Nicole's Recipe Box

Ice Cream Cake

2008-06-07T13:13:00.000-07:00

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)

Extremely Easy Italian Buffet Stew

2008-06-07T13:09:00.000-07:00

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.

Finally Back

2008-04-07T16:02:00.001-07:00

My recipe mail was locked out,back in it now.I will post many in the coming days

Vegetable Beef Goulash

2008-03-11T05:07:00.000-07:00

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.

Creamy Chicken Enchiladas

2008-03-10T18:28:00.001-07:00

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.

Chocolate Upside Down Cake

2008-03-10T05:40:00.000-07:00

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

Chocolate Cranberry Mousse Pie

2008-03-10T05:03:00.001-07:00

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.

CHOCOLATE ICEBOX PIE

2008-03-10T05:02:00.001-07:00

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.

New Mailing List

2008-03-09T09:24:00.000-07:00

I have a new feature here,a mailing list. Simply sign up in the box on this page,and you will be updated when new recipes are posted. It's free!

Baked Corn

2008-03-09T09:10:00.000-07:00

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.

Butterscotch Chip Cookies

2008-03-09T08:47:00.000-07:00

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
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Sassy Southwestern Burgers

2008-03-09T08:46:00.001-07:00

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.

Caramel Crispy Squares

2008-03-09T08:45:00.000-07:00

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.

Cajun Hamburgers

2008-03-09T08:39:00.001-07:00

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.

Chocolate Peanut Butter Bars

2008-02-04T12:49:00.001-08:00

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!

Chocolate Eclair Dessert

2008-02-04T12:44:00.000-08:00

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.

Black Gold Cookies

2008-02-04T12:42:00.003-08:00

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.

Black Gold Cookies

2008-02-04T12:42:00.002-08:00

Maple Walnut Mousse Pie

2008-02-04T12:42:00.001-08:00

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.

Rice with Ham

2008-01-17T14:58:00.000-08:00

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.

Easy Celebration Ice Cream Cake

2008-01-17T14:56:00.000-08:00

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

Celebration Cake with Cherry Preserve Filling

2008-01-17T14:54:00.000-08:00

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.

HONEY MUSTARD CHICKEN PIE

2008-01-17T14:53:00.000-08:00

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

Vegetable-Stuffed Meatloaf

2008-01-17T14:52:00.000-08:00

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.

Clam Dip

2007-12-30T06:30:00.001-08:00

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.

Christmas Eggnog Pound Cake

2007-12-16T15:49:00.001-08:00

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.

CHRISTMAS TREE BREAD

2007-12-16T15:46:00.000-08:00

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

Deep Dish Taco Squares

2007-12-12T05:00:00.000-08:00

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.

Fiesta Fudge Cookies

2007-12-08T08:01:00.002-08:00

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.

One-Dish Chicken & Stuffing Bake

2007-12-08T08:01:00.001-08:00

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.

OREO COOKIE DESSERT

2007-12-08T06:30:00.000-08:00

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.)

PEANUT CLUSTERS

2007-12-08T06:28:00.001-08:00

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.

Maple Walnut Mousse Pie

2007-12-08T06:27:00.001-08:00

Twas the Night Before Bread Pudding

2007-11-29T15:39:00.001-08:00

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

Kris Kringle Coleslaw

2007-11-29T15:37:00.000-08:00

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.

2007-11-26T18:32:00.000-08:00

DANISH SPICED CHRISTMAS COOKIES

2007-11-26T16:48:00.000-08:00

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.

Christmas Eggnog Pound Cake

2007-11-26T16:47:00.001-08:00

Traditional Christmas Cake

2007-11-26T16:06:00.001-08:00

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.

Christmas Apple Pie

2007-11-26T16:05:00.000-08:00

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.

Christmas Plum Pudding

2007-11-26T16:02:00.002-08:00

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.

Christmas Fudge

2007-11-26T16:02:00.001-08:00

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.

Marshmallow Popcorn Christmas Tree

2007-11-26T16:01:00.001-08:00

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.

Jingle Bell Fudge

2007-11-26T16:00:00.003-08:00

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.

Christmas Corn Bake

2007-11-26T16:00:00.001-08:00

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

Mini Holiday House

2007-11-26T15:56:00.004-08:00

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.

CINNAMON CHRISTMAS LOGS

2007-11-26T15:56:00.003-08:00

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

White Rolled Christmas Cookies

2007-11-26T15:56:00.001-08:00

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.

Christmas Cake Mix Cookies

2007-11-26T15:55:00.000-08:00

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

No Bake Santa Cookies

2007-11-26T15:38:00.001-08:00

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.

