Pie Recipes
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Cape Cod Apple Cranberry Pie
1/ 2 cup sugar
2 Tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon grated orange peel
1/2 cup maple syrup
1 Tablespoon butter
1 1/2 cups cranberries
3 cups sliced peeled apples
Pastry for 2 crust 9 inch pie
Combine first 7 ingredients. Cook 2 minutes, stirring until sugar
dissolves. Add cranberries. Boil 2 minutes. Fold in apple slices
and cool. Pour into pastry−lined 9 inch pan. Make lattice strips of
pastry dough over filling. Trim edges. Bake at 425F 40−45 minutes.
Chocolate Kiss Pie
1 12−13−ounce package chocolate kisses
2 ounces milk
1 8−ounce package cream cheese
1 12−ounce carton frozen whipped topping, thawed
1 chocolate ready−made pie crust
Remove foil wrappers and melt kisses over medium heat in the
milk. When melted, add cream cheese and stir until completely melted.
Rapidly stir in whipped topping with the heat off. (Be careful it
doesn't burn). Pour into crust. Refrigerate until set. Serves 6−8.
Cottage Cheese Pie
4 eggs
1 cup sugar
4 teaspoons vanilla
2 tablespoons flour
1 can Pet milk (or any evaporated milk)
1 Lb. Cottage Cheese
Nutmeg
Beat first six ingredients well in a Blender. Pour into two (2)
unbaked pie shells and sprinkle nutmeg over the tops. Bake in a
very slow (250 degrees) oven for about one hour.
Strawberry Pie
CRUST:
1 stick Butter or Margarine
1 cup Flour
1 cup chopped Pecans
Allow butter to come to room temperature. Beat butter and flour
until combined. Add pecans, mix until combined. Press into lightly
greased pie plate and bake 20 minutes at 350. Cool.
STRAWBERRY FILLING:
1 pint fresh Strawberries
1 bag Strawberry Gel
Clean, hull and slice berries, combine with gel.
CREAM FILLING:
1 8 oz. pkg. Cream Cheese (not light or fat free)
1 12 oz. container Cool Whip
1 cup Powdered Sugar
In mixer, beat cream cheese until smooth. Add sugar and beat until
combined. Add Cool Whip and beat until combined and fluffy.
ASSEMBLY:
Into cooled pie crust layer, 1/2 of cream filling, all strawberry
filling, top with remaining cream filling. Garnish with sliced
strawberries (optional). Cover and refrigerate at least 2−3 hours.
Slice and serve. Yum! Yum!
Irish Cream Pie
Annie Buck
20 large Marshmallows, melted
1 Cup Bailey’s Irish Cream
2 Cups Whipped Cream
Cool Whip
Graham Cracker Crust
Mix melted marshmallows and Irish Cream. Cool. Add Whipped
Cream. Pour into crust. Top with Cool Whip
Cherry Pie
Ruth Turnock
1 Quart Cherries
1-2/3 Cups Sugar
1/2 Cup Juice of Cherries
1/3 Cup Cornstarch
1/4 Cup Butter
1 Tsp. Cinnamon
1/2 Tsp Salt
To cherries in saucepan add sugar, juice and cornstarch, cook to
thicken, add butter, cinnamon and salt. Pour into shell, top with
crust and bake.
Rhubarb Custard Pie
Kathryn Murchison
Rhubarb to fill pie shell
1 Cup Sugar
1 Heaping Tbsp. Flour
1/2 Cup Half & Half
Mix sugar, flour, and half & half, pour over rhubarb in pie shell,
bake at 350° until set.
Lemon Meringue Pie
Gladys Kirch
3 Egg Yolks (slightly beaten)
1-1/2 Cups Sugar
1/3 Cup Cornstarch
1-1/2 Cups Boiling Water
3 Tbsp. Butter
4 Tbsp. Lemon Juice
1-1/2 Tsp. Lemon Rind
Baked Pie Shell
Mix in saucepan sugar, cornstarch, stir in boiling water, cook it
thick and boiling - boil 1 minute. Put part of hot liquid into egg
yolks then add to hot liquid, boil 1 minute, remove from heat and
stir until smooth, blend in butter, lemon juice and lemon rind, pour
into baked shell and top with meringue.
Canned Cherry Pie Filling
Raphael Lehman
7 Cups White Sugar
2 Cups water or juice from Fruit
2 (3 oz.) boxes Cherry Jello
Boil 1 minute - stirring all the time
Add:
6 Cups of Water
2 Cups of clear Jel (can be bought at Apple Valley Market in
Berrien Springs)
Cook until clear - will be very thick. Will scorch easily - STIR!
Add:
7 quarts of Cherries. Put into canning jars - seal up and process
20 min. in hot water bath. Makes 16 Pt. jars. Can use frozen
cherries.
This recipe can be used for other fruits also. May not need so
much sugar. Use different flavored jello to match fruit used.
Sugar Cream Pie
Verna Slabaugh
1 Cup Sugar
3 Tbsp. Flour
1/2 Tsp. Nutmeg
1/8 Tsp. Salt
1-1/2 Cups Thick Cream (half & half)
1 Tbsp. Butter, melted
1/2 Tsp. Vanilla
9-inch Pie Shell
Combine sugar, flour, nutmeg and salt. Add cream and beat well.
