3-4 lb. pot roast
2 Tbsp. oil
1/2 tsp. salt
1/2 tsp. pepper
1 onion chopped
6 oz. can of tomato paste
1/3 cup horseradish sauce
Directions:
Brown roast on all sides in oil in skillet (I never do that, I just place the
roast directly into the crockpot). Place in crockpot. Add remaining
ingredients.
Sunday, November 13, 2011
Slow Cooker Rice
1 cup regular raw, white rice
1 cup water
2 teaspoons salt
1 tablespoon butter
Place all ingredients together in crockpot. Cover and cook on LOW for 6 to 8
hours.
This Foolproof Rice recipe really does work, even with the small
amount of water required. Covering the crockpot and setting it on
Low effectively turns your crockpot into a rice steamer. The rice
will have the consistency of steamed rice and will not be the kind of
"sticky rice" that you would get from cooking it in a pot on the
stove top.
1 cup water
2 teaspoons salt
1 tablespoon butter
Place all ingredients together in crockpot. Cover and cook on LOW for 6 to 8
hours.
This Foolproof Rice recipe really does work, even with the small
amount of water required. Covering the crockpot and setting it on
Low effectively turns your crockpot into a rice steamer. The rice
will have the consistency of steamed rice and will not be the kind of
"sticky rice" that you would get from cooking it in a pot on the
stove top.
Amish Church Peanut Butter Spread
AMISH CHURCH PEANUT BUTTER SPREAD
3 lb peanut butter, crunchy or creamy
2 qt light Karo syrup
2 qt marshmallow cream
Mix together until smooth. Can add a bit more Karo syrup if it's too thick. This spread is good on bananas, toast, or spooned over ice cream
AMISH CHURCH PEANUT BUTTER SPREAD (SCALED DOWN BATCH)
1 cup light Karo syrup
1/2 cup peanut butter
1/4 cup marshmallow cream
Mix all ingredients together. Store in an airtight container. If kept in fridge, let set at room temp. before spreading on sandwiches.
3 lb peanut butter, crunchy or creamy
2 qt light Karo syrup
2 qt marshmallow cream
Mix together until smooth. Can add a bit more Karo syrup if it's too thick. This spread is good on bananas, toast, or spooned over ice cream
AMISH CHURCH PEANUT BUTTER SPREAD (SCALED DOWN BATCH)
1 cup light Karo syrup
1/2 cup peanut butter
1/4 cup marshmallow cream
Mix all ingredients together. Store in an airtight container. If kept in fridge, let set at room temp. before spreading on sandwiches.
Baked Cranberry Sauce Recipe
1 quart fresh cranberries
1 1/2 cups granulated sugar
1 cup walnuts, cut up, toasted
1 cup orange marmalade
Juice of 1 lemon or lime
Wash cranberries and drain well. Place in a shallow 10 x 14-inch pan. Stir in the sugar. Cover tightly with foil and bake 1 hour at 350 degrees F. Remove from oven. Uncover carefully (beware of steam). Add nuts, orange marmalade and juice. Chill.
This keeps well for weeks.
1 1/2 cups granulated sugar
1 cup walnuts, cut up, toasted
1 cup orange marmalade
Juice of 1 lemon or lime
Wash cranberries and drain well. Place in a shallow 10 x 14-inch pan. Stir in the sugar. Cover tightly with foil and bake 1 hour at 350 degrees F. Remove from oven. Uncover carefully (beware of steam). Add nuts, orange marmalade and juice. Chill.
This keeps well for weeks.
Festive Fruitcake
1 (6 oz.) pkg. mixed dried fruit bits
1/2 c. raisins
1/3 c. chopped pecans
1/4 c. chopped maraschino cherries
1 tsp. vanilla
1 (8 oz.) can crushed pineapple
(juice pack)
1 c. all purpose flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 egg
1 egg white
1/4 c. packed brown sugar
2 tbsp. molasses
2 tbsp. margarine, melted
Spray an 8 x 4 x 2 inch loaf pan with nonstick spray coating. In a
medium mixing bowl combine fruit bits, raisins, pecans, maraschino
cherries and vanilla; toss lightly. Drain pineapple well, reserving
juice. Set aside. In a large mixing bowl stir together flour,
baking powder, cinnamon and nutmeg. Stir in fruit mixture and
drained pineapple In a small mixing bowl use a fork or wire whisk to
beat egg and egg white until combined. Add 2 tablespoons of reserved
pineapple juice, the brown sugar, molasses and margarine; beat well.
Stir into fruit mixture. Transfer fruit mixture to prepared pan;
spread evenly. Bake in a 325 degree oven 55 to 60 minutes or until a
toothpick inserted near center comes out clean. Cool on a wire
rack. Remove from pan. Wrap fruitcake in a cheesecloth soaked in
remaining pineapple juice. Wrap in clear plastic wrap, chill at
least 24 hours or up to 2 weeks. Makes 24 servings.
