Chocolate Pudding Dessert

 Crust:

1 cup flour

1/2 cup melted butter

1cup nuts chopped fine

Mix together and pat in a 9x13 baking dish. Bake 15 minutes at 350  cool completely. 

8 oz softened cream cheese

1cup powdered sugar 

1large whipped topping

1 small instant vanilla pudding

1 small chocolate pudding 

2 tsp vanilla 

Mix cream cheese, vanilla, and powdered sugar until well blended. Fold in 2 cups whipped topping. Spread over first layer.

Prepare puddings as directed and mix together, add 1 tsp vanilla. Spread over second layer.

Top with remaining cool whip and shredded chocolate. 

LEMON CURD

 LEMON CURD

I found this recipe in a Weight Watchers magazine (I’m not on weight watchers). 

1/2 cup sugar

2 large eggs

1/3 cup fresh lemons

1 tablespoons butter

Combine eggs and sugar in a medium sized bowl and beat until smooth. Gradually add lemon juice, beating until blended. Pour lemon mixture in a heavy sauce pan and add butter. Cook over medium heat 4 minutes or  until butter is melted and curd is thick, don’t boil. 

You can serve this by spooning into mini philo shells and top with whipped cream. 

Keep  refrigerated until used. Look up the many ways to use lemon curd, or just eat it with a spoon 😂

QUICK BERRY CRISP

This is a modified weight watchers recipe: pre heat oven to 400 degrees, coat 8 oz ramekin with cooking spray.

Ingredients:

1 cup fresh or frozen blue berries or raspberries, or strawberries or a mixture of berries.

1/4 cup sliced banana (optional).

2 tsp unpacked brown sugar 

1 pinch ground cinnamon 

2 Tbsp ready to eat granola 

1 tsp chopped nuts (optional)

Whipped topping (optional)

Toss fruit with brown sugar and cinnamon, spoon into remekin, then sprinkle granola (and nuts) on top.  Bake 10 minutes and it’s ready. Top with whipped topping. I make 8 servings at a time, cool, put a lid on the ramekins and refrigerate. It’s a perfect breakfast, snack or dessert.

Luscious Lemon Bunt Cake

Pre heat oven to 350 degrees

• 1lemon cake mix (I use Betty Crocker Delights Super Moist cake mix with pudding in the mix and I still add a pkg of pudding.)

• 1 small pkg instant lemon or vanilla pudding:

Put in a large mixing bowl and whisk together.

• 1/2 cup warm water

• 1/2 cup vegetable oil 

• 1 cup sour cream

• 4 eggs

Put in medium bowl and mix the wet ingredients with mixer, and then add it to the cake mix, blend together. Then beat for two minutes. Pour into greased (I use pan spray). 

Bake for 38-43 minutes (until tooth pick come out clean). 

Cool for 10 minutes and remove from pan onto a cooling rack. Cool completely. 

I use a lemon frosting mix, and divide it in 2/3 cup portions and put in zip lock baggies.  I warm it in the microwave, 15 seconds. Then drizzle over cake. 

Wait a few minutes  until the glaze sets before serving. 

I freeze the remaining frosting for the next cake. 

You can also use a simple glaze:

Ingredients

• 1 3/4 cup powdered sugar

• 1/4 cup lemon juice

• zest from 1 lemon

• 1 teaspoon salted butter

Directions

• in a large Pyrex measuring cup, combine sugar, lemon and zest. 

• add the butter and microwave 45 seconds 

• take cup out and whisk with a spoon, making sure there are no lumps. 

• let sit for a few minutes then drizzle over cake. 

MUD PIE

 Mud Pie from Jennifer Butler through Gwen Butler 

Crush 1 pound of Oreos 5-6 at a time in the blender. Put in 9x13” pan. Add 1/2 cube melted butter, mix well and press down. Put 1” ice cream on top. 

Layer of favorite light colored ice cream.

Micro wave Mrs. Richardson's fudge sauce (follow directions on the bottle) and spread on ice cream. 

Layer of chocolatey ice cream and top with fudge sauce. 

Freeze again and serve with whipped cream.

Can put cool whip on top before you freeze it. 

