2 cans tiny shrimp, drained
2 blocks of cream cheese, room temperature
1/2 bottle chile sauce
1 (6oz.) bottle shredded horseradish(get the real stuff, not the creamed)
crackers or chips to dip
You can use either an electric mixer/stand mixer or food processor. I use the processor: Add both cans of the shrimp and the entire bottle of horseradish to the processor and shred until fine: To this add the softened cream cheese, a little at a time until well mixed:
Remove to a bowl and stir in the chile sauce, mixing well. Chill in the fridge for a couple of hours before serving for the best taste. Believe me, the guys will love this one!
Thursday, January 28, 2010
Monday, January 25, 2010
Lasagna on a Bun
From Taste of Home
8 ServingsPrep: 20 min. Bake: 25 min.
Ingredients
8 submarine or hoagie buns (8 inches)
1 pound ground beef
1 cup spaghetti sauce
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded cheddar cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
Directions
•Make a 2-in.-wide V-shaped cut in the center of each bun to within 1
inch of the bottom. Remove cut portion and save for another use; set
aside.
•In a large skillet, cook beef over medium heat until no longer pink;
drain. Add the spaghetti sauce, garlic powder and Italian seasoning.
Cook 4-5 minutes or until heated through.
•Meanwhile, combine the ricotta, Parmesan cheese and half of cheddar
and mozzarella cheeses. Spoon meat sauce into buns; top with cheese
mixture. Place on a baking sheet. Cover loosely with foil.
•Bake at 350° for 20-25 minutes. Uncover; sprinkle with remaining
cheddar and mozzarella. Return to the oven for 2-3 minutes or until
the cheese is melted. Yield: 8 servings.
Wednesday, January 20, 2010
Bisquick Cheese Bread
1 egg
1 1/2 cup milk
3 3/4 cups Bisquick baking mix
1/2 tsp salt
1/4 tsp garlic powder
1-2 cups Cheddar cheese - shredded
Directions:
Preheat oven to 350degrees F. Beat egg on low speed. Add remaining ingredients and beat 1/2 minute medium speed until blended. Pour batter into a greased 9 x 5-inch loaf pan. Bake 1 hour or until golden brown.
1 1/2 cup milk
3 3/4 cups Bisquick baking mix
1/2 tsp salt
1/4 tsp garlic powder
1-2 cups Cheddar cheese - shredded
Directions:
Preheat oven to 350degrees F. Beat egg on low speed. Add remaining ingredients and beat 1/2 minute medium speed until blended. Pour batter into a greased 9 x 5-inch loaf pan. Bake 1 hour or until golden brown.
Tuesday, January 19, 2010
Pecan Dreams
1 cup butter softened
2 cups pecans
2 cups flour
2 tsp vanilla
6 heaping tblsp powdered sugar
1/2 tsp salt
Powdered sugar to coat baked cookies
Mix all ingredients until smooth. roll into 1" balls
Bake for 20 to 30 minutes (until slightly brown) in 325 degree oven.
Shake in bag with powdered sugar while still warm.
Makes about 5 dozen
2 cups pecans
2 cups flour
2 tsp vanilla
6 heaping tblsp powdered sugar
1/2 tsp salt
Powdered sugar to coat baked cookies
Mix all ingredients until smooth. roll into 1" balls
Bake for 20 to 30 minutes (until slightly brown) in 325 degree oven.
Shake in bag with powdered sugar while still warm.
Makes about 5 dozen
Zuppa Tuscana Soup
This is supposed to be like the one they serve at Olive Garden. No beans, but you might substitute for the potatoes if you want.
1 lb. Italian sausage (or half regular, half turkey sausage)
1 large onion, chopped
3-4 cloves garlic, minced
1/2 cup white wine to deglaze the pan
1/2 tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2 1/2 cups water
1 cup heavy cream
Salt and pepper
Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside.
Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot.
Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.
1 lb. Italian sausage (or half regular, half turkey sausage)
1 large onion, chopped
3-4 cloves garlic, minced
1/2 cup white wine to deglaze the pan
1/2 tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2 1/2 cups water
1 cup heavy cream
Salt and pepper
Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside.
Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot.
Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.
Monday, January 18, 2010
Mini Swiss Quiches
INGREDIENTS
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 1/2 cups shredded Swiss cheese (6 oz)
2 tablespoons sliced green onions (2 medium)
1 tablespoon chopped pimientos
2 eggs
1/2 cup milk
1/4 teaspoon salt
Dash ground nutmeg
DIRECTIONS
1. Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
2. Remove pie crusts from pouches; place flat on cutting board or pastry cloth. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press 1 pie crust round into bottom and up sides of each muffin cup.
3. Place 1 tablespoon cheese in each cup. Top each with a few onion slices and pimiento pieces. In 2-cup measuring cup, beat eggs, milk, salt and nutmeg with fork until well blended. Pour mixture into crusts, filling to within 1/4 inch of top.
4. Bake 25 to 30 minutes or until golden brown. Cool 2 minutes. With tip of knife, lift quiches from cups. Serve warm.
Meatball Bubble Biscuits
INGREDIENTS
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky biscuits
10 frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half
2 sticks (1 oz each) string cheese, each cut into 10 pieces
1 tablespoon grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 cup marinara sauce, heated
DIRECTIONS
1. Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round.
2. Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer.
3. Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.
4. Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.
Sunday, January 17, 2010
GUINNESS CHEESE SOUP
1 LARGE ONION MINCED
6 CLOVES GARLIC MINCED
12 TBS UNSALTED BUTTER
12 TBS FLOUR
3 QT. CHICKEN STOCK
1 PINT HEAVY CREAM
1 12OZ BOTTLE GUINNESS BEER
2 TBS DRY MUSTARD
1 TSP KOSHER SALT
2 C. DICED POTATO
2 LB DUBLINER CHEESE SHREDDED
2 TBS CHOPPED CHIVES FOR GARNISH
2 TBS CRUMBLED BACON FOR GARNISH
MELT BUTTER IN A LARGE SOUP POT OVER MEDIUM HEAT
ADD ONIONS AND GARLIC. COOK TIL THEY SOFTEN(8-10 MINUTES)
ADD FLOUR A LITTLE AT A TIME AND BLEND WITH BUTTER.
THIS WILL MAKE THE ROUX FOR THE SOUP. COOK FOR ABOUT 5 MINUTES STIRRING ENOUGH TO KEEP IT FROM BURNING. IT SHOULD COLOR UP TO A NICE PALE YELLOW.
WHISK IN THE STOCK. AFTER THE FIRST QT IS WHISKED IN,YOU CAN JUST ADD THE LAST 2 QUARTS. STIR TO MAKE SURE THERE ARE NO LUMPS.
WHISK IN CREAM AND HALF OF THE GUINNESS.
MIX MUSTARD WITH THE REMAINING BEER AND ADD TO SOUP.
ADD SALT AND SIMMER FOR 30 MINUTES.
WHISK IN SHREDDED CHEESE. DO NOT LET THE SOUP BOIL.
ADD A LITTLE SALT AND PEPPER TO TASTE AND SERVE WITH GARNISHES ON THE SIDE.
6 CLOVES GARLIC MINCED
12 TBS UNSALTED BUTTER
12 TBS FLOUR
3 QT. CHICKEN STOCK
1 PINT HEAVY CREAM
1 12OZ BOTTLE GUINNESS BEER
2 TBS DRY MUSTARD
1 TSP KOSHER SALT
2 C. DICED POTATO
2 LB DUBLINER CHEESE SHREDDED
2 TBS CHOPPED CHIVES FOR GARNISH
2 TBS CRUMBLED BACON FOR GARNISH
MELT BUTTER IN A LARGE SOUP POT OVER MEDIUM HEAT
ADD ONIONS AND GARLIC. COOK TIL THEY SOFTEN(8-10 MINUTES)
ADD FLOUR A LITTLE AT A TIME AND BLEND WITH BUTTER.
THIS WILL MAKE THE ROUX FOR THE SOUP. COOK FOR ABOUT 5 MINUTES STIRRING ENOUGH TO KEEP IT FROM BURNING. IT SHOULD COLOR UP TO A NICE PALE YELLOW.
WHISK IN THE STOCK. AFTER THE FIRST QT IS WHISKED IN,YOU CAN JUST ADD THE LAST 2 QUARTS. STIR TO MAKE SURE THERE ARE NO LUMPS.
WHISK IN CREAM AND HALF OF THE GUINNESS.
MIX MUSTARD WITH THE REMAINING BEER AND ADD TO SOUP.
ADD SALT AND SIMMER FOR 30 MINUTES.
WHISK IN SHREDDED CHEESE. DO NOT LET THE SOUP BOIL.
ADD A LITTLE SALT AND PEPPER TO TASTE AND SERVE WITH GARNISHES ON THE SIDE.
Thursday, January 14, 2010
White-Chocolate Cherry Shortbread
Ingredients
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
Directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Tuesday, January 12, 2010
See's Butterscotch Squares
2 cups brown sugar, packed
1/2 Cup brown sugar, packed (reserved for later)
3/4 cup heavy cream
6 tbsp. butter
1/4 tsp salt
1/4 tsp baking soda
1 tbl vanilla flavoring
1 1/2 cups confectioner sugar, sifted to remove clumps
Combine brown sugar, cream, butter, and salt in large heavy saucepan.
Stir to integrate. Apply medium heat, stirring constantly, until boiling.
Reduce heat to low, and simmer at a slight boil for 15 minutes,
stirring every few minutes to eliminate any boil-inhibiting skin
which might form. add 1/4 tsp baking soda before removing from the heat .
