Ice Cream Cake
Crust: 2 sleeves crushed crackers 1 stick butter 1/4 C. Sugar Mix in bottom of cake pan & press down to make crust. Middle layer: 1/2 gallon vanilla ice cream softened 2 pkg. Instant vanilla pudding 2 C. Milk Mix with hand mixer and then pour over crust. Refrigerate a couple of
hours or overnight. Top layer: 1 container Cool Whip 1 pkg. Crushed Heath bars (frozen)
Saturday, June 7, 2008
Extremely Easy Italian Buffet Stew
Extremely Easy Italian Buffet Stew
2 pound boneless beef chuck roast 2 medium onions, cut into 1-in. Chunks 1 large red sweet pepper, cut into 3/4-in. Pieces 1 14-ounce jar spaghetti sauce 1-1/2 pound zucchini, cut into 3/4-in. Chunks Salt Pepper Hot cooked spaghetti (optional) Trim fat from roast. Cut roast into 1-inch cubes. In a 3-1/2- to 4-quart electric crockery cooker layer beef, Onions, and red sweet pepper. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours Or on cook high-heat setting for 5 hours. If cooking on low, turn cooker to high. Add zucchini; Cook 1 hour more or until meat is tender. Season to Taste with salt and pepper. Serve over hot cooked Spaghetti, if desired. Makes 6 to 8 servings.
2 pound boneless beef chuck roast 2 medium onions, cut into 1-in. Chunks 1 large red sweet pepper, cut into 3/4-in. Pieces 1 14-ounce jar spaghetti sauce 1-1/2 pound zucchini, cut into 3/4-in. Chunks Salt Pepper Hot cooked spaghetti (optional) Trim fat from roast. Cut roast into 1-inch cubes. In a 3-1/2- to 4-quart electric crockery cooker layer beef, Onions, and red sweet pepper. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours Or on cook high-heat setting for 5 hours. If cooking on low, turn cooker to high. Add zucchini; Cook 1 hour more or until meat is tender. Season to Taste with salt and pepper. Serve over hot cooked Spaghetti, if desired. Makes 6 to 8 servings.
Monday, April 7, 2008
Tuesday, March 11, 2008
Vegetable Beef Goulash
Vegetable Beef Goulash
Low in fat, lean ground beef is convenient for a goulash because you don't have to cut it into chunks.As well no added fat is needed to brown the meat. The soup needs only wholegrain rolls to round out the meal.
a.. 1/2 lb. lean ground beef
b.. 1 onion chopped
c.. 1-1/2 cups sliced mushrooms about 4 ounces
d.. Half sweet green pepper, chopped
e.. 1 Tbsp. paprika
f.. 2 tsp. caraway seeds , crushed
g.. 1 tsp. each dried marjoram and basil
h.. 1/4 tsp. each salt and pepper
i.. 3-1/2 cups beef stock
j.. 1 can stewed tomatoes
k.. 2 cups diced peeled potatoes
l.. 1 cup chopped carrots
m.. 1/2 cup chopped zucchini
n.. 1/2 cup corn
1. In large saucepan, cook beef over medium-high heat, stirring to break up meat, for 5 minutes or until no longer pink; drain off fat.
2. Add onion, mushrooms and green pepper; cook, stirring occasionally, for 6 to 8 minutes or until onion is softened.
3. Reduce heat to low; stir in paprika, caraway seeds , basil, marjoram, salt and pepper. Cover and cook, stirring occasionally, for 10 minutes.
4. Add stock, tomatoes, potatoes and carrots; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes.Stir in zucchini and corn; cover and simmer for 5 to 10 minutes or until vegetables are tender.
5. taste and adjust seasoning. Makes 9 cups or 4 to 6 serving.
Low in fat, lean ground beef is convenient for a goulash because you don't have to cut it into chunks.As well no added fat is needed to brown the meat. The soup needs only wholegrain rolls to round out the meal.
a.. 1/2 lb. lean ground beef
b.. 1 onion chopped
c.. 1-1/2 cups sliced mushrooms about 4 ounces
d.. Half sweet green pepper, chopped
e.. 1 Tbsp. paprika
f.. 2 tsp. caraway seeds , crushed
g.. 1 tsp. each dried marjoram and basil
h.. 1/4 tsp. each salt and pepper
i.. 3-1/2 cups beef stock
j.. 1 can stewed tomatoes
k.. 2 cups diced peeled potatoes
l.. 1 cup chopped carrots
m.. 1/2 cup chopped zucchini
n.. 1/2 cup corn
1. In large saucepan, cook beef over medium-high heat, stirring to break up meat, for 5 minutes or until no longer pink; drain off fat.
2. Add onion, mushrooms and green pepper; cook, stirring occasionally, for 6 to 8 minutes or until onion is softened.
3. Reduce heat to low; stir in paprika, caraway seeds , basil, marjoram, salt and pepper. Cover and cook, stirring occasionally, for 10 minutes.
