Carnival Puffs

Carnival Puffs

Carnival Puffs

1 1/2 cups flour
Pinch of salt
3 teaspoons baking powder
1 1/4 cups granulated sugar
2 small eggs
1/2 cup water
2 cups vegetable oil

Sift flour, salt, baking powder and 1/4 cup sugar together.

Combine eggs and water and blend into the dry ingredients.

Dip a tablespoon into a glass of cold water and then dip it into the batter for a heaping spoonful. Using a rubber spatula, slide the batter off the spoon into a deep pan or fryer with hot vegetable oil. Fry 2 or 3 puffs at a time until golden brown, about 3 minutes. Drain on paper toweling and roll in the remaining 1 cup of sugar while still hot.

Makes 10 to 12 puffs.

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Awesome Layered Grits

Awesome Layered Grits

1 cup uncooked grits (may use quick- cooking
grits prepared according to package directions)
1 teaspoon salt
1 (6 ounce) roll garlic cheese
1/2 cup (1 stick) butter
2 large eggs, lightly beaten
1/4 cup milk
2 or 3 tomatoes, sliced
1 cup chopped fresh basil
1 large sweet onion (Vidalia preferred), shredded
2 cups shredded Monterey jack cheese
2 cups shredded Cheddar cheese

Preheat oven to 350 degrees F.

Bring 4 cups water to a boil in a saucepan; stir in grits and salt. Cover, reduce heat and simmer until done (about 20 minutes).

Add garlic cheese, butter, eggs and milk to grits, stirring well. Transfer to a 2 1/2-quart baking dish. Bake for 45 to 50 minutes. Let cool. (Recipe may be done ahead to this point.)

Layer tomato slices, basil, onion, Monterey jack and Cheddar over grits. Bake an additional 20 minutes, or until thoroughly heated.

To serve, cut into squares.

Makes 8 to 10 servings.

Per serving: Calories 413 (66% fat) Fat 30 g (18 g sat) Fiber 1 g Chol 130 mg Sodium 714 mg Carbs 17 g Calcium 477 mg

Apricot Wraps

Apricot Wraps

1 (14 ounce) package dried apricots
1/2 cup whole almonds
1 pound sliced bacon
1/4 cup plum or apple jelly
2 tablespoons soy sauce

Fold each apricot around an almond. Cut bacon strips into thirds; wrap a strip around each apricot and secure with a wooden pick. Place on two ungreased 15 x 10-inch baking pans. Bake, uncovered, at 375 degrees F for 25 minutes or until bacon is crisp, turning once.

In a small saucepan, combine jelly and soy sauce; cook and stir over low heat for 5 minutes or until warmed and smooth. Remove apricots to paper towels; drain. Serve with sauce for dipping.

Yields about 4 1/2 dozen.apricot bacon wraps recipe

Chocolate Velvet Cheesecake

Chocolate Velvet Cheesecake

1 cup vanilla wafer crumbs
1/2 cup chopped pecans
3 tablespoons granulated sugar
1/4 cup margarine, melted

16 ounces cream cheese, softened
1/2 cup packed brown sugar
2 eggs
6 ounces semisweet chocolate chips, melted
3 tablespoons almond flavored liqueur
2 cups sour cream
2 tablespoons granulated sugar

Combine crumbs, pecans, the 3 tablespoons granulated sugar and margarine; press onto bottom of a 9-inch springform pan. Bake at 325 degrees F for 10 minutes.

Combine cream cheese and brown sugar, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F for 35 minutes.

Increase oven temperature to 425 degrees F.

Combine sour cream and the 2 tablespoons granulated sugar. Carefully spread over cheesecake. Bake at 425 degrees F for 10 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill.

Substitute 2 tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

Date Balls

Date Balls

Date Balls

3 3/4 cups flour
3/4 teaspoon salt
1 cup confectioners’ sugar
1 1/2 cups margarine
3 tablespoons milk
3 teaspoons vanilla extract
1 1/2 cups chopped nuts
1 1/3 cups chopped dates

Combine flour and salt; sift twice.

Cream the margarine and gradually add sugar. Add milk and vanilla extract. Stir in sifted flour. Blend in dates and nuts. Roll in 1-inch balls. Place on an ungreased baking sheet. Bake at 300 degrees F for about 20 minutes or until light brown.

While still warm, roll in confectioners’ sugar.

Creme Anglaise

Creme Anglaise

Creme Anglaise

This is also known as “English Custard” and “Custard Sauce.”

2 cups cream or milk
1/2 vanilla bean or 2 teaspoons vanilla extract
4 egg yolks
1/3 cup granulated sugar

If using a vanilla bean, split it lengthwise, then scrape with the back edge of a knife and add to the cream

Chocolate Burrito Supreme

Chocolate Burrito Supreme


2 1/2 cups Pillsbury Thick n’ Fudgy Deluxe Walnut Brownie mix
1/4 cup oil
3 tablespoons water
1 egg
9 ounces Pillsbury Chocolate Chunk Cookie Dough
1 (9-inch) Pillsbury Pie Crust
3 ounces shelled walnuts
1 (15.6 ounce) Pillsbury Creamy Supreme Frosting with Sprinkles

Heat oven to 350 degrees F.

In a medium bowl, combine brownie mix, oil, water and egg. Mix with wire whisk until smooth and set aside.

Cut cookie dough into 1/4-inch slices. On a lightly greased cookie sheet, lay pie crust out flat, spread brownie mix in center of pie crust 2 to 3 inches in width. Lay cookie slices, sides touching, on top of brownie mix. Sprinkle 3 ounces walnuts on top. Fold ends of pie crust one side overlapping the other like a burrito, leaving the ends open. Bake at 350 degrees F for 30-35 minutes, or until pie crust is golden brown. When finished baking, immediately spread a thin coat of frosting on top. Cool 10 minutes, or until completely cooled.

Spread frosting on thicker and sprinkle with the sprinkles that came with the frosting. Slice in 1-inch portions.

Serves 6-7.


crab meat dip1 (6 oz.) can crab meat
1 T. minced onion
1/4 tsp. salt
dash pepper

1 (8oz.) pkg. Cream Cheese
2 T. milk
I\z tsp. horseradish

fvIix all ingredients together and place in a small baking dish. Cook at 375o for about
20 minutes or until the top is lightly browned and bubbly

Soda Fountain Pie

Soda Fountain Pie

1 1/2 cups crushed sugar cones (about 12)
1/2 cup butter or margarine, melted
1/4 cup granulated sugar
3 1/2 cups fresh strawberries, divided
1 quart vanilla ice cream, softened
1/3 cup malted milk powder
1 1/2 cups fudge ice cream topping, softened
Additional strawberries (optional)

Combine crushed sugar cones, butter and sugar. Press onto the bottom and up sides of an ungreased 10-inch pie plate. Freeze.

Place 3 cups of strawberries in a blender or food processor; cover and pur

Cherry Swirled Cheesecake

Cherry Swirled Cheesecake

1 1/4 cups chocolate cookie crumbs
1/4 cup granulated sugar
1/3 cup butter or margarine, melted
1 (21 ounce) can cherry pie filling
1 teaspoon grated orange rind
16 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
1/2 cup lemon juice
1 teaspoon vanilla extract

Combine crumbs, sugar and butter; press mixture into the bottom of 9-inch springform pan. In blender, pur

Abby Dalton’s Lamb Stew with Parsley Dumplings

Abby Dalton's Lamb Stew with Parsley Dumplings

Abby Dalton’s Lamb Stew with Parsley Dumplings

Lamb Stew
1 1/2 to 2 pounds lean boneless lamb,
from leg or breast, cut into cubes
Well-seasoned flour
vegetable oil
Lamb bones, reserved from leg or breast
1 cup celery, chopped
1 onion, peeled, chopped
1 bay leaf
4 sprigs parsley, chopped
10 to 12 bruised peppercorns
Salt, to taste
1 (10 3/4 ounce) can chicken broth (optional _
3 or 4 carrots, scraped, cut into large pieces
3 large stalks celery
2 large onions, peeled, cut in large pieces
1 cup frozen or fresh peas
Parsley Dumplings

Trim all fat from lamb; dredge in seasoned flour. Brown in hot vegetable oil in skillet on all sides. Set aside browned lamb.

