Crust:
2 pkg Graham Crackers, crushed
2 c Powdered Sugar
1 c Butter, melted
1 c Pecans, chopped
Cream Cheese Filling:
2 pkg 8oz Cream Cheese, beaten with2 eggs
1 c Granulated Sugar and Juice of 2 Lemons
Directions:
Pour filling into the crust. Bake at 400F for 20 minutes. Pour 1 can blueberry pie filling over cheese, after cheese has cooled. Serve with whipped cream.
Monday, August 9, 2010
Granny's Blueberry Buckle
3/4 c Sugar
1/4 c Butter
2 Eggs
1 t Vanilla extract
2 c Flour
2 t Baking Powder
1/2 t Salt
1/2 c Buttermilk
2 1/2 cups fresh Blueberries
Streusel topping (Blend 1/4 cup each sugar, packed brown sugar, flour, and butter)
Directions:
Cream sugar and butter; beat in eggs and vanilla. Combine flour, baking powder and salt. Add flour mixture and buttermilk alternately to batter. Stir in berries. Spread batter in lightly greased 9-in square baking pan. Sprinkle with Streusel Topping. Bake at 375F for 25-30 minutes or until wooden pick inserted near center comes out clean.
Serves 9
1/4 c Butter
2 Eggs
1 t Vanilla extract
2 c Flour
2 t Baking Powder
1/2 t Salt
1/2 c Buttermilk
2 1/2 cups fresh Blueberries
Streusel topping (Blend 1/4 cup each sugar, packed brown sugar, flour, and butter)
Directions:
Cream sugar and butter; beat in eggs and vanilla. Combine flour, baking powder and salt. Add flour mixture and buttermilk alternately to batter. Stir in berries. Spread batter in lightly greased 9-in square baking pan. Sprinkle with Streusel Topping. Bake at 375F for 25-30 minutes or until wooden pick inserted near center comes out clean.
Serves 9
Sweet Potatoes
6 c Sliced cooked sweet potatoes
1 unpeeled Orange, thinly sliced
3/4 c (8 1/2 oz can) drained crushed pineapple
1/2 c Brown Sugar
1/3 c Parkay Margarine, Melted
Kraft Miniature Marshmallows
Directions:
Place potatoes and orange slices in a greased 10x6-in baking dish. Top with combined pineapple, brown sugar and margarine. Bake at 350F for 30 minutes. Sprinkle with marshmallows continue baking 10 minutes or until lightly browned.
Serves 6
1 unpeeled Orange, thinly sliced
3/4 c (8 1/2 oz can) drained crushed pineapple
1/2 c Brown Sugar
1/3 c Parkay Margarine, Melted
Kraft Miniature Marshmallows
Directions:
Place potatoes and orange slices in a greased 10x6-in baking dish. Top with combined pineapple, brown sugar and margarine. Bake at 350F for 30 minutes. Sprinkle with marshmallows continue baking 10 minutes or until lightly browned.
Serves 6
Eggplant and Wheat Germ Parmigiana
1 medium Onion, chopped
1 clove Garlic, minced
Oil
1 (1-pound) can tomatoes
1 (8oz) can tomato sauce
1 t Salt
1/2 t Basil
1/2 t Oregano
1/2 c Toasted Wheat Germ
1/2 c Fine Dry Bradcrumbs
1 Eggplant, about 1 1/2 pounds
2 Eggs, beaten
1 (6oz) pkg sliced Mozzarella Cheese
1/2 c grated Parmesan Cheese
Directions:
Saute onion and garlic in 1/4 c oil until golden. Stir in undrained tomatoes, tomato sauce, 1/2 t salt, basil and oregano. Bring to boil, cover and simmer 20 min. Break up tomatoes if they are still whole. Meanwhile combine wheat germ, breadcrumbs, and a 1/2 t salt. Cut eggplant crosswise into 1/2 inch thick slices. Dip in beaten egg then wheat germ mixture, coating both sides. Heat 1/3 cup oil in large skillet, cook eggplant in single layer over medium heat about 2 1/2 minutes per side until tender and coating is golden.
Put half of tomato sauce in shallow 2/quart casserole. Layer overlapping slices of eggplant in sauce. Cover with cheese slices. Top with remaing sauce and sprinkle with Parmesan cheese. Bake in 400F 20-30 minutes or until hot and bubbly.
Serves 4-6.
Note:
This entree may be prepared up to final baking ahead of time, and refrigerated.