1/2 c. raisins
1/3 c. chopped pecans
1/4 c. chopped maraschino cherries
1 tsp. vanilla
1 (8 oz.) can crushed pineapple
(juice pack)
1 c. all purpose flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 egg
1 egg white
1/4 c. packed brown sugar
2 tbsp. molasses
2 tbsp. margarine, melted
Spray an 8 x 4 x 2 inch loaf pan with nonstick spray coating. In a
medium mixing bowl combine fruit bits, raisins, pecans, maraschino
cherries and vanilla; toss lightly. Drain pineapple well, reserving
juice. Set aside. In a large mixing bowl stir together flour,
baking powder, cinnamon and nutmeg. Stir in fruit mixture and
drained pineapple In a small mixing bowl use a fork or wire whisk to
beat egg and egg white until combined. Add 2 tablespoons of reserved
pineapple juice, the brown sugar, molasses and margarine; beat well.
Stir into fruit mixture. Transfer fruit mixture to prepared pan;
spread evenly. Bake in a 325 degree oven 55 to 60 minutes or until a
toothpick inserted near center comes out clean. Cool on a wire
rack. Remove from pan. Wrap fruitcake in a cheesecloth soaked in
remaining pineapple juice. Wrap in clear plastic wrap, chill at
least 24 hours or up to 2 weeks. Makes 24 servings.
Grandma's Cherry Fruitcake
1 1/2 c. sifted flour
1 1/2 c. sugar
1 tsp. baking powder
1 tsp. salt
15 oz. pitted dates
1/2 lb. candied pineapple, diced
1/2 lb. dark raisins
2 jars red maraschino cherries, whole
& drained
5 1/2 c. pecan halves
6 eggs
1/3 c. dark rum
1/2 c. corn syrup light, divided
Red maraschino cherries for garnish
Pecan halves for garnish
Grease two 9 x 5 x 3 inch pans. Line with foil allowing a 2 inch
overhang and grease again. Sift flour, sugar, baking powder and
salt, into a very large mixing bowl. Add fruits and pecans; toss
until coated. Beat eggs thoroughly, very slowly. Beat in rum. Pour
over fruit mixture. Toss until combined. Turn mixture into prepared
loaf pans, pressing frequently with spatula to pack tightly. Bake in
a preheated oven at 300 degrees for 1 hour and 45 minutes or until
toothpick inserted in center comes out clean. Allow cake loaves to
cool in pan 15 minutes. Then remove from pans and tear off the foil
carefully. Brush loaves with half of corn syrup while still warm.
Decorate with whole cherries and pecan halves, then brush with
remaining corn syrup. Cool before serving or storing. Yield: 20
servings
1 1/2 c. sugar
1 tsp. baking powder
1 tsp. salt
15 oz. pitted dates
1/2 lb. candied pineapple, diced
1/2 lb. dark raisins
2 jars red maraschino cherries, whole
& drained
5 1/2 c. pecan halves
6 eggs
1/3 c. dark rum
1/2 c. corn syrup light, divided
Red maraschino cherries for garnish
Pecan halves for garnish
Grease two 9 x 5 x 3 inch pans. Line with foil allowing a 2 inch
overhang and grease again. Sift flour, sugar, baking powder and
salt, into a very large mixing bowl. Add fruits and pecans; toss
until coated. Beat eggs thoroughly, very slowly. Beat in rum. Pour
over fruit mixture. Toss until combined. Turn mixture into prepared
loaf pans, pressing frequently with spatula to pack tightly. Bake in
a preheated oven at 300 degrees for 1 hour and 45 minutes or until
toothpick inserted in center comes out clean. Allow cake loaves to
cool in pan 15 minutes. Then remove from pans and tear off the foil
carefully. Brush loaves with half of corn syrup while still warm.
Decorate with whole cherries and pecan halves, then brush with
remaining corn syrup. Cool before serving or storing. Yield: 20
servings
Caramel Apple Biscuit Pops
Biscuit Cups
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2 tablespoons butter or margarine, melted
1 medium apple, peeled, chopped (1 cup)
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
12 craft sticks (flat wooden sticks with round ends)
Icing
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
3/4 cup powdered sugar
1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Cut each biscuit into 6 pieces; place in large bowl. Add butter, apple,granulated sugar and cinnamon; toss gently to mix. Spoon mixture into muffin cups.
2. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
3. Meanwhile, in 1-quart saucepan, heat brown sugar and cream to a full rolling boil over medium heat, stirring constantly. Remove from heat. Beat in powdered sugar until smooth.
4. Spoon warm icing over warm biscuit cups. Insert 1 craft stick into center of each biscuit cup.
Skip the sticks and make it a biscuit cup--just as delicious!
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2 tablespoons butter or margarine, melted
1 medium apple, peeled, chopped (1 cup)
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
12 craft sticks (flat wooden sticks with round ends)
Icing
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
3/4 cup powdered sugar
1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Cut each biscuit into 6 pieces; place in large bowl. Add butter, apple,granulated sugar and cinnamon; toss gently to mix. Spoon mixture into muffin cups.
2. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
3. Meanwhile, in 1-quart saucepan, heat brown sugar and cream to a full rolling boil over medium heat, stirring constantly. Remove from heat. Beat in powdered sugar until smooth.
4. Spoon warm icing over warm biscuit cups. Insert 1 craft stick into center of each biscuit cup.
Skip the sticks and make it a biscuit cup--just as delicious!
Homemade Baking Powder
2 tsp. cornstarch or arrowroot
2 tsp. cream of tartar
1 tsp. baking soda
Mix together all ingredients. Store in airtight container.
*LARGE BATCH BAKING POWDER
MIX TOGETHER EQUAL PARTS CORNSTARCH, CREAM OF TARTAR, AND 1/2 PART BAKING SODA.
2 tsp. cream of tartar
1 tsp. baking soda
Mix together all ingredients. Store in airtight container.
*LARGE BATCH BAKING POWDER
MIX TOGETHER EQUAL PARTS CORNSTARCH, CREAM OF TARTAR, AND 1/2 PART BAKING SODA.
Mt Zion Hot Cheesecake
2 pounds, 3 ounces low-fat cream cheese, at room temperature
4 ounces crème fraîche
1/2 cup heavy cream
1 cup (4 ounces) corn flour
3 eggs
1 cup plus 2 tablespoons (8 ounces) sugar
Zest of 1/2 orange
1 scant teaspoon vanilla extract
1. Heat the oven to 400 degrees, and bring a pot of water to a simmer (water
will be used to create a hot water bath).
2. In the bowl of a stand mixer using the paddle attachment, or in a large
bowl using a hand mixer, beat together the cream cheese, crème fraîche and
heavy cream. With the mixer running, slowly add the corn flour until
thoroughly combined and there are no lumps.
3. Add the eggs, one at a time, mixing until thoroughly incorporated. Beat
in the sugar, orange zest and vanilla until fully combined.
4. Grease a 9-inch springform pan generously with butter, and line the
outside of the pan with foil (to keep the hot water from seeping in as the
cheesecake bakes). Ladle the mixture into the prepared pan. Place the pan in
a roasting pan and place in the center of the oven. Gently pour the hot
water into the roasting pan to come up the side of the springform pan by
three-fourths.
5. Bake the cheesecake for 25 minutes, then reduce the temperature to 300
and continue baking until the cheesecake is set up (it should not jiggle
when tapped), 30 to 40 minutes.
6. Remove the springform pan from the water bath and gently peel away the
foil. Cool the cake slightly, then serve either warm or cold.
4 ounces crème fraîche
1/2 cup heavy cream
1 cup (4 ounces) corn flour
3 eggs
1 cup plus 2 tablespoons (8 ounces) sugar
Zest of 1/2 orange
1 scant teaspoon vanilla extract
1. Heat the oven to 400 degrees, and bring a pot of water to a simmer (water
will be used to create a hot water bath).
2. In the bowl of a stand mixer using the paddle attachment, or in a large
bowl using a hand mixer, beat together the cream cheese, crème fraîche and
heavy cream. With the mixer running, slowly add the corn flour until
thoroughly combined and there are no lumps.
3. Add the eggs, one at a time, mixing until thoroughly incorporated. Beat
in the sugar, orange zest and vanilla until fully combined.
4. Grease a 9-inch springform pan generously with butter, and line the
outside of the pan with foil (to keep the hot water from seeping in as the
cheesecake bakes). Ladle the mixture into the prepared pan. Place the pan in
a roasting pan and place in the center of the oven. Gently pour the hot
water into the roasting pan to come up the side of the springform pan by
three-fourths.
5. Bake the cheesecake for 25 minutes, then reduce the temperature to 300
and continue baking until the cheesecake is set up (it should not jiggle
when tapped), 30 to 40 minutes.
6. Remove the springform pan from the water bath and gently peel away the
foil. Cool the cake slightly, then serve either warm or cold.
Sour Cream Coffee Cake
1 1/2 cups cake flour
1/2 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla
1 cup sour cream
Topping (recipe follows)
All ingredients should be at room temperature. In bowl mix together flours,
soda and baking powder. In another bowl cream together butter with sugar
until fluffy and light. Add egg and vanilla and mix well. Add half of dry
ingredients, mixing just until flour is blended. Blend in sour cream, then
remaining dry ingredients.
Spread half of batter lightly into a 10-inch tube pan. Sprinkle with half of
Topping and spread with remaining batter. Sprinkle with remaining Topping.
Bake at 350 degrees 40 to 45 minutes. Makes 8 servings.
Each serving contains about: 580 calories; 331 mg sodium; 85 mg cholesterol;
34 grams fat; 66 grams carbohydrates; 7 grams protein; .77 gram fiber.
