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.
Thursday, December 31, 2009
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
6 Cups Water
1 pkg.30 oz.Ore-Ida Shredded Hash Brown Potatoes
2- 16oz. Pkg. Frozen California Style Vegetables or one bag of frozen brocolli and one bag of frozen Cauliflower
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 closely on the stove to avoid sticking.
Or you can put this in a crocpot on Low for 6 to 8 hrs (use a crockpot liner...they are wonderful!!
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.
1 pkg.30 oz.Ore-Ida Shredded Hash Brown Potatoes
2- 16oz. Pkg. Frozen California Style Vegetables or one bag of frozen brocolli and one bag of frozen Cauliflower
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 closely on the stove to avoid sticking.
Or you can put this in a crocpot on Low for 6 to 8 hrs (use a crockpot liner...they are wonderful!!
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.
Monday, November 30, 2009
Cake Mix Cookies
CAKE MIX COOKIES
1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil (you can use the 1/4 c apple sauce instead)
1/4 cup of water
1 cup of chopped nuts, raisins, M&M's (anything you like in cookies)
Heat oven to 350°. Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient (s).
Drop by teaspoon about 1 inch apart onto greased cooke sheet.
Bake for 15 minutes or until done. Makes about 4 dozens. Easy & GOOD!
(lemon cake with some lemon zest in them and lemon icing is really good!!)
1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil (you can use the 1/4 c apple sauce instead)
1/4 cup of water
1 cup of chopped nuts, raisins, M&M's (anything you like in cookies)
Heat oven to 350°. Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient (s).
Drop by teaspoon about 1 inch apart onto greased cooke sheet.
Bake for 15 minutes or until done. Makes about 4 dozens. Easy & GOOD!
(lemon cake with some lemon zest in them and lemon icing is really good!!)
Sour Cream Banana Bread
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed bananas (2 medium)
1/2 cup sour cream
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour
cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry
ingredients are moistened. Pour into prepared pan.
Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Makes 1 loaf.
1/2 cup oil
2 eggs
1 cup mashed bananas (2 medium)
1/2 cup sour cream
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour
cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry
ingredients are moistened. Pour into prepared pan.
Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Makes 1 loaf.
Strawberry Bread
Makes 2 med. loaves
3 cups + 2 Tbl. flour
2 cups sugar
1 Tbl. cinnamon (I use a bit more)
1 tsp. salt
1 tsp. soda
Combine the above in a large bowl.
In a small bowl combine; (I do these first in the mixer and then add the dry)
2 cups thawed Sweetened Strawberries
1-1/4 cup oil (I use half apple sauce/half oil)
4 eggs
Add to flour mixture until just moistened.
(Important!) Flour & Grease pans well!!
Bake 30-40 min at 350*. For the tiny loaves....60-75 min for reg size, check with pick.
3 cups + 2 Tbl. flour
2 cups sugar
1 Tbl. cinnamon (I use a bit more)
1 tsp. salt
1 tsp. soda
Combine the above in a large bowl.
In a small bowl combine; (I do these first in the mixer and then add the dry)
2 cups thawed Sweetened Strawberries
1-1/4 cup oil (I use half apple sauce/half oil)
4 eggs
Add to flour mixture until just moistened.
(Important!) Flour & Grease pans well!!
Bake 30-40 min at 350*. For the tiny loaves....60-75 min for reg size, check with pick.
Sunday, November 29, 2009
Frozen Velvet
make a day ahead or weeks ahead
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
whipping 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(You can use empty hunts tomato sauce cans,or 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.
I 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 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
whipping 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(You can use empty hunts tomato sauce cans,or 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.
I 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.
Frozen Chocolate Dessert
Buy 2 large containers of cool whip and a large pack of chocolate chip cookies.
Dip the cookies in chocolate milk. Just one dip, you don't want them to fall apart from being too soggy. Line the bottom of a springform pan with the wet cookies. Cover with one of the containers of cool whip (thaw it a bit or completely, whatever way is easiest for you to spread it on).
Make another layer the same way on top.
Then you can sprinkle whatever you want on top. you can use Nestles Crunch bars but you can use chocolate chips, shaved chocolate, coconut, drizzled chocolate or caramel or a combination of all of them.
Freeze until 10 or 15 minutes before serving.
