Wednesday, December 31, 2008
1/2 c. milk
8 oz. jar peanut butter
8 oz. jar marshmallow creme
Cook sugar and milk on stove until boiling. Boil exactly 3 minutes.
Add peanut butter and marshmallow to sugar-milk mixture immediately.
Fudge will start to harden quickly.
Mix well and pour in greased pan.
Tuesday, December 30, 2008
1 can (170 g) chunk crab meat, drained, flaked
4oz PHILADELPHIA light Cream Cheese Spread, softened
1/4 cup thinly sliced green onions
1/4 cup MIRACLE WHIP CALORIE-WISE
Dressing 12 won ton wrappers
HEAT oven to 350°F. Mix crab meat, cream cheese spread, onions and dressing.
SPRAY 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crab meat mixture.
BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.
Saturday, December 27, 2008
3/4 cup butter, softened
1 cup sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda
1 cup finely chopped pecans (optional)
1-1/4 cups raspberry jam
1. Heat oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans (optional); mix well. Refrigerate 30 minutes.
2. Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.
3. Bake 10 minutes. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely. (Makes 5 dozen.)
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1/2 cup Ranch dressing (generic is super cheap & works great)
1/4 to 3/4 cup hot sauce (depending on how hot you want it) , such as Red Hot® ( I use OTT'S hot sauce)
1/2 cup shredded Cheddar cheese (Optional)
In a large bowl, combine chicken, cream cheese, ranch, hot sauce, and shredded cheese. Mix thoroughly. Microwave for 1 minute stir and microwave for 1 more minute if needed. Serve warm with tortilla chips or Ritz crackers.
Friday, December 26, 2008
1 medium onion, chopped
1/4 cup celery, chopped
1 (14.5 ounce) can chicken broth
1/8 teaspoon pepper
3 tablespoons cornstarch
1 (12 fluid ounce) can non-fat evaporated milk, divided
1 cup shredded reduced-fat Cheddar cheese
In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 to 18 minutes or until vegetables are tender. In a separate bowl, combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted. Serves: 5.
Tuesday, December 23, 2008
Pumpkin-licious Nog is creamy, delicious, and (duh) guilt-free. Even if you don't like eggnog, chances are you'll LOVE this stuff. And if you want to make an alcoholic version of this drink, nix the rum extract and add 5 oz. rum to the recipe. Each serving of the spiked stuff has 174 calories and a POINTS® value of 3*. Break out that blender!
5 cups light vanilla soymilk
One small (4-serving) package sugar-free fat-free instant vanilla pudding mix
6 no-calorie sweetener packets (we highly recommend Splenda)
2/3 cup canned pure pumpkin
1 tsp. rum extract
1/2 tsp. ground nutmeg
1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
Optional Topping: additional cinnamon
Directions:In a blender, combine all ingredients and blend on high until mixed thoroughly. R efrigerate for a few hours to allow it to thicken. If you like, top each glass off with a sprinkling of cinnamon. Enjoy!MAKES 5 SERVINGS
Serving Size: 1 cup Calories: 110 Fat: 2g Sodium: 344mg Carbs: 16g Fiber: 2g Sugars: 6.5g Protein: 6g POINTS® value 2*
2 teaspoons plus 1/2 cup butter, softened, divided
1/2 cup packed brown sugar
1 egg yolk
1-1/2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup butter
1/4 cup honey
1/2 cup heavy whipping cream
4 cups chopped pecans
Line a 13-in. x 9-in. baking pan with foil; butter the foil with 2 teaspoons butter; set aside. In a large mixing bowl, cream remaining butter and brown sugar until light and fluffy. Beat in egg yolk until blended. Gradually add flour. Press into prepared pan. Bake at 350° for 15 minutes or until golden brown. Meanwhile, in a large saucepan, combine the brown sugar, butter and honey. Bring to a boil over medium heat; cook and stir for 3 minutes. Remove from the heat; stir in cream and pecans. Pour over crust. Bake for 30 minutes longer or until hot and bubbly. Cool completely on a wire rack. Use foil to lift the bars out of the pan and place on a cutting board. Carefully remove foil. Cut into 24 bars; cut each in half diagonally. Yield: 4 dozen.
"You'll find everything you want for breakfast-potatoes, eggs, cheese and ham-in this satisfying casserole. It can be made the night before and kept in the refrigerator, then pop in the oven in the morning."
