Black Dirt Cake/Cups

8 oz Cream Cheese, softened
1 c. Powdered Sugar
2 small pkgs Instant Vanilla Pudding
3 c cold milk
1 (12 oz) ctn cool whip
1 lg pkg Oreos

Crumble cookies in a blender to get a fine texture, a few at a time.  In mesium bowl, mix cream cheese and sugar untli smooth.  In a large bowl, mix pudding and milk.  Add cream cheese and cool whip to pudding mixture.  Stir until smooth.  In a bowl, 9x13, or individual cups, layer cookies and pudding with a thick top layer of cookies to cover the pudding.  Best if chilled overnight. 

Tip:  Can add silk flowers or worms to the dessert to make it look more like dirt.

Kid tested and approved!

Cheesy Chili Dip

1-8ox pkg cream cheese, softened
1 can chili (with or without beans)
1/2 c cheddar cheese
2 T cilantro (optional)

Spread cream cheese onto bottom of microwaveable pie plate.  Top with chili and cheese.   Microwave for 45-60 seconds, or until cheese is melted.  Sprinkle with cilantro and serve with crackers.

German Chocolate Upside-Down Cake

German Chocolate Upside-Down Cake:
1 c coconut
1 c chopped pecans

1 German Chocolate Cake mix (prepared as directed)

8 oz cream cheese
1/2 c margarine
3 1/2 c pwdr sugar

1. Mix coconut and pecans and press evenly onto bottom of a 9x13 greased cake pan.
2. Pour prepared cake mix evenly over nuts and coconut.
3. Melt together cream cheese and margarine. Once mixed together, slowly add pwdr sugar. Pour this mixture over unbaked cake mix.
4. Bake on 325 for 40-50 minutes.

Twice Baked Potato Cassarole

 Ingredients:
2 cups mashed potatoes (seasoned as you like)
1/2 cup sour cream
1 T Garlic Powder

1 t salt

1/2 t Pepper
1 small onion, sliced thin
1 small bell pepper, sliced thin
8 tablespoons (1 stick) butter
1 1/2 cups grated Cheddar
4 medium potatoes, cooked
6 slices bacon, cooked crisp
Directions
Preheat oven to 350 degrees F.
Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Sprinkle seasonings, to taste. Saute onion and bell pepper in butter; evenly layer over top of sour cream. Slice potatoes and layer over onions and bell peppers. Add butter. Sprinkle seasonings. Finally top with cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.

Egg Rolls

1 small head of cabbage

1 carrot shredded or minced

1 stalk of celery, minced

2 t chicken or beef boullion

1/2-1 lb ground pork, beef, shredded chicken, or crab (this can be omitted unless your man likes MEAT)

1-1/2 T minced garlic

2 t ginger

1 T sesame oil

1/4 c soy sauce

1 med onion, minced

Cooked Rice noodles (very fine noodles found in Asian store) - Boil for 3-5 minutes

Salt - to taste

1 pkg of spring roll wraps or egg roll wraps (found in Asian store, or refriderated section in some grovery stores)

**Note: Above amounts are a start.  Put as much or little of each as you'd like to make it your own.  Try adding other things as well

Paste (to seal wrappers):  flour and water.   1/4 c or each.  May need to add more/less water to get a smooth consistency.

Brown meat.  Add cabbage, oil, and soy sauce.  Once the cabbage starts to reduce, add remaining ingredients and cook until the cabbage is completely cooked.

Spoon about 1/3 c of mixture onto corner of egg/spring roll wrap.  See picture below. (Picture is using different ingredients than I do, but it doesn't taste as good as mine, don't worry!)

Bring the closest corner up and tightly over the filling.

Fold wrapper tightly, pulling in the corners all the way. (So that remaining wrapper is NOT wider than the portion of the wrapper with filling inside. This will make for a sloppy looking egg roll)

Continue to roll up egg roll.  Seal the final corner with paste.

I wrap all them up before I start to fry them, just so I don't have to worry about two things at once.

Fry in a pot of oil (I usually use a soup pan to keep grease from splattering everywhere). 

