KAAN Party Line

WEDNESDAY APRIL 16


BUTTER CRUNCH CHOPS

1 cup crushed butter crackers

dash of garlic

dash of salt to

dash black pepper

3 eggs, beaten

4 pork chops

1/2 cup butter

Preheat oven to 350

In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.

Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.

Remove cover and back for 10 minutes

PORK CHOPS AND MUSHROOM SOUP

6 PORK CHOPS

FLOUR

2 EGGS WHISKED

1 CAN MUSHROOM SOUP

1/4 CUP MILK

SALT AND PEPPER

DREDGE PORK CHOPS IN EGGS

DREDGE IN FLOUR AND SHAKE OFF EXCESS

SEASON AND SEAR IN SKILLET ON BOTH SIDES

PLACE IN BAKING DISH

COMBINE MILK AND MUSHROOM SOUP

POUR OVER PORK CHOPS

BAKE 350 FOR 45 MINUTES UNTIL TENDER

ALICES'S PORK CHOPS

MAKE A BOX OF STUFFING MIX

PLACE HALF OF STUFFING IN BOTTOM 9X13 BAKING DISH

PLACE 4 CHOPS ON TOP OF DRESSING

PLACE REMAINDER OF STUFFING ON TOP OF CHOPS

BAKE 350 FOR 40-50MINUTES

EASTER EGGS

3/4 CUP CREAMY PEANUT BUTTER

1/2 CUP SOFT BUTTER

1/2 TSP VANILLA

2 1/4 CUPS POWDERED SUGAR

1 CUP GRAHAM CRACKERS CRUSHED FINE

1 1/2 CUPS DARK CHOCOLATE CHIPS

2 TBP BUTTER OR SHORTENING

COMBINE PEANUT BUTTER, BUTTER, VANILLA, POWDERED SUGAR, AND GRAHAM CRACKERS

MIX WELL AND SHAPE INTO EGG SHAPES

PLACE IN REFRIGERATOR AND CHILL

COMBINE CHOCOLATE AND BUTTER AND MELT TOGETHER.

ROLL OUR EGGS IN THE CHOCOLATE TO COVER

PLACE WAX PAPER TO DRY

LEMON KOLACHES

2 packages active dry yeast

3/4 cup warm milk

1/2 cup sugar

1/2 cup butter, softened

1 teaspoon salt

3/4 teaspoon grated lemon peel

3 eggs

4 - 5 1/2 cups Flour

FILLING:

(8 ounces) cream cheese, softened

1/4 cup sugar

1 egg

1/2 teaspoon grated lemon peel

In a large bowl, dissolve yeast in warm milk. Add sugar, butter, salt, lemon peel, eggs and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide in half; shape each half into 12 balls. Place 3 in. apart on greased baking sheets. Flatten each ball to a 3-in. circle. Cover and let rise in a warm place until doubled, about 1 hour

In a small bowl, beat all filling ingredients until smooth. Make a depression in the center of each roll; add filling. Bake at 375° for 8-10 minutes or until golden brown. Remove from pan to cool on a wire rack

NEVER FAIL SCALLOPED POTATOES

2 tbp butter

3 tbp flour

1 teaspoon salt

1/4 teaspoon pepper

1-1/2 cups fat-free milk

1/2 cup shredded reduced-fat cheddar cheese

1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)

1 medium onion, halved and thinly sliced

Directions

In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.

Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.

Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender.

GLAZED ORANGE CARROTS

2 pounds fresh carrots, sliced

2 tablespoons butter

1/4 cup thawed orange juice concentrate

2 tablespoons brown sugar

2 tablespoons minced fresh parsley

Directions

Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain.

Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.

TUESDAY APRIL 15


LEMON POUND CAKE

1-3/4 cups flour

1 tsp. grated lemon peel

3/4 tsp. baking soda

1/2 tsp. salt

1/2 cup butter, softened

1 cup sugar

4 EGGS

1/2 cup sour cream

1 tsp. lemon juice

Directions

Step 1 HEAT oven to 325. COAT bottom and sides of 9 inch loaf pan with cooking spray. DUST bottom and sides of pan with flour

Step 2 COMBINE flour, lemon peel, baking soda and salt into medium bowl; set aside.

Step 3 BEAT butter and sugar in mixer bowl on medium speed until light and fluffy. BEAT in eggs one at a time, sour cream and lemon juice. Reduce speed to low. ADD flour mixture, ½ cup at a time, just until blended.

