Sunday, March 23, 2008
Friday, March 21, 2008
My Absence...and Tater Tot Casserole!
Ok...
My absence from this blog goes something like this:
Girl applies for jobs.
Girl goes on interviews.
Girl doesn't get said jobs and needs a mental break, lol.
Between kids being sick, being sick myself, dealing with strains of life, etc etc, I slacked!
So here's a quick and easy dinner (one that I actually have going in the oven as I type this as well!)...
Tater Tot Casserole!
1 lb. ground beef
1 can Cream of Mushroom soup
1 can of milk (as in, a can of milk as making soup)
2 cups of shredded cheddar cheese (I use Chedder and Jack for variety!)
1 bag tater tots
2 cups corn, frozen or canned (if desired, or any other veggie)
Pre-heat oven to 450 degrees. Brown ground beef; drain. Add cream of mushroom soup and 1 can of milk to meat. Cook over medium heat until thickened. Pour into a casserole dish.
Cover meat mixture with vegetable, then 1 1/2 cups of shredded cheese. Layer tater tots on top of this mixture, and cover with the rest of the cheese. Bake in oven uncovered for 45 mins. Remove and let sit for 5 mins.
Enjoy!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
My absence from this blog goes something like this:
Girl applies for jobs.
Girl goes on interviews.
Girl doesn't get said jobs and needs a mental break, lol.
Between kids being sick, being sick myself, dealing with strains of life, etc etc, I slacked!
So here's a quick and easy dinner (one that I actually have going in the oven as I type this as well!)...
Tater Tot Casserole!
1 lb. ground beef
1 can Cream of Mushroom soup
1 can of milk (as in, a can of milk as making soup)
2 cups of shredded cheddar cheese (I use Chedder and Jack for variety!)
1 bag tater tots
2 cups corn, frozen or canned (if desired, or any other veggie)
Pre-heat oven to 450 degrees. Brown ground beef; drain. Add cream of mushroom soup and 1 can of milk to meat. Cook over medium heat until thickened. Pour into a casserole dish.
Cover meat mixture with vegetable, then 1 1/2 cups of shredded cheese. Layer tater tots on top of this mixture, and cover with the rest of the cheese. Bake in oven uncovered for 45 mins. Remove and let sit for 5 mins.
Enjoy!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Monday, February 11, 2008
I'm a Slacker! Lasagna night!
Wow, I'm a slacker! I didn't forget about the blog, but I have been busy up to my eyeballs with job interviews, kids, sickies, etc. So I'll continue on easy dinners this week!
Starting with...
Easy Lasagna!
1 lb. ground beef
1/2 onion, finely chopped
1 can (26 oz) spaghetti sauce (any kind you like!)
1 can (15 oz) diced tomatoes (I like the petite cut, the kids don't know they are there!)
1 box lasagna noodles (you can purchase the non-cook kind or use the other, doesn't matter!)
3 cups shredded mozzerella cheese
16 oz. ricotta cheese
1/3 cup grated parmesan
1 tsp. oregano
1 tsp. basil
Preheat oven to 375. Brown ground beef and onion together. Cook thoroughly; drain. Put meat back into pan; add spaghetti sauce and tomatoes. Bring to a small boil, and reduce heat to low. Simmer meat sauce for 10 mins. While sauce is simmering, in a medium bowl mix ricotta, parmesan, oregano and basil together. (If prefered, you can use 2 tsp of Italian seasoning instead of the oregano and basil.)
Spray a 9" x 13" baking pan with non-stick cooking spray. Put 1 1/2 cups of sauce on the bottom of the pan, spreading it out. Top with a layer of noodles. Divide cheese mixture up into 3. Place 1/3 of it on the noodles, spreading it out on them. Cover with 1 1/2 cups of the sauce mixture, and then 1 cup of mozzerella. Repeat process 2 more times, so that you have 3 layers of each. On the last layer (the top), sprinkle top with extra parmesan cheese. Cover with foil and bake for 45 mins. Remove foil and bake for 15 minutes more.
Mmmm...enjoy!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Starting with...
Easy Lasagna!
1 lb. ground beef
1/2 onion, finely chopped
1 can (26 oz) spaghetti sauce (any kind you like!)
