HOME COOKIN'

Click photo to view full size



Daiquiri Pie

1 9in. graham cracker crust or pastry shell
8 oz. cream cheese, softened (softened is important)
14 oz. sweetened condensed milk
2 tablespoons light rum
2/3 cup frozen strawberry daiquiri mix, thawed
red food coloring (opt.)
1 cup whipping cream, whipped

Directions:
     In large mixing bowl, beat the cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in daiquiri mix, rum, and food coloring. Fold in whipped cream. Pour into crust.
     Chill or freeze 4 hours or until firm.
     For Lime Daiquiri Pie, add 1/4 cup Key Lime Juice or ReaLime Lime Juice from concentrate, and a few drops green food color. Omit strawberry.

Easy Peach Cobbler

1 stick butter
1 cup self-rising flour
1 cup sugar
1 cup milk
1 tsp. almond flavoring
sliced fresh, frozen, or canned peaches

Directions:
     Melt the butter in a 2 qt. oblong baking dish; add peaches (drain if canned). Mix the self-rising flour, sugar, milk and almond flavoring in a bowl, and pour over the peaches in the pan. Bake at 350 degrees (or 325 degrees for glass dish) for about 40 to 45 minutes or until brown.

Texas Caviar

3 15oz. cans Bush's Blackeye Peas
3/4 cup Italian Dressing
3/4 cup Picante Mild Sauce
1/2 cup vinegar
3 cloves garlic, chopped
1 large onion, chopped
1 red or green bell pepper, chopped
3/4 cup sliced olives with pimentos
4 tablespoons chopped jalapeno peppers

Directions:
     Rinse & drain the blackeye peas. Mix all the ingredients together and store in jars in refrigerator. This will remain good for several weeks.

Pumpkin Pie Squares

1 box Pillsbury yellow cake mix
1/2 cup butter or margarine, melted
1 egg
Filling:
3 cups (1 lb. 14 oz. can) pumpkin pie mix*
2 eggs
2/3 cup milk
Topping:
1 cup reserved cake mix
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter or margarine

Directions:
     Grease bottom only of 13 X 9 inch pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter & egg. Press into pan. Combine all ingredients for filling until smooth. Pour over crust. Combine all topping ingredients. Sprinkle over filling. Bake at 350 degrees for 45 to 50 minutes until knife inserted in center comes out clean. If desired, serve with whipped topping.
*TIP: For use with 1 lb. can solid pack pumpkin, add 2 1/2 teaspoons pumpkin pie spice and 1/2 cup firmly packed brown sugar. Prepare as directed above.

Fried Apple Turnovers

2/3 c. sugar
1/2 tsp. cinnamon
1/4 c. butter
2 c. sliced apples
1 pkg. refrigerated biscuits

Directions:
     Combine sugar, cinnamon, butter and apples in saucepan; simmer, stirring occasionally, until apples are tender. Separate biscuits and roll out to make larger--a dusting of flour above and below biscuit while rolling makes the job easier. Place 1 tablespoon apple filling on each rolled-out biscuit. Fold dough over filling and seal edges with fork.
     Fry at low to medium-low temperature in shallow amount of oil, turning once after bottom is browned to cook on other side, adding more oil as needed. Drain on paper towels.

Brunch Casserole

1 lb. bulk sausage
1 (8 oz.) can refrigerated crescent dinner rolls
2 cups (8 oz.) shredded mozzarella cheese
4 eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:
     Crumble sausage in a medium skillet. Cook over medium heat until browned, stirring occasionally. Drain well.
     Line bottom of a buttered 13x9x2 inch baking dish with crescent rolls, firmly pressing perforatons to seal. Sprinkle with sausage & cheese. Combine remaining ingredients; beat well, and pour over sausage.
     Bake at 425 degrees for 15 minutes or until set. Let stand 5 minutes; cut into squares and serve immediately.  6 to 8 servings

Spicy Pumpkin Pancakes

2 1/3 cups Bisquick
1 1/4 cups milk
1/2 cup canned pumpkin
2 tablespoons granulated sugar
2 tablespoons vegetable oil
3/4 teaspoon pumpkin pie spice (Pam doubles it to 3/4 tsp. twice, for more flavor)
2 eggs

Directions:
     Heat griddle or skillet over medium-high heat or electric griddle to 375 degrees. Grease with cooking spray, vegetable oil or shortening. Surface is ready when a few drops of water sprinkled on it dance and disappear.
     Stir all ingredients until blended. Pour slightly less than 1/4 cup for each pancake onto hot griddle.
     Cook until edges are dry. Turn; cook until golden.  Makes about 18 pancakes.

Directions:
     Combine pancake mix, coffee, milk, egg and melted butter in a medium mixing bowl. Blend until fairly smooth. Don't overmix. Lightly butter griddle and heat to almost sizzling. Drop batter by spoonfuls onto hot griddle. Cook until bubbles form on surface. Turn to brown other side.
     Keep hot in warm oven. Prepare syrup. Serve over griddle cakes.
Syrup:
     In saucepan combine syrup, coffee and margarine. Heat until margarine melts and mixture is steaming. Serve warm.   Makes 12 to 14 griddle cakes.

Read Disclaimer
BACK TO TOP OF PAGE