MOMS CLUB NEWS
2 10oz cans diced tomatoes and green chilies
In a sauce pan combine tomatoes, corn and beans. Heat through. Garnish with cheese and sour cream.
1 14¾oz can cream corn
In a saucepan combine corn, soup, and cream. Heat through. Stir in claims. Heat through. Garnish with bacon.
In a large skillet, cook beef over medium eat until no longer pink; drain. Stir in soup, garlic salt, and pepper. Place tater tots in a greased 13x9x2 Baking dish. Top with beef mixture, then green beans. Spread potatoes Over the top. Sprinkle with cheese. Bake uncovered at 350° for 40-45 Minutes.
In a large skillet stir fry beef in oil until no longer pink. Stir in the soup, water, and onion soup mix. Reduce heat, cover and simmer for 20 minutes. Stir in sour cream, heat through (do not boil). Serve over noodles
In a large skillet cook beef and onions until meat is no longer pink and onion is tender; drain. Sprinkle with salt and pepper; set aside. In a large bowl, combine pasta, 3 cups of mozzarella cheese, cottage cheese, eggs, parmesan cheese, and parsley ; stir gently. Pour over greased 13x9x2 or shallow 3quart baking dish. Top with beef mixture and spaghetti sauce. (dish will be full). Cover and bake at 350° for 45 minutes. Sprinkle with 1 cup of mozzarella cheese. Bake uncovered 15 minutes longer or until cheese is melted and bubbly. Let stand 10 minutes before serving
Drain the pineapple reserving ½ cup juices; set pineapple aside. In a large bowl, combine the mayonnaise, salt, pepper, and reserved pineapple juice. Mix well. Fold in the rice, ham, green pepper, 1 cup cheese, onion and pineapple. Transfer to a greased 2 quart baking dish. Cover and bake at 350° for 30 minutes. Sprinkle with remaining cheese. Bake uncovered for 10 minutes.
*Note: must use regular mayonnaise. Do not use reduced fat or fat free.
½C butter or margarine softened
In a small bowl cream the butter & sugar gradually add the flower. Press into an ungreased 8 inch square baking dish. Bake at 375° for 12 minutes. Cool slightly. Meanwhile in another mixing bowl beat the eggs, sugar, flour, lemon juice, and baking powder until frothy. Pour over the warm crust. Bake for 15-20 minutes or until lightly browned. Cool on a wire rack. Dust with confectioners sugar. Cut into bars.
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon colored. Add pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt and nutmeg in a bowl. Fold into pumpkin mixture. Grease a 15x10x1 inch baking pan. Line with wax paper. Grease and flour wax paper. Spread batter into pan. Sprinkle with walnuts. Bake at 375° for 15 minutes or until cake springs back when lightly touched. Immediately turn onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in towel, starting with short end. Cool completely. Carefully unroll cake. Spread filling over cake to within 1” of edges. Roll up again. Cover and chill until serving. Dust with confectioners sugar.
Cream Cheese Filling:
2 pkgs (3oz ea.) softened
In a mixing bowl beat cream cheese, sugar, butter, and vanilla until fluffy.
Preheat oven to 350°F. Mix flour, 1 cup brown sugar, and 3/4 cup butter in processor until well blended and crumbly. Press mixture evenly into ungreased 9x13x2-inch metal baking dish. Bake until crust is light golden, about 15 minutes. Maintain oven temperature.
Meanwhile, bring remaining 3/4 cup brown sugar, 3/4 cup butter, and cream to boil in small saucepan over high heat, stirring until sugar dissolves. Boil 1 minute, stirring occasionally. Remove caramel from heat.
Sprinkle pecans over crust. Pour caramel over pecans. Bake until bubbles form and color darkens, about 20 minutes. Remove from oven and sprinkle with chocolate chips. Let stand until chocolate melts, about 5 minutes. Using offset spatula, spread chocolate evenly over top. Chill bars until chocolate sets, about 20 minutes. Cut into 1-inch squares.
Mix graham cracker crumbs, margarine, and 2 tbsp of sugar. Press into a greased spring form pan, reserving 2 tbsp’s graham cracker mixture for garnish. Chill in the freezer while you make the filling. Mix cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and corn starch just until blended. Stir in the sour cream. Pour onto the crust. Bake for 10 minutes at 450N. Reduce heat to 200N and bake for 45 more minutes. Turn off oven allow to cool with oven door open for 3 hours. Remove sides from pan. Garnish and chill.
Just break this candy into pieces and enjoy.
In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. Heat to 300 to 310 degrees f (149-154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it onto a coating over the candy. Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.
Preheat oven to 375°
Beat brown sugar, granulated sugar, butter and peanut butter in large mixer bowl until combined. Beat in 1 egg and vanilla extract. Gradually beat in flour and baking soda. Drop dough by rounded teaspoon into un-greased mini muffin cups. Bake for 8-10 minutes. Remove from oven; gently press 1 Nestle' Jingle into each cup. Cool in pans on wire racks for 10 minutes. Remove cookies from muffin cups with a butter knife.
Note: Peanut butter cups can be substituted for Jingles.
In a jar with a tight fitting lid, combine the oil, vinegar, mustard, salt, and sugar and shake well. In a large salad bowl, toss spinach, blue cheese blueberries, and pecans. Add dressing and toss gently. Serve immediately.
Smash shrimp with a fork until very small. Mix in other ingredients. Chill. Serve with chips or crackers.