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Recipe4Living's Party Recipes e-Book
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2
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Table of Contents
Party Appetizer Recipes ............................................................................................................... 6
Easy Mexican Dip ....................................................................................................................... 6
Greek Appetizer Platter............................................................................................................... 7
Cheesy Shrimp Bites ................................................................................................................... 8
Curry Chicken Spread ................................................................................................................. 9
Goat Cheese with Pecans, Cranberries, and Basil .................................................................... 10
Parmesan Asparagus Roll-Ups ................................................................................................. 11
Toasted Parmesan Crab Canapes .............................................................................................. 12
Blue Cheese Spread .................................................................................................................. 13
Herbed Quiche Appetizer ......................................................................................................... 14
Clam-Stuffed Celery ................................................................................................................. 15
Party Main Courses .................................................................................................................... 16
Diamondhead Prime Rib Roast................................................................................................. 16
Herbes de Provence-Crusted Lamb Chops ............................................................................... 17
Duck Breasts In Wine Sauce..................................................................................................... 18
Halibut Filets Braised with Ginger, Garlic and Wine ............................................................... 19
Braised Lamb With Garlic and Cinnamon................................................................................ 20
Vegetarian Lasagna ................................................................................................................... 21
Brazilian Black Bean Bake ....................................................................................................... 22
Pan-Blackened Steak ................................................................................................................ 23
Sweet and Spicy Barbecue Short Ribs ...................................................................................... 24
Sloppy Veggie Joes ................................................................................................................... 25
Party Desserts .............................................................................................................................. 26
Simply Delicious Strawberries in Rich Chocolate.................................................................... 26
Berry Lite Mousse..................................................................................................................... 27
Italian Dessert Trifle ................................................................................................................. 28
Yummy Peanut Butter Cookies ................................................................................................ 29
Creamy No-Bake Chocolate Cheesecakes ................................................................................ 30
Easy Fruit Salad ........................................................................................................................ 31
Apple Pie Bars .......................................................................................................................... 32
Pecan Pie Brownies................................................................................................................... 33
Quick & Easy Strawberry Shortcake ........................................................................................ 34
"Hubby's Favorite" Magic Cookie Bars .................................................................................... 35
Party Drinks ................................................................................................................................ 36
Party Punch ............................................................................................................................... 36
Sangria ...................................................................................................................................... 37
Harvest Apple Drink ................................................................................................................. 38
Mock Pink Lady........................................................................................................................ 39
Rum Punch ................................................................................................................................ 40
Godiva Martini .......................................................................................................................... 41
Fizzy Nog .................................................................................................................................. 42
Alcohol-Free Fruity Sangria ..................................................................................................... 43
Passionate Mimosa.................................................................................................................... 44
3
Pear Brandy Champagne Cocktail ............................................................................................ 45

Brunch Party Recipes ................................................................................................................. 46
Cinnamon-Streusel Cider Muffins ............................................................................................ 46
Spiced Scones with Orange Butter ........................................................................................... 47
Stuffed French Toast with Strawberries ................................................................................... 48
Chocolate Brunch Waffles ........................................................................................................ 49
Breakfast Casserole in a Crock Pot ........................................................................................... 50
Apple Pecan Pancakes with Apple Spice Syrup ....................................................................... 51
Baked Florentine Omelet .......................................................................................................... 52
Cheesy Hashbrowns with Sour Cream ..................................................................................... 53
Orange-Flavored Cinnamon Rolls ............................................................................................ 54
Quick Butter Croissants ............................................................................................................ 55
Barbecue Party Recipes .............................................................................................................. 56
All-American Hamburgers........................................................................................................ 56
Slow-Cooked Pulled Pork Sandwiches..................................................................................... 57
BBQ Pork Ribs ......................................................................................................................... 58
Classic Coleslaw ....................................................................................................................... 59
Lemon Dill Egg Salad............................................................................................................... 60
Corn Bread ................................................................................................................................ 61
Honey Corn on the Cob ............................................................................................................ 63
Country Biscuits........................................................................................................................ 64
All-American Potato Salad ....................................................................................................... 65
Russs Jello Salad ..................................................................................................................... 66
Americana Apple Pie ................................................................................................................ 67
Party Potluck Recipes ................................................................................................................. 69
Veggie Bean Dip ....................................................................................................................... 69
Marvelous Mini Meatloaves ..................................................................................................... 70
Mini Eggplant Pizzettes ............................................................................................................ 71
Potluck Pasta Salad ................................................................................................................... 72
Perfect Stuffed Peppers ............................................................................................................. 73
Dill Green Beans and New Potatoes ......................................................................................... 74
Chicken-Rice Casserole ............................................................................................................ 75
Creamy Red Pepper Dip with Vegetables ................................................................................ 76
Amazing Asparagus Casserole ................................................................................................. 77
Poppy Seed Cake ...................................................................................................................... 78
Easy Lemon Sugar Snaps.......................................................................................................... 79
Birthday Cake Recipes ............................................................................................................... 80
Chocolate Raspberry Avalanche Cake...................................................................................... 80
Pineapple-Strawberry Upside-Down Cake ............................................................................... 81
Triple Chocolate Cake .............................................................................................................. 82
Sundae Pizza ............................................................................................................................. 83
Carrot Cake ............................................................................................................................... 84
Strawberry Buttermilk Cake ..................................................................................................... 85
I Feel Special Chiffon Cake .................................................................................................. 86
Spaghetti & Meatball Cake ....................................................................................................... 88
Sunshine Coconut Cake ............................................................................................................ 90
4
White Mounds Cake ................................................................................................................. 91

Holiday Party Planners .............................................................................................................. 93
Your Very Own Valentines Day Dinner ................................................................................. 93
Your Complete St. Patricks Day Dinner Menu ....................................................................... 93
A Family-Friendly Easter Brunch............................................................................................. 93
The Jokes On You! April Fools Day Party ............................................................................ 93
An Indulgent Mothers Day Brunch Menu ............................................................................... 93
Kick Off Summer with a Memorial Day BBQ! ........................................................................ 93
A Quick and Easy Fathers Day Dinner ................................................................................... 93
Host a Light Labor Day Luncheon ........................................................................................... 93
A Creepy, Cool Halloween Party for the Kids! ........................................................................ 94
Get Started Early with This Tasty Thanksgiving Menu! .......................................................... 94
Have a Happy Hanukkah .......................................................................................................... 94
Your Extra- Special Christmas Dinner Menu ........................................................................... 94
A Budget-Friendly New Years Eve Party ............................................................................... 94
5
Party Appetizer Recipes

Appetizers can make or break a fun party. If the food rocks, it helps people get in the care-free
party mode.
Easy Mexican Dip

This is an easy dip or side for any Mexican style dinner or for a party dish. No baking needed,
just prepare and serve!
Time needed: 15-20 min preparation
Serving Size / Yield: 4-6 servings
Ingredients
1 C. sour cream
1 pkg. taco seasoning
1 C. mayonnaise
2 C. Mexican style cheese-shredded
1 can black olives
1 can diced tomatoes
1/2 red onion
1 can refried beans
Directions
In a bowl, mix the sour cream, taco seasoning, and mayonnaise together; set aside. Cut the olives
into rings; set aside. Dice up the onion into small pieces; set aside. On a 10x17-inch cookie sheet
or dish with sides, spread refried beans. Top with sour cream mix. Add the cheese, olives,
tomatoes, and onion.
My Recipe Notes:
6
Greek Appetizer Platter

This great last-minute appetizer platter allows guests to make their own Greek creations.
Ingredients
1 container refrigerated hummus
1 container refrigerated tzatziki dip
1 container refrigerated stuffed grape leaves
1 container refrigerated Greek olives
1 block feta cheese
A selection of pita bread, pita chips, flat bread, and crackers
A selection of bite-sized veggies for dipping
Directions
Place hummus and tzatziki in bowls in the center of a large serving platter and arrange all other
ingredients around the bowls. Let guests munch throughout the night and create their own
combinations of ingredients.
My Recipe Notes:
7
Cheesy Shrimp Bites

These creamy appetizers are great for any party!
Ingredients
6 English muffins
One 5-oz. jar English cheese spread
1/4 C. margarine
1 Tbs. mayonnaise
1/2 tsp. seasoned salt
1/2 tsp. garlic powder
1/4 tsp. lemon pepper
one 12-oz. bag frozen shrimp, thawed
Directions
Drain shrimp and pat dry with paper towel. Mix cheese, margarine, mayonnaise, and seasonings.
Stir in half of the shrimp. Spread on muffin halves and freeze on a baking sheet. Preheat oven to
400 degrees. Cut each muffin half into 6 wedges. Bake for 5-8 minutes. Garnish tops with
remaining shrimp and place under broiler. Broil until bubbly and golden brown.
My Recipe Notes:
8
Curry Chicken Spread

This simple and quick spread is perfect to serve at any upcoming holiday party! It's chunk
chicken, chopped apple, chutney and peanuts are bound with a curry-laced mayonnaise.
Ingredients
3 Tbs. non-fat mayonnaise
3 Tbs. chutney
1/4 tsp. curry powder
One 4.5-oz. can Swanson Premium White Chunk Chicken Breast in Water, drained
1/2 C. chopped Granny Smith apple
1 Tbs. chopped, unsalted dry roasted peanuts
Directions
Stir the mayonnaise, chutney, curry powder, chicken, apple and peanuts in a small bowl.
My Recipe Notes:
9
Goat Cheese with Pecans, Cranberries, and Basil

Serve this yummy goat log with crackers as an appetizer at your next dinner party.
Ingredients
8 oz. goat cheese log
1/2 C. chopped candied pecans
1/2 C. chopped dried cranberries
1/2 C. chopped fresh basil
1/4 tsp. black pepper
Directions
Combine pecans, basil, cranberries, and pepper on a plate and spread out the mixture. Roll goat
log in the mixture. Be sure to coat every surface. Serve with crackers and enjoy.
My Recipe Notes:
10
Parmesan Asparagus Roll-Ups

These tasty appetizers are easy-to-make, but look fancy. Serve them up any party and your
guests will be impressed.
Ingredients
12 fresh asparagus spears
Two 18 in. x 14. in. sheets phyllo dough
4 tsp. olive oil
1/4 C. grated parmesan cheese
Pepper to taste
Directions
Cut asparagus spears into 4-inch lengths and discard stalks. In a large saucepan, bring 1/2 inch
of water to a boil. Add asparagus; cover and boil for 2 minutes. Drain and immediately place
asparagus in ice water. Drain and pat dry.
Stack both sheets of phyllo dough on a work surface. Cut the stack in half lengthwise, then
widthwise into thirds. Separate pieces and brush with some of the oil. Sprinkle each with 1
teaspoon cheese. Place one asparagus spear along one side of each piece of phyllo dough.
Sprinkle with pepper; roll up tightly.
Place seam side down on an ungreased baking sheet. Brush tops with oil. Bake at 400 degrees
for 7-9 minutes or until golden brown.
My Recipe Notes:
11
Toasted Parmesan Crab Canapes

