Recipes For Friends

Here are some of the recipes I use to get me through the holidays, I'm sure your Thanksgiving dinner will be awesome. I'll try to put these into some kind of order... but you know me! *G*

As I sat here going through my recipes, I've decided that I should just put all the ones I think you will use someday on here.. not just limit it to holiday type recipes..

Skiers French Toast

Serve with chilled juice, fresh fruit, Canadian bacon or sausage.

1 Stick Butter
1 C. Brown Sugar
2 T. Dark Corn Syrup
1 Loaf of French bread cut into thick slices
5 Eggs
1 1/2 C. Milk
2t. Vanilla
Pinch of Nutmeg

Cook butter, brown sugar and corn syrup until sugar is dissolved; pour into a 13x9 inch pan. Layer cut up bread on top of syrup mixture in pan. In a bowl, mix eggs, milk, vanilla and nutmeg; pour over bread slices. Cover and refrigerate overnight. Bake uncovered, at 350 degrees for 45 min.

Stuffed French Toast

Cube 8 slices of French bread, and put half of it in the bottom of a 9x13 inch pan.
Cube 2 8 oz. packages of cream cheese and put over the bread. Cover cream cheese with other half of the bread cubes.
Beat one dozen eggs... Mix in 1/3 cup of maple syrup, and 2 cups of milk. Pour over the bread. Cover and let sit over night.
Bake at 375 degrees for 45 minutes.

Breakfast Pie

8 slices of bacon, cooked crisp and crumbled
1/2 C. cornflake crumbs
1 T. bacon drippings
5 Eggs
2 1/2 C. frozen hashbrowns
1 1/2 C. shredded jack cheese
1/2 C. cottage cheese
1/3 C. milk
1 green onion, thinly sliced

Combine cornflake crumbs and bacon drippings; set aside. Beat eggs until foamy. Stir in remainder of ingredients. Pour into a greased 9" pie pan. Sprinkle with crumb mixture and bacon. Cover; refrigerate overnight. Bake at 325 degrees for 50 minutes. Makes 6 servings. Recipe can be doubled and baked in a 9x13 inch pan.

This should get you through breakfast.. and hey.. you live really close to McDonalds and Burger King.. if all else fails! Next I'll put in the recipes for your favorite drinks.. well, some of them anyway.

Russian Tea

2C. Tang
1 1/2 C. Sugar
1 C. Instant Tea
2 pkg. Instant Lemonade
2 tsp. Cinnamon
1/2 tsp. Powdered Cloves

Mix this together and use 2 tsp. to a cup of hot water... or to taste.. which we know is a lot more than 2 tsp. for you!

A bottle of Bogg's....a crystal cordial glass... and a campfire.
Cross country skiis... a thermos of hot chocolate...and some peppermint schnapps!
A Ford truck...a rifle...and a 6 pack of Corona.. don't forget the lime and salt!
Silver Mountain... who were those guys anyway.. and a very large coke cup filled with whatever you could beg borrow or.. well.. you know!
Three girls....a computer... and Cowboy what?
French Creek... a keg... and some cops! *ROTF*
I guess I had better get back to the recipes!

Hot Rum Batter

Mix together:
1 Pound of Butter
1 Pound of Brown Sugar
1 Pound of Powdered Sugar
Beat in:1 Quart of Vanilla Ice Cream
Keep this in the freezer! I like it made with hot milk and rum, some prefer it made with water.

You need to stock your bar... Gin, Vodka, McNaughton's, Rum, Schnapps, maybe some Boggs... and lots of Corona! Have lots of ice on hand, limes, lemons and a few bottles of mix...don't forget the Clamato.

Homemade Baileys

1 C. Irish Whiskey(or Canadian)
1 14-ounce can of Sweetened Condensed Milk
4 Eggs
2 T. Vanilla Extract
2 T. Chocolate Extract
1 T. Coconut Extract
1 T. Powdered Instant Coffee (not granular)

In a blender, blend all the ingredients at low speed until thoroughly mixed. Transfer to a bottle with a tight cover and refrigerate overnight or longer. Serve very cold. Shake well before serving.

Homemade Kahlua

4 C. Sugar
4 C. Water
1/2 C. Instant Coffee
1 Whole Vanilla Bean cut into small pieces.
1 Quart of Vodka

Mix the sugar and the water in a large, non-aluminum pan. Add the coffee and vanilla bean, cut into pieces, and bring to a simmer. Keep at a low simmer for 45 minutes. Remove from stove and cool completely. Add 1 quart of vodka.
Strain mixture and pour into dark bottles. Let sit in a cool dark place for 3 weeks before using.

Well... I wonder what is next? Maybe some appetizers to soak up all of the alcohol! You know your real mom will be there to help.. in fact, she'll probably want to do it all.. but maybe you can be prepared and surprise her! I guess the first one on the list should be your favorite!

