Combine crust ingredients. Press in buttered 8 in glass dish. Beat filling together until creamy. Spread on crust. Combine and pour topping on baked cheesecake immediately.
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Boil potatoes. Drain, mash with a fork and place in a large bowl. Combine topping ingredients. Add potato ingredients together and blend with a mixer. Place in a 2.5 round/oval Corningware and spread remaining topping over potatoes. Bake uncovered on 350 degrees for 45 minutes.
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Dissolve Jell-O and sugar in water. Add juice. Put dry ingredients in a 9 x 13 pan. Pour liquid over the dry ingredients. Chill.
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Mix sugar, salt and spices in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture and molasses. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degree; bake 40 minutes or until knife inserted near center comes out clean. Serve warm or cold.
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Measure and sift flour, ginger, soda, cinnamon and salt. Cream shortening and sugar, add egg. Then add molasses. Sift in dry ingredients into creamed mixture. Blend well. Form teaspoon full in ball in hands and roll lightly in sugar, cover entire ball. Place on un-greased cookie sheet 2 inches apart. Bake in moderate oven 350 degrees for 12 to 15 minutes or until tops are slightly rounded and crack or light brown, remove from cookie sheet at once. Cool and store in airtight container. Makes 4 dozen.
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2 Cups Sugar
¼ Cup Cocoa
½ Cup Milk
½ Cup Butter
1 Teaspoon Vanilla
½ Cup Extra Crunchy Peanut Butter
3 Cups Quaker Instant Oatmeal
Lay out wax paper before you make cookies
Combine sugar, cocoa, milk and butter in saucepan. Bring to heavy boil for exactly one minute. Remove from heat.
Add the vanilla, peanut butter and oatmeal. Stir well to mix up all the ingredients and plop spoon sized amounts onto wax paper and let cool.
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Mix cereal and water. Let soak for 5 minutes. Add brownie mix and baking powder and mix. Spray Pam on muffin tins. Bake 20-25 min. at 350 degrees.
Makes 24 muffins
(only 1 pt. on weight watchers)
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Unroll both packages of rolls & form into a 12” square on a lightly greased baking sheet. Press edges and perforations to seal. Bake at 400 degrees for 8-10 minutes, cool.
In a mixing bowl, combine cream cheese, mayonnaise, and salad dressing, beat at medium speed of an electric mixer until smooth and well blended. Spread cream cheese mixture over crust, set aside. Toss chopped veggies together in a bowl. Sprinkle veggies over cream cheese layer. Cut and serve. Makes about 24 slices.
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Preheat oven to 375 degrees. Unwrap crescent rolls and unroll into 8 triangles and place ungreased baking sheet arranged to form an 8-pointed star. Pointed tips should face away from center of star. Start by placing one triangle in 12 o’clock position, one in 6 o’clock position, one at 3 o’clock and one at 9 o’clock. Place remaining 4 triangles in remaining empty spaces. Edges of dough triangles should overlap each other slightly, but there will be a hole in center of star. Using your fingertips, press down on dough to seal edges where they overlap. To fill hole, press base of each triangle toward center until hole is evenly covered with dough. Then, using your hand, press down on dough so that it is flat, with no gaps.
Place mushrooms, garlic, olive oil or butter, ¼ cup Parmesan cheese, parsley and oregano in mixing bowl and stir to combine. Season with salt. Spoon mushroom filling into center of dough, then pull tips of dough up and fold over filling to meet at center on top. There will be gaps between triangles of dough on top of filling. Press down slightly on bundle. Sprinkle remaining ¼ cup Parmesan cheese over top of Galette.
Bake Galette 22 to 25 minutes until crust is deeply browned and mushroom filling bubbles. Remove Galette from oven, run a metal spatula underneath to loosen it; then slice into wedges and serve warm. Makes 6 to eight servings. ***
*I use 12 oz. fresh pre-sliced mushrooms because that was the package I had and it seemed too little to save and too much to waste, so I used it all. I also knew that the mushrooms would cook down and more mushrooms would make puffier bundle in the end.
** I used 3 or 4 tbl. Because the mushrooms seemed to absorb it all and I didn’t know what would be enough. I’m not sure I needed that much because the liquid from the mushrooms would have provided additional moisture and, in the end, there was more moisture in the pan that would eventually have weakened the bottom, so I put paper towels under the edges to soak up the liquid when it came out of the oven.
***I found that if it is cooled sufficiently, it will slice better. It tastes fine when slightly warm. Does not need to be hot. When cooler, you can make more slices.
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Preheat oven to 400 degrees F. Cut off tops of peppers to use as lids. Scrape out seeds and ribs with knife. Combine pomegranate juice and figs in large saucepan, and cook over medium heat 7-10 minutes, or until figs soften, and juice reduces and becomes syrupy.
Remove from heat and stir in rice, squash, feta cheese and walnuts. Fill peppers with mixture and set in 9 x 13 inch baking pan. Place tops on peppers. Add ½ inch water to pan and cover with foil.
Bake 30–40 minutes or until peppers are tender with slightly wrinkled skins and filling is hot.
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