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.
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