Saturday, October 31, 2009

Hummingbird Bread

Not real sure where this recipe got it's name
Makes 2 loaves

Ingredients
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon (optional)
1 cup chopped walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe bananas
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
2.In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
3.Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Friday, October 30, 2009

Glazed Chicken

1 chicken cut up
1 small bottle Russian dressing
1 small jar apricot preserves
1 pkg dry onion soup mix
green pepper slices (optional)
pineapple chunks (optional)

Place chicken pieces in pan. Mix all other ingredients and pour over meat. Cover with foil and bake covered for an hour and 15 minutes to an hour and half. Uncovering the last 15-20 minutes of baking time.

Bacon Wrapped Crackers

Waverly crackers
Parmesan cheese
Bacon, cut into 1/2 strips

Cut the 3 crackers into individual small ones. Sprinkle generously with cheese. Wrap bacon around each cracker. Place on wire rack. Bake about 45 minutes or until bacon is crispy, 325-350 degrees

Bacon wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
salt and pepper

Preheat the oven to 400 degrees.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size, even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with salt. Once the water begins to boil, cook the potatoes for about 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through (so they won't fall apart during the next steps).

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon in half (with a short, vertical slice). Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece.

Cook for another 10 to 15 minutes, until the bacon is cooked through and crisp. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

Saturday, October 24, 2009

Chicken Carbonara

1 package (7 ounces) spaghetti
8 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
2 cups cut-up cooked chicken
1/2 cup grated Parmesan cheese
1/2 cup whipping (heavy) cream

1. Cook and drain spaghetti as directed on package.
2. While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.
3. Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon

RIGATONI, SAUSAGE AND CREAM

RIGATONI, SAUSAGE AND CREAM
2 pounds short Rigatoni (or regular if you can't find short)
2 pounds Italian Sausage (out of the casing) hot or sweet
4 cups chopped onion (wow that's a lot of onion!!!)
3 large (28 oz) cans crushed Italian tomatoes (w/ added puree)
1 cup heavy cream olive oil
2 cloves garlic
salt/pepper to taste

in a very large skillet, add about 1/8-1/4 cup olive oil simmer on low add garlic cloves, but REMOVE BEFORE THEY BROWN! add onion and cook until wilted remove onion and add sausage, breaking it up, until cooked return onion to sausage mixture add the tomatoes, some salt/pepper to taste simmer for about 30-45 minutes (or longer for do-ahead party)
When your company arrives: Cook your pasta al dente drain into a large bowl remove "sausage" sauce from heat; add cream add sauce to Rigatoni and blend gently Transfer to a pretty serving platter
serve this with a colorful salad (red peppers, cucs, olives, etc)
Also goes great with crusty garlic bread.

Friday, October 16, 2009

Sugar Cookie Cutouts with Buttercream Frosting

Sugar Cookies
2 cups margarine or butter
2 1/4 cups sugar
3 eggs
1 1/2 tsp vanilla
6 cups flour
3/4 tsp salt
4 Tbsp milk (can use water)

Divide dough in half (or sixths). Only add milk or water if the dough is too dry. Chill 1 hour. Roll out half of dough 1/8 to 1/4 inch thick. Place on a greased cookie sheet and bake at 375F/190C for 12 minutes. These can be frosted. Makes about 5-6 dozen standard-sized cookie cutter shapes.

Buttercream Frosting
1 1/4 cup Crisco shortening (only use Crisco)
2 lbs. powdered sugar
1 tsp salt
1/2 cup water
2 Tbsp Karo light corn syrup
1 tsp butter flavoring
1 tsp vanilla

Beat 5 to 10 minutes with a power mixer until very smooth. Water down a small amount for a crumb coat if frosting a cake. After 20 minutes (when set), frost with remainder of frosting. When set, use paper towel or typing paper to set desired surface texture. This is fluffy enough to frost easily, yet stiff enough for keeping its shape for decorating.

Thursday, October 15, 2009

Olive Garden Chocolate Chip Cookie Dough Cheesecake

Crust:
2-4 tbls margarine ( I had to use about 4 tbls)
2 1/2 c chocolate cookie crumbs

Filling
2 lb cream cheese; soft
1 c sugar
4 eggs
1 teas all-purpose flour
1 teas vanilla
1 c sour cream
1 lb refrigerated chocolate chip cookie dough (I used Toll House)
2 oz chocolate chips ( I used miniature)

Optional Toppings
1 pt heavy whipping cream; whip 1 chocolate chips (I used miniature) 1 chopped walnuts

Preheat oven to 325~.

CRUST-Generously grease the bottom and sides of a 10" springform pan. Combine the margarine with the chocolate cookie crumbs and mix with fork. Press onto the bottom and about halfway up sides of the pan.

FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust.
Cut cookie dough into golfball sized chunks and drop into batter. I just used a spoon and spooned it out of the roll of cookie dough. Sprinkle in chocolate chips. Pour remaining batter over this. Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. Best if done the night before. I usually let it cool and then cover it and put in the frig. Be sure you let it cool enough so that heat is not present to condense into droplets that will fall from the saran wrap onto the cake.
For whipped topping, whip heavy whipping cream about 5 min or less until stiff peaks form. Can use this in addition to other optional toppings. Sprinkle mini chips/walnuts on top.

Olive Garden Salad Dressing Recipe

Ingredients:
1/2 cup mayonnaise
1/3 cup white vinegar
1 tsp vegetable oil
2 Tbs. corn syrup
2 Tbs. Parmesan cheese
2 Tbs. Romano cheese
1/4 tsp. garlic salt
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 Tbs. lemon juice

Olive Garden Salad Mix:
1 bag American blend Dole Salad
4-5 slices red onion
4-6 Black olives
2-4 Banana peppers
1/2 cup croutons
1 small tomato, quartered
Freshly grated Parmesan cheese

Directions:
Mix all ingredients in a blender or processor until well blended. If this is a little too tart for your personal taste, please add a little sugar.

Wednesday, October 14, 2009

Cake Doughnuts

2 1/2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk
1 egg, beaten
1/4 cup butter, melted and cooled
2 teaspoons vanilla extract
2 quarts oil for deep frying

1/2 teaspoon ground cinnamon
1/2 cup white sugar

DIRECTIONS
In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.

Tuesday, October 13, 2009

Kim's Cheddar Broccoli Potato Soup

It's real easy....just peel and cut potatoes into chunks, whatever size you want, add a chopped onion, boil the potatoes and onions with the water in the pan just over the potatoes. When the potatoes cook to how you like them(do not drain the water off the potatoes) then put in one half loaf of Velveeta cheese chopped up, put in broccoli, frozen or fresh (I sometimes add carrots and cauliflower also) then finish filling the pan with milk and simmer for about an hr or so to the consistency you like and then serve.

Monday, October 12, 2009

French Onion Soup

2 tbsp. butter
4 cups sliced onions, about 3 large onions
1 tbsp. flour
Salt and pepper
2 10-ounce cans beef broth
1 bay leaf
6 slices French bread
1 cup shredded Swiss cheese
1. In a saucepan, melt the butter. Add the onion slices,stir, cover and cook over low heat for a full 20 minutes,stirring now and then. The onions will be very soft. Sprinkle on the flour and stir until well blended. Add the beef broth and bay leaf with 1 1/2 cups of water. Bring mixture to a boil,lower heat and simmer, uncovered, for 20 minutes.
2. Toast the bread. Ladle the soup into 6 ovenproof bowls set on a baking sheet. Put a slice of bread on each bowl, sprinkle with cheese and cook under the hot broiler just until the cheese is melted. Makes 6 servings

Gingerbread Scones

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter or margarine
1/3 cup molasses
1/4 cup milk
1 egg, separated
sugar



DIRECTIONS
In a large bowl, combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened. Turn out onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle; cut into 12 wedges and place 1 in. apart on a greased baking sheet. Beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake at 400 degrees F for 12-15 minutes or until golden brown. Serve warm.

Hazelnut Chocolate Chip Scones

2 cups all-purpose flour
1/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled
1/2 cup buttermilk
1 egg
1 1/2 teaspoons almond extract
1 cup semisweet chocolate chips
1/2 cup chopped hazelnuts

DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9 inch diameter circle in the center of a baking sheet.
In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Cut the butter into 1/2 inch cubes, and distribute evenly over flour mixture. With a pastry blender or two knives, cut butter into the flour mixture. Stir together buttermilk, egg, and extract; add to the flour mixture, and stir to combine. Stir in the chocolate chips and hazelnuts. The dough will be sticky.
Spread the dough into an 8 inch diameter circle on the baking sheet. Cut with a serrated knife into 8 wedges.
Bake for 17 to 19 minutes, or until the top in lightly browned. Cool on baking sheet for 5 minutes. Transfer scones to the wire rack to cool, and cut into wedges. Serve warm, or cool completely and store in airtight container.

Saturday, October 10, 2009

Orange Cookies With Chocolate Filling

Cookies
1 cup veg. shortening
1 cup sugar
2 eggs
3 tablespoons orange juice concentrate
2 taplespoons grated orange peel
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk

Filling
1 cup semisweet chocolate chips melted
2 tablespoons whipping cream
2 1/2 teaspoons orange extract

For cookies, cream shortening, sugar, eggs, orange juice concentrate, orange peel, and vanilla in a large mixing bowl. Combine dry ingredients and stir into creamed mixture, alternating with buttermilk. Divide dough in half and wrap in plastic wrap. Refrigerate at least 2 hours or until well chilled.