Step 4 POUR batter into prepared pan. BAKE in 325 oven until cakes begin to pull away from sides of pan and wooden pick inserted in center comes out clean, 60 to 70 minutes. COOL on wire rack 10 minutes. LOOSEN cake from sides of pans with thin knife. Remove from pan and cool compl

STRAWBERRY SHORTCAKE DESSERT

1 white cake mix

1-1/3 cups water

1/4 cup unsweetened applesauce

2 egg whites

1 egg

1 package (.6 ounce) strawberry gelatin

2 cups boiling water

1 package (16 ounces) frozen unsweetened whole strawberries, thawed, drained and sliced

1 carton (16 ounces) frozen whipped topping, thawed

10 fresh strawberries, halved

In a large bowl, combine the cake mix, water, applesauce, egg whites and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

In a large bowl, dissolve gelatin in boiling water. Stir in strawberries. Using a sharp knife, make a diamond pattern in the top of the hot cake; immediately pour gelatin mixture over cake. Cool on a wire rack.

Refrigerate for at least 6 hours. Spread with whipped topping. Garnish with fresh strawberries.

 

Spring Salad

3 cups washed baby spinach leaves

3 cups washed and torn salad greens

1 cup sliced strawberries

2 kiwi fruit, peeled and sliced

1/4 cup sliced almonds

1/4 cup sliced mushrooms

1/4 cup snow pea pods

1/4 cup mandarin orange slices.

1 medium red onion, thinly sliced

Dressing:

1/4 cup orange juice

2 tablespoons honey

1 teaspoon Dijon mustard

1/2 teaspoon poppy seeds

Salt

Pepper

2 tablespoons olive oil

Toss together the spinach leaves, salad greens and other salad ingredients in a large bowl. for dressing, combine the orange juice, honey, mustard, poppy seeds and salt and pepper to taste in a small bowl until well mixed. Slowly drizzle in the olive oil, whisking constantly until the dressing is mixed. Toss the dressing with the salad or serve on the side.

Pineapple Easter Salad

1 (3 1/2 oz.) pkg. pistachio pudding

1 (16 oz.) container Cool Whip

1 small can crushed pineapple, drained

2 to 3 bananas

Mix pistachio pudding and cool. Whip gently. Add drained pineapple to mixture. Cut bananas into bite-size pieces and add immediately to salad.

 

Pink Easter Salad

1 (20-ounce) can crushed pineapple, drained

1 (21-ounce) can cherry pie filling

1 (14-ounce) can sweetened condensed milk

1 1/2 cups toasted almonds

2 1/2 cups whipped topping

Mix all ingredients together and chill before serving.

CHOCOLATE POKE

1 GERMAN CHOCOLATE CAKE MIX

PREPARED BY THE DIRECTIONS

1 CAN SWEET AND CONDENSED MILK

1 JAR CARAMEL ICE CREAM TOPPING

8 OZ COOL WHIP

2-3 HEATH CANDY BARS CRUSHED OR ENGLISH TOFFEE BITS

PREPARE CAKE IN A 9X13 BAKING DISH

REMOVE FROM OVEN AND POKE HOLES WITH WOODEN SPOON

POUR SWEET AND CONDENSED MILK IN HOLES

POUR CARAMEL TOPPING OVER CAKE

ALLOW TO COOL

FROST WITH WHIPPED TOPPING

SPRINKLE THE TOFFEE BITS OVER TOP

REFRIGERATE AND ENJOY

MONDAY APRIL 14


EASTER PIE

CRUST:

1-2/3 cups Flour

2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 cup butter

1/4 cup shortening

2 eggs, lightly beaten

FILLING:

1 carton (15 ounces) ricotta cheese

1 cup sugar

1 tablespoon Flour

1/4 teaspoon grated lemon peel

1/4 teaspoon grated orange peel

Dash salt

4 eggs

2 teaspoons vanilla

1/3 cup semisweet chocolate chips

1/8 teaspoon cinnamon

Dash nutmeg

In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate.

For filling, beat the ricotta, sugar and flour in a bowl. Add peels and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.

FULL PORK LOIN

SOAK THE PORK LOIN IN SWEET TEA WATER

COMBINE 1 CUP SUGAR AND 1 CUP SALT OR EQUAL AMOUNTS OF SALT AND SUGAR ACCORDING TO THE SIZE OF THE LOIN

ENOUGH WATER TO COVER THE LOIN

ALLOW TO SET OVERNIGHT

RINSE OFF NEXT DAY

SEASON WITH SEASONINGS.

