Picnic Treasures

Are you ready for some really yummy spring-time recipes ? These are some that are perfect for get-togethers and picnics. Try one or all of them. They are super simple and so good. Trust me the kiddies will flock around you when you open the picnic basket and reveal these treasures!
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1box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
1/3 cup vegetable oil
1/4 cup water
2 eggs
2/3 cup whipping cream
6 oz semisweet baking chocolate, chopped
Chocolate sprinkles, if desired

1. Heat oven to 350°F. Place miniature paper baking cup in each of 48 mini muffin cups (1 3/4x1 inch).
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and eggs until well blended. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
3. Bake 20 to 22 minutes or until toothpick inserted into edge of brownie cup comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
4. In 1-quart saucepan, heat whipping cream over low heat just until hot but not boiling; remove from heat. Stir in chocolate until melted. Let stand about 15 minutes or until mixture coats spoon. (It will become firmer the longer it cools.) Spoon about 2 teaspoons chocolate mixture over each brownie cup. Sprinkle with chocolate sprinkles.
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PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake
What You Need!

20 OREO Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup Sour Cream
4 eggs
6 squares BAKER'S Semi-Sweet Chocolate, melted, cooled
Make It! preheat oven to 325 degrees

1MIX cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
2BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
3RESERVE 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.
4SWIRL batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

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Neely's Lime Bars

Ingredients:

Cookie crust:
1 cup unsalted butter
1/2 cup confectioners' sugar
2 cups all-purpose flour
Pinch kosher salt
Lime topping:
4 large eggs, lightly beaten
2 cups sugar
6 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons fresh lime juice (or bottled key lime juice)
2 teaspoons grated lime zest
Confectioners' sugar, for garnish

Directions
Preheat the oven to 350 degrees F.
Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.
To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined *Cook's Note: The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the refrigerator. When you're ready to bake the bars, simply bring the dough to room temperature and pat out as described above.
Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.

To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.
Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares. *Cook's Note: For the neatest presentation, use a metal spatula or a butcher's scraper to remove the bars from the pan. Leftovers will keep for 2 or 3 days at room temperature, or for up to a week in the refrigerator.
Brownie Goody Bars

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 oz) semisweet chocolate chips (2 cups)

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
3. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4. Measure cereal into large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. For bars, cut into 6 rows by 4 rows. Store tightly covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.


Giant Ginger Cookies

Ingredients:
4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups shortening
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar
Directions
1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not over-bake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.



Delicious Lemon Cupcakes

Makes: 30 cupcakes
Prep: 20 minutes
Bake: 18 minutes

Ingredients
3-1/2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1-1/2 cups granulated sugar
2 tsp. vanilla
3 eggs
2 8-ounce cartons dairy sour cream
2 teaspoon finely shredded lemon peel
3 tablespoon butter, softened
1 cup sifted powdered sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla
1-1/4 cups sifted powdered sugar
Milk (2 to 3 teaspoons if necessary)
1 teaspoon shredded lemon peel
Directions
1. Preheat the oven to 350 degree F. Line thirty 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately to beaten mixture, beating on low speed after each addition just until combined. (The batter will be thick.) Stir in lemon peel.
3. Spoon about 1/4 cup of the batter into each prepared muffin cup.* Bake in the preheated oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool completely on a wire rack. Makes 30 cupcakes.
Lemon Frosting: In a medium bowl, beat 3 tablespoons butter, softened, until fluffy. Gradually add 1 cup sifted powdered sugar, beating well. Gradually beat in 2 tablespoons lemon juice and 3/4 teaspoon vanilla. Gradually beat in 1 1/4 cups sifted powdered sugar. If necessary, beat in enough additional milk (2 to 3 teaspoons) to make spreading consistency. Stir in 1 teaspoon finely shredded lemon peel.
4. To make lemon frosting, in a medium bowl, beat butter with 1 cup powdered sugar, beating well. Gradually beat in lemon juice and vanilla. Gradually beat in additional 1-1/4 cups powdered sugar. If necessary, beat in enough additional milk (2 to 3 teaspoons) to make of spreading consistency. Stir in shredded lemon peel.
* Tip: If all of the cupcakes do not fit in the oven at one time, refrigerate the remaining cupcakes while the first ones bake.

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We had these at a cook out and man-o-man these were soooo yummy !!!!!!!!!

