Serves: 4
4 chicken breasts
salt
pepper
olive oil
8 ounces of goat cheese
8 tablespoons of butter
3/4 cup of dry white wine
2 tablespoons lemon juice
1/4 cup chopped white onions
2 teaspoons chopped garlic
2 tablespoons basil, sliced thin
2 tablespoons sun dried tomatoes
Prepare chicken by wrapping in plastic wrap, and pounding out until thin. Remove chicken from plastic wrap and pat dry with a paper towel. Season chicken with salt and pepper, and brush with olive oil. Cook chicken on a grill until it is done, it should take 3 to 4 minutes on each side. When chicken is done, place chicken on plate, and cover lightly with plastic wrap. Slice the goat cheese into four slices and shape the cheese into disks, one for each piece of chicken.
Prepare the sauce by sauteing the onions and garlic in 2 tablespoons of butter. Cook garlic and onions until they are fragrant, and the onions are translucent. Add wine and lemon juice to pan, and cook wine until it has reduced by half, by simmering the wine gently. When the wine has been reduced in half, add 3 tablespoons of cold butter, whisk until the butter has melted completely. Turn off burner, and add remaining butter, whisk in. The sauce should be getting thick now. Now, pour sauce through a strainer, to strain out the onions and garlic, return the sauce to the warm pan, and stir in half of the basil, and add sun dried tomatoes.
Plate the chicken by placing one chicken breast onto a plate, place the goat cheese on the chicken, and then spoon sauce over the chicken. Top each chicken breast with the remaining basil.
Wednesday, December 28, 2011
Dirty Shrimp
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons minced garlic
1/4 pound butter or margarine
2 pounds medium shrimp, shelled and deveined
1/2 cup beer (optional)
Combine seasonings in a small bowl.
Melt the butter in a large skillet over high heat, then add seasonings.
Cook for 1 minute.
Add shrimp and cook 2 to 4 minutes, stirring constantly, until shrimp turn pink.
If serving as an appetizer, omit the beer and serve immediately in a chafing dish with wooden picks.
If serving as an entree, add beer and simmer 1 minute.
Serve over rice with French bread on the side to dip into the sauce.
Makes 12 appetizer servings or 6 dinner servings.
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons minced garlic
1/4 pound butter or margarine
2 pounds medium shrimp, shelled and deveined
1/2 cup beer (optional)
Combine seasonings in a small bowl.
Melt the butter in a large skillet over high heat, then add seasonings.
Cook for 1 minute.
Add shrimp and cook 2 to 4 minutes, stirring constantly, until shrimp turn pink.
If serving as an appetizer, omit the beer and serve immediately in a chafing dish with wooden picks.
If serving as an entree, add beer and simmer 1 minute.
Serve over rice with French bread on the side to dip into the sauce.
Makes 12 appetizer servings or 6 dinner servings.
Pancake Syrup Chicken Wings
6 lbs. chicken wings
1 cup pancake syrup
3 tsp. garlic powder
1 cup soy sauce
1. Season wings with garlic powder.
2. Bake for 30 minutes at 325.
3. In small bowl combine syrup and soy sauce.
4. Pour over chicken wings and bake for 10 more minutes.
1 cup pancake syrup
3 tsp. garlic powder
1 cup soy sauce
1. Season wings with garlic powder.
2. Bake for 30 minutes at 325.
3. In small bowl combine syrup and soy sauce.
4. Pour over chicken wings and bake for 10 more minutes.
Raspberry Trifle
6 to 8 servings
1 orange pound cake, recipe follows
1 cup good raspberry jam
2 half-pints fresh raspberries
Orange cream, recipe follows
1 cup (1/2 pint) cold heavy cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1
side with raspberry jam, using all the jam. Set aside.
Place a layer of cake, jam side up, in the bottom of a 2 1/2 to
3-quart glass serving bowl, cutting the pieces to fit. Top with a
layer of raspberries and orange cream. Repeat the layers of cake,
raspberries, and orange cream, ending with a third layer of cake, jam
side down, and raspberries.
Whip the cream in the bowl of an electric mixer fitted with the whisk
attachment. When it starts to thicken, add the sugar and vanilla and
continue to whip until it forms stiff peaks. Decorate the trifle with
whipped cream. The trifle can sit for awhile at room temperature.
Orange Pound Cake:
1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by
2 1/2-inch loaf pans. Line the bottoms with parchment paper.
Cream the butter and 2 cups of the granulated sugar in the bowl of an
electric mixer fitted with the paddle attachment for about 5 minutes,
or until light and fluffy. With the mixer on medium speed, beat in the
eggs, 1 at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda,
and salt. In another bowl, combine 1/4 cup of the orange juice, the
buttermilk, and vanilla. Add the flour and buttermilk mixtures
alternately to the batter, beginning and ending with the flour. Divide
the batter evenly between the pans, smooth the tops, and bake for 45
minutes to 1 hour, until a cake tester comes out clean.
While the cakes bake, cook the remaining 1/2 cup of granulated sugar
with remaining 1/2 cup orange juice in a small saucepan over low heat
until the sugar dissolves. When the cakes are done, let them cool for
10 minutes. Take them out of the pans and place them on a baking rack
set over a tray. Spoon the orange syrup over the cakes and allow the
cakes to cool completely.
Orange Cream:
1 1/2 cups milk
1 teaspoon grated orange zest (1 orange)
5 extra-large egg yolks, at room temperature
1/2 cup sugar
2 tablespoons sifted cornstarch
1/2 teaspoon pure vanilla extract
1/2 teaspoon Grand Marnier liqueur
1 tablespoon unsalted butter
1 tablespoon heavy cream
Combine the milk and orange zest in a medium stainless steel saucepan
over medium heat and bring almost to a boil. Remove from the heat.
Beat the egg yolks and sugar on medium-high speed in the bowl of an
electric mixer fitted with the paddle attachment until pale and thick,
about 5 minutes. With the mixer on low speed, sprinkle on the
cornstarch. Beat on medium-low speed until combined, scraping down the
bowl with a rubber spatula.
With the mixer on low speed, slowly pour the hot milk mixture into the
egg mixture. Pour the mixture back into the pan. Cook over low heat,
stirring constantly, until the mixture thickens, about 5 to 7 minutes.
(Pay attention because it will thicken and then quickly become orange
scrambled eggs!)
Immediately, pour the mixture through a fine sieve into a large bowl.
Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place
plastic wrap directly on the custard and refrigerate until cold.
1 orange pound cake, recipe follows
1 cup good raspberry jam
2 half-pints fresh raspberries
Orange cream, recipe follows
1 cup (1/2 pint) cold heavy cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1
side with raspberry jam, using all the jam. Set aside.
Place a layer of cake, jam side up, in the bottom of a 2 1/2 to
3-quart glass serving bowl, cutting the pieces to fit. Top with a
layer of raspberries and orange cream. Repeat the layers of cake,
raspberries, and orange cream, ending with a third layer of cake, jam
side down, and raspberries.
Whip the cream in the bowl of an electric mixer fitted with the whisk
attachment. When it starts to thicken, add the sugar and vanilla and
continue to whip until it forms stiff peaks. Decorate the trifle with
whipped cream. The trifle can sit for awhile at room temperature.
Orange Pound Cake:
1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by
2 1/2-inch loaf pans. Line the bottoms with parchment paper.
Cream the butter and 2 cups of the granulated sugar in the bowl of an
electric mixer fitted with the paddle attachment for about 5 minutes,
or until light and fluffy. With the mixer on medium speed, beat in the
eggs, 1 at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda,
and salt. In another bowl, combine 1/4 cup of the orange juice, the
buttermilk, and vanilla. Add the flour and buttermilk mixtures
alternately to the batter, beginning and ending with the flour. Divide
the batter evenly between the pans, smooth the tops, and bake for 45
minutes to 1 hour, until a cake tester comes out clean.
While the cakes bake, cook the remaining 1/2 cup of granulated sugar
with remaining 1/2 cup orange juice in a small saucepan over low heat
until the sugar dissolves. When the cakes are done, let them cool for
10 minutes. Take them out of the pans and place them on a baking rack
set over a tray. Spoon the orange syrup over the cakes and allow the
cakes to cool completely.
Orange Cream:
1 1/2 cups milk
1 teaspoon grated orange zest (1 orange)
5 extra-large egg yolks, at room temperature
1/2 cup sugar
2 tablespoons sifted cornstarch
1/2 teaspoon pure vanilla extract
1/2 teaspoon Grand Marnier liqueur
1 tablespoon unsalted butter
1 tablespoon heavy cream
Combine the milk and orange zest in a medium stainless steel saucepan
over medium heat and bring almost to a boil. Remove from the heat.
Beat the egg yolks and sugar on medium-high speed in the bowl of an
electric mixer fitted with the paddle attachment until pale and thick,
about 5 minutes. With the mixer on low speed, sprinkle on the
cornstarch. Beat on medium-low speed until combined, scraping down the
bowl with a rubber spatula.
With the mixer on low speed, slowly pour the hot milk mixture into the
egg mixture. Pour the mixture back into the pan. Cook over low heat,
stirring constantly, until the mixture thickens, about 5 to 7 minutes.
(Pay attention because it will thicken and then quickly become orange
scrambled eggs!)
Immediately, pour the mixture through a fine sieve into a large bowl.
Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place
plastic wrap directly on the custard and refrigerate until cold.
Olive Garden Lasagna
* 1/2 pound sweet or salted butter
* 12 ounces heavy cream
* White pepper, freshly ground
* 1 1/2 cups fresh Parmesan, grated
* 18 (.5-ounce) slices mozzerella cheese
* 1 pint ricotta cheese
* 2 ounces Romano cheese, grated
* 3 ounces mozerella cheese, shredded
* 2 tablespoons green onions, sliced
* 2 teaspoons fresh parsley, chopped
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried oregano
*
* 4 cups broccoli florets
* 2 cups carrots; sliced 1/4-inch, chopped
* 4 cups mushrooms, sliced 1/4-inch
* 2 cups red bell peppers, diced
* 1 cup green bell pepper, diced
* 1 cup yellow onion, diced
* 1 cup zucchini, sliced
* Lasagna strips
Instructions
1. Lay out enough dry lasagna strips in a 9 x 13-inch pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely "al dente" and drain.
2. Alfredo Sauce: Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later.
3. Ricotta Cheese Mix: Combine all ingredients and 1 1/4 cups Alfredo Sauce in a bowl and blend thoroughly with a rubber spatula. Set aside at room temperature.
4. Vegetables: Combine all veggies and mix well.
5. Assembly: Coat the bottom and sides of a 9 x 13-inch baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1 1/4 cups of the Ricotta mix evenly over the strips. Top with 8 cups of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer.
6. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mix to finish.
7. Cooking: Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375 degree F oven for about an hour or until the internal temp is 165 degrees F.
8. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving.
9. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served.
* 12 ounces heavy cream
* White pepper, freshly ground
* 1 1/2 cups fresh Parmesan, grated
* 18 (.5-ounce) slices mozzerella cheese
* 1 pint ricotta cheese
* 2 ounces Romano cheese, grated
* 3 ounces mozerella cheese, shredded
* 2 tablespoons green onions, sliced
* 2 teaspoons fresh parsley, chopped
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried oregano
*
* 4 cups broccoli florets
* 2 cups carrots; sliced 1/4-inch, chopped
* 4 cups mushrooms, sliced 1/4-inch
* 2 cups red bell peppers, diced
* 1 cup green bell pepper, diced
* 1 cup yellow onion, diced
* 1 cup zucchini, sliced
* Lasagna strips
Instructions
1. Lay out enough dry lasagna strips in a 9 x 13-inch pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely "al dente" and drain.
2. Alfredo Sauce: Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later.
3. Ricotta Cheese Mix: Combine all ingredients and 1 1/4 cups Alfredo Sauce in a bowl and blend thoroughly with a rubber spatula. Set aside at room temperature.
4. Vegetables: Combine all veggies and mix well.
5. Assembly: Coat the bottom and sides of a 9 x 13-inch baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1 1/4 cups of the Ricotta mix evenly over the strips. Top with 8 cups of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer.
6. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mix to finish.
7. Cooking: Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375 degree F oven for about an hour or until the internal temp is 165 degrees F.
8. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving.
9. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served.
Panda Express Orange Chicken
Serves: 6
Cooking Time: 15 min
Ingredients
* 2 pounds chicken pieces, boneless and skinned
* 1 egg
* 1 1/2 teaspoons salt
* White pepper
* Oil for frying
* 1/2 cup plus 1 tablespoon cornstarch
* 1/4 cup flour
* 1 tablespoon ginger root, minced
* 1 teaspoon garlic, minced
* 1 dash red hot chilies
* 1/4 cup green onions, chopped
* 1 tablespoon rice wine
* 1/4 cup water
* 1 teaspoon sesame oil
* 2 teaspoons orange zest, minced
* 1/4 cup orange juice
* 1/2 teaspoon granulated sugar
* 2 tablespoons chicken stock
* 1 tablespoon light soy sauce
*
Instructions
1. To make orange sauce, combine zest, orange juice, granulated sugar, chicken stock and soy sauce in a small bowl and set aside.
2. Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well.
3. Stir 1/2 cup cornstarch and flour together. Add chicken pieces, stirring to coat.
4. Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
5. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.
6. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil.
7. Serve at once.
Cooking Time: 15 min
Ingredients
* 2 pounds chicken pieces, boneless and skinned
* 1 egg
* 1 1/2 teaspoons salt
* White pepper
* Oil for frying
* 1/2 cup plus 1 tablespoon cornstarch
* 1/4 cup flour
* 1 tablespoon ginger root, minced
* 1 teaspoon garlic, minced
* 1 dash red hot chilies
* 1/4 cup green onions, chopped
* 1 tablespoon rice wine
* 1/4 cup water
* 1 teaspoon sesame oil
* 2 teaspoons orange zest, minced
* 1/4 cup orange juice
* 1/2 teaspoon granulated sugar
* 2 tablespoons chicken stock
* 1 tablespoon light soy sauce
*
Instructions
1. To make orange sauce, combine zest, orange juice, granulated sugar, chicken stock and soy sauce in a small bowl and set aside.
2. Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well.
3. Stir 1/2 cup cornstarch and flour together. Add chicken pieces, stirring to coat.
4. Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
5. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.
6. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil.
7. Serve at once.
TGI Fridays Baked Potato Skins
* 10 baked potato skin halves (empty of potato)
* 1 tablespoon melted butter
* seasoned salt
* 1 green onion, diced
* 1/2 cup fried bacon, diced and crispy fried (about 5 strips)
* 3/4 cup shredded cheddar cheese
Instructions
1. Preheat oven to 375 degrees F.
2. Brush potato shells with melted butter and sprinkle Season-All to taste. Bake for 15 to 20 minutes until crisp but not dry and hard.
3. Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.
4. Serve with sour cream. For a bit of variety try Ranch dressing.
* 1 tablespoon melted butter
* seasoned salt
* 1 green onion, diced
* 1/2 cup fried bacon, diced and crispy fried (about 5 strips)
* 3/4 cup shredded cheddar cheese
Instructions
1. Preheat oven to 375 degrees F.
2. Brush potato shells with melted butter and sprinkle Season-All to taste. Bake for 15 to 20 minutes until crisp but not dry and hard.
3. Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.