BAKE 350 FOR 1 HOUR AND 30 MINUTES

ALLOW TO REST AND THEN SLICE

CARAMEL PECAN POKE CAKE

1 (18.25-ounce) box chocolate cake mix, prepared according to package directions

1 (14-ounce) can sweetened condensed milk

1 (14-ounce) can caramel topping

1 (16-ounce) container coconut pecan frosting

1/2 cup chopped pecans

Preheat oven to 350 . Coat a 9- x 13-inch baking dish with cooking spray. Pour batter into baking dish.

Bake 28 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool 5 minutes, then poke holes in top of cake using a wooden spoon handle.

In a medium bowl, mix sweetened condensed milk and caramel topping. Pour mixture slowly over cake while still warm.

Cover and refrigerate 8 hours, or overnight. Spread frosting over cake, sprinkle with pecans, and serve.

BANANA FROST CRUNCH CAKE

(1 stick) butter, softened

1 1/2 cups sugar

2 eggs

2 3/4 cups mashed ripe banana (about 4 bananas)

1/4 cup light or dark rum

1 teaspoon vanilla

2 cups flour, divided

3/4 cup cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup chopped pecans

1/4 cup packed brown sugar

Preheat oven to 350 . Coat a 12-cup Bundt pan with cooking spray.

In a large bowl, beat together butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Mix in bananas, rum, and vanilla extract.

In a separate bowl, combine 1-1//2 cups flour, the cornmeal, baking powder, baking soda, and salt; blend well. Add flour mixture to butter mixture and stir just until blended. Pour mixture into prepared Bundt pan.

In a small bowl, combine remaining ingredients to make streusel topping. Sprinkle top of cake batter with streusel topping.

Bake 45 to 55 minutes, or until a toothpick inserted in center comes out clean. Cool 10 to 15 minutes. To remove cake from pan, first loosen sides, then invert onto a serving tray, and remove pan.

PUDDING PECAN PIE

1 (4-serving size) package instant or regular vanilla or butterscotch pudding and pie filling

1 cup light corn syrup

3/4 cup evaporated milk

1 egg, slightly beaten

1 cup chopped pecans

1 unbaked 9-inch pie shell

Preheat oven to 375

In medium-sized bowl, blend pudding mix with corn syrup, using an electric mixer on low speed. Gradually add evaporated milk and egg, beating until well blended. Stir in pecans.

Pour mixture into pie shell and bake about 40 minutes or until top is firm and just begins to crack.

Remove from oven and cool at least 3 to 4 hours before serving.

THURSDAY APRIL 10


WEDNESDAY APRIL 9


TUESDAY APRIL 8


MONDAY APRIL 7


WEDNESDAY, APRIL 2


TUESDAY APRIL 1


MONDAY MARCH 31


THURSDAY MARCH 27


WEDNESDAY MARCH 26


TUESDAY MARCH 25


MONDAY MARCH 24


THURSDAY MARCH 20


WEDNESDAY MARCH 19


TUESDAY MARCH 18


MONDAY MARCH 17


THURSDAY MARCH 13


WEDNESAY MARCH 12


TUESDAY MARCH 11


MONDAY MARCH 10


THURSDAY FEBRUARY 6


TUESDAY MARCH 4


MONDAY MARCH 3


FRIDAY FEBRUARY 28


THURSDAY FEBRUARY 27


WEDNESDAY FEBRARY 26


TUESDAY FEBRUARY 25


MONDAY FEBRUARY 24


THURSDAY FEBRUARY 20


WEDNESDAY FEBRUARY 19


MONDAY FEBRUARY 17


THURSDAY FEBRUARY 13


WEDNESDAY FEBRUARY 12


TUESDAY FEBRUARY 11


MONDAY FEBRUARY 10


THURSDAY FEBRUARY 6


WEDNESDAY JANUARY 5


TUESDAY FEBRUARY 4


MONDAY FEBRUARY 3


FRIDAY JANUARY 31


THURSDAY JANUARY 30


WEDNESDAY JANUARY 29


TUESDAY JANUARY 28


MONDAY JANUARY 27


FRIDAY JANUARY 24


THURSDAY JANUARY 23


WEDNESDAY JANUARY 22


TUESDAY JANUARY 21


MONDAY JANUARY 20


FRIDAY JANUARY 17


THURSDAY JANUARY 16


WEDNESDAY JANUARY 15


TUESDAY JANUARY 14


MONDAY JANUARY 13


FRIDAY JANUARY 10


THURSDAY JANUARY 9


WEDNESDAY JANUARY 8


TUESDAY JANUARY 7


MONDAY JANUARY 6


FRIDAY DECMEBER 3


THURSDAY DECEMBER 2


TUESDAY DECEMBER 31


MONDAY DECEMBER 30


FRIDAY DECEMBER 27


THURSDLAY DECEMBER 26


MONDAY DECEMBER 23


FRIDAY DECEMBER 20


THURSDAY DECEMBER 19


BETTY CROCKER WASHBOARD COOKIES

1/2 CUP SHORTENING

1/2 CUP BUTTER

2 CUPS BROWN SUGAR

2 EGGS

COMBINE AND MIX WELL

STIR IN :