4. Add stock, tomatoes, potatoes and carrots; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes.Stir in zucchini and corn; cover and simmer for 5 to 10 minutes or until vegetables are tender.
5. taste and adjust seasoning. Makes 9 cups or 4 to 6 serving.
Monday, March 10, 2008
Creamy Chicken Enchiladas
Creamy Chicken Enchiladas
10 Mission® Flour Tortilla (8"), warmed *
1 cup (10-3/4 oz.) Campbell's Cream of Chicken Soup, undilutes
1 carton (8 oz.) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack Cheese
1 medium tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce and chili powder.
Mix 1 cup picante sauce mixture, chicken and cheese.
Spread 1/4 cup chicken mixture down center of each tortilla. Roll up and
place seam-side
down in 3 quart shallow baking dish. Pour remaining picante sauce mixture
over enchiladas.
Cover and bake in a preheate 350° F., oven for 40 minutes or until hot.
Top with tomato and onion.
10 Mission® Flour Tortilla (8"), warmed *
1 cup (10-3/4 oz.) Campbell's Cream of Chicken Soup, undilutes
1 carton (8 oz.) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack Cheese
1 medium tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce and chili powder.
Mix 1 cup picante sauce mixture, chicken and cheese.
Spread 1/4 cup chicken mixture down center of each tortilla. Roll up and
place seam-side
down in 3 quart shallow baking dish. Pour remaining picante sauce mixture
over enchiladas.
Cover and bake in a preheate 350° F., oven for 40 minutes or until hot.
Top with tomato and onion.
Chocolate Upside Down Cake
Chocolate Upside Down Cake
BATTER:
1/4 stick butter melted
1 cup flour
2 tsp baking powder
pinch of salt
2 Tbsp Cocoa
3/4 cup sugar
1/2 cup milk
1 tsp vanilla
1/4 cup chopped nuts (optional)
TOPPING:
2 Tbsp Cocoa
1/2 cup brown sugar
1/2 cup sugar
1 cup cold water
Cream butter & sugar. Sift dry ingredients and add to butter sugar mixture. Blend well. Stir in milk & vanilla. Blend thoroughly. Add nuts if using, then stir again. Pour batter into a greased, floured 8 inch square pan. Mix together the 4 topping ingredients and pour over the batter. Bake for 40 minutes at 350 degrees. Serve cake directly from the pan.
The topping will be on the bottom of the cake and is like a thick chocolate syrup...Very easy and quick to make, You'll love it if you like Chocolate
BATTER:
1/4 stick butter melted
1 cup flour
2 tsp baking powder
pinch of salt
2 Tbsp Cocoa
3/4 cup sugar
1/2 cup milk
1 tsp vanilla
1/4 cup chopped nuts (optional)
TOPPING:
2 Tbsp Cocoa
1/2 cup brown sugar
1/2 cup sugar
1 cup cold water
Cream butter & sugar. Sift dry ingredients and add to butter sugar mixture. Blend well. Stir in milk & vanilla. Blend thoroughly. Add nuts if using, then stir again. Pour batter into a greased, floured 8 inch square pan. Mix together the 4 topping ingredients and pour over the batter. Bake for 40 minutes at 350 degrees. Serve cake directly from the pan.
The topping will be on the bottom of the cake and is like a thick chocolate syrup...Very easy and quick to make, You'll love it if you like Chocolate
Chocolate Cranberry Mousse Pie
Chocolate Cranberry Mousse Pie
Crust:
1 cup graham cracker crumb
1/4 cup sugar
2 tablespoons melted butter
1 teaspoon cocoa
1/2 cup semi-sweet chocolate chips
2 cups whipping cream
6 ounces white chocolate, chopped
1 teaspoon grated orange peel
1 cup whole berry cranberry sauce
Crust: Preheat oven to 350 degrees.
Combine first 4 ingredients. Place in a food processor until fine. Press on bottom and sides of a greased 9 inch pie plate.
Bake for 10 minutes. Set aside to cool. In a mixing bowl, combine chocolate chips and 2 tablespoons cream.
Microwave to melt chocolate or heat over medium heat to melt. Spread chocolate mixture in bottom of pie crust.
Refrigerate until chocolate is set.
Melt white chocolate with 1/4 cup of the cream in microwave or over low heat. Stir until smooth. Refrigerate to cool.
Beat remaining cream in an electric mixer until stiff peaks form. Fold 1 cup of the whipped cream into white chocolate mixture until blended.
Fold remaining cream and orange peel into mixture; blend well. Spoon of the whipped cream mixture over chocolate mixture. stir cranberry sauce by spoonfuls over whipped cream to swirl.
Repeat with another of the whipped cream to swirl. Repeat with another of the whipped cream mixture and remaining cranberry sauce.
Spoon or pipe remaining of the whipped cream mixture around edge of pie.
Refrigerate for 6 hours or until firm.
Serves 8.
Crust:
1 cup graham cracker crumb
1/4 cup sugar
2 tablespoons melted butter
1 teaspoon cocoa
1/2 cup semi-sweet chocolate chips
2 cups whipping cream
6 ounces white chocolate, chopped
1 teaspoon grated orange peel
1 cup whole berry cranberry sauce
Crust: Preheat oven to 350 degrees.