Add melted butter and vanilla. Pour into unbaked pie shell. Bake
in 400° oven 10 minutes. Reduce heat to 300° and continue
baking about 30 minutes or until filling is set. Stir two or three
times with rubber spatula during baking - be careful not to tear
crust.
Oatmeal Pie
Barb Slabaugh
3/4 Cup Sugar
3/4 Cup Karo Syrup
3/4 Cup Oatmeal
1 stick melted Margarine
1/2 Cup Coconut
2 Eggs, beaten
Combine all ingredients. Bake at 350° about 35 minutes until
almost set. Tastes like pecan pie without pecans.
Sour Cream Cherry Tart
Lehman Orchard
9-inch unbaked Pie Shell
3 Eggs
1/2 Cup Sugar if using Sour Cherries, or 1/3 Cup Sugar if using
Sweet Cherries
3/4 Cup Sour Cream
1 Teaspoon Vanilla
2 Cups Pitted Cherries
Chill pie shell in freezer for one hour. Beat eggs with sugar, sour
cream and vanilla. Arrange cherries in shell, and pour egg
mixture over them. Bake in preheated 350° oven, on lowest rack,
for 45 minutes, or until custard is firm and crust is brown. Serve
chilled. This recipe can be used for individual tartlets. Filling
doubles nicely for this purpose.
Cherry Cream Pie
Lehman Orchard
9-inch Pastry Shell (unbaked)
2 pounds Cherries, Pitted
1-1/2 Cups Sugar if using Sour Cherries, 1 Cup Sugar if using
Sweet Cherries
3/4 Cup Water
1-1/2 Tbsp. Corn Starch
12 ozs. Cream Cheese, Softened
2 Eggs, lightly beaten
1/2 Tsp. Almond Extract
1-1/2 Cups Sour Cream
In saucepan combine cherries, half the sugar and 1/2 cup water.
Cook over low heat for 5 minutes. Mix corn starch with remaining
1/4 water and add to cherries. Cook, stirring until thick. Spread
filling into pie shell. Cover pastry edges with foil and bake at 425°
for 15 minutes. Beat cheese until soft. Add remaining sugar, eggs
and almond extract, stirring until smooth. Pour over filling. Remove
foil and bake at 350° for 25 to 30 minutes. Cool slightly.
Spoon sour cream around edge and into center of pie. Serve
warm.
Apple Fritters
Dora Jurek
Yield 16 to 20 fritters.
1 Egg
3/4 cup Milk
1/2 tsp Vanilla
1 cup Flour
2 tsp Baking Powder
2 Tbsp Sugar
1/2 tsp Salt
4 cooking Apples
TOPPING:
2 tbsps Sugar
1/2 tsp Cinnamon
Confectioners’ Sugar
To make batter, add milk and vanilla to beaten egg. Combine dry
ingredients and beat into first mixture only until smooth. Peel and
core apples. Slice them into 1/4 inch rings. Dip rings in batter and
drop into skillet containing 1/4 inch hot grease. Fry until golden
brown, turning once. Drain on absorbent paper.
For topping, combine cinnamon and sugar and sprinkle over
fritters, or roll in confectioners’ sugar. Serve at once.
Cherry Brown Betty
Raphael Lehman
Lehman Orchard
4 cup Tart Cherries
1 cup Sugar
1 Tbsp Lemon Juice
1 cup Bread Crumbs
2 Tbsp Butter
3/4 tsp Cinnamon
Brown bread crumbs in 1 Tbsp butter and sprinkle them with
cinnamon. In a casserole, alternate cherries, sugar and bread
crumbs. Dot top with 1 Tbsp butter. Bake 350° at 30 minutes.
German Sweet Chocolate Pie
Joan Jurek
1 pkg. (4 oz.) Bakers German Sweet Chocolate
1/3 Cup Milk
2 Tbsp. Sugar (optional)
1 pkg. (3 oz.) Cream Cheese, softened
3-1/2 Cups (8 oz.) Thawed Birds Eye Cool Whip, whipped topping
Graham Cracker Crumb Crust
Heat chocolate and 2 tbsp. of the milk in suacepan over low heat,
stirring until chocolate in melted. Beat sugar into cream cheese.
Add remaining milk and chocolate mixture and beat until smooth.
Fold in whipped topping, blending until smooth. Spoon into crust.
Freeze until firm about 4 hours. Remove from freezer 30 minutes
before serving and keep chilled in refrigerator. Garnish with
chocolate curls if desired.
Mud Pie
Patricia Gajewski
1 quart Premium Chocolate or Coffee Ice Cream
1/2 Cup Kahlua
1 Tbsp. Instant Coffee
1 Pkg. Oreo Cookies
Butter
Hot Fudge Topping
Whipping Cream
Mix coffee with Kahlua until it is diluted. Add Kahlua mixture to
semi-soft ice cream and blend. Crush Oreos. Mix in enough butter
to bind the cookies together. Spread in pie dish with spoon. Pour
in ice cream mixture and freeze. When ready to serve, top with
hot fudge and whipping cream. Serve small pieces - very rich.
