As I promised, here’s another day of recipe ideas to, perhaps, help you with your Easter dinner preparations.
(like a corn casserole,
but using carrots!)
3 (4 oz, ea) jars carrot baby food
1 stick butter, melted
1 C. flour
1 C. packed light brown sugar
1 T. lemon juice
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
Preheat oven 350 degrees F.
Spray a 8″ square baking dish with
nonstick spray. In large bowl, combine
carrots & butter; mix well. Add
remaining ingredients; mix until
well blended then pour into pan.
Bake 35-40 minutes until a toothpick
inserted into center comes out clean.
Holy Cannoli “Cups”!
flour (for dusting surface)
2 refrigerated pie crusts
1/2 c. gran. sugar
1 T. cinnamon
2 (16 oz, ea) containers ricotta cheese
2 C. prepared whipped cream
1 C. confectioners sugar
1/2 C. gran. sugar
1 1/2 T. almond extract
juice of 2 lemons
1 C. toppings (small choc. chips,
toasted nuts, sprinkles, etc)
Preheat oven 425 degrees F.
In large bowl cream all filling
ingredients (except toppings).
Place mixed filling ingredients
into a large plastic ziplock bag &
Place unrolled pie crusts on a
floured surface. Sprinkle sugar &
cinnamon on top, lightly patting it
down into shells. Cut out circles
using a 2 or 3″ cookie cutter,
depending on the size of your muffin
tins; set aside. Press pie rounds into
greased muffin tins.
Bake 10 minutes until cups are golden
brown; remove & allow to cool. Cut a
bottom corner from the filling bag &
use bag to ‘pipe’ filling into each
cup. Sprinkle cups with your choice
of toppings. Serve immediately (so
they don’t get soggy). Serves 6-8
NOTE: Keep filling & cups separate until
ready to fill.
Portside Cheese Dip
2 (8 oz, ea) pkgs. cream cheese,
3-4 oz. Cheddar cheese spread,
(in refrigerated section)
6-8 oz. sharp Cheddar cheese,
1/4 C. milk
1/4 C. Parmesan cheese
3/4 tsp. garlic powder
3/4 tsp. Worcestershire sauce
Mix all ingredients together in order
listed, until smooth. Refrigerate until
hard. Serve with warm soft breadsticks,
club crackers or whatever dippers you
choose. Serves 8
NOTE: there was a correction on the
posting: also add some Tabasco sauce
and beef bouillon mixed in a little
(recipe: from a restaurant in Marquette,
2 (3.4 oz, ea) pkg. vanilla instant
pudding mix, dry
3 1/2 C. milk
12 oz. Cool Whip, thawed
2 (14.4 oz, ea) pkgs. graham crackers
3 T. butter
3 T. milk
3 T. cocoa
1 C. powdered sugar
Blend milk & vanilla pudding mix about
2 minutes; fold in Cool Whip. Layer
graham crackers to cover entire bottom
of a 9″ X 13″ pan (you may need to cut/
shape them to fit). Pour half of pudding
mixture on top & level. Place another layer
of graham crackers to cover entire surface.
Pour second half of pudding mixture on top
& level. Place final layer of graham crackers
on top bumpy sides down, cut to shape to
avoid pits & cracks.
Microwave butter & milk just enough so they
melt together (do not boil). Add cocoa &
powdered sugar; blend together. (This will
be a runnier frosting/glaze). Pour over top of
graham crackers & smooth out. Refrigerate
Note: Poster says she usually doubles the frosting
2 (8 oz, ea) pkgs. cream cheese, softened
1 C. mild Cheddar cheese, shredded
1/2 C. cooked bacon, crumbled (about
1/2 tsp. parsley flakes
1/2 tsp. dill weed
1/2 tsp. garlic powder
1/4 tsp. onion powder
salt/pepper, to taste
5 (10 inch) flour tortillas
Add all ingredients (except tortillas)
to large bowl; use elec. mixer to combine
on Low, until creamy. Season with salt/
pepper. Divide mixture between tortillas
& spread evenly to coat each tortilla.
Tightly roll up tortillas & wrap in plastic
wrap; refrigerate 2 hours or overnight.
When ready to serve, remove from wrap,
cut off ends & slice into pinwheels.
Makes 50 pinwheels.
NOTE: Can be frozen. Place slices on baking
sheet lined with parchment paper. Place in
freezer until frozen; transfer to a freezer-safe
container or freezer bag. To thaw, place
desired amount of pinwheels on counter for
about 30 minutes before serving.
Easy-Cheesy Ranch Rolls
2 (1 lb., ea) loaves frozen bread dough,
1 C. grated Parmesan cheese
1/2 C. melted butter
1 envelope Ranch salad dressing mix (dry)
1 finely chopped onion
Divide dough into 18 portions; shape each
portion into a ball. Combine Parm. cheese,
butter & dry dressing in a bowl. Roll each
ball in mixture then place on two greased
9″ square baking pans. Sprinkle tops with
chopped onion; let rise to double size.
Preheat oven 350 degrees F.
Bake rolls 25 minutes or until golden brown.
Remove from pans; serve warm. Makes 18 rolls.
(recipe: russie-Marys Recipe Exchange)
Bunch of Crunch Candy
2 lb. white melting chocolate or
vanilla candy coating
1 1/2 C. creamy peanut butter
1/2 tsp. almond extract
4 C. corn flake cereal
4 C. crispy rice cereal
4 C. mini marshmallows
Break chocolate into small chunks;
place in crockpot. Cover & cook on
High 1 hour. Stir in peanut butter &
almond extract until smooth. Combine
cereals & marshmallows in a huge
bowl. Stir dry mixture into chocolate
mixture in small batches until well
coated. Drop Tablespoonfuls of mixture
onto waxed paper; leave to set. Store
at room temp. in air tight container.
Apple Fritter Pancake-Rings
1 C. pancake mix (the kind you
just add water)
sliced apples, sliced to make
‘rings’ (removing core)
oil, for frying
Prepare pancake mix. Heat oil in large,
deep skillet. Place powdered sugar in
shallow dish and cinnamon in another
shallow dish. Dip cut apples into pancake
mix & fry in oil, 2-3 minutes per side.
When cooked, roll in powdered sugar and
sprinkle tops with cinnamon.
Yesterday, after getting our taxes
done, we stopped to visit my dear
friend Mary (Momma on her blog).
She & I have been friends since
1969; as you can see we like to
goof around together, as well as
‘attempt’ to look semi-normal:
Mary took a photo of my husband & I
when we visited her – here’s HER
photo of us, yesterday- we were just
about ready to go out the
door & drive home.
It’s a beautiful day out there today,
52 degrees F., sun shining, slight
breeze – looks like a perfect Spring
Hope you have a blessed day; today
is the remembrance of Christ’s
crucifixion – but then, three days
later – HE ROSE!