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Crafters Showcase Crafter favorite recipes below:

Brownie Candy Cups

1 package Duncan Hines chocolate lovers double fudge brownie mix
2 eggs
1/3 cup water
1/4 cup crisco oil or crisco puritan oil
30 miniature peanut butter cup candies, wrappers removed
 
1.  Preheat oven to 350 degrees.  Place 30 ( 2 inch) foil liners in muffin pans or on  cookie sheets.
 
2.  Combine brownie mix, contents of fudge package from mix, eggs, water and oil in large bowl.  Stir with spoon until well blended, about 50 strokes.  Fill each liner with 2 measuring tablespoonfuls batter.  Bake at 350 degrees for 10 minutes.  Remove from oven.  Push 1 peanut butter cup candy in center of each cupcake until top is even with surface of brownie.  Bake for 5 to 7 minutes longer.  Cool in pans 5 to 10 minutes.  Remove to cooling racks.  Cool completely and enjoy!

Reuben Recipe ~ It is extremely easy.

Use Pillsbury dough pizza crust and lay it flat on a baking sheet.  Spread 1-2 Tbsp of Grey Poupon and 1/3 cup mayo on the bread.  Mix them together first & spread as one.  Then add 1 cup of shredded corn beef and 1 cup of swiss cheese.  You can put sour kraut on top of that mixture if you want or don't add it at all.  Roll it up long ways and bake at 375 degrees for about 20-25 minutes until it is a golden brown.  Enjoy! 

Caesar Dressing (If you like Outback Steakhouse Ceasar Salad Dressing you'll love this too!)

Ingredients:

1. Combine all ingredients in a medium bowl.  Use electric mixer to beat ingredients about 2 minutes.
2. Cover bowl & let chill in refrigerator for several hours so flavor can develop before serving.  Makes approx. 2 Cups.  Keeps in refrigerator covered for weeks!  Enjoy! 

Zucchini Lasagna

Ingredients:

1.  In a large saucepan, over medium heat, combine ground beef, tomatoes, garlic, tomato paste, onion, parsley, salt, pepper, thyme and basil.  Bring to simmer and cook for 35 minutes, stirring occasionally, until thick. 
2.  In a bowl, combine the ricotta, egg and parmesan cheese. Set aside. Preheat oven to 375 degrees. 
3.  In a 9 x 13-inch baking dish, spoon sauce over bottom of dish. Layer sliced zucchini, ricotta cheese mixture, sauce and provolone cheese.  Bake in preheated oven for 35 minutes, uncovered. Top with additional provolone and bake 5 minutes longer. 
4.  Remove from oven and allow to stand 10 minutes to set. If too moist, use a paper towel to soak up moisture.  Makes 12 servings.  Enjoy! 

Delicious Brownies

Ingredients: 
1 Package of Brownie Mix (any kind) & Ingredients listed on package
1 bag of chocolate chips morsels (mini size work well, can also use peanut butter chips, etc... instead)

Follow Package Ingredient & baking instructions, except after mixed add bag of chips, mix and bake (add 5 minutes onto the baking time listed on the package).  No one will now you didn't make them from scratch!!!  Enjoy!!!!!!!

Italian Roast Beef

Ingredients:

Mix all ingredients together in crockpot or roaster.  Cook until meat can be shredded easily with two forks.  Roaster - 4 hrs. @ 350 degrees or Crockpot - 8 hrs. on high setting.

Stuffed Pepper Soup

Ingredients:
1 1/2 lb. ground beef
1 onion, chopped
4 beef bouillon cubes
6 cups water
4 Lrg. green peppers (or more) cut up
1 Lrg. can 29 oz. chopped or crushed tomatoes
1 can tomato soup
1 cup ketchup
1/2 tsp. paprika
1 teaspoon salt
2 cups cooked rice

Brown & drain ground beef with onions, add bouillon cubes & water.  Bring to boil and add all remaining ingredients except rice.  Cook 1-2 hours until peppers are tender.  Adjust seasonings with salt, pepper or ketchup.  Stir in 2 cups rice & heat throughly.

Summer Lattice Pastry Crust

  Crust:
  1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)
  1/2c. sliced almonds, grated, divided (opt.)
  1 egg white, lightly beaten
  Filling
  1 pkg. (3 oz.) vanilla cook and serve pudding and pie filling (not instant)
  1 c. milk
  2 T. butter or margarine
  1/2 t. vanilla
  Toppings
  4 c. assorted fresh fruit
  (sliced plums, peaches, strawberries, blueberries, raspberries, bananas, grapes)
  (or well drained canned peaches or defrosted blueberries & raspberries)
  1 /4 c. apricot preserves
  3 c. thawed, frozen whipped topping
  1/2 t. Cinnamon Spice Blend 
  
Preheat oven to 375°F. Let pie crusts stand at room temp. for 15 minutes. Lightly dust large round baking stone with flour. Unfold one pie crust and place in center of baking stone. Lightly brush with water using pastry brush.  Using cheese grater, grate half of the almonds over crust. Unfold 2nd pie  crust and place over crust on baking stone, matching edges and pressing down to seal. Using bakers roller, roll both crusts out together to edge of baking stone. Fold 1/2 inch of edge of crust in toward center, forming an even border; press to seal seam. Using smooth end of pastry tool, form a decorative fluted edge; prick center of crust. Brush edge of crust with egg white using pastry brush. Grate remaining almonds evenly over entire crust.  Bake 20-25 minutes or until golden brown. Cool at least 10 minutes.  Meanwhile, for filling, combine pudding mix and milk in small saucepan; whisk together. Stir over med. heat, stirring constantly until mixture bubbles.  Remove from heat. Stir in butter and vanilla; mix till smooth. Cool 10 minutes. Using large spreader, spread filling evenly over crust. Place fruit in batter bowl. Microwave preserves on high 30 seconds or till melted. Pour preserves over fruit, toss gently. Spoon fruit mixture evenly over filling.
  
 Attach closed star tip to easy accent decorator; fill with whipped topping.  Pipe 3 horizontal rows of topping across surface of fruit, followed by 3 diagonal rows, forming a lattice pattern. Pipe a decorative border around edge of fruit. Sprinkle with spice blend. Cut into wedges and serve.

Lemon Lush

Step One -
1 Cup flour
1 stick oleo - softened (not tub marg.)
1 Cup chopped nuts

Step two -
8 oz. cream cheese softened
1 Cup confectioners sugar
1 Lrg. cool whip - thawed
Step three -
2 small pkgs. lemon pudding (or any flavor)
3 Cups milk

1. Mix flour, oleo & nuts. Press into 13 x 9 pan. Bake 325 degrees for 25 minutes. - Cool.
2. Cream the cream cheese, add sugar - mix well. Add 1/2 container cool whip. Use elec. mixer on low. Spread on cooled crust.
3. Mix pudding & milk on low for approx. 2 minutes. Spread over cream cheese mixture. Top with remaining 1/2 of cool whip. Sprinkle w/nuts.
* Recipe donated by Crafter Diane Martin

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