Add vanilla, confectioner’s sugar. Mix well, until sugar is
well-incorporated.add remaining brown sugar.
Pour into a square or rectangular pan such as an 8×8 or 9×9 inch,
lined with parchment paper. Let cool to room temperature
(a couple hours at least, more depending on weather).
Cut into inch-square pieces, or less.
1/2 Cup brown sugar, packed (reserved for later)
3/4 cup heavy cream
6 tbsp. butter
1/4 tsp salt
1/4 tsp baking soda
1 tbl vanilla flavoring
1 1/2 cups confectioner sugar, sifted to remove clumps
Combine brown sugar, cream, butter, and salt in large heavy saucepan.
Stir to integrate. Apply medium heat, stirring constantly, until boiling.
Reduce heat to low, and simmer at a slight boil for 15 minutes,
stirring every few minutes to eliminate any boil-inhibiting skin
which might form. add 1/4 tsp baking soda before removing from the heat .
Add vanilla, confectioner’s sugar. Mix well, until sugar is
well-incorporated.add remaining brown sugar.
Pour into a square or rectangular pan such as an 8×8 or 9×9 inch,
lined with parchment paper. Let cool to room temperature
(a couple hours at least, more depending on weather).
Cut into inch-square pieces, or less.
Monday, January 11, 2010
WW Hash Brown Soup 2pts
Serves - 4 (1 cup each)
Pts. - 2
28 oz. (2 - 14 oz. cans) fat free chicken broth
1.32 oz. pkg. country gravy mix
3 cups Ore Ida Hash Browns with peppers and onions
1/2 cup cold water
In a large pot, bring chicken broth and hash browns to a boil; reduce heat to medium and simmer for 15 minutes. Combine gravy mix with cold water. Add to hash brown mix. Simmer for another 5-10 minutes until mixture begins to thicken. Allow to sit for 2-3 minutes before serving.v you cal also add all the free veggies you want to this recipe to make it even more hardy...
Nutrition Information per Serving:
110 Cal., 4.8 g. fat, 1.5 g. fiber
Pts. - 2
28 oz. (2 - 14 oz. cans) fat free chicken broth
1.32 oz. pkg. country gravy mix
3 cups Ore Ida Hash Browns with peppers and onions
1/2 cup cold water
In a large pot, bring chicken broth and hash browns to a boil; reduce heat to medium and simmer for 15 minutes. Combine gravy mix with cold water. Add to hash brown mix. Simmer for another 5-10 minutes until mixture begins to thicken. Allow to sit for 2-3 minutes before serving.v you cal also add all the free veggies you want to this recipe to make it even more hardy...
Nutrition Information per Serving:
110 Cal., 4.8 g. fat, 1.5 g. fiber
Layered Chicken Enchilada Bake
Serves: 6 - 8
Ingredients:
6 cooked chicken breasts, cubed
1 26 oz. family size can of Cream of Chicken Soup
1 cup chicken broth
1 16oz. bottle of 505 Southwestern Green Chile Sauce or similar sauce
1 4 oz. can of diced green chiles
3 cups shredded colby jack cheese
20 - 25 corn tortillas
Directions:
Prepare the sauce by combining the cream of chicken soup, chicken broth, green chile sauce, and green chiles.
Prepare the corn tortillas by placing 2 tablespoons of vegetable oil in a sauce pan, then slightly heating the tortillas. This will soften them up. Then tear each tortilla into quarters.
Using a deep 9x13 casserole dish, place 1 cup of the sauce in the bottom, then begin layering your casserole. The layers (you are shooting for 3) begin with 2 layers of tortillas randomly placed on top of each other to keep them from seeming too dense, next chicken, then sauce (you should have enough sauce left to do about 2 cups on each layer), and end with cheese. Start over with your 2 layers of tortillas and do 2 more complete layers, if your dish is deep enough.
It will look like this:
Sauce
Tortilla
Tortilla
Chicken
Sauce
Cheese
Tortilla
Tortilla
Chicken
Sauce
Cheese
Tortilla
Tortilla
Chicken
Sauce
Cheese
Hopefully you'll end on a perfect note of 3 perfect layers with no ingredients leftover. But we all know, it's not a perfect world. So just do your best. :-)
Bake the casserole in the oven at 350 degrees for 30 minutes. Then allow ATLEAST 10 minutes for your casserole to cool and set up. 15 - 20 minutes is ideal, but sometimes we are just too impatient. Trust me - it is worth the wait. Everything will come together and firm up and you won't have sauce running all over the place when you dish it up.
Sunday, January 10, 2010
Keylime Pie
One 9" graham cracker crust
one 14 oz. can sweetened condensed milk
3 egg yolks (whites not needed)
1/2 cup Nellie and Joes keylime juice (or any brand)
Combine milk egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 for 15 minutes.
Allow to stand 15 minutes before refridgerating Before serving, top with freshly whipped cream and garnish with lime slice.
one 14 oz. can sweetened condensed milk
3 egg yolks (whites not needed)
1/2 cup Nellie and Joes keylime juice (or any brand)
Combine milk egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 for 15 minutes.
Allow to stand 15 minutes before refridgerating Before serving, top with freshly whipped cream and garnish with lime slice.
Vanilla Mess Cake in a Crock-Pot
This cake has a very intense vanilla flavor, and the texture is incredibly moist and dense, almost like a cheesecake. The edges brown up like a thick soft crust - really delicious. And the only messy part is the top - which is really just a little “unsmooth”.
* White or Yellow Cake Mix - 1 package
* Sour Cream - 16 oz.
* Instant Vanilla Pudding Mix - 1 package
* Canola Oil - 3/4 cup
* Water - 1 cup
* Eggs - 4
1. Spray or rub the Crock-Pot with oil.
2. Combine all ingredients in a large bowl and blend thoroughly with a large wooden spoon.
3. Pour the vanilla mixture into the Crock-Pot and turn on to Low.
4. Place 4-8 paper towels (or 1 thick kitchen towel) on top and cover with the lid.
5. Cook for 4 hours and check for done-ness by looking at the sides of the cake, which should be browning and separating from the sides of the pot. The top should be moist but firm-looking. You can also insert a knife or long skewer but it will always be a bit moist. If the top still looks gooey and the sides are still really light, it needs to cook some more.
6. Let it cook for another half an hour and check again. I use an old 3 1/2 quart cylindrical Crock-Pot and the cooking time was 5 hours. The first Crock-Pot cake you make will require a bit of checking but once you have determined the timing on one cake, future cakes will be more predictable and easier (see below for more information on how to tell if your cake is done.)
7. Cool for at least a half an hour or more. The cake stays warm for a long time.
8. When you can’t wait anymore, slide a dinner knife around the edge to separate the cake from the pot.
9. Center a serving plate on top of the pot and flip it over so that the cake falls onto the plate. You may need to jiggle it a bit, and when it has come out, slowly lift up the Crock-Pot.
10. Your wonderful cake is ready!
The top wasn’t perfectly smooth so if you are serving guests you may want to sprinkle it with something like chopped nuts. sprinkles or a drizzled thin frosting (but the taste is so intense and rich, you don’t need much of anything).
About determining if your cake is done: Crock-Pots are inherently moist cookers and so the top will always be much moister that a typical oven-baked cake. But, the top will be the bottom once you flip it, so it doesn’t have to look perfect. And, the knife will probably never come out bone-dry, because Crock-Pot cakes are very moist. It’s important to make sure the sides don’t overcook, so doneness will be a combination of the middle being fairly dry and the side being well done but not over-cooked. Even if your cake is a little messy in the middle, it will still be delicious.
Thursday, January 7, 2010
Fudge Puddles
Ingredients
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
FUDGE FILLING:
1 cup milk chocolate chips
1 cup (6 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Chopped peanuts
Directions
In a large bowl, cream the butter, peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt Gradually add to creamed mixture. Chill for 1 hour.
Shape into 48 balls, 1 in. each. Place in lightly greased mini-muffin tins. Bake at 325° for 14-16 minutes or until lightly browned. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Cool in pans for 5 minutes, before removing to wire racks to cool completely.
For filling, in a microwave or small saucepan melt chocolate chips. Stir in milk and vanilla until smooth. Fill each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and served warm over ice cream.) Yield: 4 dozen.
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
FUDGE FILLING:
1 cup milk chocolate chips
1 cup (6 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Chopped peanuts
Directions
In a large bowl, cream the butter, peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt Gradually add to creamed mixture. Chill for 1 hour.
Shape into 48 balls, 1 in. each. Place in lightly greased mini-muffin tins. Bake at 325° for 14-16 minutes or until lightly browned. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Cool in pans for 5 minutes, before removing to wire racks to cool completely.
For filling, in a microwave or small saucepan melt chocolate chips. Stir in milk and vanilla until smooth. Fill each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and served warm over ice cream.) Yield: 4 dozen.
Reindeer Cookies
I found these at this website... http://www.familycorner.com/family/kids/recipes/reindeer_cookies.shtml
1 roll of pre-made sugar cookie dough
small pretzel rings
M & Ms
1 bell shaped cookie cutter
flour
baking sheet
What You Do
Preheat oven to 350 degrees F.
Open cookie dough and mix in about 1/4 cup of flour to make the dough a stiffer consistency. Lightly flour the table, then roll the dough out to 1/4 inch thickness.