1 clove Garlic, minced
Oil
1 (1-pound) can tomatoes
1 (8oz) can tomato sauce
1 t Salt
1/2 t Basil
1/2 t Oregano
1/2 c Toasted Wheat Germ
1/2 c Fine Dry Bradcrumbs
1 Eggplant, about 1 1/2 pounds
2 Eggs, beaten
1 (6oz) pkg sliced Mozzarella Cheese
1/2 c grated Parmesan Cheese
Directions:
Saute onion and garlic in 1/4 c oil until golden. Stir in undrained tomatoes, tomato sauce, 1/2 t salt, basil and oregano. Bring to boil, cover and simmer 20 min. Break up tomatoes if they are still whole. Meanwhile combine wheat germ, breadcrumbs, and a 1/2 t salt. Cut eggplant crosswise into 1/2 inch thick slices. Dip in beaten egg then wheat germ mixture, coating both sides. Heat 1/3 cup oil in large skillet, cook eggplant in single layer over medium heat about 2 1/2 minutes per side until tender and coating is golden.
Put half of tomato sauce in shallow 2/quart casserole. Layer overlapping slices of eggplant in sauce. Cover with cheese slices. Top with remaing sauce and sprinkle with Parmesan cheese. Bake in 400F 20-30 minutes or until hot and bubbly.
Serves 4-6.
Note:
This entree may be prepared up to final baking ahead of time, and refrigerated.
Cheesy Garden Casserole
2 c cooked Brown Rice
2 c Broccoli, cut in 1/2 slices
2 Carrots, cut in Julienne strips (1 cup)
1 Zucchini, sliced (1 cup)
1 c cut Green Beans
1 16 oz jar Marinara Sauce
1 c (4 oz) shredded Longhorn Cheese
1c (4oz) shredded Monterey Jack Cheese
Directions:
Place rice in bottom of 10 x 6 x 2 baking dish. Cook broccoli, carrots, zucchini and green beans in boiling salted water til just tender, 5-7 minutes, drain. Reserve 4 zucchini slices for garnish. Spoon remaining veggies over rice, top with marinara sauce. Cover and bake in 375F for 30 minutes. Combine cheese sprinkle over top and return to oven for 5 minutes. Garnish with reserved zucchini.
Serves 6
2 c Broccoli, cut in 1/2 slices
2 Carrots, cut in Julienne strips (1 cup)
1 Zucchini, sliced (1 cup)
1 c cut Green Beans
1 16 oz jar Marinara Sauce
1 c (4 oz) shredded Longhorn Cheese
1c (4oz) shredded Monterey Jack Cheese
Directions:
Place rice in bottom of 10 x 6 x 2 baking dish. Cook broccoli, carrots, zucchini and green beans in boiling salted water til just tender, 5-7 minutes, drain. Reserve 4 zucchini slices for garnish. Spoon remaining veggies over rice, top with marinara sauce. Cover and bake in 375F for 30 minutes. Combine cheese sprinkle over top and return to oven for 5 minutes. Garnish with reserved zucchini.
Serves 6
Green Bean Bake
In 1-quart casserole, stir 1 can Campbell's Cream of Mushroom soup and 1 t soy sauce until smooth; mix in 1/2 can (3 1/2 oz size) French fried onions, 3 cups cooked French style green beans, dash pepper. Bake in moderate oven (350F) for 20 minutes. Top with remaining onions; bake 5 minutes more.
Serves 6
Serves 6
Herbed Potato Wedges
3 T grated Parmesan Cheese
1 T dried Basil
1/4 t Salt, optional
1/4 t pepper
1 large unpeeled Baking Potato, cut into wedges
2 t Vegetable Oil
Directions:
In a shallow bowl, combine Parmesan cheese, basil, salt if desired and pepper. Brush cut sides of potato wedges with oil; dip into cheese mixture. Place in a greased 8-in. square pan. Bake, uncovered, at 400F for 20-25 minutes or until tender.
Serves 2
1 T dried Basil
1/4 t Salt, optional
1/4 t pepper
1 large unpeeled Baking Potato, cut into wedges
2 t Vegetable Oil
Directions:
In a shallow bowl, combine Parmesan cheese, basil, salt if desired and pepper. Brush cut sides of potato wedges with oil; dip into cheese mixture. Place in a greased 8-in. square pan. Bake, uncovered, at 400F for 20-25 minutes or until tender.
Serves 2
Garlic Tomatoes
6 large Tomatoes
1/4 c Butter
2 minced Garlic cloves
1/2 c Breadcrumbs
Oregano, a dash
1/2 t Salt
Directions:
Cut tops off tomatoes and scoop out some of the center. Cook garlic briefly in butter, add crumbs, oregano and salt; toss. Put tomatoes in baking dish, fill with crumb mixture. Bake about 10-15 minutes @350F. Sprinkle with parsley and serve.
