Yield: 4 Servings
DOUGH:
1 ea Pkg. active yeast
1/4 ts Sugar
1 1/2 c Lukewarm milk
1 1/2 c All-purpose flour
FILLING:
1 1/2 lb Beef ground fine
3/4 c Onions minced
1 ts Salt
1 ts Fresh ground black pepper
4 tb Butter
3 tb Vegetable oil
DOUGH:
Sprinkle yeast & sugar over 1/4 cup of lukewarm milk in a small bowl.
Allow mixture stand for 2-3 mins. then stir to dissolve yeast completely.
Set this bowl in a warm, draft-free place (like an unlit oven) for 8-10 mins. until mixture doubles in volume.
Pour flour into a large & deep mixing bowl.
Form a well in center then pour in yeast mixture & remaining milk.
Gradually stir flour into liquid. Beat vigorously until a firm dough is formed.
Gather dough into a ball & place it on a lightly floured surface.
Knead it by pressing down & pushing it forward several times with heels of your hands.
Fold it back on itself & repeat this action for 10 minutes until it is smooth & elastic.
Shape dough into a ball & place it in a large lightly buttered bowl.
Dust top with flour, cover loosely with a kitchen towel then set
aside in a warm, draft-free place for 45-55 mins. until dough doubles in bulk.
FILLING:
Combine meat, onions & salt & pepper in a large bowl then knead with your hands until smooth.
On a lightly floured surface roll dough into a circle about 1/8" thick.
Cut out 16 circles with a 4 1/2" cookie cutter.
Place 5 tb filling on each circle & moisten the edges of dough with cold water.
Fold up all edges of dough, enclosing filling & making a flat, round cake.
Pre-heat oven to 250 deg-F.
In a large cast-iron skillet set over high-heat.
Melt 3 tb butter & 2 tb vegetable oil. When butter-oil mixture begins to turn light brown.
Add flat cakes & cover pan.
Reduce to med-heat & cook for 10 mins. per side.
Transfer cakes to an oven-proof platter & keep warm in a low oven
while you cook remaining cakes.
Add additional butter & oil to skillet as necessary.
Serve at once.
Sunday, January 29, 2012
Tootsie Rolls
Yield: 80-100 Tootsie Rolls
Ingredients:
2 oz unsweetened chocolate, chopped
1/2 cup light corn syrup
2 tbsp softened butter
3/4 cup powdered milk
1 tsp vanilla extract
2-3 cups powdered sugar
Preparation:
Melt the chocolate in a large microwave-safe bowl or in a double boiler
over simmering water.
Once the chocolate is melted and smooth, stir in the corn syrup and the
butter, stirring until the butter is melted.
Stir in the powdered milk and the vanilla extract.
Add a cup of the powdered sugar and stir until it is incorporated.
Once that sugar is mixed in, add a second cup of powdered sugar and stir
to mix.
At this point the dough will start getting stiff and it might be
difficult to stir more powdered sugar into the candy.
Dust your work surface with powdered sugar, and knead the candy until it
is smooth.
If it is still very soft, knead in more powdered sugar until it is firm
but not dry or crumbly.
You might need up to 3 cups of powdered sugar total.
Once the Tootsie Roll candy is smooth and a perfect firm but supple
texture, break off a palm-sized piece and roll it into a long, thin rope.
Using a sharp knife, cut it into small pieces and place them on a baking
sheet.
Repeat until you have formed all of the Tootsie Roll dough into small
pieces.
Depending on the size of the rolls, you should get 80-100 pieces.
Refrigerate the tray of Tootsie Rolls until they firm up, for about 1 hour.
Store Tootsie Rolls in an airtight container in the refrigerator for up
to two weeks.
You can wrap them individually in waxed paper or cling wrap if they
start to stick together because of condensation from the refrigerator.
Bring Tootsie Rolls to room temperature before serving.
Ingredients:
2 oz unsweetened chocolate, chopped
1/2 cup light corn syrup
2 tbsp softened butter
3/4 cup powdered milk
1 tsp vanilla extract
2-3 cups powdered sugar
Preparation:
Melt the chocolate in a large microwave-safe bowl or in a double boiler
over simmering water.
Once the chocolate is melted and smooth, stir in the corn syrup and the
butter, stirring until the butter is melted.
Stir in the powdered milk and the vanilla extract.
Add a cup of the powdered sugar and stir until it is incorporated.
Once that sugar is mixed in, add a second cup of powdered sugar and stir
to mix.
At this point the dough will start getting stiff and it might be
difficult to stir more powdered sugar into the candy.
Dust your work surface with powdered sugar, and knead the candy until it
is smooth.
If it is still very soft, knead in more powdered sugar until it is firm
but not dry or crumbly.
You might need up to 3 cups of powdered sugar total.
Once the Tootsie Roll candy is smooth and a perfect firm but supple
texture, break off a palm-sized piece and roll it into a long, thin rope.
Using a sharp knife, cut it into small pieces and place them on a baking
sheet.
Repeat until you have formed all of the Tootsie Roll dough into small
pieces.
Depending on the size of the rolls, you should get 80-100 pieces.
Refrigerate the tray of Tootsie Rolls until they firm up, for about 1 hour.
Store Tootsie Rolls in an airtight container in the refrigerator for up
to two weeks.
You can wrap them individually in waxed paper or cling wrap if they
start to stick together because of condensation from the refrigerator.
Bring Tootsie Rolls to room temperature before serving.
Stromboli
1 pound pizza dough, thawed if frozen
All-purpose flour, for work surface
1 package (1 pound) frozen chopped broccoli, thawed
2 garlic cloves, minced
Coarse salt and ground pepper
1 cup marinara sauce
1 1/2 cups shredded part-skim mozzarella (6 ounces)
2 ounces thinly sliced Genoa salami, chopped
1 tablespoon olive oil
1.Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8-inch oval (let dough rest briefly if too elastic to work with).
2.Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry.
3.Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.
4.Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Brush with oil. Bake until golden, 25 to 30 minutes. Serve stromboli with 1/2 cup marinara for dipping.
Cook's Note
Roll up the stromboli, tucking in the filling as you go. There's no need to crimp the ends.
All-purpose flour, for work surface
1 package (1 pound) frozen chopped broccoli, thawed
2 garlic cloves, minced
Coarse salt and ground pepper
1 cup marinara sauce
1 1/2 cups shredded part-skim mozzarella (6 ounces)
2 ounces thinly sliced Genoa salami, chopped
1 tablespoon olive oil
1.Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8-inch oval (let dough rest briefly if too elastic to work with).
2.Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry.
3.Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.
4.Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Brush with oil. Bake until golden, 25 to 30 minutes. Serve stromboli with 1/2 cup marinara for dipping.
Cook's Note
Roll up the stromboli, tucking in the filling as you go. There's no need to crimp the ends.
Almond Joy
4 cups (8 1/2 ounces) shredded coconut (fresh package!)
1/4 cup light corn syrup
1 (11 1/2 ounce) package milk chocolate pieces
1/4 cup white vegetable shortening
26 Whole natural almonds
Line two large cookie sheets with wax paper. Set large wire cooling
rack on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on HIGH (100%) 1
minute or until syrup boils. Immediately pour over coconut. Work warm
syrup into coconut using the back of a wooden spoon until coconut is
thoroughly coated. This takes a little time, and yes, there is enough
syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between
both palms. (HINT: Measure out all of the coconut then roll into
balls.) Place 2 inches apart on wire racks. Let dry 10 minutes.
Re-roll coconut balls so there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2
quart microwave-safe bowl. Microwave on HIGH 1 to 2 minutes or until
mixture can be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still
soft, lightly press whole almond on top of each. Let stand to set or
place in refrigerator. Store in a single layer in airtight container.
1/4 cup light corn syrup
1 (11 1/2 ounce) package milk chocolate pieces
1/4 cup white vegetable shortening
26 Whole natural almonds
Line two large cookie sheets with wax paper. Set large wire cooling
rack on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on HIGH (100%) 1
minute or until syrup boils. Immediately pour over coconut. Work warm
syrup into coconut using the back of a wooden spoon until coconut is
thoroughly coated. This takes a little time, and yes, there is enough
syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between
both palms. (HINT: Measure out all of the coconut then roll into
balls.) Place 2 inches apart on wire racks. Let dry 10 minutes.
Re-roll coconut balls so there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2
quart microwave-safe bowl. Microwave on HIGH 1 to 2 minutes or until
mixture can be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still
soft, lightly press whole almond on top of each. Let stand to set or
place in refrigerator. Store in a single layer in airtight container.
Friday, January 27, 2012
Touch Down Taco Dip
1 can (16 oz) refried beans
small piece of onion
1 pkg. (8 oz) cream cheese, softened
1/4 cup black olives
2 garlic cloves
1 pkg. (1.25 oz) taco seasoning mix
1/2 cup shredded cheddar cheese
1/2 cup sour cream
1 small tomato
tortilla or corn chips
Preheat oven to 375. Spread refried beans into bottom of deep dish
baker. Combine cream cheese, sour cream and taco seasoning in bowl.
Press garlic; add to cream cheese mixture. Core tomato and chop. Chop
onion and olives. Sprinkle tomato, olives and onion over cream cheese
mixture. Top with cheddar cheese. Bake 25-30 minutes or until hot.
Serve with sour cream and chips.
small piece of onion
1 pkg. (8 oz) cream cheese, softened
1/4 cup black olives
2 garlic cloves
1 pkg. (1.25 oz) taco seasoning mix
1/2 cup shredded cheddar cheese
1/2 cup sour cream
1 small tomato
tortilla or corn chips
Preheat oven to 375. Spread refried beans into bottom of deep dish
baker. Combine cream cheese, sour cream and taco seasoning in bowl.
Press garlic; add to cream cheese mixture. Core tomato and chop. Chop
onion and olives. Sprinkle tomato, olives and onion over cream cheese
mixture. Top with cheddar cheese. Bake 25-30 minutes or until hot.
Serve with sour cream and chips.
Caramel Snappers
90 pecan halves (about 1-1/2 cups), toasted
1/2 of a 14-oz. pkg. (about 25) vanilla caramels
1 Tbsp water
1/2 cup semisweet chocolate pieces, melted
Line a baking sheet with foil. Butter foil. On prepared baking sheet, arrange pecans in groups of three, placing flat side of pecan halves down; set baking sheet aside.
In a heavy 1-quart saucepan, combine caramels and water. Cook over low heat, stirring constantly, until caramels are melted and smooth.
Remove saucepan from heat. Drop about 1 teaspoon melted caramel mixture onto each group of pecans. Let stand about 20 minutes, or until caramel mixture is firm.
With a narrow metal spatula, spread a small amount of the melted chocolate over top of each caramel center. Let stand until firm. When firm, remove candy from baking sheet.
Store tightly covered.
Makes 30 pieces.
1/2 of a 14-oz. pkg. (about 25) vanilla caramels
1 Tbsp water
1/2 cup semisweet chocolate pieces, melted
Line a baking sheet with foil. Butter foil. On prepared baking sheet, arrange pecans in groups of three, placing flat side of pecan halves down; set baking sheet aside.
In a heavy 1-quart saucepan, combine caramels and water. Cook over low heat, stirring constantly, until caramels are melted and smooth.
Remove saucepan from heat. Drop about 1 teaspoon melted caramel mixture onto each group of pecans. Let stand about 20 minutes, or until caramel mixture is firm.
With a narrow metal spatula, spread a small amount of the melted chocolate over top of each caramel center. Let stand until firm. When firm, remove candy from baking sheet.
Store tightly covered.
Makes 30 pieces.
Crown Jewel Jello
This is also known as Stained Glass or Broken Glass. It was developed by a home cook, R.J. Gatti, who sent the recipe to General Foods in 1955. It can be served either as a salad or as a dessert.
3 (3 ounce) packages gelatin, in 3 contrasting,
complementary flavors and colors, as desired
1 (3 ounce) package lemon gelatin
Water
1 cup hot pineapple juice
1 3/4 cups whipped topping or whipped cream
Prepare the 3 gelatin flavors of your choice separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour into separate greased 8-inch square pans and chill until set, about 4 hours. Cut each flavor into 1/2-inch cubes.
Dissolve the lemon gelatin in the hot pineapple juice, and then add 1/2 cup cold water. Keep in the mixing bowl and chill in the refrigerator until it starts to set, which takes about 45 minutes.
Blend the whipped topping or whipped cream with the partially set lemon gelatin. Fold in the gelatin cubes and pour into a greased 9-inch tube pan. Chill until firm, at least 4 hours. Unmold and cut into slices.
Makes 10 to 12 servings.
3 (3 ounce) packages gelatin, in 3 contrasting,
complementary flavors and colors, as desired
1 (3 ounce) package lemon gelatin
Water
1 cup hot pineapple juice
1 3/4 cups whipped topping or whipped cream
Prepare the 3 gelatin flavors of your choice separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour into separate greased 8-inch square pans and chill until set, about 4 hours. Cut each flavor into 1/2-inch cubes.
Dissolve the lemon gelatin in the hot pineapple juice, and then add 1/2 cup cold water. Keep in the mixing bowl and chill in the refrigerator until it starts to set, which takes about 45 minutes.
Blend the whipped topping or whipped cream with the partially set lemon gelatin. Fold in the gelatin cubes and pour into a greased 9-inch tube pan. Chill until firm, at least 4 hours. Unmold and cut into slices.
Makes 10 to 12 servings.
Orange Coconut Creams
1 can (14 ounces) sweetened condensed milk
1/2 cup butter, cubed
1 package (2 pounds) confectioners' sugar
1 cup flaked coconut
1-1/2 teaspoons orange extract
2 cups (12 ounces) semisweet chocolate
8 ounces German sweet chocolate, chopped
2 tablespoons shortening
•In a small saucepan, combine milk and butter. Cook and stir over low
heat until the butter is melted. Place the confectioners' sugar in a
large bowl. Add milk mixture; beat until smooth. Add the coconut and
orange extract; mix well. Roll into 1-in. balls; place on waxed
paper-lined baking sheets. Refrigerate until firm, about 1 hour.
•In a microwave, melt the chips, chocolate and shortening; stir until
smooth. Dip balls into chocolate; allow excess to drip off. Place on
waxed paper; let stand until set.
•Yield: 9 dozen.
1/2 cup butter, cubed
1 package (2 pounds) confectioners' sugar
1 cup flaked coconut
1-1/2 teaspoons orange extract
2 cups (12 ounces) semisweet chocolate
8 ounces German sweet chocolate, chopped
2 tablespoons shortening
•In a small saucepan, combine milk and butter. Cook and stir over low
heat until the butter is melted. Place the confectioners' sugar in a
large bowl. Add milk mixture; beat until smooth. Add the coconut and
orange extract; mix well. Roll into 1-in. balls; place on waxed
paper-lined baking sheets. Refrigerate until firm, about 1 hour.
•In a microwave, melt the chips, chocolate and shortening; stir until
smooth. Dip balls into chocolate; allow excess to drip off. Place on
waxed paper; let stand until set.
•Yield: 9 dozen.
Tah-Dig
Tah-dig is a Persian rice dish that is absolutely delicious! It is
crusted rice that is found at the bottom of the pan after rice cooks. It
is served alone or with stews and other dishes.
For this recipe, I like to use a rice steamer to cook the rice - follow
the manufacturers instructions on how to cook the rice though. Some vary
in the amount of water or rice to use. You can certainly cook rice on
the stovetop, however. I just like how the rice separates in a steamer.
Ingredients:
2 cups uncooked rice (basmati, jasmine, or white - your choice)
4 cups water
1/2 teaspoon salt
3 tablespoons olive oil or unsalted butter
Preparation:
Combine rice and water in a saucepan and bring to a boil. Reduce heat to
medium-low, add salt and stir. Cover and allow to simmer for 20 minutes
or until rice is done.
In a frying or saute pan, heat olive oil in medium heat. Be sure to coat
the sides and the bottom of the pan. Add cooked rice and "mash" it with
a spoon to compact it, ensuring it is evenly spread throughout the pan.
Cover and cook for about 15-20 minutes on medium heat or until you hear
it crack and sizzle.
Once the rice is done, remove lid and carefully flip rice onto serving
dish, so crusted rice is on the top. Rice should have a thick layer of
brown, crispy rice. Serve immediately.
crusted rice that is found at the bottom of the pan after rice cooks. It
is served alone or with stews and other dishes.
For this recipe, I like to use a rice steamer to cook the rice - follow
the manufacturers instructions on how to cook the rice though. Some vary
in the amount of water or rice to use. You can certainly cook rice on
the stovetop, however. I just like how the rice separates in a steamer.
Ingredients:
2 cups uncooked rice (basmati, jasmine, or white - your choice)
4 cups water
1/2 teaspoon salt
3 tablespoons olive oil or unsalted butter
Preparation:
Combine rice and water in a saucepan and bring to a boil. Reduce heat to
medium-low, add salt and stir. Cover and allow to simmer for 20 minutes
or until rice is done.
In a frying or saute pan, heat olive oil in medium heat. Be sure to coat
the sides and the bottom of the pan. Add cooked rice and "mash" it with
a spoon to compact it, ensuring it is evenly spread throughout the pan.
Cover and cook for about 15-20 minutes on medium heat or until you hear
it crack and sizzle.
Once the rice is done, remove lid and carefully flip rice onto serving
dish, so crusted rice is on the top. Rice should have a thick layer of
brown, crispy rice. Serve immediately.
Snickerdoodle Cupcakes
18-1/4 oz. pkg. white cake mix
1 c. milk
1/2 c. butter, melted and cooled slightly
3 eggs, beaten
1 t. vanilla extract
2 t. cinnamon
In a large bowl, combine dry cake mix and remaining ingredients. Beat with an electric mixer on low speed for 3 minutes. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 22 to 25 minutes. Let cool. Frost with Cinnamon Frosting. Makes one dozen.
Cinnamon frosting:
1/2 c. butter, softened
1 t. vanilla extract
1 T. cinnamon
3-3/4 c. powdered sugar
3 to 4 T. milk
Beat butter until fluffy. Mix in vanilla, cinnamon and powdered sugar. Stir in enough milk for desired consistency.
1 c. milk
1/2 c. butter, melted and cooled slightly
3 eggs, beaten
1 t. vanilla extract
2 t. cinnamon
In a large bowl, combine dry cake mix and remaining ingredients. Beat with an electric mixer on low speed for 3 minutes. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 22 to 25 minutes. Let cool. Frost with Cinnamon Frosting. Makes one dozen.
