Clam Dip
Makes about 1 cup
8-oz. Package cream cheese, softened
6-oz. Can minced clams, save juice
1 small garlic clove, minced
1/2 t. lemon juice
1/4 t. Worcestershire sauce
Salt to taste
Combine cream cheese and clams. Stir in just enough juice to make a nice consistency for dipping. Add remaining ingredients and mix thoroughly. Serve or cover and chill. Serve with chips.
Sunday, December 30, 2007
Sunday, December 16, 2007
Christmas Eggnog Pound Cake
Christmas Eggnog Pound Cake :
Ingredients:
1 c. butter, 1 c. Crisco shortening, 3 c. all-purpose flour, 1 c. commercial dairy eggnog, 1 c. flaked coconut, 3 c. sugar, 6 eggs, 1 tsp. lemon extract, 1 tsp. vanilla extract, 1 tsp. coconut extract .
Method:
Preheat oven to 325 degrees. Cream butter and shortening. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in coconut and flavorings. Blend well. Pour batter into well-greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours. Cool 10 minutes in pan (on wire rack) before removing.
Ingredients:
1 c. butter, 1 c. Crisco shortening, 3 c. all-purpose flour, 1 c. commercial dairy eggnog, 1 c. flaked coconut, 3 c. sugar, 6 eggs, 1 tsp. lemon extract, 1 tsp. vanilla extract, 1 tsp. coconut extract .
Method:
Preheat oven to 325 degrees. Cream butter and shortening. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in coconut and flavorings. Blend well. Pour batter into well-greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours. Cool 10 minutes in pan (on wire rack) before removing.
CHRISTMAS TREE BREAD
CHRISTMAS TREE BREAD
>INGREDIENTS:
>2/3 cup milk
>1/2 cup granulated sugar
>1 large egg, yolk and white separated
>3/4 cup (4 ounces) diced dried fruit mix 2 1/2 cups all-purpose
>flour
>1 tablespoon baking powder
>1 1/2 teaspoons pumpkin pie spice
>(or 3/4 tsp ground cinnamon & 3/4 tsp ground cloves) 1/2 teaspoon
>salt
>1 stick cold, unsalted butter, cut to small pieces Granulated
>sugar
>DIRECTIONS:
>Check to see that one rack is in bottom third of oven and heat oven to
>425 degrees F.
>Measure milk in a 2-cup measure,add sugar and egg yolk, stir to mix
>well.
>Stir in dried fruit.
>Let stand until ready to use. Put flour, baking powder, spice, and salt
>into a large bowl, stir to mix well.
>Add butter and cut in with pastry blender or rub in with fingers,
>until mixture looks like fine granules.
>Stir milk mixture and pour over flour mixture. Stir with a fork until a
>soft dough forms.
>Turn out dough onto a lightly floured surface and give 10 kneads. (If
>very sticky, let stand 3 or 4 minutes or add a little more flour.)
>Cut off about one-fourth of the dough.
>Put remaining dough on an ungreased cookie sheet at least 16 inches
>long.
>Using both rolling pin and fingers, pat and roll dough into a flat
>triangle about 12 inches long and 9 inches wide across the bottom.
>With scissors, make about ten diagonal cuts down each long side of
>the triangle, cutting to within about 1 inch of the center.
>Shape a small piece of reserved dough into a trunk at bottom of tree
>and remaining dough into a "pot." Dough may now be covered with
>plastic wrap and
>refrigerated for a couple of hours or frozen for up to 2 weeks. Bake
>tree 10 minutes.
>Beat egg white with a fork until broken up. Brush over hot bread,
>sprinkle with sugar. Bake 5 to 8 minutes longer, until light brown.
>With two spatulas, carefully transfer tree to a wire rack. If possible,
>cool at least 2 hours before serving. Let guests break off small
>pieces.
>Yield: 10-12 Small Servings
>INGREDIENTS:
>2/3 cup milk
>1/2 cup granulated sugar
>1 large egg, yolk and white separated
>3/4 cup (4 ounces) diced dried fruit mix 2 1/2 cups all-purpose
>flour
>1 tablespoon baking powder
>1 1/2 teaspoons pumpkin pie spice
>(or 3/4 tsp ground cinnamon & 3/4 tsp ground cloves) 1/2 teaspoon
>salt
>1 stick cold, unsalted butter, cut to small pieces Granulated
>sugar
>DIRECTIONS:
>Check to see that one rack is in bottom third of oven and heat oven to
>425 degrees F.
>Measure milk in a 2-cup measure,add sugar and egg yolk, stir to mix
>well.
>Stir in dried fruit.
>Let stand until ready to use. Put flour, baking powder, spice, and salt
>into a large bowl, stir to mix well.
>Add butter and cut in with pastry blender or rub in with fingers,
>until mixture looks like fine granules.
>Stir milk mixture and pour over flour mixture. Stir with a fork until a
>soft dough forms.
>Turn out dough onto a lightly floured surface and give 10 kneads. (If
>very sticky, let stand 3 or 4 minutes or add a little more flour.)
>Cut off about one-fourth of the dough.
>Put remaining dough on an ungreased cookie sheet at least 16 inches
>long.
>Using both rolling pin and fingers, pat and roll dough into a flat
>triangle about 12 inches long and 9 inches wide across the bottom.
>With scissors, make about ten diagonal cuts down each long side of
>the triangle, cutting to within about 1 inch of the center.
>Shape a small piece of reserved dough into a trunk at bottom of tree
>and remaining dough into a "pot." Dough may now be covered with
>plastic wrap and
>refrigerated for a couple of hours or frozen for up to 2 weeks. Bake
>tree 10 minutes.
>Beat egg white with a fork until broken up. Brush over hot bread,
>sprinkle with sugar. Bake 5 to 8 minutes longer, until light brown.
>With two spatulas, carefully transfer tree to a wire rack. If possible,
>cool at least 2 hours before serving. Let guests break off small
>pieces.
>Yield: 10-12 Small Servings
Wednesday, December 12, 2007
Deep Dish Taco Squares
Deep Dish Taco Squares
2 C Bisquick mix
1-pound ground beef
2 Tbl chopped onion
8 ounces sour cream
1/3 C mayonnaise
1/2 C cold water
1 chopped green pepper
8 ounce can tomato sauce
1 C shredded cheese
Combine mix and water to make crust, stirring until blended. Press
into greased 12 x 8 x 2 inch baking dish. Bake at 375F for 9 minutes.
Brown beef, green pepper and onion together until the meat is browned,
then drain off fat. Stir in tomato sauce; spoon over crust. Combine
sour cream, cheese and mayonnaise. Spoon over meat mixture. Sprinkle
with paprika. Bake uncovered for another 25 minutes. Serves 6 to 8.
2 C Bisquick mix
1-pound ground beef
2 Tbl chopped onion
8 ounces sour cream
1/3 C mayonnaise
1/2 C cold water
1 chopped green pepper
8 ounce can tomato sauce
1 C shredded cheese
Combine mix and water to make crust, stirring until blended. Press
into greased 12 x 8 x 2 inch baking dish. Bake at 375F for 9 minutes.
Brown beef, green pepper and onion together until the meat is browned,
then drain off fat. Stir in tomato sauce; spoon over crust. Combine
sour cream, cheese and mayonnaise. Spoon over meat mixture. Sprinkle
with paprika. Bake uncovered for another 25 minutes. Serves 6 to 8.
Saturday, December 8, 2007
Fiesta Fudge Cookies
Fiesta Fudge Cookies (Cookie Mix)
Prep Time:1 hr
Start to Finish:1 hr
Makes:5 dozen cookies
1/3 cup butter or margarine
6 oz unsweetened chocolate
1 can (14 oz) sweetened condensed milk (not evaporated)
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 teaspoon ground cinnamon
60 white and chocolate-striped candy drops or pieces, unwrapped
1. Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth.
2. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
3. Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
4. Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.
High Altitude (3500-6500 ft): Bake 8 to 9 minutes.
Prep Time:1 hr
Start to Finish:1 hr
Makes:5 dozen cookies
1/3 cup butter or margarine
6 oz unsweetened chocolate
1 can (14 oz) sweetened condensed milk (not evaporated)
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 teaspoon ground cinnamon
60 white and chocolate-striped candy drops or pieces, unwrapped
1. Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth.
2. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
3. Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
4. Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.
High Altitude (3500-6500 ft): Bake 8 to 9 minutes.
One-Dish Chicken & Stuffing Bake
One-Dish Chicken & Stuffing Bake
Ingredients:
4 cups Pepperidge Farm® Pepperidge Farm® Herb Seasoned Stuffing
6 boneless chicken breast halves
Paprika
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98%
Fat Free Cream of Mushroom Soup
1/3 cup milk
1 tbsp. chopped fresh parsley OR 1 tsp. dried parsley flakes
Directions:
PREPARE stuffing according to pkg. directions.
SPOON stuffing across center of 3-qt. shallow baking dish. Place
chicken on each side of stuffing. Sprinkle chicken with paprika.
MIX soup, milk and parsley. Pour over chicken.
COVER . Bake at 400°F. for 30 min. or until done.
TIP: Serve with your favorite vegetable combination. For dessert serve
slice-and-bake cookies.
Ingredients:
4 cups Pepperidge Farm® Pepperidge Farm® Herb Seasoned Stuffing
6 boneless chicken breast halves
Paprika
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98%
Fat Free Cream of Mushroom Soup
1/3 cup milk
1 tbsp. chopped fresh parsley OR 1 tsp. dried parsley flakes
Directions:
PREPARE stuffing according to pkg. directions.
SPOON stuffing across center of 3-qt. shallow baking dish. Place
chicken on each side of stuffing. Sprinkle chicken with paprika.
MIX soup, milk and parsley. Pour over chicken.
COVER . Bake at 400°F. for 30 min. or until done.
TIP: Serve with your favorite vegetable combination. For dessert serve
slice-and-bake cookies.
OREO COOKIE DESSERT
OREO COOKIE DESSERT
1 lb. pkg. Oreo cookies
1 stick butter
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 lg. container Cool Whip
1 sm. box chocolate instant pudding
1 sm. box vanilla instant pudding
3 c. milk
Nuts and chocolate syrup optional
LAYER #1:
Crumble 20-25 Oreo cookies. Add melted butter, press down into pan.
Bake for 10 minutes at 350 degrees. COOL.
LAYER #2:
(In mixer) Mix cream cheese and powdered sugar--fold in half of the
large container of Cool Whip. Smooth on 1st layer. Add 8-10 crumbled
cookies and nuts.
LAYER #3:
(In mixer) Mix vanilla and chocolate puddings with 3 cups milk. Smooth
on top of 2nd layer.
LAYER #4:
Smooth on the rest of the Cool Whip. Add 8-10 crumbled cookies, nuts,
and drizzle chocolate syrup on top!
(If you are watching calories, use 2% milk, Cream Cheese Lite, and
Cool Whip Lite.)
1 lb. pkg. Oreo cookies
1 stick butter
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 lg. container Cool Whip
1 sm. box chocolate instant pudding
1 sm. box vanilla instant pudding
3 c. milk
Nuts and chocolate syrup optional
LAYER #1:
Crumble 20-25 Oreo cookies. Add melted butter, press down into pan.
Bake for 10 minutes at 350 degrees. COOL.
LAYER #2:
(In mixer) Mix cream cheese and powdered sugar--fold in half of the
large container of Cool Whip. Smooth on 1st layer. Add 8-10 crumbled
cookies and nuts.
LAYER #3:
(In mixer) Mix vanilla and chocolate puddings with 3 cups milk. Smooth
on top of 2nd layer.
LAYER #4:
Smooth on the rest of the Cool Whip. Add 8-10 crumbled cookies, nuts,
and drizzle chocolate syrup on top!
(If you are watching calories, use 2% milk, Cream Cheese Lite, and
Cool Whip Lite.)
PEANUT CLUSTERS
PEANUT CLUSTERS
6 sq. of almond bark (white)
6 oz. or 12 oz. chocolate morsels
1 can salted peanuts
Melt almond bark and chocolate in microwave. Add peanuts and drop on waxed paper.
6 sq. of almond bark (white)
6 oz. or 12 oz. chocolate morsels
1 can salted peanuts
Melt almond bark and chocolate in microwave. Add peanuts and drop on waxed paper.
Maple Walnut Mousse Pie
Maple Walnut Mousse Pie
3 eggs, separated
1/8 teaspoon salt
3/4 cup maple syrup
2 cups kool whip
1 cup walnut meats, chopped
2 tablespoons semi-sweet chocolate, shaved
1 chocolate crumb pie shell
Beat egg yolks until lemon colored. Add salt and maple syrup.
Cook in top of double boiler until yolk mixture thickens. Cool.
Beat egg whites until stiff. Combine maple mixture, egg whites, and 2/3 of the Kool Whip, using a folding motion.
Fold in 3/4 cup of the nut meats. Scrape into baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for a minimum of four hours.
Serves 8.
3 eggs, separated
1/8 teaspoon salt
3/4 cup maple syrup
2 cups kool whip
1 cup walnut meats, chopped
2 tablespoons semi-sweet chocolate, shaved
1 chocolate crumb pie shell
Beat egg yolks until lemon colored. Add salt and maple syrup.
Cook in top of double boiler until yolk mixture thickens. Cool.
Beat egg whites until stiff. Combine maple mixture, egg whites, and 2/3 of the Kool Whip, using a folding motion.
Fold in 3/4 cup of the nut meats. Scrape into baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for a minimum of four hours.
Serves 8.
Thursday, November 29, 2007
Twas the Night Before Bread Pudding
Utensils
One 22 oz. baking dish
Wire whisk
Measuring spoons
1 cup measuring cup
Small mixing bowl
Ingredients
One bagel
Two eggs
One cup of milk
2 Tablespoons of cinnamon sugar
to make cinnamon sugar mix
2 tablespoons of sugar with
1 teaspoon of cinnamon
1 Tbsp. of raisins
1 Tbsp. of chocolate chips
Tear bagel into bite size pieces
Put bagel into baking dish
Sprinkle chips and raisins over bagel and stir
Crack eggs into a small bowl
Add milk and 1 tablespoon of cinnamon sugar
Beat with wire whisk
Pour mixture over bagel
Cover dish with plastic wrap
Put in refrigerator overnight
On Christmas morning, see if Santa Claus has come
Take plastic wrap off of dish
Heat oven to 350°
Put bread pudding into oven
Set timer to 45 minutes
Test to see if pudding is done by sticking knife into pudding, and if it comes out clean and the pudding is brown and puffy, it is done
Cool 10 minutes before eating
One 22 oz. baking dish
Wire whisk
Measuring spoons
1 cup measuring cup
Small mixing bowl
Ingredients
One bagel
Two eggs
One cup of milk
2 Tablespoons of cinnamon sugar
to make cinnamon sugar mix
2 tablespoons of sugar with
1 teaspoon of cinnamon
1 Tbsp. of raisins
1 Tbsp. of chocolate chips
Tear bagel into bite size pieces
Put bagel into baking dish
Sprinkle chips and raisins over bagel and stir
Crack eggs into a small bowl
Add milk and 1 tablespoon of cinnamon sugar
Beat with wire whisk
Pour mixture over bagel
Cover dish with plastic wrap
Put in refrigerator overnight
On Christmas morning, see if Santa Claus has come
Take plastic wrap off of dish
Heat oven to 350°
Put bread pudding into oven
Set timer to 45 minutes
Test to see if pudding is done by sticking knife into pudding, and if it comes out clean and the pudding is brown and puffy, it is done
Cool 10 minutes before eating
Kris Kringle Coleslaw
Kris Kringle Coleslaw
5 cps shredded cabbage
11/2 cp diced, unpeeled red apple
1 tbsp finely chopped onion
2 medium oranges
1 tsp salt
1/2 cp sour cream
1 tbsp sugar
1/8 tsp pepper
Mix cabbage, apple and onion together. Peel oranges, remove membrane cut into cubes and sprinkle with sugar. Combine oranges and cabbage mixture and chill. Just before serving mix seasonings and sour cream and mix into cabbage mixture.
5 cps shredded cabbage
11/2 cp diced, unpeeled red apple
1 tbsp finely chopped onion
2 medium oranges
1 tsp salt
1/2 cp sour cream
1 tbsp sugar
1/8 tsp pepper
Mix cabbage, apple and onion together. Peel oranges, remove membrane cut into cubes and sprinkle with sugar. Combine oranges and cabbage mixture and chill. Just before serving mix seasonings and sour cream and mix into cabbage mixture.
Monday, November 26, 2007
DANISH SPICED CHRISTMAS COOKIES
DANISH SPICED CHRISTMAS COOKIES
Ingredients:
9 oz./250 g butter
9 oz./250 g (brown) sugar
5/125 g sirup
2 oz./65 g chopped almonds
1/4 oz./3 g cloves
½ oz./12 g cinnamon
1/4 oz./7 g potash
1 lb./500 g flour
How to:
In a pot add butter, sugar and sirup - bring to a boil, Remove
the pot from the heat.
Add almonds and the spices.
Dissolve the Potash in a little water before adding it.
(be sure that it is cold before adding it).
Add flour.
Roll the dough out and form it to 4 thin rolls (sausages).
Refridgerate for at least 24 hours max 10 days.
Next day: cut the rolls in thin-thin slices (use a very sharp
knife!)
Places them on cookie sheet and bake at 400F/170C degrees for
5-8 minutes or until the cookies are a light golden brown. If
the cookies get too brown, they will have a bitter taste.
These cookies will keep a couple of weeks in an airtight
container. Makes about 90 cookies.
Tips:
You can reduce the chopped almonds to half.
You can double the recipe without any failures.
You can freeze the dough and use it when you need it.
Ingredients:
9 oz./250 g butter
9 oz./250 g (brown) sugar
5/125 g sirup
2 oz./65 g chopped almonds
1/4 oz./3 g cloves
½ oz./12 g cinnamon
1/4 oz./7 g potash
1 lb./500 g flour
How to:
In a pot add butter, sugar and sirup - bring to a boil, Remove
the pot from the heat.
Add almonds and the spices.
Dissolve the Potash in a little water before adding it.
(be sure that it is cold before adding it).
Add flour.
Roll the dough out and form it to 4 thin rolls (sausages).
Refridgerate for at least 24 hours max 10 days.
Next day: cut the rolls in thin-thin slices (use a very sharp
knife!)
Places them on cookie sheet and bake at 400F/170C degrees for
5-8 minutes or until the cookies are a light golden brown. If
the cookies get too brown, they will have a bitter taste.
These cookies will keep a couple of weeks in an airtight
container. Makes about 90 cookies.
Tips:
You can reduce the chopped almonds to half.
You can double the recipe without any failures.
You can freeze the dough and use it when you need it.
Christmas Eggnog Pound Cake
Christmas Eggnog Pound Cake :
Ingredients:
1 c. butter, 1 c. Crisco shortening, 3 c. all-purpose flour, 1 c. commercial dairy eggnog, 1 c. flaked coconut, 3 c. sugar, 6 eggs, 1 tsp. lemon extract, 1 tsp. vanilla extract, 1 tsp. coconut extract .
Method:
Preheat oven to 325 degrees. Cream butter and shortening. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in coconut and flavorings. Blend well. Pour batter into well-greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours. Cool 10 minutes in pan (on wire rack) before removing
Ingredients:
1 c. butter, 1 c. Crisco shortening, 3 c. all-purpose flour, 1 c. commercial dairy eggnog, 1 c. flaked coconut, 3 c. sugar, 6 eggs, 1 tsp. lemon extract, 1 tsp. vanilla extract, 1 tsp. coconut extract .
Method:
Preheat oven to 325 degrees. Cream butter and shortening. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in coconut and flavorings. Blend well. Pour batter into well-greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours. Cool 10 minutes in pan (on wire rack) before removing
Traditional Christmas Cake
Traditional Christmas Cake:
Ingredients:
2 sticks plus 2 tablespoons (9 ounces total) butter at room temperature, 1 1/2 cups dark brown sugar, 4 eggs, 3 cups all-purpose flour, 1/4 teaspoon salt, 1 teaspoon ground allspice, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 1/2 cups each (currants, golden raisins, dark raisins), 1 1/3 cups soft dried figs(chopped), 1 1/4 cups dates(pitted and chopped), 1 cup chopped stoned dried prunes, 1 3/4 cups chopped dried apricots, 3/4 cup blanched almonds(chopped), 2/3 cup plus 4 tablespoons brandy, 2 teaspoons instant espresso(mixed with 1 tablespoon water).
