Friday, March 23, 2012

Pumpkin Mousse Parfait

I really enjoy this layered Pumpkin Mousse Parfait!



Pumpkin Mousse Parfait 

3 cups cold milk (I used 2% milk)
2 pkgs. (3.4 ounces) each, instant vanilla pudding
1 (15-oz.) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 cup thawed Cool Whip
Additional Cool Whip (for layering)
Additional ground cinnamon (for sprinkling on top the dessert)

1.)  Beat milk and pudding mix in a large-deep bowl, for 2 minutes.

2.)  Blend in the pumpkin and spices.

3.)  Stir in the 1 cup of Cool Whip, and refrigerate for 1 hour.

4.)  Layer the pumpkin mousse and additional Cool Whip into a trifle bowl, or parfait glasses.  (Or use other individual glasses of your choice.)

5.)  Top each dessert with a light sprinkle of the ground cinnamon.

6.)  Serve immediately, or place the dessert in the refrigerator until ready to serve.

7.) Note: Depending on the size of dessert glasses you are using, and how much of the pumpkin mousse and whipped topping you layer into them, that pretty much will determine the servings you will get.

8.) Optional Variation: Omit layering the additional Cool Whip and the pumpkin mousse.  Just add the pumpkin mousse into smaller individual serving dishes, and top each with a dollop of Cool Whip and a light sprinkle of the ground cinnamon.  This will yield more servings.


Sunday, March 18, 2012

Mom's Red Scalloped Potatoes

This cheesy-scalloped potato recipe was posted by metzstar at allrecipes. I did however, modify the recipe to my liking. The original recipe stated to use 4 cups of the shredded cheese, but by accident, I only used 2 cups, which my husband and I thought that was plenty of cheese. If you want yours to be cheesier, than add more. Also, you can pretty much substitute one can of soup for another.



Mom's Red Scalloped Potatoes

8 cups thinly sliced red potatoes (with the skins on)

3 Tablespoons butter

2 medium sized onions, finely chopped

2-3 large cloves of garlic, minced (I used 3 cloves)

1 (10-3/4 oz.) can cream of broccoli soup

1 (10-3/4 oz.) can cream of celery soup

1 cup milk (I used 1/2 cup each, milk & Half-N-Half)

salt (I added 1/2 a teaspoon)

pepper (I added a 1/4 teaspoon)

2 cups shredded sharp cheddar cheese, divided

dried parsley flakes, to garnish the potatoes


1.)  First - be sure to wash and pat dry, the red potatoes you are going to use for this recipe.


2.)  Butter the inside of a 13 x 9-inch baking pan; set pan aside.


3.)  Melt the butter in a large pot over medium-high heat.  (I used a very large Teflon coated pan.)  Add the onion, and 
saute' for about 3 minutes, or until the onions become soft and translucent. Then add the minced garlic, and saute' it for about 1 minute.


4.)  Reduce the heat under the pan to low, then add both cans of soup, the milk, plus the salt & pepper; stir to incorporate.


5.)  Now add 1 cup of the shredded cheese, cook and stir until the cheese has melted through.


6.)  Add the thinly sliced red potatoes to the pan; stir to coat the potatoes evenly, then add them to the buttered baking pan.


7.)  Sprinkle the top the potatoes with the remaining cup of shredded cheese.


8.)  Cover the pan with foil, and bake the potatoes for 1 hour 25 minutes in a 350ΒΊ oven.

9.)  Remove the foil, and continue to bake the potatoes for another 10 minutes.


10.)  Once the potatoes are done baking, place the pan on top of the stove, and let the potatoes set for 15 minutes, so they will absorb the sauce in the pan.


11.)  Sprinkle the potatoes with the dried parsley flakes, then serve immediately.


12.)  Yields: 10 servings



Sunday, January 29, 2012

Five O'Clock Franks

This recipe is from my 1975 Campbell's Cookbook titled...
A Campbell Cookbook Most-For-The-Money Main Dishes.
I did however tweak the recipe a bit, substituting one soup
for another, and also using another kind of noodles.