Cook
1 hr 20 min Total: 1 hr 35 min
Ingredients
4 large russet potatoes , each about 3/4 pound each, well scrubbed
1/2 pound broccoli florets, blanched
4 tablespoons softened butter
1/2 cup sour cream
1/2 cup shredded sharp Cheddar , plus extra for topping
1/2 cup shredded smoked Gouda, plus extra for topping
Salt and freshly ground black pepper
Butter, for serving, optional
Directions
Preheat the oven to 400 degrees F.
Pierce potatoes with fork. Place on center rack of oven and cook for 1 hour.
Remove from oven and let cool slightly. Using a paring knife, cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a 1/2-inch thick wall around the skin.
Add the blanched broccoli to the potatoes. Stir in the butter, sour cream, Cheddar, Gouda, and salt and pepper; and mash until creamy.
Using a small spoon, scoop the filling back into the potatoes. It will be a nice mounded pile of filling. Sprinkle with more of both cheeses on top of the potatoes.
Set the potatoes on a baking sheet and bake for 15 to 20 minutes, until heated through and cheese in melted and gooey. Serve with butter, if desired.
These should be a good start for your picnic fun.

Meals for Lent

During this holy time of Lent we Catholics are faced with a dilemma from time to time -What to have on Fridays? Well there's the usual -grilled cheese sandwiches and tomato soup, or pancakes with scrambled eggs ,french toast with hash browns,or how about hot tuna sandwiches with jo-jo's? I really enjoy baked Pollock with long grain rice and salad. Then there's tuna salad and egg salad for lunches. I've made lots of veggie pizzas and big salads with baked potatoes .Don't forget about the tuna casseroles or shrimp and scallop pasta,or the shrimp and scallop lasagnas. And of course the calm chowders.
Most of these I make homemade .The hot tuna sandwiches are simply: Buns with drained tuna and mayonnaise(about a tablespoon) and a slice of American cheese. I like to put a dash of dill and pepper in my tuna mix but that is up to you. I foil mine then put them on a cookie sheet in the oven at 350 degrees. I use 2 packages of buns and 2 large cans of tuna for a family of 6 so we can have about 2 each. Check them in about 10 min to see if cheese has melted if so eat if not leave in a few more minutes then check etc..
I think the trick to really good scrambled eggs is to make sure you season them with a little salt and pepper. Eggs can taste pretty bland if you don't .Don't add any oil to them and use a nonstick pan only. I like to add a dash of vanilla and a tablespoon of cinnamon in my french toast and I use a nonstick pan for that however I use a pat of butter also while cooking them. It gives it a real bakery taste.
I scrub as many potatoes as I want to use then I slice them length ways in fours to cook jo jo's. Cover them with a high heat oil like canola oil and fry them on med high to high until golden brown. You can season them with salt and a dash of paprika. I use a ranch style dressing with a cup of sour cream combined in a bowl for the dip. Hash brown are similar only I chop my potatoes up into large cubes ,I like to add a little onion and red pepper to mine while frying. I season it with garlic salt and pepper to taste. Do not add as much oil however it'll make your potatoes soggy,only coat the bottom of you skillet.
My baked Pollock fish is very simple. In a baking dish place your selected fish and season with 2 teaspoons of garlic salt , 2 teaspoons of dill and a teaspoon of lemon pepper.Or whatever you preference is.Pour about a 1/2 cup of milk in the bottom and dot fish with pats of butter use about a 1/2 0f a stick. Fish doesn't take long so check on it in 15-20 min at a temperature of 350 degrees. It should look white in color and firm when you press on it .It should also flake when touched with the fork. I use Uncle Ben long grain rice I love it.
I buy my pizza from Papa Murphy s, it's great and the whole house smells fabulous while it's baking.
I use the Bisquick pancake mix and add whatever I want to put in them usually it's cinnamon.
See my other blogs on the pasta and seafood dishes.
I did find a good recipe for a tuna casserole that I thought was pretty good:
Ingredients
3 cups medium noodles (4 oz.)
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2 to 3 Tbsp. Dijon-style mustard
2-1/4 cups milk
1 12-oz. can chunk tuna, drained
1/2 cup bottled roasted red sweet peppers, chopped
Potato chips, optional
Directions
1. Preheat oven to 375 degrees F. In large saucepan cook noodles according to package directions. Drain; return noodles to pan.
2. For sauce, in medium saucepan cook celery and onion in hot butter until tender. Stir in flour, mustard, and 1/4 teaspoon black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly, whisking to remove any lumps.
3. Gently fold sauce, tuna, and peppers into noodles. Transfer to lightly greased 1-1/2-quart baking dish. Top with chips. Bake, uncovered, 30 to 35 minutes or until heated through. Let stand 5 minutes. Serves 4.Bake: 30 minutes
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Acorn squash is so good this time of year I like to cook it like this
Ingredients
1 medium acorn squash, halved
1-1/2 cups water
1/4 cup maple syrup
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
Directions
Scoop out and discard seeds from squash. Place cut side down in a 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 45 minutes.
Drain water from pan; turn squash cut side up. Combine the syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, for 10 minutes or until glaze is heated through. Yield: 2 servings.
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Another great veggie casserole to serve is:
Ingredients
1 tablespoon butter
4-1/2 teaspoons all-purpose flour
1-1/4 cups 1% milk
3/4 cup shredded reduced-fat cheddar cheese
1/3 cup grated Parmesan cheese
5 cups frozen broccoli florets, thawed
2-1/4 cups frozen cauliflowerets, thawed