• 8 frozen hash brown patties
• 4 cups shredded Cheddar cheese
• 1 pound cubed fully cooked ham
• 7 eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
1. Place hash brown patties in a single layer in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese and ham.
2. In a bowl, beat eggs, milk, salt and mustard. Pour over ham.
3. Cover and bake at 350 degrees for 1 hour. Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean.
Sunday, December 21, 2008
1 1/2 cups sugar
1/3 cup light corn syrup
1 cup margarine
1/4 teaspoon soda
1/4 teaspoon salt
1 pkg milk chocolate chips
In heavy 2 qt saucepan stir together sugar, syrup, water. Stirring constantly cook over medium heat until it comes to a boil.Cover,cook 1 minute. Stir in margarine til melted. Stirring constantly continue cooking until 290 degrees. Remove from heat. Stir in soda, salt and almonds til blended. Pour immediately into ungreased 10x15 pan. Spread quickly!! (I use a silicone spatula,its a little easier to smooth out) Cool 5 minutes. Sprinkle choc pieces over and let sit. When melted, spread over toffee. Break into pieces when cooled. Makes 2 lbs.
Tuesday, December 16, 2008
1 ¼ c. powdered sugar
½ c.unsweetened cocoa powder
1c.toasted pecans,finely chopped
350°oven.Beat butter in large mixing bowl with an electric mixer on medium to high speed for 30 seconds.Beat in ½ c. of powdered sugar, ¼ c. cocoa powder & vanilla until combined.Beat in flour with mixer.Stir in ½ tsp. cinnamon & the nuts.
Shape dough into 1inch balls.
Place balls 2inch. Apart on ungreased cookie sheet.
Bake for 18 to 20 min.or until bottoms are lightly browned.
Cool to wire rack.
Combine remaining ¾ c. powdered sugar & remaining ¼ c.unsweetened cocoa powder & ½ tsp. cinnamon in a small bowl.Roll cooled cookies in the sugar mixture.
Makes about 48.
1/2 Cup maraschino cherries, quartered
2 Tablespoons Brandy
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 8 ounce package cream cheese
2 cups mini marshmallows
1/2 cup chopped walnuts
2 Cups flaked coconut
Marinate cherries at least 4 hours or overnight in brandy Melt Chocolate chips and butterscotch chips and add cream cheese. Stir in cherries, marshmallows and walnuts and refrigerate until cold enough to roll into balls. Roll in coconut. Refrigerate. The longer the better. The flavors intensify.
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 with
1 can sweetened condensed milk.
Spread on top of baked crust.
Bake 15 minutes.
Remove from oven.
1 (12 oz.) package chocolate chips .
Spread on top.
Cool then cut into bars.
1 cup brown sugar, packed
2 cups semi-sweet or milk chocolate chips
1c. finely chopped nuts
Preheat oven to 400*.
Cover a small cookie sheet with sides with foil; spray with Pam.
Melt butter & brown sugar in a med. saucepan bring to a rolling boil and cook approximately 3 minutes, stirring often. Place all crackers on foil.
Pour sugar mixture on crackers and spread evenly.
Bake 5 minutes.
Mixture should boil but not burn.
Remove from oven and sprinkle chocolate chips evenly on top.
Cover with foil and let set 3 min.
Remove foil and Spread choc.chips with spatula as frosting a cake.
Sprinkle Nuts on top ,press slightly.
Place in refrg.
About 1 hour.
Break into pieces.Store in refrg.
Sunday, December 14, 2008
1 cake mix Lemon
1/2 cup oil
Mix together. Drop by teaspoon on cookie sheet 2 inches apart. Bake at 350* degrees for 8-10 mins. Cool on rack. Makes 12-15 cookies. Many variations; white cake with choc. Chips, chocolate cake with white chips, etc. (you can frost these with lemon and putting sprinkles on them)
Thursday, December 11, 2008
Sunday, December 7, 2008
35 unwrapped kraft caramels
1/4 cup water
1 box Lorna Doone shortbread cookies (40 cookies)
2 12 oz. bags milk-chocolate chips .
1. combine caramels with water in small pan, melt over low heat.
2. place the cookies side by side on ungreased cookie sheet.
3. spoon a dab of caramel onto each cookie, then place all the cookies in the refrigerator until the caramel firms up.
4. in the meantime, melt chocolate chips in double boiler or microwave heating 1 min on high, stir, then 1 more min.
5. remove the cookies from frig. resting each cookie on a fork, dip into chocolate. tap the fork on side to knock away excess chocolate. place on wax paper and cool at room temp. this will take several hours but the bars will set the best this way. putting in the refrigerator for 30 min will speed up the process.
