Food is so primal, so essential a part of our lives, often the mere sharing of recipes with strangers turns them

into good friends. That's why I love this community. ~Jasmine Heiler

The wiconka Polish Easter Feast For all my friends on my chat list who donated to this great Recipe Booklet. You all make the above quotetruth! Happy Easter! Copyright April 2007 by CJ England

Easter Recipes
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Cooking is like love. It should be entered into with abandon or not at all. ~Harriet van Horne

BBQ Sauces 3-4 Breads 5-6 Salads 7-8 Main Dishes 9-13 Other 14-16 Cookies 17-20 Desserts 21-25

BBQ Sauce Favorites

The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. ~Vince Staten

Debs Famous Sauce

Donated by Deb Schwartz 1/2 tablespoon black peppercorns 1/2 tablespoon mustard seeds 1 tablespoons paprika 1/2 teaspoons cayenne pepper 2 teaspoons granulated garlic 1 tablespoon course salt 1 tablespoon brown sugar To prepare the rub: Using a mortar and pestle, crush the peppercorns and the mustard seeds. Pour into a small bowl and combine with the paprika, cayenne pepper, garlic, salt, and brown sugar. Set aside The sauce 1/2 cup ketchup 1/4 cup water 1 tablespoon Worcestershire 1 tablespoon steak sauce

1 tablespoon molasses 1/2 tablespoon red wine vinegar 1/2 tablespoon Dijon-style mustard 1 tablespoon brown sugar 2 cloves garlic 2 tablespoons diced onion 6 black peppercorns 1 bay leaf 2 Porterhouse steaks, vegetable oil To prepare the sauce: In a small saucepan, combine the ketchup, water, Worcestershire, steak sauce, molasses, vinegar, mustard, and brown sugar. Add the garlic, diced onion, peppercorns, and the bay leaf. Simmer for 15 minutes until thickened. Strain, cover, and set aside at room temperature until ready to serve. Rub the steaks with the spices and allow it to stand at room temperature for 20 minutes before grilling. Serve the steak warm with the sauce.

Jack Daniels BBQ Sauce

Donated by Amanda Haffery A turkey or a ham big enough to feed however many are going to be there A grill doesn't matter if it's gas or charcoal A pint of Jack Daniels A pint of Southern Comfort Prepare the turkey or ham per instructions on package. Make sure it's completely thawed. Get your grill up to temperature. In a large roasting pan, add the turkey or ham. Pour both pints over the turkey or ham. Once your grill is ready to go, place ham or turkey still inside the pan into the grill. Baste your turkey or ham for a few hours until cooked. Once the skin starts getting dark golden brown, use some tin foil around the outside edges to keep it from burning. If it's not burning, dont bother with the tin foil at all. You want to continue basting as you go. Doing this will give your meat unbelievable flavor and tenderness. And of course, because you're cooking the alcohol, no one will get inebriated, but it will taste wonderful.

Breads

Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. ~Lionel Poilane

Beer Bread
Donated by Julia Clark 3 cups of SELF-RISING flour (not all purpose!) 4 tablespoons of sugar 12 oz. room temperature (but NOT flat) beer Preheat oven to 400 degrees, and grease a 9"x5" loaf pan. combine all ingredients in a large mixing bowl, and pour into loaf pan (it will be a very thick batter, not dough). Carefully smooth out the top. Bake for 55 minutes. Remove from oven, and run a stick of butter (or margarine) over the crust. This makes a crusty, tender bread that tastes very much like a good yeast bread, but it only takes an hour from start to finish. **tip** If you need room temp beer quickly, set the bottle or can in a pan of hot water for 5 minutes.

Gorilla Bread
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Donated by Pennie Morgan 1/2 cup granulated sugar 3 tsp cinnamon 1/2 cup (1 stick) butter 1 cup packed brown sugar 1 (8 ounce) block of cream cheese 2 (12 ounce) cans refrigerated biscuits (10 count) 1-1/2 cups coarsely chopped walnuts Preheat oven to 350 degrees F. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt butter and brown sugar, stirring well, set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 tsp cinnamon and sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon and sugar, pour half of the melted butter mixture over the biscuits and sprinkle 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle the remaining cinnamon and sugar, pour the melted butter mixture over top, and the remaining nuts. Bake 30 minutes. Remove from oven and cool 5 minutes. Place a plate on top and invert.

Salads

Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! ~Tom Jones and Harvey Schmidt

Jessica's Pea & Kidney Bean Salad

Donated by Jessica The base recipe came from an old boyfriend's mom. I added veggies and spices to give it the umph it needed. 6 servings 6 cups (1 hours 10 min prep)
1 (15 1 (15 3/4 1/2 1/3 1/2 2 1/2 1/2 1/2 ounce) can kidney beans ounce) can sweet peas cup red peppers, diced cup carrots, diced cup onions, diced cup mayonnaise teaspoons dill weed teaspoon sea salt teaspoon garlic powder teaspoon ground black pepper

Drain kidney beans & sweet peas in colander and rinse well under cold water. Put in a large mixing bowl and add the remaining ingredients. Chill 1 hour before serving.

Taco Salad
Donated by Robyn Lee Taco chips broken up Hamburger fried with a packet of Taco Seasoning (follow package directions) Shredded cheddar cheese Shredded lettuce Sour cream Tomatoes, cut up Catalina Dressing, bottled Put everything into a bowl and toss lightly to mix ingredients up. Serve.

Main Dishes

There is nothing better on a cold wintry day than a properly made pot pie. ~Craig Claiborne

Cheesy Beefy Dip

Donated by Pat Sager

1 pound of hamburger meat Olive oil spray 1 pound of Velveeta cheese, cut into chunks 2 tsp of Worcestershire sauce 1/2 tsp. of chili powder or to taste 1 10 oz can of tomatoes with green chilies. (Rotel is one brand) 2 Tbl of flour (optional) Fritos "Scoop" chips Brown the hamburger in a pan coated with olive oil spray. Cut the hamburger meat into chunks as it browns, like you would for chili. You want the chunks to be pretty small. In a crock pot, put in the Velveeta cheese, Worcestershire sauce, chili powder and tomatoes. When the burger is cooked thoroughly add that too. Cook on medium in your crock pot for one hour. If, after the hour is over the sauce seems thin, stir in 2 Tbl of flour. Cooking a bit more will thicken the sauce. You can keep the dip warm on your buffet by leaving it in the crock pot and keeping it on warm. Set the chips in a basket at the side. Let your guests dip- away!

Chicken One Dish Casserole

Donated by Pat Sager 1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup 1 cup water * 3/4 cup uncooked regular long-grain white rice 1/4 tsp. paprika 1/4 tsp. ground black pepper 4 skinless, boneless chicken breast halves MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover. BAKE at 375F. 45 min. or until done. Serves 4. *For creamier rice, increase water to 1 1/3 cups. Serve with your favorite steamed vegetable blend. For dessert serve pear wedges.

Laura's Beans
Donated by Jodi Shadden 1 lb. bacon, diced, browned 1 onion, diced, browned (with bacon) 2 cans pork-n-beans 1 can green beans, drained 1 can pinto beans, drianed 1 can butter beans, drained 1/2 cup brown sugar 1 tablespoon worchestershire sauce 3/4 cup ketchup Put all ingredients into a crockpot and simmer until hot! Note: You can add any beans that you would like. Sometimes, we add garbanzo beans to the mixture.

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Mexican Crockpot Enchiladas

Donated by CJ England 1 lb. ground beef 1 onion chopped 1 green pepper -- chopped 1 can black beans -- drained and rinsed, optional 1 can Rotel 1/3 cup water 1 tsp. chili powder 1/2 tsp. ground cumin 1/2 tsp. salt 1/4 tsp. pepper 2 cups shredded cheese (Monterey jack, cheddar or a mixture of both) 4 flour tortillas In a skillet, cook beef, onion, and pepper until beef is browned and vegetables are tender. Add next 7 ingredients. Bring to a boil. Reduce heat and simmer for 10 min. In a 5 qt. crockpot, layer beef mixture, one tortilla, and some cheese. Repeat layers 3 more times. Cover and cook on low for 5-7 hours or high for 3 hours. Serve as wedges along with chips, salsa, and sour cream.

