A treat for your co workers...?!
I'd like to make a light dish for a small (3-5 people) office to snack on/ have as lunch!. I'd like it to be almost fully prepared when I take it as I only have a microwave, toaster oven and refrigerator!. Any good ideas!? I'm a fairly experienced cook!.Www@FoodAQ@Com
Answers:
Chicken Enchilada Casserole
Make ahead; microwave servings to reheat!.
Ingredients
1 tablespoon canola oil
1 cup prechopped fresh onion
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon garlic salt
Dash of ground red pepper
2 (15!.5-ounce) cans Great Northern beans, rinsed and drained
2 cups shredded skinless, boneless rotisserie chicken
1 cup thinly sliced green onions, divided
1/2 cup sliced ripe olives, divided
18 (6-inch) corn tortillas, divided
Cooking spray
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
1 cup 1% low-fat milk
1/2 cup chopped fresh cilantro
1 (16-ounce) jar green salsa
10 tablespoon reduced-fat sour cream
Cilantro sprigs (optional)
Preparation
Heat oil in a large nonstick skillet over medium heat!. Add prechopped onion; cook 3 minutes or until tender, stirring frequently!. Stir in cumin, chili powder, garlic salt, and pepper; cook 1 minute!. Stir in beans; cook 2 minutes!. Remove from heat!. Add chicken, 1/2 cup green onions, and 7 tablespoons ripe olives; stir well!.
Preheat oven to 350°!.
Layer 6 tortillas on bottom of a 13 x 9-inch baking dish coated with cooking spray!. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese!. Repeat layers once!. Top with remaining 6 tortillas!.
Combine milk, chopped cilantro, and salsa in a blender, and process until smooth!. Pour over top of tortillas!. Cover and bake at 350° for 35 minutes!. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions, and remaining 1 tablespoon olives!. Bake for 5 minutes or until cheese melts!. Serve with sour cream!. Garnish with cilantro sprigs, if desired!.
Yield
10 servings (serving size: 1 casserole slice and 1 tablespoon sour cream)Www@FoodAQ@Com
Make ahead; microwave servings to reheat!.
Ingredients
1 tablespoon canola oil
1 cup prechopped fresh onion
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon garlic salt
Dash of ground red pepper
2 (15!.5-ounce) cans Great Northern beans, rinsed and drained
2 cups shredded skinless, boneless rotisserie chicken
1 cup thinly sliced green onions, divided
1/2 cup sliced ripe olives, divided
18 (6-inch) corn tortillas, divided
Cooking spray
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
1 cup 1% low-fat milk
1/2 cup chopped fresh cilantro
1 (16-ounce) jar green salsa
10 tablespoon reduced-fat sour cream
Cilantro sprigs (optional)
Preparation
Heat oil in a large nonstick skillet over medium heat!. Add prechopped onion; cook 3 minutes or until tender, stirring frequently!. Stir in cumin, chili powder, garlic salt, and pepper; cook 1 minute!. Stir in beans; cook 2 minutes!. Remove from heat!. Add chicken, 1/2 cup green onions, and 7 tablespoons ripe olives; stir well!.
Preheat oven to 350°!.
Layer 6 tortillas on bottom of a 13 x 9-inch baking dish coated with cooking spray!. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese!. Repeat layers once!. Top with remaining 6 tortillas!.
Combine milk, chopped cilantro, and salsa in a blender, and process until smooth!. Pour over top of tortillas!. Cover and bake at 350° for 35 minutes!. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions, and remaining 1 tablespoon olives!. Bake for 5 minutes or until cheese melts!. Serve with sour cream!. Garnish with cilantro sprigs, if desired!.
