1 sweet onion, chopped
2 teaspoons olive oil
3 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
2 cups (16 ounces) fat-free sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 teaspoon salt
Tortilla chips
Directions
In a large nonstick skillet coated with cooking spray, cook onion in oil over medium heat for 8 minutes, stirring frequently. Add garlic; cook 3 minutes longer.
Stir in broth and wine or additional broth. Reduce heat to medium-low; cook for 25-30 minutes or until onions are golden brown and liquid is evaporated, stirring occasionally.
Transfer to a bowl. Stir in the sour cream, spinach and salt. Serve with tortilla chips. Refrigerate leftovers. Yield: 2-1/2 cups.
Monday, October 31, 2011
Warm Reuben Spread
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Thousand Island Dressing
1/4 lb. sliced deli corned beef, chopped (about 1 cup)
3/4 cup well-drained CLAUSSEN Sauerkraut
1 pkg. (8 oz.) KRAFT Big Slice Swiss Cheese Slices, chopped
TRISCUIT Deli-Style Rye Crackers
HEAT oven to 350 degrees F.
MIX cream cheese and dressing in medium bowl; stir in all remaining
ingredients except crackers.
SPREAD onto bottom of 9-inch pie plate or shallow dish.
BAKE 20 min. or until heated through. Serve warm with crackers.
1/2 cup KRAFT Thousand Island Dressing
1/4 lb. sliced deli corned beef, chopped (about 1 cup)
3/4 cup well-drained CLAUSSEN Sauerkraut
1 pkg. (8 oz.) KRAFT Big Slice Swiss Cheese Slices, chopped
TRISCUIT Deli-Style Rye Crackers
HEAT oven to 350 degrees F.
MIX cream cheese and dressing in medium bowl; stir in all remaining
ingredients except crackers.
SPREAD onto bottom of 9-inch pie plate or shallow dish.
BAKE 20 min. or until heated through. Serve warm with crackers.
Sugar & Spice Cake Balls
1 box spice cake mix (plus ingredients called for on box)
1/2 tub store bought vanilla frosting
4 cups white chocolate candy melts
2 tablespoons white sugar
2 tablespoons cinnamon
Make cake as directed on box for a 9x13 inch pan. When cake is done, put in the fridge a few hours until completely cooled. When cooled, crumble cake into a large bowl. Add frosting and mix until it all sticks together (I used my hands and formed a big ball). Using a melon baller (or a tablespoon) form balls of dough, roll between palms to form smooth balls.
Place on a foil lined baking sheet. Put in fridge to chill for at least two hours.
Once cake balls are firmly chilled, melt chocolate in a double boiler on the stove. Remove cake balls from fridge and drop three to four at a time in the melted chocolate.
Spoon chocolate over top of truffles, when coated, remove truffle from chocolate using a spoon.
Tap against the side of the bowl a few times to remove excess chocolate.
Set on a piece of waxed paper and sprinkle with mixture of cinnamon and sugar.
Let cool until chocolate is completely set. Store tightly covered at room temperature.
1/2 tub store bought vanilla frosting
4 cups white chocolate candy melts
2 tablespoons white sugar
2 tablespoons cinnamon
Make cake as directed on box for a 9x13 inch pan. When cake is done, put in the fridge a few hours until completely cooled. When cooled, crumble cake into a large bowl. Add frosting and mix until it all sticks together (I used my hands and formed a big ball). Using a melon baller (or a tablespoon) form balls of dough, roll between palms to form smooth balls.
Place on a foil lined baking sheet. Put in fridge to chill for at least two hours.
Once cake balls are firmly chilled, melt chocolate in a double boiler on the stove. Remove cake balls from fridge and drop three to four at a time in the melted chocolate.
Spoon chocolate over top of truffles, when coated, remove truffle from chocolate using a spoon.
Tap against the side of the bowl a few times to remove excess chocolate.
Set on a piece of waxed paper and sprinkle with mixture of cinnamon and sugar.
Let cool until chocolate is completely set. Store tightly covered at room temperature.
Maple Nut Scones
1 1/2 cups flour
1 cup old-fashioned oats
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold butter
1/3 cup chopped walnuts or pecans
1 large egg
2/3 cup dark brown sugar
1/4 cup half-and-half
2 teaspoons imitation maple flavoring
Maple Glaze
1 cup powdered sugar
1/2 teaspoon maple flavoring
4 teaspoons half-and-half
Preheat oven to 375 degrees. Combine the flour, oats, baking powder cinnamon, and salt in a large bowl.
Use a pastry knife or a fork to cut the cold butter into the dry mixture (I use a cheese grater and grate the butter in, much easier in my opinion!).
Stir in the chopped walnuts.
Use an electric mixer to combine the egg, brown sugar, half-and-half, and maple flavoring in a medium bowl.
Combine the wet ingredients with the dry ingredients and blend with electric mixer until firm, then use your hands to mix the dough until you can form it into a ball.
Pat the dough out on a lightly floured surface until it is about 1 1/4 inches thick. Shape the dough into a rectangle, and then cut the dough into 12 small triangles.
Arrange the triangles on a baking sheet and bake for 20-25 minutes or just until the scones begin to turn light brown on the edges.
As the scones cool, combine the icing ingredients in a bowl.
When scones have cooled, spread with icing.
1 cup old-fashioned oats
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold butter
1/3 cup chopped walnuts or pecans
1 large egg
2/3 cup dark brown sugar
1/4 cup half-and-half
2 teaspoons imitation maple flavoring
Maple Glaze
1 cup powdered sugar
1/2 teaspoon maple flavoring
4 teaspoons half-and-half
Preheat oven to 375 degrees. Combine the flour, oats, baking powder cinnamon, and salt in a large bowl.
Use a pastry knife or a fork to cut the cold butter into the dry mixture (I use a cheese grater and grate the butter in, much easier in my opinion!).
Stir in the chopped walnuts.
Use an electric mixer to combine the egg, brown sugar, half-and-half, and maple flavoring in a medium bowl.
Combine the wet ingredients with the dry ingredients and blend with electric mixer until firm, then use your hands to mix the dough until you can form it into a ball.
Pat the dough out on a lightly floured surface until it is about 1 1/4 inches thick. Shape the dough into a rectangle, and then cut the dough into 12 small triangles.
Arrange the triangles on a baking sheet and bake for 20-25 minutes or just until the scones begin to turn light brown on the edges.
As the scones cool, combine the icing ingredients in a bowl.
When scones have cooled, spread with icing.
Methodist Church Caramels
1/2 lb. butter
1 lb. light brown sugar
1 c. light Karo
1 can Eagle Brand milk
Stir constantly. Cook to soft ball. Pour into buttered cookie sheet. Cool in refrigerator, cut into small bite-size pieces and wrap in wax paper; refrigerate. Enjoy.
1 lb. light brown sugar
1 c. light Karo
1 can Eagle Brand milk
Stir constantly. Cook to soft ball. Pour into buttered cookie sheet. Cool in refrigerator, cut into small bite-size pieces and wrap in wax paper; refrigerate. Enjoy.
Butter Pecan Shortbread
1/2 cup butter, softened
1/3 cup firmly packed brown sugar
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 cup finely chopped pecans
Topping
3 to 4 tablespoons coarse grain sugar or sugar
3 to 4 tablespoon finely chopped pecans
Heat oven to 350°F. Line 8-inch square baking pan with parchment paper, leaving a 1-inch overhang.
Combine butter, brown sugar and vanilla in a large bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour and 1/4 cup pecans. Beat until well mixed (1 to 2 minutes). (Mixture will be crumbly.)
Pat crumbly mixture evenly into prepared pan.
Sprinkle with coarse grain sugar and 3-4 tablespoons pecans. Bake for 23 to 25 minutes or until edges are lightly browned. Cool 10 minutes.
Lift shortbread out of pan, using parchment.
Cut into bars. Cool completely.
TIP: If using dark baking pan; bake at 325°F for 18 to 20 minutes.
1/3 cup firmly packed brown sugar
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 cup finely chopped pecans
Topping
3 to 4 tablespoons coarse grain sugar or sugar
3 to 4 tablespoon finely chopped pecans
Heat oven to 350°F. Line 8-inch square baking pan with parchment paper, leaving a 1-inch overhang.
Combine butter, brown sugar and vanilla in a large bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour and 1/4 cup pecans. Beat until well mixed (1 to 2 minutes). (Mixture will be crumbly.)
Pat crumbly mixture evenly into prepared pan.
Sprinkle with coarse grain sugar and 3-4 tablespoons pecans. Bake for 23 to 25 minutes or until edges are lightly browned. Cool 10 minutes.
Lift shortbread out of pan, using parchment.
Cut into bars. Cool completely.
TIP: If using dark baking pan; bake at 325°F for 18 to 20 minutes.
Brownies
1/2 Cup melted butter or margarine
1 Cup sugar
1 tsp. vanilla
2 eggs
1/2 Cup flour
1/3 Cup cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1/2 Cup chopped nuts
Blend butter, sugar, and vanilla. Add eggs and beat well. Combine flour, cocoa, baking powder, and salt. Gradually add until well blended. Stir in nuts. Spread in a 8 inch square pan. Bake at 350 degrees for 20-25 minutes.
Double the recipe for a 9x13 baking dish. Triple the recipe for a jelly roll sized pan.
1 Cup sugar
1 tsp. vanilla
2 eggs
1/2 Cup flour
1/3 Cup cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1/2 Cup chopped nuts
Blend butter, sugar, and vanilla. Add eggs and beat well. Combine flour, cocoa, baking powder, and salt. Gradually add until well blended. Stir in nuts. Spread in a 8 inch square pan. Bake at 350 degrees for 20-25 minutes.
Double the recipe for a 9x13 baking dish. Triple the recipe for a jelly roll sized pan.
Lowry's Seasoned Salt
2 tablespoons pepper
1 tablespoon chicken bouillon powder
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 tablespoon chili powder
1/3 cup salt
Mix all ingredients together thoroughly, or put all ingredients in 1 qt.
mayonnaise jar with tight fitting lid, shaking until blended well. Keep at room temperature.
Use within 3 months
1 tablespoon chicken bouillon powder
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 tablespoon chili powder
1/3 cup salt
Mix all ingredients together thoroughly, or put all ingredients in 1 qt.
mayonnaise jar with tight fitting lid, shaking until blended well. Keep at room temperature.
Use within 3 months
Chocolate Pudding Mix
3 ounces Dutch-processed cocoa, approximately 1 cup
2 ounces cornstarch, approximately 1/2 cup
6 ounces confectioners' sugar, approximately 1 1/2 cups
1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
1/2 teaspoon salt
In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar,
instant non-fat dry milk, and salt.
Combine all ingredients and store in container with tight-fitting lid. Makes 3 cups mix,
yielding 12 servings of prepared pudding.
Store in an airtight container in the refrigerator for up to 1 month.
Stir mix well. For two servings, combine 1/2 cup Chocolate Pudding Mix, 4 tsp. butter, and
1-1/3 cups milk in a small saucepan. Heat over low heat, stirring constantly, until mixture
boils. Boil gently, stirring constantly, for one minute. Pour into
serving dishes and chill until thickened.
2 ounces cornstarch, approximately 1/2 cup
6 ounces confectioners' sugar, approximately 1 1/2 cups
1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
1/2 teaspoon salt
In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar,
instant non-fat dry milk, and salt.
Combine all ingredients and store in container with tight-fitting lid. Makes 3 cups mix,
yielding 12 servings of prepared pudding.
Store in an airtight container in the refrigerator for up to 1 month.
Stir mix well. For two servings, combine 1/2 cup Chocolate Pudding Mix, 4 tsp. butter, and
1-1/3 cups milk in a small saucepan. Heat over low heat, stirring constantly, until mixture
boils. Boil gently, stirring constantly, for one minute. Pour into
serving dishes and chill until thickened.
Taco Seasoning
A great basic taco seasoning. Vary the ingredients for more intensity. Makes 2 Cups (40 servings).
1/4 cup unbleached all-purpose flour
1 cup chili powder
1/2 cup dried onion flakes
2 teaspoons dried oregano
1 teaspoon dried minced garlic
2 teaspoons ground cumin
4 teaspoons salt
In a jar with a tight fitting lid, combine flour, onion flakes, garlic, chili powder, oregano, cumin, and salt.
Close lid securely, and shake well to mix contents.
One half cup is equivalent to 1 (1.25 ounce) package of taco seasoning.
1/4 cup unbleached all-purpose flour
1 cup chili powder
1/2 cup dried onion flakes
2 teaspoons dried oregano
1 teaspoon dried minced garlic
2 teaspoons ground cumin
4 teaspoons salt
In a jar with a tight fitting lid, combine flour, onion flakes, garlic, chili powder, oregano, cumin, and salt.
Close lid securely, and shake well to mix contents.
One half cup is equivalent to 1 (1.25 ounce) package of taco seasoning.
Slow Cooker Mulled Wine
2 bottles dry red wine, like a Cabernet Sauvignon
1 cup light corn syrup
1 cup water
1 square (8 inches) double-thickness cheesecloth
peel from 1 orange
1 cinnamon stick, broken into 2 or 3 pieces
8 whole cloves
1 whole nutmeg
orange slices, optional
Combine red wine, corn syrup, and water in the crockpot. Rinse cheesecloth and squeeze out water. Wrap orange peel, cinnamon stick halves, cloves, and nutmeg in cheesecloth. Tie securely with cotton string or a long narrow strip of cheesecloth; add to slow cooker.Cover and cook on HIGH for 2 to 2 1/2 hours. Discard spice bag and ladle into mugs or heatproof glasses. Garnish each glass with thinly sliced orange, if desired.
1 cup light corn syrup
1 cup water
1 square (8 inches) double-thickness cheesecloth
peel from 1 orange
1 cinnamon stick, broken into 2 or 3 pieces
8 whole cloves
1 whole nutmeg
orange slices, optional
Combine red wine, corn syrup, and water in the crockpot. Rinse cheesecloth and squeeze out water. Wrap orange peel, cinnamon stick halves, cloves, and nutmeg in cheesecloth. Tie securely with cotton string or a long narrow strip of cheesecloth; add to slow cooker.Cover and cook on HIGH for 2 to 2 1/2 hours. Discard spice bag and ladle into mugs or heatproof glasses. Garnish each glass with thinly sliced orange, if desired.
Nestles Alpine White Candy Fudge
3/4 cup sour cream
1/2 cup margarine
12 oz white chocolate, coarsely chopped
1 (7 oz ) jar marshmallow cream
3/4 cup toasted chopped walnuts or pistachios
3/4 cup candied cherries (Candied cherries are significantly drier than Maraschino Cherries.
If using maraschino cherries for the candied cherries, drain them, cut into 1/8th's and let sit overnight to dry.)
In a heavy 2-1/2 to 3 quarts saucepot, bring sugar, margarine, and sour cream to full boil over a medium flame, stirring constantly.
Continue to boil for 7 minutes or until candy thermometer reaches 234 degrees (100 C.), stirring constantly.
Remove from stove and stir in white chocolate until melted.
Stir in the remaining ingredients until well blended.
Pour in a greased 8 inch or 9 inch square pan.
Cool for several hours or overnight; cut into squares.
1/2 cup margarine
12 oz white chocolate, coarsely chopped
1 (7 oz ) jar marshmallow cream
3/4 cup toasted chopped walnuts or pistachios
3/4 cup candied cherries (Candied cherries are significantly drier than Maraschino Cherries.
If using maraschino cherries for the candied cherries, drain them, cut into 1/8th's and let sit overnight to dry.)
In a heavy 2-1/2 to 3 quarts saucepot, bring sugar, margarine, and sour cream to full boil over a medium flame, stirring constantly.
Continue to boil for 7 minutes or until candy thermometer reaches 234 degrees (100 C.), stirring constantly.
Remove from stove and stir in white chocolate until melted.
Stir in the remaining ingredients until well blended.
Pour in a greased 8 inch or 9 inch square pan.
Cool for several hours or overnight; cut into squares.