Ranch Style Beans

Donated by Amanda Haffery 1 lb ground beef 1 envelope dried onion soup mix 2 (1lb) cans pork & beans in tomato sauce 1 (1 lb) can of kidney beans, drained 1 cup Catsup or BBQ sauce (depending on how spicy you like it) Cup cold water 2 Tsp prepared mustard 2 Tsp cider vinegar 1) Brown meat 2) Stir in the rest of ingredients and pour into a 2 qt casserole dish 3) Bake at 350 for 30-45 minutes NOTE: To use this in a large crock pot, use: 11

3 cans of baked beans 2 cans of kidney beans 1 lbs hamburger Simmer till hot

Slammin Salmon
Donated by Rachelle Credo

1/4 cup balsamic vinegar 1/4 cup lemon juice 1/4 cup soy sauce 1 teaspoon salt 1 tablespoon brown sugar 1 1/2 teaspoons ground ginger 1 teaspoon paprika 1 teaspoon black pepper 1 teaspoon crushed red pepper flakes 4 cloves garlic, minced 1/4 cup chopped green onions 1 teaspoon sesame oil 1/2 cup peanut oil 8 (4 ounce) skinless, boneless salmon fillets Directions

1. Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined. 2. Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours. 3. Prepare an outdoor grill for medium-high heat. 4. Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.

Spiral Ham with Mango Sauce

Donated by Pat Sager
1 tbsp. butter

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1 medium onion, chopped (about 1/2 cup) 1 1/2 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic) 1/2 cup mango juice or nectar 1 pkg. (6 oz.) dried mango, coarsely chopped 1/3 cup packed brown sugar 2 medium green onions, chopped (about 1/4 cup) 9 lb. fully cooked bone-in or 6 lb. fully cooked boneless spiral cut ham 1. Heat the butter in a 2-quart saucepan over medium-high heat. Add the onion and cook until it's tender. Stir in the broth, mango juice, dried mango and brown sugar. Heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture thickens. Let cool slightly. 2. Place a strainer over a medium bowl. Pour the broth mixture through the strainer. Reserve the broth mixture to glaze the ham. Put the strained mango mixture in a small bowl. Stir in the green onions. Cover and refrigerate until serving time. 3. Place the ham in a 17 x 11-inch roasting pan and cover loosely with foil. Bake at 325F. for 1 1/2 hours. Remove the foil. Spoon the broth mixture over the ham. Bake for 30 minutes more or until internal temperature of the ham reaches 140F., basting the ham frequently with the pan drippings. Serve the ham with the mango salsa. Serves 24.

Zoe's Meatball Casserole

Donated by Susan Writes 1 package of precooked meatballs. 1 package of ravioli or tortellini 2 cups shredded mozzarella cheese 1 jar of pasta sauce Mix everything together, Put half cheese in mixture and half on top. Bake in oven 375F for 30 minutes.

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Other Foods

Happiness is a bowl of cherries and a book of poetry under a shade tree. ~Astrid Alauda

BBQ Jalapeos
Donated by Barbara Craig Green jalapeos (fresh) cream cheese bacon toothpicks Cut the peppers in half and gut them. Fill the halves with cream cheese and put them back together. Wrap the pepper with bacon and hold it together with a toothpick. Put the peppers on a grill and cook them until the bacon is done.

Cheesy Asparagus Spears

Donated by Pat Sager 16 asparagus spears, cut 4 to 6 inches long 3 cups ice cubes 8 thin slices prosciutto or thinly sliced ham (if prosciutto isnt available in your area), cut in half horizontally 16 teaspoons soft goat cheese (or 3 1/4 ounces)