Yield
10 servings (serving size: 1 casserole slice and 1 tablespoon sour cream)Www@FoodAQ@Com
make ham, turkey, salmi sandwiches!.Www@FoodAQ@Com
Make "wraps", using the large tortillas!. Some of them are actually called "wraps", and you can find flavored ones (spinach, tomato, etc) !.!.!.!. Just lightly spread with some mayo (actually, I like garlic hummus), a thin slice of ham or turkey, and a thin slice of cheese, and some lettuce leaves (or alfalfa sprouts)!. Roll up tightly; wrap in saran or foil and chill about an hour!. Then cut them (diagonal looks nice) into 2-3" pieces and arrange on a platter!.!.!. Cover with foil or saranWww@FoodAQ@Com
How about a crockpot!? If you have one you can look up crock pot recipes!. it can stay warm all day & people can eat when they have time!. A lady I work with made taco meat and left it in the crockpot all day and she brought tortillas & such!. She cooked the meat with just jalapenos and onions it was so yummy!! She made salsa & brought chips too!.Www@FoodAQ@Com
You could make mini-burritos - ground beef or turkey, beans, shredded cheese, sour cream, chopped onions & tomatoes, salsa, hot peppers!. Or you could even turn that into a "bar" type of thing, and let everyone assemble their own!.!.!.!. people can take what they like, as much as they like!.Www@FoodAQ@Com
shrimp with hellmans mayo, onion powder and a few dashes of worcesteshire sauce, finely diced celery!. Serve on little pumpernickle squares or Trisquits or on sandwiches or on lettuce!. Have fun!.Www@FoodAQ@Com
Make a good pasta sauce, and bring it with you on thermo!. Others can be cooked in microwave oven
Basic Pasta recipe
16 ounces pasta (or less, to suit your needs)
Water to cover
Salt to taste
Put pasta in a 2- or 3-quart microwave-safe container, breaking long pasta to fit if necessary!. Cover with water by at least 1 inch!. Add salt!. Cover bowl, and microwave on HIGH for 10 minutes, stirring halfway through cooking!. Drain the pasta and use immediately!.
If pasta must sit before using, toss it with a small amount of cooking oil or butter to prevent sticking!. If you are making pasta salad, rinse pasta with cool water, then add vegetables and dressing!.
Makes 4 servings!.
!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
Chimpanzee Cheesecake recipe
4 tablespoons margarine
1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
16 ounces cream cheese
3/4 cup granulated sugar
3 eggs
2 teaspoons lemon juice
1 cup mashed bananas (3 medium)
Microwave margarine in a 10-inch glass pie plate at HIGH for 45 seconds, or until melted!. Add crumbs and sugar, blending well!. Press crumb mixture onto bottom and sides of pie plate!. Microwave at HIGH for 2 minutes, rotating plate midway through cooking!. Set aside!.
Microwave unwrapped cream cheese in glass mixer bowl at MEDIUM (50%) for 2 1/2 to 3 minutes, or until softened!. Beat well with electric mixer at high speed until fluffy!. Add sugar, eating well!. Add eggs and lemon juice; beat until smooth!. Blend in bananas!. Pour mixture into prepared crust!. Microwave at MEDIUM-HIGH (70%) for 10 to 11 minutes, rotating plate every 2 minutes!.
Let stand until cool!. Refrigerate!.
!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
Velveeta Ranch Dip recipe
1 pound Velveeta cheese, cut up
1 (8 ounce) container sour cream
1 cup Ranch dressing
Microwave Velveeta in 1 1/2-quart microwavable bowl on HIGH 4 minutes or until melted, stirring after 2 minutes!.
Stir in sour cream and dressing!. Microwave 1 minute!.
Serve hot with tortilla chips or cut-up vegetables!.
Makes 3 cups!.Www@FoodAQ@Com
Basic Pasta recipe
16 ounces pasta (or less, to suit your needs)
Water to cover
Salt to taste
Put pasta in a 2- or 3-quart microwave-safe container, breaking long pasta to fit if necessary!. Cover with water by at least 1 inch!. Add salt!. Cover bowl, and microwave on HIGH for 10 minutes, stirring halfway through cooking!. Drain the pasta and use immediately!.
If pasta must sit before using, toss it with a small amount of cooking oil or butter to prevent sticking!. If you are making pasta salad, rinse pasta with cool water, then add vegetables and dressing!.
Makes 4 servings!.
!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
Chimpanzee Cheesecake recipe
4 tablespoons margarine
1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
16 ounces cream cheese
3/4 cup granulated sugar
3 eggs
2 teaspoons lemon juice
1 cup mashed bananas (3 medium)
Microwave margarine in a 10-inch glass pie plate at HIGH for 45 seconds, or until melted!. Add crumbs and sugar, blending well!. Press crumb mixture onto bottom and sides of pie plate!. Microwave at HIGH for 2 minutes, rotating plate midway through cooking!. Set aside!.
Microwave unwrapped cream cheese in glass mixer bowl at MEDIUM (50%) for 2 1/2 to 3 minutes, or until softened!. Beat well with electric mixer at high speed until fluffy!. Add sugar, eating well!. Add eggs and lemon juice; beat until smooth!. Blend in bananas!. Pour mixture into prepared crust!. Microwave at MEDIUM-HIGH (70%) for 10 to 11 minutes, rotating plate every 2 minutes!.
Let stand until cool!. Refrigerate!.
!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
Velveeta Ranch Dip recipe
1 pound Velveeta cheese, cut up
1 (8 ounce) container sour cream
1 cup Ranch dressing
Microwave Velveeta in 1 1/2-quart microwavable bowl on HIGH 4 minutes or until melted, stirring after 2 minutes!.
