tag:blogger.com,1999:blog-30411020169222491162024-03-13T12:11:02.670-05:00The Recipe BoxHillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.comBlogger246125tag:blogger.com,1999:blog-3041102016922249116.post-76863794456091723472010-10-15T11:35:00.002-05:002010-10-15T11:48:21.707-05:00Baked SpaghettiWe had this recipe the other night in our small groups. Shelley Hudspeth was kind enough to share the recipe with me to put on my blog. I can tell you that this is DELICIOUS. Thanks, Shelley.<br /><br />28 oz. can diced tomatoes with liquid<br />4 oz. mushrooms (drained)<br />2 1/4 oz. black olives (drained)<br />2 tsp. dried oregano<br />1 lb. ground beef<br />1 med. onion<br />1 med. green pepper<br />1 can mushroom soup<br />1/4 cup water<br />16 oz. spaghetti<br />1/4 cup Parmesan cheese<br />DO NOT ADD SALT.<br />Brown beef, onion and green pepper. Add tomatoes, olives, mushrooms and oregano. Simmer uncovered 10 min. Spray 9 x 13 pan . Boil spaghetti, just enough to bend, still crunchy.<br />Layer 1/2 spaghetti on bottom of pan.<br />1/2 sauce<br />1/2 cheese<br />Repeat<br />1/4 cup water with mushroom soup and spread over top. Sprinkle with parm cheese.<br />Bake in 350 degree oven for 30 to 35 minutes.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com1tag:blogger.com,1999:blog-3041102016922249116.post-24792630210612315892010-08-25T13:43:00.002-05:002010-08-25T13:52:41.096-05:00White Texas Sheetcake1 cup margarine<br />1 cup water<br />2 cups flour<br />2 cups sugar<br />2 eggs, beaten<br />1/2 cup sour cream<br />1 tsp. almond extract<br />1 tsp. salt<br />1 tsp. soda<br /><br />In a large saucepan, bring margarine and water to a boil . Remove from heat; Pour into mixing bowl in which you have added the flour and sugar. Mix well. Add eggs, sour cream, extract, salt, and soda and mix until smooth. Pour into a greased and floured 15x10x1 inch jelly roll baking pan. Bake at 375 degrees for 20 to 25 minutes or until brown.<br /><br />Frosting:<br />1/2 cup margarine<br />1/4 cup milk<br />4 1/2 cups powdered sugar<br />1/2 tsp. almond extract<br />1 cup chopped walnuts<br /><br />Combine margarine and milk in a saucepan. Bring to a boil. Remove from heat; add sugar and extract. Mix well. Stir in nuts and spread over warm cake. Serves 16 to 20.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com3tag:blogger.com,1999:blog-3041102016922249116.post-29038493493817852522010-05-17T19:29:00.002-05:002010-05-17T19:41:44.898-05:00Melanzane o zucchine grigliateGrilled eggplants or zucchini<br /><br />When we were in Italy recently visiting our daughter and her family, we were invited to eat in the home of Becky's friend, Marina. She is a wonderful Italian lady and is an excellent cook. This is one of the dishes she served and she has given me permission to use her recipe.<br /><br />1. Slice the vegetables 1 cm thick. For the eggplants, soak them in salt for 1 night.<br />2. Grill them in a heavy iron grill on the hob. ( I am not sure what the hob is. I will just use the skillet on my stove.)<br />3. Put in a dish sprinkling each layer with salt, olive oil, vinegar and, if liked, mashed garlic and basil leaf or parsley. It is possible to make 1 or 2 days in advance. They keep well in the fridge covered with film.<br />Marina fixed both zucchini and eggplant for us. They were equally delicious. I had never eaten eggplant that I liked until I ate hers. It was fantastic!! Thanks, Marina.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com0tag:blogger.com,1999:blog-3041102016922249116.post-45834321845417977612010-02-16T16:37:00.002-06:002010-02-16T16:42:40.852-06:00Pumpkin MuffinsI received this e-mail recipe this afternoon from my daughter in Italy. Thought it was a good one.