened
3 (1.55 oz. each) NESTLÉ CRUNCH Candy Bars, finely chopped


Directions:
PREPARE cookies according to package directions; immediately press 5 Crunch pieces on each of 20 cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

MIX ice cream and chopped Crunch bars; freeze for 5 minutes. Spread flat side of remaining plain sugar cookies with 3 tablesthingys or scant 1/4 cup ice cream mixture; top each with 1 decorated cookie to create a sandwich.

WRAP each sandwich tightly in plastic wrap; freeze for at least 1 hour. Let stand at room temperature for 5 minutes before serving.

Variation:
Use 1 package (18 oz.) NESTLÉ TOLL HOUSE Refrigerated Mini Chocolate Chip Cookie Bar Dough. Prepare cookies according to package directions; immediately press 5 Chewy WONKA TART N TINYS on each of 20 cookies. Follow remaining directions above.

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PostPosted:03.09.2007, 08:56 Reply with quoteBack to top

Mice Creams
Image


Prep Time: 10 minutes
Total Time: 10 minutes


Ingredients
1 pint vanilla ice cream
1 package Ready-Crust Pie Crust Keebler® Ready Crust® Tarts Graham
12 Cookies Keebler® Fudge Shoppe® Grasshopper® Fudge Mint
6 pieces black shoestring licorice
18 brown candy-coated chocolate candies
2 teasp. chocolate sprinkles
Directions
1. Place one scoop ice cream in each crust. Press two cookies into each scoop for ears. Use licorice strings for tails and chocolate candies for eyes and noses. Place chocolate sprinkles on each for whiskers. Serve immediately. Do not refreeze.

YIELD: 6 servings

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PostPosted:03.09.2007, 08:56 Reply with quoteBack to top

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Frosty Orange Dream Squares

40 NILLA Wafers, finely crushed (about 1-1/2 cups)
1/4 cup (1/2 stick) butter, melted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups orange sherbet, softened



LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs and butter. Press firmly onto bottom of prepared pan; set aside until ready to use.
ADD milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in half of the whipped topping. Sthingy evenly over crust. Refrigerate 10 min. Add remaining whipped topping to sherbet; stir with wire whisk until well blended. Sthingy evenly over pudding layer; cover.
FREEZE at least 3 hours or overnight. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftover dessert in freezer.

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PostPosted:03.09.2007, 08:58 Reply with quoteBack to top

I have too make this every year at Christmas and ThanksGiving it it a yum yum

Disappearing Broccoli

2 (10oz.pk.) of frozen broccoli cooked as for package
1/2 lb. Velveeta cheese
2 sticks of soften butter
1 stack of Ritz crackers crushed
Mix broccoli While still warm with , cheese , and one of the butters
pour into a casserole dish . Then take crushed crackers and mix with
remaining soften butter . Sprinkle this over broccoli mixture . Bake at 325*
for 1/2 hour serve hot

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PostPosted:03.09.2007, 08:59 Reply with quoteBack to top

Veracruz Scallops with Cool Green Chile Sauce
Image


Yields: 4-6 servings





Sauce
3 long Anaheim chile peppers
3 scallions, root ends discarded, all the rest roughly chopped
1/4 cup lightly packed fresh cilantro leaves and tender stems
1 small garlic clove
1/2 cup sour cream
1/2 cup mayonnaise
Finely grated zest and juice of 1 lime
1/4 teaspoon kosher salt

Rub
1 teaspoon pure chile powder
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
24 large scallops, about 1? ounces each
Vegetable oil
Finely grated zest and juice of 1 lime




Brush the cooking grate clean. Grill the chile peppers over direct high heat, with the lid open, until they are blackened and blistered in spots all over, 3 to 5 minutes, turning occasionally. Remove the chiles from the grill. When cool enough to handle, remove and discard the stem ends. Using a sharp knife, scrape off and discard nearly all the blackened skins. Roughly chop the remaining parts of the chiles and drop them into a food processor or blender. Add the scallions, cilantro, and garlic. Process to make a coarse paste, scraping down the sides once or twice. Add the remaining sauce ingredients and process for a minute or two to create a smooth sauce. If it seems too thick, add a little water and adjust the seasonings. In a small bowl mix the rub ingredients. Rinse the scallops under cold water and remove the small, tough muscle that might be left on each one. Place the scallops in a large bowl and add enough oil to lightly coat them. Add the rub, lime zest, and lime juice. Mix well to coat the scallops evenly. At this point, to grill the scallops, you will need to add more charcoal to the fire for high heat. Make sure the bed of charcoal spreads wide enough so that you can grill all 24 scallops over direct heat. When the fire is ready, brush the cooking grate clean. Lay the scallops in orderly rows and grill over direct high heat, with the lid closed as much as possible, until slightly firm on the surface and opaque in the center, 4 to 6 minutes, turning once (check one by cutting it open). If you have a nice, even fire, keep the scallops in their original order. If not, you may need to swap their positions for even cooking. Remove them from the grill and serve warm with the sauce.