Method:
Preheat the oven to 300°F. Grease a round 9- or 10-inch cake pan, and line bottom and sides with several layers of waxed paper.In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt, and spices, then fold into the creamed mixture. Add the fruit, almonds, 2/3 cup brandy, and espresso, folding in well.Spoon the mixture into the prepared pan, leveling the surface. Place the pan in the center of the oven and bake for 30 minutes. Reduce the temperature to 275°F and bake for 3 1/2 hours longer or until a tester inserted in the center of the cake comes out clean.Remove the pan from the oven, cover with first a kitchen towel and then a thick bath towel so that the cake will cool slowly.When the cake is cool, prick the top with a skewer and drizzle with the extra brandy. Wrap in waxed paper and store in an airtight container. Keep in a cool place for up to 3 months.This rich cake can be made at the last minute before Christmas--it doesn't need to mature.
Ingredients:
2 sticks plus 2 tablespoons (9 ounces total) butter at room temperature, 1 1/2 cups dark brown sugar, 4 eggs, 3 cups all-purpose flour, 1/4 teaspoon salt, 1 teaspoon ground allspice, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 1/2 cups each (currants, golden raisins, dark raisins), 1 1/3 cups soft dried figs(chopped), 1 1/4 cups dates(pitted and chopped), 1 cup chopped stoned dried prunes, 1 3/4 cups chopped dried apricots, 3/4 cup blanched almonds(chopped), 2/3 cup plus 4 tablespoons brandy, 2 teaspoons instant espresso(mixed with 1 tablespoon water).
Method:
Preheat the oven to 300°F. Grease a round 9- or 10-inch cake pan, and line bottom and sides with several layers of waxed paper.In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt, and spices, then fold into the creamed mixture. Add the fruit, almonds, 2/3 cup brandy, and espresso, folding in well.Spoon the mixture into the prepared pan, leveling the surface. Place the pan in the center of the oven and bake for 30 minutes. Reduce the temperature to 275°F and bake for 3 1/2 hours longer or until a tester inserted in the center of the cake comes out clean.Remove the pan from the oven, cover with first a kitchen towel and then a thick bath towel so that the cake will cool slowly.When the cake is cool, prick the top with a skewer and drizzle with the extra brandy. Wrap in waxed paper and store in an airtight container. Keep in a cool place for up to 3 months.This rich cake can be made at the last minute before Christmas--it doesn't need to mature.
Christmas Apple Pie
Ingredients:
Graham cracker crust (you can make your own or use a pre-made one), 1 large egg white (slightly beaten).
5 Cups fresh peeled apples, 1/2 cup powdered sugar, 1/4 cup brown sugar, 3 Tablespoons whole wheat flour, 1/4 teaspoon salt, 1/2 teaspoon cinnamon (we generally add a bit more).
c. 3/4 cups whole wheat flour, 1/4 cup powdered sugar, 1/4 cup brown sugar, 1 stick melted butter (a bit over 1/3 cup).
Method:
Brush egg white on crust, bake until light brown -- about 6 minutes (if store bought).Combine b mix well, spoon into crust. Mix c put on as the top of the pie in thin sheets.Bake at 375 farenheit for about 50 minutes.Cool for about 4 hours.
Graham cracker crust (you can make your own or use a pre-made one), 1 large egg white (slightly beaten).
5 Cups fresh peeled apples, 1/2 cup powdered sugar, 1/4 cup brown sugar, 3 Tablespoons whole wheat flour, 1/4 teaspoon salt, 1/2 teaspoon cinnamon (we generally add a bit more).
c. 3/4 cups whole wheat flour, 1/4 cup powdered sugar, 1/4 cup brown sugar, 1 stick melted butter (a bit over 1/3 cup).
Method:
Brush egg white on crust, bake until light brown -- about 6 minutes (if store bought).Combine b mix well, spoon into crust. Mix c put on as the top of the pie in thin sheets.Bake at 375 farenheit for about 50 minutes.Cool for about 4 hours.
Christmas Plum Pudding
Christmas Plum Pudding :
Ingredients:
1 1/4 cups all-purpose flour, 1 teaspoon grated orange rind, 1 teaspoon ground cinnamon, 3/4 teaspoon baking powder, 1/2 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/2 cup firmly packed light brown sugar, 1/4 cup butter or margarine (at room temperature), 4 large egg whites, 1/2 cup apple cider or apple juice, 3/4 cup raisins, 1/2 cup shredded carrot, 1/3 cup candied cherries, halved, or currants or raisins, 1/3 cup chopped candied pineapple(currants, or raisins), 1/3 cup pecan halves, Brandied Cider Sauce.
For Brandied Cider Sauce:
3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, 1 tablespoon cornstarch, 2 tablespoons brandy, 1 teaspoon butter or margarine.
Method:
Lightly grease a 1 1/2 quart steamed pudding mold or casserole. In a medium-size bowl, stir together the flour, orange rind, cinnamon, baking powder, ginger, and cloves.In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans.Spoon the batter evenly into the prepared mold. Cover mold with foil; tie foil in place with string.Place mold on rack in a Dutch oven. Pour boiling water into the Dutch oven until the water is halfway up the side of the mold. Cook, covered, over low heat for 2 to 2 1/2 hours or until a toothpick inserted in the center comes out clean.Place mold upright on a wire rack and let stand for 10 minutes. Using a narrow metal spatula, loosen side of plum pudding from the mold, then invert the pudding onto a serving plate. Serve warm with Brandied Cider Sauce; top with vanilla ice cream if you like. (Or, cover and refrigerate the pudding--it will keep for 1 week. To reheat the pudding, steam as directed in step 4 for 1 hour or until heated through).
To Prepare Brandied Cider Sauce:
In a small saucepan, whisk together 3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, and 1 tablespoon cornstarch. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until the mixture is thickened, whisking constantly. Stir in 2 tablespoons brandy or apple juice and 1 teaspoon butter or margarine. Makes about 3/4 cup.
Ingredients:
1 1/4 cups all-purpose flour, 1 teaspoon grated orange rind, 1 teaspoon ground cinnamon, 3/4 teaspoon baking powder, 1/2 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/2 cup firmly packed light brown sugar, 1/4 cup butter or margarine (at room temperature), 4 large egg whites, 1/2 cup apple cider or apple juice, 3/4 cup raisins, 1/2 cup shredded carrot, 1/3 cup candied cherries, halved, or currants or raisins, 1/3 cup chopped candied pineapple(currants, or raisins), 1/3 cup pecan halves, Brandied Cider Sauce.
For Brandied Cider Sauce:
3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, 1 tablespoon cornstarch, 2 tablespoons brandy, 1 teaspoon butter or margarine.
Method:
Lightly grease a 1 1/2 quart steamed pudding mold or casserole. In a medium-size bowl, stir together the flour, orange rind, cinnamon, baking powder, ginger, and cloves.In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans.Spoon the batter evenly into the prepared mold. Cover mold with foil; tie foil in place with string.Place mold on rack in a Dutch oven. Pour boiling water into the Dutch oven until the water is halfway up the side of the mold. Cook, covered, over low heat for 2 to 2 1/2 hours or until a toothpick inserted in the center comes out clean.Place mold upright on a wire rack and let stand for 10 minutes. Using a narrow metal spatula, loosen side of plum pudding from the mold, then invert the pudding onto a serving plate. Serve warm with Brandied Cider Sauce; top with vanilla ice cream if you like. (Or, cover and refrigerate the pudding--it will keep for 1 week. To reheat the pudding, steam as directed in step 4 for 1 hour or until heated through).
To Prepare Brandied Cider Sauce:
In a small saucepan, whisk together 3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, and 1 tablespoon cornstarch. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until the mixture is thickened, whisking constantly. Stir in 2 tablespoons brandy or apple juice and 1 teaspoon butter or margarine. Makes about 3/4 cup.
Christmas Fudge
Christmas Fudge:
Ingredients:
1 cup sugar, 1/2 cup butter, 1/2 cup heavy cream, 1/8 tsp salt, 2 cups powdered sugar, 1 tsp vanilla, 1/2 cup red candied cherries(chopped), 1/2 cup green candied cherries(chopped).
Method
Spray an 8x8" baking dish with cooking spray. In a large saucepan, bring the sugar, butter, cream and salt to a boil over medium heat, stirring frequently. Let boil for 5 minutes, stirring constantly. Remove from heat and slowly add the powdered sugar and vanilla, stirring until smooth and well combined. Stir in the cherries until evenly distributed. Spoon into baking dish and chill for 1 hour or until firm. Cut into squares. Store in an airtight container.
Ingredients:
1 cup sugar, 1/2 cup butter, 1/2 cup heavy cream, 1/8 tsp salt, 2 cups powdered sugar, 1 tsp vanilla, 1/2 cup red candied cherries(chopped), 1/2 cup green candied cherries(chopped).
Method
Spray an 8x8" baking dish with cooking spray. In a large saucepan, bring the sugar, butter, cream and salt to a boil over medium heat, stirring frequently. Let boil for 5 minutes, stirring constantly. Remove from heat and slowly add the powdered sugar and vanilla, stirring until smooth and well combined. Stir in the cherries until evenly distributed. Spoon into baking dish and chill for 1 hour or until firm. Cut into squares. Store in an airtight container.
Marshmallow Popcorn Christmas Tree
Marshmallow Popcorn Christmas Tree:
Ingredients:
12 c Popped popcorn, 1/2 c Margarine or butter, 3 c Mini marshmallows, 1/2 pk Lime flavored jello, Green food color, Candy pieces to decorate tree.
Method
Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter.In medium saucepan, combine margarine and marshmallows; cook over medium heat until melted. Add jello; continue to cook until jello is dissolved. Add food color and mix well.Pour evenly over popcorn; stir quickly to coat.With dampened hands, shape popcorn into cone shape.Decorate tree with candy pieces.
Ingredients:
12 c Popped popcorn, 1/2 c Margarine or butter, 3 c Mini marshmallows, 1/2 pk Lime flavored jello, Green food color, Candy pieces to decorate tree.
Method
Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter.In medium saucepan, combine margarine and marshmallows; cook over medium heat until melted. Add jello; continue to cook until jello is dissolved. Add food color and mix well.Pour evenly over popcorn; stir quickly to coat.With dampened hands, shape popcorn into cone shape.Decorate tree with candy pieces.
Jingle Bell Fudge
Jingle Bell Fudge
12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)
Combine butterscotch chips and peanut butter in top of double boiler. Place over, not boiling water until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended. Spread in foil-lined 8-inch square pan.
Press chopped nuts into surface, if desired, and chill until firm. Cut fudge into 1-inch squares.
12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)
Combine butterscotch chips and peanut butter in top of double boiler. Place over, not boiling water until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended. Spread in foil-lined 8-inch square pan.
Press chopped nuts into surface, if desired, and chill until firm. Cut fudge into 1-inch squares.
Christmas Corn Bake
Christmas Corn Bake:
Ingredients:
2 eggs(beaten), 2 c.(1 can) cream style corn, 1 c. Minute Rice, 1/2 c. finely chopped onions, 1/2 c. finely chopped green peppers, 1 can Rotel tomatoes and peppers, Cheese slices (enough to cover top of casserole).
Method:
Butter a casserole dish. Mix the ingredients, except cheese, and bake covered at 350 degrees for about 1 hour. Remove cover and top with cheese slices; bake for 10 more minutes
Ingredients:
2 eggs(beaten), 2 c.(1 can) cream style corn, 1 c. Minute Rice, 1/2 c. finely chopped onions, 1/2 c. finely chopped green peppers, 1 can Rotel tomatoes and peppers, Cheese slices (enough to cover top of casserole).
Method:
Butter a casserole dish. Mix the ingredients, except cheese, and bake covered at 350 degrees for about 1 hour. Remove cover and top with cheese slices; bake for 10 more minutes
Mini Holiday House
Mini Holiday House
Ingredients
Royal Icing
2-1/2 HONEY MAID Honey Grahams, broken in half (5 squares)
1/4 tsp. colored sugar
2 TEDDY GRAHAMS Graham Snacks
5 ring-shaped hard candies
Directions
Use small amount of Royal Icing to attach 2 of the graham squares
to each other in " V" shape for roof of house. Stand 1 of the
remaining graham squares on sheet of waxed paper. Attach to one
of the bottom edges of roof with additional icing for side wall.
Repeat for second side wall. Use additional icing to attach
remaining graham square to bottoms of walls for the floor. Stand
house upright. Spread or pipe icing onto floor inside house;
sprinkle with colored sugar. Stand graham snacks in house, using
additional icing if necessary to secure. Attach candies to peak
of roof with icing. Decorate roof with additional icing. Let
stand until icing is set.
Don't have a pastry bag? Use a small resealable plastic bag
instead. Cut small piece off one of the bottom corners of bag;
seal bag. Gently squeeze top of bag to pipe icing onto house
pieces as directed
To hang on tree, slip a piece of thin ribbon through house; tie
in a bow.
Ingredients
Royal Icing
2-1/2 HONEY MAID Honey Grahams, broken in half (5 squares)
1/4 tsp. colored sugar
2 TEDDY GRAHAMS Graham Snacks
5 ring-shaped hard candies
Directions
Use small amount of Royal Icing to attach 2 of the graham squares
to each other in " V" shape for roof of house. Stand 1 of the
remaining graham squares on sheet of waxed paper. Attach to one
of the bottom edges of roof with additional icing for side wall.
Repeat for second side wall. Use additional icing to attach
remaining graham square to bottoms of walls for the floor. Stand
house upright. Spread or pipe icing onto floor inside house;
sprinkle with colored sugar. Stand graham snacks in house, using
additional icing if necessary to secure. Attach candies to peak
of roof with icing. Decorate roof with additional icing. Let
stand until icing is set.
Don't have a pastry bag? Use a small resealable plastic bag
instead. Cut small piece off one of the bottom corners of bag;
seal bag. Gently squeeze top of bag to pipe icing onto house
pieces as directed
To hang on tree, slip a piece of thin ribbon through house; tie
in a bow.
CINNAMON CHRISTMAS LOGS
CINNAMON CHRISTMAS LOGS
1 c. butter
5 tbsp. sugar
Dash of salt
2 c. flour
1 tsp. vanilla
1 tsp. almond extract
1/4 c. sugar
1-1/2 tbsp. cinnamon
Mix first 6 ingredients. Roll into 2 inch length logs. Bake at 300 degrees for 15 to 20 minutes. Cool. Roll logs in a sugar and cinnamon mixture. Makes 45 cookies
1 c. butter
5 tbsp. sugar
Dash of salt
2 c. flour
1 tsp. vanilla
1 tsp. almond extract
1/4 c. sugar
1-1/2 tbsp. cinnamon
Mix first 6 ingredients. Roll into 2 inch length logs. Bake at 300 degrees for 15 to 20 minutes. Cool. Roll logs in a sugar and cinnamon mixture. Makes 45 cookies
White Rolled Christmas Cookies
White Rolled Christmas Cookies
1 c. powdered sugar
1 tsp. cream of tartar
1 tsp. soda
1 c. butter (margarine may be used)
2 c. flour
Work like pie crust.
Add: 1 egg, well beaten
1 tsp. vanilla
1 tsp. almond extract, if desired
This dough can be rolled and re-rolled as often as necessary for cutting desired shapes. Will not get tough. Frost with favorite powdered sugar icing and decorate. *Also may be rolled in balls and pressed flat to 1/4 inch. Bake at 300 to 350 degrees for 8 minutes.
1 c. powdered sugar
1 tsp. cream of tartar
1 tsp. soda
1 c. butter (margarine may be used)
2 c. flour
Work like pie crust.
Add: 1 egg, well beaten
1 tsp. vanilla
1 tsp. almond extract, if desired
This dough can be rolled and re-rolled as often as necessary for cutting desired shapes. Will not get tough. Frost with favorite powdered sugar icing and decorate. *Also may be rolled in balls and pressed flat to 1/4 inch. Bake at 300 to 350 degrees for 8 minutes.
Christmas Cake Mix Cookies
Christmas Cake Mix Cookies
1 pkg. cake mix (chocolate, cherry, lemon) of your choice
2 eggs
1/2 c. shortening
1 tbsp. water
1/2 c. nuts
Mix all together. Shape in 1" balls and roll in powdered sugar. You may want to chill dough before rolling. Bake 10 to 12 minutes at 375 degrees
1 pkg. cake mix (chocolate, cherry, lemon) of your choice
2 eggs
1/2 c. shortening
1 tbsp. water
1/2 c. nuts
Mix all together. Shape in 1" balls and roll in powdered sugar. You may want to chill dough before rolling. Bake 10 to 12 minutes at 375 degrees
No Bake Santa Cookies
No Bake Santa Cookies
Here's a cute no bake Santa cookie to whip up on an hours notice.
Use Nutter Butter cookies from your local supermarket. Just dip
top in (head end) melted white chocolate and sprinkle with red
colored sugar. Dot with either a white chocolate morsel or 1/2 of
a mini marshmallow for the pom pom. Let cool on parchment paper
lined rack.
When that has dried, dip the beard end and if you want, sprinkle
with sanding sugar (optional).
For eyes and nose use mini semi sweet morsels and use a drop of
melted white chocolate to get them to stick and the same with the
nose using a red hot candy or a small red M&M.
Here's a cute no bake Santa cookie to whip up on an hours notice.
Use Nutter Butter cookies from your local supermarket. Just dip
top in (head end) melted white chocolate and sprinkle with red
colored sugar. Dot with either a white chocolate morsel or 1/2 of
a mini marshmallow for the pom pom. Let cool on parchment paper
lined rack.
When that has dried, dip the beard end and if you want, sprinkle
with sanding sugar (optional).
For eyes and nose use mini semi sweet morsels and use a drop of
melted white chocolate to get them to stick and the same with the
nose using a red hot candy or a small red M&M.
EASY CHRISTMAS BISCUITS
EASY CHRISTMAS BISCUITS
1 can Hungry Jack FLAKY biscuits
1/2 cup cinnamon sugar
1 stick butter, melted
1 jar preserves (cherry, pineapple, orange, etc)
On Christmas Eve night, open and seperate the biscuits. Dip each piece in the melted butter and then in the cinnamon sugar.Place in a round cake pan. After you have done all the biscuits, use your thumb to make an indentation in each biscuit. Put about 1 T. of the preserves in each indention. At this point, cover, and place in the refrigerator.
On Christmas morning, preheat oven to 375. Bake biscuits for about 20 minutes or until browned.
Make sure you use flaky biscuits
1 can Hungry Jack FLAKY biscuits
1/2 cup cinnamon sugar
1 stick butter, melted
1 jar preserves (cherry, pineapple, orange, etc)
On Christmas Eve night, open and seperate the biscuits. Dip each piece in the melted butter and then in the cinnamon sugar.Place in a round cake pan. After you have done all the biscuits, use your thumb to make an indentation in each biscuit. Put about 1 T. of the preserves in each indention. At this point, cover, and place in the refrigerator.
On Christmas morning, preheat oven to 375. Bake biscuits for about 20 minutes or until browned.
Make sure you use flaky biscuits
Mrs. Claus Clusters
Mrs. Claus Clusters
1 14-oz. can sweetened condensed milk.
1 11-oz. package DOVE Milk or Dark Chocolate Gifts
1 9.5-oz. package "M&M's" MINIs Milk Chocolate Candies
2 cups chopped SNICKERS Brand Miniatures
1 1/2 cups mini marshmallows
1/2 cup unsalted peanuts
Combine the sweetened condensed milk and unwrapped DOVE® Milk or Dark Chocolate Gifts in a microwave-proof bowl. Melt together for 1 1/2 minutes. Cool slightly, then add marshmallows, peanuts, 1 CUP of the "M&M's" MINIs and chopped SNICKERS Miniatures. Drop heaping spoonfuls of mixture onto wax paper, then sprinkle on "M&M's" and let set to harden. Refrigerate to speed up the hardening. Makes approximately 3 dozen clusters.
1 14-oz. can sweetened condensed milk.
