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July 18, 2013
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Does anyone have a copycat recipe for Cracker Barrel tartar sauce. It is divine! and I would love to know how to make it.
Thanks, Grannym IL


Black Forest Bars

1 Roll (16.5 oz) Refrigerated Chocolate Chip Cookie Dough
1 can of Cherry Pie Filling, crushed/chopped and divided
5-8 chocolate bars (regular size)
4 Eggs, slightly beaten
1 1/2 cups granulated Sugar
2 tbsp all-purpose Flour
2 tbsp Butter, softened
Powdered sugar for dusting, optional
Whipped cream, optional

Break up the Cookie Dough and press it evenly into the bottom of an 13 by 9 ungreased baking pan.

Bake for 15-20 minutes, just until it’s a light golden brown.

Top the Cookie Crust with a layer of Chocolate Bars.

In a large bowl, beat the eggs with a whisk until well blended. Beat in the Sugar, Flour and Butter until combined. Stir in approximately 3/4 of the slightly crushed Cherry Filling.

Pour the mixture over the warm, Chocolaty Cookie Crust. Bake 20-30 minutes or until it is slightly golden on top.

While it’s still a little warm top it with some Hershey’s squares and the rest of the Cherry Pie Filling, spread it around as evenly as you can. Dust with powdered sugar if desired.

Cut it into squares and serve with whipped cream if desired.
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Robbie's Stuffed Peppers Recipes
Marilyn FL wanted stuffed pepper recipes in the 7/15 newsletter. Here are two of our favorites. You can also mix up your favorite meatloaf recipe an stuff them with the mixture, then bake the stuffed peppers. I have mentioned this before, but my sons were reluctant to eat this dish growing up, until I started slicing the peppers in half and stuffing them.
Robbie IN

Mexican Stuffed Peppers

4 large peppers, any color
1 1/2 lbs ground beef
1 packet of taco seasoning
2 cups of Mexican blend (Jack & Cheddar) cheese, shredded
1 package of UNCLE BEN'S® Spanish flavored rice, prepared
1 medium-sized, ripe tomato, diced
1/2 small jar of mild salsa
Wash and clean out the centers of the peppers. Put them in a shallow baking dish.

Brown ground beef, drain off grease and add taco seasoning mix. Line the bottom insides of each pepper with shredded cheese. Stir the diced tomato into the prepared Spanish rice.

Layer the insides of each pepper with ground beef, rice/tomato combo, and cheese until the pepper is filled.

Top each pepper with cheese and a dollop of salsa. Add remaining rice/tomato combo and ground beef to the pan (arranging around the peppers).

Sprinkle the remaining cheese over the whole pan. -Add dollops of salsa all around the pan. Cover with aluminum foil.

Bake at 350 for 30 minutes. Remove aluminum foil and continue to bake for 15 minutes.
Serves 4.
Robbie In

Southwestern Stuffed Peppers

6 large green, red or yellow bell peppers
1/2 pound Italian sausage or chorizo, casing removed
3 cloves garlic, minced
1 package (8 ounces) Pepperidge Farm cornbread stuffing
2 cups shredded Jalapeno Monterey Jack cheese
1 can Chicken Broth

Slice tops off the 6 peppers core and discard seeds. In a large saucepan, place peppers in enough boiling salted water to cover. Cover and simmer on low heat for 5 minutes. Can also microwave them.

Drain peppers upside down on paper towels. In a large skillet over medium heat, brown the sausage and garlic, stirring to break up the meat.

In a large bowl, combine sausage, stuffing, cheese and 3/4 cup of the broth. Combine well. Fill each pepper with stuffing mixture. In large saucepan, combine the remaining broth and chopped red pepper. Arrange stuffed peppers in broth. Heat to boiling. Reduce heat to low. Cover; simmer 15 to 20 minutes or until peppers are just tender.
Robbie IN
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Lemon Layer Cake Recipes
Anita Camarillo requested lemon layer cake recipes in the 7/15 newsletter. Here are two recipes for you to consider. Both are delicious. The second is from a 3/08 newsletter and was shared by Sharon TX.
Robbie IN


Lemon Cake with Lemon Icing

3 cups cake flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups sugar
4 large eggs; separated, at room temp
2 tablespoons lemon juice, fresh
1 teaspoon vanilla
1 1/3 cups buttermilk
1/4 teaspoon cream of tartar

Frosting
8 ounces cream cheese, softened
3/4 cup unsalted butter, softened
2 cups confectioners' sugar, sift before measuring
1/4 cup heavy cream
1/3 cup lemon curd, purchased or make your own

Filling
1 cup lemon curd

Cake - preheat oven to 350°. Grease and flour 2 9"x2" round cake pans. In large bowl, combine flour, baking powder, baking soda, ginger, and salt.

Sift into another large bowl. In large bowl, beat butter and sugar at medium speed 2 minutes, until fluffy. Beat in egg yolks, one at a time, beating well after each. Beat in lemon juice and vanilla. At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture (about 4 flour additions and 3 buttermilk additions). Beat just until blended. In small bowl with clean beaters, beat egg whites with cream of tartar until stiff peaks form. With rubber spatula, gently fold egg white mixture, in thirds, into batter. Spread batter in prepared pans. Bake 35 to 40 minutes, until cake tester inserted in centers comes out clean. Cool in pans on racks 10 minutes Invert onto racks. Cool completely.

Make frosting. In large mixing bowl, beat cream cheese and butter 2 minutes, until fluffy. At low speed, beat in confectioners sugar, cream, and lemon curd until smooth. Cover; chill 20 minutes, until spreadable consistency.