Daiquiri Balls
1 (6-ounce) package semisweet chocolate bits
1/2 C. sour cream
1/2 lb. vanilla wafers
1 C. confectioners' sugar, plus more for rolling
1/4 t. salt
3 T. cocoa
1 T. each lemon and orange zest, grated
2 1/2 T. lemon juice
1 1/2 T. white corn syrup
1/4 C. rum
1 C. pecans, finely chopped
Melt chocolate over hot water. Cool. Add sour cream; mix and refrigerate overnight. Form into 54 balls, using 1/2 teaspoon mixture for each. Crush wafers,
and add 1 cup confectioners' sugar, salt, cocoa, and fruit zests. Blend in lemon juice, syrup, rum, and pecans. Form balls the size of walnuts around the
chocolate centers. Roll in confectioners' sugar. Store in airtight containers. Freeze. Makes 54 balls.
1/2 C. sour cream
1/2 lb. vanilla wafers
1 C. confectioners' sugar, plus more for rolling
1/4 t. salt
3 T. cocoa
1 T. each lemon and orange zest, grated
2 1/2 T. lemon juice
1 1/2 T. white corn syrup
1/4 C. rum
1 C. pecans, finely chopped
Melt chocolate over hot water. Cool. Add sour cream; mix and refrigerate overnight. Form into 54 balls, using 1/2 teaspoon mixture for each. Crush wafers,
and add 1 cup confectioners' sugar, salt, cocoa, and fruit zests. Blend in lemon juice, syrup, rum, and pecans. Form balls the size of walnuts around the
chocolate centers. Roll in confectioners' sugar. Store in airtight containers. Freeze. Makes 54 balls.
Starbucks Coffee Frappe
18 -22 Ice cubes, crushed
7 ounces Double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavored syrup of choice (vanilla, hazelnut, raspberry or other)
Whipped cream, garnish
Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream.
7 ounces Double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavored syrup of choice (vanilla, hazelnut, raspberry or other)
Whipped cream, garnish
Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream.
TGIFridays Marinara Sauce
1/2 cup olive oil
1/2 cup chopped onions
1/4 cup fresh chopped garlic
1 teaspoon each, salt and sugar
1/4 teaspoon pepper
1 tablespoon dried basil
1 (28 oz) can diced tomatoes
1 (28 oz) can pureed tomatoes
Sauté onions and garlic in olive oil until onions are translucent. Add the rest of the ingredients and simmer for 15 minutes.
1/2 cup chopped onions
1/4 cup fresh chopped garlic
1 teaspoon each, salt and sugar
1/4 teaspoon pepper
1 tablespoon dried basil
1 (28 oz) can diced tomatoes
1 (28 oz) can pureed tomatoes
Sauté onions and garlic in olive oil until onions are translucent. Add the rest of the ingredients and simmer for 15 minutes.
Texas Bellinis (alcoholic)
Makes 8 drinks
2 cups fresh chopped Parker County peaches
1 cup peach nectar
1 cup peach schnapps
2 cups crushed ice
Champagne
Fresh fruit
To make base, combine peaches, nectar, and schnapps in blender, and mix until well blended but still pulpy.
To serve, place 2 cups base and 1 cup ice in blender; purée until well blended.
Fill champagne flutes 1/2 full, and top with champagne to 3/4 full.
Garnish with fresh fruit.
2 cups fresh chopped Parker County peaches
1 cup peach nectar
1 cup peach schnapps
2 cups crushed ice
Champagne
Fresh fruit
To make base, combine peaches, nectar, and schnapps in blender, and mix until well blended but still pulpy.
To serve, place 2 cups base and 1 cup ice in blender; purée until well blended.
Fill champagne flutes 1/2 full, and top with champagne to 3/4 full.
Garnish with fresh fruit.
Chucks Jerky
3 lb.s meat sliced into 1/4" thick strips
1 cup water
1/2 cup brown sugar(Splenda brown sugar can be used I don't)
2 Tbs canning salt
2 Tbs black pepper
2 Tbs garlic powder
2 Tbs onion powder
2 Tbs mustard powder
2 Tbs Cayenne Pepper
4 caps full Lawry's Liquid Smoke any more makes it too smoke flavored Mesquite or Hickory your choice I use both in separate batches.
Mix ingredients well pour om sliced meat cover and refrigerate overnight(I put into 1/2 gallon canning jar and vacuum seal for a couple hours) Spread on cookie sheet and pat off excess liquid with paper towels( you can skip this it just takes a little longer to dry place in dehydrator and dehydrate at 145 to 165 until finished 6 to 8 hrs on my Nesco FD 50
It depends if you like it brittle or flexable
1 cup water
1/2 cup brown sugar(Splenda brown sugar can be used I don't)
2 Tbs canning salt
2 Tbs black pepper
2 Tbs garlic powder
2 Tbs onion powder
2 Tbs mustard powder
2 Tbs Cayenne Pepper
4 caps full Lawry's Liquid Smoke any more makes it too smoke flavored Mesquite or Hickory your choice I use both in separate batches.
Mix ingredients well pour om sliced meat cover and refrigerate overnight(I put into 1/2 gallon canning jar and vacuum seal for a couple hours) Spread on cookie sheet and pat off excess liquid with paper towels( you can skip this it just takes a little longer to dry place in dehydrator and dehydrate at 145 to 165 until finished 6 to 8 hrs on my Nesco FD 50
It depends if you like it brittle or flexable
Candied Cranberries
1 cup firm red cranberries
1 cup granulated sugar
1 cup water
After washing and drying cranberries, prick each berry in several places with a needle. Boil sugar and water to 230
degrees
F. Add cranberries and cook gently until syrup will jell when dropped from the tip of a spoon. Remove berries. Place on wax paper to cool and dry.
Roll cranberries in granulated sugar.
1 cup granulated sugar
1 cup water
After washing and drying cranberries, prick each berry in several places with a needle. Boil sugar and water to 230
degrees
F. Add cranberries and cook gently until syrup will jell when dropped from the tip of a spoon. Remove berries. Place on wax paper to cool and dry.
Roll cranberries in granulated sugar.
Spinach Dip
1 envelope Lipton vegetable soup mix
8 oz sour cream
1 cup mayonnaise
1 pkg frozen spinach
Defrost and drain spinach making sure all water is out of it then just mix all the ingredients, put in a bowl and chill for a couple hours then dump in a bread bowl and serve
8 oz sour cream
1 cup mayonnaise
1 pkg frozen spinach
Defrost and drain spinach making sure all water is out of it then just mix all the ingredients, put in a bowl and chill for a couple hours then dump in a bread bowl and serve
Pickled Peppers
4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
1-1/2 cups canning salt
4 quarts plus 2 cups water, divided
10 cups white vinegar
1/4 cup sugar
2 garlic cloves, peeled
Directions
Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly.
In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner. Yield: about 8 pints.
1-1/2 cups canning salt
4 quarts plus 2 cups water, divided
10 cups white vinegar
1/4 cup sugar
2 garlic cloves, peeled
Directions
Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly.
In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner. Yield: about 8 pints.
Starbucks Oatmeal Fudge Bars
1 cup butter
2 cups packed brown sugar
2 large eggs
2 teaspoons real vanilla
3 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F.
Set aside 2 tablespoons of the butter. Beat the remaining butter with mixer on medium speed for 30 seconds. Add brown sugar and beat until well mixed. Beat in eggs and 1 teaspoon vanilla. In another large bowl stir together flour and baking soda then stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
In a medium saucepan combine the 2 tablespoons butter, the sweetened condensed milk, and chocolate . Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in 1 teaspoon vanilla.
Press three quarters of the oat mixture into the bottom of an ungreased 15×10x1inch baking pan (or something close to it). Spread chocolate mixture over the oat mixture. Use your fingers and dot the remaining oat mixture over the chocolate. Tip: Wet your fingers slightly to help prevent sticking.
Bake for about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2×2 inch inch bars.
2 cups packed brown sugar
2 large eggs
2 teaspoons real vanilla
3 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F.
Set aside 2 tablespoons of the butter. Beat the remaining butter with mixer on medium speed for 30 seconds. Add brown sugar and beat until well mixed. Beat in eggs and 1 teaspoon vanilla. In another large bowl stir together flour and baking soda then stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
In a medium saucepan combine the 2 tablespoons butter, the sweetened condensed milk, and chocolate . Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in 1 teaspoon vanilla.
Press three quarters of the oat mixture into the bottom of an ungreased 15×10x1inch baking pan (or something close to it). Spread chocolate mixture over the oat mixture. Use your fingers and dot the remaining oat mixture over the chocolate. Tip: Wet your fingers slightly to help prevent sticking.
Bake for about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2×2 inch inch bars.
Potato Pierogi Casserole
POTATO PIEROGI CASSEROLE
12 lasagna noodles cooked and drained
4 to 5 large onions chopped
1/2 lb butter
8 to 9 potatoes cooked and mashed, seasoned with salt and pepper.
2 cups of shredded cheddar cheese
Saute onion in butter. Spread 1/3 of onions/butter in sprayed 9 x 13 pan Place enough noodles to cover bottom of pan. Spread 1/3 potato mixture on top of noodles top with 1/3 cheese mixture then noodles end with noodle layer.
Cover with foil and bake at 325° for 25 minutes.
12 lasagna noodles cooked and drained
4 to 5 large onions chopped
1/2 lb butter
8 to 9 potatoes cooked and mashed, seasoned with salt and pepper.
2 cups of shredded cheddar cheese
Saute onion in butter. Spread 1/3 of onions/butter in sprayed 9 x 13 pan Place enough noodles to cover bottom of pan. Spread 1/3 potato mixture on top of noodles top with 1/3 cheese mixture then noodles end with noodle layer.
Cover with foil and bake at 325° for 25 minutes.
Baked Spinach Dip In Bread
2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded cheddar cheese
1 pound sliced bacon, cooked and crumbled
1/4 cup chopped onion
1 tablespoon dill weed
1 to 2 garlic cloves, minced
1 round loaf (1 pound) unsliced sourdough bread
Assorted fresh vegetables
Directions
In a large bowl, beat cream cheese and mayonnaise until blended. Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.
Cut a 1-1/2-in. slice off top of bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread and place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown; set aside.
Fill bread shell with spinach dip; replace top. Place any dip that doesn't fit in shell in a greased baking dish. Wrap bread in heavy-duty foil; place on a baking sheet. Bake at 350° for 1 hour or until dip is heated through. Cover and bake additional dip for 40-45 minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes. Yield: 4 cups.
Editor's Note: Fat-free cream cheese and mayonnaise are not recommended for this recipe.
1 cup mayonnaise
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded cheddar cheese
1 pound sliced bacon, cooked and crumbled
1/4 cup chopped onion
1 tablespoon dill weed
1 to 2 garlic cloves, minced
1 round loaf (1 pound) unsliced sourdough bread
Assorted fresh vegetables
Directions
In a large bowl, beat cream cheese and mayonnaise until blended. Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.
Cut a 1-1/2-in. slice off top of bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread and place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown; set aside.
Fill bread shell with spinach dip; replace top. Place any dip that doesn't fit in shell in a greased baking dish. Wrap bread in heavy-duty foil; place on a baking sheet. Bake at 350° for 1 hour or until dip is heated through. Cover and bake additional dip for 40-45 minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes. Yield: 4 cups.
Editor's Note: Fat-free cream cheese and mayonnaise are not recommended for this recipe.
Swiss Spinach Dip
1 package (8 ounces) cream cheese, softened
1 teaspoon garlic powder
1 package (9 ounces) frozen creamed spinach, thawed
2 cups diced Swiss cheese
2 unsliced round loaves (1 pound each) Italian or French bread
Directions
In a small microwave-safe bowl, beat cream cheese and garlic powder until smooth. Stir in spinach and Swiss cheese. Cover and microwave on high for 3-6 minutes or until cheese is melted, stirring occasionally.
Meanwhile, cut a 4-in. circle in the center of one loaf of bread. Remove bread, leaving 1 in. at bottom of loaf. Cut removed bread and the second loaf into 1-1/2-in. cubes. Spoon hot spinach dip into bread shell. Serve with bread cubes. Yield: 3-1/2 cups.
1 teaspoon garlic powder
1 package (9 ounces) frozen creamed spinach, thawed
2 cups diced Swiss cheese
2 unsliced round loaves (1 pound each) Italian or French bread
Directions
In a small microwave-safe bowl, beat cream cheese and garlic powder until smooth. Stir in spinach and Swiss cheese. Cover and microwave on high for 3-6 minutes or until cheese is melted, stirring occasionally.
Meanwhile, cut a 4-in. circle in the center of one loaf of bread. Remove bread, leaving 1 in. at bottom of loaf. Cut removed bread and the second loaf into 1-1/2-in. cubes. Spoon hot spinach dip into bread shell. Serve with bread cubes. Yield: 3-1/2 cups.
Sweet Onion Pizza
1 TBSP BUTTER OR SALAD OIL
2 LARGE SPANISH OR VIDALIA ONIONS, thinly sliced
1 TBSP SUGAR
1 (10 OZ) READY MADE ROLLED PIZZA CRUST(tube type roll pizza)
1 CONTAINER(15 OZ) PART-SKIM RICOTTA CHEESE
1/3 CP GRATED PARMESAN CHEESE
1/2 CP (2 OZ) SHREDDED PART-SKIM MOZZARELLA CHEESE
1 OZ OIL-PACKED SUN-DRIED TOMATOES(drained and thinly sliced, optional)
1/4 CP PARSLEY FLAKES
Preheat oven to 450degrees. Grease a baking sheet. heat butter and oil in large skillet over medium-high heat. Add onions and sugar; saute' for 15 minutes, or until onions are caramelized, stirring frequently.
Meanwhile, roll out pizza crust dough on baking sheet. Press dough into a 15-x-10-inch rectangle. In a medium bowl, combine ricotta and Parmesan. Sprinkle mozzarella over dough; cover with ricotta mixture. Bake on bottom rack of oven for 15 to 20 minutes, or until crust is browned. Top with caramelized onions, sun-dried tomatioes(if using) and parsley.
2 LARGE SPANISH OR VIDALIA ONIONS, thinly sliced
1 TBSP SUGAR
1 (10 OZ) READY MADE ROLLED PIZZA CRUST(tube type roll pizza)
1 CONTAINER(15 OZ) PART-SKIM RICOTTA CHEESE
1/3 CP GRATED PARMESAN CHEESE
1/2 CP (2 OZ) SHREDDED PART-SKIM MOZZARELLA CHEESE
1 OZ OIL-PACKED SUN-DRIED TOMATOES(drained and thinly sliced, optional)
1/4 CP PARSLEY FLAKES
Preheat oven to 450degrees. Grease a baking sheet. heat butter and oil in large skillet over medium-high heat. Add onions and sugar; saute' for 15 minutes, or until onions are caramelized, stirring frequently.
Meanwhile, roll out pizza crust dough on baking sheet. Press dough into a 15-x-10-inch rectangle. In a medium bowl, combine ricotta and Parmesan. Sprinkle mozzarella over dough; cover with ricotta mixture. Bake on bottom rack of oven for 15 to 20 minutes, or until crust is browned. Top with caramelized onions, sun-dried tomatioes(if using) and parsley.
Preserving Lemons
5 lemons
1/4 cup salt, more if desired
Freshly-squeezed lemon juice, if necessary
1. Quarter the lemons starting at the top to within 1/2-inch of the bottom, sprinkle salt on the exposed flesh, and then reshape the fruit. Place 1 tablespoon salt on the bottom of a sterilized one-pint mason jar.
2. Pack in the lemons and push them down, adding more salt, and lemon juice, if needed. Press down the lemons to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — not chemically produced lemon juice or water.) Leave some air space at the top of the jar before sealing.
3. Let the lemons ripen for 30 days in a warm place, shaking the jar often to distribute the salt and juice.
4. To use, rinse the lemons as needed under running water, removing and discarding the pulp, if desired.
5. This recipe yields 5 preserved lemons.
6. The important thing in preserving lemons is to be certain they are completely covered with salted lemon juice. With my recipe you can use the lemon juice over and over again.
1/4 cup salt, more if desired
Freshly-squeezed lemon juice, if necessary
1. Quarter the lemons starting at the top to within 1/2-inch of the bottom, sprinkle salt on the exposed flesh, and then reshape the fruit. Place 1 tablespoon salt on the bottom of a sterilized one-pint mason jar.
