Eggnog-toffee Teacakes

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 24
• 1 1/2 cups unsalted butter, softened
• 2 cups sugar
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 5 large eggs
• 3 3/4 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 cups eggnog
• 1/3 cup unsalted butter
• 1/3 cup brown sugar
• 1/3 cup light corn syrup
• 1 pinch salt
• 2 drops butter-rum flavoring
• 1/2 cup chopped toasted pecans or 1/2 cup almonds or 1/2 cup walnuts

Recipe

• 1 preheat the oven to 350 degrees and grease the pan(s) of your choice: 10" tube or bundt style pan, or two 81/2" x 41/2" loaf pans.
• 2 beat the butter, sugar, nutmeg and salt until light and fluffy.
• 3 add the eggs one at a time, beating well after each addition.
• 4 whisk the flour and baking powder together, and add to the batter alternately with the eggnog, 1/3 at a time, beating well after each addition.
• 5 pour batter into the pan(s).
• 6 bake 60 to 65 minutes or until a cake tester inserted into the center of the cake comes out clean.
• 7 let the cake cool in the pan for 15 minutes, then turn it out onto a rack set atop parchment paper to catch any drips.
• 8 topping:.
• 9 melt butter, then add the brown sugar, corn syrup, and salt, stirring until the sugar dissolves.
• 10 bring the mixture to a boil and continue to boil for several minutes, until it reaches 240 f(soft ball sage) on the candy or instant read thermometer.
• 11 add the extract and nuts, and pour the toffee topping over the cake.
• 12 cool completely before serving.

Easy Chicken Pot Pie Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 lb chicken breast
• 1 (10 1/2 ounce) can cream of mushroom soup (cream of chicken can be substituted if you don't like mushroom)
• 1 (7/8 ounce) packet instant chicken gravy
• 4 ounces cups water
• 1 medium onion
• 1 (16 ounce) package mixed vegetables
• 5 medium potatoes (in a hurry? use some thawed french fries)
• 1 (12 ounce) can flakey biscuits
• 1 (14 1/2 ounce) can chicken broth
• 1 teaspoon italian seasoning
• 1 teaspoon garlic salt (i recommend the california style with chunks of garlic and parsley)
• 1 teaspoon black pepper
• 1 tablespoon salted butter or 1 tablespoon margarine
• 1/4 teaspoon ground red pepper
• 3 tablespoons all-purpose flour

Recipe

• 1 preheat oven to 350°f.
• 2 combine broth, butter, pepper, garlic salt, red pepper, italian season and chicken in baking dish.
• 3 bake 25 minutes.
• 4 once chicken is cooked remove from baking dish and place in freezer for quick cooling and save liquids. (can be done the night before!).
• 5 put the liquid in a bowl and add gravy, soup, and flour. mix until smooth.
• 6 peel and chop potatoes. rinse and put in a saucepan.
• 7 add liquid mixture and water to potatoes and boil 15 minutes or until potatoes soften but don't lose their crispness.
• 8 preheat oven to 400°f.
• 9 peel and chop onion.
• 10 chop cooled chicken into small pieces. (use your best judgement -- you know if you like big chunks or not :) ).
• 11 pour liquids, potatoes, mixed veggies, onion, and chicken into large baking dish.
• 12 bake 35 minutes.
• 13 bake biscuits according to package directions -- (i know it says not to say that, but canned ones are the easiest and you don't need any other ingredients, and they all have different directions. i don't recommend baking the biscuits on top of the casserole because they come out half mushy -- and nobody likes mushy biscuits. usually they're 400 degrees and if its 450 you can still bake both at the same time by just taking 8 or 10 minutes off the casserole bake time -- but watch closely!).
• 14 remove from oven. allow to cool 5 minutes. enjoy!

Giant Eclair Dessert

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 cup water
• 1/2 cup unsalted butter
• 1 cup flour
• 1 teaspoon salt
• 4 eggs, beaten
• 8 ounces light cream cheese, softened
• 2 cups milk
• 2 (3 ounce) packages french vanilla instant pudding
• 8 ounces cool whip lite
• 1 cup powdered sugar
• 1 tablespoon cocoa
• 1 tablespoon butter, melted
• milk

Recipe

• 1 preheat oven to 400 degrees.
• 2 bring water and butter to a boil in a large sauce pan.
• 3 add flour and salt all at once and beat.
• 4 take off fire, add this mixture to the beaten eggs in a large bowl and beat until smooth.
• 5 spread evenly in a 15x10x1" sheet pan.
• 6 bake about 20/25 minutes.
• 7 cool.
• 8 beat cream cheese with the milk and pudding for 2 minutes.
• 9 put in refrigerator for 20 minutes.
• 10 spread mixture on cooled pastry.
• 11 top with cool whip.
• 12 mix powdered sugar, cocoa and melted butter.
• 13 add enough milk for drizzling consistency and drizzle over top.
• 14 store in the refrigerator.

Cherry Friendship Bread

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups amish starter (see easy friendship bread (amish bread) starter)
• 1 1/2 cups flour
• 2 cups sugar
• 1/2 cup orange juice
• 3 eggs
• 1 cup oil (or 1/2 cup oil, 1/2 cup applesauce)
• 1/2 teaspoon baking soda
• 1/2 teaspoon almond extract
• 2 1/2 teaspoons cinnamon
• 1 cup dried cherries

Recipe

• 1 preheat the oven to 325’.
• 2 to the batter add 3 eggs, 1-1/2 tsp baking powder, 1 cup oil (or ½ oil & ½ applesauce), ½ tsp baking soda, ½ cup orange juice, ½ tsp almond extract, 1 cup sugar, 2 cups flour, ½ tsp salt, 1 large box vanilla instant pudding, 2 tsp cinnamon, 1 cup cherries.
• 3 note: it is easier to mix if you combine the dry ingredients (except for sugar and pudding) in another bowl then add it slowly to the batter.
• 4 grease bottom and sides of 2 large loaf pans or spray with pam. mix ½ cup sugar and 1-1/2 tsp cinnamon in a small bowl. dust the insides of each of the pans with half of the mixture, making sure to cover the bottom and sides well.
• 5 pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter.
• 6 bake for approximately 1 hour (until toothpick comes out clean.) cool until the bread loosens from the pan easily. turn onto serving dish. may be served warm or cold. enjoy.

Algerian Beghrir Pancake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups fine semolina
• 1 cup plain flour
• 1 cup whole wheat flour
• 3 eggs
• 2 teaspoons baking powder
• 1 tablespoon instant yeast
• 2 teaspoons sugar
• 1 pinch salt
• 1 cup warm water
• 2 cups milk
• 1 tablespoon vegetable oil (optional)

Recipe

• 1 combine all dry ingredients with the eggs.
• 2 add the water and the milk a little at a time until you achieve a thick but runny consistency.
• 3 heat a little oil in the frying pan then add just under a ladleful of batter and immediately start swirling it round the pan to get a nice even layer. leave some space near the rim so it can come out easier.
• 4 watch the holes as they appear and leave it on the heat until the top dries out.
• 5 traditional beghrir is quite thick and you only cook one side. however i do like them a bit thinner. that also means you are able to turn them and lightly cook the other side. it should not take more than a minute.
• 6 serve it with honey, jam or nutella.

Apple Cranberry Crisps - Chatelaine

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 cup oats, not instant
• 1/3 cup brown sugar
• 1/3 cup flour
• 1/3 cup almonds, chopped
• 1/3 cup butter, soft
• 1 1/2 cups cranberries, coarsely chopped
• 8 apples, peeled, cored and thinly sliced
• 1 cup brown sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup orange liqueur (optional)
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 350*.
• 2 mix all topping ingredients until crumbly. set aside.
• 3 in a large bowl, mix together cranberries, apples, brown sugar, flour, cinnamon and nutmeg.
• 4 stir in liqueur (or orange juice) and vanilla.
• 5 pack mixture among 8 oven-proof coffee mugs or ramekins. fruit will shrink during baking.
• 6 generously sprinkle with topping.
• 7 place on a cookie sheet and bake for 45 - 50 minutes. serve warm.