Dip the cookies in chocolate milk. Just one dip, you don't want them to fall apart from being too soggy. Line the bottom of a springform pan with the wet cookies. Cover with one of the containers of cool whip (thaw it a bit or completely, whatever way is easiest for you to spread it on).
Make another layer the same way on top.
Then you can sprinkle whatever you want on top. you can use Nestles Crunch bars but you can use chocolate chips, shaved chocolate, coconut, drizzled chocolate or caramel or a combination of all of them.
Freeze until 10 or 15 minutes before serving.
The world's best pancake recipe
Combine the dry ingredients in a bowl, whisk, set aside:
2 cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp baking soda
1 tsp fine salt
Combine the wet ingredients in a second bowl, whisk:
2 cups buttermilk
4 tbsp melted butter
1 tsp vanilla extract
2 beaten eggs
Add the wet ingredients to the dry and whisk until just combined. Fry in a pan with butter. Top with maple syrup and devour.
Don't skimp on the ingredients here. Use real butter and real vanilla extract, but especially real maple syrup and real buttermilk.
2 cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp baking soda
1 tsp fine salt
Combine the wet ingredients in a second bowl, whisk:
2 cups buttermilk
4 tbsp melted butter
1 tsp vanilla extract
2 beaten eggs
Add the wet ingredients to the dry and whisk until just combined. Fry in a pan with butter. Top with maple syrup and devour.
Don't skimp on the ingredients here. Use real butter and real vanilla extract, but especially real maple syrup and real buttermilk.
Wednesday, November 25, 2009
MONSTER Cookies
1 doz. eggs
2 lb. brown sugar
4 c. sugar
1 lb. butter
16 c. oatmeal (must be old fashioned rolled oats)
3 lb. peanut butter
1 lb. plain M & M's
1 lb. chocolate chips
15 oz. (1 box) Raisins
8 tsp. baking soda
1 tbsp. vanilla
Cream eggs, sugar, vanilla, butter, peanut butter, soda and other ingredients.
Mix in very large dish pan. Drop by spoon on to cookie sheet.
Bake at 350 degrees for 12 minutes.
We found that a dozen cookies baked just right in 8 minutes.
These cookies are awesome. They're a Chocolate Chip Cookie.
They're an Oatmeal Raisin cookie. They're a Peanut Butter Cookie.
...and they're an M&M cookie all rolled into one MONSTER cookie!
Be prepared for TONS and TONS of cookies! haha
2 lb. brown sugar
4 c. sugar
1 lb. butter
16 c. oatmeal (must be old fashioned rolled oats)
3 lb. peanut butter
1 lb. plain M & M's
1 lb. chocolate chips
15 oz. (1 box) Raisins
8 tsp. baking soda
1 tbsp. vanilla
Cream eggs, sugar, vanilla, butter, peanut butter, soda and other ingredients.
Mix in very large dish pan. Drop by spoon on to cookie sheet.
Bake at 350 degrees for 12 minutes.
We found that a dozen cookies baked just right in 8 minutes.
These cookies are awesome. They're a Chocolate Chip Cookie.
They're an Oatmeal Raisin cookie. They're a Peanut Butter Cookie.
...and they're an M&M cookie all rolled into one MONSTER cookie!
Be prepared for TONS and TONS of cookies! haha
Holiday Cheese Ball
Ingredients:
2 pkg cream cheese
1 lg jar Armour Dried Beef
4 stalks green onions (scallions)
Directions:
Let cream cheese warm to room temperature. Rinse the dried beef under warm water to remove some of the salt - hold the stack on one side and fan to saturate all pieces. Blot dry with paper towel and cut into small pieces. Cut onion greens in half lengthwise and use scissors to cut into small pieces. Dice onions. Mix all ingredients well. Shape into a ball and wrap in plastic wrap. Refrigerate overnight or until firm. Serve with your favorite crackers. Makes 1 lg or 2 sm cheese balls.
2 pkg cream cheese
1 lg jar Armour Dried Beef
4 stalks green onions (scallions)
Directions:
Let cream cheese warm to room temperature. Rinse the dried beef under warm water to remove some of the salt - hold the stack on one side and fan to saturate all pieces. Blot dry with paper towel and cut into small pieces. Cut onion greens in half lengthwise and use scissors to cut into small pieces. Dice onions. Mix all ingredients well. Shape into a ball and wrap in plastic wrap. Refrigerate overnight or until firm. Serve with your favorite crackers. Makes 1 lg or 2 sm cheese balls.
