4 eggs
3/4 cups margarine
2 cups sugar
1 1/2 cups brown sugar
1 teaspoons vanilla extract
2 cups peanut butter
3 teaspoons baking soda
1 teaspoons salt
7 cups rolled oats, quick
3/4 cups semi-sweet chocolate chips
3/4 cups pecans or walnuts, chopped
3/4 cups M&M candies
Instructions:
Beat together eggs, margarine, sugars, vanilla and peanut butter. In a separate bowl, mix together baking soda, salt, and oatmeal. Mix into peanut butter mixture. Add chocolate chips, nuts and M&Ms, and stir until well blended. Drop golf ball sized balls of dough on a ungreased cookie sheet and flatten each cookie into a circle shape with the palm of your hand. Bake at 350°F for 10-12 minutes before removing. Makes 2-3 dozen.
Sunday, May 29, 2011
Crockpot Lemon Garlic Chicken
3 to 4 pound chicken (labeled fryer or roaster)
Seasoning:
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon salt
2 sprigs thyme, leaves stripped and minced
Poaching liquid:
3 tablespoons fresh lemon juice (about 1 lemon), reserve the rinds
2 tablespoons soy sauce
1/4 cup chicken broth
1 whole lemon, quartered
1 head garlic, cloves separated, but left in their individual skins
2 chicken bouillon cubes
2 sprigs thyme
2 sprigs rosemary
Remove the bag of gizzards and discard (or reserve for stock). Wash
the chicken thoroughly inside and out with warm water. Pat dry with
paper towels.
For the seasoning: Mix all the seasoning ingredients together in a
bowl. Using your fingers, gently slide your fingers between the meat
and the skin, entering at either end. Without tearing the skin,
separate the skin from the meat of the breast, thighs, and legs of the
chicken. Grab a handful of the seasoning and rub half of the mixture
between the skin and meat. If you get a good dollop under the skin,
you can lay the skin back down and use your fingers to massage the
outside of the skin and work the seasoning across the surface of the
meat. Rub the remaining mixture inside the cavity of the chicken.
Heat a large skillet to medium-high heat and coat with non-stick
cooking spray. Pan-sear the chicken on all sides for 6-8 minutes until
the outside is browned. Transfer the chicken to your slow
cooker--breast side up.
For the poaching liquid: Combine lemon juice, soy sauce, and chicken
broth. Put the pan used to sear the chicken back on medium-high heat,
pour in half of the poaching liquid and let sit until just boiling.
Use a spatula to scrape up any browned bits stuck to the pan. Once the
pan is deglazed, pour mixture over the chicken in the slow-cooker.
Put lemon rinds (reserved from squeezing the juice), one whole
bouillon cube, and a few of the garlic cloves inside the cavity of the
chicken. Arrange lemon quarters, the remaining garlic cloves, and the
sprigs of thyme around the chicken toward the edges of the cooker.
Crumble the other bouillon cube over the chicken and rub it into the
skin.
Place the lid on the cooker and cook on HIGH for 4 hours. (Note: This
recipe is best when done on HIGH, but can also be done in 6-8 hours on
LOW.)
Twenty to thirty minutes before the time is done, pour reserved lemon
juice mixture over chicken and add the rosemary sprigs. (Rosemary
tends to get bitter and antiseptic tasting if cooked the entire time
in the slow-cooker.)
Remove chicken from the slow-cooker and allow it to rest on the
carving board (or handy cookie sheet) for about 20 minutes. The meat
actually continues cooking during this resting period and the juices
will redistribute through the meat. When ready to serve, tear off the
skin and discard. Use your fingers to pull off the legs--the bones
should come apart with a gentle tug, but if they don't, use a carving
knife to wedge them apart. Keep using your fingers to work over the
chicken, placing the meat on a serving platter and reserving the bones
for another use (like home-made chicken broth!). Serve immediately!
Seasoning:
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon salt
2 sprigs thyme, leaves stripped and minced
Poaching liquid:
3 tablespoons fresh lemon juice (about 1 lemon), reserve the rinds
2 tablespoons soy sauce
1/4 cup chicken broth
1 whole lemon, quartered
1 head garlic, cloves separated, but left in their individual skins
2 chicken bouillon cubes
2 sprigs thyme
2 sprigs rosemary
Remove the bag of gizzards and discard (or reserve for stock). Wash
the chicken thoroughly inside and out with warm water. Pat dry with
paper towels.
For the seasoning: Mix all the seasoning ingredients together in a
bowl. Using your fingers, gently slide your fingers between the meat
and the skin, entering at either end. Without tearing the skin,
separate the skin from the meat of the breast, thighs, and legs of the
chicken. Grab a handful of the seasoning and rub half of the mixture
between the skin and meat. If you get a good dollop under the skin,
you can lay the skin back down and use your fingers to massage the
outside of the skin and work the seasoning across the surface of the
meat. Rub the remaining mixture inside the cavity of the chicken.
Heat a large skillet to medium-high heat and coat with non-stick
cooking spray. Pan-sear the chicken on all sides for 6-8 minutes until
the outside is browned. Transfer the chicken to your slow
cooker--breast side up.
For the poaching liquid: Combine lemon juice, soy sauce, and chicken
broth. Put the pan used to sear the chicken back on medium-high heat,
pour in half of the poaching liquid and let sit until just boiling.
Use a spatula to scrape up any browned bits stuck to the pan. Once the
pan is deglazed, pour mixture over the chicken in the slow-cooker.
Put lemon rinds (reserved from squeezing the juice), one whole
bouillon cube, and a few of the garlic cloves inside the cavity of the
chicken. Arrange lemon quarters, the remaining garlic cloves, and the
sprigs of thyme around the chicken toward the edges of the cooker.
Crumble the other bouillon cube over the chicken and rub it into the
skin.
Place the lid on the cooker and cook on HIGH for 4 hours. (Note: This
recipe is best when done on HIGH, but can also be done in 6-8 hours on
LOW.)
Twenty to thirty minutes before the time is done, pour reserved lemon
juice mixture over chicken and add the rosemary sprigs. (Rosemary
tends to get bitter and antiseptic tasting if cooked the entire time
in the slow-cooker.)
Remove chicken from the slow-cooker and allow it to rest on the
carving board (or handy cookie sheet) for about 20 minutes. The meat
actually continues cooking during this resting period and the juices
will redistribute through the meat. When ready to serve, tear off the
skin and discard. Use your fingers to pull off the legs--the bones
should come apart with a gentle tug, but if they don't, use a carving
knife to wedge them apart. Keep using your fingers to work over the
chicken, placing the meat on a serving platter and reserving the bones
for another use (like home-made chicken broth!). Serve immediately!
White Chocolate Candy
2 lbs. white chocolate
4 c. golden graham cereal
2 c. miniature marshmallows
2 c. nuts (pecans or walnuts)
Mix cereal, marshmallows and nuts in large bowl. Melt chocolate in
double boiler (do not microwave). Pour over ingredients and mix until
everything is coated with the chocolate. Drop on wax paper with
teaspoon. Let set until firm.
4 c. golden graham cereal
2 c. miniature marshmallows
2 c. nuts (pecans or walnuts)
Mix cereal, marshmallows and nuts in large bowl. Melt chocolate in
double boiler (do not microwave). Pour over ingredients and mix until
everything is coated with the chocolate. Drop on wax paper with
teaspoon. Let set until firm.
Pretzel Candy
1-1/2 c. white chocolate
3/4 c. broken pretzel sticks
3/4 c. dry roasted nuts
Melt white chocolate in microwave. Stir in pretzels and peanuts. Pour
out on cookie sheet. Freeze 10 minutes. Break apart
3/4 c. broken pretzel sticks
3/4 c. dry roasted nuts
Melt white chocolate in microwave. Stir in pretzels and peanuts. Pour
out on cookie sheet. Freeze 10 minutes. Break apart
John Wayne Casserole
2 lbs ground beef(I use the leanest I can find)
2 pkgs taco seasoning mix
2 cups sour cream(I use light)
3 cups shredded cheddar cheese, divided use(I use Colby)
1 cup mayonnaise
1 cup chopped onion
1 pkg biscuit mix (small pack of Bisquick)
4 fresh tomatoes
1/2 cup chopped green bell pepper
1/2 cup diced jalapeno peppers
Preheat oven to 350 degrees F. Lightly grease a casserole dish.
Brown ground beef and drain fat. Mix in taco seasoning.
In separate bowl mix together sour cream, 1 1/2 cups cheddar
cheese, mayonnaise, and chopped onion.
Mix the biscuit mix following package directions. Press biscuit
dough in the bottom of the prepared dish to 1/2 inch depth.
Layer ground beef, sliced tomatoes, chopped bell pepper and
diced jalapenos. Spread sour cream mixture on top.
Finish off with the remaining 1 1/2 cups shredded cheese.
Bake at 350 degrees for 25-35 minutes until the crust is light
brown.
2 pkgs taco seasoning mix
2 cups sour cream(I use light)
3 cups shredded cheddar cheese, divided use(I use Colby)
1 cup mayonnaise
1 cup chopped onion
1 pkg biscuit mix (small pack of Bisquick)
4 fresh tomatoes
1/2 cup chopped green bell pepper
1/2 cup diced jalapeno peppers
Preheat oven to 350 degrees F. Lightly grease a casserole dish.
Brown ground beef and drain fat. Mix in taco seasoning.
In separate bowl mix together sour cream, 1 1/2 cups cheddar
cheese, mayonnaise, and chopped onion.
Mix the biscuit mix following package directions. Press biscuit
dough in the bottom of the prepared dish to 1/2 inch depth.
Layer ground beef, sliced tomatoes, chopped bell pepper and
diced jalapenos. Spread sour cream mixture on top.
Finish off with the remaining 1 1/2 cups shredded cheese.
Bake at 350 degrees for 25-35 minutes until the crust is light
brown.
Peach Quick Bread
2 1/2 cups all-purpose flour
3/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 Tbsp fresh lemon juice
1/3 cup milk
2 eggs, well beaten
2 tsps vanilla extract
1 1/2 cups peeled and sliced fresh peaches
Topping
1/4 cup all-purpose flour
2 Tbsp brown sugar
2 Tbsp cold butter
Preheat oven to 350.
For the bread, mix together the flour, sugar, baking powder, salt and nutmeg
in a large bowl. In a separate bowl, mix together the lemon juice, milk,
eggs, and vanilla. Add the wet mixture to the dry mixture. Do not over mix.
Fold in the peaches. Pour the batter into a greased and floured loaf pan.
For the topping, combine the flour, brown sugar, and butter in a bowl.
Crumble the mixture together with your hands. Sprinkle the crumbled mixture
over the top of the bread batter.
Bake bread for 50 minutes.
3/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 Tbsp fresh lemon juice
1/3 cup milk
2 eggs, well beaten
2 tsps vanilla extract
1 1/2 cups peeled and sliced fresh peaches
Topping
1/4 cup all-purpose flour
2 Tbsp brown sugar
2 Tbsp cold butter
Preheat oven to 350.
For the bread, mix together the flour, sugar, baking powder, salt and nutmeg
in a large bowl. In a separate bowl, mix together the lemon juice, milk,
eggs, and vanilla. Add the wet mixture to the dry mixture. Do not over mix.
Fold in the peaches. Pour the batter into a greased and floured loaf pan.
For the topping, combine the flour, brown sugar, and butter in a bowl.
Crumble the mixture together with your hands. Sprinkle the crumbled mixture
over the top of the bread batter.
Bake bread for 50 minutes.
Orange Pecan Refrigerator Cookies
1/2 c. shortening
3/4 c. sugar
1 egg
2 T. evaporated milk
1 1/2 T. grated orange rind
1 tsp. vanilla
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
pecan halves, about 3/4 c.
Cream shortening and sugar until light and fluffy. Add egg, beating well. Add milk, orange rind and vanilla, beating well. Combine dry ingredients, add to creamed mixture. Shape dough into two 12 x 2" rectangles. Place pecan halves lengthwise down the center of each rectangle. Fold sides of dough tightly over pecans. Wrap logs in waxed paper and chill for at least 2 hr.
Cut dough into 1/4" slices. Place on ungreased cookie sheets; bake at 240 F. for 8-10 minutes or until lightly browned. Cool on wire racks. Makes about 6 dozen.
3/4 c. sugar
1 egg
2 T. evaporated milk
1 1/2 T. grated orange rind
1 tsp. vanilla
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
pecan halves, about 3/4 c.
Cream shortening and sugar until light and fluffy. Add egg, beating well. Add milk, orange rind and vanilla, beating well. Combine dry ingredients, add to creamed mixture. Shape dough into two 12 x 2" rectangles. Place pecan halves lengthwise down the center of each rectangle. Fold sides of dough tightly over pecans. Wrap logs in waxed paper and chill for at least 2 hr.
Cut dough into 1/4" slices. Place on ungreased cookie sheets; bake at 240 F. for 8-10 minutes or until lightly browned. Cool on wire racks. Makes about 6 dozen.
Chocolate Chip Clusters
2 c. chocolate chips
2 c. peanut butter
2 c. marshmallows
2 c. coconut
3 c. nuts or Rice Krispies
Melt chocolate chips, peanut butter and marshmallows. Remove from heat
and add remaining ingredients, spoon onto wax paper and let set 1/2
hour.
2 c. peanut butter
2 c. marshmallows
2 c. coconut
3 c. nuts or Rice Krispies
Melt chocolate chips, peanut butter and marshmallows. Remove from heat
and add remaining ingredients, spoon onto wax paper and let set 1/2
hour.
Honey Bun Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
2/3 cup vegetable oil
4 eggs
1 container (8 oz) sour cream (1 cup)
1 cup packed brown sugar
1/3 cup chopped pecans
2 teaspoons ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla
~@~@~@~@~@~@~@~
Rhonda G in Missouri
"Laughter is the shock absorber that eases the blows of life."
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease with shortening and lightly flour 13x9-inch pan, or spray with baking spray with flour.
2. In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.
3. In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
4. Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered at room temperature.
Tackle spreading the batter over the pecan mixture with ease! Simply drizzle the batter over the pecans from one end of the pan to the other, then spread to fill in uncovered spaces.
2/3 cup vegetable oil
4 eggs
1 container (8 oz) sour cream (1 cup)
1 cup packed brown sugar
1/3 cup chopped pecans
2 teaspoons ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla
~@~@~@~@~@~@~@~
Rhonda G in Missouri
"Laughter is the shock absorber that eases the blows of life."
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease with shortening and lightly flour 13x9-inch pan, or spray with baking spray with flour.
2. In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.
3. In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
4. Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered at room temperature.
Tackle spreading the batter over the pecan mixture with ease! Simply drizzle the batter over the pecans from one end of the pan to the other, then spread to fill in uncovered spaces.
Balbina's Lemon Cake
CAKE
1 box Betty Crocker Yellow Cake Mix
1 box instant lemon pudding
4 eggs
2/3 cup water
2/3 cup vegetable oil
GLAZE
2 cups powdered sugar
1/3 cup melted butter
1/3 cup lemon juice
1. Preheat oven to 350
2. Mix cake ingredients together
3. Pour cake mix into a 13x9 cake pan and bake for 35-40 minutes
4. While cake is baking, mix up the glaze ingredients until smooth
5. After the cake is baked, let cool for 10-15 minutes
6. Poke holes all over the cake with a fork
7. Pour glaze over the top of the cake
8. Let glaze soak into the cake and serve
Expert Tips
I usually under cook this cake slightly, over cooking does not do this cake justice.
1 box Betty Crocker Yellow Cake Mix
1 box instant lemon pudding
4 eggs
2/3 cup water
2/3 cup vegetable oil
GLAZE
2 cups powdered sugar
1/3 cup melted butter
1/3 cup lemon juice
1. Preheat oven to 350
2. Mix cake ingredients together
3. Pour cake mix into a 13x9 cake pan and bake for 35-40 minutes
4. While cake is baking, mix up the glaze ingredients until smooth
5. After the cake is baked, let cool for 10-15 minutes
6. Poke holes all over the cake with a fork
7. Pour glaze over the top of the cake
8. Let glaze soak into the cake and serve
Expert Tips
I usually under cook this cake slightly, over cooking does not do this cake justice.
Orange Pineapple Frosting
8 ounces cream cheese at room temperature
1 (20 ounce) can crushed pineapple, drained
1 large box vanilla instant pudding - dry
1/2 cup orange juice
1/2 cup granulated sugar
12 ounces Cool Whip
Blend all except Cool Whip with mixer. Fold in Cool Whip, then spread on cooled cake.
1 (20 ounce) can crushed pineapple, drained
1 large box vanilla instant pudding - dry
1/2 cup orange juice
1/2 cup granulated sugar
12 ounces Cool Whip
Blend all except Cool Whip with mixer. Fold in Cool Whip, then spread on cooled cake.
Almost A Snickers Bar
Bottom Layer
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Filling
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 (7 1/2 ounce) jar marshmallow cream
1 teaspoon vanilla
1/4 cup creamy peanut butter
1 1/2 cups honey roasted peanuts
Caramel Layer
1 (14 ounce) package caramel
1/4 cup whipping cream
Icing
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine first 3 ingredients in small saucepan. Stir over low until melted and smooth. Spread onto the bottom of lightly greased 9 x 13-inch pan lined with aluminum foil. (Foil will be helpful in lifting it out of pan when finished). Put pan in the freezer while working on next layer.
