Potstickers

100 wrappers (obviously. :-)
2-3 pounds of ground chicken (I grind it myself in the food processor)
1 bunch (around 6 individual) scallions (green onions), minced finely
2-3 teaspoons of freshly grated ginger
2-3 cloves garlic, minced
1 tablespoon soy sauce, or to taste
water chestnuts (optional -- use a little or a lot), minced

Mix together. Take a small amount of the filling and fry it up and taste
it. Adjust the seasoning to your liking. Fill wrappers with a scant
teaspoon of filling each, wet the edge of the wrapper, and fold over
into a half-moon shape. Place on a cookie sheet in layers on waxed
paper, then freeze. Pop into bags after they're frozen.

To cook: heat 1-2 tablespoons of oil in a nonstick frying pan. Add
frozen potstickers and 1/2 cup water. Cover and simmer 10-15 minutes
without disturbing. Remove the cover and continue cooking until all the
liquid is gone if it isn't already. Serve with dipping sauce made of 3
tablespoons soy sauce, 1 tablespoon water, and a few drops of sesame oil
drizzled over the top.

Apple Fritters

20 Rhodes? Dinner Rolls, thawed and partially risen
3 granny Smith apples, peeled and diced
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 egg, beaten
oil for deep frying

Glaze:
1 cup powdered sugar
1/3 cup milk or half & half

*Instructions:*
Preheat oil to 350° F, enough that a 6-inch fritter can float freely.
Combine apples, sugar, cinnamon and nutmeg in a bowl. Transfer the
mixture into a strainer over the bowl so excess juice can drain. Spray
counter lightly with non-stick spray. Roll each of two rolls into a
6-inch circle. Brush one circle lightly with beaten egg. Sprinkle with
2-3 tablespoons of the apple mixture, avoiding the edges. Lay the
remaining circle over the apple mixture and match up the edges. Seal
thoroughly by pressing the edges together several times. Fry until deep
golden brown on both sides. Place on a rack to drain. Repeat with
remaining rolls. For glaze, whisk together powdered sugar and milk.
Brush warm fritters with glaze and serve when glaze has set.

CP Chicken Taco Soup

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)


Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Hearty Soup Mix

1 pk (14 oz)Dry Green Split Peas
1 pk (14 oz) Alphabet Macaroni
1 1/2 c Brown Rice
1 pk (12 oz) Pearl Barley
1 pk (12 oz) Lentils
4 c Dry Minced Onion

Combine all ingredients in a large airtight container. Stir to evenly
distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry
place and use within 6 months. Shake well before using.

Makes about 12 1/2 cups of mix.


Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large
kettle or Dutch oven. Add 1 1/2 T salt. Bring to a boil. Cover and
simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery,
chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1
(24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked
ground beef or leftover cooked beef. Simmer 20 more minutes, until
vegetables are cooked.

Makes 6 to 8 servings.

Bake Shop Cinnamon Rolls

4 cups all purpose flour -- approximately
1 pkg dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup butter
salt
1 large egg
CINNAMON FILLING
3 TBSP sugar
3 TBSP light brown sugar
1 1/2 TBSP cinnamon
2 TBSP red cinnamon candies -- finely chopped or crushed
1 tsp flour
4 TBSP butter -- melted
3 TBSP butter -- cold
GLAZE
1 cup powdered sugar
1/2 tsp vanilla
half & half

In large bowl mix 1 1/2 cups flour with yeast. Heat milk, sugar,
butter & salt in small saucepan just until warm, 115 to `120
degrees. Stir constantly until butter almost melts. Add to yeast
mixture; add egg. Beat at low speed of mixer 1 minute, scraping
bowl. Beat 3 minutes at high speed. By hand stir in enough
remaining flour to make a soft dough. Turn out onto lightly floured
surface & knead until smooth & elastic, about 8 minutes. Shape into
ball. Place in lightly greased bowl; turn once to grease
surface. Cover let rise in warm place until double, about 1-1/2 to 2
hours. Punch down, turn out on floured surface. Cover; let rest 10
minutes. For filling mix sugars, cinnamon, chopped candies &
flour. Brush two 9" cake pans with 1 TBSP each melted butter. Roll
dough on lightly floured surface to a thin rectangle that is about
12"x20" inches. Brush dough generously with remaining melted
butter. Sprinkle with cinnamon mixture. Slice cold butter into 12
pats. Place pats of butter at 1" intervals along one 12" side of the
dough. The idea is to have a pat of butter in the center of each
cinnamon roll. Roll up jelly-roll fashion, starting at 12" side
containing butter. You should create a fat log 12" long. Cut rolls
at 1" intervals. Using the following method: Place a piece of
thread under the rolled dough & pull up & around sides; crisscross
thread at top, then pull quickly. (Using the thread to cut the dough
eliminates applying pressure with a knife, which would squash the
rolls). Put rolls, cut sides up, in buttered pans. Drizzle any
remaining melted butter over all, Let rise, covered in warm place 20
minutes. Heat oven to 375 degrees. Bake rolls until puffed & golden
brown, 20-25 minutes. Cool in pans 10 minutes. For glaze mix sugar,
vanilla & enough half & half to make medium-thick glaze. Remove
rolls from pans & drizzle with glaze. Serve warm. Makes 12 large rolls.

Zesty Nachos

1 medium-sized bag tortilla chips
4 ounces cheddar cheese, grated
1 ounce Monterey jack cheese with jalapeno peppers, grated
2 scallions, sliced

Heat the broiler.

Spread the tortilla chips on a baking sheet. Sprinkle the grated
cheeses and the scallions evenly over the top. Broil for 2 to 3
minutes, until the cheese has melted.

Serve immediately, with salsa or guacamole.

Bite Size Taco Turnovers

1/2 pound ground beef
1/4 cup taco sauce
2 teaspoons chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 10-ounce package refrigerated pizza dough
1/4 cup shredded American cheese or cheddar cheese
1 egg
1 teaspoon water

For filling, cook ground beef in a small skillet until brown. Drain
off fat. Stir in taco sauce, chili powder, onion powder, and garlic
powder. Set aside. 2. Unroll pizza dough. Roll dough into a 14x10-1/2-
inch rectangle. Cut into twelve 3-1/2-inch squares. Divide filling
among dough squares. Sprinkle with cheese. Brush edges with water.
Lift one corner of each square and stretch dough to the opposite
corner, making a triangle. Press edges well with a fork to seal. 3.
Arrange on a greased baking sheet. Prick with fork. Combine egg and
the 1 teaspoon water; brush onto turnovers. Bake in a 425 degree F
oven for 8 to 10 minutes or until golden. Let stand 5 minutes before
serving.

Magic Shell

1 package ( 8 ounces ) chocolate chips
1/4 cup margarine
1/4 cup corn oil
Melt chips and margarine in top of double boiler. Stir to smooth. Add
oil. Stir. Pour over ice cream and it will harden.
You can melt the chips and margarine in the microwave. I made this
using peanut butter chips and served it over chocolate ice cream.
You could use half peanut butter chips and half butterscotch chips.

Fudge Meltaways

1 3/4 c Graham cracker crumbs
1 c Flaked coconut
1/4 c Cocoa
2 tb Sugar
1/2 c Butter; melted
2 tb Water
2 c Powdered sugar
1/4 c Butter; softened
1 tb Milk
1 ts Vanilla

Mix cracker crumbs, coconut, cocoa and sugar in a bowl. Stir in melted
butter and the water. Press in ungreased 9x9x2" pan; refrigerate. Mix
remaining ingredients. (If necessary, add an additional 1-2 tsp. milk
until smooth and of
spreading consistency.) Spread over layer in pan. Refrigerate one
hour. Cut into 1" squares. Decorate if desired, with chopped green and
red candied cherries.