2. Pack in the lemons and push them down, adding more salt, and lemon juice, if needed. Press down the lemons to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — not chemically produced lemon juice or water.) Leave some air space at the top of the jar before sealing.
3. Let the lemons ripen for 30 days in a warm place, shaking the jar often to distribute the salt and juice.
4. To use, rinse the lemons as needed under running water, removing and discarding the pulp, if desired.
5. This recipe yields 5 preserved lemons.
6. The important thing in preserving lemons is to be certain they are completely covered with salted lemon juice. With my recipe you can use the lemon juice over and over again.
Friday, October 21, 2011
Caramel Chocolate Shortbread
1/2 c salted butter
2 c flour
1/2 c brown sugar
3/4 c salted butter
1/2 c brown sugar
3 T light corn syrup
1 can sweetened condensed milk
1 1/4 c chocolate chips
Pulse first three ingredients in a food processor until the butter is fully worked into the flour. Dump out into a 9x13 pan and press firmly and evenly into the pan. Bake at 350 degrees for 20-25 minutes, or until light golden brown. Meanwhile, mix the next four ingredients in a 3 qt sauce pan. Stir over medium heat until the butter is melted and the candy is smooth. Turn the heat down a notch or so and continuously stir until the candy comes to a full rolling boil. Boil while stirring for 6-8 minutes, until the caramel is very thick. Pour out onto the baked shortbread layer. Let cool for 5-10 minutes and then cool in the refrigerator until the caramel is firm. Melt the chocolate chips and spread over the caramel layer. Refrigerate again until the chocolate is firm. Let rest at room temperature for another hour before cutting. Cut into 48 squares. Serve
2 c flour
1/2 c brown sugar
3/4 c salted butter
1/2 c brown sugar
3 T light corn syrup
1 can sweetened condensed milk
1 1/4 c chocolate chips
Pulse first three ingredients in a food processor until the butter is fully worked into the flour. Dump out into a 9x13 pan and press firmly and evenly into the pan. Bake at 350 degrees for 20-25 minutes, or until light golden brown. Meanwhile, mix the next four ingredients in a 3 qt sauce pan. Stir over medium heat until the butter is melted and the candy is smooth. Turn the heat down a notch or so and continuously stir until the candy comes to a full rolling boil. Boil while stirring for 6-8 minutes, until the caramel is very thick. Pour out onto the baked shortbread layer. Let cool for 5-10 minutes and then cool in the refrigerator until the caramel is firm. Melt the chocolate chips and spread over the caramel layer. Refrigerate again until the chocolate is firm. Let rest at room temperature for another hour before cutting. Cut into 48 squares. Serve
Red White & Blue Sangria
1 bottle dry white wine
1/2 cup triple sec
1/4 cup each citrus or berry-flavored vodka, fresh lemon juice, simple syrup
3/4 cup each blueberries, hulled and sliced strawberries, raspberries
1/2 cup pineapple chunks
Directions
Combine all ingredients in a large glass punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve over ice.
1/2 cup triple sec
1/4 cup each citrus or berry-flavored vodka, fresh lemon juice, simple syrup
3/4 cup each blueberries, hulled and sliced strawberries, raspberries
1/2 cup pineapple chunks
Directions
Combine all ingredients in a large glass punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve over ice.
CP Braciole
2 (26 ounce) jars marinara sauce
2 eggs, beaten
1/2 cup dry bread crumbs
1 (1 1/2-pound) flank steak, pounded to 1/4 inch
1 teaspoon kosher salt
ground black pepper
5 slices bacon
1 cup shredded Italian cheese blend
2 tablespoons vegetable oil
Pour the marinara sauce into the slow cooker and set on High to warm. Combine the eggs and the breadcrumbs in a small bowl. Sprinkle both sides of the meat with salt and pepper. Pat the breadcrumb mixture over one side of the flank steak, leaving about a one inch border around edges. Top breadcrumbs with the bacon slices; sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places. Heat oil in a heavy skillet. Sear the stuffed flank steak in the hot oil until well browned on all sides, about 10 minutes. Transfer the meat to the warm sauce in the slow cooker. Spoon sauce over meat to cover. Turn slow cooker to Low; cook meat until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara.
2 eggs, beaten
1/2 cup dry bread crumbs
1 (1 1/2-pound) flank steak, pounded to 1/4 inch
1 teaspoon kosher salt
ground black pepper
5 slices bacon
1 cup shredded Italian cheese blend
2 tablespoons vegetable oil
Pour the marinara sauce into the slow cooker and set on High to warm. Combine the eggs and the breadcrumbs in a small bowl. Sprinkle both sides of the meat with salt and pepper. Pat the breadcrumb mixture over one side of the flank steak, leaving about a one inch border around edges. Top breadcrumbs with the bacon slices; sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places. Heat oil in a heavy skillet. Sear the stuffed flank steak in the hot oil until well browned on all sides, about 10 minutes. Transfer the meat to the warm sauce in the slow cooker. Spoon sauce over meat to cover. Turn slow cooker to Low; cook meat until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara.
Olive Garden Chicken & Gnocchi Soup
1/3 cup olive oil or 1/3 cup butter
2 minced garlic cloves
1 lb chicken
1/3 cup flour
1/2 carrot, shredded
1 stick celery
1/2 cup chopped fresh spinach
2 1/2 cups whole milk
1 1/2 cups heavy cream
3 chicken bouillon cubes
Pepper
17 ounces gnocchi
Directions
Using medium heat, melt butter in soup pot
Add garlic and sautee.
Add chicken and cook through.
Add flour and mix well until flour is cooked into the chicken.
Now add milk and heavy cream.
Add veggies and bullion cubes.
Add gnocchi last (takes 3-4 min to cook).
Mix ingredients well until soup thickens, stirring constantly.
Cover and simmer 10 minutes.
2 minced garlic cloves
1 lb chicken
1/3 cup flour
1/2 carrot, shredded
1 stick celery
1/2 cup chopped fresh spinach
2 1/2 cups whole milk
1 1/2 cups heavy cream
3 chicken bouillon cubes
Pepper
17 ounces gnocchi
Directions
Using medium heat, melt butter in soup pot
Add garlic and sautee.
Add chicken and cook through.
Add flour and mix well until flour is cooked into the chicken.
Now add milk and heavy cream.
Add veggies and bullion cubes.
Add gnocchi last (takes 3-4 min to cook).
Mix ingredients well until soup thickens, stirring constantly.
Cover and simmer 10 minutes.
Angel Hair Pasta W/ Tomato Cream Sauce
12 ounces angel hair pasta
1 14 ounce jar marinara sauce
3/4 cup frozen peas
1/3 cup sour cream
Cook pasta according to package directions and drain. Bring marinara sauce
to a boil, stir in peas. Cover and simmer 2 minutes or until peas are
tender. Reduce heat to low. Add sour cream and stir until blended. Toss
pasta with sauce. Top with grated parmesan cheese if desired. serves 4
1 14 ounce jar marinara sauce
3/4 cup frozen peas
1/3 cup sour cream
Cook pasta according to package directions and drain. Bring marinara sauce
to a boil, stir in peas. Cover and simmer 2 minutes or until peas are
tender. Reduce heat to low. Add sour cream and stir until blended. Toss
pasta with sauce. Top with grated parmesan cheese if desired. serves 4
Roast Beef With Mushroom Gravy
4-to 5-lb. boneless rump roast
2 to 3 cloves garlic, minced
1 tbl. Creole seasoning
2 tsps. lemon pepper
1 tsp. black pepper
1 (8-oz.) can mushrooms, stems
and pieces, add more if you desire
3 tbls. freshly squeezed lemon juice (2 small lemons)
4 tbls. Worcestershire sauce
1. Preheat oven to 500 degrees. Trim thick layer of fat from roast. Spray roasting pan with nonstick cooking spray.
2. Rub roast with garlic and season with Creole seasoning, lemon pepper and black pepper.
3. Brown in hot oven for approximately 10 to 12 minutes on each side until medium to dark brown.
4. Remove from oven and cover with lid. Reduce oven temperature to 325 degrees. Let roast steam until oven cools.
5. Combine mushrooms, lemon juice and Worcestershire sauce in a saucepan. Heat over medium heat, but do not boil. Pour over roast, replace lid and bake for approximately 2 hours, or until tender.
6. Allow to cool for 15 minutes before slicing. Serve over rice.
2 to 3 cloves garlic, minced
1 tbl. Creole seasoning
2 tsps. lemon pepper
1 tsp. black pepper
1 (8-oz.) can mushrooms, stems
and pieces, add more if you desire
3 tbls. freshly squeezed lemon juice (2 small lemons)
4 tbls. Worcestershire sauce
1. Preheat oven to 500 degrees. Trim thick layer of fat from roast. Spray roasting pan with nonstick cooking spray.
2. Rub roast with garlic and season with Creole seasoning, lemon pepper and black pepper.
3. Brown in hot oven for approximately 10 to 12 minutes on each side until medium to dark brown.
4. Remove from oven and cover with lid. Reduce oven temperature to 325 degrees. Let roast steam until oven cools.
5. Combine mushrooms, lemon juice and Worcestershire sauce in a saucepan. Heat over medium heat, but do not boil. Pour over roast, replace lid and bake for approximately 2 hours, or until tender.
6. Allow to cool for 15 minutes before slicing. Serve over rice.
Bistro Macaroni & Cheese
Ingredients
1 package (16 ounces) uncooked elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
2-1/2 cups 2% milk
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1 package (3 ounces) cream cheese, softened
1/2 cup crumbled Gorgonzola cheese
1/2 cup sour cream
Directions
Cook macaroni according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in flour until smooth. Gradually stir in milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add cheeses and stir until melted. Stir in sour cream. Drain macaroni; stir into sauce. Yield: 8 servings.
Editor's Note: This recipe can also be baked with a crumb topping. Place macaroni in a greased 3-qt. baking dish. Combine 1/3 cup seasoned bread crumbs and 2 tablespoons melted butter; sprinkle over macaroni. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
1 package (16 ounces) uncooked elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
2-1/2 cups 2% milk
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1 package (3 ounces) cream cheese, softened
1/2 cup crumbled Gorgonzola cheese
1/2 cup sour cream
Directions
Cook macaroni according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in flour until smooth. Gradually stir in milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add cheeses and stir until melted. Stir in sour cream. Drain macaroni; stir into sauce. Yield: 8 servings.
Editor's Note: This recipe can also be baked with a crumb topping. Place macaroni in a greased 3-qt. baking dish. Combine 1/3 cup seasoned bread crumbs and 2 tablespoons melted butter; sprinkle over macaroni. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Baked Macaroni & Cheese
4 cups uncooked elbow macaroni
3/4 cup finely chopped onion
3/4 cup butter, divided
6 tablespoons all-purpose flour
4-1/2 cups milk
4 cups (16 ounces) shredded sharp cheddar cheese
1 teaspoon ground mustard
1-1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup dry bread crumbs
Directions
Cook macaroni according to package directions. Meanwhile, in a saucepan, saute the onion in 1/2 cup butter. Add the flour; whisk until blended. Gradually add milk. Bring to a boil; cook and stir until thickened. Stir in the cheese, mustard, salt and pepper until smooth.
Drain macaroni and add to sauce; stir until coated. Transfer to a greased 13-in. x 9-in. baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over macaroni mixture. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.
3/4 cup finely chopped onion
3/4 cup butter, divided
6 tablespoons all-purpose flour
4-1/2 cups milk
4 cups (16 ounces) shredded sharp cheddar cheese
1 teaspoon ground mustard
1-1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup dry bread crumbs
Directions
Cook macaroni according to package directions. Meanwhile, in a saucepan, saute the onion in 1/2 cup butter. Add the flour; whisk until blended. Gradually add milk. Bring to a boil; cook and stir until thickened. Stir in the cheese, mustard, salt and pepper until smooth.
Drain macaroni and add to sauce; stir until coated. Transfer to a greased 13-in. x 9-in. baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over macaroni mixture. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.
Budget Macaroni & Cheese
1 package (7 ounces) elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
1 cup milk
1 cup (4 ounces) shredded cheddar cheese
Directions
Cook the macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium-low heat. Add the flour, salt and pepper; stir until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted.
Drain pasta. Add to the cheese mixture; toss to coat. Yield: 4 servings.
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
1 cup milk
1 cup (4 ounces) shredded cheddar cheese
Directions
Cook the macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium-low heat. Add the flour, salt and pepper; stir until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted.
Drain pasta. Add to the cheese mixture; toss to coat. Yield: 4 servings.
Buttermilk Macaroni & Cheese
6 eggs
3-1/4 cups (13 ounces) shredded cheddar cheese
2-1/2 cups buttermilk
1/2 cup butter, melted
1 teaspoon salt
1 package (7 ounces) elbow macaroni, cooked and drained
Directions
In a large bowl, beat the eggs. Stir in the cheese, buttermilk, butter and salt. Add macaroni; toss to coat.
Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the middle comes out clean. Yield: 8-10 servings.
3-1/4 cups (13 ounces) shredded cheddar cheese
2-1/2 cups buttermilk
1/2 cup butter, melted
1 teaspoon salt
1 package (7 ounces) elbow macaroni, cooked and drained
Directions
In a large bowl, beat the eggs. Stir in the cheese, buttermilk, butter and salt. Add macaroni; toss to coat.
Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the middle comes out clean. Yield: 8-10 servings.
Country Chicken & Biscuits
6 cups cut-up cooked chicken
1 1/4 cups chopped onions
1 1/4 cups chopped celery stalks
1 bag (12 oz) Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables
3 1/2 cups Progresso® chicken broth (from 32-oz carton)
1/3 cup cornstarch
3/4 cup cold water
2 tablespoons chopped fresh parsley
3 1/3 cups Original Bisquick® mix
1 cup milk
Instructions:
1. Heat oven to 400ºF. Heat chicken, onions, celery, mixed vegetables and
chicken broth to boiling in 5-quart Dutch oven. Stir cornstarch into cold water
until dissolved; stir into chicken mixture. Heat to boiling, stirring
constantly. Boil and stir 1 minute; remove from heat. Stir in parsley. Pour into
ungreased rectangular pan, 13x9x2 inches.
2. Stir Bisquick mix and milk until soft dough forms. Drop by 30 teaspoonfuls
onto chicken mixture.
3. Bake 25 to 30 minutes or until biscuits are golden brown.
Expert Tips
Complete this comfort meal with homemade cinnamon applesauce. Just stir ground
cinnamon into applesauce to taste, and serve warm if desired.
For Parmesan-garlic biscuits, stir 1/4 cup grated Parmesan cheese and 1/2
teaspoon garlic powder into the dough before dropping it onto chicken mixture.
Replace parsley with fresh basil or oregano for a touch of Italy.
1 1/4 cups chopped onions
1 1/4 cups chopped celery stalks
1 bag (12 oz) Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables
3 1/2 cups Progresso® chicken broth (from 32-oz carton)
1/3 cup cornstarch
3/4 cup cold water
2 tablespoons chopped fresh parsley
3 1/3 cups Original Bisquick® mix
1 cup milk
Instructions:
1. Heat oven to 400ºF. Heat chicken, onions, celery, mixed vegetables and
chicken broth to boiling in 5-quart Dutch oven. Stir cornstarch into cold water
until dissolved; stir into chicken mixture. Heat to boiling, stirring
constantly. Boil and stir 1 minute; remove from heat. Stir in parsley. Pour into
ungreased rectangular pan, 13x9x2 inches.
2. Stir Bisquick mix and milk until soft dough forms. Drop by 30 teaspoonfuls
onto chicken mixture.
3. Bake 25 to 30 minutes or until biscuits are golden brown.
Expert Tips
Complete this comfort meal with homemade cinnamon applesauce. Just stir ground
cinnamon into applesauce to taste, and serve warm if desired.
For Parmesan-garlic biscuits, stir 1/4 cup grated Parmesan cheese and 1/2
teaspoon garlic powder into the dough before dropping it onto chicken mixture.
Replace parsley with fresh basil or oregano for a touch of Italy.
