Fettuccine With Cheese Sauce

This recipe is one I clipped from a magazine some time ago. I don't know which magazine. I only know that I love pasta and cheese. Yeah.

Fettuccine With Cheese Sauce

12 oz. fettuccine pasta
2 cups frozen green peas
2 teaspoons minced garlic
5 cups coarsely chopped fresh spinach leaves (5 oz.)
1 1/4 cups bottled Alfredo sauce
1/3 cup milk
1 quart cherry or grape tomatoes, cut in half (if desired)

Cook pasta according to package directions. Put frozen peas in colander set in the sink.

While pasta cooks, coat a large skillet with nonstick spray. Heat over medium-low heat, add garlic and cook 1 minute or until soft. Stir in spinach; cook until wilted. Stir in Alfredo sauce and milk. Cook 1 to 2 minutes to heat.

Drain pasta over peas in colander. This helps thaw the peas. Transfer to a large serving bowl and add sauce and tomatoes. I don't like tomatoes, so I skip that step. Toss to mix and coat.

Makes 4 servings.

Caramel Apple Cake

This is another one of those great Bisquick recipes.

Caramel Apple Cake

1 1/2 cups Bisquick
2/3 cup granulated sugar
1/2 cup milk
2 medium cooking apples, pealed and sliced (2 cups)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup boiling water
Ice cream or Sweetened whipped cream, if desired

Preheat oven to 350 degrees.

Mix Bisquick and granulated sugar in medium bowl. Stir in milk until well blended. Pour into ungreased 9 x 9 x 2-inch square pan. Top with apples; sprinkle with lemon juice. Stir together brown sugar and cinnamon. Sprinkle over apples. Pour boiling water over apples.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with ice cream, if desired.

Makes 6 servings.

Frosted Pumpkin Cake Squares

I love recipes with pumpkin and spices. It makes me think of cool weather and gatherings with family and friends.

Frosted Pumpkin Cake Squares

1 cup sugar
2 large eggs
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup confectioners' sugar
1/4 cup cream cheese
2 tablespoons butter or margarine, softened
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease 9-inch square pan.

Beat sugar and eggs for two minutes with mixer at medium speed. Beat in pumpkin and oil. At low speed, add flour, cinnamon, baking soda, baking powder and salt. Beat one minute.

Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

With mixer at low speed, beat confectioners' sugar, cream cheese, butter and vanilla extract for two minutes or until fluffly. Frost cake.

Yields nine servings.

Little Potato Trees

This recipe came from a magazine. You guessed it. I don't know which one. I think I was intrigued by the photo of the little  potato trees, all decked out with peppers and parsley. They just looked festive and, frankly, quite impressive.

Little Potato Trees

2 1/2 all-purpose potatoes, peeled and quartered
1/2 cup reduced-fat sour cream
1/2 stick (1/4 cup) butter
2 tablespoons shredded onion
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1 large egg
1/4 cup grated Parmesan cheese

Garnish: finely chopped red and yellow bell pepper and parsley and little stars cut from yellow pepper

Grease a large rimmed baking sheet. Have ready a large pastry bag or ziptop bag fittted with a large star piping tip.

Cook potatoes in a large pot in water to cover for 15 minutes or until tender. Drain well in colander; return to pot or large bowl.

Add sour cream, butter, onion, salt, nutmeg and pepper. Beat with mixer until smooth. Beat in egg until well blended.

Spoon potatoes into bag with piping tip. Pipe 16 mounds on the baking sheet, each about 2 1/2 inches wide at the base and 3 inches high. They should resemble small Christmas trees. Sprinkle them with the cheese.

Heat oven to 450 degrees. Bake 15 minutes or until potatoes just begin to brown.

Remove trees with a wide spatula to serving platter. Sprinkle with chopped peppers and parsley. Top with stars.

You can prepare the potato mixture a day early. When you're ready, just create the trees, bake, decorate and serve.

Peach Shake

This recipe came from McGraw Farms up near Clanton, Alabama. They grow the best peaches! I'm not sure how we found them the first time. I think we just followed some signs. They have a booth where you can buy peaches by the basket or you can actually go out and pick your own. It's a fun experience for kids or older folks with lots of energy.

Peach Shake

1 cup fresh peaches
1 cup plain yogurt
1 tablespoon sugar
1/2 teaspoon vanilla

Blend in blender until smooth.

Makes two cups.

Breakfast Sausage Casserole

This recipe comes from the Jimmy Dean sausage people. I'm really not a morning person so I like being able to assemble this the night before and bake it in the morning.

Breakfast Sausage Casserole

1 pkg. Jimmy Dean Roll Sausage, cooked, crumbled and drained
10 eggs, lightly beaten
3 cups light cream
1 teaspoon salt
1 bunch green onions, chopped
1 teaspoon dry mustard
16 oz. day old bread, cubed
4 oz. shredded Cheddar cheese
4 oz. shredded Swiss cheese
              

                  
Grease 9 x 13-inch pan.

Place bread in pan. Sprinkle with cheeses and sausage.

Combine rest of ingredients together and mix well. Pour over bread.

Refrigerate overnight. Bake for 1 hour at 350 degrees or until golden brown.

Serves 6-8.

Fudge

This is another one of those wonderful recipes companies give us so we'll (hopefully) use their products. Okay. It worked. This is a recipe for some serious chocolate!