1/2 cup butter, softened
1 cup flour
3/4 cup brown sugar
1 tsp vanilla
3/4 cups finely chopped pecans
3 oz semi sweet chocolate chips, melted
Beat cream cheese and butter with electric mixer on medium speed until well blended. Add flour; mix well. Cover and refrigerate at least 1 hour or until chilled. Preheat oven to 375°F. Divide dough into 24 balls. Place 1 ball in each of 24 greased or sprayed miniature muffin pan cups; press onto bottoms and up sides of cups to form shells. Beat egg lightly in small bowl. Add brown sugar and vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell 3/4 full. Bake 25 to 30 min. or until lightly browned. Let stand 5 min. remove tarts from pans. Cool completely on wire racks. Drizzle with melted chocolate. Let stand until set.
Ritz crackers ( 3 sleeves)
1 1/2 c. graham crackers, crushed
3/4 c. brown sugar, packed
1 c. white sugar
3/4 c. butter (must be real)
1/3 c. milk
1 c. butterscotch chips
1 c. semisweet chocolate chips
3/4 c. peanut butter
Put graham crackers, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes.
Spray a 9"x13" pan with butter flavored cooking spray. Put a layer of crackers in the bottom of pan and pour 1/2 of the mixture over it. Put another layer of crackers and pour the remaining mixture. Add one last row of cracker.
In microwave melt butterscotch chips, chocolate chips and peanut butter together, stir every 1 (one) minute until nice and smooth. When melted, spread evenly over the top.
After it has cooled a bit, score the bars. Then let cool completely. Put in the refrigerator. After set up, cut into bars and store in an airtight container.
1 cup white corn syrup
1 cup peanut butter
1 teasp vanilla
6 cups Rice Chex
1 cup peanuts
Put Rice Chex and peanuts into a large mixing bowl and set aside.
mix sugar and syrup in a pot...Bring to a boil and cook for 2 minutes. Remove from heat. Stir in Peanut butter and vanilla. Pour over Rice Chex and peanuts, Mix together. Pour into a buttered 9x13" pan. Cut into squares while still warm.
Makes 24 squares
White chocolate covered oreos (available now at Holiday time)
1 tube black icing (NOT GEL)
1 tube orange icing (NOT GEL)
1 tube of another color icing, red, blue, green -whatever, just not a GEL icing.
Onto the flat top of the oreo, pipe on black dots for eye's and mouth. Pipe on an orange nose.
On the side use a small dot of icing to "glue" on M&M's, one on each side, as "ear muffs"
Use the colored icing to go across the top to connect the "ear muffs"
Let the icing dry - and you have an easy cute snowman head!!
You can make your own icing, but black is hard to get really dark, unless you use Wilton cake color. Buy the black in the little tube - and make the other colors.
Friday, December 5, 2008
3/4 cup packed brown sugar
3/4 cup butter ( do not use margarine )
1 tsp vanilla
1 cup semi sweet chocolate morsels
1/2 cup almonds, chopped
Preheat oven to 350. Arrange graham crackers side by side in single layer in Stoneware Bar Pan. In saucepan, combine brown sugar, butter and vanilla. Cook over medium heat, stirring occasionally with Bamboo Spoon until mixture comes to a full boil across the surface.
Continue boiling 4 minutes, stirring constantly. Remove saucepan from heat and immediately pour mixture evenly over crackers. Bake 10 - 12 minutes or until bubbly and lightly browned. Remove pan from oven. Sprinkle with chocolate morsels. Allow to soften then spread evenly over baked crackers using Large Spreader. Chop almonds using Food Chopper. Sprinkle over chocolate. Cool completely. Refrigerate until chocolate is firm. Break or cut into pieces.
Yield: about 2 dozen pieces
1 cup sugar
1/2 cup white corn syrup
1/4 teasp salt
1 cup dry roasted peanuts
1 tblsp butter
1 teasp vanilla
1 teasp baking soda
In a 4 cup glass Pyrex measuring cupc, stir together sugar, syrup, and salt. Microwave on high for 3 minutes, remove and stir in peanuts. Return to Microwave and cook for 3 minutes on high. Remove from microwave and stir in Butter, vanilla and baking soda (it will foam up). Pour onto a greased cookie sheet or foil (or if giving as gifts spray pie 3 pans with pam and divide into pans. Spread with a greased spoon WORK FAST. the thinner you can spread the easier it is to eat.
do not double this recipe.
Thursday, December 4, 2008
1 loaf stale French bread ----- betting cinnamon raisin bread would do great
1 quart eggnog
2 tablespoons vanilla
1 cup raisins
1/2 cup sugar
1. Heat oven to 325 degrees. Grease a 9x13x2-inch pan.
2. In a large mixing bowl, crumble the bread and pour the eggnog over it, letting it sit until bread is soft, at least 20 minutes and even overnight.
3. In a smaller bowl, beat together the eggs, sugar, and vanilla and stir into the bread and eggnog mixture. Add the raisins and mix well.
4. Bake for 1 hour and 10 minutes, or until knife comes out clean. Let cool before cutting.
. Serve with a little whipped cream, if desired.