The perfect appetizer for a fancy party!
Serving Size / Yield: 30 pieces
Ingredients
8 oz. crab meat, minced
1 Tbs. fresh parsley, chopped
1 tsp. lemon juice
1 tsp. Worcestershire sauce
3 Tbs. Parmesan cheese, grated
Hot sauce, to taste
Mayonnaise to moisten
30 thin slices for small white onions
30 small rounds of bread or cocktail rye bread
Parmesan cheese, grated
Directions
Combine crab, lemon juice, parsley, Worcestershire sauce, Parmesan, and hot sauce. Add just
enough mayonnaise to hold crab together but allow it to remain rather dry. Place an onion slice
on each round of bread. Top with crab spread and sprinkle with additional Parmesan cheese. At
serving time, place canapes under broiler until tops are nicely browned and bubbly.
My Recipe Notes:
12
Blue Cheese Spread

Try this fancy cheese spread as a party appetizer or an indulgent snack.
Serving Size / Yield: 12
Ingredients
1-lb. blue cheese
1/2-C. butter, softened
1/3-C. port wine
1 1/2 C. chopped walnuts
Directions
In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl,
combine the cheese mix and the walnuts. Transfer the spread to a crock. Chill.
My Recipe Notes:
13
Herbed Quiche Appetizer

Cut into bite-size squares, these mini quiches are great finger-food for a fancy party.
Ingredients
10 eggs
2 C. cottage cheese
1/2 C. flour
1 tsp. baking powder
1/2 tsp. seasoned salt
1 lb. Swiss cheese, grated
1 8-oz. can sliced mushrooms
1/2 C. butter, melted
1 Tbs. minced herbs---oregano, parsley, minced garlic, basil, chives, chervil, etc.
Salt and pepper to season
Directions
Preheat oven to 400 degrees. In large bowl, beat eggs, cottage cheese, flour, baking powder and
seasoned salt. Stir in cheese, mushrooms, butter, salt, pepper and the herbs. Pour into a 13 x 9 x 2
inch glass baking dish. Bake uncovered 15 minutes at 400 degrees. Reduce heat to 350 degrees
and continue baking for 35-40 minutes. Cut into bite-size squares. Serve hot or cold.
My Recipe Notes:
14
Clam-Stuffed Celery
These make fancy finger-food for a classy party.
Serving Size / Yield: 12 stuffed celery stalks
Ingredients
1 10-oz. can minced clams, drained, liquid reserved
1/2 C. part-skim ricotta cheese
1 garlic clove, minced
1 Tbs. fresh lemon juice
1 tsp. minced onion
1/8 tsp. red (cayenne) pepper
3 Tbs. snipped dill, or tsp. dried dill weed
6 celery stalks, cut in half crosswise
Directions
Place all ingredients except dill and celery in a blender or a food processor fitted with the metal
blade and process until smooth. Add clam liquid if needed to thin; stir in the dill. Stuff celery
stalks with cheese mixture. Makes about 1-1/4 C. filling.
My Recipe Notes:
15
Party Main Courses

Whether youre hosting a fancy cocktail party or a more casual dinner party, weve got all the
main course recipes to make your party fun!
Diamondhead Prime Rib Roast

This prime rib roast recipe makes a great roast with a flavor twist.
Ingredients
1 8-9 lb. rib roast
1 tsp. garlic salt
1 tsp. seasoning salt
1 tsp. black pepper
1 tsp. white pepper
8 oz. spiced apple rings, drained
Fresh parsley
Directions
Sprinkle roast on all sides with all of the seasonings. Place in crockpot for 3-4 hours on high.
Garnish with apples and parsley.
My Recipe Notes:
16
Herbes de Provence-Crusted Lamb Chops

The savory coating of Dijon mustard and dried herbs also tastes great on chicken thighs or beef
fillets. Herbes de Provence is a combination of several dried herbs--including lavender, thyme,
rosemary, and basil--that evoke flavors from the south of France.
Ingredients
1 Tbs. dried herbes de Provence
2 Tbs. Dijon mustard
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
8 4 oz. lamb loin chops, trimmed
Cooking spray
Directions
Prepare grill. Combine first 5 ingredients; rub evenly over both sides of lamb. Place lamb on a
grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of
doneness.
My Recipe Notes:
17
Duck Breasts In Wine Sauce

Someone once gave this recipe to me and we have used it on numerous occasions. We have
always enjoyed this dinner.
Ingredients
6 duck breasts
1/2 C. flour
2 tsp. salt
2 tsp. paprika
1/2 C. butter
Wine Sauce:
1/2 C. butter
1 C. cooked mushrooms
1 C. cooked ham, chopped
1 C. green onions, finely chopped
1 clove garlic, minced
3 Tbs. flour
1/2 tsp. salt
1/2 tsp. pepper
3/4 C. canned beef broth
3/4 C. Burgundy wine
Directions
Make sauce by lightly sauteing mushrooms, ham, onions, and garlic in butter. When onion is
tender, add flour, salt, and pepper. Stir, then add beef broth and wine. Cover and simmer for 45
minutes. While sauce is simmering, prepare breasts by dipping then into a mixture of flour, salt,
and paprika.
Melt butter in a shallow baking pan in a 400-degree oven. Remove baking pan and coat floured
duck breasts in melted butter. Arrange breasts in a single layer in pan and bake at 400 degrees for
30 minutes. Turn. Pour wine sauce over breasts. Cover pan with foil and cook breasts until
tender (another 45 minutes).
My Recipe Notes:
18
Halibut Filets Braised with Ginger, Garlic and Wine

This is an elegant way to serve halibut without getting too fancy. The garlic and wine sauce
combination is wonderful.
Serving Size / Yield: 4 servings
Ingredients
Vegetable cooking spray
4 halibut filets (1 1/4 lb. total), cut 1-inch thick
1 small onion, minced
2 scallions, white and 1-inch green, chopped
3 large garlic cloves, minced
2 Tbs. minced fresh ginger
1/8 tsp. crushed red pepper flakes, or to taste
1/4 C. dry white wine
1/8 tsp. sugar substitute
2 C. raw instant brown rice
1/2 C. 98% fat free, no-salt-added canned chicken broth or fish stock
Directions
Lightly coat a nonstick covered skillet with cooking spray and heat until very hot, but not
smoking. Add the filets and brown them, skin side down, for 2 minutes. Add the onion, scallions,
garlic, ginger and pepper flakes. Cook for 1 minute. Reduce the heat, turn filets, and add the
wine, sugar substitute and broth. Cover the pan and simmer fish for about 10 minutes until
cooked through. Use a thin small knife inserted into the fish to check that it is done.
While the fish is simmering, prepare instant brown rice for 4 according to package directions.
When fish is cooked through, serve over brown rice. Spoon pan vegetables and some of the
sauce over the filets.
My Recipe Notes:
19
Braised Lamb With Garlic and Cinnamon

This lamb is braised with a garlic and cinnamon taste to it. A very fancy yet easy meal to make if
you are out to impress someone.
Ingredients
1 Tbs. extra virgin olive oil
2 lb. lamb, preferably from the shoulder, cut into 1- to 2-inch chunks
Salt and pepper to taste
5 or 6 cloves garlic, peeled and slivered
Six 3-inch pieces of cinnamon
1 C. dry white wine, stock or water
4 plum tomatoes (canned are fine), chopped
1 lemon, quartered
Directions
Put oil in a large, deep skillet over medium-high heat. A minute later, add as many chunks of
lamb as will fit without crowding (cook in batches, if necessary). When meat browns (3 to 4
minutes) turn chunks and sprinkle them with salt and pepper. Adjust heat so pieces brown as
rapidly as possible without burning. After each has browned on 2 sides, remove from pan and
add another piece or two until all meat has been browned (10 to 15 minutes).
When all meat has been removed from pan, turn off heat and allow the pan to cool a bit. Turn
heat back to medium and add garlic and cinnamon. Cook for about 30 seconds, then add the
wine; raise heat to high and let wine bubble away for a minute. Add the tomatoes and cook,
stirring occasionally, for about a minute. Return meat to pan and cover; adjust heat so mixture
bubbles very gently. (If it cooks too quickly, you may have to add a little water.) Cook,
undisturbed, until meat is very tender, about 1 1/2 hours. Taste and adjust seasoning, then serve
over rice or buttered noodles, with lemon wedges.
My Recipe Notes:
20
Vegetarian Lasagna
A hearty option for non-meat-eaters, this will surely fill up your family.
Ingredients
1 1/2 quarts spaghetti sauce (your favorite homemade or jar spaghetti sauce)
1/2 C. grated carrots
1/2 tsp. oregano
6 cooked lasagna noodles
1 16-oz. container ricotta cheese
1 pkg. frozen chopped spinach, thawed and well drained
2 eggs
1 1/2 C. thinly sliced zucchini
1 C. sliced fresh mushrooms
3 C. shredded part-skim mozzarella cheese
1/2 C. grated Parmesan cheese
Directions
Mix carrots, oregano, and spaghetti sauce together. Mix Ricotta, spinach, and eggs together in
separate bowl. Spread 1/2 C. spaghetti sauce in bottom of 9 x 13 inch baking dish. Layer 3
lasagna noodles, 1/2 remaining sauce, 1/2 Ricotta mixture, 1/2 sliced zucchini, 1/2 sliced
mushrooms, 1/2 Mozzarella, and 1/2 Parmesan. Repeat layers with remaining ingredients. Bake
in 350 degrees oven for about 45 minutes.
My Recipe Notes:
21
Brazilian Black Bean Bake

Spicy jalapeno chili blends with ginger, sweet mango and banana for a truly Brazilian taste. Very
easy to make and deliciously different.
Ingredients
2 C. chopped onions
2 Tbs. minced jalapeno chili
2-4 tsp. minced gingerroot or 1-2 tsp. ground ginger
4 15-oz. cans black beans or 6 C. cooked dry-packaged black beans, rinsed, drained
2 14-1/2-oz. cans diced tomatoes, undrained
1/3 C. honey
1/3 C. packed light brown sugar
3/4 tsp. dried thyme leaves
1 tsp. salt
1/3 C. cubed fresh or jarred mango
1/3 C. sliced banana
Directions
Combine all ingredients, except mango and banana, in 3-quart casserole. Bake at 350 degrees,
covered, 30 minutes; uncover and bake to desired thickness, about 1 hour. Spoon mango and
banana on beans before serving.
My Recipe Notes:
22
Pan-Blackened Steak
Paprika and cayenne pepper add spicy flavor to this delicious steak.
Ingredients
1/2 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. garlic powder
1 Tbs. paprika
1/2 tsp. cayenne
1 1/2 lb. boneless sirloin beef steak (1 to 1 1/4" thick)
1 Tbs. unsalted butter or margarine
1/4 C. dry red wine
1/4 C. chili sauce
2 tsp. brown mustard
1 small onion, peeled and very thinly sliced in rings
2 tsp. flour
2 Tbs. unsalted butter
Watercress
Directions
Mix first 5 ingredients together in a small bowl. Press the spice mixture firmly into the steak on
both sides. (Save and use remaining spice for another use.) Melt 1 Tbs. of butter in a large, heavy
frying pan over medium heat. Cook steak over high heat 3 minutes on each side; turn again to
desired doneness. The outside will become very dark and crusty.
While the steak is cooking, toss onion rings in the flour and fry a few at a time in a smaller hot
skillet with the 2 Tbs. butter for about 1 minute, until brown and crisp. Separately remove and
keep warm both the onions and the steak. Drain off any fat from the large skillet and deglaze pan
with wine. Add broth, chili sauce and mustard. Bubble and stir to loosen meat juices and thicken
sauce for 2-3 minutes. Slice the steak across the grain in thin diagonal slices. To serve, spread the
sauce on a warm platter and lay the steak slices over it. Garnish with the onions and watercress.
My Recipe Notes:
23
Sweet and Spicy Barbecue Short Ribs

