8 oz softened cream cheese
4 cups powdered sugar
1 1/2 t vanilla
12 oz white baking chocolate
3/4 cup chopped pecans
Beat cream cheese, sugar, and vanilla until smooth. Melt white chocolate in a double boiler. Fold into cream cheese mixture with pecans. Spread in a greased 8" square pan. Chill. Cut into squares.
Monday, March 19, 2012
Rhubarb-Apple Crumble
1/4 c evaporated cane juice
1 T cornstarch
4 cups chopped rhubarb
3 apples--cored, peeled & chopped
1/3 c organic brown sugar
2 T softened butter
1/4 t cinnamon
1/3 c oatmeal
1/4 c flour (if whole wheat, use a pastry flour)
Preheat oven to 375 degrees. In large bowl, combine evaporated cane juice and the cornstarch. Stir in rhubarb and apples. Pour mixture into a 11x7" glass baking dish.
In medium bowl, mix brown sugar, butter, and cinnamon. Stir in oatmeal and flour. Sprinkle mixture over the fruit.
Bake 45 minutes or until hot, bubbly, and browned. Serve warm. Milk, cream, or ice cream makes a great topping, if desired.
1 T cornstarch
4 cups chopped rhubarb
3 apples--cored, peeled & chopped
1/3 c organic brown sugar
2 T softened butter
1/4 t cinnamon
1/3 c oatmeal
1/4 c flour (if whole wheat, use a pastry flour)
Preheat oven to 375 degrees. In large bowl, combine evaporated cane juice and the cornstarch. Stir in rhubarb and apples. Pour mixture into a 11x7" glass baking dish.
In medium bowl, mix brown sugar, butter, and cinnamon. Stir in oatmeal and flour. Sprinkle mixture over the fruit.
Bake 45 minutes or until hot, bubbly, and browned. Serve warm. Milk, cream, or ice cream makes a great topping, if desired.
Saturday, December 31, 2011
Rolo Candy Squares
Square pretzels
Rolo candies, unwrapped
1/2 pecan nuts (halves, not pieces or whole)
Lay square pretzels on a parchment paper-lined cookie sheet. Top each with a Rolo candy.
Bake at 250 degrees for 4 minutes.
Immediately top with 1/2 pecan and gently push down, spreading Rolo over the pretzel. Refrigerate for one hour.
Yummy and easy!
Thursday, December 8, 2011
Hamburger/Green Bean Casserole
1 1/2 lbs ground beef
1 cup chopped onions
1 t salt
1/8 t pepper
1/8 t thyme
2 or 3 cans (16 oz) green beans, drained
1 can (10 1/2 oz) cream of mushroom soup
1/2 cup sour cream
Brown ground beef and onions. Add the rest of the ingredients, stirring until well mixed. Pour into a 2 qt casserole dish.
Bake at 350 degrees for 30 minutes or until browned.
1 cup chopped onions
1 t salt
1/8 t pepper
1/8 t thyme
2 or 3 cans (16 oz) green beans, drained
1 can (10 1/2 oz) cream of mushroom soup
1/2 cup sour cream
Brown ground beef and onions. Add the rest of the ingredients, stirring until well mixed. Pour into a 2 qt casserole dish.
Bake at 350 degrees for 30 minutes or until browned.
Tuesday, December 6, 2011
Dirt Cake
1/4 cup softened butter
1 8-oz pkg softened cream cheese
1 cup powdered sugar
3 1/2 cups milk
2 small pkgs (3 1/2 oz) instant vanilla pudding or one vanilla and one chocolate
12 oz Cool Whip
36 crushed Oreo cookies--or more, if desired
Gummy worms and frogs, as desired
Chocolate candy rocks, as desired
Cream butter, cream cheese & powdered sugar. In another bowl, mix milk & pudding, then stir in Cool Whip. Combine the two mixtures.