Kris Kringle Popcorn
Ingredients:
1 3-ounce bag of any kind of microwave popcorn
1 7-ounce jar of marshmallow creme
Small red and green candy sprinkles
Directions:
Preheat your oven to 325 degrees F. On a large cookie sheet, spray cooking spray to cover. Next, microwave the popcorn according to the directions on the bag. Then, empty the marshmallow creme from the jar into a bowl that you can use in the microwave. Microwave the marshmallow creme on high for 1 minute - make sure you microwave it uncovered. Then, pause the microwave, stir the creme and continue microwaving for another minute or until it is melted.
Take your popped corn and gently pour into the marshmallow creme. Be careful not to let any unpopped kernels fall in. Gently stir the popcorn until mixed and coated. Next, spread the popcorn out on a cookie sheet. Once you have a fairly even layer, sprinkle the popcorn with the red and green candies. All you need to do now is bake it for about 10 minutes, stirring just a little after 5 minutes or until the coating of the marshmallow mixture is dry.
Cool completely on cookie sheet placed on top of a wire rack. At this point it will all be one mass of coated popcorn. Once it is cooled, you can break it up into large pieces and serve. Makes 8 cups. For a variation, break up candy canes and use in place of the red and green candy sprinkles.
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1 3-ounce bag of any kind of microwave popcorn
1 7-ounce jar of marshmallow creme
Small red and green candy sprinkles
Directions:
Preheat your oven to 325 degrees F. On a large cookie sheet, spray cooking spray to cover. Next, microwave the popcorn according to the directions on the bag. Then, empty the marshmallow creme from the jar into a bowl that you can use in the microwave. Microwave the marshmallow creme on high for 1 minute - make sure you microwave it uncovered. Then, pause the microwave, stir the creme and continue microwaving for another minute or until it is melted.
Take your popped corn and gently pour into the marshmallow creme. Be careful not to let any unpopped kernels fall in. Gently stir the popcorn until mixed and coated. Next, spread the popcorn out on a cookie sheet. Once you have a fairly even layer, sprinkle the popcorn with the red and green candies. All you need to do now is bake it for about 10 minutes, stirring just a little after 5 minutes or until the coating of the marshmallow mixture is dry.
Cool completely on cookie sheet placed on top of a wire rack. At this point it will all be one mass of coated popcorn. Once it is cooled, you can break it up into large pieces and serve. Makes 8 cups. For a variation, break up candy canes and use in place of the red and green candy sprinkles.
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Chicken Salsa
Ingredients:
4 Boneless Skinless Chicken Breasts
1 Package Taco Seasoning Mix
1 24 oz Jar of Salsa, any heat
Directions:
Put all ingredients in a Crock Pot, let cook on low for at least 4 hours. Shred chicken and put back in Salsa. Serve with chips.
Variation: After add about 1 pound of Velveeta with the shredded chicken.
4 Boneless Skinless Chicken Breasts
1 Package Taco Seasoning Mix
1 24 oz Jar of Salsa, any heat
Directions:
Put all ingredients in a Crock Pot, let cook on low for at least 4 hours. Shred chicken and put back in Salsa. Serve with chips.
Variation: After add about 1 pound of Velveeta with the shredded chicken.
Spiced Nuts
Ingredients:
1/4 c. butter, cubed
1/2 c. plus 3 tablespoons sugar, divided
2 tsp ground cardamom
1 c. salted cashews
1 c. salted peanuts
1 c. pecan halves
Directions:
In a large heavy skillet, melt butter. Add 1/2 cup sugar; cook and stir over high heat until sugar is dissolved. Meanwhile, place cardamom and remaining sugar in large bowl; set aside.
Reduce heat to medium; add the cashews, peanuts and pecans to butter mixture. Cook and stir until nuts are toasted, about 3 minutes. Add hot nuts to reserved cardamom mixture; toss to coat. Spread on foil to cool. Makes about 3-1/2 cups.