Overall taste can be mild to medium to super-hot, depending on how much Tabasco you like to
add to the recipe. Have plenty of napkins around. I experimented with this recipe for a family
cookbook about 20 years ago. It is wonderful for a few or a gathering.
Ingredients
3-6 lb. short ribs
1 whole onion, diced
1-2 C. ketchup
1/4-1/2 C. Worcestershire sauce
1 32-oz. can pineapple chunks, drained
1/4 C. brown sugar
Salt and pepper
Tabasco to taste
Directions
Heat oven at 350 degrees. Place short ribs in a soup pot, cover ribs with water. Let cook for 1
hour. Drain water and place short ribs in a 9x13-inch glass dish. Salt and pepper. Mix onions,
ketchup, Worcestershire sauce, pineapple and Tabasco. Pour over short ribs until covered well.
Place aluminum foil over dish to cover. Place in oven 1 1/2 to 2 hours until tender.
My Recipe Notes:
24
Sloppy Veggie Joes

This dish is always a hit at any party or potluck! Give it a try!
Ingredients
4 C. frozen soy burger crumbles (from two 12-oz. pkgs.)
1 sm. onion, finely chopped
1 1/2 C. ketchup
2 Tbs. packed brown sugar
2 Tbs. white vinegar
1 Tbs. yellow mustard
1/2 tsp. pepper
1/4 tsp. salt
16 sandwich buns, split
Directions
In slow cooker, mix all ingredients except buns. Cover; cook on Low heat 4 to 6 hours. Fill each
bun with 1/3 cup mixture.
My Recipe Notes:
25
Party Desserts
Simple but decadent is the theme with these sweet treats! Your guests will be so impressed!
Simply Delicious Strawberries in Rich Chocolate

Who can resist chocolate covered strawberries? A simple dessert that is always a crowd pleaser
and looks gorgeous on a dessert plate. Perfect for Valentine's Day too!
Ingredients
Fresh strawberries, washed and dried
Your favorite chocolate (Hershey's, Godiva, etc.)
Directions
Melt chocolate in microwave 15 seconds at a time until smooth and creamy. Stir gently. Dip
strawberry 3/4 into chocolate. Place on cookie sheet lined with wax paper and place in
refrigerator until ready to serve. Allow to sit at room temperature before devouring.
My Recipe Notes:
Berry Lite Mousse

Not just a light texture and dessert but this is a healthier way to make and to eat berry flavored
mousse.
Ingredients
1 (4-serving size) Jell-O Brand Strawberry Flavor - Sugar Free Gelatin
3/4 C. boiling water
1 C. ice cubes
1 1/2 C. sliced strawberries
3/4 C. thawed Cool Whip
Directions
Mix gelatin and boiling water in blender at low speed until gelatin is dissolved, about 30 seconds.
Add ice; stir until partially melted. Add strawberries; blend well. Blend in whipped topping. Pour
into dessert glasses. Chill about 2 hours. Garnish.
My Recipe Notes:
27
Italian Dessert Trifle

This is a tasty dessert recipe for a fancy cocktail party.
Ingredients
3/4 C. slivered almonds, about 3 oz.
2 C. milk
3 egg yolks, lightly beaten
1/4 C. sugar
1/4 C. flour
1/8 tsp. salt
Grated zest of 1 lemon
6 Tbs. sweet vermouth
6 Tbs. dark rum
1 4-oz. pkg. dry ladyfingers
1/3 C. apricot preserves
Directions
Preheat oven to 350 degrees. Spread almonds on a cookie sheet and toast in oven 5-7 minutes.
Shake the pan several times while toasting. In a medium saucepan, whisk together milk, egg
yolks, sugar, flour, salt and lemon zest until blended. Cook over medium-low heat, stirring for 810 minutes. Remove from heat and cool.
In a small bowl, combine vermouth and rum. Place 1/3 of the ladyfingers in a glass bowl and
sprinkle them with 1/4 C. of the liquors. Dot with 1/3 of the apricot jam and pour 1/3 of the
custard over top. Repeat layers, finishing with custard. Top with toasted almonds. Cover with
plastic wrap and refrigerate 2-3 hours. Served spooned into wine glasses.
My Recipe Notes:
28
Yummy Peanut Butter Cookies

These peanut butter cookies will convert non-peanut butter lovers into peanut butter cookie
lovers!
Ingredients
1 C. peanut butter
1/2 C. butter, softened
1/2 C. white sugar
1/2 C. packed brown sugar
1 egg
3 Tbs. milk
1 tsp. vanilla extract
1 1/4 C. all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
Chocolate chips (one for each cookie)
Directions
Preheat oven to 375 degrees. In a large bowl, cream together the peanut butter, butter, white
sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time.
Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of
dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press one chocolate
chip into the top of each ball. Bake for 8-10 minutes in the preheated oven, or until edges are
lightly browned.
My Recipe Notes:
29
Creamy No-Bake Chocolate Cheesecakes

Take these Creamy No-Bake Chocolate Cheesecakes to your next summer party. They're dreamy,
scrumptious, little cheesecakes, topped with whipped cream. They use vanilla wafers for a crust
and are easy to make. You can make them the day before.
Ingredients
1/2 C. pure dark or semi-sweet chocolate chips
1 8 oz. pkg. light cream cheese
1/3 C. powdered sugar
1 C. heavy whipping cream
1/2 tsp. pure vanilla extract
1/4 C. powdered sugar
45 vanilla wafer cookies
Chocolate sprinkles for decoration
Directions
Melt the chocolate chips in the microwave. In a medium bowl, whip the cream cheese until soft.
Spoon several spoons full into the melted chocolate chips and stir. If the mixture is not smooth,
reheat it the microwave and stir. Add the chocolate mixture to the cream cheese mixture and
whip to blend. Add the 1/3 cup powdered sugar and blend. Beat the whipping cream until soft
peaks form. Add the vanilla and 1/4 cup powdered sugar and continue beating until medium stiff
peaks form. Add a little less than half of the whipped cream to the chocolate filling and fold
together until combined.
Set the remaining whipped cream in the refrigerator. Place paper cupcake holders in a muffin tin.
Place two cookies in the bottom of each cup. Place a large spoonful of chocolate filling in each
cup on top of the cookies. Place a third cookie on top of the chocolate filling and press down
slightly. Top with whipped cream. Decorate with chocolate sprinkles. Refrigerate for a least an
hour before serving.
My Recipe Notes:
30
Easy Fruit Salad

I love fruit salad, but don't always have the time to make it, so I came up with this easy recipe. It
does make a lot. I shop at a store called "Save'A'Lot" and I buy cans of every kind of fruit that
they have, then add fresh fruit if I have it, if not, I don't and it's still good.
Ingredients
1 can fruit cocktail
1 can peaches
1 can pears
1 can mandarin oranges
1 can pineapples chunk
1 banana
1 apple
Directions
Open all pineapple and oranges first, drain into small bowl and save juice. If using banana and
apple, cut into bite-sized pieces and soak in pineapple/orange juice, set aside. Open other fruits
and drain juice, saving for something else, Put them in a large bowl then drain apple/ bananas
and add to fruit. Chill and serve. Sometimes I add chopped nuts and serve Cool Whip on the side.
Mix small amount of juice back in to desired moistness.
My Recipe Notes:
31
Apple Pie Bars

Why not turn fresh apple pie into more manageable bars with this recipe?
Serving Size / Yield: About 2 dozen bars
Ingredients
4 C. all-purpose flour
1 tsp. salt
1 C. shortening
4 egg yolks
2 Tbs. lemon juice
* 8 to 10 Tbs. cold water
Filling:
7 C. finely chopped peeled apples
2 C. sugar
1/4 C. all-purpose flour
2 tsp. ground cinnamon
Dash ground nutmeg
Glaze:
1 C. confectioners' sugar
1 Tbs. milk
1 Tbs. lemon juice
Directions
In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture
resembles coarse crumbs. In a small bowl, whisk egg yolks, lemon juice and water; gradually
add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30
minutes. Roll out one portion of dough between two large sheets of waxed paper into a 17-in. x
12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the
bottom and up the sides of pan; trim pastry even with top edge.
In a bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over crust. Roll out
remaining pastry to fit top of pan; place over filling. Trim edges; brush edges between pastry
with water or milk; pinch to seal. Cut slits in top. Bake at 375 for 45-50 minutes or until golden
brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars before
cutting.
My Recipe Notes:
32
Pecan Pie Brownies

This twist of supreme chocolate brownies creates a truly indulgent brownie.
Ingredients
1/4 C. butter or margarine
2 Tbs. flour
1/4 C. corn syrup
2 eggs
1 tsp. vanilla
1 1/2 C. chopped pecans
1 pkg. Betty Crocker Original Supreme Brownie Mix (w/ choc. Syrup pouch)
1/3 C. water
1/3 C. vegetable oil
3 eggs
Directions
Preheat oven to 350 degrees. Spray bottom of 13 x 9-inch rectangle pan with non-stick spray.
Melt butter in 2-quart saucepan; stir in flour until smooth. Stir in brown sugar, corn syrup and 2
eggs until well blended. Cook over medium heat about 5 minutes, stirring constantly, until
bubbly. Remove from heat. Stir in vanilla and pecans. Stir chocolate brownie mix, chocolate
syrup, water, oil and 3 eggs in medium bowl, using spoon, until well blended. Spread in pan.
Spoon pecan mixture evenly over top. Bake 35-40 minutes or until toothpick inserted 2 inches
from side of pan comes out clean or almost clean. Cool completely. Store tightly covered.
My Recipe Notes:
33
Quick & Easy Strawberry Shortcake

You can use either short cake, pound cake or a plain sheet cake.
Ingredients
2 qt. fresh strawberries
1/2 C. sugar
2 C. heavy cream
1 Tbs. confectioners sugar
1/2 C. kirsch or other liqueur
Short cake, pound cake or plain sheet cake
Directions
Wash and hull berries. Drain. Add sugar to berries and toss well. Whip cream with
confectioners sugar until stiff peaks form. Slowly add kirsch. Put berries on top of prepared
cake. Top with whipped cream and refrigerate until ready to serve.
My Recipe Notes:
34
"Hubby's Favorite" Magic Cookie Bars

My husband loves these cookies. They were his favorite while growing up and still to this day he
asks for these to be made. Now he has passed his love for these cookies onto our four boys. This
is a favorite in our home and I'm sure it will become a "favorite" for your family as well, after
you make these. Go ahead and make a batch up for your family tonight.
Ingredients
1 1/2 C. graham cracker crumbs
1 can Eagle Brand sweetened milk
One 3-oz. bag flaked coconut
One 6-oz. pkg. semi-sweet chocolate morsels
1 C. chopped nuts
Directions
Preheat oven to 350 degrees (325 if you use a glass dish.) In 13x9-inch baking dish, melt butter.
Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top evenly
with chocolate morsels, coconut, and nuts. Press down gently. Bake for 25-30 minutes, or until
golden brown. Cool thoroughly before cutting.
My Recipe Notes:
35
Party Drinks
The highlight of your night will be this assortment of scrumptious sippers!
Party Punch
This is a yummy punch.
Ingredients
1/2 C. apple jelly
1 C. grapefruit juice
1 pint ginger ale
1/4 C. grenadine
Juice of l lemon
1 C. water
1/4 tsp. almond extract
Directions
Heat water and jelly. Add rest of the ingredients. Stir. Pour into tall glasses filled with crushed
ice.
My Recipe Notes:
36
Sangria
Who says you have to wait until the 5th of May just to serve sangria? Break this out at your next
gathering for a big hit!
Ingredients
1 large bottle red wine (Cabernet Sauvignon)
1 Tbs. sugar
1 oz. Brandy
1 orange, wheeled
1 lime, wheeled
1 large apple with peel, thinly sliced with peel
1 small bunch of red or green seedless grapes
1 qt. club soda or 7 Up
Directions
Let first 6 ingredients sit in a large container at room temperature for 2 hours, then refrigerate
overnight. Before serving, stir in club soda or 7-Up and pour over ice. Garnish with some of the
fruit. This sangria is great for a picnic!
My Recipe Notes:
37
Harvest Apple Drink

