August 11, 2010

Orange Cream Cheese Coffee Cake

3 (10oz) cans. refrigerated biscuits
1/2 cup. sugar
1 tbsp. cinnamon
3/4 cup. butter or margarine
1/2 cup. sugar
1/2 cup. brown sugar
1 tbsp. cinnamon
1 cup. chopped nuts

     Cut each biscuits into fourths. Combine 1/2 cup sugar and cinnamon in a plastic bag and shake biscuit pieces to coat. Place biscuits in a well greased bundt pan. Melt butter and mix with sugars and cinnamon. Add nuts and pour over top of biscuits. Bake at 350 F. for 30 minutes or until done. Turn coffee cake out and top with glaze.

Glaze:


1 (8oz) pkg. cream cheese, softened
3 cups. powdered sugar
1 medium orange

  Cream the cheese and sugar. Grate orange rind into creamed mixture. Add the juice from the orange and mix well. Spread over warm coffee cake, As glaze hardens, add more.

12 to 15 servings

Mexican Cornbread Casserole

1-1/2 cups. self rising corn meal
1 tsp. baking soda
1 T. salt
1 (16 oz) can. Mexican corn
1 cup. buttermilk
2 pkgs. pepperoni, chopped
2 eggs
1/3 cup. shortening
1 lb. ground chuck
1 medium onion, chopped
8 jalapeƱo peppers, finely chopped, divided
12 oz. sharp cheese, shredded
12 oz. mild cheese, shredded

    Mix together corn meal, soda, salt, corn, pepperoni, buttermilk, eggs and shortening; set aside. Brown and drain ground chuck. Pour 1/2 corn meal mixture into greased 9 x 13-inch. dish. Add ground chuck, onion, peppers, pepperoni and cheese. Pour remaining corn meal mixture into pan. Bake at 350 F. for 45 minutes.
8 servings

Cookie Pizza

Prep Time: 15 minutes - Bake Time: 14 minutes

1 (18oz) roll refrigerated sugar cookie dough
2 cups.(12oz) semi-sweet chocolate chips
1 (14oz) can Eagle Brand Sweetened Condensed Milk
2 cups. M & M'S
2 cups. miniature marshmallows
1/2 cup. peanuts

preheat oven 375 F. Press cookie dough into 2 ungreased 12 inch pizza pans. Bake 10 minutes or until golden. Remove from oven.

In medium- sized saucepan, melt chips with Eagle brand. Spread over crusts. Sprinkle with M&M's candies, marshmallows, and peanuts.

Bake 4 minutes or until marshmallows are lightly toasted. Cool, Cut into wedges.
Makes 2 pizza's,(24 servings)

Joyce Cartwright
Meade Valley, California

ICE BOX MACARONI SALAD


Printed from COOKS.COM


□   7 oz. macaroni
□   2 tbsp. salad oil
□   2 tbsp. minced onion
□   1/2 tsp. salt
□   1/2 tsp. pepper
□   1 c. diced Cheddar cheese
□   1/2 c. mayonnaise
□   1 c. cooked ham (may use Spam, roast, chicken, tuna, or shrimp)
□   1 c. celery, diced
□   1 (7 oz.) can drained peas


Cook macaroni according to package directions. Do not chill. While still hot, drizzle with oil and vinegar. Add onion, seasonings and cheese. Toss well. Gently mix in canned peas and remaining ingredients. Chill thoroughly. Serve on salad greens. 6 to 8 servings.

COLD SHRIMP PASTA SALAD


Printed from COOKS.COM


□   No-stick cooking spray
□   3 qts. water
□   8 oz. corkscrew or rotelle
□   2 c. zucchini, thinly sliced (about 1/2 lb.)
□   2 c. fresh mushrooms, sliced (about 1/4 lb.)
□   1 c. green beans, cut into 1" pieces (about 1/4 lb.)
□   1 lb. sm. raw shrimp, shelled & deveined
□   2 tbsp. lemon juice
□   1 clove garlic, minced
□   1/2 tsp. salt
□   1/2 tsp. Italian seasoning
□   1 med. red onion, thinly sliced
□   1/2 c. oil fresh Italian dressing



Spray inside of a large saucepan with no-stick spray. Add water and heat to boiling. Stir in pasta and cook as directed on box. DO NOT OVER COOK. Drain and rinse with cold water. Spray inside of a large skillet with no-stick spray. Heat over medium heat. Add zucchini, half at a time and saute until the slices are light brown. Remove to a large bowl as they brown. Add mushrooms and beans. Cover and cook until the beans are just tender, about 3 minutes. Put these vegetables in the bowl. Add shrimp, lemon juice, garlic, salt and seasoning to the pan and saute until they turn pink and are tender. Stir in onion; saute 1 minute. Remove shrimp and onion to the bowl of vegetables. Add drained pasta and dressing; can be served over lettuce leaves.

Layered Pasta Salad

   prep time
20 min. total time
3 hr 20 min
makes 12 servings, 1 cup each

3 cups medium shell pasta, cooked, drained
1 large  Red onion, sliced
1 pkg. (10 oz.) frozen peas, thawed, drained
1 pkg.  (6 oz.) OSCAR MAYER Smoked Ham, chopped
1/2 cup KRAFT Real Mayo Mayonnaise
1/2 cup  KRAFT Ranch Dressing
1 cup KRAFT Natural Three Cheese Crumbles
1 cup  halved grape tomatoes

LAYER first 4 ingredients in 3-qt. clear serving bowl.MIX mayo and dressing; spread over salad to seal. Top with cheese and tomatoes; cover.REFRIGERATE several hours or until chilled. Toss gently before serving.