Cinnamon frosting:
1/2 c. butter, softened
1 t. vanilla extract
1 T. cinnamon
3-3/4 c. powdered sugar
3 to 4 T. milk
Beat butter until fluffy. Mix in vanilla, cinnamon and powdered sugar. Stir in enough milk for desired consistency.
Chocolate Nut Log Candy
1 1/3 c. sugar
1/4 tsp. salt
2 tbsp. cocoa
1/4 c. milk
1 tbsp. light corn sytup
2 tbsp. butter or margarine
1 tsp. vanilla extract
1/2 c. finely chopped pecans
Combine sugar, salt & cocoa in a heavy saucepan, mix well. Gradually stir in milk & syrup. Cook over med. heat, stirring occasionally, until soft ball stage (236 F.). Remove from heat, stir in butter & vanilla. Pour onto a buttered 15x10x1" jellyroll pan, let cool 10 mins. W/buttered hands, knead candy occasionally for 10 to 15 mins. or until cool enough to hold its form. Shape into a 12x1 1/4" rope, roll in pecans. Wrap in buttered plastic wrap. Let candy stand at room temp. for 1 hr. or until completely cooled. Cut into 1/2" slices.
1/4 tsp. salt
2 tbsp. cocoa
1/4 c. milk
1 tbsp. light corn sytup
2 tbsp. butter or margarine
1 tsp. vanilla extract
1/2 c. finely chopped pecans
Combine sugar, salt & cocoa in a heavy saucepan, mix well. Gradually stir in milk & syrup. Cook over med. heat, stirring occasionally, until soft ball stage (236 F.). Remove from heat, stir in butter & vanilla. Pour onto a buttered 15x10x1" jellyroll pan, let cool 10 mins. W/buttered hands, knead candy occasionally for 10 to 15 mins. or until cool enough to hold its form. Shape into a 12x1 1/4" rope, roll in pecans. Wrap in buttered plastic wrap. Let candy stand at room temp. for 1 hr. or until completely cooled. Cut into 1/2" slices.
Raisin Clusters
1 cup milk chocolate chips
1/3 cup sweetened condensed milk
1 teaspoon vanilla
2 cups raisins
Line a baking sheet with buttered waxed paper; set aside. Melt chocolate with condensed milk and vanilla in small saucepan over low heat, stirring occasionally. Remove from heat. Stir in raisins. Drop by teaspoonfuls onto prepared baking sheet. Refrigerate until firm. Store in refrigerator in an airtight container between layers of waxed paper. Makes 30 clusters.
1/3 cup sweetened condensed milk
1 teaspoon vanilla
2 cups raisins
Line a baking sheet with buttered waxed paper; set aside. Melt chocolate with condensed milk and vanilla in small saucepan over low heat, stirring occasionally. Remove from heat. Stir in raisins. Drop by teaspoonfuls onto prepared baking sheet. Refrigerate until firm. Store in refrigerator in an airtight container between layers of waxed paper. Makes 30 clusters.
Crunchy Mallow Candy
1 pkg. (12 oz.) Baker's Semi-Sweet Real Chocolate Chips
1 cup crunchy peanut butter
4 cups miniature marshmallows
Microwave chips and peanut butter in large microwavable bowl on MEDIUM (50%) 2 to 3 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is melted. Gently stir in marshmallows.
Drop by teaspoonfuls onto wax paper. Refrigerate until firm.
1 cup crunchy peanut butter
4 cups miniature marshmallows
Microwave chips and peanut butter in large microwavable bowl on MEDIUM (50%) 2 to 3 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is melted. Gently stir in marshmallows.
Drop by teaspoonfuls onto wax paper. Refrigerate until firm.
Chocolate Marshmallow Mile High Squares
2 cups (12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 2/3 cups (11-ounce package) NESTLÉ TOLL HOUSE Butterscotch Flavored Morsels
1/2 cup creamy or chunky peanut butter
9 cups (16-ounce package) miniature marshmallows
1 cup dry-roasted peanuts
LINE 13 x 9-inch baking pan with foil.
MICROWAVE semi-sweet morsels, butterscotch morsels and peanut butter in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 2 minutes; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until melted. Cool for 1 minute. Stir in marshmallows and peanuts.
SPREAD into prepared pan. Refrigerate until firm. Cut into squares.
1 2/3 cups (11-ounce package) NESTLÉ TOLL HOUSE Butterscotch Flavored Morsels
1/2 cup creamy or chunky peanut butter
9 cups (16-ounce package) miniature marshmallows
1 cup dry-roasted peanuts
LINE 13 x 9-inch baking pan with foil.
MICROWAVE semi-sweet morsels, butterscotch morsels and peanut butter in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 2 minutes; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until melted. Cool for 1 minute. Stir in marshmallows and peanuts.
SPREAD into prepared pan. Refrigerate until firm. Cut into squares.
Caramel Apple Pie Rolls
1 pkg RHODES AnyTime Cinnamon Rolls
2 small granny smith apples; peeled and chopped
1/4 cup brown sugar
1/2 tsp. ground cinnamon
1/4 cup graham cracker crumbs
1/2 cup chopped nuts
ICING:
1 packet cream cheese frosting (included with rolls)
4 Tbls. caramel ice cream topping
Thaw rolls, covered for 45 minutes. Cut each roll into 6 pieces, then place back into the foil pan.
In a large bowl combine the apples, sugar, cinnamon, cracker crumbs and nuts.
Sprinkle over the rolls.
Bake @ 350 for 25-30 minutes or until the rolls are done.
In a small bowl, combine the cream cheese frosting and the caramel topping and drizzle over the pie while it is still warm.
2 small granny smith apples; peeled and chopped
1/4 cup brown sugar
1/2 tsp. ground cinnamon
1/4 cup graham cracker crumbs
1/2 cup chopped nuts
ICING:
1 packet cream cheese frosting (included with rolls)
4 Tbls. caramel ice cream topping
Thaw rolls, covered for 45 minutes. Cut each roll into 6 pieces, then place back into the foil pan.
In a large bowl combine the apples, sugar, cinnamon, cracker crumbs and nuts.
Sprinkle over the rolls.
Bake @ 350 for 25-30 minutes or until the rolls are done.
In a small bowl, combine the cream cheese frosting and the caramel topping and drizzle over the pie while it is still warm.
Skillet Garlic Chicken Dinner
4 boneless chicken breast halves
1 can (14 oz.) Swanson Seasoned Chicken Broth with Roasted Garlic
3/4 cup uncooked regular long-grain white rice
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)
1/3 cup grated Parmesan cheese
Paprika
SPRAY skillet with vegetable cooking spray and heat 1 min. Add chicken and cook until browned. Remove chicken.
ADD broth, rice and vegetables. Heat to a boil. Cover and cook over low heat 15 min. Stir in cheese.
TOP with chicken. Sprinkle with paprika. Cover and cook 10 min. or until done.
Serves 4.
1 can (14 oz.) Swanson Seasoned Chicken Broth with Roasted Garlic
3/4 cup uncooked regular long-grain white rice
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)
1/3 cup grated Parmesan cheese
Paprika
SPRAY skillet with vegetable cooking spray and heat 1 min. Add chicken and cook until browned. Remove chicken.
ADD broth, rice and vegetables. Heat to a boil. Cover and cook over low heat 15 min. Stir in cheese.
TOP with chicken. Sprinkle with paprika. Cover and cook 10 min. or until done.
Serves 4.
Country Ham With Red Eye Gravy
Serves: 5
Ingredients
1 pound sliced country ham, cut into 1/2-inch pieces
1 cup strong black coffee
1 teaspoon sugar (optional)
1 (10.8-ounce) package refrigerated buttermilk biscuits (5 biscuits),
baked according to package directions
Instructions
In a large skillet over medium-high heat, cook ham pieces 5 to 7
minutes, or until browned on all sides. Transfer cooked pieces to a
serving plate and set aside.
Add coffee and sugar to skillet and cook 2 to 3 minutes, stirring to
loosen pan drippings.
Continue cooking until gravy is bubbling, stirring constantly.
Split biscuits and divide ham equally among them.
Top with gravy and serve immediately.
Ingredients
1 pound sliced country ham, cut into 1/2-inch pieces
1 cup strong black coffee
1 teaspoon sugar (optional)
1 (10.8-ounce) package refrigerated buttermilk biscuits (5 biscuits),
baked according to package directions
Instructions
In a large skillet over medium-high heat, cook ham pieces 5 to 7
minutes, or until browned on all sides. Transfer cooked pieces to a
serving plate and set aside.
Add coffee and sugar to skillet and cook 2 to 3 minutes, stirring to
loosen pan drippings.
Continue cooking until gravy is bubbling, stirring constantly.
Split biscuits and divide ham equally among them.
Top with gravy and serve immediately.
Baked Chicken Salad
2 cups diced cooked chicken
1 1/2 cups diced celery
1/4 cup chopped toasted almonds
2 tsp chopped onion
1 T lemon juice
1/2 c mayonnaise I prefer Hellmans
Combine and pour into a lightly greased casserole dish
Add a layer of
1 cup shredded cheddar cheese
Top with
1 cup coarsely crush potato chips
Bake for 25 minutes at 375 degrees or until cheese begins to bubble
1 1/2 cups diced celery
1/4 cup chopped toasted almonds
2 tsp chopped onion
1 T lemon juice
1/2 c mayonnaise I prefer Hellmans
Combine and pour into a lightly greased casserole dish
Add a layer of
1 cup shredded cheddar cheese
Top with
1 cup coarsely crush potato chips
Bake for 25 minutes at 375 degrees or until cheese begins to bubble
KFC Pecan Pie
4 eggs, slightly beaten
1 cup dark corn syrup (Karo brand)
Pinch of salt
1/3 cup sugar
1 TB lemon juice or vinegar
4 TB melted butter
2 tsp. vanilla extract
2/3 cup pecan halves
1 (9 inch) unbaked pie shell
Preheat oven to 350º F.
Mix together the first seven ingredients with mixer.
Stir in 2/3 cup pecan halves.
Pour the mixture into an unbaked pie shell.
Bake for 35 to 40 minutes.
1 cup dark corn syrup (Karo brand)
Pinch of salt
1/3 cup sugar
1 TB lemon juice or vinegar
4 TB melted butter
2 tsp. vanilla extract
2/3 cup pecan halves
1 (9 inch) unbaked pie shell
Preheat oven to 350º F.
Mix together the first seven ingredients with mixer.
Stir in 2/3 cup pecan halves.
Pour the mixture into an unbaked pie shell.
Bake for 35 to 40 minutes.
Banana Crumb Muffins
Banana Crumb Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking
powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and
cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse
cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking
powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and
cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse
cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Fried Strawberry Pie
Freeze the pies before frying to prevent the crusts from disintegrating in
the hot oil. Hide one for yourself before they all get away.
2 cups fresh strawberries mashed
3/4 cup sugar
1/4 cup cornstarch
1 15 ounce package refrigerated pie crusts vegetable oil powdered sugar
Combine first three ingredients in a saucepan. Bring strawberry mixture to a
boil over medium heat. Cook stirring constantly 1 minute or until thickened.
Cool completely. Roll one pie crust to press out fold lines. Cut in to nine
circles with a three inch round cutter. Roll circles to 3 1/2 inch diameter.
Moisten edges with water. Spoon 2 teaspoons strawberry mixture in the center
of each circle. Fold over; pressing edges to seal. Repeat with remaining
pie crust and strawberry mixture. Place pies in a single layer on a baking
sheet and freeze at least 1 hour. Pour oil to a depth of 1 inch in to a
large heavy skillet. Heat to 350 degrees. Fry pies in batches 1 minute on
each side or until golden. Drain on paper towels. Sprinkle with powdered
sugar.
the hot oil. Hide one for yourself before they all get away.
2 cups fresh strawberries mashed
3/4 cup sugar
1/4 cup cornstarch
1 15 ounce package refrigerated pie crusts vegetable oil powdered sugar
Combine first three ingredients in a saucepan. Bring strawberry mixture to a
boil over medium heat. Cook stirring constantly 1 minute or until thickened.
Cool completely. Roll one pie crust to press out fold lines. Cut in to nine
circles with a three inch round cutter. Roll circles to 3 1/2 inch diameter.
Moisten edges with water. Spoon 2 teaspoons strawberry mixture in the center
of each circle. Fold over; pressing edges to seal. Repeat with remaining
pie crust and strawberry mixture. Place pies in a single layer on a baking
sheet and freeze at least 1 hour. Pour oil to a depth of 1 inch in to a
large heavy skillet. Heat to 350 degrees. Fry pies in batches 1 minute on
each side or until golden. Drain on paper towels. Sprinkle with powdered
sugar.
Babe Ruth Pie
Baby Ruth Pie
Yield: 8 servings
18 chocolate creme-filled sandwich cookies, crushed (about 1-1/2 cups
total)
3 Tbsp butter or margarine, melted
2 pints chocolate ice cream, slightly softened
3 (2.1 oz) Baby Ruth candy bars or other candy bars, finely chopped
1 cup miniature marshmallows
Hot fudge or chocolate topping, heated slightly
in microwave, if necessary, for drizzling In a small bowl, mix together
crushed cookies and butter. Press onto bottom of 9-inch pie plate; freeze 5
minutes. Combine ice cream, chopped candy and marshmallows in large bowl;
spoon into prepared crust. Freeze about 1 hour or until firm. Drizzle with
fudge sauce before serving. Start to finish: 15 minutes, plus 1 hour
freezing time.
Yield: 8 servings
18 chocolate creme-filled sandwich cookies, crushed (about 1-1/2 cups
total)
3 Tbsp butter or margarine, melted
2 pints chocolate ice cream, slightly softened
3 (2.1 oz) Baby Ruth candy bars or other candy bars, finely chopped
1 cup miniature marshmallows
Hot fudge or chocolate topping, heated slightly
in microwave, if necessary, for drizzling In a small bowl, mix together
crushed cookies and butter. Press onto bottom of 9-inch pie plate; freeze 5
minutes. Combine ice cream, chopped candy and marshmallows in large bowl;
spoon into prepared crust. Freeze about 1 hour or until firm. Drizzle with
fudge sauce before serving. Start to finish: 15 minutes, plus 1 hour
freezing time.
Peanut Butter Pie
2/3 C. Sugar
1/2 C. Cornstarch
1/4 tsp. Salt
5 1/2 C. Milk
1/2 stick of Butter or 1/4 Cup
3/4 C. Peanut Butter
1 1/2 tsp. Vanilla
2 (9 inch ) Baked Pie Shells
Whipped Cream
In a saucepan mix together sugar, cornstarch, and salt. Stir in the milk and
bring to a boil over low heat. Cook until thickened, stir in the vanilla,
butter
and peanut butter.
Let cool slightly, mix together on high speed in blender or with a plastic
blade in a food processor. Pour into pie shells. Chill well. To serve, top
with
fresh whipped Cream.
Makes two pies.
1/2 C. Cornstarch
1/4 tsp. Salt
5 1/2 C. Milk
1/2 stick of Butter or 1/4 Cup
3/4 C. Peanut Butter
1 1/2 tsp. Vanilla
2 (9 inch ) Baked Pie Shells
Whipped Cream
In a saucepan mix together sugar, cornstarch, and salt. Stir in the milk and
bring to a boil over low heat. Cook until thickened, stir in the vanilla,
butter
and peanut butter.
Let cool slightly, mix together on high speed in blender or with a plastic
blade in a food processor. Pour into pie shells. Chill well. To serve, top
with
fresh whipped Cream.
Makes two pies.
Creamy Chicken & Pasta
Macera's Chicken Victoria
2 boneless chicken breasts, (4 pieces)
Salt, pepper to taste
4 tablespoons olive oil
1 tablespoon chopped garlic
1/4 cup dry sherry
4 cups heavy cream
2 tablespoons sun-dried tomato, thinly sliced
1 pound spinach, fresh and chopped
1/4 cup Parmesan cheese, grated
2 tablespoons butter
1 pound egg noodle tagliatelle or fettuccine, cooked
Lightly pound chicken. Season with salt and pepper and grill until cooked. Slice into long thin strips. Heat olive oil in sauté pan over medium heat. Add garlic and cook until golden brown. Carefully add sherry and heat to cook off the alcohol in about 2 minutes. Have pan cover ready should flames come up. Add heavy cream (yes, 4 cups is what chef said), sun-dried tomatoes, cheese and butter. Add salt and pepper to taste. Cook on medium heat until sauce starts to thicken. At that point add spinach and the grilled chicken. Cook for another 5 minutes. Toss with cooked pasta and top with Parmigiana Reggiano cheese.
2 boneless chicken breasts, (4 pieces)
Salt, pepper to taste
4 tablespoons olive oil
1 tablespoon chopped garlic
1/4 cup dry sherry
4 cups heavy cream
2 tablespoons sun-dried tomato, thinly sliced
1 pound spinach, fresh and chopped
1/4 cup Parmesan cheese, grated
2 tablespoons butter
1 pound egg noodle tagliatelle or fettuccine, cooked
Lightly pound chicken. Season with salt and pepper and grill until cooked. Slice into long thin strips. Heat olive oil in sauté pan over medium heat. Add garlic and cook until golden brown. Carefully add sherry and heat to cook off the alcohol in about 2 minutes. Have pan cover ready should flames come up. Add heavy cream (yes, 4 cups is what chef said), sun-dried tomatoes, cheese and butter. Add salt and pepper to taste. Cook on medium heat until sauce starts to thicken. At that point add spinach and the grilled chicken. Cook for another 5 minutes. Toss with cooked pasta and top with Parmigiana Reggiano cheese.
Vegetable Beef Pot Pie
1 pound lean ground beef or ground turkey
1 1/2 cups chopped carrot
1 cup chopped onion
1 tablespoon chili powder
1 14 1/2 ounce can diced tomatoes
1 13.8 ounce package refrigerated pizza dough
1 egg, lightly beaten
1 tablespoon water
Preheat oven to 400 degrees F. In a 10-inch skillet cook ground beef, carrots, and onion about 8 minutes or until beef is browned and carrots are tender. Drain fat. Stir in chili powder, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add tomatoes; bring to boiling. Simmer, uncovered, 5 minutes or until liquid is nearly evaporated.
Meanwhile, unroll pizza dough. Cut into 1-inch strips. In a small bowl combine egg and water.