Make this aromatic drink for guests or give the mix as a gift and let friends enjoy it at home.
Ingredients
1 gallon fresh cider or bottled apple juice
2/3 C. brown sugar
4 cinnamon sticks
10 whole cloves
Directions
In a saucepan, bring all items to a boil. Reduce heat and simmer for 15 minutes. Strain and serve.
You may also easily halve the recipe for a smaller amount of people. After straining you may
transfer to a crockpot set on low to keep warm.
My Recipe Notes:
38
Mock Pink Lady

This is another great beverage for entertaining, with lemon and grenadine.
Ingredients
1-1/2 C. milk
1 Tbs. sugar
2 Tbs. lemon juice
6 ice cubes
1 Tbs. grenadine
Directions
Measure milk, lemon juice, grenadine, sugar and ice cubes into blender. Blend until ice is gone.
Serve immediately. Makes 3 C.
My Recipe Notes:
39
Rum Punch
Try this fruity punch at your next party! Your guests will love it!
Ingredients
2 oz. sugar
1 3/4 pt. pineapple juice
Juice of 6 oranges
Juice of 6 lemons
1 bottle golden rum
1 3/4 pt. ginger ale
Slices of fresh fruit (pineapple, oranges, strawberries, etc.)
Ice
Directions
Put sugar in punch bowl, pour in pineapple juice, and dissolve sugar. Add orange juice, lemon
juice, and rum. Stir to mix. Put a large block of ice in the punch bowl and leave to chill. When
you're ready to serve, pour in ginger ale and add fruit slices.
My Recipe Notes:
40
Godiva Martini
Like a decadent chocolate-covered strawberry.
Ingredients
1 Part(s) Godiva Chocolate Liqueur
1 Part(s) Stoli Strasberi Strawberry Vodka
1 Part(s) White Crme de Cacao
Directions
Add all ingredients into a martini shaker filled with ice. Shake and strain into 2 well chilled
martini glasses. Garnish with a fresh strawberry.
My Recipe Notes:
41
Fizzy Nog
Great punch for holiday parties!
Ingredients
* 1 qt. eggnog
* 1 pt. vanilla ice cream
* 1 qt. 7-Up
* 1 tsp. nutmeg
Directions
Combine eggnog and softened ice cream in punch bowl. Slowly add chilled soda. Dust lightly
with nutmeg and serve.
My Recipe Notes:
42
Alcohol-Free Fruity Sangria

For your more adventurous juice-drinkers or just a refreshing cocktail.
Ingredients
* 1 12 oz. can cranberry juice concentrate
* 1 6 oz. can orange juice concentrate
* Juice of 1 lemon
* 2 C. water
* 2 C. red nonalcoholic wine
* 1 qt. sparkling water
* 1 orange, thinly sliced, for garnish
Directions
In a large pitcher, combine the cranberry juice concentrate, the orange juice concentrate, the
lemon juice, and 2 C. of water. Stir to mix, and then add the wine, if desired. Just before serving,
stir in the sparkling water and garnish with orange slices.
My Recipe Notes:
43
Passionate Mimosa
This is a perfect cocktail to serve either at a party or for a nice and romantic breakfast.
Ingredients
* 1/2 oz. orange/passion fruit frozen juice concentrate, or passion fruit sorbet
* 1/2 C. sparkling wine, as needed
* 1 long orange twist
* 1 fresh raspberry
Directions
Place juice concentrate in the bottom of a champagne flute. Fill glass with sparkling wine and
stir lightly. Drop in twist and raspberry.
My Recipe Notes:
44
Pear Brandy Champagne Cocktail

With such a delicious name, you know its going to be good.
Serving Size / Yield: 4 cocktails
Ingredients
* 1/4 C. sugar
* 1/4 C. plus 4 tsp. French pear brandy (Recommended: Poire William)
* 2 2/3 C. chilled champagne
* 1 Seckle or small Bosc pear
Directions
In a small saucepan, heat sugar and 1/4 C. pear brandy over moderate heat until sugar is
dissolved, about 5 minutes. Remove pan from heat and cool syrup. Spoon 1 1/2 Tbs. syrup into
each of 4 champagne glasses and add 1 tsp. pear brandy to each glass. Add 2/3 C. champagne to
each glass and stir well. Cut pear lengthwise into thin slices and add 1 slice to each cocktail.
My Recipe Notes:
45
Brunch Party Recipes

No matter what the reason is, throwing a brunch party is a great way to spend time with friends
and family and eat some comforting breakfast food!
Cinnamon-Streusel Cider Muffins

A thick sprinkling of streusel tops a pan of these quick and easy muffins. Their mild apple
flavoring is sure to please all -- especially when they're served fresh from the oven.
Serving Size / Yield: 12 muffins
Ingredients
For Streusel:
3 Tbs. all-purpose flour
2 tsp. ground cinnamon
3 Tbs. cold butter
For Muffins:
1/3 C. granulated sugar
1/4 tsp. salt
1 beaten egg
3/4 C. apple cider or apple juice
1/4 C. cooking oil
Directions
For Streusel: Stir brown sugar, flour, and cinnamon in small bowl. Cut in butter with a pastry
blender. Set aside.
For Muffins: Lightly oil twelve 2 1/2-inch muffin cup or line with paper baking cup; set aside. In
a medium mixing bowl stir together flour, granulated sugar, baking powder, and salt. Make a
well in the center. In a small mixing bowl combine egg, apple cider, and oil; add all at once to
flour mixture. Stir just till moistened. (The batter should be lumpy.) Spoon about 1 Tbs. of the
batter into each prepared muffin cup. Sprinkle 1 tsp. of the brown sugar mixture over each. Fill
with remaining batter. Sprinkle tops of muffins with remaining streusel. Bake in a preheated 400
degree oven until golden brown, about 20 minutes. Remove muffins from pans; cool slightly on
racks.
My Recipe Notes:
46
Spiced Scones with Orange Butter

This is a fun variation on the classic scone and a great recipe for a tea party! The homemade
orange butter is the perfect pairing.
Ingredients
1 3/4 C. flour
3 Tbs. sugar
2 1/2 tsp. baking powder
2 tsp. grated orange peel
1/3 C. butter
1/2 C. raisins
1 egg, slightly beaten
4-6 Tbs. Half & Half
1 egg, slightly beaten
Orange Butter:
2 Tbs. orange marmalade
Directions
Heat oven to 400 degrees. In medium bowl combine flour, sugar, baking powder and orange peel.
Cut 1/3 C. butter into flour mixture until it resembles fine crumbs. Stir in raisins, 1 egg and just
enough half and half so dough leaves sides of bowl. Turn dough onto lightly floured surface;
knead lightly 10 times. Roll into 9 inch circle; cut into 12 wedges - or cut with cookie cutter.
Place on cookie sheet. Brush with beaten egg. Bake 10-12 minutes or until golden brown.
Immediately remove from cookie sheet. In a small bowl combine orange butter ingredients.
Serve with scones.
My Recipe Notes:
47
Stuffed French Toast with Strawberries

Serve these with scrambled eggs (add some chopped chives for a nice touch), and your choice of
breakfast meat.
Ingredients
8 slices white or wheat bread, cut 1 inch thick
8 oz. cream cheese
6 Tbs. strawberry preserves
1 1/3 C. milk
4 eggs
2 tsp. granulated sugar
2 tsp. vanilla
1 tsp. cinnamon
4 Tbs. powdered sugar
4 C. sliced strawberries
Directions
Cut each bread slice in half crosswise. With a sharp knife, cut a horizontal slit in each half slice
to make a pocket. In a medium bowl, combine cream cheese and preserves. Spread 1/16
(approximately) of the mixture inside each bread pocket. Pinch edges of bread together to hold
filling. In a shallow bowl, whisk together milk, egg, sugar, vanilla and cinnamon. Dip filled
bread slices in egg mixture to coat. Cook about 6 minutes or until golden brown, turning once.
Top with strawberries and sprinkle with powdered sugar.
My Recipe Notes:
48
Chocolate Brunch Waffles

Add some semi-sweet chocolate to your breakfast or bunch waffle mix to sweeten up the taste.
Serving Size / Yield: 10 Belgian waffle squares.
Ingredients
1 Tbs. baking powder
3/4 tsp. salt
1 C. (6 oz.) Semi-Sweet Chocolate Morsels
3/4 C. (1 1/2 sticks) butter or margarine
1 1/2 C. milk
3 large eggs, lightly beaten
1 Tbs. vanilla extract
Directions
Combine flour, sugar, baking powder and salt in large bowl. Microwave morsels and butter in
medium, uncovered, microwave-safe bowl on high (100%) power for 1 minute; stir. The morsels
may retain some of their original shape. If necessary, microwave at additional 10 to 15 second
intervals, stirring just until melted. Cool to room temperature. Stir in milk, eggs and vanilla
extract. Add chocolate mixture to flour mixture; stir (batter will be thick).
Cook in Belgian waffle maker* according to manufacturer's directions. Serve warm with your
choice of toppings.
Toppings: whipped cream, chocolate shavings, sifted powdered sugar, fresh fruit, ice cream
Note: Can also be cooked in standard waffle maker (makes about 20 standard-size waffle
squares).
My Recipe Notes:
49
Breakfast Casserole in a Crock Pot

Cook your breakfast the night before, and wake up to a hearty meal!
Ingredients
1 32-oz. bag of frozen southern-style hash brown potatoes
1 lb. of bacon cut into pieces, fried and drained
1/2 C. diced onions
3/4 lb. cheddar cheese, diced
1 dozen eggs
1 C. milk
1/2 tsp. dry mustard
salt and pepper to taste
Directions
Layer the frozen potatoes, bacon, onions and cheese in the crock pot in three layers. Make the
cheese the last layer. Beat the eggs, milk and mustard, salt and pepper together. Pour over the
whole mixture. Cook on low for 10 to 12 hours.
My Recipe Notes:
50
Apple Pecan Pancakes with Apple Spice Syrup

These autumn pancakes are a welcome switch from toast and cereal. Chunks of pecans and
apples fill the cinnamon-flavored batter topped with a homemade spiced syrup.
Serving Size / Yield: 12 pancakes
Ingredients
2 Tbs. brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
3/4 C. plus 2 Tbs. milk
2 eggs, separated, whites stiffly beaten
1 tsp. vanilla extract
1/2 C. peeled and finely chopped apple
1/2 C. finely chopped pecans
Apple Spice Syrup:
2 Tbs. cornstarch
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 C. apple juice or cider
Directions
Combine the flour, brown sugar, baking powder, salt, and cinnamon in a mixing bowl. Stir in the
milk, egg yolks, and vanilla. Fold in the apple, pecans, and beaten egg whites. Using a 1/4 C.
measure, drop onto a hot, lightly greased griddle or skillet. Turn when bubbles form on the
surface and the edges are golden brown. Serve with apple spice syrup.
To make syrup, combine the brown sugar, cornstarch, and spices in a saucepan and mix well.
Add the juice and stir over moderate heat until the syrup boils and is slightly thickened. Cool
slightly before serving. Makes 2 cups.
My Recipe Notes:
51
Baked Florentine Omelet