Topping
1/4 cup flour
3/4 cup brown sugar, packed
1/4 teaspoon salt
1 cup chopped walnuts
1/4 cup butter
Mix together flour, sugar, salt and nuts. Add butter in small pieces. Rub in
by hand until mixture is crumbly. Be careful not to overmix.
1/2 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla
1 cup sour cream
Topping (recipe follows)
All ingredients should be at room temperature. In bowl mix together flours,
soda and baking powder. In another bowl cream together butter with sugar
until fluffy and light. Add egg and vanilla and mix well. Add half of dry
ingredients, mixing just until flour is blended. Blend in sour cream, then
remaining dry ingredients.
Spread half of batter lightly into a 10-inch tube pan. Sprinkle with half of
Topping and spread with remaining batter. Sprinkle with remaining Topping.
Bake at 350 degrees 40 to 45 minutes. Makes 8 servings.
Each serving contains about: 580 calories; 331 mg sodium; 85 mg cholesterol;
34 grams fat; 66 grams carbohydrates; 7 grams protein; .77 gram fiber.
Topping
1/4 cup flour
3/4 cup brown sugar, packed
1/4 teaspoon salt
1 cup chopped walnuts
1/4 cup butter
Mix together flour, sugar, salt and nuts. Add butter in small pieces. Rub in
by hand until mixture is crumbly. Be careful not to overmix.
Boudin Bakery Brownies
1 cup (2 sticks) butter, plus extra for greasing the dish.
8 ounces bittersweet chocolate
5 eggs
3 cups sugar
1 tablespoon vanilla
1 teaspoon salt
1 1/2 cups (6.38 ounces) flour
2 1/2 cups toasted, chopped pecans or walnuts
1. Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish.
2. In a medium, heavy-bottom saucepan, melt the butter and chocolate over
low heat, stirring occasionally. Remove from heat and set aside.
3. In a stand mixer using a paddle attachment, or in a large bowl using an
electric mixer, beat together the eggs, sugar and vanilla until light and
fluffy, 5 to 7 minutes. With the mixer on low speed, beat in the melted
chocolate, then the salt and flour just until combined. Gently fold in the
nuts.
4. Pour the batter into the prepared pan. Bake in the center of the oven
until puffed and almost set, about 45 minutes. A toothpick inserted will be
slightly moist. Remove and cool slightly before serving.
8 ounces bittersweet chocolate
5 eggs
3 cups sugar
1 tablespoon vanilla
1 teaspoon salt
1 1/2 cups (6.38 ounces) flour
2 1/2 cups toasted, chopped pecans or walnuts
1. Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish.
2. In a medium, heavy-bottom saucepan, melt the butter and chocolate over
low heat, stirring occasionally. Remove from heat and set aside.
3. In a stand mixer using a paddle attachment, or in a large bowl using an
electric mixer, beat together the eggs, sugar and vanilla until light and
fluffy, 5 to 7 minutes. With the mixer on low speed, beat in the melted
chocolate, then the salt and flour just until combined. Gently fold in the
nuts.
4. Pour the batter into the prepared pan. Bake in the center of the oven
until puffed and almost set, about 45 minutes. A toothpick inserted will be
slightly moist. Remove and cool slightly before serving.
Milks Double Chocolate Cookies
1/4 pound (4 ounces) unsweetened chocolate
4 tablespoons ( 1/2 stick) butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (chunks or chips)
1. In a bowl set over a pot of simmering water, melt the unsweetened
chocolate and butter. Remove from the heat and cool slightly.
2. In the bowl of a mixer with a paddle attachment, or in a large bowl using
a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and
set aside.
3. Sift together the flour, cocoa powder, baking powder and salt into a
medium bowl. Set aside.
4. Add the melted chocolate to the egg mixture and mix just until combined.
Stir in the sifted dry ingredients and mix just until combined, then stir in
the bittersweet chocolate.
5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to
chill thoroughly. Heat the oven to 350 degrees.
6. Divide the dough into 18 portions. Grease your hands (to prevent the
dough from sticking) and shape the portions into balls. Place the balls on a
greased, parchment-lined sheet pan, leaving 2 to 3 inches between each.
7. Bake until the edges of the cookies are just set and the center is still
soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies,
still on the parchment, on a rack and cool completely before serving. They
will be very soft.
4 tablespoons ( 1/2 stick) butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (chunks or chips)
1. In a bowl set over a pot of simmering water, melt the unsweetened
chocolate and butter. Remove from the heat and cool slightly.
2. In the bowl of a mixer with a paddle attachment, or in a large bowl using
a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and
set aside.
3. Sift together the flour, cocoa powder, baking powder and salt into a
medium bowl. Set aside.
4. Add the melted chocolate to the egg mixture and mix just until combined.
Stir in the sifted dry ingredients and mix just until combined, then stir in
the bittersweet chocolate.
5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to
chill thoroughly. Heat the oven to 350 degrees.