Using the bell cookie cutter, cut out 12 bell cookies - this will vary depending on how thick you roll out the cookies. Lay the cookies, all the same way with bell facing you, onto the cookie sheet. Now, turn the cookie sheet around so that the bells are upside down. This is your reindeer face! Place a red M&M in his nose and one pretzel on each side of his head for the ears. (See photo)
Bake for 10 minutes or until very lightly browned around edges. Remove from oven and let cool on the baking sheet for 1-2 minutes. Remove to a cooling rack to finish cooling.
These make great Christmas party favors!
Wednesday, January 6, 2010
No Knead Homemade Noodles (Food Processor)
SERVES 4 -6
3 cups flour
3 large eggs
2 teaspoons salt
1/4- 1/2 cup cream or you may substitute milk (give or take a little)
1 Tblsp olive oil
(This will take only 5 minutes.)
Place flour and salt in food processor. Mix eggs and oil and add to flour, process to a meal-like consistency. Continue processing and add cream through tube until the dough forms a ball and cleans the sides of the bowl. (Be careful not to add so much liquid that it turns to a batter instead of a dough ball. Check dough. If it is sticky, break into three pieces and sprinkle with flour. Continue to process until the dough is stiff but not dry, soft and pliable without being sticky. (A softer dough will roll thinner and make more tender noodles.).
To test if the dough was processed long enough, cut through the ball of dough with a sharp knife. It should have tiny air bubbles throughout. Another test is to rub the ball of dough against your cheek. It should have the soft bounce and velvety touch of a babies bottom.
Once the dough is processed, place the ball of dough on a counter sprinkled with a small amount of flour and cover it with a bowl. Let it rest for 20 minutes.
(This will take another 5 minutes.) Cut into four small pieces and roll each of them into a very thin sheet. Sprinkle each sheet with flour and stack on top of each other. Cut the stack into quarters and stack again. Cut thin strips from one side and put them into the bowl sprinkling with small amounts of flour to keep them from sticking.
The noodles are ready to drop into briskly bowling broth. Lower heat and simmer for 20 minutes.
Cook time includes time for the dough to rest.
3 cups flour
3 large eggs
2 teaspoons salt
1/4- 1/2 cup cream or you may substitute milk (give or take a little)
1 Tblsp olive oil
(This will take only 5 minutes.)
Place flour and salt in food processor. Mix eggs and oil and add to flour, process to a meal-like consistency. Continue processing and add cream through tube until the dough forms a ball and cleans the sides of the bowl. (Be careful not to add so much liquid that it turns to a batter instead of a dough ball. Check dough. If it is sticky, break into three pieces and sprinkle with flour. Continue to process until the dough is stiff but not dry, soft and pliable without being sticky. (A softer dough will roll thinner and make more tender noodles.).
To test if the dough was processed long enough, cut through the ball of dough with a sharp knife. It should have tiny air bubbles throughout. Another test is to rub the ball of dough against your cheek. It should have the soft bounce and velvety touch of a babies bottom.
Once the dough is processed, place the ball of dough on a counter sprinkled with a small amount of flour and cover it with a bowl. Let it rest for 20 minutes.
(This will take another 5 minutes.) Cut into four small pieces and roll each of them into a very thin sheet. Sprinkle each sheet with flour and stack on top of each other. Cut the stack into quarters and stack again. Cut thin strips from one side and put them into the bowl sprinkling with small amounts of flour to keep them from sticking.
The noodles are ready to drop into briskly bowling broth. Lower heat and simmer for 20 minutes.
Cook time includes time for the dough to rest.
Double Butterscotch Cookies
2 1/4 cups flour
1 teaspoon butter (or margarine), softened
1/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1 package ( 3 1/2 ounces) instant pudding, Butterscotch flavored
2 eggs
1 package butterscotch chips
Mix together well and Bake for about 9 minutes at 350 degrees.
Substitute the butterscotch pudding for any flavor.
Substitute the butterscotch chips for any other flavor.
Add 1/2 cup to 1 cup chopped nuts (or coconut)
Have fun mixing and matching flavors. It's always fun to see what the end result will be. Double chocolate using chocolate pudding and chocolate chips, white chocolate pudding and macadamia nuts with white chocolate chips.... yumm. The possibilities are endless.
1 teaspoon butter (or margarine), softened
1/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1 package ( 3 1/2 ounces) instant pudding, Butterscotch flavored
2 eggs
1 package butterscotch chips
Mix together well and Bake for about 9 minutes at 350 degrees.
Substitute the butterscotch pudding for any flavor.
Substitute the butterscotch chips for any other flavor.
Add 1/2 cup to 1 cup chopped nuts (or coconut)
Have fun mixing and matching flavors. It's always fun to see what the end result will be. Double chocolate using chocolate pudding and chocolate chips, white chocolate pudding and macadamia nuts with white chocolate chips.... yumm. The possibilities are endless.
Tuesday, January 5, 2010
Peanut Butter Cheesecake
You might dress this up a bit with chopped Reese’s Peanut Butter Cups and a milk chocolate drizzle before serving.
2 cups Oreo Cookie crumbs
3-4 TBS butter, melted
1 TBS sugar
1/3 cup peanut butter (slightly melted until easily spreadable)
1 cup Milk chocolate chips
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) Sweetened Condensed Milk
1/3 cup granulated sugar
2 TBS flour
3 large eggs
1 tablespoon vanilla extract
3/4 cup peanut butter
Preheat oven to 300° F. Grease 9-inch springform pan.
Fill an oven safe cake pan (I use a 9×9 pan) 3/4 full with warm water. Set on bottom oven rack while oven is preheating.
In a medium mixing bowl, combine Oreo crumbs and butter, stir to combine. Press onto bottom and 1 inch up side of prepared pan.
Bake in preheated oven for 10 minutes. Remove and increase oven temperature to 350.
Spread 1/3 cup softened peanut butter over the crust and evenly sprinkle the chocolate chips over the peanut butter layer. Set aside.
In a large mixing bowl beat cream cheese until creamy. Add sweetened condensed milk and peanut butter and beat until smooth. Add sugar and flour, beat to combine. Add eggs one at a time beating only to combine after each addition. When adding the third egg, also add the vanilla extract; beat until combined.
Gently pour batter evenly into prebaked crust, peanut butter and chocolate chips.
Bake in preheated oven for 45-60 minutes or until edge is set and center moves slightly. Watch carefully and do not overbake.
Shut oven off and allow cheesecake to cool in oven for 1-4 hours. Run a warm knife around edge of cheesecake after 1 hour.
Place in fridge to cool completely. (Remove the pan of water)
Allow to chill at least 24 hours before serving for best flavor and texture.
2 cups Oreo Cookie crumbs
3-4 TBS butter, melted
1 TBS sugar
1/3 cup peanut butter (slightly melted until easily spreadable)
1 cup Milk chocolate chips
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) Sweetened Condensed Milk
1/3 cup granulated sugar
2 TBS flour
3 large eggs
1 tablespoon vanilla extract
3/4 cup peanut butter
Preheat oven to 300° F. Grease 9-inch springform pan.
Fill an oven safe cake pan (I use a 9×9 pan) 3/4 full with warm water. Set on bottom oven rack while oven is preheating.
In a medium mixing bowl, combine Oreo crumbs and butter, stir to combine. Press onto bottom and 1 inch up side of prepared pan.
Bake in preheated oven for 10 minutes. Remove and increase oven temperature to 350.
Spread 1/3 cup softened peanut butter over the crust and evenly sprinkle the chocolate chips over the peanut butter layer. Set aside.
In a large mixing bowl beat cream cheese until creamy. Add sweetened condensed milk and peanut butter and beat until smooth. Add sugar and flour, beat to combine. Add eggs one at a time beating only to combine after each addition. When adding the third egg, also add the vanilla extract; beat until combined.
Gently pour batter evenly into prebaked crust, peanut butter and chocolate chips.
Bake in preheated oven for 45-60 minutes or until edge is set and center moves slightly. Watch carefully and do not overbake.
Shut oven off and allow cheesecake to cool in oven for 1-4 hours. Run a warm knife around edge of cheesecake after 1 hour.
Place in fridge to cool completely. (Remove the pan of water)
Allow to chill at least 24 hours before serving for best flavor and texture.
Disappearing Marshmallow Brownies
Ingredients
1 cup butterscotch chips
1/2 cup butter
1 1/2 cups all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 cups miniature marshmallows
2 cups semisweet chocolate chips
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2.In a heavy saucepan over medium heat, melt butterscotch chips and butter, stirring constantly until smooth. Remove from heat and cool to room temperature. Stir in the flour, brown sugar, baking powder, salt, vanilla and eggs until well blended. Mix in the mini marshmallows and chocolate chips. Spread evenly into the prepared pan.
3.Bake for 20 to 25 minutes in the preheated oven. Center will shake but it will firm upon cooling. Wonderful with ice cream. Enjoy!!!
1 cup butterscotch chips
1/2 cup butter
1 1/2 cups all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 cups miniature marshmallows
2 cups semisweet chocolate chips
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2.In a heavy saucepan over medium heat, melt butterscotch chips and butter, stirring constantly until smooth. Remove from heat and cool to room temperature. Stir in the flour, brown sugar, baking powder, salt, vanilla and eggs until well blended. Mix in the mini marshmallows and chocolate chips. Spread evenly into the prepared pan.
3.Bake for 20 to 25 minutes in the preheated oven. Center will shake but it will firm upon cooling. Wonderful with ice cream. Enjoy!!!