This gourmet omelet features spinach, ricotta cheese, and basil, to name a few.
Serving Size / Yield: 6
Ingredients
8 large eggs, beaten
1 C. ricotta cheese
1/2 C. milk
1 C. mozzarella cheese, grated
1/2 C. thinly sliced scallions
1/2 tsp dried basil or 5-6 fresh leaves, chopped
2 sprigs fresh oregano
1/4 tsp ground black pepper
1 10-oz. package frozen, chopped spinach, thawed and very well drained
1 C. coarsely chopped plum tomatoes, seeded
1/4 tsp salt
Directions
Preheat oven to 325 degrees. In a large mixing bowl, combine eggs and Ricotta; beat just until
combined. Stir in milk, basil, oregano, salt, and pepper. Fold in spinach, tomatoes, scallions.
Spread evenly in a greased 3-quart rectangular baking dish. Top with mozzarella. Bake for 30 to
35 minutes or until a knife inserted in center comes clean. Let stand 10 minutes before serving.
My Recipe Notes:
52
Cheesy Hashbrowns with Sour Cream

You can serve this as a side dish with dinner or put this on your brunch table.
Serving Size / Yield: 8-10
Ingredients
1 1-lb. 4 oz. pkg. plain pre-prepared hash browns
2 1/2 C. grated cheddar cheese
1/4 C. butter
1 C. sour cream
1/2 C. minced onion
Salt, pepper and paprika
Directions
Melt butter and 2 C. of the cheese in a heavy sauce pan, stirring constantly for about 1 minute.
Remove from heat. In a large bowl, pour in the potatoes, onions, and sour cream. Now mix in the
cheese mixture and season with salt and pepper. Pour all into a 9-inch-square baking pan sprayed
with oil. Sprinkle the remaining cheese on top. Bake 30 minutes at 350 degrees until bubbly.
My Recipe Notes:
53
Orange-Flavored Cinnamon Rolls

If you love to bake your own bread, this is a great recipe to have fun with. The sweetness of the
orange is perfectly balanced by the cinnamon and sugar. A lovely addition to a brunch buffet.
Ingredients
Dough:
5 1/2-6 C. all-purpose flour
1/2 C. sugar
2 envelopes Fleischmann's RapidRise Yeast
1 1/2 tsp. salt
1 1/4 C. water
1/2 C. milk
2 large eggs
Filling:
3 Tbs. butter or margarine, melted
1 C. sugar
2 Tbs. grated orange peel
1 Tbs. ground cinnamon
Orange Glaze:
1 C. powdered sugar, sifted
1-2 Tbs. fresh orange juice
Directions
In a large bowl, combine 2 C. flour, sugar, undissolved yeast, and salt. Heat water, milk, and
butter until very warm (120 to130 degrees). Gradually add to flour mixture. Beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 C. flour; beat 2
minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly
floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.
Divide dough in half. Roll each half to 20x10-inch rectangle; brush with melted butter. In small
bowl, combine remaining filling ingredients; sprinkle over dough. Beginning from short sides,
roll up tightly as for jelly roll. Pinch seams to seal; cut each roll into 10 equal pieces. Arrange,
cut sides up, on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled
in size, about 1 hour. Bake at 375 degrees for 20-25 minutes or until done. Remove from sheet;
drizzle with Orange Glaze.
To make orange glaze, in a small bowl, combine powdered sugar and orange juice. Stir until
smooth.
My Recipe Notes:
54
Quick Butter Croissants

The dough for these can be made up to 4 days in advance so they're perfect for lazy Sunday
brunches.
Serving Size / Yield: 32 croissants
Ingredients
1 pkg active dry yeast
1 C. warm water (about 110 degrees)
1 1/2 tsp. salt
1/3 C. sugar
4 Tbs. butter, melted and cooled
1 C. butter, cut into pieces
1 egg, beaten with 1 Tbs. water
Directions
In a large bowl of an electric mixer, dissolve yeast in water. Add milk, salt, sugar, egg, and 1 C.
of the flour. Beat on medium speed until smooth. Stir in the 4 Tbs. melted butter; set aside.
Put 4 C. of the remaining flour in another large bowl. Using a pastry blender or 2 knives, cut in
the 1 C. firm butter until particles are the size of peas. Pour in yeast batter and fold in just until
flour is evenly moistened. Cover tightly and refrigerate at least 4 hours or up to 4 days.
Turn dough out onto a floured board, press into compact ball, and knead for about 5 minutes.
Divide dough into 4 equal parts. Shape 1 part at a time, leaving remaining dough, wrapped in
plastic wrap, in refrigerator. On a floured board, roll 1 part of the dough into a circle 14 inches in
diameter. Using a sharp knife, cut circle into 8 equal wedges.
For each croissant, loosely roll wedge from base to point. Shape each roll into a crescent and
place, point down, on an ungreased baking sheet; keep croissants 1 inch apart all around. Cover
lightly and let rise at room temperature in a draft-free place. (Do not speed rising by placing rolls
in a warm spot.) When almost doubled (about 2 hours), brush with egg mixture. Bake in a
preheated 325 degree oven for about 25 minutes or until lightly browned. Serve warm.
My Recipe Notes:
55
Barbecue Party Recipes

Ah, barbecuing. The great American pastime. There is nothing better than firing up the grill on a
warm day and savoring the flavor of juicy, char-grilled meats and vegetables.
All-American Hamburgers
This juicy hamburger will cost you less than a $1.50 to prepare!
Ingredients
2 Tbs. finely chopped onion
2 Tbs. ketchup
1 tsp. sugar
1 tsp. Worcestershire sauce
1 tsp. steak sauce
1/4 tsp. cider vinegar
1 lb. ground beef
4 slices process American cheese
4 hamburger buns, split
8 cooked bacon strips
Directions
In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well.
Shape into four patties. Grill burgers, covered, over medium heat or broil 4 inches from the heat
for 5-7 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear.
Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and
toppings of your choice.
My Recipe Notes:
56
Slow-Cooked Pulled Pork Sandwiches

These fabulous sandwiches feature pork shoulder that is slow cooked in a scrumptious sauce
made with Campbell's Condensed French Onion Soup, ketchup, vinegar and brown sugar, to
serve on sandwich buns.
Ingredients
1 Tbs. vegetable oil
1 boneless pork shoulder roast (3 1/2 to 4 lb.), netted or tied
1 can (10 1/2 oz.) Campbell's Condensed French Onion Soup
1 C. ketchup
1/4 C. cider vinegar
3 Tbs. packed brown sugar
12 round sandwich rolls or hamburger rolls, split
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well
browned on all sides. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker.
Add the pork and turn to coat. Cover and cook on LOW for 8 to 9 hours* or until the pork is
fork-tender.
Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks,
shred the pork. Return the pork to the cooker. Spoon the pork and sauce mixture on the rolls. *Or
on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with savory coleslaw with green & red cabbage, carrots and a
vinaigrette dressing. For dessert serve ice cream sandwiches.
My Recipe Notes:
57
BBQ Pork Ribs

The meat falls off the bone with these BBQ pork ribs and the flavor is fantabulous.
Ingredients
2 lbs. pork ribs
2 C. Coke
salt and pepper
garlic powder
onion powder
barbecue sauce
1 C. orange juice
Directions
Place Coke and enough water to fill a large pan for par broiling. Add salt, pepper, garlic powder
and onion powder to water/Coke mix. Par broil for 30-40 minutes on medium. Remove ribs from
pan and place in a baking dish. Pour 2 cups of BBQ sauce into a small bowl. Add 1 cup of
orange juice to BBQ sauce. This gives a sweet taste to the BBQ sauce. Cover ribs with BBQ
sauce and bake in a 350-degree oven for 20-25 minutes.
My Recipe Notes:
58
Classic Coleslaw
This old favorite is perfect for any summertime barbecues or get-togethers!
Ingredients
1 sm. head cabbage, shredded
1/2 sm. head red cabbage, shredded
4 green onions, chopped
2 carrots, peeled and shredded
1 green pepper, chopped
1 red pepper, chopped
1/4 C. fresh parsley, chopped
Dressing:
1 C. vegetable oil
1 C. sugar
1 C. red wine vinegar
2 tsp. salt
1/4 tsp. pepper
Directions
Combine dressing ingredients and pour over vegetables. Toss well. Refrigerate 2-4 hours before
serving..
My Recipe Notes:
59
Lemon Dill Egg Salad

With a few more ingredients, this egg salad is truly delicious.
Ingredients
6 hard cooked eggs, chopped
2 green onions, finely chopped
1 stalk celery, chopped
2 strips bacon, crisply cooked and crumbled
1/2 C. red bell pepper, chopped
1 tsp. dried dill weed
3/4 C. reduced fat ranch salad dressing
Directions
Toss all ingredients together and chill for at least 1 hour. Good with sliced tomatoes and lettuce
leaves on a French roll.
My Recipe Notes:
60
Corn Bread
This is a delicious-tasting corn bread you'll really like!
Ingredients
3/4 C. corn meal
1/4 C. flour
2 Tbs. sugar
1 tsp. salt
1/2 tsp. soda
1 egg
1 C. sweet milk
1/2 C. sour milk
3 Tbs. butter
Directions
Stir together dry ingredients. Add beaten eggs to one half cup sweet milk, then add the sour milk.
Combine dry and liquid ingredients. Melt butter in small frying pan, turn in mixture and pour
second half of sweet milk over this without stirring. Bake 25 minutes in moderate 350-degree
oven. Serve hot.
My Recipe Notes:
61
Tuna Macaroni Salad

This quick salad could be a side dish or a light lunch. Very filling and simple to make.
Ingredients
3 C. uncooked macaroni
2 cans light tuna in water, drained
1 stalk celery, diced
1/2 small red onion, chopped
3/4 C. mayonnaise
1/3 C. lemon juice
1 tsp. seasoned salt
1/4 tsp. ground black pepper
Directions
Cook macaroni, drain and rinse with cold water. Place in a large bowl. Add the drained tuna,
celery and onion. Toss gently to mix. In a small bowl mix the mayonnaise, juice and seasonings.
Add to the macaroni mixture and toss with a wooden spoon or rubber spatula. Chill and serve.
My Recipe Notes:
62
Honey Corn on the Cob

Add some more sweetness to your corn on the cob by using honey and garlic. This makes corn
on the cob go from ordinary to extraordinary.
Ingredients
8 fresh ear sweet corn
8 tbsp. room temperature honey
8 tbsp. Olive Oil
1 clove crushed, minced garlic
Directions
Clean and remove husks and silks from the corn. Cook in a pan of boiling water for 10 minutes
or until tender. Drain the corn and pat dry with paper towel. Whisk together the honey, oil and
garlic. Place the cooked corn on a heated grill and brush with the glaze, turning frequently as you
glaze. Do this for about 1-2 minutes until the corn is glazed and browned..
My Recipe Notes:
63
Country Biscuits
We country folk know the importance of good home cooking.
Ingredients
1 Tbs. baking powder
1 Tbs. baking soda
1/2 tsp. salt
3 oz. cold unsalted butter
1 C. low-fat yogurt
1/4 C. heavy cream
Directions
Preheat oven to 425 degrees. In large bowl, whisk together dry ingredients. Gently cut in butter
then add yogurt. Mix with hands without overworking dough. Dough should be slightly sticky.
Pour onto lightly floured counter and roll to 1-inch thickness. Cut out 2-inch rounds and place on
unlined non-stick baking tray. Refrigerate for at least 30 minutes. Brush tops with heavy cream
and bake 10 to 12 minutes.
My Recipe Notes:
64
All-American Potato Salad