1/4 c. butter, cubed
1/2 c. plus 3 tablespoons sugar, divided
2 tsp ground cardamom
1 c. salted cashews
1 c. salted peanuts
1 c. pecan halves
Directions:
In a large heavy skillet, melt butter. Add 1/2 cup sugar; cook and stir over high heat until sugar is dissolved. Meanwhile, place cardamom and remaining sugar in large bowl; set aside.
Reduce heat to medium; add the cashews, peanuts and pecans to butter mixture. Cook and stir until nuts are toasted, about 3 minutes. Add hot nuts to reserved cardamom mixture; toss to coat. Spread on foil to cool. Makes about 3-1/2 cups.
Sunday, November 22, 2009
Pistachio Sour Cream Bread
1 white cake mix (Duncan Hines)
One 3 1/2 ounce package of pistachio pudding
1 cup of sour cream
4 eggs, beaten
1/4 cup of oil
1/4 cup of water
Sugar Mixture:
3 tablespoons of brown sugar
2 teaspoons of cinnamon
3/4 cup of chopped nut meats
Grease and flour 4 small bread tins, 4"x8". Mix together cake mix, pudding, sour cream, eggs, oil and water. Pour half of the batter into tins. Sprinkle half of the sugar mixture on top. Add remaining batter. Top with sugar mixture. Bake at 350ºF. for 30 to 35 minutes. May use a bundt pan
One 3 1/2 ounce package of pistachio pudding
1 cup of sour cream
4 eggs, beaten
1/4 cup of oil
1/4 cup of water
Sugar Mixture:
3 tablespoons of brown sugar
2 teaspoons of cinnamon
3/4 cup of chopped nut meats
Grease and flour 4 small bread tins, 4"x8". Mix together cake mix, pudding, sour cream, eggs, oil and water. Pour half of the batter into tins. Sprinkle half of the sugar mixture on top. Add remaining batter. Top with sugar mixture. Bake at 350ºF. for 30 to 35 minutes. May use a bundt pan
Pickled Pineapple
20 oz. can pineapple chunks, NOT TIDBITS
3/4 cup vinegar
1 1/4 cups granulated sugar
pinch salt
6 to 8 whole cloves
1 4 inch cinnamon stick ******I use the smallest one, like 4 1 inch so they can go in each individual gift jar.
Drain syrup into saucepan, add vinegar, sugar, salt, cloves, cinnamon and simmer for 10 minutes. Add pineapple. Bring to boil. Remove from heat. Cool. Refrigerate. Best made several days ahead. Serve cold. Or put into half pint or pint jars to gift.
3/4 cup vinegar
1 1/4 cups granulated sugar
pinch salt
6 to 8 whole cloves
1 4 inch cinnamon stick ******I use the smallest one, like 4 1 inch so they can go in each individual gift jar.
Drain syrup into saucepan, add vinegar, sugar, salt, cloves, cinnamon and simmer for 10 minutes. Add pineapple. Bring to boil. Remove from heat. Cool. Refrigerate. Best made several days ahead. Serve cold. Or put into half pint or pint jars to gift.
Thursday, November 19, 2009
Butterscotch Pie #2
1/4 cup real butter
1 cup light brown sugar, firmly packed
4 tablespoons flour
2 cups whole milk (I use evaporated milk)
3 large egg yolk, separate eggs (reserve whites for meringue)
1/2 teaspoon pure vanilla extract
1 pinch salt
1 9 inch pie crust, prepared, baked and cooled
Stir brown sugar and butter in electric skillet, until butter melts and sugar dissolves. Cook 2 to 3 minutes longer on low to medium heat, stir often and turn off.
Beat egg yolks. In a large bowl, mix flour with one cup of the milk until smooth. Then add beaten egg yolks and salt and mix well. Blend in remaining one cup of milk with the egg yolk mixture..
Add the flour mixture to electric skillet mixture and cook on low to medium heat until thickened. Stir constantly. Turn off when thick and add vanilla. Stir and pour into baked 9 inch pie shell. Top with meringue.
Meringue Preheat oven to 350
3 large egg whites
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
With a mixer, (I used a hand mixer) beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
Spread meringue over slightly warm filling. Sealing to edge of crust. Then bake at 350 degrees for 12 to 15 minutes, or until meringue is golden. Cool.