Spoon meat mixture into individual 16-ounce casseroles. Top with strips of pizza dough; trim to fit. Brush dough with egg mixture. Bake for 15 to 20 minutes or until golden brown. Makes 4 servings
1 1/2 cups chopped carrot
1 cup chopped onion
1 tablespoon chili powder
1 14 1/2 ounce can diced tomatoes
1 13.8 ounce package refrigerated pizza dough
1 egg, lightly beaten
1 tablespoon water
Preheat oven to 400 degrees F. In a 10-inch skillet cook ground beef, carrots, and onion about 8 minutes or until beef is browned and carrots are tender. Drain fat. Stir in chili powder, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add tomatoes; bring to boiling. Simmer, uncovered, 5 minutes or until liquid is nearly evaporated.
Meanwhile, unroll pizza dough. Cut into 1-inch strips. In a small bowl combine egg and water.
Spoon meat mixture into individual 16-ounce casseroles. Top with strips of pizza dough; trim to fit. Brush dough with egg mixture. Bake for 15 to 20 minutes or until golden brown. Makes 4 servings
Panda Express Cream Cheese Wontons
Serves: 10
You can enjoy biting into a creamy and crunchy wonton made from your own kitchen. Enjoy Panda Express Cream Cheese Wontons at home.
1 8 ounce package cream cheese - softened
1 1/2 tablespoons scallions sliced thin
wonton wrappers
shortening
Heat enough vegetable shortening or cooking oil to fill 2 to 3 inches in a medium sized cooking pot. If you have an electric fryer, you can use your electric fryer. Cream together cream cheese and scallions together. If desired a touch of garlic powder may be added for additional flavor. Spoon approximately 1 teaspoon of cream cheese mixture into wonton, and fold wonton.
Fold wonton by brushing a little water over all of the edges of the wonton skin. Fold wonton diagonally unto a triangle. Be sure to seal all of the edges completely, this will keep the filling from running out of the wonton when being cooked. Next take the two furthest ends and press and twist those together. You may need to tack together the two end pieces by adding a little water.
When the oil is heated, you can use a thermometer and test to see that it is 350 degrees, or you may test with a small piece of wonton skin. If the wonton skin bubbles immediately when dropped into the hot oil, it is ready. Drop only 4 or 5 pieces into the hot oil. After about 1 minute the wonton will begin to brown, it will now brown rapidly, remove it when it is lightly browned. If your oil is shallow, you may need to flip over the wonton before serving.
You can enjoy biting into a creamy and crunchy wonton made from your own kitchen. Enjoy Panda Express Cream Cheese Wontons at home.
1 8 ounce package cream cheese - softened
1 1/2 tablespoons scallions sliced thin
wonton wrappers
shortening
Heat enough vegetable shortening or cooking oil to fill 2 to 3 inches in a medium sized cooking pot. If you have an electric fryer, you can use your electric fryer. Cream together cream cheese and scallions together. If desired a touch of garlic powder may be added for additional flavor. Spoon approximately 1 teaspoon of cream cheese mixture into wonton, and fold wonton.
Fold wonton by brushing a little water over all of the edges of the wonton skin. Fold wonton diagonally unto a triangle. Be sure to seal all of the edges completely, this will keep the filling from running out of the wonton when being cooked. Next take the two furthest ends and press and twist those together. You may need to tack together the two end pieces by adding a little water.
When the oil is heated, you can use a thermometer and test to see that it is 350 degrees, or you may test with a small piece of wonton skin. If the wonton skin bubbles immediately when dropped into the hot oil, it is ready. Drop only 4 or 5 pieces into the hot oil. After about 1 minute the wonton will begin to brown, it will now brown rapidly, remove it when it is lightly browned. If your oil is shallow, you may need to flip over the wonton before serving.
CP Beef BBQ
3 pounds beef chuck
2 onions, chopped
1 can (28 oz) diced tomatoes with juice
1/4 cup distilled white vinegar
1/2 cup water
3 Tablespoons sugar
1/3 of a 10 oz fluid bottle of Worcestershire sauce
Salt and pepper to taste
1) Place roast in a crock pot and sprinkle with diced onions.
Cover with tomatoes, water, sugar and Worcestershire sauce.
Season with salt and pepper.
2) Cook on high for 8 hours, then remove meat and shred it
while removing and discarding any bones, fat and gristle.
Put shredded beef back in crock pot and cook until liquid
is reduced.
3) Serve on hamburger buns.
2 onions, chopped
1 can (28 oz) diced tomatoes with juice
1/4 cup distilled white vinegar
1/2 cup water
3 Tablespoons sugar
1/3 of a 10 oz fluid bottle of Worcestershire sauce
Salt and pepper to taste
1) Place roast in a crock pot and sprinkle with diced onions.
Cover with tomatoes, water, sugar and Worcestershire sauce.
Season with salt and pepper.
2) Cook on high for 8 hours, then remove meat and shred it
while removing and discarding any bones, fat and gristle.
Put shredded beef back in crock pot and cook until liquid
is reduced.
3) Serve on hamburger buns.
Overnight Blueberry Bread Pudding
1 round loaf of King's Hawaiian Bread (sweet egg bread)
9 eggs
2-1/2 cups milk
3 tablespoons sugar
1 tablespoon vanilla
2 tablespoons Pampered Chef Sweet Cinnamon Sprinkle, divided
1/2 cup of flour
6 tablespoons brown sugar
1/4 cup melted butter
1 cup (approximately) blueberries
Spray a 9 x 13 baking dish with oil spray. Tear pieces of the Hawaiian bread and place in the baking dish until the bottom is covered double thick. Combine the eggs, milk, sugar, vanilla, and 1 tblsp. cinnamon sprinkle in a bowl. Mix well. Pour egg mixture over the bread; cover and refrigerate overnight or freeze.
To bake from freezer, thaw in the refrigerator overnight. Once thawed, or from refrigerator, set on the counter about an hour or to room temperature. Preheat the oven to 375F. Spread the blueberries over the top of the soaked bread. In a small bowl, mix the flour, brown sugar, remaining tablespoon of cinnamon sprinkle and melted butter. Pat the flour/sugar topping over the berries. Bake uncovered for about 50 minutes, or until brown.
9 eggs
2-1/2 cups milk
3 tablespoons sugar
1 tablespoon vanilla
2 tablespoons Pampered Chef Sweet Cinnamon Sprinkle, divided
1/2 cup of flour
6 tablespoons brown sugar
1/4 cup melted butter
1 cup (approximately) blueberries
Spray a 9 x 13 baking dish with oil spray. Tear pieces of the Hawaiian bread and place in the baking dish until the bottom is covered double thick. Combine the eggs, milk, sugar, vanilla, and 1 tblsp. cinnamon sprinkle in a bowl. Mix well. Pour egg mixture over the bread; cover and refrigerate overnight or freeze.
To bake from freezer, thaw in the refrigerator overnight. Once thawed, or from refrigerator, set on the counter about an hour or to room temperature. Preheat the oven to 375F. Spread the blueberries over the top of the soaked bread. In a small bowl, mix the flour, brown sugar, remaining tablespoon of cinnamon sprinkle and melted butter. Pat the flour/sugar topping over the berries. Bake uncovered for about 50 minutes, or until brown.
Ritz Pork Chops
1 stack of Ritz crackers, crushed
1/2 tsp.garlic powder
about 1 tsp. paprika
pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
In a shallow bowl combine crushed crackers, garlic powder, paprika and pepper;
mix well.
In a separate bowl beat eggs. Dip your pork chops in the egg batter and then in
the cracker mixture. Place the pork chops in a casserole dish. Place chunks of
the butter around the pork chops. Cover and bake for 45 minutes.
1/2 tsp.garlic powder
about 1 tsp. paprika
pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
In a shallow bowl combine crushed crackers, garlic powder, paprika and pepper;
mix well.
In a separate bowl beat eggs. Dip your pork chops in the egg batter and then in
the cracker mixture. Place the pork chops in a casserole dish. Place chunks of
the butter around the pork chops. Cover and bake for 45 minutes.
Homemade Rotel Tomatoes
Make your own Rotel Tomatoes to suit your taste. You can make it hot or
mild. Source: Now Your Cookin'
1 1/2 quarts peeled chopped seeded tomatoes (about 4lbs)
12 jalapeños or hot chili peppers, diced
1 teaspoon salt
Place in 4 quart saucepan, and simmer until reduced to 1 quart.
(Measure 1 quart water into saucepan in advance, and mark on outside of pan,
to help you judge).
The cans at the grocers are 10oz in size, so freeze in 1 cup portions.
This way you can adjust the hot peppers to suit yourself, and making small
batches is so easy!
Remember, freezing makes the peppers hotter.
mild. Source: Now Your Cookin'
1 1/2 quarts peeled chopped seeded tomatoes (about 4lbs)
12 jalapeños or hot chili peppers, diced
1 teaspoon salt
Place in 4 quart saucepan, and simmer until reduced to 1 quart.
(Measure 1 quart water into saucepan in advance, and mark on outside of pan,
to help you judge).
The cans at the grocers are 10oz in size, so freeze in 1 cup portions.
This way you can adjust the hot peppers to suit yourself, and making small
batches is so easy!
Remember, freezing makes the peppers hotter.
Lone Star Rice
1/4 cup chopped green bell pepper
2 tablespoons cooking oil
1 cup uncooked long grain rice
1/2 cup tomatoes with
green chilies
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 cups water
2 to 3 tablespoons chopped fresh
cilantro
In a skillet sauté onion and
green pepper
in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder, and water; bring to a boil. Reduce
heat and simmer covered about 20 minutes or until liquid is absorbed. Add cilantro if desired.
2 tablespoons cooking oil
1 cup uncooked long grain rice
1/2 cup tomatoes with
green chilies
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 cups water
2 to 3 tablespoons chopped fresh
cilantro
In a skillet sauté onion and
green pepper
in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder, and water; bring to a boil. Reduce
heat and simmer covered about 20 minutes or until liquid is absorbed. Add cilantro if desired.
Maple Nut Chocolates
1 can (14 ounces) sweetened condensed milk
1/2 cup butter, cubed
MAPLE NUT CHOCOLATES
7-1/2 cups confectioners' sugar
2 cups chopped walnuts
2 teaspoons maple flavoring
1 teaspoon Spice Islands® pure vanilla extract
4 cups (24 ounces) semisweet chocolate chips
2 ounces bittersweet chocolate, chopped
2 teaspoons shortening
In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted. Place the confectioners' sugar in a large bowl; add milk mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla. Roll into 3/4-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour.
In a microwave, melt the chips, bittersweet chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: about 13 dozen.
1/2 cup butter, cubed
MAPLE NUT CHOCOLATES
7-1/2 cups confectioners' sugar
2 cups chopped walnuts
2 teaspoons maple flavoring
1 teaspoon Spice Islands® pure vanilla extract
4 cups (24 ounces) semisweet chocolate chips
2 ounces bittersweet chocolate, chopped
2 teaspoons shortening
In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted. Place the confectioners' sugar in a large bowl; add milk mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla. Roll into 3/4-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour.
In a microwave, melt the chips, bittersweet chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: about 13 dozen.
Cheese Grits
These are wonderful to serve with ham, pork chops or just about any dish.
4 cups water
1/2 teaspoon salt
1 cup uncooked regular grits
1/2 cup butter or margarine
1 6 ounce roll processed cheese with garlic or 6 ounces Velveeta cheese
1 cup shredded Colby cheese
3 eggs beaten
Preheat oven to 350 degrees. Bring water to a boil in a large saucepan. Add
salt and gradually stir in grits. Cover: reduce heat and cook until very
thick: stirring occasionally, about 10 to 15 minutes. Add butter, processed
cheese and 1/2 cup Colby cheese. Stir until melted. Remove from heat.
Quickly stir 1/2 cup hot mixture in to eggs. Add to remaining hot grits:
stirring constantly. Pour in to a lightly greased baking dish. Bake for 55
minutes. Sprinkle with remaining Colby cheese. Bake 5 minutes more.
Serves 6 to 8.
4 cups water
1/2 teaspoon salt
1 cup uncooked regular grits
1/2 cup butter or margarine
1 6 ounce roll processed cheese with garlic or 6 ounces Velveeta cheese
1 cup shredded Colby cheese
3 eggs beaten
Preheat oven to 350 degrees. Bring water to a boil in a large saucepan. Add
salt and gradually stir in grits. Cover: reduce heat and cook until very
thick: stirring occasionally, about 10 to 15 minutes. Add butter, processed
cheese and 1/2 cup Colby cheese. Stir until melted. Remove from heat.
Quickly stir 1/2 cup hot mixture in to eggs. Add to remaining hot grits:
stirring constantly. Pour in to a lightly greased baking dish. Bake for 55
minutes. Sprinkle with remaining Colby cheese. Bake 5 minutes more.
Serves 6 to 8.
Caramel Clusters
1 (14 oz) package caramels (48 pieces), unwrapped
1/4 cup milk or half and half
5 cups Rice Krispies
Place the caramels in a large saucepan. Add the milk; cook our low heat,
stirring frequently, until the candy melts and the mixture is smooth.
Remove
from the heat and stir in the cereal. Drop tablespoonfuls onto waxed paper
and let cool until set. Makes about 3 dozen.
1/4 cup milk or half and half
5 cups Rice Krispies
Place the caramels in a large saucepan. Add the milk; cook our low heat,
stirring frequently, until the candy melts and the mixture is smooth.
Remove
from the heat and stir in the cereal. Drop tablespoonfuls onto waxed paper
and let cool until set. Makes about 3 dozen.
Cajun Skillet Beans
1 small onion -- chopped
3 cloves garlic -- minced
2 tablespoons vegetable oil
2 stalks celery -- chopped
1 green bell pepper -- chopped
1 teaspoon fresh thyme (or 1/2 tsp. dried) -- chopped
1 teaspoon fresh oregano (or 1/2 tsp. dried) -- chopped
1 tablespoon fresh basil (or 1 tsp. dried) -- chopped
1/4 teaspoon freshly ground black pepper
1 teaspoon Cajun seasoning (or more to taste)
red pepper to taste
1 14.5 oz can diced tomatoes
1 tablespoon honey
1 tablespoon Dijon mustard
1 16 oz can black-eyed peas -- rinsed & drained
cooked white or brown rice
In a large skillet, saute the onions, garlic and bell pepper in
oil on medium heat. Add chopped celery and continue to saute
for 5 minutes, stirring occasionally. Add thyme, basil, oregano,
black pepper, Cajun seasoning, and red pepper to taste. Cover
and cook for 5 minutes or until onions are golden, stirring
occasionally. Add tomatoes, honey, and mustard and simmer 5 more
minutes. Add the beans, cover, and stir occasionally until
thoroughly heated.
Serve over rice.
3 cloves garlic -- minced
2 tablespoons vegetable oil
2 stalks celery -- chopped
1 green bell pepper -- chopped
1 teaspoon fresh thyme (or 1/2 tsp. dried) -- chopped
1 teaspoon fresh oregano (or 1/2 tsp. dried) -- chopped
1 tablespoon fresh basil (or 1 tsp. dried) -- chopped
1/4 teaspoon freshly ground black pepper
1 teaspoon Cajun seasoning (or more to taste)
red pepper to taste
1 14.5 oz can diced tomatoes
1 tablespoon honey
1 tablespoon Dijon mustard
1 16 oz can black-eyed peas -- rinsed & drained
cooked white or brown rice
In a large skillet, saute the onions, garlic and bell pepper in
oil on medium heat. Add chopped celery and continue to saute
for 5 minutes, stirring occasionally. Add thyme, basil, oregano,
black pepper, Cajun seasoning, and red pepper to taste. Cover
and cook for 5 minutes or until onions are golden, stirring
occasionally. Add tomatoes, honey, and mustard and simmer 5 more
minutes. Add the beans, cover, and stir occasionally until
thoroughly heated.
Serve over rice.
Cheesecake Factory Hershey 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.
Milky Way Cake
Ingredients
8 (2.1 ounce) bars Milky Way
1 cup butter
2 cups white sugar
4 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 cups buttermilk
1 cup chopped pecans
2 1/2 cups white sugar
1 cup evaporated milk
1 cup semisweet chocolate chips
1/2 cup butter
1 cup marshmallow cream
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or
10 inch
tube pan. In a saucepan over medium low heat melt the Milky Way candy
bars and
1/2 cup of the butter or margarine, set aside. Cream 2 cups of the white
sugar
and 1/2 cup of the butter or margarine together until light and fluffy.
Beat in
eggs one at time, mixing well after each one. Combine the flour and the
baking
soda. Add alternately with the buttermilk to the egg mixture. Stir in
the melted
candy mixture and the pecans. Pour batter into the prepared pan. Bake at 325
degrees F (165 degrees C) for 1 hour and 10 minutes. Allow cake to cool then
frost with Marshmallow Chocolate Icing. To Make Chocolate Marshmallow
Icing: In
a saucepan over medium heat cook the 2-1/2 cups white sugar and the
evaporated
milk to the soft ball stage 238 degrees F (114 degrees C). Stir in
semi-sweet
chocolate chips, 1/2 cup butter or margarine and the marshmallow cream. Stir
until all are melted. Remove from heat and beat until cooled. Spoon over
top of
cooled cake.
Cook Time: 1 Hr 10 Min
8 (2.1 ounce) bars Milky Way
1 cup butter
2 cups white sugar
4 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 cups buttermilk
1 cup chopped pecans
2 1/2 cups white sugar
1 cup evaporated milk
1 cup semisweet chocolate chips
1/2 cup butter
1 cup marshmallow cream
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or
10 inch
tube pan. In a saucepan over medium low heat melt the Milky Way candy
bars and
1/2 cup of the butter or margarine, set aside. Cream 2 cups of the white
sugar
and 1/2 cup of the butter or margarine together until light and fluffy.
Beat in
eggs one at time, mixing well after each one. Combine the flour and the
baking
soda. Add alternately with the buttermilk to the egg mixture. Stir in
the melted
candy mixture and the pecans. Pour batter into the prepared pan. Bake at 325
degrees F (165 degrees C) for 1 hour and 10 minutes. Allow cake to cool then
frost with Marshmallow Chocolate Icing. To Make Chocolate Marshmallow
Icing: In
a saucepan over medium heat cook the 2-1/2 cups white sugar and the
evaporated
milk to the soft ball stage 238 degrees F (114 degrees C). Stir in
semi-sweet
chocolate chips, 1/2 cup butter or margarine and the marshmallow cream. Stir
until all are melted. Remove from heat and beat until cooled. Spoon over
top of
cooled cake.
