Thank you Pam Culpepper of Houston, Tx. for this great recipe!!
4 Tablespoons butter, melted
1/2 cup sugar
1 cup Bisquick
3/4 cup milk
1 can fruit pie filling
1 teaspoon almond extract (my addition)
Melt butter in 1 quart casserole. Mix sugar, Bisquick and milk together and pour over melted butter. Add pie filling around top. Bake in preheated oven for 45 to 60 minutes or until brown on top.
Enjoy!
Saturday, September 6, 2008
Strawberry Pie
This is the easiest, best fresh strawberry pie I have ever made. It is so easy and is a treat for everyone!!!
FRESH STRAWBERRY PIE
1 (9INCH) baked pie shell
4 cups fresh strawberries (sliced)
2 Tablespoons cornstarch
3/4 cup sugar
1-1/2 cup water
1 (3 oz) pkg strawberry jello (not instant)
Whipped Cream
Slice fresh strawberries. Mix the following in a saucepan:
Sugar, cornstarch and water. Bring to a boil and stir CONSTANTLY for 2 minutes.
Remove from heat and add Jello. Pour over strawberries and stir.
Pour entire mixture into pie shell and chill.
Serve with whipped cream.
Note: You may use graham cracker crust.
Enjoy!
FRESH STRAWBERRY PIE
1 (9INCH) baked pie shell
4 cups fresh strawberries (sliced)
2 Tablespoons cornstarch
3/4 cup sugar
1-1/2 cup water
1 (3 oz) pkg strawberry jello (not instant)
Whipped Cream
Slice fresh strawberries. Mix the following in a saucepan:
Sugar, cornstarch and water. Bring to a boil and stir CONSTANTLY for 2 minutes.
Remove from heat and add Jello. Pour over strawberries and stir.
Pour entire mixture into pie shell and chill.
Serve with whipped cream.
Note: You may use graham cracker crust.
Enjoy!
Cream Cheese Tarts
I have made these so many times through the years for family, showers, teas, church events. Always a recipe which everyone loves.
Once we served these for our 4th of July party and used cherry pie filling and blueberry pie filling! Try it, you will like it!!
CREAM CHEESE TARTS
2 (8 oz.) pkg. cream cheese
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
2 cans cherry pie filling
1 box Keebler vanilla wafers
1 box midget size paper baking cups
Place foil baking cups on cookie sheet (leave paper liner in cups).*
Place 1 vanilla wafer in each cup.
Combine cream cheese, sugar, eggs and vanilla in large bowl and beat until smooth.
Fill baking cups about 1/2 cup with cream cheese mixture.
Cool completely before adding pie filling.
Top with 2 or 3 cherries and some filling sauce.
Refrigerate covered.
Makes 35 to 40.
*Should you have miniature baking pans, use paper liners without foil outer covering!
Enjoy!
Once we served these for our 4th of July party and used cherry pie filling and blueberry pie filling! Try it, you will like it!!
CREAM CHEESE TARTS
2 (8 oz.) pkg. cream cheese
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
2 cans cherry pie filling
1 box Keebler vanilla wafers
1 box midget size paper baking cups
Place foil baking cups on cookie sheet (leave paper liner in cups).*
Place 1 vanilla wafer in each cup.
Combine cream cheese, sugar, eggs and vanilla in large bowl and beat until smooth.
Fill baking cups about 1/2 cup with cream cheese mixture.
Cool completely before adding pie filling.
Top with 2 or 3 cherries and some filling sauce.
Refrigerate covered.
Makes 35 to 40.
*Should you have miniature baking pans, use paper liners without foil outer covering!
Enjoy!
Potato Chip Cookies
Yes, hard to believe, but these are great cookies! Also, so easy to make! Very tasty!
1 cup butter
1/2 cup sugar
1 tsp. vanilla
2 cup sifted flour
1/2 cup chopped pecans
1/2 cup. crushed potato chips
Cream sugar and butter; add other ingredients. Make balls the size of marbles. Place on cookie sheet, flatten with fork dipped in sugar.
Bake at 350 degrees for 12 minutes. Yields 4 dozen small cookies!
Enjoy!
1 cup butter
1/2 cup sugar
1 tsp. vanilla
2 cup sifted flour
1/2 cup chopped pecans
1/2 cup. crushed potato chips
Cream sugar and butter; add other ingredients. Make balls the size of marbles. Place on cookie sheet, flatten with fork dipped in sugar.
Bake at 350 degrees for 12 minutes. Yields 4 dozen small cookies!
Enjoy!
Pineapple Stuffing
This is delicious with pork! Our family always has it at Easter with our Easter Ham; however it is great anytime of the year!
1/2 cup butter (do not substitute)
1 cup sugar
4 beaten eggs
1 (15-1/2 oz) can drained, crushed pineapple
5 slices day old bread, trimmed, cubed
(I like to use Pepperidge Farm Thin sliced)
Cream butter and sugar. Add eggs, pineapple and bread cubes. Pour into 8 inch baking dish.