4. Serve with sour cream. For a bit of variety try Ranch dressing.
TGI Friday Garlic Chicken & Potatoes
* 1/2 ounce garlic butter
* 2 chicken breasts, pounded and seasoned with garlic
* mixed vegetables
* mashed potatoes
* 1 tablespoon sliced green onion
* 2 tablespoons garlic chips
Instructions
1. Heat sauté pan over medium heat; add garlic butter and cook for 30 seconds.
2. Place seasoned chicken breasts in pan and saute on each side for 90 seconds.
3. While finishing the chicken, add the vegetables.
4. Flash sauté vegetables to coat with marinade.
5. Mound mashed potatoes in the center of service plate and garnish with green onions.
6. Remove chicken from sauté pan and shingle breasts slightly on mashed potatoes.
* 2 chicken breasts, pounded and seasoned with garlic
* mixed vegetables
* mashed potatoes
* 1 tablespoon sliced green onion
* 2 tablespoons garlic chips
Instructions
1. Heat sauté pan over medium heat; add garlic butter and cook for 30 seconds.
2. Place seasoned chicken breasts in pan and saute on each side for 90 seconds.
3. While finishing the chicken, add the vegetables.
4. Flash sauté vegetables to coat with marinade.
5. Mound mashed potatoes in the center of service plate and garnish with green onions.
6. Remove chicken from sauté pan and shingle breasts slightly on mashed potatoes.
Olive Garden Chicken Marsala
Serves: 4
Ingredients
* 4 boneless, skinless chicken breast halves, pounded .25 inch thick
* 1/4 cup Wondra flour
* 1/2 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1/2 teaspoon oregano
* 4 tablespoons oil
* 4 tablespoons butter or margarine
* 1 cup fresh mushrooms, sliced
* 1/2 cup Marsala wine
Instructions
1. Combine flour, salt, pepper and oregano and blend well.
2. Heat the oil and butter in a skillet until bubbling lightly.
3. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir in the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes
Ingredients
* 4 boneless, skinless chicken breast halves, pounded .25 inch thick
* 1/4 cup Wondra flour
* 1/2 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1/2 teaspoon oregano
* 4 tablespoons oil
* 4 tablespoons butter or margarine
* 1 cup fresh mushrooms, sliced
* 1/2 cup Marsala wine
Instructions
1. Combine flour, salt, pepper and oregano and blend well.
2. Heat the oil and butter in a skillet until bubbling lightly.
3. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir in the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes
Cheesecake Factory Hershey Chocolate Bar Cheesecake
Cheesecake Layer:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1/4 cup sour cream
1 tsp vanilla extract
4 oz. chopped Hershey chocolate bar, melted
Chocolate Cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
Chocolate Frosting:
1/2 cup (1 stick) butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
2 cups Hershey's Milk Chocolate Chips
To prepare the cheesecake:
Preheat oven to 325 degrees F. Line a 10-inch round baking pan with
aluminum foil. Let the edges of foil extend over sides of pan and
then spray the foil with non-stick cooking spray.
In large bowl, beat cream cheese, sugar and vanilla extract at medium
speed with an electric mixer until creamy and smooth. Whisk eggs in a
bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
Stir in sour cream and melted chocolate.
Pour batter into prepared pan. Bake for 45 minutes, or until the top
just starts to turn golden.
Let the cheesecake cool completely in its pan on a wire rack then
cover and chill for 4 hours.
To prepare the chocolate cake:
Heat oven to 350°F. Grease and flour two 10-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and
salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium
speed of mixer 2 minutes. Stir in boiling water (batter will be
thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes
out clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely.
To prepare the chocolate frosting:
Melt butter. Stir in cocoa.
Alternately add powdered sugar and milk, beating to spreading
consistency.
Add small amount additional milk, if needed. Stir in vanilla.
To assemble:
Spread a layer of frosting on top of one chocolate cake.
Using edges of foil as handles, remove cheesecake from pan and peel
away foil. Carefully layer the cheesecake on top of the frosted
cake. If the cheesecake becomes hard to work with, you can place
in the freezer for 20-30 minutes.
Spread some chocolate frosting on top of the cheesecake layer.
Place second chocolate cake on top and ice with frosting on top and
on all sides. Decorate the sides of the cake with Hershey's
chocolate chips.
Makes 1 (10-inch) cheesecake.
__._,_.___
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1/4 cup sour cream
1 tsp vanilla extract
4 oz. chopped Hershey chocolate bar, melted
Chocolate Cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
Chocolate Frosting:
1/2 cup (1 stick) butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
2 cups Hershey's Milk Chocolate Chips
To prepare the cheesecake:
Preheat oven to 325 degrees F. Line a 10-inch round baking pan with
aluminum foil. Let the edges of foil extend over sides of pan and
then spray the foil with non-stick cooking spray.
In large bowl, beat cream cheese, sugar and vanilla extract at medium
speed with an electric mixer until creamy and smooth. Whisk eggs in a
bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
Stir in sour cream and melted chocolate.
Pour batter into prepared pan. Bake for 45 minutes, or until the top
just starts to turn golden.
Let the cheesecake cool completely in its pan on a wire rack then
cover and chill for 4 hours.
To prepare the chocolate cake:
Heat oven to 350°F. Grease and flour two 10-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and
salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium
speed of mixer 2 minutes. Stir in boiling water (batter will be
thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes
out clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely.
To prepare the chocolate frosting:
Melt butter. Stir in cocoa.
Alternately add powdered sugar and milk, beating to spreading
consistency.
Add small amount additional milk, if needed. Stir in vanilla.
To assemble:
Spread a layer of frosting on top of one chocolate cake.
Using edges of foil as handles, remove cheesecake from pan and peel
away foil. Carefully layer the cheesecake on top of the frosted
cake. If the cheesecake becomes hard to work with, you can place
in the freezer for 20-30 minutes.
Spread some chocolate frosting on top of the cheesecake layer.
Place second chocolate cake on top and ice with frosting on top and
on all sides. Decorate the sides of the cake with Hershey's
chocolate chips.
Makes 1 (10-inch) cheesecake.
__._,_.___
French Toast Casserole
1 loaf (1 pound) French bread, cut into 1-inch cubes
8 eggs, lightly beaten
3 cups 2% milk
4 teaspoons sugar
1 teaspoon Spice Islands® pure vanilla extract
3/4 teaspoon salt
TOPPING:
2 tablespoons butter
3 tablespoons sugar
2 teaspoons ground cinnamon
Maple syrup
Instructions:
Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
Cover and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired.
Yield: 12 servings.
8 eggs, lightly beaten
3 cups 2% milk
4 teaspoons sugar
1 teaspoon Spice Islands® pure vanilla extract
3/4 teaspoon salt
TOPPING:
2 tablespoons butter
3 tablespoons sugar
2 teaspoons ground cinnamon
Maple syrup
Instructions:
Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
Cover and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired.
Yield: 12 servings.
Cheesy Country Ham Biscuit Bites
Crisco Original No-Stick Cooking Spray
2 cups Martha White Self-Rising Flour
1/4 teaspoon ground red pepper (cayenne)
1/4 cup Crisco All-Vegetable Shortening
1 cup finely chopped cooked country ham
1 cup (4 oz.) shredded sharp cheddar cheese
3/4 cup plus 2 tablespoons milk
2 tablespoons butter, melted
HEAT oven to 450°F. Spray a large cookie sheet with no-stick cooking
spray. Combine flour and ground red pepper in large bowl; mix well.
Cut in shortening with pastry blender or fork until mixture resembles
coarse crumbs.
2. STIR in ham and cheese. Add milk; stir with fork until soft, moist
dough forms. Drop dough by heaping teaspoonfuls onto prepared cookie
sheet.
3. BAKE 12 to 15 minutes or until light golden brown. Brush hot
biscuit bites with melted butter.
TIP To freeze, bake and cool biscuit bites. Place in freezer bag and
freeze. To reheat, remove biscuits from freezer. Do not thaw. Place on
cookie sheet and pat or mist a little water on top of each biscuit.
Heat for 15 minutes in a preheated 350ºF. oven.
Serving size: 40 biscuits
2 cups Martha White Self-Rising Flour
1/4 teaspoon ground red pepper (cayenne)
1/4 cup Crisco All-Vegetable Shortening
1 cup finely chopped cooked country ham
1 cup (4 oz.) shredded sharp cheddar cheese
3/4 cup plus 2 tablespoons milk
2 tablespoons butter, melted
HEAT oven to 450°F. Spray a large cookie sheet with no-stick cooking
spray. Combine flour and ground red pepper in large bowl; mix well.
Cut in shortening with pastry blender or fork until mixture resembles
coarse crumbs.
2. STIR in ham and cheese. Add milk; stir with fork until soft, moist
dough forms. Drop dough by heaping teaspoonfuls onto prepared cookie
sheet.
3. BAKE 12 to 15 minutes or until light golden brown. Brush hot
biscuit bites with melted butter.
TIP To freeze, bake and cool biscuit bites. Place in freezer bag and
freeze. To reheat, remove biscuits from freezer. Do not thaw. Place on
cookie sheet and pat or mist a little water on top of each biscuit.
Heat for 15 minutes in a preheated 350ºF. oven.
Serving size: 40 biscuits
Cornish Hens With Cranberry Stuffing
4 cornish game hens
1 pkg. stuffing cubes
1/2 c. chopped cranberries
1/2 c. raisins
1 tsp. cinnamon
Orange juice in place of water to prepare stuffing mix
Prepare stuffing cubes according to package (substituting
orange juice for water). Add cranberries, raisins and
cinnamon to stuffing. Clean hens and stuff with cranberry
mixture. Brush hens with vegetable oil and bake, uncovered,
for 1 hour at 350 degrees.
1 pkg. stuffing cubes
1/2 c. chopped cranberries
1/2 c. raisins
1 tsp. cinnamon
Orange juice in place of water to prepare stuffing mix
Prepare stuffing cubes according to package (substituting
orange juice for water). Add cranberries, raisins and
cinnamon to stuffing. Clean hens and stuff with cranberry
mixture. Brush hens with vegetable oil and bake, uncovered,
for 1 hour at 350 degrees.
Caramel Cream Brownie Trifle
box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix Water, vegetable oil and eggs called for on brownie mix box
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups milk
1/4 cup caramel topping
1 container (8 oz) frozen whipped topping, thawed
1 cup chopped walnuts
1 Heat oven to 350ºF. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
2 Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.
3 In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
4 Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups milk
1/4 cup caramel topping
1 container (8 oz) frozen whipped topping, thawed
1 cup chopped walnuts
1 Heat oven to 350ºF. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
2 Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.
3 In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
4 Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.
Instant Refried Beans
3 cups dried beans*
3 tsp. dried cumin
3 tsp. chili powder
3 tsp. salt
crushed pepper to your liking
3 tsp. dried minced onion
* any variety or mixture is tasty. Experiment with what your family likes
In a coffee grinder, food mill or blender, grind beans until a flour
consistency
This is my method. Combine all ingredients and store in an airtight
container.
TO PREPARE:
In a medium-sized saucepan combine 3/4 cup bean flour mix with 2-1/2 cups
boiling water. Mix with a wire whisk until combined. Don't worry about the
lumps, they are tasty and add texture to your beans. Bring to boil, cover,
reduce heat to low and simmer for 4-5 minutes or until thickened. Mixture
will thicken more as it cools. Refried beans will remain thickened even when
reheating. You can experiment using different spices and etc.
3 tsp. dried cumin
3 tsp. chili powder
3 tsp. salt
crushed pepper to your liking
3 tsp. dried minced onion
* any variety or mixture is tasty. Experiment with what your family likes
In a coffee grinder, food mill or blender, grind beans until a flour
consistency
This is my method. Combine all ingredients and store in an airtight
container.
TO PREPARE:
In a medium-sized saucepan combine 3/4 cup bean flour mix with 2-1/2 cups
boiling water. Mix with a wire whisk until combined. Don't worry about the
lumps, they are tasty and add texture to your beans. Bring to boil, cover,
reduce heat to low and simmer for 4-5 minutes or until thickened. Mixture
will thicken more as it cools. Refried beans will remain thickened even when
reheating. You can experiment using different spices and etc.
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 teaspoon chili powder
1/3 cup salt
Mix all ingredients together thoroughly, or put all ingredients in 1 quart
mayonnaise jar with tight fitting lid, shaking until blended well. Keep
at room temperature. Use within 3 months. Makes about 1 cup.
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 teaspoon chili powder
1/3 cup salt
Mix all ingredients together thoroughly, or put all ingredients in 1 quart
mayonnaise jar with tight fitting lid, shaking until blended well. Keep
at room temperature. Use within 3 months. Makes about 1 cup.
Nestles Grand Bar
30 unwrapped Kraft caramels -- room temp
1 bag milk chocolate chips (12-ounce bag)
3/4 cup Rice Krispies=AE
1. With your fingers, flatten each caramel into a rectangle about
1/4-inch thick. 2. Melt the chocolate chips in a microwave-safe bowl in a
microwave set on half power for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. 3. Add the Rice
Krispies and stir just until blended. 4. Dip each caramel into the
chocolate to coat completely and then place on waxed paper. Cool until
firm at room temperature, 1 to 2 hours.
1 bag milk chocolate chips (12-ounce bag)
3/4 cup Rice Krispies=AE
1. With your fingers, flatten each caramel into a rectangle about
1/4-inch thick. 2. Melt the chocolate chips in a microwave-safe bowl in a
microwave set on half power for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. 3. Add the Rice
Krispies and stir just until blended. 4. Dip each caramel into the
chocolate to coat completely and then place on waxed paper. Cool until
firm at room temperature, 1 to 2 hours.
Nestle Crunch
2 bags milk chocolate chips (12-ounce bags)
-- (Nestle is best)
1 1/2 cups Rice Krispies=AE
1. Melt the chocolate chips in a microwave-safe bowl in a microwave set
on medium for 2 minutes. Stir halfway through the heating time. Melt
thoroughly, but be careful not to overheat. 2. Gently mix the Rice
Krispies into the chocolate and pour into a greased 9x12-inch pan. 3.
Slam the pan on the counter or floor to level the chocolate. 4.
Refrigerate until firm, about 30 minutes. 5. Cut the candy in half
widthwise and then cut it twice lengthwise, making 6 bars.
Makes 6 King-Size Bars.
-- (Nestle is best)
1 1/2 cups Rice Krispies=AE
1. Melt the chocolate chips in a microwave-safe bowl in a microwave set
on medium for 2 minutes. Stir halfway through the heating time. Melt
thoroughly, but be careful not to overheat. 2. Gently mix the Rice
Krispies into the chocolate and pour into a greased 9x12-inch pan. 3.
Slam the pan on the counter or floor to level the chocolate. 4.
Refrigerate until firm, about 30 minutes. 5. Cut the candy in half
widthwise and then cut it twice lengthwise, making 6 bars.
Makes 6 King-Size Bars.
Pork Loin Sandwiches
Pork Loin:
1 1/2 pounds boneless center-cut pork loin
1 teaspoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
Onion Jam:
1/2 cup sugar
1/2 cup cider vinegar
2 tablespoons honey
2 yellow onions, thinly sliced
Horshradish Aioli:
1/2 cup mayonnaise
2 teaspoons fresh lemon juice
1/8 teaspoon garlic, minced
2 teaspoons prepared horseradish
Dash cayenne
1 tablespoon extra virgin olive oil
6 hamburger buns
4 cups arugula, cleaned and dried
8 ounces smoked Swiss or smoked Gouda cheese, sliced
For the pork, preheat the oven to 425°F. Place the pork in a small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast for 50 to 60 minutes until the center is slightly pink.
For the jam, combine the sugar, vinegar, and honey in a medium saucepan. Simmer until the sugar is dissolved. Add the onions and cook over medium heat until the onions are tender and golden, and most of the liquid has been absorbed, 20 to 25 minutes. Set aside to cool.
For the aioli, combine the mayonnaise, lemon juice, garlic, horseradish, cayenne, and olive oil in a small bowl. Set aside.
To assemble the sandwiches, slice the pork very thinly. Toast the buns, and spread both of the cut sides with aioli. Top with arugula, several slices of pork, the jam, and cheese. Serve warm, or grill as a panini.
1 1/2 pounds boneless center-cut pork loin
1 teaspoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
Onion Jam:
1/2 cup sugar
1/2 cup cider vinegar
2 tablespoons honey
2 yellow onions, thinly sliced
Horshradish Aioli:
1/2 cup mayonnaise
2 teaspoons fresh lemon juice
1/8 teaspoon garlic, minced
2 teaspoons prepared horseradish
Dash cayenne
1 tablespoon extra virgin olive oil
6 hamburger buns
4 cups arugula, cleaned and dried
8 ounces smoked Swiss or smoked Gouda cheese, sliced
For the pork, preheat the oven to 425°F. Place the pork in a small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast for 50 to 60 minutes until the center is slightly pink.
