Pistachio Pudding Dessert

Ingredients:

Pie crust :

1 stick butter

1 cup flour

1 cup chopped walnuts

Layer 1:

1 cup powdered sugar

1 (8oz) cream cheese

1 cup cool whip

Layer 2:

2 regular sized pkgs instant pistachio pudding mix

3 cups milk

Topping:

cool whip

chopped almonds

Directions:

1. Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool.


2. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust.


3. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate.

Crock Pot Parmesan Honey Pork Roas

Ingredients:

1 boneless whole pork loin roast, turkey breast or beef roast (4 pounds)

2/3 cup grated Parmesan cheese

1/2 cup honey

3 tablespoons soy sauce

2 tablespoons dried basil

2 tablespoons minced garlic

2 tablespoons olive oil

1/2 teaspoon salt

2 tablespoons cornstarch

1/4 cup cold water

Directions:

Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.

STARBUCKS LEMON LOAF

Ingredients:

1 1/2 cup(s) FLOUR

1/2 tsp BAKING SODA

1/2 tsp BAKING POWDER

1/2 tsp SALT

3 EGGS

1 cup(s) SUGAR

2 TBS BUTTER; Softened.

1 tsp VANILLA

1 tsp LEMON EXTRACT

1/3 cup(s) LEMON JUICE

1/2 cup(s) OIL



Lemon Icing Ingredients:

1 cup POWDERED SUGAR; Plus 1 Tablespoon.

2 TBS WHOLE MILK; I Used 2%.

1/2 tsp LEMON EXTRACT



Instructions:

Combine flour, baking soda, baking powder and salt in a bowl.

Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.

Pour wet ingredient into the dry ingredients and blend until smooth.

Add oil and mix well.

Pour batter into a well greased 9x5-inch loaf pan.

Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.

Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.

When the loaf is cool, remove it from pan and frost the top with the icing.

Let the icing set up before slicing.

Ruth Chris' Sweet Potato Casserole

Ingredients:

CRUST

1 cup brown sugar

1/3 cup flour

1 cup chopped nuts (pecans preferred)

1/4 cup butter (melted)

SWEET POTATO MIXTURE

3 cups mashed sweet potatoes (can use canned to save time, just drain)

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

2 eggs (well beaten)

1/2 cup butter, melted (1/2 cup)

Directions:

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

2. Preheat oven to 350 degrees.

3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

4. Pour mixture into buttered baking dish.

5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Broccoli Cheese Soup for the Crock Pot!!!

1/2 cup onion, chopped

2 tablespoons butter or 2 tablespoons margarine

1 (10 ounce) can cream of chicken soup

1 1/2 cups milk 1 lb Velveeta cheese, cubed

1 (10 ounce) package frozen chopped broccoli

Directions: 1 Sauté onion and in butter. 2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.