Tuesday, March 30, 2010

Tub of Popcorn Cake


3 boxes (16 oz. each) poundcake mix
2 3/4 cups water
6 eggs
3 tubs (16 oz. each) white frosting
1 can each red and white decorating icing
with star and writing tips
3 cups freshly popped popcorn

Heat oven to 350 degrees. You'll need two 8 x 3-in. spring-form pans coated with nonstick spray, bottoms lined with wax paper and sprayed. You'll also need a sturdy round (or square) serving surface about 10 in. in diam. Prepare cake mixes as directed, using water and eggs. Divide batter between pans. Bake 1 hour and 15 minutes, or until pick inserted into centers comes out clean. Cool 10 minutes, on wire rack; remove from pans. Peel off paper and cool completely. With a long serrated knife, trim top of one cake horizontally to make it level. Place on serving plate. Spread top with thin layer of frosting; top with remaining cake. Reserve 3/4 cup frosting (wrap airtight and refrigerate if making cake ahead). Spread top and sides of cake with remaining frosting. Fit red icing with writing tip. Pipe the word POPCORN onto side of cake. Pipe arched lines above and below. Add vertical lines around sides of cake. Fit white icing with star tip. Pipe shell border around bottom and top edges. Arrange popcorn on top of cake, using dabs of reserved frosting as necessary to attach. Serves 24.

Monday, March 29, 2010

Gumball Machine Cake


4 boxes (16 oz each) pound cake mix
3 cups water
8 eggs
5 tubs (16 oz. each) white frosting
Red gel or paste food color
4 lbs (about 6 cups) gumballs (or as much as desired)
Confectioners' sugar
1 4.4-oz pkg yellow fondant from a 1.1-lb box
ready-to-use primary colors multipack rolled fondant
6 (8-in. or longer) wooden skewers
1 1/2-gallon (7 1/2-in.-diam x 7 in.-high) plastic fish bowl
6 in.-diam circle of cardboard
5 cherry flavor Air Heads candies
1 14 oz-pkg cherry-flavor Twizzlers Pull-n-Peel licorice

Heat oven to 350 degrees. You'll need two 3x 2-in. round cake pans and two 9 ( 3-in. springform pans coated with nonstick spray, bottoms lined with wax paper and sprayed. You'll also need a sturdy round (or square) serving surface about 12 in. in diam. Prepare 2 cake mixes at a time as iirected, using 11/2 cups water and 4 eggs. Pour 21/2 cups batter into each B-in. pan (cover remaining batter and let stand at room temperature). Bake 30 to 35 minutes until pick inserted into centers comes out clean. Meanwhile, prepare remaining 2 cake mixes using remaining water and eggs, then stir in reserved batter from first 2 mixes. Divide batter between 9-in. pans. Bake 45 to 50 minutes until pick inserted into centers comes out clean. Cool all cakes 10 minutes on wire racks. Remove from pans, peel off paper and cool completely. Tint frosting red. With a long serrated knife, trim tops from 9-in. cakes to make them level. Cut a 6-in.-diam round from one of the top trimmings. Place a 9-in. layer on serving plate. Spread top thinly with frosting; top with remaining 9-in. layer and spread thinly with frosting. Continue with 8-in. layers and some frosting. With toothpick, score a 6-in.-diam circle onto top of cake. With serrated knife, trim cake on a slant from circle about halfway down sides to make gumball machine shape. Spread top of cake with thin layer of frosting. Cut a 1" h x 2" w x 3/4" d hole in cake about 2 in. up from bottom. Cut top edge of hole on a diagonal. Reserve 1 cup frosting. Spread sides of cake (including hole) with remaining frosting. Place 3 gumballs in hole. On surface lightly dusted with confectioners' sugar, roll out fondant to 1/8-in. thickness. Cut out a 4 x 31/2-in. rectangle and a 2-in. square. Cut a 1 1/4in.-diam hole for the coin slot near top center of rectangle. Cut notch at center of bottom edge and round off bottom corners. With toothpick, score a border around edges, a circle under coin slot and swirls at each corner. Lightly brush edges of square with water; attach to back of rectangle behind coin slot. Shape a tsp of fondant into knob; brush back with water and attach over circle. Attach fondant panel on side of cake above the 3 gumballs, spreading small amount of frosting on back if necessary. Insert skewers straight down into top of cake all the way to the bottom, cutting them if necessary so that they are flush with top of cake. Arrange them in a circular pattern to support the weight of the fish bowl and gumballs. Fill fish bowl with remaining gumballs. Attach 6-in. cardboard circle to top of bowl with small amount of frosting; top with 6-in. cake round. Spread cake with 2A cup reserved frosting. Place fish bowl on top of cake. Lay AirHeads candies end to end; press edges together to attach. Wrap around cake at base of fish bowl, using frosting to attach if necessary. Peel strands from one bundle of licorice in groups of 3 attached strands. Wrap around base of cake, trimming to fit and using frosting to attach if necessary. Peel strands from second bundle of licorice in groups of 2 attached strands. Wrap around top of fish bowl, using frosting to attach. To serve: Lift top from fish bowl and fish bowl from cake base. Remove skewers before slicing. Serve a few gumballs along with cake. Makes 32 servings.

