4 Servings
BURGER PATTIES
* 1/2 cup Smucker's® Spiced Apple Butter
* 2 tbsps. Worcestershire sauce
* 2 tbsps. hickory smoke flavoring*
* 1 tsp. salt
* 1/8 tsp. ground pepper
* 1 1/4 lbs. ground beef chuck
GLAZED APPLES
* 1 cup Smucker's® Spiced Apple Butter
* 1 large Granny Smith apple, washed, cored and sliced 3/8-inch thick crosswise
* 1 large sweet onion, peeled and sliced 1/4-inch thick crosswise, keeping rings intact
* Smoked Cheddar cheese, sliced
* 4 onion rolls, sliced
* Crisco® Butter No-Stick Cooking Spray
* Combine 1/2 cup apple butter, Worcestershire sauce, hickory smoke flavoring, salt and pepper in medium bowl. Crumble ground chuck into bowl; gently combine the ingredients well. Shape meat into four 5-inch wide patties; refrigerate.
* Coat unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350°F to 400°F). Coat apples and onions (keeping slices intact) with 1 cup apple butter.
* Grill burgers, apples and onions 4 to 6 minutes per side or until juices run clear on the burgers and the apples and onions are tender. Toast rolls, if desired.
* Top each burger with cheese during the last 2 minutes of grilling. Place a burger on each roll bottom, top with grilled apples and onions and the roll top; serve.
TIP To toast the rolls: spray the inside of each roll with butter flavored no-stick cooking spray. Place the rolls (cut side down) around the outer edges of the cooking grate; grill until golden brown.
TIP *Hickory smoked flavoring can be found in your grocer's condiment aisle.
Monday, February 27, 2012
Touchdown Cheese Scones
Serving Size : 8
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cold butter or margarine -- cut in pieces
1 cup mild Cheddar cheese -- shredded
2/3 cup buttermilk
2 large eggs -- divided
1/2 teaspoon Tabasco brand Pepper Sauce
Preheat oven to 350°F. Sift together flour, baking powder, baking soda
and salt in large bowl. Cut in butter until mixture resembles cornmeal. Stir
in cheese. Blend buttermilk, 1 egg and TABASCO Sauce together in small
bowl. Make a well in center of dry ingredients; add buttermilk mixture. Stir
quickly and lightly with fork to form sticky dough. Turn dough out on
lightly floured board. Knead gently 10 times. Divide dough in half; pat each
half into circle about 1/2-inch thick. Cut each circle into 4 wedges.
Combine remaining egg and 1 tablespoon water. Brush each wedge with egg
mixture. Arrange on greased baking sheet. Bake 13 to 15 minutes or until
golden.
Makes 8 scones
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cold butter or margarine -- cut in pieces
1 cup mild Cheddar cheese -- shredded
2/3 cup buttermilk
2 large eggs -- divided
1/2 teaspoon Tabasco brand Pepper Sauce
Preheat oven to 350°F. Sift together flour, baking powder, baking soda
and salt in large bowl. Cut in butter until mixture resembles cornmeal. Stir
in cheese. Blend buttermilk, 1 egg and TABASCO Sauce together in small
bowl. Make a well in center of dry ingredients; add buttermilk mixture. Stir
quickly and lightly with fork to form sticky dough. Turn dough out on
lightly floured board. Knead gently 10 times. Divide dough in half; pat each
half into circle about 1/2-inch thick. Cut each circle into 4 wedges.
Combine remaining egg and 1 tablespoon water. Brush each wedge with egg
mixture. Arrange on greased baking sheet. Bake 13 to 15 minutes or until
golden.
Makes 8 scones
Pizza Blanks For Freezer
FOR 2 MEDIUM SIZE OR 4 SMALL PIZZA BLANKS:
Pinch of sugar
1 1/4 cups warm milk
2 packages active dry yeast (I use five teaspoons, because I buy yeast in big bags)
3 1/3 cups flour
1/2 teaspoon salt
1 egg
Stir sugar into warm milk and sprinkle with yeast. Let stand for five minutes or until frothy. Stir gently to moisten any dry particles.
Sift flour and salt into large bowl.
Lightly beat egg into yeast mixture, pour into flour mixture, combining to make a dough. On a floured surface knead dough until smooth and springy, 5 to 10 minutes. Cover and let rise in a warm place for 25 minutes.
Divide the dough according to your needs and freezer space. Shape each piece into a ball and, on a floured surface, roll to about 1/2-inch thickness. Place on baking sheets and freeze for one hour.
Remove from baking sheets, wrap well in plastic wrap or freezer bags, and place back in freezer. Pizza blanks will keep in the freezer for about a month.
TO SERVE:
Simply thaw, top, and bake at 425 degrees F for about 20 minutes or until the cheese is melted and just browning.
Makes 6 servings
Pinch of sugar
1 1/4 cups warm milk
2 packages active dry yeast (I use five teaspoons, because I buy yeast in big bags)
3 1/3 cups flour
1/2 teaspoon salt
1 egg
Stir sugar into warm milk and sprinkle with yeast. Let stand for five minutes or until frothy. Stir gently to moisten any dry particles.
Sift flour and salt into large bowl.
Lightly beat egg into yeast mixture, pour into flour mixture, combining to make a dough. On a floured surface knead dough until smooth and springy, 5 to 10 minutes. Cover and let rise in a warm place for 25 minutes.
Divide the dough according to your needs and freezer space. Shape each piece into a ball and, on a floured surface, roll to about 1/2-inch thickness. Place on baking sheets and freeze for one hour.
Remove from baking sheets, wrap well in plastic wrap or freezer bags, and place back in freezer. Pizza blanks will keep in the freezer for about a month.
TO SERVE:
Simply thaw, top, and bake at 425 degrees F for about 20 minutes or until the cheese is melted and just browning.
Makes 6 servings
Russian Red Cabbage Soup
1 ea Red cabbage head cored & shredded
1 c Onion chopped
2 ea Potatoes peeled & cubed 1/2"
4 tb Red wine or vinegar
2 ea Bay leaves
Salt & pepper to taste
4 qt water
4 tb Dill fresh & chopped
Bring water to a boil.
Add cabbage, onion & bay leaves. reduce heat to med-high.
Cover & cook for 10 mins.
Add spices & wine or vinegar.
Cover once more & cook for 30-45 mins. at a simmer.
Serve hot garnished with the dill & dollops of sour cream.
1 c Onion chopped
2 ea Potatoes peeled & cubed 1/2"
4 tb Red wine or vinegar
2 ea Bay leaves
Salt & pepper to taste
4 qt water
4 tb Dill fresh & chopped
Bring water to a boil.
Add cabbage, onion & bay leaves. reduce heat to med-high.
Cover & cook for 10 mins.
Add spices & wine or vinegar.
Cover once more & cook for 30-45 mins. at a simmer.
Serve hot garnished with the dill & dollops of sour cream.
Cranberry Orange Fudge
1 (12 ounce) package vanilla baking chips
1/2 teaspoon orange extract
7 ounces Marshmallow Creme
1/3 cup evaporated milk
1/3 cup frozen cranberry juice concentrate
2 1/2 cups granulated sugar
1/4 cup butter
Butter or spray a 9-inch square pan.
in a 3-4 quart bowl put the vanilla baking chips, orange extract and
Marshmallow Creme; set aside.
In a medium size saucepan put the milk, sugar and cranberry concentrate
and stir. Bring this to a boil and cook to 235 degrees F on candy
thermometer (about 9 minutes). When mixture reaches 235 degrees F,
remove from heat and add butter. Stir and mix well, then pour over the
vanilla baking chips, orange extract and Marshmallow Creme. Stir well
until all the chips are melted. Put into prepared pan. Let cool, then
refrigerate until firm. Cut into squares.
1/2 teaspoon orange extract
7 ounces Marshmallow Creme
1/3 cup evaporated milk
1/3 cup frozen cranberry juice concentrate
2 1/2 cups granulated sugar
1/4 cup butter
Butter or spray a 9-inch square pan.
in a 3-4 quart bowl put the vanilla baking chips, orange extract and
Marshmallow Creme; set aside.
In a medium size saucepan put the milk, sugar and cranberry concentrate
and stir. Bring this to a boil and cook to 235 degrees F on candy
thermometer (about 9 minutes). When mixture reaches 235 degrees F,
remove from heat and add butter. Stir and mix well, then pour over the
vanilla baking chips, orange extract and Marshmallow Creme. Stir well
until all the chips are melted. Put into prepared pan. Let cool, then
refrigerate until firm. Cut into squares.
Butterscotch Apple Dip
1 can (14 ounce size) sweetened condensed milk
1 cup butterscotch flavored chips
1/4 teaspoon salt
2 teaspoons white vinegar
1/2 teaspoon ground cinnamon
apple wedges
In heavy saucepan, over low heat, combine sweetened condensed milk, butterscotch chips and salt. Cook and stir until chips melt. Remove from heat; stir in vinegar and cinnamon.
Serve warm with apple wedges, or cookies or fresh fruit pieces.
Refrigerate leftovers.
To reheat, in small heavy saucepan, combine desired amount of sauce with small amount of water. Over low heat, stir constantly until heated through.
1 cup butterscotch flavored chips
1/4 teaspoon salt
2 teaspoons white vinegar
1/2 teaspoon ground cinnamon
apple wedges
In heavy saucepan, over low heat, combine sweetened condensed milk, butterscotch chips and salt. Cook and stir until chips melt. Remove from heat; stir in vinegar and cinnamon.
Serve warm with apple wedges, or cookies or fresh fruit pieces.
Refrigerate leftovers.
To reheat, in small heavy saucepan, combine desired amount of sauce with small amount of water. Over low heat, stir constantly until heated through.
Melting Pot Traditional Swiss Fondue
3 and 1/2 cups (14 oz.) shredded Swiss cheese
2 tbsp. all-purpose flour
1 cup white wine
2 tbsp. fresh lemon juice
2 tsp. finely chopped garlic
1 oz. cherry-flavored liqueur (Kirschwasser recommended)
1/2 tsp. freshly ground pepper
Dash of grated nutmeg
Toss the cheese with the flour in a bowl. Place a metal bowl over a
saucepan filled with two inches of water. You may also use a
conventional double boiler. Bring the water to a boil over high
heat. Reduce the heat to medium and pour the wine into the bowl.
Stir in the lemon juice and garlic using a fork. Cook for 30
seconds stirring constantly.
Add half of the cheese, and stir constantly until the cheese is
melted. Add the remaining cheese a small amount at a time stirring
constantly. Pour the liqueur slowly around the edge of the bowl.
Pull the cheese mixture away from the edge of the bowl and cook for
about one minute or until the alcohol cooks off. Stir the liqueur
into the cheese. Stir the pepper in gently. Pour into a warm fondue
pot and keep warm over low heat. Garnish with a dash of nutmeg.
Source: The Melting Pot
2 tbsp. all-purpose flour
1 cup white wine
2 tbsp. fresh lemon juice
2 tsp. finely chopped garlic
1 oz. cherry-flavored liqueur (Kirschwasser recommended)
1/2 tsp. freshly ground pepper
Dash of grated nutmeg
Toss the cheese with the flour in a bowl. Place a metal bowl over a
saucepan filled with two inches of water. You may also use a
conventional double boiler. Bring the water to a boil over high
heat. Reduce the heat to medium and pour the wine into the bowl.
Stir in the lemon juice and garlic using a fork. Cook for 30
seconds stirring constantly.
Add half of the cheese, and stir constantly until the cheese is
melted. Add the remaining cheese a small amount at a time stirring
constantly. Pour the liqueur slowly around the edge of the bowl.
Pull the cheese mixture away from the edge of the bowl and cook for
about one minute or until the alcohol cooks off. Stir the liqueur
into the cheese. Stir the pepper in gently. Pour into a warm fondue
pot and keep warm over low heat. Garnish with a dash of nutmeg.
Source: The Melting Pot
Carrabba's Chicken Bryan
1 boneless, skinless chicken breast
Salt, ground pepper and olive oil to taste
2 ounces goat cheese
2 ounces lemon butter sauce (recipe below)
10 to 12 pieces sun-dried tomatoes
1 to 2 tablespoons freshly chopped basil
Season chicken on both sides with salt and pepper. Dab with oil.
Grill chicken until cooked to a minimum internal temperature of
165F. Place cheese slice on each side of the breast and continue to
cook until warm.
To sauté pan add lemon butter sauce, tomatoes and basil. Place on
medium flame until hot. Do not overheat or sauce will break. When
done, place chicken on a hot plate with grill spatula and spoon
sauce over.
Lemon Butter Sauce:
Sauté 2 teaspoons chopped onions and 2 teaspoons chopped garlic in
1 tablespoon butter, until onions are soft. Add 3 tablespoons white
wine and 4 tablespoons lemon juice; simmer 10 minutes on medium-low
to reduce. Add 3 tablespoons butter, a little at a time, until
butter melts and mixture emulsifies.
Salt, ground pepper and olive oil to taste
2 ounces goat cheese
2 ounces lemon butter sauce (recipe below)
10 to 12 pieces sun-dried tomatoes
1 to 2 tablespoons freshly chopped basil
Season chicken on both sides with salt and pepper. Dab with oil.
Grill chicken until cooked to a minimum internal temperature of
165F. Place cheese slice on each side of the breast and continue to
cook until warm.
To sauté pan add lemon butter sauce, tomatoes and basil. Place on
medium flame until hot. Do not overheat or sauce will break. When
done, place chicken on a hot plate with grill spatula and spoon
sauce over.
Lemon Butter Sauce:
Sauté 2 teaspoons chopped onions and 2 teaspoons chopped garlic in
1 tablespoon butter, until onions are soft. Add 3 tablespoons white
wine and 4 tablespoons lemon juice; simmer 10 minutes on medium-low
to reduce. Add 3 tablespoons butter, a little at a time, until
butter melts and mixture emulsifies.
Candy Bar Crescent Puffs
1 (8 ounce) can Pillsbury crescent dinner rolls
2 tablespoons butter or margarine, melted
4 (snack size) Milky Way or Snickers candy bars
Glaze
1/2 cup confectioners' sugar
2 teaspoons cocoa
2 or 3 teaspoons milk
Colored sprinkles
Preheat oven to 375 degrees F.
Separate dough into 8 triangles. Cut each candy bar in half crosswise. Place one candy piece on shortest side of each triangle. Roll up. Start at shortest side and roll to opposite side. Pinch edges of dough to seal. Dip one side in melted butter. Place rolls point side down in ungreased muffin cups. Bake for 12 to 15 minutes or until golden brown. Remove from pan. Cool slightly.
In small bowl, combine all glaze ingredients until smooth. Drizzle over warm rolls. Garnish with sprinkles.
2 tablespoons butter or margarine, melted
4 (snack size) Milky Way or Snickers candy bars
Glaze
1/2 cup confectioners' sugar
2 teaspoons cocoa
2 or 3 teaspoons milk
Colored sprinkles
Preheat oven to 375 degrees F.
Separate dough into 8 triangles. Cut each candy bar in half crosswise. Place one candy piece on shortest side of each triangle. Roll up. Start at shortest side and roll to opposite side. Pinch edges of dough to seal. Dip one side in melted butter. Place rolls point side down in ungreased muffin cups. Bake for 12 to 15 minutes or until golden brown. Remove from pan. Cool slightly.
In small bowl, combine all glaze ingredients until smooth. Drizzle over warm rolls. Garnish with sprinkles.
Double Chocolate & Orange Truffles
12 oz best quality milk chocolate, chopped
1/2 cup frozen orange juice concentrate, thawed
2 Tbsp unsalted butter at room temperature
Unsweetened cocoa powder
12 oz bittersweet or semisweet chocolate, finely chopped
In a heavy saucepan over low heat combine the milk chocolate and orange juice concentrate. Stir constantly until smooth. Add the butter and stir. Pour into a bowl; this mixture is the truffle filling. Cover and freeze until firm enough to mound in a spoon, about 40 minutes.
Line a baking sheet with foil. Using a tablespoon, scoop out rounded spoonfuls of the filling and drop onto the sheet, spacing evenly. Cover and freeze until almost firm but still pliable, about 30 minutes. Roll each chocolate mound between your palms into a smooth ball, then roll in cocoa. Return to the sheet. Freeze while preparing the coating.
Melt the bittersweet or semi-sweet chocolate in a double boiler until melted and smooth. Remove from heat.
Line another baking sheet with foil. Drop 1 truffle ball into the chocolate and coat completely. Slip a fork under the truffle, lift it from the chocolate and tap the fork gently against the side of the pan to allow any excess chocolate to drip off. Using a knife, gently slide the truffle off the fork and onto the prepared baking sheet. Repeat with the remaining truffles
1/2 cup frozen orange juice concentrate, thawed
2 Tbsp unsalted butter at room temperature
Unsweetened cocoa powder
12 oz bittersweet or semisweet chocolate, finely chopped
In a heavy saucepan over low heat combine the milk chocolate and orange juice concentrate. Stir constantly until smooth. Add the butter and stir. Pour into a bowl; this mixture is the truffle filling. Cover and freeze until firm enough to mound in a spoon, about 40 minutes.
Line a baking sheet with foil. Using a tablespoon, scoop out rounded spoonfuls of the filling and drop onto the sheet, spacing evenly. Cover and freeze until almost firm but still pliable, about 30 minutes. Roll each chocolate mound between your palms into a smooth ball, then roll in cocoa. Return to the sheet. Freeze while preparing the coating.
Melt the bittersweet or semi-sweet chocolate in a double boiler until melted and smooth. Remove from heat.
Line another baking sheet with foil. Drop 1 truffle ball into the chocolate and coat completely. Slip a fork under the truffle, lift it from the chocolate and tap the fork gently against the side of the pan to allow any excess chocolate to drip off. Using a knife, gently slide the truffle off the fork and onto the prepared baking sheet. Repeat with the remaining truffles
Coconut Clusters
1 cup sugar
1 cup water
One 7-ounce package sweetened shredded coconut
Salt
1/2 teaspoon pure vanilla extract
Freshly grated nutmeg, for sprinkling
Lightly oil a large baking sheet. In a medium saucepan, combine the
sugar and water and boil over high heat, stirring occasionally, until
the sugar dissolves. Add the coconut and a pinch of salt and cook over moderate heat, stirring, until the syrup has evaporated and the coconut has a light, somewhat crystallized coating, about 20 minutes. Stir in the vanilla.
Working quickly, scrape the coconut candy onto the prepared baking sheet and spread it into a 10-by-9-inch rectangle; let cool to room
temperature. Sprinkle a little nutmeg over the top. Using a large knife, cut the rectangle into 24 pieces and serve. Yield: makes 2 dozen.
1 cup water
One 7-ounce package sweetened shredded coconut
Salt
1/2 teaspoon pure vanilla extract
Freshly grated nutmeg, for sprinkling
Lightly oil a large baking sheet. In a medium saucepan, combine the
sugar and water and boil over high heat, stirring occasionally, until
the sugar dissolves. Add the coconut and a pinch of salt and cook over moderate heat, stirring, until the syrup has evaporated and the coconut has a light, somewhat crystallized coating, about 20 minutes. Stir in the vanilla.
Working quickly, scrape the coconut candy onto the prepared baking sheet and spread it into a 10-by-9-inch rectangle; let cool to room
temperature. Sprinkle a little nutmeg over the top. Using a large knife, cut the rectangle into 24 pieces and serve. Yield: makes 2 dozen.
Easy Creamy Pralines
1 c Brown Sugar
1 c Sugar
1/2 c Evaporated milk
1/4 ts Salt
1/4 ts Maple flavoring
1 1/2 c Pecans
Combine sugars, milk, and salt in a 3-quart saucepan. Slowly bring to a boil and cook to 236 degrees (soft-ball stage), stirring almost constantly.
Remove from heat and cool slightly. Add flavoring and nuts, then stir until mixture begins to thicken.
Drop quickly by tablespoonful onto waxed paper or buttered pan, making 2-1/2" to 3" patties.
To prevent hardening of candy in pan, set over hot water while spooning out.
Makes 15 to 20 pralines.
1 c Sugar
1/2 c Evaporated milk
1/4 ts Salt
1/4 ts Maple flavoring
1 1/2 c Pecans
Combine sugars, milk, and salt in a 3-quart saucepan. Slowly bring to a boil and cook to 236 degrees (soft-ball stage), stirring almost constantly.
Remove from heat and cool slightly. Add flavoring and nuts, then stir until mixture begins to thicken.
Drop quickly by tablespoonful onto waxed paper or buttered pan, making 2-1/2" to 3" patties.
To prevent hardening of candy in pan, set over hot water while spooning out.
Makes 15 to 20 pralines.
Roasted Pork With Apple Gravy
2 1/2 - 3 lb. boneless pork loin roast
1 tsp. lemon pepper seasoning
1 tbsp. vegetable oil
1/2 cup chopped peeled McIntosh apple OR Roman Beauty apple
1/4 cup chopped onion
1 can (10 1/2 oz.) Campbell's™ Golden Pork Gravy
Season roast with lemon pepper. Place roast in 13x9" roasting pan.
Roast at 325°F. for 1 hr. 45 min. or until thermometer registers 150°
F. Let stand 10 min. before slicing.
ADD oil to roasting pan and heat. Add apple and onion and cook until
tender. Stir in gravy and heat through, stirring up browned bits.
Serve with pork. Serves 8.