Peheat oven to 375 degrees. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8 inch thickness. Using 2 inch round cookie cutter, cut out dough. Transfer cookies to a lightly greased baking sheet. Bake 6 to 8 mins or until very lightly browned around edges. Remove from pans and cool on wire racks.

For filling. combine all ingredients, blending until smooth. Spread a thin layer of filling on bottoms of half of cookies and place remaining cookies on top of filling. Chill 5 minutes or until chocolate hardens.
Yield: about 4 dozen cookies

Friday, October 9, 2009

Chocolate Chip Cheese Ball

Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers

Directions
In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.
Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
Just before serving, roll cheese ball in pecans. Serve with graham crackers.
Yield: 1 cheese ball (about 2 cups).

Thursday, October 8, 2009

Raw Apple Cake With Hot Sauce

1 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 cup chopped nuts
3 cups diced baking apples
1 1/2 cups granulated sugar
2 eggs well beaten
Combine flour, 1 1/2 cups granulated sugar, baking soda, and nuts, set aside. Combine apples, 1 1/2 cups sugar, and eggs, mixing thoroughly. combine both mixtures. Pour batter into a greased and floured 13 x 9 x 2 inch baking pan. Pour hot sauce over cake before baking.

Hot Sauce
1/2 cups firmly packed brown sugar
1/2 cup granulated sugar
2 Tablespoons all purpose flour
1 cup water
1/4 cup butter or margarine
1 teaspoon vanilla
Combine sugars, flour and water, heat in saucepan, stirring, until sauce turns clear. Add butter and vanilla. Pour sauce over cake batter before baking. Bake at 350 degrees for 35 to 45 minutes or until done. Yield 12 to 16 servings.

Tuesday, October 6, 2009

Pumpkin Bread

3 cups sugar
3 ½ cups flour
½ tsp. salt
2 tsp. baking soda
½ tsp baking powder
1 cup water
1 cup oil
1 cup raisins (optional)
I cup walnuts (optional)
2 tsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg
½ tsp. ginger
4 eggs
1 29 oz can pumpkin (not pumpkin pie filling)
Mix in large bowl, dry ingredients first, then wet. Grease and flour 3 loaf pans, divide batter into pans, and bake at 325 degrees, about 45 minutes. Or, bake in 12 soup cans, 45 min.

Great served with Cream Cheese

Lime Meltaway Spritz

1 cup butter, softened
1/2 cup confectioners' sugar
1-3/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon grated lime peel
1/2 teaspoon vanilla extract
Green food coloring, optional

LIME GLAZE:
1/2 cup confectioners' sugar
4 teaspoons lime juice
1/2 teaspoon grated lime peel
Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Stir in lime peel and vanilla. Tint half of the dough green if desired.
Using a cookie press fitted with a ribbon disk, press dough into 12-in.-long strips 2-in. apart on ungreased baking sheets. Cut each strip into 3-in. pieces (do not separate pieces).
Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Combine glaze ingredients; brush over cooled cookies. Let stand until set. Yield: about 3 dozen

Chocolate Surprise Cookies

1 (18 1/4-ounce) box milk chocolate cake mix (recommended: Betty Crocker)
1/2 cup vegetable oil
2 eggs
1/3 cup (8-ounce) package toffee chips (recommended: Heath Toffee Bits)
3 teaspoons toffee cappuccino mix (recommended: Hills Brothers English Toffee)

Preheat oven to 350 degrees F. Combine cake mix, oil and eggs in a bowl and mix well. Stir in toffee bits and instant coffee mix. Drop by teaspoons on ungreased cookie sheet and bake at for 8 to 10 minutes. Upon removing from oven, let the cookies stand on sheet for 2 minutes, then cool on racks.

Praline Cookies

Praline Cookies
3 Tbsps butter, melted
1 cup firmly packed dark brown sugar
1 egg, beaten
5 Tbsps flour
1 cup pecan halves
1 tsp vanilla
Pinch of salt
Preheat oven to 350 degrees.
Combine butter and sugar. Mix in remaining ingredients well. Thoroughly grease a cookie sheet and coat with flour. Re-coat the cookie sheet before each baking. Drop batter by scant teaspoonfuls, 5" apart, including a pecan half each time. Bake 8-10 minutes.
After cookies are baked, wait 1 minute, no longer, before removing them with a spatula to a rack to cool. If they stick, briefly rewarm cookie sheet.
Yield: 3-4 dozen

Notes:
These really do spread out while baking so if you want small cookies (which may be best since they are quite sweet), be sure to use a "scant" teaspoonful. Use a metal spatula and be careful that the cookies don't "scrunch up" when removing and then placing on racks (a bit of a trick!) Or you might try the non stick foil or parchment paper
These cookies are light, crispy & delicious