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Recipe Requests
Candy Cane Stick Ice Cream Punch
With the holidays fast approaching I want to put a little pazazzz in my punch. My friend says there is a punch that uses the special candy cane stick ice cream from Blue Bunny that comes out only this time of year. Does anybody have the recipe? I want to use it for Thanksgiving. It will be my first time hosting Thanksgiving for my family!
Thanks!
Carol Ann from Ida Grove, IA
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I am wondering how you can freeze pumpkin rolls for the holiday.
Beth from Warsaw IN
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I am interested in getting a bread machine for Christmas. I would like to start off with a less expensive machine. Does anyone have any suggestions and recipes?
Clemson1 from South Carolina
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Quick and Easy Christmas Cookies
I am invited to a holiday cookie swap. I'm looking for some quick and easy xmas cookie recipes? I have to bring 6 dozen.
Donna J. from Warren, MI
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My grandmother used to "whip up" a fruit cobbler (of sorts) that was awesome. It was some sort of dough, put on a jelly roll pan, she then would cut apples, or blueberries, peaches, etc. and layer it on top of the dough. Sprinkle with some cinnamon and sugar and then bake it. The dough was about 1/2" thick. We would cut them into "bars" and devoured them, pan after pan! It was always quick to make with very few ingredients. Does this sound familiar to anyone?
Thanks! Missing my Gramma in PA!
Pat from Sayre, PA
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Jello and Koolaid Beverage Recipes
I would like recipes for beverages containing jello and koolaid together.
Dreamer from Antioch, TN
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Today's Recipes
Ingredients
Directions
Preheat oven to 350 degrees F. Line 9x13 inch baking pan with foil; grease foil lining. Mix flour, brown sugar, and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add oats, coconut, and pecans; mix well. Press half of the crumb mixture firmly onto bottom of pan. Sprinkle with chopped chocolate. Spoon jam over top; sprinkle with remaining crumb mixture. Bake 25-30 minutes or until lightly browned. Lift from pan using foil handles. Cool completely on wire rack. Cut into 32 bars.
By Robin from Washington, IA
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One-Pan Macaroni and Cheese Bake
Ingredients
Directions
Preheat oven to 400 degrees F. Spray 13x9 inch baking dish with cooking spray. Place macaroni in prepared dish. Stir in boiling water; cover with foil. Bake 15 minutes, stirring after 7 minutes. Stir in cheese sauce mix, milk and butter. Sprinkle with cheddar cheese and crushed crackers. Bake, uncovered, an additional 5 minutes or until cheese is melted and crackers begin to brown.
By Robin from Washington, IA
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A scant amount of oil and part-skim mozzarella cheese give this lower fat dish a Mediterranean flavor.
1. Preheat oven to 400º F.
2. Spray a 10x6-inch baking dish with nonstick cooking spray.
3. Heat oil in skillet; saute mushrooms about 3 minutes or until tender.
4. Add spinach and continue cooking about 1 minute or until spinach is barely wilted. Remove from heat; drain liquid into prepared baking dish.
5. Add oregano and garlic to drained sauteed vegetables; stir to mix ingredients.
6. Divide vegetable mixture evenly among fillets, placing filling in center of each fillet.
7. Roll fillet around mixture and place seam-side down in prepared baking dish.
8. Sprinkle with sherry, then grated mozzarella cheese. Bake 15-20 minutes or until fish flakes easily. Lift out with a slotted spoon.
Yield:4 servings--Serving Size: 1 fillet roll.
Each serving provides:
Calories: 262
Total fat: 8 g
Saturated fat: 4 g
Cholesterol: 95 mg
Sodium: 312 mg
National Heart, Lung, and Blood Institute
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Ingredients
Directions
Heat dressing in large skillet on medium heat. Add onion, cook 5 minutes or until tender. Add eggplant; cook and stir 5 minutes. Add zucchini, pepper, and mushrooms; cook and stir 5 minutes. Add tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 minutes or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Cover and refrigerate until ready to serve. Preheat oven to 350 degrees F. Bake 25-30 minutes or until heated through. Sprinkle with parsley just before serving.
By Robin from Washington, IA
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This is probably the most luscious cake I've ever eaten in my life, and my family has expected to see one on every Holiday table since I made the first one back in the 60's.
It can be decorated by adding the red and/or green maraschino cherries when ready to serve. Be sure to drain them well or they'll turn your cake pink or green.
I hope your family likes it as well as mine does. Enjoy!
IngredientsDirections
Combine cake mix, egg whites, oil, milk and one can coconut. Mix well.
Pour into greased and lightly floured 9"x12" cake pan (1/2 sheet cake size), and bake in a preheated 350º F oven for 20-25 minutes.
Make holes in warm cake with meat fork, and pour the can of Cream of Coconut over cake. When cool, combine the second can of coconut with the large container of Cool Whip and frost the cake right in the pan.
Chill for several hours of overnight before serving.
Keeps well in the refrigerator if you cover it tightly.
Julia in Orlando, FL
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This dish is baked and flavored with a Mediterranean-style tomato, onion, and garlic sauce to make it lower in fat and salt.
1. Heat oil in large nonstick skillet. Add onion, and saute over moderate heat 5 minutes or until soft.
2. Add all remaining ingredients except fish.
3. Stir well and simmer 30 minutes, uncovered.
4. Arrange fish in 10x6-inch baking dish; cover with sauce.
5. Bake, uncovered, at 375º F about 15 minutes or until fish flakes easily.
Yield:4 servings--Serving Size: 4 oz fillet with sauce
Each serving provides:
Calories: 177
Total fat: 4 g
Saturated fat: 1 g
Cholesterol: 56 mg
Sodium: 281 mg
National Heart, Lung, and Blood Institute
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Ingredients
Directions
Preheat oven to 325 degrees F. Brown meat; drain. Combine with dry stuffing mix in large bowl. Stir in cranberry sauce, egg and 1 cup water. Shape mixture into 16 balls. Place balls on foil-covered baking sheet; brush balls with melted butter. Bake 20 minutes.
By Robin from Washington, IA
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