For the jam, combine the sugar, vinegar, and honey in a medium saucepan. Simmer until the sugar is dissolved. Add the onions and cook over medium heat until the onions are tender and golden, and most of the liquid has been absorbed, 20 to 25 minutes. Set aside to cool.
For the aioli, combine the mayonnaise, lemon juice, garlic, horseradish, cayenne, and olive oil in a small bowl. Set aside.
To assemble the sandwiches, slice the pork very thinly. Toast the buns, and spread both of the cut sides with aioli. Top with arugula, several slices of pork, the jam, and cheese. Serve warm, or grill as a panini.
Bacon & Brie Panini
For the Mayo:
1 ripe avocado, peeled, chopped
1/4 cup mayonnaise
1/2 tablespoon rice wine vinegar
Pinch cayenne
Salt
Pepper
For the Sandwich:
1 square of focaccia, 4x4-inch, split
1 tablespoon melted butter
1/2 cup (2 ounces) Brie cheese, cut in 4 slices
3 strips applewood-smoked bacon, fried crisp
Thinly-sliced red onion
2 slices tomato
Head lettuce, cut into thin ribbons
For the fries:
1 small yam, peeled and cut in 1/4x1/4-inch strips
Oil for frying
Salt and pepper to taste
Mayo:
Place avocado, mayonnaise, vinegar and cayenne in food processor or blender. Puree until smooth. Season to taste with salt and pepper.
Panini:
Brush all sides of bread with melted butter. Place 2 slices of cheese on each slice of bread. Add bacon, onions, tomato and lettuce to one side. Place other piece of bread on top, cheese side down. Grill sandwich on hot griddle or skillet until bread is browned on both sides and cheese is melted.
Yam:
Heat oil to cover fries in small skillet to 375°F. Fry yams until they are crispy, about 5 to 7 minutes. Drain, drying with paper towels; season with salt and pepper.
Spoon mayo into small serving dish or ramekin. Slice sandwich in half and place on plate with fries and mayo.
1 ripe avocado, peeled, chopped
1/4 cup mayonnaise
1/2 tablespoon rice wine vinegar
Pinch cayenne
Salt
Pepper
For the Sandwich:
1 square of focaccia, 4x4-inch, split
1 tablespoon melted butter
1/2 cup (2 ounces) Brie cheese, cut in 4 slices
3 strips applewood-smoked bacon, fried crisp
Thinly-sliced red onion
2 slices tomato
Head lettuce, cut into thin ribbons
For the fries:
1 small yam, peeled and cut in 1/4x1/4-inch strips
Oil for frying
Salt and pepper to taste
Mayo:
Place avocado, mayonnaise, vinegar and cayenne in food processor or blender. Puree until smooth. Season to taste with salt and pepper.
Panini:
Brush all sides of bread with melted butter. Place 2 slices of cheese on each slice of bread. Add bacon, onions, tomato and lettuce to one side. Place other piece of bread on top, cheese side down. Grill sandwich on hot griddle or skillet until bread is browned on both sides and cheese is melted.
Yam:
Heat oil to cover fries in small skillet to 375°F. Fry yams until they are crispy, about 5 to 7 minutes. Drain, drying with paper towels; season with salt and pepper.
Spoon mayo into small serving dish or ramekin. Slice sandwich in half and place on plate with fries and mayo.
Spanish Chicken
2 lb. boneless skinless chicken breast
Seasoned salt & pepper to taste
Black olives, pitted
Sliced mushrooms, drained
Stewed tomatoes
Liquid to cover (beer, tomato soup or tomato sauce w/equal amount of
water or stock)
Cut chicken into bite-sized pieces season. Place with remaining ingredients in slow cooker. Simmer all day on low. Serve over rice. Serves 4.
Seasoned salt & pepper to taste
Black olives, pitted
Sliced mushrooms, drained
Stewed tomatoes
Liquid to cover (beer, tomato soup or tomato sauce w/equal amount of
water or stock)
Cut chicken into bite-sized pieces season. Place with remaining ingredients in slow cooker. Simmer all day on low. Serve over rice. Serves 4.
Christmas Mint Balls
1 lb. powered sugar
1/2 stick of soft butter (4 Tbl)
1/3 c. creme de menthe
Mix to a dough like consistency with an electric mixer.
Cover and refrigerate for 3 hours or longer. Make small balls and press a pecan half in on side. Chill and dip in a mixture of 1 lb. semi sweet chocolate chips and 2 Tbl. paraffin and 2 Tb. butter. Mix in double boiler. Set on waxed paper to harden.
1/2 stick of soft butter (4 Tbl)
1/3 c. creme de menthe
Mix to a dough like consistency with an electric mixer.
Cover and refrigerate for 3 hours or longer. Make small balls and press a pecan half in on side. Chill and dip in a mixture of 1 lb. semi sweet chocolate chips and 2 Tbl. paraffin and 2 Tb. butter. Mix in double boiler. Set on waxed paper to harden.
Black Bean Soup
1 tablespoon canola oil
> 1 small onion, chopped
> 1 tablespoon chili powder
> 1 teaspoon ground cumin
> 2 15-ounce cans black beans, rinsed
> 3 cups water
> 1/2 cup prepared salsa
> 1/4 teaspoon salt
> 1 tablespoon lime juice
> 4 tablespoons reduced-fat sour cream (optional)
> 2 tablespoons chopped fresh cilantro (optional)
>
> Preparation
> Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
> Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.
>
> Tips & Notes
> Make Ahead Tip: Cover and refrigerate for up to 3 days. Garnish with sour cream and cilantro, if desired, just before serving. This tastes better the next day, and is so quick and easy. The recipe calls for 1-¼ cup servings, but 1 cup is very satisfying. Substitute 3-½ cups of cooked from scratch beans for the canned ones
> 1 small onion, chopped
> 1 tablespoon chili powder
> 1 teaspoon ground cumin
> 2 15-ounce cans black beans, rinsed
> 3 cups water
> 1/2 cup prepared salsa
> 1/4 teaspoon salt
> 1 tablespoon lime juice
> 4 tablespoons reduced-fat sour cream (optional)
> 2 tablespoons chopped fresh cilantro (optional)
>
> Preparation
> Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
> Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.
>
> Tips & Notes
> Make Ahead Tip: Cover and refrigerate for up to 3 days. Garnish with sour cream and cilantro, if desired, just before serving. This tastes better the next day, and is so quick and easy. The recipe calls for 1-¼ cup servings, but 1 cup is very satisfying. Substitute 3-½ cups of cooked from scratch beans for the canned ones
Dummy Fudge
1 teaspoon pure vanilla extract
1 (14-ounce) can sweetened condensed milk
1 cup butterscotch chips
1 cup chocolate chips
1 cup pecans (any type of nut will work)
Directions
Butter a 9 by 9-inch baking dish Melt chocolate chips, butterscotch chips, and condensed milk in double boiler on medium heat. Once smooth remove from heat. Add vanilla and nuts. Scoop into baking dish and chill in refrigerator until set for approximately 10 minutes.
1 (14-ounce) can sweetened condensed milk
1 cup butterscotch chips
1 cup chocolate chips
1 cup pecans (any type of nut will work)
Directions
Butter a 9 by 9-inch baking dish Melt chocolate chips, butterscotch chips, and condensed milk in double boiler on medium heat. Once smooth remove from heat. Add vanilla and nuts. Scoop into baking dish and chill in refrigerator until set for approximately 10 minutes.
Cherry Chocolate Bark
1 cup dried cherries
1 cup Marshmallows, mini
1 cup Hazelnuts, toasted
1 cup Almonds, toasted
4 cups Bittersweet chocolate, tempered
Place the cherries, mini marshmallows, hazelnuts and almonds in a large mixing bowl. Add the tempered chocolate and use a wooden spoon to mix until everything is thoroughly coated. Pour the chocolate mixture onto a parchment paper lined baking sheet. Allow to set until the chocolate has hardened. Break the bark into desired sized pieces and serve!
1 cup Marshmallows, mini
1 cup Hazelnuts, toasted
1 cup Almonds, toasted
4 cups Bittersweet chocolate, tempered
Place the cherries, mini marshmallows, hazelnuts and almonds in a large mixing bowl. Add the tempered chocolate and use a wooden spoon to mix until everything is thoroughly coated. Pour the chocolate mixture onto a parchment paper lined baking sheet. Allow to set until the chocolate has hardened. Break the bark into desired sized pieces and serve!
Marshmallow Truffles
1 tub (7 oz.) BAKER'S Dark Semi-Sweet Dipping Chocolate
20 JET-PUFFED Marshmallows
1/4 cup multi-colored sprinkles
MICROWAVE chocolate as directed on package.
DIP marshmallows, 1 at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.
PLACE in single layer on sheet of waxed paper; top with sprinkles Refrigerate 20 min. or until chocolate is firm
20 JET-PUFFED Marshmallows
1/4 cup multi-colored sprinkles
MICROWAVE chocolate as directed on package.
DIP marshmallows, 1 at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.
PLACE in single layer on sheet of waxed paper; top with sprinkles Refrigerate 20 min. or until chocolate is firm
Nacho Party Mix
1/4 cup Parmesan cheese
3 tablespoons dry cheese sauce mix
1 tablespoon dry taco seasoning mix
8 cups Crispix cereal
1 cup corn chips
1 cup cheese puff balls
3 tablespoons oil
Combine Parmesan cheese, cheese sauce mix and taco seasoning mix. Set aside. In 2 gallon bag, combine Crispix, corn chips and cheese puffs. Pour oil over cereal mixture, tossing gently to coat. Add Parmesan cheese mixture, tossing gently until cereal mixture is thoroughly coated. Store in airtight container.
3 tablespoons dry cheese sauce mix
1 tablespoon dry taco seasoning mix
8 cups Crispix cereal
1 cup corn chips
1 cup cheese puff balls
3 tablespoons oil
Combine Parmesan cheese, cheese sauce mix and taco seasoning mix. Set aside. In 2 gallon bag, combine Crispix, corn chips and cheese puffs. Pour oil over cereal mixture, tossing gently to coat. Add Parmesan cheese mixture, tossing gently until cereal mixture is thoroughly coated. Store in airtight container.
Corn & Potato Chowder
6 oz smoked sausage, cut up into bite size pieces
1 can diced potatoes
1 can cream style corn
1 can whole kernel corn
1 1/2 cup milk
1 (8oz) pkg cheddar cheese, shredded
Put in the first 5 items and stir. Set crockpot on low for about 4 hours or until heated through. Then add cheese and stir. When cheese is melted into chowder it is time to eat
1 can diced potatoes
1 can cream style corn
1 can whole kernel corn
1 1/2 cup milk
1 (8oz) pkg cheddar cheese, shredded
Put in the first 5 items and stir. Set crockpot on low for about 4 hours or until heated through. Then add cheese and stir. When cheese is melted into chowder it is time to eat
5 Can Soup
1 can beef vegetable soup
1 can corn (undrained, whole or creamed)
1 can mixed vegetables ( undrained)
1 can chili without beans
1 can of Rotel or like tomatoes
Mix all 5 in pan can cook about 15 minutes until mixed and warm. Serve with grilled cheese or corn bread or great without anything else.
Serves 4 adults with a side
1 can corn (undrained, whole or creamed)
1 can mixed vegetables ( undrained)
1 can chili without beans
1 can of Rotel or like tomatoes
Mix all 5 in pan can cook about 15 minutes until mixed and warm. Serve with grilled cheese or corn bread or great without anything else.
Serves 4 adults with a side
Mr Pibb Pralines
1 c Granulated sugar
1 c Dark brown sugar
1 c Mr. Pibb (can substitute Dr.
Pepper
1 c Miniature marshmallows
2 c Pecan halves (can add more)
Cook sugars and Mr. Pibb in a saucepan over low heat, stirring constantly,
then gradually bring to soft-ball stage (240). Remove mixture from heat;
stir in marshmallows and pecans. Mix vigorously until marshmallows
dissolve. Quickly drop by tablespoon onto wax paper to cool. Makes 2 dozen
pralines.
1 c Dark brown sugar
1 c Mr. Pibb (can substitute Dr.
Pepper
1 c Miniature marshmallows
2 c Pecan halves (can add more)
Cook sugars and Mr. Pibb in a saucepan over low heat, stirring constantly,
then gradually bring to soft-ball stage (240). Remove mixture from heat;
stir in marshmallows and pecans. Mix vigorously until marshmallows
dissolve. Quickly drop by tablespoon onto wax paper to cool. Makes 2 dozen
pralines.
Cashew Clusters
9 ounces semi-sweet chocolate
1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
1/2 cup cashews
Melt chocolate in a double boiler. Remove from heat and cool slightly. Stir in dried cranberries and nuts. Drop by teaspoonfuls onto a cookie sheet. Let harden at room temperature or chill in refrigerator. Makes about 16 clusters.
1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
1/2 cup cashews
Melt chocolate in a double boiler. Remove from heat and cool slightly. Stir in dried cranberries and nuts. Drop by teaspoonfuls onto a cookie sheet. Let harden at room temperature or chill in refrigerator. Makes about 16 clusters.
Cherry Cranberry Pistachio Shortbread Cookies
Makes about 4 dozen
1 cup shelled natural pistachio nuts
2 ¼ cups unbleached all purpose flour
1-teaspoon salt
2 sticks unsalted butter, at room temperature
2/3-cup sugar
2 teaspoons vanilla extract
½ cup dried cranberries
½ cup dried cherries
Preheat the oven to 350F
Line two baking sheets with parchment paper and set aside.
Spread the nuts on a baking sheet and toast them for about 5 minutes; watch that they do not burn. Cool, then coarsely chop and set aside.
In a medium size bowl mix the flour and salt and set aside.
In a stand mixer or with a hand held mixer, cream the butter and sugar until very smooth. Add the vanilla and beat for 1 minute. Add the cranberries, cherries and nuts and combine on low speed. Slowly blend in the flour and salt.
Gather up the dough and transfer it to a large sheet of wax paper. Pat the dough into a rectangle roughly 4 inches wide and 18 inches long. Use the wax paper to help you roll the dough into a log shape. Neaten the ends and place the wax paper wrapped dough in the freezer for 10 minutes.
Lower the oven temperature to 325F
Remove the wax paper from the log and using a sharp knife slice the log into ¼ inch thick rounds. Or slice thicker rounds if you prefer. Space the cookies about 1-inch apart on the baking sheets and bake for about 10 minutes. The cookies should not brown but remain pale with just a hint of browning around the edges.
Cool on wire racks and grab a cup of coffee, tea or cold milk and enjoy this treat from Mom.
Cookies like shortbread can be made ahead and frozen if well wrapped and sealed in tins, plastic containers or plastic bags.
1 cup shelled natural pistachio nuts
2 ¼ cups unbleached all purpose flour
1-teaspoon salt
2 sticks unsalted butter, at room temperature
2/3-cup sugar
2 teaspoons vanilla extract
½ cup dried cranberries
½ cup dried cherries
Preheat the oven to 350F
Line two baking sheets with parchment paper and set aside.
Spread the nuts on a baking sheet and toast them for about 5 minutes; watch that they do not burn. Cool, then coarsely chop and set aside.
In a medium size bowl mix the flour and salt and set aside.
In a stand mixer or with a hand held mixer, cream the butter and sugar until very smooth. Add the vanilla and beat for 1 minute. Add the cranberries, cherries and nuts and combine on low speed. Slowly blend in the flour and salt.
Gather up the dough and transfer it to a large sheet of wax paper. Pat the dough into a rectangle roughly 4 inches wide and 18 inches long. Use the wax paper to help you roll the dough into a log shape. Neaten the ends and place the wax paper wrapped dough in the freezer for 10 minutes.
Lower the oven temperature to 325F
Remove the wax paper from the log and using a sharp knife slice the log into ¼ inch thick rounds. Or slice thicker rounds if you prefer. Space the cookies about 1-inch apart on the baking sheets and bake for about 10 minutes. The cookies should not brown but remain pale with just a hint of browning around the edges.