Peppermint Patty Brownies


4 oz. unsweetened chocolate
6 Tbs. + 1/2 cup butter
1 1/2 cups granulated sugar
4 eggs
1 1/2 tsp. vanilla
1 1/2 cups all-purpose flour
8 mini chocolate-covered peppermint candies, quartered + additional for garnish
2 1/4 cups confectioners' sugar
2 Tbs. milk
Red and green decorating gel

Preheat oven to 350 degrees. Line 9" square baking pan with foil; coat with cooking spray. In microwave-safe bowl, melt chocolate with 6 Tbs. butter, stirring every 20 seconds. Stir in sugar, eggs and 1 tsp. vanilla. Stir in flour. Fold in candies. Spread in pan; bake 22-25 minutes or until pick inserted into center comes out with moist crumbs clinging. Cool in pan 15 minutes. Remove to rack; remove foil. Cool. On medium speed, beat remaining butter until fluffy. Gradually beat in confectioners' sugar then milk and remaining vanilla. Spread over brownies; garnish with decorating gel and candies, if desired.

Saturday, March 27, 2010

Creamy Aloha Refresher


1 container (6 oz.) pineapple-coconut yogurt
1 cup frozen pineapple cubes
1 cup chilled mango juice
1 ripe banana, peeled & chopped
2 Tbsp. raw agave nectar

In blender, combine pineapple-coconut yogurt, pineapple cubes, chilled mango juice, banana, and agave nectar; puree 1 minute, or until smooth. Divide pineapple mixture evenly among 3 glasses. Garnish with pineapple wedges, if desired. Makes 3 servings.

Lime Philly Freeze


12 Oreo Chocolate Sandwich Cookies, crushed
1/4 cup (1/2 stick) butter, melted
2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 can (12 oz.) frozen limeade concentrate, thawed
1 tub (8 oz.) Cool Whip, thawed, divided
2 tsp. grated lime peel

Line 9-inch square pan with foil, with ends of foil extending over sides of pan. Mix crushed cookies and butter; press firmly onto bottom of prepared pan. Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add limeade concentrate, beating until well blended after each addition. Add 2 1/2 cups of the whipped topping; stir with wire whisk until well blended. Spoon evenly over crust. Freeze 3 hours or until firm. Remove from freezer 15 minutes before serving. Lift dessert from pan, using foil handles, before cutting into squares to serve. Top each serving with about 1 1/2 tsp. of the remaining whipped topping. Sprinkle evenly with lime peel. Store leftover dessert in freezer. Makes 16 servings, 1 square each.