1 11-oz. package DOVE Milk or Dark Chocolate Gifts
1 9.5-oz. package "M&M's" MINIs Milk Chocolate Candies
2 cups chopped SNICKERS Brand Miniatures
1 1/2 cups mini marshmallows
1/2 cup unsalted peanuts
Combine the sweetened condensed milk and unwrapped DOVE® Milk or Dark Chocolate Gifts in a microwave-proof bowl. Melt together for 1 1/2 minutes. Cool slightly, then add marshmallows, peanuts, 1 CUP of the "M&M's" MINIs and chopped SNICKERS Miniatures. Drop heaping spoonfuls of mixture onto wax paper, then sprinkle on "M&M's" and let set to harden. Refrigerate to speed up the hardening. Makes approximately 3 dozen clusters.
Mrs. Claus Clusters
Mrs. Claus Clusters
1 14-oz. can sweetened condensed milk.
1 11-oz. package DOVE Milk or Dark Chocolate Gifts
1 9.5-oz. package "M&M's" MINIs Milk Chocolate Candies
2 cups chopped SNICKERS Brand Miniatures
1 1/2 cups mini marshmallows
1/2 cup unsalted peanuts
Combine the sweetened condensed milk and unwrapped DOVE® Milk or Dark Chocolate Gifts in a microwave-proof bowl. Melt together for 1 1/2 minutes. Cool slightly, then add marshmallows, peanuts, 1 CUP of the "M&M's" MINIs and chopped SNICKERS Miniatures. Drop heaping spoonfuls of mixture onto wax paper, then sprinkle on "M&M's" and let set to harden. Refrigerate to speed up the hardening. Makes approximately 3 dozen clusters.
Warm Winter Lemon Cake
Warm Winter Lemon Cake
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Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 16 servings
1 pkg. (2-layer size) yellow cake mix 2 cups cold milk 1-1/4 cups water 2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling 1/3 cup granulated sugar 2 Tbsp. powdered sugar PREHEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.
POUR milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.
Kraft Kitchens TipsJazz It Up
For added lemon flavor, stir the grated peel (1 Tbsp.) and juice (2 Tbsp.) from 1 lemon in with the pudding mixes.
Jazz It Up
Serve topped with fresh raspberries.
Substitute
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling.
K:47031v0:90513 (309)
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Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 16 servings
1 pkg. (2-layer size) yellow cake mix 2 cups cold milk 1-1/4 cups water 2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling 1/3 cup granulated sugar 2 Tbsp. powdered sugar PREHEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.
POUR milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.
Kraft Kitchens TipsJazz It Up
For added lemon flavor, stir the grated peel (1 Tbsp.) and juice (2 Tbsp.) from 1 lemon in with the pudding mixes.
Jazz It Up
Serve topped with fresh raspberries.
Substitute
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling.
K:47031v0:90513 (309)
Sunday, November 25, 2007
My Favorite Christmas Cake
You guys will LOVE this!! My family adores it.
The above picture was from Christmas 2005
Heres the recipe:
Chocolate-Candy Cane Cake
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Prep Time: 20 min
Total Time: 1 hr 40 min
Makes: 18 servings
1 pkg. (2-layer size) chocolate cake mix 1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling 4 eggs 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream 1/2 cup oil 1/2 cup water 4 squares BAKER'S Semi-Sweet Baking Chocolate, chopped 18 small candy canes, coarsely crushed (about 1 cup), divided 1 tub (8 oz. ) COOL WHIP Whipped Topping, thawed PREHEAT oven to 350°F. Lightly grease two 9-inch round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon evenly into prepared pans.
BAKE 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans with metal spatula or knife. Invert cakes onto wire racks; carefully remove pans. Cool completely.
PLACE one of the cake layers on serving plate; spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Sprinkle with remaining crushed candy canes just before serving. Store leftover cake in refrigerator.
Kraft Kitchens TipsSize-Wise
Savor a serving of this indulgent special-occasion dessert. At 18 servings, it's perfect for a holiday party.
Substitute
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Jazz It Up
Melt 1 additional square BAKER'S Semi-Sweet Baking Chocolate; cool. Drizzle over cake just before serving. Then, garnish with raspberries.
K:46924v0:89652 (206)
Rated by irby7 on 11/8/2007
" This is a really cool cake... very minty, and refreshing. I received good reviews from my dinner party....I will make this for the holidays..."
See All Ratings and Comments
Creamy Eggnog Punch
Rated by kraftfoods.com visitors
Calories 360 Total fat 18 g Saturated fat 7 g Cholesterol 55 mg Sodium 360 mg Carbohydrate 48 g Dietary fiber 1 g Sugars 31 g Protein 4 g Vitamin A 4 %DV Vitamin C 0 %DV Calcium 6 %DV Iron 10 %DV
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Christmas Recipes!!!
Keep an eye out this month for my Christmas menu.
I'm going too share all the recipes I will put out this Christmas.
This year we will be having an Italian Christmas, and I will also put out a few non Italian family favorites.
I'm going too share all the recipes I will put out this Christmas.
This year we will be having an Italian Christmas, and I will also put out a few non Italian family favorites.
Monday, November 12, 2007
Lemon Yogurt Cake
Lemon Yogurt Cake
1 c. unsalted butter, softened
1 1/2 c. granulated sugar
4 eggs
1 Tbsp. lemon rind, finely slivered
1 tsp. vanilla
2 1/2 c. sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 pt. plain yogurt
3/4 c. finely ground almonds
1/2 c. lemon juice
Preheat oven to 350º degrees. Beat butter in large bowl until
light and fluffy. Slowly beat in 1 cup sugar. Beat in eggs one
at a time, beating well after each addition. Beat in lemon
rind and vanilla. Sift the flour with baking powder, baking
soda and salt. Add flour mixture to batter in 3 parts alternat-
ing with 3 parts yogurt. Fold in almonds. Pour into buttered
and floured 9-inch tube pan. Bake until toothpick inserted in
center comes out clean, about 1 hour. Cool on wire rack 5
minutes. Heat remaining 1/2 cup sugar with lemon juice until
sugar dissolves. Slowly pour over cake to soak in. Cool cake
before unmolding.
Serves 8 to 10.
1 c. unsalted butter, softened
1 1/2 c. granulated sugar
4 eggs
1 Tbsp. lemon rind, finely slivered
1 tsp. vanilla
2 1/2 c. sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 pt. plain yogurt
3/4 c. finely ground almonds
1/2 c. lemon juice
Preheat oven to 350º degrees. Beat butter in large bowl until
light and fluffy. Slowly beat in 1 cup sugar. Beat in eggs one
at a time, beating well after each addition. Beat in lemon
rind and vanilla. Sift the flour with baking powder, baking
soda and salt. Add flour mixture to batter in 3 parts alternat-
ing with 3 parts yogurt. Fold in almonds. Pour into buttered
and floured 9-inch tube pan. Bake until toothpick inserted in
center comes out clean, about 1 hour. Cool on wire rack 5
minutes. Heat remaining 1/2 cup sugar with lemon juice until
sugar dissolves. Slowly pour over cake to soak in. Cool cake
before unmolding.
Serves 8 to 10.
Gorgeous Omelette
Gorgeous Omelette
Ingredients:
Margarine/butter
3 eggs
3 slices of Canadian Bacon
Small tomato
Handful of spinach
4 oz. gorgonzola cheese
Procedure:
Take 3 eggs and whip up in blender, set oven to broil
Dice and saute Canadian bacon and tomato in pan
Add spinach and saute 'til wilted
Heat omelet pan, add margarine or butter, add whipped eggs, stir eggs so as not to burn.
When eggs are firm, add all ingredients with cheese being last
Place omelet pan in broiler (omelet pan should have melt-proof handle)
Watch to not burn; when cheese is melted, pull from broiler, fold over in dish, garnish and serve.
Ingredients:
Margarine/butter
3 eggs
3 slices of Canadian Bacon
Small tomato
Handful of spinach
4 oz. gorgonzola cheese
Procedure:
Take 3 eggs and whip up in blender, set oven to broil
Dice and saute Canadian bacon and tomato in pan
Add spinach and saute 'til wilted
Heat omelet pan, add margarine or butter, add whipped eggs, stir eggs so as not to burn.
When eggs are firm, add all ingredients with cheese being last
Place omelet pan in broiler (omelet pan should have melt-proof handle)
Watch to not burn; when cheese is melted, pull from broiler, fold over in dish, garnish and serve.
Saturday, November 3, 2007
Butterfinger Chocolate Cake
Butterfinger Chocolate Cake
1 pkg chocolate cake mix
1 can (14 oz) Sweetened Condensed Milk
3 (2.1oz ea) Butterfinger candy bars, chopped
1 jar (12.25 oz) caramel ice cream topping
1 pint tub Cool Whip
Prepare cake according to package directions using a 13" x 9" pan. Cool
completely in pan on wire rack. Poke holes in cake about 1 inch apart &
1 inch deep using handle of wooden spoon. Pour sweetened condensed milk
over cake. Sprinkle with HALF of chopped Butterfinger. Pour caramel
topping over Butterfinger. Spread whipped cream over cake; sprinkle
with
remaining chopped Butterfinger. Store in refrigerator until ready to
serve. Refrigerate any uneaten cake.
1 pkg chocolate cake mix
1 can (14 oz) Sweetened Condensed Milk
3 (2.1oz ea) Butterfinger candy bars, chopped
1 jar (12.25 oz) caramel ice cream topping
1 pint tub Cool Whip
Prepare cake according to package directions using a 13" x 9" pan. Cool
completely in pan on wire rack. Poke holes in cake about 1 inch apart &
1 inch deep using handle of wooden spoon. Pour sweetened condensed milk
over cake. Sprinkle with HALF of chopped Butterfinger. Pour caramel
topping over Butterfinger. Spread whipped cream over cake; sprinkle
with
remaining chopped Butterfinger. Store in refrigerator until ready to
serve. Refrigerate any uneaten cake.
BLT Bacon Dip
BLT Bacon Dip
1 pound bacon**
1 - 2 tomatoes, chopped
1 (32 ounce) jar mayonnaise (Hellmann's)
1 (32 ounce) container sour cream, divided
1/2 teaspoon garlic salt
Salt and pepper to taste
Cook bacon, drain well, and chop. Can chop by hand or in a food
processor.
In large bowl, blend bacon, tomatoes, jar of mayo, 1/2 container sour
cream. Blend well. Add more sour cream, by teaspoonsful, until mayo is
not overwhelming. (You should have about 1 cup sour cream left.) Add
garlic salt; blend well. Add a dash of salt and pepper. Blend well and
left sit overnight in refrigerator.
Serve with bread rounds, pita chips or crackers. Enjoy!
** Watch the salt content in the bacon. Dip could get real salty from
lower priced bacon. Good peppered bacon is great for this dip.
1 pound bacon**
1 - 2 tomatoes, chopped
1 (32 ounce) jar mayonnaise (Hellmann's)
1 (32 ounce) container sour cream, divided
1/2 teaspoon garlic salt
Salt and pepper to taste
Cook bacon, drain well, and chop. Can chop by hand or in a food
processor.
In large bowl, blend bacon, tomatoes, jar of mayo, 1/2 container sour
cream. Blend well. Add more sour cream, by teaspoonsful, until mayo is
not overwhelming. (You should have about 1 cup sour cream left.) Add
garlic salt; blend well. Add a dash of salt and pepper. Blend well and
left sit overnight in refrigerator.
Serve with bread rounds, pita chips or crackers. Enjoy!
** Watch the salt content in the bacon. Dip could get real salty from
lower priced bacon. Good peppered bacon is great for this dip.
Cheddar Broccoli Salad
Cheddar Broccoli Salad
6 cups fresh broccoli florets
1-1/2 cups (6 oz.) shredded Cheddar cheese
1/3 cup chopped onion
1-1/2 cups mayonnaise OR Miracle Whip Salad Dressing*
3/4 cup sugar
3 TB red wine vinegar or cider vinegar
12 bacon strips, cooked and crumbled
In a large bowl, combine the broccoli, cheese and onion.
Combine the mayonnaise, sugar and vinegar; pour over broccoli mixture
and toss to coat.
Refrigerate for at least 4 hours. Just before serving, stir in the
bacon.
Yield: 8 servings.
*Miracle Whip Salad Dressing has 1/2 the fat of mayonnaise
6 cups fresh broccoli florets
1-1/2 cups (6 oz.) shredded Cheddar cheese
1/3 cup chopped onion
1-1/2 cups mayonnaise OR Miracle Whip Salad Dressing*
3/4 cup sugar
3 TB red wine vinegar or cider vinegar
12 bacon strips, cooked and crumbled
In a large bowl, combine the broccoli, cheese and onion.
Combine the mayonnaise, sugar and vinegar; pour over broccoli mixture
and toss to coat.
Refrigerate for at least 4 hours. Just before serving, stir in the
bacon.
Yield: 8 servings.
*Miracle Whip Salad Dressing has 1/2 the fat of mayonnaise
Beef Sirloin & Onions
Beef Sirloin & Onions
Allowing the beef to stand at room temp for a few minutes "relaxes"
it, preventing it from becoming tough over high heat.
1 lb sirloin steak, trimmed of fat cut into 1-inch cubes
2 tbs lite soy sauce, divided
1 tbsp Worcestershire sauce
1/4 tsp black pepper
1 (4 oz) yellow onions, cut in eighths
In a gallon-size zippered plastic bag, combine beef and 1 Tbsp soy
sauce, seal tightly, shake to blend, and let stand at room temp for
15 mins. In a small bowl, combine remaining soy sauce, Worcestershire
sauce, and pepper and set aside. Heat a 12-inch nonstick skillet over
high heat.
Add beef and cook 1-1/2 mins or until browned on edges, stirring
Constantly. Remove beef from skillet and set aside on separate plate.
Reduce heat to medium high and add onions to pan drippings. Cook 4
mins or until just tender-crisp. The layers will separate while
cooking.
Increase heat to high, add beef and soy mixture to onions, and cook
30 secs or until richly glazed, stirring constantly (liquid will
evaporate). Serve immediately.
Allowing the beef to stand at room temp for a few minutes "relaxes"
it, preventing it from becoming tough over high heat.
1 lb sirloin steak, trimmed of fat cut into 1-inch cubes
2 tbs lite soy sauce, divided
1 tbsp Worcestershire sauce
1/4 tsp black pepper
1 (4 oz) yellow onions, cut in eighths
In a gallon-size zippered plastic bag, combine beef and 1 Tbsp soy
sauce, seal tightly, shake to blend, and let stand at room temp for
15 mins. In a small bowl, combine remaining soy sauce, Worcestershire
sauce, and pepper and set aside. Heat a 12-inch nonstick skillet over
high heat.
Add beef and cook 1-1/2 mins or until browned on edges, stirring
Constantly. Remove beef from skillet and set aside on separate plate.
Reduce heat to medium high and add onions to pan drippings. Cook 4
mins or until just tender-crisp. The layers will separate while
cooking.
Increase heat to high, add beef and soy mixture to onions, and cook
30 secs or until richly glazed, stirring constantly (liquid will
evaporate). Serve immediately.
Banana Caramel Spice Pie
Banana Caramel Spice Pie
1 large Banana, sliced (ripe)
1 each Keebler Ready Crust Shortbread Pie Crust (6 ounces)
2 cups Milk, cold
2 packages Jell-O White Chocolate or Vanilla Flavor Instant Pudding
(4-serving size)
1/2 tsp Ground cinnamon
1 tub Cool Whip Whipped Topping, thawed (8 ounces)
Caramel dessert topping
Place banana slices in bottom of crust.
Pour milk into large bowl. Add pudding mixes and cinnamon.
Beat with wire whisk 1 minute.
Gently stir in whipped topping. Spoon into crust.
Refrigerate 4 hours until set. Serve with caramel topping
1 large Banana, sliced (ripe)
1 each Keebler Ready Crust Shortbread Pie Crust (6 ounces)
2 cups Milk, cold
2 packages Jell-O White Chocolate or Vanilla Flavor Instant Pudding
(4-serving size)
1/2 tsp Ground cinnamon
1 tub Cool Whip Whipped Topping, thawed (8 ounces)
Caramel dessert topping
Place banana slices in bottom of crust.
Pour milk into large bowl. Add pudding mixes and cinnamon.
Beat with wire whisk 1 minute.
Gently stir in whipped topping. Spoon into crust.
Refrigerate 4 hours until set. Serve with caramel topping
Morning Pecan Casserole
Morning Pecan Casserole
Ingredients
1 8-ounce package brown-and-serve sausage patties
Nonstick cooking spray
1 16-ounce loaf raisin bread, cubed
6 eggs
1-1/2 cups milk
1-1/2 cups light cream or half-and-half
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup packed brown sugar
1 cup coarsely chopped pecans
1/2 cup butter or margarine, softened
2 tablespoons maple syrup or maple-flavored syrup
Directions
1. In a medium skillet brown the sausage patties on both sides over
medium-high heat. Drain off the fat; cut patties into bite-size pieces.
2. Meanwhile, spray a 3-quart rectangular (13x9x2-inch) baking dish with
nonstick cooking spray. Place bread cubes in dish. Add browned sausage
pieces.
3. In a large mixing bowl beat together the eggs, milk, cream, vanilla,
nutmeg, and cinnamon. Pour over bread and sausage, pressing bread and
sausage into the egg mixture. Cover and refrigerate for 8 hours or
overnight.
4. For topping, in a bowl combine brown sugar, pecans, butter, or
margarine and maple syrup. Drop by teaspoonfuls over top of egg mixture.
5. Bake in a 350 degree F oven for 35 to 40 minutes or until a knife
inserted near center comes out clean. Makes 10 servings.
Ingredients
1 8-ounce package brown-and-serve sausage patties
Nonstick cooking spray
1 16-ounce loaf raisin bread, cubed
6 eggs
1-1/2 cups milk
1-1/2 cups light cream or half-and-half
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup packed brown sugar
1 cup coarsely chopped pecans
1/2 cup butter or margarine, softened
2 tablespoons maple syrup or maple-flavored syrup
Directions
1. In a medium skillet brown the sausage patties on both sides over
medium-high heat. Drain off the fat; cut patties into bite-size pieces.
2. Meanwhile, spray a 3-quart rectangular (13x9x2-inch) baking dish with
nonstick cooking spray. Place bread cubes in dish. Add browned sausage
pieces.
3. In a large mixing bowl beat together the eggs, milk, cream, vanilla,
nutmeg, and cinnamon. Pour over bread and sausage, pressing bread and
sausage into the egg mixture. Cover and refrigerate for 8 hours or
overnight.
4. For topping, in a bowl combine brown sugar, pecans, butter, or
margarine and maple syrup. Drop by teaspoonfuls over top of egg mixture.
5. Bake in a 350 degree F oven for 35 to 40 minutes or until a knife
inserted near center comes out clean. Makes 10 servings.
Egg and Cheese Puffs
Egg and Cheese Puffs
1 pound bacon
10 eggs, beaten
1 (16 oz.) container cottage cheese
1 pound Monterey Jack cheese, shredded
1 (7 oz.) can diced green chile peppers, drained
1/2 cup all-purpose flour
1/2 cup butter, melted
1 teaspoon baking powder
1/2 teaspoon salt
Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown. Drain, crumble and set aside. In a large bowl,
combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and
bacon. Cover and refrigerate overnight.
The next morning, preheat oven to 350F. Remove cheese mixture from
refrigerator; stir in flour, butter, baking powder and salt. Spoon
batter into 24 lightly greased muffin cups. Bake in preheated oven
for 25 to 30 minutes, until puffs are slightly golden on top
1 pound bacon
10 eggs, beaten
1 (16 oz.) container cottage cheese
1 pound Monterey Jack cheese, shredded
1 (7 oz.) can diced green chile peppers, drained
1/2 cup all-purpose flour
1/2 cup butter, melted
1 teaspoon baking powder
1/2 teaspoon salt
Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown. Drain, crumble and set aside. In a large bowl,
combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and
bacon. Cover and refrigerate overnight.
The next morning, preheat oven to 350F. Remove cheese mixture from
refrigerator; stir in flour, butter, baking powder and salt. Spoon
batter into 24 lightly greased muffin cups. Bake in preheated oven
for 25 to 30 minutes, until puffs are slightly golden on top
Roasted Potatoes with Greens
Roasted Potatoes with Greens
6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves
Preheat the oven to 400F. Place the potatoes in a single layer in a
ceramic casserole dish. Melt the butter in a skillet over medium
heat. Add garlic, and cook until golden. Stir in the rosemary, and
cook just until fragrant. Pour over the potatoes in the dish. Season
with sea salt and pepper.