1 tsp. lemon pepper seasoning
1 tbsp. vegetable oil
1/2 cup chopped peeled McIntosh apple OR Roman Beauty apple
1/4 cup chopped onion
1 can (10 1/2 oz.) Campbell's™ Golden Pork Gravy
Season roast with lemon pepper. Place roast in 13x9" roasting pan.
Roast at 325°F. for 1 hr. 45 min. or until thermometer registers 150°
F. Let stand 10 min. before slicing.
ADD oil to roasting pan and heat. Add apple and onion and cook until
tender. Stir in gravy and heat through, stirring up browned bits.
Serve with pork. Serves 8.
Lemon Dressing
* 1/4 C fresh lemon juice
* 1 TBSP grated lemon zest
* 2 TBSP chopped fresh dill weed
* 1/4 tsp salt
* 3/4 C olive oil
* 1/2 tsp dill weed
Directions 1. Combine all ingredients in a blender and mix well.
2. Pour dressing into cruet and chill for at least 1 hour prior to
serving.
* 1 TBSP grated lemon zest
* 2 TBSP chopped fresh dill weed
* 1/4 tsp salt
* 3/4 C olive oil
* 1/2 tsp dill weed
Directions 1. Combine all ingredients in a blender and mix well.
2. Pour dressing into cruet and chill for at least 1 hour prior to
serving.
Friday, February 24, 2012
Krispy Cream Doughnuts
doughnuts:
2 cups scalded milk
1/2 cup butter
2/3 cup sugar divided
1 teaspoon salt
2tbsp yeast
4 eggs beaten
1/4 tsp nutmeg
7cups sifted flour divided
glaze:
3 cups powdered sugar
1/2 tsp salt
1/2tsp vanilla
1/2 cup cold water
Cooking Instructions
1) mix glaze
2) melt butter in hot milk, add 1tsp sugar and salt. allow to cool
3) beat in yeast, nutmeg, eggs, remaining sugar, & 3 cups flour.
4) add rest of flour(dough will be sticky)
5) knead for five minutes then allow to rise for 1-1 1/2 hours
6)roll out dough cut into shapes(roll thin will rise alot when frying)
7) do not reroll dough, then allow to rise 30-45 min.
8) heat oil to 365 & fry 1-2 min. on each side or untill brown. do doughnut holes 1st, let those cook, then proceed to doughnuts
9) cool on paper towel to help glaze stick
10) dip in glaze
2 cups scalded milk
1/2 cup butter
2/3 cup sugar divided
1 teaspoon salt
2tbsp yeast
4 eggs beaten
1/4 tsp nutmeg
7cups sifted flour divided
glaze:
3 cups powdered sugar
1/2 tsp salt
1/2tsp vanilla
1/2 cup cold water
Cooking Instructions
1) mix glaze
2) melt butter in hot milk, add 1tsp sugar and salt. allow to cool
3) beat in yeast, nutmeg, eggs, remaining sugar, & 3 cups flour.
4) add rest of flour(dough will be sticky)
5) knead for five minutes then allow to rise for 1-1 1/2 hours
6)roll out dough cut into shapes(roll thin will rise alot when frying)
7) do not reroll dough, then allow to rise 30-45 min.
8) heat oil to 365 & fry 1-2 min. on each side or untill brown. do doughnut holes 1st, let those cook, then proceed to doughnuts
9) cool on paper towel to help glaze stick
10) dip in glaze
Farmhouse Chili Dogs
1 pound ground beef
1 medium onion chopped
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water
3 tablespoons ketchup
1 tablespoon sugar
1 -1/2 teaspoons chili powder
8 hot dogs
8 hot dog buns split
Shredded cheddar cheese
Instructions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, water, ketchup, sugar and chili powder; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened.
Cook hot dogs according to package directions. Place in buns; top with meat sauce. Sprinkle with cheese if desired.
Yield: 8 servings.
1 medium onion chopped
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water
3 tablespoons ketchup
1 tablespoon sugar
1 -1/2 teaspoons chili powder
8 hot dogs
8 hot dog buns split
Shredded cheddar cheese
Instructions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, water, ketchup, sugar and chili powder; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened.
Cook hot dogs according to package directions. Place in buns; top with meat sauce. Sprinkle with cheese if desired.
Yield: 8 servings.
Shortbread Cookies With Raspberry Jam
Makes about 12 sandwich cookies
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup confectioners sugar
1 teaspoon pure vanilla extract
Filling:
1/4 to 1/2 cup raspberry jam or preserves
2 ounces white chocolate, grated
Whisk the flour with the salt. Set aside.
With an electric mixer, beat the butter until smooth, about 1 minute. Add sugar and beat until smooth, about 2 minutes. Beat in vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to about 1/4 inch thick. Using a 2- to 3-inch cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch apart on the prepared baking sheets. Use a smaller cookie cutter (3/4- to 1-inch) to cut out the centers of half of the cookies on the baking sheet. (When two cookies are sandwiched together, this will be the cut-out in the top cookie that lets you see the jam underneath.) Place the unbaked cookies, on the baking sheet, in the refrigerator about 15 minutes. This will firm the dough so the cookies will maintain their shapes when baked. Bake about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.
To assemble: Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners sugar.
On the bottom surface of the full cookies spread about 1/4 to 1/2 teaspoon jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smudge the confectioners' sugar. With a small spoon, fill the cut-out with a little more jam.
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup confectioners sugar
1 teaspoon pure vanilla extract
Filling:
1/4 to 1/2 cup raspberry jam or preserves
2 ounces white chocolate, grated
Whisk the flour with the salt. Set aside.
With an electric mixer, beat the butter until smooth, about 1 minute. Add sugar and beat until smooth, about 2 minutes. Beat in vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to about 1/4 inch thick. Using a 2- to 3-inch cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch apart on the prepared baking sheets. Use a smaller cookie cutter (3/4- to 1-inch) to cut out the centers of half of the cookies on the baking sheet. (When two cookies are sandwiched together, this will be the cut-out in the top cookie that lets you see the jam underneath.) Place the unbaked cookies, on the baking sheet, in the refrigerator about 15 minutes. This will firm the dough so the cookies will maintain their shapes when baked. Bake about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.
To assemble: Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners sugar.
On the bottom surface of the full cookies spread about 1/4 to 1/2 teaspoon jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smudge the confectioners' sugar. With a small spoon, fill the cut-out with a little more jam.
Scones
Makes 8 servings
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided
Preheat oven to 450 degrees. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
Bake at 450 degrees for 13 to 15 minutes or until golden.
SWEET VARIATION
Chocolate-Cherry Scones: Stir in 1/4 cup dried cherries, coarsely chopped, and 2 oz. coarsely chopped semisweet chocolate with the cream.
Apricot-Ginger Scones: Stir in 1/2 cup finely chopped dried apricots and 2 tablespoons finely chopped crystallized ginger with the cream. Drizzle with Vanilla Glaze after baking.
Brown Sugar-Pecan Scones: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.
SAVORY VARIATION
Bacon, Cheddar, and Chive Scones: Omit sugar. Stir in 3/4 cup shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 tablespoons chopped fresh chives, and 1/2 teaspoon freshly ground pepper with the cream.
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided
Preheat oven to 450 degrees. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
Bake at 450 degrees for 13 to 15 minutes or until golden.
SWEET VARIATION
Chocolate-Cherry Scones: Stir in 1/4 cup dried cherries, coarsely chopped, and 2 oz. coarsely chopped semisweet chocolate with the cream.
Apricot-Ginger Scones: Stir in 1/2 cup finely chopped dried apricots and 2 tablespoons finely chopped crystallized ginger with the cream. Drizzle with Vanilla Glaze after baking.
Brown Sugar-Pecan Scones: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.
SAVORY VARIATION
Bacon, Cheddar, and Chive Scones: Omit sugar. Stir in 3/4 cup shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 tablespoons chopped fresh chives, and 1/2 teaspoon freshly ground pepper with the cream.
Microwave Lemon Curd
Do not skip stirring at one-minute intervals, and you must use fresh juice and real butter. In the unlikely possibility that you don't use it all immediately, it will keep for weeks in the refrigerator.
Makes about 2 cups
1/2 cup unsalted butter, cut in pieces
3 large eggs
3 tablespoons fresh lemon zest
1/2 cup fresh-squeezed lemon juice
1 cup granulated sugar
In a microwave-safe bowl, melt butter in the microwave on 50 percent power.
In a separate bowl, lightly beat the eggs. Whisk in the lemon zest, lemon juice and sugar. Slowly whisk into the hot melted butter until well combined.
Cook in the microwave on high for 1-minute intervals only, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon, about 3 or 4 minutes. The curd will thicken further as it cools. Pour into small clean glass jars or one larger bowl. Refrigerate.
A classic on scones with thickened Devonshire cream or whipped cream.
Makes about 2 cups
1/2 cup unsalted butter, cut in pieces
3 large eggs
3 tablespoons fresh lemon zest
1/2 cup fresh-squeezed lemon juice
1 cup granulated sugar
In a microwave-safe bowl, melt butter in the microwave on 50 percent power.
In a separate bowl, lightly beat the eggs. Whisk in the lemon zest, lemon juice and sugar. Slowly whisk into the hot melted butter until well combined.
Cook in the microwave on high for 1-minute intervals only, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon, about 3 or 4 minutes. The curd will thicken further as it cools. Pour into small clean glass jars or one larger bowl. Refrigerate.
A classic on scones with thickened Devonshire cream or whipped cream.
Cherry Almond Chocolate Clusters
Makes: 12 servings
1 cup whole almonds, toasted and coarsely chopped
1/2 cup dried cherries, coarsely chopped
6 ounces dark or bittersweet chocolate (60 percent to 70 percent
cocoa), finely chopped
In medium bowl toss together almonds and cherries. Line baking sheet
with waxed paper.
2. Melt half of the chocolate in top of double boiler over slightly
simmering water, on lowest possible heat setting. Stir chocolate
frequently, making sure water in bottom pan does not touch top pan.
Remove double boiler from heat. Stir in remaining chocolate until
melted. Remove top pan and wipe water from bottom of pan; set aside To
keep chocolate at the right temperature while making clusters, replace
the simmering water in the bottom pan with warm tap water and place
the pan of melted chocolate on top of the warm water.
3. Stir fruit-nut mixture into chocolate. Spoon heaping
tablespoon-size clusters of the chocolate mixture onto waxed
paper-lined baking sheet about 1 inch apart. Refrigerate to cool and
set, about 20 minutes. Store and serve at room temperature.
1 cup whole almonds, toasted and coarsely chopped
1/2 cup dried cherries, coarsely chopped
6 ounces dark or bittersweet chocolate (60 percent to 70 percent
cocoa), finely chopped
In medium bowl toss together almonds and cherries. Line baking sheet
with waxed paper.
2. Melt half of the chocolate in top of double boiler over slightly
simmering water, on lowest possible heat setting. Stir chocolate
frequently, making sure water in bottom pan does not touch top pan.
Remove double boiler from heat. Stir in remaining chocolate until
melted. Remove top pan and wipe water from bottom of pan; set aside To
keep chocolate at the right temperature while making clusters, replace
the simmering water in the bottom pan with warm tap water and place
the pan of melted chocolate on top of the warm water.
3. Stir fruit-nut mixture into chocolate. Spoon heaping
tablespoon-size clusters of the chocolate mixture onto waxed
paper-lined baking sheet about 1 inch apart. Refrigerate to cool and
set, about 20 minutes. Store and serve at room temperature.
CP Apple Glazed Pork Roast
Yield: 8 Servings
4 pounds pork loin roast, trimmed
1/4 cup apple juice
Salt to taste
3 tablespoon brown sugar
Pepper to taste
1 teaspoon ground ginger
6 Apples, quartered
Rub roast with salt and pepper. Brown port roast under broiler to
remove excess fat; drain well. Place apple quarters in bottom of
crockpot. Place roast on top of Apples. Combine apple juice, brown
sugar, and ginger. Spoon over top surface of roast, moistening well.
Cover and cook on Low setting for 10 to 12 hours or until done.
4 pounds pork loin roast, trimmed
1/4 cup apple juice
Salt to taste
3 tablespoon brown sugar
Pepper to taste
1 teaspoon ground ginger
6 Apples, quartered
Rub roast with salt and pepper. Brown port roast under broiler to
remove excess fat; drain well. Place apple quarters in bottom of
crockpot. Place roast on top of Apples. Combine apple juice, brown
sugar, and ginger. Spoon over top surface of roast, moistening well.
Cover and cook on Low setting for 10 to 12 hours or until done.
Chocolate Cherry Fudge
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) package semisweet chocolate chips
1/2 cup chopped almonds
1/2 cup chopped candied cherries
1 teaspoon almond extract
1/4 cup pecan halves
1/4 cup candied cherries, halved
Line an 8 x 8 inch square pan with aluminum foil.
In a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1-1/2 minutes, or until the chocolate is melted. Stir until smooth. Stir in chopped almonds, chopped cherries and almond extract. Pour into prepared pan and spread evenly. Place pecan halves and cherry halves on top.
Cover and refrigerate for 2 hours, or until firm. Cut into 1 inch squares. Store, covered, in refrigerator.
1 (12 ounce) package semisweet chocolate chips
1/2 cup chopped almonds
1/2 cup chopped candied cherries
1 teaspoon almond extract
1/4 cup pecan halves
1/4 cup candied cherries, halved
Line an 8 x 8 inch square pan with aluminum foil.
In a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1-1/2 minutes, or until the chocolate is melted. Stir until smooth. Stir in chopped almonds, chopped cherries and almond extract. Pour into prepared pan and spread evenly. Place pecan halves and cherry halves on top.
Cover and refrigerate for 2 hours, or until firm. Cut into 1 inch squares. Store, covered, in refrigerator.
Chocolate Caramel Fudge
3 cups semisweet chocolate pieces
1 14 oz can Eagle brand condensed milk
1 dash salt
1 cup chopped walnuts
1/2 cup caramel ice cream topping
1-1/2 teaspoons vanilla extract
In a saucepan over low heat, melt chocolate pieces with sweetened condensed milk and salt. Remove from heat;stir in walnuts, caramel topping and vanilla.
Spread evenly into a foil-lined 8 or 9 inch square pan. Chill 2 hours until firm
Cut into small pieces. Makes 2 lbs of fudge
1 14 oz can Eagle brand condensed milk
1 dash salt
1 cup chopped walnuts
1/2 cup caramel ice cream topping
1-1/2 teaspoons vanilla extract
In a saucepan over low heat, melt chocolate pieces with sweetened condensed milk and salt. Remove from heat;stir in walnuts, caramel topping and vanilla.
Spread evenly into a foil-lined 8 or 9 inch square pan. Chill 2 hours until firm
Cut into small pieces. Makes 2 lbs of fudge
Chicken & Mushroom Marsala
- 12 oz. medium egg noodles, uncooked
- 1 egg white
- 1-1/2 pounds boneless, skinless chicken breast,
cut crosswise into 1/2-inch pieces
- 1/3 cup Italian seasoned dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp. olive oil, divided
- 2 (4-oz.) packages mixed exotic mushrooms
OR 1 8-oz. package sliced mushrooms
- 4 cloves garlic, minced or 2 teaspoons bottled minced garlic
- 1/4 tsp. salt (optional)
- 1/4 teaspoon freshly ground black pepper
- 1 cup canned low-sodium chicken broth
- 4 tsp. cornstarch
- 1 cup dry MARSALA wine
- 3 tbsp. chopped basil or parsley
DIRECTIONS
Cook pasta according to package directions. Meanwhile, beat egg
white in a large bowl; add chicken pieces; toss to coat. Sprinkle
with bread crumbs and cheese; toss well.
Heat 1 tbsp. oil in a large non-stick skillet over medium-high
heat until hot. Add half of chicken; stir fry 3 to 4 minutes or
until chicken is cooked through. Transfer to plate; keep warm.
Repeat with remaining 1 tbsp. oil and remaining half of chicken.
Cook mushrooms and garlic in same skillet 3 minutes over medium
heat. Sprinkle with salt and pepper. Combine broth and cornstarch;
mix well. Add broth mixture and wine to skillet; increase heat to
medium-high and bring to a simmer. Simmer uncovered 2 to 3 minutes
or until sauce thickens, stirring occasionally.
Drain noodles; toss with chicken and transfer to 6 serving plates.
Spoon mushroom sauce over chicken pasta; sprinkle with basil. Serve
with additional basil if desired.
- 1 egg white
- 1-1/2 pounds boneless, skinless chicken breast,
cut crosswise into 1/2-inch pieces
- 1/3 cup Italian seasoned dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp. olive oil, divided
- 2 (4-oz.) packages mixed exotic mushrooms
OR 1 8-oz. package sliced mushrooms
- 4 cloves garlic, minced or 2 teaspoons bottled minced garlic
- 1/4 tsp. salt (optional)
- 1/4 teaspoon freshly ground black pepper
- 1 cup canned low-sodium chicken broth
- 4 tsp. cornstarch
- 1 cup dry MARSALA wine
- 3 tbsp. chopped basil or parsley
DIRECTIONS
Cook pasta according to package directions. Meanwhile, beat egg
white in a large bowl; add chicken pieces; toss to coat. Sprinkle
with bread crumbs and cheese; toss well.
Heat 1 tbsp. oil in a large non-stick skillet over medium-high
heat until hot. Add half of chicken; stir fry 3 to 4 minutes or
until chicken is cooked through. Transfer to plate; keep warm.
Repeat with remaining 1 tbsp. oil and remaining half of chicken.
Cook mushrooms and garlic in same skillet 3 minutes over medium
heat. Sprinkle with salt and pepper. Combine broth and cornstarch;
mix well. Add broth mixture and wine to skillet; increase heat to
medium-high and bring to a simmer. Simmer uncovered 2 to 3 minutes
or until sauce thickens, stirring occasionally.
Drain noodles; toss with chicken and transfer to 6 serving plates.
Spoon mushroom sauce over chicken pasta; sprinkle with basil. Serve
with additional basil if desired.
Garlic Dip
1 tablespoon extra-virgin olive oil
15 cloves garlic, thinly sliced
Kosher salt
4 ounces cream cheese
½ cup sour cream
1 tablespoon hot sauce
1 bunch scallions, green and white parts both, thinly sliced
In a medium pan over low heat, warm the olive oil and stir in the
garlic. Season with salt and cook until the “raw” garlic taste
disappears and the slices are tender, 3-5 minutes.
In the bowl of an electric mixer fitted with the paddle, blend the
cream cheese and sour cream until smooth. Season with salt and add the
garlic, hot sauce and the scallions. Blend until smooth.
15 cloves garlic, thinly sliced
Kosher salt
4 ounces cream cheese
½ cup sour cream
1 tablespoon hot sauce
1 bunch scallions, green and white parts both, thinly sliced
In a medium pan over low heat, warm the olive oil and stir in the
garlic. Season with salt and cook until the “raw” garlic taste
disappears and the slices are tender, 3-5 minutes.
In the bowl of an electric mixer fitted with the paddle, blend the
cream cheese and sour cream until smooth. Season with salt and add the
garlic, hot sauce and the scallions. Blend until smooth.
Cheesy Bacon Stuffed Mini Potatoes
2 dozen appetizer servings
2 pounds Yukon gold potatoes (1 1/2 to 2 inches in diameter)
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1/2 cup cooked, crumbled applewood smoked bacon, divided
2 teaspoons roasted mashed garlic
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, plus more for garnish
1/4 cup finely grated sharp Cheddar cheese
1/4 cup finely grated Monterey Jack cheese
3 tablespoons chopped green onion, plus more for garnish
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
In a large Dutch oven, place the potatoes and enough water to cover
and bring to a boil. Boil until just tender, about 8 minutes. Drain
and let cool. Cut the potatoes in half crosswise. Cut a thin slice off
the round end of each potato half to stand upright. Using a melon
baler, scoop out the centers of the potatoes, leaving a 1/4-inch thick
shell. Reserve the potato pulp.
In a medium bowl, combine the potato pulp, cream cheese, sour cream,
1/4 cup bacon, garlic, 1 teaspoon salt and pepper. Mash with a potato
masher until well combined. Stir in the Cheddar cheese, Monterey Jack
cheese and green onions.
Sprinkle the insides of the potato shells with the remaining 1/2
teaspoon salt. Spoon the potato mixture evenly into the potato shells
and top with the remaining 1/4 cup bacon. Place the stuffed potatoes
on the prepared baking sheet and bake until lightly browned, about 20
minutes. Garnish with green onions and freshly ground pepper, if
desired.
2 pounds Yukon gold potatoes (1 1/2 to 2 inches in diameter)
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1/2 cup cooked, crumbled applewood smoked bacon, divided
2 teaspoons roasted mashed garlic
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, plus more for garnish
1/4 cup finely grated sharp Cheddar cheese
1/4 cup finely grated Monterey Jack cheese
3 tablespoons chopped green onion, plus more for garnish
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
In a large Dutch oven, place the potatoes and enough water to cover
and bring to a boil. Boil until just tender, about 8 minutes. Drain
and let cool. Cut the potatoes in half crosswise. Cut a thin slice off
the round end of each potato half to stand upright. Using a melon
baler, scoop out the centers of the potatoes, leaving a 1/4-inch thick
shell. Reserve the potato pulp.
In a medium bowl, combine the potato pulp, cream cheese, sour cream,
1/4 cup bacon, garlic, 1 teaspoon salt and pepper. Mash with a potato
masher until well combined. Stir in the Cheddar cheese, Monterey Jack
cheese and green onions.