Recipe comes from the Sheraton Waikiki village hotel , Hawaii.
Peach-Cherry Cobbler
Jane Lechlider
3-3/4 lb. Peaches, peeled, sliced
2 Cups Frozen, pitted Sour Cherries
1 Tbsp. Lemon Juice
3/4 Cup Sugar
2 Tbsp. All-purpose Flour
1/2 Tsp. Ground Cinnamon
Streusel Topping
2 Cups unsifted all-purpose Flour
1/4 Cup packed Light-Brown Sugar
1/2 tsp. Baking Powder
1/4 Tsp. Salt
3/4 Cup Cold unsalted Butter, in bits
Preheat oven to 350°. Toss fruits and lemon juice, add mixed
sugar, flour and cinnamon to fruit & toss. Make topping by combining
dry ingredients with butter. Crumble mixture over fruit. Bake
45 minutes until bubbly and browned. Makes 12 servings.
For easy peeling, pour boiling water over & let stand 1-2 minutes.
Skins will slip off!
3 medium peaches make a pound or 3 Cups of sliced peaches, 2
Cups of puree. About 1/4 lb. Fresh peaches makes 1 pt. frozen or
canned peaches.
Fluffy Lemon Pie
Ruth Turnock
4 Egg Yolks
1/2 Cup Sugar
3 Tbsp. Water
Juice and Rind of 1 Lemon
4 Egg Whites
1/3 Cup Sugar
Cook egg yolks, 1/2 cup sugar and water and lemon until thick.
Beat egg whites until stiff - add 1/3 cup sugar. Fold in cooked
mixture. Pile in 9 inch baked shell. Brown at 400° for 8 to 10
minutes. Do not cool too fast or pie will fall.
Caramel Pie
Sue Pare
serves 10-12
2 cans Sweetened Condensed Milk
Graham Cracker or Baked Pie Crust
Whipped Topping
In one-quart crockpot, cook sweetened condensed milk for 6-7
hours until color of peanut butter; Stir every 30 minutes with whisk
to prevent burning. Pour into crust. Top with topping.
This is very rich but absolutely delicious!
Cherry-Apple Turnovers
Serving Size: 6
Preparation Time: 0:15
1 1/4 cups frozen pitted dark sweet cherries
1medium Rome apple peeled, cored and coarsely chopped
sugar
1/8 teaspoon almond extract
1 Dash ground nutmeg
6 sheets frozen phyllo pastry thawed Butter-flavored vegetable cooking spray
1/2 teaspoon cornstarch
2 tablespoons sliced almonds toasted
1 teaspoon powdered sugar
Position knife blade in food processor bowl; add cherries and apple. Pulse 4 times or until finely chopped; spoon into a bowl. Add sugar, almond extract, and nutmeg; stir well, and let stand 15 minutes. Press through a sieve, reserving 1/4 cup plus 2 tablespoons juice. Set aside.
Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3-1/2-inch-wide) strips; lightly coat each strip with cooking spray.
Stack 2 strips, one on top of the other. Spoon 1 tablespoon cherry-apple mixture onto one end of each stack; fold the left bottom corner over mixture, forming a triangle. Keep folding back and forth into a triangle to the end. Repeat with remaining ingredients. Place the triangles, seam side down, on a baking sheet; lightly spray tops with cooking spray.
Bake at 400 deg for 15 minutes or until golden.
Combine reserved cherry-apple juice and cornstarch in a small saucepan; stir well. Bring to a boil, and cook 1 minute, stirring constantly. Yield: 6 servings (serving size: 2 turnovers, 1 tablespoon sauce, and 1 teaspoon almonds).
Notes: Spoon sauce over turnovers; sprinkle with almonds and powdered sugar.
Serving Ideas: Serve warm or at room temperature.
Per serving: 138 Calories; 3g Fat (18% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 93mg Sodium
MAGIC LEMON MERINGUE PIE
Filling
1 crumb or baked pastry 8-inch pie shell, cooled
1 can (14 ounces) Borden Sweetened Condensed Milk
1/2 cup ReaLemon Lemon Juice
1 teaspoon grated lemon peel
2 egg yolks
In medium-sized mixing bowl blend together Borden Sweetened Condensed Milk, lemon juice, lemon peel and yolks until thickened. Turn into pie shell.
Meringue
2 egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/4 cup sugar
In small-sized mixing bowl whip whites with cream of tartar until they hold a soft peak. Gradually whip in sugar, continue to whip just until whites hold firm peaks. Pile onto pie filling and seal to inside edge of pie shell. Bake at 325 degrees F. (slow) oven until top is golden brown, about 15 minutes. Cool.
Light Pumpkin Pie
Serving Size: 8
Preparation Time: 0:11
1/2 cup sugar
1 1/2 teaspoons pumpkin-pie spice
1/2 teaspoon salt
1/2 cup skim milk
2 egg whites
1 egg
29 ounces mashed cooked pumpkin (1 can)
1 unbaked 9-inch deep-dish pastry shell
Combine first 7 ingredients in a large bowl; beat at low speed of a mixer until smooth.