Artichoke Dip

1 Jar Artichoke Hearts ~ drained & chopped
1 C. Mayonnaise
1 C. Parmesan Cheese

Mix together... Bake at 350 degrees for 30 minutes. You can double or triple this recipe.. you can add shrimp.. jalapeno peppers.. crab.. whatever you want, or just make it as directed. You can also substitue nonfat unflavored yogurt for half the mayonnaise.. it really doesn't change the flavor and it's a lot less oily. Serve it with hot french or sourdough bread.. or taco chips.

Marcie's Mexican Dip

1 8 0z. Pkg. Cream Cheese
2 C. Cheddar Cheese
1/4 C. Chopped Green Onions
1 Clove Garlic (minced)
1/2 C. Thick & Chunky Salsa
1/2 C. chopped Tomato

Mix cream cheese, 1 cup of cheddar cheese, 3 T. onions and the garlic. Spread onto the bottom of a 9 in. pie plate. Mix salsa and tomato, spread over cream cheese mixture. Sprinkle with remaining 1 cup of cheddar cheese, and the remaining onion. Serve with taco chips. This is so good!! It's easy, and something you can do ahead.

Judi's Mexican Dip
This is the one she brought to the campfire that night... you loved it!
(Just in case you don't remember!) *G*

2 C. Shredded Cheddar Cheese
1 C. Mayonnaise
2 Cans of Chopped Black Olives
1 Can of Chopped Green Chile Peppers
1/4 t. Garlic Powder
Tobasco
1 Large Tomato
1/2 C. Chopped Green Onions

Combine the first 6 ingredients... but only one can of olives. Mix well and put in an oven safe pan.. or casserole dish or whatever you have. Bake at 350 degrees for 20 minutes. When you take it out of the oven, put the remaining green onions in the center... then the second can of olives around that, then the chopped tomatoes around the outside.

Grape Salad

4 C. Red Grapes
4 C. Green Grapes
8 Oz. Cream Cheese
8 Oz. Sour Cream
1/2 C. White Sugar
1 C. Toasted Pecans

Mix cream cheese, sour cream & white sugar well. Spread on top of grapes. Sprinkle brown sugar on top of cheese mixture. (Just a little.. ) Top with toasted pecans. Chill well before serving.

To toast pecans... 350 oven for 8 minutes.

To Die For Apple Dip

8 oz. cream cheese
1/2 C. packed brown sugar

Mix two ingredients together and let set for 15 minutes.

1/3 C. sugar
1 tsp. vanilla
1 Pkg. Heath Chips

Add remaining ingredients and mix well.

Chinese Chicken Cabbage Salad

4 chicken breast, cooked and cubed...
8 green onions, chopped
1 head cabbage, cut in 1 inch pieces
2 pkg Ramen Noodles (broken)
4T sesame seed a one pkg slivered almonds
(toast 20 min 250* oven)

Dressing

4T sugar
6T Rice Vinegar
3/4 C Light Oil
2 Seasoning Packets From Noodles.

Mix and toss salad, pour dressing over it and mix in noodles.
(The noodles stay crispier if added just before serving)
(I add more vinegar to the dressing. Depends on your taste)

LeAnn's Lemon Dessert

1 pkg (2.9 oz) lemon pudding and pie filling mix (not instant)
1/2 C sugar
1/4 C water
2 egg yolks
2 C water
1 8 oz pkg cream cheese, cut into cubes
2 C miniature marshmallows
2 C thawed whipped topping
or whipped cream

Heat oven to 400*. Bake and cool pastry

Make pudding mix as directed on the package for pudding. using sugar, 1/4 C water, egg yolks and 2 cups water; cool slightly. Stir in cream cheese until well blended; cool completely. Fold in marshmallows and whipped topping. Spread over crust.

Cover and refrigerate at least 3 hours until set but no longer than 24 hours. Run metal spatula along side of dessert to loosen; remove side of pan. Store covered in refrigerator.

PASTRY CRUST

3/4 C Gold Medal all purpose flour
1/2 C butter or margarine, softened
1/4 C powdered sugar
Beat all ingredients with electric mixer on low speed for 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy.
Spread on bottom of ungreased springform pan,* 9x3 inches. Bake 12 to 15 minutes or until golden brown. Cool completely.

* Substitution
An ungreased rectangular pan, 13X9X2 can be substituted for the springform pan. For crust use 1 1/2 C flour, 1 C butter and 1/2 C powdered sugar.

JACKIE'S BERRIED DELIGHT

1 1/2 CUPS GRAHAM CRACKERS (CRUSHED)
1/4 CUP SUGAR
1/3 CUP MELTED BUTTER
COMBINE AND PRESS INTO A 13X9 PAN

1 SOFTENED CREAM CHEESE (8 OZ)
1/4 CUP SUGAR
2 TBSP MILK
3 1/2 CUPS COOL WHIP (THAWED)

BEAT CREAM CHEESE, MILK AND SUGAR TOGETHER.

FOLD IN 1/2 OF THE COOL WHIP. SPREAD OVER CRUST.