Oil should be 350 degrees.  Oil can be kept in same container once cooled to use for next time.

These are worth the effort!  A great thing to make with a friend!

Homemade Pizza

Pizza Dough:
1 pkg yeast or 2-1/4 t
1-1/8 c warm water (110 degrees)
2-3/4 c flour
1 t salt
1 T Italian seasoning
1 t garlic powder
1 T olive oil

You'll also need additional olive oil to coat the pans.


Toppings:
1 - 8 oz can of tomato sauce mixed with Italian seasoning, garlic powder, and about 1 teaspoon of salt (or your choice of pizza sauce)
1 - 8 oz package of mozzarella cheese
Your favorite pizza toppings. (If using pepperoni, microwave pepperoni on a paper towel for about 15 seconds to get rid of excess grease!)

1) Dissolve Yeast in warm water and let sit until it starts to bubble
2) Combine flour, seasonings, and salt in kitchen aid mixer with the dough hook. (or you can start in a food processor)  Slowly add water/yeast mixture to flour and mix slowly until it comes together.  You may need to add a little flour or water to make it the right consistency.  (If using food processor, you will need to take it out and knead it by hand after adding yeast/water.  Use as little flour as possible)  Knead or mix until dough is round and soft, but a little sticky.
3) Coat a big bowl with 1T olive oil.  Put dough in bowl and turn over so all sides are covered in oil. Seal with plastic wrap and let rise in warm place until doubles. (To speed this part, I usually preheat my oven to 170, and once it gets warm, I turn the oven off and put the dough in.  This helps is rise in 20-30 minutes)
4) When the dough has risen, preheat the over to 425.  Coat bottom and sides of pan with olive oil. ( I use a pizza pan, you can also use a jelly roll pan or 9x13) Deflate risen dough and press into pan.
5) Press dough evenly on pan.  If dough will not stretch, let it rest for 30 seconds and try again. Spread on your pizza sauce (I use a small can of tomato sauce and add italian seasoning, garlic, and about a teaspoon of sugar)  Top with cheese and then your favorite pizza toppings.  Putting them on top helps the pepperoni crisp up nicely and everyone can see what is on it better.
6) Bake the pizza for about 15 minutes, or until the crust starts to brown on top.  




Variations:
Sometimes I take 1/3 of the dough and make cheese sticks.  Just follow the same steps, but instead of sauce and toppings, just brush with olive oil, sprinkle on some garlic powder, and top with a little cheese.  These may not need to cook as long as the pizza.  You can save some of the sauce aside for dipping. 

Apple Cider Pancakes

Pancakes:

To your favorite pancake batter, add:

1/2 t cinnamon

1/4 t pumpkin pie spice

3/4 c shredded apple

Prepare pancakes as usual. Top with Apple Cider Syrup (below)

Apple Cider Syrup:

2 c apple cider

1/4 c butter

2 T lemon juice

1 c sugar

2 T cornstarch

1/2 t pumpkin pie spice

Add all but butter into pan. Boil 1 minutes.  Remove from heat and blend in butter.

Pasta Salad

1 box of tri-colored pasta (or your favorite pasta), cooked and cooled
1 c pepperoni, cut up into small pieces
1 cucumber, diced
1 tomato, diced (you can leave this out if your family doesn't like tomatoes)
1 cup diced carrots, boiled until slightly tender (or you can shred them as shown above)
1/2 c parmesan cheese
1/2 c or more of Ken's Lite Caesar Dressing (the dressing it what makes it so good, along with the pepperoni)
Optional: Black olives, or any other veggies that you would like.  I usually leave the tomatoes and olives out since a lot of people don't care for them)


Mix it all together, chill, and serve.  It's delicious.  And if you want to put more pepperoni in, I don't think anybody will complain.  :-)

Taco Salad

Here's how I make it.  However, leave out or add anything you want!