Combine first 4 ingredients. Place in a food processor until fine. Press on bottom and sides of a greased 9 inch pie plate.
Bake for 10 minutes. Set aside to cool. In a mixing bowl, combine chocolate chips and 2 tablespoons cream.
Microwave to melt chocolate or heat over medium heat to melt. Spread chocolate mixture in bottom of pie crust.
Refrigerate until chocolate is set.
Melt white chocolate with 1/4 cup of the cream in microwave or over low heat. Stir until smooth. Refrigerate to cool.
Beat remaining cream in an electric mixer until stiff peaks form. Fold 1 cup of the whipped cream into white chocolate mixture until blended.
Fold remaining cream and orange peel into mixture; blend well. Spoon of the whipped cream mixture over chocolate mixture. stir cranberry sauce by spoonfuls over whipped cream to swirl.
Repeat with another of the whipped cream to swirl. Repeat with another of the whipped cream mixture and remaining cranberry sauce.
Spoon or pipe remaining of the whipped cream mixture around edge of pie.
Refrigerate for 6 hours or until firm.
Serves 8.
CHOCOLATE ICEBOX PIE
CHOCOLATE ICEBOX PIE
--------------------------------------------------------------------------------
1/2 pint whipping cream
10 oz. Hershey's Almond Chocolate Bar
6 T. water
8 inch graham cracker crust pie shell
Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow to cool.
Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into pie crust and refrigerate until ready to serve, or at least 2 hours.
--------------------------------------------------------------------------------
1/2 pint whipping cream
10 oz. Hershey's Almond Chocolate Bar
6 T. water
8 inch graham cracker crust pie shell
Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow to cool.
Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into pie crust and refrigerate until ready to serve, or at least 2 hours.
Sunday, March 9, 2008
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Baked Corn
Baked Corn
2 Tbsp butter
1 1/2 tsp flour
1 cup milk
2 cups cooked corn
1 Tbsp sugar
1 tsp salt
1/8 tsp pepper
2 eggs
Melt butter, add flour and mix well. Add milk gradually and bring to the boiling point, stirring constantly. Add corn, salt and pepper and heat thoroughly. Remove from fire, add well beaten eggs and pour in a greased baking dish. Bake in a moderate oven, 350 deg.F. for 25 min.
2 Tbsp butter
1 1/2 tsp flour
1 cup milk
2 cups cooked corn
1 Tbsp sugar
1 tsp salt
1/8 tsp pepper
2 eggs
Melt butter, add flour and mix well. Add milk gradually and bring to the boiling point, stirring constantly. Add corn, salt and pepper and heat thoroughly. Remove from fire, add well beaten eggs and pour in a greased baking dish. Bake in a moderate oven, 350 deg.F. for 25 min.
Butterscotch Chip Cookies
Butterscotch Chip Cookies
1-3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, softened \
1 tsp vanilla extract
3/4 cup white sugar
3/4 cup brown sugar
1 large egg
2 tbsp milk
1-1/2 cups butterscotch chips
Preheat oven to 350 F.
Stir well or sift together flour, baking soda and salt. Cream butter with vanilla and sugars. Beat in egg and milk. Stir in butterscotch chips and then fold in flour mixture. Drop by tablespoons onto greased baking sheet, 1-inch apart. Bake for 10 - 12 minutes or until lightly browned. Yield: 3 dozen cookies
Messages in this topic (2)
1-3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, softened \
1 tsp vanilla extract
3/4 cup white sugar
3/4 cup brown sugar
1 large egg
2 tbsp milk
1-1/2 cups butterscotch chips
Preheat oven to 350 F.
Stir well or sift together flour, baking soda and salt. Cream butter with vanilla and sugars. Beat in egg and milk. Stir in butterscotch chips and then fold in flour mixture. Drop by tablespoons onto greased baking sheet, 1-inch apart. Bake for 10 - 12 minutes or until lightly browned. Yield: 3 dozen cookies
Messages in this topic (2)
Sassy Southwestern Burgers
Sassy Southwestern Burgers
INGREDIENTS 1lb. Lean ground beef
6tablespoons Old El Paso® Salsa
2tablespoons Old El Paso® 40% Less-Sodium Taco Seasoning Mix (from 1.25-oz.
Pkg.)
4(1-oz.) slices hot pepper Monterey Jack cheese
4burger buns, split
DIRECTIONS 1.GRILL DIRECTIONS: Heat grill. In medium bowl, combine ground beef, 2
tablespoons of the salsa and the taco seasoning mix; mix well. Shape mixture into 4 patties, 1/2 inch thick. 2.When ready to grill, place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 11 to 13 minutes or until patties are thoroughly cooked, turning once. 3.Meanwhile, place buns, cut side down, on grill. Cook 1 to 2 minutes or until buns are lightly toasted. Place 1 slice of cheese on each patty; cook an additional 1 minute or until cheese is melted. 4.Place patties on bottom halves of buns. Top each with 1 tablespoon salsa and top halves of buns.