Chocolate Walnut Tart
Pastry for single-crust pie (9 inches)
1 cup coarsely chopped walnuts
1 cup (6 ounces) semisweet chocolate chips
3 eggs
3/4 cup dark corn syrup
1/2 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
Directions
Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Sprinkle walnuts and chocolate chips into crust.
In a small bowl, combine the eggs, corn syrup, brown sugar, butter and vanilla. Pour into crust.
Bake at 350° for 25-30 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.
1 cup coarsely chopped walnuts
1 cup (6 ounces) semisweet chocolate chips
3 eggs
3/4 cup dark corn syrup
1/2 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
Directions
Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Sprinkle walnuts and chocolate chips into crust.
In a small bowl, combine the eggs, corn syrup, brown sugar, butter and vanilla. Pour into crust.
Bake at 350° for 25-30 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.
Pumpkin Spice Cake
1/4 cup butter, softened
1/2 cup packed brown sugar
2 tablespoons sugar
3 egg whites
1 cup canned pumpkin
1/4 cup light corn syrup
2 tablespoons molasses
1-1/2 teaspoons grated orange peel
1-1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
Whipped cream, optional
Directions
In a large bowl, cream the butter and sugars until light and fluffy. Add egg whites one at a time, beating well after each addition. Beat in the pumpkin, corn syrup, molasses and orange peel until blended. Combine the flour, baking soda, baking powder, cinnamon, ginger and salt; add to pumpkin mixture, beating on low speed just until moistened.
Pour mixture into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15 minutes. Serve warm with whipped cream if desired. Yield: 9 servings.
1/2 cup packed brown sugar
2 tablespoons sugar
3 egg whites
1 cup canned pumpkin
1/4 cup light corn syrup
2 tablespoons molasses
1-1/2 teaspoons grated orange peel
1-1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
Whipped cream, optional
Directions
In a large bowl, cream the butter and sugars until light and fluffy. Add egg whites one at a time, beating well after each addition. Beat in the pumpkin, corn syrup, molasses and orange peel until blended. Combine the flour, baking soda, baking powder, cinnamon, ginger and salt; add to pumpkin mixture, beating on low speed just until moistened.
Pour mixture into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15 minutes. Serve warm with whipped cream if desired. Yield: 9 servings.
Subway's Southwest Chipotle Sauce
1 cup mayonnaise
1/2 ounce Dijon mustard
1/2 ounce freshly squeezed lime juice
1 ounce chipotle chiles in adobo, pureed
1/4 ounce fresh garlic, minced
salt, to taste
Combine mayonnaise, mustard, lime juice, chipotle and garlic.
Add salt to taste.
Cover and chill before sandwich preparation, or before using as a salad dressing.
1/2 ounce Dijon mustard
1/2 ounce freshly squeezed lime juice
1 ounce chipotle chiles in adobo, pureed
1/4 ounce fresh garlic, minced
salt, to taste
Combine mayonnaise, mustard, lime juice, chipotle and garlic.
Add salt to taste.
Cover and chill before sandwich preparation, or before using as a salad dressing.
Subway's Sweet Onion Sauce
1/2 cup light corn syrup
1 tablespoon minced white onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder
1/4 teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder
Combine all ingredients in a small microwave-safe bowl. Heat mixture uncovered in the microwave for 1 to 1 1/2 mins on high until mixture boils rapidly. Whisk well, cover and cool.
Makes about 2/3 cup
1 tablespoon minced white onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder
1/4 teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder
Combine all ingredients in a small microwave-safe bowl. Heat mixture uncovered in the microwave for 1 to 1 1/2 mins on high until mixture boils rapidly. Whisk well, cover and cool.
Makes about 2/3 cup
Pumpkin Donut Balls
1 1/2 c. sugar
1/4 c. oil
2 eggs
1 c. pumpkin
3 1/2 c. flour
4 tsp. baking powder
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 c. evaporated milk
1 tsp. vanilla
Mix the sugar, oil, eggs, and pumpkin in a large bowl. Beat well.
Stir together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
Add to the sugar mixture alternately with the evaporated milk, beating well
after each addition. Add the vanilla.
Heat some oil in a pan or a deep fryer.
Drop tablespoons of batter in the oil for about 1 1/2 minutes per side.
Drain and roll in a mixture of cinnamon sugar or powdered confectioners sugar.
1/4 c. oil
2 eggs
1 c. pumpkin
3 1/2 c. flour
4 tsp. baking powder
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 c. evaporated milk
1 tsp. vanilla
Mix the sugar, oil, eggs, and pumpkin in a large bowl. Beat well.
Stir together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
Add to the sugar mixture alternately with the evaporated milk, beating well
after each addition. Add the vanilla.
Heat some oil in a pan or a deep fryer.
Drop tablespoons of batter in the oil for about 1 1/2 minutes per side.
Drain and roll in a mixture of cinnamon sugar or powdered confectioners sugar.
Pecan Praline Bars
Crust
2 sticks unsalted butter, softened
3/4 t. sald
2 c. packed light brown sugar
4 c. all purpose flour
about 4 cups of large, unbroken pecan halves
Preheat oven to 350. Line a half sheet pan (app. 13 x 17) with aluminum foil, with some extending beyond all edges.
Beat butter til soft in an electric mixer. Add salt and sugar, beat. Add flour and beat for a minute or so until the ingredients form tiny crumbs that will held together when pressed between your fingers.
Tun the mixture into the prepared pan. With your fingers/hands spread to form a level layer, then press down firmly to form a compact layer.
Next, place the pecans halves on the crust, flat side down, all in the same direction.
Now, make the topping.
Topping
3 sticks unsalted butter
2/3 cup light brown sugar
Put both ingredients in a saucepan with an 8-cup capacity, and stir over high heat with a wooden spatula until the mixture comes to a hard boil all over the surface. Continue to stir over the heat for 30 seconds.
Remove from heat and pour the hot mixture all over the pecans, trying to coat the entire surface.
Bake for 22 minutes.
Remove from oven, let cool and then refrigerate until cold.
Lift the bars from the sheet pan and lay on a flat surface to cut.
2 sticks unsalted butter, softened
3/4 t. sald
2 c. packed light brown sugar
4 c. all purpose flour
about 4 cups of large, unbroken pecan halves
Preheat oven to 350. Line a half sheet pan (app. 13 x 17) with aluminum foil, with some extending beyond all edges.
Beat butter til soft in an electric mixer. Add salt and sugar, beat. Add flour and beat for a minute or so until the ingredients form tiny crumbs that will held together when pressed between your fingers.
Tun the mixture into the prepared pan. With your fingers/hands spread to form a level layer, then press down firmly to form a compact layer.
Next, place the pecans halves on the crust, flat side down, all in the same direction.
Now, make the topping.
Topping
3 sticks unsalted butter
2/3 cup light brown sugar
Put both ingredients in a saucepan with an 8-cup capacity, and stir over high heat with a wooden spatula until the mixture comes to a hard boil all over the surface. Continue to stir over the heat for 30 seconds.
Remove from heat and pour the hot mixture all over the pecans, trying to coat the entire surface.
Bake for 22 minutes.
Remove from oven, let cool and then refrigerate until cold.
Lift the bars from the sheet pan and lay on a flat surface to cut.
Peach Upside Down Cake
1/4 cup butter
1/2 cup packed brown sugar
1-1/2 to 2 cups sliced, pitted and peeled peaches or frozen
unsweetened peach slices, thawed and large slices cut in half
lengthwise
1-1/4 cups all-purpose flour
1-1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 egg
1 tsp. vanilla
1/2 cup milk
1. Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350
degrees F oven about 5 minutes or until butter is melted. (Be sure to
watch carefully to avoid overbrowning the butter). Remove pan from
oven. Add brown sugar, stirring until sugar is completely moistened.
Spread sugar mixture evenly in pan. Arrange peach slices evenly over
brown sugar mixture. Set aside.
2. In a medium bowl, combine the flour, baking powder and salt; set
aside. In a large bowl, beat 1/2 cup butter with an electric mixer on
medium to high speed for 30 seconds. Beat in granulated sugar until
well combined. Add egg and vanilla, beating until combined.
Alternately add the flour mixture and milk to beaten butter mixture,
beating on low speed after each addition just until combined. Spread
batter evenly over the peaches in the pan.
3. Bake for 45 to 50 minutes or until a wooden toothpick inserted near
the center comes out clean. Cool in pan on wire rack for 5 minutes.
Loosen cake from sides of pan; invert onto a large serving plate. Cool
for 10 to 15 minutes more. Serve warm. Makes 8 servings.
1/2 cup packed brown sugar
1-1/2 to 2 cups sliced, pitted and peeled peaches or frozen
unsweetened peach slices, thawed and large slices cut in half
lengthwise
1-1/4 cups all-purpose flour
1-1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 egg
1 tsp. vanilla
1/2 cup milk
1. Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350
degrees F oven about 5 minutes or until butter is melted. (Be sure to
watch carefully to avoid overbrowning the butter). Remove pan from
oven. Add brown sugar, stirring until sugar is completely moistened.
Spread sugar mixture evenly in pan. Arrange peach slices evenly over
brown sugar mixture. Set aside.
2. In a medium bowl, combine the flour, baking powder and salt; set
aside. In a large bowl, beat 1/2 cup butter with an electric mixer on
medium to high speed for 30 seconds. Beat in granulated sugar until
well combined. Add egg and vanilla, beating until combined.
Alternately add the flour mixture and milk to beaten butter mixture,
beating on low speed after each addition just until combined. Spread
batter evenly over the peaches in the pan.
3. Bake for 45 to 50 minutes or until a wooden toothpick inserted near
the center comes out clean. Cool in pan on wire rack for 5 minutes.
Loosen cake from sides of pan; invert onto a large serving plate. Cool
for 10 to 15 minutes more. Serve warm. Makes 8 servings.
Cookies And Cream Cake
1 package (2-layer size) white cake mix
1-1/4 cups water
1/3 cup cooking oil
3 egg whites
1 cup coarsely crushed chocolate sandwich cookies with white filling
1 recipe Creamy White Frosting (see recipe below)
2 ounces semisweet chocolate
1 teaspoon shortening
1. Prepare cake mix according to package directions, using the water,
oil, and egg whites. Fold in crushed cookies.
2. Pour into 2 greased and floured 9x1-1/2-inch round cake pans. Bake
in 350 degree F oven for 25 to 30 minutes or until toothpick inserted
in centers comes out clean. Cool for 10 minutes in pans on wire racks.
Remove from pans and cool cake layers.
3. Prepare the Creamy White Frosting. Fill and frost layers.
4. In heavy saucepan, melt semisweet chocolate and shortening over
very low heat. Drizzle melted chocolate around top of cake. Garnish
with additional sandwich cookies, if you like. Makes 16 servings.
Creamy White Frosting: In large bowl, combine 1 cup shortening and 1
tablespoon vanilla. Beat with electric mixer on medium to high speed
for 30 seconds. Slowly add 2-1/2 cups sifted powdered sugar, beating
well. Add 2 tablespoons milk. Slowly beat in 2 additional cups sifted
powdered sugar. Beat in enough additional milk, 1 tablespoon at a
time, until frosting is easy to spread.
1-1/4 cups water
1/3 cup cooking oil
3 egg whites
1 cup coarsely crushed chocolate sandwich cookies with white filling
1 recipe Creamy White Frosting (see recipe below)
2 ounces semisweet chocolate
1 teaspoon shortening
1. Prepare cake mix according to package directions, using the water,
oil, and egg whites. Fold in crushed cookies.
2. Pour into 2 greased and floured 9x1-1/2-inch round cake pans. Bake
in 350 degree F oven for 25 to 30 minutes or until toothpick inserted
in centers comes out clean. Cool for 10 minutes in pans on wire racks.
Remove from pans and cool cake layers.
3. Prepare the Creamy White Frosting. Fill and frost layers.
4. In heavy saucepan, melt semisweet chocolate and shortening over
very low heat. Drizzle melted chocolate around top of cake. Garnish
with additional sandwich cookies, if you like. Makes 16 servings.
Creamy White Frosting: In large bowl, combine 1 cup shortening and 1
tablespoon vanilla. Beat with electric mixer on medium to high speed
for 30 seconds. Slowly add 2-1/2 cups sifted powdered sugar, beating
well. Add 2 tablespoons milk. Slowly beat in 2 additional cups sifted
powdered sugar. Beat in enough additional milk, 1 tablespoon at a
time, until frosting is easy to spread.
Chocolate Cherry Creams
1 c Chocolate chips
1/3 c Evaporated milk
2 1/4 c Confectioners sugar
1/4 c Chopped nuts
1/4 c Well-drained cut-up maraschino cherries
Stir chocolate chips and evaporated milk in a heavy 2 qt. saucepan over low heat until chocolate melts. Remove from heat and stir in until well-mixed: the confectioners sugar, nuts, and cherries. Chill until the mixture is cool enough to handle. Make balls of the chocolate mixture, measuring with a teaspoon. Then roll in chopped nuts, coconut, or sprinkles. Chill until firm, about 4 hours.
1/3 c Evaporated milk
2 1/4 c Confectioners sugar
1/4 c Chopped nuts
1/4 c Well-drained cut-up maraschino cherries
Stir chocolate chips and evaporated milk in a heavy 2 qt. saucepan over low heat until chocolate melts. Remove from heat and stir in until well-mixed: the confectioners sugar, nuts, and cherries. Chill until the mixture is cool enough to handle. Make balls of the chocolate mixture, measuring with a teaspoon. Then roll in chopped nuts, coconut, or sprinkles. Chill until firm, about 4 hours.
Mock Country Steak
1/2 to 1 lb. of ground beef
2 - 3 tbles flour
1 large onion
1 small can of sliced mushrooms (optional)
1 small clove garlic (optional)
1 tsp. Fines Herbs. (see not at bottom)
1 16 ounce can beef broth
mix well. Form into medium size meatballs. Place between waxed paper
and flatten... using a rolling pin, roll each flattened meatball 1/4"
thick....it should resemble a piece of steak. carefully remove from
paper, and brown on both sides in a small bit of olive oil.. Put into
oven going casserole dish with cover..
Then I usually add some sliced onions and mushrooms to the pan and
sautee until the onions are soft. A small clove of garlic chopped can
also be added. When onions are soft, sprinkle with herbs. Then add
2 tbles flour to pan, cook for 1 minutes. Stir to loosen meat
particles from bottom of pan. Add one can of beef broth.
pour this over meat and cover casserole. Bake in 350 oven for 30 minutes.
Serve with mashed potatoes, rice or egg noodles.
NOTE:
I can't find the Fines herbs the way they use to make them so I add:
1/4 tsp. Marjoram, 1/8 tsp thyme, 1/8 tsp. Rosemary, 1/2 tsp. basil
2 - 3 tbles flour
1 large onion
1 small can of sliced mushrooms (optional)
1 small clove garlic (optional)
1 tsp. Fines Herbs. (see not at bottom)
1 16 ounce can beef broth
mix well. Form into medium size meatballs. Place between waxed paper
and flatten... using a rolling pin, roll each flattened meatball 1/4"
thick....it should resemble a piece of steak. carefully remove from
paper, and brown on both sides in a small bit of olive oil.. Put into
oven going casserole dish with cover..
Then I usually add some sliced onions and mushrooms to the pan and
sautee until the onions are soft. A small clove of garlic chopped can
also be added. When onions are soft, sprinkle with herbs. Then add
2 tbles flour to pan, cook for 1 minutes. Stir to loosen meat
particles from bottom of pan. Add one can of beef broth.
pour this over meat and cover casserole. Bake in 350 oven for 30 minutes.
Serve with mashed potatoes, rice or egg noodles.
NOTE:
I can't find the Fines herbs the way they use to make them so I add:
1/4 tsp. Marjoram, 1/8 tsp thyme, 1/8 tsp. Rosemary, 1/2 tsp. basil
Friday, October 14, 2011
Peach Pizza
If fresh peaches are available, they can be substituted for the frozen peaches. Be sure to serve this with whipped cream.
1 refrigerated pie crust, at room temperature for 5 to 10 minutes
16 oz. bag frozen peaches, thawed
1 t. cinnamon
1/2 c. sugar
1/4 t. nutmeg
3/4 c. flour
1/2 c. sugar
1/2 c. butter
1/2 c. pecans
Unfold pie crust and place in greased pizza pan.
