Dirty Pirates Popsicles and other frozen concoctions

I have to admit, when I first found this...I said ..awesome!!  I have to tell Doug..a new way to enjoy rye and coke!!  Yeah I know, I am bad.. and this post probably would have been better in summer, but I would never remember it in summer...so here it is..YOU save it for summer..these might be kicking at a Christmas Party..or make them now and enjoy .. slurpy, sucking style.. sounds kinky!!!

 

                           recipe and pic courtesy of Endless Simmer


Dirty Pirate...

That’s rum and coke with a some Kahlua. While we’d love to take credit for this awesomely name cocktail, we can’t. 

Pirates, Coke and booze, argggg, does it get much better than this??.. I think not... And if you need a variation, replace the Kahlua with peach schnapps for a Dirty Pirate Hooker.

• 2 1/2 cups Coke
• 1/3 cup Captain Morgan Spiced Rum
• 1/3 cup Kahlua

Instructions:

1. Place all ingredients in a large glass and stir to combine. Pour mixture into popsicles mold. (plastic cups)
2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside.


sugar-free soda freezes faster and harder than sugar soda

mmm doug

You like fruit, you like booze, you like popsicles — hot damn, you like a lot of things. But here we can help with a few...
Before your skeptical brow can arch upwards, let us say — yes, you can freeze liquor.
And careful, these are deceptively kid-like in flavor but packed with adult enjoyment.

Limoncello and Raspberry Whiskey Sour

Makes 12 2.5 oz popsicles

• 1 pint of lemon sorbet
• 4 oz of limoncello
• 2 oz of whiskey
• 2 ¼ oz raspberries (about ½ cup or 16 regular size raspberries)
• 4 oz lemonade
• 1/2 oz whiskey

Instructions:

1. Place lemon sorbet, limoncello and whiskey in a blender and process until smooth. Set aside.
2. Place raspberries, lemonade and whiskey in a blender and process until smooth. Pour raspberry mixture into liquid measuring cup or a cup with a spout for easy pouring.
3. Fill molds/plastic cups ¾ of the way up with limoncello mixture. Slowly and carefully pour raspberry mixture against side walls of wells for a layered effect.
4. Cover top of popsicle form with foil and cut a tiny hole in the center of each well. Place popsicle stick through the hole.
5. Place in freezer until frozen. To release popsicles, run hot water over outside of mold for 2-3 seconds.

not this kind

 

Sex on the Beach

Makes 10 popsicles

12 oz. pineapple ( about half of a large pineapple)
3 oz. raspberries (about 13 regular-size raspberries)
4 oz. vodka
2 oz. Pama Pomegrante liqueur

1. Place the pineapple and vodka in a food processor or a blender and process until pureed and well blended. Set aside.
2. Place raspberry and Pama Liqueur in the food processor or a blender and process until pureed and well blended.
3. Pour 1/2 oz of pineapple mixture into each popsicle well, then pour 1 oz of rasberry mixture on top of it. Fill remainder of the popsicle wells with pineapple mixture. Use the narrow handle of a spoon or fork to gently drag raspberry mixture through the pineapple mixture and against the walls of the mold for a soft swirling effect.
4. Place foil on top of popsicle form and cut a tiny hole in the center of each well. Stick popsicle stick through the hole. Freeze for at least 6 hours or until frozen solid. To release popsicles, run hot water on the outside of popsicle molds for 2-3 seconds.

 

For complete ease of mixing, skip the fresh tomatoes for some tomato juice and adjust the flavor accordingly. Whatever you use for the body, don’t forget the chili powder.
We guarantee you that this chili powder infused Bloody Mary on a stick will be a addiction to remember.