1/4 c Butter
2 minced Garlic cloves
1/2 c Breadcrumbs
Oregano, a dash
1/2 t Salt
Directions:
Cut tops off tomatoes and scoop out some of the center. Cook garlic briefly in butter, add crumbs, oregano and salt; toss. Put tomatoes in baking dish, fill with crumb mixture. Bake about 10-15 minutes @350F. Sprinkle with parsley and serve.
Stuffed Baked Potatoes
3 large Baking potatoes (one pound EACH)
1 1/2 t Vegetable Oil, optional
1/2 c sliced Green Onions
1/2 c Butter, divided
1/2 c Light cream
1/2 c Sour Cream
1 t Salt
1/2 t White Pepper
1 c (4 ounces) shredded Cheddar Cheese
Paprika
Directions:
Rub potatoes with oil if desired; pierce with a fork. Bake at 400F for 1 hour and 20 minutes or until tender. allow potatoes to cool to the touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving in a thin shell. Place pulp in a large bowl. Saute onions in1/4 c butter until tender. add to potato pulp along with light cream, sour cream, salt and pepper. Beat until smooth. Fold in cheese. Stuff potato shells and place in a 13 x 9 x 2 baking pan. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Bake at 350F for 20-30 minutes or until heated through.
Serves 6
Note: Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.
1 1/2 t Vegetable Oil, optional
1/2 c sliced Green Onions
1/2 c Butter, divided
1/2 c Light cream
1/2 c Sour Cream
1 t Salt
1/2 t White Pepper
1 c (4 ounces) shredded Cheddar Cheese
Paprika
Directions:
Rub potatoes with oil if desired; pierce with a fork. Bake at 400F for 1 hour and 20 minutes or until tender. allow potatoes to cool to the touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving in a thin shell. Place pulp in a large bowl. Saute onions in1/4 c butter until tender. add to potato pulp along with light cream, sour cream, salt and pepper. Beat until smooth. Fold in cheese. Stuff potato shells and place in a 13 x 9 x 2 baking pan. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Bake at 350F for 20-30 minutes or until heated through.
Serves 6
Note: Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.
German Potato Salad
5 Bacon Strips
3/4 c Chopped Onion
2 T All-Purpose Flour
2/3 c Cider Vinegar
1 1/3 c Water
1/4 c Sugar
1 t Salt
1/8 t Pepper
6 cups sliced cooked peeled Potatoes
Directions:
In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 T of drippings; cook onion until tender. Stir in flour; blend well. Add vinegar and water; cook and stir until bubbly and slightly thick. Add sugar and stir until it dissolves. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potato slices. Serve warm.
6-8 servings
3/4 c Chopped Onion
2 T All-Purpose Flour
2/3 c Cider Vinegar
1 1/3 c Water
1/4 c Sugar
1 t Salt
1/8 t Pepper
6 cups sliced cooked peeled Potatoes
Directions:
In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 T of drippings; cook onion until tender. Stir in flour; blend well. Add vinegar and water; cook and stir until bubbly and slightly thick. Add sugar and stir until it dissolves. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potato slices. Serve warm.
6-8 servings
Clam Chowder
3 slices of Bacon, cooked
1 Potato, cooked in clam juice
1 Onion, sauteed
1 can Clams w/ juice
1 1/2 c Milk
1 can Cream of Celery soup
1 Potato, cooked in clam juice
1 Onion, sauteed
1 can Clams w/ juice
1 1/2 c Milk
1 can Cream of Celery soup
Golden Peach Pie
2 1-pound cans (4 cups) sliced cling Peaches
1/2 c of Sugar
2 T Enriched Flour
1/4 t Nutmeg
Dash Salt
2 T Butter
1 T Lemon juice
1/2 t Shredded Orange peel
1/8 T almond extract
1 recipe Plain Pastry
Directions:
Drain peaches, reserving 1/3 sup syrup. Combine dry ingredients; add reserved syrup. Cook and stir till mixture thickens. Add butter, lemon juice, peel, extract, and peaches. Line 9-inch pie plate with pastry. Fill. Adjust Lattice top. Bake in hot oven (400F) 40 to 45 minutes. Serve warm.
1/2 c of Sugar
2 T Enriched Flour
1/4 t Nutmeg
Dash Salt
2 T Butter
1 T Lemon juice
1/2 t Shredded Orange peel
1/8 T almond extract
1 recipe Plain Pastry
Directions:
Drain peaches, reserving 1/3 sup syrup. Combine dry ingredients; add reserved syrup. Cook and stir till mixture thickens. Add butter, lemon juice, peel, extract, and peaches. Line 9-inch pie plate with pastry. Fill. Adjust Lattice top. Bake in hot oven (400F) 40 to 45 minutes. Serve warm.
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