First 5 repies found in email today

1

 

Decadent Truffle Bottom Chocolate Cream Pie
1 (1/2 of 15-oz. pkg.) refrigerated pie crust
 2 cups miniature marshmallows or 20 large marshmallows
1/2 cup milk
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
1 cup (1/2 pt.) heavy whipping cream
Sweetened whipped cream or whipped topping (optional)
Chocolate curls (optional)

 

Directions
1 Prepare and bake pie crust in 9-inch pie plate as directed on package for unfilled 1-crust pie.

 

2 Place marshmallows and milk in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, until marshmallows are melted and mixture is smooth when stirred. Add chocolate chips; stir until melted and mixture is smooth. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spread 1 cup chocolate mixture over bottom of crust; refrigerate. Cool remaining mixture to room temperature.

 

3 Beat whipping cream until stiff; gradually blend into chocolate mixture, combining thoroughly. Spread over chocolate layer in pastry crust. Cover; refrigerate 4 to 6 hours or until well chilled. Garnish with sweetened whipped cream and chocolate curls, if desired. Cover; refrigerate leftover pie. 6 to 8 servings.
http://www.hersheys.com/pure-recipes.aspx?ICID=HER1268

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2

HERSHEY'S Perfect SPECIAL DARK Chocolate Chip Cookies
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
1 cup chopped nuts(optional)
Directions
1 Heat oven to 375°F.

 

2 Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

 

3 Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
http://www.hersheys.com/pure-recipes.aspx?ICID=HER1268

 

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3 (Non- food item)

 

Vapor Rub

1/4 teaspoon eucalyptus essential oil
1/8 teaspoon peppermint essential oil
1/8 teaspoon thyme essential oil
1/4 cup olive oil

Combine ingredients in a glass bottle. Shake well to mix oils evenly. Gently massage into chest and throat.

*****

 

4

 Arthritis Relief

1 tablespoon Certo (Pectin)

3 tablespoons grape juice

Mix and drink each three times each day.

*****

 

5

 Quesadillas on the BBQ

1/2 cup salsa, divided
4 10 inch flour tortillas
1/4 cup chopped sweet onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped tomato
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
1/4 cup sliced black olives
1 cup cooked and peeled shrimp
1/2 cup shredded Cheddar cheese
1/4 cup sour cream

Preheat an outdoor grill for low heat.

Spread 1 tablespoon of salsa on half of each tortilla.

Distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives and shrimp evenly among the tortillas.

Sprinkle each with cheese and fold tortillas in half to cover the filling.

Lightly oil the grill grate.

Place the filled tortillas directly on the grill.

Cook about 2 minutes per side, until cheese is melted and the tortilla has grill marks.

Serve with remaining salsa and sour cream.

Serves 4.

 

*****

 

Billie C.
http://thelifeofbilliec.blogspot.com

Seven Layer Salad

Seven Layer Salad

Pink Ribbon Cookbook,
Women First Breast Cancer Support Group

4 1/2 cups Shredded Lettuce
1 (10oz) package Frozen peas, thawed and drained
1 cup thinly sliced Red Onion rings
2 cups Shredded Carrots
1 cup Mayonnaise
6 slices Bacon, cooked and crumbled

 

Layer Lettuce, carrots, onion, and peas in a 2 quart serving bowl.. Spread on mayonnaise over peas. sealing the edge of the bowl. Sprinkle with cheese, then the crumbled Bacon. Cover and chill several hours or over night. Garnish with Parsley if desired. Yields 6 to 8 cups.

In Memory of Linda Lawson.

 

Billie C.
http://thelifeofbilliec.blogspot.com/

Sommor Recipe

Sommor Recipe

"From Our Home to Yours"
Ozark First Church of the Nazarene"
2004

1 can Pork & Beans
1 small Onion, chopped
4 to 5 Potatoes, cubed
1/2 cup Ketchup
4 Tablespoons Vegetable Oil

 

Heat oil, add potatoes and onion, cook until tender. Add Pork & Beans and Ketchup. Simmer for 10 minutes.
Optional: Add cooked Ground Beef.

 

Billie C.
http://thelifeofbilliec.blogspot.com/

First 5 recipes found in my email this morning

1

Chocolate-Covered Peanut Clusters 
 

2 12-oz. pkgs. semi-sweet chocolate chips
1 c. creamy peanut butter
16-oz. pkg. mini marshmallows
2-1/2 c. milk chocolate-covered peanuts
Garnish: powdered sugar
Melt chocolate chips with peanut butter in a double boiler; stir until smooth. Remove from heat; stir in marshmallows and chocolate-covered peanuts. Drop by tablespoonfuls onto a wax paper-lined baking sheet. Refrigerate until firm; sprinkle with powdered sugar before serving. Makes about 4 dozen.

 

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2

Eggnog Cake
 
18-1/4 oz. pkg. yellow cake mix with pudding
3 eggs, beaten
1/3 c. oil
1 t. nutmeg
1-1/3 c. eggnog
In a large bowl, blend together all ingredients until smooth. Pour into a Bundt® pan that has been sprayed with non-stick vegetable spray. Bake at 350 degrees for 45 to 55 minutes, until a cake tester comes out clean. Cool on a wire rack 10 minutes. Transfer to a nice plate. Drizzle Eggnog Glaze over cake. Makes 12 servings.

