Saturday, June 29, 2013

Debbie's Squash Casserole

1 to 2 lbs. sliced and cooked summer squash
1 chopped onion (cooked with squash)
1/2 to 1 stick of butter
1 to 2 eggs
1/3 c to 1/2 c. sour cream
1/3 to 1/2 c. mayo
1/2 to 1 c. grated cheddar cheese
salt and pepper to taste
1 c. cornbread stuffing (or Japanese panko)

Mix all ingredients.  Bake at 350˚ for 35-45 minutes.
Debbie Moody

Friday, June 28, 2013

Rebecca's Tira Misu

TIRAMISU  DESSERT  (original recipe)
3 cups pound cake cubes (1/2 inch)
2 evelopes Maxwell House Cappuccino - Amaretto Flavor
2 cups cold milk
1  - 8 oz. pkg. cream cheese
1 small box vanilla instant pudding
2 cups Cool Whip
Cover bottom of 8 inch dish with cake.   Dissolve 1 evnelope of the cappuccino in 1/2 cup milk.   Sprinkle over cake.    Beat cream cheese in bowl with mixer until smooth.  Gradually beat in remaining 1 1/2 cups milk.  Add pudding mix & remaining envelope of cappuccino.  Beat on low speed until blended.   Stir in Cool Whip.   Spoon over cake.   Refrigerate 3 hours before serving.
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Modifications to the recipe:
- 1 round tube pan type Angel food cake (this rather than pound cake)
- 3 envelopes of Cappuccino Cooler - Hazelnut flavor (they mix good with cold milk     and I could not find the Amaretto flavored)
- 3 1/2 cups milk
- 1 - 8 oz. cream cheese
- 1 - 4 oz. cream cheese
- 1 LARGE box vanilla pudding mix (French vanilla is also good in this)
- About 3+ cups of Cool Whip (I do not measure this but would guess about 3 cups)
- I make this dessert in 2 "layers."   I first cut up the angel food cake and put half of it as one layer in the dish.   Then I mix 1 envelope of the Cappuccino mix with 1/2 cup milk and sprinkle over the cake.   Then cover it with  the topping.   Then I do another layer of the cake on top it. I mix another 1/2 cup milk with another envelope of the Cappuccino mix and sprinkle it over the cake.  Then cover it with the remaining topping.  (I love the topping) 

For the topping: I beat together the 2 pkgs. of cream cheese (an 8 oz. & a 4 oz) and then add the remaining 2 1/2 cups of milk.   After this has mixed a little, add the remaining envelope of Cappuccino, the vanilla pudding mix and slowly add the  Cool Whip.  This just makes more of the topping than the original recipe - Yum! Yum!   I always try to make this at least 1-2 days prior to serving. 

Tuesday, June 25, 2013

Lemon Pie

1 (6 ounce) can frozen lemonade
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip or whipped cream
1 graham cracker crust
Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade too. Top with whipped cream or Cool Whip and garnish with lemons.

Sunday, June 23, 2013

No Crust Pizza

Gluten Free, Low Carb, Diabetic Friendly! For when you absolutely want pizza but not all the carbs!
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Saturday, June 22, 2013

Salem Tea

Salem Iced Tea

4 sprigs fresh mint
8-12 whole cloves
3 qt. cold water
3 family-sized tea bags
Juice from 8 lemons (remove seeds)
1 cup orange juice
1 (46oz.) can pineapple juice
2  1/4 c. Sugar

Add mint & cloves to water & bring to a boil. Reduce heat & simmer for 15 minutes.
Remove from heat. Add tea & steep for 15 minutes. Remove tea bags. Add sugar,
stir well until sugar is dissolved. Add fruit juices & stir well. Makes 6  1/2 quarts.

Tuesday, June 11, 2013

Banana Hurricane


Banana Hurricane

Ingredients

1.5 oz. Malibu Coconut Rum
1.5 oz. Crème de Banana (Schnapps)
.5 oz. Spiced Rum
2 oz. Pineapple Juice
2 oz. 7-Up
1 oz. Grenadine
Banana slice and/or Cherry for garnish

Directions

Combine the Malibu Rum, Banana Schnapps, and Pineapple Juice into an ice filled cocktail shaker. Cover, shake well, and strain into your favorite, ice filled, cocktail glass (I used a Red Wine Goblet for this one). Add the 7-Up, and gently stir. Pour the Grenadine around the inside edge of the glass, and top with the Spiced Rum. Garnish accordingly, insert a couple of sipping straws, and get ready for a tropical breeze, as you enjoy your... Banana Hurricane!