For filling layer, heat butter in heavy saucepan over medium heat until melted. Add the sugar and evaporated milk. Bring to boil and stir constantly for 5 minutes. Remove from heat and stir in the marshmallow fluff, vanilla extract and peanut butter.
When smooth, mix in peanuts. Spread over first layer. Place back in freezer as you make caramel layer.
Unwrap caramels and place in saucepan with whipping cream. Stir over low heat until melted and smooth. Spread over filling layer, freezing again.
For icing, repeat the first layer with milk chocolate, butterscotch chips, and peanut butter. Spread over caramel layer and then refrigerate one hour. Lift candy out of the pan using foil and cut into squares
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Filling
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 (7 1/2 ounce) jar marshmallow cream
1 teaspoon vanilla
1/4 cup creamy peanut butter
1 1/2 cups honey roasted peanuts
Caramel Layer
1 (14 ounce) package caramel
1/4 cup whipping cream
Icing
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine first 3 ingredients in small saucepan. Stir over low until melted and smooth. Spread onto the bottom of lightly greased 9 x 13-inch pan lined with aluminum foil. (Foil will be helpful in lifting it out of pan when finished). Put pan in the freezer while working on next layer.
For filling layer, heat butter in heavy saucepan over medium heat until melted. Add the sugar and evaporated milk. Bring to boil and stir constantly for 5 minutes. Remove from heat and stir in the marshmallow fluff, vanilla extract and peanut butter.
When smooth, mix in peanuts. Spread over first layer. Place back in freezer as you make caramel layer.
Unwrap caramels and place in saucepan with whipping cream. Stir over low heat until melted and smooth. Spread over filling layer, freezing again.
For icing, repeat the first layer with milk chocolate, butterscotch chips, and peanut butter. Spread over caramel layer and then refrigerate one hour. Lift candy out of the pan using foil and cut into squares
Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake
1/2 cup raspberry preserves
1/4 cup water
1 1/2 cups chocolate cookie crumbs or 20 crumbled Oreos (filling removed)
1/3 cup margarine, melted
4 (8-ounce) packages cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs
4 ounces white chocolate, chopped into chunks
2 ounces shaved white chocolate for garnish (optional)
Canned whipped cream (optional)
Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with
about 1/2 inch water in the oven while it preheats. Combine raspberry
preserves with 1/4 cup water in a medium microwave-safe bowl; microwave
1 1/2 minutes on high. Stir until smooth. Strain to remove the raspberry
seeds. Cool and then refrigerate strained preserves.
In a medium bowl, mix chocolate cookie crumbs and melted margarine. Use
the bottom of a drinking glass to press the crumbs into the bottom and 2/3
up the side of a 9-inch springform pan that has been lined on the bottom
and sides with parchment paper. Wrap a large piece of foil around the
bottom of the pan to keep the cheesecake dry when it is placed in the
water bath. Freeze crust until the filling is done.
Use an electric mixer to combine cream cheese, sugar, sour cream and
vanilla. Mix on medium speed for a couple of minutes, or until the ingredients
are smooth and creamy. Whisk eggs in a medium bowl and then add them to
the cream cheese mixture. Blend the mixture to integrate the eggs.
Remove crust from the freezer and sprinkle white chocolate chunks on the
bottom of the crust. Pour half the cream cheese filling into the crust. Drizzle
raspberry preserves over the entire surface of the filling. Use a butter knife
to swirl the raspberry into the cream cheese. Pour the other half of the
filling into the crust.
Place the cheesecake into the water bath in the oven. Bake 12 minutes at
475 degrees, then turn down the oven to 350 degrees and bake 50 to 60
minutes, or until the top of the cheesecake turns a light brown or tan.
Remove from the oven and cool. Cover and chill at least 4 hours.
Before serving, sprinkle the top of the cheesecake with shaved white
chocolate and apply a pile of canned whipped cream, if desired.
1/4 cup water
1 1/2 cups chocolate cookie crumbs or 20 crumbled Oreos (filling removed)
1/3 cup margarine, melted
4 (8-ounce) packages cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs
4 ounces white chocolate, chopped into chunks
2 ounces shaved white chocolate for garnish (optional)
Canned whipped cream (optional)
Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with
about 1/2 inch water in the oven while it preheats. Combine raspberry
preserves with 1/4 cup water in a medium microwave-safe bowl; microwave
1 1/2 minutes on high. Stir until smooth. Strain to remove the raspberry
seeds. Cool and then refrigerate strained preserves.
In a medium bowl, mix chocolate cookie crumbs and melted margarine. Use
the bottom of a drinking glass to press the crumbs into the bottom and 2/3
up the side of a 9-inch springform pan that has been lined on the bottom
and sides with parchment paper. Wrap a large piece of foil around the
bottom of the pan to keep the cheesecake dry when it is placed in the
water bath. Freeze crust until the filling is done.
Use an electric mixer to combine cream cheese, sugar, sour cream and
vanilla. Mix on medium speed for a couple of minutes, or until the ingredients
are smooth and creamy. Whisk eggs in a medium bowl and then add them to
the cream cheese mixture. Blend the mixture to integrate the eggs.
Remove crust from the freezer and sprinkle white chocolate chunks on the
bottom of the crust. Pour half the cream cheese filling into the crust. Drizzle
raspberry preserves over the entire surface of the filling. Use a butter knife
to swirl the raspberry into the cream cheese. Pour the other half of the
filling into the crust.
Place the cheesecake into the water bath in the oven. Bake 12 minutes at
475 degrees, then turn down the oven to 350 degrees and bake 50 to 60
minutes, or until the top of the cheesecake turns a light brown or tan.
Remove from the oven and cool. Cover and chill at least 4 hours.
Before serving, sprinkle the top of the cheesecake with shaved white
chocolate and apply a pile of canned whipped cream, if desired.
Bite Size Bloody Marys
Yield: Serves 6 - 10.
Ingredients:
3/4 - 1 lb. cherry tomatoes
Small container of vodka *
Small container of sea salt (your preference)
Preparation:
Wash and dry tomatoes.
Arrange in a bowl and set salt and vodka with them along with toothpicks.
Dip a tomato in the vodka, then in the salt, then eat.
Ingredients:
3/4 - 1 lb. cherry tomatoes
Small container of vodka *
Small container of sea salt (your preference)
Preparation:
Wash and dry tomatoes.
Arrange in a bowl and set salt and vodka with them along with toothpicks.
Dip a tomato in the vodka, then in the salt, then eat.
Outback Honey Wheat Bushman Bread
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour, plus extra
2 cups wheat flour
1 tablespoon cocoa powder
1 tablespoon sugar
2 teaspoons instant coffee powder
1 teaspoon salt
2 1/4 teaspoons (1 envelope) active dry yeast
1 teaspoon caramel color (optional)
3 tablespoons cornmeal - for dusting
Whipped butter, for serving
1. Place all of the ingredients except the cornmeal and whipped
butter in a bread machine and follow the manufacturer's directions.
The dough will be a little on the wet side and sticky, but if it
seems too wet, add more bread flour. When dough is done let it rise
for 1 hour.
2. Remove from machine, punch down and divide into 8 portions. Form
the portions into tubular-shaped loaves 6 to 8 inches long and 2
inches wide.
3. Sprinkle the entire surface of the loaves with the cornmeal and
place the loaves on two cookie sheets. Cover with plastic wrap and
let rise for 1 hour.
4. Preheat the oven to 350 degrees F.
5. Bake for 20-25 minutes. The internal temperature of a loaf of
yeast bread when baked to perfection is 210 degrees F. Serve warm
with whipped butter.
Makes 8 loaves
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour, plus extra
2 cups wheat flour
1 tablespoon cocoa powder
1 tablespoon sugar
2 teaspoons instant coffee powder
1 teaspoon salt
2 1/4 teaspoons (1 envelope) active dry yeast
1 teaspoon caramel color (optional)
3 tablespoons cornmeal - for dusting
Whipped butter, for serving
1. Place all of the ingredients except the cornmeal and whipped
butter in a bread machine and follow the manufacturer's directions.
The dough will be a little on the wet side and sticky, but if it
seems too wet, add more bread flour. When dough is done let it rise
for 1 hour.
2. Remove from machine, punch down and divide into 8 portions. Form
the portions into tubular-shaped loaves 6 to 8 inches long and 2
inches wide.
3. Sprinkle the entire surface of the loaves with the cornmeal and
place the loaves on two cookie sheets. Cover with plastic wrap and
let rise for 1 hour.
4. Preheat the oven to 350 degrees F.
5. Bake for 20-25 minutes. The internal temperature of a loaf of
yeast bread when baked to perfection is 210 degrees F. Serve warm
with whipped butter.
Makes 8 loaves
Outback Creamy Onion Soup
3 tablespoons butter
3 tablespoons flour
1 1/2 cups whole milk
2 tablespoons butter
2 cups sweet yellow onions (thinly sliced)
1 (15 ounce) can chicken broth or stock
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce
4 bay leaves (more or less if you like)
shredded cheddar cheese or monterey jack cheese or colby cheese (to
garnish, or a combo)
1) For the white sauce: In a 1-quart saucepan melt butter and add
flour, cook on medium heat until the flour turns thick and comes
away from the side of the saucepan. Pour milk in flour a little at
a time and stir constantly. Mixture should thicken and become like
thick pudding. Remember to stir constantly taking care not to let
mixture lump, set aside off from heat until ready to use for the
soup.
2) In 2-quart saucepan place 3 tablespoons butter and sliced
onions. Cook at low to medium heat stirring frequently until soft
and clear but not brown. Add chicken broth or stock from can,
chicken bouillon cubes, bay leaves, pepper, and stir until
completely heated through.
3) Add white sauce and Velveeta cheese to onion mixture. White
sauce will be thick because it has been removed from the heat.
Simmer on medium low heat until the cheese is melted and all
ingredients are blended, stirring constantly. Turn temperature to
warm and let cook for additional 30 minute to 45 minutes.
4) Serve with a garnish of shredded cheese(s), and a couple of
slices of warm dark Russian Bread.
3 tablespoons flour
1 1/2 cups whole milk
2 tablespoons butter
2 cups sweet yellow onions (thinly sliced)
1 (15 ounce) can chicken broth or stock
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce
4 bay leaves (more or less if you like)
shredded cheddar cheese or monterey jack cheese or colby cheese (to
garnish, or a combo)
1) For the white sauce: In a 1-quart saucepan melt butter and add
flour, cook on medium heat until the flour turns thick and comes
away from the side of the saucepan. Pour milk in flour a little at
a time and stir constantly. Mixture should thicken and become like
thick pudding. Remember to stir constantly taking care not to let
mixture lump, set aside off from heat until ready to use for the
soup.
2) In 2-quart saucepan place 3 tablespoons butter and sliced
onions. Cook at low to medium heat stirring frequently until soft
and clear but not brown. Add chicken broth or stock from can,
chicken bouillon cubes, bay leaves, pepper, and stir until
completely heated through.
3) Add white sauce and Velveeta cheese to onion mixture. White
sauce will be thick because it has been removed from the heat.
Simmer on medium low heat until the cheese is melted and all
ingredients are blended, stirring constantly. Turn temperature to
warm and let cook for additional 30 minute to 45 minutes.
4) Serve with a garnish of shredded cheese(s), and a couple of
slices of warm dark Russian Bread.
Monday, May 16, 2011
Garlic Lemon Chicken
1-4 oz. Chicken breast
2 tsp Butter or margarine
1 1/2 tsp Lemon juice
1 tsp Parsley flakes
1/8 tsp Garlic powder
* Pound Chicken evenly to a 1/4 inch thickness.
* Melt butter or margarine in a pan over medium heat until bubbly.
* Add chicken and saute 2 minutes per side.
* Remove chicken and put on a warm plate.
* In same pan add lemon juice and garlic. Stir quickly and pour over
chicken as a sauce.
2 tsp Butter or margarine
1 1/2 tsp Lemon juice
1 tsp Parsley flakes
1/8 tsp Garlic powder
* Pound Chicken evenly to a 1/4 inch thickness.
* Melt butter or margarine in a pan over medium heat until bubbly.
* Add chicken and saute 2 minutes per side.
* Remove chicken and put on a warm plate.
* In same pan add lemon juice and garlic. Stir quickly and pour over
chicken as a sauce.
Blueberry Struesel Muffins
1 3/4 cups all purpose flour
1 cup blueberries
1/4 cup yellow cornmeal
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 large eggs
1/2 cup milk
1/3 cup unsalted butter, melted
3 tbs lemon juice
STREUSEL:
2/3 cup all purpose flour
1/3 cup light brown sugar
1/2 tsp cinnamon
1/4 cup unsalted butter, softened
DRIZZLE:
1/2 cup powdered sugar
2 tsp milk
Heat oven to 375 degrees. Line 6 jumbo size muffin cups with paper liners or coat with oil or nonstick spray. STREUSEL---Mix flour, brown sugar and cinnamon in a bowl. Add butter until blended and crumbly.
2.) Place flour in bowl. Remove 1 tbs and toss with blueberries in a small bowl. To remaining flour, add cornmeal, baking powder and salt, mix well. In another bowl, whisk sugar with eggs, milk, butter and lemon juice.
3.) Stir wet ingredients into dry ingredients until blended, fold in blueberries. Spoon 1/2 cup batter into each muffin cup, crumble streusel on top. Bake 30 min. or until done. Let cool 5 min. in pan, remove muffins from pan and cool completely.
4.) DRIZZLE---Mix 1/2 cup powdered sugar and 2 tsp milk until smooth and pourable. Drizzle over muffins, then serve.
MAKES 6 JUMBO MUFFINS...
1 cup blueberries
1/4 cup yellow cornmeal
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 large eggs
1/2 cup milk
1/3 cup unsalted butter, melted
3 tbs lemon juice
STREUSEL:
2/3 cup all purpose flour
1/3 cup light brown sugar
1/2 tsp cinnamon
1/4 cup unsalted butter, softened
DRIZZLE:
1/2 cup powdered sugar
2 tsp milk
Heat oven to 375 degrees. Line 6 jumbo size muffin cups with paper liners or coat with oil or nonstick spray. STREUSEL---Mix flour, brown sugar and cinnamon in a bowl. Add butter until blended and crumbly.
2.) Place flour in bowl. Remove 1 tbs and toss with blueberries in a small bowl. To remaining flour, add cornmeal, baking powder and salt, mix well. In another bowl, whisk sugar with eggs, milk, butter and lemon juice.
3.) Stir wet ingredients into dry ingredients until blended, fold in blueberries. Spoon 1/2 cup batter into each muffin cup, crumble streusel on top. Bake 30 min. or until done. Let cool 5 min. in pan, remove muffins from pan and cool completely.
4.) DRIZZLE---Mix 1/2 cup powdered sugar and 2 tsp milk until smooth and pourable. Drizzle over muffins, then serve.
MAKES 6 JUMBO MUFFINS...
Chocolate Pecan Kisses
1 egg white
1/3 cup sugar
1/2 cup miniature semisweet
chocolate chips
1/2 cup chopped pecans
Place the egg white in a small bowl. Let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, on high speed until stiff peaks form. Fold in the chocolate chips and the pecans. Drop by rounded teaspoonfuls 2 inches apart onto parchment paper-lined baking sheets. Bake at 250 F for 40-45 minutes or until firm to the touch. Turn the oven off and let the cookies dry in the oven for 1 1/2 hours. Carefully remove the cookies from the parchment paper. Store in an airtight container. Makes 1 1/2 dozen
1/3 cup sugar
1/2 cup miniature semisweet
chocolate chips
1/2 cup chopped pecans
Place the egg white in a small bowl. Let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, on high speed until stiff peaks form. Fold in the chocolate chips and the pecans. Drop by rounded teaspoonfuls 2 inches apart onto parchment paper-lined baking sheets. Bake at 250 F for 40-45 minutes or until firm to the touch. Turn the oven off and let the cookies dry in the oven for 1 1/2 hours. Carefully remove the cookies from the parchment paper. Store in an airtight container. Makes 1 1/2 dozen
Fruit Jellies
5 (¼-oz) packets unflavored gelatin
3/4 cup strained fresh orange juice, lemon juice or raspberry puree
1/2 cup superfine sugar, plus more for serving, if desired
Line an 8" x 5" loaf pan with foil, Oil foil and set aside.
Pour 1 cup water into a bowl; stir in gelatin and let soften for 5 minutes. Heat juice and 1/2 cup sugar until sugar is dissolved.
Add softened gelatin and stir until melted.
Pour mixture into prepared pan. Let stand at room temperature or refrigerate until firm, about 1 hour.
Unmold jelly slab onto a work surface and cut into 1-inch pieces with a large, sharp knife or mini cookie cutters.
If desired, roll jellies in more sugar just before serving.
Kitchen Tip: Keep fresh - Refrigerate these in an airtight container for up to 2 weeks, but DON'T sugar them until right before serving or they will exude liquid.
3/4 cup strained fresh orange juice, lemon juice or raspberry puree
1/2 cup superfine sugar, plus more for serving, if desired
Line an 8" x 5" loaf pan with foil, Oil foil and set aside.
Pour 1 cup water into a bowl; stir in gelatin and let soften for 5 minutes. Heat juice and 1/2 cup sugar until sugar is dissolved.
Add softened gelatin and stir until melted.