<br /><br />The e-mail read: Mom, I made up this recipe the other day because I had a can of pumpkin that I didn't know what to do with. The family LOVED them. I thought you might want to post it on your blog and try them out yourself.<br /><br />Pumpkin Muffins<br />1/2 cup shortening<br />1/2 cup brown sugar<br />1 cup sugar<br />1 egg<br />2 cups flour<br />1 tsp. soda<br />2 Tbsp. buttermilk<br />1 tsp. pumpkin pie spice<br />sprinkle of salt<br />Bake at 350 degrees for 20 minutes.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com0tag:blogger.com,1999:blog-3041102016922249116.post-68195676450724801582010-02-12T22:20:00.002-06:002010-02-12T22:30:01.407-06:00Pasta FagioliI don't want Mark to take my blog off so guess I better get something posted. This recipe came from Becky. I haven't made it yet, but she says it is delicious.<br /><br />3 tsp. oil<br />2 lbs. ground beef<br />12 oz. onion, chopped<br />14 oz. carrots, slivered<br />14 oz. celery, diced<br />48 oz. tomatoes, canned, diced<br />2 cups cooked red kidney beans<br />2 cups white kidney beans<br />88 oz. beef stock<br />3 tsp. oregano<br />2 1/2 tsp. pepper<br />5 tsp. fresh chopped parsley<br />1 1/2 tsp. Tabasco sauce<br />48 oz. spaghetti sauce<br />8 oz. dry pasta, shell macaroni or other pasta<br /><br />Saute beef in oil in large 10 qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup. Just cut the recipe in 1/2 for smaller family needs.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com1tag:blogger.com,1999:blog-3041102016922249116.post-40474790833394862532009-10-28T21:25:00.002-05:002009-10-28T21:31:33.054-05:00Cheddar Chicken and Potatoes4 slices bacon<br />4 small boneless, skinless chicken breasts<br />4 cups (1 lb.) frozen diced potatoes with peppers and onions, thawed<br />4 oz. ( 1 cup) 2% milk shredded sharp cheddar cheese<br /><br />Cook bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet to paper towel; discard drippings in skillet.<br /><br />Add chicken to skillet; cook 5 min. on each side or until done (165 degrees). Remove chicken from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5 min. or until heated through.<br /><br />Place chicken over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com1tag:blogger.com,1999:blog-3041102016922249116.post-60298186082353827562009-10-18T20:35:00.002-05:002009-10-18T20:47:39.724-05:00Meatballs--Two Ways2 lbs. ground beef<br />1 pkg. (6oz.) Stuffing Mix for Chicken<br />1 1/4 cups water<br />2 eggs<br />Heat oven to 400 degrees. Line 2 jelly roll pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 balls, using 1/4 cup for each.<br />Place 16 meatballs in each prepared pan. Bake 16 to 18 minutes or until done (160 degrees).<br />Combine half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. Cool remaining meatballs; freeze for later use.<br /><br />1. Tomato-Basil Cream Sauce:<br />Mix 1 jar (14oz.) spaghetti sauce, 2 oz. cubed cream cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup grated parmesan cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.<br /><br />2. Creamy Brown Gravy:<br />Mix 1 jar (12oz.) beef gravy, 1/2 cup sour cream and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com0tag:blogger.com,1999:blog-3041102016922249116.post-89394038605643005292009-09-19T11:48:00.002-05:002009-09-19T12:11:10.339-05:00Breakfast BurritosThis recipe was given to me by my daughter, Becky Liles. She says this is great to have made up and frozen and is a quick breakfast for your school children on a busy morning.<br /><br />50 soft flour tortillas (if you can find the kind that say "homestyle" they are soft enough that you don't have to butter the tortillas, saving you a step)<br />One dozen large eggs<br />One bunch of green onion tops, chopped ( I use my kitchen scissosrs to cut them up)<br />1 pound of light sausage<br />6 pieces of thick bacon<br />2 pounds of shredded hash browns<br />Butter<br />Reynolds Wrap foil sheets (come 50 to a box...can be found with the foil and plastic wrap)<br />Shredded cheese (optional)<br /><br />1. In a large skillet brown the sausage. When it is finished, pour it out on a paper towel lined plate and let it sit. After the sausage has drained, pat the top of the sausage with another paper towel to help absorb some more of the fat.