Pour into pastry shell. Bake at 425 degrees for 50 minutes or until a knife inserted in center comes out clean, and let cool on a wire rack. Yield: 8 servings.
Notes: Pumpkin pie is a holiday tradition at our house. I keep trying to think of ways to make a lighter version, and I've come up with this recipe that uses substitutes for the heavier ingredients. -- Sue Smith, Rosemount, Minnesota.
Per serving: 186 Calories; 7g Fat (32% calories from fat); 4g Protein; 28g Carbohydrate; 23mg Cholesterol; 308mg Sodium
Mocha Fudge Pie
Serving Size: 8
Preparation Time: 0:11
1/3 cup hot water
4 teaspoons instant coffee granules divided
19 7/8 ounces light fudge brownie mix (1/2 box) (2 cups)
2 teaspoons vanilla extract divided
2 egg whites
Vegetable cooking spray
3/4 cup 1% low-fat milk
3 tablespoons Kahlua or other coffee-flavored liqueur divided
3 7/8 ounces instant pudding-and-pie filling mix (1 package) chocolate-flavored
3 cups frozen reduced-calorie whipped topping thawed and divided
Chocolate curls (optional)
Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well. Add brownie mix, teaspoon vanilla, and egg whites; stir until well blended.
Pour mixture into a 9-inch pieplate coated with cooking spray. Bake at 325 degrees for 22 minutes. Let crust cool completely.
Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of a mixer 1 minute. Gently fold in 1-1/2 cups whipped topping. Spread pudding mixture evenly over brownie crust.
Combine remaining 1 tablespoon Kahlua and remaining 1 teaspoon coffee granules in a bowl; stir well. Gently fold in remaining 1-1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture. Yield: 8 servings (serving size: 1 wedge).
Notes: Store remaining brownie mix in a zip-top heavy-duty plastic bag in refrigerator; reserved brownie mix can be used for another pie or to make a small pan of brownies. To make brownies, combine reserved brownie mix (about 2 cups), 1/4 cup water, and 1 lightly beaten egg white in a bowl. Stir just until combined. Spread into an 8-inch square pan coated with vegetable cooking spray. Bake at 350 degrees for 23 to 25 minutes. Serve immediately, or store loosely covered in refrigerator. Nonalcoholic Mocha Version:
When making the pudding mixture, substitute 2 tablespoons 1% low-fat milk for the Kahlua. In the topping, omit the Kahlua, and dissolve the coffee granules in 1 tablespoon water.
Serving Ideas: Garnish with chocolate curls, if desired.
Per serving: 657 Calories; 39g Fat (52% calories from fat); 7g Protein; 74g Carbohydrate; 100mg Cholesterol; 375mg Sodium
Strawberries-and-Cream Crepes
Serving Size: 6
Preparation Time: 0:11
3 cups sliced fresh strawberries
1/3 cup sugar
2/3 cup light process cream cheese product softened
1/3 cup sifted powdered sugar
3/4 cup nonfat sour cream alternative
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon rind
Dessert Crepes (see recipe)
1 tablespoon sifted powdered sugar
Combine strawberries and granulated sugar in a bowl; stir well. Cover and chill 1 hour.
Combine cream cheese and powdered sugar in a bowl, and beat at medium speed of an electric mixer until blended. Add sour cream, lemon juice, and lemon rind; beat until smooth.
Spread 1/4 cup cream cheese mixture over half of each crepe, and top with 1/2 cup strawberry mixture. Fold crepe in half over strawberry mixture. Yield: 6 servings (serving size: 1 filled crepe).
Notes: Sprinkle crepes with 1 tablespoon powdered sugar.
Serving Ideas: Serve immediately.
Per serving: 164 Calories; 5g Fat (28% calories from fat); 4g Protein; 26g Carbohydrate; 16mg Cholesterol; 83mg Sodium
Upside-down Apple Tart
Serving Size: 8
Preparation Time: 0:11
1 cup all-purpose flour
1 tablespoon sugar
1 Dash salt
2 tablespoons vegetable shortening
1 1/2 tablespoons chilled stick margarine cut into small pieces
3 tablespoons ice water (3 to 3 1/2)
1 tablespoon lemon juice
3 medium Golden Delicious apples (1-1/4 pounds) each peeled and cut into 8 wedges
3 medium Granny Smith apples (1-1/4 pounds) each peeled and cut into 8 wedges
3 tablespoons sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/2 teaspoons margarine
1/3 can sugar
2 tablespoons water
Place the first 3 ingredients in food processor, and pulse 2 times or until combined. Add shortening and 1-1/2 tablespoons chilled margarine, and pulse 4 times or until the mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball).
Gently press flour mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap, and chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Place dough in freezer for 5 minutes or until plastic wrap can be easily removed.
Combine the lemon juice and apple wedges in a large bowl, and toss well. Combine 3 tablespoons sugar and next 4 ingredients; sprinkle over apple wedges, and toss well. Set apple mixture aside.