Sunday, January 3, 2010
Stroking Chicken
•4-6 boneless, frozen chicken breasts
•16 oz sour cream (light or fat free work fine)
•1 envelope onion soup mix
•1 10 1/2 oz can cream of mushroom soup
Combine soup mix, cream of mushroom soup and sour cream; spread over chicken in crock pot. Cook on low all day-8 hours or so.
This is yummy with rice or noodles and a green veggie.
•16 oz sour cream (light or fat free work fine)
•1 envelope onion soup mix
•1 10 1/2 oz can cream of mushroom soup
Combine soup mix, cream of mushroom soup and sour cream; spread over chicken in crock pot. Cook on low all day-8 hours or so.
This is yummy with rice or noodles and a green veggie.
Crock Pot Chicken
Place 3 balls of aluminum foil in bottom of crock pot. This lets the juices drain from the chicken.
Place a whole 3-4lb. chicken on the foil after washing it.
Slice an onion and place on and around the chicken for flavor.
Drop 12 - 15 drops of Texas Pete or hot sauce on the chicken or more for desired taste.
Cook on high 4-6 hrs.
This chicken taste just like rotisserie chicken. It is not a bit hot from the hot sauce. My family loves it.
I take the drippings and make gravy for biscuits or to dip the chicken in.
Place a whole 3-4lb. chicken on the foil after washing it.
Slice an onion and place on and around the chicken for flavor.
Drop 12 - 15 drops of Texas Pete or hot sauce on the chicken or more for desired taste.
Cook on high 4-6 hrs.
This chicken taste just like rotisserie chicken. It is not a bit hot from the hot sauce. My family loves it.
I take the drippings and make gravy for biscuits or to dip the chicken in.
Crockpot Chocolate Peanut Butter Brownie Dessert
2 1/2 cups brownie mix (about half of a 20 oz box)
1 egg
1/4 cup good peanut butter
1 tablespoon soft margarine
1/4 cup water
1/2 cup chocolate chips
3/4 cup water
1/2 cup brown sugar
2 tablespoons cocoa
Spray your crockpot liner with a nonstick cooking spray or just rub some butter all over the inside.
In a bowl, mix the first 6 ingredients together well, using a whisk or big spoon. Spoon this batter mixture into your crockpot, taking a spatula and gently spreading it out evenly.
In a saucepan, pour the water, brown sugar, and cocoa in a pan and bring to a boil, mixing it well. When it boils, remove it from the heat and pour it over the batter in the crockpot, making sure you evenly distribute it over the top of the batter.
Put the cover on the crockpot, turn the heat setting to HIGH and cook for about 2 hours. Then, turn the heat off and let the dessert sit in the crockpot with the cover still on for about 20 to 30 minutes.
Scoop dessert while it’s still warm into pretty dessert dishes or cups and top with a dollop of cold whipped cream or ice cream for an extra sweet treat.
You’ll get about 6 servings out of this dessert, a few more if you have light eaters, but most likely it won’t go that far! Enjoy!
1 egg
1/4 cup good peanut butter
1 tablespoon soft margarine
1/4 cup water
1/2 cup chocolate chips
3/4 cup water
1/2 cup brown sugar
2 tablespoons cocoa
Spray your crockpot liner with a nonstick cooking spray or just rub some butter all over the inside.
In a bowl, mix the first 6 ingredients together well, using a whisk or big spoon. Spoon this batter mixture into your crockpot, taking a spatula and gently spreading it out evenly.
In a saucepan, pour the water, brown sugar, and cocoa in a pan and bring to a boil, mixing it well. When it boils, remove it from the heat and pour it over the batter in the crockpot, making sure you evenly distribute it over the top of the batter.
Put the cover on the crockpot, turn the heat setting to HIGH and cook for about 2 hours. Then, turn the heat off and let the dessert sit in the crockpot with the cover still on for about 20 to 30 minutes.
Scoop dessert while it’s still warm into pretty dessert dishes or cups and top with a dollop of cold whipped cream or ice cream for an extra sweet treat.
You’ll get about 6 servings out of this dessert, a few more if you have light eaters, but most likely it won’t go that far! Enjoy!
Friday, January 1, 2010
Orange balls
Ingredients:
12 ounces vanilla wafer cookies, crushed
1 cup confectioners' sugar
1/4 cup butter, room temperature
1/2 cup orange juice concentrate, thawed
1/2 teaspoon vanilla extract
1 cup chopped pecans
sifted confectioners' sugar or coconut for coating
Preparation:
Combine cookie crumbs and 1 cup confectioners' sugar; blend in butter. Stir in orange juice concentrate; add vanilla and nuts. Shape mixture into balls about the size of walnuts; shake in food storage bag with sifted confectioners' sugar or coconut. Arrange orange balls in single layer on waxed paper-lined cookie sheet; store uncovered overnight in refrigerator for best flavor. Makes about 3 dozen.
12 ounces vanilla wafer cookies, crushed
1 cup confectioners' sugar
1/4 cup butter, room temperature
1/2 cup orange juice concentrate, thawed
1/2 teaspoon vanilla extract
1 cup chopped pecans
sifted confectioners' sugar or coconut for coating
Preparation:
Combine cookie crumbs and 1 cup confectioners' sugar; blend in butter. Stir in orange juice concentrate; add vanilla and nuts. Shape mixture into balls about the size of walnuts; shake in food storage bag with sifted confectioners' sugar or coconut. Arrange orange balls in single layer on waxed paper-lined cookie sheet; store uncovered overnight in refrigerator for best flavor. Makes about 3 dozen.
Thursday, December 31, 2009
Blackberry Cobbler #2
6 cups Fresh Or Frozen Blackberries
½ cups Plus 4 Tablespoons Sugar
1 Tablespoon Lemon Juice
½ whole Zest Of Lemon
2 cups Flour
¼ teaspoons Salt
1 Tablespoon Baking Powder
¼ cups Crisco (vegetable Shortening)
4 Tablespoons Butter
1 whole Egg
½ cups Milk
Preparation Instructions
Preheat oven to 425 degrees. Combine blackberries, ½ cup sugar, lemon juice, and lemon zest in a mixing bowl. Stir and spread out in a buttered pyrex dish.
In a separate bowl pour flour, salt, baking powder, and 1 tablespoon sugar. Add shortening and butter and work mixture together with a pastry blender (or your fingers) until the mixture is coarse. Measure ½ cup milk, add an egg, and mix together. Pour into flour mixture, stirring as you go. Mixture should be smooth and not dry, but not over stickly.
Take clumps of dough and place them on top of the blackberries. Lightly flatten dough with your fingertips. Sprinkle with 2 to 3 tablespoons of sugar and bake until golden for 30 minutes. Berry juice will be slightly thin, but don’t be afraid. It will gradually soak into the biscuity topping and make your life complete.
Serve with vanilla ice cream.
½ cups Plus 4 Tablespoons Sugar
1 Tablespoon Lemon Juice
½ whole Zest Of Lemon
2 cups Flour
¼ teaspoons Salt
1 Tablespoon Baking Powder
¼ cups Crisco (vegetable Shortening)
4 Tablespoons Butter
1 whole Egg
½ cups Milk
Preparation Instructions
Preheat oven to 425 degrees. Combine blackberries, ½ cup sugar, lemon juice, and lemon zest in a mixing bowl. Stir and spread out in a buttered pyrex dish.
In a separate bowl pour flour, salt, baking powder, and 1 tablespoon sugar. Add shortening and butter and work mixture together with a pastry blender (or your fingers) until the mixture is coarse. Measure ½ cup milk, add an egg, and mix together. Pour into flour mixture, stirring as you go. Mixture should be smooth and not dry, but not over stickly.
Take clumps of dough and place them on top of the blackberries. Lightly flatten dough with your fingertips. Sprinkle with 2 to 3 tablespoons of sugar and bake until golden for 30 minutes. Berry juice will be slightly thin, but don’t be afraid. It will gradually soak into the biscuity topping and make your life complete.
Serve with vanilla ice cream.
Blackberry Cobbler
•1 stick Butter
•1-¼ cup Sugar
•1 cup Self-Rising Flour
•1 cup Milk
•2 cups Blackberries (frozen Or Fresh)
Preparation Instructions
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.
•1-¼ cup Sugar
•1 cup Self-Rising Flour
•1 cup Milk
•2 cups Blackberries (frozen Or Fresh)
Preparation Instructions
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.
Tuesday, December 29, 2009
Sweet & Sour Apple Dessert
Bottom Layer
2 cups graham wafer crumbs
1/2 cup melted butter
Mix together and press in 9"x 9" dish
Filling:
Mix together:
1 tub sour cream (I used low fat)
1 can of sweetened condensed milk
3 Tbsp lemon juice
Pour the above mixture over bottom layer.
Top with 1 can apple pie filling and sprinkle with cinnamon
Bake at 350 degrees for 15 minutes. Refrigerate for several hours.
2 cups graham wafer crumbs
1/2 cup melted butter
Mix together and press in 9"x 9" dish
Filling:
Mix together:
1 tub sour cream (I used low fat)
1 can of sweetened condensed milk
3 Tbsp lemon juice
Pour the above mixture over bottom layer.
Top with 1 can apple pie filling and sprinkle with cinnamon
Bake at 350 degrees for 15 minutes. Refrigerate for several hours.