Cook Time: 1 Hr 10 Min
Pineapple Cake
Ingredients
1 yellow cake mix
3 eggs
1/2 cup milk
1 stick butter
1 can crushed pineapples
1/2 cup pecan pieces
1/4 tsp. ginger
Directions
1. Cream butter with cake mix.
2. Blend in eggs and milk.
3. Add ginger, pineapples, and pecans.
1 yellow cake mix
3 eggs
1/2 cup milk
1 stick butter
1 can crushed pineapples
1/2 cup pecan pieces
1/4 tsp. ginger
Directions
1. Cream butter with cake mix.
2. Blend in eggs and milk.
3. Add ginger, pineapples, and pecans.
Cheesy Freezer Rotini
1/2 lb corkscrew rotini noodles
1 lb extra lean ground beef
1 cup yellow onion, chopped
1 small green pepper, chopped
1 28oz can tomatoes
1 6oz can tomato paste
1 4oz can sliced mushrooms
1 tsp salt
1/2 tsp basil
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp red pepper flakes
2 cups Mozzarella cheese, grated
1 cup Parmesan cheese, grated
Cook rotini noodles according to package instructions. In large skillet, brown ground beef with onions and green pepper until cooked through. Add remaining ingredients except for the two cheeses. Stir well and cook over low heat for 20 minutes. Add cooked rotini noodles. Pour into casserole, top with 2 layers each of Mozzarella and Parmesan. Bake in a preheated oven at 350F for 30-45 minutes, or until cheese is melted. Cool and freeze.
On cooking day:
Defrost, and bake in preheated 350F oven for 15-20 minutes or until heated through.
1 lb extra lean ground beef
1 cup yellow onion, chopped
1 small green pepper, chopped
1 28oz can tomatoes
1 6oz can tomato paste
1 4oz can sliced mushrooms
1 tsp salt
1/2 tsp basil
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp red pepper flakes
2 cups Mozzarella cheese, grated
1 cup Parmesan cheese, grated
Cook rotini noodles according to package instructions. In large skillet, brown ground beef with onions and green pepper until cooked through. Add remaining ingredients except for the two cheeses. Stir well and cook over low heat for 20 minutes. Add cooked rotini noodles. Pour into casserole, top with 2 layers each of Mozzarella and Parmesan. Bake in a preheated oven at 350F for 30-45 minutes, or until cheese is melted. Cool and freeze.
On cooking day:
Defrost, and bake in preheated 350F oven for 15-20 minutes or until heated through.
Cheesecake Factory Original Cheesecake
12 Servings
Crust:
1 1/2 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
1/3 cup melted margarine
FILLING:
4 (8 oz.) packages cream cheese, softened
1 1/4 cups sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 large eggs
TOPPING:
1/2 cup sour cream
2 teaspoons sugar
Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.
Make crust: Mix graham cracker crumbs and cinnamon; add margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.
Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.
Crust:
1 1/2 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
1/3 cup melted margarine
FILLING:
4 (8 oz.) packages cream cheese, softened
1 1/4 cups sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 large eggs
TOPPING:
1/2 cup sour cream
2 teaspoons sugar
Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.
Make crust: Mix graham cracker crumbs and cinnamon; add margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.
Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.
Lemon Glazed Cherry Pineapple Bread
Fragrant, moist and delicious, this scrumptious quick bread is also the perfect holiday bread for sharing and gift-giving.
definition list of 1 items
2/3 cup butter
1 teaspoon ground cardamom
2 large eggs
5 cups all-purpose flour
5 1/2 teaspoons baking powder
2 teaspoons salt
1 (16-ounce) can pineapple chunks, undrained and crushed
1 tablespoon lemon peel, grated
1 (10-ounce) jar maraschino cherries, chopped, reserve liquid
1/2 cup walnuts, chopped
1 1/2 cups powdered sugar
2 tablespoons lemon juice
list end
list of 5 items
1. In a bowl with an electric mixer on medium speed, cream together butter and cardamom. Beat in eggs one at time.
2. In another bowl, sift together and add flour, baking powder, and salt; add to the creamed mixture alternately beginning and ending with the flour mixture.
3. Stir in crushed pineapple chunks (undrained), grated lemon peel, chopped maraschino cherries (reserve the liquid), and chopped walnuts. Add water to
the reserved cherry juice to make 2 cups. Add to the mixture and divide into two loaf pans.
4. Bake at 350°F (175°C) for 55 to 60 minutes. Let stand for 10 minutes.
5. Meanwhile, combine powdered sugar and lemon juice. Drizzle over the loaves.
list end
Makes 2 loaves.
definition list of 1 items
2/3 cup butter
1 teaspoon ground cardamom
2 large eggs
5 cups all-purpose flour
5 1/2 teaspoons baking powder
2 teaspoons salt
1 (16-ounce) can pineapple chunks, undrained and crushed
1 tablespoon lemon peel, grated
1 (10-ounce) jar maraschino cherries, chopped, reserve liquid
1/2 cup walnuts, chopped
1 1/2 cups powdered sugar
2 tablespoons lemon juice
list end
list of 5 items
1. In a bowl with an electric mixer on medium speed, cream together butter and cardamom. Beat in eggs one at time.
2. In another bowl, sift together and add flour, baking powder, and salt; add to the creamed mixture alternately beginning and ending with the flour mixture.
3. Stir in crushed pineapple chunks (undrained), grated lemon peel, chopped maraschino cherries (reserve the liquid), and chopped walnuts. Add water to
the reserved cherry juice to make 2 cups. Add to the mixture and divide into two loaf pans.
4. Bake at 350°F (175°C) for 55 to 60 minutes. Let stand for 10 minutes.
5. Meanwhile, combine powdered sugar and lemon juice. Drizzle over the loaves.
list end
Makes 2 loaves.
Warm Lemon Cake
INGREDIENTS:
1 2-Layer Lemon Cake Mix
2 small packages Instant Lemon Pudding mix
1/4 cup Sugar
2 cups cold Milk
1 1/4 cups Water
2 TBLSP Powdered Sugar
DIRECIONS:
Heat oven to 350°
Prepare cake batter as directed on box. Pour into 13 X 9
baking pan that was sprayed with PAM or lightly greased.
Beat pudding mixes, sugar, milk and water together.
Spoon over cake batter in pan.
Bake on sheet pan (in-case of bubbling over a little)
for 1 Hour.
Sprinkle with Powered Sugar.
Serve warm or chilled. Store in Refridgerator.
1 2-Layer Lemon Cake Mix
2 small packages Instant Lemon Pudding mix
1/4 cup Sugar
2 cups cold Milk
1 1/4 cups Water
2 TBLSP Powdered Sugar
DIRECIONS:
Heat oven to 350°
Prepare cake batter as directed on box. Pour into 13 X 9
baking pan that was sprayed with PAM or lightly greased.
Beat pudding mixes, sugar, milk and water together.
Spoon over cake batter in pan.
Bake on sheet pan (in-case of bubbling over a little)
for 1 Hour.
Sprinkle with Powered Sugar.
Serve warm or chilled. Store in Refridgerator.
Christmas 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
Stovetop Macaroni
Stovetop Macaroni and Cheese
Recipe By :Land O Lakes Email, 1/12/12
Categories : Macaroni and Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces uncooked dried elbow macaroni -- (1 1/2 cups)
10 slices Land O Lakes® Deli American Cheese -- (3/4-ounce) quartered
5 slices Land O Lakes® Deli Provolone Cheese -- (3/4-ounce) quartered
1 cup Land O Lakes® Half & Half or Fat Free Half
& Half
1/2 cup coarsely crushed seasoned croutons
Cook macaroni according to package directions. Drain.
Combine cooked macaroni, cheese and half & half in 2-quart saucepan. Cook
over medium heat, stirring occasionally, until cheese is melted (6 to 8
minutes).
To serve, spoon macaroni into serving dish; sprinkle with crushed
croutons.
Recipe By :Land O Lakes Email, 1/12/12
Categories : Macaroni and Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces uncooked dried elbow macaroni -- (1 1/2 cups)
10 slices Land O Lakes® Deli American Cheese -- (3/4-ounce) quartered
5 slices Land O Lakes® Deli Provolone Cheese -- (3/4-ounce) quartered
1 cup Land O Lakes® Half & Half or Fat Free Half
& Half
1/2 cup coarsely crushed seasoned croutons
Cook macaroni according to package directions. Drain.
Combine cooked macaroni, cheese and half & half in 2-quart saucepan. Cook
over medium heat, stirring occasionally, until cheese is melted (6 to 8
minutes).
To serve, spoon macaroni into serving dish; sprinkle with crushed
croutons.
Buttercream Candy
1 pkg. (3 oz.) cream cheese, softened
1/2 c. butter, softened
4 c. powdered sugar
1 1/2 tsp. vanilla
chocolate for dipping
Beat cream cheese and butter in large mixer bowl until smooth. Gradually blend in powdered sugar and vanilla. If necessary chill about an hour or until mixture is firm enough to handle. Shape into 1" balls; place on wax paper-covered tray or cookie sheet. Cover loosely; chill 3-4 hours or overnight. Centers should feel dry to the touch before coating. Dip in melted chocolate to coat.
Makes about 5 dozen
VARIATIONS:
CHOCOLATE BUTTERCREAM CENTERS: Blend 1/3 c. cocoa with powdered sugar and vanilla into mixture. Add 1-2 teaspoons until mixture holds together.
FLAVORED BUTTERCREAM CENTERS: Divide buttercream mixture into 3 parts. Add one of the following to each:
1/2 tsp. almond extract
1/2 tsp. brandy extract
2/3 c. flaked coconut
1/4 tsp. mint extract plus 3 drops green food coloring
1/4 tsp. orange extract
1/4 tsp. rum extract
1/4 tsp. strawberry extract plus 3 drops red food coloring
1/2 c. butter, softened
4 c. powdered sugar
1 1/2 tsp. vanilla
chocolate for dipping
Beat cream cheese and butter in large mixer bowl until smooth. Gradually blend in powdered sugar and vanilla. If necessary chill about an hour or until mixture is firm enough to handle. Shape into 1" balls; place on wax paper-covered tray or cookie sheet. Cover loosely; chill 3-4 hours or overnight. Centers should feel dry to the touch before coating. Dip in melted chocolate to coat.
Makes about 5 dozen
VARIATIONS:
CHOCOLATE BUTTERCREAM CENTERS: Blend 1/3 c. cocoa with powdered sugar and vanilla into mixture. Add 1-2 teaspoons until mixture holds together.
FLAVORED BUTTERCREAM CENTERS: Divide buttercream mixture into 3 parts. Add one of the following to each:
1/2 tsp. almond extract
1/2 tsp. brandy extract
2/3 c. flaked coconut
1/4 tsp. mint extract plus 3 drops green food coloring
1/4 tsp. orange extract
1/4 tsp. rum extract
1/4 tsp. strawberry extract plus 3 drops red food coloring
Candy Cane Cooler
Ingredients
For Infusion:
2 cups fresh mint leaves, de-stemmed
1 bottle quality vodka
Directions
Thoroughly wash mint leaves and place in a decanter or jar.
Empty vodka into container and muddle slightly to release the essential
oils.
Store in a cool, dark place for at least 3 days - longer if you want a
stronger taste.
For cocktail:
1 tbs. crushed candy cane or peppermint candy
1 1/2 oz. mint-infused vodka
1/2 oz. B&B (Benedictine and brandy)
1/2 oz. half-and-half
Ice
Peppermint stick
Mint sprig for garnish
Place crushed candy cane bits into pint glass.
Muddle the candy cane slightly, breaking up the bigger pieces.
Do not over-muddle into a powder.
Add vodka, brandy and half-and-half and stir.
Pour into a shaker with ice.
Shake lightly to chill and strain into old-fashioned glass full of ice.
Add a peppermint stick and stir. Garnish with a mint sprig.
Notes
Cocktail started with vodka already infused
For Infusion:
2 cups fresh mint leaves, de-stemmed
1 bottle quality vodka
Directions
Thoroughly wash mint leaves and place in a decanter or jar.
Empty vodka into container and muddle slightly to release the essential
oils.
Store in a cool, dark place for at least 3 days - longer if you want a
stronger taste.
For cocktail:
1 tbs. crushed candy cane or peppermint candy
1 1/2 oz. mint-infused vodka
1/2 oz. B&B (Benedictine and brandy)
1/2 oz. half-and-half
Ice
Peppermint stick
Mint sprig for garnish
Place crushed candy cane bits into pint glass.
Muddle the candy cane slightly, breaking up the bigger pieces.
Do not over-muddle into a powder.
Add vodka, brandy and half-and-half and stir.
Pour into a shaker with ice.
Shake lightly to chill and strain into old-fashioned glass full of ice.
Add a peppermint stick and stir. Garnish with a mint sprig.
Notes
Cocktail started with vodka already infused
Hidden Valley Noodles With Chicken
8 oz. pasta
1/2 cup butter
1 packet Hidden Valley Original Ranch Dressing Mix
2/3 cup frozen peas and carrots
3 cups cubed turkey or chicken or ham
1.Cook 8 oz. pasta according to package directions.
2.Melt 1/2 cup butter in skillet. Add 1 oz. packet Hidden Valley Original Ranch Dressing mix and 2/3 cup frozen peas and carrots. Heat until warm.
3.Toss with pasta and 3 cups cubed, cooked turkey or chicken.
1/2 cup butter
1 packet Hidden Valley Original Ranch Dressing Mix
2/3 cup frozen peas and carrots
3 cups cubed turkey or chicken or ham
1.Cook 8 oz. pasta according to package directions.
2.Melt 1/2 cup butter in skillet. Add 1 oz. packet Hidden Valley Original Ranch Dressing mix and 2/3 cup frozen peas and carrots. Heat until warm.
3.Toss with pasta and 3 cups cubed, cooked turkey or chicken.
Frosted Banana Bars
Bars
1/2 cup butter, softened
1 1/2 cup mashed, ripe bananas
2 cup all purpose flour
2 cup sugar
3 eggs
1 tsp vanilla
1 tsp baking soda
pinch salt
Frosting
1/2 cup butter, softened
4 cup powdered sugar
2 tsp vanilla
8 oz cream cheese, softened
In a mixing bowl, cream butter and sugar. Beat in eggs, bananas, and vanilla.
Combine flour, soda & salt; add to creamed mixture & mix well
Pour into greased 15x10x1 baking pan. Bake at 350 for 25 minutes. Cool.
For frosting, cream butter & cream cheese in a mixing bowl. Gradually add powdered sugar & vanilla; beat well
Spread over bars
1/2 cup butter, softened
1 1/2 cup mashed, ripe bananas
2 cup all purpose flour
2 cup sugar
3 eggs
1 tsp vanilla
1 tsp baking soda
pinch salt
Frosting
1/2 cup butter, softened
4 cup powdered sugar
2 tsp vanilla
8 oz cream cheese, softened
In a mixing bowl, cream butter and sugar. Beat in eggs, bananas, and vanilla.
Combine flour, soda & salt; add to creamed mixture & mix well
Pour into greased 15x10x1 baking pan. Bake at 350 for 25 minutes. Cool.
For frosting, cream butter & cream cheese in a mixing bowl. Gradually add powdered sugar & vanilla; beat well
Spread over bars
Sunday, January 15, 2012
Strawberry Punch Bowl Cake
Ingredients
1 pkg Angel Food Cake
1 pkg 3.5 ounce instant vanilla pudding mix (this is the small box and I always use sugar free)
2 Cups milk (can use skim)
1 (8 oz) carton whipped topping
1 pint fresh strawberries, washed and hulled
Instructions
Trim brown from cake. Tear cake into small pieces. Prepare pudding as directed. Fold in cool whip. Place 1/3 cake pieces in a bowl. Top with 1/3 pudding mixture and 1/2 strawberries. Repeat and top with remaining pudding mixture. Garnish with strawberry. Refrigerate.
1 pkg Angel Food Cake
1 pkg 3.5 ounce instant vanilla pudding mix (this is the small box and I always use sugar free)
2 Cups milk (can use skim)
1 (8 oz) carton whipped topping
1 pint fresh strawberries, washed and hulled
Instructions
Trim brown from cake. Tear cake into small pieces. Prepare pudding as directed. Fold in cool whip. Place 1/3 cake pieces in a bowl. Top with 1/3 pudding mixture and 1/2 strawberries. Repeat and top with remaining pudding mixture. Garnish with strawberry. Refrigerate.
Dutch Apple Bread
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 cup chopped peeled apple
1/3 cup chopped walnuts
TOPPING:
1/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter
Directions
In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; stir into the creamed mixture alternately with buttermilk. Fold in apple and nuts. Pour into a greased 9-in. x 5-in. loaf pan.
For topping, combine the first four ingredients; cut in butter until crumbly. Sprinkle over batter.
Bake at 350° for 55-60 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 loaf.
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 cup chopped peeled apple
1/3 cup chopped walnuts
TOPPING:
1/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter
Directions
In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; stir into the creamed mixture alternately with buttermilk. Fold in apple and nuts. Pour into a greased 9-in. x 5-in. loaf pan.
For topping, combine the first four ingredients; cut in butter until crumbly. Sprinkle over batter.
Bake at 350° for 55-60 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 loaf.
Red Roosters
Makes 9 cups
4 cups cranberry juice cocktail
3 cups orange juice
2 cups vodka
Garnishes: fresh cranberries, lemon slices
Stir together first 3 ingredients in a large pitcher. Serve over ice. Garnish, if desired.
Slushy Red Roosters: Substitute 1 (12-oz.) can frozen orange juice concentrate, thawed, for 3 cups orange juice. Stir together cranberry juice cocktail, orange juice concentrate, vodka, and 4 1/2 cups water. Place 1 (1-gal.) zip-top plastic freezer bag inside another 1-gal. zip-top plastic freezer bag. Pour about 4 cups cranberry mixture into inside bag. Seal both bags. Repeat procedure with remaining cranberry mixture. (Double bagging is a precaution to avoid spills.) Freeze bags 24 hours. Remove bags from freezer; let stand 5 minutes. Process cranberry mixture, 1 bag at a time, in a blender or food processor until desired consistency. Pour into glasses. Serve immediately. Makes 3 qt. Prep: 10 min., Freeze: 24 hr., Stand: 5 min.
