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Eclair Cake

13 Sep

Ingredients:

1 c. water

1/2 c. butter

1 c. all-purpose flour

4 eggs, beaten

8-oz. pkg. cream cheese, softened

3 c. milk

2 3-oz. pkgs. instant vanilla pudding mix

8-oz. container frozen whipped topping, thawed

Garnish: chocolate syrup


Directions:

Combine water and butter in a saucepan; heat until boiling. 
Whisk in flour until smooth; remove from heat. 
Pour mixture into a medium bowl; gradually blend in eggs. 
Spread in a greased 13″x9″ baking pan; bake at 350 degrees for 30 minutes. 
Remove from oven; press baked crust down lightly and set aside. 
With an electric mixer on medium speed, beat together cream cheese, milk and pudding mix for 2 minutes; spread over crust. 
Refrigerate until firm. 
At serving time, spread with whipped topping; drizzle with chocolate syrup. 
Serves 12 to 15.

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7-Layer Mexican Dip

13 Sep

Ingredients:

16-oz. can refried beans

2 c. sour cream

1-1/4 oz. pkg. taco seasoning mix

2 avocados, pitted, peeled and mashed

2 t. lemon juice

3 cloves garlic, minced

2 c. shredded Cheddar cheese

4 green onions, diced

1/4 c. black olives, sliced

1 tomato, diced

tortilla chips




Directions:

Spread beans in the bottom of a 10″ round or square clear glass dish; set aside. 
Combine sour cream and seasoning mix; spread over beans. 
Mix avocados, lemon juice and garlic; layer over sour cream mixture. 
Sprinkle with cheese; top with onions, olives and tomato. 
Serve with tortilla chips. 
Serves 8.
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Harvest Fruit & Nut Pie

13 Sep

Ingredients:

4 Granny Smith apples, cored, peeled and sliced

1 c. cranberries

1/2 c. pineapple chunks

1/2 c. chopped walnuts

1 c. sugar

2/3 c. brown sugar, packed

1/4 c. all-purpose flour

1 t. cinnamon

1/4 t. nutmeg

4 9-inch deep-dish pie crusts

3 T. butter

Directions:
Mix together apples, cranberries, pineapple, walnuts and sugar. 
Sift together brown sugar, flour, cinnamon and nutmeg; add to apple mixture. 
Arrange 2 pie crusts in two 9″ pie plates. 
Divide mixture equally between pie crusts; dot each with butter and cover with top pie crust, crimping to seal. 
Bake at 400 degrees for 45 minutes. 
Makes 2 pies.

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Harvest Apple Cheesecake

13 Sep


Ingredients:

2 c. graham cracker crumbs

1/3 c. brown sugar, packed

1/2 c. butter, melted and divided

1 T. cinnamon

3 apples, cored, peeled and sliced into 12 rings

4 eggs, beaten

3/4 c. sugar

8-oz. container ricotta cheese

8-oz. pkg. cream cheese, softened

2 t. vanilla extract

8-oz. container whipping cream

Garnish: cinnamon


Directions:

Combine cracker crumbs, brown sugar, 1/4 cup butter and cinnamon. 
Press onto bottom and partway up sides of an ungreased 9″ springform pan. 
In a skillet, sauté apple slices on both sides in remaining butter. 
Arrange 6 apple slices on prepared crust. 
In a bowl, beat eggs, sugar, ricotta cheese, cream cheese and vanilla until smooth. 
Add whipping cream and blend well. 
Pour cheese mixture into pan. 
Arrange remaining apple slices on top and press apples slightly under the mixture. 
Sprinkle top with cinnamon. 
Bake at 450 degrees for 10 minutes, then reduce heat to 300 degrees and bake for 50 to 55 minutes. Cool and refrigerate overnight. 
Serves 8 to 12.