Giant Chocolate Eclair Dessert (no Bake)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 10
• 2 (102 g) packages french vanilla instant pudding or 2 (102 g) packages vanilla instant pudding mix
• 1 (9 ounce) container frozen whipped topping, thawed (cool whip is good)
• 3 cups whole milk
• 2 ounces semisweet chocolate (baker's is good)
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons corn syrup
• 2 tablespoons milk
• 2 tablespoons vanilla
• 1 1/2 cups confectioners' sugar (icing)
• 1 (600 g) box graham crackers (not crumbs)

Recipe

• 1 prepare a 13 x 9-inch baking pan.
• 2 beat the two packages of pudding mix, with 3 cups whole milk for 2 minutes, or until thick.
• 3 fold in the thawed frozen topping.
• 4 in the prepared baking dish, evenly put a layer of crackers on the bottom.
• 5 pour half of the prepared pudding mixture over the crackers.
• 6 put another layer of crackers over the pudding.
• 7 put the remaining pudding on top.
• 8 then a final layer of crackers.
• 9 in the microwave, melt the chocolate squares and 2 tbsp butter together; mix to combine well.
• 10 add in the corn syrup, 2 tbsp milk and vanilla to the chocolate mixture; mix until combined well.
• 11 add in the icing sugar; beat until smooth and well combined.
• 12 spread the mixture over the top layer of crackers.
• 13 refrigerate for a minimum of 8 hours.

Blueberry Trifle

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 2 (3 ounce) packages instant vanilla pudding
• 4 cups nonfat milk
• 1 teaspoon almond flavoring
• 1 poundcake, cut into 1-inch cubes
• 16 ounces frozen blueberries
• 1/2 pint whipping cream
• 1/4 cup sugar

Recipe

• 1 combine pudding mixes and milk according to package directions. add almond flavoring to mixture.
• 2 layer 1/3 of pudding mixture on bottom of trifle dish. layer 1/3 of pound cake cubes over pudding. layer 1/3 of blueberries over pound cake.
• 3 repeat layering of pudding, cake and blueberries twice.
• 4 chill for 3-10 hours.
• 5 when ready to serve, beat whipping cream and sugar at fast speed for 3-4 minutes until desired consistency.
• 6 spread whipped cream on top of trifle and serve.
• 7 *** also great with 'zaar #18601 as the cake base! ***.

Decadent Triple Layer Mud Pie(4 Ww Points)

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 3 ounces semisweet chocolate, melted
• 1/4 cup eagle brand fat-free sweetened condensed milk
• 1 pie crusts or 1 chocolate wafer pie crust
• 2 cups skim milk
• 2 ounces fat-free chocolate instant pudding mix
• 8 ounces cool whip lite

Recipe

• 1 mix chocolate and eagle brand together.
• 2 pour into crust.
• 3 pour milk into a bowl. add pudding.
• 4 beat with whisk for 2 minutes.
• 5 spoon 1 1/2 celsius of the pudding over the crust.
• 6 add half of the cool whip to remaining pudding. spread over pudding layer. top with remaining cool whip.
• 7 chill 3 hours.
• 8 omitting crust is 2 ww points per serving.

Basil-steamed Shrimp Over Soba Noodles

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (8 ounce) package dried soba noodles
• 2 scallions
• 1 orange
• 1 ounce fresh ginger, peeled and thinly sliced (about 2 inches)
• 1 bunch fresh thai basil
• 16 large shrimp, peeled and deveined
• 1 red bell pepper, seeded and cut lengthwise into very thin strips
• 6 -8 shiitake mushrooms, stems removed and caps thinly sliced
• 4 cups water
• 2 tablespoons instant dashi powder

Recipe

• 1 bring a saucepan of lightly salted water to a boil over high heat. add the noodles and boil for 2 minutes, or until just al dente. drain the noodles and immediately plunge them into a bowl of ice water to shock and stop the cooking. drain and set aside.
• 2 trim off 1 inch of the green tops of the scallions and discard. thinly slice the green tops about halfway to the base and set aside. cut off the base and split it in half lengthwise. set aside.
• 3 using a vegetable peeler, remove only the orange part, or zest, from the skin of the orange, being careful to leave the pith beneath it behind. reserve the orange for another use.
• 4 sprinkle the orange zest and ginger slices with salt and rub them between your fingers to work the salt into them.
• 5 lay the halved scallion bases and half of the ginger slices and orange zest on the perforated bottom of a bamboo steamer basket to make a "flavor mat" large enough to accommodate all of the shrimp in a single layer.
• 6 lay half of the basil bunch over the flavor mat, being sure to leave some of the other components of the mat exposed. lay the shrimp on top of the mat and top with the remaining ginger, orange zest and basil bunch.
• 7 evenly spread the red pepper strips around the shrimp. top the pepper strips with the mushrooms.
• 8 pour the water into the steamer pan and bring to a simmer over medium heat. add the dashi powder and simmer until fully dissolved. put the steamer basket over the simmering base, cover and steam for about 6 minutes, or until the shrimp turn pink and are just cooked through. remove the steamer and set aside while covered to keep warm.
• 9 add the noodles to the simmering broth just long enough to heat them through. divide the noodles and broth among 4 warmed bowls. carefully transfer the red pepper strips and mushroom slices to the bowls. in the center of each bowl, arrange 4 shrimp, overlapping them slightly, over the noodles. discard the flavor mat.
• 10 using a sharp knife, thinly slice a julienne of 10 basil leaves. sprinkle the julienned leaves and the reserved green scallion slices over the broth in each bowl. nestle a sprig of fresh basil in the center of each bowl and serve.

Chocolate Strawberry Desserts

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 cups cold milk
• 1 (4 ounce) package instant chocolate pudding mix
• 1 (10 ounce) package frozen sweetened strawberries, thawed
• 1 cup whipping cream
• 1/4 cup confectioners' sugar
• sliced fresh strawberries (to garnish)

Recipe

• 1 beat milk and pudding mix till thick and smooth and set aside.
• 2 drain strawberries and place berries in a blender.
• 3 cover and process until smooth.
• 4 in a mixing bowl, beat cream and sugar until stiff peaks form.
• 5 gently fold in strawberry puree.
• 6 divide half of the chocolate pudding among four dessert dishes.
• 7 top with half the strawberry mixture.
• 8 repeat layers and garnish with strawberry slices.

Creamy Fruit Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1 (30 ounce) can fruit cocktail in light syrup, do not drain (or two 17 oz. cans)
• 1 (11 ounce) can mandarin oranges, drained
• 1 (8 ounce) jar maraschino cherries, drained
• 1 (3 1/2 ounce) box instant vanilla pudding
• mini marshmallows

Recipe

• 1 in a bowl with lid, add fruit cocktail and mandarin oranges.
• 2 slice cherries in half and add to the other fruits.
• 3 add package of instant vanilla pudding.
• 4 mix well.
• 5 cover and chill for at least 1 hour.
• 6 garnish with mini marshmallows.
• 7 note: experiment with your own favorite fruits.
• 8 i have added blueberries and strawberries from time to time.

Coconut Cafe Licuado

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 1 (13 1/2 ounce) can coconut milk, chilled
• 2 tablespoons instant coffee crystals
• 1 (14 ounce) can sweetened condensed milk, chilled
• ice cube

Recipe

• 1 combine coconut milk and coffee crystals in blender container until coffee is dissolved. add sweetened condensed milk.
• 2 process 2 minutes or until blended. pour over ice in glasses.

Best Bacon/cheese Grits

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 lb bacon, cooked crisp and crumbled
• 1 1/2 cups cubed velveeta cheese
• 1 teaspoon bacon grease
• 4 cups cooked grits (regular/not instant)
• salt and pepper

Recipe

• 1 cook the grits according to package directions.
• 2 add the bacon, cheese and bacon grease.
• 3 keep stirring over low heat until the cheese melts; serve while hot.

