- Thinly sliced smoked ham
(round works best)
- bag of leaved spinach
- jar of sun-dried tomatoes
- large eggs (1 per cup)
- Shredded cheddar cheese
(mild or sharp)
- Muffin tray(s)
Preheat the oven to 400 degrees.
Line each muffin cup with one piece of ham. Form second layer by lining again with leaves of spinach. Sprinkle a few pieces of chopped sun-dried tomatoes. Crack one raw egg directly into each cup. Season with salt and pepper, and Lawry's seasoning salt. Dump hand-full of shredded cheese on top.
Put in oven for approx. 15 minutes. (After 10 minutes, test one cup with toothpick to check to see if yolk is runny or not... once the yolk is firm, they're done!)
Allow to cool for 5 minutes, then remove from muffin tray and serve to hungry friends!
- 1 lb. sausage (preferrably mild)
- 1 lb. sharp shredded cheddar cheese
- 3 cups of Bisquick
- 1/4 tsp. paprika
- Dash of cayenne pepper or 1/8 tsp crushed red pepper
(or use hot sausage and ignore pepper)
Divide all into 2 batches and mix well in food processor, or combine all and mix well with fingers.
Roll into balls and bake at 350 for 20 minutes.
- 1 block of cream cheese
- 1 can of chili without beans
- 2-3 cups of mexican-blend cheese
- bag of Doritos or Tostitos
Preheat the oven to 350 degrees.
Spread cream cheese along bottom of pan. Dump entire can of chili and spread evenly on top of cream cheese. Then sprinkle the cheese on the top.
Put in oven for 15 minutes until cheese is nice and melted. Gather around the pan and dip away. Perfect for sporting events or award shows. :o)
- 1 (8-oz. package of cream cheese, softened
- 4 ounces sour cream
- 1/8 cup mayonnaise
- 1/2 tablespoon Worcester sauce
- (1/2 tablespoon lemon juice)
- 1/2 teaspoon (dry) mustard
- (1/8 teaspoon garlic salt)
- 1/2 pound fresh crabmeat,
drained & picked
- 1 cup shredded cheddar cheese
- bag of bagel crisps
Combine first 7 ingredients, stirring until blended. Fold in crabmeat.
Spoon mixture into a 8x8 baking dish; sprinkle evenly with cheddar cheese.
Bake at 350 for 35 minutes or until bubbly. Serve immediately with bagel crisps.
- 8 oz of spreadable sharp cheddar
- 8 oz. softened cream cheese
- 2 teaspoons chopped pimentos
- 2 teaspoons chopped green pepper
- 2 teaspoons chopped onion
- 1 teaspoon worchester sauce
- 1/2 teaspoon lemon juice
Mix ingredients. Form into ball & store in ref. for a few hours. Take out and add nuts to the ball.
- 8 oz of softened cream cheese
- 1 tablespoon of mustard
- 1 tablespoon of mayo
- 1 tablespoon of dried onions
- 1 jar of chipped beef
Mix cream cheese, mustard, mayo, and onions and form into a ball. Refridgerate for a while.
Chop up the chipped beef and cover outside of ball. Serve with crackers.
- 3 cans of green beans
- 1 or 2 cans of cream of mushroom soup
- shredded mild cheddar cheese
- onion toppers
Preheat the oven to 350 degrees.
In a casserole dish, empty 1 drained can of green beans, half of the cream of mushroom soup, and a thin layer of cheese. Repeat the process. Then empty the final drained can of green beans and top with a thick layer of cheese. Sprinkle the onion toppers over the cheese.
Cook for 12-15 minutes.
- 1 teaspoon of minced garlic (or chopped)
- olive oil
- 2 can of minced clams
- 2 cans of chopped clams
- frozen shrimp scampi or salad shrimp
- can of mushrooms (optional)
In a saucepan, barely cover the bottom with olive oil to coat it. Add the garlic, and allow to brown and bubble. Pour the 4 cans of clams (with the liquid) and 1 can of mushrooms(drained) into the saucepan. Allow to bubble and simmer.
Bring a pot of water to a boil. Add the pasta, and at this time add the shrimp to the sauce pan. Allow the pasta to cook for about 7 minutes. Drain completely.
Dish pasta onto a plate and top with the clam sauce. Serve with a caesar salad and texas toast. Enjoy!
- 1 tablespoon of vegetables oil
- 1 pound of elbow macaroni
- 8 tablespoons (1 stick) plus 1 tablespoon of butter
- 1/2 cup (2 ounces) of shredded Muenster cheese
- 1/2 cup (2 ounces) of shredded mild Cheddar cheese
- 1/2 cup (2 ounces) of shredded sharp Cheddar cheese
- 1/2 cup (2 ounces) of shredded Monterey Jack cheese
- 2 cups of half-and-half
- 1 cup (8 ounces) Velveeta, cut into small cubes
- 2 large eggs, lightly beaten
- 1/4 teaspoon of seasoned salt
- 1/8 teaspoon of freshly ground black pepper
Prep cheeses: cube velveeta, shredd cheeses, beat eggs.
Preheat the oven to 350 degrees. Lightly butter a deep 2 1/2 quart casserole.
Bring a large pot of salted water to a boil over a high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt 8 tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the blended shredded cheeses, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole dish. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter. (Personally, I like to dump a lot more mild cheddar cheese to the top to create a thick cheese crust on top.)
Bake until it's bubbling around the edges, about 35 minutes. Serve hot. Makes 4 to 6 servings.