<br /><br />2. While the sausage is browning, cook your bacon in the microwave until crispy. Break into small pieces. Pour the drained sausage and the crumbled bacon into a LARGE bowl.<br /><br />3. Put a couple of tablespoons of butter or canola oil in a skillet and pour the frozen shredded hashbrowns in the pan along with your cut up green onion tps. Stir and cook them until the hashbrowns are tender and a little browned. Add the cooked hashbrown and green onion mixture to your bacon and sausage mixture and mix well.<br /><br />4. Crack a dozen eggs and beat them. Cook them until soft (not too hard) in a skillet. Add the scrambled eggs to the hashbrown and meat mixture and mix well.<br /><br />5. If you bought soft enough tortillas, you can skip this step. You know they are soft enough if you can roll them and they don't crack. If they crack when you roll them- put a stack of tortillas in the microwave and heat for about 30 seconds to a minute... to where they are soft. Then butter the tortilla on both sides. Fill it with a small amount of egg, potato amd meat mixture. Add a little chesse if you like. Then put the loaded tortilla in the middle of a foil sheet. Bring a small amount of the right and left side toward the middle (maybe an inch or so.) Then while holding the right and left sides in with your index fingers and middle fingers, roll the stuffed tortilla away from you with your thumbs. Hold the tortilla in a rolled position. Take the right side of the foil sheet and fold it in over the top of the rolled burrito. Fold the left side in over the rolled burrito. Roll the whole burrito up. Once you get all 50 burritos rolled in foil, put them in some large ziploc bags. Store in the freezer and use in about 6 months. To reheat, take the foil off of the burrito and place the burrito on a microwave safe plate. Microwave at 60% power for about 2 minutes. Serve with salsa. I also have family members that love them with queso on top, also.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com1tag:blogger.com,1999:blog-3041102016922249116.post-69517585676746308422009-09-06T21:52:00.002-05:002009-09-06T21:55:17.533-05:00Heavenly Pineapple Mold3 oz. pkg. lemon jello in 1 c. boiling water<br />add 3/4 cup pineapple juice and 1 Tbsp. lemon juice. Chill til slightly thick. Fold in 1 1/4 cups drained crushed pineapple, 1 cup shredded Cracker-Barrell brand sharp cheddar and 1 cup heavy cream, whipped. Pour into 1 1/2 qt. mold. Chill til firm. Unmold.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com0tag:blogger.com,1999:blog-3041102016922249116.post-87718414712823439162009-09-05T10:39:00.002-05:002009-09-05T10:50:53.359-05:00Slow-Cooker LasagnaFor my daughter, Becky, who lives in Italy. She just recently got a slow-cooker that is wired to work with the Italian electrical system. She couldn't take a cooker from America because the electrical system there would blow it up. So they ordered one from England. It will really be helpful to her while she is in language school. I haven't tried this recipe myself, but it sounds really good.<br /><br />1 lb. ground beef<br />1 jar (26oz.) spaghetti sauce<br />1 cup water<br />15 oz. ricotta cheese<br />7 oz. shredded mozzarella cheese, divided<br />1/4 cup grated Parmesan cheese, divided<br />1 egg<br />2 Tbsp. chopped fresh parsley<br />6 lasagna noodles, uncooked<br />Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 cups mozzarella, 2 Tbsp. Parmesan, egg, and parsley.