Bring this to your next picnic or BBQ and really impress your friends and relatives!
Ingredients
2 1/2 lb. small boiling potatoes
3 Tbs. cider vinegar, or to taste
5 hard-boiled large eggs
1/8 C. mayonnaise
1/2 C. chopped sweet onion
3 large celery ribs
Directions
Boil potatoes. In a large saucepan cover potatoes with salted cold water by 1" and simmer,
covered, until just tender, about 15-30 minutes, depending on size of potatoes. In a colander
drain potatoes and cool to warm. With a sharp knife peel warm potatoes and cut into 1/3"-thick
slices. In a bowl immediately toss potatoes with vinegar. In a bowl mash yolks and stir in
mayonnaise, mustard, and onion. Chop whites and celery and gently toss together with potatoes,
mayonnaise mixture, and salt and pepper to taste. Serve potato salad chilled or at room
temperature.
My Recipe Notes:
65
Russs Jello Salad

An easily-made tasty treat that everyone will enjoy.
Ingredients
1 lg. box raspberry gelatin
1 1/2 C. boiling water
1 1/2 C. applesauce
1 lb. box frozen strawberries
1 lb. container sour cream
1 1/2 C. sm. marshmallows
Directions
In an 8x8-inch baking dish, mix gelatin and water. Add applesauce and strawberries (partially
thawed). In a small bowl, mix sour cream and marshmallows. Mix with gelatin mixture. Let sit
out until marshmallows dissolve. Store in refrigerator.
My Recipe Notes:
66
Americana Apple Pie

This red white and blue pie is the winner of Recipe4Living's Political and Presidential Recipe
Contest! It would be a fabulous all-American treat served at your Presidential Parties or any flag
waving day. It uses cranberries, apples and blueberries and it's very quick and easy to make!
Make it extra scrumptious and top the warm pie with a scoop of vanilla ice cream!
Ingredients
1 recipe favorite pie crust dough for 9-inch double crusted pie
Fresh Cranberry Compote:
1 1/4 C. fresh cranberries, cleaned
1/2 C. light brown sugar, packed
4 Tbs. butter
1/2 tsp. cinnamon
1 Tbs. freshly grated orange rind
Apple Filling:
6 cooking apples (I mix Cortland and Granny's)
juice of 1/2 lemon
1/3 C. brown sugar
1 Tbs. tapioca flour
1/4 tsp. fresh nutmeg
1 1/2 tsp. apple pie spice
zest of 1/2 lemon
zest of 1/2 orange
1/2 C. dried sweet blueberries
2 Tbs. orange juice
3/4 C. cranberry compote
1 Tbs. butter
egg wash (1 beaten egg)
cinnamon sugar, sprinkle
Directions
Crust:
Roll out dough. Make bottom 1-inch bigger than plate. Place bottom crust in 9-inch pie pan.
Cover with plastic wrap and chill. Roll out top crust 2 inches larger than plate. Roll in wax paper
and chill while making filling.
To make cranberry filling:
Simmer the compote ingredients together in a large saucepan about 10 minutes and cool.
67
To prepare apples:
Peel, core and thinly slice apples. Place in a large bowl. Add sugars, juices, spices, zest,
blueberries, cranberry compote and flour. Mix.
Preheat oven to 375 degrees. Add apple mixture to prepared pie plate. Dot with butter. Unroll top
crust on wax paper and using a small (1 inch) star cookie cutter cut out random stars across crust.
Add top crust and finish edge as desired. Baste with egg wash. Paste star cutouts on top crust
with egg wash and wash top crust a second time. Sprinkle with cinnamon sugar. Bake in
preheated oven 65-70 minutes or until crust is a rich golden brown.
My Recipe Notes:
68
Party Potluck Recipes

Have you been invited to a potluck but you're not sure what to bring? Check out these recipes to
host your own potluck party and quell your potluck fears!
Veggie Bean Dip

This white bean dip is bursting with garden bounty.
Ingredients
2 Tbs. olive oil
1 medium onion, diced
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
1 C. diced carrots
1/2 C. green beans, chopped
1 Tbs. minced garlic
1 1/4 C. water
3 Tbs. cider vinegar
1 (5.5 oz.) can tomato paste
1 (15 oz.) can white beans
1 jalapeno pepper, seeded and diced
1/4 C. parsley, finely chopped
1 tsp. salt
Directions
Heat oil in a large saucepan over medium heat. Saut onion, peppers, carrots and green beans,
stirring occasionally until tender or about 10 minutes. Add the garlic and mix well. Add the
water, vinegar, tomato paste and simmer covered about 15 minutes. Add the beans, jalapeno
pepper and salt and mix well. Place half of the mixture in a food processor or blender and blend
until smooth. Return to the pan and mix well. Cover and chill; serve with pita wedges, crackers
or sliced baguettes.
Makes 10 servings.
My Recipe Notes:
69
Marvelous Mini Meatloaves

A downsized version of the ever popular American meatloaf, this recipe has been a huge hit with
my family! Mini meatloaves are fun and easy to please due to the amount of alterations you can
make.
Ingredients
1 lb. extra lean ground beef
1 6-oz. pkg. stuffing mix (Stove Top works well)
1 C. water
Choose ONE seasoning package from the following list:
1. 1 tsp. Italian seasonings, 3/4 C. spaghetti sauce, 3/4 C. mozzarella cheese
2. 2 tsp. chili powder, 3/4 C. salsa, 3/4 C. shredded cheese (mexican mixture)
3. 1 tsp. dried oregano leaves, 3/4 C. chopped roasted red pepper, 3/4 C. crumbled feta.
4. 1 tsp. garlic powder, 3/4 C. BBQ sauce, 3/4 C. shredded cheddar cheese
Directions
Preheat oven to 375 degrees. Mix together meat, stuffing mix, water, and your chosen seasoning
until blended well. Fill 12 greased muffin cups and make an indentation in the center of each
with a spoon. Spoon in the rest of your chosen add-ins into the indentations. Bake for around 30
minutes or until meat is cooked through. Top with remaining cheese and continue baking until
cheese is just melted.
My Recipe Notes:
70
Mini Eggplant Pizzettes

In the mood for pizza? Try this great lunchtime recipe.
Ingredients
1 eggplant, 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 tsp. olive oil
1/2 tsp. salt
1/8 tsp. ground black pepper
1/4 C. pasta sauce
4 oz. Canadian bacon (optional)
1/2 C. shredded part-skim mozzarella cheese
Directions
Preheat the oven or toaster oven to 425 degrees. Brush both sides of the eggplant with the oil and
season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost
tender, 6-8 minutes, turning once. Spread 1 Tbs. of pasta sauce on each eggplant slice. Top, if
desired, with the Canadian bacon and shredded cheese. Bake until the cheese melts, 3-5 minutes.
Serve hot.
My Recipe Notes:
71
Potluck Pasta Salad

A wonderful blend of fresh tasted that would be perfect and easy to make for a potluck party.
Ingredients
1 package (12 oz.) corkscrew pasta
1 can (20 oz.) pineapple chunks in juice
1 C. vegetable oil
1/2 C. white vinegar
1 Tbs. Worcestershire sauce
1 clove garlic, pressed
3 C. cauliflower flowerets, broken up small
1 red bell pepper, seeded, chunked
1 C. whole almonds, toasted
1 C. cubed grilled chicken breast or leftover turkey breast
Directions
Cook noodles according to package directions. Drain pineapple; reserve 3 tablespoons juice for
dressing. For dressing, combine reserved juice, oil, vinegar, mustard, Worcestershire sauce,
garlic, salt and pepper in jar; shake well. Combine noodles and cauliflower in large bowl. Pour
dressing over salad; toss to coat. Cover and marinate in refrigerator overnight. Add the red
pepper, almonds and turkey or chicken; toss to coat. Optional: peas or red onion is good added in
too.
My Recipe Notes:
72
Perfect Stuffed Peppers

This is something that was always made when the family gathered. Served with Italian bread yum!
Ingredients
8 bell peppers, yellow or orange
1 lb. ground beef, turkey or chicken, cubed
1/2 C. grated cheese, divided
1/4 C. breadcrumbs (use whole wheat for more nutrition)
1/4 C. low or reduced fat mozzarella shredded
1 1/2 C. tomato sauce
1/4 C. reduced or no fat ricotta (optional)
1/4 C. cooked rice (brown rice for more nutrition)
1 small onion, chopped
4 grinds black pepper
2 Tbs. oil
5 fresh basil leaves or 1 tsp. dried
Directions
Slice pepper in half from top to bottom and remove stem and seeds. Place the peppers in a
microwavable bowl, upside down, with 1/4 C. water and place in microwave and cook for about
4 minutes or blanch in pot of bowling water for 3 minutes. Remove from microwave (watch out
they are hot!) and let cool in baking pan without juices. Set aside.In skillet, saut meat with oil
until browned. Add onion and cook until tender. Drain liquids, add sauce and basil and heat
through about 10 minutes. Add rice, pepper, ricotta (if using), 1/4 C. grated cheese and
mozzarella and mix well. Combine breadcrumbs and remaining grated cheese. Stuff vegetables
with meat mixture and sprinkle with breadcrumb mixture. Place on greased pan and drizzle
remaining sauce over top. Place in oven at 350 degrees for about 6 minutes covered. Remove foil
and then broil until golden.
My Recipe Notes:
73
Dill Green Beans and New Potatoes

Red potatoes mixed with fresh dilled green beans, sour cream, and garlic.
Ingredients
1 lb. red potatoes, quartered-skins on
1 lb. fresh green beans
1/2 C. light sour cream
3 Tbs. chopped fresh dill
1/4 tsp. salt
1/8 pepper
1 tsp. olive oil
2 cloves garlic, minced
Directions
Trim green beans, and cut into 2" pieces. Add the potatoes and green beans to a pan and just
cover with water. Bring to a boil. Reduce heat; cover and simmer 9-11 minutes or until beans are
crisp-tender. Meanwhile, in a small bowl, combine all remaining ingredients; blend well. Drain
vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture,
toss to coat. Serve warm.
My Recipe Notes:
74
Chicken-Rice Casserole
This is delicious and made with cream of mushroom soup. It comes out of the oven with cheese
bubbling on the top, so tasty!It's a great recipe for using up leftovers.
Ingredients
1-2 cooked boneless, skinless chicken breasts, cut into pieces
2 C. cooked rice (preferable Jasmine)
1 can cream of mushroom soup
1/2 C. milk
1 med. pkg. frozen mixed vegetables (with lima beans)
2 C. grated Colby/Jack Cheese
1 onion, chopped
2 cloves garlic, minced
1 tsp. basil
1 1/2 tsp. oregano
olive oil for sauteing
Directions
Take out your casserole dish (with cover) out and put in your cooked rice. Now add cooked
chicken pieces, spreading throughout.In a tall saucepan, with olive oil, cook the onion and garlic
until soft. Pour in the frozen vegetables and warm through, adding the spices. Add the cream of
mushroom Soup, stirring throughout. This is when you eyeball the casserole and the saucepan, so
you know how much milk to add. It's important to get it right in the saucepan, it will not blend if
you try to add to casserole. It's OK to err on the side of too much, but just a bit!Turn up the heat
to medium for a few minutes, until the mix is bubbling. Remove from heat and pour over the
casserole, again mixing well. Then put the shredded cheese over the top. Be sure the cheese goes
completely over top! Cover and bake in a 350-degree oven for 30-40 minutes, For the last 5-10
minutes, remove the cover so the cheese can completely melt.
My Recipe Notes:
75
Creamy Red Pepper Dip with Vegetables