Sprinkle the insides of the potato shells with the remaining 1/2
teaspoon salt. Spoon the potato mixture evenly into the potato shells
and top with the remaining 1/4 cup bacon. Place the stuffed potatoes
on the prepared baking sheet and bake until lightly browned, about 20
minutes. Garnish with green onions and freshly ground pepper, if
desired.
Banana Pudding
1 pint whipping creme
1 cup ice water
1 small package vanilla instant pudding
1 small package banana creme pudding
1 can Eagle Brand milk
5-6 bananas
Beat whipping cream in a bowl. Set aside.
In separate bowl, mix water, pudding and Eagle brand milk
together. Stir in whipping creme.
Layer mixture, wafers, and bananas.
Chill and serve
1 cup ice water
1 small package vanilla instant pudding
1 small package banana creme pudding
1 can Eagle Brand milk
5-6 bananas
Beat whipping cream in a bowl. Set aside.
In separate bowl, mix water, pudding and Eagle brand milk
together. Stir in whipping creme.
Layer mixture, wafers, and bananas.
Chill and serve
Brazilian Bananas
6 medium bananas, halved lengthwise
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 cup white sugar
1/8 teaspoon salt
2 tablespoons butter
1 cup flaked coconut
Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13 inch
baking dish.
Place the bananas into the baking dish. Combine the orange juice, lemon
juice, sugar and salt in a pitcher or bowl; pour over the bananas. Dot with
butter.
Bake for 15 minutes in the preheated oven. Sprinkle with coconut before
serving
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 cup white sugar
1/8 teaspoon salt
2 tablespoons butter
1 cup flaked coconut
Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13 inch
baking dish.
Place the bananas into the baking dish. Combine the orange juice, lemon
juice, sugar and salt in a pitcher or bowl; pour over the bananas. Dot with
butter.
Bake for 15 minutes in the preheated oven. Sprinkle with coconut before
serving
Boston Cream Candy
6 c. sugar
3 c. whipping cream
2 c. Karo syrup (white)
2 c. chopped walnuts
Combine sugar, cream and syrup; cook until medium hard ball forms in cold
water. Beat until thick. Add nuts. Pour in buttered pan to cool.
3 c. whipping cream
2 c. Karo syrup (white)
2 c. chopped walnuts
Combine sugar, cream and syrup; cook until medium hard ball forms in cold
water. Beat until thick. Add nuts. Pour in buttered pan to cool.
Brazilian Brigadeiro
1 (14 Ounce) Can Sweetened Condensed Milk
1 T Margarine
3 T Cocoa Powder
Cook over medium-low heat, stir vigorously the sweetened condensed milk,
margarine and cocoa powder.
Cook the mixture until it thickens enough to show the pan bottom during
stirring.
Pour the mixture in a greased dish and let it cool to room temperature.
Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls.
Roll the balls over chocolate jimmies to decorate.
Hint: Grease your hands with margarine to make the balls easily.
If the balls don't hold the shape and flat down like coins, it means that
you did not cook enough. Cook additional five minutes, take a small sample
and dip it in a glass with cold water. If you cooked enough, this sample
should hold the shape after cooling down in the water.
The cheapest , low grade sweetened condensed milk is the best to make the
brigadeiro because they have more starch on them, which helps the candy to
hold the shape.
1 T Margarine
3 T Cocoa Powder
Cook over medium-low heat, stir vigorously the sweetened condensed milk,
margarine and cocoa powder.
Cook the mixture until it thickens enough to show the pan bottom during
stirring.
Pour the mixture in a greased dish and let it cool to room temperature.
Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls.
Roll the balls over chocolate jimmies to decorate.
Hint: Grease your hands with margarine to make the balls easily.
If the balls don't hold the shape and flat down like coins, it means that
you did not cook enough. Cook additional five minutes, take a small sample
and dip it in a glass with cold water. If you cooked enough, this sample
should hold the shape after cooling down in the water.
The cheapest , low grade sweetened condensed milk is the best to make the
brigadeiro because they have more starch on them, which helps the candy to
hold the shape.
Bacon Corn Soup
4 bacon strips
1 cup chopped onion
2 cups water
1 -1/2 cups diced peeled potatoes
1 teaspoon chicken bouillon granules
1/4 cup all-purpose flour
2 cups milk divided
1 cup half-and-half cream
1 package (16 ounces) frozen corn
8 ounces process American cheese (Velveeta), cubed
Salt and pepper to taste
Instructions:
In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, saute onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender.
In a small bowl, combine flour and 1/4 cup milk until smooth. Add the flour mixture, cream, corn and remaining milk to soup; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper.
Yield: 6-8 servings (about 2 quarts).
1 cup chopped onion
2 cups water
1 -1/2 cups diced peeled potatoes
1 teaspoon chicken bouillon granules
1/4 cup all-purpose flour
2 cups milk divided
1 cup half-and-half cream
1 package (16 ounces) frozen corn
8 ounces process American cheese (Velveeta), cubed
Salt and pepper to taste
Instructions:
In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, saute onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender.
In a small bowl, combine flour and 1/4 cup milk until smooth. Add the flour mixture, cream, corn and remaining milk to soup; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper.
Yield: 6-8 servings (about 2 quarts).
Bruschetta
3 cups peeled seeded and chopped tomatoes
(any variety but Romas work well)
1/4 cup fresh basil leaves sliced very thinly (see notes at bottom)
2-3 cloves fresh garlic, smashed and very finely chopped or to taste!
1 whole clove fresh garlic (reserve for bread)
2 tablespoon fresh oregano minced
1 tablespoon fresh thyme
Pinch kosher salt, to taste
Fresh ground pepper to taste
2-3 tablespoons extra virgin olive oil (I usually just give it a liberal "glug")
1 tablespoon balsamic vinegar
1 baguette, (any French bread
would work, but the skinny crusty baguette works the best)
Combine tomatoes, chopped garlic, herbs, salt, pepper, olive oil and vinegar in a glass or plastic bowl. Refrigerate for about 30 minutes.
For basil, a chiffonade works best for this recipe. To do this, stack fresh basil leaves one on top of the other until you get several leaves. Then roll
up the leaves. Slice very thin slices off of the little roll of leaves. You will get a very thin shredded look to the basil without bruising the leaves.
Slice baguette on the diagonal in thin slices. Rub slices of bread with remaining cut garlic clove. Lightly brush slices with olive oil and grill bread
on your outdoor grill until toasted, and have grill marks. Serve bread topped with tomato mixture and a nice chilled bottle of Italian white wine or Chianti!
(any variety but Romas work well)
1/4 cup fresh basil leaves sliced very thinly (see notes at bottom)
2-3 cloves fresh garlic, smashed and very finely chopped or to taste!
1 whole clove fresh garlic (reserve for bread)
2 tablespoon fresh oregano minced
1 tablespoon fresh thyme
Pinch kosher salt, to taste
Fresh ground pepper to taste
2-3 tablespoons extra virgin olive oil (I usually just give it a liberal "glug")
1 tablespoon balsamic vinegar
1 baguette, (any French bread
would work, but the skinny crusty baguette works the best)
Combine tomatoes, chopped garlic, herbs, salt, pepper, olive oil and vinegar in a glass or plastic bowl. Refrigerate for about 30 minutes.
For basil, a chiffonade works best for this recipe. To do this, stack fresh basil leaves one on top of the other until you get several leaves. Then roll
up the leaves. Slice very thin slices off of the little roll of leaves. You will get a very thin shredded look to the basil without bruising the leaves.
Slice baguette on the diagonal in thin slices. Rub slices of bread with remaining cut garlic clove. Lightly brush slices with olive oil and grill bread
on your outdoor grill until toasted, and have grill marks. Serve bread topped with tomato mixture and a nice chilled bottle of Italian white wine or Chianti!
Dried Cherry Snack Mix
1 c. dried cherries
1/2 c. banana chips
1/2 c. chopped dates
1/2 c. dried apples
1/2 c. chocolate chips
1/2 c. cashews
1/2 c. peanuts
1/2 c. sunflower seeds
1/2 c. coconut
2 c. crispy wheat cereal
Combine all of the ingredients above in a large bowl; mix well. Store in an airtight container. Makes 7 cups. Enjoy.
__._,_.___
1/2 c. banana chips
1/2 c. chopped dates
1/2 c. dried apples
1/2 c. chocolate chips
1/2 c. cashews
1/2 c. peanuts
1/2 c. sunflower seeds
1/2 c. coconut
2 c. crispy wheat cereal
Combine all of the ingredients above in a large bowl; mix well. Store in an airtight container. Makes 7 cups. Enjoy.
__._,_.___
Cherry Mash Candy Bars
2 boxes cream cherry frosting mix, dry
1 stick butter, softened
1 can Eagle Brand milk
2 lbs. powdered sugar
1 (16 oz.) jar maraschino cherries, drain & chop
2 tsp. vanilla
CHOCOLATE COATING:
2 lbs. chocolate
1/2 - 1 lb. chopped peanuts (finely)
Mix butter, Eagle Brand milk, and vanilla together; stir in frosting and powdered sugar, then cherries. After all ingredients are well blended, roll into
balls and refrigerate until well chilled. Enjoy.
1 stick butter, softened
1 can Eagle Brand milk
2 lbs. powdered sugar
1 (16 oz.) jar maraschino cherries, drain & chop
2 tsp. vanilla
CHOCOLATE COATING:
2 lbs. chocolate
1/2 - 1 lb. chopped peanuts (finely)
Mix butter, Eagle Brand milk, and vanilla together; stir in frosting and powdered sugar, then cherries. After all ingredients are well blended, roll into
balls and refrigerate until well chilled. Enjoy.
Creme Brulee
1/2 cup semi-sweet chocolate chips
2 cups heavy cream
1/4 cup white sugar
1 pinch salt
2 teaspoons vanilla extract
5 egg yolks
4 tablespoons white sugar
Preheat the oven to 300 degrees F (150 degrees C).
Place about 2 tablespoons of the chocolate chips into each of four 6 ounce
ramekins. Place them in the microwave, and heat on full power for 30 second
intervals. Stir, and continue heating until chocolate has melted. Spread to
cover the sides and bottom of each ramekin.
Bring a large pot of water to a boil.
Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and
salt. Set over medium heat, and warm until steam rises from the surface.
Then in a separate bowl, whisk together the egg yolks and vanilla. When the
cream is hot, ladle a little bit into the egg yolks while whisking quickly.
Ladle in a bit more to bring the yolks up to a high temperature without
scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle
into the chocolate lined ramekins.
Place a towel in the bottom of a baking dish, and place the filled ramekins
on top of the towel. Place in the oven, and pour boiling water carefully
into the baking dish until it comes half way up the sides of the ramekins.
Cover the dish loosely with aluminum foil.
Bake for 35 to 40 minutes in the preheated oven, just until the custard is
set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
Before serving, sprinkle 1 tablespoon of sugar over the top of each creme
brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar.
It may take 2 to 3 minutes in the broiler. Serve immediately.
2 cups heavy cream
1/4 cup white sugar
1 pinch salt
2 teaspoons vanilla extract
5 egg yolks
4 tablespoons white sugar
Preheat the oven to 300 degrees F (150 degrees C).
Place about 2 tablespoons of the chocolate chips into each of four 6 ounce
ramekins. Place them in the microwave, and heat on full power for 30 second
intervals. Stir, and continue heating until chocolate has melted. Spread to
cover the sides and bottom of each ramekin.
Bring a large pot of water to a boil.
Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and
salt. Set over medium heat, and warm until steam rises from the surface.
Then in a separate bowl, whisk together the egg yolks and vanilla. When the
cream is hot, ladle a little bit into the egg yolks while whisking quickly.
Ladle in a bit more to bring the yolks up to a high temperature without
scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle
into the chocolate lined ramekins.
Place a towel in the bottom of a baking dish, and place the filled ramekins
on top of the towel. Place in the oven, and pour boiling water carefully
into the baking dish until it comes half way up the sides of the ramekins.
Cover the dish loosely with aluminum foil.
Bake for 35 to 40 minutes in the preheated oven, just until the custard is
set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
Before serving, sprinkle 1 tablespoon of sugar over the top of each creme
brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar.
It may take 2 to 3 minutes in the broiler. Serve immediately.
Bruschetta
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
Candy Easter Eggs
3 c. sugar
3/4 c. white Karo
3/4 c. water
Bring to a 254 degree boil, cook 1/2 minute. Meantime, beat 2 egg whites
until stiff. Add boiled mixture, slow and beat until stiff and up in
beaters.
Add flavoring depending on desired eggs:
Cherry Eggs: 1/2 tablespoon cherry juice,
Fruit and Nut: 1 tablespoon vanilla,
Coconut,
Maple: 1/2 tablespoon maple.
Then beat by hand until gloss is gone and holds to spoon. Add: drained
cherries for cherry eggs; nuts for nut eggs; fruit and nuts for the same
eggs; coconut (flaked) for coconut eggs.
CHOCOLATE COATING:
1 can Eagle Brand milk
1 pkg. (12 oz.) chocolate chips
Melt in double boiler. Ice as a cake. Makes 13 small eggs or 2 (1 pound)
3 small). May I add this can also be a profit hobbie. We have taken
these to auctions and sold them to friends. They go so fast for they are
good.
3/4 c. white Karo
3/4 c. water
Bring to a 254 degree boil, cook 1/2 minute. Meantime, beat 2 egg whites
until stiff. Add boiled mixture, slow and beat until stiff and up in
beaters.
Add flavoring depending on desired eggs:
Cherry Eggs: 1/2 tablespoon cherry juice,
Fruit and Nut: 1 tablespoon vanilla,
Coconut,
Maple: 1/2 tablespoon maple.
Then beat by hand until gloss is gone and holds to spoon. Add: drained
cherries for cherry eggs; nuts for nut eggs; fruit and nuts for the same
eggs; coconut (flaked) for coconut eggs.
CHOCOLATE COATING:
1 can Eagle Brand milk
1 pkg. (12 oz.) chocolate chips
Melt in double boiler. Ice as a cake. Makes 13 small eggs or 2 (1 pound)
3 small). May I add this can also be a profit hobbie. We have taken
these to auctions and sold them to friends. They go so fast for they are
good.
Caramel Pecan Fudge
1 1/4 cups sugar
1 cup brown sugar
1 cup heavy whipping cream
2/3 cup sweetened condensed milk
1/4 cup butter, diced
1/3 cup water
2 tbsp. light corn syrup
3/4 cup chopped pecans, toasted
24 pecan halves, toasted
Line the inside of a 9x5 inch loaf pan with foil, leaving an overhang. Stir together both sugars, cream, milk, butter, water and corn syrup in a medium saucepan. Stir over medium low heat until the sugar dissolves. Increase the heat to medium high and bring to a boil. Cook to 232 degrees on a candy thermometer, stirring frequently. Pour the fudge onto a rimmed sheet pan and let stand 10 minutes. Scrape the fudge into a metal bowl and beat about 5 minutes on high speed until the fudge is thick and creamy. Stir about 2 minutes with a wooden spoon until the fudge thickens more and loses it's gloss. Stir in the chopped pecans. Spread the fudge in an even layer in the prepared pan. Arrange the pecan halves in 3 rows on top of the fudge, spacing evenly and pressing lightly to adhere. Refrigerate the fudge at least 2 hours until firm enough to cut.
Remove the fudge from the pan using the foil as an aid. Cut between the pecan halves to form 24 pieces. Store the fudge regrigerated in an airtight container.
Makes about 2 dozen pieces fudge.
1 cup brown sugar
1 cup heavy whipping cream
2/3 cup sweetened condensed milk
1/4 cup butter, diced
1/3 cup water
2 tbsp. light corn syrup
3/4 cup chopped pecans, toasted
24 pecan halves, toasted
Line the inside of a 9x5 inch loaf pan with foil, leaving an overhang. Stir together both sugars, cream, milk, butter, water and corn syrup in a medium saucepan. Stir over medium low heat until the sugar dissolves. Increase the heat to medium high and bring to a boil. Cook to 232 degrees on a candy thermometer, stirring frequently. Pour the fudge onto a rimmed sheet pan and let stand 10 minutes. Scrape the fudge into a metal bowl and beat about 5 minutes on high speed until the fudge is thick and creamy. Stir about 2 minutes with a wooden spoon until the fudge thickens more and loses it's gloss. Stir in the chopped pecans. Spread the fudge in an even layer in the prepared pan. Arrange the pecan halves in 3 rows on top of the fudge, spacing evenly and pressing lightly to adhere. Refrigerate the fudge at least 2 hours until firm enough to cut.
Remove the fudge from the pan using the foil as an aid. Cut between the pecan halves to form 24 pieces. Store the fudge regrigerated in an airtight container.
Makes about 2 dozen pieces fudge.
Easy Peach Cobbler
Yield: Serves 6
If there were a ratio of ease to popularity, this would be voted --the best peach dessert there is. If peaches are out of season, use the very best brand of frozen peaches and cut back on the amount of sugar. You may use self-rising cake flour if you omit the baking powder and salt.
RECIPE INGREDIENTS
1/2 cup (1 stick) butter
1 cup cake or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup sugar
2 cups sliced peeled peaches, reserved in bowl
DIRECTIONS
Preheat the oven to 350 degrees F.
Place butter in 13 by 9-inch baking dish. Place dish in oven to melt butter. Mix flour, baking powder, and salt in large bowl. Stir in milk and sugar to form batter. Using oven mitts, remove hot baking dish from oven. Pour batter into baking dish. Spoon peaches and any peach juices evenly over batter. Bake until batter rises and browns on top, about 30 minutes.
If there were a ratio of ease to popularity, this would be voted --the best peach dessert there is. If peaches are out of season, use the very best brand of frozen peaches and cut back on the amount of sugar. You may use self-rising cake flour if you omit the baking powder and salt.
RECIPE INGREDIENTS
1/2 cup (1 stick) butter
1 cup cake or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup sugar
2 cups sliced peeled peaches, reserved in bowl
DIRECTIONS
Preheat the oven to 350 degrees F.
Place butter in 13 by 9-inch baking dish. Place dish in oven to melt butter. Mix flour, baking powder, and salt in large bowl. Stir in milk and sugar to form batter. Using oven mitts, remove hot baking dish from oven. Pour batter into baking dish. Spoon peaches and any peach juices evenly over batter. Bake until batter rises and browns on top, about 30 minutes.
Burger King Big King
1/2 cup mayonnaise
2 tablespoons French dressing
1 tablespoon sweet pickle relish
1 teaspoon white vinegar
1 teaspoon granulated sugar
8 sesame seed hamburger buns
4 store-bought frozen burgers (4 ounces each)
16 slices American cheese
1 1/3 cups shredded lettuce
12 white onion rings
8 dill pickle slices
Salt and pepper, to taste
Mix the first five ingredients together in a small bowl. Refrigerate until ready to use.
Preheat barbecue or gas grill on high heat. Grill frozen burgers to desired doneness. Season to taste. Toast buns either on the grill or in a toaster oven.
Assemble the finished product in this order:
Spread 2 tablespoons sauce on top bun and then place 1/3 cup lettuce evenly over sauce. On bottom bun, place one burger, then one slice of cheese, then another burger, and another slice of cheese. Follow this with 3 onion slices and then 2 pickle slices. Finish with top bun
2 tablespoons French dressing
1 tablespoon sweet pickle relish
1 teaspoon white vinegar
1 teaspoon granulated sugar
8 sesame seed hamburger buns
4 store-bought frozen burgers (4 ounces each)
16 slices American cheese
1 1/3 cups shredded lettuce
12 white onion rings
8 dill pickle slices
Salt and pepper, to taste
Mix the first five ingredients together in a small bowl. Refrigerate until ready to use.
Preheat barbecue or gas grill on high heat. Grill frozen burgers to desired doneness. Season to taste. Toast buns either on the grill or in a toaster oven.
Assemble the finished product in this order:
Spread 2 tablespoons sauce on top bun and then place 1/3 cup lettuce evenly over sauce. On bottom bun, place one burger, then one slice of cheese, then another burger, and another slice of cheese. Follow this with 3 onion slices and then 2 pickle slices. Finish with top bun
Pecan Nougats
1 c. butter
1 tsp. vanilla
3/4 c. powdered sugar
2 1/4 c. sifted flour
1 c. pecans, chopped
Cream together the butter and the powdered sugar. Add vanilla. Blend in
flour. Stir in pecans. Chill mixed in the refrigerator at least 2 hours
or overnight. Take a teaspoon of dough and form into a small ball.
Bake on an ungreased cookie sheet at 350 degrees until light brown,
about 8 minutes. While still warm, place in a brown paper lunch bag
containing powdered sugar and heavily coat with powdered sugar. Store in
a tight container. Makes approximately 3 dozen cookies. This is a
favorite of my family at Christmas time!
1 tsp. vanilla
3/4 c. powdered sugar
2 1/4 c. sifted flour
1 c. pecans, chopped
Cream together the butter and the powdered sugar. Add vanilla. Blend in
flour. Stir in pecans. Chill mixed in the refrigerator at least 2 hours
or overnight. Take a teaspoon of dough and form into a small ball.
Bake on an ungreased cookie sheet at 350 degrees until light brown,
about 8 minutes. While still warm, place in a brown paper lunch bag
containing powdered sugar and heavily coat with powdered sugar. Store in
a tight container. Makes approximately 3 dozen cookies. This is a
favorite of my family at Christmas time!