1 can (15 oz) diced tomatoes (I like the petite cut, the kids don't know they are there!)
1 box lasagna noodles (you can purchase the non-cook kind or use the other, doesn't matter!)
3 cups shredded mozzerella cheese
16 oz. ricotta cheese
1/3 cup grated parmesan
1 tsp. oregano
1 tsp. basil
Preheat oven to 375. Brown ground beef and onion together. Cook thoroughly; drain. Put meat back into pan; add spaghetti sauce and tomatoes. Bring to a small boil, and reduce heat to low. Simmer meat sauce for 10 mins. While sauce is simmering, in a medium bowl mix ricotta, parmesan, oregano and basil together. (If prefered, you can use 2 tsp of Italian seasoning instead of the oregano and basil.)
Spray a 9" x 13" baking pan with non-stick cooking spray. Put 1 1/2 cups of sauce on the bottom of the pan, spreading it out. Top with a layer of noodles. Divide cheese mixture up into 3. Place 1/3 of it on the noodles, spreading it out on them. Cover with 1 1/2 cups of the sauce mixture, and then 1 cup of mozzerella. Repeat process 2 more times, so that you have 3 layers of each. On the last layer (the top), sprinkle top with extra parmesan cheese. Cover with foil and bake for 45 mins. Remove foil and bake for 15 minutes more.
Mmmm...enjoy!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Tuesday, February 5, 2008
Chicken Rice Skillet
Mm..chicken and rice...two of my favorite things. And, my kids too!
Chicken Rice Skillet
1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 cups water
1 tablespoon margarine or butter
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms, thawed
2 cups uncooked instant rice
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 ounces)
1. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
2. Add water and margarine; heat to boiling. Stir in vegetables, rice, salt and pepper. Sprinkle with cheese; remove from heat. Cover and let stand about 5 minutes or until water is absorbed.
This recipe from www.BettyCrocker.com
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Chicken Rice Skillet
1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 cups water
1 tablespoon margarine or butter
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms, thawed
2 cups uncooked instant rice
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 ounces)
1. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
2. Add water and margarine; heat to boiling. Stir in vegetables, rice, salt and pepper. Sprinkle with cheese; remove from heat. Cover and let stand about 5 minutes or until water is absorbed.
This recipe from www.BettyCrocker.com
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Monday, February 4, 2008
Easy Dinner #2!
I haven't really given a name to this recipe, but I whipped it up and its really yummy!
1 box rigatoni/ziti noodles
1 lb. ground beef
1 can of spaghetti sauce
2 cups of shredded mozzerella
2 cups small curd cottage cheese
Preheat oven to 400 degrees.
Cook noodles according to package. Drain. Return noodles to pot they were cooked in. While noodles are cooking, brown the ground beef until fully cooked; drain fat. Spray a 9" x 13" or similar size baking dish with non-stick cooking spray.
Combine in the pot the noodles, ground beef, spaghetti sauce, cottage cheese and 1 1/2 cups of mozzerella. Stir together and pour into baking dish. Cover with the 1/2 cup of mozzerella cheese. Cover with foil, and bake for 20 minutes. Remove foil and bake another 5-10 minutes, until cheese is melted.
It's pretty darn GOOD!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
1 box rigatoni/ziti noodles
1 lb. ground beef
1 can of spaghetti sauce
2 cups of shredded mozzerella
2 cups small curd cottage cheese
Preheat oven to 400 degrees.
Cook noodles according to package. Drain. Return noodles to pot they were cooked in. While noodles are cooking, brown the ground beef until fully cooked; drain fat. Spray a 9" x 13" or similar size baking dish with non-stick cooking spray.
Combine in the pot the noodles, ground beef, spaghetti sauce, cottage cheese and 1 1/2 cups of mozzerella. Stir together and pour into baking dish. Cover with the 1/2 cup of mozzerella cheese. Cover with foil, and bake for 20 minutes. Remove foil and bake another 5-10 minutes, until cheese is melted.
It's pretty darn GOOD!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Sunday, February 3, 2008
Easy Dinner Week!
This week is dedicated to:
Quick and Easy Dinners!
I'm going to share some of my favorite recipes for easy, delicious dinners. Yum!