Sunday, December 27, 2009
Potato-Bacon Torte
Ingredients
4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
Directions
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
Pie Crust:
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
Yield: 2 (9-inch) pie crusts
4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
Directions
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
Pie Crust:
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
Yield: 2 (9-inch) pie crusts
Saturday, December 26, 2009
Ice Cream Maker Vanilla Ice Cream
4 cups (1 quart) half-and-half
14 oz. can Eagle Brand sweetened condensed milk
1 Tbs. vanilla extract
In large bowl, combine ingredients; mix well. Pour into ice cream
freezer container. Freeze according to manufacturer' s instructions.
Return leftovers to freezer.
Fruit Ice Cream:
Reduce half and-half to 3 cups. Add 1 cup pureed or mashed fruit
(bananas, peaches, strawberries, etc.) and few drops food coloring if
desired. Proceed as above.
14 oz. can Eagle Brand sweetened condensed milk
1 Tbs. vanilla extract
In large bowl, combine ingredients; mix well. Pour into ice cream
freezer container. Freeze according to manufacturer' s instructions.
Return leftovers to freezer.
Fruit Ice Cream:
Reduce half and-half to 3 cups. Add 1 cup pureed or mashed fruit
(bananas, peaches, strawberries, etc.) and few drops food coloring if
desired. Proceed as above.
Creamy Soda Freeze
2 (14 oz.) cans Eagle Brand sweetened condensed milk
2-liter bottle or 5 (12-oz.) cans carbonated beverage, any flavor
In electric ice cream freezer container, combine ingredients; mix
well. Freeze according to manufacturer' s instructions. Store
leftovers in freezer.
Shakes:
In blender container, combine one-half (14-oz.) cans sweetened
condensed milk, 1 (12-oz.) can carbonated beverage and 3 cups ice.
Blend until smooth. Repeat for additional shakes. Store leftovers in
freezer. (Makes 1 or 2 quarts).
2-liter bottle or 5 (12-oz.) cans carbonated beverage, any flavor
In electric ice cream freezer container, combine ingredients; mix
well. Freeze according to manufacturer' s instructions. Store
leftovers in freezer.
Shakes:
In blender container, combine one-half (14-oz.) cans sweetened
condensed milk, 1 (12-oz.) can carbonated beverage and 3 cups ice.
Blend until smooth. Repeat for additional shakes. Store leftovers in
freezer. (Makes 1 or 2 quarts).
Coconut Chocolate Cherry Creams
2-1/2 cups flaked coconut
1 cup (6 oz.) semisweet chocolate chips
1/2 cup evaporated milk
2-1/2 cups powdered sugar
1/3 cup chopped pecans
1/3 cup chopped maraschino cherries
1. Place coconut in a blender or food processor; cover and process
until finely chopped. In a microwave or heavy saucepan, melt
chocolate chips and milk. Remove from the heat; stir in powdered
sugar, 1-1/4 cups coconut, pecans and cherries. Cover and refrigerate
for 2 hours or until firm. Set remaining coconut aside.
2. Shape chocolate mixture into 1-inch balls; roll in reserved
coconut. Place on waxed paper-lined baking sheets. Refrigerate for 2
hours or until firm. Store in an airtight container in the
refrigerator. Makes about 3 dozen.
1 cup (6 oz.) semisweet chocolate chips
1/2 cup evaporated milk
2-1/2 cups powdered sugar
1/3 cup chopped pecans
1/3 cup chopped maraschino cherries
1. Place coconut in a blender or food processor; cover and process
until finely chopped. In a microwave or heavy saucepan, melt
chocolate chips and milk. Remove from the heat; stir in powdered
sugar, 1-1/4 cups coconut, pecans and cherries. Cover and refrigerate
for 2 hours or until firm. Set remaining coconut aside.
2. Shape chocolate mixture into 1-inch balls; roll in reserved
coconut. Place on waxed paper-lined baking sheets. Refrigerate for 2
hours or until firm. Store in an airtight container in the
refrigerator. Makes about 3 dozen.
Herbed Popcorn
8 cups popped popcorn
2 cups potato sticks
1 cup mixed nuts
1/3 cup butter, melted
1 tsp. dill weed
1 tsp. lemon-pepper seasoning
1 tsp. Worcestershire sauce
1/2 tsp. onion powder
1/2 tsp. garlic powder
1. In a large bowl, combine the popcorn, potato sticks and nuts. In a
small bowl, combine the remaining ingredients. Drizzle over popcorn
mixture and toss to coat.
2. Spread into two ungreased 15x10" baking pans. Bake, uncovered, at
250 for 25-30 minutes or until lightly browned, stirring twice. Cool
on a wire rack. Store in an airtight container. Yield: 9 cups.
2 cups potato sticks
1 cup mixed nuts
1/3 cup butter, melted
1 tsp. dill weed
1 tsp. lemon-pepper seasoning
1 tsp. Worcestershire sauce
1/2 tsp. onion powder
1/2 tsp. garlic powder
1. In a large bowl, combine the popcorn, potato sticks and nuts. In a
small bowl, combine the remaining ingredients. Drizzle over popcorn
mixture and toss to coat.
2. Spread into two ungreased 15x10" baking pans. Bake, uncovered, at
250 for 25-30 minutes or until lightly browned, stirring twice. Cool
on a wire rack. Store in an airtight container. Yield: 9 cups.
Easier Than Apple Pie
1 refrigerated pie crust
3/4 cup sugar
2 Tbs. cornstarch
1 Tbs. McCormick ground cinnamon
4 cups peeled, thinly sliced apples (4 medium apples)
1 egg white, lightly beaten
1 tsp. sugar for glaze
1. Prepare crust as directed on package. Place on foil-lined baking
sheet. If necessary, press out any folds.
2. Mix 3/4 cup sugar, cornstarch and cinnamon. Toss with apples.
Spoon into center of crust, spreading to within 2 inches of edges.
Fold 2-inch edges of crust over apples, pleating crust as needed.
Brush crust with egg white; sprinkle with 1 tsp. sugar.
3. Bake at 425 for 20 minutes or until apples are tender. Cool
slightly before serving.
3/4 cup sugar
2 Tbs. cornstarch
1 Tbs. McCormick ground cinnamon
4 cups peeled, thinly sliced apples (4 medium apples)
1 egg white, lightly beaten
1 tsp. sugar for glaze
1. Prepare crust as directed on package. Place on foil-lined baking
sheet. If necessary, press out any folds.
2. Mix 3/4 cup sugar, cornstarch and cinnamon. Toss with apples.
Spoon into center of crust, spreading to within 2 inches of edges.
Fold 2-inch edges of crust over apples, pleating crust as needed.
Brush crust with egg white; sprinkle with 1 tsp. sugar.
3. Bake at 425 for 20 minutes or until apples are tender. Cool
slightly before serving.
Spicy Pork Chili
1-1/2 lb.s pork tenderloin, cubed
2 large onions, diced
4 celery ribs, diced
2 Tbs. butter
6 cans (15-1/2 oz. each) great northern beans, rinsed and drained
4 (14-1/2 oz.) cans chicken broth
2 cups water
2 jalapeno peppers, seeded and chopped
2 tsp. chili powder
1/2 tsp. each white pepper, cayenne pepper, ground cumin, and pepper
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. dried parsley flakes
1/4 tsp. hot pepper sauce, optional
1 cup (4 oz.) shredded Monterey Jack cheese
In a Dutch oven, cook the pork, onions and celery in butter until meat
is browned. Stir in the beans, broth, water, jalapenos, spices,
garlic, salt, parsley and hot pepper sauce if desired. Bring to a
boil. Reduce heat; cover and simmer for 1-1/2 hours. Uncover; simmer
30-40 minutes longer or until chili reaches desired consistency.
Sprinkle with cheese. Yield: 15 servings.
Note: When cutting or seeding hot peppers, use rubber or plastic
gloves to protect your hands. Avoid touching your face.
2 large onions, diced
4 celery ribs, diced
2 Tbs. butter
6 cans (15-1/2 oz. each) great northern beans, rinsed and drained
4 (14-1/2 oz.) cans chicken broth
2 cups water
2 jalapeno peppers, seeded and chopped
2 tsp. chili powder
1/2 tsp. each white pepper, cayenne pepper, ground cumin, and pepper
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. dried parsley flakes
1/4 tsp. hot pepper sauce, optional
1 cup (4 oz.) shredded Monterey Jack cheese
In a Dutch oven, cook the pork, onions and celery in butter until meat
is browned. Stir in the beans, broth, water, jalapenos, spices,
garlic, salt, parsley and hot pepper sauce if desired. Bring to a
boil. Reduce heat; cover and simmer for 1-1/2 hours. Uncover; simmer
30-40 minutes longer or until chili reaches desired consistency.
Sprinkle with cheese. Yield: 15 servings.
Note: When cutting or seeding hot peppers, use rubber or plastic
gloves to protect your hands. Avoid touching your face.
Date Nut Bread
3/4 cup nuts, chopped
1 cup dates, chopped
1-1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup shortening
3/4 cup boiling water
2 eggs
1/2 tsp. vanilla
1-1/2 cups flour, sifted
1 cup sugar
Combine the nuts, dates, soda and salt in mixing bowl. Add shortening
and boiling water. Allow the mixture to stand for 15 minutes. Stir
to blend. In another bowl, beat eggs slightly; add vanilla; stir in
sifted flour and sugar - add this to the date mixture. Do not
over-mix. Place in a greased 9x5" loaf pan. Bake 1 hour at 350.
When done, toothpick inserted in center will come out clean. Cool
before removing. Loosen sides with spatula. For perfect slicing,
cool for several hours.
