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Saturday, June 30, 2012

♥ Cheddar Cheese Carrot ♥

I think this is just adorable!! ;)

Ingredients:
•1 package (3 ounces) cream cheese, softened
•2 cups (8 ounces) shredded cheddar cheese
•1/2 cup finely shredded carrot
•1/2 cup finely chopped peanuts
•2 tablespoons finely chopped onion
•1/4 teaspoon dill weed
•Fresh parsley springs
•Assorted crackers

Directions:
•In a small bowl, beat cream cheese and cheddar cheese for 1 minute. Add the carrot, peanuts, onion and dill; mix well.

• On a serving platter, shape mixture into an 8-in. log, tapering one end to form a carrot shape. Cover and refrigerate for 2 hours or until serving.

• Place parsley at wide end for carrot top. Serve with crackers.

Yield: 2 cups.

~~Country Woman, September/October 2001~~

Thursday, June 28, 2012

♥ Cantaloupe Salad ♥

Ingredients:
•1 large cantaloupe, peeled
•3 tablespoons orange juice
•3 tablespoons honey
•1 cup halved red seedless grapes
•3 kiwifruit, peeled, quartered and sliced
•Leaf lettuce
•Flaked coconut

Directions:
•Cut six rings, about 1/2 in. wide, from the center section of the cantaloupe. Remove seeds and set rings aside. Cube the remaining cantaloupe.

In a bowl, combine orange juice and honey. Add grapes, kiwi and cubed cantaloupe; stir gently to coat. Place cantaloupe rings on lettuce; top with fruit and sprinkle with coconut.

Yield: 6 servings.

~~Quick Cooking July/August 1998~~

Tuesday, June 26, 2012

♥ Pineapple Cheese Torte ♥

Ingredients:
 
 •PAT-IN-THE-PAN CRUST:
•1 cup all-purpose flour
•1/4 cup confectioners' sugar
•1/4 cup finely chopped almonds
•1/3 cup butter, softened

FILLING:
•2 packages (8 ounces each) cream cheese, softened
•1/2 cup sugar
•2 eggs
•2/3 cup unsweetened pineapple juice

PINEAPPLE TOPPING:
•1 can (20 ounces) crushed pineapple
•1/4 cup all-purpose flour
•1/4 cup sugar
•1/2 cup heavy whipping cream
•Fresh strawberries, optional

 Directions:
•In a bowl, combine crust ingredients until blended; pat into a greased 11-in. x 7-in. baking dish. Bake at 350° for 20 minutes. In a small bowl, beat cream cheese and sugar until light and fluffy. Beat in eggs. Stir in juice. Pour over hot crust. Bake for 25 minutes or until center is set. Cool on a wire rack.

 • For topping, drain pineapple, reserving 1 cup juice. Set pineapple aside. In a small saucepan, combine flour, sugar and reserved pineapple juice until smooth. Bring to a boil. Cook and stir for 1 minute or until thickened and bubbly. Remove from the heat; fold in pineapple. Cool.

• In a small bowl, beat cream until soft peaks form; fold into topping. Carefully spread over top. Refrigerate for 6 hours or overnight. Garnish with strawberries if desired.

Yield: 12-16 servings.
~~Taste of Home February/March 1993~~

Sunday, June 24, 2012

♥ Lemon-Mint Pound Cake with Strawberries ♥

Ingredients:
•1/4 cup sugar
•1/4 cup loosely packed fresh mint leaves
•3/4 cup butter, softened
•2-1/2 cups confectioners' sugar, divided
•3 eggs
•1-1/2 cups all-purpose flour
•2-1/4 cups heavy whipping cream, divided
•2 tablespoons lemon juice
•2 teaspoons grated lemon peel
•1 jar (10 ounces) lemon curd
•1 quart fresh strawberries, sliced

Directions:
•Place sugar and mint in a small food processor; cover and process until blended. Set aside.

• In a large bowl, cream butter and 1-3/4 cups confectioners' sugar until light and fluffy. Beat in 4-1/2 teaspoons reserved mint mixture. Add eggs, one at a time, beating well after each addition. Add flour alternately with 1/4 cup cream. Stir in lemon juice and peel.

