2 egg whites
6 teaspoons Spice Islands pure vanilla extract
4 cups
unblanched almonds
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon
salt
1/2 teaspoon ground cinnamon
In a large bowl, beat egg whites
until frothy; beat in vanilla. Add
almonds; stir gently to coat. Combine the
sugars, salt and cinnamon;
add to nut mixture and stir gently to
coat.
Spread evenly into two greased 15-in. x 10-in. x 1-in. baking
pans.
Bake at 300 degrees for 25-30 minutes or until almonds are
crisp,
stirring once. Cool. Store in an airtight container.
Saturday, April 21, 2012
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
Island Style Chicken
1 can (about 8 ounces) pineapple chunk in heavy syrup
2 pounds chicken parts
2 Tablespoons shortening
1 can campbell chicken broth
1/4 cup vinegar
2 Tablespoons brown sugar
2 teaspoon soy sauce
1 large clove garlic, minced
1 medium green pepper,cut in squares
3 Tablespoons cornstarch
1/4 cup water
-----------------------------------------------
Directions
Drain pineapple chunks, reserving syrup,in skillet, brown chicken in shortening; pour off fat.Add reserved syrup. broth,vinegar,sugar,soy sauce,and garlic;cover;cook over low heat 40 minutes.add greenpepper and pineapple chunks;cook 5 minutes more or until done.Stir occasionally combine cornstarch adn water;gradually stir into sauce;cook stirring until thickened,serve with rice Make 4 servings
Veggie Onion Dip
1 pkg. Lipton Golden Onion Dry Soup Mix
chopped red onion
chopped green peppers
16 ozs. sour cream
diced tomatoes
sliced black olives
chopped red peppers
Mix together and let sit in refrigerator for an hour.
chopped red onion
chopped green peppers
16 ozs. sour cream
diced tomatoes
sliced black olives
chopped red peppers
Mix together and let sit in refrigerator for an hour.
Cheeseburger Noodle Casserole
1 pkg (12 oz) Medium Egg Noodles
1 lb ground beef
1 can (14.5 oz) diced tomatoes with onions, not drained
2 1/2 cups water
1 Tbsp prepared yellow mustard or Dijon mustard
Salt and pepper, to taste
8 oz pasteurized cheese product, cut into 1/2-inch cubes
Cook ground been in a large, nonstick skillet over medium-high heat, stirring frequently, until meat is browned. Drain. Return meat to the skillet over medium-high heat.
Add tomatoes, water, mustard and salt and pepper to beef. Heat until mixture is simmering. Reduce heat to maintain a simmer and stir in uncooked noodles.
Cook, stirring frequently, 7 to 9 minutes or until noodles are done.
Stir in cheese cubes and cook, stirring frequently, until cheese is melted.
If desired, add one can (11 oz) corn, drained, along with the tomatoes.
1 lb ground beef
1 can (14.5 oz) diced tomatoes with onions, not drained
2 1/2 cups water
1 Tbsp prepared yellow mustard or Dijon mustard
Salt and pepper, to taste
8 oz pasteurized cheese product, cut into 1/2-inch cubes
Cook ground been in a large, nonstick skillet over medium-high heat, stirring frequently, until meat is browned. Drain. Return meat to the skillet over medium-high heat.
Add tomatoes, water, mustard and salt and pepper to beef. Heat until mixture is simmering. Reduce heat to maintain a simmer and stir in uncooked noodles.
Cook, stirring frequently, 7 to 9 minutes or until noodles are done.
Stir in cheese cubes and cook, stirring frequently, until cheese is melted.
If desired, add one can (11 oz) corn, drained, along with the tomatoes.
Butterscotch Cream Fudge
1 1/2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
1 small can Pet milk
1 (7 ounce) jar Marshmallow Creme
1 (12 ounce) package butterscotch chips
1 teaspoon vanilla extract
1 cup chopped nuts
Combine sugar, butter, milk and Marshmallow Creme in a large saucepan.
Bring to a full boil; boil for 5 minutes. Remove from heat and add
butterscotch chips, nuts and vanilla extract. Pour into greased 8-inch
square pan. Chill in refrigerator until firm. Cut into squares.
