Month: April 2020

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Turtle Cheesecake

  • 1- 3/4 C chocolate graham cracker crumbs
  • 1/3 C butter or margarine, melted
  • 3 (8oz) pkgs cream cheese, softened
  • 1 (14oz) can sweetened condensed milk
  • 1/2 C sugar
  • 3 eggs
  • 1 Tbsp vanilla
  • 3/4 C milk chocolate chips (or you can use semi- sweet)
  • 2 Tbsp chocolate syrup
  • 2 Tbsp caramel syrup
  • 1/2 C coarsely chopped pecans
  • 1/4 C semi-sweet mini chips

Preheat oven to 300.  Grease 9″ springform pan.  Combine crumbs and butter in a medium bowl.  Press onto bottom and 1″ up side of prepared pan.  Beat cream cheese and sweetened condensed milk in large mixer bowl until smooth.  Add sugar, eggs, and vanilla; beat until combined.  Remove 1 C of filling and set aside.  Melt chocolate chips about 1 minute (just until melted) and mix completely into the 1 C reserved filling to make the chocolate filling  Pour 1/2 of white filling into crust, then the chocolate filling, then the last 1/2 of the white.  Take knife and gently swirl.  Bake for 60-75 minutes or until edge is set and center moves slightly.  Cool completely.  Drizzle chocolate and caramel syrups over cheesecake.  Sprinkle with pecans and mini chips.  Refrigerate several hours or overnight.  Remove side of pan, cut, and serve.

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Ranch Roasted Potatoes

  • 2 lbs small red potatoes, quartered
  • 1/4 C vegetable oil
  • 1 pkg dry ranch dressing

Place potatoes in a gallon size storage bag.  Pour oil over potatoes.  Seal bag and toss to coat.  Add dressing; seal bag and toss again until coated.  Bake in ungreased baking pan @ 450 for 30-35 minutes or until potatoes are brown and crisp.

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Easy Pasta Salad

  • 2 C rotini pasta, uncooked
  • 2 C fresh broccoli florets
  • 1 C halved cherry tomatoes
  • 1/4 C sliced black olives
  • 1/3 C Italian dressing
  • 1/4 C parmesan

Cook pasta as directed on package, adding broccoli to pasta during last 2 minutes of cooking time; drain.  Place in a medium bowl.  Add remaining ingredients; mix lightly.  Cover.  Refrigerate several hours or until chilled.

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7 Layer Fiesta Dip

  • 1 can (16 oz) refried beans
  • 1 pkg (16 oz) sour cream
  • 1 pkg taco seasoning
  • 2 C (8 oz) shredded cheese
  • 1 tomato chopped (about 1 C)
  • 1/2 C sliced green onions
  • 1 C guacamole
  • 1/2 C sliced black olives
  • Tortilla chips

Spread refried beans in a shallow serving dish.  Mix sour cream with taco seasoning.  Spread over beans.  Top with cheese, tomato, onions, dollops of guacamole, and olives.  Serve with tortilla chips.

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Good Corn Flake Muffins

In a small bowl:

  • 1- 1/2 C flour
  • 1/2 C sugar
  • 1 tsp baking powder
  • 1/4 tsp salt

Set aside.

In a large bowl:

  • 2 C corn flakes
  • 1 C milk

Let stand 2-3 minutes

  • 1 egg
  • 1/4 C cooking oil

Beat well.  Add flour mixture.  Stir only until combined.  In a greased muffin tin, put batter halfway up.  Add a dab of preserves.  Put more batter on top.  Bake @ 400 for about 18 minutes or until golden brown.

 

from Ken Prell

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Monkey Bread

  • 2 pkgs refrigerated biscuits
  • 1/2 C sugar
  • 1 Tbsp + 1- 1/2 tsp cinnamon
  • 1/2 C butter

Cut biscuits into fourths.  Mix sugar and cinnamon together in bowl or Ziploc bag.  Coat biscuits well with sugar mixture and place in 9×9 pan.  Melt butter and remaining sugar mixture.  Pour over biscuits evenly.  Bake @ 350 for20-30 minutes.

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Cherry Fruit Salad

  • 1 can cherry pie filling
  • 12 oz Cool Whip
  • 16 oz crushed pineapple (undrained)
  • 1 can sweetened condensed milk

Mix together and refrigerate.

 

from Christine Thorne

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Fruit Salad

  • 1 large can pineapple chunks,
  • 1 can fruit salad
  • 1 can mandarin oranges
  • 1 jar maraschino cherries (no stems)
  • 1 C mini marshmallows
  • 1 container Cool Whip
  • 1 small box instant vanilla pudding

Drain pineapple chunks, save juice.  Make the vanilla pudding with the pineapple juice instead of milk (will be approx. 1 C pineapple juice).  Drain other fruits.  Mix all the fruits into the pudding.  Mix Cool Whip and marshmallows into the pudding mixture.  Refrigerate.

 

from Christine Thorne

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Apple Empanadas

  • 1 can (21 oz) apple pie filling
  • 6 (8″) flour tortillas
  • 1/2 C butter
  • 2/3 C sugar
  • 2/3 C packed brown sugar
  • 2/3 C water
  • 1 tsp cinnamon

Preheat oven to 350.  Spoon apple filling evenly onto 6 tortillas.  Sprinkle with cinnamon.  Roll up and place seam side down in a lightly greased 8×8 baking pan.  Bring butter, sugars, and water to a boil.  Reduce heat and simmer for about 5 minutes.  Pour sauce over tortillas and sprinkle on a little cinnamon.  Bake for 20 minutes.

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Caramel Apple Dump Cake

  • 2 cans (21 oz) apple pie filling
  • 1/2 C caramel topping
  • 15- 1/4 oz box yellow cake mix
  • 8 Tbsp butter, melted

Pour pie filling into slow cooker.  Drizzle caramel topping over pie filling.  Combine cake mix and butter in a bowl.  Sprinkle cake mixture on top of apple mixture.  Cover and cook on low for 4 hours.