Ingredients
1 1/4 cups milk, divided
1/4 cup BREAKSTONE'S Reduced Fat Sour Cream
3 tablespoons sugar
2 1/4 cups all-purpose baking mix for biscuits
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
4 cups sliced strawberries
1/3 cup sugar
Directions
Preheat oven to 425 degrees F. Beat 1/2 cup of the milk, the sour cream and 3 Tbsp. sugar in large bowl with wire whisk until well blended. Stir in baking mix until just moistened. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 minutes or until top is golden brown. Remove from pan to wire rack; cool completely.
Add remaining 3/4 cup milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping. Toss strawberries with 1/3 cup sugar; set aside. Cut cake horizontally in half to make two layers.
Place bottom cake layer on serving plate; top with half of the strawberry mixture. Spread with pudding mixture; cover with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store any leftover shortcake in refrigerator.
5.04.2011
Baked Barbecued Broilers recipe.
Ingredients
2 (3 1/2) pound broiler-fryer chickens
1 (15 ounce) can tomato sauce
1/2 cup finely chopped green pepper
1/4 cup cider or red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
Directions
Place chickens, breast side up, in a large shallow roasting pan. Combine the remaining ingredients; pour over chickens. Bake, uncovered, at 350 degrees F for 1 hour. Cover and bake 20-30 minutes longer or until a meat thermometer reads 180 degrees F and juices run clear. Let stand for 10 minutes before cutting.
2 (3 1/2) pound broiler-fryer chickens
1 (15 ounce) can tomato sauce
1/2 cup finely chopped green pepper
1/4 cup cider or red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
Directions
Place chickens, breast side up, in a large shallow roasting pan. Combine the remaining ingredients; pour over chickens. Bake, uncovered, at 350 degrees F for 1 hour. Cover and bake 20-30 minutes longer or until a meat thermometer reads 180 degrees F and juices run clear. Let stand for 10 minutes before cutting.
Artichoke and Crabmeat Triangles recipe.
Ingredients
1 (14 ounce) can artichoke hearts, drained
16 ounces crabmeat
1 cup mayonnaise
1/3 cup chopped onion
3/4 cup grated Parmesan cheese
1 (12 ounce) package English muffins
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
Bake for 12 minutes, or until golden brown. Serve hot.
1 (14 ounce) can artichoke hearts, drained
16 ounces crabmeat
1 cup mayonnaise
1/3 cup chopped onion
3/4 cup grated Parmesan cheese
1 (12 ounce) package English muffins
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
Bake for 12 minutes, or until golden brown. Serve hot.
Brownie Delight recipe.
Ingredients
1 (13 ounce) package brownie mix
11 ounces cream cheese, softened
2 cups confectioners' sugar
1 (16 ounce) package frozen whipped topping, thawed, divided
2 cups cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup chopped pecans
Directions
Prepare and bake brownies according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool completely.
In a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in 2 cups whipped topping. Spread over brownies. In another bowl, combine the milk and pudding mix; beat until smooth. Refrigerate for 5 minutes; spread over the cream cheese layer. Spread with remaining whipped topping; sprinkle with pecans. Refrigerate until serving.
1 (13 ounce) package brownie mix
11 ounces cream cheese, softened
2 cups confectioners' sugar
1 (16 ounce) package frozen whipped topping, thawed, divided
2 cups cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup chopped pecans
Directions
Prepare and bake brownies according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool completely.
In a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in 2 cups whipped topping. Spread over brownies. In another bowl, combine the milk and pudding mix; beat until smooth. Refrigerate for 5 minutes; spread over the cream cheese layer. Spread with remaining whipped topping; sprinkle with pecans. Refrigerate until serving.
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