• Pour into a greased and floured 8-in. x 4-in. loaf pan. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

 • In a large bowl, beat remaining cream until it begins to thicken. Add 1/2 cup confectioners' sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside.

 • In another bowl, combine strawberries with remaining mint mixture and confectioners' sugar. Slice cake; serve with strawberry mixture and lemon cream.

Yield: 12 servings.

~~Country Woman, June/July 2009~~

Friday, June 22, 2012

♥ Apple Cheddar Scones ♥

Ingredients:
•1-3/4 cups all-purpose flour
•2 tablespoons sugar
•1-1/2 teaspoons baking powder
•1/2 teaspoon salt
•1/4 teaspoon baking soda
•1/3 cup cold butter, cubed
•1 cup buttermilk
•1 cup (4 ounces) shredded cheddar cheese
•1 cup diced peeled apples

Directions:
•In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times.

• Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet.

• Bake at 450° for 12-15 minutes or until golden brown.

Yield: 8 scones.

~~Taste of Home August/September 2003~~

Monday, June 18, 2012

♥ Almond Apricot Tea Bread ♥

Ingredients:
•1 cup butter, softened
•2 cups sugar
•3 eggs
•1 teaspoon almond extract
•2 cups all-purpose flour
•1/2 teaspoon baking powder
•1/2 teaspoon baking soda
•1/4 teaspoon salt
•1 cup (8 ounces) sour cream
•3/4 cup slivered almonds, divided
•1 jar (10 to 12 ounces) apricot preserves, divided

Directions:
•In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well.

• Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds.

• Bake at 350° for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate.

Yield: 12-16 servings.

~~Taste of Home, October/November 1997~~

Saturday, June 16, 2012

♥ Pasta Crab Salad ♥

Ingredients:
•4-1/2 cups uncooked tricolor spiral pasta
•1 package (16 ounces) imitation crabmeat, flaked
•1/3 cup each chopped celery, green pepper and onion
•1/2 cup reduced-fat mayonnaise
•1/2 cup reduced-fat ranch salad dressing
•1 teaspoon dill weed

Directions:
•Cook pasta according to package directions; drain and rinse in cold water. Place in large bowl; add the crab, celery, green pepper and onion.

• In a small bowl, combine the mayonnaise, salad dressing and dill. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving.

Yield: 10 servings.

~~Quick Cooking, July/August 2001~~

Thursday, June 14, 2012

♥ Butterscotch Cheesecake ♥

Ingredients:
•1-1/2 cups graham cracker crumbs
•1/3 cup packed brown sugar
•1/3 cup butter, melted
•1 can (14 ounces) sweetened condensed milk
•3/4 cup cold 2% milk
•1 package (3.4 ounces) instant butterscotch pudding mix
•3 packages (8 ounces each) cream cheese, softened
•1 teaspoon vanilla extract
•3 eggs, lightly beaten
•Whipped cream and crushed butterscotch candies, optional

Directions:
•Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.

• In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. • Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

• Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.

Yield: 12 servings.

~~Taste of Home, October/November 2009~~

Tuesday, June 12, 2012

♥ Lemonade Iced Tea ♥

Ingredients:
•3 quarts water
•9 individual tea bags
•3/4 to 1-1/4 cups sugar
•1 can (12 ounces) frozen lemonade concentrate, thawed

Directions:
•In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice.

Yield: 12 servings (about 3 quarts).

~~Taste of Home, August/September 2006~~

Sunday, June 10, 2012

♥ Lemon Cheesecake ♥

Ingredients:
•2 cups graham cracker crumbs
•1/4 cup sugar
•1/2 cup butter, melted

FILLING:
•4 packages (8 ounces each) cream cheese, softened
•1-1/4 cups sugar
•1 package (3 ounces) lemon gelatin
•1 teaspoon lemon extract
•5 eggs, lightly beaten

LEMON SAUCE:
•1 package (2.9 ounces) cook-and-serve lemon pudding mix
•1/4 cup sugar
•2-1/2 cups cold water

Directions:
•In a small bowl, combine cracker crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. Refrigerate.

