Cooking Gazette

Cooking Recipes eBook Collection CD

Cooking Recipes Ebook Collection on CD is an absolutely MASSIVE collection of 45 cooking and recipe ebooks, with over 8,000 delicious recipes, ones you and your family are sure to love. And just think of how impressed dinner guests will be with your recipes!

You’ll have thousands and thousands of mouthwatering, yummy, delicious recipes, for any occasion! Whether you want to cook up a romantic dinner for two, cater for business, plan a party, or make a meal for the family….these cookbooks have what you want!

Click here for full details.

1 large box strawberry Jello
1 small can crushed pineapple, drained
2 10 ounce boxes frozen, sweetened strawberries
2 or 3 bananas diced
2 cups boiling water
16 ounces sour cream

Dissolve Jello in boiling water. Add strawberries, pineapple
and bananas. Pour half mixture into bowl and refrigerate
until set. Spread sour cream on top of set Jello mixture.
Add rest of Jello mixture and refrigerate until set.

2 med ripe bananas
2 Eggs
1 c Brown sugar
1/2 c Butter, melted
1 ts Vanilla
2 1/4 c Flour
2 ts Baking powder
1/2 ts Ground cinnamon
1/2 c Mini-chocolate chips

Puree bananas, eggs, sugar, butter and vanilla until well blended. Add flour, baking powder and cinnamon, mix until just blended. Fold in chips. Spoon into well-greased muffin pans. Bake at 350F for 10 minutes.

16 Ounces Cream Cheese, Softened
1-1/2 Teaspoons Vanilla
1 Egg, Beaten
1/2 Cup Sugar
1/2 Cup Raspberry Jam
2 Packages of Refrigerated Crescent Roll Dough
4 Ounces Sliced Almonds

Preheat oven to 350 degrees. Mix cream cheese, vanilla, and sugar in a bowl. Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes.