Yankee Doodle Dandies Recipes

YANKEE DOODLE DANDY BARS

Steps:

• crust:.
• Mix tapioca flour and xanthan gum with sorghum flour. Chop cookies in food processor and add to the mix. Lightly grease 8x8" pan with vegetable spray and add the cookie mixture. Press firmly in bottom of the pan. Bake at 350 F for 12 minutes or until lightly browned.
• filling:.
• While crust is baking, prepare filling. Blend the cream cheese or cream cheese substitute, egg substitute, vanilla, and sugar until smooth. Cover and set in refrigerator until crust is ready.
• When crust is done, remove from oven and spoon the filling evenly on top of crust. Return to oven and bake 20 -25 minutes or until center is almost set. Let it cool. Cover and refrigerate 4 hours or overnight.
• fruit topping:.
• 10-15 minutes before serving, top off with fresh blueberries, strawberries and/or raspberries.
• Refrigerate another 10-15 minutes to allow flavors to blend.

YANKEE DOODLE DANDY BARS

Steps:

• crust: Mix tapioca flour and xanthan gum with sorghum flour. Chop cookies in food processor and add to the mix. Lightly grease 8x8" pan with vegetable spray and add the cookie mixture. Press firmly in bottom of the pan. Bake at 350 F for 12 minutes or until lightly browned. filling: While crust is baking, prepare filling. Blend the cream cheese or cream cheese substitute, egg substitute, vanilla, and sugar until smooth. Cover and set in refrigerator until crust is ready. When crust is done, remove from oven and spoon the filling evenly on top of crust. Return to oven and bake 20 -25 minutes or until center is almost set. Let it cool. Cover and refrigerate 4 hours or overnight. fruit topping: 10-15 minutes before serving, top off with fresh blueberries, strawberries and/or raspberries. Refrigerate another 10-15 minutes to allow flavors to blend.

YANKEE DOODLE CUPCAKES CREAM

Steps:

• 1. Cut tops off of cooled cupcakes and set tops aside. Try to make a bit of a depression in the cupcakes to be filled later.
• 2. In small sauce pan beat milk and flour until it thickens.
• 3. In separate bowl (use your mix-master if you can) beat margarine for 4 minutes
• 4. Beat in shortening for 4 minutes
• 5. Add vanilla and flour mixture and beat until creamy and cool. (more than 4 minutes)
• 6. Take cupcakes without tops and put cream into each. Put cut-off top pieces onto the top of the cream. They will stick up but they taste amazing.

YANKEE DOODLE BEEF

Steps:

• Brown meat in skillet. Remove meat from skillet and cook onion, garlic, celery, green pepper, and macaroni in meat drippings until macaroni is golden. Return meat to skillet along with tomato sauce, water, parsley, salt, pepper, and worcestershire sauce. Cover and simmer 25 minutes or until macaroni is cooked to your taste. To serve, top with grated american cheese.

YANKEE NOODLE DANDIES

Steps:

• Melt chocolate and butterscotch chips on top of double boiler. Remove from heat. Quickly stir in all noodles and peanuts 'til evenly coated. Drop by teaspoon onto waxed paper. Chill. Makes 3 dozen.

YANKEE DOODLE DANDY TREATS™

Steps:

• In large saucepan melt butter over low hear. Add marshmallows and stir until completely melted. Remove from heat.
• Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
• Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Crosswise cut in half, forming two 9 x 6 1/2-inch rectangles.
• Meanwhile, in small saucepan melt white chocolate morsels over low heat, stirring frequently. Stir in oil. Add powdered sugar, stirring until combined. Add water. Stir until smooth.
• Spread chocolate mixture over one cereal rectangle. Top with second rectangle. Sprinkle with red-, white- and blue sprinkles, pressing lightly into cereal mixture. Refrigerate about 30 minutes or until set. Cut into 3 1/4- x 1-inch strips. Best if served the same day.

YANKEE DOODLE DANDIES RECIPE

Steps:

• Melt chocolate chips and butterscotch chips in double boiler over hot water. Remove from heat. Quickly stir in chow mein noodles and chopped nuts until they are evenly coated. Drop by teaspoonful onto waxed paper. Chill. Store in refrigerator until ready to serve. 36 cookies