4 cups cranberry juice cocktail
3 cups orange juice
2 cups vodka
Garnishes: fresh cranberries, lemon slices
Stir together first 3 ingredients in a large pitcher. Serve over ice. Garnish, if desired.
Slushy Red Roosters: Substitute 1 (12-oz.) can frozen orange juice concentrate, thawed, for 3 cups orange juice. Stir together cranberry juice cocktail, orange juice concentrate, vodka, and 4 1/2 cups water. Place 1 (1-gal.) zip-top plastic freezer bag inside another 1-gal. zip-top plastic freezer bag. Pour about 4 cups cranberry mixture into inside bag. Seal both bags. Repeat procedure with remaining cranberry mixture. (Double bagging is a precaution to avoid spills.) Freeze bags 24 hours. Remove bags from freezer; let stand 5 minutes. Process cranberry mixture, 1 bag at a time, in a blender or food processor until desired consistency. Pour into glasses. Serve immediately. Makes 3 qt. Prep: 10 min., Freeze: 24 hr., Stand: 5 min.
Sausage & Pepper Filled Deli Rolls
1 1/2 pounds sweet Italian sausage
1 clove garlic, chopped
2 red onions, sliced thinly
2 red peppers, seeded and cut into thin strips
2 green peppers, seeded and cut into thin strips
3 tomatoes, chopped
1 teaspoon oregano
Salt and pepper
1 (11 ounce) package Pepperidge Farm Deli Rolls
Slice sausages in 1/2 inch thick crosswise slices. Fry sausage in a skillet until brown and cooked; remove from skillet. Add garlic, onions and peppers to pan drippings. Sauté for 5 to 6 minutes, or until vegetables are tender but still crisp. Add tomatoes and oregano and simmer 5 to 6 minutes, or until tomatoes are cooked. Season to taste with salt and pepper. Split rolls and fill with sausage filling. Serve at once with plenty of napkins.
Makes 6 servings.
1 clove garlic, chopped
2 red onions, sliced thinly
2 red peppers, seeded and cut into thin strips
2 green peppers, seeded and cut into thin strips
3 tomatoes, chopped
1 teaspoon oregano
Salt and pepper
1 (11 ounce) package Pepperidge Farm Deli Rolls
Slice sausages in 1/2 inch thick crosswise slices. Fry sausage in a skillet until brown and cooked; remove from skillet. Add garlic, onions and peppers to pan drippings. Sauté for 5 to 6 minutes, or until vegetables are tender but still crisp. Add tomatoes and oregano and simmer 5 to 6 minutes, or until tomatoes are cooked. Season to taste with salt and pepper. Split rolls and fill with sausage filling. Serve at once with plenty of napkins.
Makes 6 servings.
Blooming Onion
1/3 cup cornstarch -- more if needed
1 1/2 cups flour
2 teaspoons garlic -- mince
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia or texas sweet onions -- 4" diameter (4-6)
SEASONED FLOUR :
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne
CREAMY CHILI SAUCE:
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne
Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375 to 400 degrees F 1-1/2 minutes. Turn over and fry 1-1/2 minutes longer or until golden brown. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.
Seasoned Flour - Combine flour, paprika, garlic powder, pepper and cayenne and mix well. Creamy Chili Sauce - Combine Mayonnaise, sour cream, chili sauce and cayenne and mix well.
1 1/2 cups flour
2 teaspoons garlic -- mince
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia or texas sweet onions -- 4" diameter (4-6)
SEASONED FLOUR :
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne
CREAMY CHILI SAUCE:
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne
Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375 to 400 degrees F 1-1/2 minutes. Turn over and fry 1-1/2 minutes longer or until golden brown. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.
Seasoned Flour - Combine flour, paprika, garlic powder, pepper and cayenne and mix well. Creamy Chili Sauce - Combine Mayonnaise, sour cream, chili sauce and cayenne and mix well.
Bacon Wrapped Jalapenos
Ingredients:
6 fresh jalapeno peppers (halved lengthwise and seeded)
1 (8 ounce) package cream cheese
12 slices bacon
Cooking Instructions:
Step 1: Pre-heat an outdoor grill to high heat. Spread the cream cheese into the jalapeno halves. Wrap bacon around the stuffed jalapenos and secure with a toothpick.
Step 2: Place onto the grill and cook until the bacon is crispy.
(Makes 6 Servings)
6 fresh jalapeno peppers (halved lengthwise and seeded)
1 (8 ounce) package cream cheese
12 slices bacon
Cooking Instructions:
Step 1: Pre-heat an outdoor grill to high heat. Spread the cream cheese into the jalapeno halves. Wrap bacon around the stuffed jalapenos and secure with a toothpick.
Step 2: Place onto the grill and cook until the bacon is crispy.
(Makes 6 Servings)
White House Salad Dressing
1 can tomato soup
1 1/4 c. salad oil
2/3 c. vinegar
3/4 c. sugar
1 tsp. dry mustard
1 tsp. salt
1 tsp. onion salt
1 cove garlic, chopped fine
Pepper to taste
Put all ingredients in blender, blending until well mixed. May
wish to reduce amount of sugar.
1 1/4 c. salad oil
2/3 c. vinegar
3/4 c. sugar
1 tsp. dry mustard
1 tsp. salt
1 tsp. onion salt
1 cove garlic, chopped fine
Pepper to taste
Put all ingredients in blender, blending until well mixed. May
wish to reduce amount of sugar.
Pizza Hut Creamy Italian Salad Dressing
For their regular Italian dressing just leave out the mayonnaise.
Ingredients:
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
1/4 cup mayonnaise
3/4 cup extra virgin olive oil
1/3 cup freshly grated Parmesan cheese
Method:
Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir
in the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise
and then the gradually whisk in the olive oil. Stir in the Parmesan
cheese. Transfer to a jar with a tight fitting lid and store in the
refrigerator. Shake well before using.
Ingredients:
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
1/4 cup mayonnaise
3/4 cup extra virgin olive oil
1/3 cup freshly grated Parmesan cheese
Method:
Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir
in the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise
and then the gradually whisk in the olive oil. Stir in the Parmesan
cheese. Transfer to a jar with a tight fitting lid and store in the
refrigerator. Shake well before using.
Creamy Italian Salad Dressing
1 envelope "Good Seasons" Italian salad dressing mix
2 tbsp. sugar
1 c. mayonnaise
3 tbsp. vinegar
1/4 c. milk
Stir together dressing mix, sugar and mayonnaise until sugar is dissolved. Whisk in vinegar. Stir in milk. Whip until smooth. If chilled this may thicken.
Just thin with more milk. Excellent on greens with sharp Cheddar and bacon.
2 tbsp. sugar
1 c. mayonnaise
3 tbsp. vinegar
1/4 c. milk
Stir together dressing mix, sugar and mayonnaise until sugar is dissolved. Whisk in vinegar. Stir in milk. Whip until smooth. If chilled this may thicken.
Just thin with more milk. Excellent on greens with sharp Cheddar and bacon.
Peanut Brittle
2 c Sugar
1 c Light corn syrup
1 c Water
1 tb Margarine or butter
2 c Peanuts
1 ts Vanilla
1 ts Baking soda
Generously butter 2 cookies sheets. In large heavy saucepan,
combine sugar, corn syrup, and water. Cook until sugar dissolves,
stirring constantly. Continue cooking until candy thermometer
reaches hard crack stage (300øF.), stirring occasionally. Remove
from heat; stir in vanilla and baking soda. Pour onto cookie sheets;
spread as thin as possible. Cool completely; break into pieces. Store
in airtight container in cool dry place.
Makes 2 lbs.
1 c Light corn syrup
1 c Water
1 tb Margarine or butter
2 c Peanuts
1 ts Vanilla
1 ts Baking soda
Generously butter 2 cookies sheets. In large heavy saucepan,
combine sugar, corn syrup, and water. Cook until sugar dissolves,
stirring constantly. Continue cooking until candy thermometer
reaches hard crack stage (300øF.), stirring occasionally. Remove
from heat; stir in vanilla and baking soda. Pour onto cookie sheets;
spread as thin as possible. Cool completely; break into pieces. Store
in airtight container in cool dry place.
Makes 2 lbs.
White Chocolate Fudge
Yield: 16 Pieces
8 oz Cream cheese [softened]
4 c Powdered sugar
1 1/2 ts Vanilla extract
12 oz White Chocolate [melted]
1 1/2 c Pecans or walnuts or
Macadamia nuts if desired
MMMMM------------------MAY ALSO USE DRIED FRUIT-----------------------
1) Beat the cream cheese, sugar, and vanilla in a large mixing
bowl at med. speed with an elec. mixer `til well blended, then
gradually add the chocolate, mixing well...
2) Fold in the nuts or fruit `til evenly distributed then spread
mixture into a greased 8" square pan. Chill several hours or `til
desired firmness.
8 oz Cream cheese [softened]
4 c Powdered sugar
1 1/2 ts Vanilla extract
12 oz White Chocolate [melted]
1 1/2 c Pecans or walnuts or
Macadamia nuts if desired
MMMMM------------------MAY ALSO USE DRIED FRUIT-----------------------
1) Beat the cream cheese, sugar, and vanilla in a large mixing
bowl at med. speed with an elec. mixer `til well blended, then
gradually add the chocolate, mixing well...
2) Fold in the nuts or fruit `til evenly distributed then spread
mixture into a greased 8" square pan. Chill several hours or `til
desired firmness.
Chocolate Truffles
Instructions:
Basic Chocolate Truffles with Variations
Truffles should always be served chilled, placed in paper or foil cups. Serving them on a tiered cake plate is nice if you have several varieties. You can refrigerate the truffles, wrapped well, for up to 1 week or freeze them in an airtight container for 1 month. Remove from the freezer 5 minutes before serving.
1/3 cup heavy cream
6 ounces high quality bittersweet chocolate,
such as Lindt or Tobler, coarsely chopped
2 tablespoons unsalted butter (at room temperature)
About 1/4 cup cocoa
Bring cream to a boil in a small heavy-bottom saucepan over moderate heat or in a bowl in a microwave. Remove the pan from the heat and add the chocolate and butter, whisking until smooth. Pour the warm chocolate mixture into a shallow bowl and press a piece of plastic wrap directly against the surface. Refrigerate for at least 3 hours.
Using a spoon, scoop 24 rounded teaspoonsful of the cold chocolate mixture onto a sheet of wax paper. Coat your palms with cocoa and roll each mound between your palms to form a ball. Dredge the truffles in the cocoa, tossing them gently from one hand to the other to remove the excess cocoa. Chill the truffles, covered, for at least 2 hours before serving.
Almond-Amaretto Truffles
Add 2 tablespoons Amaretto the warm chocolate mixture before chilling. Toast 45 whole almonds, reserving 24 and finely chopping the remainder. Mold each truffle around a whole almond. After dredging the truffles in cocoa, roll them in the chopped nuts.
Brandied Apricot Truffles
Soak 1 rounded cupful finely chopped or diced dried apricots in 1/4 cup brandy in a covered container for at least 1 hour. Add this mixture to the warm chocolate mixture.
Cappuccino Truffles
Make a paste of 1 tablespoon boiling water, 1 teaspoon cinnamon and 2 teaspoons instant espresso powder. Add the paste to the warm chocolate mixture.
Frangelico-Hazelnut Truffles
Reduce the butter to 1 tablespoon. Add 2 tablespoons Frangelico and 1 cup toasted and skinned chopped hazelnuts to the warm chocolate mixture before chilling.
Grand Marnier-Sweet Orange Rind Truffles
Use a zester to remove strips of rind from 3 oranges. Put the rind in a small saucepan, cover with cold water, bring to a boil and boil 1 minute. Drain and repeat process. Bring 1 cup water and 1/3 cup sugar to a boil. Add rind and boil 5 minutes. Drain. When the rind is cool enough to handle, chop it fine and mix with 2 tablespoons Grand Marnier. Add the rind and liqueur to the warm chocolate mixture.
Hazelnut-Frangelico Truffles
Reduce the butter to 1 tablespoon. Add 2 tablespoons Frangelico and 1 cup toasted and skinned chopped hazelnuts to the warm chocolate mixture before chilling.
Basic Chocolate Truffles with Variations
Truffles should always be served chilled, placed in paper or foil cups. Serving them on a tiered cake plate is nice if you have several varieties. You can refrigerate the truffles, wrapped well, for up to 1 week or freeze them in an airtight container for 1 month. Remove from the freezer 5 minutes before serving.
1/3 cup heavy cream
6 ounces high quality bittersweet chocolate,
such as Lindt or Tobler, coarsely chopped
2 tablespoons unsalted butter (at room temperature)
About 1/4 cup cocoa
Bring cream to a boil in a small heavy-bottom saucepan over moderate heat or in a bowl in a microwave. Remove the pan from the heat and add the chocolate and butter, whisking until smooth. Pour the warm chocolate mixture into a shallow bowl and press a piece of plastic wrap directly against the surface. Refrigerate for at least 3 hours.
Using a spoon, scoop 24 rounded teaspoonsful of the cold chocolate mixture onto a sheet of wax paper. Coat your palms with cocoa and roll each mound between your palms to form a ball. Dredge the truffles in the cocoa, tossing them gently from one hand to the other to remove the excess cocoa. Chill the truffles, covered, for at least 2 hours before serving.
Almond-Amaretto Truffles
Add 2 tablespoons Amaretto the warm chocolate mixture before chilling. Toast 45 whole almonds, reserving 24 and finely chopping the remainder. Mold each truffle around a whole almond. After dredging the truffles in cocoa, roll them in the chopped nuts.
Brandied Apricot Truffles
Soak 1 rounded cupful finely chopped or diced dried apricots in 1/4 cup brandy in a covered container for at least 1 hour. Add this mixture to the warm chocolate mixture.
Cappuccino Truffles
Make a paste of 1 tablespoon boiling water, 1 teaspoon cinnamon and 2 teaspoons instant espresso powder. Add the paste to the warm chocolate mixture.
Frangelico-Hazelnut Truffles
Reduce the butter to 1 tablespoon. Add 2 tablespoons Frangelico and 1 cup toasted and skinned chopped hazelnuts to the warm chocolate mixture before chilling.
Grand Marnier-Sweet Orange Rind Truffles
Use a zester to remove strips of rind from 3 oranges. Put the rind in a small saucepan, cover with cold water, bring to a boil and boil 1 minute. Drain and repeat process. Bring 1 cup water and 1/3 cup sugar to a boil. Add rind and boil 5 minutes. Drain. When the rind is cool enough to handle, chop it fine and mix with 2 tablespoons Grand Marnier. Add the rind and liqueur to the warm chocolate mixture.
Hazelnut-Frangelico Truffles
Reduce the butter to 1 tablespoon. Add 2 tablespoons Frangelico and 1 cup toasted and skinned chopped hazelnuts to the warm chocolate mixture before chilling.
Lemon Swirl Cheesecake
Crust:
6 whole graham crackers (about 3 ounces)
1 cup slivered almonds*, toasted
3 tablespoons butter, melted
2 teaspoons lemon zest
Filling:
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1/2 cup frozen lemonade** concentrate, thawed
2 teaspoons lemon zest
3/4 cup sour cream
2 large eggs
Topping:
1 cup sour cream, room temperature
1 11 1/4-ounce jar purchased lemon** curd
For Crust:
Position rack in center of oven and preheat to 350°F. In food processor, finely grind graham crackers. Add nuts; process until coarsely chopped. Drizzle in butter. Add lemon peel. Blend until combined. Press crumbs firmly onto bottom of 9-inch-diameter springform pan. Bake until crust is set, about 10 minutes. Cool.
For Filling:
Beat cream cheese, sugar, concentrate and zest until smooth. Beat in 3/4 cup sour cream. Add eggs 1 at a time, beat just until combined. Pour into crust. Bake until center (about the size of a quarter) moves only slightly when pan is shaken, about 50 minutes. Transfer to rack; cool 5 minutes.
For Topping:
Whisk 1 cup sour cream in small bowl until very smooth. Whisk lemon curd in another small bowl until very smooth. Run small sharp knife around sides of cake. Starting at outside of edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely. Gently shake pan to smooth out toppings. Using tip of knife, gently swirl toppings, forming marble design. Chill cake uncovered overnight.
*The original recipe calls for walnuts. I have have also made the crust with toasted pecans. Of the three, I prefer the almonds.
**I am fortunate to live in an area with a grocery store that besides lemon, they also have orange and lime curd. When I use the other flavors, I also change the concentrate to orange and/or lime depending on the curd flavor. All three citrus flavors make this a wonderful cheesecake.
6 whole graham crackers (about 3 ounces)
1 cup slivered almonds*, toasted
3 tablespoons butter, melted
2 teaspoons lemon zest
Filling:
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1/2 cup frozen lemonade** concentrate, thawed
2 teaspoons lemon zest
3/4 cup sour cream
2 large eggs
Topping:
1 cup sour cream, room temperature
1 11 1/4-ounce jar purchased lemon** curd
For Crust:
Position rack in center of oven and preheat to 350°F. In food processor, finely grind graham crackers. Add nuts; process until coarsely chopped. Drizzle in butter. Add lemon peel. Blend until combined. Press crumbs firmly onto bottom of 9-inch-diameter springform pan. Bake until crust is set, about 10 minutes. Cool.
For Filling:
Beat cream cheese, sugar, concentrate and zest until smooth. Beat in 3/4 cup sour cream. Add eggs 1 at a time, beat just until combined. Pour into crust. Bake until center (about the size of a quarter) moves only slightly when pan is shaken, about 50 minutes. Transfer to rack; cool 5 minutes.
For Topping:
Whisk 1 cup sour cream in small bowl until very smooth. Whisk lemon curd in another small bowl until very smooth. Run small sharp knife around sides of cake. Starting at outside of edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely. Gently shake pan to smooth out toppings. Using tip of knife, gently swirl toppings, forming marble design. Chill cake uncovered overnight.
*The original recipe calls for walnuts. I have have also made the crust with toasted pecans. Of the three, I prefer the almonds.
**I am fortunate to live in an area with a grocery store that besides lemon, they also have orange and lime curd. When I use the other flavors, I also change the concentrate to orange and/or lime depending on the curd flavor. All three citrus flavors make this a wonderful cheesecake.