6. Divide the dough into 18 portions. Grease your hands (to prevent the
dough from sticking) and shape the portions into balls. Place the balls on a
greased, parchment-lined sheet pan, leaving 2 to 3 inches between each.
7. Bake until the edges of the cookies are just set and the center is still
soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies,
still on the parchment, on a rack and cool completely before serving. They
will be very soft.
Applebees Cheesy Corn
2 strips thick sliced smoked bacon, chopped
1 tablespoon butter
2 tablespoons red pepper, chopped
1 green onion, chopped
1 tablespoon cream cheese (approximate), softened
¼ cup whole milk
2 slices American cheese
3 tablespoons finely shredded Monterey Jack cheese
2 cups frozen corn
All you need to do:
Place the chopped bacon in a large skillet and cook over medium heat high heat, stirring occasionally.
When the bacon has rendered some of its fat, add the butter and melt it.
Add the red pepper and cook for about 3-4 minutes.
Add the corn and stir to coat the corn.
Cook for about 3 minutes.
Reduce the heat to medium.
Add the cream cheese and stir well. Add the milk and cheeses.
Stirring frequently, allow the mixture to blend. Add the green onion.
Cook until the corn is cooked (about 5 minutes)
1 tablespoon butter
2 tablespoons red pepper, chopped
1 green onion, chopped
1 tablespoon cream cheese (approximate), softened
¼ cup whole milk
2 slices American cheese
3 tablespoons finely shredded Monterey Jack cheese
2 cups frozen corn
All you need to do:
Place the chopped bacon in a large skillet and cook over medium heat high heat, stirring occasionally.
When the bacon has rendered some of its fat, add the butter and melt it.
Add the red pepper and cook for about 3-4 minutes.
Add the corn and stir to coat the corn.
Cook for about 3 minutes.
Reduce the heat to medium.
Add the cream cheese and stir well. Add the milk and cheeses.
Stirring frequently, allow the mixture to blend. Add the green onion.
Cook until the corn is cooked (about 5 minutes)
Cranberry Butter
1 (16 oz.) can whole berry cranberry sauce
2 cups butter or margarine softened
1 Tbsp. grated orange peel
Combine all ingredients in a large mixing bowl beat on high speed for 2 minutes or until creamy. Spoon into a crock or dish and refrigerate. Makes 3 1/2 cups.
2 cups butter or margarine softened
1 Tbsp. grated orange peel
Combine all ingredients in a large mixing bowl beat on high speed for 2 minutes or until creamy. Spoon into a crock or dish and refrigerate. Makes 3 1/2 cups.
Cranberry Orange Biscotti
1 pouch Betty Crocker sugar cookie mix
1 box (4-serve size) instant pistachio pudding mix
1/4 c. flour
1/2 c. butter or margarine, melted
2 eggs
1/2 c. dry roasted salted pistachio nuts, finely chopped
1/2 c. dried cranberries
2 T. confectioners' sugar
Heat oven to 375°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in
melted butter and eggs until soft dough forms. Stir in pistachios and cranberries. Divide
dough in half. On each of 2 ungreased cookie sheets, shape half of dough into 15x2-inch log.
Bake 18 to 20 minutes or until golden brown. Cool on cookie sheets 20 minutes. Reduce oven
temperature to 250°F. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place
slices cut sides down on ungreased cookie sheets.
Bake 40 minutes, turning once. Immediately remove from cookie sheets to cooling racks. Cool
10 minutes. With small, fine strainer, lightly sprinkle powdered sugar over tops of cookies.
Store loosely covered.
1 box (4-serve size) instant pistachio pudding mix
1/4 c. flour
1/2 c. butter or margarine, melted
2 eggs
1/2 c. dry roasted salted pistachio nuts, finely chopped
1/2 c. dried cranberries
2 T. confectioners' sugar
Heat oven to 375°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in
melted butter and eggs until soft dough forms. Stir in pistachios and cranberries. Divide
dough in half. On each of 2 ungreased cookie sheets, shape half of dough into 15x2-inch log.
Bake 18 to 20 minutes or until golden brown. Cool on cookie sheets 20 minutes. Reduce oven
temperature to 250°F. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place
slices cut sides down on ungreased cookie sheets.
Bake 40 minutes, turning once. Immediately remove from cookie sheets to cooling racks. Cool
10 minutes. With small, fine strainer, lightly sprinkle powdered sugar over tops of cookies.
Store loosely covered.
Champagne Orange Punch
2 quarts orange juice
2 T. lemon juice
1/4 cup sugar
Orange slices and lemon slices
2 bottles champagne, chilled, 25 oz. each
Strawberries
Decorative Ice Ring and Orange Juice Cubes
Mix orange juice, lemon juice, sugar, and fruit in large bowl and
refrigerate. If your punch bowl fits in your refrigerator, it can be
used. Just before serving, add the chilled champagne and stir. Float
in the strawberries and some decorative ice. Serve in a lovely stemmed
glass with a strawberry floating on top. Makes 1 gallon punch and will
serve 12 generously.