<br />Spoon 1 cup meat sauce into slow cooker; top with layers of half EACH of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted. Note: For best results, do not cook on the HIGH heat setting.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com1tag:blogger.com,1999:blog-3041102016922249116.post-1584127804382926432009-09-04T10:37:00.002-05:002009-09-04T10:41:05.616-05:00Peggy's Salad1 pkg. lemon jello<br />1 pkg. strawberry jello<br />1 cup boiling water<br />2 cups cold water---Let set.<br />1 cup miniature marshmallows<br />3 mashed bananas<br />1 can pineapple, drained<br />Topping:<br />juice from pineapple, 1/4 cup sugar, and 3 Tbsp. corn starch, boil. Set and cool. Whip 1 cup Dream Whip, stir into custard. Put on top of salad.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com0tag:blogger.com,1999:blog-3041102016922249116.post-28219479738953997732009-09-03T10:33:00.002-05:002009-09-03T10:38:37.011-05:00Orange-Pineapple Salad1 small can crushed pineapple, drained<br />1 box orange jello<br />1 cup grated cheddar cheese<br />1 pkg. Dream Whip<br />Put pineapple in a pan with 1/2 sugar. Bring to a boil. Strain juice off of pineapple. Add enough boiling water to make 1 cup juice. Mix with jello. Add 1 cup cold water to jello. Put in pineapple. Let set until creamy. Add grated cheddar cheese and dream whip fixed according to directions. Mix all together and pour into mold.<br /><br />This is another of my sister Rita's recipes. It is so good.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com0tag:blogger.com,1999:blog-3041102016922249116.post-75854867184030167992009-08-26T19:26:00.002-05:002009-08-26T19:34:49.428-05:00Chocolate-Peanut Butter Cookie Bars1 pkg. chocolate cake mix<br />1 pkg. Chocolate instant pudding<br />1/2 cup butter, melted<br />1/2 cup cold milk<br />6 squares semi-sweet chocolate, chopped, divided<br />1 cup dry-roasted peanuts, divided<br />1 cup creamy peanut butter<br />Heat oven to 350 degrees. Line 13x9 inch dish with foil; spray with cooking spray. Mix first 4 ingredients until blended.( Mixture will be thick.) Press half the cake mix mixture into prepared pan. Bake 10 min. Sprinkle half each of the chocolate and nuts over crust; top with peanut butter. Cover with layers of remaining cake mix mixture, chocolate and nuts. Press gently with spatula. Bake 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com0tag:blogger.com,1999:blog-3041102016922249116.post-47670187656043811672009-08-16T21:07:00.002-05:002009-08-16T21:12:46.736-05:00CarbonaraThis is one of Becky's recipes. She made this for us a couple of times this summer while she was here. It is delicious!!<br /><br />Ham--Cut into bite-size pieces<br />1/4 cup white wine<br />1/4 cup oil<br />Garlic minced<br />Onion, chopped fine<br />Saute altogether.<br /><br />1/2 Cup parmesan cheese<br />1/3 cup milk<br />3 eggs<br />Salt and pepper well.<br />Stir together.<br /><br />1 lb. spaghetti, cooked and drained. Pour ham mixture and then egg mixture over spaghetti. Mix well. Hot spaghetti will cook the egg mixture. Serve immediately.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com0tag:blogger.com,1999:blog-3041102016922249116.post-58906260700337779592009-08-12T16:07:00.002-05:002009-08-12T16:12:32.695-05:00Quick Buttermilk Rolls1/4 cup warm water<br />1 pkg. yeast<br />3/4 cup lukewarm buttermilk<br />1/4 tsp. soda<br />1 tsp. sugar<br />1 1/2 tsp. salt<br />3 Tbsp. soft shortening<br />2 1/2 cups sifted flour<br />Dissolve yeast in water. Stir in buttermilk, soda, sugar, salt, and shortening and half of flour. Add rest of flour and mix with hand. Turn onto lightly floured board. Knead until smooth and elastic. Shape into crescents or any desired shape. Let rise until doubled. Bake in 400 degree for 15 to 20 minutes.