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PostPosted:03.09.2007, 14:03 Reply with quoteBack to top

AHHHH, I'm sitting here drooling over all these fantastic recipes. I can't wait to try them. I'm getting lazy in my old age so I'm posting a quick, easy one:

DUMP CAKE

The best thing about these cakes is that there are no bowls to wash, no mixing and no grief. Just dump it all in the pan and bake!

1 (20 ounce) can crushed pineapple
1 (20 ounce) can cherry pie filling
1 (18 ounce) box yellow cake mix, unprepared
3/4 cup butter, melted
1 cup chopped pecans

Preheat oven to 350 degrees.
Dump pineapples with juice and cherry pie filling into a 9 x 13 inch pan and smooth out.
Sprinkle cake mix evenly over fruit.
Next, sprinkle pecans over all.
Drizzle butter over the top.
Bake for an hour.
Serve in pan.

This is really a suprisingly good cake to be so easy. I serve it hot with vanilla ice cream.
YUMMY !

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PostPosted:04.09.2007, 23:22 Reply with quoteBack to top

« webdeb » wrote:
AHHHH, I'm sitting here drooling over all these fantastic recipes. I can't wait to try them. I'm getting lazy in my old age so I'm posting a quick, easy one:

DUMP CAKE

The best thing about these cakes is that there are no bowls to wash, no mixing and no grief. Just dump it all in the pan and bake!

1 (20 ounce) can crushed pineapple
1 (20 ounce) can cherry pie filling
1 (18 ounce) box yellow cake mix, unprepared
3/4 cup butter, melted
1 cup chopped pecans

Preheat oven to 350 degrees.
Dump pineapples with juice and cherry pie filling into a 9 x 13 inch pan and smooth out.
Sprinkle cake mix evenly over fruit.
Next, sprinkle pecans over all.
Drizzle butter over the top.
Bake for an hour.
Serve in pan.

This is really a suprisingly good cake to be so easy. I serve it hot with vanilla ice cream.
YUMMY !


Sounds great!! I like the no mess part!! 041

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Re: Top Chef Contest #2! $25 FREE CASH To Win!! No deposit!
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PostPosted:04.09.2007, 23:23 Reply with quoteBack to top


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$25 CASH Recipe Contest #2
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*TOP CHEF Contest #2* NO Deposit Required


Post: your favorite food or drink recipe to enter!
Postez: votre recette préférée de boissons
ou de nourriture pour écrire le concours


$25 Winner (USD) announced September 15 th
gagnant 15.09

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or transfer to Your NETSPEND Visa
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PostPosted:05.09.2007, 06:51 Reply with quoteBack to top

Berry Cheesecake in Chocolate Crust
Image
2 cups chocolate wafer cookie crumbs
1/4 cup butter or margarine, melted
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 cup sour cream
1 tables grated orange peel
4 eggs
1/2 cup sour cream
2 tablesp sugar
2 cups berries


1. Heat oven to 325ºF. Mix cookie crumbs and butter. Press on bottom and slightly up side of ungreased springform pan, 9x3 inches, to seal bottom.
2. Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process until smooth. Add eggs. Cover and process until well blended. Spread over crust.
3. Bake about 1 hour 20 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered 3 hours; cover and continue refrigerating at least 4 hours.
4. Mix 1/2 cup sour cream and 2 tablesthingys sugar; spread over top of cheesecake. Top with berries.

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PostPosted:05.09.2007, 06:52 Reply with quoteBack to top

PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake

Image
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
2 Tbsp. sugar
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/2 cup sugar
1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided



LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
BEAT Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; stir into cheese mixture. Gently stir in 2 cups of the whipped topping. Sthingy over crust; cover.
REFRIGERATE 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with the remaining whipped topping. Store any leftover cheesecake in refrigerator.

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