WEB FRIENDS 4
MOCK S'MORES - Sharon
1 Brownie mix
graham crackers
chocolate chips
miniature marshmallows
crushed nuts, optional
mix brownie mix according to box directions. Line bottom of pan with graham crackers. Pour mix over crackers, bake according to directions. When done, put marshmallows over to of HOT cake, put chips on top. Place back in oven till marshmallows and chips are melted
ELEPHANT STEW - Sheila
1 medium size elephant
Salt & Pepper
2 rabbits (optional)
Cut elephant into small bite-sized pieces. Add brown gravy to cover, and salt and pepper to taste. Cook over kerosene fire about four weeks at 400 degrees. Serves 1800. (If more are expected, two rabbits may be added. Do this only in an emergency, as most people do not like hare in their stew).
HEAVEN ON A PLATE ~ Pat
CRUST
3 c. flour
1 1/2 c. margarine, melted
2 c. chopped pecans or coconut
Mix all together to form crust. Pat in pan. Standard steam table size, about 12 x 23 inches, or 3- 9 x 9 pans. Bake 15 minutes til lightly browned, at 375º. Cool.
1st LAYER
24 oz. cream cheese, softened
2 c. powdered sugar
5 cups Cool Whip
Mix cream cheese and sugar together well, then add 5 cups Cool Whip. Mix together gently and spread over the crust.
2nd LAYER
6 pkg. instant chocolate pudding
10 c. milk
Combine milk and puddings as directed Pour this mixture over the cream cheese layer. Once the pudding layer has set, cut it into serving portions. Then put on an ADDITIONAL LAYER OF COOL WHIP. Top with chopped pecans or chocolate crumbs. You can make it the day before, refrigerating it overnight. (A dessert with whipped topping is easier to serve if it has been portioned before the topping is applied.) 25-30 Servings
CHOCOLATE FANTASY CAKE - Bingo
This is a flourless cake and is richer and creamy than traditional cake.
8 T (1 stick) plus 1 T softened, unsalted butter
8 ounces semisweet chocolate, coarsely chopped.
5 large eggs, room temperature, separated,
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 1/2 cups Chocolate Ganache Icing (recipe is below)
Fresh raspberries
Whipped cream
Preheat the oven to 350º. Grease a 9-inch springform pan with the 1 tablespoon butter, and dust with flour, tapping out any excess. In a metal bowl set over a pot of simmering water, melt the chocolate with the remaining 8 tablespoons of butter and stir occasionally until smooth and creamy. Remove from heat. Separate the eggs, and use an electric mixer to beat the egg yolks together with the sugar and vanilla until thick, stopping to scrape the sides of the bowl once or twice, for about three minutes. In a third bowl, whisk the egg whites with the salt until stiff, for about two minutes. Slowly and gently fold the chocolate into the yolk mixture, adding just a little chocolate at a time to keep the eggs from scrambling. Fold in the egg whites. Pour the batter into the springform pan and bake in the center of the oven until spongy for about 40 minutes. Remove from the oven, remove the springform ring, and place the cake on a rack to cool completely. When the cake is cool, prepare the chocolate ganache icing (Recipe below). To serve, spread the chocolate ganache icing over the cake. Top with raspberries and serve a small wedge of cake with whipped cream.
CHOCOLATE GANACHE ICING
8 ounces semisweet chocolate, chopped
1/2 cup heavy cream
In a metal bowl set over a pot of simmering water, melt the chocolate with the cream, stirring constantly until smooth. Don't let the mixture boil. Remove from the heat. Use immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in the top of a double boiler.
SWISS CHICKEN CASSEROLE - mom554
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 (8 ounce) package dry bread stuffing mix
1/2 cup melted butter
Preheat oven to 350º
Lightly grease a 9x13 inch baking dish. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil. Bake 50 minutes, or until chicken is no longer pink and juices run clear
CROCKPOT APPLE DESSERT ~ Diana/nicelady2no
6 apples, peeled and sliced
2/3 cup raw oatmeal
2/3 cup sugar
1/3 cup flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/3 cup butter or margarine, melted
Mix oatmeal, sugar, flour, and spices in small bowl. Stir melted
butter
into mixture until it is crumbly.
Put about half of sliced apples in crockpot and spoon about half of
oatmeal mixture on top. Cover with the rest of the apples and top
with
the rest of the crumbly mixture. Cook on high about 2 1/2 hours.
CHERRIES/STRAWBERRIES IN THE SNOW ~ Diana/nicelady2no
1 angel food cake, break in pieces and put in a big oval bowl
MIX TIL SMOOTH
1 cup of milk
1 package of cream cheese (8 oz)
AdDD
1 cartoon of cool whip to the mixture and mix well
Pour over the angel food cake, making sure to cover it all, as best you can
Refrigerate about 2 hours
Then put a can of pie filling, plain cherries or strawberries on top just before serving.
You can top with Cool Whip
STUFFED PEPPER SOUP ~ hawksdreamer
2 lbs ground beef
2 quarts water
1 (28 oz) can diced tomatoes, undrained
1 (28 oz) can tomato sauce
2 cups cooked long grain white rice
2 cups chopped green pepper
2 beef bouillon cubes
1/4 cup packed brown sugar
2 tsp salt
1 tsp pepper
hot peppers, optional
In a large saucepan or Dutch oven, brown beef; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings
BAKING HAM
When your fixing ham for thanksgiving try pouring a 12 ounce can of seven up over it before putting in the oven the seven up neutralizes the salt and the carbonation causes the tissues to expand so its not tough. Save the juice for ham gravy and if you don't want lumps, instead of flour you can use baking powder(just a thought) I've been fixing mine like that for yrs
RITZ CRACKER NUT PIE ~ roseofshar/Sharon
MERINGUE
4 egg whites
pinch of salt
1 tsp vanilla
1 cup sugar(add slowly)
beat the items above until it becomes meringue
In a separate bowl put
3/4 cup crushed Ritz crackers
3/4 cup chopped pecans
1 tsp. Baking powder
Mix cracker mix, fold into meringue, pour into well-greased pie pan
Bake 330 degrees for 25 to 30 minutes A quick to fix dessert but delicious serve with cool whip
CROCK-POT PIZZA ~ Sharon/Rose of Sharon
1 lb Hamburger
1 box of Rigatoni Noodles
2 jars of Spaghetti Sauce
2 pk of Mozz Cheese
2 cans of Mushrooms
1 pk of Pepperonis
Cook the hamburger and the noodles
Put a little sauce in the bottom of the crock pot
Now begin to layer everything
Layer of noodles
Layer of hamburger
Layer of sauce
Layer of cheese
Layer of mushrooms and pepperonis
Keep layering till you are out of everything. Cook on low for 1-2 hours or until the cheese is melted.
CRANBERRY APPLE RELISH SALAD ~ Kent Lawhead
2 c raw chopped cranberries
2 cups diced Tart apples
2 cups sugar
2 c diced celery
2 c chopped walnuts
1 pkg Strawberry Jello
1 pkg. Orange Jello
3 c hot water
mix jello and water, refrigerate till starts t set.
mix cranberries & sugar. When jello is set, add cranberries and all remaining ingredients
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