Jennie's (that's me!) Famous Beef Enchiladas
1 lb ground beef
1/2 small onion, chopped finely
1 can Campbell's Fiesta Nacho Cheese Soup (if you don't like spicy, the Cheddar Cheese soup works just as well for this! If you choose to do this, season ground beef after cooking with taco seasoning.)
1 package of Soft Taco sized tortillas
1 can of enchilada sauce (or the dry packaged-add water- type works too!)
2 cups of shredded cheddar cheese (more or less to taste!)
Preheat oven to 375 degrees.
Brown ground beef and onions until done; drain. After putting meat back into the pan, add the Nacho Cheese soup. (If using Cheddar Cheese Soup, mix in taco seasoning now, and then add the soup.) Add 1/2 cup of cheddar cheese; mix well, and let cook for 5 minutes. While this is cooking, warm up/make the enchilada sauce.
Spray a 9" x 13" baking pan with non-stick cooking spray. With an open tortilla, spoon some meat mixture into tortilla; roll up and put in pan, seam side down. Continue until out of tortillas or meat mixuture. Cover enchiladas with enchilada sauce; put the rest of the cheese on top of sauce.
Bake for 15-20 minutes in oven, or until cheese is well melted and ends of enchiladas are brown.
Serve with sour cream, guacamole, fresh chopped tomatoes, lettuce, etc.
I have also made these with refried beans inside with the meat, that way I don't have to add as much meat and it makes the meal go further.
Either way...its SO GOOD!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Quick and Easy Dinners!
I'm going to share some of my favorite recipes for easy, delicious dinners. Yum!
Jennie's (that's me!) Famous Beef Enchiladas
1 lb ground beef
1/2 small onion, chopped finely
1 can Campbell's Fiesta Nacho Cheese Soup (if you don't like spicy, the Cheddar Cheese soup works just as well for this! If you choose to do this, season ground beef after cooking with taco seasoning.)
1 package of Soft Taco sized tortillas
1 can of enchilada sauce (or the dry packaged-add water- type works too!)
2 cups of shredded cheddar cheese (more or less to taste!)
Preheat oven to 375 degrees.
Brown ground beef and onions until done; drain. After putting meat back into the pan, add the Nacho Cheese soup. (If using Cheddar Cheese Soup, mix in taco seasoning now, and then add the soup.) Add 1/2 cup of cheddar cheese; mix well, and let cook for 5 minutes. While this is cooking, warm up/make the enchilada sauce.
Spray a 9" x 13" baking pan with non-stick cooking spray. With an open tortilla, spoon some meat mixture into tortilla; roll up and put in pan, seam side down. Continue until out of tortillas or meat mixuture. Cover enchiladas with enchilada sauce; put the rest of the cheese on top of sauce.
Bake for 15-20 minutes in oven, or until cheese is well melted and ends of enchiladas are brown.
Serve with sour cream, guacamole, fresh chopped tomatoes, lettuce, etc.
I have also made these with refried beans inside with the meat, that way I don't have to add as much meat and it makes the meal go further.
Either way...its SO GOOD!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Saturday, February 2, 2008
Chicken Wings!
The ultimate snack for Superbowl and party fans!
CHICKEN WINGS!
BBQ, Buffalo, honey....its all the same.
I make them baked. Preheat the oven to 375, put the wings in a baking dish (size depends on how many wings you want to make. I usually use a 9" x 13" pan). You can cover them with BBQ sauce--any flavor. I cover mine with reg BBQ sauce AND honey..mmm. Spicy and sweet, and gooey but so good. Cook them until they are done, I'd say 20-30 mins depending on how many you have.
But for you buffalo wings fans, here's a recipe for you!
1 cup all-purpose
1tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
20 chicken wing segments
1/2 cup butter OR margarine
1/2 cup hot sauce (see Notes, below)
-In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
-Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
-In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
-Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
-Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
-Repeat with remaining chicken.
Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio:
Mild: Use 3/4 cup butter and 1/4 cup hot sauce.
Hot: Use 1/4 cup butter and 3/4 cup hot sauce.
Notes: I use Frank's® Buffalo Wing sauce in the recipe, as I enjoy the flavor of Buffalo sauce, but not the heat. If you like spice, you can use regular Frank's® Hot Sauce. I'm sure another hot sauce like Tabasco® would work fine, but Frank's® has a great flavor, not just heat. Use ranch dressing or blue cheese dressing as a dip for these fabulous wings!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
CHICKEN WINGS!