1 cup peanut butter
1 10.5oz. bag Fritos (or pretzels)
10 Hershey bars 1.55oz. size
Grease a 9x13 baking pan and pour the Fritos (or pretzels) into the bottom of the pan. Boil the corn syrup and sugar over medium heat. After they come to a boil, stir in the peanut butter. Pour the hot mixture evenly over the pretzels or Fritos.
Layer the Hershey bars** on top of the hot mixture and spread chocolate as it melts. Cool and cut in squares or break up. (put the pan in the fridge to harden the chocolate and cool the mixture, it cuts better and sets the chocolate.)
1 12 oz. semi sweet chocolate chips
1 12 oz. milk chocolate chips
1 24 oz. jar unsalted dry roasted peanuts
Melt choclates in electric skillet on lowest setting or in double boiler.
Stir in peanuts and drop by spoonsfull on waxed paper.
Let cool completely.
Get ready for rave reviews
Wednesday, December 3, 2008
1 can (14 oz.) sweetened condensed milk
1 tblsp. light corn syrup
1 teasp. vanilla extract
2 cups coarsely chopped cashews
2 cups raisins
In a heavy saucepan over low heat, melt ch. chips with milk and corn syrup for 10 -12 min., stirring occasionally. Remove from the heat, stir in vanilla until blended. Stir in cashews and raisins. Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 3 hours or until firm. Store in the refrigerator. Yield 2 1/2 pounds.
1/2 cup biscuit mix
1/3 cup melted margarine
1 tsp. vanilla
Preheat oven to 350 degrees F. Mix ingredients with electric mixer. Pour in well-greased 9-inch pan. Bake at 350 degrees for 30 minutes until firm.
1 8oz pkg cream cheese
1 cup mayo(I use Hellmans)
1/4 cup icing sugar
2 cups mini marshmallows
1 14 oz can peaches chopped in small pieces
8 marachino cherries chopped
whipped cream or 1 envelope dream whip prepared
Mash cream cheese in a mixing bowl Add mayo and icing sugar...beat to combine. Stir in marshmallows,well drained peaches and cherries Fold in whipped cream or dream whip Pack into a mold or empty cans(I use empty hunts tomato sauce cans,but whatever size you have on hand. Cover with plastic wrap and put in freezer at least overnight. Just before serving run warm water over can for just a second,remove other end from can and slide onto serving plate. Cut into 1 in slices...top with a dollop of whipped cream or dream whip and top with a cherry. I promise you this is smooth and creamy and not overly sweet. Keep a couple cans of this in the freezer for unexpected company. It sounds like a lot of work,but makes up in a couple of minutes.
1 10oz pkg. miniture marshmallows
1 box yellow cake mix prepared as directed on package
1 3oz box strawberry jello
1 16oz. box frozen sliced strawberries, slightly thawed, but do not drain
2/3 cup cold water
Spread marshmallows evenly over the bottom of a greased 10x13 baking pan. Spread prepared cake batter evenly over marshmallows. Sprinkle dry jello powder evenly over the cake batter. Spool slightly thawed strawberries here and there over jello powder and then drizzle evenly with 2/3 cup water, but do not stir. Slip cake carefully onto center rack of a 350o oven, and bake 55-60 minutes or until top is golden brown. Let cool in pan at least 30 minutes before cutting. Serve with Cool Whip or whipped cream. Refrigerate leftovers. Freezes well
Sunday, November 30, 2008
• 1 to 1 1/2 pounds lean ground beef, browned
• 1/2 cup chopped onion • salt and pepper
• 3 large potatoes, sliced
• 2 Carrots, shredded
• 1 can cream of mushroom soup
• 1 cup shredded Cheddar cheese
PREPARATION: Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots and bake at 350° for 40 to 50 minutes, or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted. This easy ground
1 doz. eggs
1 pt. sour cream
1 (4 oz.) can chopped green chilies
8 to 16 oz of grated Cheddar cheese
Instructions Beat eggs and then mix in sour cream. Spray 9 x 13 inch pan with Pam. Layer cheese on bottom of pan , then a layer of green chilies, and pour eggs and sour cream mixture on top.
Bake at 350 degrees for 30 minutes.
Sunday, November 23, 2008
1 pkg. yeast
1/4 cup warm water
1 cup creamed cottage cheese (any kind will do) (heat to luke warm)
1 tsp salt
1/2 tsp baking soda
2 Tbsp sugar
1 Tbsp instant onion ( I use flakes)
1 Tbsp butter or margarine ( I melt with cottage cheese)
1 unbeaten egg
2 1/4 - 2 1/2 cup flour
2 Tbsp dill seed (not weed , only dry seed )
Soften yeast in 1/4 warm water with pinch of sugar set aside -
combine : sugar ,onion, butter, dill seed, salt, soda , egg,
mix , add warm cottage cheese then yeast.