INGREDIENTS 1lb. Lean ground beef
6tablespoons Old El Paso® Salsa
2tablespoons Old El Paso® 40% Less-Sodium Taco Seasoning Mix (from 1.25-oz.
Pkg.)
4(1-oz.) slices hot pepper Monterey Jack cheese
4burger buns, split
DIRECTIONS 1.GRILL DIRECTIONS: Heat grill. In medium bowl, combine ground beef, 2
tablespoons of the salsa and the taco seasoning mix; mix well. Shape mixture into 4 patties, 1/2 inch thick. 2.When ready to grill, place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 11 to 13 minutes or until patties are thoroughly cooked, turning once. 3.Meanwhile, place buns, cut side down, on grill. Cook 1 to 2 minutes or until buns are lightly toasted. Place 1 slice of cheese on each patty; cook an additional 1 minute or until cheese is melted. 4.Place patties on bottom halves of buns. Top each with 1 tablespoon salsa and top halves of buns.
Caramel Crispy Squares
Caramel Crispy Squares
6 C. Crispy rice cereal
14 oz. Pkg. Caramels (48)
2 C. Miniature marshmallows
1/4 C. Butter flavor vegetable shortening
2 T. Water
Grease 9x13 baking dish. Place cereal in a large bowl & set aside.
Unwrap the caramels and place in a 1 qt. Glass casserole. Add marshmallows, shortening & water. Microwave on high 4 minutes, stirring after each minute or until caramels are melted. Immediately stir melted mixture into cereal,
tossing well to coat. Pour into prepared pan and cool.
6 C. Crispy rice cereal
14 oz. Pkg. Caramels (48)
2 C. Miniature marshmallows
1/4 C. Butter flavor vegetable shortening
2 T. Water
Grease 9x13 baking dish. Place cereal in a large bowl & set aside.
Unwrap the caramels and place in a 1 qt. Glass casserole. Add marshmallows, shortening & water. Microwave on high 4 minutes, stirring after each minute or until caramels are melted. Immediately stir melted mixture into cereal,
tossing well to coat. Pour into prepared pan and cool.
Cajun Hamburgers
Cajun Hamburgers
2 pounds ground beef
1 green pepper, cored, seeded and minced
1/2 cup chopped scallions
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
Red pepper flakes to taste
Salt to taste
6 hamburger buns, toasted
Combine the beef, green pepper, scallions and garlic in mixing bowl. Add the cumin, oregano, thyme, paprika and red pepper flakes and salt to taste and mix until blended. Shape the meat into 6 patties. Broil, fry on or grill the meat to desired doneness. Place hamburgers on toasted buns and top with sliced tomatoes and sour cream or your favorite topping.
2 pounds ground beef
1 green pepper, cored, seeded and minced
1/2 cup chopped scallions
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
Red pepper flakes to taste
Salt to taste
6 hamburger buns, toasted
Combine the beef, green pepper, scallions and garlic in mixing bowl. Add the cumin, oregano, thyme, paprika and red pepper flakes and salt to taste and mix until blended. Shape the meat into 6 patties. Broil, fry on or grill the meat to desired doneness. Place hamburgers on toasted buns and top with sliced tomatoes and sour cream or your favorite topping.
Monday, February 4, 2008
Chocolate Peanut Butter Bars
Chocolate Peanut Butter Bars
A great way to get kids involved in the kitchen, is by preparing a recipe that will satisfy their sweet tooth. Many children love the opportunity to measure, mix, and bake, and don't even mind the clean up afterward. Try this tasty treat with your kids.
* * *
To make these yummy treats, you will need the following ingredients:
1 cup creamy peanut butter
6 tablespoons (3/4 stick) butter or margarine, softened
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon salt
2 cups milk chocolate chips
Directions: Preheat the oven to 350 degrees. In a large mixer bowl, beat the peanut butter and butter until smooth, about 1 minute. Add the sugar, eggs and vanilla, and beat until creamy. Blend in the flour and salt. Stir in 1 cup of the chocolate chips and spread into an ungreased 13x9 inch baking pan. Bake for about 25-30 minutes, or until edges begin to brown.
Immediately sprinkle the remaining morsels over the cookie layer. Let it stand for about 5 minutes until the morsels become shiny and soft. Spread the rest of the chocolate chips evenly over the top. Cool completely and serve. Enjoy!
A great way to get kids involved in the kitchen, is by preparing a recipe that will satisfy their sweet tooth. Many children love the opportunity to measure, mix, and bake, and don't even mind the clean up afterward. Try this tasty treat with your kids.
* * *
To make these yummy treats, you will need the following ingredients:
1 cup creamy peanut butter
6 tablespoons (3/4 stick) butter or margarine, softened
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon salt
2 cups milk chocolate chips
Directions: Preheat the oven to 350 degrees. In a large mixer bowl, beat the peanut butter and butter until smooth, about 1 minute. Add the sugar, eggs and vanilla, and beat until creamy. Blend in the flour and salt. Stir in 1 cup of the chocolate chips and spread into an ungreased 13x9 inch baking pan. Bake for about 25-30 minutes, or until edges begin to brown.