About 5 dozen candies.

Copycat Chili's Margarita Chicken

Serves: 4

Ingredients

4 boneless, skinless chicken breasts
1 cup liquid margarita mix
Freshly ground black pepper, to taste

Instructions

Pour margarita mix over chicken breasts and marinate for 2 hours in
refrigerator.
Drain and dust chicken breasts with black pepper.
Grill chicken on a barbecue grill or on a skillet.

Pecan Pralines

3 cups granulated sugar
1 cup packed brown sugar
1 1/2 cups water
3 cups chopped or halved pecans
1 tablespoon butter
1 teaspoon vanilla extract
In a large, heavy pot combine sugar, brown sugar and water; bring to a
boil. When sugar is dissolved, add pecans. Reduce heat and gently
simmer, uncovered, stirring occasionally. Cook for "about 15 to 20
minutes, until the mixture grains when metal spoon is rubbed against
side of pot" (direct quote from original copy). Remove from heat.
Add butter and vanilla. Beat mixture with wooden spoon until it appears
to granulate and adhere to the spoon. Drop by spoonfuls onto waxed paper
or foil. Cool completely.
Note: This is what pralines really tasted like in the 1800's. Most of
today's pralines have milk in the recipe and are not authentic in taste.
If candy does not set, return to pot and cook longer. If is hardens
before you can drop it, add a little more water and bring to a simmer.

Pumpkin Scones

Pumpkin Scones

2 cups all purpose flour
7 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 tbsp cold butter
1/2 cup canned pumpkin puree
3 tbsp half and half
1 large egg

Spiced Glaze

1 cup plus 3 tbsp powdered sugar
2 tbsp whole milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ginger
1 pinch ground cloves
For the Scones:

Preheat oven to 425 and line a baking sheet with parchment
Combine the dry ingredients in a bowl. Cut butter into dry ingredients using a pastry blender until mixture is crumbly and there are no obvious chunks of butter. Set aside.

In another bowl, mix the pumpkin, half and half and egg. Fold the wet ingredients into the flour/butter mixture. Form the dough into a ball.

Pat the dough out on a lightly floured surface into a rectangle 1 inch thick. and about 10X3″. Using a knife, slice the dough into 4 parts. Cut the squares diagonally to form 8 triangles.

Bake for 14-16 minutes until scones begin to turn light brown. Cool on a wire rack.

Mix glaze ingredients in a small bowl and apply to cooled scones using a pastry brush or spoon.

Cranberry Coffee Cake

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup (1 stick) butter
1 1/4 cup sugar, divided
3 eggs
1/2 teaspoon vanilla
3/4 cup sour cream
2 cups cranberries (fresh or frozen)

Spray or butter a bundt pan or 8 inch springform pan. Chop the cranberries coarsely and add 1/4 cup of sugar. Set aside. In a small bowl whisk together to combine the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large mixing bowl cream together the butter and one cup of sugar until fluffy, using an electric mixer. Add the eggs one at a time, beating together the mixture after each addition. Add the sour cream and vanilla and mix. Add the dry ingredients and mix thoroughly. Place have the batter in the pan then place the cranberries on top of the batter, leaving a little space between the berries and the side of the pan. Spread the remaining batter evenly over the top of the berries.

Bake at 350 degree for 50 minutes or until a toothpick inserted comes out clean.

Salsa Burger

Makes 10 Servings

2 lbs. 96% lean ground beef
1 cup soft bread crumbs
2/3 cup finely chopped onion
1/2 cup prepared salsa
2 tsp chili powder
8 multigrain burger buns
Toppings (optional)
1/4 cup nonfat sour cream
1/2 cup prepared salsa
2 tomatoes, thinly sliced
1 onion, thinly sliced
8 lettuce leaves
1 cup nonfat or reduced-fat shredded Cheddar cheese
Combine the ground beef, bread crumbs, onion, salsa, and chili powder in a
large bowl. Use a potato masher or fork to mix the ingredients thoroughly.
Gently shape the mixture into 10 (4-inch) patties. Grill the burgers over
medium heat for 7 to 9 minutes on each side, or until the meat
is thoroughly cooked. (There should be no traces of pink inside.)
Serve each burger on a multigrain bun with your choice of toppings.

Sour Cream And Onion Burgers

2 lbs lean ground beef
1 1/2 ounces dry onion soup mix
1/2 cup dry breadcrumbs
1 cup sour cream
1/8 teaspoon pepper
8 buns, split
lettuce, if desired

Heat the coals or gas grill for direct heat. Mix all the ingredients
except the buns and lettuce. Shape into 8 patties 1/2" thick. Cover and
grill patties 4-6" from heat for 10-15 minutes till juices run clear.
Serve with lettuce and buns.

Super Burgers

Yield: 12 Servings

Ingredients:

3 pounds ground beef
1 large onion, chopped
3 (1 ounce) envelopes dry onion soup mix
1 cup warm water
4 cups crushed Ranch-flavored tortilla chips
4 cups crushed chili-cheese flavored corn chips
1 (4.5 ounce) jar minced garlic
1 pickled jalapeno peppers
1/2 cup banana pepper rings, drained
2 tablespoons seasoned salt, or to taste
2 tablespoons Cajun seasoning, or to taste
12 slices pepperjack cheese
12 hamburger buns, split

Directions:

Preheat a grill for high heat. Crumble ground beef into a large bowl. In
a separate bowl, dissolve the soup mix in the warm water, and mix well.
Stir the soup mix and water into the ground beef along with the tortilla
chips, corn chips, garlic, jalapeno, and banana peppers. Season with
seasoned salt and Cajun seasoning, and mix using your hands just until
blended. Form the beef mixture into 12 balls, and pat into patties. Cook
patties on the hot grill for 5 minutes per side. Place a slice of cheese
on top of patties during the last 30 seconds of grilling. Serve on buns.

Tex Mex Burgers

1 1/2 pounds ground chuck
1 can chopped green chilies, drained -- (4 oz)
3 oz Monterey jack cheese -- cubed 1/4-inch
6 buns
6 tablespoons sour cream
6 tablespoons salsa
lettuce leaves

Shape ground beef into 12 small patties, about 3 1/2 to 4-inch in size. Top
6 patties with a 1/6-portion of the chilies and cheese. Place remaining 6
patties on top and press the edges to seal cheese-chile mixture in. Chill
thoroughly before transferring to a cooler, or grill immediately.
Grill over medium-high heat about 4 inches from the coals. Cook 10 to 15
minutes on each side, until meat is cooked through and no longer pink. Serve
on buns with lettuce, sour cream, and salsa.