Bloody Mary Popsicles

• 1 ½ lbs tomatoes (about six 2 ½ inch diameter in size)
• 1 celery stalk
• Juice of half a lemon
• 4 tablespoons Worcestershire sauce
• 2 tablespoons of Dijon mustard
• ¼ teaspoon of chili powder
• ¼ teaspoon fresh cracked pepper
• Pinch of salt
• ½ cup vodka

Instructions:
1. Place all ingredients except the vodka in a food processor or a blender and process until everything is pureed. Pass mixture through a medium strainer and then return strained mixture to blender or food processor. Add vodka and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.
2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Grapefruit and Strawberry Greyhound Poptail

Makes 18 popsicles

Ingredients:

• 8 oz. fresh-squeezed grapefruit juice (about a 1lb grapefruit)
• 12 oz. strawberries (about 12 medium strawberries)
• 5 oz vodka

Instructions:
1. Place the juiced grapefruit and whole strawberries in a food processor or a blender and process until everything is pureed. Add vodka and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.
2. Place foil on top of popsicle form and cut a tiny hole in the center of each well. Stick popsicle stick through the whole. Freeze for at least 6 hours or until frozen solid. To release popsicles, run hot water on the outside of popsicle molds for a 2-3 seconds.

Strawberry Peach Vodka Collins Popsicles

Makes 12 2.5 oz Popsicles

6 oz pureed strawberry (about 10 strawberries)
2 oz peach syrup (recipe follows)
12 oz tonic water
2 oz plus 3 oz vodka (divided use)

1. Stir strawberry puree with 2 oz. of vodka. Place three teaspoons of strawberry mixture in the bottom of popsicle form; set aside. ( I used cordial glasses, but any form will work.)
2. Stir peach syrup with tonic water stir to combine. Add vodka and stir to combine.
3. Pour peach and vodka mixture over strawberry mixture and stir to combine.
4. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Peach Syrup

(You will have more syrup than you need. Save for other cocktail uses)
½ cup sliced peaches (about 4 medium size peaches)
1 cup water
1 cups sugar
Instructions:
1. Wash, peel, and pit peaches. Place peaches in a blender or food processor and process until peaches are pureed.
2. Place water, sugar and peach puree in a pot and bring to a boil and continue to boil for 5 minutes

37 days till Christmas..what can I eat today..

37 Days till Christmas... what to eat today

   Can you believe it??? Holy COW!! (as Doug would say).  While you are planning (or stressing) about Christmas... your mama will give you easy menus...so eating will NOT be a stressor, but a delight!!
One a day..from now till Christmas..my gift to you..with love and enjoyment...

Today's Menu:

Easy Pepper Crusted Flank Steaks

1 1 1/2-lb. flank steak

1 teaspoon salt

1 tablespoon black pepper

1 tablespoon olive oil

Preheat oven to 400ºF. Rub steak on both sides with salt and pepper.

 Warm oil in a large ovenproof skillet over medium-high heat. Add steak and cook until browned on 1 side, about 1 minute. Carefully flip steak and cook until browned, about 1 minute longer.

 Transfer skillet to oven and cook steak to desired doneness—6 to 8 minutes for medium-rare. Transfer steak to a cutting board, tent with foil to keep warm and let stand for 5 minutes before slicing and serving.

 

 

serve with:

 

 

 

Parmesean  Butter Roasted Potatoes

• 2 lbs. potatoes, cut in quarters
• 1⁄4 cup grated Parmesan Cheese
• 1⁄4 cup all purpose flour
• 1 stick butter (or you can substitute 3 tbs. of olive oil)
• salt and pepper

1. Preheat oven to 375 degrees.
2. In small plastic bag, put flour, cheese, salt and pepper to taste and shake to mix together well.
3. Drop the potatoes into the bag of mixture and shake the bag to coat the potato pieces on all sides.
4. Melt better and pour on flat baking dish, arrange potato pieces on the dish. Cook 375 degrees for approximately 10 minutes, turn each piece and cook additional 10 minutes until golden brown and tender. Serve immediately

 

and:

 

 

 

Steamed Broccoli

 

(all you need is love....and broccoli)

 

1 bunch of broccoli

 

Many options here

Olive oil, butter, flax seed oil, or mayonnaise

Lemon zest or juice, balsamic vinegar

Toasted almonds, toasted sesame seeds

 

Rinse out well your broccoli, and break into large, bite-sized florets. Cut off the stem and peel off the thick skin around the stem. Quarter or halve the stem lengthwise.