Bake 30 minutes at 350 degrees. Serves 4 to 6.
1/2 cup butter (do not substitute)
1 cup sugar
4 beaten eggs
1 (15-1/2 oz) can drained, crushed pineapple
5 slices day old bread, trimmed, cubed
(I like to use Pepperidge Farm Thin sliced)
Cream butter and sugar. Add eggs, pineapple and bread cubes. Pour into 8 inch baking dish.
Bake 30 minutes at 350 degrees. Serves 4 to 6.
Fire and Ice Tomatoes
My friend, Virginia Eselin of Pascagoula, Ms. gave this recipe to me about 30 years ago. I have made this time and again for dinner parties, covered dish gatherings at church, etc. It is always a hit and looks great on your buffet!
Fire and Ice Tomatoes
6 large, ripe, firm tomatoes (or twelve Roma tomatoes)
1 large green pepper
l large onion
3/4 cup vinegar
1-1/2 tsp. celery salt
1-1/2 tsp. mustard seed
1/2 tsp. salt
4-1/2 tsp. sugar
l/8 tsp. red pepper
1/8 tsp. black pepper
1/4 cup cold water
1 cucumber sliced (I prefer the English Cucumber because you don't have to peel it!)
Skin and quarter tomatoes.* Slice pepper into strips and onion into rings. Place in glass bowl and submerge in the following sauce:
Vinegar, celery salt, mustard seed, salt, sugar, red pepper, black pepper and water. Place sauce over heat and bring to a boil, then boil furiously for one minute. While still hot, pour over tomato mixture. Cool.
This will keep in a refrigerator for several days and may be served as a relish or side dish.
Just before serving, a sliced cucumber may be added.
*NOTE: Be sure and skin the tomatoes!!!
Fire and Ice Tomatoes
6 large, ripe, firm tomatoes (or twelve Roma tomatoes)
1 large green pepper
l large onion
3/4 cup vinegar
1-1/2 tsp. celery salt
1-1/2 tsp. mustard seed
1/2 tsp. salt
4-1/2 tsp. sugar
l/8 tsp. red pepper
1/8 tsp. black pepper
1/4 cup cold water
1 cucumber sliced (I prefer the English Cucumber because you don't have to peel it!)
Skin and quarter tomatoes.* Slice pepper into strips and onion into rings. Place in glass bowl and submerge in the following sauce:
Vinegar, celery salt, mustard seed, salt, sugar, red pepper, black pepper and water. Place sauce over heat and bring to a boil, then boil furiously for one minute. While still hot, pour over tomato mixture. Cool.
This will keep in a refrigerator for several days and may be served as a relish or side dish.
Just before serving, a sliced cucumber may be added.
*NOTE: Be sure and skin the tomatoes!!!
Friday, September 5, 2008
Soppin Sauce
This has to be "hands down" the best Sopping
Sauce ever created. Watch out Emeril and Bobby Flay!!!
1 cup water
1 (6oz) can tomato paste
5 teaspoons chili powder
1-1/2 teaspoon black pepper
1/2 cup plus 1 Tablespoon ketchup
1/2 teaspoon garlic salt
3 Tablespoons Worcestershire Sauce
3/4 cup vinegar
1/3 cup lemon juice
1/2 cup butter
1/4 teaspoon cayenne pepper
6 Tablespoons honey
6 Tablespoons brown sugar
1/2 teaspoon salt
Combine water, tomato paste and chili powder in a saucepan. Add pepper and ketchup. Mix well and simmer five minutes. Then add remaining ingredients. Bring mixture to rolling boil, then reduce heat and simmer at least one hour.
This sauce may be frozen IF you have any leftover sauce!
One word of CAUTION!!! Do not, do not substitute any of the above ingredients!!!
Enjoy!!!
Sauce ever created. Watch out Emeril and Bobby Flay!!!
1 cup water
1 (6oz) can tomato paste
5 teaspoons chili powder
1-1/2 teaspoon black pepper
1/2 cup plus 1 Tablespoon ketchup
1/2 teaspoon garlic salt
3 Tablespoons Worcestershire Sauce
3/4 cup vinegar
1/3 cup lemon juice
1/2 cup butter
1/4 teaspoon cayenne pepper
6 Tablespoons honey
6 Tablespoons brown sugar
1/2 teaspoon salt
Combine water, tomato paste and chili powder in a saucepan. Add pepper and ketchup. Mix well and simmer five minutes. Then add remaining ingredients. Bring mixture to rolling boil, then reduce heat and simmer at least one hour.
This sauce may be frozen IF you have any leftover sauce!
One word of CAUTION!!! Do not, do not substitute any of the above ingredients!!!
Enjoy!!!
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