Tex Mex Stuffed Burgers

Serves 4

1 lb ground beef
16 saltine crackers with unsalted tops, crushed
1 small green pepper, minced
1 small red pepper, minced
1 tsp grated onion
3/4 tsp salt
1/4 tsp coarsely ground black pepper
4 oz Monterey Jack cheese with jalapeno chilies, shredded
4 hamburger buns with sesame seeds, split
4 lettuce leaves
1 small tomato, diced
Potato chips, pickles, and tomato wedges (optional) Flat-leaf parsley for
garnish

In medium bowl, mix ground beef, crackers, green pepper, red pepper, onion,
salt, and black pepper
Shape mixture in to 4 balls, handling as little as
possible. Make indentation in center of each ball. Place 1 heaping Tbsp of
shredded cheese in each indentation.
Shape beef mixture around cheese to enclose
completely.
Flatten each ball into a 3/4 inch thick round patty Place burgers on grill
over medium heat.
Cook burgers, turning once, 10 minutes for medium,
or until desired doneness During last few minutes of cooking, top burgers
with remaining shredded cheese.
Place buns, cut-side down, on grill Cook until cheese melts and buns are
lightly toasted.
To serve, arrange lettuce leaves on bottom halves of toasted buns; top with
burgers.
Spoon diced tomato on top.
Replace tops of buns Serve with potato chips, pickles, and tomato wedges, if
you like Garnish with parsley.

Chocolate Covered Caramel Pretzels

Pretzel rods (recipe makes about 50!)
Whole package of Chocolate candy quick (found at Wal-Mart) or 2-3 bags of chocolate candy melts
Vanilla candy melts to drizzle (optional)
Caramel ingredients

First make a batch of caramel:

1c. Karo syrup
1c. Brown sugar
1c. White sugar
1 stick of butter
1 can sweetened condensed milk


Put first 5 ingredients in a large sauce pan over medium heat and stir until melted and combined. Bring to a boil and stir for five minutes. Be careful to keep stirring so that it doesn't start to burn on the bottom of the pan. Take caramel off the burner after 5 minutes.

Put the hot caramel in a deep container. I used my Pyrex 4 cup measuring cup.

Prepare a couple cookie sheets lined with wax paper and spray the paper with PAM or coat with a thin layer of softened butter so caramel won't stick.

Dip pretzel rod in caramel, about 3/4 of the way and let it drip off any excess caramel. Then lay the rod on the cookie sheet.

Repeat with remaining pretzels.

Put cookie sheets in the fridge to help set up caramel.

Once caramel is set, lift up each pretzel rod off the wax paper and mold caramel around the rod since it will puddle on the sides as it cools.

Prepare the cookie sheets again with new pieces of wax paper. No PAM or butter needed this time.

Melt chocolate in a deep container and dip caramel covered pretzel rods.

Place chocolate covered pretzel rods on cookie sheets and place in fridge to set up.

In a zip lock baggie, melt the vanilla candy melts in the microwave. When completely melted, cut a tiny hole in the corner and drizzle the chocolate on the rods.

Place back into the fridge to set up.

Tip: I ran out of pretzel rods before I ran out of caramel and chocolate. So I put the caramel in a greased glass 8x8 and made some yummy soft caramel squares. I also put some dry roasted peanuts in the leftover melted chocolate and spooned in out on wax paper for some yummy peanut clusters. I'm just like the Indians. I don't let anything go to waste. Especially chocolate!

Cinnamon Rolls

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
_____
MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee
1/8 teaspoon Salt

Preparation Instructions

Note....This recipe makes approximately seven pans ...foil cake or pie pans of rolls. Great for gifts!

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting.
Note: My rolls don't work for me at 400 degrees anymore. I now bake them at 375 degrees.

Tomato Mozzarella Panini

1/2 cup balsamic vinegar
1 (8-ounce) piece Cuban bread, cut in half horizontally
1 tablespoon extra-virgin olive oil
12 large basil leaves
5 ounces fresh mozzarella cheese, thinly sliced
2 medium tomatoes, thinly sliced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray

Preparation
1. Bring balsamic vinegar to a boil in a small saucepan over medium-high heat; cook until reduced to 3 tablespoons (about 8 minutes).
2. While vinegar reduces, brush cut side of top half of bread with oil. Top evenly with basil, cheese, and tomatoes. Sprinkle evenly with salt and pepper.
Brush cut side of bottom half of bread with reduced vinegar; place on top of sandwich. Invert sandwich.
3. Heat a large grill pan over medium-high heat. Coat the pan with cooking spray. Add sandwich to pan. Place a cast-iron or heavy skillet on top of sandwich,
and gently press to flatten. Leave skillet on; cook 3 minutes on each side or until cheese melts and bread is toasted. Cut sandwich into 4 equal pieces.

Key Lime Pie Cake Bites

1 box yellow cake mix
1/2 Tbl. grated lime zest
1/3 c. key lime juice
3/4 c. half and half
2 eggs

Mix together cake mix, lime zest, key lime juice, half and half and eggs. Batter will be thick. Pour into a greased 9x13 inch baking pan. Bake at 350 degrees for 28-32 minutes or until cake springs back when lightly touched. Remove from oven and cool completely. Crumble cake into small, even pieces, placing crumbs in a large bowl.

Add:
1/4 c. lime buttercream (recipe follows)
1/2 c. sweetened condensed milk
2 Tbl. grated lime zest

With the back of a spoon, mix together cake crumbles with other ingredients until a thick dough consistency forms. Shape into evenly sized cake bites and cool 1-2 hours in the refrigerator or 20 minutes in the freezer. Dip into white melting chocolate. Top with crushed graham crackers, if desired.

Lime Buttercream Frosting (makes about 3 cups)
8 Tbl. (1 stick) butter, softened
3 3/4 c. powdered sugar, sifted
3-4 Tbl. milk or cream
2 tsp. lime extract or lime juice
2 Tbl. lime zest

Place the butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop the mixer and add the powdered sugar, 3 Tablespoons milk, lime extract or juice and lime zest. Beat frosting, starting at slow and increasing your speed until frosting is nice and creamy. If frosting is too thick, add a little more milk or cream.

1/4 Recipe Frosting (makes about 3/4 cup)
2 Tbl. butter, softened
3/4 c. + 3 Tbl. powdered sugar
3/4 Tbl. milk or cream
1/2 tsp. lime extract or lime juice
1/2 Tbl. lime zest

Place the butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop the mixer and add the powdered sugar, 3 Tablespoons milk, lime extract or juice and lime zest. Beat frosting, starting at slow and increasing your speed until frosting is nice and creamy. If frosting is too thick, add a little more milk or cream.

Praline Snack Mix

Large box Crispix cereal
3 cups chopped pecans
3 cups chopped cashews
1 1/2 cups real butter
1 1/2 cups packed brown sugar

Pour Crispix, pecans and cashews into large roasting pan. Stir well.
Bring butter and brown sugar to full boil, be careful not to scorch.
Pour hot mixture over cereal mixture and stir well.

Bake at 350 degrees F for 6 minutes and stir well. Bake for another 6 minutes. Stir well. Let cool.

Orange Gumdrops

Makes about 72 pieces.

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.

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.

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.

Chocolate Caramel Apples

6 medium tart green apples, washed and dried
6 wooden skewers or ice cream sticks
1/2 cup chopped nuts
1/4 cup semi-sweet chocolate chips
2 tablespoons water
1 (14-ounce) package caramel candies
Insert skewer in stem end of apple. Place nuts into a small shallow
bowl. Line a baking sheet with waxed paper. Set aside.
In heavy, 2-quart saucepan melt chocolate chips, water and caramels over
low heat, stirring constantly, until mixture is smooth.
Dip each apple into caramel mixture, spooning over apple until
completely coated. (If caramel mixture hardens while coating apples,
reheat over low heat.)
Dip top of each caramel-coated apple into nuts; sprinkle a few loose
nuts around the skewer. Place on prepared baking sheet and refrigerate
until firm.
For Caramel Apples: Follow directions above, except omit nuts and
chocolate chips. Dip each apple into caramel mixture, spooning mixture
over apple until about 3/4 coated.
Note: You can also substitute miniature semisweet chocolate chips,
chocolate or colored cake sprinkles, toasted coconut or any combination
of goodies for the chopped nuts. For gift-giving, wrap in pretty
cellophane and tie with bright, shiny curling ribbon.

