boren recipes

Diabetic Sweet Potato Cream Cheese Pie

1 (8-ounce) block cream cheese

3-4 cup Splenda

1 egg

1 teaspoon vanilla

1 unbaked pie crust


11-2 cups cooked, mashed sweet potatoes

11-2 cups Splenda

1 stick margarine

1 tablespoon flour

2 eggs

3 tablespoons milk

1 teaspoon cinnamon

1-2 teaspoon allspice

1-2 teaspoon nutmeg

1 teaspoon vanilla

Combine cream cheese, Splenda, egg and vanilla and spread mixture on bottom of unbaked pie crust.

Mix sweet potatoes, Splenda and margarine until well-blended. Add flour and remaining ingredients and mix well. Pour over cheese mixture. Bake for 1 hour at 350 degrees.

Chicken Ro-Tel

1 whole chicken or 3 large chicken breasts

Crushed Doritos chips

1 onion, chopped

3 tablespoons chopped bell pepper

1 stick margarine

1 can Ro-tel tomatoes

1 can cream of chicken soup

1 can cream of mushroom soup

11-2 to 2 cups shredded cheese

Boil chicken until tender. Butter or spray a casserole dish. Press crushed chips in bottom of dish. Chop chicken and place on top of chips.

In a skillet, sautŽ onions and pepper in margarine until tender. Add Ro-tel and soups. When well-blended, pour mixture over chicken. Sprinkle casserole with shredded cheese. Bake at 350 degrees until cheese is bubbly.

Italian Cream Cake

1-2 cup vegetable oil

3-4 stick margarine

11-2 cups sugar

4 large eggs

1 teaspoon vanilla

21-2 cups self-rising flour

1 teaspoon baking soda

1 cup buttermilk

1 cup chopped pecans

1-2 cup coconut


1 (8-ounce) block cream cheese

1 stick margarine

1 (16-ounce) box powdered sugar

1 teaspoon vanilla

Cream oil and margarine. Add sugar and eggs and cream well. Add vanilla. Combine flour and soda and add to mixture, alternating with buttermilk. Mix well. Add nuts and coconut. Pour batter into three greased and floured 9-inch pans. Bake at 350 degrees for 20 to 30 minutes. Cool cakes in pans. Turn out on a towel to completely cool.

For the icing, beat cream cheese and margarine until creamy. Add powdered sugar and vanilla. Spread icing between layers and on sides and top of cake.

Coconut Pie

3 large eggs, separated

2 cups milk

2 rounded tablespoons flour

1 cup sugar, plus 2 tablespoons for meringue

1 teaspoon vanilla

1-2 cup shredded coconut, plus 2 tablespoons for garnish

1 baked pie shell

Beat egg yolks and add milk. Combine flour and 1 cup sugar and add to mixture. Add vanilla. In a skillet or heavy saucepan, cook until thick. Add coconut and pour into baked pie shell.

Beat egg whites with remaining 2 tablespoons sugar until stiff peaks form. Spread over pie. Sprinkle with remaining 2 tablespoons coconut. Bake at 350 degrees until meringue is lightly browned.

Note: To make a diabetic pie, substitute 11-2 cups Splenda for the 1 cup sugar and substitute Splenda for sugar in the meringue.

Crock-Pot Chicken

and Dressing

1 whole chicken or 3 large chicken breasts

3 eggs

1 pan cornbread

1 medium onion, chopped

2 ribs celery, chopped

4 to 5 biscuits

1 tablespoon Legg’s Old Plantation sausage seasoning*

21-2 to 3 cups reserved chicken broth

1 stick margarine

1 can cream of chicken soup

1 apple or potato, cut up

Stew chicken in plenty of liquid. When done, remove chicken and de-bone. Reserve broth.

Bake cornbread using 2 eggs.

SautŽ onion and celery in a fresh pot of water until tender.

Crumble cornbread and biscuits in a large container and add remaining egg, seasoning, celery and onion, and 21-2 to 3 cups of reserved chicken broth (consistency should be the same as uncooked cornbread). Add chicken.

Rub Crock-Pot with margarine and pour dressing in. Add remaining margarine on top of dressing. Pour soup over all and stir. Add chopped apple or potato on top to soak up excess salt during cooking process. Cook at least 2 hours on high, then turn to low and cook until ready to serve. Remove apple or potato before serving.

* Sybil Boren said Legg’s Old Plantation sausage seasoning is found near the meat department.

Holiday Pineapple

Cheese Ball

2 (8-ounce) blocks cream cheese, softened

2 tablespoons chopped bell pepper

2 tablespoons chopped onion

2 teaspoons seasoned salt

2 cups chopped pecans, divided

1-4 cup crushed pineapple

Combine cream cheese, bell pepper, onion, salt, 1 cup pecans and pineapple and form into a ball. Roll the ball in remaining 1 cup chopped pecans. Chill and serve with Ritz crackers.

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