Cheryl's Favorite Recipes

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Cheryl's Favorite Recipes
What sustains and satisfies the Williams family.

Blueberry Salad | Cantonese Glazed Chicken | Chicken Delicious | Cream Cheese Fudge Truffles | Crescent Apple Pastries | Festive Holiday Bark | Fresh Apple Bread | Glazed Cinnamon Rolls | Inside-out Raviolis | Lemon Delight | Light-Style Lemon Chicken | Microwave Crunchy Caramel Corn | Monte Cristo Sandwiches | Pie Filling Cake | Sausage 'n' Cheese Turnovers | Simply Delicious Easy Brownies | Skillet Chicken and Rice | Surprise Snowballs | Tuna Bake | Turkey Tetrazzini | White Chocolate Cranberry Bars | Zesty Bean Burritos

Blueberry Salad

1 3 oz. package blackberry gelatin
2 cups boiling water
1 No. 2 can undrained canned crushed pineapple in juice
1 16 oz. can blueberry pie filling
1 cup sour cream
1 8 oz. package cream cheese
1/2 cup sugar
1 teaspoon vanilla

In a 9 x 13-inch pan, mix the gelatin and boiling water until dissolved. Add undrained pineapple and blueberry pie filling. Stir and let set in refrigerator. Mix sour cream with the softened cream cheese, sugar, and vanilla. Do not over beat. Spread on top of the set gelatin mixture. Chill again in refrigerator

Serves 12

Cantonese Glazed Chicken

3 pounds broiler-fryer chickens, cut up or quartered
1 cup barbecue sauce
1/2 cup honey
1/2 cup soy sauce
1/4 cup lemon juice
1/4 teaspoon ginger
1/8 teaspoon garlic powder

Place chicken pieces skin side up in 2 ungreased 13 x 9-inch glass baking dishes. In small bowl, combine remaining ingredients; pour over chicken. Cover and refrigerate 8 hours or overnight, basting chicken 2 or 3 times. Heat oven to 350 degrees. Bake, covered, for 1 1/2 hours, basting every 30 minutes. Uncover; baste again. Bake for an additional 10 to 15 minutes or until chicken is dark golden brown, watching carefully.

Serves 8

Chicken Delicious

6 chicken breasts, boned and halved
1/3 cup dry sherry, (or dry white wine)
1 10 3/4 ounce can condensed. cream of chicken soup
1 10 3/4 ounce can canned cream of celery soup
lemon juice
salt and pepper
celery salt
paprika
grated Parmesan cheese
fluffy rice

Rinse chicken breast and pat dry. Season with lemon juice, salt,, pepper, celery salt, and paprika. Place in Crock-Pot. in medium bowl or pan, mix mushroom and celery soups with sherry. Pour over chicken breasts. Sprinkle with Parmesan cheese. Cover and cook on Low setting for 8 to 10 hours. Serve chicken and sauce over hot fluffy rice.

Serves 12

Cream Cheese Fudge Truffles

1 envelope unflavored gelatin
3 tablespoons cold water
4 cups powdered sugar
3/4 cup unsweetened cocoa
1 8 oz. package cream cheese, softened
1 tablespoon vanilla
1/4 cup vanilla wafer cookies, finely crushed
1/4 cup colored or chocolate flavored sprinkles, Optional
1/4 cup decorator sugar, (or combination of last 3 ingred.), Optional

Line 8-inch square pan with foil. In small microwave-safe bowl, sprinkle gelatin over water. (If desired, gelatin can be softened in small sauce pan. To melt, heat softened gelatin over low heat, stirring frequently. Let stand 4 minutes to soften. Meanwhile, in large bowl combine powdered sugar and cocoa; mix well. Cut cream cheese into cubes; add to powdered sugar mixture. Beat until smooth and well mixed, about 2 minutes. Microwave gelatin mixture on HIGH for 10 to 25 seconds or until melted. Add gelatin and vanilla to cream cheese mixture; beat until well combined. pour into foil-lined pan; smooth top. Freeze 15 to 20 minutes or until firm. Remove from freezer; loosen edges and lift candy from pan using foil With thin knife, cut into 36 squares. If fudge is sticky after cutting return to freezer for 5 to 10 minutes. Spray hands with nonstick cooking spray or wet with water; roll each square into a ball. Roll ball in wafer crumbs. If desired, place in miniature paper baking cups or candy cups. Store in refrigerator or freezer.