 

Bring 3/4 to 1 inch of water to a boil in a saucepan with a steamer. (Note that is you don't have a steamer, you can simply put the broccoli directly into an inch of boiling water.) Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. But be careful not to overcook the broccoli. As soon as it is pierce-able, remove from heat, place in serving dish.

Dress to taste with butter, olive oil, flax seed oil, mayonnaise, lemon zest or juice, balsamic vinegar, toasted almonds, or sesame seeds.

Read the Back of the Package...Savory Best Recipes easy peasy

I have this terrific cookbook that has all recipes from the back of packages..They are recipes food companies offered. They're time-honored recipes that came from a real person's kitchen, a recipe that someone made and ate themselves for years. It could just be that these recipes are so simple and basic. And sometimes simple and basic is just plain delicious. A recipe like that is bound to be interesting and delicious..so you know they are good... try a few...bet you will find a few favorites

 

 

 

Sausage Cheese Balls

 

1 lb. bulk sausage meat
2 cups Bisquick
1/4 cup water
2 cups cheddar cheese, grated

Mix and form into small balls. Bake on greased sheet 25 minutes in a preheated 350°F oven.

 

(I have made this recipe using a pound of bacon cooked crisp and crumbled...and it is delish!!!)

 

 

 

 

Chicken Broccoli Crescent Bake

 

3 oz. cream cheese
10 3/4 oz. cream of chicken soup
2 (8 oz.) cans Pillsbury Quick crescent dinner rolls
9 oz. frozen or fresh broccoli, chopped & cooked
2 c. cooked chicken
3-4 slices American cheese

Cream the can of soup and cream cheese together. Add broccoli and chopped up chicken. Roll out 1 can of rolls (making 2 long rectangles). Spread filling in the middle of the rectangles leaving about 1/2 inch on all sides.Break sandwich cheese into strips. Lay across top of filling. Unroll second can and place on top of each rectangle and seal the edges together. Follow baking directions on crescent roll and bake until brown.

 

 

 

 

Crescent Bacon-Cheese Tartlets

 

Crescent Recipe Creations™ makes quick work of bite-size pastry cups filled with a classic flavor combination.

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
1 tablespoon chopped green onion (1 medium)
1 egg
3 tablespoons whipping cream

Heat oven to 375°F.If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.Note: Keep refrigerated dough in the fridge until you’re ready to use it; cold dough is much easier to work with. Have all the other ingredients ready to use.High Altitude (3500-6500 ft): No change.Makes 12 appetizers.© 2008 and ®/™ General Mills, used with permission. 

 

Knorr Spinach Dip

(I so love this...omg ..it's one of those foods I can eat till I want to explode.. and trust me, I'm not the only one..the bread is essential in my opinion..however some people do eat this with cut veggie...pfft!!!)

1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise (I use Hellmann's)
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped
3 green onions, finely chopped
Loaf of pumpernickel bread

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of pumpernickel bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables. Then...GET OUT OF THE WAY!!! After the dip is eaten, enjoy the dip soaked bread shell as well.

(this is another recipe you can enhance with bacon...simple mix in about 6 slices of cooked crunbled bacon...or REAL bacon bits)

Hot Bacon and Swiss Dip with Pita Crisps

DIP:

1 (8 oz.) pkg. cream cheese
1/2 c. Miracle Whip salad dressing
4 oz. Swiss cheese, shredded
2 tbsp. green onion slices
8 slices bacon, crisply cooked, crumbled
1/2 c. buttery crackers, crushed

Microwave cream cheese on 50% power for 30 seconds. Mix in salad dressing, Swiss cheese and onions until well blended. Spoon into 2 1/2 cup casserole. Microwave on HIGH for 4 minutes or until thoroughly heated. Sprinkle with bacon and cracker crumbs. Makes 2 cups.