Add flour , beating at each addition to form stiff dough.
Cover, rise until double in size 20 - 60 min
Stir down , turn into greased casserole dish or loaf pan
let rise 30 - 40 min
Bake 350 40-50 min - remove and brush with butter
I always put a small pinch of sugar into yeast to get it working faster
I use any kind of cottage cheese ,small, large curd etc. it doesn't effect the taste nor texture.
Heat over low flame along with margarine / butter while mixture is
heating I mix all the other ingredients together. Add cottage cheese
then yeast , then flour .
I prefer to use , at times, more onion and dill
Friday, November 21, 2008
For the rolls:
1/4 cup sugar
1 teaspoon cinnamon
2(8-ounce) cans refrigerated crescent rolls
16 large marshmallows
1/4 cup margarine or butter, melted in bowl
For the glaze (optional):
1/2 cup confectioners' sugar
1/2 teaspoon vanilla
2 teaspoons milk
Pre heat oven to 375*. For the rolls: Combine sugar and cinnamon in a bowl. Open packages of crescent rolls and separate dough into 16 triangles. Dip 1 marshmallow into butter. Roll in the sugar/cinnamon mixture. Place the marshmallow in the middle of a crescent roll. Fold pointed end of dough over marshmallow, then wide end. Bring edges toward center and pinch all edges together until marshmallow is completely covered by dough. Dip entire roll (with marshmallow inside) in butter, then coat it with the sugar-cinnamon mixture. Place the coated roll in a muffin tin lined with a baking cup. Repeat process for each roll. Bake for 10 to 15 minutes, until rolls are done and no longer doughy. For the glaze: In a bowl, mix all ingredients. Drizzle glaze over warm rolls. 16 servings ~
5 points each Per roll, without the glaze: 196 calories, 9g fat, 0mg chol, 26g carb, 2gprotein, 263mg sodium, 0g fiber
1 pound box elbow macaroni
2 tablespoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
salt and pepper
1 teaspoon each dried basil, ground cumin, and dried oregano
2-3 cups grated cheddar.
Heat the oven to 350*. Cook the macaroni according to the package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper to taste, add the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9×13 inch baking dish. Top with the cheese and bake for 20-25 minutes or until the cheese is lightly browned and bubbly.
Ground turkey or chicken can be used in place of beef, if desired.
1 pkg crescent rolls
1 pkg Doritos, crushed
1 to 1 1/2 lbs browned hamburger
1 pkg taco seasoning
1 pint sour cream
1/2 lb cheddar cheese,shredded
toppings as desired
Unroll rolls into 9x13 pan. Layer 1/2 the Doritos chips, then hamburger mixed with taco seasoning. Then sour cream,cheese and 1/2 of chips. Bake at 350 degrees for 20 minutes. Top as desired with chopped lettuce, tomatoes, onions,olives, etc.
• 1/2 cup butter
• 1/4 cup white sugar
• 2 (16 ounce) packages frozen corn kernels, thawed
• 1 (8 ounce) package cream cheese, cubed
• 1 cup fine dry bread crumbs
• 3 tablespoons butter, diced
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
3. Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
4. Bake in the preheated oven 20 to 30 minutes, until lightly browned.
1 package of crescent rolls (you know, the ones in the tube)
8 slices bacon, uncooked
1 package cream cheese, room temp.
green onions, aka scallions
Preheat the oven to 350. Find your cookie sheet.
Chop up some green onions and mix them with the cream cheese in a small bowl. Set aside. Take the bacon and cut each slice in half. Set it aside. Unroll the crescent rolls and slice each roll into 2 triangles. (They come out looking like one big triangle. Slice them each once to make 2 smaller ones. Does that make sense? I think I need more coffee...) Place as many triangles as you can fit onto the ungreased cookie sheet. You might want to flatten them out a little, as this will make assembly easier.
Now you are ready to assemble.
