1/2 c butter(melted)
1 cup sugar
1tsp vanilla
2 eggs
cream together
In a seperate bowl mix
1/2c flour
1/3 c cocoa
1/4 tsp baking powder
1/4 tsp salt
add all of this to the creamed mixture and stir together bake at 350 for 20-25 minutes( until edges are coming apart from the side.
Frosting
3TBS butter
3TBS cocoa
1TBS of corn syrup or honey
1/2 tsp vanilla
1cup powdered sugar
1to2 TBS milk
Ingredients
3 packages frozen, chopped spinach
3 pounds ground round
2 (8-ounce) packages cream cheese, softened
2 large onions, chopped
Grated Parmesan
Salt and pepper
2 jumbo eggs
1 (1-pound) package jumbo pasta shells
2 cups tomato sauce (your own or ready-made)
Directions
· Place frozen spinach in a strainer and run under hot water until thawed.
· Squeeze all of the water out and place in a large bowl.
· In a large saute pan, cook the ground round until browned.
· Drain meat, reserving 2 tablespoons fat in the pan, and place meat in the same bowl with the spinach.
· Stir in the cream cheese until blended with the meat and spinach.
· Saute the chopped onions in the reserved meat fat until transparent.
· Transfer onions to the bowl with the other ingredients and stir to combine.
· Add grated cheese, salt, and pepper, to taste, and combine.
· Let mixture cool and then add the eggs.
· The filling can be made up to 1 day in advance and refrigerated until ready to use.
Preheat the oven to 350 degrees F.
· Cook pasta shells in boiling, salted water until al dente.
· Drain and cool to the touch.
· Stuff the shells with the meat mixture.
· Place shells in a large baking pan and cover with tomato sauce.
· Cover with foil and bake for approximately 1 hour. Serve.
Boil: 3 to 4 boneless skinless chicken breasts with onions and desired spices (usually we use a little cumin and ground cilantro)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1 small can diced green chilies
1 can sliced olives
1 pound brick shredded Monterrey jack cheese
1. Take chicken out of water and shred
2. Put chicken in bowl with mixture and stir throughaly
3. Spoon a heap of mix into flour tortilla and roll it up
4. Set rolls side by side in baking dish and same some mixture to brush on top of all the tortillas
5. Cover with foil and bake 3500 for 1 hour or over and freeze for later!
Mix and Form into Balls:
1 lb. Hamburger
1 Tbsp cornstarch
1 onion
1 egg
Mix and set aside:
3 Tbsp cornstarch
1 Tbsp soy sauce
3 Tbsp vinegar
6 Tbsp water
½ cup sugar
Chop:
2 green peppers
1 large can pineapple chunks (save juice)
1. Brown meatballs in 3 Tbsp oil
2. Remove meatballs and all but 1 Tbsp oil
3. Add pineapple juice-then sweet and sour mixture- stir until thick and clear
4. Add pineapple, peppers, meatballs
5. Heat through
Ingredients:
1/2 lb. fettuccine, uncooked
1 cup frozen peas
1/4 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/4 cup KRAFT Light Classic Caesar Dressing
1 Tbsp. flour
1 cup fat-free milk
1 pkg. (6 oz.) Smoked Ham, cut into short strips
1/4 cup chopped fresh parsley
3 Tbsp. Grated Parmesan Cheese
Directions:
COOK pasta as directed on package, adding peas to the boiling water for the last 3 min.
MEANWHILE, beat cream cheese, dressing and flour in medium saucepan with whisk until blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
DRAIN pasta mixture; return to pan. Add sauce mixture; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.
This has become a household staple and we love it. Pasta is always an easy meal and this is something new and different from the regular spaghetti!
Ingredients:
1 pkg. (2-layer size) devil's food chocolate cake mix
4 squares BAKER'S Semi-Sweet Chocolate
1/4 cup (1/2 stick) butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed
Directions:
HEAT oven to 350ºF.
PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.
