8 oz chocolate sandwich cookies
3 oz unsweetened chocolate
1/3 cup softened butter
1 1/4 cups powdered suger
3 large egg yolks
1 tsp Chambord liqueur
Crumb cookies in blender, set aside. Melt chocolate over double boiler. Combine butter and powdered sugar, blend well. Beat egg yolks into butter-sugar mixture one at a time. Stir in chocolate and Chambord liqueur. Chill mixture, shape into 1/2-inch balls, roll in cookie crumbs.
Store in airtight container in cool, dry place or refrigerate.
Friday, June 17, 2011
Thursday, June 16, 2011
Mounds Bars
FIRST LAYER:
2 cups crushed graham cracker crumbs
1/2 cup melted butter or margarine
1/4 cup sugar
SECOND LAYER:
14 oz. can sweetened condensed milk
1 tsp. vanilla
7 oz. pkg. flaked coconut
FROSTING:
1-1/2 cups chocolate chips (or 1 cup chocolate chips, 1/2 cup
butterscotch chips, if desired)
1 tsp. peanut butter
Mix first layer ingredients and put into 9x13 pan. Bake 10 minutes
at 300s. Mix second layer ingredients and place on top of first layer. Bake at 325 for 10-15 minutes. Frost with chocolate chips and peanut butter, melted together or with chocolate and butterscotch chips melted together (omitting peanut butter).
2 cups crushed graham cracker crumbs
1/2 cup melted butter or margarine
1/4 cup sugar
SECOND LAYER:
14 oz. can sweetened condensed milk
1 tsp. vanilla
7 oz. pkg. flaked coconut
FROSTING:
1-1/2 cups chocolate chips (or 1 cup chocolate chips, 1/2 cup
butterscotch chips, if desired)
1 tsp. peanut butter
Mix first layer ingredients and put into 9x13 pan. Bake 10 minutes
at 300s. Mix second layer ingredients and place on top of first layer. Bake at 325 for 10-15 minutes. Frost with chocolate chips and peanut butter, melted together or with chocolate and butterscotch chips melted together (omitting peanut butter).
Turkey Focaccia Club
CRANBERRY PECAN MAYONNAISE:
1/2 cup mayonnaise
1/2 cup whole-berry cranberry sauce
2 tablespoons Dijon mustard
2 tablespoons chopped pecans, toasted
1 tablespoon honey
SANDWICH:
1 loaf (8 ounces) focaccia bread
3 lettuce leaves
1/2 pound thinly sliced cooked turkey
1/4 pound sliced Gouda cheese
8 slices tomato
6 bacon strips, cooked
Directions
In a small bowl, combine the mayonnaise, cranberry sauce, mustard, pecans and honey.
Cut bread in half horizontally; spread with cranberry pecan mayonnaise. Layer with lettuce, turkey, cheese, tomato and bacon; replace bread top. Cut into wedges. Yield: 4 servings.
1/2 cup mayonnaise
1/2 cup whole-berry cranberry sauce
2 tablespoons Dijon mustard
2 tablespoons chopped pecans, toasted
1 tablespoon honey
SANDWICH:
1 loaf (8 ounces) focaccia bread
3 lettuce leaves
1/2 pound thinly sliced cooked turkey
1/4 pound sliced Gouda cheese
8 slices tomato
6 bacon strips, cooked
Directions
In a small bowl, combine the mayonnaise, cranberry sauce, mustard, pecans and honey.
Cut bread in half horizontally; spread with cranberry pecan mayonnaise. Layer with lettuce, turkey, cheese, tomato and bacon; replace bread top. Cut into wedges. Yield: 4 servings.
Cherry Crumb Bars
18 oz. pkg. white or yellow cake mix
1-1/4 cups rolled quick oats, divided
1/2 cup margarine or butter, softened, divided
1 egg
21 oz. can cherry pie filling
1/4 cup brown sugar
1/2 cup chopped pecans
Heat oven to 350. Grease and flour a 13x9 pan. Combine cake mix, 6
Tbs. butter and 1 cup rolled oats. Reserve 1 cup crumbs for topping. To remaining crumbs, add egg; mix well. Press into pan. Pour cherry filling over crust; spread to cover. In large bowl add remaining 1/4 cup oats, 2 Tbs. butter, nuts and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes.