Melt 1-1/2 teaspoons margarine in a 9-inch cast-iron skillet over medium heat. Add 1/3 cup sugar and 2 tablespoons water, and cook 1 minute or until the sugar dissolves (do not stir). Cook an additional 3 minutes or until amber or golden, stirring occasionally. Remove from heat.
Arrange apple mixture evenly in bottom of skillet. Remove top sheet of plastic wrap from dough, and invert dough on top of apple mixture. Remove other sheet of plastic wrap, and gently tuck dough around edge of skillet. Cut slits in dough for steam to escape. Bake at 425 degrees for 25 minutes or until browned. Yield: 8 servings (serving size: 1 wedge).
Serving Ideas: Invert the tart onto a serving platter.
Per serving: 214 Calories; 6g Fat (27% calories from fat); 2g Protein; 38g Carbohydrate; 2mg Cholesterol; 71mg Sodium
Fried Tomatoes
2 eggs
6 large red tomatoes, cut into 4 slices each
2 cups bread crumbs
2 cups olive oil
1 strip of bacon (optional)
3 cups mayonnaise
½ cup mustard, any kind
1 tsp. salt
1 small onion, diced
1 tsp. pepper
1 tsp. cayenne pepper
¼ cup parsley
¼ cup thyme
1. Heat oil in large fry pan.
2. Make egg wash with the eggs, add a little water.
3. Dip tomatoes in egg and then in bread crumbs.
4. Place in fry pan and fry until golden brown on both sides.
5. Set aside on paper towel to remove excess oil.
6. To make sauce, mix together mayonnaise, mustard, onion, salt,
pepper, cayenne. parsley and thyme. Mix well.
7. On salad plate place three tomatoes in an arrangement and place a
large tablespoon of mayonnaise in the middle.
Garlic and Blue Cheese Bread
1 large loaf french bread, slice down the middle
1 8 oz. chunky blue cheese dressing
1 8 oz. whipped butter, softened
2 tbsp. garlic powder
1 cup parmesan cheese
1. Preheat oven to 350.
2. In small bowl combine blue cheese dressing, garlic, and parmesan cheese.
3. Spread each loaf of bread with butter.
4. Spread on blue cheese and parmesan mixture.
5. Bake for 15−20 minutes.
Garlic Clam Dip
1 8 oz. whipped cream cheese
2 tsp. lemon juice
2 tsp. worcestershire sauce
1/2tsp. salt
1/2garlic powder
1 tsp. pepper
1 7 oz. can minced clams, with juice
Preparation:
1. Combine all ingredients except clam juice. Mix well. If you want a thinner spread
add some clam juice.
2. Serve with crackers or vegetables.
Sauteed Goat Cheese Cakes
1 cup leeks, diced
1 lb. goat cheese
1 cup flour
1 cup bread crumbs
2 eggs, beaten with water
½ cup garlic, minced
1 tsp. salt
½ tsp. pepper
1 tsp. cayenne pepper
1. In large fry pan saute leek until soft. Empty into medium
bowl. Add in goat cheese, at room temperature, garlic, salt,
pepper and cayenne pepper. Mix well with hands. Make shapes the
size of a flattened egg.
2. Dip goat cheese shape into flour, egg and bread crumbs. Fry
on medium heat until golden brown.
3. Serve with salad.
Hot Stuffed Mushrooms
24 mushrooms, cleaned
2 eggs, beaten
2 cups crabmeat
1 tsp. onion powder
2 tbsp. parmesan cheese
2 tsp. parsley
1 tbsp. hot sauce
1 tsp. cayenne pepper
2 tbsp. bread crumbs
1 tsp. salt
1. Preheat oven to 325.
2. Combine all ingredients except mushrooms.
3. Spoon in mixture to mushrooms and bake for 20 minutes.
Hot Wings
5 lbs. chicken wings
1 lb. butter
1 8 oz. can tomato sauce
4 tsp. cayenne pepper
2 tsp. garlic powder
1 tsp. black pepper
3 tsp. tobasco sauce
2 cups pancake syrup
1 tsp. onion powder
1. Bake chicken wings at 400 degrees until thoroughly cooked,
depending on size.
2. Mix all other ingredients and set aside.
3. Remove wings from oven and place in sauce mixture.
4. Serve with a lot of napkins.
Italian Bread Boat Dip
2 Large loaves italian bread
1 cup onions, chopped
1½ cups crab dip
1 cup cheddar cheese
1 cup mayonnaise
1. Hollow out one loaf of bread using the pulled out pieces as
bite size dipping pieces. Tear up the whole second loaf and use
as dipping pieces.
2. Mix together in baking dish onions, crab, cheddar and
mayonnaise. Bake for about 10 minutes or until hot.
3. Pour mixture into hollowed out loaf of bread and serve.
Jumbo Garlic Shrimp
48 jumbo shrimps, cleaned and deveined
4 tbsp. cayenne pepper
6 tbsp. garlic powder
2 cups olive oil
1. In large bowl combine oil, cayenne pepper and garlic powder. Blend well and add
in the shrimp. Coat the shrimp well.