PITA CRISPS:

2 whole wheat pita bread rounds
3 tbsp. butter
1/4 c. sesame seed, toasted

Cut each pita into eighths. Split each triangle in half along outside seam. Spread rough side of each triangle with butter. Sprinkle with sesame seeds. Place triangles on cookie sheet. Bake at 375 degrees for 8 - 10 minutes until crisp. Serve with hot dip.
 

Reuben Dip

9 oz. corn beef (4 pkgs. Carl Buddig corn beef)
8 oz. Swiss cheese, shredded
8 oz. Mozzarella cheese, shredded
16 oz. sauerkraut, drained & cut with scissors
3/4 c. Hellmann's mayonnaise
1/2 c. Thousand Island dressing, Kraft

Mix all ingredients and cook for 20 minutes. Dip with rye bread pieces or garlic bagel chips.

 

Shrimp Dip
 

1 1/2 lbs. shrimp, finely chopped and boiled
4 stalks celery, finely chopped
6 green onions
2 pkgs. onion dip
12 oz. cream cheese
1 pt. sour cream
1/2 tsp. Worcestershire sauce
2 tbsp. French's Thousand Island dressing
Salt, pepper, paprika

Combine shrimp, celery, green onions. Combine onion dip and sour cream, add softened cream cheese, and add to shrimp. Add salt, pepper, paprika to taste, Thousand Island Dressing and Worcestershire sauce. Chill and serve.

 

 

Knorr Crab Dip

 

1 pkg. (2.4 oz.) Knorr Leek soup mix
1 1/2 s. sour cream
1 tbsp. lemon juice
1/8 tsp. hot pepper sauce
1 pkg. (6 oz.) frozen crabmeat, thawed and drained
1 can (14 oz.) artichoke hearts, drained and chopped
1 c. shredded Swiss cheese
1 tsp. dried dill weed

Stir together soup mix, sour cream, lemon juice and hot pepper sauce. Stir in crabmeat, artichokes, cheese and dill. Cover and refrigerate 2 hours. Serve with crackers. Makes 3 3/4 cups.

Cold Crab Dip

 

8 oz stick of Philadelphia Cream Cheese

8 oz container of Sour Cream

1 packet of Knorr dry Vegetable Soup Mix

Ketchup and Horseradish (Or pre-made cocktail sauce)

1 can of jumbo lump crab meat

1 box of regular Family Style Wheat Thins

 

Mix cream cheese, sour cream, and vegetable soup mix together in a large bowl. Once soft, spread over a serving plate (sometimes a 8 x 13 disposable foil tray with a lid works best for transporting).
Mix ketchup and horseradish together to make cocktail sauce (the more horseradish used, the more spicy the dip will be). Or use pre-made cocktail sauce. Spread this over the cream cheese mixture.
Place the crabmeat on top of the cocktail sauce.
Refrigerate until ready to serve.
Use wheat thins for dipping!

 

There were too many to pick from the Lipton Soup Company...so I added a lot!

 

 

Lipton Cream of Broccoli Soup

 

3 1/2 c. milk
1 (10 oz.) pkg. frozen chopped broccoli, partially thawed
1 env. Lipton chicken noodle soup mix with diced chicken meat
1 tbsp. flour

Bring 3 cups milk and broccoli to boiling point. Simmer, stirring occasionally for 5 minutes. Stir in Lipton noodle soup mix and flour blended with remaining milk. Bring to boiling point then simmer, stirring often 10 minutes or until soup thickens and broccoli is tender. Make 4 servings.

 

 

Lipton Onion Soup Baked Chicken

 

In a 9x13 inch baking dish, put 1 cut-up fryer. Over the top of chicken, sprinkle 1 package crushed dry Lipton onion soup mix. Cover and bake at 350 degrees, until the chicken is done. Mix equal parts of sour cream and gravy from the cooked chicken. Pour back over the chicken and serve with mashed potatoes or noodles.