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Prep Time: 20 minutes Total Time: 20 minutes 1. Bring 2 quarts of water to a boil in a pot over high heat. Add asparagus spears and cook for no more than 30 seconds. Using tongs, remove the asparagus from the pot and place into a large bowl filled with ice and water until completely cooled. Once cooled, remove asparagus spears and place on paper towels to drain. 2. Lay one piece of prosciutto flat on the cutting board with the cut edge at the bottom. Place one teaspoon of goat cheese in the center of the top third of the prosciutto. Gently press one asparagus spear into the goat cheese lengthwise with the prosciutto, with the tip of the spear hanging over the cheese by about half an inch. 3. Bring the sides of the prosciutto in toward the center and press into the goat cheese. Then secure both ends of the prosciutto by wrapping them in the same direction around the asparagus stem. Repeat for all asparagus spears. 4. Arrange the spears flat on a platter. You can also stand the spears upright in a heavybottomed cup or vase with crushed ice at the bottom to resemble a mini centerpiece!* *Diane's Tip: When I serve these spears standing upright in a glass vase, the crushed ice at the bottom helps keep the vase from tipping over and also keeps the asparagus cool. You might think that the prosciutto would fall off the spear when it is stood upright, but it wont! (Thats because the asparagus is moist, the cheese is soft and sticky, and the ham is thinly sliced and very clingy.) I also cut the stems at different lengths to make them resemble flowers even more!

Cinnamon Rice
Donated by Desire Lee 2 cups (500 ml) water 1 one-inch (2.5 cm) piece of cinnamon stick 1 cardamom pod, or 1/2 tsp (2 ml) ground cardamom 1 whole clove 1 cup long-grain rice, preferably basmati Combine the water, cinnamon, cardamom, and clove in a saucepan and bring to a boil over high heat. Add the rice and stir once. Cover and reduce the heat to a simmer. Cook covered for 15 to 20 minutes, until all the water is absorbed. Remove the cinnamon stick, cardamom pod, and clove before serving.

Grandmas Holiday Punch

By Amanda Haffery 15

2 (2 liters) of Lemon Lime Soda 1 Large jug of Hawaiian Punch Orange Sherbert Choice of alcohol optional (vodka, rum, something light) Mix all ingredients together in a large punch bowl. Add ice and orange sherbert

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Cookies

A balanced diet is a cookie in both hands. ~ Anonymous

Beer Cookies
Donated by Amanda Haffrey 1 cup beer 1 Tsp baking soda 1 cup raisins Tsp. salt 1 stick soft butter or margarine Tsp vanilla 1 cup packed brown sugar Tsp almond extract 2 large eggs 1 cup chopped walnuts 2 cups sifted flour cup grated coconut Tsp ground allspice 1) 2) 3) 4) 5) 6) 7) 8) Cook raisins in beer for a few minutes Drain and save cup of the beer Cream butter and sugar together, add eggs and beat well Sift together the allspice, flour, baking soda and salt Stir into egg mix and add remaining beer, a little at a time Add vanilla, almond extract, raisins, walnuts and coconut Drop onto greased cookie sheet by spoonfuls about 2 inches apart Bake at 350 degrees for 10 minutes or until light brown

Funfetti Cookies
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Donated by Rhonda Barns 1 pkg. Pilsbury Funfetti Cake Mix 1/3 cup vegetable oil 2 eggs 1/2 can Funfetti Pink Vanilla Frosting Heat oven to 375 degrees. In a large bowl, combine cake mix, oil, and eggs. Stir with spoon until thoroughly moistened. Shape dough into 1" balls; place on ungreased cookie sheet. With bottom of glass dipped in flour, flatten to a 1/4" thicknesss. Bake for 6-8 minutes or till edges are light brown. Spread frosting over warm cookies; sprinkle with candy bits. Let frosting set before storing.