1-1/4 cups rolled quick oats, divided
1/2 cup margarine or butter, softened, divided
1 egg
21 oz. can cherry pie filling
1/4 cup brown sugar
1/2 cup chopped pecans
Heat oven to 350. Grease and flour a 13x9 pan. Combine cake mix, 6
Tbs. butter and 1 cup rolled oats. Reserve 1 cup crumbs for topping. To remaining crumbs, add egg; mix well. Press into pan. Pour cherry filling over crust; spread to cover. In large bowl add remaining 1/4 cup oats, 2 Tbs. butter, nuts and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes.
Pumpkin Dump Cake
4 eggs, beaten
1-1/2 cups sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
2 cups cooked pumpkin
12 oz can of Milnot (a type of canned milk)
18 oz. yellow cake mix
1/2 cup chopped pecans
2 sticks melted margarine
Mix first 8 ingredients together. Pour into a 13x9 inch pan. Sprinkle cake mix evenly over pumpkin mixture. Sprinkle chopped pecans over the cake mix, then pour melted margarine evenly over the cake mix. Bake at 350 for 1 hour (or more). Watch time as ovens vary somewhat. Serve with Cool Whip on top.
1-1/2 cups sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
2 cups cooked pumpkin
12 oz can of Milnot (a type of canned milk)
18 oz. yellow cake mix
1/2 cup chopped pecans
2 sticks melted margarine
Mix first 8 ingredients together. Pour into a 13x9 inch pan. Sprinkle cake mix evenly over pumpkin mixture. Sprinkle chopped pecans over the cake mix, then pour melted margarine evenly over the cake mix. Bake at 350 for 1 hour (or more). Watch time as ovens vary somewhat. Serve with Cool Whip on top.
Chocolate Eclair Cake
16 oz. pkg. graham crackers
2 (3.5 oz) pkgs. French Vanilla instant pudding mix
3 cups milk
16 oz. Cool whip
8 oz. chocolate syrup
In a 9x13 pan, put in one layer of graham crackers. In a large bowl,
mix the 2 pkgs. pudding mix and the milk and beat together with a
fork until thick. Add half the cool whip. Spread half of the
pudding mixture on top of the crackers. Add another layer of
crackers, then layer the remaining pudding mixture on top. Pour a
thin coat of chocolate syrup on top. Add another layer of crackers
on top of the syrup. Refrigerate overnight. Layer the remaining
cool whip on top before serving.
2 (3.5 oz) pkgs. French Vanilla instant pudding mix
3 cups milk
16 oz. Cool whip
8 oz. chocolate syrup
In a 9x13 pan, put in one layer of graham crackers. In a large bowl,
mix the 2 pkgs. pudding mix and the milk and beat together with a
fork until thick. Add half the cool whip. Spread half of the
pudding mixture on top of the crackers. Add another layer of
crackers, then layer the remaining pudding mixture on top. Pour a
thin coat of chocolate syrup on top. Add another layer of crackers
on top of the syrup. Refrigerate overnight. Layer the remaining
cool whip on top before serving.
Orange Sticky Chicken
1 large roasting chicken
3 cloves garlic
1 large orange
Spice Mix for one chicken
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon onion powder
2 teaspoons paprika
1 1/3 tablespoons salt
Place rinsed and prepared chickens in zip-top bags then rub all over,
including cavity, with the garlic. Mix the spices, then sprinkle spice mix
over the chicken. Massage the bag to coat coat chicken evenly. Refrigerate
overnight.
Next day (12-24 hours later), remove chicken from refrigerator and fill
cavity with a whole orange cut into chunks. Put in large roaster with deep
sides and roast chicken 5 hours at 250 degrees F. After juices have formed
(about 1 1/2 hours), begin basting every 30 minutes or so (or use a cooking
bag).
To Freeze: This can be frozen with just the spice rub on before cooking, but
I prefer to make several of these and cook them completely and freeze fully
cooked. Simply bag and freeze. Warm in the microwave before serving.
3 cloves garlic
1 large orange
Spice Mix for one chicken
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon onion powder
2 teaspoons paprika
1 1/3 tablespoons salt
Place rinsed and prepared chickens in zip-top bags then rub all over,
including cavity, with the garlic. Mix the spices, then sprinkle spice mix
over the chicken. Massage the bag to coat coat chicken evenly. Refrigerate
overnight.
Next day (12-24 hours later), remove chicken from refrigerator and fill
cavity with a whole orange cut into chunks. Put in large roaster with deep
sides and roast chicken 5 hours at 250 degrees F. After juices have formed
(about 1 1/2 hours), begin basting every 30 minutes or so (or use a cooking
bag).
To Freeze: This can be frozen with just the spice rub on before cooking, but
I prefer to make several of these and cook them completely and freeze fully
cooked. Simply bag and freeze. Warm in the microwave before serving.
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