Five O'Clock Franks


1 (l6-oz.) package franks, cut into 1/2" pieces
1/2 cup chopped onion
2 Tablespoons butter or margarine
1 (10-3/4 oz.) can Campbell's Fiesta Nacho Cheese Soup
2 Tablespoons ketchup
1/3 cup water
1-1/2 cups uncooked rotini noodles
8 oz. frozen cut green beans, cooked and drained

1.)  In a 10-inch skillet, brown the franks and onion in butter until tender; stirring often.  (I browned the franks and onion over medium to medium-low heat within 5 minutes.)

2.)  Stir in the soup, ketchup, and water.

3.)  Add the cooked noodles and cooked green beans; stir and heat through.

4.)  Season with salt and pepper, according to taste.

5.)  Yields: 5 servings

6.) *Note: Campbell's original recipe states to use a can of cheddar cheese soup, but I opt to use Fiesta Nacho Cheese, which gave this hot dish a bit of a 'kick'.  Also, I cooked the frozen green beans with 2 tablespoons of water, in a 900 watt microwave oven for 9 minutes; stirring them after 4 minutes and 30 seconds.  I should also mention, I cooked the noodles for 9 minutes.



Monday, January 23, 2012

My Favorite Macaroni and Cheese

This is my favorite way to eat Mac 'n Cheese from a box.  The salsa added, makes it taste so good!  By the way, I wanted to let everyone know... The photo of the mac 'n cheese was taken by, mydesigirl at: Food.com   




My Favorite Macaroni and Cheese

1 (7.25 ounce) box Kraft Macaroni & Cheese
1/4 cup butter or margarine
1/4 cup milk (I use 2% milk)
4 to 5 Tablespoons salsa (See *Note)

1.)  Prepare the mac 'n cheese according to package directions.

2.)  Just before serving, (and while still hot) stir in the salsa.

3.)  Servings: 3

4.) *Note: Whenever I make this recipe adding salsa that has more
heat to it (like my husband's homemade 'hot' salsa), I only add 4 Tablespoons to the mac 'n cheese, but if I use a store bought brand that's not so hot, and is a medium-heat tasting salsa, then I'll add 5 Tablespoons of the salsa.


Saturday, January 21, 2012

Coffee L'Orange

This is a delicious orange chocolate flavored coffee, which I top with either Reddi Wip or Cool Wip Whipped Topping, and a light sprinkle of either ground cinnamon or nutmeg.



Coffee L'Orange 

2 Tablespoons ground coffee
1/2 teaspoon ground coffee
1 teaspoon orange zest
3 tablespoons chocolate flavored syrup
1 cup cold water
1/8 cup cold water
1/4 teaspoon orange extract
large dollop (or two) Reddi Wip Dairy Topping, or Cool Whip
light sprinkle ground cinnamon, or ground nutmeg

1.)  Place the coffee grounds inside paper filled (brewing) basket.

2.)  Sprinkle the orange zest over the coffee grounds.

3.)  Adjust brewing basket to fit inside the coffee maker.

4.)  Add the chocolate syrup to the empty coffee pot of the coffee maker.

5.)  Pour the cold water inside the coffee maker, and start brewing the coffee.

6.)  When brewing is completed, add the orange extract to the coffee pot.  Stir the chocolate/coffee mixture, until it's well blended.  (At this point, I add my coffee to a mug, and heat it up a bit more in the microwave.)

7.)  Stir coffee, then top it with a dollop or two of Reddi Wip or Cool Whip.

8.)  Sprinkle cinnamon or nutmeg on top the Reddi Wip or Cool Wip.

9.)  Yields: 1-serving (8 ounces)

Banana Chocolate Chip Cookie Bars

My husband and I thoroughly enjoyed these moist Banana Chocolate Chip Cookie Bars. Especially since my husband enjoys bananas, and I enjoy ...