Cool on wire racks and grab a cup of coffee, tea or cold milk and enjoy this treat from Mom.
Cookies like shortbread can be made ahead and frozen if well wrapped and sealed in tins, plastic containers or plastic bags.
Buffet Meatballs
1 cup grape juice
1 cup apple jelly
1 cup ketchup
1 can (8 ounces) tomato sauce
1 package (64 ounces) frozen fully cooked Italian meatballs
Instructions:
In a small saucepan, combine the juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted; remove from the heat.
Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4-5 hours or until heated through.
Yield: about 11 dozen.
1 cup apple jelly
1 cup ketchup
1 can (8 ounces) tomato sauce
1 package (64 ounces) frozen fully cooked Italian meatballs
Instructions:
In a small saucepan, combine the juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted; remove from the heat.
Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4-5 hours or until heated through.
Yield: about 11 dozen.
Spiced Holiday Coffee
> 1/3 cup MAXWELL HOUSE Coffee, any variety
> 1/2 tsp. ground cinnamon
> 1/8 tsp. ground cloves
> 1/4 cup orange marmalade
> 3 cups cold water
PLACE coffee, cinnamon and cloves in filter in brew basket of coffee maker. Place marmalade in empty pot of coffee maker.
PREPARE coffee with cold water. When brewing is complete, stir until well mixed. Pour into large cups or mugs.
Serve with sugar, if desired.
Makes 6 servings
> 1/2 tsp. ground cinnamon
> 1/8 tsp. ground cloves
> 1/4 cup orange marmalade
> 3 cups cold water
PLACE coffee, cinnamon and cloves in filter in brew basket of coffee maker. Place marmalade in empty pot of coffee maker.
PREPARE coffee with cold water. When brewing is complete, stir until well mixed. Pour into large cups or mugs.
Serve with sugar, if desired.
Makes 6 servings
Monday, December 12, 2011
Cranberry Dip
1 (12 ounce) package fresh cranberries
1 cup white sugar
1 cup apricot jam
1 cup chopped pecans
1 (8 ounce) package cream cheese
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
3. Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors.
To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.
1 cup white sugar
1 cup apricot jam
1 cup chopped pecans
1 (8 ounce) package cream cheese
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
3. Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors.
To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.
Cracker Barrel Cherry Chocolate Cobbler
Ingredients
* 1 1/2 cups flour, all-purpose or white whole wheat
* 1/2 cup granulated sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 cup margarine
* 6 ounces chocolate morsels, semi-sweet
* 1/4 cup skim milk
* 1 egg
* 21 ounces can cherry pie filling
* 1/2 cup nuts, finely chopped
Instructions
Preheat oven to 350 degrees F.
Combine flour, sugar, baking powder, salt and butter in large bowl. Cut with pastry blender until crumbs are size of large peas.
Over hot water (not boiling) melt semisweet chocolate morsels. Remove from heat and cool slightly at room temperature (about five minutes).
Add skim milk and egg to the melted chocolate, mix well. Then blend chocolate into flour mixture.
Spread cherry pie filling in bottom of a 2-quart casserole. Drop chocolate batter over cherries. Drizzle with chopped nuts.
Bake at 350 for 40 to 45 minutes.
* 1 1/2 cups flour, all-purpose or white whole wheat
* 1/2 cup granulated sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 cup margarine
* 6 ounces chocolate morsels, semi-sweet
* 1/4 cup skim milk
* 1 egg
* 21 ounces can cherry pie filling
* 1/2 cup nuts, finely chopped
Instructions
Preheat oven to 350 degrees F.
Combine flour, sugar, baking powder, salt and butter in large bowl. Cut with pastry blender until crumbs are size of large peas.
Over hot water (not boiling) melt semisweet chocolate morsels. Remove from heat and cool slightly at room temperature (about five minutes).
Add skim milk and egg to the melted chocolate, mix well. Then blend chocolate into flour mixture.
Spread cherry pie filling in bottom of a 2-quart casserole. Drop chocolate batter over cherries. Drizzle with chopped nuts.
Bake at 350 for 40 to 45 minutes.
Mini Meatball Subs
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup crushed butter-flavored crackers
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon chopped garlic
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 (26.5 ounce) can spaghetti sauce
1/2 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
8 dinner rolls, split
Preheat an oven to 350 degrees F (175 degrees C).
Combine ground beef, onion, green pepper, crackers, and egg in a large bowl. Season with Worcestershire sauce, garlic, seasoned salt, and pepper; mix well. Form mixture into 8 meatballs. Place meatballs in a 9x13 inch baking dish.
Bake meatballs in the preheated oven for 20 minutes. Pour the spaghetti sauce into a large saucepan; bring to a simmer over low heat. Stir baked meatballs into the simmering sauce. Do not turn oven off. Simmer sauce until meatballs are fully cooked, about 20 minutes.
Place one meatball, a sprinkle of mozzarella, a sprinkle of Parmesan, and a bit of sauce between each roll. Place sandwiches in hot oven; bake until cheeses melt, about 7 minutes.
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup crushed butter-flavored crackers
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon chopped garlic
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 (26.5 ounce) can spaghetti sauce
1/2 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
8 dinner rolls, split
Preheat an oven to 350 degrees F (175 degrees C).
Combine ground beef, onion, green pepper, crackers, and egg in a large bowl. Season with Worcestershire sauce, garlic, seasoned salt, and pepper; mix well. Form mixture into 8 meatballs. Place meatballs in a 9x13 inch baking dish.
Bake meatballs in the preheated oven for 20 minutes. Pour the spaghetti sauce into a large saucepan; bring to a simmer over low heat. Stir baked meatballs into the simmering sauce. Do not turn oven off. Simmer sauce until meatballs are fully cooked, about 20 minutes.
Place one meatball, a sprinkle of mozzarella, a sprinkle of Parmesan, and a bit of sauce between each roll. Place sandwiches in hot oven; bake until cheeses melt, about 7 minutes.
Buffalo Chicken Stromboli
2 cups cubed or shredded cooked chicken
1/4 cup crumbled blue cheese
3 tablespoons Frank's® RedHot® Sauce
1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets, thawed
Heat the oven to 400 degrees F. Stir the chicken, cheese and hot sauce in a medium bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.
With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal.
Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.
1/4 cup crumbled blue cheese
3 tablespoons Frank's® RedHot® Sauce
1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets, thawed
Heat the oven to 400 degrees F. Stir the chicken, cheese and hot sauce in a medium bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.
With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal.
Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.
Starbucks Caramel Scones
3 cups unbleached all purpose flour
1/2 cup unsalted or salted butter (or margarine)
3/4 cup half and half or light whipping cream
1/3 cup granulated sugar
1/2 teaspoon salt (if unsalted butter is used)
1 tablespoon baking powder
1 cup milk (for best results use whole milk)
1 egg
2 teaspoons vanilla
1 cup butterscotch baking chips
Topping
1/3 cup butterscotch baking chips, fine chopped (use food processor)
1 egg white, slightly beaten
Confectioner's (powdered) sugar (optional)
Instructions
Preheat oven to 425 F.
Line a baking sheet with parchment paper. Place flour and butter in a medium mixing bowl, combine with your fingers to a coarse meal consistency. Add sugar, baking powder and salt (if used) combine well. Stir in cream, vanilla and egg, blending well to form a soft dough.
Scoop mixture onto baking sheet. Brush tops with beaten egg white; sprinkle ground butterscotch chips over top. Bake until browned - 16-18 minutes. Dust with confectioner's sugar when cool.
1/2 cup unsalted or salted butter (or margarine)
3/4 cup half and half or light whipping cream
1/3 cup granulated sugar
1/2 teaspoon salt (if unsalted butter is used)
1 tablespoon baking powder
1 cup milk (for best results use whole milk)
1 egg
2 teaspoons vanilla
1 cup butterscotch baking chips
Topping
1/3 cup butterscotch baking chips, fine chopped (use food processor)
1 egg white, slightly beaten
Confectioner's (powdered) sugar (optional)
Instructions
Preheat oven to 425 F.
Line a baking sheet with parchment paper. Place flour and butter in a medium mixing bowl, combine with your fingers to a coarse meal consistency. Add sugar, baking powder and salt (if used) combine well. Stir in cream, vanilla and egg, blending well to form a soft dough.
Scoop mixture onto baking sheet. Brush tops with beaten egg white; sprinkle ground butterscotch chips over top. Bake until browned - 16-18 minutes. Dust with confectioner's sugar when cool.
Praline Crunch Snack Mix
Prep Time: 10 minutes Cook Time: 50 to 60 minutes
Yield: 10 cups, approximately
8 cups Quaker® Oatmeal Squares cereal*
2 cups chopped pecans OR 1 cup chopped pecans and 1 cup sliced almonds
2/3 cup Karo® Light OR Dark Corn Syrup
1/2 cup packed brown sugar
1/4 cup butter OR margarine
1 teaspoon Spice Islands® Pure Vanilla Extract
1/2 teaspoon baking soda
Preheat oven to 275°F.
Combine cereal and pecans in a greased 13 x 9-inch baking dish.
Combine corn syrup, brown sugar and butter in a microwave-safe bowl.
Microwave on HIGH (100%) 90 seconds then stir, then microwave 30 seconds
longer or until mixture boils.
Remove from microwave and stir in vanilla and baking soda. (Mixture will
bubble and foam.)
Pour syrup mixture over cereal and nuts, stirring until well coated.
Bake 50 minutes (or up to 60 minutes for extra crunchy snack mix),
stirring every 15 minutes.
Remove from oven and spread mixture on a large cookie sheet.
When cool, break into pieces.
Store in an airtight container.
Yield: 10 cups, approximately
8 cups Quaker® Oatmeal Squares cereal*
2 cups chopped pecans OR 1 cup chopped pecans and 1 cup sliced almonds
2/3 cup Karo® Light OR Dark Corn Syrup
1/2 cup packed brown sugar
1/4 cup butter OR margarine
1 teaspoon Spice Islands® Pure Vanilla Extract
1/2 teaspoon baking soda
Preheat oven to 275°F.
Combine cereal and pecans in a greased 13 x 9-inch baking dish.
Combine corn syrup, brown sugar and butter in a microwave-safe bowl.
Microwave on HIGH (100%) 90 seconds then stir, then microwave 30 seconds
longer or until mixture boils.
Remove from microwave and stir in vanilla and baking soda. (Mixture will
bubble and foam.)
Pour syrup mixture over cereal and nuts, stirring until well coated.
Bake 50 minutes (or up to 60 minutes for extra crunchy snack mix),
stirring every 15 minutes.
Remove from oven and spread mixture on a large cookie sheet.
When cool, break into pieces.
Store in an airtight container.
Pepperidge Farm Milano Cookies
1 C. butter, softened
3/4 C. light brown sugar
2 tsp. vanilla extract
2 C. all-purpose flour
1 T. butter
1 C. semisweet or milk chocolate chips
Preheat oven to 325ºF.
In a bowl, cream together the 1 cup butter and sugar. Add vanilla extract and flour; mix until smooth. Shape level teaspoons of dough into log shapes. Place on cookie sheet 2 inches apart. Bake for 17 to 19 minutes or until golden brown. Cool.
Microwave chocolate chips and the 1 tablespoon butter for 2 minutes; stir until smooth. Spread chocolate on flat side of cookie and top with the other.
3/4 C. light brown sugar
2 tsp. vanilla extract
2 C. all-purpose flour
1 T. butter
1 C. semisweet or milk chocolate chips
Preheat oven to 325ºF.
In a bowl, cream together the 1 cup butter and sugar. Add vanilla extract and flour; mix until smooth. Shape level teaspoons of dough into log shapes. Place on cookie sheet 2 inches apart. Bake for 17 to 19 minutes or until golden brown. Cool.
Microwave chocolate chips and the 1 tablespoon butter for 2 minutes; stir until smooth. Spread chocolate on flat side of cookie and top with the other.
Butternut Squash Soup
Yields: 10 servings
1 cup white onion, roughly chopped
2 ounces butter
5 pounds butternut squash, peeled, seeded and diced
2 1/2 pounds potatoes, peeled and diced
1/2 pound carrot, peeled and diced
1/2 gallon vegetable stock
1 quart cream
1 tablespoon curry powder
1 tablespoon fresh lemon juice
1/4 cup brown sugar
salt and white pepper to taste
In a large pot, melt the butter on low heat. Add the onions, carrots and squash and cook on low heat, covered, stirring occasionally until vegetables are translucent but not brown, 30 minutes to an hour. The objective is to bring out the natural sugars. Add the vegetable stock; cook two hours, until the vegetables are soft. Add the cream and curry powder. Blend in a mixer until smooth. Season with salt and pepper, adjusting for sweetness and acidity with the lemon juice and sugar.
1 cup white onion, roughly chopped
2 ounces butter
5 pounds butternut squash, peeled, seeded and diced
2 1/2 pounds potatoes, peeled and diced
1/2 pound carrot, peeled and diced
1/2 gallon vegetable stock
1 quart cream
1 tablespoon curry powder
1 tablespoon fresh lemon juice
1/4 cup brown sugar
salt and white pepper to taste
In a large pot, melt the butter on low heat. Add the onions, carrots and squash and cook on low heat, covered, stirring occasionally until vegetables are translucent but not brown, 30 minutes to an hour. The objective is to bring out the natural sugars. Add the vegetable stock; cook two hours, until the vegetables are soft. Add the cream and curry powder. Blend in a mixer until smooth. Season with salt and pepper, adjusting for sweetness and acidity with the lemon juice and sugar.
Turkey Or Chicken Turnovers
1 cup diced chicken or turkey
1 cup (4 oz) shredded cheddar cheese
1/4 c. chopped celery
1 tablespoon finely chopped onion\
1/4 tsp. salt
1/4 tsp. pepper
1 tube (8 oz) refrigerated crescent rolls
In a small bowl, combine the chicken/turkey, cheese, celery, onion, salt and pepper. Separate cresent dough into 8 triangles; top each with chicken/turkey mixture. Fold dough over and seal edges.
Place on an ungreased baking sheet. Bake at 375 for 13 to 17 minutes or until brown. Serve warm
1 cup (4 oz) shredded cheddar cheese
1/4 c. chopped celery
1 tablespoon finely chopped onion\
1/4 tsp. salt
1/4 tsp. pepper
1 tube (8 oz) refrigerated crescent rolls
In a small bowl, combine the chicken/turkey, cheese, celery, onion, salt and pepper. Separate cresent dough into 8 triangles; top each with chicken/turkey mixture. Fold dough over and seal edges.
Place on an ungreased baking sheet. Bake at 375 for 13 to 17 minutes or until brown. Serve warm
Ham & Cheese Spread
16 ounces softened cream cheese
1/2 cup sour cream
1 to 2 tablespoons onion soup mix, or to your taste
1 cup chopped cooked ham
1 cup shredded Cheddar cheese
1/4 cup minced fresh parsley
Assorted crackers
in a mixing bowl, beat cream cheese, sour cream and soup mix until smooth. Stir in ham and cheese. Pour into serving bowl and sprinkle with parsley. Chill until ready to serve.
Serve with assorted crackers
1/2 cup sour cream
1 to 2 tablespoons onion soup mix, or to your taste
1 cup chopped cooked ham
1 cup shredded Cheddar cheese
1/4 cup minced fresh parsley
Assorted crackers
in a mixing bowl, beat cream cheese, sour cream and soup mix until smooth. Stir in ham and cheese. Pour into serving bowl and sprinkle with parsley. Chill until ready to serve.
Serve with assorted crackers
Refrigerator Nut Rolls
2 (.25 ounce) packages active dry yeast
1/2 cup warm water
1/2 teaspoon white sugar
2 cups margarine, melted
1 (12 fluid ounce) can evaporated milk
1 cup sour cream
6 egg yolks
10 cups all-purpose flour
6 tablespoons white sugar
1 teaspoon salt
1 pinch salt
6 egg whites
1 cup white sugar
4 pounds ground walnuts
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon confectioners' sugar for dusting
Directions
In a small bowl, dissolve yeast in warm water with 1/2 teaspoon of sugar. Let sit until creamy; about 10 minutes.
