Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 c. water 1/2 c. butter, cubed 1 c. all-purpose flour 4 large eggs 1 pkg. (8 oz.) cream cheese, softened 1/2 c. sugar 5 Tbsp. seedless strawberry jam 3 c. cold milk 1 pkg. (5.1 oz.) instant vanilla pudding mix 1/2 c. heavy whipping cream 3 c. quartered fresh strawberries
Directions: Preheat oven to 400 degrees. In a large saucepan, bring water and butter to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes.
Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Spread into a greased 15x10 baking pan. Bake 20-25 minutes or until puffed and golden brown (surface will be uneven) Cool completely in pan on a wire rack.
In a large bowl, beat cream cheese, sugar and jam until smooth. Beat in milk and pudding mix until smooth. In a small bowl, beat cream until stiff peaks form; fold into pudding mixture. Spread over crust. Refrigerate at least 1 hour.
Ingredients: 1/3 c. butter, cubed 1 small onion, chopped 1/3 c. all-purpose flour 2 tsp. minced fresh parsley 1/4 tsp. pepper 1/8 tsp. garlic powder 1/8 tsp. dried thyme 3 c. reduced-sodium chicken broth 1 1/4 lbs. sliced deli turkey 12 slices white bread
Directions: In a large saucepan, heat butter over medium heat. Add onion; cook and stir 4-5 minutes or until tender; stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened.
Add turkey, one slice at a time; heat though. Serve over bread.
Ingredients: 6 yellow cupcakes (unfrosted) 2 pkgs. (8 oz. each) cream cheese, softened 1 Tbsp. butter, softened 1/2 c. sugar 1 tsp. vanilla 1 tub (8 oz.) frozen whipped topping, thawed 1/2 c. multi-colored sprinkles, divided
Directions: Line a 9 inch square pan with foil, with ends of foil extending over the sides. Crumble cupcakes finely into the prepared pan. Use moistened fingers to lightly press cupcake crumbs into even layer on bottom of pan.
Beat cream cheese and butter in a medium bowl with a mixer until creamy. Add sugar and vanilla; mix well. Gently stir in whipped topping and 6 Tbsp. sprinkles; spread over crust. Top with remaining sprinkles.
Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting into bars.
Ingredients: 1 1/2 c. all-purpose flour 3/4 c. sugar 2 tsp. baking powder 1 1/2 tsp. grated lemon peel 1/2 tsp. ground nutmeg 1/4 tsp. salt 2/3 c. milk 1/4 c. butter, melted 1 large egg, beaten 1 tsp. vanilla extract 2 c. fresh or frozen blueberries TOPPING: 3/4 c. sugar 1/2 c. all-purpose flour 1/4 c. butter, melted
Directions: In a bowl, combine the first 6 ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended.
Pour into a greased 9x13 baking dish. Sprinkle with blueberries. In a bowl, combine sugar and flour. Add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350 degrees for 40 minutes or until lightly browned.
Ingredients: 1 ready-to-use refrigerated pie crust (1/2 of a 14.1 oz. pkg.) 1 pkg. (3 oz.) lemon flavored gelatin 1/4 c. loosely packed fresh mint leaves 1/2 c. boiling water Zest and 1/4 c. juice from 1 large lime, divided 1 pkg. (3.4 oz.) vanilla flavored instant pudding 1 1/4 c. milk 3/4 c. thawed frozen whipped topping
Directions: Preheat oven to 375 degrees.
Unroll pie crust and a lightly floured cutting board. Roll to a 12 inch diameter. Use a 3 1/2 inch cookie cutter to cut pastry into 9 rounds, re-rolling scraps as necessary. Place a 12-cup muffing pan upside-down on work surface. Press 1 pastry round onto the bottom and down sides of each of 9 muffin pan cups.
Bake 9-11 minutes, or until golden brown; cool completely. Carefully remove pastry cups from pan.
Combine dry gelatin mix and mint in a small bowl. Add boiling water; stir 2 minutes, or until the gelatin is completely dissolved. Stir in lime juice.
