Wednesday, July 28, 2010

Butterscotch Cake


1 yellow cake mix
1 box of butterscotch pudding (not instant)
1/2 cup oil
butterscotch chips
chopped pecans


Cooking pudding according to package directions, and let it cool. Once cool, mix together the cake mix, pudding and oil. Pour into a 9 x 13 inch pan. Sprinkle with butterscotch chips and pecans. Bake for 30-40 minutes at 350 degrees.

**Delicious!! I love that you can change this one up too. You could do a chocolate cake mix with chocolate pudding and chocolate chips, or you could try a white cake mix with banana cream pudding and chocolate chips. You are only limited by your imagination! **

Saturday, July 24, 2010

Bacon Ranch Green Beans


16 ounce frozen green beans
2 tbsp butter
1 envelope ranch dressing mix
4 slices of bacon, cooked and crumbled


In a skillet, saute the green beans in butter. Add the salad dressing and toss to coat. Just before serving, sprinkle in the bacon and mix.

**I got this recipe from the Menus 4 Moms website.**

**Thoughts~Not bad. Definitely worth trying. It is a nice change of pace from plain ol' green beans, but also, not a recipe I would want to eat all the time.**

Tuesday, July 20, 2010

Fruit Pizza


1 roll of Pillsbury sugar cookie dough
7 ounces of Kraft Marshmallow Creme
8 ounces Philadelphia Cream Cheese, softened


Roll out the cookie dough into your desired shape. Bake for 10-12 minutes. Let cool.

While this is cooling, cream together Marshmallow Creme and softened Cream Cheese. Put a generous layer on the sugar cookie. You will have some remaining, but you can use this as a fruit dip.

Cut up any fruit that you like, and put it on top.

Delicious and Refreshing!!

Friday, July 16, 2010

Maple Syrup Cookies


1 teaspoon baking soda
1 tablespoon milk
1 egg
1/2 cup plus 2 tablespoons shortening
1 cup maple syrup
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 (8 ounce) package semisweet chocolate chips


Preheat oven to 350 degrees. In small cup, dissolve baking soda in milk and set aside. Cream egg, shortening and syrup. Add flour, baking powder, salt, vanilla, and baking soda mixture; blend well. Stir in chocolate chips. Drop by teaspoons onto greased cookie sheet and bake for 12 to 15 minutes.

**This recipe is from the Amish Friends Cookbook by Wanda E. Brunstetter.**

Monday, July 5, 2010

Hash Brown Potato Casserole


2 lb. frozen hash browns, thawed
1 stick butter
1 cup chopped onion
1 8 ounce package shredded Cheddar cheese
1 teaspoon salt
1 teaspoon garlic powder
1 pint sour cream
1 can cream of chicken soup
2 cups crushed Ritz crackers


Cut butter into small slices. Combine all ingredients except crackers. Pour into casserole dish. Sprinkle crackers on top. Bake at 350 degrees for 1-1/2 hours.

**This recipe comes from Sharing Our Best: Girlfriends Unlimited, New Hope Church.**

Saturday, July 3, 2010

Chicken Macaroni Casserole


2 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half cream
1-1/2 to 2 cups chicken broth, divided
3/4 pound Velveeta, cubed
2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained
3 cups cubed cooked chicken
1 jar (2 ounces) diced pimentos, drained
1 teaspoon salt
1/2 teaspoon pepper


In a large saucepan, melt butter. Stir in the flour until smooth. Gradually add cream and 1-1/2 cups of broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; add cheese; stir until melted. Add macaroni, chicken, pimientos, salt and pepper. Add aditional broth, if needed.

Pour into a 3-quart baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through. Sprinkle with parsley, if desired.

Yields 6-8 servings

**This recipe comes from the Taste of Home 2010 Church Supper Cookbook.**