Try this more complex dish at your next party or potluck.
Ingredients
7 oz. jar roasted red peppers, drained
1 clove garlic, pressed
1 Tbs. fresh basil, thinly sliced
1 C. nonfat sour cream
1 C. nonfat mayonnaise
1/2 tsp. Worcestershire sauce
1/8 tsp. salt
1 large green bell
pepper (or red) halved
6 ribs celery -- cut into 2-3" pieces
2 carrots -- cut into thin slices
2 cucumbers -- sliced
1-1/2 C. broccoli florets
1-1/2 C. cauliflower
2 C. mushrooms, small
Directions
Pat the red peppers dry and chop. Combine the red peppers, garlic, basil, sour cream, mayonnaise,
Worcestershire sauce and salt in a large mixing bowl and mix well. Spoon dip into pepper halves
and place on a serving tray. Arrange assorted vegetables around dip..
My Recipe Notes:
76
Amazing Asparagus Casserole

A great recipe that is easy to prepare. This asparagus casserole is always a big hit at potluck gettogethers.
Ingredients
2 pkgs. frozen asparagus pieces
1 tsp. salt
1/8 tsp. pepper
3 eggs
1 1/2 C. saltine crackers, crushed
1 sm. jar diced pimientos
1 8oz. pkg. Velveeta cheese, cubed
1 C. butter
Directions
In bowl, mix salt, pepper and eggs. Add defrosted asparagus pieces, pimientos and Velveeta
cheese. Place in greased casserole (2 qt. size) and cover with crushed cracker crumbs. Top with
pieces of butter and place in 350-degree oven for 1 hour (uncovered). Casserole will resemble a
quiche and the cracker crumbs and butter will be toasted.
Use a casserole with deeper sides than a square pan as the filling does tend to bubble up.
My Recipe Notes:
77
Poppy Seed Cake

A nice dessert cake, very moist.
Ingredients
2 eggs
1 1/2 C. sugar
1 C. poppy seeds
1/2 tsp. baking soda
1 C. sour cream
1 3/4 C. cake flour or 1 1/2 cups bread flour
1 tsp. vanilla
pinch of salt
Directions
Soak poppy seeds in cream for 1-2 hours before mixing. Then beat the eggs. Add poppy seeds
with cream and beat well. Add all dry ingredients and 1 tsp. vanilla; mix well. Pour into a 9x13inch pan or 2 round pans. Bake at 350 degrees for 30 minutes.
My Recipe Notes:
78
Easy Lemon Sugar Snaps

A cup of cornmeal adds a grainy texture to these easy cookies.
Ingredients
1 egg
1 lemon cake mix
1 C. yellow cornmeal
2 Tbs. finely shredded lemon peel
Coarse sugar or granulated sugar
Directions
Preheat oven to 375 degrees. In a large bowl beat butter and egg with an electric mixer on
medium to high speed for 30 seconds. Gradually beat in cake mix until combined; stir in
cornmeal and lemon peel. Using 1 Tbs. of dough for each cookie, roll into 1-inch balls. Roll in
sugar.
Place 2 inches apart on ungreased cookie sheets. Bake for 9-10 minutes or until bottoms are
lightly browned. Let cool on cookie sheet for 1 minute. Transfer to wire rack. Cool completely.
My Recipe Notes:
79
Birthday Cake Recipes

We all know the best part of any birthday party is the cake, so which one should you bake to
blow away both the guests and the recipient? Check these out!
Chocolate Raspberry Avalanche Cake

An avalanche of raspberries and an avalanche of flavor! This beautiful, rich cake will impress
any partygoers and satisfy any sweet tooth.
Ingredients
2 C. granulated sugar
6 Tbs. unsweetened cocoa
1 1/4 tsp. baking soda
1 tsp. salt
1 C. hot coffee
3/4 butter flavor shortening or 3/4 C. hot butter flavor all-vegetable shortening, plus additional
for greasing
1/2 C. milk
3 eggs
1/4 C. raspberry flavored liqueur
Confectioners' sugar
1 C. fresh raspberries
Directions
Heat oven to 350 degrees. Grease 10-inch (12 C.) Bundt pan with shortening. Flour lightly. Place
wire rack on counter for cooling cake. Combine flour, granulated sugar, cocoa, baking soda and
salt in large bowl. Add coffee and 3/4 C. shortening. Beat at low speed of electric mixer until dry
ingredients are moistened. Add eggs, 1 at a time, beating well after each addition.
Pour into prepared pan. Bake at 350 degrees for 40 to 45 minutes, or until toothpick inserted in
center comes out clean. Do not over bake! Cool 10 minutes before removing from pan. Place
cake, fluted side up, on wire rack. Cool 10 minutes.
Brush top and side with liqueur. Cool completely. Dust top with confectioners' sugar. Place cake
on serving plate. Fill center with raspberries.
My Recipe Notes:
80
Pineapple-Strawberry Upside-Down Cake

This is quick and fun and a little twist on the original.
Ingredients
1 box Duncan Hines pineapple supreme cake mix
1 20 oz. can pineapple slices
1/2 C. brown sugar
1 Tbs. butter melted
2 strawberries, sliced and sweetend with sugar
Directions
Preheat oven to 350 degrees. In bowl, mix cake batter as directed. Use 2 8-inch cake pans. Cover
the bottom and sides of pans with butter. Sprinkle to brown sugar equally in each pan. Place one
slice of pineapple in the middle of each pan. Then cut all the other slices in half except for one.
Arrange the halves around the center slice. The last slice of pineapple, chop and spread around.
In one pan you will put a little strawberry in the middle of each pineapple. Mark your pan on the
side so you know which is which. Pour batter into pans. Bake for 33-36 minutes. Pull out. Flip
the pineapple pan first. Let it sit for 1 minute then flip the pineapple-strawberry cake on top. Let
it cool down for 12 minutes. Then serve a little warm.
My Recipe Notes:
81
Triple Chocolate Cake

If you love chocolate you will love this cake. It's easy to make and so much fun. It's an family
recipe that my great-grandmother made up.
Ingredients
1 chocolate cake mix, any brand
4 eggs
1/2 C. oil
1/2 C. water
1 8 oz. carton sour cream
1 pkg. chocolate instant pudding
1 12 oz. pkg. chocolate chips
Directions
Mix all ingredients together and pour into buttered and floured bundt pan or other cake pan.
Bake at 350 degrees for 55 to 60 minutes. Dust with powdered sugar before serving.
My Recipe Notes:
82
Sundae Pizza
Recipe Photo Contest Winner! This sweet dessert is the perfect frozen treat any time of year! A
fun change from a regular birthday cake.
Ingredients
Nonstick cooking spray
1 sheet frozen puff pastry dough, thawed and trimmed to a 9-inch circle
1 egg, mixed with 1 Tbs. water
2 C. ice cream, softened
1/2 C. pecans
1/2 C. drained maraschino cherry halves
1/4 C. white chocolate chunks
1/4 C. chocolate sundae syrup
Garnish: mint leaves and maraschino cherries
Directions
Preheat oven to 400 degrees. Spray 10- to 12-inch pizza pan with nonstick cooking spray. Place
puff pastry dough on pizza pan, Brush dough with egg mixture. Prick center portion of dough
with a fork several times to allow steam to release. Bake 10 minutes. Cool 30 minutes. Spread
with ice cream top with pecans, cherries, and white chocolate. Drizzle with chocolate syrup and
garnish. Serve immediately or freeze. Cut into 6 wedges.
My Recipe Notes:
83
Carrot Cake
Best carrot cake ever! A few people have frowned at the thought of coconut in the frosting, but
as soon as they have a bite they come back for more. This is a very requested cake at my house.
Ingredients
* Carrot Cake:
* 2 C. granulated sugar
* 1 1/2 C. vegetable oil
* 4 lg. eggs
* 2 C. flour
* 1 tsp. cinnamon
* 2 tsp. baking soda
* 1 tsp. salt
* 3 C. carrots, grated
* 1/2 C. pecans, chopped
* Cream Cheese Frosting:
* 1 8-oz. pkg cream cheese, softened
* 1/4 lb. butter, softened
* 1 1-lb. pkg. confectioner's sugar
* 1/2 C. shredded coconut
* 2 tsp. vanilla
Directions
In large bowl, combine sugar and oil until well mixed. Add eggs, one at a time, and mix until
combined. Add flour, cinnamon, soda and salt;
slowly mix in carrots and pecans. Pour into 2 greased and floured 9-inch cake pans. Bake at 325
degrees for about 60 minutes, or until toothpick comes out clean. Cool, for at least 5-7 minutes.
Remove from pans and cool completely on wire racks. When completely cooled, frost with
cream cheese frosting.
Frosting: In bowl, soften cream cheese and butter and mix well. Slowly add confectioner's sugar,
coconut and vanilla and mix well.
My Recipe Notes:
84
Strawberry Buttermilk Cake

This is a wonderfully moist strawberry cake that my wife begs for every year for her birthday.
Ingredients
2 1/2 C. all purpose flour
2 C. sugar
1/2 tsp. baking soda
1 1/3 C. buttermilk or sour milk (or half buttermilk and half skim for lighter recipe)
1/2 C. shortening, margarine or butter
1 tsp. vanilla
1 3-oz. pkg. strawberry-flavored gelatin powder
4 egg whites
1/4 C. water
3/4 C. mashed strawberries
Directions
Combine flour, sugar, baking powder, baking soda, 1/8 teaspoon salt and gelatin powder in a
large bowl. Add milk, shortening and vanilla. Beat on low for 30 seconds then med. for 2
minutes, scraping the bowl occasionally. Beat in egg whites, water, and strawberries. Pour into 2
9-inch round greased and floured cake pans. Bake in a 350-degree oven for 30 minutes, until a
toothpick inserted in center comes out clean.
My Recipe Notes:
85
I Feel Special Chiffon Cake