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com0tag:blogger.com,1999:blog-3041102016922249116.post-53818925841983080692009-08-11T21:09:00.002-05:002009-08-11T21:15:35.861-05:00Mark's Favorite Lemon Meringue PieThis is not a very secret recipe. Anybody can make this very easily.<br />I buy a My-T-Fine Lemon Pie filling. I can only find them at Price Cutter's. I make according to package directions. Put cooked filling into a pre-baked pie crust. Beat egg whites until they will stand in peaks, adding 1/4 cup of granulated sugar about half way through the beating process. Put meringue on top of hot pie filling. Bake at 400 degrees until nicely browned, probably about 15 to 20 minutes. Love you, Mark, and thanks for your sweet comments.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com1tag:blogger.com,1999:blog-3041102016922249116.post-49558152056044440202009-08-10T22:08:00.002-05:002009-08-10T22:13:43.231-05:00Mom's Chicken Dressing4 cups corn bread<br />4 cups biscuits<br />4 cups white bread<br />Tear bread into bite-size pieces<br />2 eggs<br />1/2 cup leaf sage (not ground sage)<br />1 large onion--chopped<br />6 cups boiling chicken broth<br />Bake approx. 1 hour at 300 degrees or 45 minutes at 325.<br />This is my mother's stuffing recipe that she made every year at Thanksgiving and Christmas. To me it is the best in the world. It does make a lot. She always made her own home made cornbread and biscuits ahead of time and froze them to have for the dressing.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com3tag:blogger.com,1999:blog-3041102016922249116.post-14824230888423583452009-08-09T17:31:00.003-05:002009-08-09T17:40:56.420-05:00Creamy Cheese CapelliniSince my daughter, Becky, has talked me into posting some more recipes, I am using a nice Italian recipe in honor of her as she makes her home in Italy. She will be leaving to go back to Italy on August 18. Please pray for all of us as we all say good-bye. It has been a wonderful, hectic summer and we have enjoyed so much spending time with all of them.<br /><br />1/2 lb. whole-wheat capellini (looks like angel hair)<br />2 tsp. extra-virgin olive oil<br />3 plum tomatoes, diced<br />2 cloves garlic, crushed<br />1 (6oz.) bag baby spinach<br />1 cup ricotta cheese<br />1 cup shredded mozzarella cheese<br />1/2 tsp. salt<br />1. Cook pasta: Drain, reserving 1/4 cup liquid<br />2. Heat oil--add tomatoes and garlic. Cook about 2 min. Add the spinach in batches, stirring until wilted.<br />3. Add pasta, reserved cooking liquid, cheeses, and salt. Cook, stirring frequently until the cheeses are melted.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com1tag:blogger.com,1999:blog-3041102016922249116.post-53563100181489929052009-08-08T21:06:00.002-05:002009-08-08T21:08:54.885-05:00Whole Wheat (Graham) Muffins1 cup whole wheat flour<br />1 cup enriched flour<br />1/4 cup sugar<br />2 tsp. baking powder<br />1/2 tsp. salt<br />1/4 cup shortening<br />1 egg<br />1 cup milk<br />Mix together with fork. Then stir just until ingredients are blended. Fill reased muffin cups 2/3 full. Bake until golden brown.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com2tag:blogger.com,1999:blog-3041102016922249116.post-69506950132267459422009-08-08T19:08:00.002-05:002009-08-08T19:18:14.653-05:00Remembered RecipesLately I have missed reading my mom's posts. I am sure I am partly to blame for her absence. For that I will not apologize. However while discussing what she was going to add next, she felt she had run out of things to post. That is not the case. I began asking about different things that she used to make us growing up, and she has agreed to start posting again. YAY! She explained to me that they weren't written down and were just in her memory. All the more reason to blog them. I am sure you are as excited as I am and I hope you