1/2 cup (1 stick) butter or margarine
1 small can Pet milk
1 (7 ounce) jar Marshmallow Creme
1 (12 ounce) package butterscotch chips
1 teaspoon vanilla extract
1 cup chopped nuts
Combine sugar, butter, milk and Marshmallow Creme in a large saucepan.
Bring to a full boil; boil for 5 minutes. Remove from heat and add
butterscotch chips, nuts and vanilla extract. Pour into greased 8-inch
square pan. Chill in refrigerator until firm. Cut into squares.
Fresh Ricotta
INGREDIENTS
4 cups whole milk
One cup buttermilk
1/3 cup heavy cream
Coarse salt
DIRECTIONS
1. Line a fine mesh strainer with several folds of cheesecloth and set it in your sink.
2. Combine milk, buttermilk and cream in medium heavy saucepan over medium-high heat. Bring to a boil until cooking thermometer registers 185 degrees...if you don't have a thermometer, keep an eye on it to see when the curds (the solid white parts) are mostly separated from the whey (the cloudy liquid). This will take about 10 minutes...stir a couple of times during the boiling process.
3. Remove from heat and using a slotted spot, scoop spoonfuls of the curd into the cheesecloth-lined strainer, sprinkling with a little salt every few spoonfuls or so.
4. Let the ricotta drain for about 5 minutes and then taste to check the consistency. If you like it drier, then let it drain a little more. If you like it moister, stir in a tablespoon or two of milk. This ricotta is best used right away, but will keep for a day or two in the fridge.
4 cups whole milk
One cup buttermilk
1/3 cup heavy cream
Coarse salt
DIRECTIONS
1. Line a fine mesh strainer with several folds of cheesecloth and set it in your sink.
2. Combine milk, buttermilk and cream in medium heavy saucepan over medium-high heat. Bring to a boil until cooking thermometer registers 185 degrees...if you don't have a thermometer, keep an eye on it to see when the curds (the solid white parts) are mostly separated from the whey (the cloudy liquid). This will take about 10 minutes...stir a couple of times during the boiling process.
3. Remove from heat and using a slotted spot, scoop spoonfuls of the curd into the cheesecloth-lined strainer, sprinkling with a little salt every few spoonfuls or so.
4. Let the ricotta drain for about 5 minutes and then taste to check the consistency. If you like it drier, then let it drain a little more. If you like it moister, stir in a tablespoon or two of milk. This ricotta is best used right away, but will keep for a day or two in the fridge.
Shrimp Scampi Skewers
1 pound fresh or frozen medium shrimp in shells (26 to 30)
1 tablespoon margarine or butter
1 tablespoon olive oil or cooking oil
2 cloves garlic, minced
3 tablespoons dry white wine
2 tablespoons snipped fresh parsley
1/2 teaspoon finely shredded lemon peel
1/8 teaspoon ground black pepper
6 green onions, cut into 1-inch pieces
1 large red sweet pepper, cut into 1-inch pieces
Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. Devein shrimp. Place margarine or butter and oil in a small saucepan; melt over medium-high heat. Add garlic and cook 2 minutes; remove from heat. Stir in wine, parsley, lemon peel, and ground pepper; set aside.
Thread shrimp, green onion pieces, and pepper pieces onto 6-inch long appetizer skewers. (If using wooden skewers, soak them in water for at least 30 minutes before planned grilling time to prevent scorching.) Brush with garlic mixture.
Grill the skewered shrimp and vegetables on a grill rack directly over medium heat for 6 to 8 minutes or until shrimp turn pink, turning once and brushing with garlic mixture halfway through grilling. Serve immediately.
Makes 15 to 20 appetizer servings
1 tablespoon margarine or butter
1 tablespoon olive oil or cooking oil
2 cloves garlic, minced
3 tablespoons dry white wine
2 tablespoons snipped fresh parsley
1/2 teaspoon finely shredded lemon peel
1/8 teaspoon ground black pepper
6 green onions, cut into 1-inch pieces
1 large red sweet pepper, cut into 1-inch pieces
Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. Devein shrimp. Place margarine or butter and oil in a small saucepan; melt over medium-high heat. Add garlic and cook 2 minutes; remove from heat. Stir in wine, parsley, lemon peel, and ground pepper; set aside.