This was my birthday cake for years. My mother loved me enough to take the time to make it for
me (God rest her soul). It is a little work but well worth it.
Ingredients
* Cake Mix:
* 2 C. flour
* 1 1/2 C. sugar
* 3 tsp. baking powder
* 1 tsp. salt
* 1/2 C. cooking oil
* 5 unbeaten egg yolks
* 3/4 C. cold water
* 1 tsp. vanilla
* 1 tsp. lemon extract
* 1 C. egg whites (7or8)
* 1/2 tsp. cream tartar
* Frosting and Fillings:
* 4 C. heavy cream
* 4 tsp. gelatin
* 1 C. canned crushed pineapple, drained (retain 2 Tbs. juice)
* 1 C. canned apricots, drained and crushed (retain 2 Tbs. juice)
* 1 C. raspberry jam
Directions
Cake:
Sift together flour, sugar, baking powder, and salt. Make a well in order to add cooking oil,
unbeaten egg yolks, cold water, vanilla, and lemon extract. Beat with a spoon until smooth.
Measure into large mixing bowl: egg whites and cream tartar. Whip until whites form very stiff
peaks (much stiffer than meringue; do not under beat). Pour yolk mixture gradually over
whipped egg whites, gently folding with rubber scraper just until blended. DO NOT STIR. Pour
into ungreased 10-inch tube pan (that's 4 inches deep) IMMEDIATELY. Bake for 55 minutes at
325 degrees, then increase temperature to 350 degrees for 10 minutes or until top springs back
when lightly touched. Immediately turn pan upside down over funnel. Let hang free of table until
cold. Loosen from pan edges and remove.
Fillings:
Pineapple - Soften 2 tsp gelatin in pineapple juice then dissolve over hot water. Stir into crushed
pineapple and chill. When almost firm fold into 1 C. whipped cream.
86
Apricot - Soften 2 tsp gelatin in apricot juice and dissolve over hot water. Stir into crushed
apricot pulp and chill. When almost firm fold into 1 C of whipped cream.
Raspberry - Fold raspberry jam into 1 C. whipped cream.
Slice cake into 4 layers. Place bottom layer on plate and spread pineapple filling. Top with
another layer of cake, then spread raspberry filling. Add another layer of cake and spread
apricot filling and finally, add the last layer of cake. Frost with remaining whipped cream and
serve.
My Recipe Notes:
87
Spaghetti & Meatball Cake

This "spaghetti and meatballs" cake is a fun cake to make, and it always receives oohs and aahs
whenever I make it. The cake part underneath, is any ordinary cake mix or scratch cake. Then
you build it up with buttercream frosting, chocolate truffle meatballs, and raspberry sauce with
grated chocolate. It is a wonderful birthday cake or any celebration cake at all. It always fools
everyone, especially the children who think it is dinner but is really dessert!
Ingredients
* 1 box of yellow or white cake mix, made by box directions
* Buttercream frosting for spaghetti:
* 2 lbs. confectioner's 10x sugar
* 8 drops of yellow food coloring
* 1/4 tsp, light cocoa
* 1C. + 1/2 C. unsalted butter
* 1 Tbs. vanilla extract
* 1 Tbs. milk
* Chocolate truffle meatballs:
* 4 oz. softened cream cheese
* 1/2 tsp. vanilla extract
* 2 C. confectioner's 10x sugar
* 1 C. semi sweet chocolate chips, melted & cooled
* 1 C. finely chopped walnuts, if desired
* Sauce:
* 20 oz. strawberry preserves
* grated white chocolate for "Parmesan cheese"
Directions
Cake: Make a yellow or white cake mix or any cake of your choice, according to box directions.
Make 2 even layers in an 8" cake pan, remove from oven, and cool on rack. When cool, cut off
ends on 2 facing sides to make an oval shape & place on oval platter. (You can make a large
round cake-1 layer- and use a round platter, too.)
Spaghetti topping: Make buttercream frosting with the 10x sugar, and add the yellow food
coloring and cocoa to make it look like real pasta. Mix well. You will have a large amount. Frost
the oval cake and put remaining buttercream into an ordinary plastic bag. Snip off the end of the
bag and pipe the swirls up, down, and over, leaving a small well in the middle top of the cake.
You could also use a pastry bag with #4 or #5 tip.
Sauce: Take strawberry preserves and warm on stove or microwave. Do not cook to long- just
enough to loosen it and make it pourable.
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Meatballs: These can be made the day before. Melt chocolate chips first, then stir in cream
cheese, 10x sugar, vanilla, and nuts (if desired). Shape into meatballs and, if made the day before,
cover and refrigerate overnight.
Assembly: Place meatballs over the well you left on top of the cake and spoon sauce over all,
letting it drip a bit down the side. To finish, grate white chocolate on top for the Parmesan cheese
look!
My Recipe Notes:
89
Sunshine Coconut Cake

This is one of the best tasting and eye appealing cakes I have ever baked. Celebrating an
organization with a bright future and a Sunshine Cake, what a match!
Ingredients
2 C. sour cream (16 oz)
2 C. sugar
1/4 C. orange juice
14 oz. flaked coconut (1 pkg.)
1 pkg. yellow cake mix
1 pkg. orange gelatin (3 oz)
1 C. water
1/3 C. vegetable oil
2 eggs
1 C. whipping cream
11 oz. can mandarin oranges, well drained
Directions
In a mixing bowl, combine sour cream, sugar, and orange juice. Beat in coconut. Cover and
refrigerate In another mixing bowl, combine the cake mix, gelatin, water, oil, and eggs, mix well.
Pour into two greased and floured 9-in. round cake pans. Bake at 350 F. for 30-35 minutes or
until cakes test done. Cool for 10 minutes; remove from pans to wire rack to cool completely.
Split cakes in half. Set aside 1 cup of the coconut filling, spread remaining filling between cake
layers. Refrigerate. Beat Cream until stiff peaks form, fold into reserved filling. Frost top and
sides of cake, garnish with oranges. Refrigerate until serving.
My Recipe Notes:
90
White Mounds Cake

An all white decadent coconut cake.
Ingredients
* Coconut cake layers:
* 1 1/2 C. unbleached all-purpose flour
* 2 1/2 tsp. baking powder
* 1/4 tsp. salt
* 5 eggs, separated
* 1 1/4 C. granulated sugar
* 1/4 C. (1/2 stick) unsalted butter, melted and cooled
* 1/2 C. milk
* 2 tsp. pure coconut extract
* 1 tsp. pure vanilla extract
* Coconut mousse:
* 3 C. heavy cream
* 1/2 C. confectioner's sugar, sifted
* 1 tsp. pure vanilla extract
* 3/4 tsp. pure coconut extract
* 3 C. shredded fresh coconut (from 2 coconuts)
Directions
To make cake layers:
Position a rack in the center of the oven and preheat the oven to 350F. Grease and flour three 8inch round cake pans. Line the pan bottoms with parchment paper rounds and set aside. In a
small bowl, whisk together the flour, baking powder, and salt to blend well. In the bowl of an
electric mixer set on medium speed, beat the egg yolks with 1 cup of the sugar until they are
thick and pale yellow in color. Add the butter, milk, coconut extract and vanilla, and beat to
combine well. With the mixer set on low speed, gradually add the dry ingredients. Set aside. In a
clean dry bowl, using clean dry beaters, beat the egg whites on medium-high speed, until they
hold soft peaks. Reduce the mixer speed to medium and gradually add the remaining 1/4 cup
sugar, beating until the whites hold stiff peaks. Gently fold the egg whites into the batter, in two
batches, to blend thoroughly. Divide the batter equally in the prepared pans. Bake for 30 to 35
minutes, until the cakes begin to pull away from the pan sides and a wooden skewer inserted near
the center of cake comes out clean. Set the pans on a wire rack and let cool for 10 minutes. Turn
the cakes out and carefully peel away the parchment. Place layers right side up onto wire rack &
let cool completely.
To prepare coconut mousse:
In the bowl of an electric mixer, beat the cream and sugar on medium-high speed for 3 to 5
minutes or until soft peaks are formed. Add the vanilla and coconut extract and beat 1 minute
longer. Fold in 1 cup of coconut. Chill for at least 1 hour.
91
To assemble the cake:

Place one layer, flat side up, on a serving plate. Evenly spread 1 cup of the coconut mousse on
the top of the first layer. Gently place the second layer, flat side down, on top of the first layer.
Spread 1 cup of coconut mousse on the top of the second layer and place the third cake layer on
top. Spread the top and sides of the cake with the remaining coconut mousse. Carefully pat
handfuls of the remaining 2 cups coconut around the sides and top of the cake. Refrigerate at
least 1 hour before serving.
My Recipe Notes:
92
Holiday Party Planners

We all know that holidays are perfect reasons to throw a party! Weve got recipe collections for
every holiday, from Christmas and Easter to Thanksgiving and the Fourth of July!
Your Very Own Valentines Day Dinner

Love is in the air, and so is the sweet aroma of that delicious meal youre cooking. Dont have a
dinner menu set yet? Dont worry! Weve taken care of it for you. You wont need to make
reservations at that expensive restaurant. Just keep reading for a meal that will keep you and your
date truly satisfied.
Your Complete St. Patricks Day Dinner Menu

Irish dinners are simple, hearty, and they please every palate. Throw in some delicious desserts
and some tasty tipple, and you'll have yourself quite a party! Gather the friends and family this
year and celebrate St. Patricks day with good food, good drinks, and good company.
A Family-Friendly Easter Brunch

Easter is here again and its time to share your celebration with friends and family! This party
planner contains our very best Easter brunch recipes, plus helpful tips for making this party one
to remember!
The Jokes On You! April Fools Day Party

It's time to play a joke on your friends with an April Fool's Day Party! Serve a menu that's
enough to tease, as it is to please.
An Indulgent Mothers Day Brunch Menu

Your mother has cared for you over the years and now its time to return the favor. Make her an
indulgent Mothers Day brunch and shell be on cloud nine! Sweet favorites like cinnamon buns
and muffins are on the menu, along with stuffed French toast and savory breakfast casseroles!
Kick Off Summer with a Memorial Day BBQ!

Celebrate summer, sunshine, and our nations veterans with a family-friendly BBQ! Weve
included all the classics, like potato salad, corn on the cob, burgers, and brats, plus a ton of other
tasty grilled treats!
A Quick and Easy Fathers Day Dinner

Were not saying that this is the healthiest fathers day dinner menu, but it is quick, easy and sure
to please. Weve got everything from chicken wings, meatballs and chili, and each one is
delicious and comforting!
Host a Light Labor Day Luncheon

You want to relax on Labor Day, too! Instead of hosting a night-time dinner party, invite guests
over during the day. The food will be easier to make, and everyone will leave by 8 or 9. You can
unwind all night, and still know that you hosted a fabulous party!
93
A Creepy, Cool Halloween Party for the Kids!

Halloween is the perfect time for kids! They get to dress up, eat tons of candy and attend a party
or two. Throw a party for your childs class and make sure the grub youre serving is spooky and
delicious!
Get Started Early with This Tasty Thanksgiving Menu!

Dont wait until the last minute to decide what youre going to bring to the Thanksgiving party
youre attending. Figure things out early, so you have time to pick up the ingredients. Things will
run much smoother once the big day approaches, and you might even have time to make an extra
dish.
Have a Happy Hanukkah

Gather your family for the Festival of Lights to tell the story of Hanukkah, remember the oil that
lasted for eight days and nights, play dreidel and of course, eat latkes!
Your Extra- Special Christmas Dinner Menu

Tis the season to be jolly, and to serve lots and lots of food to family and friends. Christmas is a
very special time for many of us, and not only is it filled with love and good tidings, but its also
a time to rejoice and host a celebration. No matter what kind of party you plan to have, make
sure to check our very own Christmas dinner menu.
A Budget-Friendly New Years Eve Party

Ring in the New Year without spending too much money on your fabulous feast and party. No
matter if youre get-together is fancy or laid back, weve got the best menu for you. All the
recipes are budget-friendly, and so delicious! Enjoy!
94
The contents of this e-Book, including all recipes, are the property of Recipe4Living and cannot
be distributed or published without permission from Recipe4Living. Any syndication requests
may be directed to Recipe4Living.
2011, Ampere Media LLC, All Rights Reserved.
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