Peachy Keen Bars

found this here http://www.justapinch.com/recipes/dessert/cake/peachy-keen-bars.html

 

Ingredients

- 1 pkg dry cake mix -white or yellow                 - 1/3 c butter, room temperature    - 2 lg eggs, divided                 - 29 oz can light peach slices, drained - 8 oz cream cheese, room temperature - 1/3 c sugar - 1 tsp pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.
2. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping.
3. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.
4. Cut peach slices into 1” pieces; Spoon onto partially-baked crust.
5. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.
6. Sprinkle with reserved crumbs; Bake 30 minutes.
7. Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.

Olive Garden Chicken and Gnocchi Soup

found this recipe at Copykat.com hope it's as good as Olive Gardens!! http://www.copykat.com/2010/02/28/olive-garden-chicken-and-gnocchi-soup/

Yield: 8 servings.

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions. or make your own from this recipe http://cheriezrecipes.blogspot.com/search?q=gnocchi

Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.

Comments about this recipe: You can add more chicken if you like. While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower calorie you can use milk instead of half and half. Half and Half, does taste better, and it also reheats better than milk does.

Mini Bacon-Wrapped Sausages

This is a Betty Crocker recipe

Makes 40 appetizers



Ingredients
1 lb bacon (14 slices)
1 package (1 lb) cocktail-size smoked link sausages (40 sausages)
3/4 cup ketchup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon white vinegar
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions
1 Set oven control to broil. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spray broiler rack and pan with cooking spray. Cut each bacon slice crosswise into 3 pieces. Wrap each piece around 1 sausage, securing with toothpick; place on rack in pan.
2 Broil with tops about 6 inches from heat 12 to 16 minutes, turning once, until bacon is crisp.
3 Meanwhile, in 1-quart saucepan, mix remaining ingredients. Cook over medium heat about 5 minutes, stirring frequently, until sugar is dissolved and mixture is bubbly.
4 Heat oven to 350°F. Transfer sausages from broiler pan to baking dish. Pour sauce over sausages; turn to coat with sauce.
5 Bake about 20 minutes or until hot and bubbly.
Serve hot.

Italian beef sandwiches

from Taste of Home




8 ServingsPrep: 20 min. Bake: 25 min.

Ingredients
8 submarine or hoagie buns (8 inches)
1 pound ground beef
1 cup spaghetti sauce
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded cheddar cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
Directions
•Make a 2-in.-wide V-shaped cut in the center of each bun to within 1
inch of the bottom. Remove cut portion and save for another use; set
aside.

•In a large skillet, cook beef over medium heat until no longer pink;
drain. Add the spaghetti sauce, garlic powder and Italian seasoning.
Cook 4-5 minutes or until heated through.

•Meanwhile, combine the ricotta, Parmesan cheese and half of cheddar
and mozzarella cheeses. Spoon meat sauce into buns; top with cheese
mixture. Place on a baking sheet. Cover loosely with foil.

•Bake at 350° for 20-25 minutes. Uncover; sprinkle with remaining
cheddar and mozzarella. Return to the oven for 2-3 minutes or until
the cheese is melted. Yield: 8 servings.

Sawdust Pie

This sounds yummy for Thanksgiving!! found it on this blog! http://www.charmofthecarolines.com/charm-of-the-carolines/2010/11/sawdust-pie.html


•7 egg whites, unbeaten
•1 1/2 cups of each of the following: sugar, graham cracker crumbs, pecans, coconut
•9-inch unbaked pie shell 
Mix all ingredients together and stir by hand. Pour into pie shell. Bake in preheated oven at 325 degrees until glossy and set, about 25-30 minutes.

Do Not Overbake!

Serve warm with sliced bananas and whipped cream or ice cream. Serves 8.

Cheez-it Buffalo Chicken Tenders

1 lb. fresh boneless, skinless chicken breast tenders
3/4 c. buffalo wing sauce
2 c. Cheez-it crackers, crushed (can use Regular or Spicy)

Put chicken in a Ziploc bag with the buffalo sauce.
Marinate at least 30 minutes.
Coat chicken tenders with crushed crackers.
Place on cookie sheet or other baking pan and bake at 375 degrees for 25-30 minutes.

Butterscotch Sauce

found this here... http://chickensintheroad.com/farm-bell-recipes/butterscotch-sauce/

makes 6 cups

Ingredients

4 cups packed light brown sugar
2 cups heavy or whipping cream
1 1/3 cups light corn syrup
1/2 cup butter
4 tsp. distilled white vinegar
1/2 tsp. salt
4 tsp. vanilla extract

Directions

In 5 quart or larger pot heat all ingredients except vanilla extract to boiling over high heat, stirring often. Reduce heat to low, simmer uncovered for 5 minutes, stirring frequently. Remove from heat, stir in vanilla. Ladle into hot jars and cap after wiping tops of jars carefully. Process in boiling water bath 10 minutes. Sauce will appear thin while hot. Great flavor – reminiscent of old fashioned cream caramels.

White-Chocolate Cherry Shortbread

Yield: 60 cookies

Ingredients

1/2 cup maraschino cherries, drained and finely chopped
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)

Directions

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

Aunt Sandy's Clam Dip

16 oz sour cream
8 oz cream cheese
1 teasp garlic powder
1 teasp season salt (Lawry's)
1 1/2 teasp Tabasco
1 1/2 teasp lemon juice'
1 teasp Accent
1 sm can (6oz) minced clams (drained)

Mix all together and chill
Good with fritos, chips, or crackers

Grandma Solomon's Carrot Cake

3 eggs slightly beaten
3 cups sugar
1 lg can crushed pineapple
3 teasp cinnamon
1 1/2 teasp salt
2 cups grated carrots
2 cups walnuts
2 cups oil
4 cups flour

Cream eggs and sugar together, add pineapple, cinnamon, soda, salt and mix together. Add carrots and nuts and mix. Add oil and mix and then add flour. Put into 3 greased cake pans. Bake at 300 degrees for 1 1/2 hours or until done, check with a toothpick

Icing
1 1/2 cups butter
12 oz cream cheese
cream together

Add enough powdered sugar to make the consistence wanted .

Grandma Solomon's Gingersnap

3/4 cups shortening
1 cup dark brown sugar (firmly packed)
1 Egg, unbeaten
1/4 cup molasses
2 cups sifted flour
1/4 teasp salt
2 teasp baking soda
2-1/2 teasp ground ginger
1 teasp cinnamon
1 teasp cloves

Combine shortening, sugar,and egg and beat until fluffy, add molasses and beat well....
Sift dry ingredients together and add to wet mixture and mix well.
Shape into 1 inch balls roll in sugar and place 2 inches apart on cookie sheet.
Bake at 350 for 12 to 15 minutes
Makes about 4 doz cookies

Mom's Fruit Cocktail Cake With Topping

2 eggs
2 cup flour
2 teasp baking soda
1/2 teasp salt
1 1/2 cups sugar
1 (15 oz) can fruit cocktail
1 teasp vanilla
1/2 cup brown sugar
Combine all ingredients except brown sugar, Pour into a greased 9X13 cake pan. Sprinkle with brown sugar. Bake at 350 degrees for 45 minutes

Topping
1 can of condensed milk
Bring to a boil pour on hot cake and serve warm but also good cold
you can add chopped nuts and coconut to the topping if you like.