 

Made this tonight for dinner and it was great! I used 5 whole boneless, skinless chicken breasts.  YUM

 

 

 

Lipton Onion Soup Potatoes

 

6 med. potatoes with skins on
1 pkg. Lipton onion soup
1/4 lb. butter
1 c. water

Slice potatoes in casserole and sprinkle with onion soup. Stir. Add butter and water. Bake at 350 degrees for 1 hour, uncovered. These potatoes can also be made in the microwave; cook for 15 minutes on High power

 

 

 

Lipton Fried Rice

 

2 tbsp. cooking oil
1 c. uncooked rice
1 env. Lipton onion soup mix
2 1/2 c. water
1 tbsp. soy sauce
2 eggs, beaten

In a large skillet, heat oil and saute rice until golden. Add soup mix, water and soy sauce. Cover and simmer for 20-25 minutes or until water is absorbed. Make a hollow in center of rice and quickly stir eggs into it until set, then mix with rice.

can add peas and/or carrots for flavor and color
 

 

 

Lipton Meatloaf

 

1 env. onion soup mix
2 lbs. ground beef
1 1/2 c. soft bread crumbs
2 eggs
3/4 c. water
1/3 c. catsup

Preheat oven to 350 degrees. In large bowl, combine all ingredients. In large shallow baking pan, shape into loaf. Bake 1 hour or until done

 

Lipton's Barbeque Sauce

 

1 env. Lipton onion soup mix
1 c. catsup
1 1/2 c. water
1/4 tsp. garlic powder
1 tsp. oregano
1 tbsp. Worcestershire sauce

For basting chops, steaks, chicken, kabobs, combine all ingredients in saucepan. Bring to boil; simmer 10 minutes, stirring frequently. About 2 cups sauce.

 

 

 

Lipton American Chop Suey

 

1 1/2 lbs. hamburger
1 can tomato sauce
1 can water
1 tbsp. salt
1 c. uncooked macaroni
1 tbsp. flour
1 pkg. Lipton soup mix

Cook macaroni in salted water, drain and place in casserole dish. Brown ground beef and drain. Add sauce, water, salt, flour and soup mix to hamburger and simmer about 10 minutes. Pour mixture over cooked macaroni, top with sharp cheese and bake about 25 to 30 minutes at 325 degrees.

 

 

Scalloped Potato Bake

 

3 tbsp. butter
3 tbsp. flour
2 c. milk
4 or 5 lg. potatoes (peeled and cut into slices)
1 lg. onion, chopped
1 c. cubed, cooked ham or cooked bacon pieces
1 tsp. salt
1/4 tsp. pepper
4 c. Kraft shredded cheddar cheese (1 lb.)

Melt butter in saucepan over low heat, add flour and stir until smooth. Cook 1 minute while stirring constantly. Gradually stir in milk while cooking over medium heat until thickened.Layer 1/2 potato slices, onion, ham, salt, pepper, cheese and white sauce in order given. Repeat second layer. Cover and bake at 350 degrees for 1 hour and 15 minutes. In order to save time, potatoes can be cooked on stove, also cheese can be melted in the white sauce.

(Yummy with bacon....just saying...a few chives sprinkled on top is even better

The only thing I did not measure is bacon and the cheese. I think you can ever have enough bacon and cheese.)

Broccoli, Spinach and Chicken Casserole

10-12 chicken tenderloins, fully cooked, diced
1-16 oz Green Giant frozen pkg broccoli, cooked
1-16 oz Green Giant frozen pkg spinach, thawed
1 can broccoli cheese soup
2 cups cheddar cheese
1/4 cup mayonnaise
1 tablespoon butter
salt and pepper to taste

Simmer chicken tenderloins until fully cooked. Than add the broccoli and the spinach to the pot and simmer for 10 more minutes. Drain.Dice chicken. Add everything back to pot and add remaining ingredients. Stir.Cover and bake in a 350°F oven for 1 hour.

Stuffing/Dressing

1 c. butter
2 c. chopped celery
1 c. chopped onion
1 tsp. poultry seasoning
1 1/2 tsp. sage
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. thyme
2 eggs, beaten
4 c. chicken broth
12 c. dry bread cubes

Saute celery and onions in butter until softened. Mix with spices, eggs and broth until well blended. Add crumbs; stir to blend. Cook in crockpot on high for 45 minutes; reduce heat to low for 6 hours. Optional: add browned Jimmy Dean pork sausage.

