Boston Cream Pie minis

1 pkg. (2-layer size) yellow cake mix

1 cup cold milk
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1-1/2 cups thawed Cool Whip Whipped Topping, divided
4 squares Baker's Semi-Sweet Chocolate

HEAT oven to 350ºF. Prepare cake batter and bake in 24 greased muffin pan cups as directed on package. Cool 10 min. in pans. Remove to wire racks; cool completely.

BEAT milk and pudding mix in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cut cupcakes horizontally in half. Stir 1/2 cup Cool Whip into pudding; spoon 1 Tbsp. onto bottom half of each cupcake. Cover with tops of cupcakes.

MICROWAVE remaining Cool Whip and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended; spread onto cupcakes. Refrigerate 15 min. Refrigerate leftovers.

Use a serrated knife to easily cut the cupcakes in half.

Serving Size = (1 cupcake (55 g))

Calories 190, Total fat 9 g, Saturated fat 2.5 g, Cholesterol 25 mg,
Sodium 210 mg, Carbohydrate 25 g, Dietary fibre 1 g, Sugars 16 g,
Protein 2 g, Vitamin A 2% DV, Vitamin C 0% DV, Calcium 4% DV,
Iron 4% DV

No Name Pie

Crust: 1 1/4 c graham crumbs
1/4 c melted butter
1/4 c sugar

Mix all ingredients thoroughly. Set aside 1/4 c mixture for sprinkling top of pie.
Line a 9" greased pie plate with mixture. Chill.

Filling:
2 1/2 c milk
1/2 c sugar
1/4 c cornstarch
3 egg yolks
1 tsp vanilla
pinch of salt

Mix and cook in saucepan until it begins to thicken.
Stir constantly to keep it free from lumps. Pour over crust.

Meringue:
3 egg whites
1/4 c sugar
1/4 tsp cream of tarter (optional)

Beat egg whites until very still, adding sugar and cream of tarter gradually.
Spread over top of pie & sprinkle with the reserved graham mixture.
Back 350 until light brown.

Corn Chowder

4 slices bacon, cut up
1 sm stalk celery, sliced thin
20 oz cream corn
1 c diced potatoes
2 c milk
1 tsp salt
¼ tsp pepper

In med saucepan, cook bacon until crisp. Remove from pan, drain & crumble.
Sauté celery in drippings until limp. Add corn, potatoes, milk, salt & pepper.
Boil, simmer 3 minutes. Sprinkle with bacon.

Mexican Antipasto

1 pkg. light cream cheese, softened 250 g
1/2 cup light sour cream 125 mL
1/4 tsp fresh lemon juice 1 mL
1 large avocado, peeled, pitted and mashed
1 tomato, seeded and finely chopped
1 can 4 oz green chilies 127 mL
Pinch salt
5 slices bacon, cooked and crumbled
3 green onions, chopped
1/4 cup black olives, pitted and sliced
60 mL 8 oz 1 jar salsa
250 mL 1 cup shredded Cheddar cheese 250 mL

1. Blend the cream cheese with the sour cream and lemon juice; spread mixture over the bottom of a 9-inch (23 cm) pie plate.
2. Combine the avocado with the tomato, chilies and salt; spoon avocado mixture evenly over the cream cheese layer. Sprinkle on the bacon, green onions and olives.
3. Top with salsa; sprinkle with Cheddar. Chill slightly. Serve with tortilla chips

Chocolate Fudge Pudding

1 c flour
¾ c sugar
2 tsp baking powder
½ tsp salt
1/3 c cocoa
1/2 c chopped nuts (optional)
¾ c brown sugar, lightly packed
½ c milk
2 Tbsp oil
1 tsp vanilla
2 c hot water

In ungreased 8” square pan, stir together flour, sugar, baking powder, salt & 2 Tbsp cocoa.
Stir together remaining cocoa, nuts & brown sugar. Set aside.
Stir milk, oil & vanilla into flour mixture. Blend well.
Spread batter evenly in pan.
Sprinkle nut mixture on top. Pour hot water carefully over.
Bake 350 for 40-45 minutes.

