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Marvin's Recipes
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| Unit 193 | Recipes | Honors | Links | Marv's Recipes |
Desserts
Cherry Cheese Pie
| 1 9-inch graham cracker crumb crust or baked pastry
shell 1 cup ReaLemon lemon juice 1 tsp vanilla extract |
1 8-oz. pkg. cream cheese, softened 1 14-oz. Eagle Brand sweetened condensed milk 1 21-oz. can cherry pie filling, chilled |
In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon juice and vanilla. Pour into pie crust. Chill 3 hours or until set. Stop with desired amount of pie filling before serving. Refrigerate leftover.
Chocolate Chip Pie
| 4 large eggs 1 cup all-purpose flour 1 cup granulated sugar 1 cup light brown sugar, firmly packed |
2 cups sweet cream butter (4 sticks), melted and
cooled 2 tsp. vanilla extract 2 cups semi-sweet chocolate chips 2 cups chopped macadamia nuts |
Preheat oven to 325°. In a large bowl, beat eggs well. Add flour slowly, mixing well; add sugars, mixing well; blend in butter; stir in chocolate chips and nuts. Bake 55-60 minutes. Cool on wire rack. YIELD: Three -9-inch pies. Eat one, freeze one, and give one to a friend.
Wigwam Peanut-butter Cream Pie
| 2 cups milk 1/2 tsp. salt 1/3 cup sugar 1/2 cup cold water 1 9-inch pre-baked pie shell |
3 Tblsp creamy peanut butter 1/2 stick sweet cream butter 4 Tblsp cornstarch 3 large egg yolks, beaten Optional: chopped Spanish redskin peanuts |
Bring the milk, salt, butter and sugar to a boil in a saucepan. Mix the cornstarch with water; when all the lumps have been dissolved, mix in the egg yolks. Pour into the boiling mixture. Remove the pan from the heat and whisk until thick and smooth. Now, whisk in the peanut butter. Cool the filling to room temperature, then pour into pie shell.
Cover and refrigerate until cold, then top with whipped cream and sprinkle top with chopped spanish red skin peanuts. Makes 6 to 8 servings.
Double Fudge Brownie
| 1 box Duncan Hines Double Fudge Chocolate Brownie mix 2 large eggs 1/4 cup olive oil 1/3 cup water 1 tsp vanilla extract 3.4 cup coarsely chopped English walnuts |
Topping:
8 oz. pkg cream cheese, softened |
Brownies: Lightly beat eggs; add water, oil & vanilla; mix well. Fold in brownie mix; fold in nuts. Lightly grease bottom of 7x11x2 1/4" baking dish; pour brownie mix into baking dish.
Topping: Mix cream cheese, eggs, & vanilla; add powdered sugar; mix well. Pour over brownie mix. Bake at 350 degrees for 55 minutes. Remove to rack to cool. Cut into small squares & serve.
Oatmeal Chunkies - Makes
6 Dozen
Mynique
Davidson', 1st place at Kentucky State Fair
| 2 cups all-purpose flour 1 tsp baking powder 1 cup margarine (room temperature) 1 cup granulated sugar 1 tsp vanilla extract 1 cup white chocolate morsels |
1 tsp. baking soda 1/4 tsp salt 1 cup firmly packed light brown sugar 2 large eggs 2 cups quick cooking oats 1 cup chopped macadamia nuts |
Preheat oven to 375 degrees.
Sift together flour, baking soda, baking powder, and salt in a large mixing bowl. In a separate bowl, cream together margarine and sugars until light and fluffy. Beat in eggs and vanilla. Mix in sifted ingredients, one-third at a time. Stir in morsels and nuts.
Drop dough by rounded teaspoons, 2 inches apart, on a cookie sheet lined with parchment paper. Bake for 12 minutes or until lightly browned on top. If using an air-base cookie sheet, bake an extra two minutes. Let the cookies cool on the baking sheet 1 minutes, then transfer to a cooling rack.