Creamy Chocolate Caramels

3 cups heavy cream
2/3 cup sweetened condensed milk
2 cups granulated sugar
2 cups light corn syrup
1/4 teaspoon salt
3 ounces baking chocolate
1 cup chopped walnuts
2 teaspoons vanilla extract
Combine cream and condensed milk in the top of a double boiler. Heat
over simmering water until warm; reduce heat to low.
In a heavy saucepan, combine sugar, syrup and salt. Cook over medium
heat to boiling, stirring constantly with a wooden spoon. Boil for 1
minute, then reduce heat.
Slowly add cream mixture, about 1/2 cup at a time, stirring for 5
minutes after each addition to brown the sugars. Add baking chocolate.
Heat to a temperature of 242°F.
Remove from heat. Stir in walnuts and vanilla. Pour into greased 13 x 9
x 2-inch pan and allow to set before cutting.
Wrapped in plastic, these candies will last up to 2 weeks. Store in a
cool, dry place.
Makes 48 pieces.

Creamy Pecan Pralines

3 tablespoons butter - divided use
2 cups heavy cream
4 cups firmly packed brown sugar
2 cups chopped pecans
1 teaspoon vanilla extract
Coat a medium saucepan with 1 tablespoon butter; add cream and heat over
medium-high heat. When boiling, add brown sugar and stir rapidly until
dissolved. Stir in pecans and vanilla; continue to cook over medium
heat, stirring frequently.
When mixture reaches soft-ball stage (see note), remove from heat and
quickly beat in remaining butter. Drop by tablespoonfuls onto wax paper,
stirring mixture occasionally to keep it soft.
Remove pralines from wax paper before completely cooled. Store in an
airtight container
Makes 32 pieces.

Microwave Caramels

1 cup butter
1 pound (2 1/3 cups) light brown sugar, firmly packed
1 cup light corn syrup
1 (14-ounce) can sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla extract
Line a 12 x 7 x 2-inch baking pan with lightly buttered aluminum foil.
Set aside.
Place butter, sugar, syrup, milk and salt in a large (2-quart)
microwave-proof mixing bowl. Microwave on HIGH for 2 to 3 minutes,
stirring after every minute.
Attach a microwave candy thermometer. Microwave on high for about 8
minutes or until mixture reaches 245°F ( (firm-ball stage). No
stirring is needed. Remove from microwave; stir in vanilla and walnuts.
Let stand for 10 minutes, stirring well several times.
Pour into prepared pan. Refrigerate until set. Remove from pan and cut
into squares. Wrap each candy individually in waxed paper and store in
refrigerator.
Makes about 72 pieces or 2 3/4 pounds.
Note: This recipe was tested in a 1,100-watt microwave.

Milky Pecan Pralines

4 cups granulated sugar
1 (14-ounce) can sweetened condensed milk
1 cup water
4 tablespoons light corn syrup
5 cups chopped pecans
1 tablespoon butter
1 teaspoon vanilla extract
Cover a cookie sheet with buttered wax paper; set aside.
In a heavy saucepan over low heat, combine sugar, condensed milk, water
and syrup. Cook on low heat until mixture reaches the soft-ball stage
(see note).
Remove from heat. Add pecans, butter and vanilla. Beat until smooth.
Spread onto prepared wax paper and let cool. (If the candy gets hard
before all spooned out, add a little water, and reheat.)
Makes 24 pieces.
Note: 'Soft-ball stage' is a test for candy describing the point at
which a drop of boiling syrup immersed in cold water forms a soft ball
that flattens of its own accord when removed. On a candy thermometer,
the soft-ball stage is between 234° and 240°F.

Pineapple Fudge

3 cups sugar
1 tablespoon light corn syrup
1/2 cup well drained, crushed pineapple
1/2 cup heavy whipping cream
2 tablespoons butter
1/2 teaspoon vanilla
1 cup English Walnuts, coarsely chopped

Combine sugar, syrup, pineapple and cream in a well buttered
heavy saucepan. Bring to a boil over low heat, stirring constantly. Continue cooking, stirring occasionally, until candy reaches soft ball stage. Remove from heat, add butter, but do not stir.

Cool until saucepan feels lukewarm. Add vanilla and beat until
candy begins to thicken (starts to turn white). Beat in nuts,
spoon into buttered eight by eight inch or nine inch square
pan. As candy firms, it will lose it's slick look and become
creamy. Cool and cut. Makes about three dozen pieces.
Can be frozen.

Aloha Fudge

4 cups granulated sugar
1 (14 ounce) can crushed pineapple, well drained
1 cup heavy cream
2 tablespoons butter
1 cup chopped macadamia nuts

Butter an 8−inch square pan.

Mix sugar, pineapple and cream. Stir over low heat to dissolve sugar. Bring to a boil; cook over medium heat, stirring and washing down crystals from pan sides until candy thermometer reaches 238
degrees F or until mixture forms a soft ball in cold water.

Remove from heat; cool to lukewarm. Add butter, then beat until mixture loses its gloss. Quickly stir in nuts. Spread into prepared pan; cool and cut in 1 1/2−inch squares.

Crockpot Lemon Garlic Chicken

1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

In a bowl, mix the oregano, salt, and pepper. Rub the mixture into
chicken. Melt the butter in a skillet over medium heat. Brown chicken
in butter for 3 to 5 minutes on each side. Place chicken in a slow
cooker. In the same skillet, mix the water, lemon juice, garlic, and
bouillon. Bring the mixture to boil. Pour over the chicken in the slow
cooker. Cover, and cook on High for 3 hours, or Low for 6 hours. Add
the parsley to the slow cooker 15-30 minutes before the end of the
cook time.

Cranberry Mimosa

Chilled Champagne
Chilled cranberry juice
Fresh cranberries

Fill a tall wine glass or Champagne fluted glass half full with Champagne. Add a little cranberry juice and drop 3 or 4 cranberries in as a garnish.

Raspberry Bread Pudding

Yield: Serves 18-20

ingredients:

Cream Mixture:

1 1/2 loaves aged, white bread, cut into 1 1/2 inch cubes
4 cups heavy cream
3 cups granulated sugar
1 egg
1 teaspoon vanilla extract

Raspberry Filling:

5 cups raspberries, fresh or frozen
1 cup granulated sugar
1/2 cup apple juice

Vanilla Sauce:

1 1/3 cups unsalted butter
5 tablespoons flour
3 cups heavy cream
2 teaspoons vanilla
1/3 cup granulated sugar

directions:
1. Preheat the oven to 375 degrees F. In large bowl combine cream, sugar, egg and vanilla extract. Add bread cubes to the cream mixture. Mix until all of the bread cubes are well coated. Let sit for 30 minutes so the bread can soak up the cream mixture. Stir every five minutes.

2. In a medium bowl, combine the raspberries, sugar, and apple juice. Stir until the sugar is dissolved.

3. Layer a 9x13 baking dish 3/4 full with bread mixture, pour raspberry filling over bread mixture, spreading evenly, top with remaining bread. Place in the oven and bake for 40 minutes.

4. While the bread pudding is baking, make the vanilla sauce. In a medium sauce pan, melt butter and add flour. Stir for about 10 minutes or until the sauce has a nutty aroma, do not brown. Add cream and sugar and boil until mixture is thick, remove from heat and add vanilla extract.