Beat pudding mix, milk and lime zest in a medium bowl with a whisk for 2 minutes. Pour gelatin mixture through a fine-mesh strainer into pudding. Press strained mint leaves into strainer with the back of a spoon to remove as much liquid as possible. Discard strained solids. Whisk pudding and gelatin mixture until blended. Refrigerate 30 minutes or until thickened.
Spoon pudding mixture into pie crusts. Refrigerate 30 minutes, or until firm. Top with whipped topping before serving.
Ingredients: 2 c. vanilla wafer crumbs 3 Tbsp. butter, melted 4 pkg. (8 oz. each) cream cheese, softened 1 3/4 c. sugar, divided 3 Tbsp. flour 1 Tbsp. lemon zest 1/3 c. lemon juice, divided 1/2 tsp. vanilla 4 eggs, 1 separated 2 Tbsp. cornstarch 1/2 c. water Directions: Heat oven to 325 degrees and line a 9x13 baking dish with foil. Mix wafer crumbs and butter; press onto bottom of pan. Bake for 10 minutes. Beat cream cheese, 1 c. sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla with a mixer until blended. Add 1 egg white and remaining 3 whole eggs, beating after each just until blended (reserve yolk for later use). Pour batter over crust. Bake for 40 minutes or until center is almost set. Cool for 1 hour. Refrigerate 4 hours. Mix cornstarch and remaining sugar in a saucepan; gradually stir in water and remaining lemon juice. Bring just to a boil, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk until blended; stir in 2 Tbsp. hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; cook and stir 1 minute or until thickened. Cool. Spoon glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to serve.
Ingredients: 2 Tbsp. crushed lemon drop candies 1 tsp. sugar 1/2 small lemon, cut into 6 slices, divided 1/2 c. 2% milk 2 c. vanilla ice cream 2 c. lemon sorbet 3 oz. cream cheese, softened 2 tsp. grated lemon peel 1/2 tsp. vanilla extract
Directions: In a shallow dish, mix crushed lemon drops and sugar. Using 1 or 2 lemon slices, moisten the rims of 4 glasses; dip rims into candy mixture.
Place milk, ice cream, sorbet, cream cheese, lemon peel and vanilla in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.
Ingredients: 2 tsp. butter, softened 4 c. pretzel sticks 2 1/2 c. pecan halves, toasted 2 1/4 c. packed brown sugar 1 c. butter, cubed 1 c. corn syrup 1 can (14 oz.) sweetened condensed milk 1/8 tsp. salt 1 tsp. vanilla extract 1 pkg. (11 1/2 oz.) milk chocolate chips 1 Tbsp. plus 1 tsp. shortening, divided 1/3 c. white baking chips
Directions: Line a 9x13 baking pan with foil; grease foil with butter. Spread pretzels and pecans on the bottom of the prepared pan.
In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240 degrees (soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture.
In a microwave, melt chocolate chips and 1 Tbsp. shortening; stir until smooth. Spread over caramel layer. In microwave, melt baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set.
Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into 72 bite-size pieces.
Ingredients: 1 pkg. (16 oz.) elbow macaroni 1/3 c. all-purpose flour 1/2 tsp. garlic powder 1/2 tsp. pepper 1/4 tsp. salt 2 c. fat-free half-and-half 2 Tbsp. butter 2 c. fat-free milk 3 c. (12 oz.) shredded reduced-fat sharp cheddar cheese OPTIONAL TOPPING: 2 Tbsp. butter 1 medium onion, chopped 5 c. cubed bread 1/2 c. shredded reduced-fat cheddar cheese
Directions: Preheat oven to 350 degrees. Cook elbow macaroni according to package directions; drain.
Meanwhile, in a small bowl, whisk flour, seasonings and half-and-half until smooth In a large saucepan, melt butter over medium heat. Stir in half-and-half mixture. Add milk. Bring to a gentle boil, stirring constantly; remove from the heat. Add cheese; stir until melted.
Stir in macaroni. Transfer to a 9x13 baking dish coated with nonstick cooking spray.
For optional topping, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add bread; cook and stir 2 minutes longer. Sprinkle bread mixture over macaroni mixture; top with cheese.
Bake, uncovered, 25-30 minutes or until heated through.
