Apricot Nectar Cake

*Miss Cindy's Recipe

1 pkg. yellow cake mix
3/4 c. cooking oil
Apricot nectar
2 tsp. lemon extract
4 eggs, separated
1 1/2 c . confectioners' sugar
2 Tb. lemon juice

Directions

Combine cake mix, cooking oil 5 1/2 oz. apricot nectar, lemon extract and egg yolks in electric mixer bowl.  Mix at low speed for 5 minutes.  Fold in stiffly beaten egg whites, place batter in greased tube pan.  Bake at 350F for 35-40 minutes.  Let cool slightly; remove from pan.  Combine 2 Tb. apricot nectar and remaining ingredients; beat until smooth.  Spread over hot cake. 

Yield: 12 servings

Grandma Lemmon's Apple Cake

4 c. chopped apples (packed)
1 c. chopped nuts
2 c. sugar
3 c. flour
1 c. oil
2 eggs beaten
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt

Directions

Put apples, sugar and nuts in a bowl. Stir and let stand 1 hour. Add eggs, vanilla and oil.  Sift dry ingredients.  Add stirring only into mixture. Bake 1 hour at 350F in tube pan.

Banana Split Cake

*via Kraft Recipes

 

What You Need

 

9 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)

1cup  sugar, divided

1/3 cup  butter, melted

2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 can  (20 oz.) crushed pineapple in juice, drained

6 bananas, divided

2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups  cold milk

2 cups  thawed COOL WHIP Whipped Topping, divided

1 cup  chopped PLANTERS Pecans

Make It

MIX crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
BEAT pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.

Kraft Kitchens Tips

Size-Wise

This banana split-inspired dessert makes a great treat to share with friends and family.

Shortcut

Substitute 1-1/2 cups HONEY MAID Graham Cracker Crumbs for the crushed grahams.

Variation

Omit nuts. Make chocolate curls from 1 square BAKER'S Semi-Sweet Chocolate. Use to garnish dessert.

servings

total:
24 servings

Oreo Cookie Delight

*Miss Renea's Recipe ;-)

Bottom:  Blend 28 Oreos with 1 stick of melted butter and spread on bottom of 9x13 in. pan.  Freeze for 2 minutes.

Middle:  Mix 1 c. sugar 1 8 oz. softened cream cheese.  Blend with a few crushed up Oreos.  Add 1/2 of a large container of Cool-Whip and spread on top of Oreo layer.

Top:  Mix 3 c. milk with 1 3 oz. instant vanilla and 1 3 oz. chocolate instant pudding.  Spread on top. 

Refrigerate until ready to serve.

Miss Isabelle's Banana Bread

Ingredients

1/2 c. butter at room temp.
1 c. sugar
2 eggs
1 c. unbleached flour
1/2 c. corn flour or corn starch
1 tsp. baking soda
1 tsp. salt
1 c. mashed very ripe bananas
1/2 c. sour cream or yogurt
1 tsp. vanilla
1/2 c. chopped walnuts or pecans or choc. chips

Directions

Preheat oven to 350F.  Cream butter, sugar and eggs. Sift the dry ingredients and combine with the butter mixture.  Blend well.  Add the bananas, sour cream and vanilla.  Stir well.  Stir in the nuts and pour into a well-buttered 9x5x3 inch loaf pan or several smaller pans.

Bake 1 hour.  Turn onto a rack to cool.

Chicken and White Bean Stew

*Mom and Dad's Recipe via BHG

 

Ingredients

 

2 lbs. skinless, boneless chicken

1 tsp. ground cumin

1/8 tsp. ground black pepper

1 Tb. olive oil

1 block of cream cheese

1 15 oz. can Great Northern white kidney beans, rinsed and drained, 

1 15 oz. can butter beans

1 c. reduced-sodium chicken broth

1/2 c. chopped red onion (1 med)

1 4 oz. can diced green chile peppers

4 cloves garlic, minced

1/4 c. shredded sharp cheddar cheese

Fresh parsely leaves (optional)

Directions

Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and black pepper. In a large skillet cook chicken, half at a time, in hot oil over medium heat until browned. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in Alfredo sauce, beans, broth, onion, chile peppers, and garlic.

 

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, sprinkle each serving with cheese and/or parsley.

 

 

Chicken Tortilla Soup

*Mom and Dad's Recipe ;-P via Taste of Home

Ingredients

• 1-1/4 pounds boneless skinless chicken breasts
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (28 ounces) crushed tomatoes
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chilies
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 corn tortillas (6 inches), cut into 1/2-inch strips

Directions

• Broil chicken 3-4 in. from the heat for 5-6 minutes on each side or until a meat thermometer reads 170°.
• In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
• Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until crisp. Serve with soup. Yield: 8 servings (3 quarts).

Nutritional Facts 1-1/2 cups equals 227 calories, 2 g fat (1 g saturated fat), 39 mg cholesterol, 818 mg sodium, 30 g carbohydrate, 8 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 2 starch.