Stir in sour cream and dressing!. Microwave 1 minute!.
Serve hot with tortilla chips or cut-up vegetables!.
Makes 3 cups!.Www@FoodAQ@Com
How 'bout a dessert!?!?
Always a good choice!.
Here's a "FEW" recipes!.
Good luck & Enjoy!!
ORANGE DELIGHT
INGREDIENTS:
1 small box vanilla pudding
1 small box tapioca pudding
1 small box orange jell-o
2 1/2 cups boiling water
1/2 cup orange juice
1 envelope Dream Whip, prepared
(or small container Cool Whip)
1 small can mandarin oranges (drained)
DIRECTIONS:
1!.) Thoroughly blend: vanilla pudding, tapioca pudding & jell-o!.
2!.) Combine dry ingredients with boiling water, cook to rapid boil, over medium heat, taking care not to scorch stirring constantly!.
3!.) Remove from heat and add orange juice, cool completely to room temperature!.
4!.) Fold in Dream Whip/Cool Whip and oranges!. Refrigerate until set!.
Variations:
I’ve used Cherries - cherry jell-0 - cherry juice!.!.!.&!.!.!.Strawberries - strawberry pudding -strawberry jell-o - strawberry juice!. All ‘good’!
PUMPKIN PUDDING
INGREDIENTS:
1 small box vanilla pudding
1 cup milk
1 cup canned pumpkin (NOT pumpkin mix)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon gloves
DIRECTIONS:
Combine pudding mix and milk in mixing bowl, mix well!. Add pumpkin and spices!. Mix thoroughly!. Pour into serving dishes, chill until set!.
Hint:
I have used butterscotch pudding,
Can substitute 1 3/4 teaspoons of pumpkin pie spice for the cinnamon/ginger/ gloves spices!.
For a lower calorie pudding use fat-free pudding & skim milk!.
PINEAPPLE WHIP
MIX THOROUGHLY:
20oz!. can crushed pineapple (Do not drain!)
1 small package White Chocolate Instant Pudding
ADD & MIX THOROUGHLY:
16oz!. Vanilla Fat-Free Yogurt
ADD & MIX THOROUGHLY:
8oz!. container Fat-Free Cool Whip
Refrigerate about an hour before serving!.
ROBERT REDFORD DESSERT
INGREDIENTS & INSTRUCTIONS FOR BOTTOM LAYER:
Melt 1 stick butter
Add 1/2 cup nuts and 1 cup flour!.
Press into bottom of lightly greased 9 x 13 baking pan!. Bake 20 minutes at 350 degrees!.
MIDDLE LAYER:
Blend together 1 8oz!. package cream cheese and 1 cup sugar!. Fold in 1/2 small tub Cool Whip!. Mix well!.
TOP LAYER:
Mix together until mixture begins to thicken:
1 large package vanilla instant pudding & 1 large package instant chocolate pudding with 3 cups milk!.
Spread on middle layer and chill to set!. Spread remaining cool whip on top & garnish with nuts & grated chocolate if desired!.
DIRT PUDDING
INGREDIENTS:
1 pound bag of Oreo’s
1 large box of instant vanilla pudding
1 small container of Cool Whip
1 Tablespoon powdered sugar
INSTRUCTIONS:
1!.) Crush 3/4 bag of Oreo’s and spread in 9 x 13 baking dish!.
2!.) Make pudding as directed on package!.
3!.) Add Cool Whip & sugar, spread over crushed Oreo’s!.
4!.) Crush remaining Oreo’s and sprinkle on top of pudding mixture!. Refrigerate!.
No-Bake Peanut Butter Squares
Ingredients::
? ? 1/2cup (1 stick) butter or margarine
2 cups (sifted) powdered sugar
1 1/2 cups graham cracker crumbs
1 cup peanut butter
1 1/2 ? pkg!. (12 squares) Semi-Sweet Baking Chocolate
? 1/2cup milk (optional)
Directions:
Line 13” x 9” baking pan with foil, with ends of foil extending over sides of pan!. Set aside!.
Melt butter in large microwavable bowl on HIGH 1!.5 ?- 2? minutes or until melted!.
ADD sugar, graham cracker crumbs & peanut butter……and milk if needed!. Mix well spread into prepared pan!.
Microwave chocolate 1!.5 – 2 minutes or until meltedm stirring after each minute!. Cool slightly; pour & spread over peanut butter mixture in pan!. Cool!. Cut partially through dessert to mark 48 squares!. Refrigerate 1 hour or until set!.
LIFT from pan, using foil handles!. Cut all the way through dessert into squares!.
