Monday Munchies!

It’s a sunny, bright 32 degrees outside and I’ve got a large batch of recipes just waiting to be shared with you. Upon closer inspection, I find there are quite a few SWEET recipes – enjoy!
Cherry Salad Supreme

1 (3 oz) pkg raspberry Jell-O
1 C. boiling water
1 (21 oz) can cherry pie filling
1 (3 oz) pkg. lemon Jell-O
1 C. boiling water
1 (3 oz) cream cheese, softened
1/3 C. mayonnaise or salad
1 (8 3/4 oz) can crushed
pineapple, undrained
1 C. frozen Cool Whip, thawed
1 C. miniature marshmallows

Dissolve raspberry Jello in 1
C. boiling water. Stir in
pie filling; pour into 9 x
9 x 2 inch dish; chill
partially. Dissolve lemon
jello in 1 C. boiling wtaer;
set aside. Beat together
cream cheese & mayonnaise (or
salad dressing). Gradually
add lemon jello. Stir in
undrained pineapple. Fold
in Cool Whip and marsh-
mallows. Spread over cherry
layer and chill.
(recipe: Sandy-Marys
Recipe Exchange)
Cranberry-Nut Muffins

1/4 C. margarine
1/2 C. honey
2 beaten eggs
1/2 C. orange juice
1 1/2 C. flour
1 tsp. grated orange rind
1 tsp. baking powder
1 1/2 tsp. salt
3/4 C. chopped cranberries
1/2 C. chopped walnuts

Preheat oven 350 degrees F.
Cream margarine & honey; add
eggs, orange juice & rind.
Mix in flour, baking powder &
salt. Add cranberries & walnuts.
Pour batter into greased muffin
tins. Bake 35 minutes.
(recipe: Susan-Marys
Recipe Exchange)
Blueberry Crunch

2 sticks butter, softened
2 C. flour
1 C. chopped pecans
1 (8 oz) cream cheese, softened
1 box confectioners sugar
1 can blueberry pie filling

Preheat oven 350 degrees F.
Cream butter, flour & nuts; press
mixture into greased 9 x 13
baking pan. Bake until
golden brown; cool. Combine
cream cheese & confectioners
sugar; pour onto cooled crust.
Top with blueberry pie filling;
chill & serve.
(recipe: Susan-Mississippi
Daily Journal)

1/2 lb. lean ground beef
1 or 2 tbsp. extra virgin olive oil
pinch salt
1/4 tsp. pepper
3 cloves garlic, minced
2 stalks celery
2 onions
1 green bell pepper
1/2 lb shell, ziti or elbow macaroni
3 pints water
1 1/2 tsp. taco seasoning
1 can condensed mushroom soup
1/2 lb. sharp cheddar cheese

Preheat oven 350 degrees F.
Season ground beef lightly with salt
& pepper. Wash & chop pepper and onion;
saute in a T. olive oil until translucent; add
crumbled ground beef and saute until browned.
Add garlic, celery and taco seasoning; saute
for 2 more minutes. Cook pasta according to
pkg. directions in boiling salted water
(but for a few minutes less time until almost
tender). Butter a casserole dish and place a
layer of pasta, a layer of meat, cheese, and
soup, ending with a layer of cheese. Bake
until cheese and soup melt through and
mixture is bubbly. Stir once or twice, then
serve hot. Makes 3 or 4 servings.

Variation: Omit taco seasoning and use
Italian seasoning instead (oregano, basil, etc)
and use 1 can tomato instead of mushroom.
(recipe: lovestocook-Marys Recipe Exchange)
Pecan Chocolate Chip Snack Cake

1/2 C. flour
1/4 tsp. baking soda
1/4 tsp. salt
3/4 C. packed brown sugar
1 tsp. vanilla extract
2 large egg whites
1/3 C. chopped pecans
1/4 C. semisweet chocolate chips
Cooking spray
2 tsp. powdered sugar

Preheat oven 350F.
Lightly spoon flour into a dry
measuring cup;level with a knife.
Combine flour, baking soda,& salt
in a small bowl, stirring well
with a whisk. Set aside.
Combine brown sugar, vanilla,
and egg whites in a large bowl;
beat with a mixer at high speed 1
minute. Add flour mixture, beating
just until combined. Stir in
pecans and chocolate chips.
Spread batter into an 8-inch
square baking pan coated with
cooking spray. Bake 18 minutes
or until golden and crusty on
top. Cool in pan 10 minutes.
Sprinkle with powdered sugar.
Makes 16 servings.
(recipe: RDJ 12/29/11)
Confetti Upside Down Cake

4 T. (1/2 stick) butter,
2/3 C. packed light brown
10 maraschino cherries, cut in
1 (15.25 oz)can fruit cocktail,
1 (18.25 oz) pkg. yellow cake mix
1 C. water
1/3 C. vegetable oil
3 eggs
2 T. rainbow sprinkles