Immediately sprinkle the remaining morsels over the cookie layer. Let it stand for about 5 minutes until the morsels become shiny and soft. Spread the rest of the chocolate chips evenly over the top. Cool completely and serve. Enjoy!
Chocolate Eclair Dessert
Chocolate Eclair Dessert
2 individual packages graham crackers
2 3 ounce packages instant vanilla pudding mix
3 cups milk
1 8 ounce container frozen whipped topping, thawed
1 16 ounce package prepared chocolate frosting
Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.
2 individual packages graham crackers
2 3 ounce packages instant vanilla pudding mix
3 cups milk
1 8 ounce container frozen whipped topping, thawed
1 16 ounce package prepared chocolate frosting
Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.
Black Gold Cookies
Black Gold Cookies
6 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semisweet chocolate, chopped into 1/4 inch pieces
2 ounces un-sweetened chocolate, chopped into 1/4 inch pieces
6 tablespoons unsalted butter
2 large eggs
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
Preheat oven to 325 degrees. Sift together flour, baking powder and salt. Melt 6 ounces Semisweet chocolate, un-sweetened chocolate and butter in double boiler, stirring until smooth (about 6 minutes.) Place eggs, sugar and vanilla in bowl of an electric mixer fitted with a paddle. Beat on medium 4 minutes, scrape sides, then beat 2 minutes. Add the melted chocolate and beat for 1 more minute. Add dry ingredients and remaining chocolate pieces and mix until thoroughly combined. Use a heaping tablespoon of dough for each cookie. Bake on middle rack for 9 to 10 minutes. Cool on baking sheet until set, then transfer to wire rack.
Makes 3 dozen cookies.
6 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semisweet chocolate, chopped into 1/4 inch pieces
2 ounces un-sweetened chocolate, chopped into 1/4 inch pieces
6 tablespoons unsalted butter
2 large eggs
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
Preheat oven to 325 degrees. Sift together flour, baking powder and salt. Melt 6 ounces Semisweet chocolate, un-sweetened chocolate and butter in double boiler, stirring until smooth (about 6 minutes.) Place eggs, sugar and vanilla in bowl of an electric mixer fitted with a paddle. Beat on medium 4 minutes, scrape sides, then beat 2 minutes. Add the melted chocolate and beat for 1 more minute. Add dry ingredients and remaining chocolate pieces and mix until thoroughly combined. Use a heaping tablespoon of dough for each cookie. Bake on middle rack for 9 to 10 minutes. Cool on baking sheet until set, then transfer to wire rack.
Makes 3 dozen cookies.
Black Gold Cookies
Black Gold Cookies
6 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semisweet chocolate, chopped into 1/4 inch pieces
2 ounces un-sweetened chocolate, chopped into 1/4 inch pieces
6 tablespoons unsalted butter
2 large eggs
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
Preheat oven to 325 degrees. Sift together flour, baking powder and salt. Melt 6 ounces Semisweet chocolate, un-sweetened chocolate and butter in double boiler, stirring until smooth (about 6 minutes.) Place eggs, sugar and vanilla in bowl of an electric mixer fitted with a paddle. Beat on medium 4 minutes, scrape sides, then beat 2 minutes. Add the melted chocolate and beat for 1 more minute. Add dry ingredients and remaining chocolate pieces and mix until thoroughly combined. Use a heaping tablespoon of dough for each cookie. Bake on middle rack for 9 to 10 minutes. Cool on baking sheet until set, then transfer to wire rack.
Makes 3 dozen cookies.
6 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semisweet chocolate, chopped into 1/4 inch pieces
2 ounces un-sweetened chocolate, chopped into 1/4 inch pieces
6 tablespoons unsalted butter
2 large eggs
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
Preheat oven to 325 degrees. Sift together flour, baking powder and salt. Melt 6 ounces Semisweet chocolate, un-sweetened chocolate and butter in double boiler, stirring until smooth (about 6 minutes.) Place eggs, sugar and vanilla in bowl of an electric mixer fitted with a paddle. Beat on medium 4 minutes, scrape sides, then beat 2 minutes. Add the melted chocolate and beat for 1 more minute. Add dry ingredients and remaining chocolate pieces and mix until thoroughly combined. Use a heaping tablespoon of dough for each cookie. Bake on middle rack for 9 to 10 minutes. Cool on baking sheet until set, then transfer to wire rack.
Makes 3 dozen cookies.
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, January 17, 2008
Rice with Ham
Rice with Ham
1 lb. sliced cooked ham
2 Tbs. butter or margarine
1 large onion, chopped
1 1/2 cups long-grain rice
1 pkg (10 oz.) frozen green peas
3 cups chicken or beef broth
3/4 cup grated Parmesan cheese
Additional butter to taste
Salt and pepper to taste
Cut ham into squares, about 3/4- inch. Set aside.
