JO 'S ITALIAN DREAM DELIGHT

MIX A SMALL CAN CRUSHED PINEAPPLE (10 0Z) UNDRAINED WITH ABOUT 1/2 C . SUGAR ,1 C. THAWED COOL WHIP AND 1 0Z. MARSACAPONE CHEESE ( ITALIAN CREAM CHEESE) MIX WELL TILL SMOOTH AND CREAMY ( CAN USE KITCHEN AID DOES THE JOB GREAT).SPREAD THIS MIXTURE OVER LADY FINGERS ( SUGAR SIDE UP) IN LIKE A 8X8 PAN THEN WILL MAKE 2 OR USE LARGER PAN IF DESIRED , I DOUBLE THE RECIPE AND MADE 3 8X8 PANS ,THEN ADD ANOTHER LAYER OF FINGERS OPPOSITE OF FIRST LAYER , TOP AGAIN . MAY ADD CHOPPED WALNUTS SPRINKLED ON TOP ! COVER & REFRIGERATE FOR A LEAST OVERNITE OR LONGER IS THE BEST SO THE LADY FINGERS GET A LITTLE SOFTER . LET ME KNOW IF YOU HAVE ANY QUESTIONS SINCE ITS MY OWN RECIPE :))

Oven French toast with berries

This is a delicious brunch dish to make, especially for Christmas, New Year's Day or any holiday when you don't want to fuss around the first thing in the morning. It's already prepared and just needs to be popped into the oven and baked!

Spray a 9x13" pan with nonstick spray.
Thinly slice up a loaf of French/Italian bread into 1/4" slices- there should be approx. 24 thin slices.
Have ready: 6-8 cups frozen (separated, not clumped together) berries - sprinkled & gently tossed with 1 Tblsp. cornstarch.

In a mixing bowl, measure and mix together:
2 cups milk (2% or whole)
1 cup half & half
1 cup dairy eggnog OR heavy cream
1/2 cup sugar
6 extra large beaten eggs
1 teasp. vanilla

Pour 1/3 of the milk mixture on the bottom of the pan. Lay half the bread slices on top of the milk, overlapping the slices. Place half the berries evenly over the top of the bread.

Pour 1/3 of the milk mixture over the berries/bread. On top of that, lay the other half of the bread slices, overlapping as needed. Place the other half of the berries evenly over the bread.

Pour the remaining 1/3 of the milk mixture over the bread & berries. Cover with foil & refrigerate for 6 hours, or preferably, overnight.

Heat the oven to 350 degrees. Bake the berry toast for 45 minutes, or until the middle is set and the top is golden. Serve with heavy cream or syrup, dusted with powdered sugar or topped with additional berries.

Sausage-egg-cheese breakfast bake

Here's another 'no-brainer' for holiday mornings or ANY morning!

Spray a 9 X 13" pan with nonstick spray.
Cube 8 slices of plain, white or LIGHT wheat bread. Scatter the bread cubes in the pan evenly.

Saute a 1# roll of loose breakfast sausage, breaking it apart as it cooks. Drain any excess fat from the pan, but leave a Tblsp. or 2 for flavor. Cool - break into small pcs. and spoon the sausage over the bread cubes evenly.

Sprinkle 1# of shredded co-jack cheese evenly over the bread & sausage.

In a mixing bowl, beat 8 eggs with 2 cups of milk. Add 1/4 tsp. pepper. You don't really need salt since the sausage is pretty salty already. Slowly pour the milk/eggs over the top of the pan mixture - let it sit for a couple minutes to absorb.

Cover with foil. Refrigerate several hours or preferably, overnight.
Heat the oven to 350 degrees and bake - UNcovered - for 45-60 minutes, until the top is golden and the center is set.

Kolacky

This recipe makes approx. 50 cookies; double amt. of ingredients you'd like a larger batch.

Have 1 can of Solo filling (any flavor; apricot, raspberry, prune, apple, poppy seed....) on hand. You should use the entire can for this recipe.

Cream together:

1/2 cup softened butter

2 oz. softened cream cheese (that's 1/4 of a standard 8 oz. brick)

1/4 c. powdered sugar

1-1/4 cups flour

Dough will be too sticky to roll out. Wrap in plastic wrap & refrigerate at least an hour or 2 for easier handling.

