COCONUT CARAMEL PIE

(Compliments of Judy Ferguson from Gastonia, NC)

    Ingredients:
  • 2 9" Graham Cracker Pie Shells
  • l Bottle Carmel Ice Cream Topping
  • 1/2 Stick of Butter
  • 7 oz. Toasted Coconut
  • l cup Chopped Pecans
  • 1 can Sweetened Condensed Milk
  • 8 oz. softented cream cheese
  • l6 oz. Cool Whip

Saute': Butter, coconut and pecans

Beat together until smooth: Milk and cream cheese
Fold in: Cool Whip, layer in pie shell.

Spread: Carmel and Coconut/Pecan mix and sprinkle over the top of the pies.

Note to toast the coconut: spread the coconut out on a cookie sheet and broil
a good bit away from the unit. Watch carefully.



EASY CARROT CAKE

    Ingredients:
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 3 eggs
  • 1 8-ounce can crushed pineapple with juice
  • 3/4 cup vegetable oil
  • 1/2 cup raisins
  • 1/2 cup coconut
  • 1/2 cup chopped nuts
  • 2 6-ounce jars junior baby food carrots

    Cream cheese frosting:
  • 1 3-ounce package cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1 tablespoon orange juice

Preheat oven to 350 degrees. Grease and flour a 9 x 13" pan.

Measure flour, baking soda, cinnamon, salt, sugar and nutmeg into large bowl.
Make a well in center of dry ingredients and add eggs. Beat eggs slightly
with fork in well. Add crushed pineapple with juice, oil, raisins, coconut,
nuts and baby carrots.

Mix well to blend, scraping bottom of bowl. Pour into greased pan.
Bake 45 minutes to 1 hour. Frost.

To make frosting: Beat cream cheese, sugar and orange juice. Add more sugar
or or orange juiceif needed for desired spreading consistency.



MEXI-LASAGNA

  • 1 pound ground beef
  • 1 17 ounce can whole kernel corn (drained)
  • 1 15 ounce can tomato sauce
  • 1 cup picante sauce (mild)
  • 1 Tablespoon chili powder
  • 1 1l/2 teaspoons ground cumin
  • 1 16 ounce carton cottage cheese
  • 2 eggs (slightly beaten)
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon oregano leaves (crushed)
  • 1/2 teaspoon garlic salt
  • 12 corn tortillas
  • 1 cup shredded cheddar cheese

Meat: Brown meat, drain, add corn, tomato sauce, picante sauce,
chili powder and cumin. Simmer, stirring frequently for about 5 minutes.

Cheese Mixture: Combine cottage cheese, eggs, parmesan cheese,
oregano and garlic salt. Mix well.

Arrange 6 tortillas on bottom and up sides of lightly greased 16"x9"x2"
baking dish, overlapping if necessary. Top with half of meat mixture.
Spoon cheese mixture over meat. Arrange remaining tortillas over cheese
mixture, overlapping if necessary. Top with remaining meat.

Bake in pre-heated oven at 375 degrees for about 30 minutes, or until
hot and bubbly. Remove from oven, sprinkle with cheddar cheese. Let
stand 10 minutes before serving. Can be served with additional picante
sauce if you desire.




JELLO CHEESE CAKE

Dissolve 6 ounce package lemon jello in 2 cups of water.

Put in blender:

  • 1 pound cream cheese
  • 1 cup cottage cheese
  • 1 1/3 cups sugar
  • 1 teaspoon lemon extract
  • 1 1/2 teaspoon rum extract

When jello is cool but not set, add to blender. Have ready 2 packages
(envelopes) of dream whip prepared according to directions on box,
using vanilla. Must be moist, not dry whip. Fold cheese mixture into
dream whip.

Graham Cracker Crumb Crust:

  • 1 cup graham cracker crumbs
  • 1/2 teaspoon nutmeg
  • 4 Tablespoons butter
  • 1/2 teaspoon cinnamon
  • 12 Tablespoons sugar

Put half on bottom of pan, rest on top. Refrigerate for 24 hours.




CHICKEN ENCHILADAS


  • 4 cups cooked chicken breast
  • 2 cups sour cream
  • 1 17 ounce can diced green chilies
  • 3 cans cream of chicken soup
  • 3 cups grated cheddar cheese
  • 3/4 cup chopped green onions
  • 12 (8") flour tortillas

Mix sour cream, green chilies and soup to make a sauce. Divide
sauce in half. To 1/2 add chicken and onions. Spoon chicken mixture
onto tortillas and place seam side down in 9"x13" baking or casserole
dish. cover with remaining sauce. Sprinkle with cheese.

Bake at 350 degrees for 20 minutes.


©_1998/2007 darlenev@aol.com

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