With a spoon, put a dollop of the cream cheese/scallion mix into the center of each triangle. Take the 3 corners of the triangle and pinch them together, kind of like how you'd do up a diaper. Wrap a piece of bacon around it, and secure it with a toothpick. Bake in the oven for 10 minutes, or until the crescent edges start to brown. Makes 16. (doubled it, you'll be glad you did)
Thursday, November 20, 2008
1 cup soft butter
1 ½ cups sugar
1 teaspoon vanilla
¼ cup milk
3 cups sifted all-purpose flour
½ teaspoon salt
¾ teaspoon baking soda
1 teaspoon cream of tartar
3 tablespoons sugar
3 tablespoons cinnamon
Cream the butter well, then cream in the sugar and vanilla. Beat in the eggs. Add the milk and the flour sifted with the salt, soda and cream of tartar. Stir to combine well, easiest down with an electric mixer. .Form into rolls about 1 inch in diameter and chill in the refrigerator. Cut off in 1-inch lengths and roll in the palms of hand to form balls. Drop in the mixture of cinnamon and sugar, or dip only one side of the ball in the mixture and bake dipped side up. Place on a buttered cookie sheet or baking pan, leaving about 2 inches between each cookie. Bake in a preheated 375 degree oven until a delicate brown around the edges, about 10 minutes. Loosen from the pans while still warm.Makes about 40 to 45 cookies.
1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar **grate your own
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs -- use Ritz
1/2 cup melted butter
Preheat the oven to 350 degrees F. Grease a medium-size casserole dish. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish. In another medium bowl, combine the cracker crumbs, melted butter, Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.
Sour Cream Cheese Casserole
4 skinless, boneless chicken breast halves - cooked and cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup1/2 (8 ounce) package cream cheese
1/2 cup sour cream
• 1 cup crushed buttery round crackers
1. In a large saucepan over medium low heat combine the chicken, cream of mushroom soup, cream of chicken soup, cream cheese, sour cream and 2/3 of the cracker crumbs. Mix well and cook until all blended together and cream cheese has melted.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Transfer casserole mixture into a lightly greased 9x13 inch baking dish and top with remaining cracker crumbs.
4. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until crackers turn golden brown. Spoon into bowls and enjoy!
layer lemon pudding, crushed up lemon cooler cookies, whipped cream and layer it all over again as many times as you need to fill the trifle dish, top with whipped cream and fresh lemon peel and call it something fancy like Lemon Zest Trifle
Roasted Cauliflower Recipe
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Coarse salt and freshly ground black pepper
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Add garlic. Squeeze a lemon over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place baking dish in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and sprinkle generously with Parmesan cheese.
Cream of Cauliflower Soup
In a soup pot over med heat, add
1 tbsp butter & 1/4 cup water
Add a chopped onion & some diced garlic
4 1/2 cups chicken stock
1 cauliflower chopped roughly
Bring to a boil, reduce heat & simmer till cauliflower is cooked. Ladle 1/2 into blender & with the lid off process on low till smooth.
Return to pot & add:
1/2 cup cream (I use whipping cream)
1/2 - 1 tsp salt
1/8 tsp pepper
Simmer briefly, then serve garnished with shredded cheese.
1/2 c. butter or Oleo
1 c. water
2 egg yolks
1 c. brown sugar
2 1/2 tbsp. Cornstarch
1 1/2 c. milk
Brown butter in pan. Then add sugar and cook together, stirring constantly, until sugar is melted. Add water; stir slowly and cook until sugar is again dissolved. Combine cornstarch, egg yolks and milk, and add to sugar mixture. Cook until thickened. Pour in baked pie shell and top with whipped cream.
1 cup sugar
2 Tblsp. all-purpose flour
1/2 melted butter
1 cup buttermilk
1 tsp vanilla flavoring OR if you prefer lemon flavoring
1 unbaked 9 inch pie shell
Beat eggs slightly, and add sugar and flour. Then add melted butter and mix well. Add buttermilk and flavoring. Bake in pie shell 325 until custard is set about 40-45 minutes.
Green Chili Rice Bake
1 cup raw rice
2 cups shredded Monterey jack cheese
8 oz sour cream
1 can (70z.) chopped green chilies, drained
1/4 cup butter, melted
1/2 teasp salt
1/2 cup shredded sharp cheddar cheese
Cook rice according to package directions.
In a large bowl, combine rice, jack cheese, sour cream, green chilies, butter, and salt. Poura 2 quart into shallow casserole. top with cheddar cheese.
Bake for 30 minutes or until heated thru and bubbly around the edges
Peanut Butter Fudge
In a 2 qt pot add:
3 cups sugar
1 cup milk
Cook over medium heat for about 5-6 minutes, until mixture forms soft ball when you drop ½ tsp. of it in a cup of cold water. (use a candy thermometer and let it reach 238 degrees it seems to take much longer than 5-6 minutes.)
Remove from heat and add:
1 rounded tablespoon of butter
1 ½ teaspoons vanilla
12-oz jar creamy peanut butter
1 7-oz jar marshmallow whip
Stir until all blended with a rubber spatula. Place in a greased 13x9-inch pan. (I use a 9x9-in pan.) Refrigerate until hard. Cut into squares. Cover with plastic wrap before refrigerating. Keeps 2 weeks in the refrigerator.