Dips
Cucumber Dip
| 1 8-oz. pkg cream cheese, softened 2 medium cucumbers, 1 cup mayonnaise 3 Tblsp. finely chopped onion |
1/2 dried dill weed 1 tsp. hot pepper sauce 1 Tblsp. lemon juice 3 drops green food coloring |
Peeled and slice horizontally, then remove seeds. Finely shred in food processor. Transfer to heavy Pyrex 2-cup measuring cup; tilt and squeeze out the water
In a large mixing bow, beat cream cheese at low speed until smooth; blend in mayonnaise. Add onion, lemon juice, pepper sauce, dill weed and green food coloring, blending all ingredients.
Fold in shredded cucumbers. Roll into serving bowl. Cover and refrigerate overnight. Serve with potato chips.
Fruit Dip
| 8 oz. pkg cream cheese, softened 1 1/2 Tblsp Amaretto |
13-oz. jar Kraft Marshmallow Creme 1 1/2 Tbls honey |
Mix all ingredients together. Pour into serving dish; cover & refrigerate until ready to serve. Use strawberries, sliced bananas, apples and grapes for dipping. Have a server loaded with toothpicks for convenient dipping.
Peanut Dip
| 2 cups chopped unsalted roasted peanuts 1/4 tsp. finely grated lemon peel |
1/2 cup fat-free yogurt Dash of Morton Lite salt |
In a blender or food processor, combine peanuts, yogurt, lemon peel and salt. Process until smooth. Serve with fresh garden vegetables.
Sun-Dried Tomato & Cheese Dip
| 15-oz tub skim Ricotta Cheese 1/2 cup grated Parmesan cheese 2 Tbls dun-dried tomatoes |
1 Tblsp balsamic vinegar 1/2 tsp. Morton Lite Salt 2 Tblsp finely sliced green onions |
Place first five ingredients in food processor; blend until well blended. Transfer to serving bowl, fold in onions. Cover and refrigerate at least 2 hours before serving. Serve with fresh garden veggies.
Vegetable Dip
Serve with a try of celery, soaked in ice water for 2-4 hours. Split down the middle and cut into 2-inch serving pieces for good dipping. May wish to add plum tomatoes and mini carrots to serve with this wonderful dip.
| 1 pkg (1 oz) Hidden Valley Ranch 4 oz. pkg. cream cheese, softened 2 Tbls. RealLemon Juice |
2 cups sour cream 1/2 cup mayonnaise 1 teaspoon Louisiana Hot Sauce |
Mix together cream cheese, sour cream, mayonnaise, lemon juice and hot sauce. Slow add the Hidden Valley Ranch and mix well. Refrigerate covered until ready to use.
Chipped Beef Dip
| 8 oz. pkg cream cheese, softened 2 small jars of Armour dried beef, chopped in the food processor 4 Tblsp butter |
16 oz. tub sour cream 1/4 cup finely chopped onion 1/2 tsp. garlic powder 1 cup finely chopped pecans |
Mix first four ingredients together and spoon into 1 9 1/2 x 9 1/2 baking dish. Evenly sprinkle top with garlic powder. Cover with pecans; slice butter thin and place evenly over top. Bake in preheated oven at 325 degrees on middle rack for 18-20 minutes. Remove to rack to cool slightly. Serve with tortilla chips.
Jalapeno Chicken Dip
Mary Jo Riddle, Madisonville
| 3 8-oz. pkgs cream cheese, softened 1/2 cup milk jalapena peppers, shredded |
1 large can of chicken breast, shredded |
Mix all ingredients together, blend well. Roll out into baking dish. Bake at 350 degrees for 25-30 minutes. Remove from oven and cover with oz. jar mild salsa. Sprinkle top with cheddar cheese. Return to oven; bake 5 minutes or until cheese is melted. Serve with chips for dipping.
Soups
Broccoli Soup
| 2 Tbls grated onion 1/2 cup butter 1/4 cup all-purpose flour 1 cup of milk 1 cup half & half |
2 cups chicken broth 1/2 tsp salt 1/8 tsp garlic powder 1/4 tsp. basil flakes. |
Sauté grated onion in skillet over medium heat. Add flour, milk, half & half, and chicken broth. (If you're on a healthy kick or watching calories, substitute 2 cups of 2% milk for whole milk and half & half.) Cook over medium heat until bubbly, stirring constantly. Stir in salt, garlic powder and basil.
Note: If garden-fresh broccoli isn't available, soak store bought broccoli in water overnight.