Scrumptious Recipes

2003 Recipes        2004 Recipes        2005 Recipes     2006 Recipes

Recipes 2005

December 2005

October 2005

September 2005

Key Lime Margarita Pie 1-1/4 cups crushed pretzels 1/4 cup sugar 6 Tbsp. butter or margarine, melted 1 can (14 oz.) sweetened condensed milk 1/2 cup lime juice 1 envelope KOOL-AID Lemon Lime Unsweetened Soft Drink Mix 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided Mix crushed pretzels, sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill. Combine condensed milk, lime juice and drink mix in large bowl until well blended. Remove 1/2 cup whipped topping; set aside. Gently stir in remaining 2-1/2 cups whipped topping. Pour into crust. Freeze 6 hours or overnight. Let stand at room temperature 15 min. or until pie can be cut easily. Garnish with reserved whipped topping before serving. Store leftover pie in freezer.

August 2005

COOL VEGGIE PIZZA APPETIZER 2 cans (8 oz. each) refrigerated crescent dinner rolls 1 pkg. (8 oz.) cream cheese, softened 1/2 cup salad dressing 1 tsp. dill weed 1/2 tsp. onion salt 1 cup broccoli florets 1 cup chopped green pepper 1 cup chopped seeded tomato 1/4 cup chopped onion Preheat oven to 375°F. Separate dough into 4 rectangles. Press onto bottom and up side of 15x10x1-inch baking pan to form crust. Bake 11 to 13 minutes or until golden brown; cool. Mix cream cheese, dressing, dill and onion salt until well blended. Spread over crust; top with remaining ingredients. Refrigerate. Cut into squares.

July 2005

Wave Your Flag Cake 1 qt. Strawberries (about 4 cups), divided 1-1/2 cups boiling water 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor Ice cubes 1 cup cold water 1 pkg. (12 oz.) pound cake, cut into 10 slices 1-1/3 cups blueberries, divided 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. Stir boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for "stripes" of "flag." Arrange remaining 1/3 cup blueberries on whipped topping for "stars." Store leftover cake in refrigerator.

June 2005

Creamy Pesto Pasta Salad 1 pkg. (7 oz.) DI GIORNO Basil Pesto Sauce 1/4 cup MIRACLE WHIP Dressing 8 oz. rotini pasta (about 2-1/2 cups), cooked, drained 1/2 cup sliced pitted ripe olives 3 Tbsp. chopped oil-packed sun-dried tomatoes, drained 1/2 tsp. black pepper Mix pesto sauce and dressing in large bowl until well blended. Add remaining ingredients; mix lightly. Refrigerate at least 1 hour or until ready to serve.

May 2005

EASY CHEESY BRUNCH BAKE 12 large eggs 1/3 cup sour cream 1 lb. bulk pork sausage 1/4 lb. (4 oz.) sliced fresh mushrooms 1 medium onion, chopped 2 medium tomatoes, chopped (about 1 cup) 2 cups shredded cheddar cheese 2 cups shredded mozzarella cheese Preheat oven to 400°F. Beat eggs with sour cream with wire whisk until well blended. Pour into greased 13x9-inch baking dish. Bake 10 minutes or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet until sausage is cooked through, stirring occasionally. Drain. Reduce oven temperature to 325°F. Spoon tomatoes over the baked egg layer; top with the sausage mixture. Sprinkle with cheeses. Bake an additional 30 minutes or until egg mixture is set in center.

April 2005

Easy Cheesy Brunch Bake 12 large eggs 1/3 cup Sour Cream 1 lb. pork sausage 1/4 lb. (4 oz.) sliced fresh mushrooms 1 medium onion, chopped 2 medium tomatoes, chopped (about 1 cup) 2 cups Cheddar Cheese, shredded 2 cups Shredded Monterey Jack Cheese or Shredded Mozzarella Cheese Preheat oven to 400°F. Beat eggs with sour cream with wire whisk until well blended. Pour into greased 13x9-inch baking dish. Bake 10 minutes or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet until sausage is cooked through, stirring occasionally. Drain. Reduce oven temperature to 325°F. Spoon tomatoes over the baked egg layer; top with the sausage mixture. Sprinkle with cheeses. Bake an additional 30 minutes or until egg mixture is set in center.

March 2005

Broccoli and Cheddar Cheese Soup 1 onion, chopped 2 Tbsp. Italian Dressing 1 can (10-1/2 oz.) condensed chicken broth 2 broth cans of water 4 cups chopped broccoli 1 cup fat free milk 1/2 cup Minute White Rice, uncooked 1 cup Sharp Cheddar Cheese Cook onion in dressing in large saucepan until tender. Add broth, water and broccoli. Bring to boil; cook 8 to 10 min. or until broccoli is tender. Stir in milk and rice. Reduce heat to medium; cook 5 min. Pour into blender or food processor container in batches; cover. Blend until smooth. Return to saucepan; cook on low heat until heated through. Top each serving with shredded cheese.

February 2005

Slow Cooked Pepper Steak 1 ½ to 2 pounds beef round steak ¼ teaspoon ground ginger 2 tablespoons cooking oil 4 tomatoes, cut into eighths ¼ cup soy sauce or 1 can (16 ounces) tomatoes 1 cup chopped onion with liquid, cut up 1 garlic clove, minced 2 large green peppers, cut into strips 1 teaspoon sugar ½ cup cold water ½ teaspoon salt 1 tablespoon cornstarch ¼ teaspoon pepper Cooked noodles or rice Cut beef into 3x1 inch strips; brown in oil in a skillet. Transfer to a slow cooker. Combine the next seven ingredients; pour over beef. Cover and cook on low for 5-6 hours or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice. Yield: 6-8 servings

January 2005

Old Fashioned Potato Soup 8 medium potatoes, cubed 1 medium onion, chopped 1 quart milk ½ cup flour 2 tablespoons salt 1 tablespoon butter 1 tablespoon sugar 1 egg, well beaten Dash of pepper 3 tablespoons milk 1 cup mild cheddar cheese, shredded Cook potatoes and onion in boiling water until tender; drain. Add 1-quart milk to potatoes and heat. Blend in salt and pepper. Cut butter into flour; blend in milk, using only enough to make mixture thin enough to drop into the hot soup. Drop by teaspoon into hot soup. Cover and cook about 10 minutes. Stir cheese into soup just before serving. Serves 6 to 8

 

Now Hiring

Copyright 2004   The Eagleville Times  |   Privacy Policy  |   Contact Us