To make decorative ice:
1. Freeze 1 quart orange juice in an ice cube tray. These ice cubes
will not dilute the punch.
2. Place 1 maraschino cherry in each compartment of an ice tray, fill
with orange juice or other juice and freeze.
3. Fill a ring mold with strawberries, lemon slices, orange slices or
other fruit. Half fill it with water, cover with foil and freeze. When
frozen fill mold with additional cold water and freeze again. This
will keep the fruit from floating to the top and melting into the
punch too soon. If fruit pops up, press it back into the mold when it
is partially frozen.
4. To unmold, dip mold into warm water for a few seconds and it will
easily slip out.
2 T. lemon juice
1/4 cup sugar
Orange slices and lemon slices
2 bottles champagne, chilled, 25 oz. each
Strawberries
Decorative Ice Ring and Orange Juice Cubes
Mix orange juice, lemon juice, sugar, and fruit in large bowl and
refrigerate. If your punch bowl fits in your refrigerator, it can be
used. Just before serving, add the chilled champagne and stir. Float
in the strawberries and some decorative ice. Serve in a lovely stemmed
glass with a strawberry floating on top. Makes 1 gallon punch and will
serve 12 generously.
To make decorative ice:
1. Freeze 1 quart orange juice in an ice cube tray. These ice cubes
will not dilute the punch.
2. Place 1 maraschino cherry in each compartment of an ice tray, fill
with orange juice or other juice and freeze.
3. Fill a ring mold with strawberries, lemon slices, orange slices or
other fruit. Half fill it with water, cover with foil and freeze. When
frozen fill mold with additional cold water and freeze again. This
will keep the fruit from floating to the top and melting into the
punch too soon. If fruit pops up, press it back into the mold when it
is partially frozen.
4. To unmold, dip mold into warm water for a few seconds and it will
easily slip out.
Monday, November 7, 2011
Spiced Apple Pie Party Mix
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup raisins
3/4 cup coarsely chopped dried apples
1 cup walnut pieces
In bowl combine cinnamon and nutmeg. Add raisins and apples; toss to coat
with spices. Add walnuts; toss. Store in airtight container.
Makes 2 1/2 cups.
1/4 teaspoon nutmeg
1 cup raisins
3/4 cup coarsely chopped dried apples
1 cup walnut pieces
In bowl combine cinnamon and nutmeg. Add raisins and apples; toss to coat
with spices. Add walnuts; toss. Store in airtight container.
Makes 2 1/2 cups.
B-52 Balls
2 cups finely crushed vanilla wafers
1 cup icing sugar (powdered sugar)
1/4 cup almond paste, room temperature
2-1/2 Tbsp Kahlua
2-1/2 Tbsp Grand Marnier
2-1/2 Tbsp Bailey's Irish Cream
2 Tbsp white corn syrup
10-12 oz. semi-sweet chocolate (can use chips)
2 cups very finely crushed toasted almonds
In a bowl, mix the wafers, sugar, almond paste, liqueurs, and corn syrup. Make sure the almond paste is well blended with the other ingredients.
Press mixture into shallow pie plate and refrigerate until firm enough to form into balls. This should take 20 minutes or so.
Melt chocolate in a double boiler over gently simmering water.
Roll mixture into small ball, impale each on a toothpick and dip into the melted chocolate, coating evenly. Roll gently in toasted almonds then place on large trays to harden.
Store in airtight container in refrigerator or shelf. Serve at room temperature.
1 cup icing sugar (powdered sugar)
1/4 cup almond paste, room temperature
2-1/2 Tbsp Kahlua
2-1/2 Tbsp Grand Marnier
2-1/2 Tbsp Bailey's Irish Cream
2 Tbsp white corn syrup
10-12 oz. semi-sweet chocolate (can use chips)
2 cups very finely crushed toasted almonds
In a bowl, mix the wafers, sugar, almond paste, liqueurs, and corn syrup. Make sure the almond paste is well blended with the other ingredients.
Press mixture into shallow pie plate and refrigerate until firm enough to form into balls. This should take 20 minutes or so.
Melt chocolate in a double boiler over gently simmering water.
Roll mixture into small ball, impale each on a toothpick and dip into the melted chocolate, coating evenly. Roll gently in toasted almonds then place on large trays to harden.
Store in airtight container in refrigerator or shelf. Serve at room temperature.
Cherry Bombs
1 (16 ounce) jar maraschino cherries with stems
4 ounces high quality light rum
8 ounces semisweet chocolate chips
Drain and rinse cherries. Pour the rum into an airtight container, add the cherries and marinate for 2 to 3 hours.
Remove cherries from rum, place on paper towels, drain and pat dry.
Slowly melt chocolate chips over low heat. Holding a cherry by the stem, dip bottom half of cherry in chocolate. Place on wax paper to cool and set.