1 pound frozen tiny peas, raw
1/3 cup chopped celery or water chestnuts
4 hard cooked eggs, chopped
3 dill pickles, chopped
1 small onion, chopped
1/8 tsp pepper
1/4 cup mayonnaise
1 tsp prepared mustard
½ tsp hot sauce
Parmesan cheese, optional
Combine first 6 ingredients. Combine rest of ingredients and blend the two mixtures. Garnish with parsley. Cheese may be mixed with the peas. If so, use 3 Tblsp. Or sprinkle on each serving.
Lemon Cream Salad
10 ounces lemon-lime carbonated beverage
1 cup miniature marshmallows 8 ounces cream cheese
1 (6-ounce) package lemon flavored gelatin
20 ounces frozen red raspberries in syrup, drained
1 (20-ounce) can crushed pineapple, drained
3/4 cup chopped pecans
1 cup whipped topping (recommended: Cool Whip brand)
In a saucepan over low heat, combine lemon-lime beverage, marshmallows and cream cheese and stir until smooth. Remove mixture from heat and add lemon-flavored gelatin until dissolved. Stir in the raspberries, pineapple and pecans and chill until mixture is the consistency of unbeaten egg whites. Fold in whipped topping and pour into a lightly oiled 5 cup gelatin mold or a a square pyrex dish . Chill until firm and serve.
Chicken Broccoli Casserole
2 bunches of fresh broccoli (or you can use frozen)
3 cups cubed, cooked chicken meat (rotisserie chicken works well in a pinch)
2 (10.75 ounce) cans condensed cream of broccoli soup
1 1/2 cans milk
2/3 cup mayonnaise
2 8 oz bags of shredded Sharp Cheddar cheese
Preheat oven to 375 degrees
Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain. In a bowl, mix the soup and milk, and mayo
Layer the cooked broccoli, chicken and soup mixture and cheese in a 9x13 inch pan with cheese being the top layer. cover with foil and bake in the preheated oven for 30 remove foil and bake until cheese is browned, about 15 minutes or so.
This is great for a large gathering , the leftovers freeze well and it makes great burritos.
3 to 5 pounds pork roast (I buy the cheapest cut I can find it has the best flavor and it shreds better,cut off as much fat a possible) buy a larger roast if there is a lot of fat or if it has bones.
1 lb dry pinto beans (cleaned)
2 cloves garlic (chopped)
2 Tbsp chili powder
1 Tbsp. ground cumin
1 Tbsp. ground oregano
2 small cans diced green chilies
1 Tbsp salt and pepper
Put all ingredients in a large pot and cover with water. Cook covered over low heat, adding water as needed as the beans will soak up the water. After 6 hours take out the bones and break up the roast. Cook on low with the lid off until thick stirring frequently so it doesn't stick and burn.
Serve over a bed of Fritos and all the following toppings:
When my Granddaughter, Ashley was 3 or 4 years old we made these cookies....she would yell out ..."I want to smunch them" There goes the name Ashley's Smunch Cookies... She is now old enough to make them herself and can carry on the tradition with her Daughter Annalee. Thanks Ashley for the Memories..Love you
These are a dry crunchy cookie that will melt in your mouth. My son doesn't care for them. He says they taste like dirt :) NOT!!!! Dunk them in a glass of cold milk and they are to die for!!
1 1/2 cups sugar
1 1/2 cups brown sugar
3 cups of flour
1 teasp baking powder
1 1/2 teasp baking soda
1 1/2 cups peanut butter
1 1/2 cups Crisco butter flavored shortening
1 teasp salt
Cream sugars Shortening, peanut butter, and eggs until creamy
Mix dry ingredients and gradually add to the sugar mixture and mix well.
Roll into 1" balls or do like I do and use a small Pampered Chef scoop...which makes it go a lot faster and more sanitary, put them on an ungreased cookie sheet about 2" apart. SMUNCH them down with a fork or do like I do and use a potato masher that has the little squares in it . It makes them perfectly round with a cute design.
Bake at 350 degrees for 12 to 15 minutes
Store in a airtight container
Hot Fudge Cake
3/4 cup white sugar
1 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoons vanilla extract
1 cup packed brown sugar
1 3/4 cups hot water
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together flour, sugar, 2 tablespoons of the cocoa, baking powder and salt. Blend in milk, oil, and vanilla; beat until smooth. Pour batter into one 9 inch square baking dish.
In separate bowl, stir together the brown sugar and the remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir!
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until center is almost set. Let stand for 15 minutes. Then spoon into dessert dishes, spooning sauce from bottom of pan over top.
I double this and make it in a 9X13 pan
Wednesday, November 19, 2008
2 8-oz tubes refrigerated Crescent rolls, separated.