Makes 8 servings

I was having company on Family Day and realized too late that the grocery stores were closed. So I was forced to use whatever I had on hand in the cupboard and only had 1/2 cup of flour. I cut the recipe in 1/2 and it made a nice 'comfort food' dessert.

Rhubarb Custard Pie

1 1/2 cups sugar
1 T. butter
1/2 t. nutmeg
3 T. flour
2 eggs beaten
3 cups chopped rhubarb (about 1 lb.)

Blend sugar and butter. Add nutmeg, and flour, then mix. Add eggs (beaten smooth) and mix. Finally add chopped rhubarb and mix.
Pour into unbaked pie shell. Bake at 450 for 10 minutes, then reduce heat to 350 for 50 to 60 minutes or until filling thickens.

Biscuits on Cream Chicken

10 oz frozen peas
2 c cooked chicken (or turkey) cubed
10 oz can cream of chicken soup
½ c sour cream
½ c milk
Rolled tea biscuits
½ tsp salt
1/8 tsp pepper
1 ¼ c shredded cheese

Preheat oven to 425. Rinse peas to separate.
Heat peas, chicken, soup, sour cream, milk, salt and pepper to boiling, stir frequently.
Prepare rolled biscuits. Pour hot chicken mix into casserole dish, place biscuits on top.
Sprinkle with cheese. Bake 425 for 20 minutes.

Tea Biscuits

2 c flour
2 heaping tbsp shortening
2 heaping tsp baking powder
1/4 c sugar
1 c milk
1/2 tsp salt

Pat onto flour surface. Cut into rounds with cutter or glass dipped in flour.
Bake for 10 minutes at 450.

Mom's tea biscuits are also great if you add blueberries, raisions or grated cheese.

Yankee Doodle Beef Main-dish Soup

Yankee Doodle Beef Main-dish Soup

1 lb hamburg
¼ tsp onion salt
2 Tbsp shortening
1 can tomato soup
1 can vegetable soup
1 ½ soup cans water
2 c cooked spiral shaped macaroni
2 Tbsp chopped parsley
¼ tsp oregano leaves, crushed
Grated parmesan cheese

Mix beef & onion salt, shape into 24 meatballs. Brown meatballs in shortening; pour off fat.
Add remaining ingredients, except cheese. Bring to boil; reduce heat.
Simmer 10 mins, stir occasionally. Serve with cheese.

This was one of Adam’s favorite meals growing up.

Mom's Beef Stew

Stew beef cut into chunks
1 tsp oil
onions
Potatoes
Carrots
Turnip
Summer savory

Brown meat in oil until crispy. Add water (less than 1 cup) a small bit at a time. Simmer 30 minutes.
Add carrots and turnip. Add water just to cover. Add summer savory.
Bring to boil & thicken with flour and water, adding a bit at a time.

There's no better comfort food than my mom's beef stew!

Oatmeal Cake

1 1/4 c Boiling water
1 c oatmeal, large flake

Pour over oats and let stand 20 minutes. Grease and flour 9" pan

1/2 c butter
1 c white sugar
1 c brown sugar
1 tsp vanilla
2 eggs

Cream butter and add sugars, vanilla and eggs. Add soaked oats

1 1/2 c flour
1 tsp soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

Combine dry ingreds & add to above. Bake at 350 for about 40 mins.

Frosting
1/2 c brown sugar
3 tbsps cream (can use milk)
1/2 c nuts (I used pecans)
3/4 c coconut (I used 1/2 sweetened and 1/2 unsweetened since that's what I had)

Combine all frosting ingreds & spread over hot cake, then broil until bubbly & golden.

From Jean G’s cousin Linda in Redding California.

