3 (8 oz.) pkgs. cream cheese
1 c. sour cream
1 c. sugar
3 eggs
1 tbsp. lemon juice
2 tsp. vanilla
1 box vanilla wafers
1 can cherry pie filling
Beat all ingredients, except vanilla wafers and cherry topping, until fluffy. Drop 1 vanilla wafer into paper baking cup which is placed in a cupcake pan. Top wafer with cream cheese filling until 3/4 filled. Repeat process until all filling is used.
Bake at 350°F degrees for 15 minutes. Top with prepared pie filling, any flavor pie filling can be used.
Yield: 96 mini cheesecakes.
Sunday, January 16, 2011
Thursday, January 6, 2011
Chicken and Wild Rice Soup
2 cups cooked wild rice or 1 pouch Uncle Ben’s Whole Grain Medley
2 Tbs EVOO, 1 Tbs Butter (for flavor)
1 medium onion, finely chopped
1 clove of garlic finely diced
2 carrots, peeled & diced
2 stalks celery, diced
4 tablespoons all purpose flour
4 cups chicken stock
1 cup low fat milk
1 cup fat free half and half
2 cups diced, cooked chicken
1/2 teaspoon dried rosemary crushed
salt and pepper to taste
Directions:
Prepare rice according to directions on package and reserve or use the already cooked pouch.
In a large saucepan, melt butter in EVOO over medium heat. Saute onion, carrot and celery; stir frequently until soft but not browned, about 7 minutes add garlic and continue to cook another minute or two (do not let the mixture brown). Stir in flour and cook for 1 minute. Stirring constantly, gradually add stock, bring to a boil and cook for 2 minutes (this will make the mixture creamy).
Add chicken, rosemary and rice, reduce heat to low and gently cook for 10 minutes; add milk and half and half (can use all milk or evaporated milk if desired) continue to warm the mixture but be careful not to boil. Adjust seasoning with salt and pepper.
Serves 6 but recipe can be cut in half for smaller servings or just 2 people.
2 Tbs EVOO, 1 Tbs Butter (for flavor)
1 medium onion, finely chopped
1 clove of garlic finely diced
2 carrots, peeled & diced
2 stalks celery, diced
4 tablespoons all purpose flour
4 cups chicken stock
1 cup low fat milk
1 cup fat free half and half
2 cups diced, cooked chicken
1/2 teaspoon dried rosemary crushed
salt and pepper to taste
Directions:
Prepare rice according to directions on package and reserve or use the already cooked pouch.
In a large saucepan, melt butter in EVOO over medium heat. Saute onion, carrot and celery; stir frequently until soft but not browned, about 7 minutes add garlic and continue to cook another minute or two (do not let the mixture brown). Stir in flour and cook for 1 minute. Stirring constantly, gradually add stock, bring to a boil and cook for 2 minutes (this will make the mixture creamy).
Add chicken, rosemary and rice, reduce heat to low and gently cook for 10 minutes; add milk and half and half (can use all milk or evaporated milk if desired) continue to warm the mixture but be careful not to boil. Adjust seasoning with salt and pepper.
Serves 6 but recipe can be cut in half for smaller servings or just 2 people.
Sunday, November 21, 2010
Holly's Mexican Soup
1 chopped onion
1 chopped green pepper
1 can black beans (drained)
1 can of corn
1 can diced tomatoes
1 can of tomato paste
leftover shredded chicken
3/4 to 1 packet of Taco Seasoning
2 to 2 1/2 Cups Chicken Broth
pepper to taste
Sauté in olive oil the chopped onion and green pepper until almost tender over med-high heat. Add a strained can of black beans, can of corn, can of chopped tomatoes, shredded chicken (leftovers from a roasted chicken works well), and ¾ packet of taco seasoning (can use more or less depending upon desired seasoning). Heat all these ingredients up. Add 2 to 2 ½ cups chicken broth (can add more if you want a thinner broth), can of tomato paste and pepper to taste. Simmer over low to med heat for 30 min. Dish into bowls and add freshly chopped cilantro, avocado chunks, and juice from ¼ of a lime to each bowl. Cheese quesadilla wedges make a nice side dish with this soup.
(Other ingredients that would work well in this soup are: rice, tortilla chips on top, a can of mild green chilies, black olives, and/or a chopped jalapeno.)
1 chopped green pepper
1 can black beans (drained)
1 can of corn
1 can diced tomatoes
1 can of tomato paste
leftover shredded chicken
3/4 to 1 packet of Taco Seasoning
2 to 2 1/2 Cups Chicken Broth
pepper to taste
Sauté in olive oil the chopped onion and green pepper until almost tender over med-high heat. Add a strained can of black beans, can of corn, can of chopped tomatoes, shredded chicken (leftovers from a roasted chicken works well), and ¾ packet of taco seasoning (can use more or less depending upon desired seasoning). Heat all these ingredients up. Add 2 to 2 ½ cups chicken broth (can add more if you want a thinner broth), can of tomato paste and pepper to taste. Simmer over low to med heat for 30 min. Dish into bowls and add freshly chopped cilantro, avocado chunks, and juice from ¼ of a lime to each bowl. Cheese quesadilla wedges make a nice side dish with this soup.