Thread shrimp, green onion pieces, and pepper pieces onto 6-inch long appetizer skewers. (If using wooden skewers, soak them in water for at least 30 minutes before planned grilling time to prevent scorching.) Brush with garlic mixture.
Grill the skewered shrimp and vegetables on a grill rack directly over medium heat for 6 to 8 minutes or until shrimp turn pink, turning once and brushing with garlic mixture halfway through grilling. Serve immediately.
Makes 15 to 20 appetizer servings
Mandarin Orange & Chicken Stir Fry
1 (11 oz.) can mandarin oranges
1/4 c. Kikkoman Stir Fry Sauce
3 tbsp. vegetable oil
2 whole chicken breasts, cut into strips
1/3 c. roasted cashews
2 dashes garlic salt
1 med. onion, sliced
1/2 lb. fresh snow peas
Reserving 2 tablespoons syrup, drain oranges. Blend syrup with stir-fry sauce. Heat 2 tablespoons of the oil in wok or electric fry pan over high heat. Add chicken, cashews, garlic salt and stir-fry 3 minutes, until chicken is done. Add remaining oil and onion and snow peas, stir-fry 3-5 minutes. Add stir-fry sauce and cook and stir to coat all ingredients with sauce. Stir in oranges just before serving. Serve with rice.
1/4 c. Kikkoman Stir Fry Sauce
3 tbsp. vegetable oil
2 whole chicken breasts, cut into strips
1/3 c. roasted cashews
2 dashes garlic salt
1 med. onion, sliced
1/2 lb. fresh snow peas
Reserving 2 tablespoons syrup, drain oranges. Blend syrup with stir-fry sauce. Heat 2 tablespoons of the oil in wok or electric fry pan over high heat. Add chicken, cashews, garlic salt and stir-fry 3 minutes, until chicken is done. Add remaining oil and onion and snow peas, stir-fry 3-5 minutes. Add stir-fry sauce and cook and stir to coat all ingredients with sauce. Stir in oranges just before serving. Serve with rice.
Chicken In Wine Sauce
4 large skinless boneless chicken breasts
4 tablespoons butter melted, plus more for casserole
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-flavored stuffing mix crushed
Instructions:
Preheat the oven to 350 degrees F.
Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.
4 tablespoons butter melted, plus more for casserole
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-flavored stuffing mix crushed
Instructions:
Preheat the oven to 350 degrees F.
Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.
Applebee's Blonde Brownies
1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter OR margarine
1 cup packed brown sugar
1 egg - beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
3/8 cup maple syrup
1/4 cup butter
3/8 cup brown sugar
8 ounces cream cheese - softened
1/2 teaspoon maple extract OR flavoring
Sift together sifted flour, baking powder, baking soda, and salt. Add
chopped nuts. Mix well and set aside.
Melt butter. Add brown sugar and mix well. Add egg and vanilla and
blend well. Add flour mixture, a little at a time, mixing well. Stir
in white chocolate chips. Spread into a 9" square pan. Bake at 350F.,
20-25 minutes, or until tester inserted in center comes out clean or
with slightly fudgy looking crumbs.
Combine syrup and butter, cook over low heat until butter is melted.
Stir in brown sugar until dissolved. Remove from heat and beat in
cream cheese and maple extract until smooth. Heat again either over
low heat or in the microwave at short intervals to reach desired sauce
consistency.
Serve sauce over warm blondies topped with vanilla ice cream.
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter OR margarine
1 cup packed brown sugar
1 egg - beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
3/8 cup maple syrup
1/4 cup butter
3/8 cup brown sugar
8 ounces cream cheese - softened
1/2 teaspoon maple extract OR flavoring
Sift together sifted flour, baking powder, baking soda, and salt. Add
chopped nuts. Mix well and set aside.
Melt butter. Add brown sugar and mix well. Add egg and vanilla and
blend well. Add flour mixture, a little at a time, mixing well. Stir
in white chocolate chips. Spread into a 9" square pan. Bake at 350F.,
20-25 minutes, or until tester inserted in center comes out clean or
with slightly fudgy looking crumbs.