1 cup light brown sugar, firmly packed
4 tablespoons flour
2 cups whole milk (I use evaporated milk)
3 large egg yolk, separate eggs (reserve whites for meringue)
1/2 teaspoon pure vanilla extract
1 pinch salt
1 9 inch pie crust, prepared, baked and cooled
Stir brown sugar and butter in electric skillet, until butter melts and sugar dissolves. Cook 2 to 3 minutes longer on low to medium heat, stir often and turn off.
Beat egg yolks. In a large bowl, mix flour with one cup of the milk until smooth. Then add beaten egg yolks and salt and mix well. Blend in remaining one cup of milk with the egg yolk mixture..
Add the flour mixture to electric skillet mixture and cook on low to medium heat until thickened. Stir constantly. Turn off when thick and add vanilla. Stir and pour into baked 9 inch pie shell. Top with meringue.
Meringue Preheat oven to 350
3 large egg whites
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
With a mixer, (I used a hand mixer) beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
Spread meringue over slightly warm filling. Sealing to edge of crust. Then bake at 350 degrees for 12 to 15 minutes, or until meringue is golden. Cool.
Katharine Hepburn's Brownies
This is from a magazine article about Katharine Hepburn. It is, apparently, her family's.
Ingredients
• 1 stick (8 tablespoons) butter
• 2 squares unsweetened chocolate
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped walnuts (optional)
Preparation
1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.
2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.
3. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.)
4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.
You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.
Ingredients
• 1 stick (8 tablespoons) butter
• 2 squares unsweetened chocolate
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped walnuts (optional)
Preparation
1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.
2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.
3. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.)
4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.
You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.
Wednesday, November 18, 2009
Fantasy Fudge
Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. I'll never know why they changed the recipe on us.
Makes about 117 squares
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Makes about 117 squares
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Monday, November 16, 2009
"Million Dollar" Brown Sugar Cookies
1/2 cup shortening
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg, beaten
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 cups flour
1/2 cup nuts, ground
Cream sugars, butter and shortening. Add egg and vanilla. Mix well. Add sifted dry ingredients and nuts. Chill 20 mins. and shape dough into balls the size of quarters and roll in sugar. Press flat with glass dipped in sugar. Bake in a preheated 350 degree oven for 10-20 minutes.
Frosting
2 Tblsp. browned butter
2 cups powdered sugar
Milk, enough to blend
Vanilla or butter flavoring
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg, beaten
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 cups flour
1/2 cup nuts, ground
Cream sugars, butter and shortening. Add egg and vanilla. Mix well. Add sifted dry ingredients and nuts. Chill 20 mins. and shape dough into balls the size of quarters and roll in sugar. Press flat with glass dipped in sugar. Bake in a preheated 350 degree oven for 10-20 minutes.
Frosting
2 Tblsp. browned butter
2 cups powdered sugar
Milk, enough to blend
Vanilla or butter flavoring
Super Breakfast Casserole
6 eggs
1 cup milk
6 oz Cheddar cheese (grated)
1 lb Sausage or bacon (market)
Frozen hash brown patties
Line a 8" x 8" glass baking dish with frozen hash browns. Sprinkle hash browns with fried, drained and crumbled sausage or bacon. Mix together eggs and milk, pour over meat and hash browns. Top with grated cheddar cheese. Best if prepared night before and refrigerate. Cook at 350 degrees for 45 minutes to 1 hour. Makes 4 to 6 servings.
1 cup milk
6 oz Cheddar cheese (grated)
1 lb Sausage or bacon (market)
Frozen hash brown patties
Line a 8" x 8" glass baking dish with frozen hash browns. Sprinkle hash browns with fried, drained and crumbled sausage or bacon. Mix together eggs and milk, pour over meat and hash browns. Top with grated cheddar cheese. Best if prepared night before and refrigerate. Cook at 350 degrees for 45 minutes to 1 hour. Makes 4 to 6 servings.
Company Brunch Casserole
You can make this the night before:
5 sourdough English muffins, split
1 cup shredded Cheddar
1 cup shredded Swiss cheese
1 lb breakfast sausage, cooked, drained & crumbled (you can substitute
crisp fried bacon or chopped ham)
12 eggs, lightly beaten
2 cups milk
1/3 cup chopped fresh parsley
1/3 cup chopped green onions with tops
1 cup sliced fresh mushrooms (optional)
Arrange the English muffins in a buttered 9x13" baking dish. Sprinkle w/the
Cheddar & Swiss cheeses & sausage. Beat the eggs, milk, parsley & green
onions in a bowl until mixed. Pour over the prepared layers. Chill covered
w/foil for 8-10 hours. Sprinkle with the mushrooms. Bake in preheated 350?
oven for 50 minutes or until set. Let stand for 10 minutes before serving.
