Haystacks

Cooked Rice
Cream of Chicken Soup
Sour Cream
Milk
Cooked Chicken
Cheese
Corn
Peas
Carrots
Pineapple
Mandarin Oranges
Sliced Olives
Chinese Noodles

Heat soup, sour cream, milk and chicken on stove.  Serve over rice with toppings.

Vanilla Ice Cream

2 C. milk

1 ¾ C. sugar

½ tsp. salt

2 C. half and half

1 Tbsp. vanilla

4 C. whipping cream

Scald milk until bubbles form around edge of pan.  Remove from heat.  Add sugar and salt.  Stir until dissolved.  Stir in half and half, vanilla, and whipping cream.  Cover and refrigerate 30 min.  Freeze as directed.

Strawberry Ice Cream

            Add 4 C. pureed strawberries to chilled mixture before freezing.

Peach Ice Cream

            Add 4 C.  pureed peaches to chilled mixture before freezing.

Peach Cobbler

2 bottles peaches, drained; save juice

Almond flavoring, optional

¼ C. butter

Cinnamon

1 cake mix

1 egg

Juice from peaches

Place peaches in bottom of dutch oven stir in almond flavoring if desired.  Cut butter in thin slices, place over peahces, sprinkle with cinnamon.  Mix cake mix, egg and enough juice to make muffin consisency.  Spoon over peaches.  Cook  with Approx. 8 coals on top and 16 on bottom for 30-45 min.

From Mom

Cheesecake Tarts

Refrigerated pastry crust, or recipe for two crust pie

Philadelphia premade filling, or your own favorite recipe

Cut up fruit, candy bars, etc.

Cut out pastry with 2-3 in. circle cookie cutter.  Press into mini muffin pan using a tart press or end of rolling pin.  Bake according to package directions or at 425º for 7-8 min.  Cool.  Fill with cheesecake filling.  Top with fruit.

Raspberry Brownie Torte

1 recipe brownies

¾ C. granulated sugar

⅓ C. cornstarch

1 bag (16 oz.) frozen unsweetened raspberries, thawed but not drained

1 Tbsp. powdered sugar

3 ½ C. heavy whipping cream

1 C. heavy whipping cream (for garnish)

Raspberries (For garnish)

Heat oven to 350º Grease bottom only of 9” springform pan.  Line square 8x8 pan with aluminum foil; grease foil in bottom of pan.

Prepare brownies as directed.  Divide batter between two pans; spread evenly.  Bake 20-25 min. or until toothpick comes out clean.  Cool completely. 

Mix granulated sugar and cornstarch in 3 qt. saucepan.  Stir in thawed raspberries.  Heat to boiling over medium heat, stirring constantly.  Boil and stir 1 min.  Let stand room temperature until no longer warm. 

Remove brownies from square pan.  Cut into 24 rectangles (approx. 2 ½ x1 in.)  Sprinkle with powdered sugar.  Release side of springform pan, and loosen around edge of brownies to make removing dessert easier, reattach side of pan.  Arrange brownie rectangles vertically and with top sides facing outward around side of pan on brownie layer.

Beat 3 ½ C. whipping cream in large bowl with electric mixer on high speed until stiff.  Fold thickened raspberry mixture into whipped cream.  Pour into pan lined with brownies.  Refrigerate about 4 hours but no longer than 24. 

To serve, remove sides of pan.  Beat 1 C. whipping cream until stiff.  Beat 1 C. whipping cream until stiff.  Garnish with raspberries.  Cover and refrigerate any remaining torte.

Blackberry Dessert

Crust

2 sticks butter

1 ½ C. flour

Filling

8 oz. cream cheese

1 C. powdered sugar

¼ C. milk

Topping

1 ¾ C. sugar

½ C. water

4 C. blackberries

6 Tbsp. cornstarch

12 oz. whipped Topping

 Preheat oven to 350º.  Melt butter and blend in flour.  Press into ungreased 9x13 baking dish.  Bake 15-20 min.  Cool.  Whip together ingredients for filling and pour over cooled crust.  For topping, mix together sugar, water, cornstarch, and blackberries in a medium saucepan.  Bring to a boil and cook 3 min., stirring constantly.  Cool (will thicken) Pour over cream cheese layer and spread evenly.  Top with whipped topping.