Pour mixture into prepared pan. Let stand at room temperature or refrigerate until firm, about 1 hour.
Unmold jelly slab onto a work surface and cut into 1-inch pieces with a large, sharp knife or mini cookie cutters.
If desired, roll jellies in more sugar just before serving.
Kitchen Tip: Keep fresh - Refrigerate these in an airtight container for up to 2 weeks, but DON'T sugar them until right before serving or they will exude liquid.
Pork Chops With Orange Sauce
2 seedless oranges, rinsed and dried
3 tbsp olive oil
4 boneless center-cut pork chops, each about 6 oz.
to taste salt, freshly ground black pepper
1-1/2 cups orange juice
2 tbsp each organic chicken broth or water; store-bought hoisin sauce
1 tbsp each finely chopped fresh parsley, finely chopped fresh chives
Directions
With an orange zester or a swivel-bladed vegetable peeler, remove bright orange zest from an orange, cutting into very thin strips; transfer zest to a small bowl and set aside.
With a small, sharp knife, peel oranges thickly enough to remove membrane beneath peel, exposing fruit. Holding each orange over a bowl, cut between membranes of each segment to remove fruit, letting it drop into bowl. Set orange segments aside.
Heat a heavy-bottomed skillet large enough to hold 4 pork chops over high heat. Add olive oil and swirl gently to coat bottom of skillet. When oil is almost smoking hot, generously season pork chops on both side with salt and pepper, add them to skillet. Reduce heat to medium-high; cook until chops are nicely browned on both sides and just cooked through, 4 - 5 minutes per side. Remove chops to a plate and cover with aluminum foil to keep warm.
Carefully pour off excess fat from skillet.
Carefully add orange juice to skillet and, over medium-high heat, stir and scrape with a wooden spoon to deglaze pan. Stir in chicken broth or water and hoisin sauce and continue simmering until sauce is thick enough to coat back of a spoon, about 2 minutes. Stir in reserved orange segments and zest. Arrange pork chops on individual heated serving plates. Spoon sauce and orange segments over and around each chop.
Garnish with parsley and chives and serve immediately.
3 tbsp olive oil
4 boneless center-cut pork chops, each about 6 oz.
to taste salt, freshly ground black pepper
1-1/2 cups orange juice
2 tbsp each organic chicken broth or water; store-bought hoisin sauce
1 tbsp each finely chopped fresh parsley, finely chopped fresh chives
Directions
With an orange zester or a swivel-bladed vegetable peeler, remove bright orange zest from an orange, cutting into very thin strips; transfer zest to a small bowl and set aside.
With a small, sharp knife, peel oranges thickly enough to remove membrane beneath peel, exposing fruit. Holding each orange over a bowl, cut between membranes of each segment to remove fruit, letting it drop into bowl. Set orange segments aside.
Heat a heavy-bottomed skillet large enough to hold 4 pork chops over high heat. Add olive oil and swirl gently to coat bottom of skillet. When oil is almost smoking hot, generously season pork chops on both side with salt and pepper, add them to skillet. Reduce heat to medium-high; cook until chops are nicely browned on both sides and just cooked through, 4 - 5 minutes per side. Remove chops to a plate and cover with aluminum foil to keep warm.
Carefully pour off excess fat from skillet.
Carefully add orange juice to skillet and, over medium-high heat, stir and scrape with a wooden spoon to deglaze pan. Stir in chicken broth or water and hoisin sauce and continue simmering until sauce is thick enough to coat back of a spoon, about 2 minutes. Stir in reserved orange segments and zest. Arrange pork chops on individual heated serving plates. Spoon sauce and orange segments over and around each chop.
Garnish with parsley and chives and serve immediately.
Nippy Franks
1/4 c Ketchup
1/4 c Brown sugar
1 ds Worcestershire sauce
1/4 c Barbecue sauce
2 T Bourbon
1/2 lb Cocktail weiners
Combine all ingredients except cocktail weiners in crock pot. Stir
weiners into sauce mixture. Cover and heat 1 hour; remove lid and
heat an additional hour.
1/4 c Brown sugar
1 ds Worcestershire sauce
1/4 c Barbecue sauce
2 T Bourbon
1/2 lb Cocktail weiners
Combine all ingredients except cocktail weiners in crock pot. Stir
weiners into sauce mixture. Cover and heat 1 hour; remove lid and
heat an additional hour.
Seasoned Salt
2 tablespoons pepper
1 tablespoon chicken bouillon
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 teaspoon chili powder
1/3 cup salt
Mix all ingredients together thoroughly, or put all ingredients in 1 quart
mayonnaise jar with tight fitting lid, shaking until blended well.
Keep at room temperature. Use within three months.
Makes about 1 cup.
1 tablespoon chicken bouillon
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 teaspoon chili powder
1/3 cup salt
Mix all ingredients together thoroughly, or put all ingredients in 1 quart
mayonnaise jar with tight fitting lid, shaking until blended well.
Keep at room temperature. Use within three months.
Makes about 1 cup.
Skillet Lemon Chicken
4 boneless skinless chicken breast halves
1 cup chicken broth
1 1/3 cups FRENCH'S® French Fried Onions
1 tablespoon lemon juice
4 thin slices lemon
Directions:
Sprinkle chicken with salt and black pepper to
taste. Coat chicken in 1/4 cup flour on a sheet
of waxed paper; shake off excess. Heat 1 tbsp.
oil in large nonstick skillet until hot. Cook
chicken 10 minutes or until thoroughly browned on both sides.
Stir in chicken broth, 2/3 cup French Fried
Onions, lemon juice and lemon slices. Heat to
boiling. Reduce heat to medium-low. Cook,
covered, 5 minutes or until chicken is no longer
pink in center and sauce thickens slightly,
stirring occasionally. Sprinkle with remaining 2/3 cup onions.
1 cup chicken broth
1 1/3 cups FRENCH'S® French Fried Onions
1 tablespoon lemon juice
4 thin slices lemon
Directions:
Sprinkle chicken with salt and black pepper to
taste. Coat chicken in 1/4 cup flour on a sheet
of waxed paper; shake off excess. Heat 1 tbsp.
oil in large nonstick skillet until hot. Cook
chicken 10 minutes or until thoroughly browned on both sides.
Stir in chicken broth, 2/3 cup French Fried
Onions, lemon juice and lemon slices. Heat to
boiling. Reduce heat to medium-low. Cook,
covered, 5 minutes or until chicken is no longer
pink in center and sauce thickens slightly,
stirring occasionally. Sprinkle with remaining 2/3 cup onions.
Pork Tenderloin With Hawaiin Sauce
6 lb Pork Tenderloin
2 qt Reduced Pork Broth
1 c Brown Mustard
1 c Yellow Mustard
1/3 c Horseradish
1/3 c Ketchup
1/3 c Brown Sugar
4 ea Cloves Minced Garlic (large)
1/3 c Salt
1/3 c Cummin
1/3 c Black Pepper
16 ea Small Red Potatoes
4 ea Carrots (stripped)
1 cn Pineapple Rings
In saucepan, place pork broth, brown and yellow
mustards, honey, horse- radish, kechup, brown sugar
and garlic. Cook until simmers and then keep warm,
reducing the stock. Grill pork tenderloin, turing to
prevent buring while brushing sauce over the meat.
Remove from grill when done (170 deg) [about 1 hour on
low heat] Grill vegtables and pineapple during last
half of the cooking time and serve with the meat.
2 qt Reduced Pork Broth
1 c Brown Mustard
1 c Yellow Mustard
1/3 c Horseradish
1/3 c Ketchup
1/3 c Brown Sugar
4 ea Cloves Minced Garlic (large)
1/3 c Salt
1/3 c Cummin
1/3 c Black Pepper
16 ea Small Red Potatoes
4 ea Carrots (stripped)
1 cn Pineapple Rings
In saucepan, place pork broth, brown and yellow
mustards, honey, horse- radish, kechup, brown sugar
and garlic. Cook until simmers and then keep warm,
reducing the stock. Grill pork tenderloin, turing to
prevent buring while brushing sauce over the meat.
Remove from grill when done (170 deg) [about 1 hour on
low heat] Grill vegtables and pineapple during last
half of the cooking time and serve with the meat.
Layered Montery Pumpkin Dip
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 pkg. (8 oz.) 1/3 less fat cream cheese (Neufchâtel), at room temperature
3 tablespoons sliced jalapeños juice
1 container (8 oz.) reduced fat sour cream
1 can (4 oz.) diced green chiles
2 tablespoons chopped, sliced jalapeños
1/4 teaspoon garlic salt
1 medium tomato, seeded and chopped
1 can (2 1/4 oz.) sliced ripe olives, drained
2 green onions, sliced
1/4 cup finely chopped red onion
Tortilla chips
directions
COMBINE pumpkin, cream cheese and jalapeño juice in medium bowl. Spread into 8-inch-square baking dish.
COMBINE sour cream, chiles, jalapeños and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover; refrigerate for 2 hours. Serve with tortilla chips.
1 pkg. (8 oz.) 1/3 less fat cream cheese (Neufchâtel), at room temperature
3 tablespoons sliced jalapeños juice
1 container (8 oz.) reduced fat sour cream
1 can (4 oz.) diced green chiles
2 tablespoons chopped, sliced jalapeños
1/4 teaspoon garlic salt
1 medium tomato, seeded and chopped
1 can (2 1/4 oz.) sliced ripe olives, drained
2 green onions, sliced
1/4 cup finely chopped red onion
Tortilla chips
directions
COMBINE pumpkin, cream cheese and jalapeño juice in medium bowl. Spread into 8-inch-square baking dish.
COMBINE sour cream, chiles, jalapeños and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover; refrigerate for 2 hours. Serve with tortilla chips.
Crockpot Chicken Chow Mein
1 Tbs oil
1.5 lbs boneless, skinless chicken breasts, cut in 1" pieces
4 carrots, thinly sliced
4 green onions, sliced (include green portion)
3 stalks celery, sliced
1 cup low sodium chicken broth
1 Tbs sugar
1/3 cup light soy sauce
1/4 tsp crushed red pepper flakes
1/4 tsp ground ginger
1 clove garlic, crushed
8 ounces bean sprouts
8 ounces water chestnuts, sliced
1/4 cup cornstarch
1/2 cup water
Heat oil in skillet and brown chicken (if you don't have time to do this, you can skip it). Put chicken pieces in crock pot. Add all ingredients except cornstarch and water. Stir and cover; cook on low for 6 to 8 hours.
Turn to high. Combine cornstarch and cold water in a small bowl; stir until dissolved. Stir into the crock pot liquids. Keeping cover slightly ajar to allow steam to escape, cook until thickened, about 15 to 30 minutes. Serve over rice or with chow mein noodles. May be doubled for 5-quart crock pot.
1.5 lbs boneless, skinless chicken breasts, cut in 1" pieces
4 carrots, thinly sliced
4 green onions, sliced (include green portion)
3 stalks celery, sliced
1 cup low sodium chicken broth
1 Tbs sugar
1/3 cup light soy sauce
1/4 tsp crushed red pepper flakes
1/4 tsp ground ginger
1 clove garlic, crushed
8 ounces bean sprouts
8 ounces water chestnuts, sliced
1/4 cup cornstarch
1/2 cup water
Heat oil in skillet and brown chicken (if you don't have time to do this, you can skip it). Put chicken pieces in crock pot. Add all ingredients except cornstarch and water. Stir and cover; cook on low for 6 to 8 hours.
Turn to high. Combine cornstarch and cold water in a small bowl; stir until dissolved. Stir into the crock pot liquids. Keeping cover slightly ajar to allow steam to escape, cook until thickened, about 15 to 30 minutes. Serve over rice or with chow mein noodles. May be doubled for 5-quart crock pot.
Pumpkin Ravioli
Boiling water
2 tbsps chopped fresh sage leaves
2 cups chopped peeled pumpkin
2 tbsps mascarpone or cream cheese
1 tablespoon olive oil
1/4 cup plus 1 tbsp grated Parmesan cheese
1/3 cup shallots, finely chopped
Forty 3 1/2" square wonton skins
1 clove garlic, crushed
1 large egg white
3 tbsps chopped fresh flat-leaf Italian parsley leaves
walnuts or pecans, chopped fine (optional)
Heat oven to 350°F. Fill a 13 x 9" baking pan with 1" boiling water. Place steaming basket or metal colander in center of pan. Evenly place pumpkin chunks in colander. Bake 15 to 20 minutes or until tender. Remove pumpkin from oven and let cool 5 minutes. In small skillet, heat oil over medium heat. Add shallots and garlic; sauté 4 to 5 minutes or until translucent. Remove from heat and stir in 2 tablespoons parsley and the sage. In large bowl, with potato masher, mash pumpkin to a pulp. Add shallot mixture, mascarpone, and 1/4 cup Parmesan cheese; with spoon, mix until well combined. For each ravioli, place one heaping tablespoonful of pumpkin filling in center of wonton skin. Brush edges of wonton skin with egg white around filling; cover with another wonton skin. With fork, gently press around the filling to expel any air pockets and to seal the ravioli. If a scalloped edge is desired, with fluted pastry wheel, trim wonton skins around the edges. Place ravioli on tray or baking sheet. Repeat to make more ravioli with remaining wonton skins and filling. To cook ravioli, in 6 qt saucepan, heat 4" water to boiling over high heat. Carefully add ravioli and cook 5 to 7 minutes or just until they appear translucent. With slotted spoon, remove ravioli, and place on tray. (The ravioli are fragile; do not drain directly into a colander.) To serve, divide ravioli among 4 plates. Sprinkle remaining 1 tablespoon Parmesan cheese and 1 tbsp parsley on top.
serves 4
2 tbsps chopped fresh sage leaves
2 cups chopped peeled pumpkin
2 tbsps mascarpone or cream cheese
1 tablespoon olive oil
1/4 cup plus 1 tbsp grated Parmesan cheese
1/3 cup shallots, finely chopped
Forty 3 1/2" square wonton skins
1 clove garlic, crushed
1 large egg white
3 tbsps chopped fresh flat-leaf Italian parsley leaves
walnuts or pecans, chopped fine (optional)
Heat oven to 350°F. Fill a 13 x 9" baking pan with 1" boiling water. Place steaming basket or metal colander in center of pan. Evenly place pumpkin chunks in colander. Bake 15 to 20 minutes or until tender. Remove pumpkin from oven and let cool 5 minutes. In small skillet, heat oil over medium heat. Add shallots and garlic; sauté 4 to 5 minutes or until translucent. Remove from heat and stir in 2 tablespoons parsley and the sage. In large bowl, with potato masher, mash pumpkin to a pulp. Add shallot mixture, mascarpone, and 1/4 cup Parmesan cheese; with spoon, mix until well combined. For each ravioli, place one heaping tablespoonful of pumpkin filling in center of wonton skin. Brush edges of wonton skin with egg white around filling; cover with another wonton skin. With fork, gently press around the filling to expel any air pockets and to seal the ravioli. If a scalloped edge is desired, with fluted pastry wheel, trim wonton skins around the edges. Place ravioli on tray or baking sheet. Repeat to make more ravioli with remaining wonton skins and filling. To cook ravioli, in 6 qt saucepan, heat 4" water to boiling over high heat. Carefully add ravioli and cook 5 to 7 minutes or just until they appear translucent. With slotted spoon, remove ravioli, and place on tray. (The ravioli are fragile; do not drain directly into a colander.) To serve, divide ravioli among 4 plates. Sprinkle remaining 1 tablespoon Parmesan cheese and 1 tbsp parsley on top.
serves 4
Hearty Italian Chicken Soup
* 2 14.5 once cans diced tomatoes
* 1 14.5 once can Great Northern Beans
* 7 ounces small shell pasta
* 4 boneless skinless chicken breasts
* 1 small onion, diced
* 2 cloves garlic
* 1 tsp dried basil
* 1 tsp dried oregano
* 2 tsp dried thyme
* Salt and pepper to taste
* Fresh parsley, chopped
Directions:
In a large stock pot cover chicken with water. Add basil, oregano,
thyme, salt, and pepper. Bring to a boil and cook until chicken is
done. While chicken is boiling saute chopped onions and minced garlic
in olive oil until onions are translucent. When chicken is done
remove from pot and set aside to cool. Once it is cool enough to
handle tear into bite size pieces. Add onions and garlic mixture,
tomatoes and beans to the broth. Let simmer 15 minutes. Then add
chicken and pasta and cook until pasta is tender. Garnish with chopped parsley.
Number of Servings: 8 large servings
* 1 14.5 once can Great Northern Beans
* 7 ounces small shell pasta
* 4 boneless skinless chicken breasts
* 1 small onion, diced
* 2 cloves garlic
* 1 tsp dried basil
* 1 tsp dried oregano
* 2 tsp dried thyme
* Salt and pepper to taste
* Fresh parsley, chopped
Directions:
In a large stock pot cover chicken with water. Add basil, oregano,
thyme, salt, and pepper. Bring to a boil and cook until chicken is
done. While chicken is boiling saute chopped onions and minced garlic
in olive oil until onions are translucent. When chicken is done
remove from pot and set aside to cool. Once it is cool enough to
handle tear into bite size pieces. Add onions and garlic mixture,
tomatoes and beans to the broth. Let simmer 15 minutes. Then add
chicken and pasta and cook until pasta is tender. Garnish with chopped parsley.
