Tuesday Fan Recipes

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Tuesday Girl is looking for Tuesday Fan Recipes!

Please post your favorite recipes here and if you can share why this recipe means something to you that would be heartwarming, especially at this time of year.  Thanks Tuesday Fans!


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  1. Jeanne Marsh

    Asparagus Rolls: 1 jar Roka Bleu spread
    1 can aspargus spears drained
    1 loaf white bread
    1 stick butter
    cut crust off white bread and roll each piece with a rolling pin
    spread the roka spread on each piece of bread
    place 1 aspargus spear on each and roll up
    melt butter in fry pan and add aspragus rolls keep turning till browned on all sides. cut into bite size pieces
    This is a huge favorite for most of the residents on Starfire Dr. (the Private section) and Muskett Drive. This is a must for all Patriots games watched by me and my great friends on these two streets! I’m from Greenfield and love getting together with my Templeton friends.

  2. Chris Grossman

    Double Layer Pumpkin Pie – No Cooking!!!!

    4 oz. softened cream cheese
    1 Tbls. milk or half & half
    1 Tbls. sugar
    1 1/2 cups thawed Cool Whip
    1 prepared graham cracker pie crust
    (extra serving size)
    1 cup milk or half & half
    2 pkgs. (4 serving size)
    Vanilla instant pudding
    1 can (16oz.) pumpkin
    1 Tsp. ground cinnamon
    1/2 Tsp. ground ginger
    1/4 Tsp. ground cloves

    1. Mix cream cheese, 1 Tbls. milk, and sugar in large bowl with wire whisk until smooth. Gently stir in Cool Whip – spread in bottom of crust.
    2. Pour 1 cup milk in bowl, add pudding mix. Beat with wire whisk until well blended, 1 – 2 minutes. Mixture will be thick.
    3. Stir in pumpkin and spices with wire whisk, mix well. Spread over
    cream cheese layer. Refrigerate at least 3 hours. Garnish with additional Cool Whip and or nuts if desired.

    Note: I use sugar free instant pudding and sugar free Cook Whip, and 1% milk, so this turns out to be a fairly low calorie dessert – and it tastes GREAT!! It’s the one recipe my niece asks for every Thanksgiving.

  3. Penny M. (Hiscock) Chaisson

    Breakfast Bread Pudding with Apple Cider Sauce

    1/2 a loaf of Texas Toast cut into one inch cubes OR
    1/2 a loaf of French Bread torn into small pieces
    4 eggs
    3/4 cup sugar
    3 cups milk
    1 cup half & half
    1/2 cup butter, melted
    1 Tablespoon vanilla
    3/4 cup raisins
    2 medium apples, thinly sliced
    1 teaspoon nutmeg

    Combine eggs, 3/4 cup sugar, milk, half & half, melted butter, vanilla, raisins, apples, and nutmeg. Add cut-up bread. Allow bread to soak up liquid (about 20 minutes). Lightly grease a 9 x 12-inch glass baking pan and pour bread mixture into pan. Bake at 350 degrees for about 45 minutes to 1 hour.
    Serve with sauce.

    Penny is not sure if we have Texas Toast here but French Bread works great too!

    Apple Cider Sauce
    1 cup sugar
    2 Tablespoons cornstarch
    1/2 teaspoon pumpkin pie spice
    2 cups apple cider
    2 teaspoons lemon juice
    1/4 cup butter

    Combine 1 cup sugar, cornstarch, and pumpkin pie spice. Add apple cider, lemon juice, and butter. Cook until thickened.

    I bring this often as a dessert to carry in dinners here in Florida. It reminds me of New England and I sometimes get to talk about the apples and harvest festivities we always enjoyed there. About all we get here are Delicious and Granny Smith apples from Washington. I sure miss the orchards and the wide variety of apples available there.
    My mom and I had the Red Apple FArm in Phillipston ship us some Mac’s and Cider a couple years ago…they were good but costly.

  4. Bev (Haley) Mercer

    Pumpkin Dessert
    · 1 29 oz. can pumpkin puree
    · 3 eggs
    · 1/2 C. packed brown sugar
    · 1/2 C. white sugar
    · 1 12 oz. can evaporated milk
    · 1 tsp. ground cinnamon
    · 1/2 tsp. ground ginger
    · 1/4 tsp. ground cloves
    · 1/2 tsp. salt
    · 1 18 1/4 oz. pkg. spice cake mix
    · 1/2 C. coarsely chopped pecans
    · 1/2 C. melted butter
    Preheat oven to 350 degrees. Grease a 9×13 inch pan. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all. Bake in the preheated oven for 50-60 minutes, or until the edges are lightly browned. Allow to cool

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