2 PINTS OF STRAWBERRIES, HULLED AND SLICED.
PREPARE JUNKET STRAWBERRY GLAZE & LET COOL.
WHEN COOLED MIX GLAZE WITHE STRAWBERRIES.
POUR OVER CREAM CHEESE MIXTURE.

1 6OZ PACKAGE INSTANT VANILLA PUDDING
2 1/2 CUPS COLD MILK
MIX UNTIL THICKENED.
FOLD IN THE REMAINING COOL WHIP.
POUR OVER BERRIES AND CHILL FOR SEVERAL HOURS.

CREAMY HASHBROWNS

1 package (28 0z.) frozen O’Brien hash brown potatoes
1 cup shredded cheddar cheese
1 can (4 oz.) diced green chilies
1 can cream of chicken soup undiluted
1 cup sour cream

Mix together in a large bowl, put in a 13 X 9 baking dish sprayed good with Pam. Bake uncovered at 350* for 50 to 55 minutes.

Awesome Mandarin Orange Cake

1 White Cake Mix
1 11 oz. Can Of Mandarin Oranges (Do not drain)
4 Eggs
1/2 Cup Of Oil

Mix cake mix, eggs, oil and the juice from the oranges untill well mixed. Add the oranges and mix until they are mooshed.
Put into whatever pans you choose to use and bake according to the directions on the cake mix box. Let cool completely.

Pineapple Frosting

1 Small Carton Of Cool Whip
1 Small Can Of Crushed Pineapple
I small Pkg. Of Vanilla Instant Pudding

Combine the can of crushed pineapple with the pudding mix until the pudding mix is moistened. Mix in the Cool Whip and frost the cake. If you don't try any other recipe on this page, you have to try this.. it's to die for and is so quick and easy!

Grands!® Little Pies

3/4 cup Flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 cup butter or margarine
1/2 cup chopped nuts, if desired
1 (17.3-oz.) can Pillsbury® Grands!® Refrigerated Flaky Biscuits
1 (21-oz.) can apple, blueberry or cherry pie filling
1 to 1 1/2 cups Cool Whip
Cinnamon-sugar

Prep Time: 20 Minutes (Ready in 1 Hour)
1. Heat oven to 350°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in nuts.
2. Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups will be full.)
3. Bake at 350°F. for 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on wire rack. Cool 10 minutes.
4. In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.

16 servings

Pink Panther Poop

1 can Eagle brand condensed milk
1 can cherry pie filling
1 (8 oz) container of cool whip
1 small can drained pineapple
nuts, optional
Mix it all up and chill for an hour.
Serves 12

Kettle Corn

1/2 cup butter
1 (16 ounce) package large marshmallows
2 cups popcorn popped

Directions
1. In a saucepan over low heat, combine the butter and marshmallows. Stir until marshmallows are softened.
2. Mix with popcorn until evenly coated with marshmallow mixture.
3. Allow to cool enough to touch. Grease hands with butter and form into balls.

MARINATED POTATO SALAD

3/4 pound whole tiny new potatoes
3/4 cup Vinaigrette (Chris used a Blue Cheese Vinaigrette)
1 13 3/4 ounce can artichoke hearts, drained and halved
1 small green pepper, cut into strips
6 Cherry tomatoes, halved
1/2 of a small red onion, sliced and separated into rings
1/4 cup ripe olives, halved
1/4 cup snipped parsley
1 kale leaf (optional)

In a covered saucepan cook potatoes in boiling salted water for 15 to 20 minutes or just till tender; drain well. Cut potatoes into quarters. In a large bowl pour dressing over potatoes. Add artichoke hearts, green pepper, tomatoes, onion, olives and parsley. Toss gently to mix. Cover and chill for 4 to 24 hours, stirring occasionally. Transfer to a serving bowl. Garnish with kale leaf, if desired. Makes 4 or 5 side-dish servings.

Paula Deen's Cherry Cheese Trifle

Makes 12 to 15 servings

1 8 ounce pkg. cream cheese softened
1 14 ounce can sweetened condensed milk
1 12 ounce container cool whip thawed and divided
1/2 teaspoon almond extract
1 13 ounce prepared angel food cake
2 21 ounce cans of cherry pie filling
Sliced almonds

In a medium bowl, combine cream cheese and sweetened condensed milk. Beat at medium speed with an electric mixer until smooth. Sir in one half of cool whip and 1/2 teaspoon almond extract. Set aside.

Tear angel food cake into 1-inch pieces. Place in the bottom of trifle bowl, or any clear bowl so you can see the layers. Spoon one half of cream cheese filling over cake, and top with one can of the pie filling. Repeat layers once more. Spread remaining one half container of cool whip over top, sealing edges. Garnish with sliced almonds.

Some helpful links if you can't get me on the phone or ICQ!


Land O Lakes
Reynolds Aluminum
Kraft Foods
Epicurious
Martha Stewart Recipe Finder
Cook's Recipes
Better Homes & Gardens Recipes
Betty Crocker
Copykat Recipes From Your Favorite Restaurants
Weighwatchers Recipes