tansea

email me for a pic of the finished cake

a timely cake for Halloween.......................


Kitty Litter Cake............................


Ingredients.................................


1 (18.25 ounce) package German chocolate cake mix
1 (18.25 ounce) package white cake mix
2 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) package vanilla sandwich cookies
3 drops green food coloring
1 (12 ounce) package tootsie rolls


Directions
1 Prepare cake mixes and bake according to package directions (any size pan).
2 Prepare pudding according to package directions and chill until ready to assemble.
3 Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix.
4 When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won't need all of the pudding, you want the cake to be just moist, not soggy.
5 Line kitty litter box with the kitty litter liner. Put cake mixture into box.
6 Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top.
7 Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper for a gross Halloween dessert.

grape nuts sprinkled on top l

LUCKY-JOE-BOB

Tex-Mex Squash Casserole

Serve this side dish with grilled chicken or pork.

Serves 4

2 small Yellow squash, sliced
2 small Zucchini, sliced
1 medium Onion, sliced
1 teaspoon Garlic, minced
2 tablespoons Oil
4 ounces Green chilies, chopped
2 cups Yellow corn
1/2 cup Cheddar, grated
1/2 cup Monterey jack, grated
1 teaspoon Cumin

Lightly saute the squash, zucchini, onion, and garlic until
just soft. Toss with the remaining ingredients. Place in a
lightly oiled 2-quart casserole dish. Bake at 400 for 20
minutes. Serve warm.

Applepie

brown 1 lb. hamburger
throw in 1 onion, chopped
green pepper, chopped
use 1 can of tomato soup
ketchup to equal can of tomato soup
simmer, pref. throw in 1 tsp. chili powder to spice it up.
you have home made sloppy joe´s

Linda

Easy Bean Soup

Use this recipe when you crave bean soup in a hurry.
Serves 6-8
6 strips Bacon, diced
1 medium Onion, diced
2 stalks Celery, diced
3 cups Great Northern beans, canned
3 cups Chicken broth
Fresh ground Pepper

Brown the diced bacon in a heavy pot. Add the onion and
celery. Cook until just soft. Add the beans and broth.
Simmer for 20 minutes. Check the seasonings. Serve warm.

Canadian Barbecued Chicken Casserole


Ingredients

2 broilers
1/4 cup butter
3 cloves garlic, minced
1 onion, minced
1cup catsup
2 tbs. Worchestershire Sauce
1/4 cup apple cider vinegar
1/4 cup sugar
1 tsp. salt
1/2 cup water
1/2 tsp. tarragon
Procedure

Split chicken in four. Brown in melted butter.
Lift out and place in a baking dish.

Add the garlic, onion, catsup, Worchestershire Sauce, apple cider vinegar, sugar, salt, water and tarragon to the butter in pan.
Pour over the chicken.

Cover and bake in 350 degree oven for 1 1/2 hours.
Baste 3-4 times during baking.

This chicken is excellent with a salad and baked potato.

Hope you enjot it, hogs and kisses,
Porky

SMORES YUM YUM


Ingredients

You can do these on the grill or in the oven.

8 (2½" square) honey graham crackers
¼ c. semi sweet chocolate chips
8 marshmellows (regular, not mini size)




Procedure

1. Preheat the grill for indirect heating or if using the oven, preheat to 350.

2. Cut four 6" square pieces of aluminum foil. Spray withnon-stick spray. Top each piece of foil with a whole graham cracker. Top each graham with 1 T. chocolate chips, then 2 marshmellows. Place another graham cracker on top, and fold the foil tightly around each sandwich to seal.

3. Grill just long enough to melt the marshmellows and chips (7-8 min) or bake in over (7-8 min).
ENJOY......
Per serving (1 smore):
151 calories
4 g. fat
2 g. sat. fat
0 cholesteral
86 mg sodium
29 g. carbs
1 g. fiber
1 g. protein
7 mg calcium

WW pts. 3



Serving Information

Serves: 4

Chicken Provencale


Ingredients


Serve this light but flavorful dish at your next luncheon.
4 Chicken breasts, boneless, skinless
1/2 cup Flour
2 Tablespoons Olive oil
1/4 cup Green bell peppers, diced
1/4 cup Onion, diced
1 teaspoon Garlic, minced
1/4 cup Black olives, sliced
1/2 cup Tomatoes, diced
2 Tablespoons Basil, fresh, chopped
3/4 cup Wine, white
Salt and pepper to taste




Procedure

Heat the oil in a large, heavy skillet. Dredge the chicken
in the flour and saute. Set aside and keep warm. Add the
peppers, onion, and garlic to the pan. Cook until just
soft. Add the tomatoes, basil, and olives. Cook for 2
minutes. Add the wine and simmer until slightly thickened.
Check the seasonings. Spoon over the warm chicken.


Serving Information

Serves: 4

Fried Dill Pickles


Ingredients


Many people are surprised that they love this unusual
bar-food item.

1 cup Flour
1/4 teaspoon Salt
1/8 teaspoon Black pepper
1/2 cup milk
1 Egg
1 1/2 cups Dill pickle slices, thin
Oil for frying




Procedure

Mix the flour, salt, and pepper in a bowl. Lightly whip the
egg in a separate bowl. Add the milk to the egg. Heat the
oil (about 2 inches) to 325. Dip the pickle slices first
into the flour, then the egg mixture, and finally back into
the flour. Carefully place the pickles into the hot oil. Do
not overcrowd. Fry until golden brown (about 8 minutes),
turning once. Drain on paper towels. Serve warm.


