PECAN PIE SQUARES - the delicious pie squares are filled with crunchy, gooey goodness that is a great alternative for the traditional pecan pie. Serve plain or with vanilla ice-cream.
Heat oven 350º Butter 13×9-inch baking dish
1 (15.25oz) yellow cake mix
1/2 cup butter, softened
1 egg, room temperature
In a large bowl combine cake mix, butter and egg. Beat on medium-high speed until crumbly and mixture begins to collect together. Reserve 3/4 cup of cake mixture; set aside. Lightly press remaining mixture into prepared baking dish. Bake 15-20 minutes or until golden brown.
1/2 cup firmly packed brown sugar
1-1/2 cups dark Karo corn syrup
3 extra-large eggs OR 4 medium size, room temperature
1 teaspoon vanilla
2 cups chopped pecans
In a large bowl mix together brown sugar, syrup, eggs, vanilla and reserved 3/4 cup cake mixture until well blended. Stir in chopped pecans and then pour into partially baked crust. Bake 30-35 minutes OR until filling is set. Allow cooling before cutting into bars.
1 (32oz) jar Claussen Sauerkraut, drain really good – (find this in refrigerator section)
3 to 4 sliced bacon, fried crisp and then chopped
1/2 cup chopped onion
1/2 green bell pepper, sliced into thin strips
1/2 red bell pepper, sliced into thin strips
1 teaspoon caraway seeds
In a large skillet, fry bacon until crisp; remove from pan and reserve about 2 tablespoons bacon fat. In the bacon fat sauté onion, and peppers about 3 to 4 minutes on medium-high heat. Add drained sauerkraut and caraway seeds; continue to cook stirring occasionally until sauerkraut is lightly browned. Add crumbled bacon and then serve. This makes a good side dish for many different occasions.
© the Happy Cookers, LLC
This is just a very basic cheesecake recipe. You can use most any kind of topping OR serve it plain.
Heat oven 350º
2 sleeves graham crackers (about 18 whole crackers)
1/4 cup sugar
3/4 cup butter, softened
Crush crackers in Ziploc bag and then mix with butter and sugar. I use a pastry cutter to blend the butter in well. Press into 10-inch springform pan. Bake at 350º for 10 minutes.
4 (8oz) packages cream cheese (softened to room temperature)
1-1/2 cups sugar
Juice of one lemon (about 3 tablespoons)
1 tablespoon vanilla extract
3 tablespoons all-purpose flour
5 large eggs (room temperature)
In a large mixing bowl blend together cheese, sugar, lemon juice, vanilla and flour; mix until well blended and smooth. Add eggs one at a time and mix just until blended. Pour into baked crust. Bake 55 minutes at 350º and then top with sour cream topping. Return to oven and bake an additional 8 to 10 minutes until topping is set. Cool to room temperature in the pan and then cover with foil and refrigerate overnight. Remove sides of springform pan and then place cheesecake on serving plate; top with cherry pie filling. Keep refrigerated.
2 cups sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 (21oz) can Comstock Cherry Pie filling (I chill this overnight before using)
© 2009 The Happy Cookers, LLC
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon each: ground ginger and ground nutmeg
1/2 cup sugar
1 large egg
1 teaspoon vanilla
1/4 cup molasses
1/4 cup melted butter
1/2 cup hot water
Heat oven 350º Grease and flour 8×8-inch baking dish
In a small bowl, whisk together flour, soda, cinnamon, ginger and nutmeg set aside. In large mixing bowl, whisk together sugar, egg, vanilla, molasses, melted butter and hot water; mix with whisk until well combined and sugar is dissolved. Add flour mixture and whisk just until combined. Pour into prepared pan and bake 20 to 25 minutes, until tests done in middle. Serve warm with a little tad of butter OR a dollop of whipped cream and a few sprinkles of fresh grated nutmeg if desired.
© 2012 the Happy Cookers, LLC
This makes a nice salad for your holiday meal; quick and easy to make.
2 (3oz each) packages lime Jell-O
1 (12oz) Cool Whip
1 (32oz) cottage cheese
1 (20oz) can crush pineapple, drain well
Mix Cool whip and cottage cheese; pour dry Jell-O on top and fold in. Fold in pineapple and let stand over night in refrigerator. This is also good served in lettuce cups or pear- halves.
© 2004 the Happy Cookers, LLC