4 apples, cored, peeled and sliced into 8 wedges.
½ cup butter
1 cup sugar
1 cup water
½ teasp cinnamon
Cut each crescent roll in half, forming 2 triangles from each. Roll up one apple wedge in each triangle, crescent roll style. Arrange in a 13X9" baking pan coated with non-stick vegetable spray. Set aside. Put butter, sugar and water in a small saucepan and bring to a boil. Reduce heat; boil and stir until sugar dissolves. Pour over crescents; bake at 350 for 30 minutes. Sprinkle with cinnamon. Makes 32.
1 pound sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
1/4 cup butter, melted
12 ounces mild Cheddar cheese, shredded
1/2 cup onion, shredded
1 (16 ounce) container small curd cottage cheese
6 jumbo eggs
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.
Here is one that is easy and got rave reviews although I haven't tried it yet :)
All you need is can biscuits and pie filling. Use the Golden Layers (Hungry Jacks) by Pillsbury because you can get more out of them. Grease a mini muffin pan with either spray or brush with melted butter. Separate each biscuit into at least 2-3 layers. Now 2 different ways you can do it here. You can just lay the layer in the muffin cup and use a tart shaper thing from Pampered Chef push them into the cup. Or you can roll the dough into a ball, drop in muffin cup and use the tart shaper thing. The ball thing gives you smoother edges. After filling all muffin cups with dough put in the pie filling. If you are using something like apple with large slices, chop the apples up some first. Bake at the temperature and time that is on the can of biscuits (I think it's 400* for about 10 minutes.). You can use apple, cherry, lemon or peach. These always get rave reviews. One can of the Golden Layers will do around 24 little pies as the kids call them.
I can remember my Grandma Solomon making this when I was a little girl..along with her caramel corn....look for that recipe to come soon.
DO NOT DOUBLE THIS RECIPE!
1 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
pinch of salt
1 1/2 cups peanuts (I use dry roasted)
1 Tblsp. butter
2 teasp baking soda
Mix sugar, salt, syrup and water in a heavy saucepan. Put on high heat and stir until sugar dissolves. Cook until syrup reaches the hard ball stage (250 - 260 degrees). While this is cooking, butter the bottoms of 4 pie tins (I use aluminum).
When syrup reaches 250 - 260 degrees add peanuts and bring ntemp. back up to 250c - 260 degrees. Remove from heat and stir in butter and soda. Pour into pie tins. DO NOT spread. Allow to cool, remove from pie tins and put into plastic bags tied with ribbion. Makes great Christmas gifts
Tuesday, November 18, 2008
1 cup sliced almonds
3/4 cup granulated sugar
1/2 cup butter
1/2 cup molasses
3 cups all-purpose flour
1/2 tablespoons baking powder
3 teaspoons ginger
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Directions: 1. Place the almonds on a cookie sheet and bake at 350 degrees for 8-10 minutes, stirring halfway through until golden. Be sure to keep a close eye on them, they can burn quickly.
2. Allow almonds to cool, then chop into small pieces and set aside.
3. In a large bowl of an electric mixer, beat sugar, butter, molasses until smooth. Add eggs, one at a time, beating after each addition.
4. Using another bowl, stir together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and almonds. Add to wet mixture and stir to blend.
5. On two greased cookie sheets, using floured hands, pat the dough into 4 flat loaves, spacing them evenly on sheets. Each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet.
6. Bake in a 350 degree oven until just browned at edges and springy to touch, about 18-20 minutes. Halfway through the baking turn the pans so they bake evenly.
7. Leave the biscotti on the cookie sheets until just cooled, then cut into long, 1/2-inch thick diagonal slices.
8. Turn the slices over and arrange them close together on the baking sheets and bake again at 350 degrees until browned, 15-18 minutes.
9.Transfer to racks to cool completely before dipping or storing.
White Chocolate Drizzle
Melt 1 cup of white chocolate chips in saucepan over low heat, stirring constantly. Let cool slightly and then spoon into icing bag or ziplock. Cut a small tip in corner of bag. Drizzle in zig-zag pattern on each cookie. Let dry. Place biscotti slices in cellophane bags and secure with twist ties.
1 cup cornstarch
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 cup chopped pecans (or cashews)
Powdered sugar for rolling
Sift flour and cornstarch together and set aside. In large mixing bowl, cream butter and gradually beat in sugar; beat well. Add salt and vanilla; beat well. Stir in sifted dry ingredients; mix well. Add pecans. Refrigerate 2 or 3 hours. Preheat oven to 375°F. Shape dough into small balls, place 2 inches apart on ungreased cookie sheet, and bake 15-20 minutes. While cookies are still hot, roll them in powdered sugar, and again when cool.
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