2. Heat skillet and saute shrimp half at a time.
3. When done place in large bowl and use toothpicks or serve 6 on a plate as first course.
Little Franks with Orange Dipping Sauce
1 pkg. cocktail franks
2 cup orange juice
1/2 cup pancake syrup
Preparation:
1. In medium sauce pan heat orange juice and pancake syrup. Bring to simmer and
add in cocktail franks.
2. Let simmer for 10 minutes.
3. Serve in pretty bowl with toothpicks.
Marinated Mushrooms
1 lb. fresh mushrooms
1 tsp. chives
1 cup red wine vinegar
1/2 cup olive oil
1 tsp. tarragon
pinch of salt
1/2 cup water
1 tsp. garlic powder
1. Clean and dry mushrooms.
2. Mix all ingredients together.
3. Let marinate in refrigerator for 8−12 hours.
4. Serve.
Mashed Potato Stuffed Mushrooms
24 mushrooms, cleaned and stemed
4 large baking potatoes
1 8 oz. whipped cream cheese
1 cup finely chopped shrimp
1/2 stick of butter
1 tsp. salt
1. Bake potatoes in microwave for 12 minutes. Let cool and scoop out the potato.
2. In medium bowl combine potato, cream cheese, shrimp, butter and salt Blend well.
3. Spoon mixture into mushrooms and bake for 10−15 minutes at 325.
Mexican Dip
1 lb. ground beef
1 tbsp. chilli powder
1 tsp. cayenne pepper
1 onion, diced
1 small chile or jalapeno, diced
1 16 oz. whipped cream cheese
1 bag shredded cheddar cheese
1. In saute pan brown meat and onion. Add in chilli powder, cayenne pepper
and jalapeno.
2. In bowl combine meat, cream cheese and cheddar cheese.
3. Place in baking dish and bake for 15 minutes.
Mixed Cheese Spread
1 8 oz. pkg. of whipped cream cheese
4 oz. bleu cheese
1 cheddar cheese, grated
2 tbsp. worcestershire sauce
1 cup cooked, cut up meat (ham or sausage)
1/2 cup butter
1 onion, finely chopped
Preparation:
1. In large bowl combine all cheese with mixer.
2. Add in all ingredients and refrigerate for 8 hours and serve.
3. Serve with small breads or crackers.
Mozzarella Sticks with Spicy Sauce
40 mozzarella sticks
1 16 oz. premade plain spaghetti sauce
1 medium onion, diced
1 tbsp. red pepper flakes
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. pepper
dash of hot sauce
1 tsp. olive oil
1. Bake mozzarella sticks as indicated on pkg.
2. In medium sauce pan heat onions in oil. Add in remaining ingredients.
3. Heat sauce for 30 minutes or length of cooking time for mozzarella sticks.
Mushroom and Nut Pate
2 lbs. mushrooms, chopped
1 cup nuts, any kind
2 tbsp. vegetable oil
1/2 tsp. pepper
1 tbsp. tarragon
2 tbsp. lemon juice
1 tsp. paprika
1 tsp. salt
1 cup plain yogurt
1 small onion, finely chopped
1 tbsp. garlic powder
Parsley for garnish, not necessary
Preparation:
1. In large skillet heat in oil onion and garlic. Cook until tunring golden brown. Add in
garlic
powder, mushrooms. Stir in tarragon, lemon juice, salt, pepper and paprika.
2. Remove from heat and let stand for 5 minutes. Place in blender and blend for 3
minutes.
Add in nuts (almonds) and chop them. Blend for 2 more minutes.
3. Refrigerate for 8 hours and serve with crackers.
Mushroom & Sun Dried Tomato Spread
½ lb. fresh mushrooms
½ lb. portabella mushrooms
½ cup chopped sun dried tomatoes
¼ cup green onions, chopped
3 garlic cloves
2 loaves french bread, cut into diagonal slices
1 tbsp. olive oil
1. In food processor or blender puree all ingredients.
2. Toast bread in oven until lightly browned. Place bread on
serving dish or bowl.
3. Place mushroom mixture into bowl. Spread mixture into bread and
serve or have each person do their own.
Mushroom Bread
1 small loaf white bread
1/2 lb. mushrooms, finely chopped
2 tsp. lemon juice
1 cup heavy cream
1/2 tsp. salt
1/2 tsp. garlic powder
3 tbsp. flour
1/4 cup butter
1 scallion, finely chopped
Preparation:
1. Sauter mushrooms in butter. Add in lemon juice, heavy cream, salt, garlic powder,
flour and scallions.
2. Cook until cramy and thick.
3. Preheat oven to 425.
4. Remove mushroom mixture from stove.
5. Dip bread into mixture on both side. Place on cookie sheet and bake on each side for
5−8 minutes.