Cake Mix Doctor – Banana Pudding Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• vegetable oil, spray for the pan
• 1 (18 1/4 ounce) package yellow cake mix
• 8 tablespoons butter, melted
• 1 cup whole milk
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 (5 1/8 ounce) package vanilla instant pudding mix
• 3 cups whole milk
• 4 tablespoons butter, cut up
• 2 teaspoons pure vanilla extract
• 4 cups sliced bananas (3 large bananas)
• 1 (12 ounce) container frozen whipped topping, thawed
• 10 -12 crushed vanilla wafer cookies

Recipe

• 1 place a rack in the center of the oven and preheat oven to 350f degrees. lightly mist a 13 by 9-inch baking pan with vegetable oil spray. set the pan aside.
• 2 place the cake mix, butter, milk, eggs, and vanilla in a large mixing bowl. blend with an electric mixer on low speed for 1 minute. stop the machine and scrape down the sides of the bowl with a rubber spatula. increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. the batter should look thick and well blended. pour the batter into the prepared pan, smoothing it out with the rubber spatula. place the pan in the oven.
• 3 bake the cake until it is golden brown and springs back when lightly pressed with your fingers. 30 to 33 minutes. remove the pan from the oven and place it on a wire rack to cool.
• 4 meanwhile, prepare the pudding. place the pudding mix and milk in a medium saucepan. fold in the butter and vanilla. cook over low heat, stirring, until the butter melts, 3 to 4 minutes. remove the pan from the heat and let it cool for about 5 minutes. fold in the banana slices.
• 5 to assemble the cake, spoon the pudding and banana mixture on top of the cooled cake, spreading the mixture out to all edges of the cake with the rubber spatula. cover the pudding with the whipped topping, spreading it out to the edges of the cake with the rubber spatula. scatter the crushed vanilla wafer cookies over the top. serve at room temperature.

Broccoli With Mushrooms And Walnuts

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1/2 cup water
• 2 tablespoons soy sauce
• 1 tablespoon sherry wine
• 1 tablespoon cornstarch
• 1 teaspoon instant vegetable broth mix (see vegetable broth mix vegetable broth mix)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 cup onion, cut lengthwise into 1/4 inch slices
• 3 cups sliced mushrooms
• 4 cups packed broccoli, cut into flowerets
• 3 tablespoons chopped walnuts (3/4 oz)
• 3 ounces low-fat cheddar cheese (3/4 cup)

Recipe

• 1 in a small bowl, combine water, soy sauce, sherry, cornstarch, broth mix, oregano, garlic powder and pepper.
• 2 stir to dissolve cornstarch.
• 3 set aside.
• 4 heat oil in a large nonstick skillet or wok over medium-high heat.
• 5 add onions and mushrooms.
• 6 cook 5 minutes, stirring.
• 7 add broccoli and walnuts.
• 8 cook, stirring, 3 minutes or until broccoli turns bright green.
• 9 stir soy sauce mixture and pour over vegetables.
• 10 cook, stirring, until vegetables are glazed and liquid has thickened and turned clear.
• 11 remove from heat, sprinkle evenly with cheese, cover and let stand 5 minutes before serving.

Brown Rice Pilaf With Parsnips And Celery

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 1/2 cups chopped peeled parsnips
• 1/2 cup sliced celery
• 1 1/2 cups uncooked instant brown rice
• 1/3 cup water
• 1/2 teaspoon kosher salt
• 1/4 teaspoon dried thyme
• 1/8 teaspoon fresh ground black pepper
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 3 tablespoons sliced almonds, toasted

Recipe

• 1 heat the oil in a large saucepan over medium heat.
• 2 add parsnip and celery, and cook 4 minutes, stirring occasionally.
• 3 add rice and the next 5 ingredients (rice through broth), and bring to a boil.
• 4 cover, reduce heat, and simmer 10 minutes. stir in almonds.

Friendly Presbyterian Bread

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 2 3/4 cups skim milk
• 1/4 cup 1% fat buttermilk
• 5 cups unbleached all-purpose flour
• 2 cups brown sugar
• 1/2 honey
• 1 package instant pistachio pudding mix
• 1 package active dry yeast
• 1/3 cup sunflower oil
• 1 1/4 teaspoons baking powder
• 1 egg (or 2 egg whites)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon almond extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups almonds, chopped coarse
• 2 cups dried cherries

Recipe

• 1 preheat the oven to 350.
• 2 in a large non reactive bowl, mix 3/4 cup of the skim milk, the buttermilk, 3/4 cup of the flour, 1 t.
• 3 sugar, and the yeast.
• 4 set aside for ten minutes or untilthe mixture starts to bubble.
• 5 in a large mixing bowl, place the remaining ingredients, except for the almonds and cherries and mix well.
• 6 fold in the nuts and cherries.
• 7 lightly wipe four 10x5x2 inch loaf pans with vegetable oil, divide the dough among the pans and bake for one hour of until a toothpick in the center comes out clean.

Crab Nibbles

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• 1 box ritz cracker
• 2 teaspoons dried minced onions
• 2 teaspoons water
• 2/3 cup salad dressing
• 1/4 teaspoon garlic powder, divided
• 1 cup grated cheddar cheese
• 15 cherry tomatoes
• 1/4 lb cooked crabmeat
• 2 tablespoons melted butter

Recipe

• 1 mix instant onions with the water and let stand.
• 2 blend together onion, salad dressing, cheese and 0.125 teaspoon garlic powder.
• 3 mound on crackers and place on a cookie sheet.
• 4 place a slice of tomato on top.
• 5 place a small amount of crab meat on top of tomato.
• 6 combined butter and remaining garlic powder.
• 7 bruch on top of each.
• 8 broil for 1-2 minutes to heat through.
• 9 serve hot.

Chocolate Strawberry Breakfast Shake

Total Time: 5 mins Preparation Time: 3 mins Cook Time: 2 mins

Ingredients

• Servings: 1
• 6 strawberries
• 4 ice cubes
• 1/2 cup skim milk
• 1/2 cup chocolate frozen yogurt
• 1 (36 g) packet carnation chocolate instant breakfast drink mix

Recipe

• 1 place everything in the blender, the packet last. blend until smooth.

Cherry Fluff Pie With Rice Krispie Crust (no Bake)

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• 2 tablespoons margarine or 2 tablespoons butter
• 1/4 cup light corn syrup
• 1 cup semisweet chocolate morsel
• 2 cups rice krispies (kellogg's is best)
• 1 (10 ounce) jar maraschino cherries
• 1/2 cup low-fat milk
• 1 (5 1/8 ounce) package vanilla instant pudding mix
• 1 cup whipped cream or 1 cup frozen whipped topping, thawed

Recipe

• 1 in 2-quart saucepan, cook margarine, corn syrup and chocolate morsels over low heat, stirring constantly, until smooth and blended. remove from heat. add rice krispies cereal. stir until well coated. with back of spoon, press cereal mixture evenly in bottom and up side of 9-inch pie pan coated with cooking spray. chill.
• 2 drain cherries, reserving liquid. chop cherries. set aside. measure 1/2 cup cherry liquid, discarding remainder.
• 3 in large mixing bowl, combine cherry liquid, milk and pudding mix with wire whip, mixing until smooth and combined. fold in cherries and whipped topping. spread in chilled crust. chill 3 hours or over night before serving. garnish with chocolate curls, if desired.

Best Au Gratin Potato Bread (baked In Bread Machine)

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• 3/4 cup heavy whipping cream
• 1/2 cup warm water
• 1 1/2 tablespoons melted butter
• 1/3 cup instant mashed potatoes
• 3 cups bread flour
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons sugar
• 1 cup shredded cheddar cheese
• 1/4 cup diced onion
• 1 1/2 teaspoons yeast

Recipe

• 1 place liquids in bread machine first.
• 2 add the salt.
• 3 add 2 cups of bread flour.
• 4 add potatoes, sugar, cheddar cheese and onion. add 1 cup of bread flour.
• 5 make a small hole in top of the flour and add yeast.
• 6 close and set your bread machine for basic bread.
• 7 hit the start button.

