Quick and Delicious Chocolate Pudding Pie
By Grandma Butterfield
1 9-inch graham cracker crumb crust
2 3.5 oz boxes instant chocolate flavored pudding and pie filling
3-1/2 cups cold milk
1 8oz tub frozen non-dairy whipped topping, thawed (optional)
1/4 cup mini chocolate chips (optional)
Pour 3-1/2 cups cold milk into bowl, add the pudding mix. with a whip, rotary beater or electric mixer, beat at slow speed until well blended, about 1 minute. Mixture will be thin. Pour into 9-inch graham cracker crumb crust. Chill until firm, about 1 hour. If desired, spread pie with non-dairy whipped topping and sprinkle top with mini chocolate chips. Store in refrigerator until ready to serve. Refrigerate leftovers
Makes 8 servings
May substitute different flavor of pudding, if desired.
Showing posts with label Grandma Butterfield. Show all posts
Showing posts with label Grandma Butterfield. Show all posts
Saturday, June 11, 2011
Carmel Corn
Carmel Corn
By Grandma Butterfield
1-1/2 cups white sugar
1-1/2 cups brown sugar
1 cup Karo syrup (either dark or light)
1/2 cup water
1/4 tsp cream of tarter
1/2 lb. butter
cook together until forms a soft ball in water, take off heat and ass 1/2 tsp soda stir well and por over popcorn. Mix well till every kernel is covered then pou corn on wax paper to dry for about an hour. This covers a large bowl of popped corn.
By Grandma Butterfield
1-1/2 cups white sugar
1-1/2 cups brown sugar
1 cup Karo syrup (either dark or light)
1/2 cup water
1/4 tsp cream of tarter
1/2 lb. butter
cook together until forms a soft ball in water, take off heat and ass 1/2 tsp soda stir well and por over popcorn. Mix well till every kernel is covered then pou corn on wax paper to dry for about an hour. This covers a large bowl of popped corn.
Lemonade Salad
Lemonade Salad
By Grandma Butterfield
1 6oz pkg of lemon jello
dash of salt
3/4 sup sugar
2 cups hot water
1 can (6 oz) lemonade concentrate
2 cups whipped cream
Dissolve gelatin, sugar, salt in boiling water. Add lemonade concentrate and set till syrupy. Fold whipped cream into partially set gelatin. Chill till firm in a 9 by 13 pan.
By Grandma Butterfield
1 6oz pkg of lemon jello
dash of salt
3/4 sup sugar
2 cups hot water
1 can (6 oz) lemonade concentrate
2 cups whipped cream
Dissolve gelatin, sugar, salt in boiling water. Add lemonade concentrate and set till syrupy. Fold whipped cream into partially set gelatin. Chill till firm in a 9 by 13 pan.
Tijuana Torte
Tijuana Torte
By Grandma Butterfield
1 lb ground beef
1 onion chopped
1 (15 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 (4oz0 can diced green chilies
1 pkg taco seasoning mix
1 (14 oz) can of corn
6 to 8 flour tortillas
1 lb cheddar cheese grated
garnish with sour cream
Brown hamburger with onion in a skillet, drain excess fat. Add tomatoes, tomato sauce, chilies, seasoning mix and corn. Simmer 10 minutes. In a 9 by 13 baking dish, layer tortillas, meat mixture and cheese, lasagna style. Bake at 350*, 20 minutes or until cheese is bubbly. Top with sour cream.
By Grandma Butterfield
1 lb ground beef
1 onion chopped
1 (15 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 (4oz0 can diced green chilies
1 pkg taco seasoning mix
1 (14 oz) can of corn
6 to 8 flour tortillas
1 lb cheddar cheese grated
garnish with sour cream
Brown hamburger with onion in a skillet, drain excess fat. Add tomatoes, tomato sauce, chilies, seasoning mix and corn. Simmer 10 minutes. In a 9 by 13 baking dish, layer tortillas, meat mixture and cheese, lasagna style. Bake at 350*, 20 minutes or until cheese is bubbly. Top with sour cream.