Serves 36

Crescent Apple Pastries

2 cups apples, (2 large) peeled and finely chopped
1/3 cup sugar
2 tablespoons flour
1/4 teaspoon cinnamon
2 8 oz. packages refrigerated crescent rolls
1/2 cup powdered sugar
2 to 3 teaspoons water

Heat oven to 350 degrees. Combine first 4 ingredients. Stir apples until well coated. Separate crescent dough into 16 triangles. Spoon about 1 rounded tablespoon apple mixture onto center of each triangle. Fold 3 points of dough over filling, overlapping like an envelope. Place 1-inch apart on ungreased cookie sheet. Bake at 350 degrees for 20-25 minutes until golden brown Remove and cool on rack. Blend glaze; drizzle over warm rolls.

Serves 16

Festive Holiday Bark

1 16 oz. package vanilla flavored candy coating, chopped
2 cups small pretzel twists
1/2 cup red and green candy-coated chocolate pieces

Line cookie sheet with waxed paper. Melt candy coating in medium saucepan over low heat, stirring constantly. Add remaining ingredients; toss to coat. Spread mixture thinly on waxed paper lined cookie sheet. Let stand until set. Break into pieces.
Microwave Directions: Line cookie sheet with waxed paper. Place candy coating in 2-quart microwave-safe bowl or 8-cup microwave-safe measuring cup. Microwave on MEDIUM for 3 to 4 1/2 minutes or until melted, stirring once halfway through melting. Stir until smooth. Continue as directed above.

Serves 42

Fresh Apple Bread

2 cups flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup sugar
2 eggs
2 cups apples, chopped (about 3 medium)
1/2 cup chopped nuts
1 teaspoon vanilla
1/4 cup sugar
1 1/2 teaspoons cinnamon

Sift first 4 ingredients together; cream sugar and shortening. Add eggs and beat well. Add apples, nuts and vanilla. Stir in flour mixture. Pour batter into well-greased bread pan and sprinkle with 1/4 cup sugar and 1 1/2 teaspoons cinnamon. Bake for 1 hour at 350 degrees. Turn pan on side to cool after removing from oven. Do not slice until bread is cool. Makes 1 loaf.

Serves 10

Glazed Cinnamon Rolls

1 cup water
2 tablespoons butter or margarine, softened
3 cups bread flour
1/4 cup sugar
1 teaspoon salt
2 1/2 teaspoons bread machine yeast
2 tablespoons margarine or butter, softened
1/3 cup sugar
2 teaspoons cinnamon
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk

Measure carefully, placing all ingredients except Filling (1/3 c. sugar and cinnamon), 2 tablespoons margarine, and vanilla glaze ingredients (powdered sugar, vanilla, and milk) in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual Cycle. Grease square 9 x 9 x 2" pan. Prepare filling. Flatten dough with hands or rolling pin into 9-inch square on lightly floured surface. Spread with 2 tablespoons margarine; sprinkle with filling. Roll dough up tightly; pinch edge of dough into roll to seal. Cut roll into 1-inch slices. Place in pan. Cover and let rise in warm place 1 to 1 1/4 hours or until double. Heat oven to 375 degrees. Bake 25 to 30 minutes or until golden brown. Remove from pan to wire rack. Drizzle Vanilla Glaze over warm rolls. Serve warm.
Filling: Mix 1/3 cup sugar and 2 teaspoons ground cinnamon.
Glaze: Mix powdered sugar, vanilla, and milk until smooth and thin enough to drizzle.

Serves 9

Inside-out Raviolis

1 pound lean ground beef
1 cup onions, chopped
garlic salt, to taste
1 10 oz. package frozen spinach
1 quart spaghetti sauce
1/2 teaspoon salt
2 cups cooked and drained small pasta shells
1/2 cup cheddar cheese, grated
1/2 cup Parmesan cheese, grated
1/2 cup bread crumbs
2 eggs, well-beaten
1/4 cup oil

Brown beef, onion, and garlic salt. Add salt and simmer. Cook spinach, following package directions. Drain. Add salt to sauce. Combine spinach, shells, cheeses, bread crumbs, eggs and oil. Spread in a 9 x 12 x 2" baking dish. Top with sauce. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.