Place 1 layer on serving plate; spread with lemon curd. Refrigerate 15 minutes to set curd. Top with remaining layer. Frost cake; refrigerate. Bring cake to room temperature for serving. Garnish with fresh berries, if desired.
Robbie In
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Fae NC requested Italian cream cake recipes in the 7/17 newsletter. I also have a recipe that uses a cake mix that I will share, if a similar recipe is not submitted by another cook.
Robbie IN


Italian Cream Cake and Frosting

1/2 cup butter
1/2 cup shortening
2 cups sugar
5 eggs, separated
3/4 cups chopped pecans
1 cup coconut
2 cups flour
1 teaspoon baking soda
1 cup buttermilk

Preheat oven to 350°. Grease and flour two (9-inch) round pans. Cream butter and shortening together. Add sugar and mix well. Add the 5 egg yolks and beat well. Sift flour and soda together and add to mixture, alternating with buttermilk. Mix well. Add coconut and 3/4 cup pecans; mix well. Beat 5 egg whites until stiff and fold into mixture. Pour into prepared pans and bake for about 30 minutes or until done.

Frosting:
1 pound confectioners sugar
1/4 cup butter
1 teaspoon vanilla
6 ounces cream cheese
1/4 cup chopped pecans

Soften cream cheese and cream with butter. Add sugar and vanilla and mix well. When cake is cool, frost. Refrigerate cake once frosted because of the cream cheese.
Robbie IN
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I really
appreciate the recipes for two that y'all have sent in; keep them coming! My elderly parents have no diet restrictions but I do like to have them eat heart friendly foods.

Any main dish recipes with very little steps are what my Mom needs as she feels overwhelmed if recipes have too many steps. Thanks again.
Diane in Virginia

Love your newsletter and have collected countless recipes that have become favorites. Thanks for all the work you put into this so we all can enjoy it. Pat So Cal.

JULY 8, 2013 Maxine requested a cold dip made with canned chopped artichokes and chopped jalapeño peppers.

This is a copy cat of Costco's Artichoke and Jalapeño Dip. I made this last week and it is very, very good. I hope this is what she was looking for.

Artichoke Jalapeno Dip
Serves 6-8

1 can (14 oz) artichoke hearts, drained
2 jalapeño peppers, seeded
1/2 cup parmesan cheese, grated
6 oz cream cheese, softened
1/4 cup mayonnaise
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp garlic salt

In a food processor, pulse artichoke hearts until chopped. Add jalapeño's and pulse until desired consistency. Add remaining ingredients and pulse until fully blended. Spoon into a bowl and serve with pita chips, bagel bites, crackers or veggies!
Store in refrigerator for up to one week.
Source: http://www.shugarysweets.com
Pat So Cal
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Dorothy asked about the
size of strawberry container. The original recipe didn't say so I plan on using a 16-oz container of frozen strawberries. Am sorry I can't give a more definite answer but went back to the person I got the recipe from and she didn't know either. Said all she could find was the 16-oz size so that's what she had been using. Sherry

Light Fruit Salads
Here are a couple of light fruit salads, that could also double as a dessert.

Orange Cream Fruit Salad

1 can (20 oz.) pineapple tidbits
1 can (15 oz.) peach slices, cut up
1 can (11 oz.) mandarin oranges
3 medium bananas, sliced
2 medium apples, cored and chopped
1 pkg. (4 serving size) instant vanilla pudding
1-1/2 cups milk
1/3 cup frozen orange concentrate, thawed
3/4 cups dairy sour cream
lettuce leaves

Drain all canned fruits. In large bowl, combine fruits. In small bowl, combine dry pudding mix, milk and orange juice concentrate. Beat with
wire whip, or rotary beater till blended, 1 to 2 minutes. Whip in sour cream; fold into fruit mixture. Cover and chill. Serve on small plates,
on top of lettuce leaves. Can garnish top with additional mandarin orange slices, if desired. Makes 10 servings.
Judy (in Alaska)

I have used this as both a salad or a light tangy dessert, and it always
goes over well.

Tutti-Fruitti Lemon

1 can (8-1/4 oz.) pineapple tidbits
1 can (11 oz.) mandarin oranges
1 can (15 oz.) fruit cocktail
1/2 cup flaked coconut
2 tbsp. lemon juice
1 pkg. (4 serving size) lemon instant pudding
2 bananas
whipped topping

In large bowl, combine undrained canned fruits with the coconut and lemon juice. Sprinkle dry lemon pudding over fruits and toss gently. Chill. Just before serving, peel and slice bananas and fold into lemon-fruit mixture. Can top each serving with a spoon of whipped
topping. Makes 10 servings.
Judy (in Alaska)
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This is a delicious light and creamy dessert, and hope you will agree.

Fruited Layer Squares

20 graham cracker squares
2 envelopes Dream Whip topping
2-3/4 cups cold milk
2 pkg. (4 serving size) instant coconut cream pudding and pie filling
1 can (11 oz.) mandarin oranges, drained
1/4 cup toasted chopped almonds

Line a 9 inch square pan with whole crackers, breaking if necessary, to fit pan.

Prepare Dream Whip with 1 cup milk, as directed on package, using large mixer bowl. Add remaining 1-3/4 cup milk and the pudding mix. Blend, then beat with electric mixer for 2 minutes, scrapping bowl occasionally. Reserve a few oranges for garnish; dice remaining oranges and fold into pudding mixture with toasted almonds. Spoon one-half pudding mixture over crackers; add another layer of crackers, then remaining pudding mixture. Garnish with reserved orange sections. Chill 4 hours.
Makes 9 servings.

NOTE: You could probably use 1 (8 oz.) container thawed frozen whipped topping in place of Dream Whip.
Judy (in Alaska)
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