(I used the milk…was easier to spread in pan…!.I’ve made this also…not bothering to line pan with foil…or not scoring before refrigerating……!.served from pan…!.!.let it sit at room temperature before cutting…about 15 – 20 minutes!.!.…easier to cut into serving pieces)!.
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz!.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed!.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1!. In a medium bowl mix Kool-Aid and condensed milk, thoroughly!.
2!. Fold in Cool Whip!.
4!. If desired, spread more Cool Whip on top!.
5!. Chill for a minimum of 4 hours!.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)…!.Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look!.)
OATMEAL PIE
INGREDIENTS:
2/3 cup uncooked oatmeal
2/3 cup light Karo syrup
2 eggs, beaten
2/3 cup sugar
1 teaspoon vanilla
? cup melted margarine, cooled
1 – 9” unbaked pie shell
DIRECTIONS:
Preheat oven to 350 degrees!.
Mix all ingredients in order given!.
Pour into pie shell!.
Bake 1 hour or until knife inserted in center comes out clean!.
(I used Karo Brown Sugar Syrup and topped pie with pecan halves!. I made 2 pies the same day!. The one that sat over night was the better of the 2…(my opinion)!.
5 Minute Key Lime Pie
1/4 cup water
1 pkg!. (4 serving size) sugar-free lime flavor Jell-o (gelatin)
2 containers (6 oz!. each) fat-free (Weight Watcher’s) Key Lime Pie yogurt
1 8oz!. tub fat-free whipped topping
1 reduced-fat graham cracker pie crust
1!.) Heat water to boiling in microwave, whisk in gelatin!.
2!.) In large bowl combine gelatin & yogurt!.
3!.) Fold in whipped topping!.
4!.) Spread in pie crust!.
Refrigerate until set!.
Hershey’s Cocoa Cream Pie
(The best chocolate flavor I’ve found!)
? c!. Hershey’s cocoa
1 ? c!. sugar
1/3 c!. cornstarch
? tsp!. Salt
3 c!. milk
3 TBLS!. Butter or margarine
1 ? tsp vanilla
1 baked pie crust, cooled or a graham cracker crust
1!.) In medium saucepan, stir together until well-blended cocoa, sugar, cornstarch and salt!.
2!.) Gradually add milk to dry ingredients, stirring until smooth!.
3!.) Cook over medium heat stirring constantly until mixture boils!. Boil 1 minute, remove from heat!.
4!.) Remove from heat; stir in butter and vanilla!.
5!.) Pour into pie crust, cool!.
6!.) Top with meringue or cool whip!.
EASY CHOCOLATE PIE
Mix together, thoroughly:
1 can Eagle Brand condensed milk
1 small pkg!. Chocolate Fudge instant pudding
Add & mix together:
1 small tub of Cool Whip
Pour into a graham cracker crust pie shell - refrigerate!.
Serve with more Cool Whip (optional )
Variations: Use any flavor pudding you like!.
Ritzy (Mock) Apple Pie
The classic pie, featuring Ritz crackers baked in a golden crust,
is perfect for the holidays!.
Pastry for two-crust 9-inch pie
36 RITZ Crackers
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
1!. Roll out half the pastry and line a 9-inch pie plate!. Place
crackers in prepared crust; set aside!.
2!. Heat water, sugar and cream of tartar to a boil in saucepan
over high heat; simmer for 15 minutes!. Add lemon juice and peel;
cool!.
3!. Pour syrup over crackers!. Dot with margarine or butter;
sprinkle with cinnamon!. Roll out remaining pastry; place over pie!.
Trim, seal and flute edges!. Slit top crust to allow steam to escape!.
4!. Bake at 425 F for 30 to 35 minutes or until crust is crisp
and golden!. Cool completely!.
POUND CAKE
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees!.
E-Z Cake Recipes
NO EGGS,NO OIL ,NO WATER !.!.!.!.!.!.!.JUST SODA AND MIX!.
CHOCOLATE CAKE MIX!.!.!.!.!.!.!.CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX…!.ORANGE SODA
PINEAPPLE MIX…!.PINEAPPLE SODA
SPICE MIX…!.!.ROOT BEER SODA ETC
POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS!.
(P!.S!.PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip!.