Meanwhile, simmer bones with chopped celery, onion, bay leaf, parsley, peppercorns, salt to taste and water to cover. Cover, simmer (do not boil) 3 to 4 hours, until stock is well flavored.

Strain stock; discard vegetables and bones. Add strained stock, a little at a time, to hot lamb. Loosen cooked flour mixture, stirring with wooden spoon. Add enough chicken stock if necessary, to make a very light gravy. Add remaining ingredients except peas and dumpling mixture. Cover simmer (do not boil) until vegetables are almost tender. Add peas and dumpling mixture. Cook until dumplings are done, about 12 minutes. Serve piping hot!

Parsley Dumplings
2 cups sifted flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 tablespoon butter
3/4 cup parsley, minced
2 egg yolks
1/2 cup cold buttermilk
Parsley, chopped, optional

Sift together dry ingredients. With knife, cut in butter until mixture resembles corn meal. Work in chopped parsley.

Beat egg yolks with buttermilk in separate bowl; add quickly to flour mixture with fork. Do not beat mixture. Drop dough by small teaspoonsful into simmering stew. Cover tightly, cook 12 minutes without peeking!

Serve hot dusted with additional parsley if desired.

Cheesecake Supreme with Blackberry Sauce

Cheesecake Supreme with Blackberry Sauce

Cheesecake Supreme with Blackberry Sauce


Makes 12 to 16 servings.

1 3/4 cups finely crushed cinnamon graham crackers
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup butter, melted

In a medium mixing bowl, stir together crushed graham crackers, walnuts and cinnamon. Stir in butter. If desired, reserve one-fourth cup for topping. Press remaining crumb mixture onto bottom and about two inches up sides of an eight- or nine-inch springform pan; set aside.

24 ounces cream cheese, softened
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
2 eggs
1 egg yolk
1/4 cup heavy whipping cream

Preheat oven to 375 degrees F.

Be sure cream cheese is very soft. Combine in a large mixing bowl with sugar, flour, vanilla and lemon juice. Beat with an electric mixer on medium speed until combined. Add whole eggs and egg yolk all at once, beating on low speed just until combined. (Do not over-beat.) Stir in cream.

Pour filling into crust-lined pan. If desired, top with reserved crumbs. Place on a shallow baking pan. Bake until center appears nearly set when shaken gently (45 to 50 minutes for an eight-inch pan, 35 to 40 minutes for a 9-inch pan).

Cool in the pan on a wire rack for 15 minutes. Use a sharp, thin-bladed knife to loosen the crust from the sides of the pan; cool for 30 minutes longer. Remove the sides of the pan; cool cheesecake completely. Cover and chill for at least four hours before serving.

Blackberry Sauce
1 pint fresh blackberries or 1 (12 ounce) package
    frozen blackberries, thawed
1/4 cup granulated sugar, or more to taste

Puree blackberries in blender or food processor. Pour through a fine-mesh strainer into a small bowl, pressing with back of spoon. Discard seeds. Add sugar to taste, stirring to dissolve completely.

Berry Dessert Sauce

Berry Dessert Sauce

Diabetic Exchange: 1/2 fruitBerry Dessert Sauce

1/2 cup skim milk
1 cup frozen unsweetened strawberries, partially thawed
Artificial sweetener equal to 4 teaspoons sugar
1/8 teaspoon vanilla extract
Angel food cake

Place milk, berries, sweetener and vanilla extract in a blender; cover and process until whipped.

Serve over angel food cake.

Yields 1 1/4 cups sauce.

Easy Baked Chicken and Stuffing

Easy Baked Chicken and StuffingEasy Baked Chicken and Stuffing

From the kitchen of Shellie Tow – Casa Grande, Arizona

4 to 6 chicken breasts, bones and skin removed
1 large can (not box) Stove Top Stuffing
1 family size can cream of mushroom soup

Wash chicken and pat dry. Mix stuffing and soup together. Place chicken in a baking dish, cover with stuffing mixture. Bake, uncovered, for 25 to 30 minutes or until meat thermometer reads 180 degrees F.