("LaBelle Cuisine: Recipes to Sing About" by Patti LaBelle, Laura B Randolph and Laura Randolph Lancaster)
- 4 potatoes
- 1/2 cup of butter
- 1/2 cup of sour cream
- 1/4 of a tomato, chopped
- 3 chopped green onions
- real bacon pieces
- 2 cups finely shredded mild cheddar cheese
Poke holes all over potatoes to allow to vent. Microwave potatoes (time varies upon microwave brand).
Cut potatoes in half long-ways and line up on cookie sheet. Scoop into mixing bowl, leaving the skins in tact. Mix together butter, sour cream, tomato, green onion, bacon pieces, & 1/2 cup of cheese.
Scoop potato mixture back into potato skin shells. Top with a thick layer of cheese.
Bake in oven on 350 until cheese is melted. Enjoy.
- 1 pkg Corn Mufin Mix
- 1 8 oz. container of sour cream
- 1 8 oz. can of cream corn
- 2-3 eggs
- 1/4 cup of oil
- 4 tablespoons of brown sugar
Oil a square glass pan & heat in oven while it is pre-heating.
Meanwhile, mix all ingredients. Pour out most of the oil & pour mixture into hot skillet and bake at 375 for 30 minutes.
- 1 1/3 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
- 8 oz. cream cheese (at room temp)
- 1/4 cup sugar
- 1/4 cup whole milk
- 12 oz. cool whip
(at room temp)
- 1 pack peach Jell-o
- 3/4 cup boiled water
- 1/2 cup cold water with ice
- 16 oz. can sliced peaches
In a medium size mixing bowl, combine ingredients for the crust. Mix together and spread evenly in the bottom of pan. Chill in refrigerator while you make the filling.
With a mixer, filler ingredients until mixture is smooth and thick. Pour into crust and put back in fridge to chill while you make Jell-o.
Follow directions on box of Jell-o, but put it in the freezer to help it set faster. Keep your eye on it... you don't want it to solidify completely. About 15 minutes, but freezers do vary.
Place peaches on top of filling and then pour half-congealed Jell-o on top of peaches. Refrigerate for an hour or two.
- 1 lb. box of 10X sugar
- 1 stick melted margarine
- 2 cups of peanutbutter
- 3 1/2 cups of Rice Krispies
- 12 oz. of dipping chocolate
- green & pink (or yellow or red or white) decorating icing
In a mixing bowl, mix together sugar, margarine, peanutbutter, and Rice Krispies. Form into egg shapes and place on a wax-paper-covered cookie sheet. Refrigerate for 1 to 2 hours.
Melt dipping chocolate. Dip each ball into chocolate to cover, and return to cookie sheet. After chocolate has hardened, decorate with icing to form flower (green to form leaves, other color for flower).
- 6 Tbsp. butter or margaine, divided
- 25 Nilla Wafers, finely crushed (about 1-1/4 cups crumbs)
- 2 Tbsp. sugar
- 4 squares Baker's Semi-Sweet Baking Chocolate
- 2 large bananas, sliced
- 1 pkg. (4-serving size) Jello-O Vanilla Flavor Instant Pudding & Pie Filling
- 1-3/4 cups cold milk
- 1 cup thawed Cool Whip
Melt 1/4 cup (4 Tbsp.) of butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2-Tbsp. of crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.
Microwave chocolate and remaining 2-Tbsp. butter in microwavable bowl on high for 1 min. or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. Set aside.
Prepare dry pudding mix with 1-3/4 cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hours or up to 24 hours. Top with Cool Whip just before serving; sprinkle with reserved 2 Tbsp. crumb mixture. Store leftover pie in refridgerator.
Recipe from Nabisco's Nilla Wafers
- 1 18 1/2 oz. pkg. yellow cake mix
- 3 3/4 oz. pkg. Jell-O Vanilla Instant Pudding & Pie Filling
- 4 eggs
- 1/2 cup cold water
- 1/2 cup veg. oil
- 1/2 Barcadi rum
- 1/4 lb. butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup rum
Preheat oven to 325. Grease and flour 12 cup bundt pan. Mix all cake ingredients together. Mix all cake ingredients together. Pour batter into cake pan. Bake 1 hour. Cool. Invert on serving plate. Prick top of cake.
While cake is cooling, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Drizzle and smooth glaze evenly over top and sides. Alow cake to absorb glaze. Repeat until glaze is used up.
- 3 cups all-purpose flour
- 1 tablespoon pumpkin-pie spice
- 2-1/2 teaspoons baking soda
- 1 tea spoon baking powder
- 3/4 teaspoons salt
- 1-1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 1/2 cup buttermilk
- 1 can (15 oz.) pumpkin puree
- 4 eggs
- Cream cheese frosting
- Food coloring
- Fine & coarse orange decorating sugar (or just die granulated sugar)
- Vanilla pirouettes
Heat oven to 350 degrees. Line 24 cupcake pan indents a with paper liners.
For cupcakes: In a medium-size bowl, whisk flour, pumpkin pie spice, baking soda, paking powder and salt together until well blended. Set aside.
Beat sugar, vegetable oil, buttermilk, pumpkin puree and eggs in a large bowl on low speed for 2 minutes or until combined. Add flour mixture and beat for 2 more minutes or until just combined.
Divide among liners, filling each about 2/3 full.
Bake at 350 for 18 minutes or until toothpick inserted in the center comes out clean. Transfer to wire rack and cool completely.
Divide frosting into two bowls and tint to different shade with food coloring. Mound the frosting on top of cupcakes and make round. Roll the entire cupcake in the sugar to coat or roll just edges in sugar. To make indentions, press a wooden skewer on top of sugared cupcake. Add pirouette (cut to 1-2" long) as stems.