From Karen

Raspberry Tiramisu

1 8 ounce package mascarpone cheese
1/2 cup sugar
1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract
40 or so store bought lady fingers
1 8 ounce jar seedless raspberry jam
juice of 2 lemons
raspberries, a lot, as many as you can get

In the bowl of an electric mixer fitted with the paddle attachment, beat together mascarpone and sugar. Add a bit of cream and mix until combined. Add a little more cream and mix again until the mixture is well incorporated and very liquid. Pour in the rest of the cream and the vanilla. Change to the whisk attachment and beat on high until stiff peaks form.

Line the bottom of a 9 inch glass baking dish with half of the lady fingers, or however many will fit. Heat the jam and transfer to a small bowl and stir in lemon juice. Spread half of the jam mixture evenly over the lady fingers. Evenly spread half of the mascarpone and cream mixture over that, and top with half of the raspberries. Repeat the first layer with the rest of the ingredients. Refrigerate over night, or as long as you can before you can’t wait anymore.

From Sophistimom

Strawberry Mousse

4 cups quartered fresh strawberries or frozen unsweetened strawberries

1/2 cup sugar

1 package (1 ounce) sugar-free instant vanilla pudding mix

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

In a food processor, combine strawberries and sugar; cover and process until smooth. Strain and discard seeds. Return strawberry mixture to the food processor. Add pudding mix; cover and process until smooth.

Transfer to a large bowl; fold in whipped topping. Spoon into dessert dishes. Refrigerate until serving.

From Taste of Home

Creamy Raspberry Dessert

1 C. graham cracker crumbs

3 Tbsp. sugar

¼ C. melted butter

1 pkg. (10 oz.) raspberries, thawed

¼ C. cold water

1 envelope unflavored gelatin

8 oz. cream cheese, softened

½ C. sugar

1 C. heavy whipping cream, whipped

Fresh raspberries

Whipped Cream

Combine crumbs, sugar, and butter.  Press into the bottom of 8 in. springform pan.  Bake at 350º for 10 min.  Cool.

For filling, drain raspberries, reserving the juice.  Set berries aside.  In a small saucepan, combine juice, cold water, and gelatin.  Let stand for 5 min.  Cook and stir over low heat until gelatin dissolves.  Remove from heat; cool for 10 min.

In a mixing bowl, beat cream cheese and sugar until blended.  Add berries and gelatin mixture; beat on low until thoroughly blended.  Chill until partially set.  Watch carefully, it will set quickly.  By hand gently fold in whipped cream.  Spoon into crust.  Chill 6 hours or over night.  Just before serving, run knife around edge or pan to loosen.  Remove sides of pan.  Top with fresh berries and whipped cream.

Peach Crisp

¼ C. sugar

1 tsp. cinnamon

2 Tbsp. flour

1 C. sliced peaches

2 Tbsp. honey

⅔ C. brown sugar

2 Tbsp. oatmeal

⅔ C. graham cracker crumbs

⅓ C. flour

¼ tsp. cinnamon

⅓ C. butter

Mix together sugar, cinnamon and flour.  Combine with peaches.  Line bottom of 2 Qt. baking dish with peach mixture.  Drizzle with honey.  Stir together graham crackers, flour cinnamon, brown sugar and oatmeal.  Cut in butter.  Spread over top of peaches.  Bake on 375º for 40 -45 min.

From Jennifer 

Strawberry Chiffon Pie

1 package (.3 ounces) sugar-free strawberry gelatin

3/4 cup boiling water

1-1/4 cps cold water

1 cup frozen reduced-fat whipped topping, thawed

2-1/4 cups sliced fresh strawberries, divided

1 reduced-fat graham cracker crust (8 inches)

In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

From Taste of Home

Apple Pie

1 double-crust pie shell

6 C. thinly sliced and peeled apples

1 Tbsp. lemon juice

¾ C. sugar

2 Tbsp. flour

½ tsp. cinnamon

⅛ tsp. nutmeg

Milk

Sugar

Sprinkle apples with lemon juice.  In a large bowl, stir together the ¾ C. sugar, flour, cinnamon, and nutmeg.  Add apple slices.  Gently toss until coated. 

           

Transfer apple mixture in to bottom pie shell.  Cut slits in top pastry and lay over filling.  Seal edges together.  Brush top crust with milk and sprinkle with sugar.  Bake at 375º for 1 hour.