Hawaiian Stuffed Chicken Breasts

2/3 c. hot water
2 tbsp. butter
2 c. Stove Top in the canister chicken flavor stuffing mix
1 (8 1/4 oz.) can crushed pineapple in syrup
4 boneless skinless chicken breast halves, pounded 1/4 inch thick
1 med. green pepper or red, chopped
2 tbsp. brown sugar
2 tbsp. vinegar
1/4 tsp. ground ginger
 

Heat oven to 400 degrees. Mix hot water and butter in bowl, stir in stuffing mix, pepper, half the pineapple and syrup. Spoon stuffing evenly on chicken, roll tightly. Secure with toothpicks. Place in 9-inch square pan with any remaining stuffing in center.Mix remaining pineapple and syrup, sugar, vinegar, and ginger. Spoon over chicken. Bake 30 minutes or until thoroughly cooked. Makes 4 servings.

note..you can add a slice of ham and cheese to each breast before rolling

Easy Stuffed Peppers

6 med. green peppers
1 lb. ground beef
2 tbsp. grated onion
1/2 tsp. salt
Dash of pepper
1 c. soft bread crumbs
1 egg, slightly beaten
1 can tomato soup

Cut tops off peppers. Remove stems and seeds, wash and turn upside down. Combine meat, onion, salt, pepper, bread, egg and 1/2 soup. Stuff peppers. Cover and boil in 1 to 1 1/2 inch salted water 30 minutes or until tender. Drain and add remaining soup on top when serving.

 

 

 

Top of the Stove Stuffed Shrimp

 

1 1/2 lbs. shrimp
30 Ritz crackers, crushed
1 1/2 sticks butter
1 dash hot sauce
1/2 tsp. Worcestershire sauce
Small clove garlic, finely chopped

Melt butter, add shrimp and cook until almost done. Add remaining ingredients, stirring constantly until crumbs turn a deep golden brown. Serves 6.

 

Velveeta Cheese Sauce

1 tbsp. butter
1 tbsp. flour
1 c. milk
1 1/2 c. cubed (1/2 inch size) Velveeta cheese
1/8 tsp. salt
1/2 tsp. sugar
Dash of pepper
Paprika

Melt butter in small saucepan. Remove from heat. Blend in flour until smooth. Gradually add milk. Return to low heat, stirring constantly, until beginning to boil. Add cubed cheese and continue to stir until cheese is melted. Remove from heat. Add salt, sugar, and pepper. Pour over cooked vegetables just prior to serving. Sprinkle with paprika.

This is AMAZING (not as amazing as Doug)! Instead of putting it over veggies, being the carb junkie that I am, I mixed it with rice. I made rice and cheese instead of Mac and Cheese. It was sooooo good!

Doug and cheese?? hmmm???
 

Read The Back of the Package...Sweet Best Recipes

 

 

NESTLE OATMEAL SCOTCHIES

Doug had never heard of these delicious yummilies..

 

The two ingredients which make these extraordinary cookies special are the combination of oats and butterscotch chips. These Oatmeal Scotchies will disappear from your cookie jar in no time.- NESTLE® TOLL HOUSE®

 

 

1 c. all-purpose flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
3 c. oats, uncooked
1 (12 oz.) butterscotch morsels

Preheat oven to 375 degrees. In small bowl, combine flour, soda, salt and cinnamon. Set aside. In large bowl combine butter, sugar, brown sugar, eggs and vanilla; beat until light and fluffy. Gradually add flour mixture. Stir in oats and morsels. Drop by tablespoons on ungreased cookie sheet. Bake 7 to 8 minutes for chewier cookies; 9 to 10 minutes for crispy cookies. For pan cookie, spread dough into greased 15 x 10 x 1 inch pan. Bake at 375 degrees for 20 to 25 minutes. Cut in squares.