Number of Servings: 8 large servings
Pumpkin Butter Cake
Ingredients
Cake:
a.. 1 (18 1/4-ounce) package yellow cake mix
b.. 1 egg
c.. 8 tablespoons butter, melted
Filling:
a.. 1 (8-ounce) package cream cheese, softened
b.. 1 (15-ounce) can pumpkin
c.. 3 eggs
d.. 1 teaspoon vanilla
e.. 8 tablespoons butter, melted
f.. 1 (16-ounce) box powdered sugar
g.. 1 teaspoon cinnamon
h.. 1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Cake:
a.. 1 (18 1/4-ounce) package yellow cake mix
b.. 1 egg
c.. 8 tablespoons butter, melted
Filling:
a.. 1 (8-ounce) package cream cheese, softened
b.. 1 (15-ounce) can pumpkin
c.. 3 eggs
d.. 1 teaspoon vanilla
e.. 8 tablespoons butter, melted
f.. 1 (16-ounce) box powdered sugar
g.. 1 teaspoon cinnamon
h.. 1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Orange Spice Potpourri
1 lb orange peel, dime size
1/2 lb lemon peel, dime size
1 lb whole star anise
1 lb small cinnamon sticks, 1"
1 lb whole allspice
1 lb whole cloves
4 oz fixative orris root, cellulose fixative
1- 2 oz bottle with dropper of orange, cinnamon or Christmas oils
If making a small amount, use a jar. If making a larger amount, use something to mix it in that you don't mind having the aroma in forever. A plastic shoebox container works, and the unused supplies can also be stored in it.
Mix together all ingredients except th oil. After mixing, add the oil by dropping it onto the potpourri. Trying to get as much as possible of the oil on the fixative. Continue to mix as you drip the oil into the potpourri. Use 1/2 of the oil, Check the aroma by smelling 2 or 3 days later; you can always add more oil.
Let the potpourri sit for 2 to 3 weeks in a cool dark spot, stirring every few days. When finished, bag up, and label.
1/2 lb lemon peel, dime size
1 lb whole star anise
1 lb small cinnamon sticks, 1"
1 lb whole allspice
1 lb whole cloves
4 oz fixative orris root, cellulose fixative
1- 2 oz bottle with dropper of orange, cinnamon or Christmas oils
If making a small amount, use a jar. If making a larger amount, use something to mix it in that you don't mind having the aroma in forever. A plastic shoebox container works, and the unused supplies can also be stored in it.
Mix together all ingredients except th oil. After mixing, add the oil by dropping it onto the potpourri. Trying to get as much as possible of the oil on the fixative. Continue to mix as you drip the oil into the potpourri. Use 1/2 of the oil, Check the aroma by smelling 2 or 3 days later; you can always add more oil.
Let the potpourri sit for 2 to 3 weeks in a cool dark spot, stirring every few days. When finished, bag up, and label.
White Chocolate Raspberry Thumbprints
3/4 cup butter, softened
1/2 cup packed brown sugar
2 eggs, separated
1 1/4 cups flour
1/4 cup baking cocoa
1 1/4 cups finely chopped pecans or
walnuts
For the Filling:
4 squares (1 oz each) white baking
chocolate, coarsely chopped
2 tbsp butter
1/4 cup seedless raspberry jam
In a small bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg yolks. Combine the flour and cocoa. Gradually add to the creamed mixture. Mix well. Cover and refrigerate for 1-2 hours or until easy to handle. In a shallow bowl, whisk the egg whites until foamy. Place the nuts in another shallow bowl. Shape the dough into
1-inch balls. Dip in the egg whites. Roll in the nuts. Using a wooden spoon handle, make an indentation in the center of each cookie. Place 1 inch apart on ungreased baking sheets. Bake at 350 F for 8-10 minutes. Remove to the wire racks to cool. In a microwave, melt the white chocolate and the butter at 70 % power for 1 minute. Stir. Microwave at additional 10 to 20 second intervals. Stir until smooth. Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon jam. Store in an airtight container. Makes about 3 dozen
1/2 cup packed brown sugar
2 eggs, separated
1 1/4 cups flour
1/4 cup baking cocoa
1 1/4 cups finely chopped pecans or
walnuts
For the Filling:
4 squares (1 oz each) white baking
chocolate, coarsely chopped
2 tbsp butter
1/4 cup seedless raspberry jam
In a small bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg yolks. Combine the flour and cocoa. Gradually add to the creamed mixture. Mix well. Cover and refrigerate for 1-2 hours or until easy to handle. In a shallow bowl, whisk the egg whites until foamy. Place the nuts in another shallow bowl. Shape the dough into
1-inch balls. Dip in the egg whites. Roll in the nuts. Using a wooden spoon handle, make an indentation in the center of each cookie. Place 1 inch apart on ungreased baking sheets. Bake at 350 F for 8-10 minutes. Remove to the wire racks to cool. In a microwave, melt the white chocolate and the butter at 70 % power for 1 minute. Stir. Microwave at additional 10 to 20 second intervals. Stir until smooth. Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon jam. Store in an airtight container. Makes about 3 dozen
Crockpot Salsa Chicken
Crockpot Salsa Chicken
4 Chicken Breasts
2 Jars of Salsa
1C Corn
1C Black Beans
Layer ingredients in Crockpot & cook on low 6-8 hrs.
Remove meat, shred and return to the sauce.
Serve on tortillas with fixings (lettuce, tomato, cheese, salsa etc)
Variations:
Bake in the oven at 350 for about 1 hr instead of using the crockpot.
Don't shred & serve on tortillas, but serve as chicken breasts.
Serve over noodles or rice.
Use other parts of the chicken. Remember that leaving skin on increases
the ending fat content.
Use "Rotel" style tomatoes in place of the salsa, or use 1 jar salsa and
1 jar crushed tomatoes.
Spice it up with Spicy Salsa, a dash (or 2 or 3) of Tabasco or a package
of Taco Seasoning.
Use "mexican" style corn-or leave it out all together
Use any type of cooked bean.
Add 8 oz of Cream Cheese or 1C sour cream to the sauce right before
serving for a "creamy" version.
4 Chicken Breasts
2 Jars of Salsa
1C Corn
1C Black Beans
Layer ingredients in Crockpot & cook on low 6-8 hrs.
Remove meat, shred and return to the sauce.
Serve on tortillas with fixings (lettuce, tomato, cheese, salsa etc)
Variations:
Bake in the oven at 350 for about 1 hr instead of using the crockpot.
Don't shred & serve on tortillas, but serve as chicken breasts.
Serve over noodles or rice.
Use other parts of the chicken. Remember that leaving skin on increases
the ending fat content.
Use "Rotel" style tomatoes in place of the salsa, or use 1 jar salsa and
1 jar crushed tomatoes.
Spice it up with Spicy Salsa, a dash (or 2 or 3) of Tabasco or a package
of Taco Seasoning.
Use "mexican" style corn-or leave it out all together
Use any type of cooked bean.
Add 8 oz of Cream Cheese or 1C sour cream to the sauce right before
serving for a "creamy" version.
Cherry Banana Bread
1 (10 oz.) jar maraschino cherries, drained except for 2 tablespoons juice held
in reserve.
1 3/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon Baking Powder
1/2 teaspoon baking soda
1/3 cup butter or margarine, softened to room temperature
2/3 cup brown sugar
2 eggs
1 cup mashed, ripe bananas
1/2 cup chopped macadamia nuts
Preheat oven to 350 degrees F.
Spray a 9x5 inch loaf pan with nonstick cooking spray; set aside.
Cut cherries into quarters; set aside. In a large bowl combine flour, salt,
baking powder and baking soda. In a medium bowl combine butter, brown sugar, eggs and reserved cherry juice. Mix with electric mixer on medium speed until combined. Add mashed bananas and flour mixture alternately, beginning and ending with flour mixture. Stir in cherries and nuts.
Pour batter into prepared pan and bake at 350 degrees F. for about 1 hour, or
until tests done. (A toothpick inserted into center of loaf comes out clean.)
Cool in pan on wire rack, then remove from pan and place bread on wire rack
until completely cooled.
in reserve.
1 3/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon Baking Powder
1/2 teaspoon baking soda
1/3 cup butter or margarine, softened to room temperature
2/3 cup brown sugar
2 eggs
1 cup mashed, ripe bananas
1/2 cup chopped macadamia nuts
Preheat oven to 350 degrees F.
Spray a 9x5 inch loaf pan with nonstick cooking spray; set aside.
Cut cherries into quarters; set aside. In a large bowl combine flour, salt,
baking powder and baking soda. In a medium bowl combine butter, brown sugar, eggs and reserved cherry juice. Mix with electric mixer on medium speed until combined. Add mashed bananas and flour mixture alternately, beginning and ending with flour mixture. Stir in cherries and nuts.
Pour batter into prepared pan and bake at 350 degrees F. for about 1 hour, or
until tests done. (A toothpick inserted into center of loaf comes out clean.)
Cool in pan on wire rack, then remove from pan and place bread on wire rack
until completely cooled.
Saturday, May 14, 2011
Four Chips Fudge
3/4 cup butter or margarine
1 can sweetened condensed
milk
3 tablespoons milk
12 ounces semisweet chocolate chips
11 1/2 ounces milk chocolate chips
10 ounces peanut butter chips
1 cup butterscotch chips
1 (7 ounce) jar Marshmallow Creme
1 1/2 teaspoons vanilla extract
1/2 to 1 teaspoon almond extract
1 pound
walnuts,
coarsely chopped
Melt butter in a heavy Dutch oven over low heat; stir in condensed milk and
milk. Add all chips,
stirring constantly,
until mixture is smooth.
Remove from heat; stir in Marshmallow Creme and flavorings. Stir in walnuts.
Spoon into a buttered 15 x 10-inch jellyroll pan; spread evenly. Chill and
cut into squares. Store in the refrigerator.
1 can sweetened condensed
milk
3 tablespoons milk
12 ounces semisweet chocolate chips
11 1/2 ounces milk chocolate chips
10 ounces peanut butter chips
1 cup butterscotch chips
1 (7 ounce) jar Marshmallow Creme
1 1/2 teaspoons vanilla extract
1/2 to 1 teaspoon almond extract
1 pound
walnuts,
coarsely chopped
Melt butter in a heavy Dutch oven over low heat; stir in condensed milk and
milk. Add all chips,
stirring constantly,
until mixture is smooth.
Remove from heat; stir in Marshmallow Creme and flavorings. Stir in walnuts.
Spoon into a buttered 15 x 10-inch jellyroll pan; spread evenly. Chill and
cut into squares. Store in the refrigerator.
Crockpot Chinese Orange Beef
1 slow cooker liner
2 pounds cubed beef stew meat
1/2 cup teriyaki sauce
1/2 cup orange marmalade
1 tsp each minced garlic and ginger
1 red bell pepper, cut in 1/2" thick strips
6 oz snow peas, strings removed
4 green onions, thinly sliced
Line a slow cooker with liner. Add beef, teriyaki sauce, marmalade, garlic and ginger to slow cooker. Cover and cook on low 8 hours or until beef is tender.
(2.) Turn to high. Stir in pepper strips and peas, cover and cook on high 10 min. or until vegetables are crisp tender. Toss with green onions, then serve.
2 pounds cubed beef stew meat
1/2 cup teriyaki sauce
1/2 cup orange marmalade
1 tsp each minced garlic and ginger
1 red bell pepper, cut in 1/2" thick strips
6 oz snow peas, strings removed
4 green onions, thinly sliced
Line a slow cooker with liner. Add beef, teriyaki sauce, marmalade, garlic and ginger to slow cooker. Cover and cook on low 8 hours or until beef is tender.
(2.) Turn to high. Stir in pepper strips and peas, cover and cook on high 10 min. or until vegetables are crisp tender. Toss with green onions, then serve.
Creamy Bow Ties With Broccoli And Ham
12 oz bow tie pasta
1 bunch broccoli, cut into florets
2 tbs butter
1 medium onion, diced
1 cup half and half
1/4 tsp each salt and pepper
8 oz cooked ham, cut into strips
Grated Parmesan cheese
Bring a pot of lightly salted water to a boil. Add pasta and cook as package directs, adding broccoli to water the last 3 min. of cooking. Reserve 1 cup of cooking water before draining.
(2.) Heat butter in a skillet until melted. Add onion, saute until soft. Add half and half, salt and pepper, simmer, covered 3 min. or until slightly thickened.
(3.) Add ham, cover and cook until heated through. Toss pasta and broccoli with sauce. Add a little pasta water to thin, if desired. Serve with grated Parmesan cheese.
1 bunch broccoli, cut into florets
2 tbs butter
1 medium onion, diced
1 cup half and half
1/4 tsp each salt and pepper
8 oz cooked ham, cut into strips
Grated Parmesan cheese
Bring a pot of lightly salted water to a boil. Add pasta and cook as package directs, adding broccoli to water the last 3 min. of cooking. Reserve 1 cup of cooking water before draining.
(2.) Heat butter in a skillet until melted. Add onion, saute until soft. Add half and half, salt and pepper, simmer, covered 3 min. or until slightly thickened.
(3.) Add ham, cover and cook until heated through. Toss pasta and broccoli with sauce. Add a little pasta water to thin, if desired. Serve with grated Parmesan cheese.
Carbonara Sauce
1/2 cup prosciutto, lean bacon or ham can be substituted
3 cloves garlic
1/3 cup heavy cream
2 eggs
1/3 cup Parmesan cheese, grated
Sauté prosciutto and garlic in a pan until slightly crisp.
Drain fat and discard the garlic.
Add cream to the pan, stir to combine. Remove from heat.
In a bowl, whisk together the eggs and cheese.
Slowly add the cream mixture to the eggs and cheese.
Return the mixture to the pan and cook just long enough to heat through.
Toss with hot pasta.
3 cloves garlic
1/3 cup heavy cream
2 eggs
1/3 cup Parmesan cheese, grated
Sauté prosciutto and garlic in a pan until slightly crisp.
Drain fat and discard the garlic.
Add cream to the pan, stir to combine. Remove from heat.
In a bowl, whisk together the eggs and cheese.
Slowly add the cream mixture to the eggs and cheese.
Return the mixture to the pan and cook just long enough to heat through.
Toss with hot pasta.
Crockpot Chicken and Noodles
2 stalks celery,thinly sliced
2 carrots, thinly sliced
1 large onion, thinly sliced
2 t. salt
1/2 t. pepper
1 t. dried basil
2 pounds chicken parts or 1 pound boneless, skinless chicken breasts
3 cups chicken broth
4 cups uncooked noodles
Place veggies in bottom of crockpot, put chicken on top followed
by seasonings. Pour chicken broth over all and cook on low for
8-10 hours or high for 5-6 hours. If using bone-in chicken,
carefully remove chicken from pot. Add noodles to pot and cook on
high for 45 minutes. Meanwhile remove chicken from bones and
return meat to pot.
2 carrots, thinly sliced
1 large onion, thinly sliced
2 t. salt
1/2 t. pepper
1 t. dried basil
2 pounds chicken parts or 1 pound boneless, skinless chicken breasts
3 cups chicken broth
4 cups uncooked noodles
Place veggies in bottom of crockpot, put chicken on top followed
by seasonings. Pour chicken broth over all and cook on low for
8-10 hours or high for 5-6 hours. If using bone-in chicken,
carefully remove chicken from pot. Add noodles to pot and cook on
high for 45 minutes. Meanwhile remove chicken from bones and
return meat to pot.
Cream Cheese Raspberry Fudge
1 Package Cream cheese (8 oz) - softened
3 Cups Powdered sugar
2 Tablespoons Chambord or other raspberry - flavor liqueur
1 Teaspoon Vanilla extract
Dash Salt
4 Ounces Unsweetened chocolate
Squares; melted
1 Cup Pecans; chopped
In a medium bowl, mix together cream cheese and powdered sugar until smooth. Mix in Chambord, vanilla, and salt until well blended. Stir in melted chocolate until thoroughly mixed. Mix in nuts. Spread evenly in a buttered 8-inch square baking pan. Refrigerate several hours, or until firm. Cut into 25 squares. Store, covered, in refrigerator.
3 Cups Powdered sugar
2 Tablespoons Chambord or other raspberry - flavor liqueur
1 Teaspoon Vanilla extract
Dash Salt
4 Ounces Unsweetened chocolate
Squares; melted
1 Cup Pecans; chopped
In a medium bowl, mix together cream cheese and powdered sugar until smooth. Mix in Chambord, vanilla, and salt until well blended. Stir in melted chocolate until thoroughly mixed. Mix in nuts. Spread evenly in a buttered 8-inch square baking pan. Refrigerate several hours, or until firm. Cut into 25 squares. Store, covered, in refrigerator.
Mandarin Orange Cake
1 package yellow cake mix without pudding
11-oz can mandarin oranges, undrained
4 eggs
1/2 cup oil
Combine cake mix, eggs, and oil in large mixing bowl; beat at medium speed
of mixer until well blended. Add mandarin oranges, beating just until
combined. Pour batter evenly into 3 greased and floured 8-inch round cake
pans. Bake at 350 degrees for 20-25 minutes. Cool in pans, 10 minutes;
remove from pans and cool completely. Spread frosting between layers and on
top and sides of cake. Refrigerate overnight.
