Mexican Corn Muffin Recipe

October 20, 2012 1 Comment

Mexican Corn Muffins

Whenever you feel like having a muffin that’s a little different, try the Mexican Corn Muffins.

Mexican Corn Muffin Recipe

Mexican Corn Muffins

1 ¼ cups flour

¾ cup cornmeal

2 Tbsp. sugar

4 tsp. baking powder

½ tsp. salt

¾ cup milk

¼ cup sour cream

¼ cup oil

1 egg

4 oz. can green chilies, drained, and chopped

Heat oven to 400 F.  Line with paper baking cups or greased 12 muffin cups.  In a large bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well.  In medium bowl, combine milk, sour cream, oil, egg and chiles; beat well. Add to dry ingredients, stirring just until moistened.

Fill prepared muffin cups 2/3 full.  Bake at 400 F. for 18 to 22 minutes or until light golden brown.  Immediately remove from pan.  Serve warm.       12 muffins

 

(Recipe for the Mexican Corn Muffins recipe was in Pillsbury; Simply From Scratch, Scrumptious, easy recipes, 1986.)

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Cherry Cake Recipe by Amy Roma/The Greco Family “Cook”Book

October 19, 2012 1 Comment

 

Cherry Cake

Cherry Cake Recipe by Amy Roma/The Greco Family “Cook”Book

Cherry Cake

1 cup sugar

1 cup shortening

2 eggs

1 cup sour cream

2 ½ cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. vanilla

2 cans cherry pie filling

 

Mix sugar, shortening, vanilla and eggs.  Add dry ingredients, alternating with sour cream.  Set aside 1 ½ cups of the batter.  Spread remaining batter in bottom of a greased pan.  Spread 2 cans of cherry pie filling over batter.  Drop the remaining batter by spoonful’s to the top.  Bake on 350 F. for 30 minutes.

 

(Recipe for the Cherry Cake recipe was in the Greco Family “Cook”Book, Amy Roma, 1998.)

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Chocolate Turtle Cheesecake by Michelle Roma/The Greco Family “Cook”Book

October 11, 2012 Leave a Comment

Chocolate Turtle Cheesecake

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipes to the cookbook.

 

Only 5 minutes to prepare.   Serves 12

Chocolate Turtle Cheesecake by Michelle Roma/The Greco Family “Cook”Book

Chocolate Turtle Cheesecake

1 (14 oz.) package of caramels

1 (5 oz.) can evaporated milk

1 ¼ cup pecans, chopped

1 (9”) chocolate crumb pie crust

1 (3 oz.) package cream cheese

½ cup sour cream

¼ cup milk

1 package instant chocolate pudding

2/3 cup fudge topping

Place caramels and evaporated milk into heavy saucepan.  Heat on medium.  Stir constantly until smooth (about 5 minutes).  Stir in 1 cup of pecans.  Pour into pie crust.  Combine cream cheese, sour cream and milk in blender until smooth.  Add pudding mix and blend 30 seconds more.

Chill, loosely covered (15 minutes).  Drizzle fudge topping over pudding layer.  Sprinkle ¼ cup chopped pecans.  Chill, loosely-covered until ready to serve.

(Recipe for the Chocolate Turtle Cheesecake recipe was in the Greco Family “Cook”Book, Michelle Roma, 1998.)

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Creamy Chocolate Lace Cheesecake Recipe

October 7, 2012 Leave a Comment

Creamy Chocolate Lace Cheesecake

I made this Creamy Chocolate Lace Cheesecake when I was living in Albany, New York.  I never had cheesecake that was made with whipped cream, but it was excellent, and made my dinner party complete.

Creamy Chocolate Lace Cheesecake Recipe

Creamy Chocolate Lace Cheesecake

Crust:   1 ½ cups chocolate wafer crumbs

½ finely chopped almonds

¼ cup margarine, melted

Filling:   2 (8 oz.) pkg. cream cheese, softened

2/3 cup sugar

3 eggs

2 cups semi-sweet chocolate chips, melted, cooled

1 cup whipping cream

2 Tbsp. margarine, melted

1 tsp. vanilla

Topping:   1 cup sour cream

1 ½ tsp. vanilla

1 tsp. sugar

½ oz. (1/2 square) unsweetened chocolate, melted

Heat oven to 325 F.  Butter 9 inch springform pan.  In large bowl, blend crust ingredients.  Press into bottom and up sides of prepared pan; refrigerate.  In large bowl, beat cream cheese and 2/3 cup sugar until smooth.  Add eggs, one at a time, beating well after each addition.  Add melted chocolate chips; beat well.  Add whipping cream, 2 tablespoons margarine and 1 teaspoon vanilla; beat until smooth.  Pour into prepared crust.  Bake at 325 F. for 55 to 65 minutes or until edges are set.  Center of cheesecake will be soft.  (To minimize cracking, place shallow pan half full of water on lower oven rack during baking.)  Cool in pan 5 minutes; carefully remove sides of pan.  Cool completely.