Heat butter in leavy-lidded casserole. Add onion and
saute for 2 minutes until tender. Stir in the rice.
Mix until rice is evenly coated with butter.
Add the frozen peas and ham, then add the broth. Bring
to boiling; stir once. Cover and turn heat down to
low. Cook for 20 minutes. Rice should absorb all the
liquid in this time.
Fold in the Parmesan cheese. Add butter, if desired.
Taste. Add salt and pepper, if necessary. Serve
immediately.
1 lb. sliced cooked ham
2 Tbs. butter or margarine
1 large onion, chopped
1 1/2 cups long-grain rice
1 pkg (10 oz.) frozen green peas
3 cups chicken or beef broth
3/4 cup grated Parmesan cheese
Additional butter to taste
Salt and pepper to taste
Cut ham into squares, about 3/4- inch. Set aside.
Heat butter in leavy-lidded casserole. Add onion and
saute for 2 minutes until tender. Stir in the rice.
Mix until rice is evenly coated with butter.
Add the frozen peas and ham, then add the broth. Bring
to boiling; stir once. Cover and turn heat down to
low. Cook for 20 minutes. Rice should absorb all the
liquid in this time.
Fold in the Parmesan cheese. Add butter, if desired.
Taste. Add salt and pepper, if necessary. Serve
immediately.
Easy Celebration Ice Cream Cake
Easy Celebration Ice Cream Cake
24 Oreo Chocolate Sandwich Cookies, divided
1 pint (2 cups) strawberry ice cream, softened
2 cups thawed Cool Whip Whipped Topping, divided
1 pint (2 cups) chocolate ice cream, softened
2 Tbsp. Hot Fudge Ice Cream Topping
Instructions:
Line a 9-inch round cake pan with plastic wrap, with ends of plastic
wrap extending over side of pan. Stand 14 of the cookies around edge
of pan. Crush remaining 10 cookies. Reserve 1/2 cup of the cookie
crumbs for later use; sprinkle remaining crumbs onto bottom of pan.
Spread strawberry ice cream over crumbs; top with 1 cup of the
whipped topping and the reserved 1/2 cup crumbs. Cover with chocolate
ice cream. Freeze for 4 hours or overnight.
Remove dessert from pan just before serving, using the plastic wrap
handles to lift dessert from pan. Carefully peel off plastic wrap;
place dessert on serving plate. Let stand 10 minutes at room
temperature to soften slightly. Top evenly with the remaining 1 cup
whipped topping; drizzle with fudge topping. Cut into 14 wedges to
serve. Store leftover dessert in freezer.
Makes 14 servings.
TIPS
Variation
Prepare as directed, using Reduced Fat OREO Chocolate Sandwich
Cookies, frozen yogurt and COOL WHIP LITE Whipped Topping.
Variation
Omit fudge topping. Prepare as directed, using COOL WHIP Strawberry
Whipped Topping. Top with 14 fresh strawberries just before serving.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 210
Total fat 10g
Saturated fat 5g
Cholesterol 10mg
Sodium 150mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 18g
Protein 3g
Vitamin A 4%DV
Vitamin C 2%DV
Calcium 4%DV
Iron 6%DV
24 Oreo Chocolate Sandwich Cookies, divided
1 pint (2 cups) strawberry ice cream, softened
2 cups thawed Cool Whip Whipped Topping, divided
1 pint (2 cups) chocolate ice cream, softened
2 Tbsp. Hot Fudge Ice Cream Topping
Instructions:
Line a 9-inch round cake pan with plastic wrap, with ends of plastic
wrap extending over side of pan. Stand 14 of the cookies around edge
of pan. Crush remaining 10 cookies. Reserve 1/2 cup of the cookie
crumbs for later use; sprinkle remaining crumbs onto bottom of pan.
Spread strawberry ice cream over crumbs; top with 1 cup of the
whipped topping and the reserved 1/2 cup crumbs. Cover with chocolate
ice cream. Freeze for 4 hours or overnight.
Remove dessert from pan just before serving, using the plastic wrap
handles to lift dessert from pan. Carefully peel off plastic wrap;
place dessert on serving plate. Let stand 10 minutes at room
temperature to soften slightly. Top evenly with the remaining 1 cup
whipped topping; drizzle with fudge topping. Cut into 14 wedges to
serve. Store leftover dessert in freezer.
Makes 14 servings.
TIPS
Variation
Prepare as directed, using Reduced Fat OREO Chocolate Sandwich
Cookies, frozen yogurt and COOL WHIP LITE Whipped Topping.
Variation
Omit fudge topping. Prepare as directed, using COOL WHIP Strawberry
Whipped Topping. Top with 14 fresh strawberries just before serving.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 210
Total fat 10g
Saturated fat 5g
Cholesterol 10mg
Sodium 150mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 18g
Protein 3g
Vitamin A 4%DV
Vitamin C 2%DV
Calcium 4%DV
Iron 6%DV
Celebration Cake with Cherry Preserve Filling
Celebration Cake with Cherry Preserve Filling
A beautiful cake to serve for a special graduation or commencement
day party. If you like, pipe the frosting decoratively over top and
sides of cake for a professionally finished look.