Eggnog Glaze:
2 c. powdered sugar
2 T. margarine, softened
1 t. vanilla extract
3 to 4 T. eggnog

In a medium bowl, combine all ingredients except eggnog. Add enough eggnog to reach a glaze consistency.

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3

Creamy Ham & Potato Soup
30-oz. pkg. frozen diced potatoes
6 c. water
1/3 c. onion, chopped
2 10-3/4 oz. cans cream of chicken soup
8-oz. pkg. pasteurized process cheese spread, cubed
1 c. sour cream
2 c. cooked ham, cubed
salt and pepper to taste
Combine potatoes, water and onion in a large saucepan. Bring to a boil over medium-high heat; reduce heat and stir in soup and cheese. Stir until cheese is melted. Blend in remaining ingredients. Cook and stir until heated through, but do not boil. Serves 6.

 

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4

Red Velvet Christmas Cookies
18-1/2 oz. pkg. red velvet cake mix
1/2 c. oil
2 T. water
2 eggs
12-oz. pkg. white chocolate chips
Combine all ingredients; mix well. Drop by tablespoonfuls onto baking sheets sprayed with non-stick vegetable spray. Bake at 350 degrees for 8 to 10 minutes. Let cool slightly before removing from baking sheets. Makes 3 dozen.

 

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5

Fruitcake Cookies

 

Holiday fruitcake that you can't get rid of wouldn't be a problem if it existed in cookie form - this is why we invented Fruitcake Cookies! Why didn't anybody think of bite-sized fruitcake before?

Ingredients

• 1 pound candied mixed fruit, diced (see Tip)
• 2 cups chopped pecans
• 2 cups all-purpose flour, divided
• 1/4 cup (1/2-stick) butter, softened
• 1 cup packed light brown sugar
• 2 eggs
• 1/4  cup milk
• 1 tablespoon baking powder
• 1/2 teaspoon gr! ound cinnamon
• 1/2 teaspoon ground nutmeg

Instructions

1. Preheat the oven to 325 degrees F. Coat cookie sheets with nonstick cooking spray.
   
2. In a large bowl, combine the candied fruit, pecans, and 1/2 cup flour; toss until the fruit and pecans are evenly coated then set aside.
   
3. In another large bowl, cream the butter and brown sugar until fluffy. Beat in the eggs and milk. Add the remaining 1-1/2 cups flour, the baking powder, cinnamon, and nutmeg, and beat until well blended.
   
4. Stir in the fruit mixture; mix well and drop by rounded teaspoonfuls 1 inch apart onto the cookie sheets. Bake for 15 to 18 minutes, or until golden. Remove to a wire rack to cool completely.

 

Billie C.
http://thelifeofbilliec.blogspot.com/

Barbara's Mexican Cheese Soup

Barbara's Mexican Cheese Soup

Pink Ribbon Cookbook,
Women First Breast Cancer Support Group

3 deboned and skinless Chicken breast, cubed
4 Chicken bouillon cubes
3 Cups diced Potatoes
1 Onioin, finely chopped (or grated)
1 bunch Broccoli, chopped
1 Carrot, grated
1 to 2 cloves Garlic, mashed
6 Cups Water
Place all of the above in large pot and cook until the potatoes are tender
1/4 cup Butter or Margarine
1/4 cup Flour
2 Chicken Boullion cubes
2 cups Milk
1 LB Mexican Velveeta Cheese, either mild or hot.  Blend flour, butter and milk. Add boullion cubes and heat over low heat. Add cubed cheese and stir until completely melted. Combine Cheese sauce to Vegetables and add 1 small jar Pimentos. Heat to desired tempature. Makes a little over 1 Gallon and will keep in the fridge for several days.

In Memory of Kay Bounds, In Honor of  Edna Keller.

 

Billie C.
http://thelifeofbilliec.blogspot.com/

Shredded Potatoes Au Gratin Nov 22

Shredded Potatoes Au Gratin

"From Our Home to Yours"
Ozark First Church of the Nazarene"
2004

 

1 lb Frozen shredded Hash Brown Potatoes, thawed
2 cups Whipping Cream
1 1/2 cup Cheddar Cheese, divided
1/4 cup sliced Green Onions
1 teaspoon Salt
1/4 teaspoon Black pepper

 

Combine hash browns, whipping cream 1 1/4 cups of the cheese, onions, salt and pepper in a large bowl, mix well. Spoon into a baking dish. Sprinkle with remaining cheese. Bake until hot and bubbly. about 25 minutes.

 

Billie C.
http://thelifeofbilliec.blogspot.com/

Anne McCaffrey

Oh man.... this is like losing a family member to me. I 've read almost all her books, many more than just once.

Thank you Anne, for sharing your worlds with us.

Random House released a statement this afternoon confirming that fantasy author Anne McCaffrey has passed away at age 85. Reports say that she suffered a stroke in her home in Ireland.

McCaffrey is best known for her Dragonriders of Pern series. She began her career in 1967 with the novel Restoree, and was rumored to be working on the 23rd installment in the Pern series to be released next year.

 

 

 

 

Billie C.
http://thelifeofbilliec.blogspot.com/