In a large bowl, mix together melted margarine, evaporated milk, sour cream and yeast mixture. Stir in the egg yolks. Combine the flour, salt and 6 tablespoons sugar; stir into the wet mixture, then knead until the dough no longer sticks to your hands. Cover dough and refrigerate overnight.
To make the filling, beat egg whites until soft peaks form. Mix in sugar, ground walnuts and vanilla. Stir in milk 1 tablespoon at a time until filling reaches a spreadable consistency.
Preheat oven to 350 degrees F (175 degrees C).
Cut dough into baseball sized portions. Dust a clean dry surface with confectioners' sugar. Roll the dough out to 1/4 to 1/8 inch in thickness. Spread with filling, then cut into 16 wedges like a pizza. Roll up wedges from the outside into the point. Brush with remaining milk and place 1 inch apart on a cookie sheet.
Bake for 18 to 21 minutes in the preheated oven, until golden brown.
1/2 cup warm water
1/2 teaspoon white sugar
2 cups margarine, melted
1 (12 fluid ounce) can evaporated milk
1 cup sour cream
6 egg yolks
10 cups all-purpose flour
6 tablespoons white sugar
1 teaspoon salt
1 pinch salt
6 egg whites
1 cup white sugar
4 pounds ground walnuts
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon confectioners' sugar for dusting
Directions
In a small bowl, dissolve yeast in warm water with 1/2 teaspoon of sugar. Let sit until creamy; about 10 minutes.
In a large bowl, mix together melted margarine, evaporated milk, sour cream and yeast mixture. Stir in the egg yolks. Combine the flour, salt and 6 tablespoons sugar; stir into the wet mixture, then knead until the dough no longer sticks to your hands. Cover dough and refrigerate overnight.
To make the filling, beat egg whites until soft peaks form. Mix in sugar, ground walnuts and vanilla. Stir in milk 1 tablespoon at a time until filling reaches a spreadable consistency.
Preheat oven to 350 degrees F (175 degrees C).
Cut dough into baseball sized portions. Dust a clean dry surface with confectioners' sugar. Roll the dough out to 1/4 to 1/8 inch in thickness. Spread with filling, then cut into 16 wedges like a pizza. Roll up wedges from the outside into the point. Brush with remaining milk and place 1 inch apart on a cookie sheet.
Bake for 18 to 21 minutes in the preheated oven, until golden brown.
Carmael Chocolate Pecan Bars
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup Butter, softened
1 cup pecan halves
Caramel Layer
2/3 cup Butter
1/2 cup firmly packed brown sugar
Chocolate
1 cup real semi-sweet chocolate chips***
Heat oven to 350°F. Combine all crust ingredients except pecans in large bowl. Beat at medium speed until mixture resembles fine crumbs.
Press onto bottom of ungreased 13x9-inch baking pan. Place pecans evenly over unbaked crust.
Combine 2/3 cup butter and 1/2 cup brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until entire surface of mixture comes to a boil. Boil 1 minute, stirring constantly. Pour evenly over pecans and crust.
Bake for 18 to 22 minutes or until entire caramel layer is bubbly. (Do Not Overbake.) Remove from oven. Immediately sprinkle with chips; allow to melt slightly (2 to 3 minutes). Swirl chips leaving some whole for a marbled effect.
Cool completely; cut into bars.
Store at room temperature in loosely covered container.
1 cup firmly packed brown sugar
1/2 cup Butter, softened
1 cup pecan halves
Caramel Layer
2/3 cup Butter
1/2 cup firmly packed brown sugar
Chocolate
1 cup real semi-sweet chocolate chips***
Heat oven to 350°F. Combine all crust ingredients except pecans in large bowl. Beat at medium speed until mixture resembles fine crumbs.
Press onto bottom of ungreased 13x9-inch baking pan. Place pecans evenly over unbaked crust.
Combine 2/3 cup butter and 1/2 cup brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until entire surface of mixture comes to a boil. Boil 1 minute, stirring constantly. Pour evenly over pecans and crust.
Bake for 18 to 22 minutes or until entire caramel layer is bubbly. (Do Not Overbake.) Remove from oven. Immediately sprinkle with chips; allow to melt slightly (2 to 3 minutes). Swirl chips leaving some whole for a marbled effect.
Cool completely; cut into bars.
Store at room temperature in loosely covered container.
Turkey Tetrazzini
Ingredients
1 package (16 ounces) spaghetti
2 medium onions, chopped
9 tablespoons butter, divided
1 pound sliced fresh mushrooms
1 large sweet red pepper, chopped
1/2 cup all-purpose flour
1 teaspoon salt
6 cups 2% milk
1 tablespoon chicken bouillon granules
6 cups cubed cooked turkey breast
1 cup grated Parmesan cheese
1-1/2 cups dry bread crumbs
4 teaspoons minced fresh parsley
Directions
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute onions in 6 tablespoons butter until tender. Add mushrooms and red pepper; saute 4-5 minutes longer or until vegetables are tender.
Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and cheese; heat through. Remove from the heat.
Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13-in. x 9-in. baking dish and one greased 11-in. x 7-in. baking dish.
Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with parsley. Yield: 12 servings.
1 package (16 ounces) spaghetti
2 medium onions, chopped
9 tablespoons butter, divided
1 pound sliced fresh mushrooms
1 large sweet red pepper, chopped
1/2 cup all-purpose flour
1 teaspoon salt
6 cups 2% milk
1 tablespoon chicken bouillon granules
6 cups cubed cooked turkey breast
1 cup grated Parmesan cheese
1-1/2 cups dry bread crumbs
4 teaspoons minced fresh parsley
Directions
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute onions in 6 tablespoons butter until tender. Add mushrooms and red pepper; saute 4-5 minutes longer or until vegetables are tender.
Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and cheese; heat through. Remove from the heat.
Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13-in. x 9-in. baking dish and one greased 11-in. x 7-in. baking dish.
Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with parsley. Yield: 12 servings.
Turkey Tetrazzini
Ingredients
1 package (1 pound) linguine
6 tablespoons butter
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 cup heavy whipping cream
4 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 jar (4 ounces) diced pimientos, drained
1/4 cup chopped fresh parsley
4 to 5 drops hot pepper sauce
1/3 cup grated Parmesan cheese
Directions
Cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, salt, pepper and cayenne until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream.
Drain linguine; add 2 cups sauce and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Make a well in center of pasta, making a space about 6 in. x 4 in.
To the remaining sauce, add the turkey, mushrooms, pimientos, parsley and pepper sauce; mix well. Pour into center of dish. Sprinkle with cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 20-30 minutes longer or until bubbly and heated through. Yield: 8-10 servings.
1 package (1 pound) linguine
6 tablespoons butter
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 cup heavy whipping cream
4 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 jar (4 ounces) diced pimientos, drained
1/4 cup chopped fresh parsley
4 to 5 drops hot pepper sauce
1/3 cup grated Parmesan cheese
Directions
Cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, salt, pepper and cayenne until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream.
Drain linguine; add 2 cups sauce and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Make a well in center of pasta, making a space about 6 in. x 4 in.
To the remaining sauce, add the turkey, mushrooms, pimientos, parsley and pepper sauce; mix well. Pour into center of dish. Sprinkle with cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 20-30 minutes longer or until bubbly and heated through. Yield: 8-10 servings.
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 Crème 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 Crème 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.
Cranberry Sauce
use one cup of orange juice, one cup of sugar and a 12 oz bag of fresh cranberries (rinsed). In a medium size sauce pan over medium heat dissolve the sugar in the orange juice. Then add in the cranberries. Cook over the heat until the berries begin to "pop" for about 10 minutes stirring constantly. (I have cooked it so much now that I can eyeball when it is getting "done") Then remove from heat and place in bowl to cool. Sauce will thicken as it cools.
Roasted Squash Vegetable Medley
1 medium size Zucchini, cut into chunks
1 medium Yello Squash, cut into chunks
1 medium Onion, halved and then cut into chunks
1/2 lb Button Mushrooms, halved
2 Tablespoons Cooking Oil
1 teaspoon Poultry Seasoning
1 teaspoon Salt
1 teaspoon Pepper
Combine zucchini, squash, onions and mushrooms in a mixing bowl. Add oil to the bowl. toss vegetables until they are coated lightly and evenly with the oil. Combine poultry seasoning, salt and pepper and sprinkle evenly over the begetables. Toss them again to combine and then spreak them out in a baking pan. Place in a 425F oven and roast 20 to 30 minutes, or until tender. Toss vegetables half way through cooking time.
1 medium Yello Squash, cut into chunks
1 medium Onion, halved and then cut into chunks
1/2 lb Button Mushrooms, halved
2 Tablespoons Cooking Oil
1 teaspoon Poultry Seasoning
1 teaspoon Salt
1 teaspoon Pepper
Combine zucchini, squash, onions and mushrooms in a mixing bowl. Add oil to the bowl. toss vegetables until they are coated lightly and evenly with the oil. Combine poultry seasoning, salt and pepper and sprinkle evenly over the begetables. Toss them again to combine and then spreak them out in a baking pan. Place in a 425F oven and roast 20 to 30 minutes, or until tender. Toss vegetables half way through cooking time.
CP Chili Macaroni & Cheese
1 to 1 1/2 pounds ground chuck, browned and drained well
2 cans (14.5 oz each) diced tomatoes with juice
1 can tomato paste (6 oz)
1 envelope taco seasoning mix
2 teaspoons ground cumin
1 can (15oz) beans (pinto, black, etc.)
1 1/2 c frozen corn or 1 (16oz) can whole kernel corn, drained
1/2 cup chopped green pepper
2 tablespoons instant tapioca
1 package macaroni and cheese or shells and cheese, deluxe type
salt and pepper to taste
Combine first 9 ingredients in a 3 1/2-quart or larger Crock Pot; cover and cook on low 6 to 8 hours. Cook macaroni and cheese according to package directions and combine with Crock Pot mixture. Add salt and pepper as desired.
Serves 6
2 cans (14.5 oz each) diced tomatoes with juice
1 can tomato paste (6 oz)
1 envelope taco seasoning mix
2 teaspoons ground cumin
1 can (15oz) beans (pinto, black, etc.)
1 1/2 c frozen corn or 1 (16oz) can whole kernel corn, drained
1/2 cup chopped green pepper
2 tablespoons instant tapioca
1 package macaroni and cheese or shells and cheese, deluxe type
salt and pepper to taste
Combine first 9 ingredients in a 3 1/2-quart or larger Crock Pot; cover and cook on low 6 to 8 hours. Cook macaroni and cheese according to package directions and combine with Crock Pot mixture. Add salt and pepper as desired.
Serves 6
Easy Microwave Peanut Butter Fudge
12 oz. semi-sweet chocolate chips
1 can Eagle Brand milk
2 heaping tbsp. peanut butter
Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut.
1 can Eagle Brand milk
2 heaping tbsp. peanut butter
Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut.
Brown Sugar Spritz Cookies
1 cup butter, softened
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 2/3 cups all-purpose flour
1 teaspoon baking powder
for pineapple filling:
29 1/2 ounces crushed pineapple, drained
1 cup sugar
red and green food coloring
Make pineapple filling. In a saucepan stir together pineapple and sugar, bring to boiling. Reduce heat and simmer until mixture is very thick, 30 to 35 minutes, stirring often. Divide fruit filling in half. Using a few drops of food coloring, tint half of the filling red and the other half green. Cool thoroughly. Preheat oven to 400F. Cream together butter and brown sugar; beat in egg and vanilla. Stir together flour and baking powder; add gradually to creamed mixture, mixing until smooth. Do not chill. Place half of the dough in the cookie press. Using the ribbon plate, press dough in ten 10-inch strips on ungreased cookie sheets. Using star plate and remaining dough, press lengthwise rows of dough on top of each strip, making a rim along both edges. Spoon red or green pineapple filling between rims on top of ribbon strips. Bake cookies for 8 to 10 minutes. While hot, cut strips into 1 1/4 inch diagonals. Cool. Makes 78.
Note: Or, omit filling and force all of the dough through cookie press on ungreased cookie sheet into desired shapes. Shake ground almonds with a few drops red or green food coloring in a screw-top jar; sprinkle over cookies. Bake at 400F for 8 minutes.
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 2/3 cups all-purpose flour
1 teaspoon baking powder
for pineapple filling:
29 1/2 ounces crushed pineapple, drained
1 cup sugar
red and green food coloring
Make pineapple filling. In a saucepan stir together pineapple and sugar, bring to boiling. Reduce heat and simmer until mixture is very thick, 30 to 35 minutes, stirring often. Divide fruit filling in half. Using a few drops of food coloring, tint half of the filling red and the other half green. Cool thoroughly. Preheat oven to 400F. Cream together butter and brown sugar; beat in egg and vanilla. Stir together flour and baking powder; add gradually to creamed mixture, mixing until smooth. Do not chill. Place half of the dough in the cookie press. Using the ribbon plate, press dough in ten 10-inch strips on ungreased cookie sheets. Using star plate and remaining dough, press lengthwise rows of dough on top of each strip, making a rim along both edges. Spoon red or green pineapple filling between rims on top of ribbon strips. Bake cookies for 8 to 10 minutes. While hot, cut strips into 1 1/4 inch diagonals. Cool. Makes 78.
Note: Or, omit filling and force all of the dough through cookie press on ungreased cookie sheet into desired shapes. Shake ground almonds with a few drops red or green food coloring in a screw-top jar; sprinkle over cookies. Bake at 400F for 8 minutes.
Thumbprint Butter Cookies
8 ounces (2 sticks) unsalted butter, softened at room temperature
2/3 cup sugar
1/4 vanilla bean, halved lengthwise, soft insides scraped out
1/8 teaspoon salt
2 cups plus 2 tablespoons all-purpose flour
1/4 cup apricot, raspberry, or another jam of your choice Preheat the oven
to 350 degrees. Butter a baking sheet.
In a mixer fitted with a paddle attachment (or using a hand mixer), cream
the butter and sugar together until fluffy. Add the vanilla scrapings and
salt and mix until incorporated. Add the flour and mix at low speed until
incorporated. Using your hands, roll the dough into golf-ball-sized balls
and arrange them 2 inches apart on the cookie sheet, flattening them out a
bit as you go. Using your thumb, press the top of each cookie to make a
shallow well. Roll your thumb back and forth to widen the well. Using a
small spoon, fill the wells with jam. Bake until very lightly browned around
the edges, 25 to 30 minutes. Let cool on the pan. Store in an airtight
container.
Yield: 18 large cookies
2/3 cup sugar
1/4 vanilla bean, halved lengthwise, soft insides scraped out
1/8 teaspoon salt
2 cups plus 2 tablespoons all-purpose flour
1/4 cup apricot, raspberry, or another jam of your choice Preheat the oven
to 350 degrees. Butter a baking sheet.
In a mixer fitted with a paddle attachment (or using a hand mixer), cream
the butter and sugar together until fluffy. Add the vanilla scrapings and
salt and mix until incorporated. Add the flour and mix at low speed until
incorporated. Using your hands, roll the dough into golf-ball-sized balls
and arrange them 2 inches apart on the cookie sheet, flattening them out a
bit as you go. Using your thumb, press the top of each cookie to make a
shallow well. Roll your thumb back and forth to widen the well. Using a
small spoon, fill the wells with jam. Bake until very lightly browned around
the edges, 25 to 30 minutes. Let cool on the pan. Store in an airtight
container.
Yield: 18 large cookies
Arizona Biltmore Marscapone Stuffed French Toast With Orange Compote
Note: This recipe requires a 2 1/2-inch round cookie cutter.
Orange compote:
3 (10.5 ounce) cans mandarin oranges packed in juice
2 3/4 cups orange juice, divided, more as needed
1 tablespoon grated fresh ginger
1/2 cup sugar
2 tablespoons cornstarch
Drain the canned mandarin oranges, reserving the juice; you should
have 1 1/2 cups reserved juice (if you are short, make up the
difference with additional orange juice).
In a large, heavy-bottom saucepan, combine the canned oranges,
reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar
over high heat.
