1 package (8 ounces) medium egg noodles
1 cup Cottage cheese
1 carton ( 8 ounces) sour cream
1/2 cup minced onion
1 pound lean ground beef
1 can ( 8 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon garlic salt
3/4 cup cubed Cheddar cheese
Cook noodles according to package directions. Drain noodles; fold in
cottage cheese, sour cream, and onion. Set aside. Cook meat until no
longer pink; drain. Add tomato sauce and seasonings; simmer for 10
minutes. Spoon half of noodle mixture into a lightly greased 2-quart
casserole; top with half the meat mixture. Repeat layers and bake at 350 F.
for 30 minutes. Remove from oven; sprinkle with cheese, and bake an
additional 5 minutes or until cheese is melted.
Cooking Tip: Crush leftover potato chips or pretzels, and use to top
casseroles.
Sunday, October 2, 2011
Baby Ruth Bars
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup creamy or chunky peanut butter
2 large eggs
1 teaspoon vanilla extract
6 (2.1-ounce each) NESTLÉ® BABY RUTH® Candy Bars, coarsely chopped
1. Preheat oven to 375°F (190°C). Grease 15 x 10-inch jelly roll pan.
2. Combine flour, baking soda and salt in small bowl. Beat brown sugar,
granulated sugar, butter and peanut butter in large mixer bowl until creamy.
Beat in eggs and vanilla extract. Gradually beat in flour mixture.
3. Spread dough evenly into prepared pan. Sprinkle with Baby Ruth; press in
lightly.
4. Bake for 18 to 20 minutes or until golden brown. Cool completely in pan on
wire rack. Cut into bars.
Makes 36 servings.
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup creamy or chunky peanut butter
2 large eggs
1 teaspoon vanilla extract
6 (2.1-ounce each) NESTLÉ® BABY RUTH® Candy Bars, coarsely chopped
1. Preheat oven to 375°F (190°C). Grease 15 x 10-inch jelly roll pan.
2. Combine flour, baking soda and salt in small bowl. Beat brown sugar,
granulated sugar, butter and peanut butter in large mixer bowl until creamy.
Beat in eggs and vanilla extract. Gradually beat in flour mixture.
3. Spread dough evenly into prepared pan. Sprinkle with Baby Ruth; press in
lightly.
4. Bake for 18 to 20 minutes or until golden brown. Cool completely in pan on
wire rack. Cut into bars.
Makes 36 servings.
Apple Cider Caramels
2 cups apple cider
2 cinnamon sticks
2/3 cup heavy cream
8 tablespoons (4 ounces) butter, cubed
1.5 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
1 tsp salt
Preparation:
Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil
with nonstick cooking spray.
Place the apple cider in a small saucepan over medium heat and boil it
until it is reduced to 1/3 cup.
This should take approximately 35-45 minutes.
While the apple cider is reducing, place the butter and cream in another
saucepan and heat to boiling.
As soon as it boils, remove it from the heat and add the cinnamon sticks.
Cover and set aside for now.
Once the cider is reduced to 1/3 cup, remove it from the heat.
Whisk it into the cream mixture.
In a medium-large saucepan, combine the sugar, salt, corn syrup, and
water over medium heat.
Stir until the sugar dissolves and insert a candy thermometer.
Cook the candy until it is a medium brown color and registers about
330-340 degrees on the thermometer.
Watch it carefully toward the end, as sugar burns very quickly at high
temperature.
Once the sugar is the proper color and temperature, remove the cinnamon
sticks from the cream and cider mixture.
Slowly and carefully whisk the cream into the sugar, standing back a
good distance because the candy will steam and splatter.
Whisk until all of the cream is added.
At this point, the candy�s temperature will have dropped quite a bit.
Continue to cook it until it reaches 250 degrees.
Once at 250, remove it from the heat and pour it into the prepared pan.
Allow the caramels to sit at room temperature until cool.
Once they are no longer warm, they can be refrigerated to speed the
setting process.
Once set, remove them from the pan using the foil as handles.
Peel the foil from the backs of the caramels and cut into small squares.
Wrap the squares in waxed paper to prevent them from sticking.
Wrapped apple cider caramels can be kept in an airtight container in the
refrigerator for up to two weeks.