Ginger Cookies
Donated by Amanda Haffrey 2 Cups sugar 1 Cup margarine 2 Eggs 8 Tbsp. dark molasses 4 Tsp. baking soda stirred into molasses 4 Tsp. Ginger 2 Tsp. Cinnamon Tsp. salt 4 Cups flour 1) 2) 3) 4) 5) Cream the sugar and butter together Add rest of the ingredients Roll into walnut sized balls of dough Roll in the sugar and place on cookie sheet a few inches apart Bake at 325 degrees for 10 minutes

Maxine's Cookies
Donated by Jodi Shadden 1 cup granulated sugar 1 cup brown sugar 1 cup vegetable oil 1 cup soft butter 1 egg 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla 3 1/2 cups all-purpose flour 18

1 cup Rice Krispies 1 cup quick oats, uncooked 1/2 cup coconut (optional) Preheat oven to 350 degrees. In a large bowl, mix sugars, oil, egg and butter until evenly blended. Stir in baking soda, salt and flour. Mix well. Add vanilla, Rice Krispies, oats, and coconut. Stir again, until dough is even. Drop by teaspoon on an ungreased baking sheet. Bake for 10 to 12 minutes, or until edges are golden. Makes about 3 dozen cookies. Note: This chewy cookie can be baked longer if a crispier texture in desired. A cup of chopped nuts or chocolate chips can be added to suit your taste.

Raggedy Ann Cookies

Donated by Amanda Haffrey 1 cup brown sugar 1 cup shortening 1 egg 1 Tsp maple flavoring 1) 2) 3) 4) 5) 2 cups flour Tsp. baking powder Tsp salt 1-4 oz can shredded coconut

Beat brown sugar, shortening, eggs and flavoring until light and fluffy Add dry ingredients and mix well Stir in coconut Drop by spoonful 2 inches apart on greased cookie sheet Press flat with bottom of a glass that has been greased and dipped in sugar. Edge will be ragged 6) Bake at 350 degrees for 10-12 minutes

Snickerdoodles
Donated by Amanda Haffery 2 2/3 cup flour 2 Tsp cream of tartar Tsp salt 2 large eggs 2 Tsp cinnamon 1 cup margarine softened 1 Tsp baking soda Tsp vanilla Sugar

1) In a large bowl combine: flour, margarine, cream of tartar, baking soda, salt , 19

vanilla, eggs and 1 cup sugar. 2) Beat until well blended 3) Shape into a ball, wrap in plastic wrap 4) Refrigerate for 2 hours 5) Preheat oven to 400 degrees 6) Shape dough into 1 inch balls and roll in cinnamon sugar mixture (just mix the cinnamon and some sugar together) 7) Place dough on an ungreased cookie sheet 2 inches apart 8) Press each cookie down with the dull side of a fork 9) Bake for 10-12 minutes or until lightly brown 10) You can also sprinkle more of the cinnamon sugar mixture over them while cooling

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Desserts

Baking is one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells... there is no chiropractic treatment, no Yoga exercise, no hour of meditation, that will leave you emptier of bad thoughts than this homely ceremony of making bread. ~M.F.K. Fisher, The Art of Eating

Banana Pudding

(also known as the famous NANA Pudding) Donated by Phyllis Crabtree

8 oz. softened cream cheese 1 can Eagle Brand sweetened condensed milk 1 large box vanilla instant pudding 2 cups milk 8 oz. cool whip 1 box vanilla wafers 4 -5 bananas Combine cream cheese, Eagle Brand milk, instant pudding and milk. Mix with hand mixer until well blended. Then spoon in cool whip and mix well by hand. Layer pan with vanilla wafers and bananas. And then spoon in pudding mix and spread evenly in pan. My granddaughters renamed it Nana Pudding, because they liked it so much and they call me Nana. This is very good but rich. Enjoy!

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Deep Dish Brownies

Donated by Amanda Haffrey Cup melted margarine 1 cup sugar 1 Tsp. vanilla 3 eggs 1) 2) 3) 4) 5) Cup flour cup cocoa Tsp baking powder Tsp. salt

Blend margarine, sugar and vanilla Add eggs and beat well with a spoon Combine dry ingredients and add gradually. Blend well Spread in greased 8 pan Bake at 350 degrees for 40-45 minutes until brownies begin to pull away from the pan.

Easy Make Turtle Candies

Donated by CJ England

1 cup pecan halves 1 bag vanilla caramels (14 ounces) 5 milk chocolate candy bars (1 1/2 ounces each), broken into sections

DIRECTIONS On a greased baking sheet arrange pecans in clusters of 3 halves about 2 inches apart. Top each cluster of pecans with a slightly flattened caramel. Bake at 300 degrees for 6 to 8 minutes, or until caramels soften. Remove to waxed paper. Flatten caramels with a spatula. While caramels are still warm, top each with a section of chocolate. Spread chocolate a bit when it melts. Refrigerate turtles for a few minutes to harden candies.