Roast uncovered for about 30 minutes in the preheated oven, until
the potatoes are fork tender. Remove from the oven, and toss with the
spinach leaves. Return to the oven for 1 to 2 minutes, until the
spinach has wilted.
6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves
Preheat the oven to 400F. Place the potatoes in a single layer in a
ceramic casserole dish. Melt the butter in a skillet over medium
heat. Add garlic, and cook until golden. Stir in the rosemary, and
cook just until fragrant. Pour over the potatoes in the dish. Season
with sea salt and pepper.
Roast uncovered for about 30 minutes in the preheated oven, until
the potatoes are fork tender. Remove from the oven, and toss with the
spinach leaves. Return to the oven for 1 to 2 minutes, until the
spinach has wilted.
Grill Master Pork Shoulder Steaks
Grill Master Pork Shoulder Steaks
1 1/2 tablespoons Hungarian paprika
1 tablespoon ground coriander
1 tablespoon finely grated lemon zest (zest from 1 lemon)
1 tablespoon dried marjoram
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon ground cinnamon
8 boneless pork shoulder steaks, cut 3/4-inch thick
In a small bowl combine paprika, coriander, lemon zest, marjoram,
garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub
herb mixture on both sides of steaks, pressing into surface.
Place steaks in center of cooking grate. Grill 10 minutes for medium
(160F) or 12 to 14 minutes for well-done (170F), turning once halfway
through grilling time.
1 1/2 tablespoons Hungarian paprika
1 tablespoon ground coriander
1 tablespoon finely grated lemon zest (zest from 1 lemon)
1 tablespoon dried marjoram
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon ground cinnamon
8 boneless pork shoulder steaks, cut 3/4-inch thick
In a small bowl combine paprika, coriander, lemon zest, marjoram,
garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub
herb mixture on both sides of steaks, pressing into surface.
Place steaks in center of cooking grate. Grill 10 minutes for medium
(160F) or 12 to 14 minutes for well-done (170F), turning once halfway
through grilling time.
Beef Medallions in Red Wine Sauce
Beef Medallions in Red Wine Sauce
1 1 1/2-pound beef tenderloin
4 tablespoons (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)
1 teaspoon dried thyme
1 tablespoon all purpose flour
2 cups canned beef broth
2 cups dry red wine
Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to
flatten to generous 1/4-inch-thick medallions. Season lightly with
salt and pepper.
Melt 2 tablespoons butter in heavy large skillet over medium-high
heat. Working in batches, saute beef in skillet until brown on
outside but still pink in center, about 2 minutes per side. Transfer
beef to plate. Add remaining butter to same skillet. Add garlic,
shallots and thyme; saute until tender, about 3 minutes. Add flour;
stir 1 minute. Add broth and wine. Boil until sauce thickens and is
reduced to 1 1/4 cups, stirring occasionally, about 12 minutes.
Return beef and any collected juices to sauce in skillet; heat
through, about 1 minute. Transfer beef to plates, Spoon sauce over.
Serve with buttered noodles.
1 1 1/2-pound beef tenderloin
4 tablespoons (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)
1 teaspoon dried thyme
1 tablespoon all purpose flour
2 cups canned beef broth
2 cups dry red wine
Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to
flatten to generous 1/4-inch-thick medallions. Season lightly with
salt and pepper.
Melt 2 tablespoons butter in heavy large skillet over medium-high
heat. Working in batches, saute beef in skillet until brown on
outside but still pink in center, about 2 minutes per side. Transfer
beef to plate. Add remaining butter to same skillet. Add garlic,
shallots and thyme; saute until tender, about 3 minutes. Add flour;
stir 1 minute. Add broth and wine. Boil until sauce thickens and is
reduced to 1 1/4 cups, stirring occasionally, about 12 minutes.
Return beef and any collected juices to sauce in skillet; heat
through, about 1 minute. Transfer beef to plates, Spoon sauce over.
Serve with buttered noodles.
Red Lobster's Hawaiian Skewers
Red Lobster's Hawaiian Skewers
1/2 pound shrimp, peeled, deveined &uncooked
1/2 pound bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut in wedges
bacon slices
Sauce:
6 ounces barbecue sauce
16 ounces salsa
2 tablespoons pineapple juice
2 tablespoons white wine
Blend sauce ingredients until evenly mixed. Skewer pineapple chunks,
shrimp, scallops, bell pepper wedges, and bacon slices folded. Baste
skewer evenly on each side and grill.
Cook until shrimp are a pink color. Serve with rice.
1/2 pound shrimp, peeled, deveined &uncooked
1/2 pound bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut in wedges
bacon slices
Sauce:
6 ounces barbecue sauce
16 ounces salsa
2 tablespoons pineapple juice
2 tablespoons white wine
Blend sauce ingredients until evenly mixed. Skewer pineapple chunks,
shrimp, scallops, bell pepper wedges, and bacon slices folded. Baste
skewer evenly on each side and grill.
Cook until shrimp are a pink color. Serve with rice.
Blue Ribbon Chili
Blue Ribbon Chili
2 teaspoons oil
2 onions, chopped
3 cloves garlic, minced
1 lb. lean ground beef
3/4 lb. beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes
1 can dark beer
1 cup strong coffee
2 (6 ounce) cans tomato paste
1 can beef broth
1/2 cup brown sugar
3 1/2 tablespoons chili sauce
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
2 (15 ounce) cans kidney beans
4 chili peppers, chopped
Heat oil, and cook onions, garlic and meat until browned. Add
tomatoes, beer, coffee, tomato paste and beef broth. Stir and cook
for one minute. Add remaining ingredients, stir, and heat until just
bubbling. Reduce heat and simmer for about two hours while stirring
once in a while.
2 teaspoons oil
2 onions, chopped
3 cloves garlic, minced
1 lb. lean ground beef
3/4 lb. beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes
1 can dark beer
1 cup strong coffee
2 (6 ounce) cans tomato paste
1 can beef broth
1/2 cup brown sugar
3 1/2 tablespoons chili sauce
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
2 (15 ounce) cans kidney beans
4 chili peppers, chopped
Heat oil, and cook onions, garlic and meat until browned. Add
tomatoes, beer, coffee, tomato paste and beef broth. Stir and cook
for one minute. Add remaining ingredients, stir, and heat until just
bubbling. Reduce heat and simmer for about two hours while stirring
once in a while.
Roast Chicken With Fennel
Roast Chicken With Fennel
1/3 cup extra virgin olive oil, or as needed
2 bulbs fennel, trimmed and cut into ¼-inch-thick slices
Salt and freshly ground black pepper
1 whole (about 3-pound) chicken, cut up, or about 3 pounds
drumsticks and thighs
Chopped fresh parsley leaves for garnish
Lemon wedges
1. Heat oven to 450F. Drizzle bottom of shallow roasting pan or
baking sheet with about half the olive oil and cover it with a
layer of the fennel. Overlap pieces if necessary but use whole
pan. Drizzle remaining oil over fennel and sprinkle with salt and
pepper. Roast about 10 minutes. Meanwhile, cut up chicken if
necessary and sprinkle the pieces with salt and pepper.
2. Top fennel with the chicken parts, skin side up. Ideally, you'll
have a layer of fennel pretty much covered by a layer of chicken,
but it's fine if some of the fennel roasts uncovered. Spoon some
of the oil from bottom of pan over chicken. Roast about 15
minutes, then baste chicken with pan drippings and rotate the pan.
If necessary, adjust oven temperature so chicken browns but does
not burn.
3. The chicken will be done in about 30 minutes. Serve each piece
with some fennel and a little of the pan juices spooned over,
garnished with parsley and a lemon wedge.
1/3 cup extra virgin olive oil, or as needed
2 bulbs fennel, trimmed and cut into ¼-inch-thick slices
Salt and freshly ground black pepper
1 whole (about 3-pound) chicken, cut up, or about 3 pounds
drumsticks and thighs
Chopped fresh parsley leaves for garnish
Lemon wedges
1. Heat oven to 450F. Drizzle bottom of shallow roasting pan or
baking sheet with about half the olive oil and cover it with a
layer of the fennel. Overlap pieces if necessary but use whole
pan. Drizzle remaining oil over fennel and sprinkle with salt and
pepper. Roast about 10 minutes. Meanwhile, cut up chicken if
necessary and sprinkle the pieces with salt and pepper.
2. Top fennel with the chicken parts, skin side up. Ideally, you'll
have a layer of fennel pretty much covered by a layer of chicken,
but it's fine if some of the fennel roasts uncovered. Spoon some
of the oil from bottom of pan over chicken. Roast about 15
minutes, then baste chicken with pan drippings and rotate the pan.
If necessary, adjust oven temperature so chicken browns but does
not burn.
3. The chicken will be done in about 30 minutes. Serve each piece
with some fennel and a little of the pan juices spooned over,
garnished with parsley and a lemon wedge.
Wednesday, October 31, 2007
Halloween Trick or Treats Monster Cups
Halloween Trick or Treats Monster Cups
Ingredients:
30 HERSHEY'S KISSES Brand Milk Chocolates
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
1 container (16 oz.) creamy vanilla ready-to-spread frosting
Red and yellow food color
Assorted HERSHEY'S Candies
Directions:
1. Remove wrappers from chocolates; set aside. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended. Fill prepared muffin cups about 1/2 full with batter. Place chocolate piece in center of each.
3. Bake 20 minutes or until top springs back when touched lightly in center. Remove from cups to wire rack. Cool completely.
4. Tint frosting with red and yellow food color to make orange. Frost cupcakes with orange frosting. Cut up candies to make "monster" faces. Yields about 2-1/2 dozen cupcakes.
Ingredients:
30 HERSHEY'S KISSES Brand Milk Chocolates
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
1 container (16 oz.) creamy vanilla ready-to-spread frosting
Red and yellow food color
Assorted HERSHEY'S Candies
Directions:
1. Remove wrappers from chocolates; set aside. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended. Fill prepared muffin cups about 1/2 full with batter. Place chocolate piece in center of each.
3. Bake 20 minutes or until top springs back when touched lightly in center. Remove from cups to wire rack. Cool completely.
4. Tint frosting with red and yellow food color to make orange. Frost cupcakes with orange frosting. Cut up candies to make "monster" faces. Yields about 2-1/2 dozen cupcakes.
REESE'S Chewy Chocolate Cookies
REESE'S Chewy Chocolate Cookies
Ingredients:
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
Directions:
1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.
2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.
PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.
ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.
HIGH ALTITUDE DIRECTIONS:
-- Increase flour to 2 cups plus 2 tablespoons.
-- Decrease baking soda to 3/4 teaspoon.
-- Decrease sugar to 1-2/3 cups.
-- Add 2 teaspoons water with flour mixture.
-- Bake at 350°F, 7 to 8 minutes. Yield increases to about 6 dozen.
Ingredients:
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
Directions:
1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.
2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.
PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.
ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.
HIGH ALTITUDE DIRECTIONS:
-- Increase flour to 2 cups plus 2 tablespoons.
-- Decrease baking soda to 3/4 teaspoon.
-- Decrease sugar to 1-2/3 cups.
-- Add 2 teaspoons water with flour mixture.
-- Bake at 350°F, 7 to 8 minutes. Yield increases to about 6 dozen.
Tuesday, October 23, 2007
Pizza Wontons Serves
Pizza Wontons Serves 2 (5 Wontons each)
"You're the Cook! A guide to mixing it up in the kitchen" by Katie Wilton
2 mozzarella sticks
10 thin slices pepperoni
10 round or square wonton wrappers
1 tablespoon olive oil
2 tablespoon water
pasta sauce
1. Cut mozzarella stick in half lengthwise and then cut in to ½-inch pieces. Place the 2 tablespoons of water in a cup. Layout 5 wonton wrappers, place a slice of pepperoni in the middle and then place two pieces of the mozzarella on top of it. Dip your finger in the water and then run your finger around the edge of the wonton wrapper. Fold the wonton wrapper over and seal the edge by pressing down with your fingers. Set aside on a plate.
2. Place a large non-stick frying pan over medium heat. When it is warm, add the olive oil and swirl it around. Carefully place the pizza wontons in the pan. Brown for about 1 minute on each side using tongs to flip them over. Remove pan from the heat. Add remaining water to the pan, (be very careful because it will splatter) and quickly cover with a lid.
3. Let sit for 1 minute. Carefully remove cover. Place on a serving plate and serve with a small amount of warm pasta sauce. Eat immediately.
"You're the Cook! A guide to mixing it up in the kitchen" by Katie Wilton
2 mozzarella sticks
10 thin slices pepperoni
10 round or square wonton wrappers
1 tablespoon olive oil
2 tablespoon water
pasta sauce
1. Cut mozzarella stick in half lengthwise and then cut in to ½-inch pieces. Place the 2 tablespoons of water in a cup. Layout 5 wonton wrappers, place a slice of pepperoni in the middle and then place two pieces of the mozzarella on top of it. Dip your finger in the water and then run your finger around the edge of the wonton wrapper. Fold the wonton wrapper over and seal the edge by pressing down with your fingers. Set aside on a plate.
2. Place a large non-stick frying pan over medium heat. When it is warm, add the olive oil and swirl it around. Carefully place the pizza wontons in the pan. Brown for about 1 minute on each side using tongs to flip them over. Remove pan from the heat. Add remaining water to the pan, (be very careful because it will splatter) and quickly cover with a lid.
3. Let sit for 1 minute. Carefully remove cover. Place on a serving plate and serve with a small amount of warm pasta sauce. Eat immediately.
Warm Broccoli Cheese Spread
Warm Broccoli Cheese Spread
I cut this recipe out of a newspaper a year ago and decided to trim it down by substituting fat-free and reduced-fat ingredients. Whenever I make this for an occasion, I end up being asked for the recipe. -Patricia Moore of Toledo, Ohio
INGREDIENTS
1 package (8 ounces) fat-free cream cheese, cubed
1 cup (8 ounces) reduced-fat sour cream
1 envelope Italian salad dressing mix
1 package (10 ounces) frozen chopped broccoli, thawed, drained and patted dry
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
Reduced-fat wheat snack crackers
SERVINGS 14 CATEGORY Lower Fat METHOD Baked PREP 10 min. COOK 25 min. TOTAL 35 min.
DIRECTIONS
In a large mixing bowl, beat the cream cheese, sour cream and salad dressing mix until blended. Fold in the broccoli and 1-1/2 cups of cheese.
Spoon into a shallow 1-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve warm with crackers.
Yield: 3-1/2 cups.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1/4 cup spread, calculated without crackers) equals 96 calories, 5 g fat (4 g saturated fat), 19 mg cholesterol, 287 mg sodium, 4 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.
I cut this recipe out of a newspaper a year ago and decided to trim it down by substituting fat-free and reduced-fat ingredients. Whenever I make this for an occasion, I end up being asked for the recipe. -Patricia Moore of Toledo, Ohio
INGREDIENTS
1 package (8 ounces) fat-free cream cheese, cubed
1 cup (8 ounces) reduced-fat sour cream
1 envelope Italian salad dressing mix
1 package (10 ounces) frozen chopped broccoli, thawed, drained and patted dry
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
Reduced-fat wheat snack crackers
SERVINGS 14 CATEGORY Lower Fat METHOD Baked PREP 10 min. COOK 25 min. TOTAL 35 min.
DIRECTIONS
In a large mixing bowl, beat the cream cheese, sour cream and salad dressing mix until blended. Fold in the broccoli and 1-1/2 cups of cheese.
Spoon into a shallow 1-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve warm with crackers.
Yield: 3-1/2 cups.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1/4 cup spread, calculated without crackers) equals 96 calories, 5 g fat (4 g saturated fat), 19 mg cholesterol, 287 mg sodium, 4 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.
Tasty Cheese Spread
Tasty Cheese Spread
INGREDIENTS
2 containers (16 ounces each) sharp cheddar cheese spread
2 cups (16 ounces) sour cream
1 package (8 ounces) cream cheese, softened
1/2 teaspoon salt
1/4 to 1/2 teaspoon garlic powder
Crackers and/or celery
SERVINGS 64 CATEGORY Appetizer PREP 10 min. TOTAL 10 min.
DIRECTIONS
In a large mixing bowl, beat the cheese spread, sour cream, cream cheese, salt and garlic powder until smooth. Serve with crackers and/or celery. Store in the refrigerator Yield: 8 cups.
INGREDIENTS
2 containers (16 ounces each) sharp cheddar cheese spread
2 cups (16 ounces) sour cream
1 package (8 ounces) cream cheese, softened
1/2 teaspoon salt
1/4 to 1/2 teaspoon garlic powder
Crackers and/or celery
SERVINGS 64 CATEGORY Appetizer PREP 10 min. TOTAL 10 min.
DIRECTIONS
In a large mixing bowl, beat the cheese spread, sour cream, cream cheese, salt and garlic powder until smooth. Serve with crackers and/or celery. Store in the refrigerator Yield: 8 cups.
Four-Cheese Chicken Fettuccine
Four-Cheese Chicken Fettuccine From Light & Tasty
INGREDIENTS
8 ounces uncooked fettuccine
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup heavy whipping cream
1/2 cup butter
1/4 teaspoon garlic powder
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
2-1/2 cups cubed cooked chicken
TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
1 to 2 tablespoons grated Parmesan cheese
SERVINGS 8 CATEGORY Main Dish METHOD Baked PREP 15 min. COOK 35 min. TOTAL 50 min.
DIRECTIONS
Cook fettuccine according to package directions. Meanwhile, in a Dutch oven or large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Cook and stir over medium heat until blended. Reduce heat to low; add cheeses and stir until melted. Add chicken; heat through. Drain fettuccine; add to the chicken mixture.
Transfer to a greased shallow 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture.
Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Yield: 8 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1 cup) equals 651 calories, 46 g fat (27 g saturated fat), 166 mg cholesterol, 952 mg sodium, 31 g carbohydrate, 1 g fiber, 29 g protein.
INGREDIENTS
8 ounces uncooked fettuccine
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup heavy whipping cream
1/2 cup butter
1/4 teaspoon garlic powder
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
2-1/2 cups cubed cooked chicken
TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
1 to 2 tablespoons grated Parmesan cheese
SERVINGS 8 CATEGORY Main Dish METHOD Baked PREP 15 min. COOK 35 min. TOTAL 50 min.
DIRECTIONS
Cook fettuccine according to package directions. Meanwhile, in a Dutch oven or large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Cook and stir over medium heat until blended. Reduce heat to low; add cheeses and stir until melted. Add chicken; heat through. Drain fettuccine; add to the chicken mixture.
Transfer to a greased shallow 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture.
Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Yield: 8 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1 cup) equals 651 calories, 46 g fat (27 g saturated fat), 166 mg cholesterol, 952 mg sodium, 31 g carbohydrate, 1 g fiber, 29 g protein.
Friday, October 19, 2007
BAKED TATA SKINS
BAKED TATA SKINS
INGREDIENTS:
6 small baking potatoes (4 to 5 in. long)
1/4 cup butter or margarine
1/4 teaspoon paprika
pinch of pepper
DIRECTIONS:
Preheat oven to 400 degrees. Scrub potatoes, pat dry, and rub
skins lightly with a little of the butter. Pierce potatoes
in several places with a fork. Bake potatoes until tender
when pierced (45 minutes to 1 hour). When cool enough to
handle, cut in halves lengthwise and scoop out potato,
leaving a thin shell about 1/8 inch thick. Reserve potato
for other dishes. Place skins on a baking sheet. Melt butter
in a small pan with paprika and white pepper. Stir. Brush
insides of potato skins with butter mixture. Bake potato
skins until crisp and golden (18 to 20 minutes).
Extras: For variety, try adding grated Cheddar cheese,
crumbled bacon, green onion, or chives.)
Yield: Serves 6
INGREDIENTS:
6 small baking potatoes (4 to 5 in. long)
1/4 cup butter or margarine
1/4 teaspoon paprika
pinch of pepper
DIRECTIONS:
Preheat oven to 400 degrees. Scrub potatoes, pat dry, and rub
skins lightly with a little of the butter. Pierce potatoes
in several places with a fork. Bake potatoes until tender
when pierced (45 minutes to 1 hour). When cool enough to
handle, cut in halves lengthwise and scoop out potato,
leaving a thin shell about 1/8 inch thick. Reserve potato
for other dishes. Place skins on a baking sheet. Melt butter
in a small pan with paprika and white pepper. Stir. Brush
insides of potato skins with butter mixture. Bake potato
skins until crisp and golden (18 to 20 minutes).