Toll House Famous Fudge

1 1/2 cups granulated sugar
2/3 cup (5 oz.) Carnation Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspooon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Nestle Toll House Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

Line 8-inch-square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.

Pour into prepared pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

Makes 49 pieces.

Taco Tater Skins

I clipped this recipe from a magazine sometime ago. Don't ask me which magazine because I don't have a clue. I just know I love Tater Skins. Just wish they came without calories!

Taco Tater Skins

6 large russet potatoes
1/2 cup butter or margarine, melted
2 tablespoons taco seasoning
1 cup (4 oz) shredded cheddar cheese
15 bacon strips, cooked and crumbled
3 green onions, chopped
Salsa and/or sour cream, optional

Bake potatoes at 375 degrees for 1 hour or until tender. Reduce heat to 350 degrees. When cool enough to handle, cut the potatoes lengthwise into quarters. Scoop out pulp, leaving a 1/4-inch shell (save pulp for another use).

Combine the butter and taco seasoning; brush over both sides of potato skins. Place skin side down on a greased baking sheet. Sprinkle with cheese, bacon and onions.

Bake for 5-10 minutes or until the cheese is melted.

Serve with salsa and/or sour cream, if desired.

Makes two dozen.

Pumpkin Pie

This is the famous Libby's Pumpkin Pie recipe. It is easy and really quite delicious.

Libby's Pumpkin Pie

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Libby's 100 % Pure Pumpkin
1 can (12 oz.) Carnation Evaporated Milk
1 unbaked 9-inch deep-dish pie shell
Whipped cream

Mix sugar, salt, cinnamon, ginger and cloves together in small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell. Bake in preheated 350 degree oven for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Makes 8 servings.

Blackberry Cobbler Two

Here's one of the many Blackberry Cobbler recipes I've uncovered on my search. I like recipes that are easy and good to eat. This one is perfect with ice cream.

Blackberry Cobbler

Biscuit Topping:
1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup milk
1 large egg, slightly beaten

Blackberry Filling:
1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
4 cups fresh blackberries
1 tablespoon water
1 tablespoon butter or margarine

Preheat oven to 400 degrees.

For the Biscuit Topping: Combine the flour, sugar, baking powder and salt together in a bowl. Cut in butter using a pastry blender or the tips of your fingers until mixture resembles coarse crumbs.

Combine milk and egg and add all at once to the flour mixture, stirring just until dry ingredients are moistened. Set aside.

For Blackberry Filling: Combine the sugar, cornstarch and cinnamon in saucepan. Add blackberries, water and butter. Bring to a boil. Cook and stir 1 minute.

To assemble cobbler, pour hot filling into a 9-inch square or round baking dish. Immediately spoon biscuit topping into 6 mounds on top of hot filling.

Bake for 20 to 25 minutes. Serve warm with vanilla ice cream.

Makes 6 servings.

Baked Potato Soup

This recipe is for Bennigan's Ultimate Baked Potato Soup. I found it on the internet when I started looking for Potato Soup recipes.

Bennigan's Ultimate Baked Potato Soup

3 lb. all-purpose potatoes, scrubbed and pierced in several places
1 tablespoon butter or margarine
1 1/2 cup finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 oz.) can chicken broth
3 cups milk
1 teaspoon salt
1/2 teaspoon pepper

Toppings:
shredded Cheddar cheese
crumbled bacon
chopped scallions

Preheat oven to 400 degrees.

Bake potatoes for one hour or until tender when pierced. Peel when cool enough to handle.

Melt butter in a 4 to 6 quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes or until soft but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat.

Sprinkle each serving with toppings.

Yield: Eight (1 cup) servings or four main dish servings.

Black-eyed Pea's Broccoli-Cheese Soup

This is a fabulous soup. Again, I found it on the internet. The source listed is Kitchen Link Copycat Recipes. I don't care where it came from, it's good soup.

Black-Eyed Pea's
 Broccoli-Cheese Soup

1 1/2 lb. broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch mixed with 1 cup cold water
1 pint half-and-half
1 lb. Velveeta
1/2 taspoon pepper

Steam or boil broccoli until tender

Place half-and-half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli.

Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

Serves 4.

Black Angus Cheesy Garlic Bread

I found this recipe on the internet. I love this stuff!!!

Black Angus Cheesy Garlic Bread

1 loaf French bread
1/2 cup butter, softened
1 cup shredded Asiago or Parmesan cheese
1 cup shredded Jack cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed

Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread.

Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer.

Cut into slices and serve.

Tea Cakes

This recipe is from my friend Sharon Sessions. It came to her through her mother-in-law, Alene Sessions. Ms. Alene was a fine Christian woman who went Home a few years ago. She lives on in the hearts and memories of the people who loved her.

This cookie is crisp and easy. Enjoy and remember the legacy of a wonderful Southern woman.

Tea Cakes

1 1/2 cups sugar
1 cup softened butter or margarine
1 egg, beaten
1 teaspoon vanilla
2 cups self-rising flour

Cream sugar, butter and beaten egg. Add vanilla and flour.

Spoon out on an ungreased cookie sheet and press until the cookie is about 1/4 inch thick. Sharon's daughter, Jennifer Sessions Hartzog, said to be sure to dip the spoon into water before pressing. Otherwise the dough will stick to the spoon.

You can also roll the dough out until it's 1/4 inch think, then use a cookie cutter.

Bake at 350 degrees for 10 to 12 minutes.

Cool on cookie racks.