Colleen's Famous Recipes

Roasted Peaches with Streusel Topping

Ingredients

• 1 cup Flour
• 3/4 cup Brown sugar
• 2 teaspoon Baking soda
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1 stick Butter, cut into small pieces
• 8 firm Ripe freestone peaches cut in half, pits removed
• 1 tablespoon Vanilla extract
• 1/2 cup Sugar
• 1/4 cup Peach schnapps or liqueur
• 1 quart Vanilla ice cream

Directions

In the bowl of a food processor, combine the flour, brown sugar, baking soda, baking powder, and salt and pulse to blend. Add the butter and pulse until the mixture resembles coarse meal. Do not allow it for form a ball. Remove the dough, sprinkle it onto a flat baking pan lined with parchment or aluminum foil, and refrigerate for at least 1 hour or until firm. Meanwhile, preheat the oven to 325. Bake the streusel until browned, 14-16 minutes. Remove and cool completely, then break it into small pieces. Leave the oven on. While the streusel is cooking, lay the peaches cut side down in a shallow baking pan. Combine the sugar vanilla, the schnapps and 1/4 cup of water in a bowl and pour over the peaches. Bake at 325 until tender, 10-12 minutes. Baking times will vary depending on the ripeness of the peaches and can even take longer than 12 minutes. Remove from oven and let cool. To serve divide the peaches and their liquid among 8 plates. Scoop a small ball of ice cream onto each half, spoon some streusel over the ice cream and serve.

New Taco Dip

Ingredients

• 2 lbs. ground beef
• 2 packages cream cheese, softened
• 2 large Spanish onions, diced small
• 2 packages Taco seasoning mix
• 3 cups grated cheddar cheese
• 1 cup black olives, sliced
• 1 large jar of hot salsa (medium)

Directions

Brown beef and drain, add taco mix and 2 cups water and simmer until thick. In a 9 x 13 glass dish, spread the cream cheese evenly over the bottom. Spread the meat mixture over the cream cheese, top with the onions and then spread the salsa on top of that and then layer the olives and top with the cheddar cheese. Bake at 360 till the cheese is all melted and golden in color. Serve with plain Tortilla chips.

Italian Wedding Soup

Ingredients

Broth

• 2 large cans of low sodium chicken broth
• 1 small package of frozen chopped spinach (thawed and squeezed out)
• 1 cup orzo

Meatballs

• 1/2 lb ground beef
• 1 egg, slightly beaten
• 2 tablespoons bread crumbs
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

Directions

Mix together meatball mixture and drop into boiling chicken broth. Add pasta and spinach and cook until el dente.

Blueberry Pie

Ingredients

• 2/3 cups sugar
• 2 1/2 TBLS. Cornstarch
• 1/4 teas. Salt
• 3/4 cup water
• 1 cup blueberries

Directions

Bring to boil (stirring) til thickens. Remove from heat and let it rest for about 5 minutes. Bake one pie crust and let cool. Or you can use graham cracker crust.

Add to the mixture:

• 1 1/2 TBLS. Lemon juice and some lemon zest
• 2 TBLS butter
• 2 cups fresh blueberries

Directions

Pour into pie shell. Cool and serve with whip cream.

Sausage Lentil Soup

Ingredients

• 1 carrot diced
• 2 stalks celery diced
• 1 large onion diced
• 1 TBL olive oil
• 2 gloves diced garlic
• 1 lb hot Italian sausage
• 9 cups low sodium chicken broth
• 2 cups dried lentils, washed according to package directions
• 1 28oz whole peeled Italian plum tomatoes, crushed juice and all
• 3/4 teaspoon black pepper
• 1/2 teaspoon red pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon fennel seeds
• 1 bay leaf

Directions

Saute vegetables in olive oil until tender. Remove vegetables from pan. Add sausage, removed from the casing and crumbled. Brown and drain off excess fat. In large stockpot add the cooked vegetables, sausage, chicken broth, then add the lentils and spices Simmer until the lentils are tender 30-45 minutes. Remove 1/3 of the soup and puree it using a held hand blender, and then return it to the pot. If you feel as though you need salt more you can season it to your own taste, then remove the bay leaf. I find it is salty enough with the hot sausage and with sprinkling grated cheese on top. Enjoy!

Risotto with Sausage

Ingredients

• 3 links hot or sweet sausage-casings removed
• 1/2 cup chopped green and red pepper (for looks)
• 1/2 cup tomato sauce
• 1 quart chicken broth
• 1/3 cup finely chopped onion
• 1 glove garlic, minced
• 1 1/2 cup white rice (not Minute)

Directions

Saute sausage, crumble over medium heat. Add peppers, onions, garlic. Add tomato sauce. Heat chicken broth in separate pan. Add chicken broth, first 2 cups then a cup at a time. Lower heat to low and simmer. Stir often and cook until rice is tender. If you need more liquid add a little hot water. Sprinkle with cheese and enjoy. Easy to make and very filling. A salad and garlic bread finishes off your meal.

Peanut Butter Chocolate Cake

Ingredients

• 1 pkg Duncan Hines Dark Chocolate Cake Mix, made in a 9 x 13 baking dish
• 1/4 cup butter softened
• 1/2 cup creamy peanut butter
• 2 peanut butter cups, broken into pieces
• 1 teaspoon vanilla
• 3 cups confectionary sugar
• Milk
• 1 container cool whip

Directions

Mix butter and peanut butter add sugar, vanilla and enough milk to make a thick spreadable frosting. Frost cake and then top the frosting with the cool whip and the peanut butter cups.