Extras: For variety, try adding grated Cheddar cheese,
crumbled bacon, green onion, or chives.)
Yield: Serves 6
Pumpkin pancakes with spiced pumpkin ice cream
Pumpkin pancakes with spiced pumpkin ice cream
Makes about 16 pancakes and 1 quart of ice cream
The ice cream:
2 cups heavy cream
2 cups milk
1 cup sugar
8 large egg yolks
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/4 cups canned solid-pack pumpkin
1 teaspoon pure vanilla extract
2 tablespoons dark rum
Combine the cream, milk and 1/2 cup of the sugar in a
medium heavy-bottomed saucepan and bring to the boil
over medium heat, stirring occasionally. Meanwhile, in
a large bowl, whisk the yolks, the remaining 1/2 cup
sugar and the spices until thick.
Gradually whisk the hot cream mixture into the yolk
mixture. Return the mixture to the saucepan and cook
over medium heat, stirring constantly with a wooden
spoon, until the custard thickens, about 3 to 5
minutes; do not let the custard boil. When you draw
your finger across the back of the spoon, it should
leave a track. Strain the custard into a large clean
bowl. Add the pumpkin and vanilla extract and whisk to
blend. Let cool to room temperature.
Freeze the custard in an ice cream maker following the
manufacturer's instructions. When the ice cream is
almost ready, add the dark rum and process until
frozen.
Pack into a freezer container and freeze to firm and
ripen. The ice cream should be ready to scoop in about
two hours, but it will keep in the freezer for two
weeks.
The pancakes:
1 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons (packed) brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
Pinch of cloves
Pinch of salt
1 1/3 cups buttermilk
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons dark rum
1 teaspoon pure vanilla extract
3/4 cup canned solid-pack pumpkin
In a medium bowl, whisk together the flour, granulated
sugar, brown sugar, baking powder, baking soda, spices
and salt. In another bowl, whisk together the
buttermilk, eggs, melted butter, rum and vanilla to
blend thoroughly.
Pour the liquid ingredients over the dry ingredients
and mix with the whisk, stopping when everything is
just combined. (Don't worry if the batter is a bit
lumpy.) With a rubber spatula, gently but thoroughly
fold in the pumpkin.
If necessary, lightly butter, oil or spray your
griddle or skillet. Preheat over medium heat or, if
using an electric griddle, set to 350o F. If you want
to hold the pancakes until serving time, preheat your
oven to 200o F.
Spoon 1/4 cup of batter onto the griddle for each
pancake, allowing space for spreading. When the
undersides of the pancakes are golden and the tops are
lightly speckled with bubbles that pop and stay open,
flip the pancakes over with a wide spatula and bake
until the other sides are light brown. (These are soft
and puffy, so turn carefully.) Serve immediately, or
keep the finished pancakes in the preheated oven while
you make the rest of the batch.
Serve the pancakes piping hot with a scoop of ice
cream melting into them.
Makes about 16 pancakes and 1 quart of ice cream
The ice cream:
2 cups heavy cream
2 cups milk
1 cup sugar
8 large egg yolks
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/4 cups canned solid-pack pumpkin
1 teaspoon pure vanilla extract
2 tablespoons dark rum
Combine the cream, milk and 1/2 cup of the sugar in a
medium heavy-bottomed saucepan and bring to the boil
over medium heat, stirring occasionally. Meanwhile, in
a large bowl, whisk the yolks, the remaining 1/2 cup
sugar and the spices until thick.
Gradually whisk the hot cream mixture into the yolk
mixture. Return the mixture to the saucepan and cook
over medium heat, stirring constantly with a wooden
spoon, until the custard thickens, about 3 to 5
minutes; do not let the custard boil. When you draw
your finger across the back of the spoon, it should
leave a track. Strain the custard into a large clean
bowl. Add the pumpkin and vanilla extract and whisk to
blend. Let cool to room temperature.
Freeze the custard in an ice cream maker following the
manufacturer's instructions. When the ice cream is
almost ready, add the dark rum and process until
frozen.
Pack into a freezer container and freeze to firm and
ripen. The ice cream should be ready to scoop in about
two hours, but it will keep in the freezer for two
weeks.
The pancakes:
1 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons (packed) brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
Pinch of cloves
Pinch of salt
1 1/3 cups buttermilk
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons dark rum
1 teaspoon pure vanilla extract
3/4 cup canned solid-pack pumpkin
In a medium bowl, whisk together the flour, granulated
sugar, brown sugar, baking powder, baking soda, spices
and salt. In another bowl, whisk together the
buttermilk, eggs, melted butter, rum and vanilla to
blend thoroughly.
Pour the liquid ingredients over the dry ingredients
and mix with the whisk, stopping when everything is
just combined. (Don't worry if the batter is a bit
lumpy.) With a rubber spatula, gently but thoroughly
fold in the pumpkin.
If necessary, lightly butter, oil or spray your
griddle or skillet. Preheat over medium heat or, if
using an electric griddle, set to 350o F. If you want
to hold the pancakes until serving time, preheat your
oven to 200o F.
Spoon 1/4 cup of batter onto the griddle for each
pancake, allowing space for spreading. When the
undersides of the pancakes are golden and the tops are
lightly speckled with bubbles that pop and stay open,
flip the pancakes over with a wide spatula and bake
until the other sides are light brown. (These are soft
and puffy, so turn carefully.) Serve immediately, or
keep the finished pancakes in the preheated oven while
you make the rest of the batch.
Serve the pancakes piping hot with a scoop of ice
cream melting into them.
Pumpkin Apple Streusel Muffins
Pumpkin Apple Streusel Muffins
2-1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple
2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1 tablespoon and 1 teaspoon butter
Preheat oven to 350 degrees F (175 degrees C). Lightly
grease 18 muffin cups or use paper liners. In a large
bowl, sift together 2 1/2 cups all-purpose flour, 2
cups sugar, pumpkin pie spice, baking soda and salt.
In a separate bowl, mix together eggs, pumpkin and
oil.
Add pumpkin mixture to flour mixture; stirring just to
moisten. Fold in apples. Spoon batter into prepared
muffin cups. In a small bowl, mix together 2
tablespoons flour, 1/4 cup sugar and 1/2 teaspoon
cinnamon. Cut in butter until mixture resembles coarse
crumbs. Sprinkle topping evenly over
muffin batter.
Bake in preheated oven for 35 to 40 minutes, or until
a toothpick inserted into a muffin comes out clean.
2-1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple
2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1 tablespoon and 1 teaspoon butter
Preheat oven to 350 degrees F (175 degrees C). Lightly
grease 18 muffin cups or use paper liners. In a large
bowl, sift together 2 1/2 cups all-purpose flour, 2
cups sugar, pumpkin pie spice, baking soda and salt.
In a separate bowl, mix together eggs, pumpkin and
oil.
Add pumpkin mixture to flour mixture; stirring just to
moisten. Fold in apples. Spoon batter into prepared
muffin cups. In a small bowl, mix together 2
tablespoons flour, 1/4 cup sugar and 1/2 teaspoon
cinnamon. Cut in butter until mixture resembles coarse
crumbs. Sprinkle topping evenly over
muffin batter.
Bake in preheated oven for 35 to 40 minutes, or until
a toothpick inserted into a muffin comes out clean.
PASTA MEXICANA
PASTA MEXICANA
INGREDIENTS:
2 medium onion -- coarsely chopped
5 chili peppers
28 ounces plum tomatoes -- Italian style
15 ounces chili -- either beef or turkey
8 ounces linguini -- or spaghetti
DIRECTIONS:
Place onions and chilis into heavy skillet or roasting
pan. Cover and cook over high heat until onions are browned
and chile skins are charred on all sides (8-10 minutes).
Remove chiles; peel and discard skin and seeds; chop chiles,
and return to pan. Stir in tomatoes and chili.. Cook over
medium heat, stirring occasionally, 15 to 20 minutes.
Meanwhile, cook pasta according to package directions.
Serve sauce over pasta.
Category: 4 Servings
HOW TO ROAST CHILES
Use the prepared chiles in sauces, to make salsa, homemade
fajitas and all Mexican dishes, in rice casseroles, in
omelets, and on hamburgers.
Lay whole peppers or chiles directly on the BBQ grill, under
a broiler or over a gas flame. Grill or broil, turning
frequently, until the chiles' skins are evenly blackened and
charred all over, but flesh is still crisp.
Put the chiles into a paper bag for a few minutes to cool
and steam - this helps further loosen the skins; rinsing under
running water will help remove stubborn bits. Rub and peel off
the charred skins, then slit and remove veins and seeds. With
very hot chiles, wear rubber gloves and don't touch your eyes
INGREDIENTS:
2 medium onion -- coarsely chopped
5 chili peppers
28 ounces plum tomatoes -- Italian style
15 ounces chili -- either beef or turkey
8 ounces linguini -- or spaghetti
DIRECTIONS:
Place onions and chilis into heavy skillet or roasting
pan. Cover and cook over high heat until onions are browned
and chile skins are charred on all sides (8-10 minutes).
Remove chiles; peel and discard skin and seeds; chop chiles,
and return to pan. Stir in tomatoes and chili.. Cook over
medium heat, stirring occasionally, 15 to 20 minutes.
Meanwhile, cook pasta according to package directions.
Serve sauce over pasta.
Category: 4 Servings
HOW TO ROAST CHILES
Use the prepared chiles in sauces, to make salsa, homemade
fajitas and all Mexican dishes, in rice casseroles, in
omelets, and on hamburgers.
Lay whole peppers or chiles directly on the BBQ grill, under
a broiler or over a gas flame. Grill or broil, turning
frequently, until the chiles' skins are evenly blackened and
charred all over, but flesh is still crisp.
Put the chiles into a paper bag for a few minutes to cool
and steam - this helps further loosen the skins; rinsing under
running water will help remove stubborn bits. Rub and peel off
the charred skins, then slit and remove veins and seeds. With
very hot chiles, wear rubber gloves and don't touch your eyes
Very Strawberry Pie
Very Strawberry Pie
1 pkg. (4 ser. sz,) strawberry gelatin
3/4 c. boiling water
1/2 c. ice cubes 1 pkg. (4 ser. sz.) vanilla instant pudding
3/4 c. milk
3 1/2 c. cool whip 1 pt. strawberries, hulled and sliced
1 baked 9" pie shell, cooled
Completely dissolve gelatin in boiling water. Add ice cubes and stir until
melted. Prepare pie filling with 3/4 c. milk as directed on pkg. for pie; let
stand about 2 mins. Blend in gelatin. Chill, if necessary, until thickened.
Fold in 2 c. of the cool whip and strawberries. Pour into crust. Freeze 1 hour
or chill in refrigerator 3 hours. Before serving garnish with remaining cool
whip and additional strawberries if desired.
1 pkg. (4 ser. sz,) strawberry gelatin
3/4 c. boiling water
1/2 c. ice cubes 1 pkg. (4 ser. sz.) vanilla instant pudding
3/4 c. milk
3 1/2 c. cool whip 1 pt. strawberries, hulled and sliced
1 baked 9" pie shell, cooled
Completely dissolve gelatin in boiling water. Add ice cubes and stir until
melted. Prepare pie filling with 3/4 c. milk as directed on pkg. for pie; let
stand about 2 mins. Blend in gelatin. Chill, if necessary, until thickened.
Fold in 2 c. of the cool whip and strawberries. Pour into crust. Freeze 1 hour
or chill in refrigerator 3 hours. Before serving garnish with remaining cool
whip and additional strawberries if desired.
French Bread Pizza
French Bread Pizza
1 can (15 oz) tomato puree
1/2 t. salt
1/4 t. pepper
1/4 t. garlic powder
1/4 t. basil
1/4 t. dried oregano
1/4 t. thyme
2 C. shredded Mozzarella and Cheddar mixture
Additional toppings: pepperoni, ham, sausage, peppers, onions, mushrooms,
pineapple, Parmesan cheese, etc.
1 loaf French bread cut in half
For sauce, combine all ingredients in a saucepan over medium heat. When the
sauce begins to bubble, reduce heat and simmer for 30 minutes, stirring
often. Remove the sauce from the heatand let cool until ready to use on the pizza.
Heat oven to 400. Place French bread on large baking sheet and toast
lightly. Spread sauce on bread. Sprinkle 3/4 of the cheese over top. Top with
desired toppings. Sprinkle remaining cheeses over top. Bake for 15 minutes or until
done.
1 can (15 oz) tomato puree
1/2 t. salt
1/4 t. pepper
1/4 t. garlic powder
1/4 t. basil
1/4 t. dried oregano
1/4 t. thyme
2 C. shredded Mozzarella and Cheddar mixture
Additional toppings: pepperoni, ham, sausage, peppers, onions, mushrooms,
pineapple, Parmesan cheese, etc.
1 loaf French bread cut in half
For sauce, combine all ingredients in a saucepan over medium heat. When the
sauce begins to bubble, reduce heat and simmer for 30 minutes, stirring
often. Remove the sauce from the heatand let cool until ready to use on the pizza.
Heat oven to 400. Place French bread on large baking sheet and toast
lightly. Spread sauce on bread. Sprinkle 3/4 of the cheese over top. Top with
desired toppings. Sprinkle remaining cheeses over top. Bake for 15 minutes or until
done.
Crab Quiche
Crab Quiche
Prep Time: 10 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour
Yields: 8 servings
"This is an easy seafood quiche. A wonderful brunch recipe, or can also be a
good main course for a light dinner. Crab, Swiss cheese and onion combined
with eggs milk and flour, then baked in a pie crust."
INGREDIENTS:
1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 eggs, beaten
1/2 cup milk
1 cup crab meat
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 (9 inch) unbaked pie crust
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, beat together eggs, mayonnaise, flour, and milk until
thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.
3. Bake for 40 to 45 minutes, or until a knife inserted in the center comes
out clean.
Prep Time: 10 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour
Yields: 8 servings
"This is an easy seafood quiche. A wonderful brunch recipe, or can also be a
good main course for a light dinner. Crab, Swiss cheese and onion combined
with eggs milk and flour, then baked in a pie crust."
INGREDIENTS:
1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 eggs, beaten
1/2 cup milk
1 cup crab meat
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 (9 inch) unbaked pie crust
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, beat together eggs, mayonnaise, flour, and milk until
thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.
3. Bake for 40 to 45 minutes, or until a knife inserted in the center comes
out clean.
Breakfast Casserole Muffins
Breakfast Casserole Muffins
1 pound sausage, browned and drained
6 eggs
1 cup Bisquick
2 cups half-and-half (you can substitute milk)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups grated cheese
Place drained sausage evenly in muffins tins which have been sprayed
with Pam. Mix eggs, Bisquick, half-and-half, salt and pepper
together. Pour evenly over the sausage. Top with grated cheese. Bake
for 25 minutes in 350 degree F oven.
Makes 24 muffins.
Optional: While browning sausage, you can add some onions, green
peppers and mushrooms. Also, bacon or ham can be substituted for
sausage.
1 pound sausage, browned and drained
6 eggs
1 cup Bisquick
2 cups half-and-half (you can substitute milk)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups grated cheese
Place drained sausage evenly in muffins tins which have been sprayed
with Pam. Mix eggs, Bisquick, half-and-half, salt and pepper
together. Pour evenly over the sausage. Top with grated cheese. Bake
for 25 minutes in 350 degree F oven.
Makes 24 muffins.
Optional: While browning sausage, you can add some onions, green
peppers and mushrooms. Also, bacon or ham can be substituted for
sausage.
Marie Callender's Corn Bread Recipe
Marie Callender's Corn Bread Recipe
9 Ounces Corn Muffin Mix
9 Ounces Yellow Cake Mix
Prepare corn muffin mix just as box directs. Set aside. In another bowl
prepare yellow cake mix per box directions. Pour prepared cake mix into prepared
corn muffin mix and stir well. Turn batter into greased 9x12x2 pan. Bake at
350~ for 30 to 35 minutes or till toothpick comes out clean. Serve warm with
Honey Butter.
9 Ounces Corn Muffin Mix
9 Ounces Yellow Cake Mix
Prepare corn muffin mix just as box directs. Set aside. In another bowl
prepare yellow cake mix per box directions. Pour prepared cake mix into prepared
corn muffin mix and stir well. Turn batter into greased 9x12x2 pan. Bake at
350~ for 30 to 35 minutes or till toothpick comes out clean. Serve warm with
Honey Butter.
Apple-Cinnamon Sticky Buns
Apple-Cinnamon Sticky Buns
1 small apple, chopped
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 (10-count) can biscuits
1/3 cup butter or margarine, melted
1. Preheat oven to 375F. Grease an 8-inch square baking dish.
Layer apple over bottom of prepared dish.
2. Combine brown sugar, cinnamon and nutmeg in a shallow bowl; mix
well.
3. Separate biscuits. Coat biscuits on all sides in brown sugar
mixture.
4. Arrange biscuits over apple in baking dish. Sprinkle any remaining
brown sugar over biscuits. Drizzle with butter. Bake until buns are
golden, about 25 minutes. Serve buns apple-side up.
Makes 10 Buns
1 small apple, chopped
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 (10-count) can biscuits
1/3 cup butter or margarine, melted
1. Preheat oven to 375F. Grease an 8-inch square baking dish.
Layer apple over bottom of prepared dish.
2. Combine brown sugar, cinnamon and nutmeg in a shallow bowl; mix
well.
3. Separate biscuits. Coat biscuits on all sides in brown sugar
mixture.
4. Arrange biscuits over apple in baking dish. Sprinkle any remaining
brown sugar over biscuits. Drizzle with butter. Bake until buns are
golden, about 25 minutes. Serve buns apple-side up.
Makes 10 Buns
Applesauce Raisin Bars
Applesauce Raisin Bars
1 cup water
1 cup raisins
1 cup unsweetened applesauce
2 eggs
1/3 cup pure maple syrup
1/2 cup canola oil
1 tsp. vanilla
1 tsp. baking soda
2 cups flour, part or all whole-wheat
1 1/4 tsp cinnamon
1/2 tsp. nutmeg
Preheat the oven to 350. Cook the raisins in water until they are soft. Drain
off water. In a med. bowl, combine the raisins, applesauce, eggs, syrup, oil
and vanilla. Combine the remaining ingredients and add to the med. bowl. Mix
well. Bake in a non-stick 9x12" pan for 30 mins. Cool 10-15 mins. before
serving. These also freeze well.
1 cup water
1 cup raisins
1 cup unsweetened applesauce
2 eggs
1/3 cup pure maple syrup
1/2 cup canola oil
1 tsp. vanilla
1 tsp. baking soda
2 cups flour, part or all whole-wheat
1 1/4 tsp cinnamon
1/2 tsp. nutmeg
Preheat the oven to 350. Cook the raisins in water until they are soft. Drain
off water. In a med. bowl, combine the raisins, applesauce, eggs, syrup, oil
and vanilla. Combine the remaining ingredients and add to the med. bowl. Mix
well. Bake in a non-stick 9x12" pan for 30 mins. Cool 10-15 mins. before
serving. These also freeze well.
Awesome Crockpot Pot Roast
Awesome Crockpot Pot Roast
This is a very easy recipe for a delicious pot roast. It makes its
own gravy. It's designed especially for the working person who does
not have time to cook all day, but it tastes like you did. You'll
want the cut to be between 5 and 6 pounds."
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and
water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9
hours.
This is a very easy recipe for a delicious pot roast. It makes its
own gravy. It's designed especially for the working person who does
not have time to cook all day, but it tastes like you did. You'll
want the cut to be between 5 and 6 pounds."
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and
water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9
hours.
California Chicken Casserole
California Chicken Casserole
1 can cream of mushroom soup, undiluted
1/3 cup milk
1 pkg.(16 oz.) frozen California blend vegetables, thawed
1 1/2 cups cubed cooked chicken
1 1/2 cups (6 oz.) shredded Swiss cheese, divided
Salt and pepper to taste
Hot cooked rice
In a bowl, combine soup and milk. Stir in vegetables, chicken, 1 1/4
cups cheese, salt and pepper. Transfer to a greased 9 inch square
baking dish. Cover and bake at 350 for 40 minutes. Uncover; top with
remaining cheese. Bake 5 to 10 minute longer or until bubbly. Let stand
for 5 minutes. Serve over rice.