Onion Rings with Dipping Sauce
2 large bags of onion rings
1 16 oz. whipped cream cheese
1 16 oz. sour cream
1 16 oz. salsa
1. Bake onion rings as indicated on bag.
2. In medium bowl combine all ingredients and blend well.
3. Refrigerate for at least 30 minutes before serving.
Pancake Syrup Chicken Wings
6 lbs. chicken wings
1 cup pancake syrup
3 tsp. garlic powder
1 cup soy sauce
1. Season wings with garlic powder.
2. Bake for 30 minutes at 325.
3. In small bowl combine syrup and soy sauce.
4. Pour over chicken wings and bake for 10 more minutes.
Peanut Chili Dip
1/2 cup creamy peanut butter
1 tbsp. chili powder
2 tbsp. honey
3 tbsp. water
2 tbsp. soy sauce
1 tsp. garlic powder
Preparation:
1. In bowl combine all ingredients until blended well. If mixture seems to thick add
more water.
2. Serve with carrots, broccoli, green and red peppers.
Pesto Crescents
1 8 oz. can crescent rolls
2 tbsp. parmesan cheese
1 egg yolk
6 tsp., sun dried tomatoes in oil
3 tbps. pesto sauce ( use envelope)
1 tbsp. water
Preparation:
1. Open crescent roll can.
2. In bowl combine parmesan cheese, sundried tomates and pesto sauce. Mix well.
3. Open each individual crescent and place 1 tbsp. of mixture into center. Fold over like a
triangle. Press edges down firmly with fork.
4. In small bowl mix together egg and water and with finger paint the egg mixture over
the crescent.
5. Bake for 10−15 minutes or until golden brown.
Pierogies with Sour Cream
32 pierogies, any kind
2 16 oz. sour creams
2 tbsp. paprika
1 small onion
3 tbsp. butter
1 tsp. olive oil
1. In small saute pan heat butter and oil.
2. Lay pierogies on large baking dish and pour over oil and butter mixture.
Bake for 35 minutes, or until they are turning golden brown.
3. You might want to toss once or twice while cooking.
4. Five minutes before complete sprinkle over the paprika.
5. Serve on large plate and place sour cream in bowl in center.
Pork Tenderloin with Roasted Garlic Mayonnaise
1 12 oz. Pork Tenderlointlets
5 tbsp. olive oil
½ tsp. salt
½ tsp. pepper
¼ cup romano or parmesan cheese
1 cup parsley
1 Whole Garlic, Medium Head
½ cup mayonnaise
1. Preheat oven to 325°. In long mixing dish or pan combine
parsley, salt, pepper and cheese. Coat pork tenderloin with oil
on all sides and cover with the parsley mixture.
2. Place in baking dish with 4 tbsp. of oil and bake uncovered
for about 45 minutes to an hour. Also, take the first layer of
skin off the garlic bulb and cut off the pointed top. Place in
small baking dish with 2 tsp. of olive oil and bake for 45
minutes.
3. After 45 minutes let garlic cool and squeeze out the garlic
like toothpaste. With the fork tines, press the garlic down.
Mix with the mayonnaise well.
4. Remove pork from oven and let cool for 10 minutes. Cut into
slices and serve two to each plate with a teaspoon of garlic mayonnaise
on the side or on top of them. Garnish with some parsley.
Quick Stuffed Celery
1 bunch of celery, cleaned
1 8 oz. whipped cream cheese
2 tbsp. sour cream
1 small can black olives, chopped
1 tsp. paprika
1. Combine cream cheese, sour cream, olives and paprika.
2. Fill celery stalk and serve.
Raisin Spread
1 cup raisins
1 8oz. whipped cream cheese
1 tsp. cinnamon
Preparation:
1. Mix together all ingredients and refrigerate for 1 hour.
2. Serve on bagels or toast.
Red Bell Pepper Pancakes
3/4 cup red bell pepper, diced
2/3 cup flour
1 tbsp. melted butter
2 large eggs, separated
¼ cup cornmeal
½ tsp. hot red pepper flakes
3 tbsp. coriander
1 pint sour cream
1. In large bowl mix together all ingredients except sour cream
and egg whites. Add 1 tsp. salt and ¼ tsp. pepper.
2. In small bowl beat egg white until fluffy. Fold into flour
mixture.
3. Heat large fry pan with some melted butter. Spoon in balls
of the mixture into fry pan. Do not over crowd. Flatten the
balls into small pancakes, about 1−2 inches in diameter. Cook
each pancake 1 minute on each side or until golden brown.
4. These pancakes can be used as appetizers or as first course. For
8 guests, place 5 pancakes on each plate with a large tablespoonful of
sour cream. Garnish with parsley.
Salmon Dip
1 can salmon
1 8 oz. whipped cream cheese
1 cup onions, finely chopped
Preparation:
1. Mix all ingredients and refrigerate for 2−4 hours before serving.
Salsa with Shrimp
64 jumbo shrimps
4 16 oz. jars of salsa
½ tsp. salt
½ tsp. pepper
1. In large sauce pan heat the salsa until very hot. Stirring
constantly.
2. Add in all the shrimp at once and cook thoroughly for 5
minutes.
3. Place in large serving bowl.
4. You can serve this with white rice. Very fast and delicious dish
for the salsa lover.