Cut up peaches into small pieces and place on top of pie crust.
Mix together cinnamon, sugar and nutmeg, and sprinkle on top of peaches.
Mix together flour, sugar, butter and pecans and place on top of peaches. Bake at 425 degrees for 20 to 25 minutes.
Serve with whipped cream, if desired.
1 refrigerated pie crust, at room temperature for 5 to 10 minutes
16 oz. bag frozen peaches, thawed
1 t. cinnamon
1/2 c. sugar
1/4 t. nutmeg
3/4 c. flour
1/2 c. sugar
1/2 c. butter
1/2 c. pecans
Unfold pie crust and place in greased pizza pan.
Cut up peaches into small pieces and place on top of pie crust.
Mix together cinnamon, sugar and nutmeg, and sprinkle on top of peaches.
Mix together flour, sugar, butter and pecans and place on top of peaches. Bake at 425 degrees for 20 to 25 minutes.
Serve with whipped cream, if desired.
CP German Potato Salad
* 4 to 6 cups sliced potatoes, about 1 1/2 to 2 pounds
* 1/2 c. onions, chopped
* 1/2 c. celery sliced
* 1/4 c. green peppers, diced
* 1/4 c. vinegar
* 2 to 3 tablespoons sugar
* 1/4 c. oil
* Chopped parsley
* Sliced bacon, cooked and crumbled
* sugar, optional
Combine all ingredients except parsley and bacon. Add salt and pepper to taste. Stir and cook for 5 to 7 hours in crockpot.
Garnish with bacon and parsley.
* 1/2 c. onions, chopped
* 1/2 c. celery sliced
* 1/4 c. green peppers, diced
* 1/4 c. vinegar
* 2 to 3 tablespoons sugar
* 1/4 c. oil
* Chopped parsley
* Sliced bacon, cooked and crumbled
* sugar, optional
Combine all ingredients except parsley and bacon. Add salt and pepper to taste. Stir and cook for 5 to 7 hours in crockpot.
Garnish with bacon and parsley.
CP Party Potatoes
6 cups prepared instant mashed potatoes
8 ounces softened cream cheese
1 pint sour cream
2 teaspoons garlic powder
1 teaspoon garlic salt
1/4 cup butter
Mix all ingredients except butter with mixer on low until well blended. Place in crockpot/slow cooker on low. Place 1/2 stick of putter on top of potatoes. Let cook for 4-5 hours.
8 ounces softened cream cheese
1 pint sour cream
2 teaspoons garlic powder
1 teaspoon garlic salt
1/4 cup butter
Mix all ingredients except butter with mixer on low until well blended. Place in crockpot/slow cooker on low. Place 1/2 stick of putter on top of potatoes. Let cook for 4-5 hours.
CP Hot Beef Sandwiches
1 (4 to 5-lb.) beef rump roast
1 (1-oz.) pkg. dry onion soup mix
2 teaspoons sugar
1 teaspoon dried oregano leaves
2 (10 1/2-oz.) cans condensed beef broth
1 (12-oz.) can beer or nonalcoholic beer
2 garlic cloves minced
16 onion buns split
Instructions:
1. Place beef roast in 3 1/2 to 4-quart slow cooker. In medium bowl, combine all remaining ingredients except buns; mix well. Pour over roast.
2. Cover; cook on low setting for 8 to 10 hours.
3. Remove beef from slow cooker; place on cutting board or large plate. Slice beef with knife or shred with 2 forks; place in buns. If desired, skim fat from juices in slow cooker. Serve sandwiches with individual portions of juices for dipping.
1 (1-oz.) pkg. dry onion soup mix
2 teaspoons sugar
1 teaspoon dried oregano leaves
2 (10 1/2-oz.) cans condensed beef broth
1 (12-oz.) can beer or nonalcoholic beer
2 garlic cloves minced
16 onion buns split
Instructions:
1. Place beef roast in 3 1/2 to 4-quart slow cooker. In medium bowl, combine all remaining ingredients except buns; mix well. Pour over roast.
2. Cover; cook on low setting for 8 to 10 hours.
3. Remove beef from slow cooker; place on cutting board or large plate. Slice beef with knife or shred with 2 forks; place in buns. If desired, skim fat from juices in slow cooker. Serve sandwiches with individual portions of juices for dipping.
Turtle Candy
3 C. semi-sweet chocolate chips
7 oz. jar marshmallow creme (Marshmallow Fluff)
14 oz. can sweetened, condensed milk
1 tsp. vanilla extract
1 lb. chopped walnuts
40 caramels
Combine chocolate chips, marshmallow creme and milk in a saucepan;
stir over low heat until melted. Remove from heat and stir in vanilla
and walnuts. Slice each caramel into 6 equal pieces and fold in (using
kitchen scissors works well for the slicing). Drop turtles by
teaspoonfuls onto wax paper. Makes 2-3 dozen.
__._,_.___
7 oz. jar marshmallow creme (Marshmallow Fluff)
14 oz. can sweetened, condensed milk
1 tsp. vanilla extract
1 lb. chopped walnuts
40 caramels
Combine chocolate chips, marshmallow creme and milk in a saucepan;
stir over low heat until melted. Remove from heat and stir in vanilla
and walnuts. Slice each caramel into 6 equal pieces and fold in (using
kitchen scissors works well for the slicing). Drop turtles by
teaspoonfuls onto wax paper. Makes 2-3 dozen.
__._,_.___
Iced Pumpkin Cookies
1 c. butter
1 c. pumpkin
2 tsp. cinnamon
2 c. flour
1 tsp. baking powder
1 c. granulated sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
1/2 c. raisins (optional)
Cream butter and sugar. Add egg, pumpkin, and vanilla. Sift dry ingredients
and add to mixture. Add raisins. Bake at 350 degrees for 10 to 12 minutes.
Icing for Cookies:
3 tbsp. softened butter
1 c. 10X sugar
2 tbsp. milk (or more for right texture)
1/2 c. brown sugar
1/2 tsp. vanilla
Combine. Ice cookies after cooling.
1 c. pumpkin
2 tsp. cinnamon
2 c. flour
1 tsp. baking powder
1 c. granulated sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
1/2 c. raisins (optional)
Cream butter and sugar. Add egg, pumpkin, and vanilla. Sift dry ingredients
and add to mixture. Add raisins. Bake at 350 degrees for 10 to 12 minutes.
Icing for Cookies:
3 tbsp. softened butter
1 c. 10X sugar
2 tbsp. milk (or more for right texture)
1/2 c. brown sugar
1/2 tsp. vanilla
Combine. Ice cookies after cooling.
Pumpkin Whoopie Cookies
1 cup shortening
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1-1/2 cups cooked or canned pumpkin
FILLING:
1/4 cup all-purpose flour
Dash salt
3/4 cup milk
1 cup shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract
SERVINGS 24
In a mixing bowl, cream shortening and brown sugar. Add eggs, one at
a time, beating well after each addition. Beat in vanilla. Combine
the flour, baking powder, baking soda, salt, cinnamon and ginger;
add to creamed mixture alternately with pumpkin.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking
sheets; flatten slightly with the back of a spoon. Bake at 400° for
10-11 minutes. Remove to wire racks to cool.
For filling, combine the flour and salt in a saucepan. Gradually
whisk in milk until smooth; cook and stir over medium heat for 5-7
minutes or until thickened. Cover and refrigerate until completely
cooled.
In a mixing bowl, cream shortening, confectioners' sugar and
vanilla. Add chilled milk mixture; beat for 7 minutes or until
fluffy. Spread on the bottom of half of the cookies; top with
remaining cookies. Store in the refrigerator. Yield: about 2 dozen.
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1-1/2 cups cooked or canned pumpkin
FILLING:
1/4 cup all-purpose flour
Dash salt
3/4 cup milk
1 cup shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract
SERVINGS 24
In a mixing bowl, cream shortening and brown sugar. Add eggs, one at
a time, beating well after each addition. Beat in vanilla. Combine
the flour, baking powder, baking soda, salt, cinnamon and ginger;
add to creamed mixture alternately with pumpkin.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking
sheets; flatten slightly with the back of a spoon. Bake at 400° for
10-11 minutes. Remove to wire racks to cool.
For filling, combine the flour and salt in a saucepan. Gradually
whisk in milk until smooth; cook and stir over medium heat for 5-7
minutes or until thickened. Cover and refrigerate until completely
cooled.
In a mixing bowl, cream shortening, confectioners' sugar and
vanilla. Add chilled milk mixture; beat for 7 minutes or until
fluffy. Spread on the bottom of half of the cookies; top with
remaining cookies. Store in the refrigerator. Yield: about 2 dozen.
Warm Caramel Apple Drink
Empty contents of one pouch Alpine Original Spiced Cider Mix into a mug. Add 1 cup hot water. Stir quickly to dissolve. Add 1 shot (1 oz) of butterscotch schnapps. Top with whipped cream and caramel sauce, if desired.
No alcohol variation: Substitute 1 tablespoon caramel sauce for the butterscotch schnapps.
No alcohol variation: Substitute 1 tablespoon caramel sauce for the butterscotch schnapps.
CP Chicken and Black Beans
4 -5 boneless chicken breasts
1 - 15 1/2 oz can black beans, drained
1 - 15 oz can corn, drained
1 - 15 oz jar salsa, any kind
1 - 8 oz package cream cheese
Directions:
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts & put them into a crockpot.
2. Add 1 can of black beans, 1 jar of salsa, 1 can of corn.
3. Keep this mixture in the crockpot on HIGH for about 4-5 hours or until the chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) & let it sit for about 1/2 hour.
5. All done & enjoy.
Serves 4
1 - 15 1/2 oz can black beans, drained
1 - 15 oz can corn, drained
1 - 15 oz jar salsa, any kind
1 - 8 oz package cream cheese
Directions:
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts & put them into a crockpot.
2. Add 1 can of black beans, 1 jar of salsa, 1 can of corn.
3. Keep this mixture in the crockpot on HIGH for about 4-5 hours or until the chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) & let it sit for about 1/2 hour.
5. All done & enjoy.
Serves 4
Jellied Worms
6 tablespoons granulated sugar
2/3 cup cranberry juice cocktail
4 tablespoons light corn syrup
4 envelopes (4 tablespoons) unflavored gelatine
Red food coloring
Confectioners' sugar
Place sugar, juice and corn syrup in a saucepan. Stir over medium-low heat until the sugar dissolves. Sprinkle in gelatin and cook and stir until the gelatine is completely dissolved. Stir in 2 or 3 drops of food coloring.
Pour mixture into a bread pan coated with vegetable oil spray. Let stand at room temperature until very firm, about 2 hours. Turn the pan over and remove the jelly. (If jelly sticks, set the bottom of the pan in hot water for a few minutes.) Place on a work surface sprinkled with confectioners'sugar.
With a sharp knife or a small cookie cutter, cut the jelly into worm shapes. Place on a platter lined with wax paper. Store in a cool, dry place. Do not
refrigerate.
Makes about 1 pound.
2/3 cup cranberry juice cocktail
4 tablespoons light corn syrup
4 envelopes (4 tablespoons) unflavored gelatine
Red food coloring
Confectioners' sugar
Place sugar, juice and corn syrup in a saucepan. Stir over medium-low heat until the sugar dissolves. Sprinkle in gelatin and cook and stir until the gelatine is completely dissolved. Stir in 2 or 3 drops of food coloring.
Pour mixture into a bread pan coated with vegetable oil spray. Let stand at room temperature until very firm, about 2 hours. Turn the pan over and remove the jelly. (If jelly sticks, set the bottom of the pan in hot water for a few minutes.) Place on a work surface sprinkled with confectioners'sugar.
With a sharp knife or a small cookie cutter, cut the jelly into worm shapes. Place on a platter lined with wax paper. Store in a cool, dry place. Do not
refrigerate.
Makes about 1 pound.
Caramel Apples
8 medium size (2 to 3 pound) apples
1 1/3 cups (15 ounces) sweetened condensed milk
1/2 cup granulated sugar
1/2 cup corn syrup
1/3 cup firmly packed brown sugar
Wash and dry apples. Insert 4 to 6 inch wooden skewers in stem ends. Set aside.
Combine in a heavy saucepan the sweetened condensed milk (NOT EVAPORATED), sugar, syrup and brown sugar.
Cook to 234 degrees F (soft ball stage - remove from heat while testing). Stir constantly.
Remove from heat and stir in:
1 tablespoon butter or margarine
1 1/2 teaspoons vanilla extract
Quickly dip and twirl apples in syrup to coat evenly. Cool on a well-greased cookie sheet, skewers upright.
1 1/3 cups (15 ounces) sweetened condensed milk
1/2 cup granulated sugar
1/2 cup corn syrup
1/3 cup firmly packed brown sugar
Wash and dry apples. Insert 4 to 6 inch wooden skewers in stem ends. Set aside.
Combine in a heavy saucepan the sweetened condensed milk (NOT EVAPORATED), sugar, syrup and brown sugar.
Cook to 234 degrees F (soft ball stage - remove from heat while testing). Stir constantly.
Remove from heat and stir in:
1 tablespoon butter or margarine
1 1/2 teaspoons vanilla extract
Quickly dip and twirl apples in syrup to coat evenly. Cool on a well-greased cookie sheet, skewers upright.
Pumpkin Cookie Dip
2 8 oz pkgs cream cheese
1 LARGE (2 pie) can of pureed pumpkin
2 cups powdered sugar
1 tsp vanilla
1 small jar of marshmallow cream
Whip together with a mixer until fluffy. Put in pumpkin and dip cookies in it
Also great for dipping apple slices and graham crackers.
1 LARGE (2 pie) can of pureed pumpkin
2 cups powdered sugar
1 tsp vanilla
1 small jar of marshmallow cream
Whip together with a mixer until fluffy. Put in pumpkin and dip cookies in it
Also great for dipping apple slices and graham crackers.
Tuesday, October 4, 2011
Espresso Martini
1 fluid ounce vanilla flavored vodka
2 fluid ounces coffee-flavored liqueur
1 fluid ounce cream or milk
1 cup crushed ice
Combine vodka, coffee liqueur, cream, and crushed ice in a cocktail shaker.
Shake vigorously to chill. Pour into martini glasses, and serve.
2 fluid ounces coffee-flavored liqueur
1 fluid ounce cream or milk
1 cup crushed ice
Combine vodka, coffee liqueur, cream, and crushed ice in a cocktail shaker.
Shake vigorously to chill. Pour into martini glasses, and serve.
Sunday, October 2, 2011
Frozen Peanut Butter Pie
1-1/2 cups confectioners' sugar
8 ounces cream cheese, softened
3/4 cup crunchy peanut butter
3/4 cup milk
12 ounces whipped topping
1/4 cup chopped Spanish peanuts
2 baked (8-inch) pie shells
Chocolate curls
*Directions*
Beat the confectioners' sugar and cream cheese in a mixer bowl until
fluffy, scraping the bowl occasionally.
Add the peanut butter.
Beat until mixed.
Add the milk gradually, beating constantly until mixed.
Fold in the whipped topping and peanuts.
Spoon into the pie shell.
Freeze for 15 to 30 minutes.
Cut into slices.
Top each slice with chocolate curls.
*Hint:
*Prepare chocolate curls by pouring melted chocolate onto a
waxed-paper-lined baking sheet.
Spread the chocolate into a two- to three-inch strip.
Let stand until the chocolate is cool and slightly sticky but not firm.
Pull a vegetable peeler or knife slowly across the chocolate until a
curl forms, allowing the chocolate to curl on top of the utensil.
Transfer the curl with a wooden pick to a plate.
Repeat the process with the remaining chocolate.
Chill until just before serving.
8 ounces cream cheese, softened
3/4 cup crunchy peanut butter
3/4 cup milk
12 ounces whipped topping
1/4 cup chopped Spanish peanuts
2 baked (8-inch) pie shells
Chocolate curls
*Directions*
Beat the confectioners' sugar and cream cheese in a mixer bowl until
fluffy, scraping the bowl occasionally.
Add the peanut butter.
Beat until mixed.
Add the milk gradually, beating constantly until mixed.