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Hamburger Crunch

13 Sep

Ingredients:

2 lbs. ground beef

1 T. onion, minced

2 10-3/4 oz. cans tomato soup

1 t. chili powder

4 c. corn chips

8-oz. pkg. shredded Cheddar cheese

Directions:
Brown ground beef and onion together in a large skillet over medium heat; drain. 
Stir in soup and chili powder. 
Spread in an ungreased 13″x9″ baking pan; top with corn chips. 
Bake, uncovered, at 350 degrees for 20 to 25 minutes. 
Remove from oven; sprinkle with cheese. 
Bake for an additional 5 minutes, until cheese melts. 
Serves 6 to 8.

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Cinnamon Toast Balls

13 Sep

Ingredients:

12 slices bread, crusts removed

1/4 c. butter, melted

1 T. cinnamon

1 T. sugar

 
Directions:
Tear each slice of bread in half. 
Roll each half into a ball and place on an ungreased baking sheet. 
Drizzle balls with melted butter. 
Combine cinnamon and sugar and sprinkle over balls. 
Bake at 350 degrees for 5 to 7 minutes. 
If desired, broil until lightly golden, about 2 minutes. 
Makes 2 dozen.

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Cheese Pops

13 Sep

Ingredients:

2 3-oz. pkgs. cream cheese, softened

2 c. finely shredded Cheddar cheese

1-1/2 c. carrots, peeled and finely shredded

2 t. honey

1 c. pecans, finely chopped

4 doz. pretzel sticks


Directions:

Combine cheeses, carrots and honey; chill for one hour. 
Shape into one-inch balls and then roll in pecans. 
Chill, then insert pretzel sticks before serving. 
Makes 3 to 4 dozen.

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Cheddar-Bacon Balls

13 Sep

Ingredients:

6 slices bacon, chopped

8-oz. pkg. Cheddar cheese, cubed

1/4 c. butter, cubed

2 T. fresh parsley, chopped

2 T. green onions, chopped

2 T. hot banana pepper rings

1/4 c. toasted pecans, finely chopped assorted crackers

Directions:
Cook bacon until crisp; drain, reserving one tablespoon drippings. 
In a blender or food processor, blend cheese, butter, parsley, green onions and pepper rings. 
Add bacon and reserved drippings; process until bacon is finely chopped. 
Chill mixture 3 hours, or until firm. 
Form mixture into one-inch balls. 
Roll balls in chopped pecans. 
Store in refrigerator up to 2 days before serving. 
Serve with crackers. 
Makes 2 dozen balls.

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Breakfast Burritos

13 Sep

Ingredients:

16-oz. pkg. ground pork sausage

8-oz. pkg. shredded Mexican-blend cheese

10-oz. can diced tomatoes with chiles

5 eggs, beaten

8 10-inch flour tortillas


Directions:

Brown sausage in a skillet; drain. 
In a bowl, combine sausage, cheese and tomatoes. 
Cook eggs in the skillet.
Add eggs to sausage mixture and mix thoroughly. 
Divide mixture evenly among tortillas and roll tightly. 
Seal tortillas by cooking for one to 2 minutes on a hot griddle sprayed with non-stick vegetable spray. Makes 8 servings.

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BBQ Turkey Sandwiches

13 Sep


Ingredients:


2 T. butter

1/4 c. onion, chopped

8-oz. can tomato sauce

1 c. catsup

3 T. Worcestershire sauce

3 T. cider vinegar

1 T. brown sugar, packed

1/2 t. mustard

1/2 c. water

1/8 t. cinnamon

4 c. cooked turkey, cubed

8 hamburger buns, split



Directions:
 

Melt butter in a saucepan over medium-high heat; saute onion until softened. 
Add remaining ingredients except turkey and buns. 
Reduce heat to low; cover and simmer 30 minutes. 
In a large skillet over medium-low heat, combine turkey and enough of the sauce mixture to generously moisten. 
Cover and cook 10 minutes. 
Serve warm on hamburger buns. 
Makes 8 servings.

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