 

 

CREAM CHEESE CRESCENT ROLLS

2 pkg. crescent rolls
2 (8 oz.) cream cheese, softened
1 egg yolk, save white
1 c. sugar
1 tsp. vanilla
Cinnamon
Sugar

Heat oven to 350 degrees. Grease pan. Spread 1 package crescent rolls flat in a 9 x 13 inch pan. Mix cream cheese, the egg yolk, sugar and vanilla. Spread over bottom crust. Layer the other package crescent rolls over that.Beat egg white and spread over crescent rolls then sprinkle top with cinnamon and sugar mixture. Bake for 25-30 minutes or until lightly brown. Refrigerate and cut when they are cool.
For a glaze type topping mix powdered sugar and vanilla, make real thin and drizzle over top.

 

 

 

Lemon Cream Cheese Bites

 

Ingredients

2 (8 oz.) cans crescent rolls

6 oz. Braum's Cream Cheese, softened

2 Tbsp. sugar

1 tsp. lemon juice

1 cup powdered sugar

2 Tbsp. Whole Milk

1 tsp. vanilla extract

 

Instructions

1. Unroll crescent rolls and seperate to form 8 rectangles. Press diagonal perforations to seal.
2. Stir together cream cheese, sugar, and lemon juice.
3. Spread cream cheese mixture evenly over each rectangle. Roll up lengthwise.
4. Gently cut each roll in 6 one-inch thick slices.
5. Place rolls in a lightly greased 9x13 inch baking pan.
6. Bake at 375 degrees for 15 minutes or until lightly browned.
For Glaze:
7. Combine powdered sugar, milk, and vanilla. Drizzle over warm rolls.

 

 

NO - BAKE CHEESE CAKE

 

Graham cracker pie crust
8 oz. cream cheese, softened
8 oz. Cool Whip
1/2 c. sugar
Fruit topping

Beat together cream cheese, Cool Whip and sugar until smooth. Pour into pie crust, chill 2 hours and top with your favorite fruit topping.

 

This cheesecake was so light and delicious. Quick and easy. I put fresh strawberries on top.

Rocky Road No-Bake Cheesecake

3 oz. BAKER'S Semi-Sweet Chocolate, divided

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar

1/4 cup milk

2 cups thawed COOL WHIP Whipped Topping

3/4 cup JET-PUFFED Miniature Marshmallows

1/3 cup chopped PLANTERS COCKTAIL Peanuts

1 OREO Pie Crust (6 oz.)

 

MICROWAVE 1 oz. chocolate as directed on package. Coarsely chop remaining chocolate.
BEAT cream cheese, sugar and milk with mixer until blended. Add melted chocolate; mix well. Whisk in COOL WHIP, marshmallows, nuts and chopped chocolate. Pour into crust.
REFRIGERATE 4 hours or until firm.

 

 

OREO CHEESECAKE

 

Filling:

2 8 oz packages cream cheese (room temp)

1/2 c. sugar

1 1/2 tsp. vanilla

2 eggs

1 bag Oreo Cookies (divided)

1 graham cracker crusts

 

Topping:

1 container whip cream

12 Oreo Cookies

 

Blend cream cheese until smooth Add sugar, vanilla, eggs. Blend until creamy.

Take 12 Oreo Cookies and set aside. Crush the remainder. (I put them in a ziplock bag and use a rolling pin) Mix crushed cookies into filling.

Pour filling into crust, cook uncovered at 300°F for 45 minutes.

After baking remove from oven and cool. Smooth over whip cream Use remaining whole cookies around the edges.

 

 

 

"PHILLY" 15 MINUTE CHEESECAKE

 

1 c. graham cracker crumbs

3 tbsp. sugar

3 tbsp. butter, melted

3 (8 oz.) pkg. cream cheese, softened

3/4 c. sugar

3 eggs

1 c. mini semi-sweet chips

1 tsp. vanilla

 

Combine crumbs, sugar and butter; press onto bottom of 9 inch springform pan. Combine cream cheese and sugar, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate pieces and vanilla; pour over crust. Bake at 450 degrees, 10 minutes. Reduce temperature to 250 degrees; continue baking 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

 

 

 Popcorn Balls

 

5 quarts popcorn, popped
2 cups sugar
1 1/2 cups water
1/2 teaspoon salt
1/2 cup Karo light corn syrup
1 teaspoon vinegar
1 teaspoon vanilla

Keep popped corn hot and crisp in oven (300 - 325 F). Butter sides of saucepan. In it combine sugar, water, salt, corn syrup, and vinegar.

