About Me

My photo
My favorite memories have all centered around friends and family enjoying a meal together! It might have been a special holiday or a celebration, or it might have been dinner with friends at a great restaurant. I hope you will enjoy some of my favorite recipes and take time to fellowship with those seated at your table. You might make a memory to last forever!

Sunday, July 31, 2011

The Last Day of National Ice Cream Month!

Lazy Day Ice Cream Dessert

You will need a 9x13 freezer baking dish.

Ice Cream Sandwiches, appx. 9
1/2 Gallon Vanilla Ice Cream (softened)
1/2 bag Oreo cookies
Peanuts, chopped, 2 cups
Caramel Ice Cream Topping, 1 jar
Cool Whip, 1 large

Layer bottom of dish with ice cream Sandwiches.
Spread soft ice cream over sandwiches.
Drizzle with caramel sauce.
Cover that with crumbled Oreos.
Drizzle with caramel again.
Sprinkle with chopped peanuts.
Drizzle with caramel again.
Spread an even level of Cool Whip.
Place in freezer for several hours.

Remove from freezer 20 to 30 minutes before serving.

You can make this dessert many different ways! Substitute ice cream sandwiches for the softened vanilla ice cream; use chocolate sauce instead of caramel..or both; and you can use any kind of nuts you prefer! If you like, you can drizzle the top with any flavor of sauce and sprinkle with nuts! Have fun and enjoy!

Saturday, July 30, 2011

National Cheesecake Day, July 30, 2011

Chocolate Chip Cheesecake

1 1/2 cups finely crushed Oreos
2 to 3 tablespoons butter, melted
3 (8 oz.) packages cream cheese, softened
1 can Eagle Brand Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips, divided
1 teaspoon All Purpose Flour

HEAT oven to 300°F. Combine cookie crumbs and butter; press firmly into bottom of ungreased 9-inch springform pan or 13 x 9-inch baking pan.
BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well.
TOSS 1/2 cup chocolate chips in small bowl with flour to coat; stir into cream cheese mixture. Pour into prepared pan. Sprinkle remaining 1/2 cup chocolate chips evenly over top.
BAKE 55 to 60 minutes or until set. Cool. Chill. Garnish as desired.
For best distribution of chocolate chips throughout cheesecake, do not over soften or over beat cream cheese.

Monday, July 25, 2011

Zucchini Cornbread

A little old man was selling vegetables in his front yard in my community.  He had a table set up under the shade trees, very close to the road.  He had only a few tomatoes, cucumbers, etc., but lots of zucchini!  Of course, this time of year everyone has too much zucchini!  In order to get rid of it quickly, he offered this recipe to anyone buying produce! Very clever!  I bought some veggies and quickly ran home to bake this delicious cornbread!

Zucchini Cornbread

2 cups self-rising cornbread
1/2 cup self-rising flour
1/2 cup sugar
6 eggs
1 1/2 cups cottage cheese
3 cups shredded zucchini
2 1/2 sticks margarine or butter

Preheat oven to 400 degrees.
Mix meal, flour and sugar.  Beat eggs and mix together. Add zucchini and cottage cheese. Melt butter  in a 9 x 13 pan.  Pour most of it in the mixture, but leave enough to keep the pan well greased.  Bake 1/2 hour or until light brown.

Friday, July 22, 2011

Millionaire Pie

Millionaire Pie is a wonderful, no-bake dessert that you can whip up in a matter of minutes! It is a deliciously creamy dessert chock full of tart pineapple, coconut and chopped pecans! It is also very, very easy to make! (Yes, I do use store bought graham cracker crust.)

Millionaire Pie
1 8 oz. cream cheese, softened + 1/4 cup sugar
1 can Eagle Brand condensed milk + 1/3 cup lemon juice
1 small can crushed pineapple, drained
3/4 cup coconut
1 cup chopped pecans
1 medium container cool whip
2 regular size graham cracker pie crust, or one large

In large mixing bowl blend together cream cheese and sugar.
Add condensed milk and lemon juice, blend well. Stir in
pineapple, coconut and pecans, then fold in cool whip. Divide
between pie crust; refrigerate several hours.

Wednesday, July 20, 2011

Italian Zucchini Crescent Pie

4 cups thinly sliced zucchini
1 cup chopped onions
2 Tbl. margarine
1/2 tsp. salt and pepper
1/4 tsp. garlic powder, dried basil leaves, dried oregano leaves
2 eggs, beaten
2 cups shredded Mozzarella cheese
1 8 oz. can crescent rolls
2 tsp. yellow mustard

Heat oven to 375 degrees. Over medium heat, cook zucchini and onions in margarine until tender.  Stir in salt, pepper, garlic powder and dried herbs.  In large bowl, combine eggs and cheese; mix well.  Stir in cooked vegetable mixture,

Unroll dough into 2 long rectangles, press over bottom and one inch up sides of 12x8 inch baking dish.  Firmly press to seal.  Spread crust with mustard.  Pour vegetable mixture evenly into crust lined pan.

Bake at 375 for 22 to 25 minutes; crust will brown slightly around edges.  The pie will appear a little jiggly,  not completely set when done. Let stand 10 minutes before serving.