Combine syrup and butter, cook over low heat until butter is melted.
Stir in brown sugar until dissolved. Remove from heat and beat in
cream cheese and maple extract until smooth. Heat again either over
low heat or in the microwave at short intervals to reach desired sauce
consistency.
Serve sauce over warm blondies topped with vanilla ice cream.
Cabbage Roll Casserole
Ingredients:
1 1/2 lbs (682.5 g) ground beef
2 medium onions, chopped
1 clove garlic, minced
salt & pepper to taste
14 oz (398 ml) can tomato sauce
1 can water
1/2 cup (125 ml) uncooked long grain rice
4 cups (1 L) green cabbage, shredded
sour cream
Directions:
1. Combine the beef, onions, garlic, salt, pepper, tomato sauce & water. Bring the mixture to a boil. Then, stir in the rice. Cover & simmer for 20 minutes.
2. Place half of the cabbage in a greased 9 x 13 inch (22 x 33 cm) baking dish. Cover with half of the rice mixture. Repeat the layers. Cover & bake in a 350ºF(180ºC) oven for 1 hour.
3. Serve with sour cream.
Serves 6
1 1/2 lbs (682.5 g) ground beef
2 medium onions, chopped
1 clove garlic, minced
salt & pepper to taste
14 oz (398 ml) can tomato sauce
1 can water
1/2 cup (125 ml) uncooked long grain rice
4 cups (1 L) green cabbage, shredded
sour cream
Directions:
1. Combine the beef, onions, garlic, salt, pepper, tomato sauce & water. Bring the mixture to a boil. Then, stir in the rice. Cover & simmer for 20 minutes.
2. Place half of the cabbage in a greased 9 x 13 inch (22 x 33 cm) baking dish. Cover with half of the rice mixture. Repeat the layers. Cover & bake in a 350ºF(180ºC) oven for 1 hour.
3. Serve with sour cream.
Serves 6
Banana Cake Balls
1/2 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 small fully ripe banana, mashed
1 pkg. (10.75 oz.) frozen pound cake, thawed, crumbled into fine crumbs
3 pkg. (4.4 oz. each) milk chocolate bars, chopped
2 Tbsp. multi-colored sprinkles
Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
Shape into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
Melt chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles. Let stand until coating is firm.
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 small fully ripe banana, mashed
1 pkg. (10.75 oz.) frozen pound cake, thawed, crumbled into fine crumbs
3 pkg. (4.4 oz. each) milk chocolate bars, chopped
2 Tbsp. multi-colored sprinkles
Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
Shape into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
Melt chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles. Let stand until coating is firm.
Kim Chi
Napa cabbage - approximately one pound
4 cups of cold water
3 tablespoons of sea salt
1 tablespoon of fresh garlic, finely chopped
1 tablespoon of fresh ginger, finely chopped
1 tablespoon of fresh green onions (scallions), finely chopped
1 teaspoon of dried red chili pepper flakes (more if you like things spicy,
less if you don't)
1 1/2 to 2 teaspoons of sugar
Directions:
Separate and wash cabbage leaves. Sprinkle 2 tablespoons of sea or kosher
salt evenly on cabbage leaves. Place salted cabbage leaves in a large bowl,
add 4 cups of cold water, cover with plastic wrap, and place in refrigerator
overnight. Be sure that water covers all cabbage leaves - place a plate or
other heavy object on top of leaves to ensure that they stay covered with
water.
The next day, pour off water and thoroughly rinse cabbage leaves. You can
shake them gently in the sink to remove excess moisture.
Place cabbage leaves back into large bowl and add garlic, green onion or
scallions, ginger, dried red chili flakes, sugar, and 1 tablespoon of salt.
Use your hands to rub seasoning evenly into all cabbage leaves. Be sure to
use gloves to do this, otherwise, your hands will burn from the chili
flakes. If you are pressed for time, mix seasoning ingredients with about a
cup of warm water before adding them to cabbage to allow for easier
distribution on cabbage leaves.
Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use
firm pressure with your hands to push down on cabbage leaves as they stack
up inside the bottle. Transfer any liquid that accumulated during the mixing
process into the bottle as well - it will become kim chi brine. Some liquid
will also come out of the cabbage leaves as you press down on them as they
are stacked in the bottle.
Leave about 2 inches of room at the top of the bottle before capping it
tightly with a lid. Allow bottle of kim chi to sit at room temperature for
2-3 days.
Your kim chi is now ready to eat. Use scissors or a knife and cutting board
to cut cabbage leaves into 2 inch pieces before serving as a side dish to a
bowl of rice, soup, and perhaps a piece of fish. Refrigerate remaining kim
chi and take out small portions right before meals. The refrigerated kim chi
will continue to ferment slowly in the refrigerator over time, becoming more
sour and flavorful with each passing day. So long as you use clean utensils
to take out small portions, it will keep for up to a month in your
refrigerator.
4 cups of cold water
3 tablespoons of sea salt
1 tablespoon of fresh garlic, finely chopped
1 tablespoon of fresh ginger, finely chopped
1 tablespoon of fresh green onions (scallions), finely chopped
1 teaspoon of dried red chili pepper flakes (more if you like things spicy,
less if you don't)
1 1/2 to 2 teaspoons of sugar
Directions:
Separate and wash cabbage leaves. Sprinkle 2 tablespoons of sea or kosher
salt evenly on cabbage leaves. Place salted cabbage leaves in a large bowl,
add 4 cups of cold water, cover with plastic wrap, and place in refrigerator
overnight. Be sure that water covers all cabbage leaves - place a plate or
other heavy object on top of leaves to ensure that they stay covered with
water.
The next day, pour off water and thoroughly rinse cabbage leaves. You can
shake them gently in the sink to remove excess moisture.
Place cabbage leaves back into large bowl and add garlic, green onion or
scallions, ginger, dried red chili flakes, sugar, and 1 tablespoon of salt.
Use your hands to rub seasoning evenly into all cabbage leaves. Be sure to
use gloves to do this, otherwise, your hands will burn from the chili
flakes. If you are pressed for time, mix seasoning ingredients with about a
cup of warm water before adding them to cabbage to allow for easier
distribution on cabbage leaves.
Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use
firm pressure with your hands to push down on cabbage leaves as they stack
up inside the bottle. Transfer any liquid that accumulated during the mixing
process into the bottle as well - it will become kim chi brine. Some liquid
will also come out of the cabbage leaves as you press down on them as they
are stacked in the bottle.
Leave about 2 inches of room at the top of the bottle before capping it
tightly with a lid. Allow bottle of kim chi to sit at room temperature for
2-3 days.
Your kim chi is now ready to eat. Use scissors or a knife and cutting board
to cut cabbage leaves into 2 inch pieces before serving as a side dish to a
bowl of rice, soup, and perhaps a piece of fish. Refrigerate remaining kim
chi and take out small portions right before meals. The refrigerated kim chi
will continue to ferment slowly in the refrigerator over time, becoming more
sour and flavorful with each passing day. So long as you use clean utensils
to take out small portions, it will keep for up to a month in your
refrigerator.
Magic Chicken
3 lbs boneless chicken breasts -- cut into strips
2 tablespoons vegetable oil
2 cans cream of chicken soup
1 8 oz. pkg mushrooms
1 10 oz. package baby frozen peas -- thawed
1 onion -- chopped
1 bell pepper -- chopped
3 shallots -- chopped
1 clove garlic
1 tablespoon chopped fresh parsley
salt and freshly ground pepper -- to taste
1 stack Ritz crackers -- crushed
In a large frying pan, brown chicken breasts in the oil. When they are done, remove them, and saute the seasonings; onion, bell pepper, shallots, garlic, and parsley. When the onions are clear, put the entire mixture in a large casserole dish. Add the mushrooms and peas, and then fold in the cream of chicken soup. Top with the crushed crackers and bake at 350 for 1 hour.