PINEAPPLE FROSTING:
3.5-oz box vanilla instant pudding
20-oz can crushed pineapple, undrained
8-oz carton whipped topping, thawed
Combine pudding mix and pineapple in medium bowl; beat at medium speed of
mixer until well blended. Add whipped topping, mixing well. NOTE: To make
a rectangular cake, spoon batter into a greased and floured 15x10x1-inch pan
Bake at 350 degrees for 20-25 minutes. Cool in pan 10 minutes; remove
from pan, and cool completely. Slice crosswise into 3 equal portions.
Spread frosting between layers and on top and sides of cooled cake.
11-oz can mandarin oranges, undrained
4 eggs
1/2 cup oil
Combine cake mix, eggs, and oil in large mixing bowl; beat at medium speed
of mixer until well blended. Add mandarin oranges, beating just until
combined. Pour batter evenly into 3 greased and floured 8-inch round cake
pans. Bake at 350 degrees for 20-25 minutes. Cool in pans, 10 minutes;
remove from pans and cool completely. Spread frosting between layers and on
top and sides of cake. Refrigerate overnight.
PINEAPPLE FROSTING:
3.5-oz box vanilla instant pudding
20-oz can crushed pineapple, undrained
8-oz carton whipped topping, thawed
Combine pudding mix and pineapple in medium bowl; beat at medium speed of
mixer until well blended. Add whipped topping, mixing well. NOTE: To make
a rectangular cake, spoon batter into a greased and floured 15x10x1-inch pan
Bake at 350 degrees for 20-25 minutes. Cool in pan 10 minutes; remove
from pan, and cool completely. Slice crosswise into 3 equal portions.
Spread frosting between layers and on top and sides of cooled cake.
Beef In Red Wine Gravy
* 1-1/2 pounds beef stew meat, cut into 1-inch cubes
* 2 medium onions, cut up
* 2 beef bouillon cubes or 1 envelope (1/2 of 2-ounce package) onion soup
mix
* 3 tablespoons cornstarch
* Salt
* Ground black pepper
* 1-1/2 cups dry red wine
* Hot cooked noodles (optional)
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine beef stew meat and onions. Add
bouillon cubes or dry onion soup mix. Sprinkle cornstarch, salt, and pepper over
beef and onions. Pour red wine over beef mixture in cooker.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting
for 5 to 6 hours.
3. If desired, serve over hot cooked noodles. Makes 6 servings
* 2 medium onions, cut up
* 2 beef bouillon cubes or 1 envelope (1/2 of 2-ounce package) onion soup
mix
* 3 tablespoons cornstarch
* Salt
* Ground black pepper
* 1-1/2 cups dry red wine
* Hot cooked noodles (optional)
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine beef stew meat and onions. Add
bouillon cubes or dry onion soup mix. Sprinkle cornstarch, salt, and pepper over
beef and onions. Pour red wine over beef mixture in cooker.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting
for 5 to 6 hours.
3. If desired, serve over hot cooked noodles. Makes 6 servings
Mandarin Chicken Express
11 oz can Mandarin Oranges, drained
1 pound frozen battered chicken nuggets, cooked
White or Brown Rice, cooked
1/2 cup sweet and sour sauce
1 cup pineapple chunks, drained
1/2 cup low sodium soy sauce
12 oz pkg stir fry vegetable mix
1 tbs oil
1 onion, cut into wedges
IN SKILLET, saute onion in oil. Add vegetables and soy sauce, stir fry 5 min. Stir in pineapple and sweet and sour sauce. Add oranges and cooked chicken just before serving. Serve over rice.
1 pound frozen battered chicken nuggets, cooked
White or Brown Rice, cooked
1/2 cup sweet and sour sauce
1 cup pineapple chunks, drained
1/2 cup low sodium soy sauce
12 oz pkg stir fry vegetable mix
1 tbs oil
1 onion, cut into wedges
IN SKILLET, saute onion in oil. Add vegetables and soy sauce, stir fry 5 min. Stir in pineapple and sweet and sour sauce. Add oranges and cooked chicken just before serving. Serve over rice.
Peanut Butter Turtles
72 Peacan halves (about 1-3/4 cups)
1/4 cup peanut butter
2 Tbsp. butter, softened
1/2 cup confectioner's sugar
5 oz. milk chocolate candy coating. chopped
2 tsp. shortening
On waxed paper-lined pans, arrange pecan halves in clusters of three.
In a small bowl, beat peanut butter tand butter until blended; gradually beat in confectioner's sugar.
In a microwave, melt candy coating chocolate and shortening; stir until smooth.
Spoon 1/4 tsp. melted chocolate in to the center of each pecan cluster. Place teaspoonfuls of peanut butter mixture into the center of each cluster; press down slighlty, Spoon remaining chocolate over tops. Chill for 10 minutes or until set.
Store in an air tight container in the refrigerator.
YIELD: 2 Dozen
1/4 cup peanut butter
2 Tbsp. butter, softened
1/2 cup confectioner's sugar
5 oz. milk chocolate candy coating. chopped
2 tsp. shortening
On waxed paper-lined pans, arrange pecan halves in clusters of three.
In a small bowl, beat peanut butter tand butter until blended; gradually beat in confectioner's sugar.
In a microwave, melt candy coating chocolate and shortening; stir until smooth.
Spoon 1/4 tsp. melted chocolate in to the center of each pecan cluster. Place teaspoonfuls of peanut butter mixture into the center of each cluster; press down slighlty, Spoon remaining chocolate over tops. Chill for 10 minutes or until set.
Store in an air tight container in the refrigerator.
YIELD: 2 Dozen
Candied Cranberries
1 cup cranberries
1 cup sugar
1 cup water
Prick firm cranberries with a needle, Boil sugar and water until syrup
spins a thread - 230°F. Add cranberries, cook very gently until syrup
jells.
Dry cranberries on waxed paper. Roll in sugar.
1 cup sugar
1 cup water
Prick firm cranberries with a needle, Boil sugar and water until syrup
spins a thread - 230°F. Add cranberries, cook very gently until syrup
jells.
Dry cranberries on waxed paper. Roll in sugar.
Horehound Candy
1 ounce dried horehound herb
1 3/4 pounds brown sugar
4 tablespoons corn syrup
1 1/2 cup water
Cook horehound and water slowly for 30 minutes. Remove horehound. Add
brown sugar and syrup, and cook to 300°F.
Pour into a well-greased pan. Mark into squares just as the mixture
begins to harden.
1 3/4 pounds brown sugar
4 tablespoons corn syrup
1 1/2 cup water
Cook horehound and water slowly for 30 minutes. Remove horehound. Add
brown sugar and syrup, and cook to 300°F.
Pour into a well-greased pan. Mark into squares just as the mixture
begins to harden.
Turkey Monte Cristo
8 slices bread (potato bread, challah, or any other soft bread)
1 cup fontina cheese, grated
8 slices cooked turkey breast
1/2 cup whole cranberry sauce
1 cup baby arugula leaves
3 eggs
1/3 cup milk
pinch nutmeg
2 tablespoons butter
Directions
Lay the 4 slices of the bread out on a cutting board.
On each slice, place 2 tablespoons of the fontina, followed by 2 slices of the
turkey, and 2 tablespoons of the cranberry sauce.
Equally divide the arugula leaves and place on next layer.
Top with the remaining fontina and remaining bread slices.
Press down firmly on sandwiches to seal in the filling.
In a medium bowl, beat the eggs, milk, and nutmeg.
In a large skillet over medium head, add the butter.
Dip each sandwich into the egg mixture coating both sides.
When butter is melted in skillet, add the sandwiches and cook until golden
brown.
Flip sandwich and repeat with other side, adding more butter if necessary.
Remove from pan, drain on paper towels, and let sit for a few minutes.
Cut in halves and serve.
1 cup fontina cheese, grated
8 slices cooked turkey breast
1/2 cup whole cranberry sauce
1 cup baby arugula leaves
3 eggs
1/3 cup milk
pinch nutmeg
2 tablespoons butter
Directions
Lay the 4 slices of the bread out on a cutting board.
On each slice, place 2 tablespoons of the fontina, followed by 2 slices of the
turkey, and 2 tablespoons of the cranberry sauce.
Equally divide the arugula leaves and place on next layer.
Top with the remaining fontina and remaining bread slices.
Press down firmly on sandwiches to seal in the filling.
In a medium bowl, beat the eggs, milk, and nutmeg.
In a large skillet over medium head, add the butter.
Dip each sandwich into the egg mixture coating both sides.
When butter is melted in skillet, add the sandwiches and cook until golden
brown.
Flip sandwich and repeat with other side, adding more butter if necessary.
Remove from pan, drain on paper towels, and let sit for a few minutes.
Cut in halves and serve.
Monte Cristo Sandwich
* 8 slices center cut or apple wood smoked bacon
* 4 large eggs, beaten
* Warm 1/4 cup half-and-half
* 1/4 teaspoon grated nutmeg or ground -- eyeball it
* 1/2 teaspoon coarse ground black pepper -- eyeball it
* 2 tablespoons butter
* 8 thick cut sliced whole-grain soft bread, white, or challah
* 1/2 cup brown mustard
* 1/2 cup whole berry cranberry sauce
* 1/2 pound sliced havarti cheese
* 1 pound sliced ham
* 1 pound sliced turkey breast
* 1 1/2 cups medium to dark amber maple syrup
Method
Heat a griddle pan or large skillet over medium high heat. Cook bacon and remove
to paper towels to drain, 5 minutes. Drain off fat. Reheat griddle over medium
heat. Make sandwiches in 2 batches. Beat eggs with half-and-half, nutmeg and
pepper. Add 1 tablespoon butter to the griddle or pan and melt. Turn 4 slices
bread in batter, and then add to griddle or pan. Turn bread after it browns, 2
to 3 minutes. Top 2 bread slices with mustard, the other 2 with cranberry sauce.
Add 2 slices of cheese and bacon on the cranberry covered bread. Add ham, then
turkey to the mustard covered bread. Use a spatula to assemble 2 sandwiches and
turn and press gently to set sandwiches in place. Repeat to make 2 more
sandwiches. Cut sandwiches from corner to corner. Heat the syrup in microwave
safe container for 30 seconds. Drizzle syrup over sandwiches at the table
* 4 large eggs, beaten
* Warm 1/4 cup half-and-half
* 1/4 teaspoon grated nutmeg or ground -- eyeball it
* 1/2 teaspoon coarse ground black pepper -- eyeball it
* 2 tablespoons butter
* 8 thick cut sliced whole-grain soft bread, white, or challah
* 1/2 cup brown mustard
* 1/2 cup whole berry cranberry sauce
* 1/2 pound sliced havarti cheese
* 1 pound sliced ham
* 1 pound sliced turkey breast
* 1 1/2 cups medium to dark amber maple syrup
Method
Heat a griddle pan or large skillet over medium high heat. Cook bacon and remove
to paper towels to drain, 5 minutes. Drain off fat. Reheat griddle over medium
heat. Make sandwiches in 2 batches. Beat eggs with half-and-half, nutmeg and
pepper. Add 1 tablespoon butter to the griddle or pan and melt. Turn 4 slices
bread in batter, and then add to griddle or pan. Turn bread after it browns, 2
to 3 minutes. Top 2 bread slices with mustard, the other 2 with cranberry sauce.
Add 2 slices of cheese and bacon on the cranberry covered bread. Add ham, then
turkey to the mustard covered bread. Use a spatula to assemble 2 sandwiches and
turn and press gently to set sandwiches in place. Repeat to make 2 more
sandwiches. Cut sandwiches from corner to corner. Heat the syrup in microwave
safe container for 30 seconds. Drizzle syrup over sandwiches at the table
WV Blackberry Cake
2 c. sugar
1 c. butter
4 eggs
3 c. flour
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 c. buttermilk
1-1/2 c. fresh or frozen drained blackberries or black raspberries
ICING:
1 c. butter
1 box (1 lb.) confectioners' sugar
1 tsp. vanilla
3 tbsp. cold coffee
Instructions
Cream sugar, butter together. Beat eggs and add to creamed mixture. Combine flour, spices, baking powder and soda. Stir into creamed mixture, alternating with buttermilk. Carefully fold in berries. Bake at 350 degrees in 3 greased and floured 8 inch layer pans for 30 minutes. Cool on wire rack. Frost. Mix and use as directed.
1 c. butter
4 eggs
3 c. flour
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 c. buttermilk
1-1/2 c. fresh or frozen drained blackberries or black raspberries
ICING:
1 c. butter
1 box (1 lb.) confectioners' sugar
1 tsp. vanilla
3 tbsp. cold coffee
Instructions
Cream sugar, butter together. Beat eggs and add to creamed mixture. Combine flour, spices, baking powder and soda. Stir into creamed mixture, alternating with buttermilk. Carefully fold in berries. Bake at 350 degrees in 3 greased and floured 8 inch layer pans for 30 minutes. Cool on wire rack. Frost. Mix and use as directed.
BLT Panini
* 16 slices (applewood smoked) bacon
* 4 large flour tortillas
* 1/2 cup ranch dressing
* 2 large ripe tomatoes, thinly sliced
* 4 oz Gruyere cheese, thinly sliced
* 2 cups Boston lettuce, shredded
* 2 Tbsp finely chopped red onion
* 1/2 tsp each sea salt and freshly ground black pepper
Method
Place bacon slices in large skillet over medium heat and cook gently until
golden and crisp. Remove crisped bacon from skillet and place on paper towels
and lightly blot to absorb excess grease. Place tortillas on work surface and
spread Ranch dressing in center of each tortilla. Place 4 bacon slices on the
side of each tortilla. Top with tomatoes, cheese, lettuce and onion and then
sprinkle with salt and pepper. Fold to form a wrap; cook seam side down on
medium-high grill for 2 1/2 minutes, turn and continue grilling for another two
minutes. Serve immediately
* 4 large flour tortillas
* 1/2 cup ranch dressing
* 2 large ripe tomatoes, thinly sliced
* 4 oz Gruyere cheese, thinly sliced
* 2 cups Boston lettuce, shredded
* 2 Tbsp finely chopped red onion
* 1/2 tsp each sea salt and freshly ground black pepper
Method
Place bacon slices in large skillet over medium heat and cook gently until
golden and crisp. Remove crisped bacon from skillet and place on paper towels
and lightly blot to absorb excess grease. Place tortillas on work surface and
spread Ranch dressing in center of each tortilla. Place 4 bacon slices on the
side of each tortilla. Top with tomatoes, cheese, lettuce and onion and then
sprinkle with salt and pepper. Fold to form a wrap; cook seam side down on
medium-high grill for 2 1/2 minutes, turn and continue grilling for another two
minutes. Serve immediately
Hard Candy Jello Shots
1 or 2 packages favorite flavor Jello (watermelon is good)
3/4 cup boiling water
3/4 cup favorite schnapps (preferably to match the Jello)
Boil water, remove from stove.
In a bowl, mix Jello with water, stirring vigorously until all crystals
are dissolved.
Add 3/4 cup favorite schnapps. Mix again; pour into small plastic
condiment cups or Dixie cups for single servings.
Freeze for 2 hours or refrigerate for until firm.
These will taste like Jolly Rancher Candy Jello, an awesome party treat!
Here are a few combos to try:
Apple Jolly Rancher shot: use green apple jello and green apple pucker
Strawberry: use Strawberry Pucker or Banana Pucker
Mixed fruit Jello or Berry Blue: use Island Blue Tropical Punch Pucker
or Grape Pucker
Island Pineapple Jello: use Banana Pucker and Coconut Rum (very good
tropical flavor)
3/4 cup boiling water
3/4 cup favorite schnapps (preferably to match the Jello)
Boil water, remove from stove.
In a bowl, mix Jello with water, stirring vigorously until all crystals
are dissolved.
Add 3/4 cup favorite schnapps. Mix again; pour into small plastic
condiment cups or Dixie cups for single servings.
Freeze for 2 hours or refrigerate for until firm.
These will taste like Jolly Rancher Candy Jello, an awesome party treat!
Here are a few combos to try:
Apple Jolly Rancher shot: use green apple jello and green apple pucker
Strawberry: use Strawberry Pucker or Banana Pucker
Mixed fruit Jello or Berry Blue: use Island Blue Tropical Punch Pucker
or Grape Pucker
Island Pineapple Jello: use Banana Pucker and Coconut Rum (very good
tropical flavor)
Oven Baked Sweet Potato Fries
2 pounds sweet potatoes, about 3 large ones
1/4 cup olive or other vegetable oil
1 to 2 Tablespoons sugar
1 Tablespoon salt
1 to 2 Tablespoons spice or spice combination or
none at all, your choice
Preheat oven to 450 degrees F. Peel sweet potatoes
and cut off ends. Cut the potatoes in half lengthwise
and then, if they are very long, in half crosswise. Cut
each piece into wedges. Put sweet potatoes into a
large bowl and add oil. Mix well to combine. Sprinkle
with salt, sugar and spice or spices of your choice.
Use hands to mix well, so all pieces are coated with
oil and spices. Spread sweet potatoes out in a single
layer on a baking sheet; oil they are coated with
should keep them from sticking to pan. Bake for a
total of 25 to 30 minutes. After first 15 minutes,
remove baking sheet from oven and turn over all of
pieces. Return to oven and bake for another 10 to
15 minutes, or until well browned. Let cool for 5
minutes before serving. Makes 4 or 5 servings.