CP Bittersweet Chocolate Creams
2 tablespoons sugar
3 large eggs
2 cups heavy cream
1/4 cup espresso coffee -- or strong coffee
8 ounces bittersweet chocolate -- not unsweetened, broken into small pieces
1 teaspoon vanilla extract
To serve: -- chocolate covered coffee beans, and whipped cream
In a heatproof bowl that will fit in the slow cooker, beat together the
sugar, eggs, cream, and espresso until blended and the sugar is dissolved.
Add the chocolate and stir well.
Place a rack in the insert of a large slow cooker. Place the bowl on the
rack. Pour hot water around the bowl to a depth of 1 inch. Cover and cook
on high for 1 1/2 hours, or until the chocolate is melted and the surface
appears foamy.
Carefully remove the bowl from the cooker. Whisk the mixture until
blended. Add the vanilla. Spoon the mixture into eight ramekins or
demitasse cups.
Cover and refrigerate until well chilled and serve plain or garnished with
the coffee beans and/or whipped cream.
Serves 8
AuthorNote: The gentle heat of the slow cooker is perfect for melting the
chocolate and softly cooking the eggs for these rich and intensely
chocolately creams. A small amount goes a long way, so I sometimes serve
these in demitasse cups with tiny coffee spoons, either plain or decorated
with a dollop of whipped cream and some chocolate shavings or a
chocolate-covered espresso bean. If you don't have an espresso maker,
espresso made from instant powder is fine, or substitute strong brewed
coffee.
I used Turkish coffee here, with confectioners' sugar. Use the
good vanilla extract, the real stuff. It makes a difference. If you're
feeling brave, add 1/8 teaspoon ground Aleppo red pepper and a pinch of
Saigon cinnamon.
3 large eggs
2 cups heavy cream
1/4 cup espresso coffee -- or strong coffee
8 ounces bittersweet chocolate -- not unsweetened, broken into small pieces
1 teaspoon vanilla extract
To serve: -- chocolate covered coffee beans, and whipped cream
In a heatproof bowl that will fit in the slow cooker, beat together the
sugar, eggs, cream, and espresso until blended and the sugar is dissolved.
Add the chocolate and stir well.
Place a rack in the insert of a large slow cooker. Place the bowl on the
rack. Pour hot water around the bowl to a depth of 1 inch. Cover and cook
on high for 1 1/2 hours, or until the chocolate is melted and the surface
appears foamy.
Carefully remove the bowl from the cooker. Whisk the mixture until
blended. Add the vanilla. Spoon the mixture into eight ramekins or
demitasse cups.
Cover and refrigerate until well chilled and serve plain or garnished with
the coffee beans and/or whipped cream.
Serves 8
AuthorNote: The gentle heat of the slow cooker is perfect for melting the
chocolate and softly cooking the eggs for these rich and intensely
chocolately creams. A small amount goes a long way, so I sometimes serve
these in demitasse cups with tiny coffee spoons, either plain or decorated
with a dollop of whipped cream and some chocolate shavings or a
chocolate-covered espresso bean. If you don't have an espresso maker,
espresso made from instant powder is fine, or substitute strong brewed
coffee.
I used Turkish coffee here, with confectioners' sugar. Use the
good vanilla extract, the real stuff. It makes a difference. If you're
feeling brave, add 1/8 teaspoon ground Aleppo red pepper and a pinch of
Saigon cinnamon.
CP Cream Caramel
1 cup sugar
1/4 cup water
12 ounces evaporated whole milk -- 1 can
14 ounces sweetened condensed milk -- 1 can
4 large eggs
1 teaspoon vanilla extract
Combine the sugar and water in a small saucepan. Cook over medium heat,
swirling the pan occasionally, until the sugar is dissolved. Simmer the
mixture without stirring until it begins to turn brown. Gently swirl the
pan until the syrup is evenly caramelized.
Protect your hand with an oven mitt and pour the hot syrup into a 6-cup
souffle dish, turning the dish to coat the bottom evenly. Let cool until
the caramel is just set.
Whisk together the evaporated and condensed milks in a large bowl. Beat in
the eggs and vanilla until blended. Pour the mixture into the souffle
dish.
Place a rack in the insert of a large slow cooker. Place the dish on the
rack. Pour hot water around the dish to a depth of 1 inch. Cover and cook
on high for 2 to 2 1/2 hours, or until a knife inserted near the center
comes out clean.
Carefully remove the dish from the slow cooker. Let cool slightly, then
cover and refrigerate until chilled, several hours or overnight.
To serve, run a knife around the inside of the dish. Invert a serving
plate on top of the dish and quickly turn the dish over. Carefully remove
the dish, allowing the caramel to drizzle over
the custard. Cut into wedges and serve.
Serves 8
AuthorNote: A French classic, creme caramel is one of the simplest
desserts. Made with evaporated milk and sweetened condensed milk, this
version is the best I have ever tried - and I have tried quite a few. I
keep the canned ingredients in the pantry so I can serve it any time.
To chill it quickly, and serve it sooner, place the dish in a shallow bowl
filled with ice and water.
1/4 cup water
12 ounces evaporated whole milk -- 1 can
14 ounces sweetened condensed milk -- 1 can
4 large eggs
1 teaspoon vanilla extract
Combine the sugar and water in a small saucepan. Cook over medium heat,
swirling the pan occasionally, until the sugar is dissolved. Simmer the
mixture without stirring until it begins to turn brown. Gently swirl the
pan until the syrup is evenly caramelized.
Protect your hand with an oven mitt and pour the hot syrup into a 6-cup
souffle dish, turning the dish to coat the bottom evenly. Let cool until
the caramel is just set.
Whisk together the evaporated and condensed milks in a large bowl. Beat in
the eggs and vanilla until blended. Pour the mixture into the souffle
dish.
Place a rack in the insert of a large slow cooker. Place the dish on the
rack. Pour hot water around the dish to a depth of 1 inch. Cover and cook
on high for 2 to 2 1/2 hours, or until a knife inserted near the center
comes out clean.
Carefully remove the dish from the slow cooker. Let cool slightly, then
cover and refrigerate until chilled, several hours or overnight.
To serve, run a knife around the inside of the dish. Invert a serving
plate on top of the dish and quickly turn the dish over. Carefully remove
the dish, allowing the caramel to drizzle over
the custard. Cut into wedges and serve.
Serves 8
AuthorNote: A French classic, creme caramel is one of the simplest
desserts. Made with evaporated milk and sweetened condensed milk, this
version is the best I have ever tried - and I have tried quite a few. I
keep the canned ingredients in the pantry so I can serve it any time.
To chill it quickly, and serve it sooner, place the dish in a shallow bowl
filled with ice and water.
Sunday, February 19, 2012
3 Musketteer Bars
3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)
In a large saucepan over medium heat, combine the sugar, corn syrup,
water, and salt. Heat, stirring, to boiling, then continue to cook,
using a candy thermometer to monitor the temperature.
Beat the egg whites until they are stiff and form peaks. Don't use a
plastic bowl for this.
When the sugar solution comes to 270 degrees F, or the soft-crack stage,
remove from the heat and pour the mixture in thin streams into the egg
whites, blending completely with a mixer set on low speed. Continue to
mix until the candy begins to harden to the consistency of dough. This
may take as long as 20 minutes. At this point, add the semisweet
chocolate chips. Remember that the candy must already be at the
consistency of dough when you add the chocolate; the nougat will thicken
no more after the chocolate is added. When the chocolate is thoroughly
blended and the nougat has thickened, press it into a greased 9x9-inch
pan. Refrigerate until firm, about 30 minutes.
With a sharp knife, cut the candy in half down the middle of the pan.
Then cut across into 7 segments to create a total of 14 bars. Melt the
milk chocolate chips in the microwave for 2 minutes on half power,
stirring halfway through the heating time. Melt completely, but be
careful not to overheat. Resting a bar on a fork (and using your fingers
if needed), dip each bar into the chocolate to coat completely and place
on wax paper. Cool till firm at room temperature, 1 to 2 hours.
Makes 14 candy bars.
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)
In a large saucepan over medium heat, combine the sugar, corn syrup,
water, and salt. Heat, stirring, to boiling, then continue to cook,
using a candy thermometer to monitor the temperature.
Beat the egg whites until they are stiff and form peaks. Don't use a
plastic bowl for this.
When the sugar solution comes to 270 degrees F, or the soft-crack stage,
remove from the heat and pour the mixture in thin streams into the egg
whites, blending completely with a mixer set on low speed. Continue to
mix until the candy begins to harden to the consistency of dough. This
may take as long as 20 minutes. At this point, add the semisweet
chocolate chips. Remember that the candy must already be at the
consistency of dough when you add the chocolate; the nougat will thicken
no more after the chocolate is added. When the chocolate is thoroughly
blended and the nougat has thickened, press it into a greased 9x9-inch
pan. Refrigerate until firm, about 30 minutes.
With a sharp knife, cut the candy in half down the middle of the pan.
Then cut across into 7 segments to create a total of 14 bars. Melt the
milk chocolate chips in the microwave for 2 minutes on half power,
stirring halfway through the heating time. Melt completely, but be
careful not to overheat. Resting a bar on a fork (and using your fingers
if needed), dip each bar into the chocolate to coat completely and place
on wax paper. Cool till firm at room temperature, 1 to 2 hours.
Makes 14 candy bars.
Microwave Hard Tack Candy
1 cup granulated sugar
1/2 cup white Karo syrup
Cinnamon oil
Red food coloring
1/2 cup powdered sugar
Combine sugar and Karo syrup and microwave on HIGH for 3 1/2 minutes.
Stir and microwave on HIGH another 3 1/2 minutes.
Add cinnamon oil and food coloring to taste and color desired.
Pour quickly onto buttered cookie sheet.
Once hardened, crack and put into a zip-type baggie with 1/2 cup
powdered sugar and shake.
1/2 cup white Karo syrup
Cinnamon oil
Red food coloring
1/2 cup powdered sugar
Combine sugar and Karo syrup and microwave on HIGH for 3 1/2 minutes.
Stir and microwave on HIGH another 3 1/2 minutes.
Add cinnamon oil and food coloring to taste and color desired.
Pour quickly onto buttered cookie sheet.
Once hardened, crack and put into a zip-type baggie with 1/2 cup
powdered sugar and shake.
Microwave Peanut Brittle
1 1/2 cups dry roasted peanuts
1 cup white sugar
1/2 cup light corn syrup
1 pinch salt (optional)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Directions:
Grease a baking sheet, and set aside.
In a glass bowl, combine peanuts, sugar, corn syrup, and salt.
Cook in microwave for 6 to 7 minutes on High (700 W).
Mixture should be bubbly and peanuts browned.
Stir in butter and vanilla.
Microwave 2 to 3 minutes longer.
Quickly stir in baking soda, just until mixture is foamy.
Pour immediately onto greased baking sheet.
Let cool 15 minutes, or until set.
Break into pieces, and store in an airtight container.
1 cup white sugar
1/2 cup light corn syrup
1 pinch salt (optional)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Directions:
Grease a baking sheet, and set aside.
In a glass bowl, combine peanuts, sugar, corn syrup, and salt.
Cook in microwave for 6 to 7 minutes on High (700 W).
Mixture should be bubbly and peanuts browned.
Stir in butter and vanilla.
Microwave 2 to 3 minutes longer.
Quickly stir in baking soda, just until mixture is foamy.
Pour immediately onto greased baking sheet.
Let cool 15 minutes, or until set.
Break into pieces, and store in an airtight container.
Microwave Pecan Pralines
1 C. brown sugar
1 C. Sugar
1/3 C. light corn syrup
1/4 C. water
1 1/2 C coarsely chopped pecans
1 Tbs. butter
1 tsp. vanilla extract
In a bowl, combine sugars, corn syrup, and water.
Heat 7-9 min. on high until mixture reads 238*F
(Soft ball stage) when tested with a candy thermometer.
Stir in pecans, butter and vanilla.
Let stand 2 min.
Drop by Tbs. onto well greased wax paper lined cookie sheet.
Chill until set.
1 C. Sugar
1/3 C. light corn syrup
1/4 C. water
1 1/2 C coarsely chopped pecans
1 Tbs. butter
1 tsp. vanilla extract
In a bowl, combine sugars, corn syrup, and water.
Heat 7-9 min. on high until mixture reads 238*F
(Soft ball stage) when tested with a candy thermometer.
Stir in pecans, butter and vanilla.
Let stand 2 min.
Drop by Tbs. onto well greased wax paper lined cookie sheet.
Chill until set.
Creole Pecan Pralines
2 lbs. cane sugar
1 lb. shelled pecans
3 tbsp. molasses
1 oz. pure vanilla
1 c. water
1 candy thermometer
Wax paper
Lg. spoon
Table knife
Put sugar, water, molasses in 6 quart saucepan, stir on high heat, bring
to boil and cook until 240 degrees (soft ball). Shut heat, put in pecans
and vanilla. IMPORTANT: Rub some of liquid on inside pan until creamy,
about 1 minutes. Do this 3 times and scrape back into liquid with knife.
You are ready to pour.
Put wax paper about 3 feet long (2) over newspaper on table. Dip out
silver dollar size pralines until empty. Makes about 4 dozen. Let cool
and peel from wax paper.
1 lb. shelled pecans
3 tbsp. molasses
1 oz. pure vanilla
1 c. water
1 candy thermometer
Wax paper
Lg. spoon
Table knife
Put sugar, water, molasses in 6 quart saucepan, stir on high heat, bring
to boil and cook until 240 degrees (soft ball). Shut heat, put in pecans
and vanilla. IMPORTANT: Rub some of liquid on inside pan until creamy,
about 1 minutes. Do this 3 times and scrape back into liquid with knife.
You are ready to pour.
Put wax paper about 3 feet long (2) over newspaper on table. Dip out
silver dollar size pralines until empty. Makes about 4 dozen. Let cool
and peel from wax paper.
CP Creamy Garlic Soup
1 garlic head -- cloves separated and peeled, about 20 cloves
8 cups water
3 strips orange zest -- 2-inch each
2 bay leaves
6 fresh sage leaves
4 fresh thyme leaves
2 teaspoons salt
3 large egg yolks
1/4 cup extra virgin olive oil
6 slices French bread slices -- toasted
1 cup grated Emmental cheese -- or Parmigiano-Reggiano cheese
In a large slow cooker, combine the garlic, water, orange zest, herbs, and
salt.
Cover and cook on low for 6 hours.
Stain the soup through a sieve, pressing down on the solids and pushing
the soft garlic through.
In a large bowl, whisk the egg yolks and olive oil until thick. Gradually
beat the hot soup into the egg mixture. Taste for seasoning.
Place a slice of toast in each bowl. Spoon in the soup, add a sprinkling
of the cheese, and serve immediately.
Serves 6
8 cups water
3 strips orange zest -- 2-inch each
2 bay leaves
6 fresh sage leaves
4 fresh thyme leaves
2 teaspoons salt
3 large egg yolks
1/4 cup extra virgin olive oil
6 slices French bread slices -- toasted
1 cup grated Emmental cheese -- or Parmigiano-Reggiano cheese
In a large slow cooker, combine the garlic, water, orange zest, herbs, and
salt.
Cover and cook on low for 6 hours.
Stain the soup through a sieve, pressing down on the solids and pushing
the soft garlic through.
In a large bowl, whisk the egg yolks and olive oil until thick. Gradually
beat the hot soup into the egg mixture. Taste for seasoning.
Place a slice of toast in each bowl. Spoon in the soup, add a sprinkling
of the cheese, and serve immediately.
Serves 6
Ham & Swiss Pockets
1 package refrigerated crescent rolls
2 tablespoons applesauce
1 tablespoon orange marmalade
1 cup Swiss cheese, shredded
1 cup chopped fully cooked ham
Instructions
Preheat 375 degrees F.
Unroll crescent rolls; separate into 4 portions. Pinch perforations to seal.
In a bowl, stir together the applesauce and marmalade. Stir in the cheese
and ham.
Spoon 1/4 of the mixture on each rectangle. Bring corners to centre atop of
the filling; seal all open edges. (Moisten corners if necessary).
Place on baking sheet. Bake for 12-15 min or till golden. Cool up to 1 hour
on a wire rack.
2 tablespoons applesauce
1 tablespoon orange marmalade
1 cup Swiss cheese, shredded
1 cup chopped fully cooked ham
Instructions
Preheat 375 degrees F.
Unroll crescent rolls; separate into 4 portions. Pinch perforations to seal.
In a bowl, stir together the applesauce and marmalade. Stir in the cheese
and ham.
Spoon 1/4 of the mixture on each rectangle. Bring corners to centre atop of
the filling; seal all open edges. (Moisten corners if necessary).
Place on baking sheet. Bake for 12-15 min or till golden. Cool up to 1 hour
on a wire rack.
Eagle Brand Rice Pudding
2 1/2 cups water
1/2 cup uncooked long grain rice
1 cinnamon stick or 1/4
teaspoon ground
cinnamon
2 (1/2-inch) pieces lemon rind (optional)
Dash of salt
1 (14 ounce) can
Eagle
Brand Sweetened
Condensed Milk (NOT evaporated milk)
Additional ground cinnamon
In medium saucepan, combine water, rice, cinnamon, lemon rind and salt; let mixture stand 30 minutes.
Bring mixture to a boil, stirring occasionally. Add sweetened condensed milk; mix well. Return to a boil; stir. Reduce heat to medium. Cook uncovered,
stirring frequently, 20 to 25 minutes or until liquid is absorbed to top of rice.
Cool (pudding thickens as it cools). Remove cinnamon stick and lemon rind. Sprinkle with additional cinnamon.
Serve warm or chilled. Enjoy.
1/2 cup uncooked long grain rice
1 cinnamon stick or 1/4
teaspoon ground
cinnamon
2 (1/2-inch) pieces lemon rind (optional)
Dash of salt
1 (14 ounce) can
Eagle
Brand Sweetened
Condensed Milk (NOT evaporated milk)
Additional ground cinnamon
In medium saucepan, combine water, rice, cinnamon, lemon rind and salt; let mixture stand 30 minutes.
Bring mixture to a boil, stirring occasionally. Add sweetened condensed milk; mix well. Return to a boil; stir. Reduce heat to medium. Cook uncovered,
stirring frequently, 20 to 25 minutes or until liquid is absorbed to top of rice.
Cool (pudding thickens as it cools). Remove cinnamon stick and lemon rind. Sprinkle with additional cinnamon.
Serve warm or chilled. Enjoy.
Pasta With Fresh Tomato Sauce
2 large tomatoes or 6 to 8 Roma tomatoes, chopped (2 cups)
1/4 cup chopped green onions
1 tablespoon snipped fresh basil and/or oregano
2 tablespoons balsamic vinegar or red wine vinegar
2 cloves garlic, minced
1/4 teaspoon pepper
6 ounces dried capellini (angel hair), linguine, or spaghetti
2 tablespoons grated Parmesan cheese (optional)
Fresh basil (optional)
1. In medium bowl toss together the tomatoes, green onions, basil and/or oregano, vinegar, garlic, and pepper. Cover and let stand at room temperature for 30 minutes to allow the flavors to blend.
2. Meanwhile, cook pasta according to package directions, except omit any salt or oil; drain.
3. Add the hot pasta to the tomato mixture; toss to mix. If desired, sprinkle with Parmesan cheese and garnish with fresh basil. Makes 3 side-dish servings.
1/4 cup chopped green onions
1 tablespoon snipped fresh basil and/or oregano
2 tablespoons balsamic vinegar or red wine vinegar
2 cloves garlic, minced
1/4 teaspoon pepper
6 ounces dried capellini (angel hair), linguine, or spaghetti
2 tablespoons grated Parmesan cheese (optional)
Fresh basil (optional)
1. In medium bowl toss together the tomatoes, green onions, basil and/or oregano, vinegar, garlic, and pepper. Cover and let stand at room temperature for 30 minutes to allow the flavors to blend.
2. Meanwhile, cook pasta according to package directions, except omit any salt or oil; drain.
3. Add the hot pasta to the tomato mixture; toss to mix. If desired, sprinkle with Parmesan cheese and garnish with fresh basil. Makes 3 side-dish servings.
Olive Garden Cappellini Pomodoro
3 cloves garlic, minced
2 cans (14.5 ounces each) good quality diced tomatoes, or about 2 pounds fresh peeled and diced tomatoes
1/4 teaspoon freshly ground black pepper
2 cups fresh chopped basil leaves
1/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
12 ounces dry angel hair pasta, cooked
Heat olive oil and add garlic; cook until garlic is tender. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, the fresh chopped basil, and half of the Parmesan cheese. Serve immediately and pass remaining Parmesan.
Serves 4.
2 cans (14.5 ounces each) good quality diced tomatoes, or about 2 pounds fresh peeled and diced tomatoes
1/4 teaspoon freshly ground black pepper
2 cups fresh chopped basil leaves
1/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
12 ounces dry angel hair pasta, cooked
Heat olive oil and add garlic; cook until garlic is tender. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, the fresh chopped basil, and half of the Parmesan cheese. Serve immediately and pass remaining Parmesan.
Serves 4.
Snicker Surprise Peanut Butter Cookies
3 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
1 c. creamy peanut butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp. vanilla extract
24 Snickers® miniature candy bars
1/2 c. chocolate chips
1 tsp. Crisco®
Preheat oven to 300 degrees. In a medium bowl, sift together flour, baking soda and salt. Set aside. In a large bowl, mix together butter, peanut butter and sugars until light and fluffy. Add eggs and vanilla and combine thoroughly. Then mix in flour mixture. Cover and chill dough 2 to 3 hours.
