Ingredients:
2 C water
2 lbs asparagus spears, trimmed
2 Tbsp butter
1 package (8 ozs.) sliced mushrooms (3 cups)
1 ½ tsp chopped fresh or ½ tsp dried basil leaves
¼ tsp salt
¼ tsp coarsely ground pepper
¼ C shredded Parmesan Cheese
¼ C slivered almonds
Directions:
In 12- inch skillet, heat water to boiling. Add asparagus.
Bring to a boil; reduce heat to medium.
Cover and cook 4 to 6 minutes, or until crisp tender. Drain; set aside.
In the same skillet, melt margarine over medium-high heat.
Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.
Add asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through.
Sprinkle with cheese and almonds.
This dish says spring! You can also use the European white asparagus available in most stores. It has a milder flavor and a soft, tender texture. It is produced by covering the stalks with soil as they grow, this prevents sunlight from reaching the plant and retards the development of chlorophyll.
To prepare asparagus, wash gently with cool water. Asparagus needs to be cooked quickly to a tender-crisp texture. To gauge doneness, poke a stalk with a knife and you should feel a little resistance.
There are about 15-20 medium stalks in a pound. One half pound of asparagus per person will satisfy most as a first course or accompaniment.
Ingredients:
1 pkg. brownie mix of your choice
(for 9×13 pan), with ingredients called for on box
2 cups sweet or unsweet flaked coconut
12 ounce can Dulce De Leche*
¼ cup evaporated milk
Topping: 1 cup Semi Sweet Chocolate Chips
Directions:
Prepare brownies in a 9×13 pan according to package directions. Let cool.
On large, rimmed baking sheet, spread out coconut and place in a 350 degree oven until toasted lightly golden, stirring often, about ten minutes.**
While coconut is toasting, place caramel and evaporated milk in a microwave safe bowl or small sauce pot (if melting on stovetop). Heat at 45 second intervals, stirring after each, until just soft enough to blend well.
Stir toasted coconut into caramel mixture until well combined. Place dollops of this all over top of cooled brownies and then spread to ice.
Melt Chocolate Chips in microwave the same way you did the caramel. Once fully melted, allow to cool five minutes before spooning into a large zipper seal bag. Cut just the tip off and make zig zags all over top of coconut mixture. Allow brownies to sit until chocolate is set again and they are completely cool.
Ingredients:
1 (18.25oz) package devil’s food cake mix
1 (5.9oz) package instant chocolate pudding mix
1c sour cream
1c vegetable oil
4 eggs
½c warm water
2c semisweet chocolate chip
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into a well-greased 12c Bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan (at least an hour and a half before inverting onto a plate.)
If desired, dust the cake with powdered sugar.
Ingredients:
4 Granny Smith apples – peeled, cored and sliced
1 1/2 cups whole berry cranberry sauce
1 cup whole wheat pastry flour
1 cup rolled oats
2/3 cup packed brown sugar
2/3 teaspoon ground cinnamon
1/2 cup butter, melted
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Place apple slices in an 8 or 9 inch square baking dish.
Spread the cranberry sauce over the apples.
In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the apples and cranberry sauce, covering completely.
Bake for 45 minutes in the preheated oven, or until apples can be easily pierced with a knife and topping is browned.
Ingredients:
1 pkg. (8oz) cream cheese, softened
1 cup canned pumpkin
½ cup sugar
½ tsp. pumpkin pie spice
2 ½ cup cool whip, thawed
18, 6 oz flour tortillas
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Place apple slices in an 8 or 9 inch square baking dish.
Spread the cranberry sauce over the apples.
In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the apples and cranberry sauce, covering completely.
Bake for 45 minutes in the preheated oven, or until apples can be easily pierced with a knife and topping is browned.
Ingredients:
1 box Vanilla Wafers
1 can crushed pineapple
¼ c lemon juice
1 can sweetened condensed milk
1 package coconut
8oz container of cool Whip
1 small jar cherries
1 cup pecans (optional)
Directions:
Layer the bottom of a 9X13 dish with vanilla wafers.
In a bowl mix condensed milk and lemon juice, add pineapple (with juice) and combine.
Pour this over the vanilla wafers.
Add another layer of vanilla wafers on top of the pineapple mixture.
Top with cool whip, coconut and cherries. Refrigerate overnight.
Ingredients:
1 box yellow cake mix
2, 15 oz cans peaches in syrup
½ tsp cinnamon
½ cup butter, (frozen)
Directions:
Heat oven to 375*
Cover the bottom of a 13 x 9 inch pan with a light layer of the dry cake mix.
Pour the cans of undrained peaches over the top of the cake mix.
Sprinkle the rest of the cake mix over the top of the peaches evenly.
Sprinkle with cinnamon.
Using a cheese grater, grate butter evenly over the top of the cake mix.
Bake uncovered 45 minutes.
This recipe can be used with any canned fruit that has syrup
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup white sugar
1/4 cup butter
1/4 cup shortening
2 eggs
1 teaspoon rum flavored extract
3/4 cup milk
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×4 inch loaf pan. Sift together the flour, baking powder, salt, nutmeg, and ginger; set aside.
In a large bowl, cream together sugar, butter, and shortening until light and fluffy. Blend in the eggs one at a time, then stir in the rum extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Ingredients:
4 oz cream cheese, room temperature
½ cup canned pumpkin puree
¼ cup Greek yogurt
3 Tbsp maple syrup
2 Tbsp peanut butter
½ tsp cinnamon
¼ tsp ground ginger
Pinch of salt
Directions:
In a food processor, combine all ingredients and process until smooth.
Serve with apple slices, pear slices, graham crackers or sweet potato chips.
Ingredients:
1 can (15oz) pumpkin puree
1 can (12oz) evaporated milk
3 eggs
1 ½ cups sugar
1 ½ tsp cinnamon
½ tsp salt
1 box yellow cake mix
1 cup pecans, chopped (roasted, candied optional)
1 cup butter/margarine, melted
Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecan on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!