1 can cream of mushroom soup, undiluted
1/3 cup milk
1 pkg.(16 oz.) frozen California blend vegetables, thawed
1 1/2 cups cubed cooked chicken
1 1/2 cups (6 oz.) shredded Swiss cheese, divided
Salt and pepper to taste
Hot cooked rice
In a bowl, combine soup and milk. Stir in vegetables, chicken, 1 1/4
cups cheese, salt and pepper. Transfer to a greased 9 inch square
baking dish. Cover and bake at 350 for 40 minutes. Uncover; top with
remaining cheese. Bake 5 to 10 minute longer or until bubbly. Let stand
for 5 minutes. Serve over rice.
Club Sandwich
Club Sandwich
Prep Time: 5 Minutes
Cook Time: 5 Minutes Ready In: 10 Minutes
Yields: 1 servings
"A triple-decked sandwich with bacon, turkey ham, lettuce and tomato."
INGREDIENTS:
2 slices bacon
3 slices bread, toasted
3 tablespoons mayonnaise
2 leaves lettuce
2 (1 ounce) slices cooked deli
turkey breast
2 slices tomato
DIRECTIONS:
1. Place bacon in a heavy skillet. Cook over medium high heat until evenly
brown. Drain on paper towels.
2. Spread each slice of bread with mayonnaise. On one slice of toast, place
the turkey and lettuce. Cover with a slice of toast, then the bacon and
tomato. Top with last slice of toast.
Prep Time: 5 Minutes
Cook Time: 5 Minutes Ready In: 10 Minutes
Yields: 1 servings
"A triple-decked sandwich with bacon, turkey ham, lettuce and tomato."
INGREDIENTS:
2 slices bacon
3 slices bread, toasted
3 tablespoons mayonnaise
2 leaves lettuce
2 (1 ounce) slices cooked deli
turkey breast
2 slices tomato
DIRECTIONS:
1. Place bacon in a heavy skillet. Cook over medium high heat until evenly
brown. Drain on paper towels.
2. Spread each slice of bread with mayonnaise. On one slice of toast, place
the turkey and lettuce. Cover with a slice of toast, then the bacon and
tomato. Top with last slice of toast.
Fettuccine with Sweet Pepper-Cayenne Sauce
Fettuccine with Sweet Pepper-Cayenne Sauce
Prep Time: 5 Minutes
Cook Time: 10 Minutes Ready In: 15 Minutes
Yields: 4 servings
"Sweet red bell peppers are sauteed with garlic and spicy cayenne pepper,
then simmered with sour cream and chicken broth to make a hot and luscious
pasta sauce. Finish with Parmesan cheese and toss with cooked pasta."
INGREDIENTS:
12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan
cheese
salt and pepper to taste
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil in a large skillet and saute red bell
peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from
heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste;
serve.
Prep Time: 5 Minutes
Cook Time: 10 Minutes Ready In: 15 Minutes
Yields: 4 servings
"Sweet red bell peppers are sauteed with garlic and spicy cayenne pepper,
then simmered with sour cream and chicken broth to make a hot and luscious
pasta sauce. Finish with Parmesan cheese and toss with cooked pasta."
INGREDIENTS:
12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan
cheese
salt and pepper to taste
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil in a large skillet and saute red bell
peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from
heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste;
serve.
SPICY CORN BAKE
SPICY CORN BAKE
INGREDIENTS:
1/4 lb. Bacon, chopped into 1/2-inch pieces
1/3 C. Onion, diced
1/3 C. Celery, diced
1/3 C. Green Bell Pepper, diced
1 stick, Butter (1/4 lb.), plus 2 Tbsp. melted,
1/4 C. Milk
1 can (13.5 oz. ) Cream Style Corn
1 can (13.5 oz. ) Whole Kernel Corn
2 Tbsp. Jalapenos, chopped fine
2 Tbsp. Pimentos, chopped fine
1 tsp. Salt
1 Tbsp. Sugar
2 C. Corn Bread Muffins, Crumbled
DIRECTIONS:
In a large skillet over medium heat, cook bacon until crisp.
Add onion, celery and bell pepper and saute 2 minutes over
low heat; set aside. In medium-size pan, melt 1/4 pound
butter; add milk, corn, jalapenos, pimentos, salt and sugar;
heat over low heat. Add bacon-vegetable mixture and 1 C. corn
bread crumbs to corn mixture. Heat well, stirring frequently.
Transfer to an 8-inch-square-by-11/2-inch pan. Moisten
remaining corn bread crumbs with remaining margarine and
sprinkle on top of corn mixture. Bake at 350 degrees until
crumbs are light brown
Yield: 8 Servings
INGREDIENTS:
1/4 lb. Bacon, chopped into 1/2-inch pieces
1/3 C. Onion, diced
1/3 C. Celery, diced
1/3 C. Green Bell Pepper, diced
1 stick, Butter (1/4 lb.), plus 2 Tbsp. melted,
1/4 C. Milk
1 can (13.5 oz. ) Cream Style Corn
1 can (13.5 oz. ) Whole Kernel Corn
2 Tbsp. Jalapenos, chopped fine
2 Tbsp. Pimentos, chopped fine
1 tsp. Salt
1 Tbsp. Sugar
2 C. Corn Bread Muffins, Crumbled
DIRECTIONS:
In a large skillet over medium heat, cook bacon until crisp.
Add onion, celery and bell pepper and saute 2 minutes over
low heat; set aside. In medium-size pan, melt 1/4 pound
butter; add milk, corn, jalapenos, pimentos, salt and sugar;
heat over low heat. Add bacon-vegetable mixture and 1 C. corn
bread crumbs to corn mixture. Heat well, stirring frequently.
Transfer to an 8-inch-square-by-11/2-inch pan. Moisten
remaining corn bread crumbs with remaining margarine and
sprinkle on top of corn mixture. Bake at 350 degrees until
crumbs are light brown
Yield: 8 Servings
Easy Stromboli
Easy Stromboli
Prep Time: 15 min ; Start to Finish: 35 min
For a delicious variation on pizza, roll up favorite Italian ingredients in
a Pillsbury pizza crust.
Ingredients:
1/2 lb. lean ground beef
1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust
1/4 cup pizza sauce
4 oz. (1 cup) shredded mozzarella cheese
1/4 cup chopped green and/or red bell pepper, if desired
1/4 teaspoon dried Italian seasoning
Preparation Directions:
1 . Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray.
Brown ground beef in medium skillet over medium-high heat until thoroughly
cooked, stirring frequently. Drain. Set aside.
2 . Unroll dough; place on sprayed cookie sheet. Starting at center, press
out dough with hands to form 12x8-inch rectangle.
3 . Spread sauce over dough to within 2 inches of long sides and 1/2 inch of
short sides. Place cooked ground beef lengthwise down center, forming
3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell
pepper and Italian seasoning. Fold long sides of dough over filling; press edges
to seal.
4 . Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.
6 servings
Prep Time: 15 min ; Start to Finish: 35 min
For a delicious variation on pizza, roll up favorite Italian ingredients in
a Pillsbury pizza crust.
Ingredients:
1/2 lb. lean ground beef
1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust
1/4 cup pizza sauce
4 oz. (1 cup) shredded mozzarella cheese
1/4 cup chopped green and/or red bell pepper, if desired
1/4 teaspoon dried Italian seasoning
Preparation Directions:
1 . Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray.
Brown ground beef in medium skillet over medium-high heat until thoroughly
cooked, stirring frequently. Drain. Set aside.
2 . Unroll dough; place on sprayed cookie sheet. Starting at center, press
out dough with hands to form 12x8-inch rectangle.
3 . Spread sauce over dough to within 2 inches of long sides and 1/2 inch of
short sides. Place cooked ground beef lengthwise down center, forming
3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell
pepper and Italian seasoning. Fold long sides of dough over filling; press edges
to seal.
4 . Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.
6 servings
Creamy Asparagus Pasta
Creamy Asparagus Pasta
8 ounces whole-wheat penne pasta
1 bunch asparagus, trimmed and cut into 3/4-inch
pieces
1 1/2 cups whole milk
4 teaspoons whole-grain mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons minced fresh tarragon
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1/2 cup grated Parmesan cheese, divided
Bring a large pot of water to a boil. Add pasta and
cook for 3 minutes less than the package directions.
Add asparagus and continue cooking until the pasta and
asparagus are just tender, 3 minutes more. Drain and
return to the pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper
in a medium bowl. Heat oil in a medium saucepan over
medium-high heat. Add garlic and cook, stirring, until
fragrant and lightly browned, 30 seconds to 1 minute.
Whisk in the milk mixture. Bring to a simmer, stirring
constantly, and cook until thickened, 1 to 2 minutes.
Stir in tarragon, lemon zest and juice.
Stir the sauce into the pasta-asparagus mixture. Cook
over medium-high heat, stirring, until the sauce is
thick, creamy and coats the pasta, 1 to 2 minutes.
Stir in 1/4 cup Parmesan. Divide the pasta among 4
bowls and top with the remaining 1/4 cup Parmesan.
Yield: 4 servings
8 ounces whole-wheat penne pasta
1 bunch asparagus, trimmed and cut into 3/4-inch
pieces
1 1/2 cups whole milk
4 teaspoons whole-grain mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons minced fresh tarragon
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1/2 cup grated Parmesan cheese, divided
Bring a large pot of water to a boil. Add pasta and
cook for 3 minutes less than the package directions.
Add asparagus and continue cooking until the pasta and
asparagus are just tender, 3 minutes more. Drain and
return to the pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper
in a medium bowl. Heat oil in a medium saucepan over
medium-high heat. Add garlic and cook, stirring, until
fragrant and lightly browned, 30 seconds to 1 minute.
Whisk in the milk mixture. Bring to a simmer, stirring
constantly, and cook until thickened, 1 to 2 minutes.
Stir in tarragon, lemon zest and juice.
Stir the sauce into the pasta-asparagus mixture. Cook
over medium-high heat, stirring, until the sauce is
thick, creamy and coats the pasta, 1 to 2 minutes.
Stir in 1/4 cup Parmesan. Divide the pasta among 4
bowls and top with the remaining 1/4 cup Parmesan.
Yield: 4 servings
Cherry Chocolate Balls
Cherry Chocolate Balls The Prepared Pantry
We could have called these black forest balls with the combination of
cherries, chocolate, and almond. These are very good, decadent cookies.
Ingredients
1 tablespoon cocoa powder
2 cups powdered sugar
3 1/2 cups chocolate graham cracker crumbs or other chocolate cookie crumbs
1 1/2 cups slivered almonds, very finely chopped
1/3 cup whipping cream
1/2 teaspoon almond extract
1/2 teaspoon cherry flavor
1/2 cup butter, melted
1 cup dried sweet cherries
1/3 cups powdered sugar (optional)
Directions
Mix the cocoa and powdered sugar together. In the mixing bowl of your
stand-type mixer, combine the chocolate graham cracker crumbs, powdered
sugar and cocoa mixture, and chopped almonds. Mix in cream, almond extract,
cherry flavor, and melted butter. Add the dried cherries. Mix for 1 to 2
minutes.
Shape into one-inch balls and roll in the optional powdered sugar if
desired.
Place the cookies in the refrigerator to become firm. Store them until use
in the refrigerator.
We could have called these black forest balls with the combination of
cherries, chocolate, and almond. These are very good, decadent cookies.
Ingredients
1 tablespoon cocoa powder
2 cups powdered sugar
3 1/2 cups chocolate graham cracker crumbs or other chocolate cookie crumbs
1 1/2 cups slivered almonds, very finely chopped
1/3 cup whipping cream
1/2 teaspoon almond extract
1/2 teaspoon cherry flavor
1/2 cup butter, melted
1 cup dried sweet cherries
1/3 cups powdered sugar (optional)
Directions
Mix the cocoa and powdered sugar together. In the mixing bowl of your
stand-type mixer, combine the chocolate graham cracker crumbs, powdered
sugar and cocoa mixture, and chopped almonds. Mix in cream, almond extract,
cherry flavor, and melted butter. Add the dried cherries. Mix for 1 to 2
minutes.
Shape into one-inch balls and roll in the optional powdered sugar if
desired.
Place the cookies in the refrigerator to become firm. Store them until use
in the refrigerator.
Chocolate Chip Cookie Balls
Chocolate Chip Cookie Balls The Prepared Pantry
Ah, these are like eating sophisticated, nutty chocolate chip cookie dough!
The pecans work well with the chocolate. If you like, dust these with
powdered sugar.
Ingredients
3 1/2 cups vanilla cookie crumbs
2 cups powdered sugar
1 1/2 cups pecans, chopped
1/3 cup whipping cream
1/2 cup butter, melted
1 cup milk chocolate chips
1/3 cups powdered sugar (optional)
Directions
In the mixing bowl of your stand-type mixer, combine the cookie crumbs,
powdered sugar, and chopped pecans. Mix in the cream and melted butter. Add
the chocolate chips. Mix for 1 to 2 minutes.
Shape into one-inch balls and roll in the optional powdered sugar if
desired.
Place the cookies in the refrigerator to become firm. Store them until use
in the refrigerator.
Ah, these are like eating sophisticated, nutty chocolate chip cookie dough!
The pecans work well with the chocolate. If you like, dust these with
powdered sugar.
Ingredients
3 1/2 cups vanilla cookie crumbs
2 cups powdered sugar
1 1/2 cups pecans, chopped
1/3 cup whipping cream
1/2 cup butter, melted
1 cup milk chocolate chips
1/3 cups powdered sugar (optional)
Directions
In the mixing bowl of your stand-type mixer, combine the cookie crumbs,
powdered sugar, and chopped pecans. Mix in the cream and melted butter. Add
the chocolate chips. Mix for 1 to 2 minutes.
Shape into one-inch balls and roll in the optional powdered sugar if
desired.
Place the cookies in the refrigerator to become firm. Store them until use
in the refrigerator.
Old Fashioned Egg Dumplings
Old Fashioned Egg Dumplings
2 eggs
8 tbsp. Flour
1/4 tsp. Salt
Beat the eggs with a fork; add the flour gradually. Stir quickly and blend.
Add the salt. Mixture will be sticky. Drop from teaspoon into boiling soup
broth or stew. Cook for 2 minutes. Use about half teaspoon each time or less
if a smaller dumpling is preferred. For a harder dumpling, just add a bit of
flour.
Serves 4.
2 eggs
8 tbsp. Flour
1/4 tsp. Salt
Beat the eggs with a fork; add the flour gradually. Stir quickly and blend.
Add the salt. Mixture will be sticky. Drop from teaspoon into boiling soup
broth or stew. Cook for 2 minutes. Use about half teaspoon each time or less
if a smaller dumpling is preferred. For a harder dumpling, just add a bit of
flour.
Serves 4.
Tortilla Rolls
Tortilla Rolls
2 (8 oz.) packages cream cheese
1 package Ranch dressing mix
1 can chopped green Chiles
Mix together. Spread about 2 tbsp. Of mixture onto a flour tortilla. Roll
tortilla up, from
One side to the other, then slice into pinwheels. Continue spreading onto tortillas until You've used up all of the mixture.
2 (8 oz.) packages cream cheese
1 package Ranch dressing mix
1 can chopped green Chiles
Mix together. Spread about 2 tbsp. Of mixture onto a flour tortilla. Roll
tortilla up, from
One side to the other, then slice into pinwheels. Continue spreading onto tortillas until You've used up all of the mixture.
Apple Marmalade
Apple Marmalade
4 c Apple sauce
1 Lemon
2 c Sugar
1 pouch fruit pectin
Pare and slice apples. Add just enough water to prevent sticking. Cover and
cook until apples are soft. Add grated rind and juice of 1 lemon, and sugar.
Heat to boiling, stirring constantly. Boil hard 1 minute. Remove from fire.
Add fruit pectin. Stir 1 minute. Skim. Jar and process for 10 minutes.
Leave 1/4” head space.
4 c Apple sauce
1 Lemon
2 c Sugar
1 pouch fruit pectin
Pare and slice apples. Add just enough water to prevent sticking. Cover and
cook until apples are soft. Add grated rind and juice of 1 lemon, and sugar.
Heat to boiling, stirring constantly. Boil hard 1 minute. Remove from fire.
Add fruit pectin. Stir 1 minute. Skim. Jar and process for 10 minutes.
Leave 1/4” head space.
Oven Pot Roast
Oven Pot Roast
4 - 5 lbs. beef roast
10 oz can cream of mushroom soup
1 envelope dry onion soup
1 cup chopped onion
1 cup water
1 cup apple juice
1 bay leaf
1/2 tsp. thyme
1/2 tsp. garlic powder
Place meat in roaster. Mix remaining ingredients in bowl. Pour over
meat. Cover.
Bake at 325° for 3 hours.
Add potatoes and carrots 1 hour before roast is done.
Serves 6
4 - 5 lbs. beef roast
10 oz can cream of mushroom soup
1 envelope dry onion soup
1 cup chopped onion
1 cup water
1 cup apple juice
1 bay leaf
1/2 tsp. thyme
1/2 tsp. garlic powder
Place meat in roaster. Mix remaining ingredients in bowl. Pour over
meat. Cover.
Bake at 325° for 3 hours.
Add potatoes and carrots 1 hour before roast is done.
Serves 6
Classic Lasagne
Classic Lasagne
1 pound good ground beef
3/4 cup chopped onion
2 tbsp good olive oil
1 can (about 14 ounces) good quality tomatoes
2 cans (6 ounces each) tomato paste
2 to 3 cups water
1 tbsp chopped parsley
2 tsp salt
1 tsp sugar
a couple of cloves of garlic, finely chopped
1/2 tsp ground black pepper
1/2 tsp oregano leaves
1/2 tsp basil leaves
8 ounces lasagne noodles
1 pound good quality ricotta cheese
8 ounces Mozzarella cheese, thinly sliced
1 cup good quality Parmesan cheese
In a heavy pan, lightly brown the ground beef along with the onion in the olive oil. Add the tomatoes (finely chopped if whole), tomato paste, water, parsley, salt, sugar, garlic, pepper, basil, and oregano. Gently simmer, uncovered, stirring occasionally, for about 30 minutes. Meanwhile, cook the lasagne noodles according to the package direction. Drain the noodles. In a 13 x 9 inch baking dish, spread about one cup of the sauce on the bottom. Then alternate layers of lasagne noodles, sauce, ricotta, Mozzarella, and the Parmesan cheese. Repeat, ending with the sauce, Mozzarella, and Parmesan cheese. Bake at 350 F for about 45 minutes, or until lightly browned and bubbly. Allow to stand for 15 minutes after removing from the oven. Yield: about 8 servings
1 pound good ground beef
3/4 cup chopped onion
2 tbsp good olive oil
1 can (about 14 ounces) good quality tomatoes
2 cans (6 ounces each) tomato paste
2 to 3 cups water
1 tbsp chopped parsley
2 tsp salt
1 tsp sugar
a couple of cloves of garlic, finely chopped
1/2 tsp ground black pepper
1/2 tsp oregano leaves
1/2 tsp basil leaves
8 ounces lasagne noodles
1 pound good quality ricotta cheese
8 ounces Mozzarella cheese, thinly sliced
1 cup good quality Parmesan cheese
In a heavy pan, lightly brown the ground beef along with the onion in the olive oil. Add the tomatoes (finely chopped if whole), tomato paste, water, parsley, salt, sugar, garlic, pepper, basil, and oregano. Gently simmer, uncovered, stirring occasionally, for about 30 minutes. Meanwhile, cook the lasagne noodles according to the package direction. Drain the noodles. In a 13 x 9 inch baking dish, spread about one cup of the sauce on the bottom. Then alternate layers of lasagne noodles, sauce, ricotta, Mozzarella, and the Parmesan cheese. Repeat, ending with the sauce, Mozzarella, and Parmesan cheese. Bake at 350 F for about 45 minutes, or until lightly browned and bubbly. Allow to stand for 15 minutes after removing from the oven. Yield: about 8 servings
Lemon Cheesecake with Fresh Berries (diabetic)
Lemon Cheesecake with Fresh Berries (diabetic)
(makes 16 servings)
1/2 tablespoon (7.5 g) margarine
1/3 cup (35 g) graham cracker crumbs
2 cups (450 g) nonfat cottage cheese, drained
14 ounces (400 g) soft tofu, drained
1 cup (236 ml) nonfat yogurt cheese
grated zest of 1 lemon
1/4 cup (59ml) fresh lemon juice
1/2 teaspoon (2.5 ml) vanilla extract
2 large egg whites
1/2 cup (118 ml) egg substitute
7 packets sugar substitute that will not break down
when heated, or
to taste
2 tablespoons (16 g) unbleached all-purpose flour
1 cup (150 g) fresh strawberries
16 perfect strawberries for garnish, cleaned with
stems intact
Grease the sides and bottom of a 9-inch ( 23cm)
springform pan with margarine. Dust with graham
cracker crumbs. Refrigerate until ready
to fill. Preheat oven to 350° F (180°C), gas mark 4.