Ingredients: 1 1/4 c. all-purpose flour, divided 2 large eggs 1 1/2 c. 2% milk, divided 4 beef cubed steaks (6 oz. each) 1 1/4 tsp. salt, divided 1 tsp. pepper, divided Oil for frying 1 c. water
Directions: Place 1 c. flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 c. milk until blended. Sprinkle steaks with 3/4 tsp. each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour.
In a large skillet, heat 1/4 inch oil over medium heat. Add steaks; cook 4-6 minutes on each side or until golden brown and a thermometer reads 160 degrees. Remove from pan; drain on paper towels. Keep warm.
Remove all but 2 Tbsp. oil from the pan. Stir in remaining 1/4 c. flour, 1/2 tsp. salt and 1/4 tsp. pepper until smooth; cook and stir over medium heat 3-4 minutes or until golden brown. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with steaks.
Ingredients: 1 pkg. (18 1/4 oz.) devil's food cake mix 3/4 c. shortening 2/3 c. confectioners' sugar 1 c. marshmallow creme 1 tsp. vanilla extract 2 cans (16 oz. each) chocolate frosting Directions: Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely. Meanwhile, in a mixing bowl, cream shortening and sugar. Add marshmallow creme and vanilla; mix well. Insert a very small pastry tip into a pastry or plastic bag; fill with cream filling. Insert tip halfway into the center of each cupcake and fill with a small amount. Frost with chocolate frosting.
Ingredients: 2 eggs 1/2 c. milk 2 Tbsp. sugar 1 Tbsp. pure vanilla extract 1/4 tsp. ground cinnamon 1 Tbsp. butter 6 slices bread Directions: Whisk eggs, milk, sugar, vanilla and cinnamon in a medium bowl. Melt butter in skillet over medium-high heat. Dip bread slices in egg mixture and brown each side in skillet. Serve with maple syrup.
Ingredients: 1 c. butter, softened 3 oz. cream cheese, softened 1 c. sugar 1/4 tsp. salt 1 egg 1 tsp. vanilla extract 2 1/2 c. all-purpose flour FROSTING: 3 c. confectioners' sugar 1/3 c. butter, softened 1 1/2 tsp. vanilla extract 2-3 Tbsp. 2% milk Assorted candies or sprinkles Directions: In a large bowl, cream butter, cream cheese, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Refrigerate, covered, 1-2 ours or until firm enough to roll. Preheat oven to 375 degrees. On a lightly floured surface, roll dough to 1/8 inch thickness. Cut with floured cookie cutters. Place 1 inch apart on ungreased baking sheets. Bake 7-8 minutes or until edges are lightly browned. Cool on pans for 1 minute. Remove to wire racks to cool completely. In a small bowl, beat confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Decorate cookies with frosting and candies or sprinkles.
Ingredients: 2 1/2 c. flour 1/2 c. cocoa powder 1 tsp. baking soda 1/2 tsp. salt 1 c. butter, softened 2 c. sugar 4 eggs 1 c. sour cream 1/2 c. milk 1 bottle (1 oz.) red food coloring 2 tsp. vanilla extract Vanilla cream cheese frosting Directions: Mix flour, cocoa powder, baking soda and salt; set aside. Beat butter and sugar with electric mixer on medium speed for 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food coloring and vanilla. Gradually beat in flour mixture on low speed. Spoon into paper-lined muffin cups, filling each 2/3 full. Bake in preheated 350 degree oven for 20-25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely. Spread with vanilla cream cheese frosting. Vanilla Cream Cheese Frosting 1 pkg. (8 oz.) cream cheese, softened 4 Tbsp. butter, softened 2 Tbsp. sour cream 2 tsp. vanilla extract 16 oz. confectioners' sugar Mix together cream cheese, butter, sour cream and vanilla until light and fluffy. Gradually beat in confectioners' sugar until smooth.