Lime Mini Cupcakes

Donated by Pat Sager Topping 1 box (4-serving size) instant vanilla pudding and pie filling mix 1 cups whipping cream 1/4 cup Key lime or regular lime juice 4 drops green food color 1 cups powered sugar 48 regular-size paper baking cups 22

1 box Betty Crocker SuperMoist yellow cake mix Water, vegetable oil and eggs called for on cake mix box 1 container Betty Crocker Whipped fluffy white frosting 1 tablespoon Key lime or regular lime juice teaspoon grated Key lime or regular lime peel 1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate. 2. Heat oven to 375F (350F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) 3. Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes. 4. Remove cupcakes from baking cups. Swirl about 2 teaspoons topping on top of each cupcake. 5. Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon topping into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening across bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

Peach Refrigerator Cake

Donated by Pat Sager 1/2 pound marshmallows 1/2 cup orange juice 1/2 cup ginger ale 1 cup heavy cream, whipped Sponge cake or lady fingers 6-8 peaches, sliced 1/2 cup chopped crystallized ginger Cut marshmallows in quarters, add to orange juice and stir over hot water until almost melted; cool slightly and add ginger ale. When slightly thickened fold in 3/4 cup whipped cream. Line a spring form pan with waxed paper. Arrange layer of cake or ladyfingers on bottom, next a layer of peaches, then layer of marshmallows; repeat until there are 3 layers of cake and 2 of filling. Chill in refrigerator overnight. Unmold; garnish with remaining peaches and cream and ginger.

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Pumpkin Parfait
Donated by Jenny Teo 2 cups pumpkin pie filling (scooped from cooked pie) 2 cups vanilla ice cream or frozen yogurt, softened 8 tablespoons whipped cream or whipped topping 4 tablespoons candied walnuts or pecans Spoon 1/4 cup of pumpkin into 4 tall glasses. Top with 1/4 cup of ice cream or frozen yogurt. Repeat layers of pumpkin and ice cream. Top with whipped cream and candied nuts.

Raspberry Topped Brownie Bites

Donated by Pat Sager 1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch) cup water 1/3 cup vegetable oil 2 eggs 2/3 cup whipping cream 1 cup semisweet chocolate chips (6 oz) Fresh raspberries, if desired 1. Heat oven to 350F. Grease 48 mini muffin cups with shortening or line with miniature paper baking cups. 2. In medium bowl, stir together brownie mix, water, oil, eggs and syrup pouch until well blended. Fill muffin cups about 3/4 full (about 1 tablespoon batter each). 3. Bake 18 to 20 minutes or until toothpick inserted in edge of brownie bites comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes. 4. In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes or until mixture coats a spoon. 5. Spoon about 2 teaspoons chocolate mixture onto each brownie. Garnish with fresh raspberries.

Raspberry Dream Cake

Donated by Pat Sager

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1 pkg frozen raspberries 1 pkg white cake mix 1 pkg vanilla instant pudding 4 eggs 1/2 c oil 2 c powdered sugar 1/4 c butter softened 1/2 tsp almond extract Thaw berries. Drain; save 1/2 c syrup. Save 2 T berries for frosting. Stir cake mix, eggs, oil, pudding, syrup and remaining berries in a bowl. Beat at medium speed for 3 minutes. Pour into greased and floured tube pan. Bake 350 for 50-55 minutes. Cool 15 min before removing from pan. Cool before frosting. Frosting: Beat powdered sugar, butter, 2 T raspberries and almond extract well until blended and smooth

I hope you enjoyed this recipe sampler. For more great recipes, check CJs Chat list or Blog for her weekly yummy treats

Chat...

http://groups.yahoo.com/group/CJsaysFollowYourDreams/

Blog...

http://cj-england.livejournal.com/

Great food is like great sex. The more you have the more you want.
~Gael Greene

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