Mix sausage, hamburger, seasoning and cheese, spread on rye slices. Freeze on
cookie sheets, then place in tupperware and freeze.
When serving, bake in 350 degree oven 10-15 minutes until heated.
Wash seeds well, spread on cookie sheets. Roast at 375 degrees for 20 to 30 minutes (stir every ten minutes). Dot with margarine and brown for 5 to ten minutes at 400 degrees. Watch carefully to make sure seeds don’t burn.
Sprinkle with salt, cool on paper towels.
If you make this, DO NOT tell people what’s in it, because it’s incredibly yummy, but there’s so much fat in that no one will touch it.
Melt the stick of butter in a saucepan, add both bags of chips and let those melt halfway. Add the jar or creamy peanut butter, melt all together.
When it’s smooth, pour it over the crixpix cereal in the largest bowl you can find, and mix, Then add the bag of powdered sugar and hand mix or cover and shake.
This is one of my favorite dips ever, and it’s really simple to make. It does make about twice as much as one would expect to set out at a party, so you could halve the recipe, or don’t make other dips.
Crush shrimp and blend together other ingredients, then chill before serving.
Preheat oven to 350 degrees.
In skillet, brown meat and onion, pour off fat. Add beans, chiles, chili powder, hot pepper sauce and 2 cups shredded cheese, cook until cheese melts. Arrange chips on baking sheet. Top with meat mixture and remaining shredded cheese. Bake 10 minutes. Garnish as desired.
Brown beef and drain well. Add taco seasoning, dry mustard, chili powder, onion, green pepper, tomato, sauce and refried beans. Cook and mix well, until think, about 5 minutes on medium heat. Pour into 9×13 dish. Pour sour cream on top and add shredded cheese. Bake in 400 degree oven until cheese melts. Let stand 5-10 minutes, serve.
Preheat oven to 350 degrees.
Add 1 stick of butter to 1 cup of flour & bring to a boil. Remove from heat and add 1 or one-and-a-half teaspoon almond extract. Quickly stir in 1 cup of flour & mix well until smooth & no lumps. One at a time (important) stir in 3 eggs.
Separately…
Mix 1 cup flour, 3 TBSP water, and 1 stick butter until smooth. Roll into a ball and divide in half. Pat out each half into two strips (onto a cookie sheet). Spread above mixture on each layer.
Bake at 350 degrees for 1 hour–no more, no less!
Let cool and then frost and add nuts.
Cream together butter, 1/4 Cup sugar and 1/2 teasp. vanilla. Add four and when it’s well blended press the mixture into the bottom and 1 1/2 inches up the sides of a 9" spring form pan. Beat the cream cheese, 1/4 Cup sugar, the egg and 1/2 teasp. vanilla until the mixture is smooth. Pour into the prepared crust.
Toss the apple slices lightly with 1/4 Cup sugar and cinnamon. Layer evenly over the cream cheese. Bake at 450 degree F. for 10 minutes and then reduce the oven to 400 degrees and continue baking for 30-45 minutes or until the apples test "done". Cool the pan and then remove the sides of the pan and place on a serving plate. Combine the powdered sugar and milk, drizzle over the torte and garnish with almonds.
Try to avoid eating very many of these squares on the day you make them, as they improve immeasurably on the second and third day! This recipe originally came from a Pillsbury bake-off. Makes 12-15 squares)
Procedure:
Preheat oven to 350 deg. F. In a large bowl, combine the flour, brown sugar and margarine. Blend at low speed, until the mixture forms fine crumbs. If you want to include them, stir in the nuts now. Place 2 3/4 cups of the crumb mixture into an ungreased 13×9 inch pan. Press down firmly. Add the remaining ingredients (except for the apples) to the remaining crumb mixture. Blend well. Stir the chopped apples into the batter. Spoon the batter evenly over the crumb base in the pan. Bake at 350 deg. F for 30-40 minutes. If you use the larger pan, bake for 25-30 minutes. Cool before cutting. Better yet, let it wait 24 hours before cutting. Store loosely covered.
Difficulty: easy. Time: 15 minutes preparation, 40 minutes baking. Precision: approximate measurement OK.
Heat oven to 400 degrees.
Toss apples and orange juice in large bowl. Combine brown sugar, sugar, flour, cinnamon, salt and nutmeg. Toss with apples until coated. Set aside and make pie crust.
Combine flour and salt in medium bowl. Cut in Crisco using pastry blender or 2 knives until all flour is in to form peas-sized chunks.
Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough forms into a ball. Divide dough into two equal parts. Press between hands to form two 5 to 6 inch pancakes.
Four pancakes lightly on both sides. Roll bottom crust between sheets of waxed paper or plastic wrap on dampened countertop.
Peel off top sheet. Trim one larger than the upside-down 9-inch pie plate. Flip into pie plate. Remove other sheet. Trim edges even with pie plate.
Spoon filling into unbaked pie shell. Dot with butter. Moisten pastry edges with water.
Roll top crust the same way as the bottom. Peel off top sheet. Flip onto filled pie. Remove other sheet. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust for steam to escape.
Brush top crust with milk. Sprinkle with sugar. Cover top with sheet of foil to prevent overbrowning.
Bake at 400 degrees for 40 minutes. Remove foil. Bake 10 to 20 minutes longer or until apples are tender, filling in center is bubbly, and crust is golden brown. Cool pie to room temperature before serving.
Makes one 9-inch pie.