I’m new to this blogging so here is my recipe from the Christmas party.
1/2 cup melted butter or margarine
1/3 cup sugar
1 teaspoon cinnamon
2 cups fine graham cracker crumbs
Mix together and spread in 9 x 13″ pan
Then:
1 cup powdered sugar
1 8-ounce cream cheese, softened
Mix well in large bowl
Fold in 1 large container of whipped topping
Spread over graham crackers
Cover with 1 can blueberry pie filling
Refrigerate overnight
Jan.
Crust: 1/2 cup softened butter; 1-1/3 cups flour; 1/4 cup sugar
Filling (combine and blend well): 2 eggs, 3/4 cups sugar, 2 T flour, 1/2 tsp. baking powder, 3 T 100% pure lemon juice
Preheat oven to 350. combine crust ingredients by mixing on low speed for one minute. pat into ungreased 8 inch square baking dish. bake for 15-20 minutes or until brown on edges. Prepare filling and pour over partially baked crust and return to oven for 18-20 minutes or until set. sprinkle with powdered sugar and cool.
Crust:
2 cups flour
1 cup brown sugar
1/2 cup butter or margarine
Caramel Layer:
2/3 cup butter or margarine
1/2 cup brown sugar
Cook together in a saucepan over medium heat until bubbly and homogeneous
1. Mix crust ingredients and press into a 13 x 9 pan.
2. Scatter pecan halves over top of crust.
3. Cook caramel layer and drizzle over pecans.
4. Bake at 350 degrees for 15 minutes.
5. Remove from oven and scatter 1 cup of chocolate chips over top.
Swirl with a knife.
Enjoy.
Nance
Crust/Topping: 1/3 cup brown sugar
Butter 3/4 stick
1/2 cup chopped pecans
1 cup flour
Filling:
1 pkg. (8oz.) Cream cheese
1/4 cup sugar
1 egg
2 Tbsp. milk
1 Tbsp. lemon juice
1 tsp. vanilla extract
Mix the first 3 ingredients ingredients.
Stir in the butter.
Reserve 1/3 cup of this mixture to use as the topping.
Pat the crust into a greased 8 x 8″ pan.
Bake 12-15 minutes. (350)
Mix the filling ingredients at medium speed.
Pour over crust.
Sprinkle with the reserved crust mixture.
Bake 25 minutes. (350)
Cool.
Cut into 2″ squares, then in half diagonally.
Nancy.
2 tbsp. Butter
2 tbsp. all-purpose flour
1 tsp. Salt
1 tsp. Sugar
¼ cup onion, diced
1 cup sour cream
3 14.5-ounce cans French-style green beans, drained
2 cups shredded Cheddar cheese
½ cup crumbled buttery round crackers
1 tbsp. butter, melted
Preheat oven to 350º F.
Melt 2 tablespoons butter in a large skillet over medium heat.
Stir in flour until smooth, and cook for one minute.
Stir in the salt, sugar, onion, and sour cream.
Add green beans, and stir to coat. Transfer the mixture to a 2 1/2 quart casserole dish.
Spread shredded cheese over the top.
In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
Bake for 30 minutes in the preheated oven,or until the top is golden and cheese is bubbly.
Sharon.
I always buy the Sugardale boneless hams from Giant Eagle. They are around $2.49 a lb a bit higher than semi-boneless or whole bone in hams, however, well worth it.
I score the top of the ham and put cloves (approx 15) depending on the size.
Put pineapple slices on the top and pour about 3 cups of ginger ale over the entire ham.
Cook according to the directions, I think it is 15 minutes per pound.
Take the ham out of the oven the last 30 minutes and replace the pineapple slices with new and spoon the glaze all over the ham (top & sides)
Glaze:
2 tablespoons of yellow mustard
¾ cup of light brown sugar
Pineapple juice
In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze.
Sue…
Because we are going to host the Holiday Party we would like for everyone to submit their recipes directly to our Blog. When we get enough, we can easily publish a web version of our club’s cookbook!
Really simple! If you need help please don’t hesitate to ask.
Thank you!
1 lb. bacon
4 cans whole water chestnuts
1/4 c. soy sauce
1/2 c. brown sugar
1/2 c. ketchup
Cut bacon in thirds
Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut.
Continue wrapping water chestnuts with bacon until finished.
Mix soy sauce, brown sugar and ketchup.
Pour over bacon wrapped chestnuts and marinate for at least 1 hour
Place each bacon wrapped water chestnuts on broiler pan.
Cook until bacon is crisp.
Serve hot!
Sharon.
Served at the 2007 Progressive Dinner
Ingredients.
8 oz Imitation Crabmeat
8 oz Velveta Cheese
6 English muffins
1/2 teaspoon Garlic salt
2 tablespoon Helman’s mayo
1/2 cup margarine /butter
(or 1 stick)
Preparation.
Cut each English muffin in half into top and bottom.
Then cut top and bottom in half.
Mix all ingredients in a bowl and place generous portions on each muffin piece.
Place on cookie sheet.
Broil until lightly brown and the butter and cheese are melted.
(Can be prepared the night before and put in the refrigerator until needed)
Serve immediately and watch them disappear!
Pat