To form cookie, scoop a tablespoon of chilled dough and flatten. Place a
miniature Snickers® in the center and form the dough into a ball around the
Snickers®. Place on a greased cookie sheet. Bake for 10 to 20 minutes. Melt 1/2 c. chocolate chip morsels and 1 tsp. Crisco®. Drizzle on top of cookies for a pretty presentation.
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
1 c. creamy peanut butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp. vanilla extract
24 Snickers® miniature candy bars
1/2 c. chocolate chips
1 tsp. Crisco®
Preheat oven to 300 degrees. In a medium bowl, sift together flour, baking soda and salt. Set aside. In a large bowl, mix together butter, peanut butter and sugars until light and fluffy. Add eggs and vanilla and combine thoroughly. Then mix in flour mixture. Cover and chill dough 2 to 3 hours.
To form cookie, scoop a tablespoon of chilled dough and flatten. Place a
miniature Snickers® in the center and form the dough into a ball around the
Snickers®. Place on a greased cookie sheet. Bake for 10 to 20 minutes. Melt 1/2 c. chocolate chip morsels and 1 tsp. Crisco®. Drizzle on top of cookies for a pretty presentation.
Sweet & Salty Candied Nuts
2 cups Water
1 cup Walnut or Pecan Halves
1/8 teaspoon Cinnamon
1/8 teaspoon Cayenne Pepper
1/8 teaspoon Black Pepper
1/4 cup Powdered Sugar
1/4 teaspoon Morton® All-Purpose Natural Sea Salt
Preheat oven to 350°F. Line a sheet pan with parchment paper.
Bring 2 cups of water to a boil in a medium sauce pan.
Add nuts and boil for 3 minutes.
Combine cinnamon, black pepper, cayenne pepper and powdered sugar.
Drain nuts using a colander. Add nuts to sugar mixture, coating nuts
evenly so all the sugar is dissolved.
Transfer evenly onto parchment-lined baking sheet.
Bake for 15-20 minutes, stirring occasionally until sugar is
caramelized.
Top with 1/4 teaspoon Salt while nuts are still hot.
Yields 1 1/2 cups.
1 cup Walnut or Pecan Halves
1/8 teaspoon Cinnamon
1/8 teaspoon Cayenne Pepper
1/8 teaspoon Black Pepper
1/4 cup Powdered Sugar
1/4 teaspoon Morton® All-Purpose Natural Sea Salt
Preheat oven to 350°F. Line a sheet pan with parchment paper.
Bring 2 cups of water to a boil in a medium sauce pan.
Add nuts and boil for 3 minutes.
Combine cinnamon, black pepper, cayenne pepper and powdered sugar.
Drain nuts using a colander. Add nuts to sugar mixture, coating nuts
evenly so all the sugar is dissolved.
Transfer evenly onto parchment-lined baking sheet.
Bake for 15-20 minutes, stirring occasionally until sugar is
caramelized.
Top with 1/4 teaspoon Salt while nuts are still hot.
Yields 1 1/2 cups.
Boneless Buffalo Wings
* oil for deep frying
* 1 cup unbleached all-purpose flour
* 2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon garlic powder
* 1/2 teaspoon paprika
* 1 egg
* 1 cup milk
* 3 skinless, boneless chicken breasts, cut into 1/2 inch strips
* 1/4 cup hot pepper sauce
* 1 tablespoon butter
Directions
1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
4. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.
* 1 cup unbleached all-purpose flour
* 2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon garlic powder
* 1/2 teaspoon paprika
* 1 egg
* 1 cup milk
* 3 skinless, boneless chicken breasts, cut into 1/2 inch strips
* 1/4 cup hot pepper sauce
* 1 tablespoon butter
Directions
1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
4. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.
Apple Pancakes
1/4 c. butter, melted
1 c. milk
1 egg
1 c. shredded apple
1 1/4. c. flour
1 1/4 tsp. baking powder
1/4 tsp. cinnamon
1 Tbsp. white sugar
Mix the dry ingredients. In a separate bowl mix the wet ingredients. Combine both just until moistened. Fry on a hot greased griddle.
1 c. milk
1 egg
1 c. shredded apple
1 1/4. c. flour
1 1/4 tsp. baking powder
1/4 tsp. cinnamon
1 Tbsp. white sugar
Mix the dry ingredients. In a separate bowl mix the wet ingredients. Combine both just until moistened. Fry on a hot greased griddle.
Apple Cinnamon Walnut Bundt Cake
CINNAMON NUT FILLING
o 2 ½ cups walnuts
o 2 -3 teaspoons cinnamon
o ½ cup sugar
o ¼ cup melted butter
CAKE
o 2 cups flour
o 1 teaspoon baking soda
o 1 teaspoon baking powder
o ¾ teaspoon salt
o 1 ¼ cups sugar
o 1 cup butter, softened ( no subs!)
o 2 large eggs, room temperature ( take out of the fridge 30
minutes before using)
o 1 ¼ cups sour cream
o 2 teaspoons vanilla extract or 1 teaspoon pure maple extract
o 2 large chopped granny smith apples, coarsely chopped ( or use a
similar firm apple)
Directions
1. Set oven to 350°F.
2. Set oven rack to second-lowest position.
3. Generously butter a bundt pan and then flour (shaking out excess
flour).
4. In a bowl mix together flour, baking soda, baking powder and salt.
5. In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon
and 1/2 cup sugar until the nuts are chopped.
Page 2 of 2Apple Sour Cream Cinnamon Walnut Bundt Cake (cont.)
Directions
6. Add in 1/4 cup melted butter and pulse once or twice to combine; set
aside.
7. To make the cake: In a large bowl beat the 1 cup softened butter
with 1-1/4 cups sugar at high speed with an electric mixer for about
5 minutes.
8. Add in eggs and beat well.
9. Beat in sour cream and vanilla until smooth and fluffy (about 3
minutes).
10. Reduce the speed to low and add in the flour mixture, mixing just
until blended (the batter will be thick).
11. Add in the chopped apples; mix to combine.
12. Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
13. Spoon half of the batter on top of the nut mixture, spreading out
with a spatula, then sprinkle the remaining nut mixture on top of
the batter, then top/dollop with remaining cake batter, spreading
out with a spoon.
14. Bake for about 50 minutes, or until cake tests done.
15. Cool cake in the pan on a rack for about 1 hour, then run a thin
knife around the inner edges.
16. Place rack on top of the pan, then flip to invert onto rack.
17. Cool completely.
18. *NOTE* this cake can be baked in a tube pan, just layer the
cinnamon/nut mix twice between three layers of cake batter instead
of sprinkling on the bottom of the pan. Layer as follows.
19. A third of the cake batter in the bottom of the pan then sprinkle
with half of the nut mixture, then another third batter on top, the
the remaining nut mixture then the remaining third of cake batter.
20. This method works quite well, but will produce a higher cake that
might take a longer time to bake.
o 2 ½ cups walnuts
o 2 -3 teaspoons cinnamon
o ½ cup sugar
o ¼ cup melted butter
CAKE
o 2 cups flour
o 1 teaspoon baking soda
o 1 teaspoon baking powder
o ¾ teaspoon salt
o 1 ¼ cups sugar
o 1 cup butter, softened ( no subs!)
o 2 large eggs, room temperature ( take out of the fridge 30
minutes before using)
o 1 ¼ cups sour cream
o 2 teaspoons vanilla extract or 1 teaspoon pure maple extract
o 2 large chopped granny smith apples, coarsely chopped ( or use a
similar firm apple)
Directions
1. Set oven to 350°F.
2. Set oven rack to second-lowest position.
3. Generously butter a bundt pan and then flour (shaking out excess
flour).
4. In a bowl mix together flour, baking soda, baking powder and salt.
5. In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon
and 1/2 cup sugar until the nuts are chopped.
Page 2 of 2Apple Sour Cream Cinnamon Walnut Bundt Cake (cont.)
Directions
6. Add in 1/4 cup melted butter and pulse once or twice to combine; set
aside.
7. To make the cake: In a large bowl beat the 1 cup softened butter
with 1-1/4 cups sugar at high speed with an electric mixer for about
5 minutes.
8. Add in eggs and beat well.
9. Beat in sour cream and vanilla until smooth and fluffy (about 3
minutes).
10. Reduce the speed to low and add in the flour mixture, mixing just
until blended (the batter will be thick).
11. Add in the chopped apples; mix to combine.
12. Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
13. Spoon half of the batter on top of the nut mixture, spreading out
with a spatula, then sprinkle the remaining nut mixture on top of
the batter, then top/dollop with remaining cake batter, spreading
out with a spoon.
14. Bake for about 50 minutes, or until cake tests done.
15. Cool cake in the pan on a rack for about 1 hour, then run a thin
knife around the inner edges.
16. Place rack on top of the pan, then flip to invert onto rack.
17. Cool completely.
18. *NOTE* this cake can be baked in a tube pan, just layer the
cinnamon/nut mix twice between three layers of cake batter instead
of sprinkling on the bottom of the pan. Layer as follows.
19. A third of the cake batter in the bottom of the pan then sprinkle
with half of the nut mixture, then another third batter on top, the
the remaining nut mixture then the remaining third of cake batter.
20. This method works quite well, but will produce a higher cake that
might take a longer time to bake.
Caramel Candy Bars
1 (14 oz.) pkg. caramel candies
1/3 c. milk
2 c. self-rising flour
2 c. oats
1 1/2 c. brown sugar
1 egg
1 c. butter, softened
1 (6 oz.) pkg. chocolate chips
1 c. chopped walnuts
Heat oven to 350 degrees. Grease 9x13x2 inch pan. Heat candies and milk
in 2-quart saucepan over low heat, stirring frequently until smooth;
remove from heat.
Mix flour, oats, brown sugar and egg in a large bowl. Stir in butter
with fork until mixture is crumbly. Press half of mixture in pan. Bake
10 minutes. Remove from oven; sprinkle with chocolate chips and walnuts;
drizzle with caramel mixture. Sprinkle remaining crumbly mixture over
top. Bake until golden brown, 20-25 minutes. Cool 30 minutes. Loosen
edges and cut into bars.
1/3 c. milk
2 c. self-rising flour
2 c. oats
1 1/2 c. brown sugar
1 egg
1 c. butter, softened
1 (6 oz.) pkg. chocolate chips
1 c. chopped walnuts
Heat oven to 350 degrees. Grease 9x13x2 inch pan. Heat candies and milk
in 2-quart saucepan over low heat, stirring frequently until smooth;
remove from heat.
Mix flour, oats, brown sugar and egg in a large bowl. Stir in butter
with fork until mixture is crumbly. Press half of mixture in pan. Bake
10 minutes. Remove from oven; sprinkle with chocolate chips and walnuts;
drizzle with caramel mixture. Sprinkle remaining crumbly mixture over
top. Bake until golden brown, 20-25 minutes. Cool 30 minutes. Loosen
edges and cut into bars.
Hard Candy Jello Shots
1 or 2 packages favorite flavor Jello (watermelon is good)
3/4 cup boiling water
3/4 cup favorite schnapps (preferably to match the Jello)
Boil water, remove from stove.
In a bowl, mix Jello with water, stirring vigorously until all crystals
are dissolved.
Add 3/4 cup favorite schnapps. Mix again; pour into small plastic
condiment cups or Dixie cups for single servings.
Freeze for 2 hours or refrigerate for until firm.
These will taste like Jolly Rancher Candy Jello, an awesome party treat!
Here are a few combos to try:
Apple Jolly Rancher shot: use green apple jello and green apple pucker
Strawberry: use Strawberry Pucker or Banana Pucker
Mixed fruit Jello or Berry Blue: use Island Blue Tropical Punch Pucker
or Grape Pucker
Island Pineapple Jello: use Banana Pucker and Coconut Rum (very good
tropical flavor)
3/4 cup boiling water
3/4 cup favorite schnapps (preferably to match the Jello)
Boil water, remove from stove.
In a bowl, mix Jello with water, stirring vigorously until all crystals
are dissolved.
Add 3/4 cup favorite schnapps. Mix again; pour into small plastic
condiment cups or Dixie cups for single servings.
Freeze for 2 hours or refrigerate for until firm.
These will taste like Jolly Rancher Candy Jello, an awesome party treat!
Here are a few combos to try:
Apple Jolly Rancher shot: use green apple jello and green apple pucker
Strawberry: use Strawberry Pucker or Banana Pucker
Mixed fruit Jello or Berry Blue: use Island Blue Tropical Punch Pucker
or Grape Pucker
Island Pineapple Jello: use Banana Pucker and Coconut Rum (very good
tropical flavor)
Cherry Mash Candy Bars
2 boxes cream cherry frosting mix, dry
1 stick butter, softened
1 can Eagle Brand milk
2 lbs. powdered sugar
1 (16 oz.) jar maraschino cherries, drain & chop
2 tsp. vanilla
CHOCOLATE COATING:
2 lbs. chocolate
1/2 - 1 lb. chopped peanuts (finely)
Mix butter, Eagle Brand milk, and vanilla together; stir in frosting and
powdered sugar, then cherries. After all ingredients are well blended,
roll into balls and refrigerate until well chilled.
1 stick butter, softened
1 can Eagle Brand milk
2 lbs. powdered sugar
1 (16 oz.) jar maraschino cherries, drain & chop
2 tsp. vanilla
CHOCOLATE COATING:
2 lbs. chocolate
1/2 - 1 lb. chopped peanuts (finely)
Mix butter, Eagle Brand milk, and vanilla together; stir in frosting and
powdered sugar, then cherries. After all ingredients are well blended,
roll into balls and refrigerate until well chilled.
Mounds Bars
1 lb. butter
1 can Eagle Brand milk
1 lb. powdered sugar
1 lb. coconut
Cream ingredients and form into small balls. (Refrigerate ingredients
before shaping into balls.) Dip in milk chocolate. Makes large amount.
1 can Eagle Brand milk
1 lb. powdered sugar
1 lb. coconut
Cream ingredients and form into small balls. (Refrigerate ingredients
before shaping into balls.) Dip in milk chocolate. Makes large amount.
Apple Coffee Cake
* 1 (18.25 ounce) package yellow cake mix
* 1 (3.4 ounce) package instant vanilla pudding mix
* 4 eggs
* 1 cup sour cream
* 1/2 cup vegetable oil
* 6 apples - peeled, cored and sliced
* 1/2 cup white sugar
* 2 teaspoons ground cinnamon
* 1/2 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10
inch Bundt pan.
2. In a large bowl, stir together the cake mix and instant pudding mix.
Add the eggs, sour cream and oil, mix until well blended. In a small
bowl combine the sugar, cinnamon and walnuts.
3. Pour half of the batter into the prepared pan, then place a layer of
sliced apples over the batter and sprinkle with half of the cinnamon
walnut mixture. Pour the remaining batter over the top and repeat
with the remaining apples and cinnamon walnut mixture.
4. Bake for 60 to 70 minutes in the preheated oven. Cool for 1/2 hour
before removing from pan to cool completely.
* 1 (3.4 ounce) package instant vanilla pudding mix
* 4 eggs
* 1 cup sour cream
* 1/2 cup vegetable oil
* 6 apples - peeled, cored and sliced
* 1/2 cup white sugar
* 2 teaspoons ground cinnamon
* 1/2 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10
inch Bundt pan.
2. In a large bowl, stir together the cake mix and instant pudding mix.
Add the eggs, sour cream and oil, mix until well blended. In a small
bowl combine the sugar, cinnamon and walnuts.
3. Pour half of the batter into the prepared pan, then place a layer of
sliced apples over the batter and sprinkle with half of the cinnamon
walnut mixture. Pour the remaining batter over the top and repeat
with the remaining apples and cinnamon walnut mixture.
4. Bake for 60 to 70 minutes in the preheated oven. Cool for 1/2 hour
before removing from pan to cool completely.
Egg Rolls
Cabbage, chopped
Scallions, minced
Celery, chopped fine
Pork, cooked, chopped fine
Water chestnuts, chopped fine
Ginger, minced
Garlic, smashed
Bean sprouts
Bamboo shoots, chopped
Soy sauce
Pinch of sugar (used to 'harmonize' flavors)
Pinch of 5 spice powder
Rice wine or cooking sherry
Egg Roll Skins
Sweet and sour plum sauce
In a hot wok with a minimum amount of oil, combine chopped cabbage, scallions, celery, pork, water chestnuts, ginger, garlic, bean sprouts, and bamboo shoots. Cook, stirring constantly, until cabbage is cooked. Season mixture with soy sauce, sugar, 5 spice powder, and rice wine or cooking sherry. Drain and cool filling. Filling can be kept for 3 days in the refrigerator or for several months in the freezer.
Roll drained and cooled filling in egg roll skins; seal with flour and water paste. Fry in wok with hot oil at 400 degrees. Pull out with a strainer when golden brown. Serve with plum sauce.
To freeze egg rolls: Cook to just slightly brown; drain and freeze. Re-fry when you remove from the freezer; second frying increases crispness.
Scallions, minced
Celery, chopped fine
Pork, cooked, chopped fine
Water chestnuts, chopped fine
Ginger, minced
Garlic, smashed
Bean sprouts
Bamboo shoots, chopped
Soy sauce
Pinch of sugar (used to 'harmonize' flavors)
Pinch of 5 spice powder
Rice wine or cooking sherry
Egg Roll Skins
Sweet and sour plum sauce
In a hot wok with a minimum amount of oil, combine chopped cabbage, scallions, celery, pork, water chestnuts, ginger, garlic, bean sprouts, and bamboo shoots. Cook, stirring constantly, until cabbage is cooked. Season mixture with soy sauce, sugar, 5 spice powder, and rice wine or cooking sherry. Drain and cool filling. Filling can be kept for 3 days in the refrigerator or for several months in the freezer.
Roll drained and cooled filling in egg roll skins; seal with flour and water paste. Fry in wok with hot oil at 400 degrees. Pull out with a strainer when golden brown. Serve with plum sauce.
To freeze egg rolls: Cook to just slightly brown; drain and freeze. Re-fry when you remove from the freezer; second frying increases crispness.
Cinnamon Apple Coffee Cake
* 1 package /(9 ounces) yellow cake mix/
* 1 package /(3.4 ounces) instant vanilla pudding mix/
* /2 eggs/
* 1/2 cup /sour cream/
* 1/4 cup /butter, melted/
* /2 medium tart apples, peeled and shredded/
* 1/2 cup /sugar/
* 1/4 cup /chopped walnuts/
* 1 teaspoon /ground cinnamon/
Directions
* In a large bowl, beat the cake mix, pudding mix, eggs, sour cream
and butter on low speed for 30 seconds. Beat on medium for 2 minutes.
* Pour half into a greased 8-in. square baking dish. Top with apples.
Combine the sugar, nuts and cinnamon; sprinkle half over the apples.
Top with remaining batter and sugar mixture.
* Bake at 350° for 50-55 minutes or until a toothpick inserted near
the center comes out clean. Cool on a wire rack.*Yield: *9 servings.
* 1 package /(3.4 ounces) instant vanilla pudding mix/
* /2 eggs/
* 1/2 cup /sour cream/
* 1/4 cup /butter, melted/
* /2 medium tart apples, peeled and shredded/
* 1/2 cup /sugar/
* 1/4 cup /chopped walnuts/
* 1 teaspoon /ground cinnamon/
Directions
* In a large bowl, beat the cake mix, pudding mix, eggs, sour cream
and butter on low speed for 30 seconds. Beat on medium for 2 minutes.
* Pour half into a greased 8-in. square baking dish. Top with apples.
Combine the sugar, nuts and cinnamon; sprinkle half over the apples.
Top with remaining batter and sugar mixture.
* Bake at 350° for 50-55 minutes or until a toothpick inserted near
the center comes out clean. Cool on a wire rack.*Yield: *9 servings.
Chinese Pepper Steak
2 pounds flank steak
2 tablespoons shortening
3 green bell peppers, cut into 1 1/2-inch pieces
1 package onion soup mix
2 tablespoons soy sauce
1/2 cup sherry
2 tablespoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
Cut steak lengthwise into 1/2-inch strips and then into 1-inch pieces.
Melt shortening in skillet and fry steak just long enough for it to change color. Remove meat and sauté the green pepper. Bring 2 cups of water to a boil in a large pot. Add onion soup mix and continue to boil for 10 minutes.
Stir in the meat and green pepper and simmer for 30 minutes.
Add the soy sauce, sherry, cornstarch (diluted in a little water), salt and pepper. Cook until slightly thickened. Serve over steamed rice.
Serves 4
2 tablespoons shortening
3 green bell peppers, cut into 1 1/2-inch pieces
1 package onion soup mix
2 tablespoons soy sauce
1/2 cup sherry
2 tablespoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
Cut steak lengthwise into 1/2-inch strips and then into 1-inch pieces.
Melt shortening in skillet and fry steak just long enough for it to change color. Remove meat and sauté the green pepper. Bring 2 cups of water to a boil in a large pot. Add onion soup mix and continue to boil for 10 minutes.
Stir in the meat and green pepper and simmer for 30 minutes.
Add the soy sauce, sherry, cornstarch (diluted in a little water), salt and pepper. Cook until slightly thickened. Serve over steamed rice.
Serves 4
Asian Sweet Potato Fries
2 medium-sized sweet potatoes, peeled
1 tbsp. favorite seasoning (cinnamon or Chinese five-spice powder*)
1/2 tsp. granulated sugar
3/4 cup optional dipping sauce (ketchup or plum sauce*)
vegetable oil cooking spray (no more than 1/2 tsp.)