Healthified Apple Crisp

Prep Time:15 min
Start to Finish:50 min
makes:8 servings (about 2/3 cup each)

6 cups sliced unpeeled cooking apples (6 medium)
1/4 cup frozen apple juice concentrate, thawed
1/2 teaspoon ground cinnamon
3/4 cup old-fashioned or quick-cooking oats
1/4 cup Gold Medal® whole wheat flour
1/3 cup packed brown sugar
1/4 cup butter or no-trans-fat 68% vegetable oil spread stick, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Reduced-fat vanilla ice cream, if desired

1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix apples, apple juice concentrate and 1/2 teaspoon cinnamon until well mixed. Spread in baking dish.
2. In same medium bowl, mix remaining ingredients until crumbly. Sprinkle over apples.
3. Bake uncovered 25 to 35 minutes or until apples are tender and topping is golden brown. Serve with ice cream.

Nutritional Information
1 Serving: Calories 190 (Calories from Fat 60); Total Fat 6g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 15mg; Sodium 45mg; Total Carbohydrate 32g (Dietary Fiber 3g, Sugars 21g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 2%; Iron 4%

Chicken & Cheddar Strata

5 c bread, cubed
1 ½ c cooked chicken, chopped
10 oz pkg frozen chopped broccoli, thawed & drained
2 C shredded cheddar cheese
5 eggs
2 ½ c milk
½ tsp salt
1 tsp dry mustard

1. Butter large, deep, straight-sided baking dish (at least 8 c). Layer 1/3 each of the bread, chicken, broccoli & cheese; repeat to make 2 more layers.
2. Beat eggs with milk, salt & mustard until blended.
3. Pour egg mixt over strata. Cover & refrigerate at least 3 hours or overnight.
4. Bake, uncovered, in 350 oven for 1 ¼ hours, or until puffy & golden.

Serves 6-8.

Instead of chicken & broccoli, you may substitute other cooked meats or vegetables. E.g. ham, turkey, salmon, crab, bacon, mushrooms, asparagus, cauliflower, etc.

Jiffy Cinnamon Rolls

2 c flour
2 Tbsp sugar
4 tsp baking powder
1 tsp salt
1/4 c cold butter
1 c cold milk

Flatten out and spread with
1/3 c soft butter
1 c brown sugar
3 tsp cinnamon
raisins

Roll and cut into pinwheels.

Bake 400, 20-25 minutes

Dianne S.

Cheesy appetizer loaf

3 Tbsp. MIRACLE WHIP Dressing
1/2 tsp. garlic powder
1 pkg. (200 g) Mozzarella Shredded Cheese
2 Tbsp. chopped Spanish olives
1 loaf French bread (24 inch), cut lengthwise in half
1 Tbsp. paprika

HEAT broiler.
MIX first 4 ingredients; spread onto cut sides of bread.
SPRINKLE with paprika. Place on baking sheet.
BROIL, 6 inches from heat, 1 min. or until cheese is melted. Cut each half into 12 slices. Serve warm.

Layered vegetable casserole

8-10 servings

8 med potatoes, about 3 lbs (1.5 kg)
4 Tbsp butter or marg, at room temp
1 c light or reg sour cream
1 tsp salt
300g pkg thawed frozen chopped spinach
1 egg lightly beaten
300g pkg frozen cooked squash, thawed
1 Tbsp finely grated fresh ginger or ½ tsp dried ginger
1 c grated cheddar

1. Peel potatoes, cut in ½ & immediately drop into cold water. Drain and place in large saucepan. Cover completely with boiling or hot water to speed cooking. Cover saucepan & bring to boil over high heat. Reduce heat to medium & continue boiling gently, partially covered, until potatoes are very tender (20-30 min)
2. Drain & mash. Stir in 2 Tbsp butter, sour cream & ½ tsp salt. Squeeze handfuls of spinach until fairly dry. Coarsely chop if not already chopped. Place in med bowl. Stir in green onions, egg, 1 Tbsp butter & ¼ tsp salt. Drain off liquid from thawed squash. Stir with 1 Tbsp butter, ginger & ¼ tsp salt.
3. Preheat over to 350. Butter large casserole dish (2 L/8 cup) or coat with cooking spray. Spoon 1/3 of potato into dish & spread smooth. Evenly spread with all of squash mixture. Spread with ½ of remaining potatoes, then all of spinach. Top with layer of remaining potatoes, then sprinkle with cheese.
4. Bake, uncovered, 350 until hot & cheese is lightly golden, 55-65 min.

