AllTopRecipes.com

Congo Bars

These cookie bars are the best ever. Just remember one of my very important instructions below ...the one that I've italicized for you. Don't even TRY to mix the flour, sugar and butter with your electric mixer. No. No. No. Say adios to the electric mixer if you do.

2 1/4    cups light brown sugar
2/3        cup shortening
4           eggs
2 3/4     cups all purpose flour
1 tsp     baking powder
1 cup    broken nuts (optional)
1 1/2    cups chocolate chips   

1. Cream sugar and melted butter.
2. Add eggs, one at a time, beating well.
3. Stir flour into sugar and butter mixture, a little at a time. Note: Do not use electric mixer.
4. Add nuts and chocolate chips.
5. Bake in a greased pan for 12 to 15 minutes @ 350 degrees.
6. Sprinkle with confectioners sugar.
7. Cut into squares when cooled.

Cream Cheese Ranch Potatoes

OK, I can't help it - I'm a huge carb addict. So, when I tasted "Cream Cheese Ranch Potatoes" for the first time, I thought I died and went to heaven. This recipe makes a lot, but that's a good thing, because they make delicious leftovers. Yum. Yum.

8 baking potatoes, peeled and quartered
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry Ranch-style dressing mix
1 cup sour cream
1/2 cup butter, softened

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash.
2. In a large bowl beat the cream cheese and dressing mix until smooth.
3. Stir in mashed potatoes, sour cream and butter - then beat until desired consistency is reached.

Cauliflower Au Gratin

My mother used to make this all the time and it's just plain delicious. If you like cauliflower ...you'll love Cauliflower Au Gratin.

(Both recipes can easily be doubled for a larger casserole)

Medium White Sauce:
2 Tablespoons butter
2 Tablespoons flour
1/4 teaspoon salt
1 cup milk

1 cup medium white sauce
1 cup Cheddar cheese  shredded
4 cups hot cooked cauliflower, drained
1/2 cup breadcrumbs
1 TBS butter, melted

Melt butter in saucepan over low heat. Blend in flour, salt, and a dash of pepper

Add milk, all at once. Cook quickly stirring constantly until mixture thickens and bubbles

Once the white sauce is bubbling and has thickened, remove from heat and add the shredded cheese.

When white sauce and cheese are blended, take the cheese sauce and pour it over the cauliflower and mix gently.

Place in casserole dish.

Mix 1/2 cup breadcrumbs with 1/2 stick butter and sprinkle on top of casserole.  (If you double the recipe double this topping if you want, too!

Bake @ 350 for 20 - 25 minutes

Italian Wedding Soup

Does it get any better than Italian Wedding Soup? No, it doesn't. So here's a quick and easy recipe for a soon to be favorite at your house. Well, uh ...at least it is at ours :)

1 Pound Ground Sirloin
1 Large Egg
1 Cup Grated Parmesan Or Romano Cheese
1/2 Cups Bread Crumbs
Garlic Salt & Pepper
2 Tablespoons Finely Chopped Fresh Parsley
8 Cups Homemade Chicken Broth (or cheat and buy canned broth)
1 Small Head Of Escarole (you can substitute spinach if you like), washed, trimmed & chopped
Acini Di Pepe Pasta
1/2 Cup Grated Parmesan Or Romano Cheese

1. Heat the broth in a large pot.
2. When broth is hot, reduce it to a simmer.
3. Mix meat, cheese, egg, bread crumbs, parsley and garlic salt and pepper.
4. Roll small meatballs and drop them into boiling water - cook for approx 3 minutes or until they float to the top. For added flavor you can cook the meatballs in the oven instead of boiling them.
5. In separate pot, cook approx 1/2 to 3/4 1b. Acini Di Pepe pasta. Drain.
6. Drop pasta, cooked meatballs and escarole into soup. When escarole is wilted ...the soup is done!
7. Serve with Romano grated cheese on top.