Whipped Cream Frosting
COOK UNTIL THICK:
1 cup milk
4 TBLS!. Flour
set aside to cool
BEAT:
Together…!.3 minutes
? cup margarine
? cup shortening (Crisco…NOT cooking oil)
ADD:
1 cup sugar
(1/4 cup at a time, beat thorouhly)
1 tsp!. Vanilla
ADD :
Gradually add flour & milk mixture
BEAT:
Until the consistency of
Whipped Cream
GOOEY CAKE
INGREDIENTS & DIRECTIONS:
Mix together thoroughly:
1 box yellow cake mix
2 eggs
2 sticks melted butter
Pour into a (DEEP) lightly greased 9 x 13 baking pan
Mix together thoroughly:
8oz!. package cream cheese
2 eggs
1 pound box sifted powdered sugar
Pour over cake mixture Bake at 350 degrees for 35 - 40 minutes until cake is golden brown!. Best to let cake cool thoroughly before indulging!.!.!.!.but good warm, too!.
CHOCOLATE ECLAIR CAKE
(NO BAKE)
INGREDIENTS:
1 large package Vanilla instant pudding
1 small package Vanilla instant pudding
3 1/2 cups milk
1 8oz!. container Cool Whip
1 box Honey Graham Crackers
DIRECTIONS:
1!.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk!.
2!.) Fold in Cool Whip!.
3!.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers!.
4!.) Make a second layer of crackers and pour remaining pudding over crackers!.
5!.) Make a 3rd layer of crackers over pudding!.
6!.) Prepare Topping!.
Topping
Beat until smooth with mixer:
6 Tablespoons cocoa
2 Tablespoons cooking oil
2 Tablespoons softened margarine
1 teaspoon vanilla
2 teaspoons white Karo syrup
2 Tablespoons milk
1 1/2 cups sifted powdered sugar
Spread evenly over chilled cakes!. Refrigerate overnight before serving!.!.
STRAWBERRY CAKE
&
FROSTING
Mix:
1 white cake mix
1 box strawberry Jell-O (powder)
3 Tablespoons floWww@FoodAQ@Com
Always a good choice!.
Here's a "FEW" recipes!.
Good luck & Enjoy!!
ORANGE DELIGHT
INGREDIENTS:
1 small box vanilla pudding
1 small box tapioca pudding
1 small box orange jell-o
2 1/2 cups boiling water
1/2 cup orange juice
1 envelope Dream Whip, prepared
(or small container Cool Whip)
1 small can mandarin oranges (drained)
DIRECTIONS:
1!.) Thoroughly blend: vanilla pudding, tapioca pudding & jell-o!.
2!.) Combine dry ingredients with boiling water, cook to rapid boil, over medium heat, taking care not to scorch stirring constantly!.
3!.) Remove from heat and add orange juice, cool completely to room temperature!.
4!.) Fold in Dream Whip/Cool Whip and oranges!. Refrigerate until set!.
Variations:
I’ve used Cherries - cherry jell-0 - cherry juice!.!.!.&!.!.!.Strawberries - strawberry pudding -strawberry jell-o - strawberry juice!. All ‘good’!
PUMPKIN PUDDING
INGREDIENTS:
1 small box vanilla pudding
1 cup milk
1 cup canned pumpkin (NOT pumpkin mix)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon gloves
DIRECTIONS:
Combine pudding mix and milk in mixing bowl, mix well!. Add pumpkin and spices!. Mix thoroughly!. Pour into serving dishes, chill until set!.
Hint:
I have used butterscotch pudding,
Can substitute 1 3/4 teaspoons of pumpkin pie spice for the cinnamon/ginger/ gloves spices!.
For a lower calorie pudding use fat-free pudding & skim milk!.
PINEAPPLE WHIP
MIX THOROUGHLY:
20oz!. can crushed pineapple (Do not drain!)
1 small package White Chocolate Instant Pudding
ADD & MIX THOROUGHLY:
16oz!. Vanilla Fat-Free Yogurt
ADD & MIX THOROUGHLY:
8oz!. container Fat-Free Cool Whip
Refrigerate about an hour before serving!.
ROBERT REDFORD DESSERT
INGREDIENTS & INSTRUCTIONS FOR BOTTOM LAYER:
Melt 1 stick butter
Add 1/2 cup nuts and 1 cup flour!.
Press into bottom of lightly greased 9 x 13 baking pan!. Bake 20 minutes at 350 degrees!.
MIDDLE LAYER:
Blend together 1 8oz!. package cream cheese and 1 cup sugar!. Fold in 1/2 small tub Cool Whip!. Mix well!.
TOP LAYER:
Mix together until mixture begins to thicken:
1 large package vanilla instant pudding & 1 large package instant chocolate pudding with 3 cups milk!.
Spread on middle layer and chill to set!. Spread remaining cool whip on top & garnish with nuts & grated chocolate if desired!.
DIRT PUDDING
INGREDIENTS:
1 pound bag of Oreo’s
1 large box of instant vanilla pudding
1 small container of Cool Whip
1 Tablespoon powdered sugar
INSTRUCTIONS:
1!.) Crush 3/4 bag of Oreo’s and spread in 9 x 13 baking dish!.