2 tablespoons vegetable oil
2 cans cream of chicken soup
1 8 oz. pkg mushrooms
1 10 oz. package baby frozen peas -- thawed
1 onion -- chopped
1 bell pepper -- chopped
3 shallots -- chopped
1 clove garlic
1 tablespoon chopped fresh parsley
salt and freshly ground pepper -- to taste
1 stack Ritz crackers -- crushed
In a large frying pan, brown chicken breasts in the oil. When they are done, remove them, and saute the seasonings; onion, bell pepper, shallots, garlic, and parsley. When the onions are clear, put the entire mixture in a large casserole dish. Add the mushrooms and peas, and then fold in the cream of chicken soup. Top with the crushed crackers and bake at 350 for 1 hour.
Pecan Pralines
2 C sugar
1 teaspoon baking soda
1 C buttermilk
3/4 C butter
1 1/2 teaspoons vanilla
1 1/2 C chopped pecans
Makes 3 Dozen Small Pralines
In a large, heavy saucepan, cook sugar, baking soda, buttermilk, and
butter to soft ball stage (240° F on a candy thermometer). Stir
frequently while cooking. When mixture reaches soft ball stage, remove from heat and beat until mixture lightens in color and thickens, about 5 minutes. Stir in vanilla and pecans.
Drop by tablespoons onto a greased baking sheet. Allow to cool
completely and harden -- at least 12 hours.
1 teaspoon baking soda
1 C buttermilk
3/4 C butter
1 1/2 teaspoons vanilla
1 1/2 C chopped pecans
Makes 3 Dozen Small Pralines
In a large, heavy saucepan, cook sugar, baking soda, buttermilk, and
butter to soft ball stage (240° F on a candy thermometer). Stir
frequently while cooking. When mixture reaches soft ball stage, remove from heat and beat until mixture lightens in color and thickens, about 5 minutes. Stir in vanilla and pecans.
Drop by tablespoons onto a greased baking sheet. Allow to cool
completely and harden -- at least 12 hours.
Easy Crockpot Chicken Tortilla Soup
|
20 ozs rotel
tomatoes (chilies)
29 ozs canned
tomatoes (sauce)
31 ozs salsa
4 ozs green
chilis
|
30 ozs black
beans
4 chicken
breast
8 ozs sour
cream
|
| 1 | Put all ingredients in a crock pot. |
| 2 | Stir until combined. |
| 3 | Cover and Cook on High for 3 hours and then reduce heat to low for approximately 3-5 more hours. If the chicken has not seperated on it's own, just give it a few shreds with the fork. |
| 4 | Serve and Top with Sour Cream. |
Orange Jelly Candies
2 teaspoons butter
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon baking soda
3/4 cup water
1 cup sugar
1 cup light corn syrup
1/8 teaspoon orange oil
5 drops each red and yellow food coloring
Additional sugar
Butter a 9-in. Square pan with 2 teaspoons butter; set aside. In a
large saucepan, combine the pectin, baking soda and water (mixture
will be foamy). In another saucepan, combine sugar and corn syrup.
Bring both mixtures to a boil. Cook until foam on pectin mixture thins
slightly and sugar mixture comes to a full rolling boil, about 4
minutes. Gradually add pectin mixture to boiling sugar mixture,
stirring constantly. Boil for 1 minute, stirring constantly.
Remove from the heat. Stir in orange oil and food coloring.
Immediately pour into prepared pan. Let stand at room temperature for
3 hours or until set.
Sprinkle waxed paper with sugar; invert pan onto sugar. With a
knife dipped in warm water, cut candy into 1-in. Squares; roll in
additional sugar. Place on a wire rack. Let stand, uncovered, at room
temperature overnight. Store in an airtight container. Yield: 81
pieces
Caramel Cream Sandwich Cookies
1 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 tsp. vanilla
1 egg yolk
2-1/4 cups flour
1/4 cup butter
2-1/2 cups sifted powdered sugar
1 tsp. vanilla
3-4 Tbsp. cream
In large bowl, cream 1 cup butter with 1/2 cup brown sugar and sugar
until light and fluffy. Add vanilla and egg yolk and mix well. Then
add flour until dough forms. Chill for 1-2 hours.