Cake Doctor's Red-less Velvet Cupcakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 (18 1/4 ounce) package plain german chocolate cake mix
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 cup sour cream
• 1/2 cup water
• 1/2 cup vegetable oil
• 1 (1 ounce) bottle red food coloring
• 3 large eggs
• 1 cup miniature semisweet chocolate chips

Recipe

• 1 place a rack in the center of the oven and preheat the oven to 350°f line 24 cupcake cups with paper liners. set the pans aside.
• 2 place the cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in a large mixing bowl. blend with an electric mixer on low speed for 30 seconds. stop the machine and scrape down the sides of the bowl with a rubber spatula.
• 3 increase the mixer speed to medium and beat two minutes more, scraping down the sides again if needed. the batter should look thick and well combined. fold in the chocolate chips.
• 4 spoon batter into each lined cupcake cup, filling it three quarters of the way full. (you will get between 22 and 24 cupcakes; remove the empty liners, if any.) place the pans in the oven.
• 5 bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. remove the pans from the oven and place them on wire racks to cool for 5 minutes. remove the cupcakes from the pans and place them on a wire rack to cool for 15 minutes before frosting.
• 6 meanwhile, prepare the chocolate peppermint cream cheese frosting. when finished, place a heaping tablespoon of frosting on each cupcake and swirl to spread with a short metal spatula or a spoon, taking care to cover the tops completely.
• 7 place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. the cupcakes are ready to serve.

Creamy Fruit Salad

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• 2 medium bananas, diced
• 2 medium apples, diced
• 1 lemon, juice of
• 1 (20 ounce) can pineapple tidbits, drained, juice reserved
• 2 cups sliced strawberries
• 2 cups grapes
• 1/4 cup pecans, chopped
• 1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix or 1 (1 1/2 ounce) box vegetarian sugar-free instant vanilla pudding mix
• 1/2 cup water

Recipe

• 1 combine bananas, apples and lemon juice in large mixing bowl.
• 2 toss until evenly coated.
• 3 add pineapple, strawberries, grapes and pecans.
• 4 in small mixing bowl, combine pudding mix, water and pineapple juice with a wire whisk until smooth.
• 5 add pudding mixture to fruit.
• 6 mix gently until throughly coated.
• 7 refrigerate until ready to serve.

Chocolate Swirl Delight

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 1 (13 ounce) package chocolate swiss rolls
• 2 3/4 cups cold milk
• 2 (4 ounce) packages chocolate fudge instant pudding mix
• 2 cups whipped topping

Recipe

• 1 cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish.
• 2 line a 9-inch springform pan with cake slices so that the swirl of cream and chocolate is on it's side and can be seen when you take the springform pan off, completely covering the bottom and sides.
• 3 in a small bowl, whisk milk and pudding mixes for 2 minutes.
• 4 let stand for 2 minutes or until soft-set.
• 5 pour over cake.
• 6 spread with whipped topping; sprinkle with any reserved chocolate coating.
• 7 cover and refrigerate for at least 2 hours before serving.
• 8 **cook time does not include refrigeration time of two hours.

Cake Mix Chocolate Picnic Cake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 (18 ounce) box dark chocolate cake mix
• 1 (3 ounce) package instant chocolate pudding mix
• 1/2 cup oil
• 1/2 cup warm water
• 1 1/2 cups chocolate chips
• 1 cup sour cream
• 4 eggs
• 4 teaspoons vanilla extract

Recipe

• 1 mix all ingredients together.
• 2 pour into oiled and floured bundt pan.
• 3 bake at 350 for 1 hour or until tooth pick comes out clean.
• 4 dust with powdered sugar.

Creamy Fruit Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 (20 ounce) can pineapple chunks, drained
• 1 (14 ounce) can peach slices, drained
• 1 (11 ounce) can mandarin orange sections, drained
• 2 apples, cored and chopped
• 1 (3 3/4 ounce) package vanilla instant pudding mix
• 1 1/2 cups cold milk
• 1/3 cup frozen orange juice concentrate, thawed
• 3/4 cup sour cream

Recipe

• 1 combine fruits in a large bowl; set aside in a small mixing bowl,combine pudding mix, milk, and orange juice concentrate.
• 2 beat with an electric hand-held mixer for about 2 minutes.
• 3 beat in sour cream.
• 4 fold mixture into the fruit mixture.
• 5 cover and chill thoroughly.

Brown Rice Pilaf

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1/4 cup chopped green onion
• 2 teaspoons butter
• 1 1/3 cups instant brown rice
• 1/3 cup chopped walnuts
• 1 1/3 cups water
• 1/3 cup dried apricot, thinly sliced
• 1/4 teaspoon salt (to taste)
• 1/8 teaspoon pepper (to taste)

Recipe

• 1 in a small saucepan, saute green onions in butter until tender.
• 2 add in rice and walnuts; cook and stir for 1-2 minutes or until walnuts are toasted.
• 3 add in water, apricots, salt, and pepper.
• 4 bring to a boil; decrease heat; cover and simmer for 5 minutes or until liquid is absorbed.
• 5 let stand for 5 minutes; fluff with a fork.
• 6 adjust seasoning to taste with salt and pepper.

Easy Chicken Pot Pie

Total Time: 1 hr 50 mins Preparation Time: 45 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts
• 6 cups water
• 5 tablespoons knorr's chicken flavor instant bouillon
• 1 (16 ounce) bag baby carrots, chopped
• 1 medium yellow onion, chopped
• 1 cup celery, chopped
• 5 potatoes, unpeeled and diced
• 1 red bell pepper, chopped
• 10 3/4 ounces cream of chicken soup
• 10 3/4 ounces cream of celery soup
• 1 cup sour cream
• 1 tablespoon basil
• 1 teaspoon red pepper flakes
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 3 garlic cloves, crushed
• 16 1/3 ounces pillsbury grands flakey biscuits

Recipe

• 1 in a large stock pot, bring water with chicken flavored bouillon to a boil.
• 2 add chicken breast and cook until done. cool and shred.
• 3 in same water, add basil, pepper flakes, salt and pepper, and garlic cloves, potatoes, carrots, celery, red bell pepper and onion and cook until almost done.
• 4 return chicken to same pot with these ingredients keeping at a medium low heat.
• 5 in a separate bowl, combine cream of celery soup, cream of chicken soup, and sour cream.
• 6 slowly fold into chicken and vegetable mixture.
• 7 if the sauce does not seem thick enough to your liking, in a separate saucepan make a sauce by melting 1/4 c butter, adding 1/4 c flour and stirring constantly until made into paste. add 1/2 & 1/2 or milk, stirring constantly until desired thickness is achieved. add a small amount at a time to chicken mixture, stirring constantly, until desired thickness.
• 8 pour approximately 1/3 of chicken mixture into an 8 x 8 casserole dish. repeat with remaining chicken mixture for later use -- or cool this mixture completely and then separate into (2) ziploc freezer bags. label and date bags to thaw and bake later.
• 9 if you are ready to bake your casserole as soon as you have made the chicken mixture: layer with biscuits and bake at 350 for approx 15-20 minutes or until biscuits are golden brown.
• 10 if, however, you are making this dish ahead of time, then refrigerate in casserole dish until ready to bake; approx one hour before eating.
• 11 bake, covered, chicken mixture only, at 350 for approximately 50 minutes or until hot all the way through.
• 12 layer with biscuits and return to oven for approx 15-20 minutes longer, or until biscuits are golden brown.
• 13 note: this recipe can be easily adjusted down to 1/2 for (2) 9 x 13 casserole's or to 1/3 for (3) 8 x 8 casseroles, as stated above.
• 14 also, when layering my biscuits over chicken mixture, i sometimes will "peel" the biscuits down to make sure i have enough to cover everything. this is why i use the grands -- they are thicker in size and can be "peeled" down.