will continue to encourage her to add to her blog thru comments and your experience with the recipes. We also thought that adding some pictures with her recipes might spice things up too. <br /><br />Becky Liles<br />Guest writerHillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com2tag:blogger.com,1999:blog-3041102016922249116.post-8872377284349162862009-04-30T11:52:00.002-05:002009-04-30T11:58:26.468-05:00Sour Cream Apple Pie2 eggs<br />1 cup ( 8 oz.) sour cream<br />1 cup sugar<br />6 Tbsp. all-purpose flour, divided<br />1 tsp. vanilla<br />1/4 tsp. salt<br />3 cups chopped, peeled baking apples<br />1 unbaked pie shell ( 9 in. )<br />3 Tbsp. butter, softened<br />1/4 cup packed brown sugar<br />In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 Tbsp flour, vanilla and salt; mix well. Stir in apples. Pour into pie shell. Bake at 375 degrees for 15 minutes. Meanwhile, combine butter, brown sugar and remaining flour. Sprinkle over top of pie. Return to oven for 20-25 minutes or until filling is set. Cool completely on a wire rack. Serve or cover and refrigerate.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com0tag:blogger.com,1999:blog-3041102016922249116.post-55261703645722147902009-04-26T21:09:00.002-05:002009-04-26T21:13:11.917-05:00Easy Chocolate Coconut Cream Pie9 in. baked pie crust<br />1 pkg. (4 serving) vanilla cook and serve pudding mix<br />1/2 cup sugar<br />1/4 cocoa<br />1 3/4 cups milk<br />1 cup sweetened coconut flakes<br />Cook all together. Pour into pie crust.<br />Top with 2 cups frozen non-dairy whipped topping.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com0tag:blogger.com,1999:blog-3041102016922249116.post-87025710956353635352009-04-16T19:20:00.004-05:002009-04-16T19:29:20.620-05:00Nutter Butter Frozen Peanut Butter PieCrust:<br />24 Nutter Butter sandwich cookies<br />5 Tbsp. butter, melted<br />Filling:<br />1 8 oz. pkg. cream cheese, softened<br />1 cup creamy peanut butter<br />3/4 cup sugar<br />1 Tbsp. vanilla<br />1 tub (8 oz. ) Cool Whip, thawed and divided. Crush cookies in zipper style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and sides of 9 in. plate. Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on med. speed until well-blended. Gently stir in 1 1/2 cups whipped topping. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be cut easily. Garnish with remaining whipped topping and additonal cookies, if desired. Special Extra: Just before serving, drizzle chocolate-flavored syrup on plates.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />freeHillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com1tag:blogger.com,1999:blog-3041102016922249116.post-30937350800523544942009-03-20T17:55:00.002-05:002009-03-20T18:00:43.021-05:00Chocolate Pecan Pie1 pkg. (4 oz. ) Baker's German Sweet Chocolate, broken into pieces<br />2 Tbsp. butter<br />1/3 cup sugar<br />1 cup Karo light or dark corn syrup<br />3 eggs, slightly beaten<br />1 tsp. vanilla<br />1 1/4 cups pecan halves<br />1 unbaked pastry shell (9 in.)<br />1. Microwave chocolate and butter in bowl on high 1-2 min. until melted<br />2. Stir in sugar, syrup, eggs, and vanilla until well blended. Stir in pecans. Pour into pastry shell.<br />3. Bake 50 min. or until filling is firm 2 inches from edge. Cool on wire rack. Makes 8 servings.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com0tag:blogger.com,1999:blog-3041102016922249116.post-69003872648306646582009-03-14T21:58:00.002-05:002009-03-14T22:00:26.811-05:00Key Lime Pie1 small container Cool-Whip<br />1 can frozen Lime concentrate<br />1 small can crushed pineapple(drained)<br />1 can EagleBrand condensed milk<br />Nuts<br />Pour into graham cracker pie crust and refrigerate until time to serve.Hillengrandmahttp://www.blogger.com/profile/18033189504523835964noreply@blogger.com0