Category Archives: Recipes

Cookie Bars, Desserts, Recipes

Chewy Granola Bars

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24 Servings Prep: 10 Min. Bake: 25 Min.

Ingredients

    1. 1/2 cup butter, softened
    2. 1 cup packed brown sugar
    3. 1/4 cup sugar
    4. 2 tablespoons honey
    5. 1/2 teaspoon vanilla extract
    6. 1 egg
    7. 1 cup all-purpose flour
    8. 1 teaspoon ground cinnamon
    9. 1/2 teaspoon baking powder
    10. 1/4 teaspoon salt
    11. 1-1/2 cups quick-cooking oats
    12. 1-1/4 cups crisp rice cereal
    13. 1 cup chopped nuts
    14. 1 cup raisins or semisweet chocolate chips, optional

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Add the honey, vanilla and egg; mix well. Combine the flour, cinnamon, baking powder and salt; gradually add to creamed mixture. Stir in oats, cereal and nuts and raisins or chocolate chips if desired.
  2. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until the top is lightly browned. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
Desserts, Recipes

Butterscotch Pecan Dessert

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16-20 Servings Prep: 15 Min. + Chilling Bake: 20 Min.  + Cooling

Ingredients

    1. 1/2 cup cold butter, cubed
    2. 1 cup all-purpose flour
    3. 3/4 cup chopped pecans, divided
    4. 1 package (8 ounces) cream cheese, softened
    5. 1 cup confectioners’ sugar
    6. 1 carton (8 ounces) frozen whipped topping, thawed, divided
    7. 3-1/2 cups cold 2% milk
    8. 2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix

Directions

    1. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes or until lightly browned. Cool.
    2. In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust.
    3. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours. Yield: 16-20 servings.

 

Desserts, Recipes

Ice Cream Tortilla Cups 

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6 Servings Prep/Total Time: 25 Min.

Ingredients

    1. 1/4 cup butter, melted
    2. 6 flour tortillas (6 inches), warmed
    3. 6 tablespoons sugar
    4. 1/2 teaspoon ground cinnamon
    5. Strawberry ice cream or flavor of your choice

Directions

  1. Brush butter on one side of each tortilla. Combine the sugar and cinnamon; sprinkle evenly over tortillas. Press each tortilla, sugar side up, into a greased muffin cup.
  2. Bake at 400° for 6-8 minutes or until lightly browned. Cool for 5 minutes. Gently separate edges. Place a scoop of ice cream in each tortilla. Yield: 6 servings.
Desserts, Recipes

Tortilla Dessert Cups

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20 Servings Prep.  30 Min. + Chilling

Ingredients

    1. 3 tablespoons sugar
    2. 2 teaspoons ground cinnamon
    3. 10 flour tortillas (6 inches)
    4. 1 package (8 ounces) reduced-fat cream cheese
    5. 1 cup cold fat-free milk
    6. 1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
    7. 2 cups reduced-fat whipped topping
    8. 1/4 cup milk chocolate chips, melted

Directions

  1. In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.
  2. For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap. Bake at 350° for 10 minutes or until crisp and lightly browned. Cool completely in pan.
  3. Meanwhile, for filling, in a small bowl, beat cream cheese until smooth. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour.
  4. Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator. Yield: 20 servings.
Christmas Recipes, Desserts, Recipes

Noel Ice Cream Cups 

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8-10 Servings Prep: 15 Min. + Freezing

Ingredients

    1. 1 quart vanilla ice cream, softened
    2. 1/4 cup chopped pecans, toasted
    3. 2 tablespoons each chopped red and green maraschino cherries
    4. 1 teaspoon vanilla extract
    5. 1/2 teaspoon almond extract
    6. 1/2 cup milk chocolate M&M’s
    7. Additional milk chocolate M&M’s, chopped

Directions

  1. In a large bowl, combine the ice cream, pecans, cherries and extracts. Fold in M&M’s.
  2. Spoon into paper-lined muffin cups and freeze for at least 30 minutes. Sprinkle with chopped M&M’s. Yield: 8-10 servings.
Beef, Main Dishes, Recipes

Hamburger Goulash

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6 Servings Prep. 5 Min. Cook 30 Min.

Ingredients

    1. 2-1/2 pounds ground beef
    2. 1 medium onion, chopped
    3. 2 cups water
    4. 3/4 cup ketchup
    5. 2 tablespoons Worcestershire sauce
    6. 2 teaspoons paprika
    7. 1 to 2 teaspoons sugar
    8. 1 teaspoon salt
    9. 1/2 teaspoon ground mustard
    10. 1/4 teaspoon garlic powder
    11. 2 tablespoons all-purpose flour
    12. 1/4 cup cold water
    13. Hot cooked noodles or mashed potatoes

 

Directions

    1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, ketchup, Worcestershire sauce, paprika, sugar, salt, mustard and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
    2. In a small bowl, combine flour and cold water until smooth; stir into the meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles or potatoes; or cool and freeze for up to 3 months.
    3. To use frozen casserole: Thaw in the refrigerator; place in a saucepan and heat through. Yield: 6 cups.

 

Beef, Main Dishes, Recipes

Pepper Beef Goulash 

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4-5 Servings Prep. 10 Min. Cook 4-5 Hours

 

Ingredients

    1. 1/2 cup water
    2. 1 can (6 ounces) tomato paste
    3. 2 tablespoons cider vinegar
    4. 1 envelope sloppy joe seasoning
    5. 2 to 2-1/4 pounds beef stew meat (3/4-inch cubes)
    6. 1 celery rib, cut into 1/2-inch slices
    7. 1 medium green pepper, cut into 1/2-inch chunks
    8. Hot cooked rice or noodles

 

Directions

  1. In a 3-qt. slow cooker, combine the water, tomato paste, vinegar and sloppy joe seasoning. Stir in the beef, celery and green pepper. Cover and cook on high for 4-5 hours. Serve with rice. Yield: 4-5 servings
Candy, Desserts, Recipes

Coconut Caramels… Go Nuts!

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32 Servings Prep: 10 Min. Cook: 5 Min. + Cooling
      Ingredients

    1. 1 teaspoon butter
    2. 24 caramels
    3. 3/4 cup plus 2 tablespoons flaked coconut, divided
    4. 1/2 cup white baking chips
    5. 1/2 cup salted peanuts

Directions

    1. Line an 8-in. x 4-in. loaf pan with foil and grease the foil with butter; set aside.
    2. In a microwave-safe bowl, combine the caramels, 3/4 cup coconut, baking chips and peanuts. Microwave on high, uncovered, for 1 minute; stir. Cook, uncovered, 30-60 seconds longer or until caramels are melted; stir to combine. Press into prepared pan. Sprinkle with remaining coconut. Cool.
    3. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Yield: about 3/4 pound.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.