In small bowl, combine sour cream, 1 ½ teaspoons vanilla and 1 teaspoon sugar; stir until smooth.  Spread over cooled cheesecake.  Drizzle with ½ oz. melted chocolate in a lace pattern.  Refrigerate several hours or overnight before serving.  Garnish as desired.   16 servings

(Recipe for the Creamy Chocolate Lace Cheesecake recipe, Pillsbury Classic Cookbook, Chocolate Lovers III, Our Most Irresistible & Requested Recipes, 1988.)

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Apples ‘N Cream Dessert Squares Recipe

October 2, 2012 Leave a Comment

Apples ‘N Cream Dessert Squares

This cake was in Pillsbury Classic Cookbook Bake-Off Pies & Desserts, the only thing I had to buy was the apple filling and sour cream.  The Apple ‘N Cream Dessert Squares was quick, easy and good.  It’s something to make in a hurry, if need be.

Apples ‘N Cream Dessert Squares Recipe

Apples ‘N Cream Dessert Squares

1 package Pillsbury Plus Yellow Cake Mix

½ cup coconut

½ cup margarine, softened

1 (21 oz.) can apple fruit pie filling

½ cup sugar

1 tsp. cinnamon

1 cup dairy sour cream

1 egg

Preheat oven to 350 F.  In large bowl, combine cake mix, coconut and margarine; blend at low speed until crumbly.  Press mixture evenly in bottom and ½ inch up sides of ungreased 13×9 inch pan.  Spread pie filling over base.  In small bowl, combine sugar and cinnamon; sprinkle over filling.  In same small bowl, blend sour cream and egg; spoon evenly over filling.

Bake at 350 F. for 25 to 35 minutes or until edges are light golden brown.  Serve warm or cold.  Store in refrigerator.       12 to 15 servings

 

(Recipe for the Apples ‘N Cream Dessert Squares recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

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Mint Chocolate Stars Recipe

September 12, 2012 Leave a Comment

Mint Chocolate Stars

Your guests will enjoy these perfect after-dinner mints, “Mint Chocolate Stars”.  Bring them out with your dessert…have coffee and tea…and these mint chocolate stars.

Mint Chocolate Stars Recipe

Mint Chocolate Stars

6 oz. chocolate-flavored candy coating, cut into pieces

6 oz. (1 cup) milk chocolate chips

¼ cup dairy sour cream, room temperature

¼ tsp. mint extract

12 spearmint leaf gumdrops candies, cut into fourths

 

Line cookie sheets with waxed paper.  In a small saucepan, melt chocolate-flavored candy coating and milk chocolate chips over low heat; stirring constantly.  Remove from heat; whisk in sour cream and mint extract.  Fill pastry bag with chocolate mixture and fit with star tip.  Pipe chocolate mixture into 1 inch stars on waxed paper-lined cookie sheets.  Garnish top of each candy with spearmint gumdrop piece.  Refrigerate until candy is set.   4 dozen candies.

(Recipe for the Mint Chocolate Stars was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 85)

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Apple Streusel Coffee Cake Recipe

September 2, 2012 Leave a Comment

Apple Streusel Coffee Cake

I found this recipe on the back of the box of Bisquick, many, many years ago (1986).  This Apple Streusel Coffee Cake came out so good, that I still make it to this day (2012).  The only thing that I do different is I double the streusel, because I put it on to top of cake too.

Apple Streusel Coffee Cake Recipe

Apple Streusel Coffee Cake

3 cups Bisquick

1 cup sugar

¼ cup margarine, softened

1 ½ cups sour cream

1 ½ tsp. vanilla

2 eggs

2 cups chopped apples

Streusel:   It is doubled already

½ cup packed brown sugar

½ cup finely chopped walnuts

2 tsp. cinnamon

Glaze:  ¼ cup margarine

2 cups powdered sugar

1 tsp. vanilla

1 to 2 Tbsp. milk

Grease and flour 13×9 pan.  Prepare streusel; then set aside.  Mix Bisquick, sugar, margarine, sour cream, vanilla and eggs (the apples go in afterwards); beat vigorously 1 minute.  Spread ½ of the batter in pan; sprinkle (about ¾) streusel and ½ of the apples.  Put the rest of batter on; then top it with the remaining apples and streusel.