EASY CHRISTMAS BISCUITS

2007-11-26T15:30:00.001-08:00

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

Mrs. Claus Clusters

2007-11-26T15:28:00.001-08:00

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.

Mrs. Claus Clusters

2007-11-26T15:22:00.000-08:00

Warm Winter Lemon Cake

2007-11-26T09:07:00.000-08:00

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)

My Favorite Christmas Cake

2007-11-25T16:30:00.000-08:00

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!!!

2007-11-25T16:28:00.000-08:00

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.

Lemon Yogurt Cake

2007-11-12T16:24:00.001-08:00

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.

Gorgeous Omelette

2007-11-12T16:12:00.001-08:00

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.

Butterfinger Chocolate Cake

2007-11-03T05:59:00.003-07:00

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.

BLT Bacon Dip

2007-11-03T05:59:00.001-07:00

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.

Cheddar Broccoli Salad

2007-11-03T05:58:00.001-07:00

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

Beef Sirloin & Onions

2007-11-03T05:57:00.002-07:00

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.

Banana Caramel Spice Pie

2007-11-03T05:57:00.001-07:00

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

Morning Pecan Casserole

2007-11-03T05:50:00.005-07:00

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.

Egg and Cheese Puffs

2007-11-03T05:50:00.003-07:00

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

Roasted Potatoes with Greens

2007-11-03T05:50:00.001-07:00

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.

Grill Master Pork Shoulder Steaks

2007-11-03T05:49:00.005-07:00

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.

Beef Medallions in Red Wine Sauce

2007-11-03T05:49:00.003-07:00

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.

Red Lobster's Hawaiian Skewers

2007-11-03T05:49:00.001-07:00

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.

Blue Ribbon Chili

2007-11-03T05:48:00.000-07:00

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.

Roast Chicken With Fennel

2007-11-03T05:38:00.001-07:00

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.

Halloween Trick or Treats Monster Cups

2007-10-31T12:38:00.001-07:00

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.

REESE'S Chewy Chocolate Cookies

2007-10-31T12:36:00.001-07:00

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.

Pizza Wontons Serves

2007-10-23T17:27:00.001-07:00

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.

Warm Broccoli Cheese Spread

2007-10-23T04:41:00.001-07:00

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.

Tasty Cheese Spread

2007-10-23T04:39:00.000-07:00

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.

Four-Cheese Chicken Fettuccine

2007-10-23T04:27:00.000-07:00

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.

BAKED TATA SKINS

2007-10-19T16:01:00.000-07:00

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

Pumpkin pancakes with spiced pumpkin ice cream

2007-10-19T14:58:00.001-07:00

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.

Pumpkin Apple Streusel Muffins

2007-10-19T14:55:00.001-07:00

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.

PASTA MEXICANA

2007-10-19T14:43:00.001-07:00

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

Very Strawberry Pie

2007-10-19T14:42:00.001-07:00

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.

French Bread Pizza

2007-10-19T14:41:00.002-07:00

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.

Crab Quiche

2007-10-19T14:41:00.001-07:00

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.

Breakfast Casserole Muffins

2007-10-19T14:40:00.000-07:00

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.

Marie Callender's Corn Bread Recipe

2007-10-19T14:39:00.003-07:00

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.

Apple-Cinnamon Sticky Buns

2007-10-19T14:39:00.001-07:00

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

Applesauce Raisin Bars

2007-10-19T14:38:00.001-07:00

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.

Awesome Crockpot Pot Roast

2007-10-19T14:37:00.003-07:00

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.

California Chicken Casserole

2007-10-19T14:37:00.001-07:00

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.

Club Sandwich

2007-10-19T14:36:00.001-07:00

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.

Fettuccine with Sweet Pepper-Cayenne Sauce

2007-10-19T14:35:00.003-07:00

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.

SPICY CORN BAKE

2007-10-19T14:35:00.001-07:00

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

Easy Stromboli

2007-10-19T14:33:00.003-07:00

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

Creamy Asparagus Pasta

2007-10-19T14:33:00.001-07:00

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

Cherry Chocolate Balls

2007-10-19T14:24:00.001-07:00

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.

Chocolate Chip Cookie Balls

2007-10-19T14:21:00.003-07:00

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.

Old Fashioned Egg Dumplings

2007-10-19T14:21:00.001-07:00

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.

Tortilla Rolls

2007-10-19T14:20:00.003-07:00

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.

Apple Marmalade

2007-10-19T14:20:00.001-07:00

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.