Note: Baking times are approximate; depends on
how thick wedges are cut. Try cutting evenly so all
cook at about the same rate. For best browning
results bake only one sheet at a time. Why sugar?
To help with caramelization and to intensify
sweetness of fries, but can easily leave it out if you
wanted.
1/4 cup olive or other vegetable oil
1 to 2 Tablespoons sugar
1 Tablespoon salt
1 to 2 Tablespoons spice or spice combination or
none at all, your choice
Preheat oven to 450 degrees F. Peel sweet potatoes
and cut off ends. Cut the potatoes in half lengthwise
and then, if they are very long, in half crosswise. Cut
each piece into wedges. Put sweet potatoes into a
large bowl and add oil. Mix well to combine. Sprinkle
with salt, sugar and spice or spices of your choice.
Use hands to mix well, so all pieces are coated with
oil and spices. Spread sweet potatoes out in a single
layer on a baking sheet; oil they are coated with
should keep them from sticking to pan. Bake for a
total of 25 to 30 minutes. After first 15 minutes,
remove baking sheet from oven and turn over all of
pieces. Return to oven and bake for another 10 to
15 minutes, or until well browned. Let cool for 5
minutes before serving. Makes 4 or 5 servings.
Note: Baking times are approximate; depends on
how thick wedges are cut. Try cutting evenly so all
cook at about the same rate. For best browning
results bake only one sheet at a time. Why sugar?
To help with caramelization and to intensify
sweetness of fries, but can easily leave it out if you
wanted.
Candied Pineapple
1 cup granulated sugar
1 (20 ounce) can pineapple slices packed in own
juice, drained and 1/3 cup juice reserved
2 tablespoons light corn syrup
In 3-quart casserole, combine 1 cup sugar, 1/3 cup reserved juice and the corn syrup. Arrange five pineapple slices in single layer over sugar mixture. Microwave on HIGH 8-12 minutes or until sugar dissolves and slices are glossy and transparent on edges, turning over and rearranging every 4 minutes. Remove slices to wire rack and cool. They will become more transparent as they cool. Add remaining slices to the hot syrup and repeat as above. When slices have cooled completely, coat with sugar. Cover with wax paper and let stand on wire rack at least 24 hours to dry.
Re-coat with sugar. Slices will be slightly sticky. Store in airtight container with wax paper between layers no longer than 2 weeks.
1 (20 ounce) can pineapple slices packed in own
juice, drained and 1/3 cup juice reserved
2 tablespoons light corn syrup
In 3-quart casserole, combine 1 cup sugar, 1/3 cup reserved juice and the corn syrup. Arrange five pineapple slices in single layer over sugar mixture. Microwave on HIGH 8-12 minutes or until sugar dissolves and slices are glossy and transparent on edges, turning over and rearranging every 4 minutes. Remove slices to wire rack and cool. They will become more transparent as they cool. Add remaining slices to the hot syrup and repeat as above. When slices have cooled completely, coat with sugar. Cover with wax paper and let stand on wire rack at least 24 hours to dry.
Re-coat with sugar. Slices will be slightly sticky. Store in airtight container with wax paper between layers no longer than 2 weeks.
Thursday, May 12, 2011
Baked Chicken Breast With Honey Mustard Sauce
* 1 cup wild rice
* 2 1/2 cups chicken broth
* 3 each chicken breasts
* 1 cup yogurt, plain
* 1/2 cup honey
* 1/3 cup dijon mustard
* 2 tablespoons brown sugar
* 1 tablespoon soy sauce
Heat oven to 375 degrees F with rack in center position.
Spray a 2-quart casserole with non-stick vegetable cooking spray or coat it
lightly with vegetable shortening.
Pour rice over bottom of prepared dish, then pour in broth. Rinse chicken and
pat it dry with paper towels.
Lay the chicken breasts over the rice.
Combine remaining ingredients, mix well, and spread over the chicken.
Cover loosely with foil and bake 40-50 minutes.
Remove the foil and continue baking 10 minutes, or until chicken is done.
Makes 6 servings.
NOTE: Test chicken for doneness by pricking with fork; juices should run clear.
Or slice into thickest part with a small sharp knife to make sure there is no
pinkness in the meat.
If liquid is not absorbed, let sit 5-10 before serving. The wild rice may could
be soaked in water in advance depending on your tastes.
* 2 1/2 cups chicken broth
* 3 each chicken breasts
* 1 cup yogurt, plain
* 1/2 cup honey
* 1/3 cup dijon mustard
* 2 tablespoons brown sugar
* 1 tablespoon soy sauce
Heat oven to 375 degrees F with rack in center position.
Spray a 2-quart casserole with non-stick vegetable cooking spray or coat it
lightly with vegetable shortening.
Pour rice over bottom of prepared dish, then pour in broth. Rinse chicken and
pat it dry with paper towels.
Lay the chicken breasts over the rice.
Combine remaining ingredients, mix well, and spread over the chicken.
Cover loosely with foil and bake 40-50 minutes.
Remove the foil and continue baking 10 minutes, or until chicken is done.
Makes 6 servings.
NOTE: Test chicken for doneness by pricking with fork; juices should run clear.
Or slice into thickest part with a small sharp knife to make sure there is no
pinkness in the meat.
If liquid is not absorbed, let sit 5-10 before serving. The wild rice may could
be soaked in water in advance depending on your tastes.
Candy Bar Cheesecake
Crust
1 1/4 cups finely crushed shortbread cookies (about 25 cookies)
2 tablespoons butter or margarine, melted
Filling
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/4 cup whipping cream
2 eggs
2 caramel and nougat-filled chocolate candy bars (2.05 oz each), unwrapped, cut into 1/2-inch pieces
Sauce and Garnish
1 caramel and nougat-filled chocolate candy bar (2.05 oz), unwrapped, chopped
4 to 5 teaspoons milk
Whipped cream, if desired
1 caramel and nougat-filled chocolate candy bar (2.05 oz), unwrapped, chopped, if desired
* Heat oven to 325°F. Line 9- or 8-inch round cake pan with foil. In medium bowl, mix crushed cookies and butter; press firmly in bottom of pan. Bake 8 minutes.
* Meanwhile, in large bowl with electric mixer, beat cream cheese on medium speed until smooth and creamy. Reserve 1 tablespoon of the sugar; place in small bowl. Gradually beat remaining sugar and the whipping cream into cream cheese. Add eggs 1 at a time, beating well after each addition. In reserved sugar, toss 2 chopped candy bars until coated.
* Remove partially baked crust from oven. Sprinkle sugar-coated candy bar pieces over crust; press in lightly. Pour cream cheese mixture evenly over candy.
* Return to oven; bake 40 to 50 minutes or until edges are set and center is almost set but jiggles slightly. Cool on wire rack 1 hour. Refrigerate at least 4 hours before serving.
* Just before serving, in small microwavable bowl, microwave 1 chopped candy bar and enough milk on High 20 to 40 seconds, stirring every 20 seconds, until melted, smooth and drizzling consistency.
* Use foil to lift cheesecake from pan. Remove foil; place cheesecake on serving plate. Cut into wedges; place on individual plates. Drizzle 1 teaspoon melted candy topping over each serving. Top with whipped cream and chopped candy. Store in refrigerator.
For greater ease in cutting the candy bars, use a knife dipped frequently in hot water.
1 1/4 cups finely crushed shortbread cookies (about 25 cookies)
2 tablespoons butter or margarine, melted
Filling
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/4 cup whipping cream
2 eggs
2 caramel and nougat-filled chocolate candy bars (2.05 oz each), unwrapped, cut into 1/2-inch pieces
Sauce and Garnish
1 caramel and nougat-filled chocolate candy bar (2.05 oz), unwrapped, chopped
4 to 5 teaspoons milk
Whipped cream, if desired
1 caramel and nougat-filled chocolate candy bar (2.05 oz), unwrapped, chopped, if desired
* Heat oven to 325°F. Line 9- or 8-inch round cake pan with foil. In medium bowl, mix crushed cookies and butter; press firmly in bottom of pan. Bake 8 minutes.
* Meanwhile, in large bowl with electric mixer, beat cream cheese on medium speed until smooth and creamy. Reserve 1 tablespoon of the sugar; place in small bowl. Gradually beat remaining sugar and the whipping cream into cream cheese. Add eggs 1 at a time, beating well after each addition. In reserved sugar, toss 2 chopped candy bars until coated.
* Remove partially baked crust from oven. Sprinkle sugar-coated candy bar pieces over crust; press in lightly. Pour cream cheese mixture evenly over candy.
* Return to oven; bake 40 to 50 minutes or until edges are set and center is almost set but jiggles slightly. Cool on wire rack 1 hour. Refrigerate at least 4 hours before serving.
* Just before serving, in small microwavable bowl, microwave 1 chopped candy bar and enough milk on High 20 to 40 seconds, stirring every 20 seconds, until melted, smooth and drizzling consistency.
* Use foil to lift cheesecake from pan. Remove foil; place cheesecake on serving plate. Cut into wedges; place on individual plates. Drizzle 1 teaspoon melted candy topping over each serving. Top with whipped cream and chopped candy. Store in refrigerator.
For greater ease in cutting the candy bars, use a knife dipped frequently in hot water.
Elvis Presely Cake
1 box yellow cake mix
1 (3-ounce) box vanilla pudding (not sugar free!)
4 eggs
1/2 cup oil
1 cup milk
1 (16-ounce) can crushed pineapple, undrained
1 cup sugar
Mix cake mix, pudding, eggs, oil, and milk. Beat until smooth.Bake in greased 9×13-inch pan in 350F preheated oven for 45-60 minutes (or until center springs back).While cake is baking, boil pineapple and sugar on top of stove until sugar has melted. While cake is still hot, punch holes in cake and pour hot pineapple over cake. Let cool.
FROSTING:
1 (8-ounce) package cream cheese, softened
1 stick butter or margarine, softened
3 cups confectioners’ sugar
1/2 cup chopped pecans (optional)
Beat cream cheese and butter until smooth. Add confectioners’ sugar gradually and beat until creamy. Add pecans, if desired, and mix well. Drop by dollops onto cake until top is mostly covered, then smooth and spread to frost cake.
1 (3-ounce) box vanilla pudding (not sugar free!)
4 eggs
1/2 cup oil
1 cup milk
1 (16-ounce) can crushed pineapple, undrained
1 cup sugar
Mix cake mix, pudding, eggs, oil, and milk. Beat until smooth.Bake in greased 9×13-inch pan in 350F preheated oven for 45-60 minutes (or until center springs back).While cake is baking, boil pineapple and sugar on top of stove until sugar has melted. While cake is still hot, punch holes in cake and pour hot pineapple over cake. Let cool.
FROSTING:
1 (8-ounce) package cream cheese, softened
1 stick butter or margarine, softened
3 cups confectioners’ sugar
1/2 cup chopped pecans (optional)
Beat cream cheese and butter until smooth. Add confectioners’ sugar gradually and beat until creamy. Add pecans, if desired, and mix well. Drop by dollops onto cake until top is mostly covered, then smooth and spread to frost cake.
Belgian Orange Coffee
1 orange
4-8 Domino® Dots® Sugar Cubes or Hostess Crystal Tablets
3 cups brewed, dark roast coffee, hot
1/2 teaspoon vanilla
1/2 cup whipping cream
4 strips orange zest
ground cinnamon
Rub outside of orange with each sugar tablet, coating all sides of tablets with oils from the skin of the orange.
Pour hot coffee into 4 large mugs; add sugar tablets and vanilla. Stir to combine. Top with whipped cream. Garnish with orange zest and cinnamon sprinkled on top. Serve immediately.
4-8 Domino® Dots® Sugar Cubes or Hostess Crystal Tablets
3 cups brewed, dark roast coffee, hot
1/2 teaspoon vanilla
1/2 cup whipping cream
4 strips orange zest
ground cinnamon
Rub outside of orange with each sugar tablet, coating all sides of tablets with oils from the skin of the orange.
Pour hot coffee into 4 large mugs; add sugar tablets and vanilla. Stir to combine. Top with whipped cream. Garnish with orange zest and cinnamon sprinkled on top. Serve immediately.
Tiger Fudge
8 ounces (1 1/4 cups) white chocolate chips
8 ounces (1 1/4 cups) semi-sweet chocolate chips
1 1/3 cups crunchy peanut butter, divided
Preparation:
.
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil
with nonstick cooking spray.
2. Place the white chocolate and 1 cup of peanut butter in a medium-sized
microwave-safe bowl. Place the semi-sweet chocolate and 1/3 cup peanut
butter in a separate microwave-safe bowl.
3. Microwave the white chocolate mixture until melted and smooth, stirring
after every minute. Repeat this same procedure with the semi-sweet chocolate
mixture.
4. Using a large spoon or measuring cup, place alternate dollops of white
and dark chocolate in the prepared pan. This doesn’t have to be neat or
precise, you just want to make sure that the chocolates are well-distributed
and one is not
Primarily on top or bottom.
5. Take a butter knife and briefly twirl it through the pan, creating swirls
of color and mixing the two chocolates. Do not swirl too much, otherwise
your fudge will get to be a muddy brown color!
6. Place the pan in the refrigerator to chill for about 2 hours. Once
the candy is fully set, remove it from the pan and cut into small 1x1”
squares to serve. Store in an airtight container in the refrigerator for
up to a week.
8 ounces (1 1/4 cups) semi-sweet chocolate chips
1 1/3 cups crunchy peanut butter, divided
Preparation:
.
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil
with nonstick cooking spray.
2. Place the white chocolate and 1 cup of peanut butter in a medium-sized
microwave-safe bowl. Place the semi-sweet chocolate and 1/3 cup peanut
butter in a separate microwave-safe bowl.
3. Microwave the white chocolate mixture until melted and smooth, stirring
after every minute. Repeat this same procedure with the semi-sweet chocolate
mixture.
4. Using a large spoon or measuring cup, place alternate dollops of white
and dark chocolate in the prepared pan. This doesn’t have to be neat or
precise, you just want to make sure that the chocolates are well-distributed
and one is not
Primarily on top or bottom.
5. Take a butter knife and briefly twirl it through the pan, creating swirls
of color and mixing the two chocolates. Do not swirl too much, otherwise
your fudge will get to be a muddy brown color!
6. Place the pan in the refrigerator to chill for about 2 hours. Once
the candy is fully set, remove it from the pan and cut into small 1x1”
squares to serve. Store in an airtight container in the refrigerator for
up to a week.
Creamy Nut Candy
6 cups sugar
3 cups light cream
1 cup white Karo syrup
2 teaspoons vanilla
1 tablespoon butter
1 pound pecans
Boil sugar, syrup and cream until it forms a soft ball when tested in cold water. Remove from heat, add butter and beat until it thickens. Add the walnuts and vanilla and when nearly ready to set, pour into a buttered 8"x8" pan. Let set, then slice into pieces when cold.
3 cups light cream
1 cup white Karo syrup
2 teaspoons vanilla
1 tablespoon butter
1 pound pecans
Boil sugar, syrup and cream until it forms a soft ball when tested in cold water. Remove from heat, add butter and beat until it thickens. Add the walnuts and vanilla and when nearly ready to set, pour into a buttered 8"x8" pan. Let set, then slice into pieces when cold.
Pita Bread
Ingredients
1 package active dry yeast
1 teaspoon sugar
5 1/2 cups warm water
1 teaspoon salt
15 1/2 cups bread flour, plus more for dusting
1 teaspoon olive oil
Instructions
In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.
Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.
Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.
Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees F.
Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.
1 package active dry yeast
1 teaspoon sugar
5 1/2 cups warm water
1 teaspoon salt
15 1/2 cups bread flour, plus more for dusting
1 teaspoon olive oil
Instructions
In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.
Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.
Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.
Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees F.
Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.
Crusty Garlic Twists
18 Rhodes™ Dinner Rolls, thawed to room temperature
1/4 cup olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup grated fresh Parmesan cheese, divided
2 tablespoons finely chopped rosemary
1 tablespoon finely chopped thyme
additional olive oil, cheese and salt, if desired
Spray counter lightly with non-stick cooking spray. Combine 9 rolls together and roll into a 10x16-inch rectangle. Cover with plastic wrap and let rest. Repeat with remaining rolls to make two rectangles. In a small bowl combine olive oil, garlic, salt and pepper.
In another bowl combine 1/2 cup cheese, rosemary and thyme. Remove wrap from dough and brush one rectangle with half of the olive oil mixture. Sprinkle cheese mixture over olive oil. Place second rectangle over cheese mixture and press down lightly with hands. Cut, along the 16-inch side into 18 equal pieces (less than 1-inch wide). Twist each one several times and place on sprayed baking sheets. Brush with remaining olive oil mixture and sprinkle with remaining 1/2 cup cheese.
Bake at 350°F 18-20 minutes or until golden brown and crusty. Remove from oven and brush with additional olive oil if desired. Sprinkle with additional cheese or salt if desired.
1/4 cup olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup grated fresh Parmesan cheese, divided
2 tablespoons finely chopped rosemary
1 tablespoon finely chopped thyme
additional olive oil, cheese and salt, if desired
Spray counter lightly with non-stick cooking spray. Combine 9 rolls together and roll into a 10x16-inch rectangle. Cover with plastic wrap and let rest. Repeat with remaining rolls to make two rectangles. In a small bowl combine olive oil, garlic, salt and pepper.
