Lolly’s French Toast Casserole

Ingredients:(Lolly’s French Toast Casserole)

1/2 cup butter
1 cup brown sugar
1 teaspoon Karo syrup
6 eggs
2 cups milk
1 loaf challah or 1 loaf French bread

Directions:(Lolly’s French Toast Casserole)

In a saucepan, melt together, butter, brown sugar, Karo syrup. Pour mixture into a 9-by-12 inch Pyrex dish that has been greased with butter.
Lay French bread slices 1 inch thick in dish.
Mix eggs and milk. Pour mixture over the bread. Top with cinnamon. Soak overnight.
In morning bake at 340 degrees for 45 min to 1 hour.

Fried Onion Rings

Ingredients:(Fried Onion Rings)

1 large vidalia onions or 1 large sweet onion
3/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
1 egg
1 cup buttermilk

Directions:(Fried Onion Rings)

Cut onion into 1/2 inch slices; separate into rings.
In a bowl, combine the flour, cornmeal, baking powder, salt, baking soda and cayenne.
Combine the egg and buttermilk; stir into dry ingredients just until moistened.
In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375°.
Dip onion rings into batter.
Fry a few at a time for 1 to 1 1/2 minutes on each side or until golden brown.
Drain on paper towels (keep warm in a 300° oven).

Easy Honeycomb Sticky Buns

Ingredients:(Easy Honeycomb Sticky Buns)

1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 cup margarine, melted
1 tablespoon lemon juice
10 ounces ready-to-bake refrigerated buttermilk flaky biscuits
1/4 cup graham cracker crumbs, crushed
1/4 cup finely chopped nuts, if desired
2 -4 tablespoons honey

Directions:(Easy Honeycomb Sticky Buns)

Preheat oven to 400.
Grease a round cake pan.
In a small bowl, combine brown sugar, cinnamon and nutmeg.
In second small bowl, combine margarine and lemon juice.
Separate dough into 10 biscuits; cut each into 4 pieces.
Place biscuit pieces and graham cracker crumbs in bag; shake to coat.
Arrange coated biscuit pieces evenly in prepared pan. With small wooden spoon handle, poke a deep hole in each biscuit piece.
Sprinkle brown sugar mixture over biscuits; drizzle with margarine mixture.
Sprinkle with nuts.
Bake at 400* for 12-18 minutes or until golden brown.
Turn onto wire rack; invert onto serving plate.
Fill holes with honey.

Caramel Apple Puff Dumplings

Ingredients:(Caramel Apple Puff Dumplings)

1 sheet frozen puff pastry
4 medium cooking apples (Golden Delicious or Jonathan)
4 tablespoons brown sugar or 4 tablespoons Splenda brown sugar blend
2 tablespoons unsalted butter or 2 tablespoons margarine
1 teaspoon cinnamon
1 egg, lightly beaten
1 teaspoon water
1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
1/4 teaspoon lemon juice, for apples in case they start to turn brown
1/2 cup prepared caramel ice cream topping
1/3 cup toasted chopped pecan halves
Cool Whip (optional)
vanilla ice cream (optional)

Directions:(Caramel Apple Puff Dumplings)

Preheat oven to 400°F.
Thaw and unfold puff pastry.
On lightly floured surface, roll the pastry into a 16″ sqaure.
Cut with a knife into 4 equal pieces.
Peel and core cpples.
Trim the bottoms so the apples sit flat.
Place 1 apple in the center of each square.
Use 1/4 teaspoon of lemon juice if apples start to trun brown.
Mix together the brown sugar or brown-sugar splenda, butter or margarine and cinnamon.
Spoon into apples.
Beat the egg and water together in a small bowl.
Moisten the edge of the pastry with the mixture.
Bring the pastry up around the apple, pleating the pastry as needed to form a seal.
Place the dumplings in an ungreased 9×13 inch baking dish.
Brush them with remaining egg mixture, sprinkle with granulated sugar or splenda.
Bake for 35 minutes until golden brown.
When ready to serve; heat the caramel sauce and the toasted pecans.
Place a warm dumpling on a serving plate and drizzle the sauce over the top.
Garnish with cool-whip or vanilla ice cream, if desired.



Hot Fudge Fantasy Tarts

Ingredients: (Hot Fudge Fantasy Tarts)

2/3 cup Semi-Sweet Chocolate Morsels
1/2 cup butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
30 (1 1/2-inch) paper candy liners
2 cups (12-oz. pkg.) Premier White Morsels
1 can (14 oz.) Sweetened Condensed Milk
1 cup (6 oz.) Semi-Sweet Chocolate Morsels


Directions: (Hot Fudge Fantasy Tarts)

PREHEAT oven to 375° F. Grease or paper-line miniature muffin pans.