5. Remove bread pudding from oven and cool for 10-15 minutes. Serve warm and top with vanilla sauce.

Salted Peanut Chews

1 1/2 cups Pillsbury BEST All Purpose Flour
2/3 cup firmly packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large egg yolks
3 cups miniature marshmallows

TOPPING
2/3 cup corn syrup
1/4 cup butter
2 teaspoons vanilla extract
1 (10 oz.) package peanut butter chips
2 cups crisp rice cereal
2 cups dry roasted peanuts, coarsely chopped

1. HEAT oven to 350F. Lightly spoon flour into measuring cup; level
off. Combine all crust ingredients except marshmallows in large bowl
at low speed until crumbly. Press firmly in bottom of ungreased 13 x
9-inch pan.

2. BAKE 12 to 15 minutes or until light golden brown. Remove from
oven; immediately sprinkle with marshmallows. Return to oven; bake an
additional 1 to 2 minutes or until marshmallows just begin to puff.
Cool while preparing topping.

3. COMBINE all topping ingredients except cereal and peanuts in large
saucepan. Heat just until chips are melted and mixture is smooth,
stirring constantly. Remove from heat; stir in cereal and peanuts.
Immediately spoon warm topping over marshmallows; spread to cover.
Refrigerate 45 minutes or until firm. Cut into bars.

Pickled Peppers

4 large plump red bell peppers

1 large yellow or orange bell pepper

1 or 2 small onions, ends trimmed, then halved vertically

2 garlic cloves

Several sprigs of fresh thyme or oregano, or 2 bay leaves

2 cups white-wine vinegar

2 teaspoons pickling salt or 2 heaping teaspoons kosher salt

Slice the red and yellow peppers into 3/4-inch-wide strips,
discarding the seeds and cores. Arrange the pepper strips,
onions, garlic, and the herbs attractively in 2 sterilized pint
jars. Combine the vinegar and salt with 1 cup of water, dissolve
the salt, and pour the mixture over the peppers. Cover and
refrigerate the peppers for at least 5 to 6 days.

The peppers keep well for months.

Garlic Salad Dressing

1/4 cup red wine vinegar
1/4 cup water
2 tablespoons onion, finely chopped
3 to 4 minced garlic cloves
1/4 to 1/3 cup sugar (to taste)
1/2 cup mayonnaise
1-1/2 cups sour cream

Instructions
In a small saucepan, combine vinegar, water, onion and garlic. Simmer until onion is tender, about 5 minutes. Add sugar and simmer until dissolved. Cool mixture to room temperature. Stir in mayonnaise and sour cream. Add salt and pepper to taste. Makes approximately 1-1/2 cups. Serve over green salad.

Orange Chicken Foil Packets

1/2 pound sliced fresh mushrooms
2 (15 ounce) cans pinto beans, rinsed and drained
1 1/2 teaspoons minced garlic
6 boneless, skinless chicken breast halves (about 1 1/2 pounds total)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 orange slices
2 tablespoons butter, melted
6 tablespoons frozen orange juice concentrate, thawed

Heat the grill to medium-high heat. Cut six 12 x 16-inch rectangles of aluminum foil. Layer the mushrooms, pinto beans, and 1/4 teaspoon garlic in the center of each rectangle. Top with the chicken breasts and season with the salt and pepper. Top with the orange slices; drizzle with butter and orange juice concentrate. Bring the edges of the foil together and seal the ends of the foil well. Place the packets on the grill rack, cover and grill for 20 to 25 minutes, or until no pink remains in the chicken and the juices run clear.

Easy Minestone

2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon Crisco® Olive Oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 tablespoon dried basil
1-1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
11 teaspoons grated Parmesan cheese
Directions

In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.
Stir in the broth, tomato sauce, beans, tomatoes,
cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook pasta according to package
directions; drain.
Return soup to a boil. Stir in pasta; heat through. Ladle into bowls.
Sprinkle with cheese.

Crockpot Cheeseburger Sandwiches

1½ lbs. lean ground beef
½ tsp. garlic-pepper blend
1 pkg. pasteurized process cheese spread, (8 oz.) diced
2 Tbsp. milk
1 green bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
8 sandwich buns

In a large skillet, brown ground beef and garlic-pepper blend until thoroughly cooked. Drain.

In a 3½ to 4 quart crock pot, combine cooked ground beef and all remaining ingredients

except buns; mix well.

Cover; cook on low setting for 6 to 7 hours. To serve: spoon mixture onto sandwich buns

Death By Cheese Sandwiches

INGREDIENTS:

1 quart oil for frying
4 teaspoons mayonnaise
4 slices white bread
4 slices Cheddar cheese
1 cup milk
2 eggs
2 cups dry bread crumbs

DIRECTIONS:

Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
Spread one teaspoon of mayonnaise onto each slice of bread.
Place 2 pieces of cheese onto one slice of bread, then top with the
other side of bread.
The mayonnaise should be on the inside.
In a medium bowl, whisk together the eggs and milk.
Place the bread crumbs into another dish.
Dip each sandwich into the egg mixture, then coat with bread crumbs.
One at a time, immerse the sandwiches in the preheated oil.
Fry until the cheese is melted, and the crust is golden brown, 3 to 4
minutes.
Repeat with the other sandwich.
Place on paper towel to absorb excess oil before serving.

Fruit & Cilantro Salsa

1-2 fresh, peeled and diced mangos or 1 can (15 oz) diced, drained mangos -or- 3-4 fresh, peeled and diced peaches or 1 can (15 1/4 oz) diced, drained peaches -or- 1 fresh, cored and diced pineapple or 1 can (20 oz) drained pineapple tidbits -or- 2 cups any combination of the above fruits
1 tsp vegetable oil
1 Tbsp water or fruit juice
1 packet Mrs. Wages Fruit and Cilantro Salsa Mix

Instructions
WASH fresh fruit. Cut out any cores, peel and dice

COMBINE fruit, Fruit and Cilantro Mix, oil and water in a large mixing bowl. Toss lightly.

LET STAND for 10 minutes, or cover and refrigerate until ready to use. Serve with pita chips.

Serving suggestion: Top your favorite fish or grilled chicken breast with 2 Tbsp of salsa.

Garlic Cheese Flatbread

12 Servings
Prep/Total Time: 25 min.


Ingredients

1 tube (11 ounces) refrigerated thin pizza crust
2 tablespoons butter, melted
1 tablespoon minced fresh basil
4 garlic cloves, minced
3/4 cup shredded cheddar cheese
1/2 cup grated Romano cheese
1/4 cup grated Parmesan cheese


Directions

Unroll dough into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough to 13 in. x 9 in. and build up edges slightly.
Drizzle with butter. Sprinkle with basil, garlic and cheeses.
Bake at 425° for 11-14 minutes or until crisp. Cut into squares; serve warm. Yield: 12 servings.

Fresh Tomato Bruschetta

4 plum tomatoes, seeded and chopped
1/2 cup shredded Parmesan cheese
1/4 cup minced fresh basil
3 tablespoons Crisco® Olive Oil
2 tablespoons minced fresh parsley
3 garlic cloves, minced
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 French bread baguette (10-1/2 ounces), cut into 1/2-inch slices
1/4 cup butter, softened
8 ounces fresh mozzarella cheese, sliced


Directions

In a small bowl, combine the first 10 ingredients.
Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-5 minutes or until cheese is melted. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture. Yield: 3 dozen.