Mushroom & Bacon Triangles


1 pkg. (17.3 oz.) frozen puff pastry sheets (2 sheets)
1 egg
1 Tbsp. water
2 slices bacon , diced
2 1/2 cups coarsely chopped mushrooms
2 green onions , sliced
2 cloves garlic , minced
1/2 tsp. dried thyme leaves, crushed
1/2 cup shredded Swiss cheese
1 pkg. (3 oz.) cream cheese, softened

Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400 degrees. Mix egg and water. Cook bacon in skillet until crisp. Pour off all but 1 Tbsp. drippings. Add mushrooms, onions, garlic and thyme and cook until mushrooms are tender and liquid evaporates. Remove from heat. Stir in Swiss cheese and cream cheese. Unfold pastry on lightly floured surface. Roll each sheet into a 12 inch square and cut each into 16 (3 inch) squares. Place 1 Tbsp. mushroom mixture in center of each square. Brush edges of squares with egg mixture. Fold squares to form triangles. Press edges to seal. Place 2 inches apart on baking sheet. Brush with egg mixture. Bake 20 minutes or until golden. Makes 32 appetizers.

Wednesday, March 24, 2010

Southwest Snack

Southwest Snack

2 bags fat free microwave popcorn (any flavor), popped (24 cups)
6 cups Baked Bugles® Cheddar flavor corn snacks
2 cups fat-free pretzel sticks
2 tablespoons reduced-fat margarine-type product, melted
1 teaspoon chili powder
1/2 teaspoon ground cumin 1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese

Heat oven to 300 degrees. Divide popcorn, corn snacks and pretzels between two 2-gallon plastic food-storage bags. Mix margarine-type product, chili powder, cumin and garlic powder; pour over mixture in bags. Seal bags; shake to coat. Sprinkle with cheese. Seal bags; shake to coat. Pour mixture into two ungreased rectangular pans, 13x9x2 inches. Bake 10 minutes; cool. Store in airtight container.

Seven Layer Bean Dip


1 can (16 oz) refried beans
1 package(1.25 oz) taco seasoning mix
1 package (8 oz) cream cheese, softened
1 can (4.5oz) chopped green chiles
1 cup salsa (any variety)
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend (8oz)
1 can (2.25 oz) sliced ripe olives, drained (1/2 cup)
1 medium tomato, diced (3/4 cup)
Tortilla chips, if desired

In medium bowl, stir together refied beans and taco seasoning mix. Spread mixture on large platter. In another medium bowl, sir together cream cheese and chiles. Carefully spread over bean mixture. Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

Sausage-Cheese Balls


3 cups Bisquick
1 lb. bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves
1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

Heat oven to 350 degrees. Lightly grease bottom and sides of jelly roll pan. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping. Makes 7 1/2 dozen appetizers.

The Sanchos Nachos


Four or five handfuls of blue corn tortilla chips
1 can refried beans
1 whole diced tomato
1/3 cup chopped white onion
1 chopped serrano chili pepper (use more chili peppers if desired) 1/2 lemon
1/2 cup shredded Monterey Jack cheese, or other white cheese of your choice

Warm up refried beans. Meanwhile, mix the diced tomato, onion and chili pepper in a small bowl with a pinch of lemon juice to prepare the salsa. On a larger oval plate, place one layer of blue corn chips, spread a few spoonfuls of refried beans over the chips, pour the chili sauce over the chips and beans. Top with the shredded cheese. Keep layering until there are no more chips or refried beans left. Serve immediately.

Ritz Spiders


12 RITZ Crackers
1/4 cup peanut butter, divided 48 small pretzel sticks
1 Tbsp. Halloween sprinkles 12 currants

Spread each of 6 crackers with 1 tsp. of the peanut butter; cover with second cracker to form "spider's body." Insert 8 pretzel sticks into the peanut butter layer of each spider for the "legs." Spread 1 tsp. of the remaining peanut butter onto top of each spider. Decorate with sprinkles, then add 2 currants to each for the "eyes." Makes 6 servings.

