Sweet Potato Cheese Ball
- 2 cups mashed sweet potatoes
- 8 ounces light cream cheese
- 1 1/2 tablespoons minced jalapeno pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco hot sauce
- 1 teaspoon Lawry season salt
- 1 teaspoon pepper sauce
- 1/4 cup minced onions
- 1/4 cup finely chopped pecans
- 1 teaspoon garlic salt
- 1 teaspoon granulated onion
Let cheese come to room temperature. Boil sweet potatoes in jackets until tender. Peel, mash and cool. Blend sweet potatoes and cream cheese. Add the remaining ingredients and mix thoroughly. Shape into balls. Chill in a covered container overnight.
Mississippi Mud Pie
- 3/4 cup flour
- 1/2 cup lite whipped topping, divided
- 1/4 cup confectioners' sugar
- 1 cup milk
- 1/3 cup reduced-calorie margarine
- 1/2 cup light cream cheese
- 1 small box sugar-free chocolate pudding mix*
* Can substitute any flavor
Heat oven to 350 degrees F.
Combine flour and margarine,. Spread evenly over the bottom of the 9-inch pie pan. Bake 15-20 minutes until golden.
Combine 2 tablespoons whipped topping, cream cheese, and sugar. Stir until smooth and spread over top of pie crust.
In another bowl, whisk together the pudding mix, milk, and 1/2 cup water until smooth. Spoon on top of the cream cheese layer. Top with remaining whipped topping. Chill several hours.
Banana Cream Pie
Dear Recipe Goldmine Friends,
Today is July 4th which also happens to be my son's birthday. This recipe is actually quite easy and it is one of his favorite desserts. Hope you banana fans also like it and happy July 4th! Regards, Cookin' Dad
P.S. I have a new and easy Chinese scallop recipe that I'll try to post soon.
- 1 graham cracker pie crust*
- 1 (3 ounces) package instant vanilla pudding
- 8 ounces whipped cream (approximation, maybe a little less)
- 8 ounces cream cheese
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large bananas (should be firm and yellow)
- About 1/4 cup melted chocolate chips
- Chocolate rainbow sprinkles
Make pudding according to directions (I often use banana pudding instead of the vanilla or try to make a batch of vanilla and banana pudding and then mix the two). Set in the fridge while you make the rest of the recipe.
Cream together the cream cheese, sugar, and vanilla extract. Beat whipped cream to form stiff peaks and then fold into cream cheese mixture.
Remove pudding from fridge and line bottom part of graham cracker crust with a 1 inch-thick layer of pudding. Place bananas on top. Spoon cream cheese mixture over top. Top this with melted chocolate chips mixed with a little bit of heavy cream to thin it out. Lastly, sprinkle chocolate rainbow sprinkles over top.
This recipe is quite tasty, especially with a homemade graham cracker crust. Here is how I make mine. Put about 1 1/2 cups (approximation) crushed graham cracker crumbs into a bowl. Add 1/4 cup sugar and mix briefly. Next, add 2/3 stick melted butter and 1 teaspoon vanilla extract. Mix well and then spoon into a standard pie plate. When I make my graham cracker crusts, I normally do not use lots of butter because the crust often becomes very hard, especially after it has sat in the fridge for quite a while. I also will put my trust in the fridge very briefly to allow it to set.
- 1 can cream of mushroom soup
- 3/4 cup milk
- 1/2 cup grated Parmesan cheese
- 3 cups cooked hot noodles
- 4 tablespoons butter
- In a large saucepan, stir soup until smooth. Blend in milk and cheese. Heat just before serving. Toss hot noodles with butter. Combine with soup mixture.
- Serve with additional cheese.
- Serves 4.
4 cups (8 1/2 ounces) shredded coconut (fresh package!)
1/4 cup light corn syrup
1 (11 1/2 ounce) package milk chocolate pieces
1/4 cup white vegetable shortening
26 Whole natural almonds
Line two large cookie sheets with wax paper. Set large wire cooling rack on paper; set aside.
Place coconut in a large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on HIGH (100%) for 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in the palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconuts then roll into balls.) Place 2 inches apart on wire racks. Let dry for 10 minutes.
Re-roll coconut balls so there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on HIGH 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in the refrigerator. Store in a single layer in an airtight container.