Bring the mixture to a strong simmer and cook, stirring frequently,
until the compote is reduced to sauce consistency, about 40
minutes. As the compote reduces, the color will deepen to a rich
apricot shade.
When the compote is almost reduced, in a small bowl combine the
remaining one-fourth cup orange juice with the cornstarch, whisking
to thoroughly combine and form a slurry.
Add the slurry into the reduced compote, stirring until the compote
thickens, about 1 minute. Remove from heat. This makes about 1 1/2
cups compote. You might not use all of the compote for the
remainder of the recipe; to store, cool the compote then cover and
refrigerate until needed. The compote will keep for about a week,
refrigerated. Gently warm in a saucepan before serving.
French toast and assembly:
About 2 loaves white sandwich bread (you will need 36 slices, enough for 18 sandwiches)
1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese
6 eggs, beaten
1/4 cup plus 2 tablespoons milk
1/2 teaspoon cinnamon
1/2 cup plus 1 tablespoon sugar
Canola oil for frying
Orange compote, warmed
Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through
the center of each slice to form a round. Spread 1 tablespoon
mascarpone over each of half of the rounds, then cover with a
remaining round of bread. Repeat, forming 18 sandwiches.
In a large bowl, whisk together the eggs, milk, cinnamon and sugar
to form a batter.
Heat a large flat skillet over medium heat. Add 1 to 2 tablespoons
canola oil to the pan (enough to form a thin film), heating until
the oil is hot.
Dunk a sandwich quickly into the batter, coating on all sides.
Place the sandwich in the skillet and fry until golden and crisp on
both sides, about 1 minute per side.
Repeat with the remaining sandwiches until all are fried, holding
the fried sandwiches in a warm place.
To serve, place 2 or 3 warm sandwiches on each plate, topping with
a spoonful of compote. Serve immediately.
Servings: 6 to 9
Orange compote:
3 (10.5 ounce) cans mandarin oranges packed in juice
2 3/4 cups orange juice, divided, more as needed
1 tablespoon grated fresh ginger
1/2 cup sugar
2 tablespoons cornstarch
Drain the canned mandarin oranges, reserving the juice; you should
have 1 1/2 cups reserved juice (if you are short, make up the
difference with additional orange juice).
In a large, heavy-bottom saucepan, combine the canned oranges,
reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar
over high heat.
Bring the mixture to a strong simmer and cook, stirring frequently,
until the compote is reduced to sauce consistency, about 40
minutes. As the compote reduces, the color will deepen to a rich
apricot shade.
When the compote is almost reduced, in a small bowl combine the
remaining one-fourth cup orange juice with the cornstarch, whisking
to thoroughly combine and form a slurry.
Add the slurry into the reduced compote, stirring until the compote
thickens, about 1 minute. Remove from heat. This makes about 1 1/2
cups compote. You might not use all of the compote for the
remainder of the recipe; to store, cool the compote then cover and
refrigerate until needed. The compote will keep for about a week,
refrigerated. Gently warm in a saucepan before serving.
French toast and assembly:
About 2 loaves white sandwich bread (you will need 36 slices, enough for 18 sandwiches)
1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese
6 eggs, beaten
1/4 cup plus 2 tablespoons milk
1/2 teaspoon cinnamon
1/2 cup plus 1 tablespoon sugar
Canola oil for frying
Orange compote, warmed
Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through
the center of each slice to form a round. Spread 1 tablespoon
mascarpone over each of half of the rounds, then cover with a
remaining round of bread. Repeat, forming 18 sandwiches.
In a large bowl, whisk together the eggs, milk, cinnamon and sugar
to form a batter.
Heat a large flat skillet over medium heat. Add 1 to 2 tablespoons
canola oil to the pan (enough to form a thin film), heating until
the oil is hot.
Dunk a sandwich quickly into the batter, coating on all sides.
Place the sandwich in the skillet and fry until golden and crisp on
both sides, about 1 minute per side.
Repeat with the remaining sandwiches until all are fried, holding
the fried sandwiches in a warm place.
To serve, place 2 or 3 warm sandwiches on each plate, topping with
a spoonful of compote. Serve immediately.
Servings: 6 to 9
Garbanzo Beans Snack Nuts
If you buy garbanzo beans fresh, soak overnight. In the morning rinse and
then place 2 cups of soaked beans in a quart jar with 2 cups of water and a
little salt. Pressure can for 90 minutes.
When you are ready to make the dried garbanzo beans, rinse and place in bowl.
Sprinkle any seasoning you want - just remember that the flavor will be more
intense as the beans dry. Season with chili powder, taco seasoning, ranch
dressing powder, plain salt, or whatever you want. Place on leather tray or
mesh lined tray and dry overnight until beans are dry. When you bite into a
few, they will crunch and not be moist in the middle.
If you use commercially canned beans, just rinse and do the same as above.
then place 2 cups of soaked beans in a quart jar with 2 cups of water and a
little salt. Pressure can for 90 minutes.
When you are ready to make the dried garbanzo beans, rinse and place in bowl.
Sprinkle any seasoning you want - just remember that the flavor will be more
intense as the beans dry. Season with chili powder, taco seasoning, ranch
dressing powder, plain salt, or whatever you want. Place on leather tray or
mesh lined tray and dry overnight until beans are dry. When you bite into a
few, they will crunch and not be moist in the middle.
If you use commercially canned beans, just rinse and do the same as above.
Olive Garden Cream of Tomato & Basil Soup
4 Tbsp butter
1 small red onion, diced
2 cups dry white wine
3 cups canned diced tomatoes (or 1 12-oz can)
2 cups heavy cream
3 Tbsp fresh basil, chopped
Salt to taste
Black pepper to taste
Melt butter in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes.
Add white wine and reduce by 3/4. Add tomatoes and heavy cream,
bring to a simmer and reduce by 1/2.
Puree soup in a food processor. Stir in 2 Tbsp chopped basil, salt
and pepper.
Garnish with remaining fresh basil and tomatoes and serve.
Serves 4
1 small red onion, diced
2 cups dry white wine
3 cups canned diced tomatoes (or 1 12-oz can)
2 cups heavy cream
3 Tbsp fresh basil, chopped
Salt to taste
Black pepper to taste
Melt butter in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes.
Add white wine and reduce by 3/4. Add tomatoes and heavy cream,
bring to a simmer and reduce by 1/2.
Puree soup in a food processor. Stir in 2 Tbsp chopped basil, salt
and pepper.
Garnish with remaining fresh basil and tomatoes and serve.
Serves 4
Subways Raspberry Cheesecake Cookies Vers 2
1/2 cup Crisco shortening
1/2 cup softened butter
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/2 cup dark brown sugar
2 eggs
1 dram Lorann cheesecake flavor oil (found in cake decorating supply shops)
Cream together above ingredients, then add:
2.5 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
Mix well, then stir in:
1.5 cups white baking chips
1 cup Raspberry Jammy Bits (found at King Arthur Flour)
Line a baking sheet with parchment paper, then drop tablespoonfuls of cookie dough about 2 inches apart. Bake at 350º for 10 minutes. Allow to cool on pans for a minute, then move to wire racks. Yield: 2.5 dozen. Enjoy!!!!
1/2 cup softened butter
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/2 cup dark brown sugar
2 eggs
1 dram Lorann cheesecake flavor oil (found in cake decorating supply shops)
Cream together above ingredients, then add:
2.5 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
Mix well, then stir in:
1.5 cups white baking chips
1 cup Raspberry Jammy Bits (found at King Arthur Flour)
Line a baking sheet with parchment paper, then drop tablespoonfuls of cookie dough about 2 inches apart. Bake at 350º for 10 minutes. Allow to cool on pans for a minute, then move to wire racks. Yield: 2.5 dozen. Enjoy!!!!
Subways Raspberry Cheesecake Cookies
Makes 16 Subway size cookies (1.7oz raw dough)
Sift the raspberry pieces from one Jiffy Raspberry Muffin Mix 7 oz box. Save the muffin mix for another use.
8 T. butter, softened
4 oz. cream cheese, softened
1/2 c. packed brown sugar
1/2 c. white granulated sugar
1 large egg
1/2 t. vanilla
1 t. raspberry flavoring
1 T. heavy cream
1/2 t. baking soda
3/8 t. salt
4 T. cornstarch
1 1/2 c. flour
1 1/2 c. Hershey's white chocolate morsels
1. Cream butter and cream cheese and both sugars with an electric mixer. Beat in the egg, vanilla, raspberry flavoring and cream. Then beat in the baking soda, salt and cornstarch. Add the flour, stirring by hand until just blended. Stir in the white chocolate pieces and a few of the reserved raspberry pieces.
2. Refrigerate this dough for 2 hours.
3. Preheat the oven to 360 degrees.
4. Weigh the cookie dough to 1.7 oz, and form a ball for each cookie. Place on parchment paper covered cookie sheet. Leave enough room on the cookie sheet because these do spread to Subway size. Refrigerate the remaining dough between pans.
5. Press 8 bits of reserved raspberry bits into the top of each cookie ball.
6. Bake for approximately 12 minutes, turning each pan once. Take out of the oven as soon as the edges just start to brown. Allow to rest on the pan for one minute and pull parchment paper off the cookie sheet to finish cooling.
Sift the raspberry pieces from one Jiffy Raspberry Muffin Mix 7 oz box. Save the muffin mix for another use.
8 T. butter, softened
4 oz. cream cheese, softened
1/2 c. packed brown sugar
1/2 c. white granulated sugar
1 large egg
1/2 t. vanilla
1 t. raspberry flavoring
1 T. heavy cream
1/2 t. baking soda
3/8 t. salt
4 T. cornstarch
1 1/2 c. flour
1 1/2 c. Hershey's white chocolate morsels
1. Cream butter and cream cheese and both sugars with an electric mixer. Beat in the egg, vanilla, raspberry flavoring and cream. Then beat in the baking soda, salt and cornstarch. Add the flour, stirring by hand until just blended. Stir in the white chocolate pieces and a few of the reserved raspberry pieces.
2. Refrigerate this dough for 2 hours.
3. Preheat the oven to 360 degrees.
4. Weigh the cookie dough to 1.7 oz, and form a ball for each cookie. Place on parchment paper covered cookie sheet. Leave enough room on the cookie sheet because these do spread to Subway size. Refrigerate the remaining dough between pans.
5. Press 8 bits of reserved raspberry bits into the top of each cookie ball.
6. Bake for approximately 12 minutes, turning each pan once. Take out of the oven as soon as the edges just start to brown. Allow to rest on the pan for one minute and pull parchment paper off the cookie sheet to finish cooling.
Crock Pot Tetrazzini
1 bunch green onions, chopped
1/2 c. green olives or pimiento, chopped
1 c. chopped celery
1 bell pepper
1/2 lb. fresh mushrooms, sliced
Parmesan cheese
3 c. chicken, turkey, or ham, cooked and cubed*
1 tbsp. Mrs. Dash or chopped parsley
2 to 3 c. liquid**
1 (8 oz.) pkg. spaghetti, broken into small pieces
*(The meats may be mixed to utilize holiday left overs). **(Use small amount of broth, combined with water, or 1 can chicken soup). Cook, rinse and drain spaghetti. Cook onions, bell pepper, and celery 1 to 2 hours, with seasonings (may include salt and pepper to taste). Add meat, then spaghetti. Add mushrooms and olives last. Sprinkle with cheese.
1/2 c. green olives or pimiento, chopped
1 c. chopped celery
1 bell pepper
1/2 lb. fresh mushrooms, sliced
Parmesan cheese
3 c. chicken, turkey, or ham, cooked and cubed*
1 tbsp. Mrs. Dash or chopped parsley
2 to 3 c. liquid**
1 (8 oz.) pkg. spaghetti, broken into small pieces
*(The meats may be mixed to utilize holiday left overs). **(Use small amount of broth, combined with water, or 1 can chicken soup). Cook, rinse and drain spaghetti. Cook onions, bell pepper, and celery 1 to 2 hours, with seasonings (may include salt and pepper to taste). Add meat, then spaghetti. Add mushrooms and olives last. Sprinkle with cheese.
Baltimore Zoo
ice cubes
1/2 fluid ounce silver tequila
1/2 fluid ounce gin
1/2 fluid ounce white rum
1/2 fluid ounce vodka
1/2 fluid ounce triple sec
3 fluid ounces orange juice
3 fluid ounces grenadine syrup
4 fluid ounces beer (such as Budweiser®)
Fill a pitcher with ice, and pour in the tequila, gin, rum, vodka, triple sec, orange juice, and grenadine. Stir to mix, then pour in beer to serve.
1/2 fluid ounce silver tequila
1/2 fluid ounce gin
1/2 fluid ounce white rum
1/2 fluid ounce vodka
1/2 fluid ounce triple sec
3 fluid ounces orange juice
3 fluid ounces grenadine syrup
4 fluid ounces beer (such as Budweiser®)
Fill a pitcher with ice, and pour in the tequila, gin, rum, vodka, triple sec, orange juice, and grenadine. Stir to mix, then pour in beer to serve.
Homemade Kaluha
1 750 ml bottle vodka or white rum (I used Stoli)
1 1/4 cups dark rum (Scott recommended Pampero, but I couldn't find it)
1 1/2 cups sugar
3/4 pound whole coffee beans
1 tablespoon cocoa nib (optional)
1 vanilla bean
cinnamon stick, slice of orange peel (optional)
1.Combine all of the ingredients in a sealable container. Shake hard to combine.
2.Label with the date and let sit in a cool, dark place for three
weeks. Shake or stir the mixture several times of week.
3.Strain through cheesecloth or a fine mesh strainer into a clean
vessel. Use like you would Kahlua or any other coffee liquor.
Makes 1 bottle of Kahlua
1 1/4 cups dark rum (Scott recommended Pampero, but I couldn't find it)
1 1/2 cups sugar
3/4 pound whole coffee beans
1 tablespoon cocoa nib (optional)
1 vanilla bean
cinnamon stick, slice of orange peel (optional)
1.Combine all of the ingredients in a sealable container. Shake hard to combine.
2.Label with the date and let sit in a cool, dark place for three
weeks. Shake or stir the mixture several times of week.
3.Strain through cheesecloth or a fine mesh strainer into a clean
vessel. Use like you would Kahlua or any other coffee liquor.
Makes 1 bottle of Kahlua
Caramel Dip
3/4 c. brown sugar
1/4 c. sugar
2 t. vanilla
8 oz. pkg. cream cheese, softened
Beat all ingredients together very well and serve as a dip with apple slices and other assorted fruit.
1/4 c. sugar
2 t. vanilla
8 oz. pkg. cream cheese, softened
Beat all ingredients together very well and serve as a dip with apple slices and other assorted fruit.
Sloppy Joes
Serves 8
3 lbs. ground beef, browned and drained
1 onion, finely chopped
1 green pepper, chopped
28 oz. can tomato sauce
3/4 c. catsup
3 Tbsp. Worcestershire sauce
1 t. chili powder
1/2 t. black pepper
1/2 t. garlic powder
8 sandwich buns, split
Combine all ingredients except buns in a 5-quart slow cooker. Cover and cook on low setting 4 hours. serve on buns.
3 lbs. ground beef, browned and drained
1 onion, finely chopped
1 green pepper, chopped
28 oz. can tomato sauce
3/4 c. catsup
3 Tbsp. Worcestershire sauce
1 t. chili powder
1/2 t. black pepper
1/2 t. garlic powder
8 sandwich buns, split
Combine all ingredients except buns in a 5-quart slow cooker. Cover and cook on low setting 4 hours. serve on buns.
TGI Fridays Black Bean Soup
2 tbsp vegetable oil
3/4 cup diced white onion
3/4 cup diced celery
1/2 cup diced carrot
1/2 cup diced green bell pepper
2 tbsp minced garlic
4 x 15 oz cans black beans
4 cups chicken stock
2 tbsp apple cider vinegar
2 tspn chili powder
1/2 tspn cayenne pepper
1/2 tspn cumin
1/2 tspn salt
1/4 tspn concentrated liquid smoke (hickory)
for garnish :
shredded cheddar/Monterey jack cheese blend
chopped green onion
Heat 2 tbsp of oil in a large saucepan over medium/low heat. Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly, for 15 minutes or until the onions are practically clear. Keep the heat low enough that the veggies don't brown.