Calzones For The Grill

Spinach-Ricotta Calzones

1 teaspoon olive or vegetable oil, plus more for grill
1 small onion, diced
2 large cloves garlic, minced
6 ounces baby spinach
Salr ans freshly grounf black pepper, to taste
1/2 cup ricotta
1/2 cup mozzarella
2 pounds store-bought pizza dough
3/4 cup tomato sauce
Flour, for rolling the dough

Heat a teaspoon of oil in a skillet over medium-high heat. Cook the onion with a pinch of salt until it turns soft and translucent, 5 to 6 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Add the spinach. Stir gently until the spinach wilts and any liquid released by the spinach evaporates. Allow to cool.

Combine the spinach mixture with the ricotta and mozzarella in a small bowl. Taste and add salt and pepper as desired.

Divide the dough into six pieces. Roll each piece into a 7- to 8-inch circle roughly 1/4-inch thick. Sprinkle the rolling pin and work surface with flour as needed to keep the dough from sticking. If the dough shrinks back while rolling, let it rest for five minutes before trying again.

Spoon two tablespoons of tomato sauce onto the bottom half of each calzone. Leave a half-inch clean border. Spread 1/3 cup of filling on top of the tomato sauce, fold the top of the dough over, and pinch to seal. Sprinkle both sides of the calzone with a little extra flour to prevent sticking. Repeat with the remaining calzones.

Heat a gas grill with two zones: a medium-hot zone and a medium-cool zone. (On a charcoal grill, heap the hot coals to one side to create two zones.) Brush the grill with oil. With the lid on, grill the calzones in the hot zone until the underside has formed a hard crust and shows grill marks, 2 to 3 minutes. Flip the calzones and grill for another 2 to 3 minutes. Move the calzones to the cooler zone and bake for an additional 3 to 5 minutes until the sides of the calzone are have formed a hard crust and turned golden brown.

Leftover calzones will keep refrigerated for up to a week.

Makes 6 calzones.

BBQ Chicken Calzones

This recipe makes more filling than needed. The extra can be made into sandwiches or frozen for a later batch of calzones.

1 pound chicken breast
1/2 cup barbecue sauce
1 1/2 cup shredded cheddar cheese, divided
1/3 cup diced green onion, divided
2 pounds store-bought pizza dough
Flour, for rolling the dough
Oil, for the grill

Grill the chicken breast over a medium-hot grill until the interior is cooked through and registers 165 degrees on an instant-read thermometer. Let the meat cool enough to handle.

Shred the meat into bite-sized pieces. Toss with the barbecue sauce in a medium-size bowl.

Shape the calzones, and grill them using the method for Spinach-Ricotta Calzones. When shaping, sprinkle 1/4 cup of cheese in the lower half of each round of dough. Then top with 1/3 cup of barbecue chicken and a tablespoon of green onions.

Makes 6 calzones.

Rosemary-Mushroom Calzones

1 teaspoon olive or vegetable oil, plus more for grill
1 onion, diced
Salt and pepper, to taste
1 pound cremini or baby bella mushrooms, diced
2 large cloves garlic, minced
1 tablespoon rosemary, minced
1 cup shredded percorino romano, lightly packed
2 pounds store-bought pizza dough
Flour, for rolling the dough

Heat a teaspoon of oil in a skillet over medium-high heat. Cook the onion with a pinch of salt until it turns soft and translucent, for 5 to 6 minutes. Add the mushrooms and cook until golden brown, for 8 to 10 minutes. Stir in the garlic and rosemary, and cook until fragrant, for about 30 seconds. Allow to cool.

Combine the mushroom mixture and the cheese in a medium-size bowl. Taste, and add salt and pepper as desired.

Shape the calzones and grill them using the method for Spinach-Ricotta Calzones. When shaping, spread 1/3 cup of the mushroom mixture in the lower half of each round of dough.

Makes 6 calzones.

LaFiesta Hot Sauce

1 lg. can tomatoes
2 T. hot pepper juice
3 T. sliced jalapeno peppers
1/4 cup water -- Optional
1 1/2 t. cumin
1 1/2 t. crushed red pepper
1/2 t. garlic powder
1 medium onion -- quartered

Put all the ingredients in a blender and process for a few seconds. Chill.

Lacy Apple Scones

-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
4 tablespoons firmly packed brown sugar -- divided
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 cup margarine
1 cup peeled and finely chopped michigan apples
1/4 cup light sour cream -- plus
1 tablespoon light sour cream -- divided
1 egg
1/3 cup chopped pecans
1/4 teaspoon cinnamon

In a large mixing bowl, combine flour, 3 tablespoons sugar, salt, baking soda
and baking powder. Using a pastry blender, cut in margarine until the mixture
resembles coarse crumbs. Add apples, 1/4 cup sour cream, egg and the pecans; mix
until combined. On a floured surface, lightly knead dough five times. Place on a
cookie sheet lightly coated with nonstick cooking spray. With floured hands,
press into 8-inch circle. Cut the circle into 8 wedges with a floured sharp
knife. Do not separate wedges. Brush top of dough with remaining 1 tablespoon
light sour cream. Sprinkle with remaining sugar and cinnamon. Bake in 400°F oven
for about 15 minutes or until golden brown. Serve warm

Rice A Roni Burritos

1 lb ground beef
1 (6.8 oz) pkg Beef Rice-A-Roni
1/2 yellow onion, chopped
4 oz Velveeta cheese, cut into cubes
8 flour tortillas

Prepare Rice-A-Roni as directed on package. While rice is simmering, brown ground beef with the chopped yellow onion. When beef is cooked, drain and combine with rice. Add Velveeta and stir to combine. Makes approximately 8 burritoes using 1/2 C. filling each.

Bacon Chicken Rolls

4 to 6 boneless, skinless chicken breasts
1/4 cup butter or margarine
1 1/2 cups Italian bread crumbs
6 slices bacon, cooked and crumbled
1 bunch green onions, chopped
1 green bell pepper, chopped
1 (16 ounce) jar creamy Alfredo sauce

Flatten chicken breast pieces and dredge in butter or margarine, then
into bread crumbs. Place on platter.

Mix cooked, crumbled bacon, green onions and bell pepper together, and
spoon into center of each chicken breast. Fold chicken over and secure
with a wooden pick.

Place chicken rolls into crock pot. Pour 1/2 jar of sauce over all .
Cook on LOW for 8 hours. During the final 30 minutes of cooking, pour on
remaining sauce.

Serve with Rotini pasta. Serves 4 to 6.

Barbeque Sauce

½ Cup Packed Brown Sugar
1/3 Cup Cider Vinegar
½ Cup Worcestershire Sauce
1 Cup Strong Coffee
1 1/2 Cups Ketchup
½ Cup Corn Oil
In a medium saucepan off the heat, mix the brown sugar, cider vinegar,
Worcestershire sauce and coffee. Whisk in the ketchup and corn oil. Bring
the sauce to a boil and simmer uncovered for 5 minutes to blend flavors.
Cool and store refrigerated indefinitely; warm the sauce before using to
baste. Use with: ribs, hot dogs, hamburgers, beef, fish, seafood, pork,
poultry or lamb.

Cranberry Jelly

3 cups fresh cranberries
2 cups sugar
1 cup water

Cook cranberries and water until berries pop. Put threw a sieve, rinse out
the sieve and pan with a little more water (not more than half a cup). Stir
in sugar. Put back to cook until it boils. Cook until jelly sheets from
spoon. Chill until firm.