They are best served at room temperature.
2 cinnamon sticks
2/3 cup heavy cream
8 tablespoons (4 ounces) butter, cubed
1.5 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
1 tsp salt
Preparation:
Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil
with nonstick cooking spray.
Place the apple cider in a small saucepan over medium heat and boil it
until it is reduced to 1/3 cup.
This should take approximately 35-45 minutes.
While the apple cider is reducing, place the butter and cream in another
saucepan and heat to boiling.
As soon as it boils, remove it from the heat and add the cinnamon sticks.
Cover and set aside for now.
Once the cider is reduced to 1/3 cup, remove it from the heat.
Whisk it into the cream mixture.
In a medium-large saucepan, combine the sugar, salt, corn syrup, and
water over medium heat.
Stir until the sugar dissolves and insert a candy thermometer.
Cook the candy until it is a medium brown color and registers about
330-340 degrees on the thermometer.
Watch it carefully toward the end, as sugar burns very quickly at high
temperature.
Once the sugar is the proper color and temperature, remove the cinnamon
sticks from the cream and cider mixture.
Slowly and carefully whisk the cream into the sugar, standing back a
good distance because the candy will steam and splatter.
Whisk until all of the cream is added.
At this point, the candy�s temperature will have dropped quite a bit.
Continue to cook it until it reaches 250 degrees.
Once at 250, remove it from the heat and pour it into the prepared pan.
Allow the caramels to sit at room temperature until cool.
Once they are no longer warm, they can be refrigerated to speed the
setting process.
Once set, remove them from the pan using the foil as handles.
Peel the foil from the backs of the caramels and cut into small squares.
Wrap the squares in waxed paper to prevent them from sticking.
Wrapped apple cider caramels can be kept in an airtight container in the
refrigerator for up to two weeks.
They are best served at room temperature.
Taffy Apple Pizza
*Refrigerated peanut putter cookie dough
1 8 oz. bar of softened cream cheese
1/2 cup brown sugar
1 teaspoon vanilla
2 Granny Smith apples
1/4 cup chopped peanuts
caramel topping
cinnamon
Directions:
**Cut off 1/3 of the cookie dough. With remaining dough knead and then
spread out evenly onto round cookie sheet. Bake according to directions
on package. Allow to cool.
Mix cream cheese, brown sugar and vanilla. Spread onto cooled cookie.
Slice and arrange apples onto cookie. Sprinkle nuts and cinnamon over
apples and drizzle caramel topping over all.
1 8 oz. bar of softened cream cheese
1/2 cup brown sugar
1 teaspoon vanilla
2 Granny Smith apples
1/4 cup chopped peanuts
caramel topping
cinnamon
Directions:
**Cut off 1/3 of the cookie dough. With remaining dough knead and then
spread out evenly onto round cookie sheet. Bake according to directions
on package. Allow to cool.
Mix cream cheese, brown sugar and vanilla. Spread onto cooled cookie.
Slice and arrange apples onto cookie. Sprinkle nuts and cinnamon over
apples and drizzle caramel topping over all.
Spanish Rice
1/2 cup thinly sliced onion
1/3 cup diced green pepper
2 cups Minute Rice
1/4 cup bacon drippings or butter
2 cups hot water
2 cans (8 oz. each) tomato sauce*
1 teaspoon salt
Dash pepper
Saute onion, green pepper, and Minute Rice (right from box) in the bacon drippings. Add remaining ingredients; mix well. Bring to a boil. Then reduce heat and simmer, uncovered, 5 minutes. Makes 6 servings.
*Or use 4 cups (2 cans, 1 lb. each) tomatoes and omit the water.
Cheese Spanish Rice: Stir 1/2 cup grated Cheddar cheese into prepared rice; place in serving dish and top with additional 1/2 cup grated cheese.
Beef Spanish Rice: Prepare as above, sauteing 1/2 to 1 pound ground beef with the rice.
Mushroom Spanish Rice: Prepare as above, sauteing 1/4 pound sliced fresh mushrooms with the rice.