2!.) Make pudding as directed on package!.
3!.) Add Cool Whip & sugar, spread over crushed Oreo’s!.
4!.) Crush remaining Oreo’s and sprinkle on top of pudding mixture!. Refrigerate!.
No-Bake Peanut Butter Squares
Ingredients::
? ? 1/2cup (1 stick) butter or margarine
2 cups (sifted) powdered sugar
1 1/2 cups graham cracker crumbs
1 cup peanut butter
1 1/2 ? pkg!. (12 squares) Semi-Sweet Baking Chocolate
? 1/2cup milk (optional)
Directions:
Line 13” x 9” baking pan with foil, with ends of foil extending over sides of pan!. Set aside!.
Melt butter in large microwavable bowl on HIGH 1!.5 ?- 2? minutes or until melted!.
ADD sugar, graham cracker crumbs & peanut butter……and milk if needed!. Mix well spread into prepared pan!.
Microwave chocolate 1!.5 – 2 minutes or until meltedm stirring after each minute!. Cool slightly; pour & spread over peanut butter mixture in pan!. Cool!. Cut partially through dessert to mark 48 squares!. Refrigerate 1 hour or until set!.
LIFT from pan, using foil handles!. Cut all the way through dessert into squares!.
(I used the milk…was easier to spread in pan…!.I’ve made this also…not bothering to line pan with foil…or not scoring before refrigerating……!.served from pan…!.!.let it sit at room temperature before cutting…about 15 – 20 minutes!.!.…easier to cut into serving pieces)!.
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz!.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed!.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1!. In a medium bowl mix Kool-Aid and condensed milk, thoroughly!.
2!. Fold in Cool Whip!.
4!. If desired, spread more Cool Whip on top!.
5!. Chill for a minimum of 4 hours!.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)…!.Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look!.)
OATMEAL PIE
INGREDIENTS:
2/3 cup uncooked oatmeal
2/3 cup light Karo syrup
2 eggs, beaten
2/3 cup sugar
1 teaspoon vanilla
? cup melted margarine, cooled
1 – 9” unbaked pie shell
DIRECTIONS:
Preheat oven to 350 degrees!.
Mix all ingredients in order given!.
Pour into pie shell!.
Bake 1 hour or until knife inserted in center comes out clean!.
(I used Karo Brown Sugar Syrup and topped pie with pecan halves!. I made 2 pies the same day!. The one that sat over night was the better of the 2…(my opinion)!.
5 Minute Key Lime Pie
1/4 cup water
1 pkg!. (4 serving size) sugar-free lime flavor Jell-o (gelatin)
2 containers (6 oz!. each) fat-free (Weight Watcher’s) Key Lime Pie yogurt
1 8oz!. tub fat-free whipped topping
1 reduced-fat graham cracker pie crust
1!.) Heat water to boiling in microwave, whisk in gelatin!.
2!.) In large bowl combine gelatin & yogurt!.
3!.) Fold in whipped topping!.
4!.) Spread in pie crust!.
Refrigerate until set!.
Hershey’s Cocoa Cream Pie
(The best chocolate flavor I’ve found!)
? c!. Hershey’s cocoa
1 ? c!. sugar
1/3 c!. cornstarch
? tsp!. Salt
3 c!. milk
3 TBLS!. Butter or margarine
1 ? tsp vanilla
1 baked pie crust, cooled or a graham cracker crust
1!.) In medium saucepan, stir together until well-blended cocoa, sugar, cornstarch and salt!.
2!.) Gradually add milk to dry ingredients, stirring until smooth!.
3!.) Cook over medium heat stirring constantly until mixture boils!. Boil 1 minute, remove from heat!.
4!.) Remove from heat; stir in butter and vanilla!.
5!.) Pour into pie crust, cool!.
6!.) Top with meringue or cool whip!.
EASY CHOCOLATE PIE
Mix together, thoroughly:
1 can Eagle Brand condensed milk
1 small pkg!. Chocolate Fudge instant pudding
Add & mix together:
1 small tub of Cool Whip
Pour into a graham cracker crust pie shell - refrigerate!.
Serve with more Cool Whip (optional )
Variations: Use any flavor pudding you like!.
Ritzy (Mock) Apple Pie
The classic pie, featuring Ritz crackers baked in a golden crust,
is perfect for the holidays!.
Pastry for two-crust 9-inch pie
36 RITZ Crackers
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
1!. Roll out half the pastry and line a 9-inch pie plate!. Place
crackers in prepared crust; set aside!.