This is a great pop luck dish.

Covered Rhubarb Custard Pie

4 c rhubarb, cut into 1/2" pieces
1/2 c flour
1 1/2 c sugar
1/4 tsp nutmeg
2 eggs, slightly beaten
1 Tbsp milk
1 Tbsp butter

Combine flour, sugar & nutmeg. Add eggs & milk.
(Batter will be quite thick). Add rhubarb & mix well.
Pour into pie crust & dot with butter. Top with pastry.
For an added touch, brush top crust with milk or egg white & sprinkle with sugar.
Bake 400 F for 50-60 min.

Stuffed Chicken Parmesan

6 boneless skinless chicken breasts (about 5 oz each)

1 box (10 oz) Cascadian Farm organic frozen spinach, thawed, well drained

2 oz 1/3-less-fat cream cheese (Neufchâtel), softened

1/4 cup shredded Parmesan cheese

1/2 teaspoon dried basil leaves

1 clove garlic, finely chopped

1/4 cup fat-free egg product

12 stone-ground wheat crackers, crushed (about 1/2 cup)

1 teaspoon dried basil leaves

1/2 teaspoon pepper

1 cup Muir Glen® organic Italian herb pasta sauce

1/4 cup shredded mozzarella cheese (1 oz)

Directions
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2. In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.
3. In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.
4. Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.

Nutritional Information
1 serving: Calories 290 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 100mg; Sodium 450mg; Total Carbohydrate 10g (Dietary Fiber 2g); Protein 38g % Daily Value Vitamin A 80%; Vitamin C 2%; Calcium 15%; Iron 15% Exchanges 1/2 Starch, 0 Other Carbohydrate, 0 Lean Meat, 5 Very Lean Meat, 1 1/2 Fat Carbohydrate Choices 1/2

Apple Custard Pie

pastry for 1 pie
3 to 4 Granny Smith or other tart green apples, peeled, cored and halved
4 Tbsp flour
3/4 cup sugar
1 egg, beaten
1 1/4 cup evaporated milk
1/2 tsp cinnamon
1/4 tsp nutmeg

1. Preheat oven to 450.
2. Mix 2 Tbsp flour and 1/4 c of sugar. Spread evenly on bottom of pie shell.
3. Place an apple half, rounded side down, in the centre of the pie shell, then place remaining apple halves (also rounded sides down) around it. Depending on the size of apples, you may need between 6 and 8 apple halves to fill the shell.
4. Beat the egg with a fork. Add the evap milk and beat for a minute. Pour mixture into the shell, over the apples. You may not need all the mixture, depending on the depth of your pie shell. Leave about a 1/4" from the rim of the shell.
5. Mix the remaining sugar and flour with the cinnamon and nutmeg. Sprinkle mixture over the apples and custard.
6. Bake at 450 for 10 minutes, then reduce heat to 325 and bake on middle rack for 30-45 minutes or until knife inserted into custard near centre of pie comes out clean.

Roasted Apple & Prosciutto Wedges

1/4 c brown sugar
1 Tbsp dry breadcrumbs
1/2 tsp freshly ground pepper
2 apples, peeled, cored and cut into eights (Cortland, Fuji or Honeycrisp)
16 thin slices prosciutto

1. Preheat oven to 425.
2. In small bowl, combine brown sugar, breadcrumbs and pepper.
3. Dip apple wedges in sugar mixture, turning & pressing to coat completely. Wrap a piece of prosciutto around each apple wedge and secure by skewering with a toothpick.
4. Place on parchment-paper-lined baking sheet & bake for 8 to 10 minutes, or until prosciutto is slightly crisp and sugar has carmalized.