Coconut Buns

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 1 1/2 cups bread flour
• 2 cups all-purpose flour
• 2/3 cup lukewarm coconut milk
• 2/3 cup lukewarm water
• 1/4 cup honey (dissolve in the lukewarm water)
• 2 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 3 tablespoons butter, melted (more for brushing)
• 1 tablespoon kosher salt or 1 tablespoon table salt, for sprinkle
• 1 egg, plus
• 1 tablespoon milk

Recipe

• 1 in a big bowl, mix all dry ingredients (flours, salt, yeast) . make a little well in the middle and pour the coconut milk and honey water. mix with spatula until it forms a dough.
• 2 add melted butter and knead for about 10-15 minutes by hand until it become soft and elastic.
• 3 put it in a bowl, cover it with damp towel or plastic wrap and let it sit in a warm place for an hour.
• 4 divide the dough into 24 pieces of small ball. put it on the baking sheets and let it sit one more time for 15 minutes. preheat your oven to 200ºc.
• 5 brush with the eggwash and sprinkle with bit of salt. bake for 20 - 25 mins or until golden brown on the top of the buns.
• 6 brush again with melted butter right after it came out of the oven to get a lasting shine.

Chinese Lemon Chicken

Total Time: 1 hr 30 mins Preparation Time: 1 hr 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 chicken breasts, pounded and sliced
• 3 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 egg, beaten
• salt and pepper
• 1/8 cup cornflour
• 1/2 cup water
• 3 tablespoons sugar
• 1/2 lemon, juice of
• 1 (3 1/2 ounce) package instant lemon pudding mix
• water, as needed

Recipe

• 1 to marinate: in a small bowl mix together oyster sauce, sesame oil, sugar, egg, salt and pepper;add chicken, cover dish and marinate for at least 1 hour.
• 2 dip marinated chicken in cornflour and saute in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.
• 3 to make sauce: bring 1/2 cup water to boil in a small saucepan.
• 4 dissolve sugar in boiling water, then add lemon juice and thicken liquid with pudding mix.
• 5 pour sauce over chicken and serve.

Chicken Or Turkey Breast Fajitas

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 6
• 1 -2 lb chicken breasts or 1 -2 lb turkey breast, cut into thin strips approximately 1 1/2 to 2 inches long
• 1 bell pepper, cut into strips (to desired thickness)
• 1 onion, cut into strips (to desired thickness)
• other vegetables (great additions...jalapenos or black olives) (optional)
• 1/2-3/4 cup tony chacheres instant brown gravy mix (i like more gravy so i use 3/4)
• 1 teaspoon salt
• shredded cheese, if desired
• flour tortilla
• sour cream
• salsa, as desired

Recipe

• 1 stir-fry the chicken or turkey.
• 2 sauté the vegetables to desired doneness.
• 3 mix the brown gravy according to package directions, add salt.
• 4 pour the gravy over the vegetables and meat.
• 5 serve on flour tortillas or unleavened bread with cheese, sour cream or salsa as desired.

Cake Mix Pistachio Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) box golden vanilla cake mix or 1 (18 1/4 ounce) box cake mix or 1 (18 1/4 ounce) box yellow cake mix
• 2 (3 1/2 ounce) boxes instant pistachio pudding mix
• 4 large eggs
• 1 cup warm water
• 2/3 cup vegetable oil
• 3 drops green food coloring (optional)
• 1 cup cold milk
• 1 1/2 cups cool whip

Recipe

• 1 preheat oven 350.
• 2 in a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. pour batter into greased pan or pans depending on if you'd like to make this a layer cake. this recipe is versatile. bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
• 3 chill cake and frost with any frosting or suggested recipe below.
• 4 1 box pistachio pudding 1 cup milk,beaten with cool whip. spread over cooled cake.

Cake Mix Fruitcake

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 1 lb candied red cherries
• 1 lb candied green cherries
• 8 ounces candied pineapple, diced
• 1 cup pecan halves
• 1/2 cup walnut halves
• 1 cup dates, chopped
• 18 1/2 ounces cake mix
• 3 1/2 ounces vanilla instant pudding mix
• 3 eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 1/4 cup flour
• karo light corn syrup

Recipe

• 1 preheat oven to 300 degrees.
• 2 in a large mixing bowl combine all fruits and nuts.
• 3 add flour and toss until fruits and nuts are well coated.
• 4 in another large mixing bowl combine cake mix, pudding mix, eggs, oil and water.
• 5 beat for 3 minutes.
• 6 fold in fruit/nut mixture;batter will be very stiff.
• 7 grease and flour a 10 inch bundt pan very well.
• 8 bake for 2 hours or until toothpick inserted in center comes out clean.
• 9 cool completely in pan.
• 10 heat light karo syrup until warm.
• 11 brush cake with warm syrup.
• 12 when glaze and cake are cold cover with aluminun foil.

Giblet Gravy

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 25
• 12 ounces chicken livers
• 2 (12 ounce) cans cream of chicken soup
• 2 (12 ounce) cans broth (saved from boiling the chicken.)
• 4 eggs, boiled and chopped

Recipe

• 1 boil livers til done and discard liquid.
• 2 chop livers.
• 3 mix soup and broth.
• 4 bring to boil.
• 5 add chopped livers.
• 6 add chopped eggs.
• 7 add a few instant potato flakes to get it as thick as you fwant it.

Baked Orange Lamb Chops With Rice

Total Time: 46 mins Preparation Time: 11 mins Cook Time: 35 mins

Ingredients

• 6 (1/2 inch) boneless lamb chops
• salt and pepper
• 2 tablespoons oil
• 1 1/3 cups instant rice, uncooked
• 1 cup orange juice
• 1/2 teaspoon ground ginger
• 1 (10 ounce) can condensed chicken with rice soup, undiluted
• 1/2 cup walnuts, chopped

Recipe

• 1 sprinkle salt and pepper over lamb chops and brown in skillet with oil.
• 2 sprinkle uncooked rice into a greased 7x11 inch baking dish.
• 3 add orange juice.
• 4 arrange lamb chops over rice.
• 5 add ginger to the can of soup, stir, and pour over the lamb chops.
• 6 sprinkle walnuts over the tops of lamb chops.
• 7 cover and bake at 350 degrees fahrenheit for 25 minutes.
• 8 uncover and bake 10 minutes longer, or until rice is tender.
• 9 enjoy !

Friendship Bread

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 cup vegetable oil
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 2 1/2 cups flour
• 1 1/4 cups milk
• 1/2 teaspoon baking soda
• 1 (3 1/2 ounce) box instant vanilla pudding, -not prepared-
• 1 1/2 teaspoons baking powder

Recipe

• 1 combine oil, sugar, vanilla, eggs, salt and cinnamon. stir well.
• 2 add flour, milk, baking soda, pudding, and baking powder. mix well.
• 3 grease 2 large loaf pans. sprinkle with a mixture of sugar and cinnamon.
• 4 pour brad mix into loaf pans. and sprinkle the top with a mixture of cinnamon and sugar.
• 5 bake at 325 for 60 mins.

Friendship Bread

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 cup vegetable oil
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 3 large eggs
• 1/2 teaspoon salt
• 2 tablespoons cinnamon
• 2 1/2 cups flour
• 1 1/4 cups milk
• 1/2 teaspoon baking soda
• 1 (3 1/2 ounce) box instant pudding mix (any flavor)
• 1 1/2 teaspoons baking powder

Recipe

• 1 preheat oven to 325.
• 2 combine oil, sugar, vanilla, eggs, salt, and cinnamon.
• 3 add flour, milk, soda, pudding, and baking powder. mix well.
• 4 grease 2 large loaf pans and sprinkle with a mixture of sugar and cinnamon. pour batter into pans and sprinkle cinnamon sugar mixture on top.
• 5 bake for 1 hour.

