<Recipes On The go Recipes On The Go

Recipes On The Go

Tuesday, March 14, 2006

Dessert: Butterscotch Cream Cheese Pie

1 Graham Cracker Pie Crust – 6 oz.
1 – 8 oz. Cream cheese, softened
1 can 14 oz. Sweetened condensed milk
¾ cup cold water
1 –4 serving size instant butterscotch flavor pudding & pie filling
1 tub 8 oz.whipped topping

In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Fold in half of the whipped topping and pour into crust. Chill 2 hours or until set. Garnish with remaining whipped topping and serve. Refrigerate leftovers.

Monday, February 13, 2006

Vegetable: Spinach Casserole

4 – 10 oz. Chopped spinach, thawed and squeezed
1 – 5oz can sliced waterchestnuts
1 – 15 oz chopped artichoke hearts unmarinated
1 cup chopped onionBlend
1 ½ c ricotta cheese
1 – 8 oz cream cheese, softeneed
½ c sour cream
½ c half & half
1/8 c sherry
¼ tsp. Nutmeg

Mix all into 9 x 13 pan.7 sheets phifla – keep moist under towel; add at last minuteBake 350 deg. 40 min.

Thursday, February 09, 2006

Dessert: Key Lime Pie

½ cup Nellie & Joe lime juice
1 can sweetened condensed milk
1 8-ounce cool whip
graham cracker crust

Mix lime juice & condensed milk. Fold in cool whip. Pour into crust. Freeze. Take out of freezer about 10 min. before serving.

Tuesday, February 07, 2006

Dessert: Heath Bar Pudding

1 brownie mix, cooked, cooled & crumbled
1 – 16 oz. cool whip
1 milk chocolate mousse pudding mix
1 pkg Heath bar bits (8 oz) (or candy bars crushed)

Prepare & cool brownie mix, crumblePrepare puddingLayer, two times, ending w/ heath bar bits.Cool & serve

Tuesday, January 31, 2006

Vegetable: Spinach-Craisen-Cashew-Apple Salad

1 bag baby spinach leaves
1 bag Spring mix salad greens
1 pkg. craisens (zip lock bag)
small can cashews (bits & pieces)
2-3 granny smith apples (not peeled/cubed)

Dressing:1/3 cup white vinegar1/3 c. white sugar1 cup oil1 tsp. each: salt, garlic salt, celery salt.Toss ingredients. Mix & shake dressing & pour on.(Dip apple cubes in vinegar to keep from getting brown)

Thursday, January 26, 2006

Dessert: Baked Alaska Cake

1 pkg. devil’s food cake mix
Preheat oven to 325 deg.
Grease & flour Classic Batter Bowl. Prepare cake mix, pour into bowl. Bake 1 hour 10 min.- 1 hour 15 min. til tester comes out clean. Cool 15 min. Run knife around outside of cake & gently turn onto rack, large end down. Cool 3 hours. Trim larger end to level it. Place, large end down, slice in half; slice each half in half, using dental floss. (Now have four layers)

¾ cup semi-sweet choc. morsels, divided
1 8 oz cream cheese softened
1 c powdered sugar
1 – 16 oz Cool Whip

Chop ¼ c of morsels, set aside. Place remaining morsels in microwave uncovered on high, 20-60 seconds, until melted & smooth. Stir at 20 sec. intervals. Whisk cream cheese til smooth. Add powdered sugar, stir in melted choc., mix well. Fold 2 cups Cool whip & chopped choc. into cream cheese mixture. Spread bottom layer of cake with 1/3 of filling forming3/4” layer. Repeat w/remaining layers & filling-ending w/top layer of cake. Spread remaining filling on outside of cake to make smooth surfaceTo form peaks, press spreader into topping & pull away. Repeat over entire surface. Refrigerate.

Tuesday, January 24, 2006

Meat: Sour Cream-N-Dill Chicken

8 to 10 chicken pieces, skinned
pepper to taste
1 can condensed cream mushroom soup, undiluted
1 envelope dry onion soup mix
1 cup sour cream1 tbsp. lemon juice
1 tbsp. fresh dill chopped, or 1 tsp. dill weed
1 –4oz-can sliced mushrooms, drained
paprika
cooked wide egg noodles, optional

Place chicken in a single layer in a 13x9x2 baking dish. Sprinkle with pepper. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms. Pour over chicken. Sprinkle with paprika. Bake uncovered, at 350 deg. for 1 hour or until chicken is tender.Serve over egg noodles if desired.

Monday, January 23, 2006

Vegetable: Balsamic Beet Salad

¼ cup balsamic vinegar
¼ cup orange juice
¼ cup olive or vegetable oil
1/2 red onion, peeled, thinly sliced & quartered
2 cans –(15 oz each) sliced beets, drained
1 cup fressh orange sections or canned mandarin orange sections, drained

In a medium bowl, whisk together the vinegar, orange juice and oil. Add the onion slices and toss to coat.In a serving bowl, layer about one-third of the beets. Top with one-third each of the orange sections and onion. Repeat the layers twice. Pour any remaining dressing over the salad.Cover and chill for at least one hour. Serves 6.

Friday, January 13, 2006

Dessert: Blueberry Tease

1 pkg. ice cream cookies
½ c butter
1 c powdered sugar
2 eggs separated
2 c fresh blueberries
2 c whipping cream
½ c powdered sugar
½ c nuts

Crush cookies with rolling pin. Put ½ of mixture in 8 x 11 pan. Cream butter and 1 c sugar; add well beaten egg yolks. Beat egg whites until stiff & fold into butter & sugar mixture. Add nuts & spread over cookies.Top w/blueberries & spread whipped cream mixed with ½ c powdered sugar over berries.Top w/remaining cookie crumbs & refrigerate overnite.

Thursday, January 12, 2006

Vegetable:Green Olive Bacon Potatoes

8 cooked, peeled, diced potatoes- don’t overcook
1 lb cheddar cheese
1 cup mayo
½ c onionsalt & pepper
½ lb. bacon, cooked & crumbled
¼ cup sliced stuffed olives

Combine first five items and place in 9 x 13 dish. Top with bacon & olives. Bake 350 degrees for 1 hour.