Crockpot Turkey Breast

1 Turkey breast
1-15oz can whole cranberry sauce
1 envelope dry onion soup
1/2 c.orange juice
1/2 tsp.salt
1/4 tsp.pepper

Place the turkey in the slow cooker. Combine remaining ingredients. Pour over the turkey. Cover and cook on low in slow cooker for 6-8 hours.

Walnut Brown Sugar Squares

1/2 cup plus 2 tablespoons flour
1/4 tsp baking soda
1/4 tsp salt
1 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tsp vanilla
1 cup chopped walnuts

Preheat the oven to 350 F. Lightly grease an 8 x 8 inch baking pan.
In a small bowl, combine the flour, baking soda, and the salt. Set
aside. In a medium-size bowl, on the medium speed of an electric
mixer, beat together the sugar, egg, and the vanilla until creamy and
smooth, about 2 minutes. Add the dry ingredients. Mix thoroughly.
Stir in the walnuts, reserving 2 tablespoons. Transfer the batter to the
prepared pan and, using your hands, spread the batter evenly. Sprinkle
with the remaining 2 tablespoons of walnuts. Bake for 25 minutes.
The center will not be set but do not overbake. Cool to room temperature,
cover tightly with plastic wrap, and allow to set overnight before cutting
and serving. Makes 16 two inch squares

Mini Somemore Pies

Crust:
1 box refrigerated pie crusts, softened as directed on box
1/2 cup graham cracker crumbs (8 graham cracker squares, finely crushed)
1/4 cup sugar
3 tablespoons butter, melted

Filling:
1/2 cup marshmallow cream
2 tablespoons cream cheese, softened (1 oz)
2 tablespoons sugar
1/2 cup chocolate chips

Heat oven to 425°F. Line cookie sheet with cooking parchment paper. Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat. Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal. Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.

Freezer Breakfast Burritos

12 eggs
2 Tbsp. butter
1 lb. pork sausage, cooked and drained
1/2 cup chunky salsa
2 cups Cheddar or Pepper Jack cheese
24 flour tortillas

Preparation:

In large skillet, melt butter.
Beat eggs in large bowl and add to skillet.
Cook eggs in butter, stirring frequently, until scrambled and set.
Add cooked sausage and salsa to egg mixture and mix gently.

Warm tortillas as directed on package.
Place about 1/2 cup egg and sausage mixture onto each tortilla and
sprinkle with some cheese.
Roll up each tortilla to make burritos, folding in the ends and rolling up.
Place on parchment paper lined cookie sheets and freeze until solid.
Then wrap individually and package in zip-lock freezer bags.

When you're ready to eat, unwrap the burritos, wrap loosely in microwave
safe paper towel
and heat in the microwave on high power for 1-3 minutes until hot and
cheese is melted.

You can also thaw burritos in the refrigerator overnight, then wrap each
in foil and bake at 350 degrees for 10-15 minutes until hot.
The thawed burritos can also be deep fried for 3-5 minutes until golden
brown and crisp.

Makes : 24 burritos

Homemade Brown Sugar

1 C Sugar
1 T Molasses
Stir with a spoon or use a mix master till it is all incorporated...

Chicken Caeser Sandwiches

1 bag Caesar salad kit
1/2 package (about 6 ounces) grilled chicken strips, chopped
1 loaf focaccia bread
8 (4-inch) rosemary stalks
8 cherry tomatoes

In a large bowl, combine all contents of salad kit and chicken
strips. Toss to combine.
Cut focaccia loaf in half horizontally. Fill focaccia bread with
chicken Caesar salad. Cut focaccia sandwich into 8 portions.

Take each rosemary stalk and strip bottom half of the rosemary from
the stalk, leaving leaves at top.

Insert rosemary skewers through tomatoes.

Insert each rosemary-tomato skewer into the top of each sandwich.

12 Month Refrigerated Tomatoes

8 lb. ripe tomatoes, peel and chopped
1/2 cup chopped onions
1/2 cup chopped celery
2 bell peppers chopped
2 hot peppers chopped
1 cup white vinegar
1 cup sugar
1/4 cup mustard seed
3 Tbsp. salt

Mix together all ingredients. Put in a gallon glass jar and refrigerate. Can
half the recipe. Will keep 12 months refrigerated. Good with dry beans.

Freezer Tomatoe Salsa

2 tablespoons olive oil
1 medium onion, finely chopped
1 1/2 stalks celery, minced
2 tablespoons Serrano chiles, seeded and chopped (wear rubber gloves)
1 clove garlic
4 medium tomatoes, seeded and quartered
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon mild honey
1 teaspoon chopped fresh basil (1/2 teaspoon dried)
1/4 teaspoon ground cumin
1/4 teaspoon chili powder

Heat oil in a heavy skillet. Add the onion, celery, chiles and
garlic. Saute for 5 minutes or until soft.

Add tomatoes, cilantro, lime juice, honey, basil, cumin and chili
powder. Bring to a boil, cover, and reduce heat. Simmer 15 minutes
(fish out tomato skins as mixture cools).

Ladle into two 1-cup freezer containers and let cool. Cover and chill
overnight in the refrigerator.

Label the containers; freeze for up to 3 months.

To use, thaw in refrigerator. The salsa will be thin but delicious.

Makes 2 cups

Fruitcake Fudge

1 1/2 cups flaked sweetened coconut
18 ounces milk chocolate, finely chopped
12 ounces semisweet chocolate, finely chopped
1 (1-ounce) squares unsweetened chocolate, finely chopped
2 teaspoons vanilla extract
1 (7-ounce) jar marshmallow creme
1/2 cup chopped pecans
1/2 cup chopped blanched almonds, toasted
1/2 cup hazelnuts, toasted, skinned and chopped
1/2 cup chopped dates
1/2 cup raisins
1/2 cup dried figs, chopped
1/2 cup candied pineapple, diced
1/2 cup red and green candied cherries, chopped
4 1/2 cups granulated sugar
1 (12-ounce) can evaporated milk
1/4 cup butter
1/2 teaspoon salt
Sprinkle coconut into a generously buttered 18 x 12 x 1-inch jelly roll
pan; press coconut lightly into butter. Chill.
Combine milk chocolate and the next 3 ingredients in a large bowl. Add
marshmallow creme and stir well. Add nuts, dried fruit and candied
fruit; stir well. (Mixture will be very thick.) Set aside.
Combine sugar, evaporated milk, butter, and salt in a large sauce pan;
stir well. Cook over medium heat until mixture reaches soft ball stage
or candy thermometer register 238°F (115°C), stirring occasionally.
Remove from heat, and pour over reserved chocolate mixture, stirring
until chocolate and marshmallow creme melt.
Pour into prepared pan; spread evenly. Cool completely. Cut into small
squares.
Makes about 7 pounds.

White Chocolate Surprise

2 lbs white chocolate
2 cups Spanish peanuts
2 cups small pretzel sticks broken

Melt chocolate in a double boiler. Stir in pretzels and peanuts. Drop by spoonful on waxed paper.

Blueberry Cobbler

1/2 cup all-purpose flour
3/4 cup sugar, divided (1/4 cup and 2 Tbsp)
1/2 teaspoon baking powder
1 pinch salt
1 pinch cinnamon
1 pinch nutmeg
1 egg, beaten
1 tablespoon milk
1 tablespoon vegetable oil
2 cups blueberries (or berry of your choice)
1/4 cup water

In a bowl, combine flour, half of the divided sugar, baking powder,
salt, cinnamon, and nutmeg. In a smaller bowl, combine eggs, milk
and oil. Stir this into the dry ingredients until moistened. Grease the
crockpot well and spread the batter evenly on the bottom. In a
saucepan, combine blueberries, water and the other half of the
divided sugar, bring to a boil and remove from heat. Pour into
crockpot and cook on high for 2 hours, then turn off crockpot,
uncover and let set for 30 minutes before eating. It will still be
very warm after 30 minutes.