Deconstructed Banana Cream Pie & Bananas Foster Variation

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 pie crust (single crust, preferably homemade)
• 1 (6 ounce) box instant vanilla pudding
• 1 teaspoon vanilla
• 2 1/2 cups half-and-half
• 2 -3 bananas
• 1/2 pint whipping cream (do not use cool whip, use 3/4 pint if you like a lot)
• 2 -4 teaspoons powdered sugar
• 1/2-1 teaspoon vanilla

Recipe

• 1 preheat oven to 425°f.
• 2 pie crust: make your favorite pie crust, roll dough as you normally would but into a rectangular shape, cut six 3 1/2" - 4" squares and at least 18 - 1 1/3" squares (sizes are approximate they are prettier if you have a crimped cutter for the small squares i have a cookie cutter this size). place squares on baking sheet, sprinkle the small squares with a little cinnamon sugar, bake about 10 minutes or until golden on the bottom.
• 3 pastry cream: make filling according to the directions on the box for pie filling, using half and half in place of milk, add vanilla; stir, chill until ready to serve.
• 4 topping: whip cream with powdered sugar and vanilla, adjust amounts to your taste,chill.
• 5 putting it together: place a large pastry square on each dessert plate, spoon on some pudding mix - if using all six at once divide evenly.
• 6 place about 6 banana slices on top of each square, top with whipping cream.
• 7 place 3 small pastry squares into the whipping cream, on point. ta dah! fast and beautiful!
• 8 •bananas foster variation: make pie crust, filling, and whipping cream as above.
• 9 chop some pecans.
• 10 prepare the bananas from bananas foster crepes, use 3 bananas and cut each banana in half length wise first, then each half into 3 pieces.
• 11 and make praline sauce.
• 12 putting it together: as before - pastry square, then pastry cream, then spoon bananas with some of their sauce on top of the filling, then whipping cream, sprinkle with chopped pecans and drizzle the whole thing with praline sauce.
• 13 serve with coffee.

Frozen Butter Pecan Crunch

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 2 cups graham cracker crumbs
• 1/2 cup melted butter (no substitutions)
• 2 (3 1/2 ounce) packages vanilla instant pudding mix
• 2 cups half-and-half or 2 cups milk
• 1 quart butter pecan ice cream, slightly softened (or similar icecream)
• 1 (8 ounce) container cool whip, frozen topping thawed
• 2 (1 1/2 ounce) heath candy bars, crushed

Recipe

• 1 in a bowl, combine graham cracker crumbs and melted butter.
• 2 pat evenly into bottom of an ungreased 13x9-inch baking pan.
• 3 chill thoroughly in freezer.
• 4 in a mixing bowl, beat the pudding mixes with half and half or milk until well blended (about 1 minute).
• 5 fold in the icecream and cool whip whipped topping; spoon over chilled crust.
• 6 sprinkle with crushed heath bars; freeze.
• 7 remove from freezer about 20 minutes before serving.
• 8 store tightly covered with foil in the freezer.

Celebration Chicken

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 4 large boneless skinless chicken breasts
• 3 cups instant rice
• 1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of celery soup
• 1 (10 3/4 ounce) can french onion soup
• 1 (10 3/4 ounce) can cream of chicken soup

Recipe

• 1 in 9x13" oblong pyrex baking dish mix rice and soups together.
• 2 (do not add any water or milk.) when thoroughly mixed, even out in pan and place chicken on top.
• 3 bake covered at 275 degrees f.
• 4 for 3 hours.
• 5 remove the cover the last 1/2 hour for browning.

Chicken Ole

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, cut into small pieces
• 1 tablespoon vegetable oil
• 1 cup corn (i use frozen)
• 1 (15 ounce) can tomato sauce
• 1 (4 ounce) can green chilies, chopped
• 1 1/2 teaspoons chili powder
• 1 teaspoon onion powder
• 1 cup instant rice
• tortilla chips

Recipe

• 1 in a large skillet, cook chicken in oil for 5-6 minutes, until no longer pink.
• 2 add corn, tomato sauce, chilies, chili powder and onion powder. bring to a boil.
• 3 reduce heat, cover and simmer for 10-12 minutes. stir occasionally.
• 4 add instant rice to soak up any remaining liquid, i usually add about 1 cup. let stand 5 minutes, until rice is tender.
• 5 serve hot with tortilla chips.

Eggnog Sherry Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) package yellow cake mix (not pudding)
• 4 eggs
• 3/4 cup dry sherry
• 3/4 cup vegetable oil
• 1 (5 1/8 ounce) package instant vanilla pudding
• 1/2 teaspoon nutmeg
• powdered sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease 10” bundt pan.
• 3 combine cake mix, eggs, sherry, oil, pudding and nutmeg.
• 4 beat with low speed mixer for 1 minute.
• 5 scrap bowl and mix high speed 3 minutes.
• 6 scrap bowl and pour into bundt pan.
• 7 bake 45-50 minutes.
• 8 cool and turn out.
• 9 glaze with powdered sugar mixed with sherry.

Creamy Lemon Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) package lemon cake mix
• 1 1/3 cups water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 (3 ounce) package lemon gelatin
• 1 cup boiling water
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (3 ounce) package instant lemon pudding mix
• 1 teaspoon vanilla extract
• 1 cup milk

Recipe

• 1 preheat oven to 350 degrees for metal or glass pans or 325 degrees for dark or coated pans.
• 2 grease sides and bottom of a 9 x 13 pan with shortening or cooking spray.
• 3 blend dry mix, water, oil and eggs in large bowl at low speed until moistened. (add lemon zest and fresh lemon juice at this point if you are going to).
• 4 now beat at medium speed for 2 minutes.
• 5 pour batter into pan and bake immediately.
• 6 bake for 30-35 minutes or until toothpick inserted in center comes out clean.
• 7 poke holes in cake while still hot with the round handle of a wooden spoon.
• 8 make gelatin with only 1 cup of boiling water.
• 9 pour liquid gelatin over cake while hot. cool cake completely.
• 10 beat together whipped topping, pudding mix, milk and vanilla extract.
• 11 pour mixture over cooled cake and refrigerate until ready to serve.
• 12 **cook time does not include cooling cake completely.

Fesenjen Or Chicken With Walnuts & Pomegranate (slow Cooker)

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 2 lbs skinless chicken thighs
• 2 cups walnuts
• 1 bay leaf
• 1 2/3 cups water
• 1/2 cup sugar
• 1/2 cup pomegranate molasses
• 1/2 cup fresh pomegranate seeds (to garnish) or 1/2 cup dried barberries (to garnish)

Recipe

• 1 place chicken thighs on the bottom of the slow cooker.
• 2 in a large skillet, toast the walnuts over med-high heat about 3 minutes.
• 3 transfer walnuts to a food processor and "finely" chop them.
• 4 add the walnuts to the slow cooker.
• 5 add the water & bay leaf to the cooker and cover.
• 6 cook on low for 4 hours or until chicken is tender & reads 180f on an instant read thermometer.
• 7 use tongs to remove the chicken.
• 8 pull the meat off the bones & set the meat aside.
• 9 turn the cooker to high and stir in the sugar and pomegranate molasses.
• 10 cook 1 hour or until the sauce is thickened and simmering. (if you prefer a thicker sauce, transfer it to a saucepan instead and boil for 20-25 minutes).
• 11 return the chicken to the sauce and cook until the chicken is heated through.
• 12 discard the bay leaf.
• 13 serve sprinkled with pomegranate seeds.

Frozen Berry Pudding Pops

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• 2 cups milk
• 1/2 cup heavy cream
• 1 (3 1/2 ounce) package instant chocolate pudding and pie filling mix or 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 cup blueberries or 1 cup strawberries or 1 cup raspberries, fresh or frozen
• 3 -5 drops food coloring (optional)
• paper cups
• wooden popsicle sticks

Recipe

• 1 in a blender, combine milk, heavy cream and pudding mix. blend until smooth.
• 2 for blue or pink pops, add food colouring. blend until combined.
• 3 let stand for 5 minutes, and stir in berries.
• 4 pour into paper cups.
• 5 cover with foil and cut a slit in foil to insert stick.
• 6 freeze for 4 hours or overnight. remove paper cup.