Serves 8

Lemon Delight

1 1/2 cups flour, sifted
1 1/2 sticks margarine
1/2 cup pecans, chopped
1 8 oz. package cream cheese
1 cup sifted powdered sugar
1 8 oz. package dessert topping
2 6 oz. packages instant lemon pudding
2 tablespoons lemon juice
3 cups milk
1/2 cup pecans

Blend together flour, margarine and /12 cup pecans. Press into a 13 x 9 inch pan. Bake 20 minutes at 35 degrees. Cool. Blend together cream cheese, po9wdered sugar, and 1/2 of 8 oz. carton of whipped topping. Spread over crust. Combine 2 packages instant lemon pudding mix with 2 tablespoons lemon juice and 3 cups milk. Pour over previous layer. When firm, top with remainder of whipped topping. Sprinkle with 1/2 cup pecans. Chill overnight and keep in refrigerator.

Serves 12

Light-Style Lemon Chicken

2 egg whites, slightly beaten
1/4 cup fresh bread crumbs
2 tablespoons sesame seeds, Optional
3/4 teaspoon salt
1/4 teaspoon pepper
2 skinless boneless chicken breasts, halved
2 tablespoons all-purpose flour
3/4 cup chicken broth
4 teaspoons cornstarch
1/4 cup fresh lemon juice
2 tablespoons firmly packed brown sugar
1 tablespoon honey
2 tablespoons vegetable oil
4 cups napa cabbage or lettuce
lemon slice, Optional
fresh herbs, Optional

Place egg whites in shallow dish. Combine bread crumbs, sesame seeds, salt and pepper in another shallow dish. Dust chicken with flour; dip into egg whites. Roll in crumb mixture to coat. Blend broth into cornstarch in small bowl until smooth. Stir in lemon juice, brown sugar and honey. Set aside. Heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 4 minutes. Turn chicken over; cook 5 to 6 minutes or until browned and no longer pink in center. Transfer to cutting board; keep warm. Wipe skillet clean with paper towel. Stir broth mixture; add to skillet. Cook and stir 3 to 4 minutes or until sauce boils and thickens. Place cabbage on serving dish. Cut chicken crosswise into1/2-inch slices; place over cabbage. Pour sauce over chicken. Garnish with lemon slices and fresh herbs, if desired.

Serves 4

Microwave Crunchy Caramel Corn

4 cups popped hot-air popped popcorn
2 cups Crispix cereal
1/2 cup roasted mixed nuts
1/2 cup firmly packed brown sugar
1/4 cup butter or margarine
2 tablespoons corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon baking soda

Microwave Directions: In large microwave-safe bowl, combine popcorn, cereal and nuts. In 4-cup microwave-safe measuring cup, combine brown sugar, margarine, corn syrup and salt. Microwave on HIGH for 45 seconds to 2 minutes or until mixture comes to a rolling-boil. Stir in vanilla and baking soda. (Mixture will become foamy.) Pour over popcorn mixture and toss to coat.

Spread half of mixture evenly in ungreased 12 x 8-inch (2-quart) microwave-safe dish. Microwave on HIGH for 2 to 3 minutes or until popcorn is evenly coated and glazed, stirring every minute. Spread on foil to cool. Popcorn will become crisp as it cools. Using same dish, repeat with remaining popcorn mixture. Allow mixture to dry for 2 hours. Store in tightly covered container.

