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Sharing our family favorites
Creamsicle cake
1 box orange cake mix; 1 c.milk;
2 small pkg orange jello; 1 tsp. vanilla;
1 small pkg vanilla instant pudding; 1 8oz container
Cool Whip
Bake cake as directed in a 9 x 13 pan. when done, use a meat fork to
poke holes in
the top of the entire cake. Let cool. Mix 1 box jello, 1 cup hot
water and 1 cup cold
water. Pour over the cake. Refrigerate for 2 to 3 hours. Mix
remaining box of jello,
pudding mix, milk and vanilla. Beat well. Fold mixture into Cool
whip. Spread onto
cake. Keep refrigerated until ready to serve. Refrigerate left over
cake.
Made a very light cake:-)
Chicken Parmesan
Shake N Bake Original Recipe
4-6 boneless, skinless chicken breasts
1 jar (26oz) Ragu Old World Style Pasta Sauce
1 cup shredded mozarella cheese
Preheat oven to 400* Put chicken in Shake & Bake.
In 13 x 9 baking dish, arrange chicken pieces. Bake uncovered 20
minutes.
Pour sauce over chicken; top with cheese. Bake 10 more minutes or until
chicken is no longer pink.
Lowfat Salmon Patties
Ingredients
1 can pink salmon
2 egg beaters
1/2 cup Lowfat cracker crumbs
Non fat cooking spray
Preparation
Flake salmon with a fork. Whip egg beaters & add to salmon. Stir in
cracker crumbs & mix well. Form into patties. Spray a
non stick skillet with cooking spray. Place patties into prepared
skillet. Brown on each side (turn only one time).
Good served with cabbage.
Butter Pecan Cake
1 Box Butter Pecan Cake Mix
1 Can Pecan-Coconut Icing
1/2 cup cooking oil
1/2 cup applesauce
1/2 cup water
4 eggs
Mix all ingredients together. Bake in tube or bundt cake pan at 350*
for
45-50 minutes.
Red Lobster Cheese Biscuits
Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread: or buy ready-made garlic spread
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.
PEANUT BUTTER BARS
* 1 pkg (18 1/4 oz) yellow cake mix
* 2 large eggs - lightly beaten
* 1 Cup chunky or creamy peanut butter
* 1/2 cup (1 stick) butter, melted
* 1 pkg (10 oz) peanut butter chips
* 1 can (14 oz) sweetened condensed milk
1. Preheat oven to 350 degrees.
2. In a large bowl, combine the cake mix, eggs, peanut butter, and butter. Mix well. Press half of the mixture onto the
bottom of an ungreased 9x13 inch baking dish. Bake for 10 minutes.
3. Remove the peanut butter base from the oven, top with the peanut butter chips, and drizzle with the sweetened condensed
milk. Crumble the remaining peanut butter mixture and sprinkle over the top. Bake for 25-30 minutes, or until golden brown.
4. Allow to cool completely, then cut into bars.
Note: For chocolate peanut butter bars, you can substitute chocolate cake mix for the yellow, or chocolate chips for the
peanut butter chips.
CHICKEN PARMESAN PIZZA
1 8-oz loaf garlic bread
4 large chicken fingers
1/2 cup marinara sauce
1 cup shredded Italian cheese blend
2 tbsp chopped fresh basil (optional)
Place garlice bread, butter side up, on a baking sheet. Arrange chicken fingers on baking sheet.
Bake @ 425* for 10 minutes or until bread is lightly browned. Spread marinara sauce over garlic bread.
Cut chicken fingers into 1/2" strips, and arrange over marinara sauce. Sprinkle with cheese and, if desired, basil.
Bake at 425* for 5 to 10 minutes or until cheese melts. Makes 2 big servings or 4 small servings.
BACON CHEESE FINGERS
1 cup(4 ounces)shredded Swiss cheese
8 bacon slices, cooked and crumbled*
1/4 cup mayo
1 tbsp grated onion
1/2 tsp celery salt
10 white bread slices, crusts removed
Stir together first 5 ingredients, and spread over bread slices. Cut each slice into 3 strips. Place on a lightly greased
baking sheet.
Bake at 325* for 10 minutes. Makes 30 appetizer servings.
SPAGHETTI PIE
6 oz spaghetti
2 tbsp butter
2 eggs
1/3 c. grated parmesan
1/2 lb ground beef
1 med onion
8 oz spaghetti sauce
1 1/2 oz shredded cheese(your favorite flavors)
Mix cooked spaghetti with butter until melted. Whip eggs and mix with parmesan cheese, then mix with spaghetti. Grease
a 9-inch pie pan and put spaghetti mixture in pan to form a pie shell by building up the sides. Cook ground beef and chopped
onion until done. Remove excess grease and then add spaghetti sauce to ground beef. Spoon mixture into spaghetti crust.
Bake 20 minutes at 350*. Cover with shredded cheese and bake another 5 minutes until cheese melts.
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