(Other ingredients that would work well in this soup are: rice, tortilla chips on top, a can of mild green chilies, black olives, and/or a chopped jalapeno.)
Saturday, October 30, 2010
Brickle Brackle
1 block cream cheese
1/4 c. sugar
1/2 c. brown sugar
1 t. vanilla
1/2 - 1 pkg heath bar peices or toffee pieces
about 7 apples, sliced
mix first 4 ingredients. fold in heath pieces. serve with apples. YUM!
Sunday, October 24, 2010
Hillary’s Holiday Yams
Cube yams (amount based on number of people being served) and boil. Pull skins off after boiling ... Mash with butter and milk to taste and cinnamon and brown sugar. Place pureed yams in a greased casserole dish, make your favorite streusel topping and evenly spread on yams. Bake at 350 for 30-45 minutes or until bubbling around the edges.
Diane's Mother's Sage Dressing
3/4 C chopped sweet onion
1 1/2 C chopped celery (leaves and stalks)
1 C butter or margarine
1 tsp salt
10 - 15 slices of a good white bread (pepperidge farms, brownberry, etc)
1 tsp sage, crushed
1 tsp thyme, crushed
1/2 tsp poultry seasoning
1/2 tsp pepper
Melt butter in a large skillet over medium heat. Add onion and celery and stir occasionally until onion is translucent and celery is tender. Remove pan from heat and add half of the bread pieces to the butter mixture. Stir well and pour into a large bowl. Add remaining bread pieces to the pan to soak up any remaining butter and stir well. Add these to the mixture already in the bowl and combine gently so all the bread becomes infused with some of the butter. Add 1/2 tsp salt to start. Add remaining seasonings and mix gently but well. Taste dressing and adjust seasoning if necessary.
1 1/2 C chopped celery (leaves and stalks)
1 C butter or margarine
1 tsp salt
10 - 15 slices of a good white bread (pepperidge farms, brownberry, etc)
1 tsp sage, crushed
1 tsp thyme, crushed
1/2 tsp poultry seasoning
1/2 tsp pepper
Melt butter in a large skillet over medium heat. Add onion and celery and stir occasionally until onion is translucent and celery is tender. Remove pan from heat and add half of the bread pieces to the butter mixture. Stir well and pour into a large bowl. Add remaining bread pieces to the pan to soak up any remaining butter and stir well. Add these to the mixture already in the bowl and combine gently so all the bread becomes infused with some of the butter. Add 1/2 tsp salt to start. Add remaining seasonings and mix gently but well. Taste dressing and adjust seasoning if necessary.
Aloha Cake
Yellow, Lemon or Strawberry Cake Mix
for Pina Colada Cake use Yellow Cake Mix and drain juice from a large can of crushed pineapple ... reserve pineapple. Make cake according to package directions using the pineapple juice as part of the liquid and add 1/2 cup well drained pineapple and 1/3 cup of coconut to the mix ... bake as directed in a 9 x 13 pan.
Take 2 cups of pineapple juice and 1 1/2 T of cornstarch and bring to a boil in a saucepan. Cook until thicker than syrup but not quite as thick as jelly. Cool completely.
Line a small cookie sheet with foil and spread coconut in a thin layer ... bake at 350 until lightly browned or toasted ... watch closely, do not walk away this only takes a minute or two.
While cake is cooling poke holes in the cake and pour 1/2 can (well stirred) of Cream of Coconut over the cake so that it soaks into the holes.
When cake is completely cooled, whip 1 pint of heavy whipping cream until stiff peaks are formed adding powdered sugar to taste as a sweetener. Spread over completely cooled cake. Spread thickened pineapple juice sauce over whipped cream frosting and sprinkle with remaining well drained pineapple and toasted coconut. Serve right away.
For lemon cake ... use lemon cake mix, lemon juice for sauce
For Strawberry cake ... use strawberry cake mix , Guava Strawberry juice (freezer section, hard to find) and top with fresh strawberries
for Pina Colada Cake use Yellow Cake Mix and drain juice from a large can of crushed pineapple ... reserve pineapple. Make cake according to package directions using the pineapple juice as part of the liquid and add 1/2 cup well drained pineapple and 1/3 cup of coconut to the mix ... bake as directed in a 9 x 13 pan.
Take 2 cups of pineapple juice and 1 1/2 T of cornstarch and bring to a boil in a saucepan. Cook until thicker than syrup but not quite as thick as jelly. Cool completely.
Line a small cookie sheet with foil and spread coconut in a thin layer ... bake at 350 until lightly browned or toasted ... watch closely, do not walk away this only takes a minute or two.
While cake is cooling poke holes in the cake and pour 1/2 can (well stirred) of Cream of Coconut over the cake so that it soaks into the holes.
When cake is completely cooled, whip 1 pint of heavy whipping cream until stiff peaks are formed adding powdered sugar to taste as a sweetener. Spread over completely cooled cake. Spread thickened pineapple juice sauce over whipped cream frosting and sprinkle with remaining well drained pineapple and toasted coconut. Serve right away.
For lemon cake ... use lemon cake mix, lemon juice for sauce
For Strawberry cake ... use strawberry cake mix , Guava Strawberry juice (freezer section, hard to find) and top with fresh strawberries
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