While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.
Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock. Puree on high speed until smooth.
When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot. Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender. Serve the soup topped with a couple tbsp of the cheese blend and a t. or so of chopped green onion.
3/4 cup diced white onion
3/4 cup diced celery
1/2 cup diced carrot
1/2 cup diced green bell pepper
2 tbsp minced garlic
4 x 15 oz cans black beans
4 cups chicken stock
2 tbsp apple cider vinegar
2 tspn chili powder
1/2 tspn cayenne pepper
1/2 tspn cumin
1/2 tspn salt
1/4 tspn concentrated liquid smoke (hickory)
for garnish :
shredded cheddar/Monterey jack cheese blend
chopped green onion
Heat 2 tbsp of oil in a large saucepan over medium/low heat. Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly, for 15 minutes or until the onions are practically clear. Keep the heat low enough that the veggies don't brown.
While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.
Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock. Puree on high speed until smooth.
When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot. Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender. Serve the soup topped with a couple tbsp of the cheese blend and a t. or so of chopped green onion.
Twix Cookies
35 Unwrapped Kraft Caramels
1 box (40) Nabisco Lorna Doone Cookies
12 oz. pkg Milk Chocolate Chips
Combine caramels with approx. 1 Tbs. water (I used milk) in a small pan and melt over low heat.
Place shortbread cookies, side by side on an ungreased cookie sheet.
Spoon a dab of caramel onto each cookie, then place all the cookies in the fridge until the caramel has firmed up.
In the meantime, in a double boiler, over low heat, melt the chocolate chips.You can also use the microwave for melting the chocolate chips for 1 minute on High, then stir for another minute.
Remove cookies from the fridge. Rest each on a fork and dip it into the melted chocolate. Tap the fork on the side of the pan or bown to knock off any excess chocolate, Then place on sheet of waxed paper and let them cool at room temperature for several hours, This could take several hours, but will set best this way. If you wish to speed the process, put candy in fridge for 30 minutes.
1 box (40) Nabisco Lorna Doone Cookies
12 oz. pkg Milk Chocolate Chips
Combine caramels with approx. 1 Tbs. water (I used milk) in a small pan and melt over low heat.
Place shortbread cookies, side by side on an ungreased cookie sheet.
Spoon a dab of caramel onto each cookie, then place all the cookies in the fridge until the caramel has firmed up.
In the meantime, in a double boiler, over low heat, melt the chocolate chips.You can also use the microwave for melting the chocolate chips for 1 minute on High, then stir for another minute.
Remove cookies from the fridge. Rest each on a fork and dip it into the melted chocolate. Tap the fork on the side of the pan or bown to knock off any excess chocolate, Then place on sheet of waxed paper and let them cool at room temperature for several hours, This could take several hours, but will set best this way. If you wish to speed the process, put candy in fridge for 30 minutes.
Trail Mix
1 cup sweetened dried cranberries
1/2 cup dried tart cherries
1/2 cup dried blueberries
1/2 cup dried pineapple pieces
1 cup candy-coated dark chocolate pieces (such as M&M's Dark Chocolate ®)
2 1/2 cups salted deluxe mixed nuts (without peanuts)
Combine the cranberries, cherries, blueberries, pineapple, chocolate, and mixed nuts until evenly blended. Store in an airtight container.
1/2 cup dried tart cherries
1/2 cup dried blueberries
1/2 cup dried pineapple pieces
1 cup candy-coated dark chocolate pieces (such as M&M's Dark Chocolate ®)
2 1/2 cups salted deluxe mixed nuts (without peanuts)
Combine the cranberries, cherries, blueberries, pineapple, chocolate, and mixed nuts until evenly blended. Store in an airtight container.
Peppermint Patties
1 pound confectioners' sugar
3 Tbsp butter or margarine, softened
2 to 3 tsp peppermint extract
1/2 tsp vanilla extract
1/4 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
2 Tbsp shortening
In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4-inch thickness. Chill for 30 minutes. In a double-boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden.
Yield: about 5 dozen small patties
3 Tbsp butter or margarine, softened
2 to 3 tsp peppermint extract
1/2 tsp vanilla extract
1/4 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
2 Tbsp shortening
In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4-inch thickness. Chill for 30 minutes. In a double-boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden.
Yield: about 5 dozen small patties
Kings Hawaiian Bread
6 cups plain flour
3 eggs
1 cup pineapple juice
1 cup water
3/4 cup sugar
1/2 teas. ginger
1 teas. vanilla
2 pkg. yeast
1 stick margarine
Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture and stir until well mixed. Sprinkle in yeast, 1 package at a time,mixing well. Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it's mixed well. Leave batter in bowl and cover with cloth and place in warm place.
Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour.
Knead about 10 times. Divide into 3 equal parts and place in well
greased round cake pans. Cover and place in warm place and let rise
about 1 hour.
Bake at 350 degrees 25 to 30 minutes.
3 eggs
1 cup pineapple juice
1 cup water
3/4 cup sugar
1/2 teas. ginger
1 teas. vanilla
2 pkg. yeast
1 stick margarine
Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture and stir until well mixed. Sprinkle in yeast, 1 package at a time,mixing well. Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it's mixed well. Leave batter in bowl and cover with cloth and place in warm place.
Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour.
Knead about 10 times. Divide into 3 equal parts and place in well
greased round cake pans. Cover and place in warm place and let rise
about 1 hour.
Bake at 350 degrees 25 to 30 minutes.
Zebra Marshmallow Cups
2 Tbsp butter
12 ounces Hershey's Cookies & Cream Nuggets, unwrapped
2 cups (about) mini-marshmallows
2 Tbsp shortening
1 ounce paraffin
3 cups semi-sweet chocolate chips
1/2 cup finely crushed chocolate cookie wafers
Line mini-muffin tins with muffin papers. In a double-boiler, melt butter and white chocolate Nuggets, stirring to avoid scorching, until combined. Remove from heat.
Spoon about 1/2 teaspoon of melted white chocolate into each mini-muffin cup. Press 3 miniature marshmallows into each cup. Clean double-boiler and dry thoroughly. (One drop of water will make the chocolate seize.) Place shortening and paraffin in double-boiler and melt. Add chocolate chips 1 cup at a time to melt, stirring until all are melted and smooth. Remove top from double-boiler and place on a trivet or heat-proof pad. Mix in cookie crumbs. Spoon melted chocolate mixture into cups to cover marshmallows. When trays are full, tap gently on the counter to force chocolate down and around the marshmallows. Refrigerate zebra candy cups at least 4 hours before serving. Keep leftovers refrigerated.
Yield: 4 dozen candy cups
12 ounces Hershey's Cookies & Cream Nuggets, unwrapped
2 cups (about) mini-marshmallows
2 Tbsp shortening
1 ounce paraffin
3 cups semi-sweet chocolate chips
1/2 cup finely crushed chocolate cookie wafers
Line mini-muffin tins with muffin papers. In a double-boiler, melt butter and white chocolate Nuggets, stirring to avoid scorching, until combined. Remove from heat.
Spoon about 1/2 teaspoon of melted white chocolate into each mini-muffin cup. Press 3 miniature marshmallows into each cup. Clean double-boiler and dry thoroughly. (One drop of water will make the chocolate seize.) Place shortening and paraffin in double-boiler and melt. Add chocolate chips 1 cup at a time to melt, stirring until all are melted and smooth. Remove top from double-boiler and place on a trivet or heat-proof pad. Mix in cookie crumbs. Spoon melted chocolate mixture into cups to cover marshmallows. When trays are full, tap gently on the counter to force chocolate down and around the marshmallows. Refrigerate zebra candy cups at least 4 hours before serving. Keep leftovers refrigerated.
Yield: 4 dozen candy cups
Hot Apple Pie Dip
1 tub (8 oz) Cream Cheese Spread (can use light)
2 tsp. Brown sugar
1/2 tsp. pumpkin spice
1 apple, chopped, divided (toss with a bit of lemon juice to keep from browning)
1/4 c. Cheddar cheese, shredded
2 Tb. Pecans, chopped
Wheat Thins – Lightly Cinnamon
Golden Harvest Apple Cinnamon Toasted Chips
2 tsp. Brown sugar
1/2 tsp. pumpkin spice
1 apple, chopped, divided (toss with a bit of lemon juice to keep from browning)
1/4 c. Cheddar cheese, shredded
2 Tb. Pecans, chopped
Wheat Thins – Lightly Cinnamon
Golden Harvest Apple Cinnamon Toasted Chips
Holiday Slush
1 1/2 cups granulated sugar
7 cups water
1 large can frozen limeade or orange juice
1 large can frozen lemonade
2 cups strong tea
1 cup bourbon (optional)
Boil sugar and water. In large half gallon pail or container, mix all ingredients thoroughly. Place in freezer and stir occasionally for 2 days before serving. Mixture will freeze into a "slush" that can be scraped with ice cream spoon into glasses.
7 cups water
1 large can frozen limeade or orange juice
1 large can frozen lemonade
2 cups strong tea
1 cup bourbon (optional)
Boil sugar and water. In large half gallon pail or container, mix all ingredients thoroughly. Place in freezer and stir occasionally for 2 days before serving. Mixture will freeze into a "slush" that can be scraped with ice cream spoon into glasses.
Friday, December 2, 2011
CP Pumpkin Butter
8 cups pumpkin puree
4 cups sugar
1-1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Juice of 4 lemons
Combine all ingredients and cook the mixture either in a slow cooker on low for about four hours or in a 300-degree oven until it becomes thick and smooth.
Put the pumpkin butter in clean jars or freezer containers. (If freezing, leave at least 1/2 inch headspace at the top of the jar.) Refrigerate or freeze. Pumpkin butter should not be canned.
4 cups sugar
1-1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Juice of 4 lemons
Combine all ingredients and cook the mixture either in a slow cooker on low for about four hours or in a 300-degree oven until it becomes thick and smooth.
Put the pumpkin butter in clean jars or freezer containers. (If freezing, leave at least 1/2 inch headspace at the top of the jar.) Refrigerate or freeze. Pumpkin butter should not be canned.
Cranberry Salad
2-3 oz. pkgs. rasberry jello
1 1/2 cups boiling water
1-16 oz. can whole cranberry sauce
2 large apples, diced
1-20 oz. can crushed pineapple, undrained
1 small can mandarin oranges, drained
1 cup chopped pecans
Dissolve gelatin in boiling water. Add cranberry sauce and stir until dissolved. Stir in remaining ingredients. Stir two or three times as it sets. Let set in refrigerator overnight.
1 1/2 cups boiling water
1-16 oz. can whole cranberry sauce
2 large apples, diced
1-20 oz. can crushed pineapple, undrained
1 small can mandarin oranges, drained
1 cup chopped pecans
Dissolve gelatin in boiling water. Add cranberry sauce and stir until dissolved. Stir in remaining ingredients. Stir two or three times as it sets. Let set in refrigerator overnight.
3 Envelope Chicken
1 (2 ounce) envelope dry ranch dressing mix
1 (2 ounce) envelope Italian salad dressing mix
1 (2 ounce) envelope dry chicken gravy mix
1 cup water
2 lbs boneless skinless chicken breasts
Place chicken in the crock pot then the dry ingredients and the water. Cook on low 7-8 hrs or high 4-5 hours
1 (2 ounce) envelope Italian salad dressing mix
1 (2 ounce) envelope dry chicken gravy mix
1 cup water
2 lbs boneless skinless chicken breasts
Place chicken in the crock pot then the dry ingredients and the water. Cook on low 7-8 hrs or high 4-5 hours
Cranberry Relish
1 can whole cranberries
1 can crushed pineapple
1-2 cans mandarin oranges
Combine the night before and let flavors meld in a covered bowl in the fridge. I do occasionally go all out and make it from scratch with the same flavor combos, especially if I have extra oranges or a pineapple from my produce co-op.
1 can crushed pineapple
1-2 cans mandarin oranges
Combine the night before and let flavors meld in a covered bowl in the fridge. I do occasionally go all out and make it from scratch with the same flavor combos, especially if I have extra oranges or a pineapple from my produce co-op.
Raspberry Caramels
1 cup milk
3 cups granulated sugar
1/3 teaspoon cream of tartar
1 teaspoon raspberry extract
Bring to boiling point the milk, water and sugar, stirring to prevent scorching. When boiling point has been reached, add cream of tartar. Boil until syrup reaches 240 degrees F. Add raspberry extract. Pour into oiled tin. Cut into squares when cool.
3 cups granulated sugar
1/3 teaspoon cream of tartar
1 teaspoon raspberry extract
Bring to boiling point the milk, water and sugar, stirring to prevent scorching. When boiling point has been reached, add cream of tartar. Boil until syrup reaches 240 degrees F. Add raspberry extract. Pour into oiled tin. Cut into squares when cool.
Pineapple Sherbert Fudge
3 cups granulated sugar
1 cup half-and-half
3 tablespoons light corn syrup
1 (8 ounce) can crushed pineapple, drained
2 teaspoons lemon juice
1/4 teaspoon cream of tartar
1/4 cup butter
1/4 teaspoon pure lemon extract
3/4 cups coarsely chopped walnuts (optional)
Grease an 8-inch square pan.
In heavy 2-quart saucepan over medium heat, bring sugar, half-and-half, corn syrup, pineapple, lemon juice and cream of tartar to boil, stirring until sugar dissolves and the mixture begins to boil. Reduce heat to low or medium-low. Cover and cook 2-3 minutes to dissolve the sugar crystals on the sides of the pan. Remove lid. Cook, without stirring, to softball stage (234-240 degrees F, with 236 degrees F recommended). Remove from heat.
Add butter and lemon extract. Beat by hand until candy begins to thicken and hold its shape. Stir in nuts, if desired. Pour into pan. Cool and cut into squares.
1 cup half-and-half
3 tablespoons light corn syrup
1 (8 ounce) can crushed pineapple, drained
2 teaspoons lemon juice
1/4 teaspoon cream of tartar
1/4 cup butter
1/4 teaspoon pure lemon extract
3/4 cups coarsely chopped walnuts (optional)
Grease an 8-inch square pan.
In heavy 2-quart saucepan over medium heat, bring sugar, half-and-half, corn syrup, pineapple, lemon juice and cream of tartar to boil, stirring until sugar dissolves and the mixture begins to boil. Reduce heat to low or medium-low. Cover and cook 2-3 minutes to dissolve the sugar crystals on the sides of the pan. Remove lid. Cook, without stirring, to softball stage (234-240 degrees F, with 236 degrees F recommended). Remove from heat.
Add butter and lemon extract. Beat by hand until candy begins to thicken and hold its shape. Stir in nuts, if desired. Pour into pan. Cool and cut into squares.
Cranberry Mustard
serves Makes seven 4-ounce jars, active time 1 hour, total time 8 hours
1 cup apple cider vinegar
2/3 cup mustard seeds
2 3/4 cups fresh cranberries
2 tablespoons freshly squeezed orange juice
Freshly grated zest of one small orange
3/4 cup granulated sugar
1/4 cup dry mustard
1 teaspoon allspice
Procedures
Place seven 4-ounce jars on rack in large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in hot water. Meanwhile, put rims and lids in small saucepan and cover with water. Heat over medium heat until water is simmering, then remove pan from heat and allow rims and lids to rest in hot water.
Bring vinegar to boil in small pot over high heat. Remove pot from heat and add mustard seeds. Cover pot and let stand until mustard seeds have absorbed most of the liquid, about one hour.
Transfer seeds and any remaining liquid into blender. Add one cup water and blend until mixture is smooth and most of mustard seeds are chopped. Add cranberries and blend until chopped, stopping to scrape down sides and stir contents as necessary.
Pour contents of the blender into large pot. Add orange juice and orange zest and bring to boil. Stir in sugar, dry mustard, and allspice. Continue to boil mixture, stirring constantly, until thickened and reduced a bit, about twelve minutes.
