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Friday, June 7, 2013

Cookbook Giveaway Winner: Gourmet Cheese Squares, Lemon Curd, Cowboy Coffee Cake and more

The following recipes were submitted and entered in my recent cookbook giveaway. Bonnie Keding of Waterford won the drawing and received the 500 5-Ingredient Dessert Cookbook.



Bonnie submitted this breakfast muffin recipe for the cookbook giveaway.
Ham and Cheese Muffins
Preheat oven to 400 degrees
Spray muffin tin with cooking spray
Ingredients
2 eggs
1 cup milk
2 tbsp. oil
1/2 cup shredded cheddar cheese
3/4 cup dices fully cooked ham
3 cups Bisquick
1/2 tsp. dill weed
2 tbsp. maple syrup
Mix all ingredients together. Pour mixture into muffin tins. Sprinkle cheese on top of batter.
Bake 15 to 20 minutes.
Thank you, Bonnie Keding of Waterford.



Here’s a recipe all the way from Chattanooga, TN. Erainer Patterson received this recipe over 30 years ago while working in Chattanooga. She says she has served it in every job she’s held in Michigan since then and it has always been a winner with her co-workers. She says it’s a nice and light summer dessert or anytime. Sounds great, maybe I’ll make it for my co-workers.

Four-Layer Pudding
Ingredients
2 boxes instant pudding (Pistachio is really great)
3 cups milk
1 stick of butter, softened
1 8-oz pkg. cream cheese, softened
1 large carton of Cool Whip
1 cup of flour
2 Tbsp. Confectioners sugar
1 cup chopped pecans
Directions
Mix flour, butter and nuts. Press into a 9x13 inch pan. Brown  for 15 minutes in a 350 degree oven. Let cool.
Combine Confectioners sugar and cream cheese. Spread over crust. Spread a layer of Cool Whip over cream cheese mixture.
Combine the instant pudding with the milk and beat until thickened. Spread over Cool Whip layer. Spread another layer of Cool Whip over pudding and top with chopped nuts.
Thank you, Erainer Patterson of Pontiac for your recipe


Crumb Topped Cowboy Coffee Cake
1 1/4 cup sifted flour
1/4 tsp salt
1/3 cup shortening
1 cup sugar
Combine flour, salt, sugar and shortening until crumbly. Reserve 1/4 cup to sprinkle over top.
Add to above ingredients (not reserve):
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
Mix thoroughly.
Add 1 egg well beaten
1/2 cup sour milk (Buttermilk)
Mix well.
Pour into waxed or parchment lined 9x9 square cake pan. Sprinkle reserved crumbs over top.
Bake at 375 degrees for 25-30 minutes.
Thank you, Jeanne Morse of White Lake for your recipe.

Lemon Curd
Ingredients
1/2 cup unsalted butter
1 cup white sugar
3 eggs
Grated rind and juice of 2 fresh lemons
Directions
Melt butter in top part of a double sauce pan. Place over low heat and slowly add sugar, stirring until well blended. Gradually pour beaten eggs in the butter and sugar mixture. Continue stirring until mixture is light and creamy. Do not allow it to get very hot. Grate peel from lemons and add to the mixture. Squeeze the juice from the lemons and strain. Slowly add lemon juice while continuing to stir.
Place the pan over the lower part of the double saucepan, containing the boiling water. Over low heat, stir until the curd forms a film on the back of a spoon. Pour into clean, screw-top jars. About (3) 1/2 pint jars.
This curd can be used for cookies, tarts, cakes or pies.
Thank you, Barbara Conti of Waterford for your homemade lemon curd recipe.

Julie’s ‘Gourmet’ noodles
Julie Walker offers up this very quick and simple spin on Ramen noodles.
1 pkg. Ramen noodles (any flavor)
Butter or margarine
Parmesan cheese
Pepper
Boil noodles according to directions, drain. Add butter or margarine to taste. Shake in pepper and Parmesan cheese of equal amounts. Mix well and enjoy.
Julie saves the flavor packets, included in the Ramen noodle package, to use in her favorite homemade noodle soups.
Thank you, Julie Walker for your recipe.

Rho Blanchard says her Cheese Squares are fast and easy to make and light enough to make them just right after a meal.
Elegant Cheese Squares
Ingredients
1 cup graham cracker crumbs
3 tbsp. sugar
1/4 cup softened butter or margarine
1 8-oz pkg. cream cheese
1/2 cup sugar
1/2 cup milk
1 tsp. lemon juice
1 tsp. vanilla
1 1/2 cups thawed Cool Whip
Directions
Combine crumbs, 3 tbsp. sugar, 1/4 cup butter or margarine and mix well.
Press firmly into 8 inch square pan (bottom and up sides)
Bake at 350 degrees for 8 minutes
Beat cream cheese and blend with 1/2 cup sugar. Add milk, lemon juice and vanilla and blend. Add Cool Whip and spoon into crumb pan. Chill until set.
Garnish with lemon twist or mint leaves and enjoy.
Thank you, Rho Blanchard of West Bloomfield for your recipe.


Sinfully Simple Chocolate Dessert
1 pkg. devils food cake mix (baked according to directions in 9x13" pan) cut up into cubes
1 16-oz. Cool Whip ( 12 oz. can also be used without any problems)
3 small chocolate instant pudding, prepared according to directions
bag of Heath Bits
Directions
Layer in Large bowl (bigger than trifle bowl):
Cake cubes
 
Pudding
Cool Whip
Heath Bits
You can make either 2 or 3 layers. Makes a large amount.
Refrigerate.
Thank you, Paulette Williams of Troy for your sinfully simple recipe

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