With a sharp knife, cut sweet potatoes into strips three to four
inches long and 1/4-inch thick.
Line a baking sheet with aluminum foil or parchment paper, and spread
fries on it in one layer. Spray them lightly with cooking spray.
In a small bowl, stir together seasoning and sugar. Sprinkle this
mixture on the fries, tossing gently.
Bake at 350F for 45-55 minutes, until fries are soft. Serve with
ketchup or plum sauce for dipping, if desired.
1 tbsp. favorite seasoning (cinnamon or Chinese five-spice powder*)
1/2 tsp. granulated sugar
3/4 cup optional dipping sauce (ketchup or plum sauce*)
vegetable oil cooking spray (no more than 1/2 tsp.)
With a sharp knife, cut sweet potatoes into strips three to four
inches long and 1/4-inch thick.
Line a baking sheet with aluminum foil or parchment paper, and spread
fries on it in one layer. Spray them lightly with cooking spray.
In a small bowl, stir together seasoning and sugar. Sprinkle this
mixture on the fries, tossing gently.
Bake at 350F for 45-55 minutes, until fries are soft. Serve with
ketchup or plum sauce for dipping, if desired.
Whiskey Slush
1 (12 fluid ounce) can frozen lemonade concentrate, thawed
1 (6 ounce) can frozen orange juice concentrate
1 cup white sugar
1 1/2 cups bourbon whiskey
2 1/4 cups brewed tea
6 cups water
In a large plastic pitcher combine lemonade concentrate, orange juice concentrate, sugar, bourbon, tea and water. Mix well and freeze overnight.
1 (6 ounce) can frozen orange juice concentrate
1 cup white sugar
1 1/2 cups bourbon whiskey
2 1/4 cups brewed tea
6 cups water
In a large plastic pitcher combine lemonade concentrate, orange juice concentrate, sugar, bourbon, tea and water. Mix well and freeze overnight.
Jalepeno Jelly
3/4 lb. jalapeno peppers
2 cups cider vinegar
6 cups sugar
2 pouches liquid pectin
a few drops green food coloring (optional)
Wash, remove stems, cores and seeds from peppers.
In a scrupulously clean blender or food processor, puree the peppers
with 1 cup vinegar. Transfer mixture to a large soup pot. Add remaining
1 cup vinegar and sugar. Heat to boiling and continue to boil for
another 10 minutes, stirring constantly.
Add pectin and continue cooking at a rolling boil for another minutes,
stirring constantly. Skim any foam which accumulates at the top. Remove
from stove. Add food coloring, if using.
While the jelly is still hot, ladle it into hot jelly jars, leaving a
1/4 inch headspace. Screw on lids and adjust. Process in a boiling water
bath canner for 10 minutes. Remove from canner and cool in a draft free
place.
Store on shelf. Refrigerate after opening.
2 cups cider vinegar
6 cups sugar
2 pouches liquid pectin
a few drops green food coloring (optional)
Wash, remove stems, cores and seeds from peppers.
In a scrupulously clean blender or food processor, puree the peppers
with 1 cup vinegar. Transfer mixture to a large soup pot. Add remaining
1 cup vinegar and sugar. Heat to boiling and continue to boil for
another 10 minutes, stirring constantly.
Add pectin and continue cooking at a rolling boil for another minutes,
stirring constantly. Skim any foam which accumulates at the top. Remove
from stove. Add food coloring, if using.
While the jelly is still hot, ladle it into hot jelly jars, leaving a
1/4 inch headspace. Screw on lids and adjust. Process in a boiling water
bath canner for 10 minutes. Remove from canner and cool in a draft free
place.
Store on shelf. Refrigerate after opening.
Mint Chocolate Truffles
8-ounces bittersweet chocolate, finely chopped
1/4 cup heavy cream
1 teaspoon peppermint extract (add more for stronger mint flavor)
Cocoa powder, sifted
Cooking Instructions
Make ganache. In a double boiler, bring the cream to a simmer. Remove from heat and add chocolate. Let sit for 2 to 3 minutes. Whisk until well-blended, smooth and shiny. Add peppermint extract and whisk gently to blend.
Pour ganache into a shallow bowl. Refrigerate until nearly firm, about 2 hours.
Remove bowl from refrigerator. Ganache should be slightly soft and easy to handle. Scoop teaspoon-sized pieces and shape into balls with palms of your hands. Roll in sifted cocoa powder. Place in covered container and store in refrigerator. Let truffles warm to room temperature before serving.
1/4 cup heavy cream
1 teaspoon peppermint extract (add more for stronger mint flavor)
Cocoa powder, sifted
Cooking Instructions
Make ganache. In a double boiler, bring the cream to a simmer. Remove from heat and add chocolate. Let sit for 2 to 3 minutes. Whisk until well-blended, smooth and shiny. Add peppermint extract and whisk gently to blend.
Pour ganache into a shallow bowl. Refrigerate until nearly firm, about 2 hours.
Remove bowl from refrigerator. Ganache should be slightly soft and easy to handle. Scoop teaspoon-sized pieces and shape into balls with palms of your hands. Roll in sifted cocoa powder. Place in covered container and store in refrigerator. Let truffles warm to room temperature before serving.
Asian Noodle Bowl
It's a vegetarian bowl full of flavor-packed goodness!
1/4 cup barbecue sauce
1 package (10 ounces) Chinese curly noodles
1 can (14 ounces) baby corn nuggets, drained
1/4 cup chopped peanuts
2 tablespoons hoisin sauce
1 tablespoon peanut butter
1/8 teaspoon ground red pepper (cayenne), if desired
1 tablespoon vegetable oil
1 small onion, cut into thin wedges
1/4 cup chopped red bell pepper
2 cups fresh broccoli flowerets or 1 bag (14 ounces) frozen broccoli
flowerets, thawed
3/4 cup water
1. Mix barbecue sauce, hoisin sauce, peanut butter and ground red
pepper; set aside.
2. Heat oil in 12-inch skillet over medium heat 1 to 2 minutes. Cook
onion and bell pepper in oil 2 minutes, stirring frequently. Stir in
broccoli and water. Cover and cook 4 to 6 minutes, stirring
occasionally, until broccoli is crisp-tender.
3. While vegetables are cooking, fill 4-quart Dutch oven about half
full with water. Add 1/2 teaspoon salt if desired. Cover and heat to a
rapid boil over high heat. Add noodles; heat to boiling. Boil
uncovered 4 to 5 minutes, stirring frequently, until noodles are tender.
4. Stir corn and sauce mixture into vegetable mixture. Cook uncovered
3 to 4 minutes, stirring occasionally, until mixture is hot and bubbly.
5. Drain noodles; place in individual bowls and top with vegetable
mixture. Sprinkle with peanuts.
1/4 cup barbecue sauce
1 package (10 ounces) Chinese curly noodles
1 can (14 ounces) baby corn nuggets, drained
1/4 cup chopped peanuts
2 tablespoons hoisin sauce
1 tablespoon peanut butter
1/8 teaspoon ground red pepper (cayenne), if desired
1 tablespoon vegetable oil
1 small onion, cut into thin wedges
1/4 cup chopped red bell pepper
2 cups fresh broccoli flowerets or 1 bag (14 ounces) frozen broccoli
flowerets, thawed
3/4 cup water
1. Mix barbecue sauce, hoisin sauce, peanut butter and ground red
pepper; set aside.
2. Heat oil in 12-inch skillet over medium heat 1 to 2 minutes. Cook
onion and bell pepper in oil 2 minutes, stirring frequently. Stir in
broccoli and water. Cover and cook 4 to 6 minutes, stirring
occasionally, until broccoli is crisp-tender.
3. While vegetables are cooking, fill 4-quart Dutch oven about half
full with water. Add 1/2 teaspoon salt if desired. Cover and heat to a
rapid boil over high heat. Add noodles; heat to boiling. Boil
uncovered 4 to 5 minutes, stirring frequently, until noodles are tender.
4. Stir corn and sauce mixture into vegetable mixture. Cook uncovered
3 to 4 minutes, stirring occasionally, until mixture is hot and bubbly.
5. Drain noodles; place in individual bowls and top with vegetable
mixture. Sprinkle with peanuts.
Hot Cranberry Cider
3 1/2 quarts, about 18 servings
1/4 cup packed brown sugar
3 cinnamon sticks, plus additional sticks to use at stirrers
1 tablespoon whole cloves
8 cups cranberry juice
6 cups apple juice
Put the sugar, cinnamon sticks and cloves in the basket of a large coffee percolator. Put the juices in the bottom of the percolator. Let the mixture perk as if making coffee. Serve with cinnamon stick stirrers, if desired.
1/4 cup packed brown sugar
3 cinnamon sticks, plus additional sticks to use at stirrers
1 tablespoon whole cloves
8 cups cranberry juice
6 cups apple juice
Put the sugar, cinnamon sticks and cloves in the basket of a large coffee percolator. Put the juices in the bottom of the percolator. Let the mixture perk as if making coffee. Serve with cinnamon stick stirrers, if desired.
Hot Rum Apple Cider
2 quarts, about 8 servings
1 apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
1 cup dark rum
Cinnamon sticks, garnish
Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.
1 apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
1 cup dark rum
Cinnamon sticks, garnish
Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.
Amish Blueberry Cobbler
1 stick oleo
2 eggs
1/2 tsp. salt
4 Tbsp. vinegar
1 tsp. cloves
2 cups sugar
3 cups flour
2 tsp. soda
1 tsp. cinnamon
1 1/2 cups blueberries
1/2 cup blueberry juice
Cream butter and sugar together.Add eggs and beat until fluffy. Sift flour
and measure. Sift dry ingredients and add juice and vinegar. Beat
thoroughly after each addition. Add berries and stir just enough to blend
into dough. Bake for about 40 minutes in 350 degrees oven
2 eggs
1/2 tsp. salt
4 Tbsp. vinegar
1 tsp. cloves
2 cups sugar
3 cups flour
2 tsp. soda
1 tsp. cinnamon
1 1/2 cups blueberries
1/2 cup blueberry juice
Cream butter and sugar together.Add eggs and beat until fluffy. Sift flour
and measure. Sift dry ingredients and add juice and vinegar. Beat
thoroughly after each addition. Add berries and stir just enough to blend
into dough. Bake for about 40 minutes in 350 degrees oven
Blueberry Muffins
1/4 cup butter
2 cups less 2 tablespoons flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 cup milk
2 eggs, beaten
1 1/2 cups fresh or frozen but thawed blueberries
Preheat oven to 400 degrees. Grease and flour a 12-cup muffin pan. In a
small saucepan melt the butter. In a mixing bowl combine all but 1/4 cup fo
flour with the baking powder, salt, and sugar. In a separate bowl blend
together the milk with the eggs. In a small bowl toss the blueberries with
the remaining 1/4 cup of flour. Add the melted butter to the egg mixture.
Mix the dry ingredients into the batter. Gently stir in the blueberries.
Spoon equal amounts of blueberry muffin batter into the muffin tin. Bake at
400 degrees for 15 to 20 minutes. Check for doneness with a toothpick.
2 cups less 2 tablespoons flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 cup milk
2 eggs, beaten
1 1/2 cups fresh or frozen but thawed blueberries
Preheat oven to 400 degrees. Grease and flour a 12-cup muffin pan. In a
small saucepan melt the butter. In a mixing bowl combine all but 1/4 cup fo
flour with the baking powder, salt, and sugar. In a separate bowl blend
together the milk with the eggs. In a small bowl toss the blueberries with
the remaining 1/4 cup of flour. Add the melted butter to the egg mixture.
Mix the dry ingredients into the batter. Gently stir in the blueberries.
Spoon equal amounts of blueberry muffin batter into the muffin tin. Bake at
400 degrees for 15 to 20 minutes. Check for doneness with a toothpick.
Blueberry Bread Pudding
2 slices day-old Italian bread
1 egg yolk
1/4 cup heavy whipping cream
3 tablespoons milk
2 tablespoons sugar
2 tablespoons butter or margarine, melted
3/4 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1 dash ground cinnamon
1/2 cup fresh or frozen blueberries
confectioners' sugar
Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a
bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and
cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate
for 30 minutes.
Bake, uncovered, at 350 degrees F for 30 minutes or until top is golden
brown and a knife inserted near the center comes out clean. Sprinkle with
confectioners' sugar and serve warm.
1 egg yolk
1/4 cup heavy whipping cream
3 tablespoons milk
2 tablespoons sugar
2 tablespoons butter or margarine, melted
3/4 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1 dash ground cinnamon
1/2 cup fresh or frozen blueberries
confectioners' sugar
Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a
bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and
cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate
for 30 minutes.
Bake, uncovered, at 350 degrees F for 30 minutes or until top is golden
brown and a knife inserted near the center comes out clean. Sprinkle with
confectioners' sugar and serve warm.
Amish Blueberry Cake
3/4 c. sugar
1/4 c. vegetable oil
1 egg
1/2 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 c. blueberries, well drained
TOPPING:
1/4 c. butter
1/2 c. sugar
1/3 c. flour
1/2 tsp. Cinnamon
Combine with fork or pastry cutter. Crumble over cake batter. Cream
together sugar, oil and egg until lemon colored. Stir in milk. Sift
together flour, baking powder and salt and stir into creamed mixture.
Gently fold in blueberries. Spread batter into greased and floured 9x9
square pan. Sprinkle with topping. Bake for 45-50 minutes at 375 degrees
1/4 c. vegetable oil
1 egg
1/2 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 c. blueberries, well drained
TOPPING:
1/4 c. butter
1/2 c. sugar
1/3 c. flour
1/2 tsp. Cinnamon
Combine with fork or pastry cutter. Crumble over cake batter. Cream
together sugar, oil and egg until lemon colored. Stir in milk. Sift
together flour, baking powder and salt and stir into creamed mixture.
Gently fold in blueberries. Spread batter into greased and floured 9x9
square pan. Sprinkle with topping. Bake for 45-50 minutes at 375 degrees
Chicken Penne
2 chicken breasts, cooked & cubed
1 1/2 cup penne pasta
1 pkg fresh baby spinach (9 oz)
1 tsp dried basil
2 cups spaghetti sauce
1 can diced tomatoes (14.5 oz)
2 oz cream cheese
1 cup shredded mozzarella cheese
2 Tablespoons Parmesan cheese
Defrost chicken in fridge overnight.
Cook pasta according to package, adding spinach to boiling water
for the last minute. Drain and set aside.
Heat chicken, basil, sauce and tomatoes in a large skillet. Bring
to a boil. Decrease heat and simmer for three minutes. Stir in
cream cheese.
Add pasta to chicken mixture and 1/2 cup mozzarella. Pour into 2
quart baking dish.
Bake uncovered at 375 degrees for 20 minutes. Sprinkle with
remaining cheese and bake additional 3 minutes or until melted.
1 1/2 cup penne pasta
1 pkg fresh baby spinach (9 oz)
1 tsp dried basil
2 cups spaghetti sauce
1 can diced tomatoes (14.5 oz)
2 oz cream cheese
1 cup shredded mozzarella cheese
2 Tablespoons Parmesan cheese
Defrost chicken in fridge overnight.
Cook pasta according to package, adding spinach to boiling water
for the last minute. Drain and set aside.
Heat chicken, basil, sauce and tomatoes in a large skillet. Bring
to a boil. Decrease heat and simmer for three minutes. Stir in
cream cheese.
Add pasta to chicken mixture and 1/2 cup mozzarella. Pour into 2
quart baking dish.
Bake uncovered at 375 degrees for 20 minutes. Sprinkle with
remaining cheese and bake additional 3 minutes or until melted.
BBQ Chicken
1 cup ketchup
1/4 cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid smoke
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne pepper
1 (3 1/2-pound) chicken cut into 8 pieces
Instructions:
Preheat oven to 375 degrees F or prepare a grill (brush the grill grate lightly with oil).
In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbeque sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.
Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.
1/4 cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid smoke
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne pepper
1 (3 1/2-pound) chicken cut into 8 pieces
Instructions:
Preheat oven to 375 degrees F or prepare a grill (brush the grill grate lightly with oil).
In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbeque sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.
Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.
Sweet Corn Soup
1 leek (white and light green parts only), chopped
1 Tablespoon unsalted butter
1-1/2 teaspoons kosher salt
1 medium Yukon Gold potato, peeled and cut into 1-inch pieces
4 cups yellow or white corn kernels
1 small bay leaf
Few sprigs of thyme
4 cups canned chicken broth
1/4 cup milk or heavy cream
Directions:
Dice leeks in half lengthwise and then into 1/4-inch slices.
Transfer to a large bowl of cold water and soak for a few minutes to let any dirt or sand sink to bottom of bowl. Using a slotted spoon, scoop leeks out,
place in a sieve and rinse well. Repeat with a fresh bowl of water if necessary, and set aside.
Heat butter in a 4-quart saucepot over medium heat. Add leeks and a pinch of salt, and cook over low heat, stirring occasionally, until leeks are translucent
but have not yet begun to brown, about 5 minutes.
Add potatoes, corn, bay leaf, thyme, and chicken stock. Bring to a boil and then reduce to a simmer. Cook until potatoes are tender, about 15 minutes. Turn
off heat and let soup cool slightly, about 8 minutes. Remove bay leaf and discard.
Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Transfer to a clean
pot or storage container. Soup can be refrigerated for up to 2 days or frozen for up to 2 months.
When ready to serve, reheat soup. Add milk and stir well; use additional milk or stock if soup is too thick; simmer for 5 minutes. Adjust seasoning to taste
and serve immediately.
1 Tablespoon unsalted butter
1-1/2 teaspoons kosher salt
1 medium Yukon Gold potato, peeled and cut into 1-inch pieces
4 cups yellow or white corn kernels
1 small bay leaf
Few sprigs of thyme
4 cups canned chicken broth
1/4 cup milk or heavy cream
Directions:
Dice leeks in half lengthwise and then into 1/4-inch slices.
Transfer to a large bowl of cold water and soak for a few minutes to let any dirt or sand sink to bottom of bowl. Using a slotted spoon, scoop leeks out,
place in a sieve and rinse well. Repeat with a fresh bowl of water if necessary, and set aside.
Heat butter in a 4-quart saucepot over medium heat. Add leeks and a pinch of salt, and cook over low heat, stirring occasionally, until leeks are translucent
but have not yet begun to brown, about 5 minutes.
Add potatoes, corn, bay leaf, thyme, and chicken stock. Bring to a boil and then reduce to a simmer. Cook until potatoes are tender, about 15 minutes. Turn
off heat and let soup cool slightly, about 8 minutes. Remove bay leaf and discard.
Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Transfer to a clean
pot or storage container. Soup can be refrigerated for up to 2 days or frozen for up to 2 months.
When ready to serve, reheat soup. Add milk and stir well; use additional milk or stock if soup is too thick; simmer for 5 minutes. Adjust seasoning to taste
and serve immediately.
CP Ministers Delight
1 can apple or cherry pie filling
1 (18 1/4 ounce) box yellow cake mix
1/2 cup butter or margarine, melted
1/3 cup chopped walnuts, optional
Place pie filling in crock pot.
Combine dry cake mix and butter (mixture will be crumbly). Sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on LOW for 2 to 3 hours.
Serve in bowls.
1 (18 1/4 ounce) box yellow cake mix
1/2 cup butter or margarine, melted
1/3 cup chopped walnuts, optional
Place pie filling in crock pot.
Combine dry cake mix and butter (mixture will be crumbly). Sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on LOW for 2 to 3 hours.
Serve in bowls.
CP Rice Pudding
Serves 4 to 6
2 1/2 cups cooked rice
1 1/2 cups evaporated milk (or scalded milk)
2/3 cup brown or white sugar
2 tablespoons soft butter
2 teaspoons vanilla
1/2 teaspoon to 1 teaspoon nutmeg
3 eggs, beaten
1/2 cup to 1 cup raisins
Thoroughly combine rice with the remaining ingredients. Pour into a lightly
greased slow cooker. Cover and cook on high setting for 1 to 2 hours or low
setting for 4 to 6 hours. Stir during the first 30 minutes.
2 1/2 cups cooked rice
1 1/2 cups evaporated milk (or scalded milk)
2/3 cup brown or white sugar
2 tablespoons soft butter
2 teaspoons vanilla
1/2 teaspoon to 1 teaspoon nutmeg
3 eggs, beaten
1/2 cup to 1 cup raisins
Thoroughly combine rice with the remaining ingredients. Pour into a lightly
greased slow cooker. Cover and cook on high setting for 1 to 2 hours or low
setting for 4 to 6 hours. Stir during the first 30 minutes.
CP Cherry Cobbler
CP Cherry Cobbler recipe
1 (16 ounce) can cherry pie filling
1 (1-layer) package cake mix or sweet muffin mix
1 egg
3 tablespoons evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts, optional
Put pie filling into a lightly buttered 3 1/2-quart
crock pot
and cook on HIGH for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on LOW. If
you use a larger crock pot, put all ingredients into a lightly greased soufflé dish.
6 servings.
1 (16 ounce) can cherry pie filling
1 (1-layer) package cake mix or sweet muffin mix
1 egg
3 tablespoons evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts, optional
Put pie filling into a lightly buttered 3 1/2-quart
crock pot
and cook on HIGH for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on LOW. If
you use a larger crock pot, put all ingredients into a lightly greased soufflé dish.
6 servings.