BBQ, Buffalo, honey....its all the same.
I make them baked. Preheat the oven to 375, put the wings in a baking dish (size depends on how many wings you want to make. I usually use a 9" x 13" pan). You can cover them with BBQ sauce--any flavor. I cover mine with reg BBQ sauce AND honey..mmm. Spicy and sweet, and gooey but so good. Cook them until they are done, I'd say 20-30 mins depending on how many you have.
But for you buffalo wings fans, here's a recipe for you!
1 cup all-purpose
1tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
20 chicken wing segments
1/2 cup butter OR margarine
1/2 cup hot sauce (see Notes, below)
-In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
-Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
-In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
-Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
-Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
-Repeat with remaining chicken.
Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio:
Mild: Use 3/4 cup butter and 1/4 cup hot sauce.
Hot: Use 1/4 cup butter and 3/4 cup hot sauce.
Notes: I use Frank's® Buffalo Wing sauce in the recipe, as I enjoy the flavor of Buffalo sauce, but not the heat. If you like spice, you can use regular Frank's® Hot Sauce. I'm sure another hot sauce like Tabasco® would work fine, but Frank's® has a great flavor, not just heat. Use ranch dressing or blue cheese dressing as a dip for these fabulous wings!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Friday, February 1, 2008
Two Recipes!
This has been a crazy week for me! Sorry that I have missed a few days (I have a sick child home from school the last 2 days!) so I am putting up TWO good recipes for today!
Fried Ravioli...mmm!
1 (16-ounce) package frozen cheese ravioli, thawed
2 large eggs, beaten
2 tablespoons milk
Salt and freshly ground pepper to taste
2 cups bread crumbs
Vegetable oil for frying
1 (26 to 28-ounce) jar of marinara sauce, heated
Heat oil in deep-fat fryer to 300*F (150*C). (I'm sure you could also do this in a bigger frying pan!)
Beat the eggs with the milk; season with salt and pepper. Dip ravioli into egg mixture and then coat with bread crumbs. Fry about 4 to 6 ravioli at a time. Drain on paper towels.
Serve with warm marinara sauce to dip in.
Stuffed Crust Pizza Snacks
2 cans Pillsbury® Refrigerated Pizza Crust
8 ounces Mozzarella cheese, cut into 48 cubes
48 slices pepperoni
1/4 cup olive oil OR vegetable oil
1 1/2 teaspoons dried Italian seasoning
2 teaspoons freshly grated Parmesan cheese
Heat oven to 400 degrees Fahrenheit. Spray two 9-inch pie pans or one 13 x 9-inch pan with nonstick cooking spray.
Remove dough from both cans; unroll. Starting at center, press out each dough rectangle to form a 12 x 8-inch rectangle. Cut each rectangle into 24 squares.
Top each square with cheese cubes and a pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.
In a small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.
Bake at 400 degrees Fahrenheit for 16 to 22 minutes or until golden brown. Serve warm.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Fried Ravioli...mmm!
1 (16-ounce) package frozen cheese ravioli, thawed
2 large eggs, beaten
2 tablespoons milk
Salt and freshly ground pepper to taste
2 cups bread crumbs
Vegetable oil for frying
1 (26 to 28-ounce) jar of marinara sauce, heated
Heat oil in deep-fat fryer to 300*F (150*C). (I'm sure you could also do this in a bigger frying pan!)
Beat the eggs with the milk; season with salt and pepper. Dip ravioli into egg mixture and then coat with bread crumbs. Fry about 4 to 6 ravioli at a time. Drain on paper towels.
Serve with warm marinara sauce to dip in.
Stuffed Crust Pizza Snacks
2 cans Pillsbury® Refrigerated Pizza Crust
8 ounces Mozzarella cheese, cut into 48 cubes
48 slices pepperoni
1/4 cup olive oil OR vegetable oil
1 1/2 teaspoons dried Italian seasoning
2 teaspoons freshly grated Parmesan cheese
Heat oven to 400 degrees Fahrenheit. Spray two 9-inch pie pans or one 13 x 9-inch pan with nonstick cooking spray.