Coconut Angel Squares

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 1 8 inch angel food cake, cut into 1/2 inch cubes
• 1 1/2 cups cold milk
• 2 (3 ounce) packages instant coconut cream pudding mix
• 1 quart vanilla ice cream, softened
• 1 (8 ounce) carton cool whip
• 1/4 cup toasted coconut

Recipe

• 1 place cake cubes in greased 13 x 9 baking dish.
• 2 in mixing bowl, beat milk and pudding mixes on low speed for 2 minutes.
• 3 add ice cream and beat on low just until combined.
• 4 spoon over cake cubes.
• 5 spread with whipped topping, then sprinkle with coconut.
• 6 cover and chill for at least 1 hour.

Crockpot Mocha Pudding Cake

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 1/3 cups sugar
• 1 cup all-purpose flour
• 1/2 cup butter, melted
• 4 large eggs, lightly beaten
• 1/3 cup unsweetened cocoa
• 1/4 cup chopped pecans, toasted
• 2 teaspoons instant coffee granules
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• vanilla ice cream (optional)

Recipe

• 1 stir together all ingredients except ice cream in a large bowl. pour into a lightly greased 3-quart slow cooker.
• 2 cover and cook on low 2 to 2 1/2 hours or until set around the edges but still soft in the center. let stand, covered, 30 minutes. serve warm with ice cream, if desired.

Cherry Dessert

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• 21 ounces cherry pie filling, divided
• 1 1/2 cups boiling water
• 1 (8 ounce) package jello gelatin, cherry flavored
• 1 1/2 cups cold water
• 4 cups angel food cake, cubes
• 3 cups cold milk
• 8 ounces instant vanilla pudding
• 8 ounces cool whip, divided

Recipe

• 1 reserve 1/3 cup cherry pie filling for garnish.
• 2 set aside.
• 3 stir boiling water into dry jello mix in large bowl at least 2 minutes until completely dissolved.
• 4 stir in cold water and remaining cherry pie filling.
• 5 refrigerate 45 minutes or until slightly thickened.
• 6 place cake cubes in a 3 quart serving bowl.
• 7 spoon jello mixture over cake.
• 8 refrigerate 45 minutes or until set but not firm.
• 9 pour milk into large bowl.
• 10 add dry pudding mixes.
• 11 beat with wire whisk 2 minutes.
• 12 gently stir in 2 cups of the coolwhip.
• 13 spoon over jello mixture in bowl.
• 14 refrigerate 2 hours or until set.
• 15 top with remaining coolwhip and reserved cherry pie filling.
• 16 store leftover dessert in refrigerator.

Frozen Cappuccino Pie

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 8 ounces cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk (eaglebrand)
• 6 tablespoons chocolate syrup
• 1 tablespoon instant coffee
• 1 tablespoon hot water
• 1 1/2 cups frozen whipped topping (like cool-whip)
• 6 ounces chocolate wafer pie crust

Recipe

• 1 beat the cream cheese with an electric mixer on medium speed until fluffy. add condensed milk and 4 tablespoons of the chocolate syrup. beat on low speed until well blended.
• 2 in a separate bowl, dissolve the coffee powder in the hot water, then stir into cream cheese mixture. fold in the whipped topping, and pour this mixture into the crust.
• 3 cover and freeze overnight. before serving let stand in the refrigerator for 30 minutes, then drizzle with the remaining chocolate syrup.

Baskin Robbin's Pie

Total Time: 4 hrs 12 mins Preparation Time: 12 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 cup plain flour
• 1/2 cup margarine, melted
• 1/2 cup pecans, ground
• 1 cup sugar
• 8 ounces cream cheese
• 8 ounces cool whip
• 1 (3 1/2 ounce) package instant chocolate pudding mix, prepared according to package directions
• 2 cups milk (for the pudding)
• 1/2 cup chopped pecans

Recipe

• 1 for the crust:.
• 2 preheat oven to 350*.
• 3 mix flour, margarine and pecans together and press into the bottom and up the sides of a deep dish pie pan.
• 4 bake for 20 minutes.
• 5 allow crust to cool completely.
• 6 for the filling:.
• 7 mix the sugar and cream cheese together until creamy.
• 8 reserve 1 cup of cool whip and fold the rest into the cream cheese mixture.
• 9 put this mixture into the pie crust and top with the prepared chocolate pudding.
• 10 top with reserved cool whip and sprinkle with pecans.
• 11 chill for at least 4 hours or over night.

Cherry Cheesecake "trifle"

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 1 baked tube pan angel food cake, cut into cubes
• 3 (8 ounce) packages cream cheese, softened
• 1 (8 ounce) container vanilla yogurt
• 1 (3 ounce) package french vanilla instant pudding
• 1/2 cup milk
• 1 (16 ounce) container frozen whipped topping, thawed
• 2 (20 ounce) cans cherry pie filling (i use lite)

Recipe

• 1 beat cream cheese till light and fluffy, blend in vanilla yogurt.
• 2 in a smaller bowl mix pudding mix and milk till thickened, blend into cream cheese mixture- fold in all the whipped topping except about 1 cup.
• 3 in a 4 quart bowl (or trifle bowl) evenly spread half the cream cheese mixture in bottom of bowl, top with half the angel food cake cubes, press these down lightly with the back of a spoon.
• 4 spread 1 can of cherry pie filling over cake, covering completely.
• 5 repeat layers.
• 6 spread the reserved 1 cup whipped topping over last layer of cherry filling.
• 7 cover and chill overnight before serving.
• 8 this will keep in the fridge for 2 weeks-- if it lasts that long!

Friendship Cake

Total Time: 720 hrs Preparation Time: 720 hrs

Ingredients

• 1 (29 ounce) can peaches in juice
• 2 1/2 cups sugar
• 1 (20 ounce) can pineapple chunks
• 2 1/2 cups sugar
• 1 (16 ounce) jar maraschino cherries, including juice
• 3 (18 ounce) boxes yellow cake mix (without pudding)
• 3 (3 1/2 ounce) boxes vanilla instant pudding mix
• 12 eggs
• 2 cups oil
• 3 cups chopped pecans

Recipe

• 1 in a gallon jar mix:.
• 2 1 1/2 cup starter juice to be obtained from a friend.
• 3 mix together and stir daily for 10 days. after the first 10 days add 1 large can pineapple chunks, including juice, and 2 1/2 cups sugar. stir daily for another 10 days, then add 16 ounce jar of maraschino cherries, including juice. on the 30th day, drain juice from fruid. reserve this juice to use for the starter of the next batch of fruit. in large bowl, mix fruit, 3 boxes yellow cake mix ( without pudding)but, add 3 boxes instant vanilla pudding mix, 1 dozen eggs, 2 cups oil and 3 cups chopped pecans. after mixing well bake in 3 tube or bundt pans at 350 degrees for 1 hour.

Frozen Chocolate "soufflé"

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 3 cups milk
• 2 (3 ounce) packages jell-o instant chocolate pudding mix
• 2 cups thawed cool whip
• 16 oreo cookies, chopped
• 8 maraschino cherries

Recipe

• 1 pour milk into medium bowl.
• 2 add dry pudding mix.
• 3 beat with wire whisk for 2 minute.
• 4 gently stir in whipped topping.
• 5 spoon 2 t of the chopped cookies into each of eight 8-9 oz. paper drinking cups.
• 6 cover evenly with half of the pudding mixture.
• 7 repeat layers.
• 8 cover with foil.
• 9 freeze 5 hours or until firm.
• 10 remove from freezer about 15 minute before serving.
• 11 let stand at room temperature to soften slightly.
• 12 peel away paper to unmold onto dessert plates.
• 13 top each with a cherry.
• 14 store leftovers in freezer.

Eggs Creole

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• 2 (16 ounce) cans stewed tomatoes
• 1/4 cup instant minced onion
• 1 tablespoon worcestershire sauce
• butter
• 12 eggs
• salt and pepper

Recipe

• 1 boil rapidly 2 cans stewed tomatoes with 1/4 cup instant minced onions until thickened, about 8 minutes. stir in 1 tblsp. worcestershire sauce. spoon into 6 individual 2 cup buttered casseroles. crack 2 eggs into each casserole. sprinkle with salt and pepper. bake in preheated 375* oven 10 minutes. serve with toast points and grilled ham.

