8 oz cream cheese at spread-able temperature
1/2 tsp salt
1 large egg yolk
1 cup sugar
1 tbsp cinnamon
2 sticks butter
1 loaf of thin sliced bread
1. Combine the first three ingredients. Set aside.
2. Mix the cinnamon and sugar together. Set aside.
3. Cut off crusts, and roll bread pieces flat. Spread thin layer of cream cheese mixture on bread, and roll up lightly.
4. Melt butter and roll bread in butter; dip in mixture of cinnamon and sugar.
5. Put on sheet, and freeze; then put gently in freezer bags or container. Freeze.
6. When ready to use, thaw for 10 minutes. Bake at 350 degrees for 10 to 15 minutes, making sure each piece is apart from the other. Cut each piece into thirds and serve right away.
Linda’s Note: I used to make these when I did daycare for up to 10 kids in my small home. We made them, cut in four pieces each and baked without freezing. The children loved them. They would just be warm, like toast, when they ate them. I also used regular bread, and it worked out fine.
QUICK PIZZA CASSEROLE
1 lb. ground beef
14-ounce jar pizza sauce
2 cups (8 ounces) mozzarella cheese, shredded
3/4 cup biscuit mix
1½ cups milk
1. Cook ground beef until browned, stirring to crumble. Drain off pan drippings.
2. Spoon beef into an 8-inch square baking dish. Top with pizza sauce and cheese.
3. Combine biscuit mix, milk and eggs; beat until smooth. Pour mixture over casserole, covering evenly. Bake at 400 degrees for 30 to 35 minutes.
CHOCOLATE MARSHMALLOW PIE
1½ cups crushed vanilla wafers
1/4 cup butter, melted
1/2 cup milk
20 large marshmallows
8 oz Hershey Chocolate Almond candy bar
1/2 pint whipped, whipping cream (I use Cool Whip)
1. Mix vanilla wafers and butter and cool till just warm. Spread into 9-inch pie shell.
2. Melt milk, marshmallows and candy bar together. Cool, stirring occasionally.
3. Add whipping cream. Pour into cooled pie shell.
4. Refrigerate for 8 hours or more.
5. Garnish with more whipped cream (Cool Whip) and chocolate shavings, if desired.
Linda's Note: I use a regular Hershey's candy bar for shaving for garnish.
Serves 6 to 7
APPLE CRANBERRY CAKE
From Teri Panzer
3 cups chopped fresh apples
2 well-beaten eggs
1 cup canola or olive oil
2 teaspoons vanilla
1 cup dried cranberries or raisins
2 cups granulated sugar
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup chopped pecans, if desired
1. Preheat oven to 300 degrees for a 9x13-inch pan or preheat oven to 325 degrees for a tube or Bundt pan. Grease your pan
2. In a large bowl, beat two eggs. Add oil, vanilla, cranberries and sugar. Mix well.
3. Stir in chopped apples.
4. Stir in 1 cup of flour, baking soda, salt and cinnamon.
5. Mix in the rest of the flour and chopped nuts. Dough will be VERY thick.
6. Spoon dough into pan and bake for 55 minutes.
Linda's Note: I use McIntosh apples, and I don't peel them. Depending on how big your apples are, you will need 3-5 apples.
1 can pink salmon
1 large egg
1½ cups crushed soda crackers
1. Debone and skin the salmon. Leave in the juice.
2. Shred salmon with a fork, add the egg and mix.
3. Then add the crackers to make firm patties; add more crackers if needed. Form into patties.
4. Fry in skillet with a little shortening. Do not have the burner on too high. Fry till browned on both sides.
5. Serve with creamed peas:
1 can peas and juice
1 tbsp butter
6. Drain the juice from the peas into saucepan.
7. Add the butter and heat on low to melt butter.
8. Mix in flour (start with 2 tsp), and mix with wire whisk till it is smooth, stirring over medium heat till thick. Add more flour if needed, and be sure the flour mixture does reach a boil. This will make sure the flour is cooked, to a roux, not just “hot flour.”
9. Add drained peas. Salt and pepper to taste, and serve.
BACON AND EGG QUICHE
8 strips bacon, diced
1½ cups milk
1/4 cup butter, melted
Dash of pepper
1 cup shredded Cheddar cheese
1/2 cup Bisquick, or Jiffy-brand biscuit mix
1. Fry bacon until crisp; set aside.
2. In a blender, combine milk, Bisquick, eggs, butter and pepper; blend for 15 seconds.
3. Pour into greased 9-inch pie plate. Sprinkle bacon and cheese on top of egg mixture; gently press below surface with a fork.
4. Bake in preheated 350-degree oven until knife inserted into the center comes out clean, about 30 minutes.
5. Let stand 10 minutes before cutting and serving.