Remove dough from both cans; unroll. Starting at center, press out each dough rectangle to form a 12 x 8-inch rectangle. Cut each rectangle into 24 squares.
Top each square with cheese cubes and a pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.
In a small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.
Bake at 400 degrees Fahrenheit for 16 to 22 minutes or until golden brown. Serve warm.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Wednesday, January 30, 2008
Layered Taco Dip!
This is so good...who wouldn't eat a taco dip? Well, unless you don't like tacos!
Ingredients:
16 oz. can refried beans
1 cup salsa
2 cups sour cream
2 avocados
2 Tbsp. lime or lemon juice
1 clove garlic, minced
2 Tbsp. sour cream
1 cup salsa
2 cups shredded lettuce
2 tomatoes, seeded and chopped
2 cups shredded Pepper Jack cheese
Tortilla chips
In medium bowl or platter, mix beans and 1 cup salsa and spread evenly on a 12" round platter. Top with 2 cups sour cream. Mash avocados with lime juice, garlic and 2 Tbsp. sour cream. Spread over sour cream on platter. Top with remaining 1 cup salsa. Sprinkle with lettuce, then tomatoes and cheese. Refrigerate 2 hours to blend flavors, then serve with tortilla chips and vegetables.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Ingredients:
16 oz. can refried beans
1 cup salsa
2 cups sour cream
2 avocados
2 Tbsp. lime or lemon juice
1 clove garlic, minced
2 Tbsp. sour cream
1 cup salsa
2 cups shredded lettuce
2 tomatoes, seeded and chopped
2 cups shredded Pepper Jack cheese
Tortilla chips
In medium bowl or platter, mix beans and 1 cup salsa and spread evenly on a 12" round platter. Top with 2 cups sour cream. Mash avocados with lime juice, garlic and 2 Tbsp. sour cream. Spread over sour cream on platter. Top with remaining 1 cup salsa. Sprinkle with lettuce, then tomatoes and cheese. Refrigerate 2 hours to blend flavors, then serve with tortilla chips and vegetables.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Tuesday, January 29, 2008
Homemade Cheese Sticks
Mmm...another great snacky food idea for the big game on Sunday!
1 lb Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks
Vegetable oil
1 cup Original Bisquick® mix
1 teaspoon paprika
1/2 cup milk
1 egg
Marinara sauce, if desired
1. Place cheese sticks on tray; freeze at least 1 hour.
2. Heat 2 inches of oil to 375ºF in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely.
3. Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
1 lb Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks
Vegetable oil
1 cup Original Bisquick® mix
1 teaspoon paprika
1/2 cup milk
1 egg
Marinara sauce, if desired
1. Place cheese sticks on tray; freeze at least 1 hour.
2. Heat 2 inches of oil to 375ºF in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely.
3. Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Monday, January 28, 2008
In Honor of Super Bowl!
Chex Mix. Yummy!
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
2 cups honey mustard flavor small pretzel twists, pieces or nuggets
1 cup smoked almonds
1/4 cup butter or margarine
2 tablespoons yellow mustard or hot and spicy mustard
2 tablespoons honey
1 teaspoon seasoned salt
1. In large microwavable bowl, mix cereals, pretzels and almonds.
2. In microwavable measuring cup, microwave butter, mustard, honey and seasoned salt uncovered on High 1 to 2 minutes or until butter is melted and mixture is hot; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 5 to 6 minutes, stirring every 2 minutes, until mixture begins to brown.
3. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.
Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereals, pretzels and almonds. In 1-quart saucepan, heat butter, mustard, honey and seasoned salt over medium heat, stirring frequently, until butter is melted and mixture is hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered about 45 minutes, stirring every 15 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
2 cups honey mustard flavor small pretzel twists, pieces or nuggets
1 cup smoked almonds
1/4 cup butter or margarine
2 tablespoons yellow mustard or hot and spicy mustard
2 tablespoons honey
1 teaspoon seasoned salt
1. In large microwavable bowl, mix cereals, pretzels and almonds.
2. In microwavable measuring cup, microwave butter, mustard, honey and seasoned salt uncovered on High 1 to 2 minutes or until butter is melted and mixture is hot; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 5 to 6 minutes, stirring every 2 minutes, until mixture begins to brown.
3. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.
Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereals, pretzels and almonds. In 1-quart saucepan, heat butter, mustard, honey and seasoned salt over medium heat, stirring frequently, until butter is melted and mixture is hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered about 45 minutes, stirring every 15 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.
Saturday, January 26, 2008
Dessert Week Ends With Chocolate Trifle!
Yes, the end of dessert week, but its going out with bang: Chocolate Trifle! MMMM!!!
INGREDIENTS
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
DIRECTIONS
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
NEXT WEEK:
In honor of the SUPER BOWL on February 3, next weeks recipes will be fun finger foods and snacks!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
INGREDIENTS
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
DIRECTIONS
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
NEXT WEEK:
In honor of the SUPER BOWL on February 3, next weeks recipes will be fun finger foods and snacks!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Friday, January 25, 2008
Apple Crumb Pie!
Apple Crumb Pie. Also known as Apple Crisp. So delicious when served warm with vanilla ice cream. Mmmm, my mouth is watering just thinking about it! Yum!
Ingredients:
3 Tablespoons all-purpose flour
1/8 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon cinnamon
4 Tbsp butter, divided and cut into pieces
5 cups apples, peeled and thinly sliced
1/2 cup sugar
1/2 cup dark brown sugar
Crumble Topping:
1 cup all-purpose flour
1 cup dark brown sugar
1 stick butter, softened
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
In a small bowl, mix together flour and spices. Add 2 tablespoons butter to the flour mix, mixing well with a pastry blender; set aside. In a large bowl, mix together apples and sugars; stir in flour mixture. Add to the pie crust and top with remaining 2 tablespoons butter.
Topping: Mix all ingredients together. Place topping over apple pie mixture. Bake at 375 degrees for 30 minutes. Remove pie from the oven and cover the pie crust with foil or a pie crust shield. Return to oven and continue baking for another 30 minutes.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Ingredients:
3 Tablespoons all-purpose flour
1/8 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon cinnamon
4 Tbsp butter, divided and cut into pieces
5 cups apples, peeled and thinly sliced
1/2 cup sugar
1/2 cup dark brown sugar
Crumble Topping:
1 cup all-purpose flour
1 cup dark brown sugar
1 stick butter, softened
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
In a small bowl, mix together flour and spices. Add 2 tablespoons butter to the flour mix, mixing well with a pastry blender; set aside. In a large bowl, mix together apples and sugars; stir in flour mixture. Add to the pie crust and top with remaining 2 tablespoons butter.
Topping: Mix all ingredients together. Place topping over apple pie mixture. Bake at 375 degrees for 30 minutes. Remove pie from the oven and cover the pie crust with foil or a pie crust shield. Return to oven and continue baking for another 30 minutes.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Thursday, January 24, 2008
Neopolatin Cake
Neopolatin Cake. I can't wait to make this..it will be as soon as I'm feeling better. But, mm does it look delicious!
Neopolatin Cake
1 box Betty Crocker® SuperMoist® white cake mix
1 cup water
1/4 cup vegetable oil
3 egg whites
1/4 teaspoon almond extract
12 drops red food color
1/3 cup chocolate-flavored syrup
1/2 cup Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container)
1. Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour about 1 2/3 cups batter into pan.
3. Into small bowl, pour 1 2/3 cups batter; stir in almond extract and food color. Carefully pour pink batter over white batter in pan. Stir chocolate syrup into remaining batter. Carefully pour chocolate batter over pink batter.
4. Bake 37 to 44 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
5. In microwavable bowl, microwave frosting uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. Spread over top of cake, allowing some to drizzle down side. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Heat oven to 350°F. Bake 39 to 45 minutes.
This recipe is from www.bettycrocker.com!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Neopolatin Cake
1 box Betty Crocker® SuperMoist® white cake mix
1 cup water
1/4 cup vegetable oil
3 egg whites
1/4 teaspoon almond extract
12 drops red food color
1/3 cup chocolate-flavored syrup
1/2 cup Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container)
1. Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour about 1 2/3 cups batter into pan.
3. Into small bowl, pour 1 2/3 cups batter; stir in almond extract and food color. Carefully pour pink batter over white batter in pan. Stir chocolate syrup into remaining batter. Carefully pour chocolate batter over pink batter.