2!. Heat water, sugar and cream of tartar to a boil in saucepan
over high heat; simmer for 15 minutes!. Add lemon juice and peel;
cool!.
3!. Pour syrup over crackers!. Dot with margarine or butter;
sprinkle with cinnamon!. Roll out remaining pastry; place over pie!.
Trim, seal and flute edges!. Slit top crust to allow steam to escape!.
4!. Bake at 425 F for 30 to 35 minutes or until crust is crisp
and golden!. Cool completely!.
POUND CAKE
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees!.
E-Z Cake Recipes
NO EGGS,NO OIL ,NO WATER !.!.!.!.!.!.!.JUST SODA AND MIX!.
CHOCOLATE CAKE MIX!.!.!.!.!.!.!.CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX…!.ORANGE SODA
PINEAPPLE MIX…!.PINEAPPLE SODA
SPICE MIX…!.!.ROOT BEER SODA ETC
POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS!.
(P!.S!.PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip!.
Whipped Cream Frosting
COOK UNTIL THICK:
1 cup milk
4 TBLS!. Flour
set aside to cool
BEAT:
Together…!.3 minutes
? cup margarine
? cup shortening (Crisco…NOT cooking oil)
ADD:
1 cup sugar
(1/4 cup at a time, beat thorouhly)
1 tsp!. Vanilla
ADD :
Gradually add flour & milk mixture
BEAT:
Until the consistency of
Whipped Cream
GOOEY CAKE
INGREDIENTS & DIRECTIONS:
Mix together thoroughly:
1 box yellow cake mix
2 eggs
2 sticks melted butter
Pour into a (DEEP) lightly greased 9 x 13 baking pan
Mix together thoroughly:
8oz!. package cream cheese
2 eggs
1 pound box sifted powdered sugar
Pour over cake mixture Bake at 350 degrees for 35 - 40 minutes until cake is golden brown!. Best to let cake cool thoroughly before indulging!.!.!.!.but good warm, too!.
CHOCOLATE ECLAIR CAKE
(NO BAKE)
INGREDIENTS:
1 large package Vanilla instant pudding
1 small package Vanilla instant pudding
3 1/2 cups milk
1 8oz!. container Cool Whip
1 box Honey Graham Crackers
DIRECTIONS:
1!.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk!.
2!.) Fold in Cool Whip!.
3!.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers!.
4!.) Make a second layer of crackers and pour remaining pudding over crackers!.
5!.) Make a 3rd layer of crackers over pudding!.
6!.) Prepare Topping!.
Topping
Beat until smooth with mixer:
6 Tablespoons cocoa
2 Tablespoons cooking oil
2 Tablespoons softened margarine
1 teaspoon vanilla
2 teaspoons white Karo syrup
2 Tablespoons milk
1 1/2 cups sifted powdered sugar
Spread evenly over chilled cakes!. Refrigerate overnight before serving!.!.
STRAWBERRY CAKE
&
FROSTING
Mix:
1 white cake mix
1 box strawberry Jell-O (powder)
3 Tablespoons floWww@FoodAQ@Com
Emeril's Vegetarian Microwave Black Bean Chili
Recipe courtesy Emeril Lagasse, 2001
Ingredients
1 cup dried black beans
2 tablespoons vegetable oil
1 cup chopped yellow onions
2 teaspoons chopped garlic
1 jalapeno, stemmed, seeded and chopped
1 bay leaf
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon Essence, recipe follows
1/2 teaspoon salt
4 cups hot water
1
Copyright 2006 Television Food Network, G!.P!., All Rights Reserved
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 avocado, seed removed, cubed
1 large ripe tomato, cored, seeded, and diced
1 cup shredded mild cheddar cheese, optional
Directions
In a 3-quart baking dish, combine the beans with 2
cups of water!. Cover with plastic wrap and microwave on high for 15 minutes!.
Remove from the oven, carefully peel back an edge of the plastic, and let sit 5
minutes!. Add 2 cups of very hot water, stir, recover, and let sit for 1 hour!.
Drain the beans in a colander!.
or!.!.!.!.!.!.!.!.!.!.
Wrapping vegetables and fish in a foil packet for grilling or baking is a foolproof way to get moist, tender results!. Tilapia and summer vegetables pair with olives and capers for a Mediterranean flair!. Make it a meal: Enjoy over whole-wheat couscous with a glass of chilled sauvignon blanc!.
1 cup quartered cherry or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1-inch pieces
1/4 cup pitted and coarsely chopped black olives
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 pound tilapia fillets, cut into 4 equal portions
Preheat grill to medium!. (No grill!? See Oven Variation, below!.)
Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl!.
To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray!. Place one portion of tilapia in the center of the foil!. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture!.