MICROWAVE first addition of morsels and butter in medium, microwave-safe bowl on HIGH power; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Cool for 10 minutes.

ADD sugar, eggs and vanilla to melted chocolate; stir well. Gradually stir in flour until smooth. Spoon into prepared pans, filling half full.

BAKE for 12 to 14 minutes or until wooden pick inserted in center comes out clean. Immediately press one of the desired fillings (3 miniature marshmallows, 1 maraschino cherry, 5 morsels or 2 mint quarters) into center of each tart.

BAKE for additional 2 minutes. Cool in pan on wire rack for 5 minutes.

COMBINE sweetened condensed milk and remaining 1 cup morsels in a small saucepan; cook over medium-low heat, stirring constantly, for 2 to 3 minutes, or until smooth. Top each tart with about 1 teaspoon mixture. Refrigerate for at least 1 hour. Store in airtight container for up to 3 days.

Golden Corn Fritters

Ingredients: (Golden Corn Fritters)

1 package (12-oz.) defrosted according to pkg. directions
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg, beaten
3 cups vegetable oil

Directions: (Golden Corn Fritters)

Sift together flour, baking powder and salt in medium bowl. Add egg. Gently stir in corn.
Heat oil to 350°F. Drop corn mixture by heaping teaspoons into hot oil making sure to brown on all sides. Drain on paper towels.

Corn-Filled Peppers

Ingredients: (Corn-Filled Peppers)

2 packages (12-oz.) Souffle, defrosted according to package directions
1 (16-oz) jar ORTEGA Salsa  Homestyle Recipe (Mild)
4 green bell peppers
1/4 cup shredded cheddar cheese

Directions: (Corn-Filled Peppers)

Preheat oven to 350°F.
Cut stem ends from peppers; remove seeds and membranes. Pour salsa into 8-inch square baking dish. Spoon Corn Soufflé into peppers and top with shredded cheese.
Bake for 60 to 70 minutes or until knife inserted in center of soufflé comes out clean.

Baked Ravioli in Alfredo Sauce

Ingredients: (Baked Ravioli in Alfredo Sauce)

1 package Four Cheese Ravioli (9 oz.), cooked, drained and kept warm
1 container Alfredo Sauce (10 oz.)
1 teaspoon olive oil
1 large onion, thinly sliced
1 tablespoon Freshly Shredded Parmesan Cheese (5 oz.)
1 tablespoon bread crumbs

Directions: (Baked Ravioli in Alfredo Sauce)

Preheat oven to 400º F. Grease an 8-inch-square baking dish.
Heat oil in large, nonstick skillet over medium heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until golden. Add sauce; cook, stirring occasionally, for 1 minute. Stir in pasta. Pour into prepared baking dish. Sprinkle cheese and bread crumbs over pasta mixture; cover.
Bake for 20 minutes. Uncover; bake for additional 5 minutes or until golden brown.

Creme Cafe Pears with Abuelita Sauce


Ingredients : (Creme Cafe Pears with Abuelita Sauce)

1 can (7.6 fluid ounces) Media Crema
1 tablet (90 grams) Authentic Mexican Hot Chocolate Drink
1 1/2 teaspoons Pure Instant Coffee Granules, divided
1 package (8 ounces) cream cheese, at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon hot water
1 can (29 ounces) pear halves, drained and dried with paper towels

Directions: (Creme Cafe Pears with Abuelita Sauce)

Heat media crema, Abuelita and 1/2 teaspoon coffee granules in medium saucepan over medium heat, stirring constantly, until Abuelita is melted. Cool to room temperature.
Beat cream cheese, sugar and vanilla extract in medium bowl with electric mixer until smooth. Dissolve remaining 1 teaspoon coffee granules in hot water. Beat into cream cheese mixture.
Spoon about 1 rounded tablespoon cream cheese mixture into center of each pear half. Spoon
about 1 teaspoon Abuelita sauce on each dessert plate. Top with filled pears. Spoon more sauce over top of pears.

Fudgy Chocolate Sauce

Ingredients: (Fudgy Chocolate Sauce)

1 can (14 oz.) Sweetened Condensed Milk
4 packets (1 oz. each) Pre-Melted Unsweetened Chocolate Flavor
2 tablespoons butter or margarine
2 tablespoons water
1 1/2 teaspoons vanilla extract
Ice cream or cake

Directions: (Fudgy Chocolate Sauce)

Microwave sweetened condensed milk and Choco Bake in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Microwave for additional 30 seconds.
Stir in butter, water and vanilla extract until smooth.
Serve warm over ice cream or cake.
Makes 1 3/4 cups ice cream sauce.