4. Bake 37 to 44 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
5. In microwavable bowl, microwave frosting uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. Spread over top of cake, allowing some to drizzle down side. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Heat oven to 350°F. Bake 39 to 45 minutes.
This recipe is from www.bettycrocker.com!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Wednesday, January 23, 2008
Lemon Meringue Pie!
Mmmm...my favorite dessert of all time: Lemon Meringue Pie.
ABSOLUTELY DELICIOUS! Need I say anything more?
Pastry
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
3 egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoons butter or margarine
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color, if desired
Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
4. Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
5. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
6. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
7. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.
Mmmmm!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
ABSOLUTELY DELICIOUS! Need I say anything more?
Pastry
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
3 egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoons butter or margarine
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color, if desired
Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
4. Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
5. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
6. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
7. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.
Mmmmm!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Tuesday, January 22, 2008
Dessert Week: Sugar Free Cheesecake!
I personally haven't tried this one (yet!) but it looks so good, its sugar free, and its cheesecake..hello! lol
Graham Cracker Crumb Crust:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons margarine, melted
1-2 tablespoons honey
Filling:
3 (8-ounce) packages fat-free cream cheese, softened
3/4 cup sugar
2 eggs
2 tablespoons cornstarch
1 teaspoon vanilla
1 cup reduced-fat sour cream
Heat oven to 325° F.To make the crust: Combine graham cracker crumbs, sugar and margarine in 8- or 9-inch springform pan. Add enough honey for mixture to stick together. Pat mixture evenly on bottom and 1/2 inch up sides of pan.To make the filling: Beat cream cheese and sugar in large bowl until light and fluffy; beat in eggs, cornstarch and vanilla. Add sour cream, mixing well.Pour mixture into crust. Bake until cheesecake is set but still slightly soft in center, 45 to 50 minutes. Turn off oven; cool cheesecake in oven with door ajar 3 hours. Refrigerate 8 hours or overnight.
Yield: 12 servings.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Graham Cracker Crumb Crust:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons margarine, melted
1-2 tablespoons honey
Filling:
3 (8-ounce) packages fat-free cream cheese, softened
3/4 cup sugar
2 eggs
2 tablespoons cornstarch
1 teaspoon vanilla
1 cup reduced-fat sour cream
Heat oven to 325° F.To make the crust: Combine graham cracker crumbs, sugar and margarine in 8- or 9-inch springform pan. Add enough honey for mixture to stick together. Pat mixture evenly on bottom and 1/2 inch up sides of pan.To make the filling: Beat cream cheese and sugar in large bowl until light and fluffy; beat in eggs, cornstarch and vanilla. Add sour cream, mixing well.Pour mixture into crust. Bake until cheesecake is set but still slightly soft in center, 45 to 50 minutes. Turn off oven; cool cheesecake in oven with door ajar 3 hours. Refrigerate 8 hours or overnight.
Yield: 12 servings.
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Monday, January 21, 2008
Dessert Week Continues!
Today's recipe:
Jello Poke Cake!
Mmm this is REALLY good! Very easy to make, and so versitile, you can do any combination you want. Below are just a few ideas, but mmm I'm sure all would be good!
Ingredients needed:
A Baked Cake
2 cups boiling water
1 tub (8 oz.) Cool Whip topping
Cake/Jello flavor combo ideas:
Cake Flavor: Jello Flavor:
White :Any! Use different flavors for different holidays for pretty looks!
Yellow: Berry Blue, Lime, Orange
Lemon: Lime
Spice: Orange
Chocolate: Cherry, Strawberry
Now..follow these simple steps for a yummy cake!
Bake any cake of choice according to directions on box. You can make 2 9-inch rounds, a 9" x 13", or even cupcakes! Let the cake cool. Once cake has cooled, pierce cakes with large fork at 1/2-inch intervals.
Next, stir 2 cups of boiling water into 2 pkg. (4-serving size each) JELL-O Brand Gelatin in medium bowl at least 2 min. until completely dissolved. Carefully pour gelatin evenly over cake layers. Refrigerate 3 hours.
Dip one of the cake pans in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator.
A LOWFAT VERSION:
Use Angel food cake, sugar-free Jello, and fat-free Cool Whip! Yum!