From Better Homes and Gardens

White Chocolate-Strawberry Pie

1 Single-Crust Pie shell, baked

1 ⅔ C. milk

1 tsp. unflavored gelatin

1 (3 oz.) pkg. vanilla pudding (not instant)

¾ C. white vanilla chips

½ pt. whipping cream

4 C. fresh strawberries

3 Tbsp white vanilla chips

2 tsp. oil

 In a medium saucepan, combine milk and gelatin; mix well.  Let stand 5 min.  Stir in pudding mix.  Cook over medium heat until mixture comes to a boil, stirring constantly.  Remove from heat; let stand 5 min. 

           

Add ¾ C. whit chips to pudding mixture; stir occasionally until melted.  Place plastic wrap over surface of pudding; refrigerate one hour to cool.  In small bowl, beat whipping cream until stiff peaks form.  Fold ⅓ of whipped cream into cooled pudding mixture.  Fold in remaining whipped cream.  Spoon pudding mixture into cooled pie shell; spread evenly.

           

Remove stems from berries, being careful no to cut berries.  Place strawberries, point up, on filling, gently pressing ¼ of berry into filling.

           

In small sauce pan, heat 3 Tbsp. vanilla chips and oil over low heat until melted, stirring occasionally until smooth.  Drizzle over strawberries.  Refrigerate at least 3 hours until serving. 

Very Berry Pie

Pastry for two 2-crust pies

1 16 oz. bag frozen boysenberries (no sugar added)

1 16 oz. bag frozen raspberries (no sugar added)

1 8 oz. bag frozen blueberries (no sugar added)

2 C. plus 3 Tbsp. sugar

½ tsp. salt

½ C. plus 1 Tbsp.  cornstarch

Preheat oven to 375º Thaw all berries, then pour berries and all of the juice in a mixing bowl.  In a separate bowl, mix together sugar, salt and cornstarch; Pour on top of berries.  Mix well with a rubber spatula.  Fill bottom crusts, add top crusts, and bake for 45 to 50 min. or until golden brown.

From Lion House Desserts

Peach Pie

¾-1 C. sugar

3/6 Tbsp flour (depending on juiciness of peaches)

¼ tsp. nutmeg or cinnamon

Dash salt

5 C. sliced fresh peaches

⅛ tsp. almond flavoring

Double pie crust

2 Tbsp. butter or margarine, cut up

Milk

Sugar

Double-Crust pie shell

Mix sugar, flour spice, and salt.  Add peaches and almond flavoring.  Sprinkle bottom of pie crust with sugar (to avoid mushy crust.)  Pour in filling, being careful to avoid edges of crust.  Dot with butter or margarine.  Cut hole in top crust to allow steam to escape, place crust over filling, pressing top and bottom crust together.  If necessary, brush crust edges with wet finger to help them stick together.   Brush top of crust with milk and sprinkle with sugar.  Bake at 400º for 45-50 min.

From Mom 

Crumble Pear Pie

Filling

6-8 Bartlett pears, depending on size

1-1 ½ Tbsp. lemon juice

½ C. sugar

2 Tbsp. flour

1 unbaked pie shell

Topping

⅔ C. flour, heaping

⅔ C. sugar

½ - ¾ tsp. cinnamon

⅓ C. margarine (add more if needed)

Cut pears in half, peel and core.  Pour lemon juice over pears.  Mix sugar and flour.  Sprinkle over pears, and stir gently until evenly coated.  Arrange cut side down in pie shell.  Mix flour, sugar, and cinnamon together, cut in margarine.  Sprinkle over pears.  Bake at 400º for 45 min.

From Mom 

Apple Thyme Chicken

6 Tbsp. apple juice

6 Tbsp. lemon juice

4 ½ tsp. cider vinegar

4 ½ tsp. canola oil

1 ½ tsp. dried thyme

4 boneless skinless chicken breast halves

2 medium Golden Delicious, (or other all-purpose apple) peeled and quartered

1 Tbsp. honey

Sauce

2 tsp. cornstarch

¼ tsp. dried thyme

¾ C. apple juice

In a bowl combine the first five ingredients; mix well.  Pour half of the marinade in a large resealable bag; add chicken.  Seal bag and turn to coat; refrigerate for at least 2 hours.  Cover and refrigerate remaining marinade.