1 cup dates, chopped
1-1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup shortening
3/4 cup boiling water
2 eggs
1/2 tsp. vanilla
1-1/2 cups flour, sifted
1 cup sugar
Combine the nuts, dates, soda and salt in mixing bowl. Add shortening
and boiling water. Allow the mixture to stand for 15 minutes. Stir
to blend. In another bowl, beat eggs slightly; add vanilla; stir in
sifted flour and sugar - add this to the date mixture. Do not
over-mix. Place in a greased 9x5" loaf pan. Bake 1 hour at 350.
When done, toothpick inserted in center will come out clean. Cool
before removing. Loosen sides with spatula. For perfect slicing,
cool for several hours.
Cheese Grits
Cheese Grits
2/3 cup quick grits
1 cup cheddar cheese, grated
3 eggs
Into 3 cups salted boiling water, pour grits. Stir occasionally.
Cook about 8 minutes. Grate 1 cup cheddar cheese. Add cheese when
you take grits off stove and cheese will melt. Just before serving,
beat 3 eggs well. Add to grits and cheese. Put in greased baking
dish and cook 40 minutes in 350F oven. Serves 6. Sprinkle with
cheese, also.
2/3 cup quick grits
1 cup cheddar cheese, grated
3 eggs
Into 3 cups salted boiling water, pour grits. Stir occasionally.
Cook about 8 minutes. Grate 1 cup cheddar cheese. Add cheese when
you take grits off stove and cheese will melt. Just before serving,
beat 3 eggs well. Add to grits and cheese. Put in greased baking
dish and cook 40 minutes in 350F oven. Serves 6. Sprinkle with
cheese, also.
Bulk Spiced Coffee
12 oz. Folger's instant coffee crystals
4 cups sugar
6 cups powdered nonfat creamer
3/4 tsp. cloves
4 tsp. cinnamon
3/4 tsp. allspice
3/4 tsp. nutmeg
Mix all ingredients together well. Store in a tightly covered container.
To serve: Use 4 heaping tsp. to 8-oz. of boiling water
Note: Decaffeinated coffee may be used without affecting flavor.
4 cups sugar
6 cups powdered nonfat creamer
3/4 tsp. cloves
4 tsp. cinnamon
3/4 tsp. allspice
3/4 tsp. nutmeg
Mix all ingredients together well. Store in a tightly covered container.
To serve: Use 4 heaping tsp. to 8-oz. of boiling water
Note: Decaffeinated coffee may be used without affecting flavor.
BLT Dip
1 medium tomato, seeded and chopped, divided
8 oz. pkg. cream cheese, softened
1/2 cup ranch salad dressing
8 bacon strips, cooked and crumbled
1/2 cup finely chopped celery
3 Tbs. chopped onion
1-1/2 tsp. sugar
Assorted crackers or toasted French bread slices
1. Set aside 2 Tbs. tomato for garnish. In a small bowl, combine
cream cheese and salad dressing. Add the bacon, celery, onion, sugar
and remaining tomato; mix well. Cover and refrigerate for at least 1
hour.
2. Garnish with reserve tomato. Serve with assorted crackers or
toasted bread slices. Yield: 2-1/2 cups.
8 oz. pkg. cream cheese, softened
1/2 cup ranch salad dressing
8 bacon strips, cooked and crumbled
1/2 cup finely chopped celery
3 Tbs. chopped onion
1-1/2 tsp. sugar
Assorted crackers or toasted French bread slices
1. Set aside 2 Tbs. tomato for garnish. In a small bowl, combine
cream cheese and salad dressing. Add the bacon, celery, onion, sugar
and remaining tomato; mix well. Cover and refrigerate for at least 1
hour.
2. Garnish with reserve tomato. Serve with assorted crackers or
toasted bread slices. Yield: 2-1/2 cups.
Aunt Lula's Mud Hen Cookies
1/2 cup butter
1 cup sugar
3 eggs, reserve 2 egg whites
1-1/2 cups flour
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1 cup nuts, chopped
1 cup brown sugar
1. Heat oven to 350.
2. Mix first 7 ingredients.
3. Spread very thin in a greased 13x9 pan.
4. Sprinkle with chopped nuts
5. Beat egg whites stiff and add brown sugar.
6. Spread over nuts and bake 30 minutes.
7. Cut into squares while hot. Yield: 24 2-inch squares.
Source: Best of the Best from Virginia
"Cooking with Heart in Hand"
1 cup sugar
3 eggs, reserve 2 egg whites
1-1/2 cups flour
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1 cup nuts, chopped
1 cup brown sugar
1. Heat oven to 350.
2. Mix first 7 ingredients.
3. Spread very thin in a greased 13x9 pan.
4. Sprinkle with chopped nuts
5. Beat egg whites stiff and add brown sugar.
6. Spread over nuts and bake 30 minutes.
7. Cut into squares while hot. Yield: 24 2-inch squares.
Source: Best of the Best from Virginia
"Cooking with Heart in Hand"
Spicy Cinnamon Cake
18 oz. pkg. spice cake mix
1 small pkg. instant vanilla pudding mix
1 cup sour cream
4 eggs, beaten
1/2 cup corn oil
5 Tbs. sugar
2 tsp. ground cinnamon
1/2 cup chopped pecans
Heat oven to 350. Grease a 10-inch tube pan. Combine cake mix,
pudding, sour cream, eggs, and oil and beat together well. In a
separate bowl, combine sugar, cinnamon and pecans. Pour half of
batter into prepared pan and sprinkle with sugar mixture, reserving a
little to sprinkle on top. Pour the rest of the batter into pan and
sprinkle with the rest of the sugar mixture. Bake 1 hour. Let cool
and remove from pan.
1 small pkg. instant vanilla pudding mix
1 cup sour cream
4 eggs, beaten
1/2 cup corn oil
5 Tbs. sugar
2 tsp. ground cinnamon
1/2 cup chopped pecans
Heat oven to 350. Grease a 10-inch tube pan. Combine cake mix,
pudding, sour cream, eggs, and oil and beat together well. In a
separate bowl, combine sugar, cinnamon and pecans. Pour half of
batter into prepared pan and sprinkle with sugar mixture, reserving a
little to sprinkle on top. Pour the rest of the batter into pan and
sprinkle with the rest of the sugar mixture. Bake 1 hour. Let cool
and remove from pan.
Chocolate Cookie Bark
2 Tbs. peanut butter
1 pkg. (6 squares) Baker's White Chocolate, melted
10 Oreo cookies, crumbled, divided
1 pkg. (8 squares) Baker's semi-sweet chocolate, melted
1. Add peanut butter to white chocolate; stir until well blended.
Stir 1/2 the cookies into each bowl of chocolate.
2. Drop spoonfuls of the chocolate mixtures onto waxed paper-covered
baking sheet, alternating colors of chocolates. Swirl with knife.
3. Refrigerate 1 hour or until firm. Break into pieces.
Cranberry-Kissed Chocolate Cookie Bark:
Omit peanut butter. Prepare chocolate mixture and marbleize as
directed. Immediately sprinkle evenly with 1/4 cup dried cranberries.
Refrigerate at least 1 hour, then break into pieces as directed.
How to Store:
Store in airtight container in refrigerator.
1 pkg. (6 squares) Baker's White Chocolate, melted
10 Oreo cookies, crumbled, divided
1 pkg. (8 squares) Baker's semi-sweet chocolate, melted
1. Add peanut butter to white chocolate; stir until well blended.
Stir 1/2 the cookies into each bowl of chocolate.
2. Drop spoonfuls of the chocolate mixtures onto waxed paper-covered
baking sheet, alternating colors of chocolates. Swirl with knife.
3. Refrigerate 1 hour or until firm. Break into pieces.
Cranberry-Kissed Chocolate Cookie Bark:
Omit peanut butter. Prepare chocolate mixture and marbleize as
directed. Immediately sprinkle evenly with 1/4 cup dried cranberries.
Refrigerate at least 1 hour, then break into pieces as directed.
How to Store:
Store in airtight container in refrigerator.
Thursday, December 24, 2009
Easy OREO Truffles
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg milk Chocolate or white chocolate alomond bark, melted
various sprinkles
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg milk Chocolate or white chocolate alomond bark, melted
various sprinkles
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
Scallion Cream Cheese Bites
Makes 12-15
You will need:
• 4 ounces cream cheese, softened
• 1/3 cup chopped green onions (scallions)
• 1/4 teaspoon ground ginger
• kosher salt
• 12 – 15 wonton wrappers
• water for sealing
• oil for frying
1. In a bowl combine cream cheese, green onions and ginger. Season to taste with salt.
2. To assemble bites: Lay one wonton wrapper on a flat surface. Spoon one teaspoon of mixture into the center of the wrapper. Dip your finger in the water and run along the edges. Bring all sides together in the center, pinch just above the filling to enclose filling. Carefully twist to close. Repeat with remaining filling and wrappers.
3. Heat 2 inches of oil in a pan over medium-high heat. Once oil starts to shimmer, drip a small piece of a wonton wrapper in the oil, if it sizzles its ready. Working in batches so you don’t over crowd the pan, fry bites until golden brown, 2 – 3 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Sprinkle with kosher salt if desired. Allow to cool for several minutes. Serve.
If you’re looking for a dip for these, I suggest a little Sweet Thai Chili Sauce or Plum Sauce. Enjoy!