Cake Mix Pudding Mix Cookies (4 Ingredients!)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 (18 ounce) package devil's food cake mix (or any you prefer)
• 1 cup sour cream
• 1 (4 ounce) package instant chocolate pudding mix (4 serving size, or any flavor you like)
• 2 large eggs
• prepared chocolate frosting (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 mix all ingredients and combine well.
• 3 batter will be very stiff.
• 4 drop by rounded teaspoonfuls or roll into 1 inch balls and place onto greased cookie sheets.
• 5 bake for 8 to 10 minutes or until center is just set.
• 6 cool completely on wire racks.
• 7 frost if desired.

Chinese Hash

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs ground beef
• 1 onion, minced
• 1 (8 ounce) can cream of mushroom soup
• 1 (8 ounce) can cream of celery soup
• 1 cup bean sprouts
• chinese crispy noodles
• 2 cups celery, sliced
• 1 1/4 cups warm water
• 1 cup instant rice, uncooked
• 4 teaspoons soy sauce
• 1/2 cup sliced water chestnuts
• pepper

Recipe

• 1 heat oven to 350. brown meat and drain off fat. add soups,onion,celery and water, heat 5 minute add remaining ingredients. bake in covered casserole for 30 minute remove cover and bake 30 min more. top with chinese noodles and bake 5 min more.

Creamy Eggnog Dessert

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 1 (18 ounce) package swiss chocolate cake mix
• 1/2 cup butter or 1/2 cup margarine, melted
• 1/2 cup chopped pecans
• 1 (8 ounce) package cream cheese
• 1 cup granulated sugar
• 1 (12 ounce) container frozen non-dairy topping, divided
• 2 (3 1/2 ounce) packages french vanilla flavor instant pudding and pie filling mix
• 3 cups cold milk
• 1/4 teaspoon rum extract
• 1/4 teaspoon ground nutmeg

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 crust:.
• 3 combine swiss chocolate cake mix, melted butter and pecans in a large bowl.
• 4 reserve 1/2 cup mixture.
• 5 press remaining mixture onto bottom of an ungreased 13x9-inch pan.
• 6 bake 15 to 20 minutes or until surface is firm. cool.
• 7 toast reserved 1/2-cup cake mixture on a cookie sheet for 3 to 4 minutes, stirring once.
• 8 cool completely.
• 9 break lumps with fork to make small crumbs.
• 10 filling:.
• 11 combine cream cheese and sugar in large bowl; beat until smooth.
• 12 stir in 1 cup whipped topping.
• 13 spread over cooled crust.
• 14 refrigerate.
• 15 topping:.
• 16 combine pudding mix and milk; beat 1 minute.
• 17 add rum extract and nutmeg.
• 18 spread over cream cheese layer.
• 19 spread remaining whipped topping over pudding layer.
• 20 sprinkle with reserved crumbs.
• 21 refrigerate at least 2 hours.

Basil Butter Cream Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 cup sweet unsalted butter (make sure it's unsalted)
• 1 (24 ounce) carton sour cream (i use full fat because i think fat free tastes funny, but that's my own personal opinion)
• 1 (16 ounce) carton half-and-half (you can use whipping cream if you would like the sauce to be richer)
• 6 -8 tablespoons instant chicken bouillon granules (depending on the desired saltiness)
• 2 tablespoons chopped garlic (i used the jarred kind because its eaiser than chopping my own)
• 1/4 cup dried basil, only crushed (i've tried it with fresh basil and it doesn't even come close to taste!)

Recipe

• 1 using medium heat melt butter in a sauce pan, being careful not to let it burn.
• 2 once melted lower heat if needed and add in garlic and instant chicken bullion.
• 3 next stir in sourcream until smooth.
• 4 finally stir in your dried basil that you've crumbled finely in your hands and the half n half and heat until warm.

Easy Chicken Pot Pie - Frc Version

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 32 ounces boneless skinless chicken breasts, cut in pieces and sauteed
• 1 (14 ounce) can fat-free chicken broth (about 1-3/4 cups)
• 1 teaspoon low-sodium instant chicken bouillon granules
• 1 (10 ounce) can cream of mushroom soup, undiluted
• 2 lbs carrots, sliced
• 8 stalks celery, chopped
• 1 large onion, chopped
• 1/2 cup butter or 1/2 cup margarine, melted
• 2 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups skim milk
• 4 teaspoons dried parsley flakes
• salt and pepper

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 place cooked chicken in single layer in casserole.
• 3 while chicken is cooking, put chopped veggies in stock pot and add a small amount of water and salt and parboil until almost tender.
• 4 resulting broth can be used instead of some of the chicken broth.
• 5 add drained veggies to the chicken in the pan.
• 6 in large bowl, combine soup, bouillon and 1/2 cup chicken broth.
• 7 stir with whisk to blend.
• 8 add remaining broth and mix.
• 9 pour over chicken.
• 10 add salt and pepper to taste.
• 11 in medium bowl, mix melted butter, flour, milk and parsley.
• 12 spoon evenly over soup mixture.
• 13 bake for 40-50 minutes until a golden crust forms on top.

Giant Peanut Butter Ice Cream Sandwich.

Total Time: 4 hrs 50 mins Preparation Time: 30 mins Cook Time: 4 hrs 20 mins

Ingredients

• Servings: 12
• 2 (18 ounce) packages ready-to-bake refrigerated peanut butter cookie dough
• 6 whole chocolate graham crackers, crushed
• 1 cup cold milk
• 1 cup heavy whipping cream
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 (8 ounce) package cream cheese, softened
• 1 1/3 cups creamy peanut butter
• 3 cups vanilla ice cream, softened
• 1/4 cup chocolate hazelnut spread

Recipe

• 1 let dough stand at room temperature for 5-10 minutes to soften. press into two ungreased 9-in. springform pans; sprinkle with graham cracker crumbs.
• 2 bake at 350° for 20-25 minutes or until set. cool completely.
• 3 in a bowl, whisk the milk, cream and pudding mix for 2 minutes. let stand for 2 minutes or until soft-set. in a large mixing bowl, beat cream cheese and peanut butter until smooth.
• 4 add pudding and ice cream; beat until smooth.
• 5 spread over one cookie crust. remove sides of second pan; place crust, crumb side down, over filling.
• 6 cover and freeze for 4 hours or until firm.
• 7 remove from the freezer 15 minutes before serving.
• 8 place hazelnut spread in a small microwave-safe bowl; cover and microwave at 50% power for 1-2 minutes or until smooth, stirring twice.
• 9 remove sides of pan; cut dessert into slices.

Frozen Chocolate "souffles"

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 3 cups milk
• 2 (4 ounce) packages chocolate instant pudding
• 1 1/2 cups thawed whipped topping
• 16 chocolate sandwich cookies, crumbled (about 2 cups)
• 8 maraschino cherries

Recipe

• 1 measure milk into a large mixing bowl; add pudding mix and beat with wire whisk for 2 minutes.
• 2 gently stir in whipped topping.
• 3 spoon 2 tbsp crushed cookies into each of 8 1 cup/250 ml size paper drinking cups.
• 4 cover evenly with half the pudding mixture.
• 5 repeat the cookie and pudding layers one more time.
• 6 cover with aluminum foil and freeze at least 5 hours, or until firm.
• 7 remove from freezer for 15 minutes, letting stand at room temperature to soften slightly.
• 8 peel away paper cups and place onto a dessert tray.
• 9 top each with a cherry.

Easy Cherry Macaroon Parfaits

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 (5 1/8 ounce) box vanilla instant pudding mix
• 3 cups cold milk
• 1 (21 ounce) can comstock cherry pie filling
• 1/4 teaspoon almond extract, if desired
• 6 macaroons, crumbled
• whipped topping, if desired

Recipe

• 1 prepare pudding with milk as directed on package.
• 2 combine cherry filling and extract.
• 3 alternate layers of pudding, crumbled cookies, and filling in 6 parfait or dessert dishes. garnish with topping.
• 4 makes 6 servings.