Recipes!
Desserts listed first, of course! Yum.
| Peanutbutterscotch Squares (thanks Mum!) |
Melt ingredients together while stirring. Remove from heat and add in: 1 pkg mini marshmallows Press into pan and leave 'til set (if you can!) |
| S'more Bars |
Grease an 8-inch square baking pan. Heat the oven to 350º. In a large mixing bowl, cream the butter and sugar until fluffy. Beat in the egg and vanilla extract. Add crushed graham crackers, flour, salt, and baking powder and beat until well mixed, stopping to scrape the sides of the bowl. Spoon half of the dough into the pan and spread it evenly with your fingertips. Break chocolate bars into pieces and arrange over the dough. Spread a layer of marshmallow crème over the chocolate. Finally, flatten the remainng dough into pancakes and lay them over the marshmallow. Bake 30 minutes or until golden brown. Allow to cool. Makes 16 squares (or 4 big ones - ha!) |
| Pecan Pie Bars |
1. Preheat oven to 350º. In medium-sized bowl, combine flour and brown sugar; cut in butter until crumbly. Press mixture on bottom of ungreased 13 x 9-inch baking pan. Bake 15 minutes. 2. Meanwhile, combine pecans, sweetened condensed milk, eggs and lemon juice; pour over crust. Bake 25 minutes or until filling is set. Cool. Cut into bars. Store covered at room temperature. |
| Pumpkin Mousse Cake |
Line a 9" x 5" x 2 3/4" loaf pan with plastic wrap. Brush flat side of each ladyfinger with brandy; arrange vertically, flat side in, around sides of pan (ladyfingers will stand about 1 1/4" above pan edge); set aside. In bowl at medium-high speed, beat cream with pie spice until soft peaks form. With rubber spatula fold in condensed milk until just combined. In another bowl at medium speed beat cream cheese until smooth; fold in half of spiced cream mixture. Combine remaining spiced cream mixture with pumpkin until smooth. Fill pan with alternating spoonfuls of two mixtures; swirl with knife to marble slightly. Cover with plastic; freeze 8 hours or overnight. Let stand in refrigerator 30 minutes before serving. Invert onto serving platter. Garnish with whipped cream and cinnamon, if desired. |
| Tuna Pasta |
| This one is real easy and a great store-cupboard favorite of mine! Boil some pasta of your choice (fat shells are nice or rigatoni), drain, add one tin tuna and one tin condensed mushroom soup (or chicken). Add tinned sweetcorn if desired and season with pepper and dill. Stir together and serve warm or cold.
|
| Hot Artichoke & Crab Dip |
Preheat oven to 350ºF. In bowl, beat cream cheese with mayo, Worcestershire, garlic powder and pepper until smooth. Stir in artichoke hearts, crab met, 1/4 cup mozzarella and 1/3 cup Parmesan. Transfer to 4-cup baking dish. Sprinkle with remaining cheeses. Bake until hot and bubbling, about 20 minutes. Serve with crackers and veggies. |
| Pizza Bites |
Preheat oven to 400ºF. Place bread slices on ungreased baking sheet. Bake until lightly toasted without turning, about 5 minutes. Remove from oven. Position oven rack 4" from heat source; adjust oven temperature to broil. Combine sauce with pepperoni. Dividing evenly spread sauce mixture over toasts. Sprinkle with mozzarella. Broil until cheese melts and is golden, 2-3 minutes. Sprinkle with basil, if desired. |
| Baked Brie with "Tipsy" Fruit |
Most
delicious!
Position oven rack in bottom third of oven; preheat oven to 375ºF. Coat jellyroll pan with cooking spray. In microwave-safe bowl, combine apricots, cognac, sugar and cinnamon. Microwave on High 20 seconds; let stand 5 minutes. Meanwhile, place 1 sheet phyllo on jellyroll pan. Generously coat with cooking spray. Top with second phyllo sheet; coat with spray. Top with third sheet; coat with spray. Place Brie in center of phyllo; top with fruit mixture. Lift phyllo corners up into center; twist to encase cheese and seal completely. Generously coat with cooking spray. Bake until golden, 18 - 23 minutes. Cool until cheese sets slightly, about 40 minutes (very important, otherwise, it'll be too runny!). Serve with apple wedges and dried apricots. |
Enjoy!