Ladle hot mustard into hot sterilized jars, leaving 1/4-inch head space. Wipe rims of jars, cover with lids, and screw bands on until they are just barely tight. Place jars on the rack in pot and cover completely with water. Cover pot and bring it to a boil over high heat. Boil for 10 minutes. Turn off the heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow to rest undisturbed on counter top for six hours or overnight.
1 cup apple cider vinegar
2/3 cup mustard seeds
2 3/4 cups fresh cranberries
2 tablespoons freshly squeezed orange juice
Freshly grated zest of one small orange
3/4 cup granulated sugar
1/4 cup dry mustard
1 teaspoon allspice
Procedures
Place seven 4-ounce jars on rack in large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in hot water. Meanwhile, put rims and lids in small saucepan and cover with water. Heat over medium heat until water is simmering, then remove pan from heat and allow rims and lids to rest in hot water.
Bring vinegar to boil in small pot over high heat. Remove pot from heat and add mustard seeds. Cover pot and let stand until mustard seeds have absorbed most of the liquid, about one hour.
Transfer seeds and any remaining liquid into blender. Add one cup water and blend until mixture is smooth and most of mustard seeds are chopped. Add cranberries and blend until chopped, stopping to scrape down sides and stir contents as necessary.
Pour contents of the blender into large pot. Add orange juice and orange zest and bring to boil. Stir in sugar, dry mustard, and allspice. Continue to boil mixture, stirring constantly, until thickened and reduced a bit, about twelve minutes.
Ladle hot mustard into hot sterilized jars, leaving 1/4-inch head space. Wipe rims of jars, cover with lids, and screw bands on until they are just barely tight. Place jars on the rack in pot and cover completely with water. Cover pot and bring it to a boil over high heat. Boil for 10 minutes. Turn off the heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow to rest undisturbed on counter top for six hours or overnight.
Cranberry Relish
- 2 cups washed raw cranberries
- 2 skinned and cored tart apples (I core but leave the skin on)
- 1 large, whole (peel ON) seedless orange, cut into sections
- 1 to 2 cups granulated sugar (depending on how sweet you would like
your relish to be)
METHOD
*1* Put the apple, orange and cranberries into a food processor. Pulse
until it is the desired consistency. If you process too long, it WILL turn
into mush. We like ours chunky!
Mix in the sugar. Let sit at room temperature until sugar dissolves, about
45 minutes. Store in the refrigerator.
Makes about 3 cups.
- 2 skinned and cored tart apples (I core but leave the skin on)
- 1 large, whole (peel ON) seedless orange, cut into sections
- 1 to 2 cups granulated sugar (depending on how sweet you would like
your relish to be)
METHOD
*1* Put the apple, orange and cranberries into a food processor. Pulse
until it is the desired consistency. If you process too long, it WILL turn
into mush. We like ours chunky!
Mix in the sugar. Let sit at room temperature until sugar dissolves, about
45 minutes. Store in the refrigerator.
Makes about 3 cups.
Pecan Pralines
2 C sugar
1 teaspoon baking soda
1 C buttermilk
3/4 C butter
1 1/2 teaspoons vanilla
1 1/2 C chopped pecans
Makes 3 Dozen Small Pralines
In a large, heavy saucepan, cook sugar, baking soda, buttermilk, and
butter to soft ball stage (240° F on a candy thermometer). Stir
frequently while cooking. When mixture reaches soft ball stage, remove
from heat and beat until mixture lightens in color and thickens, about 5 minutes. Stir in vanilla and pecans.
Drop by tablespoons onto a greased baking sheet. Allow to cool
completely and harden -- at least 12 hours.
1 teaspoon baking soda
1 C buttermilk
3/4 C butter
1 1/2 teaspoons vanilla
1 1/2 C chopped pecans
Makes 3 Dozen Small Pralines
In a large, heavy saucepan, cook sugar, baking soda, buttermilk, and
butter to soft ball stage (240° F on a candy thermometer). Stir
frequently while cooking. When mixture reaches soft ball stage, remove
from heat and beat until mixture lightens in color and thickens, about 5 minutes. Stir in vanilla and pecans.
Drop by tablespoons onto a greased baking sheet. Allow to cool
completely and harden -- at least 12 hours.
Orange Snowballs
2.75 cups vanilla wafer crumbs (about 1 large box)
1/4 cup melted butter
3 cups powdered sugar, divided
1/4 cup thawed orange juice concentrate
2 tbsp light corn syrup
zest of one orange
1 cup finely chopped nuts
1.5 tbsp orange juice
1.5 cups finely shredded sweetened coconut
Preparation:
In a large bowl, mix together the wafer crumbs, melted butter, 2 cups of
the powdered sugar, orange zest,
corn syrup, orange juice concentrate, and chopped nuts.
Stir until the mixture is well-combined.
If it is too soft to roll into balls, refrigerate for 30 minutes or
until firm enough to shape.
Using a teaspoon, roll the candy into small balls between your palms and
place them on a baking sheet covered with foil.
In a small bowl, blend together the remaining 1 cup of powdered sugar
and the orange juice with a handheld electric mixer.
It should be fluid but not too runny, adjust the amount of sugar or
juice as necessary to get a good dipping consistency.
Dip a ball in the sugar-juice mixture until it is well-coated, then roll
it in the shredded coconut.
Replace the ball on the baking sheet and repeat with remaining candy.
Refrigerate the balls to set them, then store them in an airtight
container in the refrigerator.
1/4 cup melted butter
3 cups powdered sugar, divided
1/4 cup thawed orange juice concentrate
2 tbsp light corn syrup
zest of one orange
1 cup finely chopped nuts
1.5 tbsp orange juice
1.5 cups finely shredded sweetened coconut
Preparation:
In a large bowl, mix together the wafer crumbs, melted butter, 2 cups of
the powdered sugar, orange zest,
corn syrup, orange juice concentrate, and chopped nuts.
Stir until the mixture is well-combined.
If it is too soft to roll into balls, refrigerate for 30 minutes or
until firm enough to shape.
Using a teaspoon, roll the candy into small balls between your palms and
place them on a baking sheet covered with foil.
In a small bowl, blend together the remaining 1 cup of powdered sugar
and the orange juice with a handheld electric mixer.
It should be fluid but not too runny, adjust the amount of sugar or
juice as necessary to get a good dipping consistency.
Dip a ball in the sugar-juice mixture until it is well-coated, then roll
it in the shredded coconut.
Replace the ball on the baking sheet and repeat with remaining candy.
Refrigerate the balls to set them, then store them in an airtight
container in the refrigerator.
Crockpot Roasted Garlic
5 heads garlic
Cut off the top of each garlic head (the pointy side) to expose the cloves. Place in the slow cooker cut side up. Cook on low for 3 to 4 hours. Let cool completely before squeezing the cloves from the skins. Store in the refrigerator for up to a week.
Cut off the top of each garlic head (the pointy side) to expose the cloves. Place in the slow cooker cut side up. Cook on low for 3 to 4 hours. Let cool completely before squeezing the cloves from the skins. Store in the refrigerator for up to a week.
Fruitcake Cookies
1 tsp. baking soda
1 T. water
3 eggs, separated
1 cup butter, softened
1 1/2 cups sugar
1/2 lb. candied cherries, finely chopped
1/2 lb. candied pineapple, finely chopped
1/2 lb. white raisins, finely chopped
1 qt. shelled pecans, finely chopped
3 cups flour, divided
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla
Preheat oven to 350 degrees. Grease baking sheets and set aside.
Combine baking soda and water in a small cup. Beat egg yolks in a small bowl. Cream butter and sugar in a large bowl and add the beaten egg yolks. Combine fruit and pecans in a small bowl and sprinkle some flour over them. Add spices and salt to the remaining flour and mix together. Combine creamed butter and sugar, fruit, nuts and flour mixture. Add vanilla and the dissolved baking soda. Beat egg whites until stiff and fold into batter. Drop teaspoon-size amounts onto prepared baking sheets.
Bake for 10 to 15 minutes. Cool on baking sheet on wire rack for a minute or so before removing the cookies to the wire rack to cool completely. Cookies can be frozen. Cookie dough can also be prepared and refrigerated for about a week.
Yields 10 to 12 dozen cookies
1 T. water
3 eggs, separated
1 cup butter, softened
1 1/2 cups sugar
1/2 lb. candied cherries, finely chopped
1/2 lb. candied pineapple, finely chopped
1/2 lb. white raisins, finely chopped
1 qt. shelled pecans, finely chopped
3 cups flour, divided
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla
Preheat oven to 350 degrees. Grease baking sheets and set aside.
Combine baking soda and water in a small cup. Beat egg yolks in a small bowl. Cream butter and sugar in a large bowl and add the beaten egg yolks. Combine fruit and pecans in a small bowl and sprinkle some flour over them. Add spices and salt to the remaining flour and mix together. Combine creamed butter and sugar, fruit, nuts and flour mixture. Add vanilla and the dissolved baking soda. Beat egg whites until stiff and fold into batter. Drop teaspoon-size amounts onto prepared baking sheets.
Bake for 10 to 15 minutes. Cool on baking sheet on wire rack for a minute or so before removing the cookies to the wire rack to cool completely. Cookies can be frozen. Cookie dough can also be prepared and refrigerated for about a week.
Yields 10 to 12 dozen cookies
Walnut Thumbprint Cookies
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon Spice Islands® pure vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
FILLING:
1 cup chopped walnuts
1/2 cup packed brown sugar
1/4 cup sour cream
In a large bowl, cream the butter and brown sugar until light and
fluffy. Beat in egg and vanilla. Combine the flour, baking soda and
salt; gradually add to the creamed mixture and mix well. Refrigerate
for 30 minutes.
Roll into 1-in. balls. Place 2 in. apart on greased baking sheets.
Using the end of a wooden spoon handle, make an indentation in the
center of each ball.
Combine filling ingredients; spoon about 1 teaspoonful into each
cookie. Bake at 350° for 11-13 minutes or until lightly browned. Cool
for 5 minutes before removing to wire racks. Yield: about 3 dozen.
1 cup packed brown sugar
1 egg
1 teaspoon Spice Islands® pure vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
FILLING:
1 cup chopped walnuts
1/2 cup packed brown sugar
1/4 cup sour cream
In a large bowl, cream the butter and brown sugar until light and
fluffy. Beat in egg and vanilla. Combine the flour, baking soda and
salt; gradually add to the creamed mixture and mix well. Refrigerate
for 30 minutes.
Roll into 1-in. balls. Place 2 in. apart on greased baking sheets.
Using the end of a wooden spoon handle, make an indentation in the
center of each ball.
Combine filling ingredients; spoon about 1 teaspoonful into each
cookie. Bake at 350° for 11-13 minutes or until lightly browned. Cool
for 5 minutes before removing to wire racks. Yield: about 3 dozen.
Crockpot Minestrone
1can (15.5 oz.) cannellini or white kidney beans, rinsed and drained
1can (15.5 oz.) pinto beans, rinsed and drained
1can (14.5 oz.) diced tomatoes, undrained
8ounces sweet Italian sausage links or kielbasi, diced
1cup sliced carrots
1cup sliced celery
2-1/2cups water
1envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
In slow cooker, combine all ingredients. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours. Serve, if desired, with grated Parmesan cheese.
1can (15.5 oz.) pinto beans, rinsed and drained
1can (14.5 oz.) diced tomatoes, undrained
8ounces sweet Italian sausage links or kielbasi, diced
1cup sliced carrots
1cup sliced celery
2-1/2cups water
1envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
In slow cooker, combine all ingredients. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours. Serve, if desired, with grated Parmesan cheese.
Turkey Bruschetta
Turkey topping:
3 cups cooked, shredded dark turkey meat
1 cup mayonnaise (plus 1/2 cup more to taste)
1/4 cup Dijon mustard
Salt and pepper
Cranberry and shallot relish:
2 cups fresh cranberries
1/4 cup chopped shallots
1 cup red-wine vinegar
1/4 cup sugar
Salt and pepper to taste
Bruschetta:
1 baguette, sliced on bias
1 stick softened butter
For topping: Fold together all ingredients, and season with salt and
pepper. Set aside. For relish: Add cranberries, shallots, vinegar and
sugar to pot, and simmer for 30 minutes, stirring occasionally. Add
salt and pepper to taste. Remove from pot, cover and place in
refrigerator until chilled.
For bruschetta: Butter baguette slices and toast in 400-degree oven
for 5 minutes. To assemble: Place 2 tablespoons of turkey mixture on
each slice of baguette, top with cranberry-shallot mixture and garnish
with chive sticks.
Makes 10 to 12 servings
3 cups cooked, shredded dark turkey meat
1 cup mayonnaise (plus 1/2 cup more to taste)
1/4 cup Dijon mustard
Salt and pepper
Cranberry and shallot relish:
2 cups fresh cranberries
1/4 cup chopped shallots
1 cup red-wine vinegar
1/4 cup sugar
Salt and pepper to taste
Bruschetta:
1 baguette, sliced on bias
1 stick softened butter
For topping: Fold together all ingredients, and season with salt and
pepper. Set aside. For relish: Add cranberries, shallots, vinegar and
sugar to pot, and simmer for 30 minutes, stirring occasionally. Add
salt and pepper to taste. Remove from pot, cover and place in
refrigerator until chilled.
For bruschetta: Butter baguette slices and toast in 400-degree oven
for 5 minutes. To assemble: Place 2 tablespoons of turkey mixture on
each slice of baguette, top with cranberry-shallot mixture and garnish
with chive sticks.
Makes 10 to 12 servings
Strawberry Shortcake Cookies
makes 3 dozen
2 cups strawberries, hulled and cut into 1/4-inch dice
1 tsp fresh lemon juice
9 Tbsp granulated sugar
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
6 Tbsp cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
2 cups strawberries, hulled and cut into 1/4-inch dice
1 tsp fresh lemon juice
9 Tbsp granulated sugar
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
6 Tbsp cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
Candied Lemon Peels
makes about 1 1/2 cups
5-6 organic lemons, about 1 1/2 pounds
1 teaspoon salt
1 1/2 cup cold water
2 cups sugar
Superfine sugar (optional)
Peel the lemons with vegetable peeler, taking off long, thin strips. Fill a medium sauce pan 3/4 full with water and 1/2 teaspoon salt. Add the lemon peels and bring to a boil. Simmer for 10 minutes, then drain. Repeat, using the other 1/2 teaspoon of salt. This is softening the lemon peels and taking away the residual bitterness of the white pith.
Drain the peels for a second time and set aside. Add the cold water and two cups sugar to the saucepan and bring to a simmer, stirring until the sugar dissolves. When the sugar dissolves add the lemon peels and simmer on low for 45-60 minutes. Watch near the end to make sure the sugar doesn't caramelize.
Immediately lift out the peels with a fork and let them cool on a piece of wax paper that has been sprayed with cooking spray. If you want to eat them as candy, roll them in superfine sugar while they are still wet. When they have cooled and dried put in a sealed container in the refrigerator, where they will last for quite a long time. The syrup can also be stored in the fridge and used for flavoring and sweetening.
5-6 organic lemons, about 1 1/2 pounds
1 teaspoon salt
1 1/2 cup cold water
2 cups sugar
Superfine sugar (optional)
Peel the lemons with vegetable peeler, taking off long, thin strips. Fill a medium sauce pan 3/4 full with water and 1/2 teaspoon salt. Add the lemon peels and bring to a boil. Simmer for 10 minutes, then drain. Repeat, using the other 1/2 teaspoon of salt. This is softening the lemon peels and taking away the residual bitterness of the white pith.
Drain the peels for a second time and set aside. Add the cold water and two cups sugar to the saucepan and bring to a simmer, stirring until the sugar dissolves. When the sugar dissolves add the lemon peels and simmer on low for 45-60 minutes. Watch near the end to make sure the sugar doesn't caramelize.
Immediately lift out the peels with a fork and let them cool on a piece of wax paper that has been sprayed with cooking spray. If you want to eat them as candy, roll them in superfine sugar while they are still wet. When they have cooled and dried put in a sealed container in the refrigerator, where they will last for quite a long time. The syrup can also be stored in the fridge and used for flavoring and sweetening.
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