1 pkg. white cake mix (for a 2 layer cake)
3-5 drops red food coloring (amount depends on what shade of pink you
want the cake to be)
4 oz. white baking chocolate, grated
1/2 - 3/4 cup cherry preserves* (see note below)
1 tub ready-made white frosting
Red Glace cherries
Instructions:
Preheat oven to 350ºF (180ºC). Grease and flour two 9-inch round cake
pans.
For the Cake:
Prepare cake mix according to package directions for making a 2-layer
(9-inch) cake, adding the red food coloring to batter. Stir in half
of the grated white chocolate. Set aside remaining grated white
chocolate for garnish. Pour batter evenly into prepared pans.
Bake 28 to 31 minutes or until toothpick inserted in center comes out
clean. Cool in pans 15 minutes. Invert onto cooling racks. Cool
completely.
To Puree the Preserves
Place the cherry preserves in a blender or food processor and puree
or process until preserves are of a thin spreading consistency.
Place one cake layer on serving plate. Spread with pureed cherry
preseves. Top with remaining layer. Frost sides and top of cake with
frosting (or pipe frosting decoratively on top and sides of cake for
a professional look). Garnish top of cake with remaining grated white
chocolate. If desired, decorate the top and bottom edges of cake with
glace cherries.
*Note: Seedless red raspberry jam or seedless strawberry jam may be
used in place of the cherry preserves. If using jam, there is no need
to puree it. Heat pureed preserves or jam in a small saucepan on low
heat to thin the jam out for easier spreading.
Makes 12 to 16 servings.
A beautiful cake to serve for a special graduation or commencement
day party. If you like, pipe the frosting decoratively over top and
sides of cake for a professionally finished look.
1 pkg. white cake mix (for a 2 layer cake)
3-5 drops red food coloring (amount depends on what shade of pink you
want the cake to be)
4 oz. white baking chocolate, grated
1/2 - 3/4 cup cherry preserves* (see note below)
1 tub ready-made white frosting
Red Glace cherries
Instructions:
Preheat oven to 350ºF (180ºC). Grease and flour two 9-inch round cake
pans.
For the Cake:
Prepare cake mix according to package directions for making a 2-layer
(9-inch) cake, adding the red food coloring to batter. Stir in half
of the grated white chocolate. Set aside remaining grated white
chocolate for garnish. Pour batter evenly into prepared pans.
Bake 28 to 31 minutes or until toothpick inserted in center comes out
clean. Cool in pans 15 minutes. Invert onto cooling racks. Cool
completely.
To Puree the Preserves
Place the cherry preserves in a blender or food processor and puree
or process until preserves are of a thin spreading consistency.
Place one cake layer on serving plate. Spread with pureed cherry
preseves. Top with remaining layer. Frost sides and top of cake with
frosting (or pipe frosting decoratively on top and sides of cake for
a professional look). Garnish top of cake with remaining grated white
chocolate. If desired, decorate the top and bottom edges of cake with
glace cherries.
*Note: Seedless red raspberry jam or seedless strawberry jam may be
used in place of the cherry preserves. If using jam, there is no need
to puree it. Heat pureed preserves or jam in a small saucepan on low
heat to thin the jam out for easier spreading.
Makes 12 to 16 servings.
HONEY MUSTARD CHICKEN PIE
HONEY MUSTARD CHICKEN PIE
INGREDIENTS:
1 - 9 inch double crust
1 pound boneless, skinless chicken breast
1/4 cup soy sauce
oil for cooking
1/4 cup finely chopped onion
1 clove garlic, minced
1 cup chicken broth
1 cup carrots, cut into matchsticks
4-6 tablespoons honey
1 heaping tablespoon prepared Dijon mustard
parsley
salt
ground black pepper
1 - 2 tablespoons cornstarch
water
DIRECTIONS:
Cut chicken into bite-size chunks, and marinate in soy sauce.
Pour enough oil in saucepan to coat the bottom of the pan.
Saute onion and garlic over medium-high heat until onion in
soft but not brown. Add chicken pieces, and saute until
chicken is cooked through. Stir in chicken broth, carrots,
honey, mustard, parsley, salt and pepper. Mix cornstarch with
a few tablespoons of water to make a paste. Bring chicken
mixture to a boil, and stir in cornstarch mixture. Cook,
stirring constantly, until thick. Mixture should get pretty
thick: add more cornstarch mixture if necessary. Pour chicken
mixture into pie shell. Top with crust, cutting small slits
in top to let steam escape. Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees Bake 30 minutes more, or until crust
is golden brown.
Yield: 1 9-inch pie
INGREDIENTS:
1 - 9 inch double crust
1 pound boneless, skinless chicken breast
1/4 cup soy sauce
oil for cooking
1/4 cup finely chopped onion
1 clove garlic, minced
1 cup chicken broth
1 cup carrots, cut into matchsticks
4-6 tablespoons honey
1 heaping tablespoon prepared Dijon mustard
parsley
salt
ground black pepper
1 - 2 tablespoons cornstarch
water
DIRECTIONS:
Cut chicken into bite-size chunks, and marinate in soy sauce.