Serves 14

Monte Cristo Sandwiches

8 slices white sandwich bread, divided
4 slices Swiss cheese, (1 oz. each)
4 slices cooked ham, (1 oz. each)
1 whole skinless boneless chicken breast, cooked and thinly
sliced
1/4 teaspoon nutmeg
pinch salt
1/2 cup milk
2 eggs
1 tablespoon butter or margarine
1 cup plain yogurt, Optional
2 tablespoons strawberry preserves, Optional

Cover each of 4 slices bread with 1 slice cheese and 1 slice ham, trimming edges to fit. Arrange chicken slices evenly over ham; sprinkle with nutmeg and salt. Cover each with a remaining bread slice; cut each sandwich in half diagonally. Beat milk and eggs in shallow bowl. Dip sandwich halves into egg mixture, coating both sides. In large skillet over medium-high heat, melt butter. Place sandwiches in skillet; cook 3 to 5 minutes on each side or until golden and hot throughout. Combine yogurt and preserves in small bowl. Serve hot sandwiches with yogurt mixture for dipping, if desired.

Serves 4

Pie Filling Cake

1 package white cake mix
1/4 cup oil
1/2 cup water
2 eggs
1 16 oz. can pie filling, cherry, apple, lemon, blue or
blackberry
powdered sugar, Optional

Preheat oven to 350 degrees. Pour oil into a 13 x 9 x 2-inch pan.

Serves 12

Sausage 'n' Cheese Turnovers

1 10 oz. can refrigerated big flaky biscuits
1/2 pound pork sausages, (or ground beef), browned and drained
1/4 teaspoon Italian seasoning
1 4 oz. can mushroom pieces and stems, drained
1 cup mozzarella cheese, (or provolone cheese)
1 egg, slightly beaten
2 tablespoons Parmesan cheese

Heat oven to 350 degrees. Grease a cookie sheet. Separate dough into 10 biscuits; press or roll each to a 5-inch circle. In a medium bowl, combine browned sausage, seasoning, mushrooms and mozzarella cheese. Spoon about 3 tablespoons meat mixture onto center of each flattened biscuit. Fold dough in half over filling; press edges with fork to seal. Brush tops with beaten egg; sprinkle with Parmesan cheese. Place on prepared cookie sheet. Bake for 10-15 minutes; or until deep golden brown. Tip:To reheat, wrap loosely in foil. Heat at 375 degrees for 10-15 minutes.

Serves

Simply Delicious Easy Brownies

1 cup butter or margarine
2 cups sugar
4 eggs, (beating after each addition)
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/2 cup cocoa, plus
1 tablespoon cocoa
1 teaspoon salt

Mix well and add 1 cup chopped nuts, if desired. Put in pan; bake at 350 degrees for 30 minutes. Check after 25 minutes, if you like brownies chewy. Frost, if desired.

Serves 18

Skillet Chicken and Rice

2 whole chicken breasts, skinned, boned, halved
2 tablespoons oil
1 8 oz. package fresh mushrooms, sliced
2 cups sliced carrots
1 1/2 cups sliced onions
2 teaspoons dried parsley
1/2 teaspoon dried savory, (or dried thyme)
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup apple juice
1 bay leaf
1/2 cup uncooked instant rice
Cut chicken into 3-inch strips. In large skillet, cook chicken in oil over high heat until lightly browned, about 5 minutes. Add remaining ingredients except rice; stir well. Cover; simmer 20 to 30 minutes or until vegetables are tender. Stir in rice. Cover; simmer an additional 10 minutes or until rice is tender.

Serves 6

Surprise Snowballs

3/4 cup margarine
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
candy-coated chocolate covered peanuts, Optional
gumdrops, Optional
jelly beans, Optional
candy-coated chocolate pieces, Optional

In a large mixer bowl, beat margarine for 30 seconds. Add sugar and 1/4 teaspoon salt; beat until fluffy. Add egg and vanilla; beat well. Gradually beat in flour till well mixed. Shape dough into 1-inch balls. Press a piece of desired candy in center of each and shape dough around it. Place 2 inches apart on ungreased cookie sheets. Bake in 350 degree oven about 15 minutes or till edges are golden. Place powdered sugar in plastic bag. Add warm cookies 2 or 3 at a time, and shake gently until coated. Cool on a wire rack. When cool, shake cookies again in powdered sugar.