1 lb. lean ground beef
1 (1.25 oz.) package taco seasoning mix

1 head iceberg lettuce - rinsed, dried, and shredded

1 onion, chopped

1 green bell pepper, chopped
3 cups shredded Cheddar cheese blend
 (or a taco blend)
2 tomatoes, chopped

4 oz. crushed nacho flavored tortilla chips (Doritos)
½ cup Dorothy Lynch Home Style Dressing

Cooking Instructions:
Brown hamburger in a large, deep skillet. Drain. Add taco seasoning mix and ¼ cup of Dorothy Lynch Home Style Dressing. Refrigerate to cool. In a large bowl, combine the lettuce, onion, bell pepper, cheese, beef and tomatoes. Add remaining ¼ cup Dorothy Lynch Home Style Dressing (or enough to coat well) and refrigerate. Stir in crushed tortilla chips just before serving. 

Eggs Benedict

Hollandaise Sauce:

1/2 c butter

3 egg yolks, beaten

1 T lemon juice

1 T water

Salt & Pepper

Eggs Benedict:

4 eggs

1 recipe Hollandaise Sauce

2 English muffins, split

2 slices Canadian bacon

Directions for Sauce:

In a double boiler (or I just use a sauce pan on low-med heat) combine egg yolks, lemon juice and water. Add 1/3 of the butter.Stir rapidly until butter melts and sauce begins to thicken. Add remaining butter at this time, 1/3 at a time, stiring constantly until melted.  Continue to cook 2-2 1/2 minute until sauce begins to thicken again.  Immediately remove from heat.  If sauce is too thick, whisk in 1-2 T hot water. Season to taste with salt and pepper.

For Eggs benedict:

Directions say to poach all 4 eggs, but I just fry them in a pan. (also, to save eggs, I just cook the left over egg whites from the sauce, not all 4 whole eggs)

Toast muffins, and pan fry the Canadian bacon or pieces of ham.

To Serve, Place Canadian Bacon on top of English muffin.  Top with Egg and then Hollandaise Sauce. Serve immediately. 

Chocolate Eclair Squares

2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding

2 cups  cold milk

1 tub (8 oz.) COOL WHIP, thawed (reserve 1 T for chocolate topping)

64   NILLA Wafers

1/4 Semi-Sweet Chocolate Chips

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
MICROWAVE chocolate and 2 T cool whip in microwaveable bowl on HIGH 1 min. or until melted when stirred. Drizzle over dessert.

Creamy Fruit Dip

1- 8oz pkg cream cheese, softened

1- 8oz carton sour cream

1/4 c brown sugar

1 t vanilla

2-3 T milk

In small mixing bowl, beat the cream cheese until smooth.  Add sour cream and beat until combined. Add brown sugar and vanilla and beat just until combined.  Stir in enough milk to reach dip consistency.  Cover and chill 1 hour before serving . Serve with assorted fruit.

Strawberry Pretzel Squares

2 cups finely crushed pretzels

1/2 cup  sugar, divided

2/3 cup butter or margarine, melted

1-1/2 pkg.  (8 oz. each) Cream Cheese, softened

2 Tbsp. milk

1 cup  thawed Whipped Topping

2 cups boiling water

1 pkg.  (6 oz.) JELL-O Strawberry Flavor Gelatin

1-1/2 cups cold water

1 qt.  (4 cups) strawberries, sliced

HEAT oven to 350°F.
MIX pretzel crumbs, 1/4 cup sugar and butter. Press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.
ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Peanut Butter Pie

Mix together:

4 oz cream cheese

1 c powdered sugar

1/3 c creamy peanut butter

1/2 c milk

Fold in:

9 oz. cool whip

Pour in a graham cracker crust (I use Oreo pie crust) and freeze for 6 hours.  Allow pie to thaw about 15 minutes before serving. (Or you can serve it straight from the freezer like I do!)

Affogato Al Caffe

This is such a simple dessert, and if you like Frappucino's, you'll like these.  And they are much easier to make!

Just place a few scoops of ice cream (I always use Chocolate) in a dish or small glass, and pour strong coffee over it.  I usually use about 1/2 cup water to 1/4 cup coffee grounds.  Mmmm

Taco Pie - great for teens and college students

I have made this recipe for college student fellowships and teen nights and it's always a big hit! 