Preheat oven to 375 degrees. On a floured surface, roll out dough into a rectangle or square, to about 1/8" thickness. Carefully, score the dough evenly & cut into approx. 1-1/2" squares. One at a time, using a floured spatula, lift each square of dough and put a scant 1/4 tsp. of filling into the center. Gather up 2 opposite corners of square and bring up, pinching together to form a little 'bow'. Place on ungreased baking sheets, leaving an inch between each cookie.

Bake for 8-10 minutes, until the bottoms are just golden. Cool completely. Dust with powdered sugar when cool

Cape Cod crab cakes

Mix all ingredients in a large bowl:

1 Lb. lump white crab meat

1/3 c. minced yellow (red or green) pepper

1/2 c. minced onion

2 Tblsp. worcestershire sauce

1 tsp. dried mustard powder

1 tsp. dijon mustard

2 med. beaten eggs

1/4 c. breadcrumbs (UNseasoned)

1 Tblsp. minced parsley

2 Tblsp. mayonnaise

salt & pepper to taste

Form into 8 balls- pat down into thick patties. Flatten slightly and dip both sides into Panko (Japanese breadcrumbs) and place on a platter covered with waxed paper - chill in 'fridge for an hour before frying.

In a large 12-14" frying pan (make sure you don't crowd these while frying!) heat 1/2 cup vegetable oil until hot, but not smoking. Gently place the crab cakes in the pan and fry for 3-4 minutes on each side, until golden brown. Remove from pan to a serving platter.

Serve with tartar sauce, shrimp/cocktail sauce or whatever else floats your boat.

Chinese Spaghetti

1 lb Ground Beef
5 pkgs Ramen Noodles (it is good that one of them is beef flavor)
1 bunch green onions chopped into quarter inch lengths
1 cup water
2 tbspn Kikoman's Soy Sauce
2 heaping tsp corn starch mixed in 1/2 cup cold water stir well

in a large sauce pan boil some water for noodles

brown ground beef in a 12 inch skillet
drain
return skillet of beef to stove
add 1 cup of water heat on medium heat

remove flavor packets from noodles
empty one flavor packet to beef and water mixture and stir
place the noodles in boiling water

bring beef mixture to slight boil
add soy sauce stir and bring back to slight boil
add corn starch and stir constantly till thickened
remove from heat and stir in Green Onions

Drain noodles and place on large platter
Cover with beef mixture
Let stand 3 minutes and serve.

Old Fashioned German Dressing..

Old Fashioned German Dressing.

6 cups of water
4 boulion cubes (chicken)
2 bags stuffing mix..your preferance..
1 lb Bob Evans Sausage links
1/2 lb ground chuck
Celery ( about 4 stalks)
1 small or med onion
poultry seasoning 1 tsp
salt & pepper to taste
garlic to taste

In Stock pot start to boil the water with the Boulion. Saute' the onion and celery in a little butter or olive oil .OR..after browning the hamburger..you can use the grease from the meat. Cook the sausages and after they are cooked..slice all of them up..bigger slices or thin ..it's up to you .. Put the sausage, hamburger and saute'd meat, onion, celery etc and mix together in the fry pan.. After the water is boiled, add the stuffing mix...after that is added add all other ingredients..If too greasy ..you can drain it first.... I like to cook it the nite before and then stuff the Bird in the morning. If you do it the same day..make sure you cool the stuffing well before stuffing the bird.. You can variate this with apples..or smoked oysters..etc..but my family likes it just as it is.

Chocolate Spritz

Preheat oven to 400 degrees.

Cream thoroughly:

1 c. softened butter

1/2 c. white sugar

1 egg

1 teasp. vanilla

2 oz. unsweetened chocolate (melted & cooled)

2-1-4 c. flour

After ingredients are mixed, put dough in a cookie press or 'gun' and press out onto ungreased baking sheets, leaving 1" space between cookies. At this point, either put sprinkles or coarse sugar on the tops of the cookies, or just leave them plain (you can cool & frost them later, if you wish).

Bake for 8-10 minutes until cookies are set. Remove from sheets when done and cool completely.

