Confetti Cheese Cake (pet-ritz)
Ingredients & Directions ———————–REGULAR CRUST (CHOICE 1———————– 1 Pet-ritz regular crust 8 oz Light cream cheese 1 Egg 3/4 c White frosting 3 tb Color coated mini chocolate- Chips or candies (divided) ———————-DEEP DISH CRUST (CHOICE 2———————- 1 Pet-ritz deep dish crust 12 oz Light cream cheese 2 Eggs 1 1/2 c White frosting 5 tb Color coated mini chocolate- Chips or candies (divided) 1. Preheat oven and baking sheet to 375 deg f. 2. In a medium bowl, combine cream cheese, egg, and frosting. Beat until smooth. Stir in 2 tbsp. mini chips ( 4 tbsp. for deep dish). Spread in frozen pie crust. Sprinkle with remaining chips. 3. Bake on preheated baking sheet 25 to 30 minutes, (40 to 45 minutes for deep dish), or until surface starts to form cracks around edge and center loses glossy appearance. Cool 30 minutes on wire rack; Refrigerate until chilled. Makes 12 servings. Yields 12 Servings
Pumpkin Nut Torte (november)
Ingredients & Directions 1 c Walnuts; chopped 1 pk Spice cake mix; (18.25 -ounces) 1 cn Solid pack pure pumpkin; (16 -ounces) 3/4 c Confectioners’ sugar 2 ts Ground cinnamon 1/2 ts Ground cloves 1/4 ts Ground nutmeg 1 Container frozen whipped -topping; (16 ounces) Prepare the spice cake as directed on the package. Add the chopped walnuts to the batter and bake according to the package directions for two 9 inch round cake pans. Allow to cool completely on wire racks. In a large bowl, combine the pumpkin, confectioners’ sugar, cinnamon, cloves, and nutmeg until thoroughly mixed. Add the whipped topping; mix until well blended. Cut each cake layer horizontally in half, making a total of 4 cake layers. Place 1 cake layer cut side down on a platter and top with one quarter of the pumpkin mixture, spreading just to the edges. Repeat with the remaining layers of cake and pumpkin mixture 3 more times, ending with the pumpkin mixuture and leaving the sides unfrosted. Cover loosely and chill for at least 3 hours before serving. Note: Top with additional pecan halves for that fancy finishing touch. This recipe comes from; Mr. Food Cool Cravings ISBN 0-688-14579-5 Published in 1997 Yields 12 Servings
Mom's Chocolate Chip Cookies
Ingredients & Directions 1 Yellow Cake Mix * 1/2 c Butter, Softened 1 ts Vanilla 2 Eggs 6 oz Chocolate Chips 1/2 c Walnuts, Chopped * Betty Crocker Super Moist Yellow Cake Mix – works best. ——————— ————– ~– Pre-heat oven to 350?F. Mix 1/2 of the cake mix with the butter, eggs and vanilla until smooth. Add the remaining mix, chocolate chips and nuts. Drop by teaspoon onto an ungreased cookie sheet about 2 inches apart. Bake 10-12 minutes (centers will be soft). Cool slightly before removing from the pan. Do not leave on cookie sheet for too long as the cookies will continue to bake and become hard instead of soft and chewy. ~SIMPLIFIED VERSION 1 ea.: Cake Mix as above, 1 t Vanilla, 1/4 c Vegetable Oil, 5 oz Chocolate Chips, 1 Egg, 1/2 c Walnuts, Chopped. Mix as above. If too stiff add a second egg. Bake at 375 degrees for 10-12 minutes on ungreased cookie sheet. Cool slightly before removing. If all else fails use the recipe on the back of the chocolate chip bag. Yields 24 Servings
Biscuit Topped Italian Casserole
Ingredients & Directions 1 lb Ground beef 1/2 c Chopped onion 1/4 c Water 1/4 ts Pepper 1 cn (8 oz) tomato sauce 1 cn (6 oz) tomato paste 1 pk (9 oz) mixed vegetables -thawed 8 oz Shredded mozzarella cheese 1 cn (10 oz) Refrigerated biscuit 1 ts Margarine or butter melted 1/2 ts Dried oregano leaves, crush Heat oven to 375 degrees F. Grease 12×8 inch (2 quart) baking dish. In large skillet, brown ground beef and onion, drain. Stir in water, pepper, tomato sauce and tomato paste; simmer for 15 minutes, stirring occasionally. Remove from heat; stir in vegetables and 1 1/2 cups of the cheese. Spoon mixture into greased baking dish. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Place biscuits near outer edge of hot meat mixture, overlapping slightly. Sprinkle remaining cheese in center and around edge. Gently brush biscuits with oregano. Bake at 375 degree F for 22 to 27 minutes or until biscuits are golden brown. 6 to 8 servings. From Yields 7 Servings
Herb Bread
Ingredients & Directions 1 tb Dry yeast 1/2 c Warm water 1 3/4 c White flour 1 pn Oregano 2 pn Parsley 3 pn Chives 2 tb Vegetable oil 1/4 ts Sugar 1 ts Salt In a bowl, add yeast with the water. Stir in 1 1/2 c flour, herbs, oil, sugar & salt. Allow to rest for 15 minutes. Sprinkle 1/4 flour on a board & turn the dough onto it. Knead gently, adding more flour if you need to. Let rest for 10 minutes. Knead again for a short time. Place dough in a 3 3/4″X7 1/2″X2″ aluminimum foil pan. Allow to proof for 20 minutes. Preheat oven to 350F & bake for 40 to 50 minutes. Allow to cool in the pan for 5 minutes before turning out. Anne Lerner, “Breads You Wouldn’t Believe” Yields 1 servings
Raisin Spice Cake
Ingredients & Directions Add 1/2 box of rasins to 2 2 c Sugar Cups boiling water and cook Stir until shortening melts, For 15 minutes. Then add 1 Then add 1 teaspoon vanilla. Cup cold water and set aside Add raisins and water. 1/2 c Shortening SIFT TOGETHER 4 c Flour 1 ts Cinnamon 1 tb Baking soda 1 ts Nutmeg 1 ts Baking powder 1/2 ts Allspice 1 ts Salt Stir altogether; mixture will be thick. Bake approximately 40 minutes in two 9 inch pans or in three loaf pans at 350 degrees until toothpick comes out clean. May ice if desired. Randy Rigg Yields 3 servings
Double Dill Bread
Ingredients & Directions Dee Penrod 1 pk Baking yeast 1/4 c Warm, not hot, water 1 c Lowfat cottage cheese (small curd) 1 Tablespoon sugar 1 Tablespoon reduced-calorie Margarine 1 Teaspoon dill seed, crushed Lightly 2 Teasp minced fresh dill weed 1 Teaspoon dried onion flakes 1/2 Teaspoon salt 1/2 Teaspoon baking powder 2 Whole, smilin’ egg whites 2 To 2-1/4 cups whole wheat Flour Dissolve yeast in warm water. Heat cottage cheese until lukewarm. Remove from heat and add sugar, herbs, margarine, onion, salt, soda, egg whites, and yeast/water. Mix. Add flour gradually to form a stiff dough. Spray a 1-1/2 quart casserole dish with vegetable coating spray. Turn dough into casserole dish and allow to rise in a warm place for 30 to 40 minutes. (Should double in size.) Bake at 350~ for 40 to 45 minutes. Serve warm. YIELD: 16 slices (1 slice per serving) Calories 82.40/ Protein 20%/ Carbohydrate 68%/ Fat 12%/ Sod-Mg 160.0 Exchanges: Bread 1.8/ Meat 0.5/ Fat 0.3 Yields 16 Servings
