• 2 pkgs (8 oz. each) cream cheese, softened
• 1/2 c.  sugar
• 2 eggs
• 2/3 c. Dole Unsweetened pineapple juice
• 1/4 c. all-purpose flour
• 1/4 c. sugar
• 1 can (20 oz) Dole crushed pineapple, well drained (reserve one cup juice)
• 1/2 cup whipping cream

Heat oven to 350.  Bake crust.  Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup cup sugar and the eggs.  Stir in 2/3 c. pineapple juice.  Pour cream cheese mixture over hot crust.  Bake just until center is set, about 20 minutes.  Cool completely

Mix flour and 1/4 cup sugar in 2 quart saucepan.  Stir in 1 cup reserved pineapple juice.  Heat to boiling over medium heat, stirring constantly.  Boil and stir one minute.  Remove from heat; fold in pineapple.  Cool completely.  Beat whipping cream in chilled bowl until stiff.  Fold into pineapple mixture.  Spread carefully over dessert.  Cover loosely and refrigerate until firm, about four hours.  Cut into about 3 inch squares.  12 squares

Pat-in-Pan Crust

• 2 cups all-purpose flour
• 2/3 c. margarine or butter, softened
• 1/2 cup almonds, finely chopped and toasted
• 1/2 c. powdered sugar

Mix  all ingredients in medium bowl with fork until crumbly.  Press firmly and evenly in bottom of ungreased rectangular pan, 13x9x2 inches.  Bake until set, 15 to 20 minutes.

Heat oven to 300.  Mix cereal and almonds in large bowl; set aside.  Microwave margarine, brown sugar and juice concentrate in 1 cup microwavable measuring cup uncovered on high 30 seconds; stir.  Pour over cereal mixture in bowl, stirring until evenly coated.  Spread in large ungreased roasting pan.   Bake 30 minutes, stirring after 15 minutes.  Stir in cranberries, spread on waxed paper or aluminum foil to coil.  Store in airtight container.  10 cups.

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This recipe is absolutely intriguing.

Heat oven to 350.  Beat sugar, margarine, peanut butter, vanilla and egg in medium bowl with wooden spoon until creamy and well blended.  Mix in flour, oats, baking soda, and salt  Stir in chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart  apart onto ungreased cookie sheet.

Bake 10-12 minutes or until light golden brown.  Cook one minute before removing from cookie sheet.  Makes about 2 dozen cookies.

Outrageous Chocolate Chip Bars:  Grease bottom of square pan 9x9x2 inches.  Prepare as directed except spread dough in pan.  Bake 25 or 30 minutes or until golden brown.  Cut into 2×1 squares.  Makes 36.

From Gold Medal flour bag.

Technorati Tags: chocolate chip cookies, baking, recipes, dessert,

Mix it all up.  Bake 15 minutes at 425.  40 to 50 mins at 350.

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My Grandmother had Alzheimer’s disease, and I can always tell what time of her life she wrote a recipe down.  During the Alzheimer’s years her handwriting was super scratchy, with big loopy b’s, and all the cards had some sort of thing to be remembered on the back.  This card had “Watch Music City” written on the back.

• 1 lb. ground beef
• 1/2 c. chopped onion
• 1 envelopes taco seasoning mix (1 1/4 oz. each)
• 3/4 c. Bisquick baking mix
• 1 1/4 c. milk
• 3 eggs
• 1 cup shredded Cheddar Cheese
• 1/4 head iceburg lettuce, shredded
• 1 tomato, diced
• 1/3 c. sliced ripe olives

HEAT oven to 400

GREASE square baking dish, 8x8x2.  Cook and stir ground beef and onion in 10″ skillet until beef is brown; drain.  Stir in seasoning mix; spoon into plate

BEAT Bisquick, milk and eggs with wire whisk or hand beater until almost smooth, about one minute.  Pour into plate.

BAKE until knife inserted in center comes out clean, about 25 mins.  Sprinkle with cheese.  Bake until cheese is melted, about 2 mins.  Cool five minutes.  Garnish with lettuce, tomato, olives and if desired, sour cream.  6 to 8 servings.

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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From a Hershey’s Cocoa Can.

• 2/3 cup shortening
• 1-1/2 cups packed light brown sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 2 eggs
• 1-1/2 cups all-purpose flour
• 1/3 cup HERSHEY’S Cocoa or HERSHEY’S Dutch Processed Cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips
• 1/4 cup chopped walnuts(optional)

Directions:
1. Heat oven to 375°F.

2. Beat shortening, brown sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well.

3. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips. Drop by rounded tablespoons 2 inches apart onto ungreased cookie sheet. Sprinkle chopped walnuts on each cookie, pressing down lightly.

4. Bake 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist. Do not overbake. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. About 3 dozen cookies.

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From a Hershey’s Cocoa Can

I really, really, really want Brownies.  I think I will go and make some.

BEAT whipped topping mix with one cup milk and the vanilla, using large mixer bowl; beat at HIGH with electric mixer for about 6 minutes or until topping thickens and forms peaks.

ADD remaining milk and the pie filling mix; blend at LOW.  Beat at HIGH for 2 minutes, scraping bowl occasionally.

SPOON into pie shell.  Chill at least four hours.

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Do they even make Dream Whip anymore?

Heat oven to 350.  Lightly grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.  Mix all ingredients thoroughly.  Shape mixture into one inch balls. Place in pan.  Bake 20-25  minutes or until brown.  Immediately remove from pan.  Serve warm with purchased sweet-and sour sauce if desired.  About 6 1/2 dozen appetizers.

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I believe this is a card that they hand out in grocery stores to get you to buy certain products.  I think it is a recipe from the seventies, because the picture is disco-tastic.

3 T. Argo or Kingsford Cornstarch

1 tsp grated orange peel

1 tsp cinnamon

1/2 tsp nutmeg

5-6 cups cubed, peeled tart apples

1 cup fresh or frozen cranberries

1/2 c. KARO Light Con Syrup

Topping: 1/2 cup chopped walnuts or uncooked oats

1/3 cup packed brown sugar

1/4 cup flour

1/ cup Mazola margarine or butter

Preheat oven to 350.

In large bowl combine first five ingredients. Stir in apples, cranberries and corn syrup. Spoon into shallow 2 quart baking dish.

For topping: Combine nuts, brown sugar and flour. With 2 knives, cut in margarine ntil crumbly. Sprinkle over cranberry mixture.

Bake 50 mins or until apples are tender and juices that bubble up in center are shiny and clear. Cool slightly; serve warm.

Prep time: 15 mins

bake time: 50 mins.

Makes 6-8 servings.

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I cannot WAIT to go and pick apples and make apple crisp and apple pie and apple butter and apple sauce and apple jelly and apple cider and ….. you get the point. I am so excited for fall and apples and pumpkins and pie. yum. How funny that after a two month hiatus, the first recipe I pull out is something that I would make in a heart beat if I had apples. And cranberries. Oh and corn syrup.

Here’s a question for you. When you get a recipe off the back of a box, or off of a company’s website, do you actually use the products that they recommend? I sure don’t, but I always wonder if there are people out there that just WOULD NOT make this recipe if they did not have Mazola or KARO on hand.