Ingredients: 1 3/4 c. sugar 2 1/2 c. water 1 1/2 c. lemon juice (about 8 lemons) 1 1/2 c. orange juice (about 5 oranges) 2 Tbsp. grated lemon peel 2 Tbsp. grated orange peel Water Directions: In a large saucepan, combine the sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Cool. Add juices and peel to cooled sugar syrup. Cover and let stand at room temperature for 1 hour. Strain syrup; cover and refrigerate. To serve, fill glasses or pitcher with equal amounts of fruit syrup and water. Add ice and serve.
(Courtesy of Ladies Home Journal) Ingredients: 1 1/4 lbs. chicken tenders 1/2 c. seasoned rice vinegar 1/4 c. peeled fresh ginger slices plus 1 Tbsp. finely grated ginger 2 Tbsp. plus 1 tsp. soy sauce 2 Tbsp. dark sesame oil 2 Tbsp. vegetable oil 1/3 c. coarsely chopped scallion 1 small (1 1/2 lbs.) napa cabbage, trimmed, leaves separated and stacked, halved crosswise and cut lengthwise into thin slices 1 yellow bell pepper, stemmed, seeded and cut into thin strips 1 large carrot, cut into thin matchsticks 2 Tbsp. toasted sesame seeds Directions: Rinse and pat chicken dry. Bring 4 c. water, 1/4 c. vinegar, the ginger slices and 2 Tbsp. soy sauce to a boil in a large saucepan. Add chicken and simmer for 1 minute. Remove pan from heat and let stand, covered, until chicken is cooked through, about 5 minutes. Drain chicken and discard ginger slices. Transfer chicken to a cutting board and cut diagonally crosswise into thin strips. Whisk remaining 1/4 c. vinegar, 1 Tbsp. grated ginger, 1 tsp. soy sauce, the sesame oil, vegetable oil, 2 Tbsp. water and the scallion together in a large bowl; salt and pepper to taste. Stir in cabbage, bell pepper, carrot, 3/4 of the chicken slices and 1 Tbsp. sesame seeds until well combined. Mound salad on serving plates, top with remaining chicken slices and sprinkle with remaining sesame seeds.
Ingredients: 6 large baking potatoes 2 Tbsp. butter or stick margarine, softened 1 c. 1% milk 1/4 lb. turkey bacon (about 9 slices), diced and cooked 1 1/2 c. (6 oz.) shredded reduced-fat cheddar cheese, divided 2 Tbsp. minced chives 1/2 tsp. salt Dash pepper Directions: Bake the potatoes at 375 degrees for 1 hour or until tender. Cool. Cut a thin slice off of the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash the pump with butter. Stir in milk, bacon, 1 c. cheese, chives, salt and pepper. Spoon into the potato shells. Place on an ungreased baking sheet. Bake at 375 degrees for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until the cheese is melted.
Ingredients: 1 lb. ground beef 1 can (10 1/2 oz.) condensed French Onion soup 4 slices cheese 4 burger buns with sesame seeds, split Directions: Shape beef into 4 burgers. Heat skillet over medium-high heat. Add burgers and cook until well browned on both sides. Remove burgers from skillet. Pour off fat. Stir soup in skillet and heat to a boil. Return burgers to skillet. Reduce heat to low. Cover and cook 5 minutes or until burgers are cooked through. Top burgers with cheese and cook until cheese is melted. Serve burgers on buns with soup mixture for dipping.
Ingredients: 2 c. all-purpose flour 1/2 c. sugar 1 Tbsp. baking powder 1/2 tsp. salt 1 egg 3/4 c. milk 1/3 c. vegetable oil 3/4 c. miniature semisweet chocolate chips Directions: In a large bowl, combine the first 4 ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to a wire rack.
Ingredients: 1 pkg. (18 1/4 oz.) light yellow cake mix 1 pkg. (3.4 oz.) instant lemon pudding mix 1 3/4 c. water 3 egg whites 3/4 c. cold skim milk 1/2 tsp. lemon extract 1 pkg. (1 oz.) instant sugar-free vanilla pudding mix 1 carton (8 oz.) frozen light whipped topping, thawed Directions: In a mixing bowl, combine dry cake mix, lemon pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a 9x13 baking pan coated with nonstick cooking spray. Bake at 350 degrees for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool. In a mixing bowl, combine milk, extract and vanilla pudding mix. Beat on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.
