July 3rd, 2006 by alice
Tags: Layer, Lemon, Pie
INGREDIENTS
- 3/4cupbutter
- 1 1/2cupsflour
- 1cuppecans, chopped
- 1 (8 ounce)packagecream cheese
- 1cupconfectioners’ sugar
- 1 (16 ounce)containerwhipped topping
- 2canscondensed milk
- 6egg yolks
- 3/4cuplemon juice
DIRECTIONS
- 1st Layer: Combine butter (melted), flour and pecans and press into a 13″ X 9″ casserole dish.
- Bake at 350 degrees for 25 minutes.
- Let cool.
- 2nd Layer: Combine cream cheese (softened), sugar and 1/2 of large whipped topping.
- Spread over cooled crust.
- 3rd Layer: Combine condensed milk, egg yolks and lemon juice, spread over 2nd layer.
- 4th Layer: Top with remainder of whipped topping.
- Garnish with lemon slices and mint, if you like.
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July 3rd, 2006 by alice
Tags: Cookies, Plain
INGREDIENTS
- 1cup softbutter
- 3/4cupwhite sugar
- 1/4cupbrown sugar
- 1largeegg
- 1 1/2cupsall-purpose flour
- 1 1/2teaspoonsbaking powder
- 1/2teaspoonbaking soda
- 2teaspoonsvanilla extract
- 1/2teaspoonsalt
- 1cuprolled oats(not instant 5 - 20 minutes type.)
- 1cup kellogsRice Krispies
- 1/2cupdesiccated coconut
- 1cupwhite chocolate chips
- 1/2cupdried cranberriesor dried cherries
DIRECTIONS
- Cream butter and sugars well.
- Add egg and vanilla.
- Beat well.
- Add flour, salt, powder, soda, mix well.
- Add coconut, oats, cranberries, and krispies, and chipits.
- Combine everthing by hand thouroughly.
- Roll in to round balls.
- Flatten with a fork.
- Place on parchment lined baking sheets.
- Bake 325 degrees F.
- for 15 minutes.
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July 3rd, 2006 by alice
Tags: Incredible, Lemon, Squares
INGREDIENTS
- 1cupbutter(preferably)or margarine, at room temperature
- 1/2cupicing sugar, plus
- 1tablespoonicing sugar
- 2 1/3cupsflour
- 4eggs
- 1 3/4cupssugar
- 1/3cupfresh lemon juice
- 1/2teaspoonbaking powder
DIRECTIONS
- Preheat oven to 350.
- In medium bowl, cream butter and 1/2 cup icing sugar.
- Add 2 cups flour and stir with wooden spoon until well combined.
- Pat evenly into a 13 by 9 inch baking pan.Bake for 20 minutes.
- Combine eggs, sugar, remaining 1/3 cup flour, lemon juice and baking powder in blender container; cover and blend for 5 seconds.Scrape down sides of blender and blend another 5 seconds.
- Pour over partially baked crust and bake another 25 minutes or until light brown.
- Cool completely on wire rack.
- Sprinkle with remaining icing sugar.
- Cut into 32 squares.
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July 3rd, 2006 by alice
Tags: Caviar, Texas
INGREDIENTS
- 1 (15 1/2 ounce)canyellow hominy, drained
- 1 (15 ounce)canblack-eyed peas, rinsed and drained
- 3green onions, finely chopped
- 3clovesgarlic, minced
- 1largetomato, chopped
- 1green bell pepper, diced
- 1jalapeno pepper, seeded and minced(I use more)
- 1/3cup choppedflat leaf parsley
- 1/4cup choppedonions
- 1/2cup preparedItalian salad dressing
- parsley sprigs(for garnish)(optional)
- tortilla chips
DIRECTIONS
- Combine all ingredients and toss gently.
- Place in covered container and refrigerate several hours (gets better even overnight).
- Garnish with parsley sprigs before serving.
- Serve with warmed tortilla chips (heat in 350F oven 5-6 minutes).
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July 3rd, 2006 by alice
Tags: Blackest, Parfaits
INGREDIENTS
- 1 (3 1/2 ounce)package fat-freewhite chocolate flavor instant pudding & pie filling mix
- 2cupsskim milk
- 1 (20 ounce)canlight cherry pie filling
- 3/4cupchocolate wafer crumbs(about 16 cookies)
- 6tablespoons frozenreduced-calorie whipped topping, thawed
- fresh cherries (optional)
DIRECTIONS
- Prepare pudding mix according to package directions, using skim milk.
- Divide half of pudding evenly among 6 (6 oz) parfait or stemmed glasses.
- Spoon half of pie filling evenly over pudding in glasses.
- Top parfaits evenly with half of cookie crumbs.
- Repeat layers with remaining pudding, pie filling, and cookie crumbs.
- Top each serving with 1 tablespoon whipped topping, and garnish with fresh cherries, if desired.
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