Raspberry Tiramisu 2-10 oz package raspberries, defrosted 1-8 oz. carton mascarpone cheese at room temperature 2 cups whipping cream one-half cup powder sugar 2 teaspoons pure vanilla extract 2-12 oz prepared pound cakes cut into 3 inch x 1 inch x 1 and a half inch pieces One and one-half dry pint fresh raspberries Strain […]
Month: March 2010
Tangy Chicken Bake
Tangy Chicken Bake 6 large boneless, skinless chicken breasts (you can use the frozen ones) 1 can whole cranberry sauce (16 oz) 1 envelope onion soup mix (dry) 1 bottle red salad dressing (16 oz) – you can use French or Western or Russian Place the chicken breasts in a baking pan. Mix the last […]
Fruity Veggie Salad
Fruity Veggie Salad 1 cup toasted slivered almonds One-half pound lean bacon, fried and crumbled One cup finely-chopped celery Two cups chopped fresh broccoli One and one-half cup red grapes (use whole or cut in half) One and one-half cup green grapes (use whole or cut in half) Four green onions finely chopped Dressing: One […]
Home-Made Glass Cleaner
Home-Made Glass Cleaner In a plastic gallon container, pour one-third cup of Prell Shampoo and two cups (16 oz.) of rubbing alcohol. Fill the rest of the gallon container with water and swish all together. That’s IT! Pour what you need into a spray bottle and store the rest for future use. Another trick is […]
Butter Crunch Toffee
Butter Crunch Toffee 1 cup butter (2 sticks) 1 cup sugar 2 TBSP water 1 TBSP light corn syrup One and one-half cups semisweet chocolate chips One-half teaspoon Crisco or other shortening In 2 quart heavy saucepan, melt butter over low heat. Remove from heat and add sugar; stir until well blended. Return to low […]
Buckeyes (rice krispie balls)
Buckeyes One-half cup margarine Two cups crunchy peanut butter Two and one-half cup powdered sugar Three cups Rice Krispie cereal Mix first three ingredients and then gently work in the Rice Krispies. Form into one to one and a half-inch balls. Chill in refrigerator until firm. Melt semi-sweet chocolate chips in a double boiler and […]