No-fail pie crust

Ingredients:

1 egg

3 cups flour 

3/4 teaspoon salt (can use 1 teaspoon)

1 1/2cups cold vegetable shortening 

1 tablespoon vinegar 

5 tablespoons very cold water

Directions:

In a medium size bowl mix together the salt and flour. 

With a pastry blender, cut cold shortening into the flower mixture, until the size of peas. 

In a small cup, beat egg with fork, add the vinegar and water; whisk until well blended. 

Add the water/egg mixture gradually to the flour mixture. 

Shape into two equal balls, wrap in plastic wrap or plastic bag. Refrigerate for 1 hour or more. 

Roll out dough between two pieces of wax paper. Use for 2 (8” pie crust) or 1 large deep dish pie crust. 

Bake at 425 degrees for 10-12 minutes, until golden brown. 

Peanut Butter Dip

8 oz cream cheese, softened

1 cup creamy peanut butter

1/2 cup brown sugar

1/4 cup milk

1/4 tsp vanilla

Heath bits (optional, to taste)

Mix the cream cheese until smooth. Add the peanut butter, brown sugar, milk, vanilla and mix for 3-4 minutes until fluffy. Add heath bits. Refrigerate until ready to serve.

KATHY'S CHILI

I found this recipe in a cook book I got for my wedding and I used it so much when I was raising my family.  Some Monday mornings I would start the pinto beans, mix up a batch of granola and then start a batch of bread.  All the while I was doing the laundry.  My oh my, where did all that energy go?

Anyway, this is a simple but delicious recipe

2 cups pinto beans

2 cups of tomato juice (or 1 quart bottled tomatoes)

1/2 pound of hamburger, browned

1/8 teaspoon black pepper

1/2 tablespoon salt (or less)

1 tablespoon chili powder

1/2 teaspoon paprika

Put the beans in a large pot and cover them with at least 2 quarts of water, the beans will double in size.  

If you want to, you can add onions at this time, either diced fresh or dehydrated. I use about 2 TBS dehydrated onions. 

Bring the water to boil and boil for 2 minutes. Cover the beans and turn off the heat, let the beans sit for 2 hours. 

After two hours turn the heat on and boil softly for 1 more hour. I you keep the lid off, make sure the beans are covered with water.

After that hour add all the rest of the ingredients and simmer again for 1 hour.  It could take longer for the beans to get soft.  I like to make sure they are soft.

Fresh beans cook up nice and soft in this four hours, older beans take longer to get fully cooked. I often just rotate out my old beans each year because they are so cheap and fresh one are so good. They food bank will take them.

Chicken Enchilada Soup

1 can black beans, drained and rinsed

2 cans kidney beans, drained and rinsed 

2 cans diced tomatoes (fire roasted or with green chilies or lime/cilantro)

12-16 oz frozen corn

20 oz can red enchilada sauce

2 cans cream of chicken soup

2 cans milk (more or less to get desired consistency)

1/2 onion, diced small

1 green pepper or 4-5 banana peppers, diced

2-4 chicken breasts, cooked and shredded

Sub options:

*use a combination of canned tomatoes and diced fresh tomatoes

*use any combination of black, kidney or pinto beans

*use canned chicken or precooked roaster chicken

*use 2 cans of canned corn

Throw all ingredients into a crockpot and cook on high for 4 hours. Serve with cheese, chips, sour cream and/or avocados.

BREAKFAST CASSEROLE

Breakfast Casserole from Kathy Perrins January 25, 2020

This is Sandy Hansen's recipe in the 6th Ward cookbook:

8 slices of bread
1 lb ground sausage (Jimmy Dean) (or link sausage)
8 eggs
1 1/2 c milk
1 can mushroom soup
4 chopped green onions (I never have any)
1/4 tsp. dry mustard
1/2 lb grated cheese

place bread in 9x13 inch pan on the bottom.  Brown sausage (cut in Pieces). Sprinkle on top of bread.  Place milk, eggs, soup and mustard in blender, blend. Sprinkle chopped green onion n top of bread and sausage.  Pour milk mixture over all.  Top with cheese.  Let stand overnight in fridge.  Bake at 350 degrees for 40 minutes.