Cook to hard-stage (250 F). Add vanilla. Pour slowly over hot popped corn, mixing well to coat every kernel.

Press into balls (butter hands if necessary). Try not to burn your hands.

Serving Size: 8

 

 

 

Karo Syrup's Classic Pecan Pie

 

3 large eggs, slightly beaten

1 cup granulated white sugar

1 cup Karo Light or Dark Corn Syrup

2 tablespoons margarine or butter, melted

1 teaspoon pure vanilla extract

1 1/4 cups pecans

1 (9-inch) unbaked or frozen deep-dish pie crust

 

Preheat oven to 350F.

In medium bowl with fork beat eggs slightly. Add sugar, Karo, margarine and vanilla; stir until blended. Stir in pecans. Pour into pie crust.

Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

 

Note: To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

 

 

 

Rice Krispy Treats

 

(a favorite bar, cookie/candy confection...that is loved by all)

 

 

1/4 cup butter
1 10 oz. package regular marshmallows or 4 cups miniature marshmallows
6 cups Kellogg's Rice Krispies cereal

Melt the butter in a large saucepan over low heat. Add marshmallows, stirring until completely melted. Remove from heat.Stir in Rice Crispies cereal until well coated. Turn out mixture into a pan and cut into squares when slightly cooled

 

Rice Krispy Peanut Butter Treats

 

 

6 c. Rice Krispies

4 c. marshmallows

1/2 stick butter

1 1/2 c. peanut butter

 

1 cup chocolate chips (melted)

Melt butter, marshmallows and peanut butter over low heat in large pan. Remove from heat. Stir in Rice Crispies. Spread on a large buttered flat pan. Pat down with buttered hands.  Drizzle melted chocolate chips over the top. Cool and cut into squares.

 

 

 

German Chocolate Rice Krispy Treats

 

1/4 cup  butter (1/2 stick)

1 pkg. (10 oz.) regular marshmallows or 4 cups miniature marshmallows

1 teaspoon vanilla extract

5 cups chocolate Rice Krispies cereal

1 cup pecan pieces

1/2 cup sweetened flaked coconut (not shredded)

 

Grease well a 9x13 pan with butter.Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla.Add Rice Crispies cereal, pecans and coconut. Stir until well coated.Press mixture into pan with a sheet of waxed paper or a greased spoon.Let cool and slice into squares with a greased knife.

 

 

 

MEXICAN CHOCOLATE RICE CRISPY TREATS

 

1/4 cup  butter (1/2 stick)
1 pkg. (10 oz.) regular marshmallows or 4 cups miniature marshmallows
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 1/2 cups chocolate Rice Krispies cereal
1 cup broken pecan pieces

Grease well a 9x13 pan with butter.Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted.Remove from heat. Stir in cinnamon and vanilla. Add chocolate Rice Crispies cereal and pecans. Stir until well coated.Press mixture into pan with a sheet of waxed paper or a greased spoon.Let cool and slice into squares with a greased knife.

M & M CRISPIE TREATS

And just because M&M's are the food of the gods..

4 c. mini marshmallows
1/4 c. butter
1/2 c. peanut butter
1/8 tsp. salt
4 c. Rice Krispies
1 1/2 c. M&M plain

Melt together marshmallows, butter, peanut butter salt over low heat, stirring occasionally until smooth. Pour over combined cereal and candies, tossing lightly until thoroughly coated. With greased fingers gently shape into 1 1/2 inch balls.Place on waxed paper, cool at room temperature until set or pour into a 9 x 13 inch ungreased pan, cover with waxed paper and press gently until firm, let cool and cut into squares.