Put 1/3 of crushed cookies in the bottom of a plastic bin (about 9x9"), foil-lined clay pot, or plastic sand pail. Next layer 1/2 of the pudding mixture with gummy worms mixed in. Layer another 1/3 of cookies, rest of the pudding mixture, and top with last layer of cookie crumbs with gummy worms crawling out of the "dirt." Use plastic or silk flowers on top, with frogs underneath and rocks spread around.
Serve when chilled, using a shovel or garden trowel. Makes 10-12 servings.
1 8-oz pkg softened cream cheese
1 cup powdered sugar
3 1/2 cups milk
2 small pkgs (3 1/2 oz) instant vanilla pudding or one vanilla and one chocolate
12 oz Cool Whip
36 crushed Oreo cookies--or more, if desired
Gummy worms and frogs, as desired
Chocolate candy rocks, as desired
Cream butter, cream cheese & powdered sugar. In another bowl, mix milk & pudding, then stir in Cool Whip. Combine the two mixtures.
Put 1/3 of crushed cookies in the bottom of a plastic bin (about 9x9"), foil-lined clay pot, or plastic sand pail. Next layer 1/2 of the pudding mixture with gummy worms mixed in. Layer another 1/3 of cookies, rest of the pudding mixture, and top with last layer of cookie crumbs with gummy worms crawling out of the "dirt." Use plastic or silk flowers on top, with frogs underneath and rocks spread around.
Serve when chilled, using a shovel or garden trowel. Makes 10-12 servings.
Wednesday, November 23, 2011
Teen's Favorite Fudge
3/4 cup evaporated milk
2 cups sugar
1/4 cup butter
1/4 t salt
1 cup marshmallow creme AND 1 cup mini marshmallows
1 1/2 cups chocolate chips
1/2 t vanilla
1/2 cup chopped nuts, if desired
Over medium high heat, stirring constantly, cook milk, sugar, shortening and salt together until it reaches the soft ball stage (234 degrees) -- about 5 or 6 minutes.
Remove from heat and IMMEDIATELY stir in chocolate chips. Add marshmallow creme and marshmallows, vanilla, and nuts. Pour into greased flat pan, 8x8x2" (or larger if you want the fudge not so thick).
SUBSTITUTION: Instead of the marshmallow creme, you can use 6 cups of mini marshmallows (which is about a 10-1/2 oz bag of mini marshmallows). I sometimes use a little more if it feels like the fudge isn't thick enough.
(This recipe is from my high school Home Economics class at Philomath High. The family has been enjoying it for MANY years!)
2 cups sugar
1/4 cup butter
1/4 t salt
1 cup marshmallow creme AND 1 cup mini marshmallows
1 1/2 cups chocolate chips
1/2 t vanilla
1/2 cup chopped nuts, if desired
Over medium high heat, stirring constantly, cook milk, sugar, shortening and salt together until it reaches the soft ball stage (234 degrees) -- about 5 or 6 minutes.
Remove from heat and IMMEDIATELY stir in chocolate chips. Add marshmallow creme and marshmallows, vanilla, and nuts. Pour into greased flat pan, 8x8x2" (or larger if you want the fudge not so thick).
SUBSTITUTION: Instead of the marshmallow creme, you can use 6 cups of mini marshmallows (which is about a 10-1/2 oz bag of mini marshmallows). I sometimes use a little more if it feels like the fudge isn't thick enough.
(This recipe is from my high school Home Economics class at Philomath High. The family has been enjoying it for MANY years!)
Sunday, October 30, 2011
Tapioca Pudding (Triple batch)
1 cup evaporated cane juice
9 T Kraft Minute Tapioca
8 1/4 cups whole milk
3 eggs
1 T vanilla
Mix all ingredients except vanilla and let stand 5 minutes. Cook on medium-high heat, stirring constantly with a wire whisk until it comes to a full boil. Remove from heat and add the vanilla, stirring well. Cool 20 minutes before eating it warm. Refrigerate leftovers. Leftovers can be eaten cold or warmed in the microwave.
Bill and the grandkids think this makes a great breakfast!
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