Fold in the whipped topping and peanuts.
Spoon into the pie shell.
Freeze for 15 to 30 minutes.
Cut into slices.
Top each slice with chocolate curls.
*Hint:
*Prepare chocolate curls by pouring melted chocolate onto a
waxed-paper-lined baking sheet.
Spread the chocolate into a two- to three-inch strip.
Let stand until the chocolate is cool and slightly sticky but not firm.
Pull a vegetable peeler or knife slowly across the chocolate until a
curl forms, allowing the chocolate to curl on top of the utensil.
Transfer the curl with a wooden pick to a plate.
Repeat the process with the remaining chocolate.
Chill until just before serving.
Penuche Fudge
4 tablespoons
butter
1 1/2 cups half-and-half
2 cups firmly packed brown
sugar
3 cups granulated sugar
2 teaspoons
vanilla
extract
1 1/2 cups walnuts, chopped
Melt butter, making sure it coats bottom and sides of saucepan. Pour half-and-half into pan; bring to boil. Add brown and white sugars and stir until dissolved.
Stirring constantly, cook until mixture reaches soft ball stage.
Remove from heat. Place pan in two inches of cold water. Add vanilla extract and walnuts. Beat with wooden spoon until thick. Pour into buttered fudge
pan. Score while warm. Cut into squares when fully cooled.
butter
1 1/2 cups half-and-half
2 cups firmly packed brown
sugar
3 cups granulated sugar
2 teaspoons
vanilla
extract
1 1/2 cups walnuts, chopped
Melt butter, making sure it coats bottom and sides of saucepan. Pour half-and-half into pan; bring to boil. Add brown and white sugars and stir until dissolved.
Stirring constantly, cook until mixture reaches soft ball stage.
Remove from heat. Place pan in two inches of cold water. Add vanilla extract and walnuts. Beat with wooden spoon until thick. Pour into buttered fudge
pan. Score while warm. Cut into squares when fully cooled.
Pecan Penuche
2 cups dark brown sugar, firmly packed
3/4 cup
milk
1/8 teaspoon salt
2 1/2 tablespoons
butter,
cut into small pieces
1 teaspoon vanilla extract
3/4 cup pecans, chopped
Oil a jellyroll pan or an 8-inch square pan.
Combine the
sugar,
milk and salt in a heavy 3-quart pot, stirring to mix well. Place over medium heat and bring to a boil, stirring constantly, until the sugar dissolves.
Cover and let boil for 2 to 3 minutes.
Uncover and wash down the sides of the pot with a pastry brush dipped in cold water. Continue to boil, over medium heat, to the firm ball stage (240 to
250 degrees F), stirring only if it starts to burn. Remove from the heat and immediately place the pot in a larger pot filled with cold water; this will
stop the cooking process and bring the temperature down. Drop in the butter and let cool slightly, without stirring.
Beat until it starts to thicken, add vanilla extract and pecans and continue to beat until the candy loses some of its gloss. Spread evenly in the pan
and mark into squares. When firm, cut into pieces and store in an airtight container.
3/4 cup
milk
1/8 teaspoon salt
2 1/2 tablespoons
butter,
cut into small pieces
1 teaspoon vanilla extract
3/4 cup pecans, chopped
Oil a jellyroll pan or an 8-inch square pan.
Combine the
sugar,
milk and salt in a heavy 3-quart pot, stirring to mix well. Place over medium heat and bring to a boil, stirring constantly, until the sugar dissolves.
Cover and let boil for 2 to 3 minutes.
Uncover and wash down the sides of the pot with a pastry brush dipped in cold water. Continue to boil, over medium heat, to the firm ball stage (240 to
250 degrees F), stirring only if it starts to burn. Remove from the heat and immediately place the pot in a larger pot filled with cold water; this will
stop the cooking process and bring the temperature down. Drop in the butter and let cool slightly, without stirring.
Beat until it starts to thicken, add vanilla extract and pecans and continue to beat until the candy loses some of its gloss. Spread evenly in the pan
and mark into squares. When firm, cut into pieces and store in an airtight container.
Pumpkin Chocolate Truffles
•8 oz chopped semi-sweet chocolate
•1/2 cup heavy cream
•1/4 cup pumpkin puree (not pumpkin pie filling)
•1 oz (2 tbsp) butter, at room temperature
•1/4 tsp salt
•1/4 tsp cinnamon
•Pinch nutmeg
•1 lb chocolate candy coating
•Orange sprinkles or other decorations (optional)
1. Place the chopped chocolate in a heat-safe bowl. Combine the heavy cream, the pumpkin puree, the salt, the cinnamon, and the nutmeg in a small saucepan over medium-high heat. Whisk until the pumpkin and cream are smooth. Heat until the mixture just starts to boil.
2. Pour the hot cream through a strainer over the chopped chocolate—this will strain out any large pieces of pumpkin puree that might interfere with a smooth truffle texture. Whisk the cream and chocolate together until the mixture is shiny and completely smooth. Allow it to cool briefly.
3. When it is still warm but no longer hot, whisk in the butter until it is incorporated. Press a piece of cling wrap on top of the chocolate and refrigerate it until it is firm enough to scoop, about 2 hours.
4. When the chocolate is firm but not rock-hard, use a candy scoop or a teaspoon to scoop up small balls. Dust your hands with cocoa and roll the truffles between your palms to make them round.
5. Melt the candy coating (or alternately, temper real chocolate) in the microwave until it is smooth and fluid.
6. Dip the truffles in the coating, one by one, using dipping tools or a fork. If you desire, top them with orange sprinkles or other decorations while the chocolate is still wet. To get the effect in the picture, I liberally dusted the tops with orange sanding sugar.
•1/2 cup heavy cream
•1/4 cup pumpkin puree (not pumpkin pie filling)
•1 oz (2 tbsp) butter, at room temperature
•1/4 tsp salt
•1/4 tsp cinnamon
•Pinch nutmeg
•1 lb chocolate candy coating
•Orange sprinkles or other decorations (optional)
1. Place the chopped chocolate in a heat-safe bowl. Combine the heavy cream, the pumpkin puree, the salt, the cinnamon, and the nutmeg in a small saucepan over medium-high heat. Whisk until the pumpkin and cream are smooth. Heat until the mixture just starts to boil.
2. Pour the hot cream through a strainer over the chopped chocolate—this will strain out any large pieces of pumpkin puree that might interfere with a smooth truffle texture. Whisk the cream and chocolate together until the mixture is shiny and completely smooth. Allow it to cool briefly.
3. When it is still warm but no longer hot, whisk in the butter until it is incorporated. Press a piece of cling wrap on top of the chocolate and refrigerate it until it is firm enough to scoop, about 2 hours.
4. When the chocolate is firm but not rock-hard, use a candy scoop or a teaspoon to scoop up small balls. Dust your hands with cocoa and roll the truffles between your palms to make them round.
5. Melt the candy coating (or alternately, temper real chocolate) in the microwave until it is smooth and fluid.
6. Dip the truffles in the coating, one by one, using dipping tools or a fork. If you desire, top them with orange sprinkles or other decorations while the chocolate is still wet. To get the effect in the picture, I liberally dusted the tops with orange sanding sugar.
CP Bean & Sausage Soup
4 small cans Great White Northern beans
1 large can stewed tomatoes, chopped
1 large chopped onion
1 large green bell pepper, chopped
1 pound Polish sausage, sliced into 1/4-inch pieces
Chili powder to taste
Place ingredients in crockpot and cook for 8 to 12 hours or overnight on LOW.
1 large can stewed tomatoes, chopped
1 large chopped onion
1 large green bell pepper, chopped
1 pound Polish sausage, sliced into 1/4-inch pieces
Chili powder to taste
Place ingredients in crockpot and cook for 8 to 12 hours or overnight on LOW.
Red Onion Compote
1/2 c Water
1 1/4 c Beer
1/2 c Brown sugar
1 ts Sweet Hungarian paprika
2 ea Red onions sliced thin
Salt & black pepper to taste
Combine your water, beer, brown sugar, paprika & red onions in a suace pan.
Season with salt & pepper to taste then stir to combine.
Bring to a boil then reduce to a simmer.
Simmer while you stir occasionally for a55-60 mins. until this mixture has thickened & is reduced to approx. 2 cups.
Transfer to a bowl then set aside to cool completely.
Serve with meats, poultry, seafood, etc.
1 1/4 c Beer
1/2 c Brown sugar
1 ts Sweet Hungarian paprika
2 ea Red onions sliced thin
Salt & black pepper to taste
Combine your water, beer, brown sugar, paprika & red onions in a suace pan.
Season with salt & pepper to taste then stir to combine.
Bring to a boil then reduce to a simmer.
Simmer while you stir occasionally for a55-60 mins. until this mixture has thickened & is reduced to approx. 2 cups.
Transfer to a bowl then set aside to cool completely.
Serve with meats, poultry, seafood, etc.
Philly Cheese Steak Sandwiches
2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
1 white onion, thinly sliced
1/2 large green bell pepper, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound rib-eye steak, very thinly shaved or sliced
1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4
ounces melted cheese whiz Ketchup, optional topping Italian pickled peppers,
accompaniment Preheat the oven to 200 degrees F.
Heat a cast-iron skillet or griddle over medium-high heat. When hot add the
oil, onions and bell peppers, and cook, stirring, until caramelized, about 6
minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30
seconds. Push off to 1 side of the griddle.
Add the meat to the hot pan and cook, stirring and breaking up with the back
of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in
the sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy
meat mixture into the warm buns and serve immediately with condiments of
choice or Put the meat in the bun and dip the spatula in the cheese whiz and
then wipe the spatula down the inside of the bread.
1 white onion, thinly sliced
1/2 large green bell pepper, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound rib-eye steak, very thinly shaved or sliced
1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4
ounces melted cheese whiz Ketchup, optional topping Italian pickled peppers,
accompaniment Preheat the oven to 200 degrees F.
Heat a cast-iron skillet or griddle over medium-high heat. When hot add the
oil, onions and bell peppers, and cook, stirring, until caramelized, about 6
minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30
seconds. Push off to 1 side of the griddle.
Add the meat to the hot pan and cook, stirring and breaking up with the back
of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in
the sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy
meat mixture into the warm buns and serve immediately with condiments of
choice or Put the meat in the bun and dip the spatula in the cheese whiz and
then wipe the spatula down the inside of the bread.
Chicken Broccoli W/ Shells
1 jar (16 ounces) Alfredo sauce
2 cups frozen chopped broccoli, thawed
2 cups diced cooked chicken
1 cup (4 ounces) shredded cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells, cooked and drained
Directions
In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 30-35 minutes or until heated through. Yield: 7 servings.
2 cups frozen chopped broccoli, thawed
2 cups diced cooked chicken
1 cup (4 ounces) shredded cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells, cooked and drained
Directions
In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 30-35 minutes or until heated through. Yield: 7 servings.
Caramel Peanut Butter Bars
Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
15 miniature chocolate-covered peanut butter cup candies, coarsely chopped
Filling
36 caramels (from 14-oz bag), unwrapped
1 can (14 oz) sweetened condensed milk (not evaporated)
1/4 cup creamy peanut butter
1/2 cup peanuts
Topping
1 container (1 lb) Betty Crocker® Rich & Creamy milk chocolate frosting
1/2 cup peanuts, chopped
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.
Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours.
Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator.
Tips Skip the cooking spray, and instead line the pan with quick-release foil for easy cleanup and removal of bars from the pan.
Cut bars in half again to make bite-size squares for a dessert buffet.
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
15 miniature chocolate-covered peanut butter cup candies, coarsely chopped
Filling
36 caramels (from 14-oz bag), unwrapped
1 can (14 oz) sweetened condensed milk (not evaporated)
1/4 cup creamy peanut butter
1/2 cup peanuts
Topping
1 container (1 lb) Betty Crocker® Rich & Creamy milk chocolate frosting
1/2 cup peanuts, chopped
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.
Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours.
Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator.
Tips Skip the cooking spray, and instead line the pan with quick-release foil for easy cleanup and removal of bars from the pan.
Cut bars in half again to make bite-size squares for a dessert buffet.
Caramel Pecan Monkey Bread
1 package (1/4 ounce) active dry yeast
1/4 cup water (110° to 115°)
1-1/4 cups warm 2% milk (110° to 115°)
1/3 cup butter, melted
1/4 cup sugar
2 eggs
1 teaspoon salt
5 cups all-purpose flour
CARAMEL:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
ASSEMBLY:
3/4 cup chopped pecans
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
Directions
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans.
Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.
Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 1 loaf (20 servings).
1/4 cup water (110° to 115°)
1-1/4 cups warm 2% milk (110° to 115°)
1/3 cup butter, melted
1/4 cup sugar
2 eggs
1 teaspoon salt
5 cups all-purpose flour
CARAMEL:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
ASSEMBLY:
3/4 cup chopped pecans
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
Directions
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans.
Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.
Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 1 loaf (20 servings).
Easy Baked Club Sandwiches
1 lb. bacon, cooked and crumbled
1 (11oz.) can of pillsbury Refrigerated French loaf
4 oz. shredded cheese(any kind)
2 oz. thinly sliced deli ham
2 oz. thinly sliced deli turkey
Heat oven to 350 deg. Spray cookie sheet with cooking spray.
Unroll dough. Sprinkle with cheese. Top with turkey, ham, and bacon. Starting with long side, roll up dough: press edges to seal. Make 3-4 slits in top of loaf. Place on sprayed cookie sheet.
Bake at 350 deg. for 23-28 minutes, or until golden brown. Cool 5 min. Cut into 1 in. diagonal slices.
1 (11oz.) can of pillsbury Refrigerated French loaf
4 oz. shredded cheese(any kind)
2 oz. thinly sliced deli ham
2 oz. thinly sliced deli turkey
Heat oven to 350 deg. Spray cookie sheet with cooking spray.
Unroll dough. Sprinkle with cheese. Top with turkey, ham, and bacon. Starting with long side, roll up dough: press edges to seal. Make 3-4 slits in top of loaf. Place on sprayed cookie sheet.
Bake at 350 deg. for 23-28 minutes, or until golden brown. Cool 5 min. Cut into 1 in. diagonal slices.
Bulgogi
1 lb Pork Boneless & trimmed
1/4 c Soy sauce
3 ea garlic cloves minced
2 tb Brown sugar
2 tb Gochujang
2 tb Mirin
1 1/2 tb Sesame oil
1 tb Ginger root crushed
1 ts Red pepper flakes
2 ea Green onions minced
1 ea Onion sliced thin
Bibb lettuce as needed
Put your pork into freezer until it firms up.
While pork is in freezer you need to combine soy sauce, garlic, brown sugar, gochujang , mirin, sesame oil, ginger, red pepper flakes & green onions in a small bowl.
Remove your pork from freezer then slice into strips 2" x 1/8" thick.
Place pork strips & sliced onion into a large Ziploc bag.
Pour in your marinade then seal your bag.
Toss to evenly distribute the marinade, then open and reseal the bag, removing as much air as possible.
Put your bag into refrigerator then allow to marinate for 2-8 hrs.
Light your charcoal.
When all charcoal is covered with gray ash you will spread coals evenly over grill's coal-grate.
Put your pork sltripss on grill.
Cook for 1-2 mins per side until meat is seared on both sides & cooked through.
Remove pork grill then serve immediately with bibb lettuce, kimchi & quick pickles.
1/4 c Soy sauce
3 ea garlic cloves minced
2 tb Brown sugar
2 tb Gochujang
2 tb Mirin
1 1/2 tb Sesame oil
1 tb Ginger root crushed
1 ts Red pepper flakes
2 ea Green onions minced
1 ea Onion sliced thin
Bibb lettuce as needed
Put your pork into freezer until it firms up.
While pork is in freezer you need to combine soy sauce, garlic, brown sugar, gochujang , mirin, sesame oil, ginger, red pepper flakes & green onions in a small bowl.
Remove your pork from freezer then slice into strips 2" x 1/8" thick.
Place pork strips & sliced onion into a large Ziploc bag.
Pour in your marinade then seal your bag.
Toss to evenly distribute the marinade, then open and reseal the bag, removing as much air as possible.
Put your bag into refrigerator then allow to marinate for 2-8 hrs.
