EASY Toffee Cake

May 25, 2010

EASY Toffee Cake
From the kitchen of: Pat Mears

1 pkg. (18-1/4 ounce chocolate cake mix
1 jar (17 ounce) butterscotch caramel ice-cream topping
1 carton (12 ounce) frozen whipped topping..thawed…from the container
3 Heath candy bars (1.4 ounces each), Chopped finely

Prepare, & bake cake according to the package directions
Use a 13 in x 9 in baking pan
Cool on a wire rack
Then, using the handle of a wooden spoon….poke holes in the cake
Pour 3/4 cup of the caramel topping into each hole
Spoon remaining caramel over cake.
Top with the whipped topping
Sprinkle with the Heath candy pieces
Refrigerate for at least 2-3 hours before serving
****TIP: Caramel topping will pour over the cake more easily if it is warmed
first****

EASY Ultimate Meatballs

May 25, 2010

EASY Ultimate Meatballs
From the kitchen of: Pat Mears

1 14 ounce can of Ocean Spray Jellied Cranberry Sauce
1 12 ounce bottle of Heinz Chili Sauce
1 2 lb. bag of frozen, pre-cooked cocktail size meatballs

Combine sauces in a large saucepan.
Cook over medium-low heat….stirring under smooth
Add meatballs.
Cover, & cook for 15-20 minutes or until meatballs are heated through
(stirring occasionally)

Easy Taco Skillet

May 25, 2010

Easy Taco Skillet
From the kitchen of: Pat Mears

1 lb. ground beef
1 can (10 /34 oz.) Campbell’s Condensed Tomato soup
1/2 cup of Pace Salsa
1/2 cup water
6 flour tortillas (6″), cut into 1″ pieces
1/2 cup shredded Cheddar Cheese

Cook beef in skillet over medium heat until well-browned
(stir often to separate the meat…..then pour off the fat)
Stir soup, salsa, water, & tortillas in skillet & heat to a boil
Reduce heat to low
Cook for 5-10 minutes…..stir real good….top with cheese

Lemon Delight

May 22, 2010

Lemon Delight
(From The Kitchen Of: Pat Mears)

This recipe is so EASY to make
& is so delicious…it doesn’t last
long when you have people over!!
***I usually make a double recipe
& I put it in a 13×9 pan***

Ingredients:
3 eggs (separated)
1/4 cup of lemon juice
1 teaspoon of grated lemon rind
1/8 teaspoon salt
1/2 cup of sugar
1 cup of whipped cream (I use the one from the
container)
1 tablespoon of sugar
1 1/2 cups of vanilla wafers (crumbled up)

To Prepare:
In a top double boiler, beat egg yolks, stir in lemon
juice, lemon rind, & 1/2 cup sugar. Cook this over
hot water until it is thick, stirring constantly & then
set it aside & let it cool. Set your whipped cream
aside. Next, beat egg whites until they are stiff..then
add 1 tablespoon of sugar. Fold egg whites into
your whipped cream. Combine your whipped cream
mixture & lemon mixture…..fold just enough to blend.
Sprinkle a generous layer of vanilla crumbs into your
pan… (Reserve a small amount of crumbs for your
topping). Pour in your lemon mixture & sprinkle with
your reserved crumbs…..then freeze this….after it has
frozen…let it set for about 10-15 minutes…..then cut
into squares…..(Optional: you can drop a dab of the
whipped cream on top of each squares). In a 13×9
you can get 16-20 squares)
***Sit back & enjoy this luscious dessert & hear
everyone tell you how delicious it is, & can I
have your recipe?***

Pecan Roll-Ups

May 21, 2010

By Mrs Mears

1 cup margarine, softened
1 pkg. (8 oz.) cream cheese,
Softened
2 cups all-purpose flour
¼ tsp. salt
2 cups pecan halves
1 cup confectioners’ sugar

In a large bowl, beat margarine, &
Cream cheese until light & fluffy.
Combine flour, & salt; gradually add
To margarine & cream cheese mixture,
& mix well. Cover & refrigerate for 1-2
Hours, or until easy to handle.
Divide dough in half. On a lightly floured
surface, roll out one portion into an 18 inch
X 8 inch rectangle. Cut widthwise into six 3
inch sections–cut each section into 3 inch X
1 inch strips. Roll each strip around a pecan
half; place 1 inch apart on ungreased baking
sheet. Repeat.
Bake @ 350 for 12-15 minutes or until the
bottoms are lightly browned. Remove to wire
rack to cool completely. Roll in confectioners’
sugar. Store in an air tight container or freeze
up to 3 months.