1/3 cup diced green pepper
2 cups Minute Rice
1/4 cup bacon drippings or butter
2 cups hot water
2 cans (8 oz. each) tomato sauce*
1 teaspoon salt
Dash pepper
Saute onion, green pepper, and Minute Rice (right from box) in the bacon drippings. Add remaining ingredients; mix well. Bring to a boil. Then reduce heat and simmer, uncovered, 5 minutes. Makes 6 servings.
*Or use 4 cups (2 cans, 1 lb. each) tomatoes and omit the water.
Cheese Spanish Rice: Stir 1/2 cup grated Cheddar cheese into prepared rice; place in serving dish and top with additional 1/2 cup grated cheese.
Beef Spanish Rice: Prepare as above, sauteing 1/2 to 1 pound ground beef with the rice.
Mushroom Spanish Rice: Prepare as above, sauteing 1/4 pound sliced fresh mushrooms with the rice.
Mint Oreo Balls
1 (17-ounce) package mint Oreos, crushed (see note)
1 (8-ounce) package cream cheese, softened
2 cups semisweet chocolate chips
1 tablespoon shortening
Directions
Mix crushed Oreos and cream cheese with an electric mixer on high until
thoroughly blended (approximately 2 minutes).
Roll into 1-inch balls, and refrigerate for 2 hours.
Using a double-boiler, melt the chocolate chips and 1 tablespoon
shortening over low heat.
Carefully dip balls into chocolate using a toothpick and spoon.
Place on a sheet of wax paper and refrigerate for an hour, or until
chocolate is completely hardened.
Makes 36 balls.
Optional:
Melt 1 cup white chocolate with 1/2 tablespoon shortening using same
method.
Spoon chocolate into a sandwich bag, pushing to the bottom corner.
Snip corner of bag and drizzle over the hardened chocolate balls.
Note: We used Cool Mint Crème Double Stuf Oreos.
1 (8-ounce) package cream cheese, softened
2 cups semisweet chocolate chips
1 tablespoon shortening
Directions
Mix crushed Oreos and cream cheese with an electric mixer on high until
thoroughly blended (approximately 2 minutes).
Roll into 1-inch balls, and refrigerate for 2 hours.
Using a double-boiler, melt the chocolate chips and 1 tablespoon
shortening over low heat.
Carefully dip balls into chocolate using a toothpick and spoon.
Place on a sheet of wax paper and refrigerate for an hour, or until
chocolate is completely hardened.
Makes 36 balls.
Optional:
Melt 1 cup white chocolate with 1/2 tablespoon shortening using same
method.
Spoon chocolate into a sandwich bag, pushing to the bottom corner.
Snip corner of bag and drizzle over the hardened chocolate balls.
Note: We used Cool Mint Crème Double Stuf Oreos.
Cinnamon Chip Scones
2 cups (10 oz) flour
1/4 cup (1 3/4 oz) sugar
2 1/2 t baking powder
1/4 tsp salt
1 stick butter (4 oz) (cold, cut into pieces)
1 cup (8 oz) heavy cream (cold)
3/4 c cinnamon chips
Topping
1 egg, lightly beaten
2 T sanding sugar or granulated sugar
Preheat over to 425 degrees
Mix together dry ingredients.
Using a pastry cutter, two knives or your fingers (I use my fingers), cut in the butter.
Add whipping cream and chocolate chips. Blend together quickly. Do not over mix.
Shape into a round or square.
Brush with egg wash. Sprinkle with sugar.
Cut into shapes. Place on parchment or Silpat covered baking sheet.
Bake for 14-16 minutes until golden brown and delicious.
1/4 cup (1 3/4 oz) sugar
2 1/2 t baking powder
1/4 tsp salt
1 stick butter (4 oz) (cold, cut into pieces)
1 cup (8 oz) heavy cream (cold)
3/4 c cinnamon chips
Topping
1 egg, lightly beaten
2 T sanding sugar or granulated sugar
Preheat over to 425 degrees
Mix together dry ingredients.
Using a pastry cutter, two knives or your fingers (I use my fingers), cut in the butter.
Add whipping cream and chocolate chips. Blend together quickly. Do not over mix.
Shape into a round or square.
Brush with egg wash. Sprinkle with sugar.
Cut into shapes. Place on parchment or Silpat covered baking sheet.
Bake for 14-16 minutes until golden brown and delicious.
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