Lemon Drop Martini
Lemon Drop Martini
white sugar
1 long strip of lemon zest
1 (1.5 fluid ounce) jigger citron vodka
1/2 ounce lime juice
1 ounce sweet and sour mix
1 cup crushed ice
Moisten the edges of a martini glass with a little lime juice, and then dip moistened edges into sugar. Place lemon zest strip in glass.
Combine vodka, lime juice, sweet and sour mix, and ice in a shaker. Shake vigorously, and strain into a martini glass.
white sugar
1 long strip of lemon zest
1 (1.5 fluid ounce) jigger citron vodka
1/2 ounce lime juice
1 ounce sweet and sour mix
1 cup crushed ice
Moisten the edges of a martini glass with a little lime juice, and then dip moistened edges into sugar. Place lemon zest strip in glass.
Combine vodka, lime juice, sweet and sour mix, and ice in a shaker. Shake vigorously, and strain into a martini glass.
Super Bowl Subs
1 loaf (16 inches long) Italian bread
1 med. avocado, mashed
1 tbsp. lemon juice
1 tbsp. mayonnaise
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1 clove garlic, minced
8 oz. cooked turkey meat
7 oz. sliced Monterey Jack cheese
2 med. tomatoes, sliced
1/4 c. chopped scallion
1 (4 oz.) can sliced green chilies, drained and cut into strips
12 pitted ripe olives, sliced (optional)
Halve bread lengthwise and crosswise to make quarters. Place 2 bread pieces on oven pan of toaster oven. Toast, watching carefully to avoid overbrowning.
Repeat with rest of bread.
1 med. avocado, mashed
1 tbsp. lemon juice
1 tbsp. mayonnaise
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1 clove garlic, minced
8 oz. cooked turkey meat
7 oz. sliced Monterey Jack cheese
2 med. tomatoes, sliced
1/4 c. chopped scallion
1 (4 oz.) can sliced green chilies, drained and cut into strips
12 pitted ripe olives, sliced (optional)
Halve bread lengthwise and crosswise to make quarters. Place 2 bread pieces on oven pan of toaster oven. Toast, watching carefully to avoid overbrowning.
Repeat with rest of bread.
Touchdown Taco Dip
1 (9 ounce) can bean dip
4 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon taco seasoning mix
1 garlic clove, pressed
1/4 cup (1 ounce) shredded cheddar cheese
1/2 medium tomato, seeded and diced (about 1/2 cup)
2 green onions with tops, thinly sliced
1/4 cup pitted ripe olives, sliced
1 tablespoon finely chopped fresh cilantro or parsley
Additional sour cream (optional)
Tortilla chips
Heat oven to 350 degrees F. Spread bean dip over bottom of 7 x 11-inch baking dish.
Combine cream cheese, sour cream, taco seasoning mix and garlic; mix well. Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over
top. Bake 15-20 minutes or until cheese is melted.
Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips.
Yields 8 servings.
4 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon taco seasoning mix
1 garlic clove, pressed
1/4 cup (1 ounce) shredded cheddar cheese
1/2 medium tomato, seeded and diced (about 1/2 cup)
2 green onions with tops, thinly sliced
1/4 cup pitted ripe olives, sliced
1 tablespoon finely chopped fresh cilantro or parsley
Additional sour cream (optional)
Tortilla chips
Heat oven to 350 degrees F. Spread bean dip over bottom of 7 x 11-inch baking dish.
Combine cream cheese, sour cream, taco seasoning mix and garlic; mix well. Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over
top. Bake 15-20 minutes or until cheese is melted.
Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips.
Yields 8 servings.
BLT Dip
8 oz. pkg. cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 cup torn lettuce
8 slices bacon, cooked crisp and crumbled
4 plum tomatoes, chopped
4 green onions, chopped
1-1/2 cups shredded cheddar cheese
Combine cream cheese, mayonnaise, and Parmesan cheese in
small bowl. Spread onto serving plate. Top with lettuce,
cooked bacon, plum tomatoes, green onions, and cheddar
cheese. Chill until serving. Serve with bagel chips,
toast wedges, bread sticks, or crackers for dipping.
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 cup torn lettuce
8 slices bacon, cooked crisp and crumbled
4 plum tomatoes, chopped
4 green onions, chopped
1-1/2 cups shredded cheddar cheese
Combine cream cheese, mayonnaise, and Parmesan cheese in
small bowl. Spread onto serving plate. Top with lettuce,
cooked bacon, plum tomatoes, green onions, and cheddar
cheese. Chill until serving. Serve with bagel chips,
toast wedges, bread sticks, or crackers for dipping.
Chicken Fingers & Sauces
Serves 2 as main dish or 4 as appetizer.
Prep Time: 30 minutes Cook Time: 10 minutes
Ingredients:
Honey/Mustard Sauce:
2 Tbsp. Dijon mustard
2 Tbsp. honey
1 tsp. mayonnaise
Squeeze of lemon juice
Salt and pepper
Buffalo Sauce:
2 Tbsp. butter, melted
2 Tbsp hot sauce (I like Crystal)
Squirt of Worcestershire sauce
Sweet & Sour Sauce:
2 Tbsp. white or rice vinegar (Note: rice vinegar gives better results)
2 tsp. brown sugar
1 tsp. ketchup
1/2 tsp. soy sauce
Fingers:
Vegetable oil
6 chicken tenders
1/2 tsp. hot paprika
1/2 tsp. table salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1 egg
1/2 cup flour
1/2 cup bread crumbs (panko recommended*)
Preparation:
In a small bowl whisk together all the ingredients for the Honey/Mustard
sauce and pour into a small ramekin.
Rinse out bowl and repeat for Buffalo and sweet & sour sauces.
Heat 1/4-inch oil in a large skillet over medium-high heat.
Combine paprika, salt, pepper, and garlic powder.
Crack the egg into a pie plate and whisk.
Spread flour and bread crumbs on separate plates.
Pat chicken tenders dry then sprinkle with seasoning.
Dip tenders in flour and shake off excess, then dip in egg (coating
well) and bread crumbs.
Lay out on a sheet of waxed paper or plastic.
When all tenders are coated, add to skillet and cook until well-browned
on one side (about 3 minutes), flip and brown other side.
* Note: Panko crumbs provide a great crunch, you should be able to find
them in the Asian section at your supermarket.
Prep Time: 30 minutes Cook Time: 10 minutes
Ingredients:
Honey/Mustard Sauce:
2 Tbsp. Dijon mustard
2 Tbsp. honey
1 tsp. mayonnaise
Squeeze of lemon juice
Salt and pepper
Buffalo Sauce:
2 Tbsp. butter, melted
2 Tbsp hot sauce (I like Crystal)
Squirt of Worcestershire sauce
Sweet & Sour Sauce:
2 Tbsp. white or rice vinegar (Note: rice vinegar gives better results)
2 tsp. brown sugar
1 tsp. ketchup
1/2 tsp. soy sauce
Fingers:
Vegetable oil
6 chicken tenders
1/2 tsp. hot paprika
1/2 tsp. table salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1 egg
1/2 cup flour
1/2 cup bread crumbs (panko recommended*)
Preparation:
In a small bowl whisk together all the ingredients for the Honey/Mustard
sauce and pour into a small ramekin.
Rinse out bowl and repeat for Buffalo and sweet & sour sauces.
Heat 1/4-inch oil in a large skillet over medium-high heat.
Combine paprika, salt, pepper, and garlic powder.
Crack the egg into a pie plate and whisk.
Spread flour and bread crumbs on separate plates.
Pat chicken tenders dry then sprinkle with seasoning.
Dip tenders in flour and shake off excess, then dip in egg (coating
well) and bread crumbs.
Lay out on a sheet of waxed paper or plastic.
When all tenders are coated, add to skillet and cook until well-browned
on one side (about 3 minutes), flip and brown other side.
* Note: Panko crumbs provide a great crunch, you should be able to find
them in the Asian section at your supermarket.
Coconut Rice Pudding
2 3/4 cup(s) water
3/4 cup(s) long-grain white rice
1 can(s) (15 ounces) cream of coconut, (not coconut milk)
1 can(s) (12 ounces) evaporated milk
2/3 cup(s) sweetened flaked coconut, (optional)
1 tablespoon(s) dark rum, (optional)
In 4 1/2- to 6-quart slow-cooker bowl, stir water, rice, cream of coconut, and evaporated milk until combined. Cover slow cooker with lid and cook as manufacturer directs on low setting 4 to 5 hours or on high setting 2 1/2 to 3 hours.
If you like, while pudding cooks, toast coconut: Heat nonstick small skillet over medium heat until hot. Add coconut; cook 4 to 5 minutes or until lightly browned, stirring constantly. Transfer coconut to plate.
Remove bowl from slow cooker. Stir in rum, if using. Let pudding stand 10 minutes. Transfer pudding to serving bowl. If not serving right away, press sheet of plastic wrap onto pudding; refrigerate up to 2 days.
To serve, spoon pudding into dessert bowls; sprinkle with toasted coconut if using.
3/4 cup(s) long-grain white rice
1 can(s) (15 ounces) cream of coconut, (not coconut milk)
1 can(s) (12 ounces) evaporated milk
2/3 cup(s) sweetened flaked coconut, (optional)
1 tablespoon(s) dark rum, (optional)
In 4 1/2- to 6-quart slow-cooker bowl, stir water, rice, cream of coconut, and evaporated milk until combined. Cover slow cooker with lid and cook as manufacturer directs on low setting 4 to 5 hours or on high setting 2 1/2 to 3 hours.
If you like, while pudding cooks, toast coconut: Heat nonstick small skillet over medium heat until hot. Add coconut; cook 4 to 5 minutes or until lightly browned, stirring constantly. Transfer coconut to plate.
Remove bowl from slow cooker. Stir in rum, if using. Let pudding stand 10 minutes. Transfer pudding to serving bowl. If not serving right away, press sheet of plastic wrap onto pudding; refrigerate up to 2 days.
To serve, spoon pudding into dessert bowls; sprinkle with toasted coconut if using.
Buffalo Chicken Pizza
Cooking Time: 10 min
Ingredients
1 (12-inch) Italian-style pizza crust
4 tablespoons (1/2-stick) butter, melted
1/4 cup hot cayenne pepper sauce
2 cups diced cooked chicken (about 1/2
pound)
1/2 cup chopped celery
1 cup (4 ounces) crumbled blue cheese
Instructions
1.Preheat the oven to 450°F. Coat a 12- to
14-inch pizza pan with nonstick cooking
spray. Place the pizza crust on the pan.
2.In a medium bowl, combine the butter and
hot cayenne pepper sauce; mix well. Add
the chicken and celery; toss to coat well.
Spread evenly over the pizza crust then
sprinkle with the blue cheese. Bake for 10
to 12 minutes, or until heated through and
the crust is crisp. Slice and serve.
Note
Make certain that you use hot cayenne
pepper sauce and not hot pepper sauce
Ingredients
1 (12-inch) Italian-style pizza crust
4 tablespoons (1/2-stick) butter, melted
1/4 cup hot cayenne pepper sauce
2 cups diced cooked chicken (about 1/2
pound)
1/2 cup chopped celery
1 cup (4 ounces) crumbled blue cheese
Instructions
1.Preheat the oven to 450°F. Coat a 12- to
14-inch pizza pan with nonstick cooking
spray. Place the pizza crust on the pan.
2.In a medium bowl, combine the butter and
hot cayenne pepper sauce; mix well. Add
the chicken and celery; toss to coat well.
Spread evenly over the pizza crust then
sprinkle with the blue cheese. Bake for 10
to 12 minutes, or until heated through and
the crust is crisp. Slice and serve.
Note
Make certain that you use hot cayenne
pepper sauce and not hot pepper sauce
Corner Bakery Cafe Cinnamon Creme Coffee Cake
Topping and Filling Ingredients:
1/2 cup sugar
2/3 cup brown sugar
2 tsp. ground cinnamon (I would double this)
1/4 tsp. ground nutmeg
2 2/3 cups flour
2 sticks salted butter, melted
Cake Ingredients:
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, room temp, cut into pieces
1/2 cup vegetable shortening
1 1/2 cups sugar
5 eggs
1 1/2 tsp. almond extract (I substituted vanilla)
2 cups sour cream
Directions:
Preheat oven to 350º. Grease and flour 10 inch/12 cup tube pan very well. (Do not use a smaller pan or a bundt pan.)
Combine first five topping ingredients in a large bowl, add melted butter and combine with a wooden spoon. You want big chunks of the topping and filling
so don’t over mix.
Cake: Combine flour, baking powder, baking soda and salt in a medium size bowl, set aside.
In a large bowl cream butter, shortening, and sugar until very light. Beat in the eggs one at a time. Mix in almond extract. Add the dry cake ingredients
alternating with the sour cream. The batter will be very thick.
Spoon half of the cake batter into the prepared pan. Sprinkle half of the topping mixture over the batter, then the remaining cake batter, then remaining
topping. Press the final topping layer into the cake layer very gently, just to make sure it “sticks”.
Bake in the center of the oven for 50 – 1 hour and 15 minutes. Cake is done when it starts to pull away from the sides and a toothpick inserted in center
comes out clean. Cool in pan for 30 minutes. Loosen sides of cake with knife and invert onto a wire rack and then invert again on to serving platter. Sprinkle
with powder sugar to finish.
1/2 cup sugar
2/3 cup brown sugar
2 tsp. ground cinnamon (I would double this)
1/4 tsp. ground nutmeg
2 2/3 cups flour
2 sticks salted butter, melted
Cake Ingredients:
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, room temp, cut into pieces
1/2 cup vegetable shortening
1 1/2 cups sugar
5 eggs
1 1/2 tsp. almond extract (I substituted vanilla)
2 cups sour cream
Directions:
Preheat oven to 350º. Grease and flour 10 inch/12 cup tube pan very well. (Do not use a smaller pan or a bundt pan.)
Combine first five topping ingredients in a large bowl, add melted butter and combine with a wooden spoon. You want big chunks of the topping and filling
so don’t over mix.
Cake: Combine flour, baking powder, baking soda and salt in a medium size bowl, set aside.
In a large bowl cream butter, shortening, and sugar until very light. Beat in the eggs one at a time. Mix in almond extract. Add the dry cake ingredients
alternating with the sour cream. The batter will be very thick.
Spoon half of the cake batter into the prepared pan. Sprinkle half of the topping mixture over the batter, then the remaining cake batter, then remaining
topping. Press the final topping layer into the cake layer very gently, just to make sure it “sticks”.
Bake in the center of the oven for 50 – 1 hour and 15 minutes. Cake is done when it starts to pull away from the sides and a toothpick inserted in center
comes out clean. Cool in pan for 30 minutes. Loosen sides of cake with knife and invert onto a wire rack and then invert again on to serving platter. Sprinkle
with powder sugar to finish.
Creamy Macaroni & Cheese
10 Servings
Prep: 30 min. Bake: 25 min.
Ingredients
1 package (16 ounces) elbow macaroni
2 tablespoons butter
1/3 cup all-purpose flour
2 cups fat-free half-and-half
2 cups fat-free milk
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
3 cups (12 ounces) shredded reduced-fat sharp cheddar cheese
TOPPING:
1 medium onion, chopped
2 tablespoons butter
5 cups cubed bread
1/2 cup shredded reduced-fat cheddar cheese
Directions
Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Combine flour and half-and-half; stir into pan. Add milk and seasonings. Bring to a gentle boil; remove from the heat. Stir in cheese until melted. Drain macaroni; add to the cheese sauce and stir to coat.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a large skillet, saute onion in butter until tender. Add bread; saute 2-3 minutes longer. Sprinkle bread mixture and cheese over macaroni mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 10 servings.
Prep: 30 min. Bake: 25 min.
Ingredients
1 package (16 ounces) elbow macaroni
2 tablespoons butter
1/3 cup all-purpose flour
2 cups fat-free half-and-half
2 cups fat-free milk
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
3 cups (12 ounces) shredded reduced-fat sharp cheddar cheese
TOPPING:
1 medium onion, chopped
2 tablespoons butter
5 cups cubed bread
1/2 cup shredded reduced-fat cheddar cheese
Directions
Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Combine flour and half-and-half; stir into pan. Add milk and seasonings. Bring to a gentle boil; remove from the heat. Stir in cheese until melted. Drain macaroni; add to the cheese sauce and stir to coat.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a large skillet, saute onion in butter until tender. Add bread; saute 2-3 minutes longer. Sprinkle bread mixture and cheese over macaroni mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 10 servings.
White Chocolate Cranberry Loaf
1 (18 1/4 ounce) boxes white cake mix
3/4 cup flour
1 teaspoon orange rind
1 cup fresh cranberries
1 large eggs
2 large egg whites
3/4 cup water
1/2 cup orange juice
2 tablespoons unsweetened applesauce
1 cup white chocolate chips
Preheat oven to 350°F.
Prepare 2 loaf pans with cooking spray.
Mix cake mix, flour, and orange peel.
Add egg, egg whites, water, orange juice, and applesauce.
Fold in white chocolate chips.
Fold in cranberries.
Spread batter evenly between the two pans.
Bake for one hour or until a toothpick inserted in the middle comes out clean.
3/4 cup flour
1 teaspoon orange rind
1 cup fresh cranberries
1 large eggs
2 large egg whites
3/4 cup water
1/2 cup orange juice
2 tablespoons unsweetened applesauce
1 cup white chocolate chips
Preheat oven to 350°F.
Prepare 2 loaf pans with cooking spray.
Mix cake mix, flour, and orange peel.
Add egg, egg whites, water, orange juice, and applesauce.
Fold in white chocolate chips.
Fold in cranberries.
Spread batter evenly between the two pans.
Bake for one hour or until a toothpick inserted in the middle comes out clean.
Chocolate Cheesecake Muffins
1 1/4 C. flour
1 C. sugar (divided)
1/3 C. unsweetened cocoa powder
1/2 t. baking soda
1/4 t. salt
2/3 C. buttermilk
1/4 C. vegetable oil
1/4 C. butter, melted and cooled
2 eggs (divided)
1 1/8 t. vanilla extract (divided)
1/3 C. chocolate chips
2 packages (3 oz. each) cream cheese, room temperature
1/4 C. slivered almonds
Preheat oven to 375 degrees F. Grease 12 muffin cups.
In large bowl, stir together flour, 3/4 cup sugar, the cocoa powder, baking soda and salt.