Range-Top Margherita-Style Pizza


2 slices 9 Grain Natural Whole Grain Bread * Vegetable cooking spray
1/2 tsp. dried oregano leaves, crushed
2 medium plum tomatoes, thinly sliced
2 oz. fresh mozzarella cheese, cut up
6 fresh basil leaves, thinly shredded

Spray top of each bread slice with cooking spray and sprinkle with oregano. Heat 10" nonstick skillet 1 min. Add bread, oregano-side down, and cook until browned. Turn over.
Top with tomatoes and cheese. Cover and heat until cheese softens. Sprinkle with basil. Serves 2.

Monday, March 22, 2010

Bacon Ranch Dip


2 cups ranch dressing
1 cup sour cream
1/2 cup grated Parmesan cheese
1 pkg. (2.8 oz.) real bacon pieces
2 green onions, sliced

Mix all ingredients in large bowl; cover. Refrigerate several hours or until chilled. Serve with assorted cut-up vegetable dippers or chips. Makes 24 servings, 2 Tbsp. each

Deviled Eggs


6 hard-cooked eggs, peeled
3 Tbsp. mayonnaise or salad dressing
1/2 tsp. ground mustard
1/8 tsp. salt
1/8 tsp. pepper

Cut eggs lengthwise in half. Slip out yolks and mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours. Makes: 12 appetizers

Thursday, March 18, 2010

Rye Party Puffs


1 cup water
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 cup rye flour
2 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/4 tsp. salt
4 eggs
Caraway seeds


2 pkg. (8 oz. each) cream cheese, softened
2 pkg. (2 oz. each) thinly sliced deli corned beef, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 Tbsp. minced chives
2 Tbsp. diced onion
1 tsp. spicy brown or horseradish mustard
1/8 tsp. garlic powder
10 small pimiento-stuffed olives, chopped

In a large saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth. Drop batter by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Sprinkle with caraway. Bake at 400 degrees for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. In a large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate. Yield: 4-1/2 dozen.

Grand Old Rag Cheese Spread


1 pkg. (8 oz. ) cream cheese, softened
1/4 cup Mexican Style Finely Shredded Cheddar Jack Cheese
2 Tbsp. sliced pitted black olives
1/4 cup Thick 'N Chunky Salsa
Ritz Crackers

Place cream cheese between two sheets of waxed paper. Roll out to 6x4-inch rectangle with rolling pin. Remove top sheet of waxed paper; coat top and sides of cream cheese with shredded cheese. Invert onto serving plate. Remove waxed paper. Arrange three rows of olives in top left corner of cream cheese rectangle for the "stars" of the "flag." Make four 1/4-inch-deep rows, using rounded end of 1/4-tsp. measuring spoon for the "flag's stripes," leaving a 1/4-inch-wide space between the rows. Fill rows with salsa. Serve immediately or cover and refrigerate until ready to serve. Serve as a spread with crackers.

Monday, March 15, 2010

Cheesecake Pancakes


1 package (8 oz) cream cheese
2 cups Original Bisquick® mix
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
2 eggs

Strawberry Syrup

1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight. Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese. For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture. Makes 5 servings.

Scalloped Potatoes with Ham


1 can (10-:3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
2/3 cup condensed cream of potato soup, undiluted
1/2 cup chopped onion
1/4 cup butter, melted
1/2 teaspoon minced garlic
1/2 teaspoon pepper
1/4 teaspoon seasoned salt
8 medium red potatoes, peeled and thinly sliced
3 cups cubed fully cooked ham
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

In a large bowl, combine the first eight ingredients. Add the potatoes, ham and cheese; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 65-70 minutes or until bubbly and potatoes are tender. Let stand for 10 minutes before serving. Yield: 10 servings.