In another bowl combine 1/2 cup cheese, rosemary and thyme. Remove wrap from dough and brush one rectangle with half of the olive oil mixture. Sprinkle cheese mixture over olive oil. Place second rectangle over cheese mixture and press down lightly with hands. Cut, along the 16-inch side into 18 equal pieces (less than 1-inch wide). Twist each one several times and place on sprayed baking sheets. Brush with remaining olive oil mixture and sprinkle with remaining 1/2 cup cheese.
Bake at 350°F 18-20 minutes or until golden brown and crusty. Remove from oven and brush with additional olive oil if desired. Sprinkle with additional cheese or salt if desired.
Mint Oreo Fudge
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
dash of salt
20 Oreo cookies, broken into pieces (approximately)
1/4 teaspoon vanilla extract
3/4 teaspoon peppermint extract
In heavy saucepan, melt chocolate chips with sweetened condensed milk and salt over low heat.
Remove from heat; stir in cookies, mint and vanilla.
Spread evenly into wax paper lined 8or 9 inch square pan.
Chill 2 hours (or until firm) in the refrigerator.
Lift fudge out of pan, peel off paper and cut into squares. Store covered in refrigerator.
1 (14 ounce) can sweetened condensed milk
dash of salt
20 Oreo cookies, broken into pieces (approximately)
1/4 teaspoon vanilla extract
3/4 teaspoon peppermint extract
In heavy saucepan, melt chocolate chips with sweetened condensed milk and salt over low heat.
Remove from heat; stir in cookies, mint and vanilla.
Spread evenly into wax paper lined 8or 9 inch square pan.
Chill 2 hours (or until firm) in the refrigerator.
Lift fudge out of pan, peel off paper and cut into squares. Store covered in refrigerator.
Greek Lemon Chicken
1 chicken (3 1/2 to 4 lb.)
1 med onion -- chopped (approximately 1 1/2 cups)
1 med carrot -- chopped (approximately 1/2 cups)
3 rib celery -- chopped (approximately 1 1/2 cups)
8 cup water
2 tsp. salt -- plus to taste
1 cup long grain white rice
4 eggs -- at room temperature
1 teaspoon cornstarch
2 tablespoon cold water
1/4 cup lemon juice -- plus more to taste (approximately 2 lemons)
Instructions
1. Place chicken, chopped vegetables and water in a large 6-8 qt. pot. Bring to a boil, reduce heat to low and simmer for 1 1/2 hours, skimming broth frequently and turning chicken at midway point. Remove chicken from pot and reserve for another use. Strain broth through a fine mesh sieve or cheesecloth, discarding vegetables. You should have about 6 cups of cooking liquid - slightly more is fine, but if you have less, add enough water to bring the amount to 6 cups. Return liquid to pot, add salt and bring to a simmer. Reduce heat to low, add rice and cook until tender, approximately 20 minutes, stirring occasionally. Turn off heat.
2. Place eggs and cornstarch in blender container. Whip on high speed 2-3 minutes until very frothy. Add cold water and lemon juice and whip 20-30 more seconds. Transfer mixture to a large bowl and slowly whisk in 3-4 cups of hot soup. Add tempered egg mixture to remaining soup, stirring constantly so that mixture will not break. Soup should be creamy with a light skim of foam on top. Season to taste with more salt and lemon juice as needed and serve immediately.
1 med onion -- chopped (approximately 1 1/2 cups)
1 med carrot -- chopped (approximately 1/2 cups)
3 rib celery -- chopped (approximately 1 1/2 cups)
8 cup water
2 tsp. salt -- plus to taste
1 cup long grain white rice
4 eggs -- at room temperature
1 teaspoon cornstarch
2 tablespoon cold water
1/4 cup lemon juice -- plus more to taste (approximately 2 lemons)
Instructions
1. Place chicken, chopped vegetables and water in a large 6-8 qt. pot. Bring to a boil, reduce heat to low and simmer for 1 1/2 hours, skimming broth frequently and turning chicken at midway point. Remove chicken from pot and reserve for another use. Strain broth through a fine mesh sieve or cheesecloth, discarding vegetables. You should have about 6 cups of cooking liquid - slightly more is fine, but if you have less, add enough water to bring the amount to 6 cups. Return liquid to pot, add salt and bring to a simmer. Reduce heat to low, add rice and cook until tender, approximately 20 minutes, stirring occasionally. Turn off heat.
2. Place eggs and cornstarch in blender container. Whip on high speed 2-3 minutes until very frothy. Add cold water and lemon juice and whip 20-30 more seconds. Transfer mixture to a large bowl and slowly whisk in 3-4 cups of hot soup. Add tempered egg mixture to remaining soup, stirring constantly so that mixture will not break. Soup should be creamy with a light skim of foam on top. Season to taste with more salt and lemon juice as needed and serve immediately.
Eight Can Soup
1 pound Ground Chuck
1 can whole Kernel Corn
1 can Rotel Tomatoes
1 can diced Tomatoes
1 can Veg-All
1 can Vegetable Soup
1 can Tomato Soup
1 can Hot Chili Beans
1 can Green Beans
Brown and drain ground Chuck, In a Crockpot, mix beef with all 8 cans (do
not drain vegetables) Siimmer about 3 hours or over night in Crockpot.
Note: Add chili powder, salt, pepper and Worceshershire Sauce to taste.
This recipe make a crockpot full and is wonderful left overs.
1 can whole Kernel Corn
1 can Rotel Tomatoes
1 can diced Tomatoes
1 can Veg-All
1 can Vegetable Soup
1 can Tomato Soup
1 can Hot Chili Beans
1 can Green Beans
Brown and drain ground Chuck, In a Crockpot, mix beef with all 8 cans (do
not drain vegetables) Siimmer about 3 hours or over night in Crockpot.
Note: Add chili powder, salt, pepper and Worceshershire Sauce to taste.
This recipe make a crockpot full and is wonderful left overs.
Spicy Vegetable Soup
1 lb Ground Beef
1 cup Onions, chopped
2 cloves Garlic, pressed
1 (30oz) jar Chunky Garden style Spaghetti Sauce with Mushrooms and peppers
1 (10 oz) can Beef Broth, undiluted
2 cups Water
1 cup Celery, sliced
1 teaspoon Sugar
1 teaspoon Salt
1/2 teaspoon Pepper
1 (10oz) can Rotel diced tomatoes and green Chilies
1 (16oz) package frozen Mixed Vegetables
Cook first 3 ingredients in large Dutch oven over medium heat until meat
is browned, stirring to crumble, drain and return meat to Dutch oven. Add
Spaghetti Sauce and next 6 ingredients and simmer 20 minutes. Stir in
tomatoes and vegetables; return to boil. Cover and simmer 10 to 20 minutes.
Makes 12 cups.
1 cup Onions, chopped
2 cloves Garlic, pressed
1 (30oz) jar Chunky Garden style Spaghetti Sauce with Mushrooms and peppers
1 (10 oz) can Beef Broth, undiluted
2 cups Water
1 cup Celery, sliced
1 teaspoon Sugar
1 teaspoon Salt
1/2 teaspoon Pepper
1 (10oz) can Rotel diced tomatoes and green Chilies
1 (16oz) package frozen Mixed Vegetables
Cook first 3 ingredients in large Dutch oven over medium heat until meat
is browned, stirring to crumble, drain and return meat to Dutch oven. Add
Spaghetti Sauce and next 6 ingredients and simmer 20 minutes. Stir in
tomatoes and vegetables; return to boil. Cover and simmer 10 to 20 minutes.
Makes 12 cups.
Crockpot Onion Soup
1 qt. beef bouillon
3 c. onion, sliced
1/4 c. butter
1 tsp. Salt
1 tbsp. Sugar
2 tbsp. Flour
1/4 c. dry Vermouth or Cognac
1 c. Parmesan cheese
Instructions
Pour bouillon in crock, cover, set on high. Cook onions in large skillet
in butter for about 15 minutes. When feels done to desired consistency
add sugar, this will brown them. Add onions & rest of ingredients to
crock and cook for 3 hours.
3 c. onion, sliced
1/4 c. butter
1 tsp. Salt
1 tbsp. Sugar
2 tbsp. Flour
1/4 c. dry Vermouth or Cognac
1 c. Parmesan cheese
Instructions
Pour bouillon in crock, cover, set on high. Cook onions in large skillet
in butter for about 15 minutes. When feels done to desired consistency
add sugar, this will brown them. Add onions & rest of ingredients to
crock and cook for 3 hours.
Peppermint Patties
1 Egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
1 16-oz. bag semi-sweet chocolate chips
1. In a medium bow, beat the egg white until it is stiff and forms
peaks. Don't use a plastic bowl for this.
2. Slowly add the powdered sugar while blending with an electric
mixer set on medium speed.
3. Add the corn syrup and peppermint oil or extract and knead the
mixture with your hands until it has the smooth consistency of dough.
4. Using a flat surface and a rolling pin lightly dusted with
cornstarch, roll out the peppermint dough 1/4-inch thick.
5. Punch out circles of peppermint dough with a biscuit cutter or a
clean can with a diameter of about 2 1/2-inches. Make approximately
20, place them on plates or cookie sheets, and let them firm up in
the refrigerator, about 45 minutes.
6. Melt the chocolate chips in a microwave set on high for 2 minutes.
Stir halfway through the heating time. Melt thoroughly, but do not
overheat. Melting the chocolate chips can also be done using a double-
boiler over low heat.
7. Drop each patty into the chocolate and coat completely. Using 2
forks, one in each hand, lift the coated patty from the chocolate.
Gently tap the forks against the bowl to knock of
the excess chocolate and place each patty on waxed paper.
8. Chill the peppermint patties until firm, about 30 minutes. Makes
20 peppermint patties.
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
1 16-oz. bag semi-sweet chocolate chips
1. In a medium bow, beat the egg white until it is stiff and forms
peaks. Don't use a plastic bowl for this.
2. Slowly add the powdered sugar while blending with an electric
mixer set on medium speed.
3. Add the corn syrup and peppermint oil or extract and knead the
mixture with your hands until it has the smooth consistency of dough.
4. Using a flat surface and a rolling pin lightly dusted with
cornstarch, roll out the peppermint dough 1/4-inch thick.
5. Punch out circles of peppermint dough with a biscuit cutter or a
clean can with a diameter of about 2 1/2-inches. Make approximately
20, place them on plates or cookie sheets, and let them firm up in
the refrigerator, about 45 minutes.
6. Melt the chocolate chips in a microwave set on high for 2 minutes.
Stir halfway through the heating time. Melt thoroughly, but do not
overheat. Melting the chocolate chips can also be done using a double-
boiler over low heat.
7. Drop each patty into the chocolate and coat completely. Using 2
forks, one in each hand, lift the coated patty from the chocolate.
Gently tap the forks against the bowl to knock of
the excess chocolate and place each patty on waxed paper.
8. Chill the peppermint patties until firm, about 30 minutes. Makes
20 peppermint patties.
Caramel Fudge Bars
Crust
16 Tbls. butter, softened on the counter for about 20 minutes
2/3 cup dark brown sugar, packed
1 tsp. vanilla extract
1/8 tsp. ground cinnamon
1 tsp. kosher salt
2 cups flour
Fudge topping
2 cups heavy cream
2 cups dulce de leche
8 egg yolks from jumbo eggs
10 oz. semi-sweet chocolate, chopped finely
Yields 1 (9×13 inch) pan
Preheat your oven to 375 degrees.
Spray a 9 x 13 inch baking pan lightly with oil. Line it with parchment paper,
so that the paper hangs over two sides. This will make it easier to air lift the
whole thing out later, if you like.
Put the butter and brown sugar in the bowl of your mixer.
Toss in the vanilla, salt, and cinnamon.
Beat on high until you have a homogeneous paste.
Scrape down the sides of the bowl with a spatula. Turn it over a few times with
your spatula to be sure you don’t have stray sugar in the very bottom of the
bowl.
Toss in the flour and mix a little with your spatula to get the dough started.
Then mix on high for maybe 30 seconds, until the dough just comes together.
You want it to look about like this (think really fresh Play-Doh).
Transfer the dough to your prepared pan.
Smoosh the dough down with your hands, spreading it out so that it fills the
entire pan.
Try to get it fairly level (so it bakes evenly), but don’t make yourself nuts.
Next, prick the dough all over with a fork. The holes will let steam out as the
shortbread cooks, which will keep your cookie crust from developing big bubbles.
Pop the pan into your preheated 375-degree oven. Bake for 15-20 minutes.
The shortbread is done when the surface is firm to the touch and the edges are
golden brown.
Set the pan aside to cool to room temperature.
Next, grab your eggs.
Separate the yolks from the whites. (Save the whites, and turn them into
chocolate-swirled Tuxedo Meringues or use them for a flavor-packed Fresh-Herb
Egg-White Omelet.)
Put the yolks in a large mixing bowl.
Beat them well, then set them aside while you deal with the cream.
Grab your dulce de leche. Try not to gobble down the whole jar. Put the cream
and dulce de leche in a medium-sized, heavy-bottomed pot.
Set it on the stove over medium heat.
Whisk gently to break up the dulce de leche.
Keep whisking until all the dulce de leche has melted and the mixture is
uniform.
Bring it up to a simmer, whisking often. As the mixture gets hot, it will
thicken.
When it comes to a simmer, remove the pot from the heat. Pour about half of the
hot mixture into the beaten egg yolks in a slow, thin stream. Whisk constantly.
You want to temper the egg yolks (raise their temperature gently) so they don’t
scramble.
When you’ve poured in about half the mixture, add the rest to the bowl, whisking
continuously.
Next, pour the contents of your bowl back into the pot. Pour through a strainer,
if you like, to catch any errant bits of egg that may have cooked solid.
Clip a candy thermometer to the inside of your pot and set it on the stove over
medium-high heat.
Whisk continuously. Cook like this until the mixture reaches 175 degrees and has
thickened.
When it’s ready, the mixture should coat the back of a spoon and hold a line,
like this:
Warning: Keep a good eye on your candy thermometer and be careful not to
overcook the mixture. (If you do, it can break and separate, making it basically
unusable.)
When it’s ready, remove the pot from the heat and toss in the chopped chocolate.
Whisk to combine. The chocolate will start to melt immediately.
Keep whisking until all the chocolate has melted.
Pour the chocolate mixture on top of your cooled shortbread crust.
Spread it out with a spatula so that it’s relatively even. Let it cool to room
temperature on the counter. Then pop it into the fridge uncovered to chill
completely, about 3 to 4 hours. (This is the hard part, where you wait.)
When the bars are ready to cut, the fudge topping will be pretty firm. Slice
with a knife dipped in hot water, wiping it down in between each cut.
16 Tbls. butter, softened on the counter for about 20 minutes
2/3 cup dark brown sugar, packed
1 tsp. vanilla extract
1/8 tsp. ground cinnamon
1 tsp. kosher salt
2 cups flour
Fudge topping
2 cups heavy cream
2 cups dulce de leche
8 egg yolks from jumbo eggs
10 oz. semi-sweet chocolate, chopped finely
Yields 1 (9×13 inch) pan
Preheat your oven to 375 degrees.
Spray a 9 x 13 inch baking pan lightly with oil. Line it with parchment paper,
so that the paper hangs over two sides. This will make it easier to air lift the
whole thing out later, if you like.
Put the butter and brown sugar in the bowl of your mixer.
Toss in the vanilla, salt, and cinnamon.
Beat on high until you have a homogeneous paste.
Scrape down the sides of the bowl with a spatula. Turn it over a few times with
your spatula to be sure you don’t have stray sugar in the very bottom of the
bowl.
Toss in the flour and mix a little with your spatula to get the dough started.
Then mix on high for maybe 30 seconds, until the dough just comes together.
You want it to look about like this (think really fresh Play-Doh).
Transfer the dough to your prepared pan.
Smoosh the dough down with your hands, spreading it out so that it fills the
entire pan.
Try to get it fairly level (so it bakes evenly), but don’t make yourself nuts.
Next, prick the dough all over with a fork. The holes will let steam out as the
shortbread cooks, which will keep your cookie crust from developing big bubbles.
Pop the pan into your preheated 375-degree oven. Bake for 15-20 minutes.
The shortbread is done when the surface is firm to the touch and the edges are
golden brown.
Set the pan aside to cool to room temperature.
Next, grab your eggs.
Separate the yolks from the whites. (Save the whites, and turn them into
chocolate-swirled Tuxedo Meringues or use them for a flavor-packed Fresh-Herb
Egg-White Omelet.)
Put the yolks in a large mixing bowl.
Beat them well, then set them aside while you deal with the cream.
Grab your dulce de leche. Try not to gobble down the whole jar. Put the cream
and dulce de leche in a medium-sized, heavy-bottomed pot.
Set it on the stove over medium heat.
Whisk gently to break up the dulce de leche.
Keep whisking until all the dulce de leche has melted and the mixture is
uniform.
Bring it up to a simmer, whisking often. As the mixture gets hot, it will
thicken.
When it comes to a simmer, remove the pot from the heat. Pour about half of the
hot mixture into the beaten egg yolks in a slow, thin stream. Whisk constantly.
You want to temper the egg yolks (raise their temperature gently) so they don’t
scramble.
When you’ve poured in about half the mixture, add the rest to the bowl, whisking
continuously.