Cookie pops

These are easy to make and kids LOVE them. Yes - even BIG kids!

Ingredients needed:

2 dozen Oreos or sandwich-type filled cookies

1 lb. white chocolate (or almond bark coating)

sprinkles (or crushed Oreos, chocolate shot, chopped nuts - use whatever you'd like!)

wooden popsicle sticks

plastic wrap or small bags (Walmart & Hobby Lobby sell small bags made by Wilton that are the perfect size for wrapping these pops)

On a plate, place a dozen cookies and microwave them for 8 seconds - JUST long enough to soften the inner frosting. Remove from microwave and slide a popsicle stick right up the center of each cookie. Repeat with the rest of the cookies and let them all stand at room temperature for an hour or 2 so they reset. Do NOT refrigerate them to speed up the process- the chocolate will NOT adhere to cool cookies!

Melt the white chocolate in the microwave or in a double boiler, being careful not to heat TOO high - don't get ANY moisture in the chocolate either (damp spoon...). Once the chocolate is melted, put it in a small bowl - I use a coffee mug; it seems to be the best type of dipping receptacle for me.

Dip the cookies, 1 at a time, gently wiping off excessive coating with a knife. Place the dipped cookies on parchment or waxed paper. Shake or apply sprinkles on the melted chocolate after you dip 2 of them. Repeat until they're all finished and let them cool for several hours until they're completely set. Place the cookies in small bags.

Pumpkin Spice Cookies

Preheat oven to 375 degrees.

In a large mixing bowl, mix together thoroughly:

1/4 c. softened butter

1/2 c. canned pumpkin

1/2 c. sugar

1 egg

1 tsp. vanilla

Mix together dry ingredients & then combine them with the butter/egg mixture:

1 C. flour

1 teasp. baking powder

1 teasp. ground cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

1/4 tsp. pumpkin pie spice (or allspice)

Stir in:

1/2 cup chopped dates

1/2 cup chopped walnuts

Spoon generous tsps. of dough onto lightly greased baking sheets leaving 1" space between cookies. Bake for 8-10 minutes, or until edges are set. Immediately remove from baking sheet to wire rack. Cool completely and either eat them plain or frost them.

Cream cheese frosting:

Mix together all ingredients until smooth:

2 Tblsp. softened butter

4 Tblsp. softened cream cheese

1 tsp. vanilla

2 C. powdered sugar

enough milk (not a LOT) to make a spreadable frosting

Caramel Turtles

These are ridiculously simple to make, perfect for a bake sale or to give as holiday gifts, or great as a tasty snack!

Heat the oven to 350 degrees. Place a couple cups of pecan halves on a baking pan- bake for 5-7 minutes. Lightly toasting the nuts brings out their sweet, delicious flavor! Cool completely.

Again, heat the oven to 350 degrees. On parchment lined baking sheets, line up mini pretzels (the 'window' type shown work best). Unwrap 'Rolo' caramels and place one on each pretzel. Bake for 3-4 minutes until the caramels are softened. Place a pecan half on each candy and gently press down. Let cool completely before removing. Yum!

Peanut Blossoms

Unwrap 50 chocolate 'kisses' - set candy aside.

Preheat oven to 375 degrees.

In a mixing bowl, combine & mix well:

3/4 cup softened butter

3/4 cup smooth or crunchy peanut butter

1 cup packed brown sugar

1/3 cup white sugar

1 egg plus 1 extra egg yolk

2 tsp. vanilla extract

Slowly, add to above mixture & mix to make a workable dough:

1-1/2 teasp. baking soda

2-1/2 C. flour

Get a small bowl, add 1/2 cup white sugar & keep near bowl of cookie dough.

Form 1" balls of dough - roll gently in white sugar to coat - place balls on parchment lined baking sheets, leaving 1" space between balls (20 per sheet).

Bake for 9-10 minutes, making sure the cookies aren't too undercooked, but NOT browned. Remove from oven and immediately place a chocolate kiss in the center of each dough ball, pressing firmly enough to set in, but not TOO firmly - you don't want them to go through the bottom of the cookie dough. Leave the cookies to set - it'll take a pretty long time (at least a couple hours) since the chocolate will melt, but will then cool down to room temperature.