Perfect Dinner Rolls


1 tablespoon active dry yeast
2-1/4 cups warm water (110° to 115°)
1/3 cup sugar
1/3 cup shortening
1/4 cup powdered nondairy creamer
2-1/4 teaspoons salt
6 to 7 cups bread flour

In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 12-15 minutes or until lightly browned. Remove from pans to wire racks. Yield: 2 dozen.

Shrimp Dip


1 pkg. (8 oz.) cream cheese, softened
1 can (10 3/4 oz.) condensed cream of shrimp soup
1/2 tsp. Louisiana-style hot sauce
1/4 cup finely chopped celery
1 tbsp. finely chopped onion

Stir cream cheese until smooth. Stir in soup, hot sauce, celery and onion. Refrigerate at least 2 hr. Serve with crackers, chips or fresh vegetables. Makes 2 1/4 cups.

Thursday, March 11, 2010

Zesty Potluck Pasta Salad


2 boxes Betty Crocker Suddenly Salad classic pasta salad mix
3 cups frozen broccoli florets
2/3 cup Italian dressing
1/3 cup cold water
2 cups cut-up cooked chicken or ham
1 1/2 cups halved grape tomatoes

Empty contents of both pasta mix pouches into 4-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally and adding broccoli during last 2 minutes of cooking. Meanwhile, in large bowl, stir contents of both seasoning mix pouches, the dressing and cold water; set aside. Drain pasta with broccoli; rinse with cold water. Shake to drain well. Stir pasta with broccoli, chicken arid tomatoes into dressing mixture. Serve immediately, or refrigerate. Make it your own - Stir in cubed cheese, chopped red or green bell pepper or sliced ripe olives with the chicken. Makes 14 servings.

1-2-3 Cookies


1 1/4 pkg. of Nabisco graham crackers (not the whole box)
1 can sweetened condensed milk
1 1/2 cups chocolate chips

Break the graham crackers into crumbs. Add sweetened condensed milk and chocolate chips. Pour into a buttered, small oblong or 9x9 square pan. Bake for 30 minutes @ 350 degrees.

Wednesday, March 10, 2010

Quick Cranberry Punch


1 can (6 ounces) frozen pink lemonade concentrate, thawed
1 bottle (32 ounces) cranberry juice cocktail, chilled
2 cans (12 ounces each) ginger ale, chilled

Make lemonade as directed on can in large pitcher. Stir in cranberry juice cocktail and enough ice to chill. Just before serving, stir in ginger ale. Makes 12 servings.

Banana-S'More Freeze


2 graham-cracker boards, crushed (about 3/4 cup)
2 ripe bananas, peeled, sliced and frozen (about 1 1/2 cups)
1 pint chocolate ice cream,
1 cup milk
1/2 cup marshmallow cream

Place graham-cracker crumbs in pie plate. Using 2 Tbsp. water, moisten rim of 4 glasses; press rims into crumbs to coat. In blender, combine frozen banana slices, ice cream, milk and marshmallow cream. Puree 1 minute, or until smooth. (For thicker consistency, add 1 cup ice cubes to blender.) Divide mixture evenly among prepared glasses. Makes 4 servings.

Special Raspberry Punch


4 boxes (10 oz each) frozen raspberries, thawed, undrained
1/2 can (12-oz size) frozen lemonade concentrate, thawed
1 bottle (2 liters) ginger ale, chilled

In 4-quart Dutch oven, cook raspberries over medium heat 10 minutes, stirring frequently; cool slightly. Push through strainer with large spoon to remove seeds. Refrigerate rasp¬berry juice at least 2 hours. In punch bowl or large pitcher, mix raspberry juice and lemonade concentrate. Stir in ginger ale. Serve immediately over ice. Makes 24 servings.