Apricot Glazed Pork Over Fettucine
1 can (11.5-oz.) Apricot Nectar
3/4 cup chicken broth
2 tablespoons soy sauce
1/2 teaspoon lemon juice
1/2 teaspoon sesame oil (see note)
2 tablespoons cornstarch
1/8 teaspoon ground cinnamon
1 pound pork tenderloin, cut into 3/4-inch cubes
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 package (9-oz.) Fettuccine, cooked according to package
directions
COMBINE nectar, broth, soy sauce, lemon juice, sesame oil,
cornstarch and cinnamon in small bowl; mix until smooth.
DUST pork with flour. Cook in vegetable oil in medium skillet
until browned on all sides. Remove from skillet. Add nectar
mixture to skillet, stirring to loosen browned bits. Bring to
a boil. Reduce heat to low; add pork and cook, covered, for 10
minutes or until pork is thoroughly cooked and sauce
is thickened. Serve over hot fettuccine.
Makes 4 servings.
3/4 cup chicken broth
2 tablespoons soy sauce
1/2 teaspoon lemon juice
1/2 teaspoon sesame oil (see note)
2 tablespoons cornstarch
1/8 teaspoon ground cinnamon
1 pound pork tenderloin, cut into 3/4-inch cubes
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 package (9-oz.) Fettuccine, cooked according to package
directions
COMBINE nectar, broth, soy sauce, lemon juice, sesame oil,
cornstarch and cinnamon in small bowl; mix until smooth.
DUST pork with flour. Cook in vegetable oil in medium skillet
until browned on all sides. Remove from skillet. Add nectar
mixture to skillet, stirring to loosen browned bits. Bring to
a boil. Reduce heat to low; add pork and cook, covered, for 10
minutes or until pork is thoroughly cooked and sauce
is thickened. Serve over hot fettuccine.
Makes 4 servings.
Fettucine With Tomato Basil Cream
Fettuccine with Tomato Basil Cream
1/2 cup heavy cream
1/2 cup chicken broth
1/4 cup olive oil
1/2 pound tomatoes, seeded, chopped
1/3 cup fresh basil leaves, cut into julienne strips
1/2 pound dried fettuccine
2 tablespoons freshly grated good quality Parmesan cheese
In a large skillet combine cream, broth, 1/3 cup water and oil.
Bring liquid to a boil and cook at a vigorous simmer for 5
minutes. Add tomatoes and basil and simmer 1 minute. While sauce
is cooking, in a kettle of boiling salted water cook fettuccine
until al dente and drain it well. Toss the fettuccine in the
skillet with Parmesan and the sauce to coat it well.
2 servings.
1/2 cup heavy cream
1/2 cup chicken broth
1/4 cup olive oil
1/2 pound tomatoes, seeded, chopped
1/3 cup fresh basil leaves, cut into julienne strips
1/2 pound dried fettuccine
2 tablespoons freshly grated good quality Parmesan cheese
In a large skillet combine cream, broth, 1/3 cup water and oil.
Bring liquid to a boil and cook at a vigorous simmer for 5
minutes. Add tomatoes and basil and simmer 1 minute. While sauce
is cooking, in a kettle of boiling salted water cook fettuccine
until al dente and drain it well. Toss the fettuccine in the
skillet with Parmesan and the sauce to coat it well.
2 servings.
Fettucine With Spinach Tomato Cream Sauce
Serves: 4
Work Time: 15 minutes
Total Time: 15 minutes
12 ounces fettuccine
2 teaspoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
5 ounces spinach, finely chopped (2 cups fresh, 1 cup frozen)
1/4 teaspoon salt
1 cup diced fresh ripe tomatoes, or canned whole tomatoes, drained
3/4 cup part-skim or low-fat ricotta cheese, pureed until smooth
1/4 cup grated Parmesan cheese (Parmigiano Reggiano)
Pinch nutmeg
1. Cook pasta according to package directions. Remove 1/2 cup pasta cooking
liquid and set aside.
2. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add
onion and cook, stirring, until translucent, about 5 minutes. Add garlic and
continue
cooking 1 minute. Add spinach and salt. Cook until spinach is wilted. Add
tomatoes. Cook until heated through.
3. Add cooked fettuccine and 1/4 cup pasta cooking liquid. Add ricotta. Toss
and cook until just heated through, adding more pasta cooking liquid as
necessary
to make a creamy sauce. Add Parmesan and nutmeg. Season to taste with salt
and pepper. Serve immediately.
Work Time: 15 minutes
Total Time: 15 minutes
12 ounces fettuccine
2 teaspoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
5 ounces spinach, finely chopped (2 cups fresh, 1 cup frozen)
1/4 teaspoon salt
1 cup diced fresh ripe tomatoes, or canned whole tomatoes, drained
3/4 cup part-skim or low-fat ricotta cheese, pureed until smooth
1/4 cup grated Parmesan cheese (Parmigiano Reggiano)
Pinch nutmeg
1. Cook pasta according to package directions. Remove 1/2 cup pasta cooking
liquid and set aside.
2. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add
onion and cook, stirring, until translucent, about 5 minutes. Add garlic and
continue
cooking 1 minute. Add spinach and salt. Cook until spinach is wilted. Add
tomatoes. Cook until heated through.
3. Add cooked fettuccine and 1/4 cup pasta cooking liquid. Add ricotta. Toss
and cook until just heated through, adding more pasta cooking liquid as
necessary
to make a creamy sauce. Add Parmesan and nutmeg. Season to taste with salt
and pepper. Serve immediately.
Creamy Bacon Fettucine
Serves:6
1 pkg. (16 oz.) Bacon, cut into 1/2-inch pieces
8 oz. mushrooms, sliced
6 green onions, sliced
8 oz. fettuccine, uncooked
1 pkg. (8 oz.) Cream Cheese, cubed
2/3 cup skim milk
1/2 tsp. garlic powder
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1 small tomato, chopped
COOK bacon until crisp. Drain. Add mushrooms and onions; cook and
stir 4 minutes. Set aside.
COOK fettuccine as directed on package in large saucepan or Dutch
oven. Drain. Return noodles to saucepan and add all remaining
ingredients except tomato. Cook and stir on medium heat until cheese
melts.
TOSS bacon mixture with fettuccine; sprinkle with tomato.
1 pkg. (16 oz.) Bacon, cut into 1/2-inch pieces
8 oz. mushrooms, sliced
6 green onions, sliced
8 oz. fettuccine, uncooked
1 pkg. (8 oz.) Cream Cheese, cubed
2/3 cup skim milk
1/2 tsp. garlic powder
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1 small tomato, chopped
COOK bacon until crisp. Drain. Add mushrooms and onions; cook and
stir 4 minutes. Set aside.
COOK fettuccine as directed on package in large saucepan or Dutch
oven. Drain. Return noodles to saucepan and add all remaining
ingredients except tomato. Cook and stir on medium heat until cheese
melts.
TOSS bacon mixture with fettuccine; sprinkle with tomato.
Fettucine Picante
1/2 cup PaceR Picante Sauce
1/2 cup sour cream
1/3 cup grated Parmesan cheese
4 cups hot cooked Fettuccine
2 tbs. chopped fresh cilantro
MIX Picante sauce, sour cream and cheese in saucepan.
Heat through.
TOSS with Fettuccine and cilantro. Serve with additional
Picante sauce.
1/2 cup sour cream
1/3 cup grated Parmesan cheese
4 cups hot cooked Fettuccine
2 tbs. chopped fresh cilantro
MIX Picante sauce, sour cream and cheese in saucepan.
Heat through.
TOSS with Fettuccine and cilantro. Serve with additional
Picante sauce.
Fettucine With Italian Sausage
Makes 4 servings
1 tablespoon olive oil
1 pound Italian sausage
2 medium onions, sliced
1 large green bell pepper, seeded and sliced
1-1/2 cups canned crushed tomatoes
1/4 cup red wine
1-1/2 teaspoons dried basil
1/2 teaspoon minced garlic
1 pound dried fettuccine
Heat the olive oil in a skillet. Add the sausage and cook, turning
occasionally, until done. Remove from the skillet and drain on paper
towels.
Add the onion and pepper to the skillet and cook until just soft. Add the
tomatoes, wine, basil, and garlic and stir to combine. Simmer, stirring
occasionally, for 30 minutes. Slice the cooked sausage into 1/4-inch pieces
and add to the sauce.
Cook the fettuccine according to the package directions. Drain.
Place the fettuccine in bowls and top with the warm sauce.
1 tablespoon olive oil
1 pound Italian sausage
2 medium onions, sliced
1 large green bell pepper, seeded and sliced
1-1/2 cups canned crushed tomatoes
1/4 cup red wine
1-1/2 teaspoons dried basil
1/2 teaspoon minced garlic
1 pound dried fettuccine
Heat the olive oil in a skillet. Add the sausage and cook, turning
occasionally, until done. Remove from the skillet and drain on paper
towels.
Add the onion and pepper to the skillet and cook until just soft. Add the
tomatoes, wine, basil, and garlic and stir to combine. Simmer, stirring
occasionally, for 30 minutes. Slice the cooked sausage into 1/4-inch pieces
and add to the sauce.
Cook the fettuccine according to the package directions. Drain.
Place the fettuccine in bowls and top with the warm sauce.
Butterscotch Fudge
1-1/2 teaspoons plus 1/2 cup butter, softened, divided
2 cups packed brown sugar
1 cup sugar
1 cup evaporated milk
1 jar (7 ounces) marshmallow creme
1/3 cup peanut butter
1 teaspoon Spice Islands pure vanilla extract
1 cup butterscotch chips
Line a 9-in. square pan with foil and grease the foil with 1-1/2
teaspoons butter; set aside. In a large heavy saucepan, combine the
sugars, milk and remaining butter. Cook and stir over medium heat
until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes,
stirring constantly. Reduce heat to low; stir in the marshmallow creme
and peanut butter until melted and blended.
Remove from the heat; stir in vanilla. Add the butterscotch chips;
stir until chips are melted. Pour into prepared pan. Refrigerate for 4
hours or until firm. Using foil, remove fudge from pan; carefully peel
off foil. Store in refrigerator.
2 cups packed brown sugar
1 cup sugar
1 cup evaporated milk
1 jar (7 ounces) marshmallow creme
1/3 cup peanut butter
1 teaspoon Spice Islands pure vanilla extract
1 cup butterscotch chips
Line a 9-in. square pan with foil and grease the foil with 1-1/2
teaspoons butter; set aside. In a large heavy saucepan, combine the
sugars, milk and remaining butter. Cook and stir over medium heat
until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes,
stirring constantly. Reduce heat to low; stir in the marshmallow creme
and peanut butter until melted and blended.
Remove from the heat; stir in vanilla. Add the butterscotch chips;
stir until chips are melted. Pour into prepared pan. Refrigerate for 4
hours or until firm. Using foil, remove fudge from pan; carefully peel
off foil. Store in refrigerator.
Walnut Chicken Hearts
Serving Size: 4 Dozen
1 cup butter, cubed
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
2-1/4 cups all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon salt
3/4 cup finely chopped walnuts
TOPPING:
1-1/2 cups semisweet chocolate chips
2 tablespoons shortening
1/2 cup ground walnuts
1. In a large saucepan, combine butter and brown sugar. Cook and stir
over medium-low heat until butter is melted. Remove from the heat;
stir in vanilla. Cool for 15 minutes. Stir in egg.
2. Combine the flour, cocoa and salt; add to butter mixture. Fold in
walnuts. Cover and chill for 30 minutes or until easy to handle.
3. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut
with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on
ungreased baking sheets.
4. Bake at 350 degrees for 9-10 minutes or until edges are firm.
Remove to wire racks to cool.
5. For topping, in a microwave, melt chocolate chips and shortening;
stir until smooth. Dip half of each heart into chocolate mixture;
allow excess to drip off. Dip edges of dipped side into ground
walnuts. Place on waxed paper; let stand until set.
1 cup butter, cubed
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
2-1/4 cups all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon salt
3/4 cup finely chopped walnuts
TOPPING:
1-1/2 cups semisweet chocolate chips
2 tablespoons shortening
1/2 cup ground walnuts
1. In a large saucepan, combine butter and brown sugar. Cook and stir
over medium-low heat until butter is melted. Remove from the heat;
stir in vanilla. Cool for 15 minutes. Stir in egg.
2. Combine the flour, cocoa and salt; add to butter mixture. Fold in
walnuts. Cover and chill for 30 minutes or until easy to handle.
3. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut
with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on
ungreased baking sheets.
4. Bake at 350 degrees for 9-10 minutes or until edges are firm.
Remove to wire racks to cool.
5. For topping, in a microwave, melt chocolate chips and shortening;
stir until smooth. Dip half of each heart into chocolate mixture;
allow excess to drip off. Dip edges of dipped side into ground
walnuts. Place on waxed paper; let stand until set.
Spicy Cajun Pasta
2 ounces olive oil
1 tablespoon fresh chopped garlic
1/2 cup white onion cut in large chunks
1/2 cup green peppers diced in large pieces
1/2 cup red peppers diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
1 tablespoon cornstarch mixed with 2 tablespoons cold water
1 teaspoon salt
2 teaspoons freshly ground black pepper
10 ounce package fettuccine cooked
1 tablespoon Parmesan cheese
1 boneless skinless chicken breast cooked and sliced in strips
1 teaspoon chopped parsley
Heat oil in sauté pan. Add garlic and sauté for 30 seconds. Add
onions and sauté one minute then add peppers and continue to sauté
another minute. Deglaze with chicken stock reducing by half then add
V-8 juice and cayenne pepper and bring to a boil and simmer 10
minutes. Thicken with cornstarch. Season with salt and pepper.
Place pasta and sauce in pan and heat until hot. Arrange in serving
dish and top with chicken breast. Garnish with Parmesan cheese and
parsley.
1 tablespoon fresh chopped garlic
1/2 cup white onion cut in large chunks
1/2 cup green peppers diced in large pieces
1/2 cup red peppers diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
1 tablespoon cornstarch mixed with 2 tablespoons cold water
1 teaspoon salt
2 teaspoons freshly ground black pepper
10 ounce package fettuccine cooked
1 tablespoon Parmesan cheese
1 boneless skinless chicken breast cooked and sliced in strips
1 teaspoon chopped parsley
Heat oil in sauté pan. Add garlic and sauté for 30 seconds. Add
onions and sauté one minute then add peppers and continue to sauté
another minute. Deglaze with chicken stock reducing by half then add
V-8 juice and cayenne pepper and bring to a boil and simmer 10
minutes. Thicken with cornstarch. Season with salt and pepper.
Place pasta and sauce in pan and heat until hot. Arrange in serving
dish and top with chicken breast. Garnish with Parmesan cheese and
parsley.
Pina Colada Fruit Dip
12 oz. cream cheese, softened
3/4 cup pina colada mix
1/2 cup sour cream
1 1/4 cups crushed pineapple
1/2 cup maraschino cherries, sliced
Combine the cream cheese, pina colada mix, sour cream, pineapple and maraschino cherries in a bowl and mix well.
Chill, covered, for 1 hour. Serve with fresh fruit in season.
Yield: 8 servings
3/4 cup pina colada mix
1/2 cup sour cream
1 1/4 cups crushed pineapple
1/2 cup maraschino cherries, sliced
Combine the cream cheese, pina colada mix, sour cream, pineapple and maraschino cherries in a bowl and mix well.
Chill, covered, for 1 hour. Serve with fresh fruit in season.
Yield: 8 servings
Golden Woks Orange Flavored Chicken
CHICKEN:
1 pound chicken breast meat
MARINADE:
1 egg white
1 teaspoon salt
1 teaspoon sugar
ORANGE SAUCE:
1 cup water
1/2 cup ketchup
1/2 cup sugar 1/8 cup vinegar
1 tablespoon soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated orange peel (wash orange well before removing peel with a grater)
2 tablespoons chopped scallion (white part only)
TO FINISH:
4 cups vegetable oil
1 cup cornstarch (in a plastic baggie)
FOR SERVING:
Steamed rice
Cut chicken breast into 1/2-inch cubes; set aside.
Make marinade: Combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
Make orange sauce: In a bowl, combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2 tablespoons vegetable oil and heat.
Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
To finish: Preheat 4 cups oil to 350-375 degrees. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in
hot oil until golden brown, approximately 21/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately. Serve with steamed rice.
Makes about 4 servings.
1 pound chicken breast meat
MARINADE:
1 egg white
1 teaspoon salt
1 teaspoon sugar
ORANGE SAUCE:
1 cup water
1/2 cup ketchup
1/2 cup sugar 1/8 cup vinegar
1 tablespoon soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated orange peel (wash orange well before removing peel with a grater)
2 tablespoons chopped scallion (white part only)
TO FINISH:
4 cups vegetable oil
1 cup cornstarch (in a plastic baggie)
FOR SERVING:
Steamed rice
Cut chicken breast into 1/2-inch cubes; set aside.
Make marinade: Combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
Make orange sauce: In a bowl, combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2 tablespoons vegetable oil and heat.
Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
To finish: Preheat 4 cups oil to 350-375 degrees. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in
hot oil until golden brown, approximately 21/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately. Serve with steamed rice.
Makes about 4 servings.
Lemon Chicken
1 tablespoon corn starch
1/4 cup lemon Juice
1 grated lemon rind
1 1/2 cups chicken stock
1 teaspoon grated ginger
1 tablespoon brown sugar
2 egg whites
1/2 cup corn meal
1/2 cup flour
2 tablespoons water
3/4 pound chicken tenderloins*
2 tablespoons oil
chopped spring onion for garnish
Mix corn starch with the lemon juice. Mix the lemon rind, stock, ginger, brown sugar, and corn starch mixture together in a saucepan. Bring to the boil and cook for 1 minutes. Set aside while preparing chicken. Lightly beat the egg whites, flour, cornmeal, and water together. Dip the chicken in this mixture. Heat the oil in a wok or frying pan and fry the chicken until the juices run clear. Pour over the lemon sauce and served garnished with chopped spring onion.
*I used 2 boneless skinless chicken breasts cut into strips
1/4 cup lemon Juice
1 grated lemon rind
1 1/2 cups chicken stock
1 teaspoon grated ginger
1 tablespoon brown sugar
2 egg whites
1/2 cup corn meal
1/2 cup flour
2 tablespoons water
3/4 pound chicken tenderloins*
2 tablespoons oil
chopped spring onion for garnish
Mix corn starch with the lemon juice. Mix the lemon rind, stock, ginger, brown sugar, and corn starch mixture together in a saucepan. Bring to the boil and cook for 1 minutes. Set aside while preparing chicken. Lightly beat the egg whites, flour, cornmeal, and water together. Dip the chicken in this mixture. Heat the oil in a wok or frying pan and fry the chicken until the juices run clear. Pour over the lemon sauce and served garnished with chopped spring onion.
*I used 2 boneless skinless chicken breasts cut into strips
Sunday, February 5, 2012
Farfalle With Chicken & Vegs Cream Sauce
2 each boneless skinless chicken breast -- (5 oz.)
2 medium zucchini squash -- halved and sliced 1/2" thick
1 medium carrot -- peeled and thinly sliced
8 large sun-dried tomatoes, oil-packed -- julienned
1 medium red bell pepper -- sliced 1/4" thick strips
6 each fresh basil leaves -- coarsely chopped
1 ounce sun-dried tomato oil
8 ounces heavy cream
2 tablespoons fresh minced ginger
to taste salt and fresh ground pepper
2 cups farfalle pasta -- cooked and drained
Saute chicken breast in the sundried tomato oil until browned on both sides and internal temperature is 150F. Remove from pan and reserve to cool.
Saute Bell pepper, sun dried tomatoes, and carrots for 2 minutes, add zucchini and continue to cook until carrots are crisp tender.
Add remaining ingredients except for pasta and bring to a boil, reducing heat to a simmer and continue to cook until sauce has thickened.
Meanwhile cube chicken breast and place into a 4 quart casserole along with the cooked pasta
Pour vegetables and sauce into casserole and stir until all ingredients are coated
Place in a 325F oven and cook for 25 minutes or until a piece of chicken reaches 165F.
Serve with a drizzle of sundried tomato oil and a spring of basil.
2 medium zucchini squash -- halved and sliced 1/2" thick
1 medium carrot -- peeled and thinly sliced
8 large sun-dried tomatoes, oil-packed -- julienned
1 medium red bell pepper -- sliced 1/4" thick strips
6 each fresh basil leaves -- coarsely chopped
1 ounce sun-dried tomato oil
8 ounces heavy cream
2 tablespoons fresh minced ginger
to taste salt and fresh ground pepper
2 cups farfalle pasta -- cooked and drained
Saute chicken breast in the sundried tomato oil until browned on both sides and internal temperature is 150F. Remove from pan and reserve to cool.
Saute Bell pepper, sun dried tomatoes, and carrots for 2 minutes, add zucchini and continue to cook until carrots are crisp tender.
Add remaining ingredients except for pasta and bring to a boil, reducing heat to a simmer and continue to cook until sauce has thickened.
Meanwhile cube chicken breast and place into a 4 quart casserole along with the cooked pasta
Pour vegetables and sauce into casserole and stir until all ingredients are coated
Place in a 325F oven and cook for 25 minutes or until a piece of chicken reaches 165F.
Serve with a drizzle of sundried tomato oil and a spring of basil.
