From regular people like you making their own cookbooks with The Cookbook Company.
2 C honeydew melon or kiwi fruit, cut up
1 C milk
2 Tbsp lemon juice
4 Tbsp sugar
4 large scoops lime sherbet
In a blender, combine the melon or kiwi fruit, milk, lemon juice, and sugar. Cover and blend on high for 20 seconds. Turn the blender down to the lowest speed. Remove the cover and with the blender still running, add the scoops of lime sherbet and blend until smooth.
8 C popped popcorn
1 C salted peanuts or cashews
1/4 C butter or margarine
3 T light corn syrup
1/2 C packed light brown sugar or granulated sugar
1 package (4-serving size) JELL-O Brand Gelatin, any flavor
HEAT oven to 300. Line 15×10x1-inch pan with foil or waxed paper. Place popcorn and nuts in large bowl.
HEAT butter and syrup in small saucepan over low heat. Stir in sugar and gelatin; bring to a boil over medium heat. Reduce heat to low and gently simmer for 5 minutes. Immediately pour syrup over popcorn, tossing to coat well.
SPREAD popcorn in prepared pan, using two forks to spread evenly. Bake 10 minutes. Cool. Remove from pan and break into small pieces.
Tips:
Glazed popcorn tastes best the day it's made, but it can be stored for several days in an airtight container, preferably in a cool, dry place.
JELL-O adds flavor and color to a simple snack mix. Try varying the colors when you're preparing holiday treats, using orange for Halloween and red and green for Christmas.
2 C graham cracker crumbs
1/2 C melted butter
1/4 C white sugar
1 container frozen whipped topping, thawed
1 (3.5 oz) package instant vanilla pudding mix
1 C sour cream
3 bananas, sliced
In a medium bowl, combine crackers, butter and sugar. Press mixture into bottom and sides of a 9×13 pan. In a large bowl, combine whipped topping, pudding, and sour cream; whisk together. Put half of this mixture into crust. Layer sliced bananas over top of pie. Pour second half of pudding mixture over top of bananas. Immediately cover and refrigerate pie for one hour.
1 spice cake mix
1 can pumpkin
1/2 C oil
1 package vanilla pudding
3 eggs
1 tsp cinnamon
1/2 C water
1/2 C pecans (optional)
Cream cheese icing
Preheat oven to 350 degrees. Mix all ingredients on medium for 5 minutes. Pour batter into greased and floured bunt pan. Bake for 45 minutes (check after 35). Let the cake cool in the pan for 10 minutes. Let the cake cool completely. Drizzle with cream cheese icing.
1 C butter
2 C flour
1/2 C brown sugar
2 C semi-sweet chocolate chips
14 oz sweetened condensed milk
1/2 c nuts
1/3 C raspberry jam
Preheat oven 350 degrees. Grease a 9×13 pan. Beat butter until creamy. Beat in flour, sugar, and salt until crumbly. Press 1 3/4 Cu of the mix into the pan. Bake for 10-12 minutes, until golden on the edges. Combine 1 C chocolate chips and sweetened condensed milk in a pan and melt over low heat, until smooth. Spread the smooth chocolate over the the crust. Sprinkle remaining flour mixture over the chocolate. Drop jam in rounded teaspoons over crumb mixture. Sprinkle with the remaining chocolate chips. Bake for 25-30 minutes. Let cool and cut.
12 oz penne pasta
1 lb frozen cooked shrimp (thaw in warm water)
1/2 C pesto
1/4 C whipping cream
1/4 C chicken broth3 Tbsp chopped oil packed sun dried tomatoes
salt
pepper
artichoke hearts (optional)
Boil water and cook pasta. Drain the pasta and return it to the pan. Add all other ingredients and stir over medium heat for 2 or 3 minutes.
Note: artichoke hearts make a nice addition.
1 lb chicken breasts cut in strips
1 1/2 C salsa
Cook the chicken in a skillet, with a touch of oil, until done. Add the salsa and cook until hot.
Serve with warm tortillas, salsa, guacamole, sour cream and cheese.
3 C rice
3 C water
6 chicken breasts (boned and skinned) layed over top of rice
Salt and pepper to taste
Place the above ingredients into a 12″ dutch oven. Mix together 1 can Cream of Chicken soup, 1 can Cream of Mushroom, and 1 can of milk. Pour over the top of the chicken and rice. Sprinkle 1 envelope of Lipton Onion Soup. Place 12 briquettes on top and 12 briquettes on bottom. Cook for 45 min. to 1 hour.
Caesar Salad:
2 regular size heads of Romaine lettuce (crisped)
1/2 tsp salt
1/2 tsp pepper (coarsely ground)
1/2 cup crutons (store bought or home made)
1/4 cup garlic oil (see note at bottom on how to prepare)
6 garlic cloves
1 Tbsp Worcester Sauce
2 Tbsp wine vinegar
2 tbsp sherry wine
1 Tbsp lemon juice
1 egg soft cooked 1 minute
2 Tbsp chopped anchovies
1/4 cup grated parmesan
Slowly add all the indredients together. Start with the oil and vinegar and then add the sherry, worcester sauce and lemon juice, gently crack the egg and mix into the dressing. Add the salt, pepper and gently mix in the anchovies. It helps to add a little more of everything.
Por the dressing over the romaine and sprinlke the parmesan and crutons on the top. toss the salas and add freshly ground pepper for taste.
*On the morning before you make the salad you can prepare the garlic oil. Finely chop the garlic and let it sit in the 1/4 cup olive oil all day.
Makes 4 servings
Slowly add all the ingredients together. Start with the vinegar and sherry and slowly add the oil and mix with a wisk. Next add the worcester sauce, lemon juice and gently crack the coddled egg and add to the dressing. Add the salt, pepper and anchovies to the dressing and gently wisk. It helps to add a little more of everything.
Pour the dressing over the cleaned and prepared romaine, sprinkle the parmesan and crutons and add some fresh ground pepper. Toss the salad and enjoy!
Serves 4
Salad:
1 c. fresh cranberries, chopped
1 orange, ground
3/4 c. sugar
1 pkg. lemon jello
1 pkg. cherry jello
1 pkg. raspberry jello
1 sm. can pineapple, crushed
1/4 c. lemon juice
1/2 c. ground celery
1/4 c. nuts (optional)
Mix all ingredients. Chill and serve with marshmellow dressing.
Marshmellow Dressing:
4 egg yolks
1Tsp. butter
1 dozen lg. marshmellows
1 c. ? , chopped
1 Tbsp. sugar
4 Tbsp. vinegar
1 c. whipped cream
Heat vinegar, butter, and sugar. Pour into well beaten egg yolks. Put in double broiler and stir constantly until thick. Add marshmellows and stir until melted. Let cool. Fold whipped cream and nuts.