Chicken with Jalapeno Pepper Sauce

Chicken with Jalapeno Pepper Sauce

4 chicken breasts, cooked and meat
removed from skin and bones
1 cup cream or half-and-half
4 canned jalapeno peppers
1 teaspoon chicken bouillon powder
2 tablespoons butter, melted
8 slices cheese
Salt and pepper to taste

Blend cream, jalapeno peppers, bouillon and butter.

Cut each chicken breast in half. Place halve chicken breasts in a buttered casserole. Salt and pepper to taste. Pour sauce over chicken. Bake at 350 degrees F for 30 minutes or until hot.

Add cheese slices and bake until cheese melts.

Serve with rice.

Rhubarb Grilled Chicken

Rhubarb Grilled Chicken


Rhubarb Grilled Chicken

Makes 8 servings.

2 cups diced rhubarb
1 cup red wine or orange juice
2 cups granulated sugar
1/2 cup Dijon-style mustard
4 pounds boneless chicken breasts
1 tablespoon olive oil

Combine first 4 ingredients in a saucepan and simmer until rhubarb is soft. Puree in a blender and set aside.

Skin and lightly pound the chicken breasts.

Oil the grill and cook chicken until just done, about 5 minutes per side. Brush chicken with rhubarb glaze during the final minutes of cooking, and serve with remaining glaze.

Deep Fried Mozzarella

Deep Fried Mozzarella

Deep Fried Mozzarella

Vegetable oil
1 thick slice mozzarella cheese per serving
1 egg, beaten with a little water or milk
Seasoned bread crumbs
Prepared tomato or marinara sauce
Parsley (optional)

Pour oil into a heavy skillet about 1/2 inch deep and heat. Dip thick cheese slice into flour, then egg mixture, then bread crumbs. Carefully place prepared cheese slices into hot oil. Let one side brown (watch because they brown quickly), then with a fork and spatula, turn and allow second side to brown. Serve immediately topped with a spoonful of heated sauce. Garnish with parsley, if desired.

Carrot ‘n’ Raisin Cheesecake :)

Carrot 'n' Raisin Cheesecake

Carrot ‘n’ Raisin Cheesecake

1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons margarine, melted
24 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup unbleached all-purpose flour
4 large eggs
1/4 cup unsweetened orange juice
1 cup finely shredded carrot
1/4 cup raisins
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup sifted confectioners

Banana Split Brownies

Banana Split Brownies

Banana Split Brownies

1 box Duncan Hines Walnut Brownie Mix
8 ounces cream cheese
1 cup confectioners’ sugar
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1 large can pineapple chunks, drained
1 jar maraschino cherries
3 bananas
1/2 cup chocolate syrup
3 cups thawed Cool Whip

Bake the brownie mix in a glass pan according to package directions. Let cool.

Meanwhile, combine the butter, vanilla extract, cream cheese and confectioners’ sugar until creamy.

When the brownie has cooled, spread the cream cheese mixture over the top. Place the pineapples over the cream cheese. Slice the bananas over the top of the pineapple. Drizzle the chocolate syrup over the top of the bananas. Spread the Cool Whip over the brownie mixture. Place cherries around the Cool Whip and sprinkle with the ground nuts.

Serve hot or cool.

Banana Cake with Milky Way Icing



Banana Cake with Milky Way Icing

Banana Cake with Milky Way Icing

Banana Cake
1/2 cup shortening
1 1/2 cups granulated sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sour milk
1 cup mashed bananas (3 or 4)

Milky Way Icing
2 cups packed brown sugar
1 tablespoon flour
7 tablespoons milk
1 large Milky Way candy bar, cut up
1/2 to 1 teaspoon vanilla extract

Banana Cake: Cream together sugar and shortening. Add eggs. Beat well. To flour add dry ingredients, mashed bananas and sour milk. Mix well. Pour into a greased and floured 13 x 9-inch cake pan. Bake at 375 degrees F for about 25 to 30 minutes.

Milky Way Icing: Mix brown sugar and flour well in a saucepan. Add milk and boil 1 minute. Pour over cut-up Milky Way bar and beat until smooth. Add vanilla extract.

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