1 lb ground beef - browned
1 pkg taco seasoning
3 cups crushed corn chips
1 cup sour cream
1-1/2 cup shredded cheddar cheese
1 pkg crescent rolls

Roll out crescent rolls in bottom of 9x13 pan.  Top with crushed corn chips.  Mix seasoning with meat and spread meat mixture evenly over corn chips.  Spread sour cream over meat and sprinkle cheese on top.  Bake 20 minutes at 350.  Cut into squares and serve with your favorite taco toppings. (lettuce, tomatoes, salsa, more sour cream, etc)

Applesauce

4 apples - peeled, cored and chopped

3/4 cup water

1/4 cup white sugar

1/2 teaspoon ground cinnamon

1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Apple Pecan Cheesecake

1-1/2 cups Graham Cracker Crumbs

1/4 cup  (1/2 stick) butter, melted

2 Tbsp. brown sugar

4 pkg.  (8 oz. each) Cream Cheese, softened

1-1/2 cups packed brown sugar, divided

1 tsp.  vanilla

1 cup Sour Cream

4   eggs

3 apples, peeled, chopped

3/4 cup  Chopped Pecans

1 tsp. ground cinnamon 

HEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of prepared pan.
BEAT cream cheese, 1 cup brown sugar and the vanilla in large bowl with electric mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, the apples, pecans and cinnamon; spoon evenly over cheesecake batter.
BAKE 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Jazz It Up:

For an extra special touch, drizzle caramel ice cream topping over each piece of cheesecake just before serving.

Amy's Secret Apple Crisp Recipe-Joe's Favorite

2 apples, thinly sliced

1 c sugar

2-3 T flour

1-1/2 t cinnamon

Topping:

1 c flour

1 c brown sugar

1 c marg

1 c oatmeal

Combine apples, sugar, flour, and cinnamon and put in 9x9 baking dish.  Mix together topping ingredients and spoon evenly over apple mixture.  Bake at 375 for 40 minutes.

Beef Taco Skillet

1 pound ground beef

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)

1/2 cup salsa

1/2 cup water

6 flour tortillas (6-inch), cut into 1-inch pieces

1/2 cup shredded Cheddar cheese

Directions

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, salsa, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.

Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup.

Apple Dumplings

For 4 dumplings:
Pie crust as prepared according to previous post
2/3 c sugar
1 1/2 c water
2 T butter
1/4 t Cinnamon
4 med apples, peeled and cored

For 6 dumplings:
Pie crust as prepared according to previous post
1 c sugar
2 c water
3 T butter
1/2 t Cinnamon
6 med apples, peeled and cored

Roll out pie crust into 4 or 6 individual circles-big enough to cover the entire apple.  Place one apple in the center of each pie circle.  Fill cavities of apples with cinnamon and sugar, and a small tab of butter (not listed in ingredients above-butter should be about 1/4 T).  Pull edges of pie crust up, moisten and seal.  Place in buttered baking dish. (8 inch square for 4, and small rectangle size for 6). I usually place mine with the edges facing down.  In a sauce pan, boil together sugar, water, butter, and cinnamon for 3 minutes.  Pour mixture over dumplings and bake immediately until crust is golden brown.  About 40-45 minutes at 425.  But keep an eye on them!

Now, for the secret recipe... Hot Ice Cream to serve on top!!
3 c milk
1/3 c flou
3/4 c sugar
1 T vanilla
Sprinkle of salt
2 T butter

Heat 2 cups milk on low.  Mix flour and sugar together.  Add last cup of milk to flour to form a paste.  Add to hot milk and stir until thickened.  Remove from heat and add butter and vanilla.  Serve hot over apple dumplings.