You will need:
• 4 ounces cream cheese, softened
• 1/3 cup chopped green onions (scallions)
• 1/4 teaspoon ground ginger
• kosher salt
• 12 – 15 wonton wrappers
• water for sealing
• oil for frying
1. In a bowl combine cream cheese, green onions and ginger. Season to taste with salt.
2. To assemble bites: Lay one wonton wrapper on a flat surface. Spoon one teaspoon of mixture into the center of the wrapper. Dip your finger in the water and run along the edges. Bring all sides together in the center, pinch just above the filling to enclose filling. Carefully twist to close. Repeat with remaining filling and wrappers.
3. Heat 2 inches of oil in a pan over medium-high heat. Once oil starts to shimmer, drip a small piece of a wonton wrapper in the oil, if it sizzles its ready. Working in batches so you don’t over crowd the pan, fry bites until golden brown, 2 – 3 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Sprinkle with kosher salt if desired. Allow to cool for several minutes. Serve.
If you’re looking for a dip for these, I suggest a little Sweet Thai Chili Sauce or Plum Sauce. Enjoy!
Sunday, December 20, 2009
Chai Tea Mix
This Chai Mix is AWESOME!!!! This is definatley keeper...cherie
2 cup nonfat dry milk powder
2 cup powdered non-dairy creamer
2 cup French vanilla flavored powdered non-dairy creamer
3 1/2 cups white sugar
2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 teaspoon nutmeg
1 teaspoon allspice
Directions: 1. In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
2. To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water. Can also be chilled and served icy cold
2 cup nonfat dry milk powder
2 cup powdered non-dairy creamer
2 cup French vanilla flavored powdered non-dairy creamer
3 1/2 cups white sugar
2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 teaspoon nutmeg
1 teaspoon allspice
Directions: 1. In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
2. To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water. Can also be chilled and served icy cold
Saturday, December 19, 2009
Apricot casserole
2 cans (15 ounces each) apricot halves
1/2 cup plus 2 tablespoons butter, divided
1 cup packed brown sugar
1/4 cup all-purpose flour
1-1/3 cups crushed butter-flavored crackers (about 36 crackers)
Directions
Drain apricots, reserving 3/4 cup juice. Place apricots in a greased 11-in. x 7-in. baking dish. melt 1/2 cup butter; add the brown sugar, flour and reserved juice. Pour over apricots.
Bake, uncovered, at 350° for 20 minutes. melt remaining butter; toss with crackers crumbs. Sprinkle over top. Bake 15-20 minutes longer or until golden brown. Yield: 6-8 servings.
1/2 cup plus 2 tablespoons butter, divided
1 cup packed brown sugar
1/4 cup all-purpose flour
1-1/3 cups crushed butter-flavored crackers (about 36 crackers)
Directions
Drain apricots, reserving 3/4 cup juice. Place apricots in a greased 11-in. x 7-in. baking dish. melt 1/2 cup butter; add the brown sugar, flour and reserved juice. Pour over apricots.
Bake, uncovered, at 350° for 20 minutes. melt remaining butter; toss with crackers crumbs. Sprinkle over top. Bake 15-20 minutes longer or until golden brown. Yield: 6-8 servings.
Friday, December 18, 2009
Butter Brickle Biscotti
Butter Brickle Biscotti
1/2 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips
Directions
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.
1/2 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips
Directions
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.
Snowball Cookies
1 cup butter
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 cup chopped pecans
1/3 cup confectioners' sugar for decoration
1/4 cup finely crushed peppermint candy canes
1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, nuts and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
3.Bake at 350 degrees F (175 degrees C) for 15 minutes. Do not allow these cookies to get too brown. It's better to undercook them than to overcook them. While cookies are still hot roll them in confectioners' sugar. Once they have cooled roll them in confectioners' sugar once more. Variation: add some finely crushed candy canes to the confectioners' sugar used for the final dusting.
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 cup chopped pecans
1/3 cup confectioners' sugar for decoration
1/4 cup finely crushed peppermint candy canes
1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, nuts and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
3.Bake at 350 degrees F (175 degrees C) for 15 minutes. Do not allow these cookies to get too brown. It's better to undercook them than to overcook them. While cookies are still hot roll them in confectioners' sugar. Once they have cooled roll them in confectioners' sugar once more. Variation: add some finely crushed candy canes to the confectioners' sugar used for the final dusting.
Thursday, December 17, 2009
Easy Cheesy Vegetable Soup
Cheesy Vegetable Soup
6 Cups Water
1 pkg. 30 oz. Ore-Ida Shredded Hash Brown Potatoes
1- 16oz. Pkg. Frozen California Style Vegetables
4 tsp. Chicken Bouillon Granules
1 Pound Velvetta Cheese Cut into chunks
2 cans Cream of Mushroom soup undiluted
1 cup milk
In large pot, bring water to a boil. Add hash browns, vegetables, and bouillon. Stir well and reduce heat. Cover and Simmer for 15 minutes or until
Vegetables are tender. I usually cook this about 20 minutes.
Stir in the cheese, soup and milk. Stir until the cheese is melted. You have to watch it too close on the stove to avoid sticking.
Serve or cool and freeze up to 3 months.
To use frozen soup, thaw in the refrigerator, and then heat in sauce pan. Add in additional milk to desired thickness.
6 Cups Water
1 pkg. 30 oz. Ore-Ida Shredded Hash Brown Potatoes
1- 16oz. Pkg. Frozen California Style Vegetables
4 tsp. Chicken Bouillon Granules
1 Pound Velvetta Cheese Cut into chunks
2 cans Cream of Mushroom soup undiluted
1 cup milk
In large pot, bring water to a boil. Add hash browns, vegetables, and bouillon. Stir well and reduce heat. Cover and Simmer for 15 minutes or until
Vegetables are tender. I usually cook this about 20 minutes.
Stir in the cheese, soup and milk. Stir until the cheese is melted. You have to watch it too close on the stove to avoid sticking.
Serve or cool and freeze up to 3 months.
To use frozen soup, thaw in the refrigerator, and then heat in sauce pan. Add in additional milk to desired thickness.
Saturday, December 12, 2009
Penne with Shrimp and Herbed Cream Sauce
1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
Sugar Cookies with Pistachio and Dried Cherries
These would be great as CHRISTmas cookies with the green pistachios and the red cherries
1 (8-ounce) roll refrigerated sugar cookie dough
1/2 cup pistachios, lightly chopped
1/2 cup dried cherries
1 (11-ounce) bag white chocolate chips
Directions
Preheat the oven to 350 degrees F.
Open sugar cookie log and press into a rectangle on cutting board. Add pistachios and cherries, press into dough and then re-shape into a log. Slice into 1/4-inch thick rounds. Transfer cookies to a baking sheet.
Bake 7 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely.
While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering water.
When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.
1 (8-ounce) roll refrigerated sugar cookie dough
1/2 cup pistachios, lightly chopped
1/2 cup dried cherries
1 (11-ounce) bag white chocolate chips
Directions
Preheat the oven to 350 degrees F.
Open sugar cookie log and press into a rectangle on cutting board. Add pistachios and cherries, press into dough and then re-shape into a log. Slice into 1/4-inch thick rounds. Transfer cookies to a baking sheet.
Bake 7 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely.
While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering water.
When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.
Mounds Bars
2 c. crushed graham crackers
1/2 c. sugar
1/2 c. butter, melted
Mix together and bake in 9x13 inch pan in 350 degree oven for 7-8 minutes.
2 cups coconut
1 can sweetened condensed milk.
1 (12 oz.) package chocolate chips
Mix coconut and condensed and spread on top of baked crust. Bake 15 minutes. Remove from oven. Melt chocolate chips . Spread on top. Cool and cut into bars.
1/2 c. sugar
1/2 c. butter, melted
Mix together and bake in 9x13 inch pan in 350 degree oven for 7-8 minutes.
2 cups coconut
1 can sweetened condensed milk.
1 (12 oz.) package chocolate chips
Mix coconut and condensed and spread on top of baked crust. Bake 15 minutes. Remove from oven. Melt chocolate chips . Spread on top. Cool and cut into bars.
Thursday, December 10, 2009
Cinnamon Red-Hot Salad
Ingredients:
1 c. hot water
2/3 c. cinnamon red-hot candies
1 pkg. lemon gelatin
1 1/2 c. sweetened applesauce
1 pkg. cream cheese
1/2 cup nuts
1/2 cup celery
1/2 cup mayonnaise
Directions:
Pour hot water over red-hot candies. Add lemon gelatin and applesauce. Pour half of the
mixture in an 8 inch pan, or large bowl. Spread cream cheese, nuts, celery, and
mayonnaise over firm gelatin. Add the remaining mixture.
Or, pour the entire mixture into a large serving bowl. When the mixture is almost firm
gently fold in the cream cheese, nuts, celery and mayonnaise.
1 c. hot water
2/3 c. cinnamon red-hot candies
1 pkg. lemon gelatin
1 1/2 c. sweetened applesauce
1 pkg. cream cheese
1/2 cup nuts
1/2 cup celery
1/2 cup mayonnaise
Directions:
Pour hot water over red-hot candies. Add lemon gelatin and applesauce. Pour half of the
mixture in an 8 inch pan, or large bowl. Spread cream cheese, nuts, celery, and
mayonnaise over firm gelatin. Add the remaining mixture.
Or, pour the entire mixture into a large serving bowl. When the mixture is almost firm
gently fold in the cream cheese, nuts, celery and mayonnaise.
Classic 7-Layer Salad
Ingredients:
1 head Romaine lettuce, finely torn, dry
1 head cauliflower, broken into little bite sized pieces
1 lg bermuda or vidalia onion, very thinly sliced
1 lb. bacon, fried crisp and crumbled
1/4 c. sugar
2 c mayonnaise
1/2 c. grated parmesan cheese
Directions:
Starting with the lettuce, and following in order listed, layer each ingredient in a large
glass bowl. Cover and refrigerate overnight.