1/4 CUP WATER

1 TSP VANILLA

SIFT TOGETHER:

4 CUPS FLOUR

1 1/2 TSP BAKING POWDER

1/2 TSP SODA

1/.4 TSP SALT

STIR INTO ABOVE MIXTURE AND MIX WELL

ADD:

1 CUP SHREDDED COCONUT

CHILL DOUGH FOR 2 HOURS

ROLL INTO BALLS SIZE OF WALNUTS

PLACE 2 INCHES APART ON UNGREASED BAKING SHEET

FLATTEN WITH FINGERS

1 1/2 INCHES OBLONG ABOUT 1/4 INCH THICK

PRESS EACH COOKIE WITH TINES OF FORK TO GET THE WASHBOARD LOOK

BAKE 400 FOR 8-10 MINUTES

 

CHRISTMAS RIBBON DESSERT

2 packages small lime gelatin

5 cups boiling water, divided

4 cups cold water, divided

2 packages small lemon gelatin

1 package (8 ounces) cream cheese, cubed

1 can (8 ounces) crushed pineapple, undrained

1/4 cup chopped ecans

2 cups whipped topping

2 packages (.3 ounce each) sugar-free cherry gelatin

In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours.

In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour.

In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours.

LEMONADE DROP COOKIE

1 C. butter, softened

1 C. sugar

2 eggs

2 3/4 C. sifted flour

3/4 t. soda

1 6-oz. can frozen lemonade concentrate, thawed

1/2 C. chopped pecans (optional)

Additional sugar for topping

Cream butter or margarine and sugar together until light and fluffy. Add eggs, one at a time, beating until mixture is smooth and pale in color.

Sift flour and soda together. Add to butter mixture alternately with 1/2 cup lemonade. Fold in nuts. Drop by tablespoons, about 1 1/2 inches apart, onto ungreased baking sheets.

Bake in a preheated 400° . oven for 12 - 15 minutes, or until edges are brown. Remove to wire cooling racks and lightly brush warm cookies with remaining lemonade concentrate and sprinkle lightly with sugar.

ICED PUMPKIN COOKIES

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla

2 cups powdered sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla

Preheat oven to 350 Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine powdered sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

 

PEANUT BUTTER CUPS

1 3/4 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 teaspoon vanilla

2 tablespoons milk

40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

 

WEDNESDAY DECEMBER 18


TUESDAY DECEMBER 17


COCONUT BON BONS SUE

2 1/2 CUP FLAKED COCONUT

3/4 CUP WHITE SYRUP

GET THE SYRUP HOT BUT DO NOT BOIL

POUR OVER COCONUT AND MIX WELL AND ALLOW TO COOL

DAMPEN HANDS AND ROLL IN BALLS

WITH A TOOTHPICK, DIP IN MELTED CHOCOLATE OR ALMOND BARK

SET OFF ON WAXED PAPER

MONDAY DECEMBER 16


FRIDAY DECEMBER 13


THURSDAY DECEMBER 12


WEDNESDAY DECEMBER 11


TUESDAY DECEMBER 10


MONDAY DECEMBER 9


FRIDAY DECEMBER 6


THURSDAY DECEMBER 5


WEDNESDAY DECEMBER 4


TUESDAY DECEMBER 3


MONDAY DECEMBER 2


WEDNESDAY NOVEMBER 27


TUESDAY NOVEMBER 26


MONDAY NOVEMBER 25


FRIDAY NOVEMBER 22


THURSDAY NOVEMBER 21


WEDNESDAY NOVEMBER 20


TUESDAY NOVEMBER 19


MONDAY NOVEMBER 18


FRIDAY NOVEMBER 8


THURSDAY NOVEMBER 7


WEDNESDAY NOVEMBER 6


TUESDAY NOVEMBER 5


MONDAY NOV. 4


FRIDAY NOVEMBER 1


THURSDAY OCTOBER 31


WEDNESDAY OCTOBER 30


TUESDAY OCTOBER 29