• In a large bowl, beat cream cheese and sugar until smooth. Add dry gelatin and lemon extract; beat 3 minutes longer. Add eggs; beat on low speed just until combined. Pour into crust.

• Bake at 325° for 30-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate overnight.

• In a small saucepan, combine pudding mix and sugar. Gradually stir in water. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Transfer to a bowl. Cover surface with waxed paper; refrigerate until chilled. Serve with dessert.

Yield: 12 servings (2 cups sauce).

~~Taste of Home, April/May 2008~~

Friday, June 8, 2012

♥ Banana Bran Muffins ♥

Ingredients:
•1/2 cup butter, softened
•1 cup sugar
•2 eggs
•3 medium ripe bananas, mashed
•1/2 cup buttermilk
•1-1/2 cups all-purpose flour
•1-1/2 teaspoons baking soda
•1/2 teaspoon salt
•4 cups raisin bran
•1 cup miniature semisweet chocolate chips
•1/2 cup chopped pecans

Directions:
•In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, bananas and buttermilk. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in the cereal, chocolate chips and pecans.

• Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Yield: 2 dozen.

~~ Quick Cooking September/October 2002~~

Wednesday, June 6, 2012

♥ Java Cream Puffs ♥

Ingredients:
•1/2 cup water
•1/4 cup butter, cubed
•1/8 teaspoon salt
•1/2 cup all-purpose flour
•2 eggs
•1/4 cup finely chopped pecans

MOCHA CREAM FILLING:
•1/2 cup strong brewed coffee
•24 large marshmallows
•1-1/2 cups heavy whipping cream
•1/4 cup hot fudge ice cream topping, warmed

Directions:
•In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in pecans.

• Drop by rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.

• For filling, in a large saucepan, combine coffee and marshmallows. Cook over low heat until marshmallows are melted. Remove from the heat. Transfer to a bowl; cover and chill just until thickened.

• In a large bowl, beat cream until soft peaks form. Whisk chilled coffee mixture until light in color; fold in whipped cream. Just before serving, fill each puff with about 1/3 cup filling. Replace tops and drizzle with fudge topping.

Yield: 8 servings.

~~Taste of Home, February/March 2007~~

Monday, June 4, 2012

♥ Veggie-Packed Strata ♥

Ingredients:
•2 medium sweet red peppers, julienned
•1 medium sweet yellow pepper, julienned
•1 large red onion, sliced
•3 tablespoons olive oil, divided
•3 garlic cloves, minced
•2 medium yellow summer squash, thinly sliced
•2 medium zucchini, thinly sliced
•1/2 pound fresh mushrooms, sliced
•1 package (8 ounces) cream cheese, softened
•1/4 cup heavy whipping cream
•2 teaspoons salt
•1 teaspoon pepper
•6 eggs
•8 slices bread, cubed, divided
•2 cups (8 ounces) shredded Swiss cheese

Directions:
•In a large skillet, saute peppers and onion in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining oil until tender. Drain; pat dry and set aside.

• In a large bowl, beat the cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan.

• Bake, uncovered, at 325° for 60-70 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Run a knife around edge of pan to loosen; remove sides. Cut into wedges.

Yield: 8-10 servings.

~~Casserole Cookbook~~

Saturday, June 2, 2012

♥ Easy Butterscotch Torte ♥

Ingredients:
•1 package (16 ounces) cream-filled vanilla sandwich cookies, crushed
•1/2 cup butter, melted
•1 package (8 ounces) cream cheese, softened
•1 cup confectioners' sugar
•1 carton (12 ounces) frozen whipped topping, thawed, divided
•2-1/2 cups cold 2% milk
•2 packages (3.4 ounces each) instant butterscotch pudding mix

Directions:
•Set aside 1 cup cookie crumbs for topping. In a small bowl, combine remaining cookie crumbs and butter. Press into a greased 13-in. x 9-in. dish.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-1/2 cups whipped topping. Spread over crust.

• In a small bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved crumbs. Cover and refrigerate for at least 2 hours.

Yield: 15 servings.

 ~~Simple &  Delicious, May 2010~~