Saturday, May 19, 2007

Moist Butterscotch Cake

1 box yellow cake mix
1 small box instant vanilla pudding
1/2 cup oil
4 eggs
1 8-oz. carton sour cream
1/2 cup sugar
1 cup (1/2 package) butterscotch morsels

Mix all together with mixer, except the morsels. After mixing, spoon morsels in. Flour bundt pan and bake at 350 degrees for 1 hour. Cool 10-15 minutes before taking out of the pan.

**This is very easy to make, it's moist, and good with ice cream!

Wednesday, May 16, 2007

Festive Cranberry Pineapple Salad

1 can crushed pineapple, drained
1 box raspberry jello
1 can whole cranberry sauce
1 medium apple, chopped (any kind of apple works)
2/3 cup walnuts, chopped

Add all ingredients (except raspberry jello) into the bowl you want to serve this dish in, and then cook the jello according to box directions. Pour the jello in the bowl and mix it. Refrigerate according to box directions. Done!

* I usually don't like jello salads, but this one was great!

Friday, May 11, 2007

Nanny's Bread Pudding

3 cups crumbled bread (about 3-4 slices or biscuits)
1 tsp. vanilla
2 eggs
1 cup sugar
1 stick margarine
2 cups milk

Put crumble bread into an 8 x 10 baking dish. Mix all othe ingredients and pour over bread. Bake at 350 for 35 minutes. Serve hot or cold.

This recipe is really easy and great for dry or stale bread.

Goldfish Yummies

3 pgg. (6 oz. each) of goldfish crackers
1 envelope Ranch dressing mix
3 tsp. dill weed
1/2 tsp. garlic powder
1/2 tsp. lemon-pepper seasoning
1/4 tsp. cayenne pepper
2/3 cup vegetable oil

Put goldfish in a large bowl. Whisk together rest of ingredients in a second bowl and drizzle over crackers, tossing to coat. Transfer to 2 ungreased large baking pans (15x10x1) Bake at 250 for 15-20 minutes, stirring occasionally. Yield: 2 1/2 quarts.

Thursday, May 10, 2007

Pesto Pasta Salad

This is a light Italian style pasta salad, which, in my opinion, is better at room temperature than chilled, but it is tasty either way!

8 oz. uncooked rotelle or spiral pasta
4 cups broccoli florets (I used frozen)
1 pkg. Knorr pesto pasta sauce mix
1/3 cup olive oil
3 tbsp. red wine vinegar
1 cup cherry or grape tomatoes, halved
1 cup grated mozzarella cheese (4 oz)

Cook pasta w/ package directions; add broccoli in the last 5 minutes. (I gradually added the frozen broccoli so that the water still boiled.) Drain and rinse with cold water until cool.

In bowl, combine sauce mix, oil and vinegar. Add pasta with broccoli, tomoatoes, cheese, salt and pepper to taste. Toss.

Suggestions: add 1-1/2 c diced cooked chicken or 6 oz. cooked shrimp or 1 cup diced cooked ham.

**The hardest part of this recipe was finding th Knorr package. It is probably next to the pasta and pasta sauces.

Creamy Potatoes

Ok, Ladies, I made this recipe, but I didn't quite follow the directions like it said, and it came out scrumptiously, so I will write the recipe the way I found it, but along the way give my recommendations.

2 cups diced potatoes (I used more like 4 cups of the golden potatoes.)
2 cups shredded cheese (I think I used a liberal amount of Monteray Jack)
2 cups sour cream
2 small 14 oz cans cream of mushroom/chicken (I used 2 of Campbell's cream of potato)
1 small onion, chopped
1 cup crushed cornflakes
2 sticks of butter, melted (To me this was way too much, so in the future I think I will half it.)

Preheat oven to 350 degrees. Lightly grease large 13x9 inch baking pan. Mix all ingredients except cornflakes and butter. Place in pan. Cover dish with crushed cornflakes. DDrizzle butter on top. Bake uncovered for 60-90 minutes until tender.