Serves 36

Tuna Bake

17 ounces canned peas
1 1/2 cups diced potatoes
1 cup diced carrots
1/2 cup chopped onions
4 tablespoons butter
4 tablespoons flour
milk
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons soy sauce
14 ounces canned water packed tuna, drained

Drain peas; reserve liquid. Cook potatoes, carrots and onions in reserved liquid for 8-10 minutes. Drain; save liquid. Melt butter in saucepan; stir in flour to make a smooth paste. Add milk to vegetable liquid to make 2 cups. Add to butter mixture. Cook over low heat; stir until mixture thickens. Add seasonings. Combine vegetables and tuna in buttered 2-quart casserole. Pour sauce over all (may be refrigerated overnight). To serve, bake covered in 325-dgree oven for 1 hour.

Serves 6

Turkey Tetrazzini

1 8 oz. package spaghetti, (or linguine)
6 tablespoons butter or margarine
1 onion, (small) diced
1/4 cup all-purpose flour
2 cups milk
2 1/2 ounces canned sliced mushrooms
1 cube chicken bouillon
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 cup grated Parmesan cheese
4 slices white bread
2 cups cubed cooked turkey

In 6-quart saucepot; cook linguine as label directs; drain. Return linguine to saucepot; keep warm. Meanwhile, in 2-quart saucepan over medium heat, in 3 tablespoons hot butter or margarine, cook onion until tender, stirring occasionally. Stir in flour until blended; cook 1 minute. Gradually stir in milk, mushrooms with their liquid, bouillon, salt, and pepper; cook, stirring constantly, until mixture thickens slightly. Remove saucepan from heat; stir in Parmesan cheese. Tear bread into small pieces to make about 2 cups coarse bread crumbs. In small saucepan over low heat, melt 3 tablespoons butter or margarine; remove saucepan from heat; stir in bread crumbs and set aside. Preheat oven to 350 degrees. To linguine in saucepot, add sauce mixture and turkey; gently toss to mix well. Spoon mixture into 12 x 8" baking dish; top with bread crumbs. Bake about 20 minutes or until heated through.

Serves 6

White Chocolate Cranberry Bars

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup butter or margarine, (unsalted butter may also be
used)
2 eggs
2 teaspoons vanilla
1 cup chopped fresh or frozen cranberries
1 cup walnuts
1 12 oz. package (2 cups) vanilla milk chips
1 tablespoon shortening

Heat oven to 350 degrees. Line 13 x 9" pan with foil, extending foil over edges; grease foil. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, baking powder, baking soda and salt; mix well. In separate large bowl, beat brown sugar, sugar and butter until light and fluffy. Add eggs 1 at a time; beating well after each addition. Add vanilla; blend well. Gradually add flour mixture; blend at low speed just until combined. Fold in cranberries, walnuts and 1 1/2 cups of the vanilla milk chips. (Reserve remaining chips for topping.) Spread batter in greased, foil-lined pan. Bake at 350 degrees for 30 to 40 minutes or until golden brown. In small sauce pan over low heat, melt reserved 1/2 cup vanilla milk chips and shortening, stirring occasionally. Drizzle over warm bars. Cool completely. Cut into bars.

Serves 36

Zesty Bean Burritos

1 pound ground turkey breast, or extra-lean ground beef
1/2 cup chopped onions
1 16 oz. can refried beans
1 cup salsa
1 (medium) chopped green bell pepper
1/2 cup shredded mozzarella cheese
10 8-inch flour tortillas

Heat oven to 350 degrees. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large nonstick skillet, brown ground turkey with onion over medium-high heat. Stir in refried beans, salsa and bell pepper. Bring to a boil. Reduce heat; cook 5 minutes or until thoroughly heated, stirring occasionally. Stir in cheese. Spoon 1/2 cup turkey mixture down center of each tortilla. To fold, bring top and bottom of tortillas slightly toward center; fold sides toward center, slightly overlapping. Place, seam side down, on spray-coated pan. Bake at 350 degrees for 10 to 15 minutes or until thoroughly heated. MICROWAVE DIRECTIONS; Prepare burritos as directed above. Place 2 burritos on microwave safe plate; cover with microwave safe paper towel. Microwave on HIGH for 1 1/2 to 2 1/2 minutes or until thoroughly heated. Repeat with remaining burritos.

TIP: If necessary, soften tortillas according to package directions.

Serves 6

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