Preheat oven 350 degrees F.
Coat 9 x 13 pan with cooking
spray. Add melted butter to
dish; sprinkle with brown
sugar. Arrange cherry halves
evenly over sugar & sprinkle
with fruit cocktail; set
aside. In a large bowl, beat
cake mix, water, oil & eggs
according to pkg. directions.
Stir in sprinkles & pour into
prepared pan. Bake 30-35 minutes
or until a toothpick inserted
in center of cake comes out
clean. Let cake stand 5
minutes; loosen gently with
a knife and invert onto
a serving platter.
(recipe: Sandy-Marys Recipe

Baked Oatmeal

3 C. rolled oats (not Quick)
1 C. raisins
1/4 C. sugar
2 tsp. baking powder
1 tsp. cinnamon
3/4 tsp. salt
1/2 C. applesauce
1/2 C. vanilla or plain
1/2 C. milk
1/4 C. oil
2 eggs

Mix together oats, raisins,
sugar, baking powder, cinnamon
& salt. In a separate bowl,
whisk together applesauce,
yogurt, milk, oil & eggs. Stir
into oat mixture; pour into
greased 8 x 8 pan. Refrigerate
overnight. When ready to use:
Preheat oven 350 degrees F.
Bake mixture 45-50 minutes.
(IF BAKING right after mixing:
bake 40 minutes)
Using an 11 X 7 inch pan makes
it more crunchy.
“I bake it, and then warm up
a portion each morning in the
microwave then pour on a
little milk.”
(recipe: RDJ 12/30/11)

Hearty Garlic Potato Soup

8 medium potatoes, peeled &
cut into 1/2 inch cubes
1 large carrot, peeled &
2 garlic cloves, peeled
1/2 lb. bulk Italian sausage
1 small onion, chopped
1/4 C. butter, cubed
1/4 C. flour
8 C. milk
2 tsp. fresh parsley,
1 1/2 tsp. salt
1 tsp. chicken bouillon
1/2 tsp. seasoned salt
1/4 tsp. pepper

Place potatoes, carrot &
garlic in Dutch oven; cover
with water and bring to a
boil. Reduce heat; cover &
simmer 15-20 minutes or
until tender; drain. Place
3 Cups potato mixture in large
bowl and mash. Set aside
mashed potatoes & remaining
potato mixture. In a large
skillet, cook sausage &
onion over medium heat until
meat is no longer pink; drain
and set aside. In a Dutch
oven, melt butter; stir in
flour until smooth, gradually
adding the milk. Bring to a
boil, cook & stir 2 minutes
or until soup is thickened.
Add parsley, salt, bouillon,
seasoned salt & pepper; mix
well. Add mashed potato mixture,
cook & stir until heated through.
Add reserved potato & sausage
mixtures; heat through. Makes
12 servings.
(recipe: tigger-RDJ 12/30/11)
Savory Herb Chicken (crockpot)

2 1/2 – 3 lb. chicken, cut into
serving pieces
2 envelopes Lipton Recipe Secrets
Savory Herb w/Garlic soup mix
2 medium red bell peppers, cut
into 1 inch pieces
1 C. coarsely chopped onion
1/2 C. dry white wine or water

Combine all ingredients in
crockpot; cook, covered
on Low 8-10 hours or High
3-4 hours. (serve, if
desired, with hot cooked
(recipe: Lipton recipes,
Mary Free-
Marys Recipe Exchange)

Honey Sesame Bars

3/4 C. vegetable oil
1/2 C. sugar
2 large eggs
1/3 C. plus 1/2 C. honey
1 T. grated orange peel
1 C. flour
1/2 C. whole wheat flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/3 C. toasted sesame seeds
3 T. butter, melted

Preheat oven 375 degrees F.
In a bowl using elec. mixer on
medium speed, beat oil, sugar,
eggs, 1/3 C. honey & 1 1/2 tsp.
orange peel until smooth &
well blended. In another bowl mix
both flours, baking powder, salt &
sesame seeds; stir or beat into
oil mixture until well blended.
Spread batter evenly in a lightly
oiled 9 x 13 baking pan. Bake until
center springs back when lightly
touched and top is richly browned-
18-20 minutes. Meanwhile, in a bowl,
mix melted butter, remaining 1/2 C.
honey and remaining 1 1/2 tsp. grated
orange peel until smooth. With a
wooden skewer, pierce warm baked
bar (still in pan) at 1/2 inch
spaces. Pour honey mixture evenly
over the top. Let cool at least
10 minutes, then cut into 24
bars. Let cool completely.
(Recipe: DDJ 01/10/12)
Am having some trouble with my computer today – it’s displaying less
than my normal ‘stuff’ (if you notice the recipe titles are not in BOLD
or underlined – can’t find where those buttons went!) Also noted my
Facebook page is blank! Don’t know what all that means but hopefully
my husband can figure out what went wrong!
Nothing much new over the weekend, finished reading a ‘fluff’ book
“Fatally Flaky” (Dianna Mott Davidson) – she writes mystery-murder
novels interspersed with cooking & recipes – fun read if you just want
to have a ‘light read’.
Enjoy your day!
(Great . . . sigh – just found out I can’t upload photos to this blog, either! What’s going on!!!)


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