Monkey Bread

4 tubes refrigerated biscuits, quartered (I buy the small tubes of cheap 50 cent biscuits)

1-1/2 t cinnamon

3/4 c sugar

Boil mixture:

1 c sugar

1/4 c br sugar

1/4 c evaporated milk

3/4 c marg

1/2 c pecans (optional)

Roll each quartered biscuit in sugar and cinnamon mixture; put in greased bunt or angel food cake pan.  Bring to boil above mixture and pour over biscuits.  Bake at 325 for 45 minutes.

Sloppy Joes

1 lb ground beef

1 small onion, minced

2 T Flour

2 T Brown Sugar

1 t Onion salt

1/4 t Chili Powder

2 T Mustard

1/2 C Ketchup

2 T Vinegar

1/2 t salt

1/2 C Tomato Juice (Or just add a little more ketchup)

In skillet, brown the meat and cook onions together.  Add additional ingredients and simmer until starts to thicken.  Serve on toasted buns.

The Best...Tuna Noodle Cassarole

1 can tuna
1 can cream of mushroom soup
1 c shredded cheddar cheese (I use velveeta)
1 c frozen peas
1/2 c milk
1/2 c mayonnaise
Noodles (cooked)  -  Maybe about half a big bag, or a small bag.
1 c French's french fried onions (optional-it's just as good without)

Mix soup, cheese, milk, and mayo over low heat and bring to boil.  Add tuna and noodles.  Put in cassarole dish and top with french fried onions (if you choose to use them)  Bake for 20-30 minutes at 350. (I usually just mix it together and eat it without baking it, cuz I'm hungry and why bake it if it's already warm?  I guess if you add the french fried onions, you'd want to bake it so they get crispy)

Mt Dew Cake

1 yellow cake mix

1 vanilla instant pudding (4 serving size)

4 eggs

1/2 c oil

1/2 c water

1/2 c Mt Dew

Mix all ingredients and pour into greased tube or bundt pan. Bake at 350 for 35 minutes.

When cake is almost done, combine the following ingredients and bring to a boil:

1 stick butter

1 c sugar

1/3 c Mt Dew

Keep warm until cake comes out of the over.  When cake is done, pour hot mixture around outside and inside edges of cake.  Let mixture soak into cake for several minutes. Invert cake onto serving plate. Sprinkle with Powdered sugar. 

I really shouldn't do this when I'm hungry!  Now I want to go make one of these!

Not your normal Meatloaf...Delicious!

1 lb Ground Beef

1/4 c breadcrumbs

2 T milk

1/3 C BBQ Sauce

1/2 Shredded Cheddar

1 med onion, minced

1/4 c shredded carrot

2 T fresh minced garlic

1 egg

1-2 t salt

pepper

Mix all ingredients together and form into 4 individual loaves/patties.  Cook at 375 for 30 minutes. 

Cheesy Parmesan Popcorn

8 cups popped popcorn

1/4 cup  butter, melted

1/4 cup Grated Parmesan Cheese

2 cups  miniature pretzel twists

1 cup Dry Roasted Peanuts (Or you can try mixed nuts!)

 

TOSS popcorn with butter and cheese.
ADD pretzels and nuts; mix lightly.  

"Key Lime" Cloud Squares

1-1/3 cups HONEY MAID Graham Cracker Crumbs, divided

1/4 cup  butter, melted

3/4 cup boiling water

1 pkg.  (3 oz.) JELL-O Lime Flavor Gelatin

1 cup ice cubes

1 pkg.  (8 oz.) Cream Cheese, softened

1 can (14 oz.) sweetened condensed milk

3/4 cup  lime juice

2 cups thawed Whipped Topping

RESERVE 1 Tbsp. graham crumbs. Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan. Refrigerate until ready to use.
ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Add ice; stir 2 min. or until thickened. Remove any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in milk, then lime juice. Add gelatin; mix well. Whisk in 1 cup COOL WHIP. Pour over crust.
REFRIGERATE 6 hours or until firm. Cover with remaining COOL WHIP just before serving; sprinkle with reserved crumbs. Use plastic wrap to remove dessert from pan before cutting into squares.  