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food!. Fold the foil over and pinch to seal!. Pinch seams together along the sides!. Make sure all the seams are tightly sealed to keep steam from escaping!. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables!.
Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes!. To serve, carefully open both ends of the packets and allow the steam to escape!. Use a spatula to slide the contents onto plates!.Oven variation: Preheat oven to 425°F!. Place green beans in a microwavable bowl with 1 tablespoon water!. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds!. Drain and add to the other vegetables (Step 2)!. Assemble packets (Steps 3-4)!. Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes!.
then reheat at your work for ten minutes
or!.!.!.!.!.!.!.!.!.
Cheddar Cheese Baked Potato Soup Recipe courtesy Sandra Lee, 2007
See this recipe on air Sunday May!. 11 at 12:00 PM ET/PT!.
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Easy Elegance
1 baking potato
2 (10-ounce) cans Cheddar cheese soup
2 1/2 cups low-sodium chicken stock
1/4 cup real bacon pieces
Sour cream, for garnish
Green onion, finely chopped, optional for garnish
Microwave the baking potato for 7 to 8 minutes on high!. Carefully remove from microwave using oven mitts!. It will be HOT! Set aside until cool enough to touch!.
When potato is cool, cut into 1/2-inch cubes!.
Add Cheese soup, chicken stock, and bacon pieces to a medium pan!. Bring to a simmer, stirring occasionally over medium high heat!. Add potato and continue to heat soup for 5 minutes!.
Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions!. then reheat in microwave for about eight minutesWww@FoodAQ@Com
Recipe courtesy Emeril Lagasse, 2001
Ingredients
1 cup dried black beans
2 tablespoons vegetable oil
1 cup chopped yellow onions
2 teaspoons chopped garlic
1 jalapeno, stemmed, seeded and chopped
1 bay leaf
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon Essence, recipe follows
1/2 teaspoon salt
4 cups hot water
1
Copyright 2006 Television Food Network, G!.P!., All Rights Reserved
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 avocado, seed removed, cubed
1 large ripe tomato, cored, seeded, and diced
1 cup shredded mild cheddar cheese, optional
Directions
In a 3-quart baking dish, combine the beans with 2
cups of water!. Cover with plastic wrap and microwave on high for 15 minutes!.
Remove from the oven, carefully peel back an edge of the plastic, and let sit 5
minutes!. Add 2 cups of very hot water, stir, recover, and let sit for 1 hour!.
Drain the beans in a colander!.
or!.!.!.!.!.!.!.!.!.!.
Wrapping vegetables and fish in a foil packet for grilling or baking is a foolproof way to get moist, tender results!. Tilapia and summer vegetables pair with olives and capers for a Mediterranean flair!. Make it a meal: Enjoy over whole-wheat couscous with a glass of chilled sauvignon blanc!.
1 cup quartered cherry or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1-inch pieces
1/4 cup pitted and coarsely chopped black olives
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 pound tilapia fillets, cut into 4 equal portions
Preheat grill to medium!. (No grill!? See Oven Variation, below!.)
Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl!.
To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray!. Place one portion of tilapia in the center of the foil!. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture!.
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food!. Fold the foil over and pinch to seal!. Pinch seams together along the sides!. Make sure all the seams are tightly sealed to keep steam from escaping!. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables!.
Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes!. To serve, carefully open both ends of the packets and allow the steam to escape!. Use a spatula to slide the contents onto plates!.Oven variation: Preheat oven to 425°F!. Place green beans in a microwavable bowl with 1 tablespoon water!. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds!. Drain and add to the other vegetables (Step 2)!. Assemble packets (Steps 3-4)!. Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes!.
then reheat at your work for ten minutes
or!.!.!.!.!.!.!.!.!.
Cheddar Cheese Baked Potato Soup Recipe courtesy Sandra Lee, 2007
See this recipe on air Sunday May!. 11 at 12:00 PM ET/PT!.
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Easy Elegance
1 baking potato
2 (10-ounce) cans Cheddar cheese soup
2 1/2 cups low-sodium chicken stock
1/4 cup real bacon pieces
Sour cream, for garnish
Green onion, finely chopped, optional for garnish
Microwave the baking potato for 7 to 8 minutes on high!. Carefully remove from microwave using oven mitts!. It will be HOT! Set aside until cool enough to touch!.
When potato is cool, cut into 1/2-inch cubes!.
Add Cheese soup, chicken stock, and bacon pieces to a medium pan!. Bring to a simmer, stirring occasionally over medium high heat!. Add potato and continue to heat soup for 5 minutes!.
Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions!. then reheat in microwave for about eight minutesWww@FoodAQ@Com