Cookbook - YUMMY RECIPES!
Our
Cookbook is full of delicious recipes guaranteed to please.
We are happy to send you our Sample Sections too .. email me at
diana@virtualwordpublishing.com
In addition to mouth-watering desserts it contains quick and easy
dinner ideas, as well as original dinnertime favorites, crock pot
recipes, casseroles, appetizers and breads, and so much more.
It's
132 pages of recipes and tips submitted from moms from all across the
country. Their unique and delicious recipes can make preparing meals
for your family fun and easy and have them raving about your cooking
- definitely wanting more!!
Authors Diana Ennen and Kelly Poelker know the time constraints
moms often face and have put together this cookbook in hopes of
making the time spent with your family so much more pleasurable and
hassle free! Enjoy!
Download our
free sample
Book
$10.95
E-Book
$5.95 Recipes
Super Bowl Recipes!
Six Layer Dip
Submitted by: Debby Levine, OH BABY!! Baby
Shower Specialists,
www.ohbabyshower.com
1 can (15oz) black beans, drained and rinsed
1 1/2 cups of salsa
1 8 oz container guacamole
1 3/4 cups Shredded Mexican cheese blend
1 can (5 ¾ oz) drained large ripe pitted black
olives, sliced
Tortilla Chips
1 Pyrex bowl
******
Chili Cheese Dip
Submitted by: Kelly Poelker
One can Armour Chili without beans
One jar Cheese Whiz (or Velveeta loaf)
Combine chili and cheese, mix well. Heat in
microwave for 3 minutes, remove and stir. Heat in microwave until hot,
stir and serve with tortilla chips or Doritos.
***** ****
Potato Skins
Submitted by: Connie Corodimas
Potatoes
8 ounces Cheddar Cheese
1 cup Soup Cream
Chopped Green Onions
Cut potatoes into quarters lengthwise and scoop
out the pulp. Spray potatoes in cooking spray and bake at 425 degrees
for 15 minutes, turning twice. Remove from oven and top with
dressings.
***
Chicken Casserole
Submitted by: Benjamine Brown
You need 4 to 5 chicken breast (boneless and
skinless)
2 cans of Cream of Mushroom soup
2 cans of Cream of Chicken soup
1/2 block of Sharp Cheddar cheese (grated)
A bag of instant rice
Take one can of each of cream of mushroom and
chicken and place it into the bottom of a casserole dish. Then place
your chicken on top; add your other two cans on top of the chicken.
Place in the oven at 475° for
45 minutes. When it is done cooking add your grated cheese on top.
Place back in oven until melted. Take out and place on top of your
rice. It is simple and easy to cook when you have a lot to do. You can
have rolls with it as well.
****
Breakfast Pizza
Submitted by: Sandra Miller-Louden, Bizymoms Host, Online
Instructor, & Author of: Bizy’s Guide to Making Money Writing
Greeting Cards
Besides the pressing question of "what's for dinner?" Bizy Moms
usually also hear: "What's for breakfast?" Well, this pizza is the
perfect solution for breakfast, lunch or dinner. Easy, nutritious
and combining ingredients even the pickiest of eaters like. This
"pizza" even makes the perfect snack. Hey, if my Alexis will eat it,
it's gotta be good!
1 lb. breakfast sausage--either turkey or pork 1 - 8 oz package
refrigerated crescent rolls 1-1/2 cups frozen hash brown potatoes,
defrosted 1-1/4 cup mild Cheddar cheese, Shredded (Taco Shredded
cheese may be substituted) 5 medium eggs, beaten 1/4 cup onions,
diced (if desired) 1/4 cup milk 1/2 tsp. salt 1/4 tsp. pepper 2
tablespoons Parmesan cheese, grated
Preheat oven to 375º. In skillet, over medium heat, sauté sausage
according to package directions. Unroll crescent rolls, separate
dough & in 10-12" round pizza pan, arrange crescent rolls with
points toward the center. Press rolls over bottom & up the sides of
pan to form pizza crust, sealing perforations. Top pizza crust with
sausage, cheese, potatoes and onions. In a small bowl, combine eggs,
milk, salt & pepper. Pour egg mixture VERY SLOWLY over sausage
mixture. Sprinkle Parmesan over top. Bake 20-30 minutes or until
sausage is slightly browned. Serves 6-8.
Red Velvet Cake with Cream Cheese Frosting
Submitted by: Sharon Kaye Lee, Bizymoms
Host
|
Cake:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1 tsp. butter flavoring
1 1/2 oz. bottle of red color |
3 tbsp. (level) cocoa
2 1/2 cups sifted cake flour
1 cup buttermilk
1 tsp. salt
1 tbsp. vinegar
1 tsp. baking soda |
Cream shortening, sugar, eggs, and flavors.
Make a paste of cocoa and food coloring. Add to first mixture.
Alternately add flour and buttermilk. Mix baking soda and
vinegar in small bowl; add to batter. Blend. Bake in three 9" or
10" pans for 20 - 25 minutes at 350°. Let cool completely. Cover
with frosting.
Frosting:
|
2 packages cream cheese (3 oz.
each), softened
6 tbsp. butter, softened |
1 tsp. vanilla
2 cups sifted powered sugar |
Blend all ingredients until smooth.
Carrot Cake
Submitted by: Sharon Kaye Lee
|
2 cups of flour
1 tsp. baking powder
1 1/2 tsp. soda
2 tsp. cinnamon
1 cup chopped pecans
1 1/2 cup Wesson oil |
2 cups sugar
2 cups grated carrots
1- 8 1/2 oz. can crushed pineapple, well drained
4 eggs
1 tsp. vanilla |
Cream oil and sugar together. Add eggs one at a time; beat well.
Sift dry ingredients and add with carrots and pineapple. Add
vanilla and blend in nuts. Grease and flour 3 -9 inch pans. Bake
at 350°
for 30 to 35 minutes or until done.
Icing:
1 stick of butter, (1/4 lb.)
1 tsp. vanilla
1 lb. powdered sugar
1- 8 oz. cream cheese
Combine and beat smooth. Spread between layers and put together.
Mississippi
Mud Cake
Submitted by: Sharon Kaye Lee
|
2 sticks of margarine
1/2 cup milk
1/2 cup of cocoa
4 eggs
1 1/2 cup self-rising flour |
2 cups sugar
1 tsp. vanilla
1 1/2 cup pecans, chopped
Dash of salt
1 small package miniature marshmallows |
Melt margarine. Add cocoa with beaten eggs, flour and milk. Add
salt and sugar. Beat well, then add nuts and beat more. Pour in
greased pan 13 x 9 x 2 inches. Bake for 35 minutes at 350
degrees. Pour marshmallows over cake while still hot. Put cake
in warm oven until marshmallows melt.
Icing:
|
1 package confectioner's sugar,
sifted
1/2 stick soft margarine
1/3 cup of cocoa |
1 tsp. vanilla
1/2 cup of milk |
Beat well. Pour over marshmallows.
Pound Cake Delight
Submitted by: Marie Oulimar
1 raspberry marble pound cake (or regular
pound cake)
1 container of marshmallow cream
1 container of spreadable cream cheese
Fresh raspberries or raspberry jam.
Mix the marshmallow cream with the cream
cheese (easier when it's at room temperature) until smooth.
There is your icing. The icing can also serve as a dip for fresh
fruit.
Cut the pound cake in half (lengthwise),
spread half of the icing and add either the fresh raspberries or
the jam on top. Cover with the other half of the cake and spread
the rest of the icing and there you go. It's fast, it's easy and
people love it.
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