Also, you can use some food coloring (i'd say just a drop or 2, depending on how much coloring you want!) in the Cool Whip. Make it pretty! Garnish/decorate with fresh fruit.
Trust me..this is GOOD!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Jello Poke Cake!
Mmm this is REALLY good! Very easy to make, and so versitile, you can do any combination you want. Below are just a few ideas, but mmm I'm sure all would be good!
Ingredients needed:
A Baked Cake
2 cups boiling water
1 tub (8 oz.) Cool Whip topping
Cake/Jello flavor combo ideas:
Cake Flavor: Jello Flavor:
White :Any! Use different flavors for different holidays for pretty looks!
Yellow: Berry Blue, Lime, Orange
Lemon: Lime
Spice: Orange
Chocolate: Cherry, Strawberry
Now..follow these simple steps for a yummy cake!
Bake any cake of choice according to directions on box. You can make 2 9-inch rounds, a 9" x 13", or even cupcakes! Let the cake cool. Once cake has cooled, pierce cakes with large fork at 1/2-inch intervals.
Next, stir 2 cups of boiling water into 2 pkg. (4-serving size each) JELL-O Brand Gelatin in medium bowl at least 2 min. until completely dissolved. Carefully pour gelatin evenly over cake layers. Refrigerate 3 hours.
Dip one of the cake pans in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator.
A LOWFAT VERSION:
Use Angel food cake, sugar-free Jello, and fat-free Cool Whip! Yum!
Also, you can use some food coloring (i'd say just a drop or 2, depending on how much coloring you want!) in the Cool Whip. Make it pretty! Garnish/decorate with fresh fruit.
Trust me..this is GOOD!
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
Sunday, January 20, 2008
Welcome To My Food Blog!
Welcome to my new food blog! I'll be doing a different theme every week, and posting some of my original and/or favorite recipes everyday.
This week: Dessert!
Who doesn't love dessert? I'll be posting some quick and easy to make, and some not-so quick also. Mmmmmm....DESSERT!
I LOVE this recipe! My sister in law, Misty, introduced us to it..its soooo good! Beware though..its very, VERY rich! But oh, sooooooo yummy!!
Chocolate Eclair Dessert
1 six oz. box French Vanilla pudding (instant)
3 cups cold milk
9 oz. Cool Whip, thawed
1 box graham crackers
CHOCOLATE TOPPING/ICING
1 cup sugar
3/4 cup powdered cocoa
1 tsp. vanilla
1/4 cup milk
1/4 cup butter
For the main dessert, mix pudding and milk in a bowl and let set until it's firm. Fold in Cool Whip. Meanwhile, in a 9 x 13 pan, layer crackers across the bottom, top with 1/2 of the pudding mixture. Repeat, then top with crackers again. For the Icing: Melt butter, add other ingredients, boil for 1-2 minutes, then let cool for several minutes. Pour over top of crackers. Serve refrigerated.
Enjoy!
(Since I couldn't find Misty's recipe, this recipe is courtesy www.netcooks.com)
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
This week: Dessert!
Who doesn't love dessert? I'll be posting some quick and easy to make, and some not-so quick also. Mmmmmm....DESSERT!
I LOVE this recipe! My sister in law, Misty, introduced us to it..its soooo good! Beware though..its very, VERY rich! But oh, sooooooo yummy!!
Chocolate Eclair Dessert
1 six oz. box French Vanilla pudding (instant)
3 cups cold milk
9 oz. Cool Whip, thawed
1 box graham crackers
CHOCOLATE TOPPING/ICING
1 cup sugar
3/4 cup powdered cocoa
1 tsp. vanilla
1/4 cup milk
1/4 cup butter
For the main dessert, mix pudding and milk in a bowl and let set until it's firm. Fold in Cool Whip. Meanwhile, in a 9 x 13 pan, layer crackers across the bottom, top with 1/2 of the pudding mixture. Repeat, then top with crackers again. For the Icing: Melt butter, add other ingredients, boil for 1-2 minutes, then let cool for several minutes. Pour over top of crackers. Serve refrigerated.
Enjoy!
(Since I couldn't find Misty's recipe, this recipe is courtesy www.netcooks.com)
Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!
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