Monkey Bites (Bread)

May 21, 2010

By Mrs Mears

4 cans of refrigerated Buttermilk Biscuits
2 cups of white sugar
½ cup of cinnamon
½ cup of margarine
¾ cup of brown sugar

Cut the biscuits into quarters.
In a plastic (gallon size) bag mix white sugar
& cinnamon very well.
Drop in biscuits pieces (A few at a time) in the
mixture & shake until they are WELL COATED.

WELL GREASE a 10 inch tube pan.
Layer biscuit pieces in the tube pan. Keep layering
until you use all of the biscuit pieces.

Melt margarine & brown sugar….Stir this until it
is well-blended. Take a big spoon (like a soup spoon)
& spoon your mixture all over your biscuit pieces.

Bake at 350 for 30 minutes.
After taking your pan out of the oven let your tube pan
of biscuits COOL FOR @) MINUTES (This allows the
margarine & sugar mixture drop to the bottom of your tube
pan.

After 20 minutes take a dinner plate & put over the top of
your tube pan & then turn your pan upside down.
Cover tightly immediately with foil while it is warm…unless
you are serving them right away.
SUPER DELICIOUS!!!!

Pumpkin Cake Crunch

May 21, 2010

By Mrs Mears

1 (15 oz.) can solid packed pumpkin
1 (12oz.) can evaporated milk
3 eggs
1 ½ cups sugar
¼ tsp. pumpkin pie spice
½ tsp. salt
1 box Duncan Hines moist yellow cake mix
1 cup chopped pecans
1 cup melted margarine

Combine pumpkin, eggs, milk, sugar, spices, & salt.
Pour into a greased 13×9 baking dish or pan.
Sprinkle cake mix over mixture.
Top with pecans, & then drizzle margarine over the top.
Bake @ 350 for 55 minutes or until golden brown.

Easy Sweet Pumpkin Dip
(DELICIOUS)

2 (15 oz.) cans solid packed pumpkin
4 (8 oz.) pkgs. Cream cheese–softened
4 cups confectioner’s sugar
2 teaspoons cinnamon
2 teaspoon ginger

In a large bowl, using the electric mixer, beat the pumpkin &
Cream cheese until smooth. Add remaining ingredients & beating
Until well combined. Chill for at least 2 hours before serving.
Serve with different types of crackers, sliced apples or any kind
Of other fruit you want to use, carrots, celery ( you can do your own choosing). This is so easy, & it is so delicious!!!!!

Easy Sausage-Cheese Balls

May 21, 2010

By Mrs Mears

3 cups Bisquick Mix
1 lb. sausage
4 cups shredded Cheddar Cheese
(16 oz.)
½ cup shredded Parmesan Cheese
½ cup milk
1 ½ teaspoons Parsley Flakes

Heat oven to 350. Lightly grease
Bottom, & sides of cookie sheet.
Stir together all ingredients–use your
Hands or a spoon.
Shape mixture into 1 inch balls.
Place on cookie sheet.
Bake for 20-25 minutes or until brown.
Immediately remove from pan.
Serve warm with any kind of made or
Store bought sauce for dipping.

***These freeze really well. I make up
Double batches, & freeze them, & just
Take them out, & warm them up in the
Oven***

***YOU WILL WOW EVERYONE WITH
THESE DELICIOUS LITTLE BALLS***

Homemade Tater-Chips

December 5, 2009

About 2-3 times per year I get a taste for homemade tater chips.
I like to eat them hot.

Slice the potatoes paper thin and deep fry, drain on a paper towel and salt. mmmm-mmmm good

Lazy Baked Macaroni and Cheese

November 26, 2009

“A very easy, no-boil recipe for cafeteria-style macaroni and cheese, which bakes up deliciously custardy on the inside and crusty on the outside. Mix the ingredients, pour it in the baking dish, pop it in the oven, and forget about it until the timer rings!”

Ingredients
1 pound uncooked macaroni
2 tablespoons butter, melted
1 pound shredded American cheese
2 (12 fluid ounce) cans evaporated milk
2 cups water
4 eggs
2 teaspoons mustard powder
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
***************************************

Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a shallow three-quart baking dish, toss uncooked macaroni and melted butter together, to coat the macaroni and the inside of the dish.
Add cheese, and stir lightly to distribute. In a medium bowl, whisk together the evaporated milk, water, eggs, mustard powder, salt, white pepper and cayenne pepper. Pour into the baking dish with the macaroni.
Bake uncovered for 45 minutes, or until the center is set. Remove from the oven, and let stand for 5 minutes before serving.


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