PEACHES 'N CREAM CHEESECAKE
1/2 c. Flour
2 sm. Pkgs. Vanilla instant pudding
6 tbsp. Butter
2 tsp. Baking powder
1 c. Milk
(13 oz.) cans sliced peaches
2 (8 oz.) pkgs. Cream cheese
6 tbsp. Peach juice
2/3 c. Sugar
1 tbsp. Sugar and 1/2
tsp. Cinnamon (topping)
6 ingredients with a mixer for 2 minutes. Put in 9 x 13 inch pan. Drain peach slices (reserve juice). Place peaches in rows
on top of crust mixture. Beat cream cheese, peach juice, and sugar together. Carefully spoon on top of peaches. Sprinkle with
topping mixture and bake 30-40 minutes at 350 degrees.
2-1/2 C. Shredded
2/3 - 1 cup Salsa
1/3 cup Sliced green onions
1 t. Ground cumin
1/2 t. Salt
1/2 t. Dried oregano
1/4 cup Butter, melted
2 cups Shredded Monterey Jack cheese (chedder is fine also)
In a skillet
combine first six ingredients. Cook, uncovered, over medium
heat for 10 minutes or until heated through. Brush one side
with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side
of each tortillas. Sprinkle with
1/3 cup cheese; fold plain side of
tortilla over cheese. Place on a lightly greased baking sheet. Bake at
for 10 minutes or until crisp and golden brown. Cut into
wedges; serve with sour cream and guacamole.
The banana flavor of these delicious muffins
will send your taste buds soaring into
2 cups Original Bisquick® mix
1 1/4 cups mashed very ripe bananas (2 to
3 tablespoons vegetable oil
1/3 cup miniature semisweet chocolate chips
Heat oven to 400ºF. Place paper baking cup
in each of 12 regular-size muffin cups, or grease
bottoms only of muffin
2 . Beat egg slightly in medium bowl; stir in remaining
ingredients just until moistened.
Divide batter evenly
among muffin cups.
3 . Bake about 15 minutes or until golden brown.
Pink Fluff Salad
1 (12 oz.) container
1 can sweetened condensed milk
1 can cherry pie filling
1 (20 oz.) can pineapple tidbits (drained)
cup chopped nuts
1/2 cup miniature marshmallows
Defrost Cool Whip. Drain pineapple. Mix softened Cool Whip and condensed
until smooth. Add rest of ingredients and mix well. Chill. Makes
Asian Chicken Salad
2 Tbsp brown sugar
2 tsp soy sauce
1 Tbsp sesame
1/4 cup vegetable oil
3 Tbsp rice vinegar
1 (8 oz) pkg dried rice noodles
1 head iceberg lettuce
- rinsed, dried, & chopped
4 boneless chicken breast halves, cooked &
3 green onions, chopped
1 Tbsp sesame seeds, toasted
Prepare dressing 30 min ahead of time; combine
brown sugar, soy sauce,sesame
oil, salad oil, &
rice vinegar in a salad dressing carafe. To
prepare Chinese rice noodles, heat a skillet with
a few Tbsp of oil; break off a little bit of noodles;
add to skillet & fry. (They will puff up, so only add a
few at a time).
When they puff up, remove & drain on paper towels. Be sure to
cook long enough as under cooked
noodles will be like eating needles.
Once cooked, add them to salad mix. In a lg bowl combine lettuce,
shredded chicken, green onions & toasted sesame seeds.
Let chill about 10 min,; just before serving add cooked noodles.
Serve in salad bowls with dressing in a pourable container so
people can add as much dressing as they want. You can
dressing over top of salad, toss & serve immediately.
1 lb. spiral macaroni-cook, drain in cold water
2 lg carrots, shred
1 lg. onion, chop fine
2 green peppers, cut fine--I use 1
diced cheese of course...is opt. but that is the best
part I use cheddar
1 c cidar vinager
1 1/2 c sugar-I use about a cup
1 pt Hellmans mayo
1 reg size sweetened condensed milk
Salt and Pepper
Beat til frothy and add to above. Mac being
last so it doesn't get cremated. Make a day ahead. The longer it sits the better it tastes! Throw it all in a plastic ice
cream bucket. Makes alot!
1 cup oil
1-1/2 cups sugar
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 3- oz. pistachio instant pudding
3 cups flour
2 cups shredded zucchini
2 tsp. vanilla
1 cup crushed pineapple ( drained)
Mix oil, eggs,
sugar. Add the remaining ingredients and mix well. Put in
muffin pan and bake 350 for 20 to 25 min. depending on your oven.
FETTUCCINE TOMATO BASIL SALAD
1 package (9 ounces) BUITONI Refrigerated
1/4 cup (1 ounce) BUITONI Refrigerated
Freshly Shredded Parmesan Cheese
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 pound fresh tomatoes, chopped
1/4 cup chopped fresh basil
or 1 tablespoon dried
PREPARE pasta according to package directions.
pasta with cheese, oil and vinegar. Add
tomatoes and basil. Season with salt and ground
together with a fork:
2 cups sugar
3/4 cup cocoa
teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Add to above:
1 cup cooled coffee
1 cup milk
1/2 salad oil (I use Crisco oil)
2 teaspoons vanilla
Then mix with beater.
Pour into greased and floured 9 x 13 pan. The batter
is runny; don''t be alarmed.
at 350 degrees for 35 minutes or until done.
Peanut Butter Icing
1/4 to 1/2 cup margarine or butter (I use 1/2 cup)
cup peanut butter (Use Jif Creamy)
3 cups 10 x sugar
1 teaspoon vanilla
4 to 6 tablespoons milk (start with the 4 and add the rest or add 1 tablespoon at a time until proper consistency).
Mix the butter and peanut butter.
Add the 10 x sugar gradually. Then add vanilla, Add milk slowly till the icing is the desired consistency.
GARDEN PASTA SALAD
1 package (20 ounces) BUITONI Refrigerated Family
Three Cheese Tortellini
1 cup Italian salad dressing
2 cups broccoli florets
medium tomatoes, chopped
1 large green bell pepper, chopped
3/4 cup (3 ounces) BUITONI Refrigerated
Shredded Parmesan Cheese
or BUITONI Refrigerated Freshly Shredded
1 can (2.25 ounces)
sliced ripe olives
PREPARE pasta according to package
directions. Drain; rinse in
POUR dressing into large bowl. Add pasta,
broccoli, tomatoes, bell pepper, cheese and
well to coat. Refrigerate or serve
Serving Size: 8
Susie's Blue Cheese Dressing
4 heaping tablespoons Miracle Whip
4 oz. blue cheese, crumbled
3 green onions, chopped including the green
Mix well the above ingredients in a medium size container. Store this in the refrigerator for at least 24 hours
before using. This make a large quantity. You can use this for your wing dip.
1 package dry onion soup mix
1 cup white rice, not instant
2 cups water
Preheat oven to 375. Bring water and margarine to boil.
Add soup mix and rice. Pour into a small casserole dish. Bake covered at 375 for 45 minutes. Makes 8 servings.