Bake in oven at 350 F. for 45 to 50 minutes.  When toothpick comes out clean, cake at that point is done.  When cake is cool, place on serving plate and drizzle with the glaze.

(Recipe for the Apple Streusel Coffee Cake was on the back of Bisquick, 1986.)

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Sour Cream Apple Squares Recipe

August 27, 2012 Leave a Comment

Sour Cream Apple Suqares

This Sour Cream Apple Squares recipe came out of the 100 Prize Winning Bake-Off Recipes book. This book came out in 1987, but it wasn’t until 1990 that I made it, and believe me I still make it at least 2 times a year and it’s EXCELLENT.  Try it…and you’ll be pleased…and you can count on it!!

Sour Cream Apple Squares Recipe

Sour Cream Apple Squares

2 cups flour

2 cups firmly packed brown sugar

½ cup margarine, softened

1 cup chopped nuts

1 to 2 tsp. cinnamon

1 tsp. baking soda

½ tsp. salt

1 cup dairy sour cream

1 tsp. vanilla

1 egg

2 cups finely chopped, peeled apples

Heat oven to 350F.  In large bowl, combine flour, brown sugar and margarine; blend at low speed until crumbly.  Stir in nuts.  Press 2 ¾ cups of crumb mixture into ungreased 13×9-inch pan.  To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg; blend well.  Stir in apples.  Spoon evenly over base.  Bake at 350F. for 30 to 40 minutes or until toothpick inserted in center comes out clean.  Cut into squares.  If desired, serve with whipped cream or ice cream and toppings.  12 servings.

(Recipe for Sour Cream Apple Squares is from Pillsbury Classic, 100 Prize Winning Bake-Off Recipes, page50, 1987 issue)

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Sour Cream Chocolate Chip Date Bread Recipe

August 25, 2012 Leave a Comment

Sour Cream Chocolate Chip Nut Bread

Late September and early October is when I start making bread.  This Sour Cream Chocolate Chip Date Bread sounds like it would be good.  But the only thing I would change would be a nut bread mix.

Sour Cream Chocolate Chip Date Bread Recipe

Sour Cream Chocolate Chip Date Bread

1 pkg. Pillsbury Date or Nut Quick Bread Mix

¾ cup water

½ cup dairy sour cream

1 egg

1 cup semi-sweet chocolate chips

½ cup coarsely chopped maraschino cherries, well drained

Preheat oven to 350 F.  Grease and flour bottom only of 8×4 or 9×5 inch loaf pan.  In large a large bowl, combine bread mix, water, sour cream and egg; stir 50 to 75 storks until dry particles are moistened.

Stir chocolate chips and cherries; mix well.  Pour into greased and floured pan.

Bake at 350 F. for 55 to 65 minutes or until toothpick inserted in center comes out clean.  Cool loaf in pan on cooling rack 15 minutes; remove from pan.  Cool completely before slicing.  Wrap tightly; store in refrigerator.      1 (16 slice) loaf

 

(Recipe for the Sour Cream Chocolate Chip Date Bread was in Pillsbury Classic Cookbooks, Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts, February, 1990)

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Cheddar and Canadian Bacon Muffins Recipe

August 16, 2012 Leave a Comment

Cheddar and Canadian Bacon Muffins

I haven’t made these Cheddar and Canadian Bacon Muffins, but the recipe sounded pretty good.  If anyone would like to make them…please do.   Just let me know if they how easy they were, and if you would make them again.

Cheddar and Canadian Bacon Muffins Recipe

Cheddar and Canadian Bacon Muffins

1 cup flour

2 tsp. freeze-dried chives

1 tsp. baking powder

¼ tsp. garlic powder

1/3 cup milk

¼ cup dairy sour cream

2 Tbsp. oil

1 egg

2 oz. (1/2 cup) shredded Cheddar cheese

¼ cup finely chopped Canadian bacon or ham

Preheat oven to 400F.   Grease 6 muffins cups or line with paper baking cups and spray with nonstick cooking spray.  In large bowl, combine flour, chives, baking powder and garlic powder; blend well.

In small bowl, combine milk, sour cream, oil and egg; beat well.  Add to dry ingredients; stir just until dry ingredients are moistened.  Fold in cheese and bacon.  Divide batter evenly among greased muffin cups.

Bake at 400F. for 17 to 20 minutes or until toothpick inserted in center comes out clean.  Immediately remove pan.  Serve warm.   6 muffins

 

(Recipe for the Cheddar and Canadian Bacon Muffins was in the Pillsbury Classic Cookbook; Real Home Baking, November 1994)

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