In another bowl, stir together buttermilk, oil, melted butter, 1 egg that has been beaten, and 1 teaspoon vanilla. Make well in center of dry ingredients and add buttermilk mixture and stir just to combine. Stir in chocolate chips. Spoon batter into prepared muffin cups.
In medium bowl, make topping by combining cream cheese, remaining 1/4 cup sugar, remaining egg that has been lightly beaten and remaining 1/8 teaspoon vanilla. Stir in almonds. Spoon mixture over chocolate batter in muffin cups and swirl slightly with knife.
Bake in preheated oven 20 to 25 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool 5 minutes, then serve immediately.
Makes 12 muffins.
1 C. sugar (divided)
1/3 C. unsweetened cocoa powder
1/2 t. baking soda
1/4 t. salt
2/3 C. buttermilk
1/4 C. vegetable oil
1/4 C. butter, melted and cooled
2 eggs (divided)
1 1/8 t. vanilla extract (divided)
1/3 C. chocolate chips
2 packages (3 oz. each) cream cheese, room temperature
1/4 C. slivered almonds
Preheat oven to 375 degrees F. Grease 12 muffin cups.
In large bowl, stir together flour, 3/4 cup sugar, the cocoa powder, baking soda and salt.
In another bowl, stir together buttermilk, oil, melted butter, 1 egg that has been beaten, and 1 teaspoon vanilla. Make well in center of dry ingredients and add buttermilk mixture and stir just to combine. Stir in chocolate chips. Spoon batter into prepared muffin cups.
In medium bowl, make topping by combining cream cheese, remaining 1/4 cup sugar, remaining egg that has been lightly beaten and remaining 1/8 teaspoon vanilla. Stir in almonds. Spoon mixture over chocolate batter in muffin cups and swirl slightly with knife.
Bake in preheated oven 20 to 25 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool 5 minutes, then serve immediately.
Makes 12 muffins.
Dried Cranberries
1 (12 oz.) bag of cranberries
2 quarts boiling water
1/4 cup sugar or corn syrup
Method:
In a bowl, pour boiling water over the cranberries or submerge them in a pot of boiling water with the heat turned off. Let them sit in the water until the skin pops. Do not let the berries boil or the flesh will turn mushy. Drain. If desired, coat the berries with either a light corn syrup or granulated sugar. Transfer the berries to a cooking sheet and place them in a freezer for 2 hours. Freezing the berries helps in breaking down the cell structure promoting faster drying. Put the berries on a mesh sheet in the dehydrator and dry for 10 to 16 hours, depending on the make of the dehydrator, until chewy and with no pockets of moisture.
Another method of drying is to turn on the oven for 10 minutes at 350 F. Then place the cranberries on a cookie sheet in the oven, turn off the oven, and let them sit overnight.
Store dried cranberries in the freezer. Keep in mind that dried cranberries can be used in place of raisins in recipes!
2 quarts boiling water
1/4 cup sugar or corn syrup
Method:
In a bowl, pour boiling water over the cranberries or submerge them in a pot of boiling water with the heat turned off. Let them sit in the water until the skin pops. Do not let the berries boil or the flesh will turn mushy. Drain. If desired, coat the berries with either a light corn syrup or granulated sugar. Transfer the berries to a cooking sheet and place them in a freezer for 2 hours. Freezing the berries helps in breaking down the cell structure promoting faster drying. Put the berries on a mesh sheet in the dehydrator and dry for 10 to 16 hours, depending on the make of the dehydrator, until chewy and with no pockets of moisture.
Another method of drying is to turn on the oven for 10 minutes at 350 F. Then place the cranberries on a cookie sheet in the oven, turn off the oven, and let them sit overnight.
Store dried cranberries in the freezer. Keep in mind that dried cranberries can be used in place of raisins in recipes!
French Creams
1 cup butter
1/3 cup whipping cream
2 cups flour
Granulated sugar
Mix butter, cream and flour thoroughly. Chill 1 hour. Preheat oven to 375 degrees. Roll dough 1/8 inch thick on floured surface. Cut into small circles. Dredge cut dough in sugar on both sides. Place parchment paper on cookie sheet, place cut dough on parchment paper. Prick with fork and bake for 7 to 9 minutes or until puffy.
FILLING
Blend ¼ cup soft butter with ¾ cup sifted confectioner sugar. Add vanilla and blend. Split filling half and tint one half light pink and one half light green (for Christmas).
1/3 cup whipping cream
2 cups flour
Granulated sugar
Mix butter, cream and flour thoroughly. Chill 1 hour. Preheat oven to 375 degrees. Roll dough 1/8 inch thick on floured surface. Cut into small circles. Dredge cut dough in sugar on both sides. Place parchment paper on cookie sheet, place cut dough on parchment paper. Prick with fork and bake for 7 to 9 minutes or until puffy.
FILLING
Blend ¼ cup soft butter with ¾ cup sifted confectioner sugar. Add vanilla and blend. Split filling half and tint one half light pink and one half light green (for Christmas).
Butterscotch Dip
2 cans (14 ounces each) sweetened condensed milk
2 packages (11 ounces each) butterscotch chips
2 tablespoons vinegar
1 tablespoon ground cinnamon
Apple slices
In a heavy saucepan over low heat, combine milk, chips, vinegar and
cinnamon. Cook and stir until smooth. Serve warm with apples. Leftover
sauce may be reheated in a heavy saucepan over low heat.
2 packages (11 ounces each) butterscotch chips
2 tablespoons vinegar
1 tablespoon ground cinnamon
Apple slices
In a heavy saucepan over low heat, combine milk, chips, vinegar and
cinnamon. Cook and stir until smooth. Serve warm with apples. Leftover
sauce may be reheated in a heavy saucepan over low heat.
Cheesy Onion Casserole
8 medium yellow or white onions, simmered in a small amount of water
2 tablespoons (30 ml) butter
2 tablespoons (30 ml) flour
salt & pepper to taste
1 1/4 cups (310 ml) milk
1 1/2 cups (375 ml) cheddar cheese, grated
3 slices bread, buttered & diced
Directions:
1. Place the cooked onions in a buttered casserole dish.
2. Melt the butter in a medium saucepan. Add the flour & mix well. Add the salt, pepper & milk. Cook & stir over medium heat until the mixture thickens. Add the cheese & stir until the cheese has melted.
3. Pour the sauce over the onions in the casserole dish. Cover with bread cubes. Bake at 350ºF (180ºC) for 25 to 30 minutes or until bubbly.
Serves 6
2 tablespoons (30 ml) butter
2 tablespoons (30 ml) flour
salt & pepper to taste
1 1/4 cups (310 ml) milk
1 1/2 cups (375 ml) cheddar cheese, grated
3 slices bread, buttered & diced
Directions:
1. Place the cooked onions in a buttered casserole dish.
2. Melt the butter in a medium saucepan. Add the flour & mix well. Add the salt, pepper & milk. Cook & stir over medium heat until the mixture thickens. Add the cheese & stir until the cheese has melted.
3. Pour the sauce over the onions in the casserole dish. Cover with bread cubes. Bake at 350ºF (180ºC) for 25 to 30 minutes or until bubbly.
Serves 6
Grape Juice
2 c Concord grapes
1 c Granulated sugar
1 pt Boiling water (app.)
Place 2 c. washed and stemmed grapes in a sterilized one quart
jar. Add 1 c. sugar, and fill to overflowing with boiling water. Seal
jar immediately, then shake jar enough to dissolve sugar. Allow
juice to stand 4-6 weeks, until liquid is a clear red. Chill when
you want to use, and strain off grapes.
1 c Granulated sugar
1 pt Boiling water (app.)
Place 2 c. washed and stemmed grapes in a sterilized one quart
jar. Add 1 c. sugar, and fill to overflowing with boiling water. Seal
jar immediately, then shake jar enough to dissolve sugar. Allow
juice to stand 4-6 weeks, until liquid is a clear red. Chill when
you want to use, and strain off grapes.
Toffee Fudge
2 cups butterscotch chips
1/2 cup smooth peanut butter
1 Tbsp instant coffee granules
1/2 tsp water
2/3 cup sweetened condensed milk
In top of double boiler, combine morsels and peanut butter.Place over simmering water. Stir until morsels are melted and mixture is well blended. Remove from heat. Combine coffee with water. Stir in condensed milk. Stir in butterscotch mixture and blend well. Spread in greased 8' square pan. Chill.
1/2 cup smooth peanut butter
1 Tbsp instant coffee granules
1/2 tsp water
2/3 cup sweetened condensed milk
In top of double boiler, combine morsels and peanut butter.Place over simmering water. Stir until morsels are melted and mixture is well blended. Remove from heat. Combine coffee with water. Stir in condensed milk. Stir in butterscotch mixture and blend well. Spread in greased 8' square pan. Chill.
School Cafeteria Fudge
2 cups granulated sugar
1/2 cup milk
1/2 cup (1 stick) butter
1/4 cup cocoa
1 teaspoon vanilla extract
1/2 cup peanut butter
2 cups quick oats
Boil sugar, milk, butter and cocoa 6 minutes, stirring constantly. Remove from heat, add vanilla extract and peanut butter and mix well. Stir in oats and mix thoroughly. Pour into a buttered 8-inch pan and let cool. Cut into squares.
1/2 cup milk
1/2 cup (1 stick) butter
1/4 cup cocoa
1 teaspoon vanilla extract
1/2 cup peanut butter
2 cups quick oats
Boil sugar, milk, butter and cocoa 6 minutes, stirring constantly. Remove from heat, add vanilla extract and peanut butter and mix well. Stir in oats and mix thoroughly. Pour into a buttered 8-inch pan and let cool. Cut into squares.
Creamy Double Decker Fudge
1 cup peanut butter chips
14 oz. Sweetened Condensed Milk
1 tsp. vanilla extract, divided
1 cup semi-sweet chips
Line 8 inch pan with foil. Melt peanut butter chips and 2/3 cup of sweetened condensed milk in saucepan over low heat. Stir in 1/2 tsp. vanilla extract. Spread into pan. Place remaining sweetened condensed milk and semi-sweet chips in a saucepan and melt over low heat. Stir in 1/2 tsp. vanilla extract. Spread on the peanut butter mixture. Cover with foil and chill until firm. Then remove from pan and cut.
14 oz. Sweetened Condensed Milk
1 tsp. vanilla extract, divided
1 cup semi-sweet chips
Line 8 inch pan with foil. Melt peanut butter chips and 2/3 cup of sweetened condensed milk in saucepan over low heat. Stir in 1/2 tsp. vanilla extract. Spread into pan. Place remaining sweetened condensed milk and semi-sweet chips in a saucepan and melt over low heat. Stir in 1/2 tsp. vanilla extract. Spread on the peanut butter mixture. Cover with foil and chill until firm. Then remove from pan and cut.
Maple Cream Fudge
2 cups brown sugar
2 tbsp. corn syrup
1/2 cup milk
1-1/2 tbsp. butter
1/2 tsp. vanilla
Bring all ingredients (except vanilla) to a full rolling boil ~ let boil for 5 minutes. Remove from heat,add vanilla, beat with electric mixer til thick and quickly pour into greased pan. Let sit in fridge til set.
2 tbsp. corn syrup
1/2 cup milk
1-1/2 tbsp. butter
1/2 tsp. vanilla
Bring all ingredients (except vanilla) to a full rolling boil ~ let boil for 5 minutes. Remove from heat,add vanilla, beat with electric mixer til thick and quickly pour into greased pan. Let sit in fridge til set.
Sunday, January 8, 2012
Almost Fast Food Burger
1 tablespoon low-fat mayonnaise
1/2 teaspoon ketchup
1/2 teaspoon yellow mustard
1/4 pound 96% lean ground beef
1 slice (3/4 oz.) fat-free American cheese (optional)
1 whole-grain or whole-wheat hamburger bun
1/4 cup chopped romaine lettuce leaves
1 thin slice red onion
3 dill pickle rounds
In a small bowl, combine the mayonnaise, ketchup, and mustard. Stir to mix. Set aside. Shape the beef into a patty that is about 1/2" wider than the bun.
Preheat a medium nonstick skillet or grill rack on high heat. Place the patty on the pan or grill. Cook for 1 to 2 minutes per side, or until desired doneness. (Do not smash the burger with the spatula.) About 30 seconds before the burger is cooked, top with the cheese, if desired. Place the bun halves, cut sides down, on the pan or grill. Cook for about 45 seconds, or until toasted.
Place the bun bottom on a serving plate. Top with the patty, lettuce, onion, and pickles. Spread the reserved sauce evenly over the inside of the bun top. Flip onto the burger. Serve immediately.
1/2 teaspoon ketchup
1/2 teaspoon yellow mustard
1/4 pound 96% lean ground beef
1 slice (3/4 oz.) fat-free American cheese (optional)
1 whole-grain or whole-wheat hamburger bun
1/4 cup chopped romaine lettuce leaves
1 thin slice red onion
3 dill pickle rounds
In a small bowl, combine the mayonnaise, ketchup, and mustard. Stir to mix. Set aside. Shape the beef into a patty that is about 1/2" wider than the bun.
Preheat a medium nonstick skillet or grill rack on high heat. Place the patty on the pan or grill. Cook for 1 to 2 minutes per side, or until desired doneness. (Do not smash the burger with the spatula.) About 30 seconds before the burger is cooked, top with the cheese, if desired. Place the bun halves, cut sides down, on the pan or grill. Cook for about 45 seconds, or until toasted.
Place the bun bottom on a serving plate. Top with the patty, lettuce, onion, and pickles. Spread the reserved sauce evenly over the inside of the bun top. Flip onto the burger. Serve immediately.
CP Potato Cheese Soup
Bacon pieces
1/2 onion, chopped
5 lg potatoes, peeled, diced
1 stalk (1/2 c) celery, chopped
1 (32oz) carton chicken broth
1/2 tsp salt
1/4 tsp pepper
1/2 c flour
1 1/2 c Half n Half
2 c shredded cheddar
~
Saute the onion in some butter until translucent. Spray your crock-pot
With a nonstick spray Add onions, potatoes, celery, broth, salt, pepper
To the crock-pot Cover and Cook low 6-7 hrs (4-5 hours high or 6-7 hours
Low) In a small bowl, beat flour & half n half until blended Stir the
Cream into the soup
Add cheese, heat on high until melted
Crumble bacon pieces on top of soup
6-8 Serving
1/2 onion, chopped
5 lg potatoes, peeled, diced
1 stalk (1/2 c) celery, chopped
1 (32oz) carton chicken broth
1/2 tsp salt
1/4 tsp pepper
1/2 c flour
1 1/2 c Half n Half
2 c shredded cheddar
~
Saute the onion in some butter until translucent. Spray your crock-pot
With a nonstick spray Add onions, potatoes, celery, broth, salt, pepper
To the crock-pot Cover and Cook low 6-7 hrs (4-5 hours high or 6-7 hours
Low) In a small bowl, beat flour & half n half until blended Stir the
Cream into the soup
Add cheese, heat on high until melted
Crumble bacon pieces on top of soup
6-8 Serving
Clabber Girl Biscuits
2 cups all-purpose flour
2 1/2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk
1 tablespoon soft margarine or butter
In a medium mixing bowl stir together flour, baking powder, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs.
Make a well in the center of the flour mixture. Add the milk all at once. Using a fork, stir just till moistened and dough pulls away from the sides of the bowl (dough will be sticky).
On a floured surface, lightly knead dough with floured hands for 30 seconds or till nearly smooth. Lightly roll dough to 3/4-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.
Place biscuits close together on a lightly greased baking sheet. Brush tops with soft margarine. Bake in a 475° oven for 11 to 15 minutes or till golden brown.
Serve warm.
Makes about 8
2 1/2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk
1 tablespoon soft margarine or butter
In a medium mixing bowl stir together flour, baking powder, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs.
Make a well in the center of the flour mixture. Add the milk all at once. Using a fork, stir just till moistened and dough pulls away from the sides of the bowl (dough will be sticky).
On a floured surface, lightly knead dough with floured hands for 30 seconds or till nearly smooth. Lightly roll dough to 3/4-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.
Place biscuits close together on a lightly greased baking sheet. Brush tops with soft margarine. Bake in a 475° oven for 11 to 15 minutes or till golden brown.
Serve warm.
Makes about 8
Pecan Orange Cranberry Muffins
Yield: 12 muffins
2 1/4 c Flour
Salt to taste
4 tb Brown sugar packed
1 c Orange juice
1/2 tb Orange zest
3 ts Baking powder
2 tb Butter melted & cooled
1 1/2 ts Lemon zest grated
2 ea Egg
3 oz Pecans chopped
Pre-heat oven to 375 deg-F.
Mix together flour, sugar, baking powder, lemon & orange zests, pecanss & salt. In small bowl,
Mix together orange juice, butter & egg in another bowl.
Add to dry mixture to wet mixture.
Mix well with a fork until just combined.
DO NOT overmix.
Spray a 12 muffin pan with nonstick cooking spray.
Divide batter evenly among pan's cups.
Bake 20-25 mins. until golden brown.
2 1/4 c Flour
Salt to taste
4 tb Brown sugar packed
1 c Orange juice
1/2 tb Orange zest
3 ts Baking powder
2 tb Butter melted & cooled
1 1/2 ts Lemon zest grated
2 ea Egg
3 oz Pecans chopped
Pre-heat oven to 375 deg-F.
Mix together flour, sugar, baking powder, lemon & orange zests, pecanss & salt. In small bowl,
Mix together orange juice, butter & egg in another bowl.
Add to dry mixture to wet mixture.
Mix well with a fork until just combined.
DO NOT overmix.
Spray a 12 muffin pan with nonstick cooking spray.
Divide batter evenly among pan's cups.
Bake 20-25 mins. until golden brown.
Hot Chocolate On A Stick
Yield: 25 pieces
Ingredients:
1/2 cup heavy cream
14-oz can sweetened condensed milk
18 oz (about 3 cups) chopped semi-sweet chocolate or chips
4 oz (about 3/4 cup) chopped unsweetened chocolate
25 lollipop sticks
Preparation:
Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil
with nonstick cooking spray.
Place the chopped semi-sweet and unsweetened chocolates in a large
heat-safe bowl.
Pour the heavy cream and condensed milk into a medium saucepan and whisk
until combined.
Put the saucepan over medium heat.
Bring the liquid to a simmer, whisking frequently so that the condensed
milk does not scorch on the bottom of the pan.