1 head Romaine lettuce, finely torn, dry
1 head cauliflower, broken into little bite sized pieces
1 lg bermuda or vidalia onion, very thinly sliced
1 lb. bacon, fried crisp and crumbled
1/4 c. sugar
2 c mayonnaise
1/2 c. grated parmesan cheese
Directions:
Starting with the lettuce, and following in order listed, layer each ingredient in a large
glass bowl. Cover and refrigerate overnight.
Eggnog dip
1 1/2 cups eggnog
2 tablespoons cornstarch
1/2 cup sour cream
1/2 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon rum extract (optional)
mixed fruit
poundcake, cubes
Directions
1In a saucepan, combine the eggnog and cornstarch until smooth.
2Bring to a boil; boil and stir for 2 minutes.
3Remove from the heat; stir in sour cream.
4Cool completely.
5In a small mixing bowl, beat whipping cream and sugar until stiff peaks form.
6Fold into eggnog mixture with rum extract, if desired.
7Cover and refrigerate overnight.
8Serve the dip with fruit and cake cubes.
2 tablespoons cornstarch
1/2 cup sour cream
1/2 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon rum extract (optional)
mixed fruit
poundcake, cubes
Directions
1In a saucepan, combine the eggnog and cornstarch until smooth.
2Bring to a boil; boil and stir for 2 minutes.
3Remove from the heat; stir in sour cream.
4Cool completely.
5In a small mixing bowl, beat whipping cream and sugar until stiff peaks form.
6Fold into eggnog mixture with rum extract, if desired.
7Cover and refrigerate overnight.
8Serve the dip with fruit and cake cubes.
Wednesday, December 9, 2009
Blueberry dessert
Blueberry dessert
1 large pack grape or blueberry jello
1 ¾ cups boiling water
20 oz can crushed pineapple
20 oz can blueberry pie filling
½ cup chopped nuts
1 teaspoon vanilla flavoring
½ cup sugar
½ cup sour cream
8oz cream cheese, softened
Preparation:
Dissolve the jello in the boiling water in a 9 x 13 inch glass dish and let it cool.
Add the pie filling and pineapple (with the juice) to the jello and let this jello salad chill until it has set.
To make the topping, beat the cream cheese, sugar, sour cream, and vanilla until smooth.
Spread the topping over the jello salad and sprinkle the chopped nuts on the top.
(Serves 8 - 10)
1 large pack grape or blueberry jello
1 ¾ cups boiling water
20 oz can crushed pineapple
20 oz can blueberry pie filling
½ cup chopped nuts
1 teaspoon vanilla flavoring
½ cup sugar
½ cup sour cream
8oz cream cheese, softened
Preparation:
Dissolve the jello in the boiling water in a 9 x 13 inch glass dish and let it cool.
Add the pie filling and pineapple (with the juice) to the jello and let this jello salad chill until it has set.
To make the topping, beat the cream cheese, sugar, sour cream, and vanilla until smooth.
Spread the topping over the jello salad and sprinkle the chopped nuts on the top.
(Serves 8 - 10)
Black Cherry Swirl Fudge
Black Cherry Swirl Fudge
Ingredients
1-1/2 teaspoons plus 3/4 cup butter, divided
3 cups sugar
3/4 cup heavy whipping cream
1 package (10 to 12 ounces) vanilla or white chips
1 jar (7 ounces) marshmallow creme
2 envelopes unsweetened black cherry soft drink mix
Directions
Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes.
Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl.
Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3 pounds.
Ingredients
1-1/2 teaspoons plus 3/4 cup butter, divided
3 cups sugar
3/4 cup heavy whipping cream
1 package (10 to 12 ounces) vanilla or white chips
1 jar (7 ounces) marshmallow creme
2 envelopes unsweetened black cherry soft drink mix
Directions
Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes.
Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl.
Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3 pounds.
Sunday, December 6, 2009
Root Beer Float Cup Cakes
I would make the kid friendly version of this, as I don't consume alcohol!!!!
Cake Ingredients
1 cup root beer schnapps
1 1/2 cups old-fashioned style root beer (like A&W or Dads)
2 tsp. vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all purpose flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt
Root Beer Glaze
4 cups confectioners sugar
1/3 cup root beer
3 Tbs. root beer schnapps*
3 Tbs. vegetable oil
*for a more kid friendly version, replace schnapps with more root beer
You will also need some extra root beer schnapps (1 Tbs. per cupcake)
Or for the kiddies use root beer (again 1 Tbs. per cupcake)
You will also need some basic Vanilla buttercream ( there are many recipes online to try J)
Directions
1. Preheat oven to 350ºF.
2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs, mix until smooth
5. Sift in flour, baking soda, baking powder and salt.
6. Mix with hand mixer on low, while slowly pouring in root beer mixture.
7. Mix until smooth and lump free.
8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid "leakage" later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups... trust me.
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
11. To assemble, start by letting cupcakes cool, still in the pan.
12. While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak in.
13. Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
14. When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.
Makes 2 dozen cupcakes
Cake Ingredients
1 cup root beer schnapps
1 1/2 cups old-fashioned style root beer (like A&W or Dads)
2 tsp. vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all purpose flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt
Root Beer Glaze
4 cups confectioners sugar
1/3 cup root beer
3 Tbs. root beer schnapps*
3 Tbs. vegetable oil
*for a more kid friendly version, replace schnapps with more root beer
You will also need some extra root beer schnapps (1 Tbs. per cupcake)
Or for the kiddies use root beer (again 1 Tbs. per cupcake)
You will also need some basic Vanilla buttercream ( there are many recipes online to try J)
Directions
1. Preheat oven to 350ºF.
2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs, mix until smooth
5. Sift in flour, baking soda, baking powder and salt.
6. Mix with hand mixer on low, while slowly pouring in root beer mixture.
7. Mix until smooth and lump free.
8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid "leakage" later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups... trust me.
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
11. To assemble, start by letting cupcakes cool, still in the pan.
12. While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak in.
13. Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
14. When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.
Makes 2 dozen cupcakes
Homemade Hot Chocolate Mix
1 Box Instant powdered milk (The size that makes 8 quarts)
1 – 6 ounce jar powdered coffee creamer
1 – 2 pound box Nestle’s Quik
1 pound powdered sugar
Mix all ingredients together in large container. Store in sealed container until ready to use. To make hot cocoa, fill mug 1/3 full with mix and add hot water, stir.
1 – 6 ounce jar powdered coffee creamer
1 – 2 pound box Nestle’s Quik
1 pound powdered sugar
Mix all ingredients together in large container. Store in sealed container until ready to use. To make hot cocoa, fill mug 1/3 full with mix and add hot water, stir.
Friday, December 4, 2009
Homemade Caramels
2 cups white sugar
1 cup brown sugar
1 cup light corn syrup
1 cup heavy cream
1 cup milk
1 cup butter
1 1/4 tsp vanilla
Cook all together to form firm ball (240 degrees). Remove from heat. Pour into buttered pan. 9x13 or you can use a cookie sheet if you like them smaller
Cool overnight and cut into squares and wrap.
Use a LARGE kettle!
1 cup brown sugar
1 cup light corn syrup
1 cup heavy cream
1 cup milk
1 cup butter
1 1/4 tsp vanilla
Cook all together to form firm ball (240 degrees). Remove from heat. Pour into buttered pan. 9x13 or you can use a cookie sheet if you like them smaller
Cool overnight and cut into squares and wrap.
Use a LARGE kettle!
Layered Pizza Dip
Ingredients:
1 c. part skim ricotta cheese
1/2 c. chopped pepperoni
1 cup shredded mozzarella cheese
1 cup spaghetti sauce (any variety)
Garlic bread and/or crackers for dipping
Directions:
Spread the ricotta cheese in an even layer in a 9” pie plate. Top with ¼ cup pepperoni
and ½ cup mozzarella cheese. Carefully spread the sauce over the cheese. Sprinkle with
the remaining pepperoni and mozzarella cheese. Bake for 15 minutes or until hot. Let
stand for 5 minutes. Serve with bread, garlic bread or crackers for dipping.
1 c. part skim ricotta cheese
1/2 c. chopped pepperoni
1 cup shredded mozzarella cheese
1 cup spaghetti sauce (any variety)
Garlic bread and/or crackers for dipping
Directions:
Spread the ricotta cheese in an even layer in a 9” pie plate. Top with ¼ cup pepperoni
and ½ cup mozzarella cheese. Carefully spread the sauce over the cheese. Sprinkle with
the remaining pepperoni and mozzarella cheese. Bake for 15 minutes or until hot. Let
stand for 5 minutes. Serve with bread, garlic bread or crackers for dipping.
Thursday, December 3, 2009
Sausage Grits Casserole
1 pound bulk pork sausage
4 cups water
1/2 teaspoon salt
1 cup uncooked quick grits
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
2 tablespoons butter or margarine
3 eggs, beaten
1/2 cup milk
1. Spray shallow 3-quart casserole with cooking spray.
2. In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.
3. Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage.
4. Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese.
5. Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.
4 cups water
1/2 teaspoon salt
1 cup uncooked quick grits
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
2 tablespoons butter or margarine
3 eggs, beaten
1/2 cup milk
1. Spray shallow 3-quart casserole with cooking spray.
2. In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.
3. Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage.
4. Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese.
5. Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.
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