           

Coat grill rack with nonstick spray before starting the grill.  Drain and discard marinade from chicken.  Dip apples in reserved marinade; set aside.  Combine the honey with the remaining marinade.  Grill chicken, covered, over medium heat for 4-6 min.  on each side or until chicken juices run clear, basting frequently with honey marinade.  Grill apples, uncovered, for 3-5 min, basting and turning frequently or until lightly browned. 

           

In a saucepan, combine the cornstarch, thyme and apple juice until blended.  Bring to a boil; cook and stir for 2 min. or until thickened.  Slice the grilled apples; stir into sauce.  Serve with chicken.

From Taste of Home

Orange Sponge Cake

8 eggs, separated

¼ tsp. salt

1 tsp. cream of tartar

1 ⅓ C. sugar

Grated rind from one oprange

¼ C. orange juice

1 C. plus 2 Tbsp. flour, sifted

 In a mixer bowl beat egg whites and salt until foamy; add cream of tartar and beat until stiff, but not dry.  Add ⅔ C. sugar gradually, beating after each addition.  In a separate bowl beat egg yolks until very thick and lemon colored; add remaining ⅔ C. sugar, orange rind, and orange juice.  Fold the two mixtures together and fold in flour.  Bake for 1 hour in an ungreased 10-in. angel cake pan at 325º  Remove from ovenand invert for one hour.  Glaze with Orange butter Glaze.

Orange Butter Glaze

1 ½ Tbsp. milk

1 Tbsp butter

1 ¼ C. powdered sugar

1 Tbsp orange juice

½ tsp. grated orange rind

Heat milk and butter together in a small saucepan.  Stir in powdered sugar and mix until smooth.  Add orange juice and rind.  Beat until shiny.  Add a drop or two more liquid if needed to make desired spreading consistency. 

From Lion House Desserts 

Strawberry Tunnel Cake

1 pkg. (16 oz.) angel food cake mix

6 oz. cream cheese softened

1 can (14 oz.) sweetened condensed milk

⅓ C. lemon juice

¼ tsp almond extract, optional

6 drops red food coloring, optional

1 C. sliced fresh strawberries

1 carton (12 oz.) cool whip, thawed, divided

Prepare, bake and cool cake according to package directions.  Slice the top fourth off the cake; set aside.  To make tunnel, use a sharp knife to carefully hollow out bottom of cake, leaving a ½ in. shell.  Tear removed cake into 1 in. cubes.

           

In a large mixing bowl, beat the cream cheese until fluffy.  Beat in milk and lemon juice until smooth.  Stir in extract and food coloring if desired.  Stir in cake cubes and strawberries.  Fold in 1 C. whipped topping.  Spoon into tunnel; replace cake top.  Spread remaining whipped topping over top and sides of cake.  Refrigerate 4 hours or over night. 

From Taste of Home 

Cream Cheese French Toast Bake with Strawberry Topping

French Toast

1 loaf French bread (about 18 in. long), cut into 24 (¾ in.) slices

1 (8 oz.) container strawberry cream cheese

4 eggs

1 C. milk

¼ C. sugar

¼ tsp. salt

¼ tsp. cinnamon

2 Tbsp. butter, melted

Topping

4 C. fresh strawberries

½ C. sugar

2 Tbsp. amaretto, optional

Spray 9x13 baking dish with nonstick cooking spray.  Spread about 1 Tbsp. cream cheese on 12 bread slices.  Top with remaining bread slices to form sandwiches.  Place in sprayed baking dish to cover bottom.  Beat eggs in medium bowl.  Add milk, ¼ C. sugar, salt, and cinnamon; beat well.  Pour over bread in baking dish.  Let stand at room temperature for 5 min.  Turn bread slices over.  Cover; refrigerate 8 hours or overnight.  Chop 1 C. of the strawberries.  (Refrigerate the remaining berries.)  In a nonmetal bowl, combine chopped strawberries, ½ C. sugar, and amaretto; stir gently to mix.  Cover refrigerate 8 hours or over night. 

           

To serve heat oven to 400º.  Uncover baking dish; drizzle bread slices with melted butter.  Bake for 25-30 min. or until golden brown.  Meanwhile slice remaining strawberries and add to chilled strawberry mixture; mix lightly.  Serve French toast worm with strawberry topping.