Serving Information

Serves: 4

Grilled Chicken with Portobello Mushroom Sauce


Ingredients



Serve this entree with a rice pilaf.

4 Chicken breasts, boneless, skinless
2 Tablespoons Butter
3/4 cup Portobello mushrooms, chopped
1/4 cup Onions, diced
2 Tablespoons Flour
2 cups Milk
Salt and pepper to taste




Procedure

Melt the butter in a saucepan. Add the mushrooms and onion.
Cook until just soft. Add the flour and cook for 3 minutes.
Whisk in the milk and simmer for 20 minutes, stirring
frequently. Check seasonings. Grill the chicken. Top with
the warm sauce.

Serving Information

Serves: 4

Porky

Bingowild

Porky`s Orange Cream Sickle Cake


Ingredients

1 Yellow cake mix
1 tsp. orange extract
1 cup boiling water
1-3oz. pack orange jello
1 pack vanilla instant pudding mix
1 cup milk
1 tsp. vanilla
1tsp. orange extract
1-8 oz. Cool Whip
Procedure

Mix cake according to instuctions on box but add 1 tsp. orange extract to mixture. Use 9" X 13" greased pan. Bake in350 degree oven for 30 minutes.

While cake is baking, mix boiling water and jello. Stir until dissolved. As soon as cake is removed from oven, use a wooden spoon handle to poke holes all over top of the cake.
Slowly pour the orange jello over the top and into hole in cake.
Let cool.

Im medium sized bowl, add milk, vanilla, orange extract and pudding. Mix well, then add Cool Whip and mix well again.
Frost cake using a rubber spatula to gently but firmly press frosting into holes. Continue to frost as usual.
Cake must be kept refrigerated.

This cake is light and refreshing!

5 MINUTE CHOCOLATE FUDGE


Ingredients

6 oz. can evaporated milk
1 2/3 c. sugar
1/2 tsp. salt
1/2 c. chopped walnuts
1 tsp. vanilla
1 1/2 c. miniature
marshmallows
1 1/2 c. semi-sweet chocolate
chips


Procedure

In a medium saucepan mix evaporated milk, sugar and
salt. Heat to the boiling point, but do not boil. Reduce heat
and simmer for 5 minutes. Remove from heat and add walnuts,
marshmallows, chocolate bits and vanilla. Stir until smooth.
Pour into a greased 9-inch square cake pan. Cool and cut into
squares.


Marjorie

AKA GrizzlyBear

Grizzlybear

CHOCOLATE FUDGE


Ingredients

1/2 stick butter
2 oz. unsweetened chocolate
1 Tbsp. liquid sweetener
8 oz. cream cheese, softened
1/2 c. nuts, if desired


Procedure

Melt butter and chocolate. Allow to melt slow. Add
sweetener and vanilla; then remove from heat. With mixer blend
melted chocolate, sweetener and cream cheese. Place in refrigerator to set.


Marjorie

AKA GrizzlyBear

Grizzlybear

Bingowild

DOUBLE CHOCOLATE BROWNIES

Ingredients

1/2 c. margarine
12 oz. pkg. chocolate chips
1 1/2 c. sugar
1 1/4 c. flour
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 c. coarse or fine walnuts

Procedure

Heat oven to 350 degrees. Grease 13 x 9-inch pan. Heat
margarine and 1 cup of chocolate chips in large saucepan over
low heat, stirring until melted. Remove; stir in sugar, flour,
vanilla, baking powder, salt and eggs until smooth. Stir in
remaining chocolate chips and nuts. Bake 30 minutes, then
remove and cool. Eat plain or with favorite chocolate frosting. Either way great!

Marjorie

AKA GrizzlyBear

Serving Information

Serves: 36

Linda

Low Fat Creamy Herbed Potatoes


Ingredients


12 small new red potatoes
2 tablespoons low-fat sour cream
2 tablespoons minced red onions
1 teaspoon salt
freshly ground black pepper to taste
1 tablespoon chopped fresh dill or parsley

Preparation

Scrub the potatoes and place in a saucepan.
Cover the potatoes with waterand bring to a boil.
Reduce the heat to medium and simmer until tender, about 10 to 15 minutes.
Drain the potatoes well.
Place the potatoes in a bowl and add the sour cream and onion.
Stir gently and add the salt and pepper.
Serve warm with a sprinkle of chopped dill or other fresh herb.

~LINDA~
Serving Information

Serves: 3
Fat: 1.0 g
Calories: 157

Linda

bingowild

Cheese Ball


Ingredients

2 pkgs cream cheese
1 pkg kraft shredded cheese
1tbsp chopped red pepper and finely chopped green onion
2tsp worcestershire sauce
1 tsp lemon juice
dash of ground red pepper


Mixing instructions:

1) beat cream cheese & shredded cheese w/ electric mixer on med speed til well blended.

2) add remaining items, mix well (refrigerate several hrs)

3) place drinking glass in center of serving platter. Drop rounded tbsp of mixture to form a
ring around glass, smooth w/spatula. Remove glass.

4) garnish w/chopped fresh parsley and red pepper.

Serve w/crackers. serves 4 cups

ENJOY!!