Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!
Recipe Source: Down Home Soul Food Cooking Blog
Ingredients:
1 pkg. Nabisco chocolate wafer cookies
1 pt. jar marshmallow fluff
1/4 c. milk
4 drops peppermint extract
6-7 drops green food coloring
1 c. whipping cream, whipped
Directions:
Line a pan with chocolate wafers. In mixing bowl, combine marshmallow, milk, peppermint, and food coloring. Whip until fluffy. Fold in whipped cream. Pour over cookies. Freeze until firm, about 8 hours.
Recipe Source: From Weight Watchers Simply the Best. Recipe by Marsha M. Williams, Boise, Idaho
Ingredients:
2 1/4 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 1/2 teaspoons baking soda
1/2 cup sugar
1/2 cup unsweetened applesauce
2 eggs
1/3 cup canola oil
2 very ripe bananas, mashed
1/2 cup skim buttermilk
1/4 cup semisweet chocolate chips
Directions:
Preheat the oven to 350 F. Line eighteen 2 3/4 inch muffin cups with paper liners.
In a medium bowl, combine the flour, baking powder, and baking soda.
In a large bowl, with an electric mixer at medium speed, beat the sugar, applesauce, eggs and oil until frothy. With the mixer at low speed, alternately add the bananas and buttermilk with the flour mixture; stir until just combined (do not overmix). Fold in the chocolate chips.
Spoon the batter into the cups, filling each about two-thirds full. Bake until golden and a toothpick inserted in the center comes out clean, 20-25 minutes. Remove from the cups and cool completely on a rack.
Recipe Source: Nikki Kate
Prep/Cooking Time: 30 minutes
Ingredients:
3 cups dry noodles
6 ounces chickens
1/2 cup mayonnaise
1/3 cup chopped onions
1/2 teaspoon salt
10 1/2 ounces cream of mushroom soupor cream of chicken soup
1/2 cup milk
8 ounces grated cheddar cheese
Directions:
Cook noodles and drain. Combine chicken, mayonnaise, onion and salt with noodles, set aside. Blend soup and milk. Heat through; then add cheese until melted. Mix together with noodles.
Butter glass 9×13 inch oblong dish. Bake uncovered at 350 degrees for 30 minutes.
Recipe Source: Tara, allrecipes.com
Prep/Cooking Time: 35 Min
Ingredients:
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) package nacho-flavor tortilla chips
4 skinless, boneless chicken breast halves
1 1/4 cups milk
1/2 cup shredded processed cheese
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the soups, tomatoes and green chile peppers and milk. Mix well until smooth. Layer a 9×13 inch baking dish with the tortilla chips, then the chicken, and then pour the soup mixture over.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from oven, top with the cheese and bake for 10 more minutes, or until cheese is bubbly.
Recipe Source: kraftfoods.com
Prep/Cooking Time: 3 hr 15 min
Ingredients:
3/4 cup hot fudge dessert topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup creamy peanut butter
1-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Directions:
Spoon 1/2 cup of the fudge topping onto bottom of crust. Place in freezer 10 min.
Mix peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mixes; beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping.
Refrigerate 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving. Store leftover pie in refrigerator.
Recipe Source: kraftfoods.com
Prep/Cooking Time: 3 hr 15 min
Ingredients:
3 squares BAKER’S Semi-Sweet Baking Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust (6 oz.)
1/2 cup chopped PLANTERS Pecans, toasted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Directions:
Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans in crust. Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding layer in crust; top with remaining whipped topping.
Refrigerate 3 hours. Store leftover pie in refrigerator.
Tips
Size-Wise – Savor a serving of this indulgent, special-occasion dessert that is perfect for a party. One pie makes enough for 10 servings.
How to Toast Nuts – Preheat oven to 350°F. Spread pecans in single layer in shallow baking pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.
Recipe Source: KRice1123 / allrecipes.com
Prep/Cooking Time: 45 Min
Ingredients:
6 tablespoons butter
1 cup self-rising flour
3/4 cup white sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8×8 inch baking dish while the oven preheats.
In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.
Note:
If you double the ingredients, use a 9×13 inch baking dish. Also, the amounts listed in the steps will not scale. Refer to ingredient list when scaling. Ingredients are listed in the order used.
Recipe Source: Erin’s Recipes
Ingredients:
3 c. instant mashed potatoes
4 tbsp. butter/margarine
1 tsp. salt
1 c. milk
1/2 c. Cheddar cheese, grated
1 c. bacon cooked and crumbled (or diced ham)
Directions:
In casserole dish combine water, butter, salt and milk. Heat on high 4 minutes. Add potato flakes and fluff with fork. Cover for 5 minutes. Add Cheddar cheese. Mix well. Top with bacon or ham. Heat on medium for 5-10 minutes until cheese looks completely melted. Broccoli can also be added.
Makes 4 servings.
Recipe Source: Sweetiebarbara / recipezaar.com
Ingredients:
10 medium onions
3 tablespoons olive oil
3 (10 3/4 ounce) cans campbell’s tomato soup
Directions:
Pour olive oil into large skillet with heat on medium.
Slice onions into wedges and put in pan.
Saute until all slivers separate.
Lower heat, cover, and cook until clear and tender being careful not to burn.
Add tomato soup and stir until hot, but do not allow to boil.
Serve over cooked spaghetti, sprinkled with Parmesan cheese, and a tall glass of cold milk.
Recipe Source: cooks.com
Ingredients:
1 tbsp. olive oil
1/2 lb. ground beef
1/2 green pepper, chopped
2 tbsp. chopped garlic
1/3 c. chopped raisins
1/4 c. chopped stuffed green olives
1 1/2 tbsp. red wine vinegar
1 tbsp. flour
1 3/4 tsp. allspice
1 tsp. cumin
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. coarse ground black pepper
1 c. grated Monterey Jack cheese
1/3 c. chopped fresh cilantro
2 (12 oz.) pkgs. Big Country buttermilk biscuits
2 egg yolks (for glaze)
Directions:
Heat olive oil in skillet. Add ground beef, green pepper, garlic and cook until beef is browned, about 6 to 7 minutes.
Add raisins, olives, vinegar, flour, allspice, cumin, cayenne pepper, salt and black pepper, and cook over medium heat until thick, about 5 minutes. Remove from heat stir in the Monterey Jack cheese and the cilantro. Mix well and set aside to cool for at least 45 minutes.
Recipe to this point can be made up to 48 hours ahead and refrigerated until ready to use.
Beat the 2 egg yolks until smooth (glaze).
One at a time, roll biscuits out on lightly floured bread board, to discs of about 4 1/2″ in diameter. Brush a 1/2″ strip of the glaze around one half of the edge of each disc. Put one heaping tablespoonful of filling in the middle of each disc. Fold unglazed half over to form half circle. Crimp edges together using dinner fork dipped in flour. Put empanadas on ungreased cookie sheet, brush tops lightly with remaining glaze.
Bake at 375 degrees until golden brown on top, about 12 minutes.
Makes 20 empanadas. (Or, use one package of 10 biscuits, and save half of the filling to make 10 more a few days later.)
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