Sausage Dip
3 lbs. skinny italian sausage, frozen
1 cup mayonaise
1 cup sour cream
1/2 tsp. pepper
pinch of salt
1/2 tsp. paprika
1 tsp. cayenne pepper
1. Cut sausage into 1 inch pieces. Either fry in frying pan or cook in oven.
2. Mix mayonnaise, sour cream, pepper, salt, paprika and cayenne pepper.
Blend well and refrigerate.
3. Use sauce to dip in sausage. Serve with toothpicks.
Sauteed Mushrooms
2 lbs. mushrooms, sliced in half
2 garlic cloves, chopped
1 tsp. hot red pepper flakes
1 stick butter
½ Sherry
½ cup Teriyaki Sauce
2 tbsp. parsley
1. In large fry pan cook garlic and pepper flakes in butter on
low heat. Add in mushrooms, teriyaki sauce and sherry and cook
over medium heat until mushrooms are tender.
2. Remove mushrooms and bring liquid to boil until thickened
like syrup.
3. Add in parsley and salt and pepper to taste. Return
mushrooms to heat and serve.
4. Can serve with any meat.
Sauteed Mushrooms in Biscuits
2 Pkgs. Refrigerated Biscuits, raw
½ lb. shitake mushrooms
½ lb. fresh mushrooms
½ lb. portabella mushrooms
2 cups scallions, chopped finely
1 cups balsamic vinegar
4 cloves garlic, minced
½ tsp. salt
½ tsp. pepper
1 lemon
½ stick of butter
1. In large saute pan heat all mushrooms in butter with
scallions, garlic, salt and pepper. When mushrooms cooked and
tender place in blender or food processor and pulse until finely
chopped.
2. Place back in saute pan. Add in balsamic vinegar and the
juice of lemon. heat for 5 minutes.
3. Grease cookie sheet if necessary. Cut biscuits in half. To
be safe when doing this, place biscuit on counter and cut from
right to left or maybe you can even peel them apart.
4. When the biscuits are separated, place a tbsp. of mushroom
mixture in the middle and place the top of the biscuit back on
top. To make sure the insides don't fall out press the whole
perimeter of the biscuit.
5. Bake for 8 minutes on 325°.
Sesame Chicken
24 chicken tenders
1 cup sesame seeds
4 tbsp. dijon mustard
2 tsp. onion powder
2 cups mayo
1 cup honey
1. Grease baking sheet. Preheat oven to 450.
2. Combine dijon mustard, onion powder, mayo and honey. Dip chicken tenders into this
mixture and then into sesame seeds.
3. Place chicken tenders on baking sheet and bake for 20−25 minutes.
Spinach and Bacon Dip
1 cup mayonaise
1 cup sour cream
1 pkg. frozen chopped spinach
8 slices of bacon
1 tsp. garlic powder
1/2 tsp. red pepper flakes
1. If you can, cook the bacon in microwave until very crispy.
Let cool and break into tiny pieces.
2. Place spinach in strainer − squeeze to remove all excess water.
3. In medium bowl add all ingredients well.
4. Refrigerate at least 1 hour.
5. Serve with fruit, vegetables, chips or breads.
Spinach Dip
1 pkg. chopped spinach, cooked and drained
1 pkg. vegetable soup mix
1 8 oz. sour cream
1 cup mayonaise
Preparation:
1. Mix all ingredients well and refrigerate for 8 hours.
2. Serve with crackers.
Sweet Potato Appetizers
2 40 oz. cans sweet potatoes
1 stick of butter
2 cups bread crumbs
2 cups pancake syrup
1 tsp. salt
1/2 tsp. pepper
1. In bowl mash potatoes. Add in butter, pancake syrup, salt and pepper.
2. Make into golf ball size balls. Roll in bread crumbs.
3. Preheat oven to 350 and bake for 30 minutes.
4. Serve as an appetizer or with a ham or turkey dinner.
Tomato and Basil Bruschetta
1 loaf of french bread, makes 24 pieces
4 garlic cloves
¼ cup basil
2 lbs. seeded tomatoes, diced
6 tbsp. olive oil
1. Heat oven to 375°.
2. Cut bread into 4 inch long pieces. Brush pieces of bread
with olive oil. Toast in oven for about 10 minutes or until
golden brown.
3. After toasting, rub garlic on the toast. Mix remaining olive
oil and tomatoes and basil in bowl. Add salt & pepper to taste.
Top each piece of toast with about tsp. of mixture.
4. Place on dish and serve.
Tomato Potato Skins
8 large baking potatoes
2 tomatoes, finely chopped
1 cup shredded mozzarella
1 cup shredded cheddar
4 green onions, chopped
1 tsp. olive oil
2 tsp. cayenne pepper
1 tsp. salt
1 tsp. onion powder
1 tsp. chili powder
1 16 oz. sour cream
1. Microwave potatoes for 3 minutes each, which should be 24 minutes.
2. Cut potatoes in half lengthwise. Scoop out potato middles.
3. In medium bowl combine potato middles with tomatoes, mozzarella, cheddar, onions,
olive oil, cayenne, salt, onion powder and chili powder. Blend well.
4. Spoon mixture back into potato shells and bake for 10−15 minutes.