Makes 40 cherries
4 ounces high quality light rum
8 ounces semisweet chocolate chips
Drain and rinse cherries. Pour the rum into an airtight container, add the cherries and marinate for 2 to 3 hours.
Remove cherries from rum, place on paper towels, drain and pat dry.
Slowly melt chocolate chips over low heat. Holding a cherry by the stem, dip bottom half of cherry in chocolate. Place on wax paper to cool and set.
Makes 40 cherries
Ultimate Seven Layer Dip
1 can (16 ounces) refried beans
1 tablespoon taco seasoning mix
1 cup BREAKSTONE'S Sour Cream
1 cup salsa
1 cup shredded lettuce
1 cup KRAFT Mexican Style Shredded Cheese
1/2 cup sliced green onions
2 tablespoons sliced pitted ripe olives
RITZ Toasted Chips Original or WHEAT THINS Baked Snack Crackers
MIX beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish.
LAYER all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled.
SERVE with chips
1 tablespoon taco seasoning mix
1 cup BREAKSTONE'S Sour Cream
1 cup salsa
1 cup shredded lettuce
1 cup KRAFT Mexican Style Shredded Cheese
1/2 cup sliced green onions
2 tablespoons sliced pitted ripe olives
RITZ Toasted Chips Original or WHEAT THINS Baked Snack Crackers
MIX beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish.
LAYER all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled.
SERVE with chips
Strawberry Lemonade Slush
3 c. water
1 c. sugar
1 pkg. (16oz.) frozen sweetened strawberries
1 can (12 oz.)frozen pink lemonade concentrate
1 c. water
2 bags green tea
1 c. vodka or rum, if desired
2 qt's. carbonated lemon-lime beverage or gingerale
Combine 3 cups water and sugar in bowl. Microwave on high, uncovered, for 9-10 min. or until boiling. Stir once or twice. Stir in frozen strawberries and lemonade. Set aside. Microwave water on high for 2-3 min. or until boiling. Add green tea and allow to steep until cool. Add cooled tea and vodka to strawberry mixture. Freeze until slushy, stirring every 3-4 hours. To serve, fill glasses with equal parts slush and carbonated beverage or gingerale.
1 c. sugar
1 pkg. (16oz.) frozen sweetened strawberries
1 can (12 oz.)frozen pink lemonade concentrate
1 c. water
2 bags green tea
1 c. vodka or rum, if desired
2 qt's. carbonated lemon-lime beverage or gingerale
Combine 3 cups water and sugar in bowl. Microwave on high, uncovered, for 9-10 min. or until boiling. Stir once or twice. Stir in frozen strawberries and lemonade. Set aside. Microwave water on high for 2-3 min. or until boiling. Add green tea and allow to steep until cool. Add cooled tea and vodka to strawberry mixture. Freeze until slushy, stirring every 3-4 hours. To serve, fill glasses with equal parts slush and carbonated beverage or gingerale.
Kool Aid Taffy
1/2 cups sugar
3 tablespoons cornstarch
1 cup corn syrup
1 1/3 cups water
2 tablespoons butter
1/2 teaspoon salt
1 (1/4ounce) packet unsweetened Kool-Aid powdered drink mix, any flavor
Butter two large cookie sheets, then set them aside.
In a 2 qt.saucepan, combine sugar and cornstarch. Add corn syrup, water, butter, and salt. Mix well before heating. Bring mixture to boil on medium-high heat, stirring occasionally, until it reaches 250 degrees Fahrenheit on candy thermometer (hard ball stage).
Remove from heat, and immediately stir in the Kool-Aid powder.
Quickly pour onto prepared cookie sheets. Let stand a few minutes, until cool enough to handle with your hands. Grab a few helpers to pull the taffy with buttered hands until the taffy lightens its color and becomes firmer. Roll taffy into bite-sized pieces.
Wrap individually in squares of wax paper.
3 tablespoons cornstarch
1 cup corn syrup
1 1/3 cups water
2 tablespoons butter
1/2 teaspoon salt
1 (1/4ounce) packet unsweetened Kool-Aid powdered drink mix, any flavor
Butter two large cookie sheets, then set them aside.
In a 2 qt.saucepan, combine sugar and cornstarch. Add corn syrup, water, butter, and salt. Mix well before heating. Bring mixture to boil on medium-high heat, stirring occasionally, until it reaches 250 degrees Fahrenheit on candy thermometer (hard ball stage).
Remove from heat, and immediately stir in the Kool-Aid powder.
Quickly pour onto prepared cookie sheets. Let stand a few minutes, until cool enough to handle with your hands. Grab a few helpers to pull the taffy with buttered hands until the taffy lightens its color and becomes firmer. Roll taffy into bite-sized pieces.
Wrap individually in squares of wax paper.
