Category Archives: Recipes

Pasta Dishes, Recipes, Salads, Side Dishes

Summertime Pasta Salad

Leave a comment

Prep/Total time: 20 Min.

    Ingredients

  1. 2-1/2 cups uncooked spiral pasta
  2. 1 package (10 ounces) frozen mixed vegetables
  3. 2/3 cup ranch salad dressing
  4. 1/3 cup Italian salad dressing
  5. 1/2 teaspoon dill weed
  6. 1/2 teaspoon garlic salt
  7. 2 small tomatoes, diced

    8. Directions

  8. In a large kettle, cook pasta according to package directions. Place frozen vegetables in strainer. Pour cooked pasta and water over vegetables to thaw; rinse and drain well. In a small bowl or jar with tight-fitting lid, combine salad dressings, dill and garlic salt until smooth. Place pasta mixture in a large bowl. Add tomatoes and dressing; stir gently to coat. Yield: 6 servings.

 

 

Cakes, Desserts, Recipes

Tomato Soup Cake

Leave a comment

8 Servings Prep/Total Time: 40 Min.

Here is the recipe for this unusual cake. Note that there are no eggs in it. The instructions have been edited a bit for clarification and by checking with similar recipes.

Ingredients:

1 can tomato soup

1 teaspoon baking soda

5 tablespoons butter

1 cup sugar

2 cups flour

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1 teaspoon nutmeg

3 teaspoons baking powder

3/4 cup raisins

Nuts

 

Directions:

Preheat oven to 375 degrees. Grease a tube pan, 10-inch Bundt pan or two 8-inch round pans.

 

In a small bowl, combine soup and baking soda. Let sit.

 

In a large bowl, cream butter with an electric mixer, then add sugar and cream thoroughly.

 

Sift together flour, spices and baking powder. Add to soup.

 

Add to creamed butter mixture and combine until incorporated.

 

Sift a little flour over raisins and nuts, and add to the mixture. (The flour will help keep them from sinking down into the batter.)

 

Pour into pan/s: Bake 40 minutes in the tube pan, 60 minutes in the Bundt pan and 30 to 45 minutes in the 8-inch round pans, or until a toothpick inserted in the center comes out clean.

 

Frosting: Combine 2 packages of cream cheese, 2 teaspoons butter, 2 cups confectioner’s sugar and 1 teaspoon vanilla extract. Mix together thoroughly and spread on cooled cake.

 

 

 

Recipes, Salads, Side Dishes

FRESH CORN SALAD

Leave a comment

From our local newspaper comes another summer recipe.

 

A reader requested a corn salad recipe she recalled eating while in South Carolina. She said she was amazed how wonderful uncooked fresh corn tasted. From her description, I think this is the one from Cooking Light magazine. It’s simple to fix and perfect for a summer meal.

 

3/4 cup light sour cream

1 teaspoon Worcestershire sauce

3/4 teaspoon seasoned salt

 

3 cups fresh corn kernels (about 5 ears)

1 cup finely chopped red bell pepper

1 cup finely chopped green onions

 

Combine first 3 ingredients in large bowl, stirring with a whisk. Add corn and remaining ingredients, stirring to combine. Cover and refrigerate at least 2 hours before serving.

 

Main Dishes, Pasta Dishes, Recipes, Salads, Side Dishes

Orange and Grape Tortellini Salad

Leave a comment

Here’s another simple, cool meal to make from pastamaker Buitoni.

 

Orange and Grape Tortellini Salad

 

1 package (9 ounces) tortellini, prepared according to package directions, chilled

1 cup red seedless grapes

1 cup green seedless grapes

1 can (11 ounces) mandarin oranges, drained

1/4 cup finely chopped red onion

1/4 cup chopped walnuts, toasted

1 cup honey Dijon salad dressing

 

Combine pasta, grapes, oranges, onion and nuts in a medium bowl. Add dressing; toss to coat. Makes 4 servings.

 

Cookie Bars, Desserts, Recipes

S’more Bars

Leave a comment
     

    Prep: 20 Min. Bake: 25 Min. + Cooling

    Ingredients

  1. 1/2 cup butter, softened
  2. 3/4 cup sugar
  3. 1 egg
  4. 1 teaspoon vanilla extract
  5. 1-1/3 cups all-purpose flour
  6. 3/4 cup graham cracker crumbs
  7. 1 teaspoon baking powder
  8. 1/8 teaspoon salt
  9. 5 milk chocolate candy bars (1.55 ounces each)
  10. 1 cup marshmallow creme

    11. Directions

  11. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping.
  12. Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top.
  13. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 1-1/2 dozen.

 

Dips, Recipes

BLT Dip

Leave a comment

     

    Ingredients

  1. 1 cup (8 ounces) sour cream
  2. 1 cup mayonnaise
  3. 1 cup (4 ounces) shredded cheddar cheese
  4. 1 cup chopped seeded tomatoes
  5. 6 bacon strips, cooked and crumbled
  6. 1 tablespoon chopped green onion, optional
  7. Assorted crackers

    8. Directions

  8. In a large bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon. Refrigerate until serving. Garnish with green onion if desired. Serve with crackers. Yield: 3 cups.

    9.  