Magic Cookie Bars

• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham cracker crumbs
• 1 (14 ounce) can Sweetened Condensed Milk
• 2 cups semisweet chocolate morsels
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts

1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Homemade Sweet and Condensed Milk

1 c plus 2 T dry milk
3/4 c sugar
1/4 c warm water

Beat to blend.  Heat over low heat until sugar dissolves.  Use in any recipe using Sweet and Condensed milk.

Cowboy Beef and Bean Skillet

1-1/2 lb. beef sirloin steak, cut into thin strips

2 slices  OSCAR MAYER Bacon, chopped

1 onion, chopped

1   red pepper, chopped

1 can (16 oz.) pinto beans, rinsed

1 can  (15 oz.) butter beans, rinsed

3/4 cup KRAFT Original Barbecue Sauce

 

COOK steak strips in deep large nonstick skillet or Dutch oven on medium-high heat 3 min. or just until no longer pink in centers. Remove to plate.
ADD bacon to skillet; cook on medium heat 1 min. Add onions and peppers; mix well. Cook 6 min. or until bacon is done and vegetables are crisp-tender. Stir in beans and barbecue sauce; simmer on medium-low heat 5 min.
RETURN steak and any juices from plate to skillet; cook 1 to 2 min. or until steak strips are done, stirring occasionally.  

Caesar Spinach Dip

1/2 cup Sour Cream

1/3 cup  Caesar Dressing

1/3 cup Grated Parmesan Cheese, divided

1 pkg.  (10 oz.) frozen chopped spinach, thawed, squeezed dry

1/3 cup chopped red peppers

MIX sour cream and dressing in medium bowl.
RESERVE 1 tsp. cheese. Add remaining cheese to sour cream mixture with spinach and peppers; mix well.
TOP with reserved cheese.  

BLT Rollers

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/4 cup  KRAFT Real Mayo Mayonnaise

8 slices OSCAR MAYER Bacon, cooked, crumbled

1/2 cup  chopped tomatoes

2 flour tortillas (8 inch)

1/2 cup  shredded romaine lettuce

 

MIX cream cheese and mayo in medium bowl. Add bacon and tomatoes; mix well.
SPREAD onto tortillas; top with lettuce. Roll up tightly.
CUT each into 7 diagonal slices. 

   

Apple Pie

1 Pie Crust

Filling:
Apples
2/3 c brown sugar
1/8 t salt
1 T cornstarch
1/4 t cinnamon
1/8 t nutmeg
1 t vanilla

Mix together and put into pie crust.

Topping:
5 T butter
1/2 c sugar
1/2-3/4 c flour
1 t cinnamon

Mix topping with pastry blender.  Sprinkle over pie.  Bake at 375 for 45 minutes or less.  Put foil over edges of the pie to prevent burning of crust.

Homemade Applesauce

4 apples - peeled, cored and chopped

3/4 cup water

1/4 cup white sugar

1/2 teaspoon ground cinnamon

 

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Silver Dollar Sour Cream Pancakes

2 eggs

1 cup  BREAKSTONE'S or KNUDSEN Sour Cream

1/3 cup flour

1 Tbsp.  sugar

1/2 tsp. baking soda

1/4 tsp.  salt

 

BEAT eggs in medium bowl with whisk until well blended. Stir in sour cream. Add remaining ingredients; stir just until dry ingredients are moistened. (Do not overmix. Batter can still be slightly lumpy.)
HEAT large nonstick skillet on medium-heat. Working in batches, spoon 1 Tbsp. batter into skillet for each pancake; cook 2 to 3 min. or until bubbles start to form on tops and bottoms are golden brown.
TURN; cook 1 to 2 min. to brown other sides.  

Bacon, Double-Cheese & Onion-Stuffed Burgers

4 slices OSCAR MAYER Bacon

1   onion

1/2 cup Cheddar Cheese

1 lb.  ground beef

4 Cheese Slices

4   hamburger buns

 

HEAT grill to medium-high heat.
COOK bacon in small skillet until crisp. Meanwhile, cut 4 thin slices from center of onion; finely chop remaining onion.
REMOVE bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add chopped onions to reserved drippings; cook on medium heat 5 to 6 min. or until golden brown, stirring frequently. Remove from heat.
CRUMBLE bacon; mix with cooked onions and cheese. Shape meat into 8 thin patties. Top 4 patties with bacon mixture; cover with remaining patties. Pinch edges together to seal.
GRILL 6 to 7 min. on each side or until done (160ºF); top with Singles. Fill buns with burgers and sliced onions.