Butch Cassidy Barbeque Sauce

Makes 5 cups

1/2 cup of canola or other mild flavored vegetable oil
1/4 cup of chopped garlic
3/4 cup of chopped yellow onion
1/2 cup of prepared horseradish
4 cups of tomato puree
1 cup of dark brown sugar
2 1/2 cups of water
3/4 cup of clover honey or any mild-flavored honey
1/4 cup of dark molasses
1/2 cup of tomato paste
1/2 cup of balsamic vinegar
1 cup of Worcestershire sauce
1/2 cup of Dijon mustard
1/4 cup of dried onion
1/4 cup of granulated garlic
1 tablespoon of medium grind black pepper
2 teaspoons of salt
1 bay leaf
3/4 cup of ketchup

Heat the oil in a heavy 4 quart saucepan over high heat. Add the chopped
garlic, onion, and horseradish and cook for 1 minute. Add all of the other
ingredients and bring to a boil. Turn the heat to medium and cook, uncovered
for about 20 minutes, stirring frequently. Cool and remove the bay leaf.

Apple Cider Saucer

1 1/2 cups apple cider
1/3 cup sugar
2 tblsp cornstarch
1/2 tsp ground cinnamon
1/2 tsp lemon juice
1 1/2 cups finely chopped peeled tart apples

In a saucepan, combine cider, sugar, cornstarch, cinnamon and lemon juice;
stir until smooth. Add apples. Bring to a boil; boil and stir for 2
minutes. Remove from heat; cool slightly. Serve over ice cream. Makes
about 2 cups topping.

Peppy Panini

1- 8 inch focaccia shopping list
6 tablespoons garden vegetable cream cheese or chive and onion cream cheese shopping list
1 tomatoe, sliced thin shopping list
24 slices pepperoni shopping list
1 red onion, thinly sliced and rings separated shopping list
1 cup shredded provolone cheese shopping list

How to make it
Preheat oven to 350°.Slice focaccia in half horizontally.Spread each half with 3 tablespoons cream cheese.Layer 1 half with pepperoni, tomatoes, onion and cheese.Cover with the other half.Wrap tightly in aluminum foil.Bake 20-25 minutes.Cut into wedges and serve.
Serves 2

Old Fashioned Peach Cobbler

Serves 12 to 14
This classic dessert works beautifully with sliced apples, apricots,
plums or berries, too, so use whatever fruit is in season.

10 tablespoons cold unsalted butter, cut into small cubes, divided,
plus more for the baking dish
4 pounds peaches (10 to 12), peeled, pitted and thickly sliced
1 cup cane sugar, divided
1 tablespoon plus 1 teaspoon cornstarch
2 teaspoons pure vanilla extract
1 teaspoon fine sea salt, divided
1 teaspoon ground cinnamon (optional)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup non-hydrogenated vegetable shortening, chilled
2/3 cup lowfat buttermilk
1/4 cup turbinado sugar

Preheat oven to 350°F. Butter a 9-x13-inch baking dish; set aside. In
a large bowl, toss together peaches, 3/4 cup cane sugar, cornstarch,
vanilla, 1/2 teaspoon salt and cinnamon (if using); set aside.

In the food processor, pulse flour, remaining 1/4 cup cane sugar,
baking powder and remaining 1/2 teaspoon salt until combined. Add 8
tablespoons butter and the shortening and pulse until pea-sized lumps
remain. Add buttermilk and pulse again, just until mixture forms a
rough dough.

Stir peach mixture well, then transfer to prepared dish. Drop dough
onto peaches in large dollops. Melt remaining 2 tablespoons butter and
brush onto dough, then sprinkle all over with turbinado sugar. Bake
until peaches are tender and bubbly and biscuits are puffed and golden
brown, about 1 hour. Serve warm or at room temperature.

Chicago Steakhouse Sandwich

4 servings

Steak:
One 20-ounce boneless rib eye steak
Kosher salt and freshly ground black pepper

Sauteed Garlicky Spinach:
3 tablespoons olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper
Three 10-ounce bags fresh spinach, washed and stemmed
Kosher salt and freshly ground black pepper

Buttermilk Blue Cheese Dressing:
2 tablespoons crumbled blue cheese
1/2 cup buttermilk
1 cup mayonnaise
1/4 teaspoon Dijon mustard
1/2 teaspoon minced fresh dill
1/8 teaspoon ground black pepper

Sandwich Build:
1 fresh loaf crispy French bread, cut into 8-inch segments, buttered and grilled

For the steak: Heat a cast-iron skillet over high heat until very hot. Sprinkle both sides of the steak with salt and pepper. Place the steak in the hot skillet, reduce the heat to medium and sear until well browned, about 4 minutes. Flip the steak and cook until medium/medium-rare, about 6 more minutes. Set aside, loosely covered with foil, and let rest before slicing.

For the sauteed garlicky spinach: Heat the oil and sliced garlic in a Dutch oven over medium heat, stirring occasionally until the garlic is golden brown and crispy. Remove the garlic and set aside on a paper towel to drain. Add the crushed red pepper and cook until fragrant, about 30 seconds. Add the spinach and stir to combine with the oil. Cover and let cook over medium-high heat until the spinach is wilted but still bright in color, about 4 minutes. Season with salt and pepper and toss with the garlic chips.

For the buttermilk blue cheese dressing: Mix the mayonnaise, buttermilk, blue cheese, dill, mustard and pepper together in a bowl and set aside. Adjust the seasoning if necessary.

For the sandwich build: Slice the rested steak against the grain into 1/4-inch slices, removing any non-rendered fat. Place the steak slices on the bottom bun, top with the spinach and schmear the top bun with buttermilk blue cheese dressing.


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Seven Layer Taco Dip

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Barbeque Sauce

1/3 c Worcestershire sauce
2 tb Brown sugar
1 can Condensed tomato soup
3 tb Vinegar
1 sm Onion chopped
1 tb Horseradish
Combine all ingredients simmer for ten minutes. Store in refrigerator.

Captain Crunch Candy

1 pkg. Almond Bark
1 c. peanut butter
1 tsp. vanilla
2 c. Captain Crunch
2 c. Rice Krispies
2 c. peanuts
2 c. miniature marshmallows

Melt Almond Bark, peanut butter and vanilla in 200° oven for 20 minutes. Add cereals, peanuts and marshmallows and mix. Drop by tablespoonfuls on wax paper. Let set up.

Pecan Crunch Fudge

3 cups firmly packed brown sugar
1/2 cup margarine
1 cup evaporated milk
2 cups butterscotch-flavored confection coating wafers
1 (7-ounce) jar marshmallow creme
2 cups chopped pecans
6 ounces Heath Crunch candy (toffee candy crunch)
1 teaspoon vanilla extract
Combine brown sugar, butter and milk in a 3-quart saucepan. Cook over
medium heat until it reaches the soft ball stage 238°F (115°C) on
candy thermometer
Remove from heat; stir in butterscotch wafers and marshmallow
cream. Beat vigorously with wooden spoon until mixture is smooth and
just begins to cool. Stir in Heath Crunch, chopped pecans and vanilla.
Spread into two buttered 8-inch square pans; cool completely and cut
into squares. Store in air tight containers.
Makes 3 pounds.