    Prep Time: 10 Min.   24 servings

 

Cakes, Desserts, Recipes

Cream Puff Cake

Leave a comment

 

Prep: 25 Min. Bake: 25 Min. + chilling

 

    Ingredients

  1. 1 cup water
  2. 1/2 cup butter, cubed
  3. 1 cup all-purpose flour
  4. 4 eggs
  5. FILLING:
  6. 1 package (8 ounces) cream cheese, softened
  7. 2-1/2 cups 2% milk
  8. 3 packages (3.3 ounces each) instant white chocolate or vanilla pudding mix
  9. 1 carton (8 ounces) frozen whipped topping, thawed

    10. Directions

  10. In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny.
  11. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 400° for 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack.
  12. For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Chill until serving. Yield: 15 servings.

    13.  

 

 

Cakes, Desserts, Recipes

Peanut Squares

Leave a comment

An old time favorite to make your mouth water.  My husband’s Aunt Marilyn was famous for these.

 

 

 

Prep. Time 20 Min.   Bake Time 30 Min.

 

    Ingredients 

  1. 1 (18.25 ounce) package white cake mix
  2. 4 1/2 cups confectioners’ sugar
  3. 1/8 teaspoon salt
  4. 1 teaspoon vanilla extract
  5. 7 tablespoons milk
  6. 1 (16 ounce) jar lightly salted dry-roasted peanuts, finely chopped

    7.  

    Directions

  7. Mix and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool. Cut into 24 squares; set aside.
  8. In a medium bowl, combine sugar and salt. Add vanilla and enough milk to make a thin frosting. Frost top and sides of squares and immediately roll in peanuts. Place on wire racks to harden.

 

 

Beef, Main Dishes, Recipes

Meatloaf Cupcakes

Leave a comment
     

    1 small yellow onion, minced 1 1/2 pounds lean ground beef (at least 92 percent lean)
    1 cup uncooked old-fashioned oats (not quick cooking) 1/2 pound ground pork
    2 eggs, beaten 3 tablespoons ketchup
    1 5.5-ounce can tomato juice 3 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces (or instant mashed potatoes/following pkg. directions)
    1/4 cup pitted prunes, very finely chopped 3 tablespoons butter
    2 tablespoons prepared horseradish sauce (such as Bookbinder’s) scant 1/2 cup whole milk
    1/2 teaspoon kosher salt 8 ounces cream cheese, cut into chunks
    1 teaspoon dry mustard

    Yield: 9 Servings

     

     

    Directions:

    Prep: 20 min Total: 60 min

  1. 1
    Preheat oven to 350 degrees F. In a large bowl, combine the onion, oats, eggs, tomato juice, prunes, horseradish sauce, salt and dry mustard and mix well. Add the beef and pork and mix until just combined.
  2. 2
    Divide the mixture between 9 jumbo or 18 standard muffin cups and level off the top so that each cupcake is flush with the top of the pan. Top each cupcake with 1 teaspoon ketchup and spread evenly with the back of a spoon. Bake cupcakes for 30 to 35 minutes, or until a meat thermometer reaches 155 degrees F.
  3. 3
    Meanwhile, boil the potatoes in salted water until easily pierced with a fork, about 25 minutes; drain and return to the pot. Toss potatoes over low heat for 2-3 minutes to evaporate any moisture, then remove from heat and begin to mash with a potato masher. Once there are no large chunks, transfer the potatoes to a mixer with a whisk attachment.
  4. 4
    In a small saucepan, combine the butter and milk. Warm over medium-low heat until butter is melted and milk is hot but not boiling. With the mixer running, very carefully pour the warm milk mixture down the side of the mixing bowl of potatoes; whip until the liquid is incorporated.
  5. 5
    Add the cream cheese, a few pieces at a time, mixing after each addition. Season to taste with salt. Spoon mashed potatoes into a pastry bag with a wide round tip (or use a large plastic bag with one corner snipped off).

    6. 6

    When meatloaf cupcakes are cool enough to handle, gently drop each one into a paper cupcake liner. Pipe the mashed potato “frosting” onto each cupcake and serve to unsuspecting family members!

     

    I’m quite sure instant mashed potatoes would work just as well in this recipe and save a lot of work in the prep.

     

 

Desserts, Fruit Desserts, Recipes

Buttery Blueberry Cobbler

Leave a comment

I thought I was done but found a more reasonably sized recipe, so here goes….

 

 

Prep. 15 Min./ Bake 40 Min.

     

    Ingredients

  1. 2 cups fresh or frozen blueberries
  2. 1 tablespoon lemon juice
  3. 1-1/2 cups sugar, divided
  4. 1/2 cup butter, cubed
  5. 1 cup all-purpose flour
  6. 2 teaspoons baking powder
  7. 1/2 teaspoon salt
  8. 3/4 cup milk
  9. 1 egg, lightly beaten
  10. Whipped cream or whipped topping

    11. Directions

  11. In a saucepan, combine the berries, lemon juice and 1/2 cup sugar. Bring to a boil; remove from the heat. Set aside. Place butter in a 11-in. x 7-in. baking dish; melt butter in a 350° oven.
  12. In a small bowl, combine the remaining sugar with flour, baking powder, salt, milk and egg. Pour over melted butter. Do not stir. Spoon reserved berry mixture over batter. Do not stir.
  13. Bake at 350° for 40-45 minutes or until golden brown. Serve at room temperature with whipped cream or whipped topping. Yield: about 10-12 servings.