Read Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) Online
Authors: Gooseberry Patch
Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (33 page)
DON’T
forget to thaw frozen party foods
DON’T
put Garfield in charge of setting out the food
DON’T
stress out…relax and have a great time!
Load up these ice cream-topped brownie wedges with dollops of marshmallow creme, a drizzle of chocolate sauce and all the other toppings you love…then share with friends!
1 c. sugar
1/2 c. butter, melted
2 eggs, beaten
1/2 c. all-purpose flour
1/3 c. baking cocoa
1/4 t. salt
1 t. vanilla extract
1/2 c. chopped walnuts
Garnish: vanilla ice cream, maraschino cherries
In a large bowl, blend together sugar and butter. Add eggs; stir well. Mix in flour, cocoa and salt; stir in vanilla and nuts. Spread in a greased and floured 9" pie plate. Bake at 350 degrees for 25 to 30 minutes, until set. Cut into wedges; serve warm, topped with scoops of ice cream and a cherry. Serves 6 to 8.
Toasting nuts adds lots of flavor…with no oil needed.
Place nuts in a dry skillet over medium heat. Cook and stir until lightly golden, about 3 minutes. Cool completely before adding to recipes.
Frosty Butter Pecan Crunch Pie
Need a dessert for a summer party? This is it! One bite, and you’re sure to be thinking up lots of other scrumptious ice cream & candy combinations to try.
2 c. graham cracker crumbs
1/2 c. butter, melted
2 c. milk
5.1-oz. pkg. instant vanilla pudding mix
2 pts. butter pecan ice cream, slightly softened
8-oz. container frozen whipped topping, thawed
2 chocolate-covered toffee candy bars, crushed
Toss together graham cracker crumbs and melted butter in a bowl; pat into an ungreased 13"x9" baking pan. Cover and freeze until firm, about 20 minutes. In a separate large bowl, beat together milk and dry pudding mix for 2 minutes with an electric mixer on medium speed. Fold in ice cream and whipped topping; spoon over chilled crust. Sprinkle with candy bar pieces; cover and freeze at least 2 hours. Remove from freezer 20 minutes before serving; cut into squares. Serves 12 to 15.
Do-it-yourself sandwich cookies for kids…pick up a box of graham crackers and a container of frosting. Give ’em a spatula and just turn ’em loose!
Don’t forget the striped straws!
1 c. frozen strawberries in syrup, thawed
2 pts. strawberry ice cream, divided
3 c. cream soda, chilled and divided
Garnish: whipped cream
Optional: 4 whole strawberries
In a bowl, mash strawberries in syrup until well blended. Stir together strawberries and one cup ice cream; divide into 4 tall glasses. Fill each glass with 2 tablespoons cream soda; scoop remaining ice cream equally into each glass. Slowly pour in enough soda to fill glasses. Garnish with whipped cream and a whole strawberry on the rim of each glass, if desired. Serves 4.
Frosty bottles of your favorite hometown root beer are a must! Substitute red pop and you’ve just created a Pink Cow.
1 pt. vanilla ice cream
2 12-oz. bottles root beer, chilled
Garnish: whipped cream, maraschino cherries
Place one scoop ice cream into each of 4 tall glasses. Pour root beer slowly over top. Add another scoop; repeat. Garnish each glass with a dollop of whipped cream and a cherry. Serves 4.
A luscious ice cream soda that’s just a little bit more grown-up. Garnish each glass with a chocolate-covered coffee bean.
1/4 c. chocolate syrup
1/4 c. half-and-half or liquid coffee creamer
2 pts. coffee ice cream
2 to 4 12-oz. cans cola, chilled and divided
In a small bowl, stir together chocolate syrup and cream or creamer. Drizzle syrup mixture inside 4 tall glasses; add one scoop of ice cream to each glass. Slowly pour in cola until glasses are half full. Add remaining ice cream and cola. Serves 4.
Fill empty glass soda pop bottles with flowers, mini American flags or pinwheels…they’ll look terrific on the picnic table!
These old-fashioned cookies are delicious…but mainly we just like to say snickerdoodles!
1 c. butter, softened
1-1/2 c. plus 3 T. sugar, divided
2 eggs, beaten
2-3/4 c. all-purpose flour
2 t. cream of tartar
1 t. baking soda
1/2 t. salt
2 t. cinnamon
In a large bowl, blend together butter, 1-1/2 cups sugar and eggs. Add flour, cream of tartar, baking soda and salt; mix well. Cover and chill for one hour. Combine remaining sugar and cinnamon in a small bowl. Form dough into one-inch balls; roll in sugar mixture. Arrange on ungreased baking sheets. Bake at 400 degrees for 9 to 10 minutes, until lightly golden. Let cookies cool for 2 minutes; remove to a wire rack and cool completely. Makes 3 to 4 dozen.
No flour…no kidding! Presto!
1 c. creamy peanut butter
1 egg, lightly beaten
1 c. sugar
1 t. vanilla extract
Combine all ingredients in a bowl; mix well. Drop dough by teaspoonfuls onto ungreased baking sheets. Press a criss-cross pattern into each cookie with a fork. Bake at 325 degrees for 10 minutes, or until golden. Let cookies cool slightly before removing to a wire rack. Makes 2 to 3 dozen.
Sticky peanut butter or honey slides right out of a measuring cup if you spray the cup with non-stick vegetable spray first.
Feeling extra nutty? Press a walnut half onto each cookie before baking.
2-1/4 c. all-purpose flour
1 t. baking soda
1 t. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar, packed
1-1/2 t. maple flavoring
2 eggs
1-1/2 c. chopped walnuts
Combine flour, baking soda and salt in a bowl; mix well and set aside. In a separate large bowl, blend butter, sugars and flavoring until creamy; beat in eggs. Gradually stir in flour mixture and walnuts. Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Bake at 375 degrees for 9 to 11 minutes, until golden. Let cookies cool for several minutes; cool completely on a wire rack. Makes about 4 dozen.