Next, pour the contents of your bowl back into the pot. Pour through a strainer,
if you like, to catch any errant bits of egg that may have cooked solid.
Clip a candy thermometer to the inside of your pot and set it on the stove over
medium-high heat.
Whisk continuously. Cook like this until the mixture reaches 175 degrees and has
thickened.
When it’s ready, the mixture should coat the back of a spoon and hold a line,
like this:
Warning: Keep a good eye on your candy thermometer and be careful not to
overcook the mixture. (If you do, it can break and separate, making it basically
unusable.)
When it’s ready, remove the pot from the heat and toss in the chopped chocolate.
Whisk to combine. The chocolate will start to melt immediately.
Keep whisking until all the chocolate has melted.
Pour the chocolate mixture on top of your cooled shortbread crust.
Spread it out with a spatula so that it’s relatively even. Let it cool to room
temperature on the counter. Then pop it into the fridge uncovered to chill
completely, about 3 to 4 hours. (This is the hard part, where you wait.)
When the bars are ready to cut, the fudge topping will be pretty firm. Slice
with a knife dipped in hot water, wiping it down in between each cut.
Oil for Bread Dipping
1 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. parsley flakes
1 tsp. granulated garlic
1 tsp. minced garlic
1 tsp. kosher salt
1/4 - 1/2 cup extra virgin olive oil
-Combine all ingredients, except oil, on a deep plate or bowl.
-Pour olive oil over.
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. parsley flakes
1 tsp. granulated garlic
1 tsp. minced garlic
1 tsp. kosher salt
1/4 - 1/2 cup extra virgin olive oil
-Combine all ingredients, except oil, on a deep plate or bowl.
-Pour olive oil over.
Strawberry Salsa
1 cup Strawberries, chopped (home grown are best)
1 can Diced Tomatoes, drained
1 small Vidalia Onion, chopped
1 Jalapeno, seeded and minced (optional)
2 Garlic Cloves, minced
2 TBS Lime Juice
1 TBS Vegetable Oil
pinch Salt
Combine all ingredients in a large bowl and mix well. Chill, covered for 2
hours before serving.
1 can Diced Tomatoes, drained
1 small Vidalia Onion, chopped
1 Jalapeno, seeded and minced (optional)
2 Garlic Cloves, minced
2 TBS Lime Juice
1 TBS Vegetable Oil
pinch Salt
Combine all ingredients in a large bowl and mix well. Chill, covered for 2
hours before serving.
Marie Callender Lemon Cream Cheese Pie
Crust:
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar
Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 C. granulated sugar
1 tsp vanilla
1 egg
Lemon Filling
1/2 C. granulated sugar
2 T. cornstarch
dash salt
1 C. water
2 egg yolks
2 T. fresh lemon juice (Not imitation.)
1 T.butter
Directions
Preheat oven to 350째 F.
Make the crust by combining the graham cracker crumbs with melted butter & sugar
in a small bowl.
Press the crust mixture into an 8-inch pie pan.
Prepare the cream cheese filling by mixing cream cheese with
1/4 C sugar, vanilla & an egg using an electric mixer.
Mix well until smooth.
Pour cream cheese filling into graham cracker crust and bake for
30 to 35 minutes or until center is cooked.
A knife stuck in the middle of the filling should come out mostly clean.
As the pie cools, make the lemon filling by combining 1/2 C. sugar with
cornstarch, salt and water in a small saucepan.
Set mixture over low heat and bring to a simmer, stirring often. Whisk in egg
yolks, then add lemon juice and butter.
When mixture simmers again remove it immediately from the heat. Pour the lemon
filling over the cream cheese filling, and let the pie cool.
When cool, chill pie in the refrigerator several hours before serving.
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar
Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 C. granulated sugar
1 tsp vanilla
1 egg
Lemon Filling
1/2 C. granulated sugar
2 T. cornstarch
dash salt
1 C. water
2 egg yolks
2 T. fresh lemon juice (Not imitation.)
1 T.butter
Directions
Preheat oven to 350째 F.
Make the crust by combining the graham cracker crumbs with melted butter & sugar
in a small bowl.
Press the crust mixture into an 8-inch pie pan.
Prepare the cream cheese filling by mixing cream cheese with
1/4 C sugar, vanilla & an egg using an electric mixer.
Mix well until smooth.
Pour cream cheese filling into graham cracker crust and bake for
30 to 35 minutes or until center is cooked.
A knife stuck in the middle of the filling should come out mostly clean.
As the pie cools, make the lemon filling by combining 1/2 C. sugar with
cornstarch, salt and water in a small saucepan.
Set mixture over low heat and bring to a simmer, stirring often. Whisk in egg
yolks, then add lemon juice and butter.
When mixture simmers again remove it immediately from the heat. Pour the lemon
filling over the cream cheese filling, and let the pie cool.
When cool, chill pie in the refrigerator several hours before serving.
Strawberry & Cream Scones
2 cups flour
1/3 cup sugar
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon lemon zest
1/4 cup butter, cubed
2/3 cups half and half
1 cup chopped fresh strawberries
2 teaspoons sugar
Combine flour, sugar, baking powder, salt and lemon zest. Cut in butter. Add half and half and mix until just combined. Gently stir in strawberries. Pat dough in to a flattened circle. Cut into 8 wedges. Separate wedges and sprinkle each with sugar. Bake at 425° for 15-20 minutes or until done.
1/3 cup sugar
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon lemon zest
1/4 cup butter, cubed
2/3 cups half and half
1 cup chopped fresh strawberries
2 teaspoons sugar
Combine flour, sugar, baking powder, salt and lemon zest. Cut in butter. Add half and half and mix until just combined. Gently stir in strawberries. Pat dough in to a flattened circle. Cut into 8 wedges. Separate wedges and sprinkle each with sugar. Bake at 425° for 15-20 minutes or until done.
Monday, May 9, 2011
Orange Gumdrops
1 cup sugar
1 cup light-colored corn syrup
3/4 cup water
1 1-3/4-ounce package powdered fruit pectin
1/2 teaspoon baking soda
1-1/2 teaspoons orange extract
1 teaspoon finely shredded orange peel
4 drops yellow food coloring
1 drop red food coloring
Sugar
Line a 9x5x3-inch loaf pan with foil, extending foil over edges of
the pan. Butter the foil; set pan aside.
Butter the sides of a heavy 1-1/2-quart saucepan. In the saucepan
combine the 1 cup sugar and the corn syrup. Cook over medium-high
heat to boiling, stirring constantly with a wooden spoon to dissolve
sugar. This should take about 10 minutes. Avoid splashing mixture on
sides of pan. Carefully clip candy thermometer to side of pan.
Cook over medium-high heat, stirring occasionally, until the
thermometer registers 280 degree F, soft-crack stage. Mixture should
boil at a moderate, steady rate over the entire surface. Reaching
soft-crack stage should take about 10 minutes.
Meanwhile, in a heavy 2-quart saucepan combine water, pectin, and
baking soda. (Mixture will be foamy.) Cook over high heat to boiling,
stirring constantly. This should take about 2 minutes. Remove
saucepan from heat; set saucepan aside.
When sugar mixture has reached soft-crack stage, remove the saucepan
from heat; remove candy thermometer from saucepan. Return pectin
mixture to high heat; cook until mixture just begins to simmer.
Gradually pour the hot sugar mixture in a thin stream (slightly less
than 1/8-inch diameter) into the boiling pectin mixture, stirring
constantly. This should take 1 to 2 minutes. Cook, stirring
constantly, 1 minute more.
Remove saucepan from heat. Stir in orange extract, orange peel, and
yellow and red food colorings. Pour candy mixture into prepared pan.
Let stand about 2 hours or until firm.
When firm, use foil to lift candy out of pan. Use a buttered knife to
cut candy into about 3/4-inch squares. Roll squares in additional
sugar. Store loosely covered. Makes about 72 pieces.
Cinnamon Gumdrops: Prepare Orange Gumdrops as directed above, except
substitute 3 drops oil of cinnamon and 7 drops red food coloring for
the orange extract, orange peel, and yellow and red food colorings.
Mint Gumdrops: Prepare Orange Gumdrops as directed above, except
substitute 3/4 teaspoon mint extract and 7 drops green food coloring
for the orange extract, orange peel, and yellow and red food
colorings.
Lemon Gumdrops: Prepare Orange Gumdrops as directed above, except
substitute 1-1/2 teaspoons lemon extract, 1 teaspoon finely shredded
lemon peel, and 7 drops yellow food coloring for the orange extract,
orange peel, and yellow and red food colorings.
1 cup light-colored corn syrup
3/4 cup water
1 1-3/4-ounce package powdered fruit pectin
1/2 teaspoon baking soda
1-1/2 teaspoons orange extract
1 teaspoon finely shredded orange peel
4 drops yellow food coloring
1 drop red food coloring
Sugar
Line a 9x5x3-inch loaf pan with foil, extending foil over edges of
the pan. Butter the foil; set pan aside.
Butter the sides of a heavy 1-1/2-quart saucepan. In the saucepan
combine the 1 cup sugar and the corn syrup. Cook over medium-high
heat to boiling, stirring constantly with a wooden spoon to dissolve
sugar. This should take about 10 minutes. Avoid splashing mixture on
sides of pan. Carefully clip candy thermometer to side of pan.
Cook over medium-high heat, stirring occasionally, until the
thermometer registers 280 degree F, soft-crack stage. Mixture should
boil at a moderate, steady rate over the entire surface. Reaching
soft-crack stage should take about 10 minutes.
Meanwhile, in a heavy 2-quart saucepan combine water, pectin, and
baking soda. (Mixture will be foamy.) Cook over high heat to boiling,
stirring constantly. This should take about 2 minutes. Remove
saucepan from heat; set saucepan aside.
When sugar mixture has reached soft-crack stage, remove the saucepan
from heat; remove candy thermometer from saucepan. Return pectin
mixture to high heat; cook until mixture just begins to simmer.
Gradually pour the hot sugar mixture in a thin stream (slightly less
than 1/8-inch diameter) into the boiling pectin mixture, stirring
constantly. This should take 1 to 2 minutes. Cook, stirring
constantly, 1 minute more.
Remove saucepan from heat. Stir in orange extract, orange peel, and
yellow and red food colorings. Pour candy mixture into prepared pan.
Let stand about 2 hours or until firm.
When firm, use foil to lift candy out of pan. Use a buttered knife to
cut candy into about 3/4-inch squares. Roll squares in additional
sugar. Store loosely covered. Makes about 72 pieces.
Cinnamon Gumdrops: Prepare Orange Gumdrops as directed above, except
substitute 3 drops oil of cinnamon and 7 drops red food coloring for
the orange extract, orange peel, and yellow and red food colorings.
Mint Gumdrops: Prepare Orange Gumdrops as directed above, except
substitute 3/4 teaspoon mint extract and 7 drops green food coloring
for the orange extract, orange peel, and yellow and red food
colorings.
Lemon Gumdrops: Prepare Orange Gumdrops as directed above, except
substitute 1-1/2 teaspoons lemon extract, 1 teaspoon finely shredded
lemon peel, and 7 drops yellow food coloring for the orange extract,
orange peel, and yellow and red food colorings.
Apple Chips
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 Granny Smith apples
Heat oven to 200 degrees F. In a large bowl,
combine sugar and spices. Slice apples
horizontally with a mandoline or sharp knife,
very thinly (1/8-inch thick). Remove and
discard seeds. Toss apple slices gently but
thoroughly in the spice mix, coating well.
Arrange in single layers on rimmed baking
sheets lined with parchment paper. Bake
about 2 hours, turning every 30 minutes.
Cool on wire racks. Makes about 30.
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 Granny Smith apples
Heat oven to 200 degrees F. In a large bowl,
combine sugar and spices. Slice apples
horizontally with a mandoline or sharp knife,
very thinly (1/8-inch thick). Remove and
discard seeds. Toss apple slices gently but
thoroughly in the spice mix, coating well.
Arrange in single layers on rimmed baking
sheets lined with parchment paper. Bake
about 2 hours, turning every 30 minutes.
Cool on wire racks. Makes about 30.
Coconut Shrimp
Parrot Bay Coconut Shrimp
with Piña Colada Sauce
like Red Lobster's®
Shrimp coated in a coconut batter and coconut flakes,
served with a sweet coconut and pineapple sauce
Serves:4
Prep. Time:0:35
1 1/2 cup corn starch - divided
2 cups plain bread crumbs
2 cups sweetened coconut flakes
1 1/2 cup liquid piña colada drink mix - divided
2 Tbls. powdered sugar
1/3 cup spiced rum
1 lb. raw jumbo shrimp - peeled, deveined, butterflied
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained
-Place 1 cup corn starch in a bowl; set aside.
-Combine bread crumbs, 1/2 cup corn starch, and coconut flakes in a separate
bowl; set aside.
-Combine 1 cup pina colada drink mix, powdered sugar, and rum in a separate
bowl; set aside.
-Coat shrimp in corn starch, then dip in pina colada mixture, then in coconut
mixture, back into pina colada mixture, and back into coconut mixture.
-Carefully drop each coated shrimp into 375 degree oil, fry until golden brown;
drain on brown paper bags.
-To make sauce, combine 1/2 cup piña colada drink mix, sour cream, and
pineapple.
-Dip fried shrimp in sauce.
with Piña Colada Sauce
like Red Lobster's®
Shrimp coated in a coconut batter and coconut flakes,
served with a sweet coconut and pineapple sauce
Serves:4
Prep. Time:0:35
1 1/2 cup corn starch - divided
2 cups plain bread crumbs
2 cups sweetened coconut flakes
1 1/2 cup liquid piña colada drink mix - divided
2 Tbls. powdered sugar
1/3 cup spiced rum
1 lb. raw jumbo shrimp - peeled, deveined, butterflied
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained
-Place 1 cup corn starch in a bowl; set aside.
-Combine bread crumbs, 1/2 cup corn starch, and coconut flakes in a separate
bowl; set aside.
-Combine 1 cup pina colada drink mix, powdered sugar, and rum in a separate
bowl; set aside.
-Coat shrimp in corn starch, then dip in pina colada mixture, then in coconut
mixture, back into pina colada mixture, and back into coconut mixture.
-Carefully drop each coated shrimp into 375 degree oil, fry until golden brown;
drain on brown paper bags.
-To make sauce, combine 1/2 cup piña colada drink mix, sour cream, and
pineapple.
-Dip fried shrimp in sauce.
Bun Candy Bars
1 pkg chocolate chips (12 oz)
1 pkg butterscotch chips (12 oz)
18 oz creamy peanut butter
1 c butter
1/2 c milk
1/4 c vanilla pudding (not instant)
1 t vanilla or maple flavoring
2 lb powdered sugar
24 oz dry roasted peanuts
Melt chips together and add peanut butter. Pour 1/2 of this
mixture into large buttered pan. Mix butter, milk, and pudding
together. Boil 1 minute. Add flavoring and powdered sugar.
Spoon over first layer. Chill. Add nuts to the remaining
chocolate mixture. Spoon over second layer. Chill. Cut into
small pieces.
1 pkg butterscotch chips (12 oz)
18 oz creamy peanut butter
1 c butter
1/2 c milk
1/4 c vanilla pudding (not instant)
1 t vanilla or maple flavoring
2 lb powdered sugar
24 oz dry roasted peanuts
Melt chips together and add peanut butter. Pour 1/2 of this
mixture into large buttered pan. Mix butter, milk, and pudding
together. Boil 1 minute. Add flavoring and powdered sugar.
Spoon over first layer. Chill. Add nuts to the remaining
chocolate mixture. Spoon over second layer. Chill. Cut into
small pieces.
Caramel Nut Candy Bars
8 ounces (about 30) carmels
3 Tablespoons milk
3 Tablespoons butter or margarine
1 cup sifted powdered sugar
1-twelve ounce jar (2 1/2 cups) peanuts
Lightly grease 8 inch square pan. Combine caramels and milk. Cook on
low heat, stirring occasionally, until caramels are melted. Remove
from the heat. Add butter and mix well. Stir in powdered sugar and
beat by hand until smooth. Stir in the peanuts. With buttered fingers
press the mixture into the prepared pan. refrigerate until firm. Cut
into bars.
3 Tablespoons milk
3 Tablespoons butter or margarine
1 cup sifted powdered sugar
1-twelve ounce jar (2 1/2 cups) peanuts
Lightly grease 8 inch square pan. Combine caramels and milk. Cook on
low heat, stirring occasionally, until caramels are melted. Remove
from the heat. Add butter and mix well. Stir in powdered sugar and
beat by hand until smooth. Stir in the peanuts. With buttered fingers
press the mixture into the prepared pan. refrigerate until firm. Cut
into bars.
Almond Bark Clusters
1-1/2 to 2 pounds almond bark
1 cup chunky peanut butter
2 cups dry roasted peanuts
2 cups miniature marshmallows
3 cups Rice Krispies
1 cup raisins, optional
Melt bark in microwave. Stir occasionally to melt evenly. Stir in peanut butter. Add remaining ingredients, mix and drop on wax paper.
1 cup chunky peanut butter
2 cups dry roasted peanuts
2 cups miniature marshmallows
3 cups Rice Krispies
1 cup raisins, optional
Melt bark in microwave. Stir occasionally to melt evenly. Stir in peanut butter. Add remaining ingredients, mix and drop on wax paper.
Subscribe to:
Comments (Atom)