Copycat Bush's Baked Beans
* 1 package great northern bean
* 4 chicken bouillon cubes or beef bouillon cubes
* 1 1/4 cups dark brown sugar
* 1/4 cup molasses
* 1/4 cup cornstarch
* 1/4 cup onion
* 1/4 cup garlic powder
* 1 1/2 teaspoons mustard powder
* 4 tablespoons chili powder
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons black pepper
* 1/2 package hickory smoked thick cut bacon, cut into 1 1/2 inch strips
* 5 cups water, plus 5 cups for second bake
Directions
In a very large sauce pan cover the beans and bouillon cubes in 3 inches of water. Bring to a boil, cover, and let sit for 1 1/2 hours.
Preheat oven to 350 degrees F. Drain and pour beans into a 9′x11′ pan.
Combine the remaining ingredients, pour over beans, stir, and bake until all the water has evaporated, about 3 hours. Remove from oven, cover, and let sit overnight.
Next day, Add the next 5 cups of water to the beans, place in oven at 350F and bake until all the water has evaporated, about 3 hours.
* 4 chicken bouillon cubes or beef bouillon cubes
* 1 1/4 cups dark brown sugar
* 1/4 cup molasses
* 1/4 cup cornstarch
* 1/4 cup onion
* 1/4 cup garlic powder
* 1 1/2 teaspoons mustard powder
* 4 tablespoons chili powder
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons black pepper
* 1/2 package hickory smoked thick cut bacon, cut into 1 1/2 inch strips
* 5 cups water, plus 5 cups for second bake
Directions
In a very large sauce pan cover the beans and bouillon cubes in 3 inches of water. Bring to a boil, cover, and let sit for 1 1/2 hours.
Preheat oven to 350 degrees F. Drain and pour beans into a 9′x11′ pan.
Combine the remaining ingredients, pour over beans, stir, and bake until all the water has evaporated, about 3 hours. Remove from oven, cover, and let sit overnight.
Next day, Add the next 5 cups of water to the beans, place in oven at 350F and bake until all the water has evaporated, about 3 hours.
Maple Topped Sweet Potato Skins
6 sweet potatoes
1/2 c. cream cheese, softened
1/4 c. sour cream
2 t. cinnamon, divided
2 t. nutmeg, divided
2 t. ground ginger, divided
2 c. chopped walnuts or pecans
3 T. butter, softened
1/4 c. brown sugar, packed
Garnish: warm maple syrup, additional nuts
Pierce potatoes with a fork. Bake at 400 degrees or microwave on high setting until tender; cool. Slice each potato in half lengthwise; scoop out baked insides, keeping skins intact. Place potato skins on an ungreased baking sheet. Mash baked potato in a bowl until smooth; add cream cheese, sour cream and one teaspoon each of spices. Mix well and spoon into potato skins. In a bowl, mix nuts, butter, brown sugar and remaining spices; sprinkle over top. Bake at 400 degrees for 15 minutes. Drizzle with warm maple syrup; garnish as desired.
Makes one dozen.
1/2 c. cream cheese, softened
1/4 c. sour cream
2 t. cinnamon, divided
2 t. nutmeg, divided
2 t. ground ginger, divided
2 c. chopped walnuts or pecans
3 T. butter, softened
1/4 c. brown sugar, packed
Garnish: warm maple syrup, additional nuts
Pierce potatoes with a fork. Bake at 400 degrees or microwave on high setting until tender; cool. Slice each potato in half lengthwise; scoop out baked insides, keeping skins intact. Place potato skins on an ungreased baking sheet. Mash baked potato in a bowl until smooth; add cream cheese, sour cream and one teaspoon each of spices. Mix well and spoon into potato skins. In a bowl, mix nuts, butter, brown sugar and remaining spices; sprinkle over top. Bake at 400 degrees for 15 minutes. Drizzle with warm maple syrup; garnish as desired.
Makes one dozen.
Chocolate Liquer Truffles
These are quick, easy and impressive. You can use almost any of your
favorite liqueurs. Try hazelnut, orange, Irish cream or chocolate
liqueur.
2 1/2 cups finely crushed chocolate wafers (about 45 wafers)
1 cup finely chopped walnuts, pecans, pine nuts, almonds or hazelnuts
1 cup sifted confectioners' sugar
1/3 cup favorite liqueur
1 to 2 tablespoons water
5 ounces semisweet chocolate, chopped
1 tablespoon vegetable shortening
6 ounces white baking bar, chopped
Line a cookie sheet with wax paper.
In a large mixing bowl stir together the chocolate wafer crumbs, chopped
nuts, confectioners' sugar and liqueur. Add enough of the water so
crumbs hold together. Shape mixture into 1-inch balls. Place onto
prepared cookie sheet.
In a small, heavy saucepan heat semisweet chocolate and shortening over
low heat until melted.
In another small, heavy saucepan heat white baking bar until melted.
With a fork, dip half of the cookies into the semisweet chocolate
mixture to coat; place on cookie sheet. Dip remaining cookies into
melted white baking bar to coat; place on cookie sheet.
With the tip of a spoon, thinly drizzle white baking bar mixture in a
zigzag pattern over cookies coated with semisweet chocolate. Repeat with
semisweet chocolate, drizzling over cookies coated with white baking bar
mixture. Refrigerate for about 30 minutes or until chocolate is firm.
Store in the refrigerator.
favorite liqueurs. Try hazelnut, orange, Irish cream or chocolate
liqueur.
2 1/2 cups finely crushed chocolate wafers (about 45 wafers)
1 cup finely chopped walnuts, pecans, pine nuts, almonds or hazelnuts
1 cup sifted confectioners' sugar
1/3 cup favorite liqueur
1 to 2 tablespoons water
5 ounces semisweet chocolate, chopped
1 tablespoon vegetable shortening
6 ounces white baking bar, chopped
Line a cookie sheet with wax paper.
In a large mixing bowl stir together the chocolate wafer crumbs, chopped
nuts, confectioners' sugar and liqueur. Add enough of the water so
crumbs hold together. Shape mixture into 1-inch balls. Place onto
prepared cookie sheet.
In a small, heavy saucepan heat semisweet chocolate and shortening over
low heat until melted.
In another small, heavy saucepan heat white baking bar until melted.
With a fork, dip half of the cookies into the semisweet chocolate
mixture to coat; place on cookie sheet. Dip remaining cookies into
melted white baking bar to coat; place on cookie sheet.
With the tip of a spoon, thinly drizzle white baking bar mixture in a
zigzag pattern over cookies coated with semisweet chocolate. Repeat with
semisweet chocolate, drizzling over cookies coated with white baking bar
mixture. Refrigerate for about 30 minutes or until chocolate is firm.
Store in the refrigerator.
Chocolate Log Cabin Rolls
This fudge recipe was published in Hershey's 1934 Cookbook.
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
1/2 cup maple syrup
1 cup light cream
2 tablespoons butter
Pinch of salt
1 1/2 ounces unsweetened chocolate, broken into small pieces
1 egg white, lightly beaten
1 cup pecans, broken into pieces
In a heavy 3-quart saucepan, combine sugars, maple syrup, cream, butter,
salt and chocolate. Stirring constantly, bring the mixture to the
boiling point over low heat. Cover the pan and cook the mixture for 5
minutes. Remove the lid, clip a candy thermometer to the side of the
saucepan and continue to cook the mixture, stirring occasionally, until
it forms a soft ball in cold water (236 degrees F).
Remove the pan from the heat and allow the contents to cool to about 110
degrees F, or until the bottom of the pan feels lukewarm.
Beat the fudge vigorously until it begins to lose its gloss and will
hold its shape. Turn it out onto a buttered work surface. Keeping your
hands well buttered, knead the fudge until it can be shaped into 2
(9-inch) rolls.
Brush the rolls with the beaten egg white and roll them in the broken
nuts, pressing the nuts into the roll to make them adhere. Enclose the
rolls in plastic wrap or wax paper, and chill them.To serve, cut each
roll of fudge into about 18 slices.
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
1/2 cup maple syrup
1 cup light cream
2 tablespoons butter
Pinch of salt
1 1/2 ounces unsweetened chocolate, broken into small pieces
1 egg white, lightly beaten
1 cup pecans, broken into pieces
In a heavy 3-quart saucepan, combine sugars, maple syrup, cream, butter,
salt and chocolate. Stirring constantly, bring the mixture to the
boiling point over low heat. Cover the pan and cook the mixture for 5
minutes. Remove the lid, clip a candy thermometer to the side of the
saucepan and continue to cook the mixture, stirring occasionally, until
it forms a soft ball in cold water (236 degrees F).
Remove the pan from the heat and allow the contents to cool to about 110
degrees F, or until the bottom of the pan feels lukewarm.
Beat the fudge vigorously until it begins to lose its gloss and will
hold its shape. Turn it out onto a buttered work surface. Keeping your
hands well buttered, knead the fudge until it can be shaped into 2
(9-inch) rolls.
Brush the rolls with the beaten egg white and roll them in the broken
nuts, pressing the nuts into the roll to make them adhere. Enclose the
rolls in plastic wrap or wax paper, and chill them.To serve, cut each
roll of fudge into about 18 slices.
Chocolate Nut Candy Cups
Chocolate Nut Candy Cups
1 cup milk chocolate chips
1 teaspoon vegetable shortening
1 cup broken pecans or walnuts
In a medium microwave safe bowl, place the chips and shortening and
microwave on HIGH (100%) for 1 to 1 1/2 minutes or until smooth when
stirred. Stir in the nuts. Spoon heaping teaspoonfuls of the mixture
into 1-inch paper candy cups or paper lined mini muffin cups, filling
each cup half full. Refrigerate until firm. Peel off the paper cups, if
desired.
1 cup milk chocolate chips
1 teaspoon vegetable shortening
1 cup broken pecans or walnuts
In a medium microwave safe bowl, place the chips and shortening and
microwave on HIGH (100%) for 1 to 1 1/2 minutes or until smooth when
stirred. Stir in the nuts. Spoon heaping teaspoonfuls of the mixture
into 1-inch paper candy cups or paper lined mini muffin cups, filling
each cup half full. Refrigerate until firm. Peel off the paper cups, if
desired.
Bennigans Chicken Quesadilla
1 box Old El Paso flour fajita shells
1 large ripe tomato
1/2 onion
soft butter
1 pound shredded Mexican cheese blend
1/2 package Old El Paso fajita seasoning
1/4 cup water
3 boneless skinless chicken breasts
Start by cutting the chicken (while still slightly frozen, cuts easier) into small squared pieces. Fry in pan then add water and seasoning to the pan, sauce will thicken slightly after a few minutes. Set the chicken aside while preparing the other ingredients. Butter one side of all the fajita shells you intend on using and set aside. Dice the tomato and the onion, mix and also set aside. Either finely shred yourself or buy 1 pound of finely shredded Cheddar/mozzarella cheese and set aside. Let pan or griddle get hot about 350F and then assemble quesadillas similar to a sandwich. First, one shell butter side down, then generously sprinkle the cheese. Next add 1/4 to 1/2 cup of chicken mixture. Now add a small amount (1/4 cup) of the tomato and onion mix. More cheese, generously sprinkled, and finally top with another fajita shell, butter side up. Once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it, make sure to either flip quickly or rest your fingers on the top shell holding it together while you flip it. Shell should be crunchy and a golden color. If you find that the quesadilla is semi plump in the center, simply press down with spatula once you have flipped it. Let stand for a few moments and then cut into quarters, serve with your choice of sour cream, guacamole or salsa for dipping.
1 large ripe tomato
1/2 onion
soft butter
1 pound shredded Mexican cheese blend
1/2 package Old El Paso fajita seasoning
1/4 cup water
3 boneless skinless chicken breasts
Start by cutting the chicken (while still slightly frozen, cuts easier) into small squared pieces. Fry in pan then add water and seasoning to the pan, sauce will thicken slightly after a few minutes. Set the chicken aside while preparing the other ingredients. Butter one side of all the fajita shells you intend on using and set aside. Dice the tomato and the onion, mix and also set aside. Either finely shred yourself or buy 1 pound of finely shredded Cheddar/mozzarella cheese and set aside. Let pan or griddle get hot about 350F and then assemble quesadillas similar to a sandwich. First, one shell butter side down, then generously sprinkle the cheese. Next add 1/4 to 1/2 cup of chicken mixture. Now add a small amount (1/4 cup) of the tomato and onion mix. More cheese, generously sprinkled, and finally top with another fajita shell, butter side up. Once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it, make sure to either flip quickly or rest your fingers on the top shell holding it together while you flip it. Shell should be crunchy and a golden color. If you find that the quesadilla is semi plump in the center, simply press down with spatula once you have flipped it. Let stand for a few moments and then cut into quarters, serve with your choice of sour cream, guacamole or salsa for dipping.
Chocolate Sauce
2 sticks butter, no substitutes
1 1/2 cups sugar
2 heaping tablespoons cocoa
1 (5 ounce) can evaporated milk
In saucepan, combine all ingredients, stir cocoa into sugar first so no
lumps will form. Cook over medium heat until all ingredients are combined
and you do not taste any sugar crystals. Cool. Serve over ice cream.
1 1/2 cups sugar
2 heaping tablespoons cocoa
1 (5 ounce) can evaporated milk
In saucepan, combine all ingredients, stir cocoa into sugar first so no
lumps will form. Cook over medium heat until all ingredients are combined
and you do not taste any sugar crystals. Cool. Serve over ice cream.
After Dinner Chocolate
2 Cups water
4 (1 ounce) squares bitter-sweet or semi-sweet chocolate, chopped
4 Teaspoons vanilla
1/4 Cup whipping cream
Finely shredded orange peel, optional
In saucepan, combine water and chocolate. Cook and stir just until boiling.
Remove from heat. Stir in vanilla. In chilled bowl, beat cream with mixer on
low to medium until soft peaks form, tips curl. Top each serving with
whipped cream. Sprinkle with orange peel, if desired.
4 (1 ounce) squares bitter-sweet or semi-sweet chocolate, chopped
4 Teaspoons vanilla
1/4 Cup whipping cream
Finely shredded orange peel, optional
In saucepan, combine water and chocolate. Cook and stir just until boiling.
Remove from heat. Stir in vanilla. In chilled bowl, beat cream with mixer on
low to medium until soft peaks form, tips curl. Top each serving with
whipped cream. Sprinkle with orange peel, if desired.
Almost Candy Bars
1 stick butter
1 (18.25 ounce) box Moist Supreme Devil's Food Cake Mix
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup chopped nuts<
1 (14 ounce) can sweetened condensed milk Preheat oven to 350. In bowl, cut
butter into cake mix until crumbly.
Sprinkle evenly into ungreased 10x15 inch baking pan. Press down lightly.
Sprinkle with butterscotch chips, chocolate chips, and nuts. Pour sweetened
condensed milk evenly over top. Bake for 20 to 30 minutes, or until light
golden brown. Cool completely.
1 (18.25 ounce) box Moist Supreme Devil's Food Cake Mix
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup chopped nuts<
1 (14 ounce) can sweetened condensed milk Preheat oven to 350. In bowl, cut
butter into cake mix until crumbly.
Sprinkle evenly into ungreased 10x15 inch baking pan. Press down lightly.
Sprinkle with butterscotch chips, chocolate chips, and nuts. Pour sweetened
condensed milk evenly over top. Bake for 20 to 30 minutes, or until light
golden brown. Cool completely.
Orange Pecan French Toast
* 1 cup packed brown sugar
* 1/3 cup butter, melted
* 2 tablespoons light corn syrup
* 1/3 cup chopped pecans
* 12 (3/4 inch thick) slices French bread
* 1 teaspoon grated orange zest
* 1 cup fresh orange juice
* 1/2 cup 2% milk
* 3 tablespoons white sugar
* 1 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
* 3 egg whites
* 2 eggs
* 1 tablespoon confectioners' sugar for dusting
Directions
1. In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
2. In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
3. Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
4. Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.
* 1/3 cup butter, melted
* 2 tablespoons light corn syrup
* 1/3 cup chopped pecans
* 12 (3/4 inch thick) slices French bread
* 1 teaspoon grated orange zest
* 1 cup fresh orange juice
* 1/2 cup 2% milk
* 3 tablespoons white sugar
* 1 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
* 3 egg whites
* 2 eggs
* 1 tablespoon confectioners' sugar for dusting
Directions
1. In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
2. In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
3. Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
4. Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.
Big Boy Blue Cheese Dressing
1/2 cup Sour cream
1/2 cup Milk
1 cup Kraft mayo
4 ounces Blue cheese crumbled
1/8 teaspoon Onion powder
Use electric mixer to combine all ingredients until smooth. Tightly cover and refrigerate. Use within 10 days.
1/2 cup Milk
1 cup Kraft mayo
4 ounces Blue cheese crumbled
1/8 teaspoon Onion powder
Use electric mixer to combine all ingredients until smooth. Tightly cover and refrigerate. Use within 10 days.
Stuffed Pretzels
Stuffed Pretzels
1 1/2 cups - warm water
1 1/4 teaspoon - active dry yeast
1/3 cup – Domino® Light Brown Sugar
2 teaspoons - kosher salt
1 cup - bread flour
3 cups - all-purpose flour
3 cups - warm water
3 tablespoons - baking soda
Pretzel Filling Recipes Below: Cinnamon Sugar, Chocolate or Nacho Cheese
1/2 cup – butter, melted (1 stick)
Line two cookie sheets with parchment paper and spray lightly with cooking spray. Set aside.
Using a stand mixer with the dough hook attachment, or by hand with a wooden spoon, add first three ingredients and stir to dissolve. Add salt, then slowly pour in both flours and mix until dough is smooth. Remove dough hook, cover bowl with plastic wrap and let rise for 45 minutes.
In another bowl large enough to dip your pretzel, combine the remaining water and baking soda. Stir to dissolve. Prepare filling (see recipes below); set aside.
Divide dough evenly into nine pieces. Remove one piece of dough at time and keep the remaining portions covered with plastic wrap until you are ready to use.
Roll dough into a rope about 18 inches long. Use a rolling pin to flatten the dough to 2 1/2 to 3 inches wide.
1/2 inch from the bottom of your dough, place a thin line of filling the entire length. Roll from the bottom until the filling is completely covered, and roll back into a rope. Fold the dough into a pretzel shape. Stir water and baking soda solution. Dip the pretzel into the solution and place seam side down on baking sheet. Repeat until all of the pretzels are formed.
Allow pretzels to rise on the baking sheet for an additional 30 minutes before placing into the oven. Preheat oven to 450°F.
Bake for 12 to 15 minutes or until golden brown.
Brush with melted butter and sprinkle with any leftover filling for Chocolate and Cinnamon Sugar. For Nacho Cheese Pretzels, sprinkle with extra taco seasoning.
Yield: 9 Large Pretzels
Fillings:
Chocolate: 1/4 cup unsweetened cocoa powder, 1/4 cup Domino® Granulated Sugar and 1/2 cup mini chocolate chips
Cinnamon Sugar: 1/2 cup Domino® Granulated Sugar and 2 teaspoons ground cinnamon
Nacho Cheese: 1 1/2 cup of shredded cheddar cheese and 1/4 cup taco seasoning.
Place ingredients for each filling in a bowl and stir just to combine. Each recipe is enough to stuff 9 large pretzels.
Quick Tip
Serve Cinnamon Sugar or Chocolate Stuffed Pretzels with Caramel Sauce.
1 1/2 cups - warm water
1 1/4 teaspoon - active dry yeast
1/3 cup – Domino® Light Brown Sugar
2 teaspoons - kosher salt
1 cup - bread flour
3 cups - all-purpose flour
3 cups - warm water
3 tablespoons - baking soda
Pretzel Filling Recipes Below: Cinnamon Sugar, Chocolate or Nacho Cheese
1/2 cup – butter, melted (1 stick)
Line two cookie sheets with parchment paper and spray lightly with cooking spray. Set aside.
Using a stand mixer with the dough hook attachment, or by hand with a wooden spoon, add first three ingredients and stir to dissolve. Add salt, then slowly pour in both flours and mix until dough is smooth. Remove dough hook, cover bowl with plastic wrap and let rise for 45 minutes.
In another bowl large enough to dip your pretzel, combine the remaining water and baking soda. Stir to dissolve. Prepare filling (see recipes below); set aside.
Divide dough evenly into nine pieces. Remove one piece of dough at time and keep the remaining portions covered with plastic wrap until you are ready to use.
Roll dough into a rope about 18 inches long. Use a rolling pin to flatten the dough to 2 1/2 to 3 inches wide.
1/2 inch from the bottom of your dough, place a thin line of filling the entire length. Roll from the bottom until the filling is completely covered, and roll back into a rope. Fold the dough into a pretzel shape. Stir water and baking soda solution. Dip the pretzel into the solution and place seam side down on baking sheet. Repeat until all of the pretzels are formed.
Allow pretzels to rise on the baking sheet for an additional 30 minutes before placing into the oven. Preheat oven to 450°F.
Bake for 12 to 15 minutes or until golden brown.
Brush with melted butter and sprinkle with any leftover filling for Chocolate and Cinnamon Sugar. For Nacho Cheese Pretzels, sprinkle with extra taco seasoning.
Yield: 9 Large Pretzels
Fillings:
Chocolate: 1/4 cup unsweetened cocoa powder, 1/4 cup Domino® Granulated Sugar and 1/2 cup mini chocolate chips
Cinnamon Sugar: 1/2 cup Domino® Granulated Sugar and 2 teaspoons ground cinnamon
Nacho Cheese: 1 1/2 cup of shredded cheddar cheese and 1/4 cup taco seasoning.
Place ingredients for each filling in a bowl and stir just to combine. Each recipe is enough to stuff 9 large pretzels.
Quick Tip
Serve Cinnamon Sugar or Chocolate Stuffed Pretzels with Caramel Sauce.
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