Preheat oven to 325 degrees F. Roll dough into 3/4" balls and place on
cookie sheet. Flatten to 1/8" thickness by pressing two times, in
crosswise pattern, with tines of a fork, or by pressing with the
bottom of a sugared drinking glass.
Bake at 325 degrees F for 8-10 minutes until cookies just begin to
turn very light brown around edges. Remove from cookie sheets and cool
on wire rack.
In saucepan, melt 1/4 cup butter (NOT margarine). Cook over low heat
until butter just begins to brown, watching carefully, about 6-8
minutes. Remove from heat and blend in powdered sugar, vanilla, and
cream until desired spreading consistency.
Sandwich two cookies together with frosting. Makes about 4 dozen cookies.
1/2 cup brown sugar
1/4 cup sugar
1 tsp. vanilla
1 egg yolk
2-1/4 cups flour
1/4 cup butter
2-1/2 cups sifted powdered sugar
1 tsp. vanilla
3-4 Tbsp. cream
In large bowl, cream 1 cup butter with 1/2 cup brown sugar and sugar
until light and fluffy. Add vanilla and egg yolk and mix well. Then
add flour until dough forms. Chill for 1-2 hours.
Preheat oven to 325 degrees F. Roll dough into 3/4" balls and place on
cookie sheet. Flatten to 1/8" thickness by pressing two times, in
crosswise pattern, with tines of a fork, or by pressing with the
bottom of a sugared drinking glass.
Bake at 325 degrees F for 8-10 minutes until cookies just begin to
turn very light brown around edges. Remove from cookie sheets and cool
on wire rack.
In saucepan, melt 1/4 cup butter (NOT margarine). Cook over low heat
until butter just begins to brown, watching carefully, about 6-8
minutes. Remove from heat and blend in powdered sugar, vanilla, and
cream until desired spreading consistency.
Sandwich two cookies together with frosting. Makes about 4 dozen cookies.
Oreo Stuffed Peanut Butter Cookies
1 cup (2 sticks) unsalted butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar, packed
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 package of regular Oreo cookies
In the large bowl, cream together the butter, peanut butter, and both sugars until smooth. Add eggs, one at a time, making sure each is fully mixed in.
In a medium bowl, stir together the flour, baking powder, salt, and baking soda. Slowly stir in flour mixture, 1/3 at a time until completely incorporated. Refrigerate dough for 1 hour (I never wait that long, if at all).
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
Place 1 tablespoon of cooking dough on top of an Oreo cookie. Place a second tablespoon underneath. You want just enough dough to cover the Oreo so that your chocolate to peanut butter cookie ratio is equal. Gently press the dough down around the Oreo, sealing the cookie dough edges together so that no Oreo shows through. Transfer the cookie to a prepared baking sheet and repeat, leaving about 1 1/2 inches between each cookie.
Bake for 8-11 minutes, or until cookies have just started to brown around the edges. Do not overbake! I like mine a little on the gooey side so 8 minutes is all I cook them. Cool on baking sheet for a couple of minutes, then transfer to a cooling rack. Store in an airtight container.
1 cup peanut butter
1 cup white sugar
1 cup brown sugar, packed
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 package of regular Oreo cookies
In the large bowl, cream together the butter, peanut butter, and both sugars until smooth. Add eggs, one at a time, making sure each is fully mixed in.
In a medium bowl, stir together the flour, baking powder, salt, and baking soda. Slowly stir in flour mixture, 1/3 at a time until completely incorporated. Refrigerate dough for 1 hour (I never wait that long, if at all).
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
Place 1 tablespoon of cooking dough on top of an Oreo cookie. Place a second tablespoon underneath. You want just enough dough to cover the Oreo so that your chocolate to peanut butter cookie ratio is equal. Gently press the dough down around the Oreo, sealing the cookie dough edges together so that no Oreo shows through. Transfer the cookie to a prepared baking sheet and repeat, leaving about 1 1/2 inches between each cookie.
Bake for 8-11 minutes, or until cookies have just started to brown around the edges. Do not overbake! I like mine a little on the gooey side so 8 minutes is all I cook them. Cool on baking sheet for a couple of minutes, then transfer to a cooling rack. Store in an airtight container.
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