Zippy Orange Chicken & Rice
Zippy Orange Chicken And Rice
1/2 cup MIRACLE WHIP Light Dressing, divided
4 boneless skinless chicken breast halves (about 1-1/4 lb.), cut into strips
1 green pepper, cut into strips
1 cup orange juice
2 Tbsp. brown sugar
1-1/2 cups instant white rice, uncooked
1 can (11 oz.) mandarin orange segments, drained, or 1 orange, peeled, sectioned
1 can (8 oz.) pineapple chunks, drained
HEAT 2 Tbsp. of the dressing in skillet on medium-high heat. Add chicken and green pepper; cook and stir 5 minutes or until chicken is cooked through. Drain. Reduce heat to medium.
MIX remaining dressing, juice and sugar. Stir into skillet; bring to boil.
REMOVE from heat; add rice, orange segments and pineapple. Let stand, covered, 5 minutes.
1/2 cup MIRACLE WHIP Light Dressing, divided
4 boneless skinless chicken breast halves (about 1-1/4 lb.), cut into strips
1 green pepper, cut into strips
1 cup orange juice
2 Tbsp. brown sugar
1-1/2 cups instant white rice, uncooked
1 can (11 oz.) mandarin orange segments, drained, or 1 orange, peeled, sectioned
1 can (8 oz.) pineapple chunks, drained
HEAT 2 Tbsp. of the dressing in skillet on medium-high heat. Add chicken and green pepper; cook and stir 5 minutes or until chicken is cooked through. Drain. Reduce heat to medium.
MIX remaining dressing, juice and sugar. Stir into skillet; bring to boil.
REMOVE from heat; add rice, orange segments and pineapple. Let stand, covered, 5 minutes.
Creamy Cinnamon Rolls
2 (1-pound) loaves frozen bread dough, thawed
2/3 cup (one-half 14-ounce can) Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
1 cup chopped pecans
2 teaspoons ground cinnamon
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract
Chopped pecans, optional
1. On a lightly floured surface, roll each of the bread dough loaves
to a 12 x 9-inch rectangle. Spread 1/3 cup of the Eagle Brand over
dough rectangles. Sprinkle with 1 cup pecans and cinnamon. Roll
up jelly-roll style starting from a short side cut. Cut each into
6 slices.
2. Generously grease 13 x 9-inch baking pan. Place rolls, cut sides
down, in pan. Cover loosely with greased waxed paper and then with
plastic wrap. Chill overnight. Cover and chill remaining 1/3 cup
Eagle Brand.
3. To bake, let pan of rolls stand at room temperature for 30 minutes.
Preheat oven to 350. Bake 30 to 35 minutes or until golden brown.
Cool in pan 5 minutes; loosen edges and remove rolls from pan.
4. Meanwhile for frosting, in small bowl, combine powdered sugar,
remaining 1/3 cup Eagle Brand and vanilla. Drizzle frosting
on warm rolls. Sprinkle with additional chopped pecans if desired.
TIP: Use remaining Eagle Brand as dip for fruit, add a few spoonfuls
to coffee or pour into storage container and store tightly covered in
refrigerator for up to 1 week.
2/3 cup (one-half 14-ounce can) Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
1 cup chopped pecans
2 teaspoons ground cinnamon
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract
Chopped pecans, optional
1. On a lightly floured surface, roll each of the bread dough loaves
to a 12 x 9-inch rectangle. Spread 1/3 cup of the Eagle Brand over
dough rectangles. Sprinkle with 1 cup pecans and cinnamon. Roll
up jelly-roll style starting from a short side cut. Cut each into
6 slices.
2. Generously grease 13 x 9-inch baking pan. Place rolls, cut sides
down, in pan. Cover loosely with greased waxed paper and then with
plastic wrap. Chill overnight. Cover and chill remaining 1/3 cup
Eagle Brand.
3. To bake, let pan of rolls stand at room temperature for 30 minutes.
Preheat oven to 350. Bake 30 to 35 minutes or until golden brown.
Cool in pan 5 minutes; loosen edges and remove rolls from pan.
4. Meanwhile for frosting, in small bowl, combine powdered sugar,
remaining 1/3 cup Eagle Brand and vanilla. Drizzle frosting
on warm rolls. Sprinkle with additional chopped pecans if desired.
TIP: Use remaining Eagle Brand as dip for fruit, add a few spoonfuls
to coffee or pour into storage container and store tightly covered in
refrigerator for up to 1 week.
Pierogi Casserole
5 potatoes, peeled and cubed
1/2 cup milk
1/2 cup butter, melted
1/2 pound bacon, diced
1 onion, chopped
6 cloves garlic, minced
1/2 (16 ounce) package lasagna noodles
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
Cook the lasagna noodles according to package directions and cool under running water.
Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.
1/2 cup milk
1/2 cup butter, melted
1/2 pound bacon, diced
1 onion, chopped
6 cloves garlic, minced
1/2 (16 ounce) package lasagna noodles
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
Cook the lasagna noodles according to package directions and cool under running water.
Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.
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