Pour enough oil in saucepan to coat the bottom of the pan.
Saute onion and garlic over medium-high heat until onion in
soft but not brown. Add chicken pieces, and saute until
chicken is cooked through. Stir in chicken broth, carrots,
honey, mustard, parsley, salt and pepper. Mix cornstarch with
a few tablespoons of water to make a paste. Bring chicken
mixture to a boil, and stir in cornstarch mixture. Cook,
stirring constantly, until thick. Mixture should get pretty
thick: add more cornstarch mixture if necessary. Pour chicken
mixture into pie shell. Top with crust, cutting small slits
in top to let steam escape. Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees Bake 30 minutes more, or until crust
is golden brown.
Yield: 1 9-inch pie
Vegetable-Stuffed Meatloaf
Vegetable-Stuffed Meatloaf
1/2 cup chopped carrots
1/2 cup chopped mushrooms
1/2 cup chopped zucchini
1 1/2 cups low-sodium tomato juice
1 1/2 teaspoons Italian seasoning
2 tablespoons grated parmesan cheese
1/2 pound ground turkey breast
3/4 pound lean ground round
1/4 cup finely chopped onion
1/2 cup rolled quick-cooking oats
2 egg whites
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon pepper
1 teaspoon balsamic vinegar
Combine carrots, mushrooms and zucchini in small saucepan. Stir in 1/2 cup tomato juice and 1/2 teaspoon Italian seasoning. Cover and cook over medium heat until vegetables are tender, about 15 minutes.
Uncover and allow to cook, stirring occasionally, until most of juice has cooked away. (Watch carefully so it doesn't cook dry or scorch). Remove from heat and stir in parmesan cheese.
Spray a broiler pan with nonstick spray coating.
Meanwhile, in a large bowl combine ground meats, 1/2 cup tomato juice, onion, oats, egg whites, Worcestershire sauce, remaining 1 teaspoon Italian seasoning, salt and pepper; stir well. Spoon meat mixture onto a sheet of wax paper and press lightly into a 9-inch-by-10-inch rectangle. Spoon vegetable mixture over meat.
Use wax paper to gently roll meat, jellyroll fashion, forming a loaf about 10 inches by 4 inches. Transfer to prepared pan and place loaf seam side down. Bake at 375 degrees 50 minutes.
Cook remaining 1/2 cup tomato juice in small, uncovered saucepan 5 minutes or until slightly reduced. Stir in balsamic vinegar. Brush tomato-juice mixture over meatloaf.
Continue baking meatloaf about 10 minutes or until meat thermometer registers 165 degrees and meat is no longer pink inside.
Allow to stand 10 minutes before slicing.
Makes 6 servings.
Calories 248, Fat 13 g, Carbs 10 g, Sodium 177 mg, Fiber 2 g.
1/2 cup chopped carrots
1/2 cup chopped mushrooms
1/2 cup chopped zucchini
1 1/2 cups low-sodium tomato juice
1 1/2 teaspoons Italian seasoning
2 tablespoons grated parmesan cheese
1/2 pound ground turkey breast
3/4 pound lean ground round
1/4 cup finely chopped onion
1/2 cup rolled quick-cooking oats
2 egg whites
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon pepper
1 teaspoon balsamic vinegar
Combine carrots, mushrooms and zucchini in small saucepan. Stir in 1/2 cup tomato juice and 1/2 teaspoon Italian seasoning. Cover and cook over medium heat until vegetables are tender, about 15 minutes.
Uncover and allow to cook, stirring occasionally, until most of juice has cooked away. (Watch carefully so it doesn't cook dry or scorch). Remove from heat and stir in parmesan cheese.
Spray a broiler pan with nonstick spray coating.
Meanwhile, in a large bowl combine ground meats, 1/2 cup tomato juice, onion, oats, egg whites, Worcestershire sauce, remaining 1 teaspoon Italian seasoning, salt and pepper; stir well. Spoon meat mixture onto a sheet of wax paper and press lightly into a 9-inch-by-10-inch rectangle. Spoon vegetable mixture over meat.
Use wax paper to gently roll meat, jellyroll fashion, forming a loaf about 10 inches by 4 inches. Transfer to prepared pan and place loaf seam side down. Bake at 375 degrees 50 minutes.
Cook remaining 1/2 cup tomato juice in small, uncovered saucepan 5 minutes or until slightly reduced. Stir in balsamic vinegar. Brush tomato-juice mixture over meatloaf.
Continue baking meatloaf about 10 minutes or until meat thermometer registers 165 degrees and meat is no longer pink inside.
Allow to stand 10 minutes before slicing.
Makes 6 servings.
Calories 248, Fat 13 g, Carbs 10 g, Sodium 177 mg, Fiber 2 g.
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