Light your charcoal.
When all charcoal is covered with gray ash you will spread coals evenly over grill's coal-grate.
Put your pork sltripss on grill.
Cook for 1-2 mins per side until meat is seared on both sides & cooked through.
Remove pork grill then serve immediately with bibb lettuce, kimchi & quick pickles.
CP Pumpkin Spice Latte
--2 cups milk (I used 1%)
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla (not a typo. it asks for tablespoons)
--1/2 tsp pumpkin pie spice
OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch
of ground ginger
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee
--garnish with whipped cream (optional)
The Directions.
This will make enough for 2 people to have a big mug with a bit leftover. If
you are having friends over, adjust the recipe accordingly. I used a 4-quart
crockpot, but as small as a 1.5 quart will work with these amounts.
Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin,
spices, sugar, and vanilla.
Cover and cook on high for 2 hours if everything is cold. Whisk again.
Ladle into mugs, and garnish with whipped cream and additional cinnamon.
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla (not a typo. it asks for tablespoons)
--1/2 tsp pumpkin pie spice
OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch
of ground ginger
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee
--garnish with whipped cream (optional)
The Directions.
This will make enough for 2 people to have a big mug with a bit leftover. If
you are having friends over, adjust the recipe accordingly. I used a 4-quart
crockpot, but as small as a 1.5 quart will work with these amounts.
Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin,
spices, sugar, and vanilla.
Cover and cook on high for 2 hours if everything is cold. Whisk again.
Ladle into mugs, and garnish with whipped cream and additional cinnamon.
Homemade Pizza Rolls
4 cups shredded pizza cheese or mozzarella cheese
1 lb sausage, cooked, drained
2 (3 ounces) packages sliced pepperoni, chopped
1 medium green pepper, finely chopped
3/4 cup fresh sliced mushrooms, coarsely chopped
1/2 small onion, finely chopped
1/3 cup chopped black olives
1/2 cup crushed pineapple, very well drained
2 (14 ounces) jars pizza sauce
32 egg roll wraps
Oil (for frying)
Combine above ingredients except wrappers and oil. Place a 1/4 cup filling in center of each egg roll. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner w/water and roll up tightly to seal. Fry in "1" of 375º oil for 1-2 minutes until golden brown. Serve with addition pizza sauce for dipping if desired. Makes 32 eggrolls.
1 lb sausage, cooked, drained
2 (3 ounces) packages sliced pepperoni, chopped
1 medium green pepper, finely chopped
3/4 cup fresh sliced mushrooms, coarsely chopped
1/2 small onion, finely chopped
1/3 cup chopped black olives
1/2 cup crushed pineapple, very well drained
2 (14 ounces) jars pizza sauce
32 egg roll wraps
Oil (for frying)
Combine above ingredients except wrappers and oil. Place a 1/4 cup filling in center of each egg roll. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner w/water and roll up tightly to seal. Fry in "1" of 375º oil for 1-2 minutes until golden brown. Serve with addition pizza sauce for dipping if desired. Makes 32 eggrolls.
Cuban Style Pork Sandwiches
1 large onion, cut into wedges
3/4 cup reduced-sodium chicken broth
1 cup minced fresh parsley
7 garlic cloves, minced and divided
2 tablespoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons lemon juice, divided
2 teaspoons ground cumin
1 teaspoon ground mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless pork shoulder butt roast (3 to 4 pounds)
1-1/4 cups fat-free mayonnaise
2 tablespoons Dijon mustard
10 whole wheat hamburger buns, split
1-1/4 cups (5 ounces) shredded reduced-fat Swiss cheese
1 medium onion, thinly sliced and separated into rings
2 whole dill pickles, sliced
Directions
Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops.
Cook on a panini maker or indoor grill for 2-3 minutes or until buns are browned and cheese is melted. Yield: 10 servings.
3/4 cup reduced-sodium chicken broth
1 cup minced fresh parsley
7 garlic cloves, minced and divided
2 tablespoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons lemon juice, divided
2 teaspoons ground cumin
1 teaspoon ground mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless pork shoulder butt roast (3 to 4 pounds)
1-1/4 cups fat-free mayonnaise
2 tablespoons Dijon mustard
10 whole wheat hamburger buns, split
1-1/4 cups (5 ounces) shredded reduced-fat Swiss cheese
1 medium onion, thinly sliced and separated into rings
2 whole dill pickles, sliced
Directions
Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops.
Cook on a panini maker or indoor grill for 2-3 minutes or until buns are browned and cheese is melted. Yield: 10 servings.
All Day Mac & Cheese
8 ounces elbow macaroni -- cooked & drained
3 cups sharp Cheddar cheese -- shredded
12 ounces canned evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
1 more cup sharp Cheddar cheese -- shredded
Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has
been
coated with nonstick cooking spray. Add 3 cups cheese, milk, eggs and
seasonings
to the macaroni; mix well. Sprinkle with the remaining 1 cup cheese, then
cover
and cook on the low setting for 5 to 6 hours or until the mixture is firm
and
golden around the edges. Do not remove the cover or stir until the mixture
has
finished cooking. Serves: 4 to 6
3 cups sharp Cheddar cheese -- shredded
12 ounces canned evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
1 more cup sharp Cheddar cheese -- shredded
Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has
been
coated with nonstick cooking spray. Add 3 cups cheese, milk, eggs and
seasonings
to the macaroni; mix well. Sprinkle with the remaining 1 cup cheese, then
cover
and cook on the low setting for 5 to 6 hours or until the mixture is firm
and
golden around the edges. Do not remove the cover or stir until the mixture
has
finished cooking. Serves: 4 to 6
Onion Soup Mix
2/3 cups dehydrated chopped onion
1/2 cup beef bouillon
1/2 cup dehydrated butter
2 Tbsp cornstarch
2 tsp onion powder
2 tsp parsley flakes
Combine & store in airtight container.....
*for soup - combine 2 tsp mix with 1 cup water - simmer.....
*for dip - combine 2 tsp mix with 1 cup sour cream....
*for steamed rice - combine 1 cup rice, 3 cups water, & 2 tsp mix -
simmer....
*for french creamed beans - mix 1 cup dehydrated green beans, 2 Tbsp mix, &
2 cups water; let sit for 15 minutes, then simmer for 30 minutes until
tender....
1/2 cup beef bouillon
1/2 cup dehydrated butter
2 Tbsp cornstarch
2 tsp onion powder
2 tsp parsley flakes
Combine & store in airtight container.....
*for soup - combine 2 tsp mix with 1 cup water - simmer.....
*for dip - combine 2 tsp mix with 1 cup sour cream....
*for steamed rice - combine 1 cup rice, 3 cups water, & 2 tsp mix -
simmer....
*for french creamed beans - mix 1 cup dehydrated green beans, 2 Tbsp mix, &
2 cups water; let sit for 15 minutes, then simmer for 30 minutes until
tender....
Chocolate Eclair Dessert
2 packages of graham crackers
2 3oz packages of instant vanilla pudding mix
3 1/4 c milk, divided
8 oz heavy whipping cream
1/3 c cocoa
1 c + 4 tbsp sugar, divided
1 tsp vanilla
1 stick butter
Whisk together 3 c milk and the two packages of pudding mix. Pour the whipping cream into the bowl of your mixer and start beating. As the cream begins to thicken, add the 4 tbsp sugar one spoonful at a time. Continue beating until firm peaks appear in the cream. Fold the whipped cream into the pudding mixture until blended.
Line a 9x13 casserole dish with graham crackers in a single layer. Spread 1/2 of the pudding mixture over the crackers. Add another layer of crackers, followed by the rest of the pudding mixture. Top the pudding mixture with another layer of graham crackers.
In a small saucepan, mix the cocoa and 1 c sugar. Then add the vanilla, butter, and 1/4 c milk. Heat this together until boiling. Continue stirring while mixture boils for a few minutes or until thickened. Remove from heat and let cool down.
Pour the chocolate icing over the top of the last graham cracker layer. Spread it to cover the entire top of the dessert.
Place dessert in the refrigerator overnight to give the crackers enough time to soften.
2 3oz packages of instant vanilla pudding mix
3 1/4 c milk, divided
8 oz heavy whipping cream
1/3 c cocoa
1 c + 4 tbsp sugar, divided
1 tsp vanilla
1 stick butter
Whisk together 3 c milk and the two packages of pudding mix. Pour the whipping cream into the bowl of your mixer and start beating. As the cream begins to thicken, add the 4 tbsp sugar one spoonful at a time. Continue beating until firm peaks appear in the cream. Fold the whipped cream into the pudding mixture until blended.
Line a 9x13 casserole dish with graham crackers in a single layer. Spread 1/2 of the pudding mixture over the crackers. Add another layer of crackers, followed by the rest of the pudding mixture. Top the pudding mixture with another layer of graham crackers.
In a small saucepan, mix the cocoa and 1 c sugar. Then add the vanilla, butter, and 1/4 c milk. Heat this together until boiling. Continue stirring while mixture boils for a few minutes or until thickened. Remove from heat and let cool down.
Pour the chocolate icing over the top of the last graham cracker layer. Spread it to cover the entire top of the dessert.
Place dessert in the refrigerator overnight to give the crackers enough time to soften.
Butterfinger Milky Way Chocolate Chunk Cookies
2 sticks softened butter
3/4 Cup brown sugar
3/4 Cup granulated sugar
2 eggs
1 teaspoon vanilla
3 Cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
6 mini butterfinger (fun size) or 1 1/2 full size candy bars
6 mini milky ways quartered or 1 full size candy bar
1/2 Cup chocolate chips
1. Preheat oven to 375 degrees F. In a stand or electric mixer, beat butter
and sugars until well combined. Slowly add in eggs and vanilla until well
mixed.
2. Place flour, baking soda and salt into a large bowl; mix to combine.
Slowly add to wet ingredients along with the candy bars and chocolate chips
until just combined. With a medium cookie scoop, scoop dough onto a silpat
lined baking sheet about 1 1/2 inches apart. Bake for 9-11 minutes or until
done to your liking. I take them out right at 9 minutes for a softer cookie.
Let cool for 5-7 minutes on baking sheet to set up. Transfer to a cooling
rack to finish cooling.
3 dozen cookies
3/4 Cup brown sugar
3/4 Cup granulated sugar
2 eggs
1 teaspoon vanilla
3 Cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
6 mini butterfinger (fun size) or 1 1/2 full size candy bars
6 mini milky ways quartered or 1 full size candy bar
1/2 Cup chocolate chips
1. Preheat oven to 375 degrees F. In a stand or electric mixer, beat butter
and sugars until well combined. Slowly add in eggs and vanilla until well
mixed.
2. Place flour, baking soda and salt into a large bowl; mix to combine.
Slowly add to wet ingredients along with the candy bars and chocolate chips
until just combined. With a medium cookie scoop, scoop dough onto a silpat
lined baking sheet about 1 1/2 inches apart. Bake for 9-11 minutes or until
done to your liking. I take them out right at 9 minutes for a softer cookie.
Let cool for 5-7 minutes on baking sheet to set up. Transfer to a cooling
rack to finish cooling.
3 dozen cookies
Pumpkin Caramel Bars
2 2/3 cups all-purpose flour
2 2/3 cups granulated sugar
2 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup solid pack canned pumpkin
3/4 cup vegetable oil
27 caramels, unwrapped (about 9 ounces)
1/4 cup evaporated milk
1/2 cup chopped nuts, divided
Combine flour, sugar, cinnamon, baking powder, baking soda and salt in large mixer bowl. Add pumpkin and oil; beat until blended (batter will be thick). Spread two-thirds batter into greased 13 x 9" baking pan. Bake at 375F for 20 minutes.
Combine caramels and evaporated milk in small saucepan; stir over low heat until caramels are melted. Pour caramel mixture over baked layer; sprinkle with one-fourth cup nuts. Drop remaining batter by heaping teaspoons over caramel mixture; sprinkle with remaining nuts. Return to oven for 20 to 25 minutes (top layer will be slightly soft). Remove to wire rack to cool completely.
2 2/3 cups granulated sugar
2 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup solid pack canned pumpkin
3/4 cup vegetable oil
27 caramels, unwrapped (about 9 ounces)
1/4 cup evaporated milk
1/2 cup chopped nuts, divided
Combine flour, sugar, cinnamon, baking powder, baking soda and salt in large mixer bowl. Add pumpkin and oil; beat until blended (batter will be thick). Spread two-thirds batter into greased 13 x 9" baking pan. Bake at 375F for 20 minutes.
Combine caramels and evaporated milk in small saucepan; stir over low heat until caramels are melted. Pour caramel mixture over baked layer; sprinkle with one-fourth cup nuts. Drop remaining batter by heaping teaspoons over caramel mixture; sprinkle with remaining nuts. Return to oven for 20 to 25 minutes (top layer will be slightly soft). Remove to wire rack to cool completely.
Chicken Pot Pie
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
White Chocolate Pumpkin Fudge
2 tablespoons butter
2 1/2 cups granulated sugar
2/3 cup evaporated milk
6 ounces white chocolate chips
7 ounces Marshmallow Creme
3/4 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Line a 9-inch square pan with aluminum foil, and set aside.
In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a
boil, stirring occasionally with a wooden spoon. Mix in pumpkin puree
and cinnamon; bring back to a boil. Stir in Marshmallow Creme and
butter. Bring to a rolling boil. Cook, stirring occasionally, for 18
minutes.
Remove from heat, and add white chocolate chips and vanilla extract.
Stir until creamy and all chips are melted. Pour into prepared pan.
Cool, remove from pan, and cut into squares. Store in a cool, dry place.
2 1/2 cups granulated sugar
2/3 cup evaporated milk
6 ounces white chocolate chips
7 ounces Marshmallow Creme
3/4 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Line a 9-inch square pan with aluminum foil, and set aside.
In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a
boil, stirring occasionally with a wooden spoon. Mix in pumpkin puree
and cinnamon; bring back to a boil. Stir in Marshmallow Creme and
butter. Bring to a rolling boil. Cook, stirring occasionally, for 18
minutes.
Remove from heat, and add white chocolate chips and vanilla extract.
Stir until creamy and all chips are melted. Pour into prepared pan.
Cool, remove from pan, and cut into squares. Store in a cool, dry place.
Cinnamon Raison French Toast Casserole
Apple Filling
2 tablespoons butter
5 Golden Delicious apples, peeled, cored, and sliced
1/4 cup packed light brown sugar
3 tablespoons apple juice
French Toast
1 loaf (16 ounces) sliced cinnamon-raisin bread
3 cups whole milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
10 large eggs
1 tablespoon butter
2 tablespoons sugar
To make the filling, melt the butter in a 12-inch skillet over medium heat.
Add apples and sugar.
Cook for 20 minutes, stirring occasionally, until apples are deep golden.
Stir in apple juice and cook for 1 minute.
Grease a 3-1/2 to 4 quart shallow ceramic casserole or a 13x9-inch glass
baking dish.
Arrange half of the bread slices, overlapping slightly, in the casserole
or baking dish.
In a medium bowl with a wire whisk or a fork, beat the milk, salt,
cinnamon and eggs until well mixed.
Pour half of the egg mixture over the bread in the casserole dish.
Reserve one-fourth of the apple filling.
Cover and refrigerate to spoon on casserole after baking.
Spread the remaining apple filling over the bread in an even layer.
Arrange the remaining bread slices over the apple layer.
Pour the remaining egg mixture over the bread, pressing bread down with
a spatula so it absorbs the maximum amount of the egg mixture.
Dot bread with butter and sprinkle with sugar.
Cover the casserole and refrigerate overnight.
To bake, preheat oven to 325°F.
Uncover the casserole and bake 50 to 55 minutes or until a knife
inserted in the center comes out clean.
Reheat the reserved apple filling in the microwave until heated through,
and spoon it on top of French toast to serve.
Makes 12 servings.
2 tablespoons butter
5 Golden Delicious apples, peeled, cored, and sliced
1/4 cup packed light brown sugar
3 tablespoons apple juice
French Toast
1 loaf (16 ounces) sliced cinnamon-raisin bread
3 cups whole milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
10 large eggs
1 tablespoon butter
2 tablespoons sugar
To make the filling, melt the butter in a 12-inch skillet over medium heat.