Saturday, March 6, 2010

Italian Layered Salad (Crowd Size)


6 cups bite-size pieces iceberg lettuce (1 lb.)
1 bag (16 oz.) broccoli slaw (6 cups)
1 can (15 oz.) garbanzo beans, rinsed and drained
1/2 cup chopped red onion
1 medium red bell pepper, chopped (1 cup)
1 cup mayonnaise or salad dressing
1/2 cup creamy Italian dressing
1/4 cup shredded Asiago cheese (1 oz.)
2 Tbsp. chopped fresh parsley

In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper. Mix mayonnaise and Italian dressing until well blended. Spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours until chilled or overnight. Sprinkle with parsley just before serving. Makes 16 servings.
Substitutions: Shredded Parmesan cheese or the shredded three-cheese blend of Parmesan, Romano and Asiago can be substituted for the Asiago cheese.

Super Cheesy Baked Macaroni & Cheese


1 pkg. (14 oz.) deluxe macaroni & cheese dinner
1/2 cup shredded mozzarella cheese
1 cup milk
1/2 cup shredded cheddar cheese

Preheat oven to 375 degrees. Prepare Dinner as directed on package. Add mozzarella cheese and milk; mix well. Spoon into greased 1-1/2-quart casserole dish; sprinkle with Cheddar cheese. Bake 20 minutes or until heated through. Serve this cheesy main dish with a mixed green salad tossed with your favorite dressing and a hot steamed vegetable. Makes 5 servings.

Add an extra: Stir in 1 cup cooked and crumbled bacon to the casserole before baking.

Jazz It Up: Toss 1/2 cup crushed Ritz crackers with 1 Tbsp. melted butter; sprinkle over casserole before baking. Or, sprinkle top of casserole with an additional 1 cup shredded cheddar cheese and ground red pepper before baking.

Quick Pineapple Upside-Down Cake


1/4 cup butter or margarine
1/4 cup packed brown sugar
1 can (8 oz) sliced pineapple, drained and cut in half
2 Tbsp. chopped pecans, if desired
Maraschino cherries, if desired
1 1/2 cups Bisquick
1/2 cup granulated sugar
1/2 cup milk or water
2 Tbsp. vegetable oil
1 tsp. vanilla
1 egg

Heat oven to 350 degrees. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar over butter. Arrange pineapple slices in single layer on sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking). In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake a few minutes. Remove pan. Let cake stand at least 10 minutes before serving. Store loosely covered. Makes 8 servings.

Wednesday, March 3, 2010

Cinnamon Morning Delight


1 cup margarine, softened
2 3/4 cups sugar-divided
2 tsp. vanilla extract
4 medium eggs
3 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
2 cups sour cream (16 ounces)
2 Tbsp. cinnamon-ground
1/2 cup chopped walnuts

In a large mixing bowl, cream butter and 2 cups of sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt. Add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased 10 inch tube pan. Combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 over batter in pan. Repeat layers 2 more times. Bake at 350 degrees for 60-70 minutes or until cake tests done. Cool for 10 minutes. Remove from pan to cool completely. Butter top and let melt.

Tuesday, March 2, 2010

Chicken Nacho Bake


4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup thick 'n chunky salsa
1/4 cup sour cream
1/2 cup crushed tortilla chips
1/2 cup Mexican style finely shredded four cheese

Preheat oven to 400 degrees. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife. Top each chicken breast evenly with salsa, sour cream and tortilla chips. Bake 20 minutes. Remove from oven; sprinkle with cheese. Bake an additional 10 minutes or until chicken is cooked through. Makes 4 servings.

Brownie Ice Cream Pie


1 pkg. chewy fudge brownie mix
2 eggs
1/2 cup vegetable oil
1/4 cup water
3/4 cup semisweet chocolate chips
1 (9 inch) unbaked pastry crust
1 (10 oz.) pkg. frozen sweetened sliced strawberries
Vanilla ice cream

Preheat oven to 350 degrees. Combine brownie mix, eggs, oil, and water in large bowl. Stir with spoon until well blended, about 50 strokes. Stir in chips. Spoon into crust. Bake 40 to 45 minutes or until set. Cool completely. Puree strawberries in food processor or blender. Cut pie into wedges. Serve with ice cream and pureed strawberries. Makes 8 servings.