Author Archives: Teri Bedner

GRANDMA’S COCONUT CREAM PIE

Ingredients: 1  c milk 
1  c sweetened, flaked coconut 
 1 c light cream 
½  c sugar 
2  Tbsp corn starch 
 2eggs, separated 
1  tsp vanilla 
1  pre-made pie crust.8  oz whipped cream 
Directions: Bake pie crust according to directions on package and cool completely.
 Place milk and light cream in a double boiler.

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GROUND BEEF, ASPARAGUS AND BASIL STIR-FRY

Serves 4-6 Ingredients: 1½ lb ground beef 1 lb asparagus, cut into 1-inch pieces 1 (10-oz) pkg matchstick carrots 4 green onions, thinly sliced 3 cloves garlic, minced ¼ cup soy sauce ¼ cup sweet chili sauce ½ cup thinly sliced fresh basil Directions: Cook beef in a large skillet over medium heat, stirring until

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CORN PASTA SALAD

Ingredients: 2  cups uncooked farfelle pasta 2  tablespoons olive oil 1  can 15-ounce corn kernels, drained 1  large avocado diced 3  green onions sliced ½  bunch cilantro chopped 1  jalapeno seeded and chopped 6  pieces bacon cooked and chopped ½  cup feta cheese can also use cotija cheese 1  can 15-ounce black beans, drained and

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FOURB CREAMED CHOPPED EGGS OVER TOAST

Ingredients: 12 eggs boiled, peeled and rough chopped (set aside) ½ gallon of milk (depending on how much gravy you want) I use 1% 3 chicken boullion cubes 1 tsp salt 2 tsp pepper or more to taste Wondra flour Buttered toast Directions: Heat milk close to boiling continually stirring.  Add boullion, salt and pepper

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PEANUT BUTTER CRUNCH BALLS

Ingredients: ½ c peanut butter 3 T soft butter 1 t vanilla 1 c Rice Krispies ½ c chopped pecans 1 c shredded coconut Directions: Mix together.  Refrigerated for 30 minutes.  Form into balls.  Return to refrigerator and let chill at least and hour. Melt: 1 package chocolate chips 1 square  sweet chocolate Keep on

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PEANUT BUTTER NO-BAKE COOKIES

Ingredients: ½ c peanut butter ½ c butter 2 c granulated sugar ½ c cold milk 3 ½ c quick cooking oats 1 T vanilla extract Directions: Add butter, sugar and milk to a heavy bottomed pot.  Bring to a rolling boil and boil for 1 minute while stirring. Remove from heat and mix in

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MEXICAN BEEF & RICE CASSEROLE

Servings: 8 Ingredients: 1 lb. extra-lean ground beef1 ½ cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided1 pkg (1 oz) taco seasoning mix1 cup long-grain white rice, uncooked1 cup frozen corn1 can (14.5 oz) no-salt-added diced tomatoes, undrained1 cup Thick & Chunky Salsa (heat to your liking)1 cup fat-free reduced-sodium chicken

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