Add apples and sugar.
Cook for 20 minutes, stirring occasionally, until apples are deep golden.
Stir in apple juice and cook for 1 minute.
Grease a 3-1/2 to 4 quart shallow ceramic casserole or a 13x9-inch glass
baking dish.
Arrange half of the bread slices, overlapping slightly, in the casserole
or baking dish.
In a medium bowl with a wire whisk or a fork, beat the milk, salt,
cinnamon and eggs until well mixed.
Pour half of the egg mixture over the bread in the casserole dish.
Reserve one-fourth of the apple filling.
Cover and refrigerate to spoon on casserole after baking.
Spread the remaining apple filling over the bread in an even layer.
Arrange the remaining bread slices over the apple layer.
Pour the remaining egg mixture over the bread, pressing bread down with
a spatula so it absorbs the maximum amount of the egg mixture.
Dot bread with butter and sprinkle with sugar.
Cover the casserole and refrigerate overnight.
To bake, preheat oven to 325°F.
Uncover the casserole and bake 50 to 55 minutes or until a knife
inserted in the center comes out clean.
Reheat the reserved apple filling in the microwave until heated through,
and spoon it on top of French toast to serve.
Makes 12 servings.
CP Macaroni & Cheese
4 cups uncooked macaroni noodles
1-1/4 cups sharp chedar cheese
1 lb. Velveeta Cheese
1-1/3 cups of milk
1 stick of butter
salt & pepper to taste
Cook noodles as directed on package. Put 1/2 stick of butter into bottom of croc pot, 1/2 of the cooked noodles, 1/2 of cheeses and repeat.
Pour milk over noodles and cheese. Set croc pot on low for 2-3 hours.
1-1/4 cups sharp chedar cheese
1 lb. Velveeta Cheese
1-1/3 cups of milk
1 stick of butter
salt & pepper to taste
Cook noodles as directed on package. Put 1/2 stick of butter into bottom of croc pot, 1/2 of the cooked noodles, 1/2 of cheeses and repeat.
Pour milk over noodles and cheese. Set croc pot on low for 2-3 hours.
Starbucks Lemon Tipped Biscotti
Biscotti
6 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon grated lemon zest
2 large eggs
1 teaspoon vanilla extract
2 cup all-purpose flour
2 teaspoon. baking powder
1/4 tsp. salt
1 cup shelled pistachios, roasted and coarsely chopped
Lemon Icing
2 cups sifted confectioners' sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice
Preheat an oven to 375 F.
In a large bowl, beat the butter, sugar and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft. On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes.
Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes. Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.
Icing
In a small bowl, combine the sugar, lemon zest and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets. Makes about 2 1/2 dozen Biscotti.
6 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon grated lemon zest
2 large eggs
1 teaspoon vanilla extract
2 cup all-purpose flour
2 teaspoon. baking powder
1/4 tsp. salt
1 cup shelled pistachios, roasted and coarsely chopped
Lemon Icing
2 cups sifted confectioners' sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice
Preheat an oven to 375 F.
In a large bowl, beat the butter, sugar and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft. On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes.
Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes. Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.
Icing
In a small bowl, combine the sugar, lemon zest and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets. Makes about 2 1/2 dozen Biscotti.
Sour Cream Noodle Bake
1 package (8 ounces) medium egg noodles
1 cup Cottage cheese
1 carton ( 8 ounces) sour cream
1/2 cup minced onion
1 pound lean ground beef
1 can ( 8 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon garlic salt
3/4 cup cubed Cheddar cheese
Cook noodles according to package directions. Drain noodles; fold in
cottage cheese, sour cream, and onion. Set aside. Cook meat until no
longer pink; drain. Add tomato sauce and seasonings; simmer for 10
minutes. Spoon half of noodle mixture into a lightly greased 2-quart
casserole; top with half the meat mixture. Repeat layers and bake at 350 F.
for 30 minutes. Remove from oven; sprinkle with cheese, and bake an
additional 5 minutes or until cheese is melted.
Cooking Tip: Crush leftover potato chips or pretzels, and use to top
casseroles.
1 cup Cottage cheese
1 carton ( 8 ounces) sour cream
1/2 cup minced onion
1 pound lean ground beef
1 can ( 8 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon garlic salt
3/4 cup cubed Cheddar cheese
Cook noodles according to package directions. Drain noodles; fold in
cottage cheese, sour cream, and onion. Set aside. Cook meat until no
longer pink; drain. Add tomato sauce and seasonings; simmer for 10
minutes. Spoon half of noodle mixture into a lightly greased 2-quart
casserole; top with half the meat mixture. Repeat layers and bake at 350 F.
for 30 minutes. Remove from oven; sprinkle with cheese, and bake an
additional 5 minutes or until cheese is melted.
Cooking Tip: Crush leftover potato chips or pretzels, and use to top
casseroles.
Baby Ruth Bars
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup creamy or chunky peanut butter
2 large eggs
1 teaspoon vanilla extract
6 (2.1-ounce each) NESTLÉ® BABY RUTH® Candy Bars, coarsely chopped
1. Preheat oven to 375°F (190°C). Grease 15 x 10-inch jelly roll pan.
2. Combine flour, baking soda and salt in small bowl. Beat brown sugar,
granulated sugar, butter and peanut butter in large mixer bowl until creamy.
Beat in eggs and vanilla extract. Gradually beat in flour mixture.
3. Spread dough evenly into prepared pan. Sprinkle with Baby Ruth; press in
lightly.
4. Bake for 18 to 20 minutes or until golden brown. Cool completely in pan on
wire rack. Cut into bars.
Makes 36 servings.
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup creamy or chunky peanut butter
2 large eggs
1 teaspoon vanilla extract
6 (2.1-ounce each) NESTLÉ® BABY RUTH® Candy Bars, coarsely chopped
1. Preheat oven to 375°F (190°C). Grease 15 x 10-inch jelly roll pan.
2. Combine flour, baking soda and salt in small bowl. Beat brown sugar,
granulated sugar, butter and peanut butter in large mixer bowl until creamy.
Beat in eggs and vanilla extract. Gradually beat in flour mixture.
3. Spread dough evenly into prepared pan. Sprinkle with Baby Ruth; press in
lightly.
4. Bake for 18 to 20 minutes or until golden brown. Cool completely in pan on
wire rack. Cut into bars.
Makes 36 servings.
Apple Cider Caramels
2 cups apple cider
2 cinnamon sticks
2/3 cup heavy cream
8 tablespoons (4 ounces) butter, cubed
1.5 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
1 tsp salt
Preparation:
Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil
with nonstick cooking spray.
Place the apple cider in a small saucepan over medium heat and boil it
until it is reduced to 1/3 cup.
This should take approximately 35-45 minutes.
While the apple cider is reducing, place the butter and cream in another
saucepan and heat to boiling.
As soon as it boils, remove it from the heat and add the cinnamon sticks.
Cover and set aside for now.
Once the cider is reduced to 1/3 cup, remove it from the heat.
Whisk it into the cream mixture.
In a medium-large saucepan, combine the sugar, salt, corn syrup, and
water over medium heat.
Stir until the sugar dissolves and insert a candy thermometer.
Cook the candy until it is a medium brown color and registers about
330-340 degrees on the thermometer.
Watch it carefully toward the end, as sugar burns very quickly at high
temperature.
Once the sugar is the proper color and temperature, remove the cinnamon
sticks from the cream and cider mixture.
Slowly and carefully whisk the cream into the sugar, standing back a
good distance because the candy will steam and splatter.
Whisk until all of the cream is added.
At this point, the candy�s temperature will have dropped quite a bit.
Continue to cook it until it reaches 250 degrees.
Once at 250, remove it from the heat and pour it into the prepared pan.
Allow the caramels to sit at room temperature until cool.
Once they are no longer warm, they can be refrigerated to speed the
setting process.
Once set, remove them from the pan using the foil as handles.
Peel the foil from the backs of the caramels and cut into small squares.
Wrap the squares in waxed paper to prevent them from sticking.
Wrapped apple cider caramels can be kept in an airtight container in the
refrigerator for up to two weeks.
They are best served at room temperature.
2 cinnamon sticks
2/3 cup heavy cream
8 tablespoons (4 ounces) butter, cubed
1.5 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
1 tsp salt
Preparation:
Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil
with nonstick cooking spray.
Place the apple cider in a small saucepan over medium heat and boil it
until it is reduced to 1/3 cup.
This should take approximately 35-45 minutes.
While the apple cider is reducing, place the butter and cream in another
saucepan and heat to boiling.
As soon as it boils, remove it from the heat and add the cinnamon sticks.
Cover and set aside for now.
Once the cider is reduced to 1/3 cup, remove it from the heat.
Whisk it into the cream mixture.
In a medium-large saucepan, combine the sugar, salt, corn syrup, and
water over medium heat.
Stir until the sugar dissolves and insert a candy thermometer.
Cook the candy until it is a medium brown color and registers about
330-340 degrees on the thermometer.
Watch it carefully toward the end, as sugar burns very quickly at high
temperature.
Once the sugar is the proper color and temperature, remove the cinnamon
sticks from the cream and cider mixture.
Slowly and carefully whisk the cream into the sugar, standing back a
good distance because the candy will steam and splatter.
Whisk until all of the cream is added.
At this point, the candy�s temperature will have dropped quite a bit.
Continue to cook it until it reaches 250 degrees.
Once at 250, remove it from the heat and pour it into the prepared pan.
Allow the caramels to sit at room temperature until cool.
Once they are no longer warm, they can be refrigerated to speed the
setting process.
Once set, remove them from the pan using the foil as handles.
Peel the foil from the backs of the caramels and cut into small squares.
Wrap the squares in waxed paper to prevent them from sticking.
Wrapped apple cider caramels can be kept in an airtight container in the
refrigerator for up to two weeks.
They are best served at room temperature.
Taffy Apple Pizza
*Refrigerated peanut putter cookie dough
1 8 oz. bar of softened cream cheese
1/2 cup brown sugar
1 teaspoon vanilla
2 Granny Smith apples
1/4 cup chopped peanuts
caramel topping
cinnamon
Directions:
**Cut off 1/3 of the cookie dough. With remaining dough knead and then
spread out evenly onto round cookie sheet. Bake according to directions
on package. Allow to cool.
Mix cream cheese, brown sugar and vanilla. Spread onto cooled cookie.
Slice and arrange apples onto cookie. Sprinkle nuts and cinnamon over
apples and drizzle caramel topping over all.
1 8 oz. bar of softened cream cheese
1/2 cup brown sugar
1 teaspoon vanilla
2 Granny Smith apples
1/4 cup chopped peanuts
caramel topping
cinnamon
Directions:
**Cut off 1/3 of the cookie dough. With remaining dough knead and then
spread out evenly onto round cookie sheet. Bake according to directions
on package. Allow to cool.
Mix cream cheese, brown sugar and vanilla. Spread onto cooled cookie.
Slice and arrange apples onto cookie. Sprinkle nuts and cinnamon over
apples and drizzle caramel topping over all.
Spanish Rice
1/2 cup thinly sliced onion
1/3 cup diced green pepper
2 cups Minute Rice
1/4 cup bacon drippings or butter
2 cups hot water
2 cans (8 oz. each) tomato sauce*
1 teaspoon salt
Dash pepper
Saute onion, green pepper, and Minute Rice (right from box) in the bacon drippings. Add remaining ingredients; mix well. Bring to a boil. Then reduce heat and simmer, uncovered, 5 minutes. Makes 6 servings.
*Or use 4 cups (2 cans, 1 lb. each) tomatoes and omit the water.
Cheese Spanish Rice: Stir 1/2 cup grated Cheddar cheese into prepared rice; place in serving dish and top with additional 1/2 cup grated cheese.
Beef Spanish Rice: Prepare as above, sauteing 1/2 to 1 pound ground beef with the rice.
Mushroom Spanish Rice: Prepare as above, sauteing 1/4 pound sliced fresh mushrooms with the rice.
1/3 cup diced green pepper
2 cups Minute Rice
1/4 cup bacon drippings or butter
2 cups hot water
2 cans (8 oz. each) tomato sauce*
1 teaspoon salt
Dash pepper
Saute onion, green pepper, and Minute Rice (right from box) in the bacon drippings. Add remaining ingredients; mix well. Bring to a boil. Then reduce heat and simmer, uncovered, 5 minutes. Makes 6 servings.
*Or use 4 cups (2 cans, 1 lb. each) tomatoes and omit the water.
Cheese Spanish Rice: Stir 1/2 cup grated Cheddar cheese into prepared rice; place in serving dish and top with additional 1/2 cup grated cheese.
Beef Spanish Rice: Prepare as above, sauteing 1/2 to 1 pound ground beef with the rice.
Mushroom Spanish Rice: Prepare as above, sauteing 1/4 pound sliced fresh mushrooms with the rice.
Mint Oreo Balls
1 (17-ounce) package mint Oreos, crushed (see note)
1 (8-ounce) package cream cheese, softened
2 cups semisweet chocolate chips
1 tablespoon shortening
Directions
Mix crushed Oreos and cream cheese with an electric mixer on high until
thoroughly blended (approximately 2 minutes).
Roll into 1-inch balls, and refrigerate for 2 hours.
Using a double-boiler, melt the chocolate chips and 1 tablespoon
shortening over low heat.
Carefully dip balls into chocolate using a toothpick and spoon.
Place on a sheet of wax paper and refrigerate for an hour, or until
chocolate is completely hardened.
Makes 36 balls.
Optional:
Melt 1 cup white chocolate with 1/2 tablespoon shortening using same
method.
Spoon chocolate into a sandwich bag, pushing to the bottom corner.
Snip corner of bag and drizzle over the hardened chocolate balls.
Note: We used Cool Mint Crème Double Stuf Oreos.
1 (8-ounce) package cream cheese, softened
2 cups semisweet chocolate chips
1 tablespoon shortening
Directions
Mix crushed Oreos and cream cheese with an electric mixer on high until
thoroughly blended (approximately 2 minutes).
Roll into 1-inch balls, and refrigerate for 2 hours.
Using a double-boiler, melt the chocolate chips and 1 tablespoon
shortening over low heat.
Carefully dip balls into chocolate using a toothpick and spoon.
Place on a sheet of wax paper and refrigerate for an hour, or until
chocolate is completely hardened.
Makes 36 balls.
Optional:
Melt 1 cup white chocolate with 1/2 tablespoon shortening using same
method.
Spoon chocolate into a sandwich bag, pushing to the bottom corner.
Snip corner of bag and drizzle over the hardened chocolate balls.
Note: We used Cool Mint Crème Double Stuf Oreos.
Cinnamon Chip Scones
2 cups (10 oz) flour
1/4 cup (1 3/4 oz) sugar
2 1/2 t baking powder
1/4 tsp salt
1 stick butter (4 oz) (cold, cut into pieces)
1 cup (8 oz) heavy cream (cold)
3/4 c cinnamon chips
Topping
1 egg, lightly beaten
2 T sanding sugar or granulated sugar
Preheat over to 425 degrees
Mix together dry ingredients.
Using a pastry cutter, two knives or your fingers (I use my fingers), cut in the butter.
Add whipping cream and chocolate chips. Blend together quickly. Do not over mix.
Shape into a round or square.
Brush with egg wash. Sprinkle with sugar.
Cut into shapes. Place on parchment or Silpat covered baking sheet.
Bake for 14-16 minutes until golden brown and delicious.
1/4 cup (1 3/4 oz) sugar
2 1/2 t baking powder
1/4 tsp salt
1 stick butter (4 oz) (cold, cut into pieces)
1 cup (8 oz) heavy cream (cold)
3/4 c cinnamon chips
Topping
1 egg, lightly beaten
2 T sanding sugar or granulated sugar
Preheat over to 425 degrees
Mix together dry ingredients.
Using a pastry cutter, two knives or your fingers (I use my fingers), cut in the butter.
Add whipping cream and chocolate chips. Blend together quickly. Do not over mix.
Shape into a round or square.
Brush with egg wash. Sprinkle with sugar.
Cut into shapes. Place on parchment or Silpat covered baking sheet.
Bake for 14-16 minutes until golden brown and delicious.
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