Cinnamon Candy Jello
Cinnamon Candy Jello
By Grandma Butterfield
1 - 6 oz pkg cherry jello
4 cups water
1/2 cup cinnamon candies
Boil 2 cups water stir in cinnamon candies until melted.
Add cherry jello- take off heat and add 2 cups cold water.
pour into pan to cool
I shred an apple over the top for variety.
By Grandma Butterfield
1 - 6 oz pkg cherry jello
4 cups water
1/2 cup cinnamon candies
Boil 2 cups water stir in cinnamon candies until melted.
Add cherry jello- take off heat and add 2 cups cold water.
pour into pan to cool
I shred an apple over the top for variety.
Thursday, May 19, 2011
Easy Cherry Cheese Pie
Easy Cherry Cheese Pie
By Grandma Butterfield
1 9-inch graham ctacker crumb crust
1 8 oz package of cream cheese, softened
1 14 oz can sweetened condensed milk
1/3 cup lemonjuice
1 tsp vanilla extract
1 can cherry pie filling, chilled
in medium bowl, beat cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours or until set. Top with desired amount of pie filling before serving.
Refrigerate leftovers.
Makes 8 servings
Tip: Any of your favorite fruit pie fillings or toppings can be substituted for the cherry pie filling
By Grandma Butterfield
1 9-inch graham ctacker crumb crust
1 8 oz package of cream cheese, softened
1 14 oz can sweetened condensed milk
1/3 cup lemonjuice
1 tsp vanilla extract
1 can cherry pie filling, chilled
in medium bowl, beat cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours or until set. Top with desired amount of pie filling before serving.
Refrigerate leftovers.
Makes 8 servings
Tip: Any of your favorite fruit pie fillings or toppings can be substituted for the cherry pie filling
Monday, February 28, 2011
Clam Chowder
Clam Chowder
By Grandma Butterfield
3/4 lb minced clams or 2- 6 1/2 oz cans
1 cup onions chopped fine
1 cup finely sliced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 qt half ands half cream
1 1/2 tsp salt
few grains pepper
1/2 tsp sugar
Drain juice from clams, pour over vegetables in medium sauce pan. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender, about 20 minutes
In the meantime, melt butter, add flour and blend , cook a minute or two. Add cream and blend, stir until smooth and thick using wire whip to blend. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste
8 servings
By Grandma Butterfield
3/4 lb minced clams or 2- 6 1/2 oz cans
1 cup onions chopped fine
1 cup finely sliced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 qt half ands half cream
1 1/2 tsp salt
few grains pepper
1/2 tsp sugar
Drain juice from clams, pour over vegetables in medium sauce pan. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender, about 20 minutes
In the meantime, melt butter, add flour and blend , cook a minute or two. Add cream and blend, stir until smooth and thick using wire whip to blend. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste
8 servings
Baked Beans
Baked Beans
By Grandma Butterfield
2 Large cans pork and beans
1/2 to 1 lb diced uncooked bacon
2 medium onions chopped
1 Cup Brown Sugar
1 small bottle catsup (or less)
Mix altogether and put in a large casserole dish
cover and bake at 350* for 3 hours
By Grandma Butterfield
2 Large cans pork and beans
1/2 to 1 lb diced uncooked bacon
2 medium onions chopped
1 Cup Brown Sugar
1 small bottle catsup (or less)
Mix altogether and put in a large casserole dish
cover and bake at 350* for 3 hours
Bowtie Chicken Salad
Bowtie Chicken Salad
Grandma Butterfield
2-12 bowtie Pasta
1 cup green onions
2 cups celery
4 cups cooked chicken breasts
1 cup grapes
1-20 oz pinneapple tidbites
1 cup cashews
Dressing
1 cup mayonnaise
1 bottle cole slaw dressing (kraft)
Cook pasta - drain-
add ingredients, mix
add dressing
Makes alot
Grandma Butterfield
2-12 bowtie Pasta
1 cup green onions
2 cups celery
4 cups cooked chicken breasts
1 cup grapes
1-20 oz pinneapple tidbites
1 cup cashews
Dressing
1 cup mayonnaise
1 bottle cole slaw dressing (kraft)
Cook pasta - drain-
add ingredients, mix
add dressing
Makes alot
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