Saved Recipes for Billie C.

Mandarin Orange Salad - Don't LOSE this recipe Ingredients 1 pkg Vanilla Instant Pudding Mix (use dry) I would use sugar free1 Large can Crushed Pineapple (undrained)2 Medium/Large cans Mandarin Oranges (drained)1 pkg Cool Whip 8 oz ( and you could use fat free) Directions Mix together Cool Whip and Instant vanilla pudding (do NOT make the pudding, just use it dry).Add undrained crushed pineapple and both cans of drained Mandarin Oranges. (Use as many mandarins as you like, more/less) Save a few mandarin oranges to decorate the top of salad. Refrigerate until it thickens again maybe a couple of hours before you need to use it.Use as a side dish with a meal or serve with ice cream as a dessert!You can make this healthier by choosing low/no sugar instant pudding mix and cool whip, and fresh mandarins. I particularly like the whipped cool whip for my salad as per the original.Try it a few times to see what suits you best. Sent from AOL on Android

Apple Pie Bread 1 can apple pie filling, mashed 1 yellow cake mix 4 eggs, slightly beaten 1 cup self rising flour 1 Tbsp cinnamon 1 medium chopped apple Whisk all dry ingredients , add wet ingredients. Fold in apples. Pour in 2 loaf pans, greased. Sprinkle sugar and cinnamon on top. Bake in 325 oven for 35 to 45 minutes. Sent from AOL on Android

Fluffy Rhubarb Pancakes Ingredients: • 1 1/2 cups all-purpose flour • 2 tablespoons granulated sugar • 1 tablespoon baking powder • 1/2 teaspoon salt • 1 cup milk • 2 large eggs • 1/4 cup unsalted butter, melted • 1 teaspoon vanilla extract • 1 cup rhubarb, finely chopped • Butter or oil for cooking Directions: 1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. 2. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract. 3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. 4. Gently fold in the finely chopped rhubarb. 5. Heat a large skillet or griddle over medium heat and lightly grease with butter or oil. 6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown and cooked through. 7. Remove from the skill

EASY BREAKFAST! 1 c pancake mix,  1/2 c milk,  1 egg,  toppings,  Fill muffin tin almost to top, bake 350 degrees for 20-30 mins Sent from AOL on Android

This recipe is called sour cream cucumbers. It's supposedly Hungarian  1/2 cup sour cream 3 tablespoons white vinegar 1 tablespoon sugar Salt & Pepper to taste 4 medium cucumbers, peeled & sliced thin 1 small sweet onion - thinly sliced and separated. In a large bowl whisk ingredients - toss in cucumbers & onions to coat. Enjoy! ( it said to cover in frig for 4 hours- but who could wait that long)😎 Sent from AOL on Android

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This is a salad that gets even better after a day in the refrigerator, with the dressing really soaking into the veggies and taking on even more flavor! Cucumber, Onion, and Tomato Salad, simple, and sooo good 🙂 3 Tomatoes, 3 cucumbers, 1 onion, 1/2 cup  vinegar, 1 teaspoon of cracked pepper, 2 table spoons of sugar 2 teaspoons of salt, 1 cup of water, 1/4 cup of olive oil, mix well...thats it. Let it chill for 1-2 hours... That simple and sooooo good 😀 Sent from AOL on Android

Sent from AOL on Android

Popcorn Balls No marshmallows in this recipe. Growing up, we made popcorn balls for Halloween,  Thanksgiving,  Christmas , Valentines Day and sometimes Easter. Kerpa bowl of cold water today your hands in between each popcorn ball and pack tightly. Sent from AOL on Android

Rotel Cream Cheese Sausage Balls Ingredients: – 1 pound ground sausage – 8 ounces cream cheese, softened – 1 can (10 ounces) Rotel diced tomatoes and green chilies, drained – 2 cups shredded cheddar cheese – 2 cups biscuit baking mix (such as Bisquick) – 1/2 teaspoon garlic powder – 1/2 teaspoon onion powder – 1/4 teaspoon black pepper – Optional: Chopped fresh parsley or green onions for garnish Instructions: 1. Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper. 2. In a large mixing bowl, combine the ground sausage, softened cream cheese, drained Rotel diced tomatoes and green chilies, shredded cheddar cheese, biscuit baking mix, garlic powder, onion powder, and black pepper. Mix until well combined. 3. Shape the mixture into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. 4. Bake in the preheated oven for 20-25 minutes, or until the sausage balls are golden brown and cooked through. 5. Remove the sausage ball

I haven't tried this, yet. Sent from AOL on Android

Butter Pecan Cake Ingredients: For the Cake: 1 cup (226g) unsalted butter 3 cups (333g) cake flour 1 cup (200g) granulated sugar 1 cup (200g) light brown sugar, firmly packed 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon salt 1 ½ cups (354ml) buttermilk, room temperature preferred 2 large eggs, room temperature preferred 1 ½ teaspoons vanilla extract 1 ½ cups (160g) pecan halves, very finely chopped For the Icing: 1 ½ cups (340g) unsalted butter, softened 6 oz cream cheese, softened ⅓ cup (66g) light brown sugar, firmly packed 1 ½ teaspoons vanilla extract ¼ teaspoon salt 4 ½ cups (562g) powdered sugar 1 Tablespoon heavy cream ⅓ cup (35g) pecan halves, very finely chopped, optional Directions: Brown the Butter: Melt butter over medium-low heat, then increase heat and cook until golden brown specks form. Cool completely. Prepare the Cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch round baking pans. Mix Dry Ingredients: In a large bowl, whisk together cake

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Sent from AOL on Android

Sent from AOL on Android

Honey Peach Cream Cheese Cupcakes 🧡🍑 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup buttermilk 1 cup peach preserves 1/2 cup cream cheese, softened 1/4 cup powdered sugar 1 tablespoon milk 1/2 cup diced fresh peaches 2 tablespoons honey for drizzle Sugar crystals for garnish Directions: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fill each cupcake liner halfway with batter, add a spoonful of peach preserves, and

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From my Mom's Recipes Box. Sent from AOL on Android