In a food processor or blender, process cottage cheese
and tofu until smooth. Add all other ingredients
except the strawberries. Process for 3 minutes until
very smooth and light. Pour into prepared springform
pan. Place a sheet of aluminum foil on the middle rack
of the oven under the springform to protect the oven.
Bake for 1 1/2 to 1 3/4 hours, until the filling is
set, slightly puffed, and golden brown at the edges.
Cool on a wire rack for 45 minutes. Refrigerate until
chilled, 2 hours. Remove the sides of the springform
pan.
Whirl the cup of strawberries in a food processor to
make a puree.
Spoon puree over each serving and garnish with one
perfect strawberry, sliced to the stem and fanned out
(makes 16 servings)
1/2 tablespoon (7.5 g) margarine
1/3 cup (35 g) graham cracker crumbs
2 cups (450 g) nonfat cottage cheese, drained
14 ounces (400 g) soft tofu, drained
1 cup (236 ml) nonfat yogurt cheese
grated zest of 1 lemon
1/4 cup (59ml) fresh lemon juice
1/2 teaspoon (2.5 ml) vanilla extract
2 large egg whites
1/2 cup (118 ml) egg substitute
7 packets sugar substitute that will not break down
when heated, or
to taste
2 tablespoons (16 g) unbleached all-purpose flour
1 cup (150 g) fresh strawberries
16 perfect strawberries for garnish, cleaned with
stems intact
Grease the sides and bottom of a 9-inch ( 23cm)
springform pan with margarine. Dust with graham
cracker crumbs. Refrigerate until ready
to fill. Preheat oven to 350° F (180°C), gas mark 4.
In a food processor or blender, process cottage cheese
and tofu until smooth. Add all other ingredients
except the strawberries. Process for 3 minutes until
very smooth and light. Pour into prepared springform
pan. Place a sheet of aluminum foil on the middle rack
of the oven under the springform to protect the oven.
Bake for 1 1/2 to 1 3/4 hours, until the filling is
set, slightly puffed, and golden brown at the edges.
Cool on a wire rack for 45 minutes. Refrigerate until
chilled, 2 hours. Remove the sides of the springform
pan.
Whirl the cup of strawberries in a food processor to
make a puree.
Spoon puree over each serving and garnish with one
perfect strawberry, sliced to the stem and fanned out
Macadamia Coconut Icebox Cookies
Macadamia Coconut Icebox Cookies
Makes about 72
1 1/2 cups butter, softened
1 1/4 cups granulated sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups quick cooking rolled oats
2 cups chopped macadamia nuts
1 cup flaked coconut
In a large bowl, cream butter and sugar until fluffy.
Stir in vanilla. Sift together flour, baking soda, and
salt. Stir into the butter mixture. Then stir in the
oatmeal, macadamia nuts and coconut.
Divide dough into three portions and roll each portion
into a log about 2-1/2 inches in diameter. Wrap each
log in plastic wrap and put into the refrigerator to
chill for 2 hours, or wrap and freeze for up to 2
months. Preheat oven to 325 F.
Grease baking sheets or line them with parchment paper
or non-stick baking mats. If frozen, let dough sit out
at room temperature for 5 minutes. Slice each log into
1/4-inch rounds and place about 1 inch apart on
prepared baking sheets. Bake for 12 to 15 minutes
until golden brown. Allow to cool for one 1 minute on
baking sheet, then remove to wire racks to cool.
Makes about 72
1 1/2 cups butter, softened
1 1/4 cups granulated sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups quick cooking rolled oats
2 cups chopped macadamia nuts
1 cup flaked coconut
In a large bowl, cream butter and sugar until fluffy.
Stir in vanilla. Sift together flour, baking soda, and
salt. Stir into the butter mixture. Then stir in the
oatmeal, macadamia nuts and coconut.
Divide dough into three portions and roll each portion
into a log about 2-1/2 inches in diameter. Wrap each
log in plastic wrap and put into the refrigerator to
chill for 2 hours, or wrap and freeze for up to 2
months. Preheat oven to 325 F.
Grease baking sheets or line them with parchment paper
or non-stick baking mats. If frozen, let dough sit out
at room temperature for 5 minutes. Slice each log into
1/4-inch rounds and place about 1 inch apart on
prepared baking sheets. Bake for 12 to 15 minutes
until golden brown. Allow to cool for one 1 minute on
baking sheet, then remove to wire racks to cool.
Sausage Sauerkraut Supper
Sausage Sauerkraut Supper
Taste Of Home's Quick Cooking Sept./Oct. 98
Serving Size : 10
4 cups carrot chunks -- 2 inch pieces
4 cups red potato chunks
2 14 oz. cans sauerkraut -- rinsed and drained
2 1/2 pounds fresh Polish sausage -- cut into 3"
pieces
1 medium onion -- thinly sliced
3 cloves garlic -- minced
1 1/2 cups chicken broth or dry white wine
1 teaspoon pepper
1/2 teaspoon caraway seed
In a 5-quart slow cooker, layer carrots, potatoes, and
sauerkraut. In a skillet, brown the sausage; transfer
to the slow cooker. {Slow cooker will be full.}
Reserve 1 tablespoon drippings in skillet; saute onion
and garlic until tender. Gradually add chicken broth
or wine. Bring to a boil; stir to loosen browned bits.
Stir in pepper and caraway seed. Pour over sausage.
Cover and cook on Low for 8-9 hours, or until
vegetables are tender and sausage is no longer pink.
Taste Of Home's Quick Cooking Sept./Oct. 98
Serving Size : 10
4 cups carrot chunks -- 2 inch pieces
4 cups red potato chunks
2 14 oz. cans sauerkraut -- rinsed and drained
2 1/2 pounds fresh Polish sausage -- cut into 3"
pieces
1 medium onion -- thinly sliced
3 cloves garlic -- minced
1 1/2 cups chicken broth or dry white wine
1 teaspoon pepper
1/2 teaspoon caraway seed
In a 5-quart slow cooker, layer carrots, potatoes, and
sauerkraut. In a skillet, brown the sausage; transfer
to the slow cooker. {Slow cooker will be full.}
Reserve 1 tablespoon drippings in skillet; saute onion
and garlic until tender. Gradually add chicken broth
or wine. Bring to a boil; stir to loosen browned bits.
Stir in pepper and caraway seed. Pour over sausage.
Cover and cook on Low for 8-9 hours, or until
vegetables are tender and sausage is no longer pink.
Spicy Beef Roast
Spicy Beef Roast
Serving Size : 12
3 pounds round tip roast or brisket -- trimmed of fat
2 tablespoons cracked black pepper
2 cloves garlic -- minced
3 tablespoons balsamic vinegar
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
Rub cracked black pepper and garlic onto roast. Put
roast in Crock-Pot.
Make several shallow slits in top of roast.
In a small bowl, combine remaining ingredients and
pour over meat.
Cover; cook on Low 8 to 10 hours or on High 4 to 5
hours.
Serving Size : 12
3 pounds round tip roast or brisket -- trimmed of fat
2 tablespoons cracked black pepper
2 cloves garlic -- minced
3 tablespoons balsamic vinegar
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
Rub cracked black pepper and garlic onto roast. Put
roast in Crock-Pot.
Make several shallow slits in top of roast.
In a small bowl, combine remaining ingredients and
pour over meat.
Cover; cook on Low 8 to 10 hours or on High 4 to 5
hours.
Pecan Pear Bread
Pecan Pear Bread
Taste Of Home's Quick Cooking
Serving Size : 1
1 cup sugar
1/2 cup vegetable oil
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 1/2 cups chopped peeled pears
2/3 cup chopped pecans
1/2 teaspoon grated lemon peel
In a mixing bowl, combine sugar and oil. Add eggs, one
at a time, beating well after each addition. Add sour
cream and vanilla; mix well. Combine dry ingredients;
add to sour cream mixture and mix well. Stir in pears,
pecans, and lemon peel. Spread into greased 8 x 4 x 2
inch loaf pan. Bake at 350 degrees for 65-75 minutes
or until toothpick inserted near the center comes out
clean. Cool for 10 minutes; remove from pan to a wire
rack to cool completely.
YIELD: 1 loaf
Taste Of Home's Quick Cooking
Serving Size : 1
1 cup sugar
1/2 cup vegetable oil
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 1/2 cups chopped peeled pears
2/3 cup chopped pecans
1/2 teaspoon grated lemon peel
In a mixing bowl, combine sugar and oil. Add eggs, one
at a time, beating well after each addition. Add sour
cream and vanilla; mix well. Combine dry ingredients;
add to sour cream mixture and mix well. Stir in pears,
pecans, and lemon peel. Spread into greased 8 x 4 x 2
inch loaf pan. Bake at 350 degrees for 65-75 minutes
or until toothpick inserted near the center comes out
clean. Cool for 10 minutes; remove from pan to a wire
rack to cool completely.
YIELD: 1 loaf
Southwestern Chicken
Southwestern Chicken
Taste Of Home's Quick Cooking Sept./Oct. 98
Serving Size : 6
2 cans whole kernel corn -- drained
1 can black beans -- rinsed and drained
1 16 oz. jar chunky salsa -- divided
6 boneless skinless chicken breast halves
1 cup shredded Cheddar cheese
Combine the corn, black beans, and 1/2 cup of the
salsa in a slow cooker. Top with chicken; pour the
remaining salsa over chicken. Cover and cook on High
for 3-4 hours, or on Low for 7-8 hours, or until meat
juices run clear.
Sprinkle with cheese; cover until cheese is melted,
about 5 minutes.
Taste Of Home's Quick Cooking Sept./Oct. 98
Serving Size : 6
2 cans whole kernel corn -- drained
1 can black beans -- rinsed and drained
1 16 oz. jar chunky salsa -- divided
6 boneless skinless chicken breast halves
1 cup shredded Cheddar cheese
Combine the corn, black beans, and 1/2 cup of the
salsa in a slow cooker. Top with chicken; pour the
remaining salsa over chicken. Cover and cook on High
for 3-4 hours, or on Low for 7-8 hours, or until meat
juices run clear.
Sprinkle with cheese; cover until cheese is melted,
about 5 minutes.
Hershey's Brownie Cemetery Cake
Hershey's Brownie Cemetery Cake
1 (about 19-ounce) package brownie mix
1 (16-ounce) can vanilla ready-to-spread frosting
1 tablespoon HERSHEY'S Cocoa
4 HERSHEY'S HUGS Brand Chocolates
4 HERSHEY'S KISSES Brand Milk Chocolates
5 (1.55-ounce each) HERSHEY'S Cookies 'n' Creme Bars, divided use
5 (Snack Size) HERSHEY'S KIT KAT Wafer Candy Bars
1 (4.25-ounce) tube orange decorating icing
1 cup MOUNDS Sweetened Coconut Flakes
Green food color
Line 8-inch square baking pan with foil, allowing foil to extend over sides;
grease foil.
Prepare, bake and cool brownie mix as directed on package.
Invert brownie onto large tray; remove foil.
Stir frosting and cocoa in small bowl until well blended. Frost sides and
top of brownie.
Press unwrapped HERSHEY'S HUGS Brand Chocolate upside down in all 4 corners
of brownie.
Place HERSHEY'S KISSES Brand Milk Chocolate on top of each HERSHEY'S HUGS
Brand Chocolate.
Unwrap 2 COOKIES 'N' CREME bars; break into 12 pieces. Press each upright
piece, near edge, around outside of brownie to resemble a fence.
Unwrap KIT KAT bars; holding upright, cut top of each bar at angle on one
end to resemble tombstones. Pipe letters "R.I.P." on flat side of each bar
with orange icing. Set aside.
Combine coconut, 1/2 teaspoon water and a few drops green food color in
small bowl. Toss with fork until evenly tinted. Spread over top of brownie.
Press tombstones into brownie.
Unwrap remaining COOKIES 'N' CREME bars; break and arrange to fit around
base of brownie, making path and steps to cemetery.
Makes 10 to 12 servings.
1 (about 19-ounce) package brownie mix
1 (16-ounce) can vanilla ready-to-spread frosting
1 tablespoon HERSHEY'S Cocoa
4 HERSHEY'S HUGS Brand Chocolates
4 HERSHEY'S KISSES Brand Milk Chocolates
5 (1.55-ounce each) HERSHEY'S Cookies 'n' Creme Bars, divided use
5 (Snack Size) HERSHEY'S KIT KAT Wafer Candy Bars
1 (4.25-ounce) tube orange decorating icing
1 cup MOUNDS Sweetened Coconut Flakes
Green food color
Line 8-inch square baking pan with foil, allowing foil to extend over sides;
grease foil.
Prepare, bake and cool brownie mix as directed on package.
Invert brownie onto large tray; remove foil.
Stir frosting and cocoa in small bowl until well blended. Frost sides and
top of brownie.
Press unwrapped HERSHEY'S HUGS Brand Chocolate upside down in all 4 corners
of brownie.
Place HERSHEY'S KISSES Brand Milk Chocolate on top of each HERSHEY'S HUGS
Brand Chocolate.
Unwrap 2 COOKIES 'N' CREME bars; break into 12 pieces. Press each upright
piece, near edge, around outside of brownie to resemble a fence.
Unwrap KIT KAT bars; holding upright, cut top of each bar at angle on one
end to resemble tombstones. Pipe letters "R.I.P." on flat side of each bar
with orange icing. Set aside.
Combine coconut, 1/2 teaspoon water and a few drops green food color in
small bowl. Toss with fork until evenly tinted. Spread over top of brownie.
Press tombstones into brownie.
Unwrap remaining COOKIES 'N' CREME bars; break and arrange to fit around
base of brownie, making path and steps to cemetery.
Makes 10 to 12 servings.
SWEET POTATO PUDDING
SWEET POTATO PUDDING
1 lb. 7 oz. sweet potatoes
3 eggs
3/4 c. sugar
Dash of salt
4 tbsp. margarine
Dash of cinnamon
1/3 c. wine, preferably white
1/2 c. milk
Marshmallows
Put sweet potatoes through sieve or mash them. Beat eggs lightly, add sugar, salt, melted margarine, wine, cinnamon and milk. Place in greased casserole and bake in 325 degree oven for one hour. Melt marshmallows on top. Serves 4 to 6.
1 lb. 7 oz. sweet potatoes
3 eggs
3/4 c. sugar
Dash of salt
4 tbsp. margarine
Dash of cinnamon
1/3 c. wine, preferably white
1/2 c. milk
Marshmallows
Put sweet potatoes through sieve or mash them. Beat eggs lightly, add sugar, salt, melted margarine, wine, cinnamon and milk. Place in greased casserole and bake in 325 degree oven for one hour. Melt marshmallows on top. Serves 4 to 6.
Peanut-Sesame Dressing, Chinese
Peanut-Sesame Dressing, Chinese
Servings: 6
2 teaspoons peanut butter
2 teaspoons tahini
2 tablespoons sugar
1/3 cup soy sauce
1/3 cup balsamic vinegar
2 tablespoons oil
1 tablespoon sesame oil
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1/4 cup scallion, chopped
1 teaspoon red pepper flakes
1/4 cup peanuts, chopped
In a food processor, combine all of the ingredients except for the chopped
Peanuts and process until smooth.
Mix with the peanuts and serve.
Servings: 6
2 teaspoons peanut butter
2 teaspoons tahini
2 tablespoons sugar
1/3 cup soy sauce
1/3 cup balsamic vinegar
2 tablespoons oil
1 tablespoon sesame oil
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1/4 cup scallion, chopped
1 teaspoon red pepper flakes
1/4 cup peanuts, chopped
In a food processor, combine all of the ingredients except for the chopped
Peanuts and process until smooth.
Mix with the peanuts and serve.
Vanilla Cupcakes
Vanilla Cupcakes
8 ounces (1 stick) butter, cut into pieces
2 cups granulated sugar
4 large eggs, at room temperature
2 tsp vanilla extract
3 cups cake flour,
2 1/2 tsp baking powder
1/4 tsp salt
1 cup whole milk
Preheat oven to 350 F. Grease and flour 24 muffin cups, then line with cupcake liners. In a large mixing bowl, beat butter on low speed to soften. Increase speed to medium and beat until smooth. Add sugar, about one tablespoon at a time. Beat until light and fluffy. Beat in the eggs and vanilla. Scrape bowl down, then beat until smooth. Measure the flour, baking powder, and salt into a bowl. Sift. Add the dry ingredients to the first mixture, a little at a time, alternating with the milk. Continue beating on medium speed until smooth and well blended. Scrape the sides of the bowl. Fill the muffin cups about 2/3 full. Bake for about 20 to 25 minutes or until a wooden toothpick inserted into the center comes out clean. Cool on a wire rack for about 5 to 8 minutes, then remove from muffin pan, and cool completely. Frost as desired. Yield: about 24 cupcakes
8 ounces (1 stick) butter, cut into pieces
2 cups granulated sugar
4 large eggs, at room temperature
2 tsp vanilla extract
3 cups cake flour,
2 1/2 tsp baking powder
1/4 tsp salt
1 cup whole milk
Preheat oven to 350 F. Grease and flour 24 muffin cups, then line with cupcake liners. In a large mixing bowl, beat butter on low speed to soften. Increase speed to medium and beat until smooth. Add sugar, about one tablespoon at a time. Beat until light and fluffy. Beat in the eggs and vanilla. Scrape bowl down, then beat until smooth. Measure the flour, baking powder, and salt into a bowl. Sift. Add the dry ingredients to the first mixture, a little at a time, alternating with the milk. Continue beating on medium speed until smooth and well blended. Scrape the sides of the bowl. Fill the muffin cups about 2/3 full. Bake for about 20 to 25 minutes or until a wooden toothpick inserted into the center comes out clean. Cool on a wire rack for about 5 to 8 minutes, then remove from muffin pan, and cool completely. Frost as desired. Yield: about 24 cupcakes
Blueberry-Orange French Toast
Blueberry-Orange French Toast
Breakfast or brunch? Here's a make-ahead French toast that keeps everyone happy.
Prep Time: 35 min
Start to Finish: 9 hr
Makes: 16 slices
Blueberry-Orange Syrup
1/3 cup sugar
1 teaspoon cornstarch
1/4 cup orange juice
2 cups fresh or frozen blueberries
French Toast
16 slices French bread, 1 inch thick
1/2 cup orange marmalade
6 eggs
1 1/2 cups half-and-half
1/4 cup sugar
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
1/4 cup margarine or butter, melted
1.
In 1-quart saucepan, mix 1/3 cup sugar, the cornstarch and orange juice until smooth; stir in blueberries. Heat to
boiling over medium heat, stirring often.
Boil 3 minutes, stirring often.
2.
Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Cut lengthwise slit in side of each bread slice,
cutting to but not through other edge.
Spread marmalade inside slit. Place in pan. In large bowl, beat eggs, half-and-half, 1/4 cup sugar, the nutmeg and
vanilla until well blended. Pour over
bread; turn slices carefully to coat. Cover and refrigerate 8 hours or overnight.
3.
Heat oven to 425ºF. Uncover French toast. Drizzle with melted margarine. Bake 20 to 25 minutes or until golden
brown. Serve with Blueberry-Orange Syrup.
Nutrition Information:
1 Serving: Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat ncg); Cholesterol 90mg;
Sodium 280mg; Total Carbohydrate 36g (Dietary
Fiber 2g, Sugars ncg); Protein6g Percent Daily Value*: Vitamin A 8%; Vitamin C 4%; Calcium 6%; Iron 8% Exchanges: 2
Starch; 1/2Fruit; 0 Other Carbohydrate;
0 Vegetable; 1 Fat Carbohydrate Choices: nc *Percent Daily Values are based on a 2,000 calorie diet.
Success
Use day-old bread to make the French toast.
Do-Ahead
Prepare the syrup up to 1 day ahead of time, and store it covered in the refrigerator.