Once the liquid is simmering, pour the hot cream over the chopped
chocolate and let it sit for a minute to soften.
Begin whisking the cream and chocolate together, until the chocolate is
melted and you have a shiny, smooth mixture.
It will be fairly thick.
Pour the chocolate into the prepared pan and smooth it into an even layer.
Allow it to sit and firm up overnight, or for 3-4 hours in the
refrigerator.
Once the fudge block is firm, use a large, sharp knife to cut it into
twenty-five pieces (five rows and five columns).
For the smoothest cuts, rinse the knife in hot water and dry it between
each cut.
Skewer each block with a lollipop stick.
To make hot chocolate, heat a mug of milk (water does not work well in
this instance) and add a chocolate block.
Allow it to sit and soften for a minute, then vigorously stir until it
is dissolved.
Store Hot Chocolate On A Stick in an airtight container for up to a week
at room temperature, two weeks in the refrigerator,
or up to a month in the freezer.
Ingredients:
1/2 cup heavy cream
14-oz can sweetened condensed milk
18 oz (about 3 cups) chopped semi-sweet chocolate or chips
4 oz (about 3/4 cup) chopped unsweetened chocolate
25 lollipop sticks
Preparation:
Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil
with nonstick cooking spray.
Place the chopped semi-sweet and unsweetened chocolates in a large
heat-safe bowl.
Pour the heavy cream and condensed milk into a medium saucepan and whisk
until combined.
Put the saucepan over medium heat.
Bring the liquid to a simmer, whisking frequently so that the condensed
milk does not scorch on the bottom of the pan.
Once the liquid is simmering, pour the hot cream over the chopped
chocolate and let it sit for a minute to soften.
Begin whisking the cream and chocolate together, until the chocolate is
melted and you have a shiny, smooth mixture.
It will be fairly thick.
Pour the chocolate into the prepared pan and smooth it into an even layer.
Allow it to sit and firm up overnight, or for 3-4 hours in the
refrigerator.
Once the fudge block is firm, use a large, sharp knife to cut it into
twenty-five pieces (five rows and five columns).
For the smoothest cuts, rinse the knife in hot water and dry it between
each cut.
Skewer each block with a lollipop stick.
To make hot chocolate, heat a mug of milk (water does not work well in
this instance) and add a chocolate block.
Allow it to sit and soften for a minute, then vigorously stir until it
is dissolved.
Store Hot Chocolate On A Stick in an airtight container for up to a week
at room temperature, two weeks in the refrigerator,
or up to a month in the freezer.
Apple Pie Spice
1/4 cup nutmeg
2 Tablespoons ground cinnamon
2 teaspoons ground ginger
Mix together and store airtight. Makes 1/2 cup. Use 1 teaspoonful per pie for apple pie filling.
2 Tablespoons ground cinnamon
2 teaspoons ground ginger
Mix together and store airtight. Makes 1/2 cup. Use 1 teaspoonful per pie for apple pie filling.
Cracker Barrel Coca Cola Cake
1/2 cup butter
1 cup Coca-Cola
3/4 cup miniature marshmallows
1 square (1 ounce size) semi sweet baking chocolate
1/2 cup shortening
1/2 cup vegetable oil
3/4 cup cocoa powder
2 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
3/4 cup buttermilk
2 cups sugar
2 1/3 cups flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
***Frosting***
1/2 cup butter
1/2 cup cocoa powder
1/4 cup Coca Cola (plus 2-3 Tbsp. additional if needed)
3 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup chocolate syrup
PREPARATION:
Place in a sauce pan butter, cola, semi sweet baking square and bring to
a boil remove from heat and add marshmallows and stir until all is
blended and the marshmallows are disappear. Set aside to cool enough to
tepid or room temperature.
In mixing bowl blend the shortening, oil, vanilla and sugar until
fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with
baking soda, cocoa, baking powder and salt, add half of flour mixture to
shortening, egg mixture, and beat. Scrape bowl time to time to clean the
sides off so ingredients are blended in batter. Add cooled coca cola
mixture and beat. Add remainder of flour and beat until completely
smooth about 3 - 4 minutes. Batter will be thick.
Place batter into a 13" x 9" x " 2 oiled and floured baking pan. Set pan
on top shelf in a preheated 350 degrees
oven for 35 - 40 minutes. Check for completed baking time with a toothpick. If
the toothpick comes out clean by sticking in the middle of the cake it
is time to come out of the oven and cool.
For Frosting: Cream butter, add cocoa, vanilla, Hershey's Syrup, and
coca cola, beat until smooth. Add powder sugar a little at a time and
beat constantly. Scrape the sides of bowl time to time to get all
ingredients into the frosting. If the frosting seams a little dry add a
little more coca cola and beat well.
Frost warm cake. Serve with natural vanilla bean ice cream and enjoy.
1 cup Coca-Cola
3/4 cup miniature marshmallows
1 square (1 ounce size) semi sweet baking chocolate
1/2 cup shortening
1/2 cup vegetable oil
3/4 cup cocoa powder
2 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
3/4 cup buttermilk
2 cups sugar
2 1/3 cups flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
***Frosting***
1/2 cup butter
1/2 cup cocoa powder
1/4 cup Coca Cola (plus 2-3 Tbsp. additional if needed)
3 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup chocolate syrup
PREPARATION:
Place in a sauce pan butter, cola, semi sweet baking square and bring to
a boil remove from heat and add marshmallows and stir until all is
blended and the marshmallows are disappear. Set aside to cool enough to
tepid or room temperature.
In mixing bowl blend the shortening, oil, vanilla and sugar until
fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with
baking soda, cocoa, baking powder and salt, add half of flour mixture to
shortening, egg mixture, and beat. Scrape bowl time to time to clean the
sides off so ingredients are blended in batter. Add cooled coca cola
mixture and beat. Add remainder of flour and beat until completely
smooth about 3 - 4 minutes. Batter will be thick.
Place batter into a 13" x 9" x " 2 oiled and floured baking pan. Set pan
on top shelf in a preheated 350 degrees
oven for 35 - 40 minutes. Check for completed baking time with a toothpick. If
the toothpick comes out clean by sticking in the middle of the cake it
is time to come out of the oven and cool.
For Frosting: Cream butter, add cocoa, vanilla, Hershey's Syrup, and
coca cola, beat until smooth. Add powder sugar a little at a time and
beat constantly. Scrape the sides of bowl time to time to get all
ingredients into the frosting. If the frosting seams a little dry add a
little more coca cola and beat well.
Frost warm cake. Serve with natural vanilla bean ice cream and enjoy.
Sausage & Cheese Calzone
Pizza dough
1 pound sweet Italian sausages, skins removed
1 red bell pepper, chopped
4 ounces white mushrooms, sliced
10 ounces mozzarella cheese, chopped coarse
3 tablespoons minced fresh parsley
1/4 teaspoon crushed hot red pepper flakes
Prepare pizza dough.
In a skillet, cook the sausage and onion over medium heat for about 5 minutes, stirring to break up the meat. Add bell pepper and mushrooms and cook for
5 minutes more, stirring often, or until the sausage is cooked through and vegetables are soft. Remove with a slotted spoon to a large bowl. Stir in the
mozzarella, parsley and red pepper flakes.
Heat the oven to 450 degrees F. Brush 2 baking sheets with olive oil or spray with olive oil cooking spray.
Divide the dough into 4 pieces. Take one piece of the dough and with floured hands press it into a 6-inch round. Stretch or roll it out with a rolling
pin into a 12-inch circle. Leaving a 1/2-inch edge, spread a quarter of the filling over half of the dough. Dampen the edges with water. Fold the dough
in half to enclose the filling; seal the edges with a fork. Repeat with the remaining dough and filling. With a large spatula, carefully transfer the calzones
to the prepared baking sheets. Bake for 20 minutes, or until golden and crisp on the outside.
Serve warm
1 pound sweet Italian sausages, skins removed
1 red bell pepper, chopped
4 ounces white mushrooms, sliced
10 ounces mozzarella cheese, chopped coarse
3 tablespoons minced fresh parsley
1/4 teaspoon crushed hot red pepper flakes
Prepare pizza dough.
In a skillet, cook the sausage and onion over medium heat for about 5 minutes, stirring to break up the meat. Add bell pepper and mushrooms and cook for
5 minutes more, stirring often, or until the sausage is cooked through and vegetables are soft. Remove with a slotted spoon to a large bowl. Stir in the
mozzarella, parsley and red pepper flakes.
Heat the oven to 450 degrees F. Brush 2 baking sheets with olive oil or spray with olive oil cooking spray.
Divide the dough into 4 pieces. Take one piece of the dough and with floured hands press it into a 6-inch round. Stretch or roll it out with a rolling
pin into a 12-inch circle. Leaving a 1/2-inch edge, spread a quarter of the filling over half of the dough. Dampen the edges with water. Fold the dough
in half to enclose the filling; seal the edges with a fork. Repeat with the remaining dough and filling. With a large spatula, carefully transfer the calzones
to the prepared baking sheets. Bake for 20 minutes, or until golden and crisp on the outside.
Serve warm
Deluxe Cheesecake
Crust:
1 1/2 cups graham cracker crumbs
2 T. sugar
1 1/2 tsp. cinnamon
1/2 cup chopped nuts
1/4 cup plus 2 T. melted butter
Filling:
3 (8-oz.) pkg. cream cheese, softened
1 cup sugar
3 eggs
1/2 tsp. vanilla extract
Topping:
3 T. sugar
1/2 tsp. vanilla extract
16-oz. carton sour cream
Mix crust ingredients and press into a 10-inch springform pan. Set aside. To make filling, beat cream cheese and gradually add sugar. Beat until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Pour into crust.
Bake at 375 degrees for 25 to 35 minutes, until set. To make topping, Beat sour cream 2 minutes on medium speed. Add sugar and vanilla; beat one minute. Spread over hot cheesecake.
Bake at 500 degrees for 5 to 8 minutes, until bubbly.
Note: Cheesecake can be served as is or topped with any fruit filling. Can be made the day before and refrigerated. This is the best cheesecake I have ever eaten!
1 1/2 cups graham cracker crumbs
2 T. sugar
1 1/2 tsp. cinnamon
1/2 cup chopped nuts
1/4 cup plus 2 T. melted butter
Filling:
3 (8-oz.) pkg. cream cheese, softened
1 cup sugar
3 eggs
1/2 tsp. vanilla extract
Topping:
3 T. sugar
1/2 tsp. vanilla extract
16-oz. carton sour cream
Mix crust ingredients and press into a 10-inch springform pan. Set aside. To make filling, beat cream cheese and gradually add sugar. Beat until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Pour into crust.
Bake at 375 degrees for 25 to 35 minutes, until set. To make topping, Beat sour cream 2 minutes on medium speed. Add sugar and vanilla; beat one minute. Spread over hot cheesecake.
Bake at 500 degrees for 5 to 8 minutes, until bubbly.
Note: Cheesecake can be served as is or topped with any fruit filling. Can be made the day before and refrigerated. This is the best cheesecake I have ever eaten!
Shoofly Cake
4 cups flour
1 cup margarine
2 cups sugar
1 tsp salt
1 cup molasses
2 cups water
2 tbsp hot water
1 tsp baking soda, dissolved
Mix dry ingredients with margarine. Take out one cup of crumbs. Add
molasses, water and hot water and baking soda mixture. Mix thoroughly.
Pour into 9" x 13" cake pan. Sprinkle reserved crumb mixture over the top of the batter. Bake for 45 minutes at 350 degrees.
1 cup margarine
2 cups sugar
1 tsp salt
1 cup molasses
2 cups water
2 tbsp hot water
1 tsp baking soda, dissolved
Mix dry ingredients with margarine. Take out one cup of crumbs. Add
molasses, water and hot water and baking soda mixture. Mix thoroughly.
Pour into 9" x 13" cake pan. Sprinkle reserved crumb mixture over the top of the batter. Bake for 45 minutes at 350 degrees.
Individual Pumpkin Cheesecake
1 1/2 c. crushed gingersnap cookies
3 tbsp. firmly packed brown sugar
1/4 c. butter, melted
1 (8 oz.) pkg. plus 1 (3 oz.) pkg. cream cheese, softened
1/2 c. plus 1 tbsp. granulated sugar
1 egg
3/4 tsp. pumpkin pie spice
3/4 c. pumpkin
1/2 c. sour cream
Line twelve (2 1/2 inch) muffin cups with paper liners. For
crust, combine cookie crumbs, brown sugar and butter. Mix
well. Press crumb mixture on bottom and sides of paper cups
to form shells.
For filling, beat cream cheese and 1/2 cup sugar in large
mixer bowl on high speed until light and fluffy. Stir in egg
and spice until well blended. Fold in pumpkin. Spoon into
crumb shells. Bake 20 minutes at 375 degrees or until
filling is set.
Combine sour cream and 1 tablespoons sugar. Remove
cheesecakes from oven. To peach with about 2 teaspoons sour
cream mixture. Allow to cool to room temperature. Chill
several hours before serving. Can be frozen up to 1 month.
Makes 12 servings.
3 tbsp. firmly packed brown sugar
1/4 c. butter, melted
1 (8 oz.) pkg. plus 1 (3 oz.) pkg. cream cheese, softened
1/2 c. plus 1 tbsp. granulated sugar
1 egg
3/4 tsp. pumpkin pie spice
3/4 c. pumpkin
1/2 c. sour cream
Line twelve (2 1/2 inch) muffin cups with paper liners. For
crust, combine cookie crumbs, brown sugar and butter. Mix
well. Press crumb mixture on bottom and sides of paper cups
to form shells.
For filling, beat cream cheese and 1/2 cup sugar in large
mixer bowl on high speed until light and fluffy. Stir in egg
and spice until well blended. Fold in pumpkin. Spoon into
crumb shells. Bake 20 minutes at 375 degrees or until
filling is set.
Combine sour cream and 1 tablespoons sugar. Remove
cheesecakes from oven. To peach with about 2 teaspoons sour
cream mixture. Allow to cool to room temperature. Chill
several hours before serving. Can be frozen up to 1 month.
Makes 12 servings.
CP Beef & Noodles
1 1/2 pounds stew beef
1 can French onion soup
1 can diced tomatoes (15 oz)
1 can golden mushroom soup. undiluted
1/2 cup sliced celery
1/2 cup chopped onion
4 to 6 ounces sliced fresh mushrooms
cooked noodles, buttered
Combine all and cook on LOW for 8 to 10 hours. Serve beef over hot, buttered
noodles. Beef and noodles recipe serves 6.
1 can French onion soup
1 can diced tomatoes (15 oz)
1 can golden mushroom soup. undiluted
1/2 cup sliced celery
1/2 cup chopped onion
4 to 6 ounces sliced fresh mushrooms
cooked noodles, buttered
Combine all and cook on LOW for 8 to 10 hours. Serve beef over hot, buttered
noodles. Beef and noodles recipe serves 6.
Crescent Monte Cristo Sandwich Loaf
Loaf
2 8 oz cans Pillsbury Refrigerated Crescent Dinner Rolls
2 tb Butter, melted
2 tb Honey
6 oz Thinly sliced smoked cooked turkey breast
6 oz Medium sliced meunster cheese
6 oz Thinly sliced cooked ham
1/2 c Red raspberry preserves
Topping
2 tb Honey
1 tb Sesame seeds
Heat oven to 375 degrees. Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectangles should not touch); firmly press perforations to seal. In small bowl, combine butter and 2 T honey; mix well. Brush over dough. Bake for 8 to 12 minutes or until light golden brown; cool 15 minutes. Grease 15 x 10 x 1" baking pan. Carefully place 1 crust on pan. Top evenly with turkey. Place Second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust; brush top with 2 T honey. Sprinkle honey with sesame seeds. Bake for 10 to 15 minutes or until crust is deep golden brown and loaf is hot. Let stand 5 minutes. Cut into 8 slices.
2 8 oz cans Pillsbury Refrigerated Crescent Dinner Rolls
2 tb Butter, melted
2 tb Honey
6 oz Thinly sliced smoked cooked turkey breast
6 oz Medium sliced meunster cheese
6 oz Thinly sliced cooked ham
1/2 c Red raspberry preserves
Topping
2 tb Honey
1 tb Sesame seeds
Heat oven to 375 degrees. Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectangles should not touch); firmly press perforations to seal. In small bowl, combine butter and 2 T honey; mix well. Brush over dough. Bake for 8 to 12 minutes or until light golden brown; cool 15 minutes. Grease 15 x 10 x 1" baking pan. Carefully place 1 crust on pan. Top evenly with turkey. Place Second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust; brush top with 2 T honey. Sprinkle honey with sesame seeds. Bake for 10 to 15 minutes or until crust is deep golden brown and loaf is hot. Let stand 5 minutes. Cut into 8 slices.
CP Taco Soup
1 lb. ground beef
1 onion, chopped
1 16-oz. can chili beans with liquid
1 15-oz.can kidney beans with liquid
1 15-oz. can whole kernel corn with liquid
1 8-oz. can tomato sauce
2 C, water
1 14.5-oz. cans peeled and diced tomatoes
1 4-oz. can diced green chili peppers (adjust to taste)
1 1.25-oz. package taco seasoning mix
Garnishes such as corn chips, shredded cheese and sour cream
In a medium skillet cook the ground beef until browned over medium heat.Drain and set aside.Place the ground beef,onion,chili beans,kidney beans,corn,tomato sauce,water,diced tomatoes,green chili peppers and taco seasoning mix in a slow cooker. Mix to blend. Cook cook on low for eight hours.Top bowls with corn chips,shredded Cheddar cheese and a dollop of sour cream. Makes 8 servings.
1 onion, chopped
1 16-oz. can chili beans with liquid
1 15-oz.can kidney beans with liquid
1 15-oz. can whole kernel corn with liquid
1 8-oz. can tomato sauce
2 C, water
1 14.5-oz. cans peeled and diced tomatoes
1 4-oz. can diced green chili peppers (adjust to taste)
1 1.25-oz. package taco seasoning mix
Garnishes such as corn chips, shredded cheese and sour cream
In a medium skillet cook the ground beef until browned over medium heat.Drain and set aside.Place the ground beef,onion,chili beans,kidney beans,corn,tomato sauce,water,diced tomatoes,green chili peppers and taco seasoning mix in a slow cooker. Mix to blend. Cook cook on low for eight hours.Top bowls with corn chips,shredded Cheddar cheese and a dollop of sour cream. Makes 8 servings.
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