Garlic Bubble Bread

Ingredients

• 2 lbs frozen bread dough
• 3/4 cup melted butter
• 1/2 c grated parmesan cheese
• 3 teaspoons granulated garlic
• 1/2 teaspoon salt
• 2 tablespoons dried parsley

Directions

Pull off pieces of thawed bread dough and form into balls. Combine all the rest of the ingredients in a small bowl and roll balls of dough into mixture and layer in an angel food or bundt pan and cover and let rise till double in size.

Bake in a preheated 350 degree oven for approximately 45 minutes. Turn over onto a serving dish. I always add anything I feel like putting in such as sun dried tomatoes, sauteed peppers. This is a real favorite of my family and friends.

Chocolate Mouse Crown

Ingredients

• 2/3 cup coffee liquor
• 1/2 cup cold water
• 2 envelopes unflavored gelatin
• 2 cup whipping cream, whipped
• 16 oz. semisweet chocolate chips
• 3 large eggs, separated. White's room temprature
• 1/4 cup granulated sugar
• 2-5 1/2 oz pkgs tubular shaped cookies

Whipped Cream Topping

• 1 cup whipping cream
• 1/4 cup confectionary sugar
• 1 teaspoon vanilla

Directions

Mix liquor with water in a medium saucepan, sprinkle gelatin over top and let stand for 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes. Add chocolate chips and stir until melted. Remove from heat and whisk in egg yolks, one at a time. Cool to room temperature. Beat egg whites until stiff glossy peaks form. Stir in a large dollop of whites into the sauce until well blended. Then fold the chocolate mixture into the remaining whites. Gently fold in whipped cream. Spoon about 1/4 of the mousse mixture onto the bottom of an 8 1/2 inch spring form pan. Stand the cookies up around the inside of the pan. Gently pour in the remaining mousse. Top with prepared whipped cream and sprinkle a little cinnamon over the top or you can use shaved chocolate. To make it extra special I wrap ribbon around it and put a bow to decorate it.

Coffee-Mallow Torte

Ingredients

• 2 Cups crushed chocolate wafers cookies (about 35 cookies)*
• 1/3 cup butter melted
• 2/3 c hot fudge ice cream topping
• 1 tsp. instant coffee crystals
• 1/2 of a 7 oz. jar marshmallow cream
• 1 8 oz container Cool Whip
• 1 qt. coffee ice cream
• 1/3 c chopped pecans or walnuts
• 1 oz. semisweet chocolate, grated (divided use)
• 1/3 cup caramel-flavored ice cream topping

Directions

In medium bowl combine cookie crumbs and butter. Press into the bottom and about 1 1/2 inches up the sides of a 9" springform pan; set aside. In a small saucepan combine hot fudge topping and coffee crystals. Heat and stir just until smooth; cool slightly. Spread fudge topping over the crumb mixture in the springform pan. In a large bowl fold marshmallow cream into whipped dessert topping until combined; set aside. In a chilled large bowl stir ice cream with a wooden spoon until softened. Fold in whipped topping mixture. Spoon into crust. Sprinkle with chopped nuts and half of the grated chocolate. Cover and freeze for 6 hours or until firm. Before serving, let stand at room temperature 10 minutes. Drizzle with caramel topping and sprinkle with remaining grated chocolate. *I could not find the chocolate wafers so I used regular chocolate sandwich cookies and I just scraped the filling out of them. Great dessert!

Hotdog Sauce

Ingredients

• 2 Tablespoons butter
• 3 hot dogs, chopped fine
• 1 large onion minced
• 1 Tablespoon chili powder
• 6 ozs Hamburger
• 4 beef bouillon cubes
• 2 cups water
• 1/4 Teaspoon cinnamon

Directions

Saute Hamburg, hot dogs, and onion, add rest of ingredients And simmer for 1 hour.

Eggplant Pasta

Ingredients

• 1/2 cup olive oil (maybe more)
• 1/2 large onion chopped
• 4 cloves garlic, chopped
• 2 cups diced eggplant
• 1 large can Italian plum tomatoes with juice
• Salt and pepper
• Crushed pepper
• Fresh or dried basil

Directions

Saute eggplant, onion and garlic until tender. Add tomatoes (crush them with your hands) with juice. Add spices saute while you are boiling water for the pasta. Make sure you cook the pasta el dente. Taste to check to see if there are enough spices. Mix together. Top with Pecorino Romano cheese or good parmesan cheese. I always put a little extra olive oil (Its good for you and it makes it taste better)

Creamy Corn Bisque

Ingredients

• 2 (4 oz) cans of creamed style corn
• 1 (14 to 14 1/2 oz) low sodium chicken broth
• (10 3/4 oz) condensed cream of potato soup
• 1 frozen whole kernel corn
• 3 cups whole milk
• 2 green onions, thinly sliced
• 1/8 teaspoon cayenne ground red pepper or 1/4 teaspoon crushed red pepper
• 5 slices fully cooked bacon
• Salt and pepper to taste

Directions

In a 4 quart sauce pan, heat all ingredients except bacon to boiling over medium heat, stirring occasionally. Meanwhile, cook bacon. When cool crumble to small pieces and add to soup. This recipe is so easy and quick to make. Enjoy!