 

Fresh Tomato Salsa

3 tomatoes (1 lb.), chopped

1/4 cup  finely chopped red onions

1/4 cup chopped fresh cilantro

1   jalapeño pepper, finely chopped

1/4 cup KRAFT Italian Dressing

 

Combine ingredients and serve with tortilla chips! 

Fancy Beans

• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice
• 1 1/2 pounds fresh green beans
• 2 slices bacon
• 1/2 cup red bell pepper strips
• 1/2 cup thin onion wedges
• 1/2 cup whole cashews

Directions

In a small bowl, stir together the teriyaki sauce, honey, and butter.

Fill a bowl with cold water and ice cubes.

Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.

In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.

Independence Drink

1. Fill a clear glass with ice cubes. Pour the drink with the most sugar (check the nutrition label) into the glass. For our red, white, and blue recipe, start with the cranberry juice.
   
2. Very slowly add a beverage that contains less sugar -- in this case, Wild Berry flavor Gatorade Fierce. Be careful to pour it onto an ice cube -- not directly into the other drink -- to keep them from mixing.
   
3. Use the same technique to add a layer of Diet 7-Up.
   
   With a steady hand and some colorful drinks, you can create a tasty, multilayered concoction. The secret is in selecting liquids with varying amounts of sugar, since those that contain more (such as soda) are denser than those with less (such as diet drinks). And that makes it possible to actually stack one on top of another (for a little while, anyway -- then they'll start to blend). 
   

Red, White, and Blue Delight

• FOR THE BLUEBERRY SAUCE:
• 1 pint fresh blueberries, rinsed
• 1 tablespoon water
• 1/2 cup sugar
• 1 1/2 tablespoons lemon juice

• 1 1/2 tablespoons cornstarch

• FOR THE DESSERT:
• 1 pint strawberry sorbet
• 1 container (1 1/2 quarts) vanilla ice cream
• Fresh blueberries and strawberries for garnish

1. Combine the blueberries and the water in a medium-size saucepan. Partially cover the pan, then bring the mixture to a simmer over medium heat. Continue simmering the berries until they begin to break down, about 2 minutes. Stir in the sugar and cook the berries until they become soft, about 1 to 2 minutes more.
2. Stir together the lemon juice and cornstarch in a small bowl until evenly blended. Stir the mixture into the berries, then cook them at a low boil, stirring constantly, for 1 1/2 minutes. Remove the sauce from the heat and transfer it to a medium-size bowl. When the sauce is cooled, cover it and place it in the refrigerator to chill.
   
3. Line a 9- by 5-inch metal loaf pan with two sheets of crisscrossed plastic wrap, leaving a 3-inch overhang on all sides, then chill the pan in the freezer for 10 minutes.
   
4. Place the container of sorbet in the refrigerator for 30 minutes to soften, then spoon the sorbet into the pan and mold it, using a sheet of plastic wrap to smooth the top as needed. Cover it with foil and freeze it for 2 hours. The last 30 minutes, soften the vanilla ice cream in the refrigerator. Remove the pan from the freezer, add half the vanilla ice cream, mold it, cover it with foil, and freeze it and the remaining ice cream for 30 minutes. For the third layer, mix the remaining ice cream with 3/4 cup of the blueberry sauce, and add it to the pan. Freeze the dessert for one more hour.
   
5. Chill a platter in the refrigerator for 15 minutes. Right before serving, thin the remaining blueberry sauce with a spoonful of water or orange juice. Invert the dessert onto the platter, unwrap it, and garnish it with fresh berries. Use a sharp knife to slice the dessert, and serve it with the sauce.