Breakfast or brunch? Here's a make-ahead French toast that keeps everyone happy.
Prep Time: 35 min
Start to Finish: 9 hr
Makes: 16 slices
Blueberry-Orange Syrup
1/3 cup sugar
1 teaspoon cornstarch
1/4 cup orange juice
2 cups fresh or frozen blueberries
French Toast
16 slices French bread, 1 inch thick
1/2 cup orange marmalade
6 eggs
1 1/2 cups half-and-half
1/4 cup sugar
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
1/4 cup margarine or butter, melted
1.
In 1-quart saucepan, mix 1/3 cup sugar, the cornstarch and orange juice until smooth; stir in blueberries. Heat to
boiling over medium heat, stirring often.
Boil 3 minutes, stirring often.
2.
Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Cut lengthwise slit in side of each bread slice,
cutting to but not through other edge.
Spread marmalade inside slit. Place in pan. In large bowl, beat eggs, half-and-half, 1/4 cup sugar, the nutmeg and
vanilla until well blended. Pour over
bread; turn slices carefully to coat. Cover and refrigerate 8 hours or overnight.
3.
Heat oven to 425ºF. Uncover French toast. Drizzle with melted margarine. Bake 20 to 25 minutes or until golden
brown. Serve with Blueberry-Orange Syrup.
Nutrition Information:
1 Serving: Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat ncg); Cholesterol 90mg;
Sodium 280mg; Total Carbohydrate 36g (Dietary
Fiber 2g, Sugars ncg); Protein6g Percent Daily Value*: Vitamin A 8%; Vitamin C 4%; Calcium 6%; Iron 8% Exchanges: 2
Starch; 1/2Fruit; 0 Other Carbohydrate;
0 Vegetable; 1 Fat Carbohydrate Choices: nc *Percent Daily Values are based on a 2,000 calorie diet.
Success
Use day-old bread to make the French toast.
Do-Ahead
Prepare the syrup up to 1 day ahead of time, and store it covered in the refrigerator.
Banana Raspberry Smoothie
Banana Raspberry Smoothie
1-1/2 cups Dole Pineapple Juice
1 cup vanilla yogurt or frozen yogurt
1 cup Dole Raspberries
2 ripe, medium Dole Bananas, peeled
Combine pineapple juice, yogurt, raspberries and bananas in
blender. Cover; blend until smooth. Garnish with raspberry
and banana slices, if desired.
Makes 3 servings
1-1/2 cups Dole Pineapple Juice
1 cup vanilla yogurt or frozen yogurt
1 cup Dole Raspberries
2 ripe, medium Dole Bananas, peeled
Combine pineapple juice, yogurt, raspberries and bananas in
blender. Cover; blend until smooth. Garnish with raspberry
and banana slices, if desired.
Makes 3 servings
Oatmeal Raisin Cookies
Oatmeal Raisin Cookies
2 handfuls soft butter or margarine (1 stick)
1 handful of brown sugar
1 handful of sugar
1 egg
1 palm of vanilla
1 palm of milk
4 handfuls of flour
1 pinch of baking soda
1 pinch of baking powder
1 pinch of salt
4 handfuls of uncooked quick oats (oatmeal)
2 handfuls of raisins
In a bowl, mix the soft butter or margarine, brown sugar, and sugar
together. With your hand, add in the egg, vanilla and milk. Then add the
flour, soda, baking powder and salt. Mix all this together. Now add the oats
and raisins. Mix with your hand. Take a palm of the cookie mix and put on a
greased cookie sheet. With an adult's help, put the cookies in the oven at
350 degrees for 10-12 minutes. Makes 24 cookies.
2 handfuls soft butter or margarine (1 stick)
1 handful of brown sugar
1 handful of sugar
1 egg
1 palm of vanilla
1 palm of milk
4 handfuls of flour
1 pinch of baking soda
1 pinch of baking powder
1 pinch of salt
4 handfuls of uncooked quick oats (oatmeal)
2 handfuls of raisins
In a bowl, mix the soft butter or margarine, brown sugar, and sugar
together. With your hand, add in the egg, vanilla and milk. Then add the
flour, soda, baking powder and salt. Mix all this together. Now add the oats
and raisins. Mix with your hand. Take a palm of the cookie mix and put on a
greased cookie sheet. With an adult's help, put the cookies in the oven at
350 degrees for 10-12 minutes. Makes 24 cookies.
POTATO PANCAKES
POTATO PANCAKES
(Makes about 8 pancakes)
2 large Russet or long white potatoes, peeled and roughly chopped
2 large shallots, or one small onion, roughly chopped
4 tablespoons flour
Salt and pepper to taste
1 large egg
2 tablespoons melted butter
Vegetable oil, as needed for cooking
Place the potatoes and shallots in a food processor and process until finely chopped. Transfer the mixture to a fine mesh sieve and push as much of the excess water out as you can with a spatula. This is critical for the texture and structural integrity of the pancakes. Stir in the flour, salt and pepper. Whisk the egg with the butter in a separate bowl and stir into the potato mixture. The batter should be loose but if for any reason it's too runny, you can always add a little more flour. Heat a 14-inch skillet and add oil to a depth of 1/2 inch. Wait for the oil to become very hot. With a large serving spoon, dollop portions of the batter into the oil, tapping it with the spoon to flatten it just a little. The oil should come halfway up the pancake so adjust the thickness accordingly. You should just be able to fit 8 pancakes about three and one half inches across. Pan-fry until browned on the first side, flip once and brown the other side. Drain on paper towels and serve with sour cream, butter, chives or even plain. They're delicious all by themselves.
(Makes about 8 pancakes)
2 large Russet or long white potatoes, peeled and roughly chopped
2 large shallots, or one small onion, roughly chopped
4 tablespoons flour
Salt and pepper to taste
1 large egg
2 tablespoons melted butter
Vegetable oil, as needed for cooking
Place the potatoes and shallots in a food processor and process until finely chopped. Transfer the mixture to a fine mesh sieve and push as much of the excess water out as you can with a spatula. This is critical for the texture and structural integrity of the pancakes. Stir in the flour, salt and pepper. Whisk the egg with the butter in a separate bowl and stir into the potato mixture. The batter should be loose but if for any reason it's too runny, you can always add a little more flour. Heat a 14-inch skillet and add oil to a depth of 1/2 inch. Wait for the oil to become very hot. With a large serving spoon, dollop portions of the batter into the oil, tapping it with the spoon to flatten it just a little. The oil should come halfway up the pancake so adjust the thickness accordingly. You should just be able to fit 8 pancakes about three and one half inches across. Pan-fry until browned on the first side, flip once and brown the other side. Drain on paper towels and serve with sour cream, butter, chives or even plain. They're delicious all by themselves.
Sausage Breakfast Casserole
Sausage Breakfast Casserole
Servings: 6
6 ea. Large Eggs
2 C Milk
1 tsp. Salt
1 tsp. Dry Mustard
2 ea. Slices White Bread, Cubed
1 lb Sausage, Browned
1 C Cheddar cheese, shredded ( Sharp or mild )
Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 X 13
baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour
egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. For
45 minutes. Let stand about 5 minutes before cutting.
NOTE:
For 8 people use 3 slices of bread and 8 eggs.
Servings: 6
6 ea. Large Eggs
2 C Milk
1 tsp. Salt
1 tsp. Dry Mustard
2 ea. Slices White Bread, Cubed
1 lb Sausage, Browned
1 C Cheddar cheese, shredded ( Sharp or mild )
Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 X 13
baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour
egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. For
45 minutes. Let stand about 5 minutes before cutting.
NOTE:
For 8 people use 3 slices of bread and 8 eggs.
POTATO SALAD
POTATO SALAD
3 lbs. potatoes
2 3/4 cups mayonnaise
3 boiled eggs, chopped
2 boiled eggs, yolks only, chopped
4 celery sticks, chopped
1 medium red onion, chopped
1/3 cup chopped parsley
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon McCormick lemon-pepper seasoning
2 teaspoons celery salt
1 teaspoon garlic salt
Salt to taste
If you like your potato salad mushier use Idaho potatoes. If you prefer firm chunks of potato use a waxy potato such as the Red Bliss. For something in-between use Yukon Golds. Boil the potatoes, allow them to cool and then mash, slice or chop them to your desired consistency. I abhor the skins but if you like them by all means include them. Combine all the ingredients and chill
3 lbs. potatoes
2 3/4 cups mayonnaise
3 boiled eggs, chopped
2 boiled eggs, yolks only, chopped
4 celery sticks, chopped
1 medium red onion, chopped
1/3 cup chopped parsley
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon McCormick lemon-pepper seasoning
2 teaspoons celery salt
1 teaspoon garlic salt
Salt to taste
If you like your potato salad mushier use Idaho potatoes. If you prefer firm chunks of potato use a waxy potato such as the Red Bliss. For something in-between use Yukon Golds. Boil the potatoes, allow them to cool and then mash, slice or chop them to your desired consistency. I abhor the skins but if you like them by all means include them. Combine all the ingredients and chill
Velveeta Broccoli Dip
Velveeta Broccoli Dip
1 package (10 oz) frozen chopped broccoli
1 package (16 oz) Velveeta pasteurized process cheese spread, cut up
1/8 teaspoon garlic powder
Microwave broccoli in covered 2 quart microwavable casserole on HIGH 3
minutes or until thawed; drain. Add process cheese spread and garlic powder.
Microwave 2 to 3 minutes or until process cheese spread is melted, stirring
after 2 minutes. Serve hot with chips and assorted cut up vegetables. Makes
2 3/4 cups.
1 package (10 oz) frozen chopped broccoli
1 package (16 oz) Velveeta pasteurized process cheese spread, cut up
1/8 teaspoon garlic powder
Microwave broccoli in covered 2 quart microwavable casserole on HIGH 3
minutes or until thawed; drain. Add process cheese spread and garlic powder.
Microwave 2 to 3 minutes or until process cheese spread is melted, stirring
after 2 minutes. Serve hot with chips and assorted cut up vegetables. Makes
2 3/4 cups.
Tuesday, September 25, 2007
Butterscotch/Caramel/ Chocolate Morsel Cake
Butterscotch/Caramel/ Chocolate Morsel Cake
1 Dark Chocolate Cake Mix, prepared in a 9" X 13" pan
1 jar of caramel ice cream topping, the thick kind
1 jar of Butterscotch ice cream topping
1 small container Cool Whip
1 bag of chocolate bits
Bake and Cool cake leaving it in the pan according to the box for a 9" X
13" pan. Pour the caramel ice cream topping over the cake and spread
evenly. Refrigerate for 15 minutes to set the caramel. Remove from the
refrigerator. Pour the Butterscotch ice cream topping over the caramel
layer and spread evenly over the caramel. Refrigerate for 15 minutes to
set . Top with the Cool Whip. Sprinkle the bits
over the Cool Whip. Refrigerate the cake until ready to serve.
1 Dark Chocolate Cake Mix, prepared in a 9" X 13" pan
1 jar of caramel ice cream topping, the thick kind
1 jar of Butterscotch ice cream topping
1 small container Cool Whip
1 bag of chocolate bits
Bake and Cool cake leaving it in the pan according to the box for a 9" X
13" pan. Pour the caramel ice cream topping over the cake and spread
evenly. Refrigerate for 15 minutes to set the caramel. Remove from the
refrigerator. Pour the Butterscotch ice cream topping over the caramel
layer and spread evenly over the caramel. Refrigerate for 15 minutes to
set . Top with the Cool Whip. Sprinkle the bits
over the Cool Whip. Refrigerate the cake until ready to serve.
Saturday, September 22, 2007
Mushroom Meat Balls
Mushroom Meat Balls
1 package dry mushroom soup mix
1 pound ground beef
1 egg, slightly beaten
2 tablespoons finely chopped onion
1/4 teaspoon pepper
1 tablespoon shortening
1 1/2 cups water
A pinch of dill weed, optional
Combine 1/2-package dry soup mix (2-tablespoons), ground meat,
egg, onion and pepper in a mixing bowl. Shape into small (about
18) meatballs. Heat shortening in heavy skillet and brown
meatballs well. Add 1/2-cup water and simmer uncovered 5
minutes. Remove meatballs to heated platter. Stir 1-cup water
into remaining 1/2- package sup mix. Add to pan drippings and
stir in dill weed. Heat, stirring constantly, until gravy is
thickened. Stir in meatballs and reheat. Serve with noodles or
rice.
Makes 4 servings.
1 package dry mushroom soup mix
1 pound ground beef
1 egg, slightly beaten
2 tablespoons finely chopped onion
1/4 teaspoon pepper
1 tablespoon shortening
1 1/2 cups water
A pinch of dill weed, optional
Combine 1/2-package dry soup mix (2-tablespoons), ground meat,
egg, onion and pepper in a mixing bowl. Shape into small (about
18) meatballs. Heat shortening in heavy skillet and brown
meatballs well. Add 1/2-cup water and simmer uncovered 5
minutes. Remove meatballs to heated platter. Stir 1-cup water
into remaining 1/2- package sup mix. Add to pan drippings and
stir in dill weed. Heat, stirring constantly, until gravy is
thickened. Stir in meatballs and reheat. Serve with noodles or
rice.
Makes 4 servings.
CHOCOLATE LOVER'S COOKIES
CHOCOLATE LOVER'S COOKIES
1/3 cup milk chocolate chips
1/3 cup white chocolate or vanilla milk chips
1/3 cup semisweet chocolate chips
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
----------------------------------------------------------
--
Instructions for layering ingredients:
In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the
order listed. If there is any space left after adding the last ingredient, add
more baking chips, dried fruits or nuts to fill the jar
Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric
over lid; secure in place with a rubber band, then ribbon or raffia. Decorate
as desired.
Note: When measuring brown sugar, crumble it between your fingers for
uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the
baking mix from sifting down through it.
Make a gift card to attach as follows: "Empty contents of jar into medium
bowl. Stir in 1 stick of butter or margarine, melted; 1 egg, and 1 teaspoon
vanilla until well combined. Shape into 1-inch balls. Place on baking sheets
coated with cooking spray. Bake at 375 degrees for 10 to 12 minutes or until
cookies are light golden brown.
Makes 2-1/2 dozen cookies
Substitute almond extract for vanilla in cookies containing almonds.
"To make cookies as bars: Empty contents of jar into medium bowl. Stir in 1
stick of butter or margarine, melted; 1 large egg, and 1 teaspoon vanilla
until well combined. Press into an 8x8-inch baking pan coated with cooking
spray. Bake at 350 degrees for 20 to 24 minutes or until bars are light golden
brown and center is almost set
Makes 16 bar cookies."
1/3 cup milk chocolate chips
1/3 cup white chocolate or vanilla milk chips
1/3 cup semisweet chocolate chips
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
----------------------------------------------------------
--
Instructions for layering ingredients:
In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the
order listed. If there is any space left after adding the last ingredient, add
more baking chips, dried fruits or nuts to fill the jar
Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric
over lid; secure in place with a rubber band, then ribbon or raffia. Decorate
as desired.
Note: When measuring brown sugar, crumble it between your fingers for
uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the
baking mix from sifting down through it.
Make a gift card to attach as follows: "Empty contents of jar into medium
bowl. Stir in 1 stick of butter or margarine, melted; 1 egg, and 1 teaspoon
vanilla until well combined. Shape into 1-inch balls. Place on baking sheets
coated with cooking spray. Bake at 375 degrees for 10 to 12 minutes or until
cookies are light golden brown.
Makes 2-1/2 dozen cookies
Substitute almond extract for vanilla in cookies containing almonds.
"To make cookies as bars: Empty contents of jar into medium bowl. Stir in 1
stick of butter or margarine, melted; 1 large egg, and 1 teaspoon vanilla
until well combined. Press into an 8x8-inch baking pan coated with cooking
spray. Bake at 350 degrees for 20 to 24 minutes or until bars are light golden
brown and center is almost set
Makes 16 bar cookies."
Chilled Chocolate Crumb CakeIngredients (Serves 8) (1 ¾oz) butter 100g (3 ½oz) digestive biscuits, crushed 150ml (¼ pint) double cream 400g (14oz) low fat soft cheese 1 teaspoon vanilla extract 25g (1oz) dark muscovado sugar 4 chocolate chip cookies, broken into pieces 100g bar dark chocolate, chopped into small pieces Sauce 100g bar dark chocolate, broken 2 tablespoons golden syrup 25g (1oz) butter
Tuesday, September 11, 2007
Banana Chocolate Chip Muffins
Banana Chocolate Chip Muffins
2 md Ripe bananas
2 Eggs
1 c Brown sugar
1/2 c Butter, melted
1 ts Vanilla
2 1/4 c Flour
2 ts Baking powder
1/2 ts Ground cinnamon
1/2 c Mini-chocolate chips
Puree bananas, eggs, sugar, butter and vanilla until well blended. Add flour, baking powder and cinnamon, mix until just blended. Fold in chips. Spoon into well-greased muffin pans. Bake at 350F for 10 minutes.
2 md Ripe bananas
2 Eggs
1 c Brown sugar
1/2 c Butter, melted
1 ts Vanilla
2 1/4 c Flour
2 ts Baking powder
1/2 ts Ground cinnamon
1/2 c Mini-chocolate chips
Puree bananas, eggs, sugar, butter and vanilla until well blended. Add flour, baking powder and cinnamon, mix until just blended. Fold in chips. Spoon into well-greased muffin pans. Bake at 350F for 10 minutes.
Cappuccino Chocolate Chip Muffins
Cappuccino Chocolate Chip Muffins
1 1/2 c Flour
1 Envelope Maxwell House Cappuccino, any flavor
1/2 c Sugar
1 1/2 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt
2 Eggs, slightly beaten
1/2 c Chilled coffee or milk
1/2 c Sour cream
1/4 c Butter or margarine, melted
1/2 c Semi sweet chocolate chips
Heat oven to 375 degrees.
Mix flour, cappuccino, sugar, baking powder, cinnamon and salt in a large bowl; set aside. Stir eggs, coffee, sour cream and melted butter in a small bowl until well blended. Add to flour mixture; stir just until moistened. Stir in chocolate chips. Spoon batter into greased or paper lined muffin pans, filling each cup 2/3 full.
Bake 30 minutes or until toothpick inserted in center comes out clean.
1 1/2 c Flour
1 Envelope Maxwell House Cappuccino, any flavor
1/2 c Sugar
1 1/2 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt
2 Eggs, slightly beaten
1/2 c Chilled coffee or milk
1/2 c Sour cream
1/4 c Butter or margarine, melted
1/2 c Semi sweet chocolate chips
Heat oven to 375 degrees.
Mix flour, cappuccino, sugar, baking powder, cinnamon and salt in a large bowl; set aside. Stir eggs, coffee, sour cream and melted butter in a small bowl until well blended. Add to flour mixture; stir just until moistened. Stir in chocolate chips. Spoon batter into greased or paper lined muffin pans, filling each cup 2/3 full.
Bake 30 minutes or until toothpick inserted in center comes out clean.
Chocolate Chip Mini Muffins
Chocolate Chip Mini Muffins
1 c + 2 Tb. All purpose flour
1/3 c Granulated sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Skim milk
1/4 c Canola oil
1/4 c Egg substitute
1 1/2 oz Mini semisweet chocolate morsels
1 tb Grated orange peel
Preheat oven to 400 degrees F. Line 24 mini muffin cups with paper liners.
In large bowl, combine flour, sugar, baking powder and salt. Add milk, oil and egg substitute; stir just until combined. Stir in chocolate and orange peel; mix just until combined.
Spoon batter evenly into prepared cups, filling each about two-thirds full. Bake 12-15 minutes, until golden and toothpick inserted in center comes out clean. Remove from pan; cool completely on rack.
1 c + 2 Tb. All purpose flour
1/3 c Granulated sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Skim milk
1/4 c Canola oil
1/4 c Egg substitute
1 1/2 oz Mini semisweet chocolate morsels
1 tb Grated orange peel
Preheat oven to 400 degrees F. Line 24 mini muffin cups with paper liners.
In large bowl, combine flour, sugar, baking powder and salt. Add milk, oil and egg substitute; stir just until combined. Stir in chocolate and orange peel; mix just until combined.
Spoon batter evenly into prepared cups, filling each about two-thirds full. Bake 12-15 minutes, until golden and toothpick inserted in center comes out clean. Remove from pan; cool completely on rack.
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