1 cup soft bread crumbs
Butter-flavored cooking spray
Directions
In a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted.
Place vegetables in a 2-qt. baking dish coated with cooking spray. Place bread crumbs in a bowl; spray with butter-flavored spray. Sprinkle around the edge of casserole. Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly.
Well, may you have a blessed Lent and I know it's not about food but it is sometimes difficult when you are the cook so I hope this helps.

Some Treasured Favorites

I really can't remember when it snowed so much and was so cold. It's really a blessing to stay in a nice warm home while the weather is so fierce out.It does give me a chance to dig out some of my old recipes and cook them again.

One I have not cooked for a long time is: Spaghetti Carbonara
1 pound spaghetti
2 cups cubed pancetta rind removed
2 teaspoons olive oil
1/4 cup dry white wine or vermouth
4 eggs
1/2 cup freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg
Directions
Put a large pan of water on to boil for the pasta.
In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.
When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.



_____ Or how about Creamed Chipped Beef On Toast_________________________

Ingredients:
2 tablespoons butter
2 tablespoons flour
2 cups milk
1-4 ounce package of chipped beef
Salt and pepper to taste

Directions:
Melt butter in a saucepan over medium heat. Stir in flour until smooth and heat until bubbly.
Gradually stir in milk and continue stirring to keep from getting lumpy.
The mixture-which is white sauce-will gradually thicken.
Add the chipped beef, separating the slices, and keep over low heat about 5 minutes.
Add salt and pepper as desired.

Serve over toast. Recipe makes four serving. ( I DOUBLE THIS)

ONE OF MY FAMILY'S FAVORITE SIDE DISHES IS CHEESY POTATOES ( sorry for yelling but it's that good)
50 min Total: 1 hr 0 min
1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed corn flakes
Directions
Preheat oven to 350 degrees F. Lightly butter a casserole dish.
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed corn flakes and bake for 45 minutes, or until hot and bubbly
Another family favorite is :
Seafood Lasagna
Total Time: 25 min

1/2 cup butter or margarine
2 garlic cloves, finely chopped
1/2 cup Gold Medal® all-purpose flour
2 cups milk
2 cups Progresso® chicken broth (from 32-ounce carton)
2 cups shredded mozzarella cheese (8 ounces)
4 medium green onions, sliced (1/4 cup)
2 tablespoons capers
1 teaspoon dried tarragon leaves
1/2 teaspoon lemon pepper
9 uncooked lasagna noodles
1 cup small curd creamed cottage cheese
1 can (6 ounces) crab meat, drained and cartilage removed
1 can (4 ounces) tiny shrimp, drained
1/2 cup grated Parmesan cheese


1. Heat oven to 350ºF. Melt butter in 3-quart saucepan over low heat. Cook garlic in butter about 1 minute, stirring occasionally, until golden. Stir in flour. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, onions, capers, tarragon and lemon pepper. Cook over low heat, stirring constantly, until cheese is melted.
2. Spread one-fourth of the cheese sauce (about 1 1/4 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 uncooked noodles. Spread cottage cheese over noodles. Repeat with one-fourth of the cheese sauce and 3 noodles. Top with crab meat, shrimp, one-fourth of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with Parmesan cheese.
3. Bake uncovered about 40 minutes or until noodles are tender. Let stand 15 minutes before cutting.


Now I must go and make and make dinner- think tonight it'll be Chicken