Serves 8.
5 sourdough English muffins, split
1 cup shredded Cheddar
1 cup shredded Swiss cheese
1 lb breakfast sausage, cooked, drained & crumbled (you can substitute
crisp fried bacon or chopped ham)
12 eggs, lightly beaten
2 cups milk
1/3 cup chopped fresh parsley
1/3 cup chopped green onions with tops
1 cup sliced fresh mushrooms (optional)
Arrange the English muffins in a buttered 9x13" baking dish. Sprinkle w/the
Cheddar & Swiss cheeses & sausage. Beat the eggs, milk, parsley & green
onions in a bowl until mixed. Pour over the prepared layers. Chill covered
w/foil for 8-10 hours. Sprinkle with the mushrooms. Bake in preheated 350?
oven for 50 minutes or until set. Let stand for 10 minutes before serving.
Serves 8.
Harvest Apple Bread
1 cups white sugar
1 cup br. sugar
2/3 cup shortening
2 eggs
3 cups flour
1 tsp. cinnamon
1/2 tsp. cloves
2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup raisins
1 cup chopped walnuts
1 cup cold coffee
2 cups chopped apples
Grease and flour loaf pan or muffin tins
Cream together sugars, shortening and eggs.
Sift together dry ingredients. add raisins and walnuts.
Add coffee to creamed mixture alternately with dry ingredients.
Fold in apples. Bake in 350 oven for 50 min . for loaf or in 375 oven for 20-25 min. for muffins.
1 cup br. sugar
2/3 cup shortening
2 eggs
3 cups flour
1 tsp. cinnamon
1/2 tsp. cloves
2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup raisins
1 cup chopped walnuts
1 cup cold coffee
2 cups chopped apples
Grease and flour loaf pan or muffin tins
Cream together sugars, shortening and eggs.
Sift together dry ingredients. add raisins and walnuts.
Add coffee to creamed mixture alternately with dry ingredients.
Fold in apples. Bake in 350 oven for 50 min . for loaf or in 375 oven for 20-25 min. for muffins.
Friendship Tea Mix
1 jar Tang 1lb 2oz
3/4 c. instant tea
1 1/2 c. sugar
1 pkg of wyler's lemonaid (dry)
1 tsp ground cloves
1 tsp cinnamon
Mix all ingredients and store in an air tight container. Heat a cup of water and add 1 1/2 Tbsp. to the water and stir. A lot like orange wassil, but better with the spices.
3/4 c. instant tea
1 1/2 c. sugar
1 pkg of wyler's lemonaid (dry)
1 tsp ground cloves
1 tsp cinnamon
Mix all ingredients and store in an air tight container. Heat a cup of water and add 1 1/2 Tbsp. to the water and stir. A lot like orange wassil, but better with the spices.
Onion Crunch Sticks
makes 32 pieces
2 eggs, slightly beaten
2 Tbs. melted butter or margarine
1 tsp. flour
1/2 tsp. garlic salt
1/2 tsp. parsley flakes
1/4 tsp. onion salt
8 oz. can of crescent roll dough
Two 3 oz. can’s french fried onion rings, crushed
Preheat oven to 375. In medium bowl, combine first 6 ingredients. Separate crescent dough into 4 rectangles; firmly pinch and press perforations to seal. Cut each rectangle crosswise into a strips.
Dip each strip in egg mixture, then coat with crushed onions. Place on ungreased cookie sheets. Bake 8 to 12 minutes or until golden brown. Immediately remove from cookie sheets and serve warm.
To reheat, place on cookie sheet and heat at 350 degrees until warm.
2 eggs, slightly beaten
2 Tbs. melted butter or margarine
1 tsp. flour
1/2 tsp. garlic salt
1/2 tsp. parsley flakes
1/4 tsp. onion salt
8 oz. can of crescent roll dough
Two 3 oz. can’s french fried onion rings, crushed
Preheat oven to 375. In medium bowl, combine first 6 ingredients. Separate crescent dough into 4 rectangles; firmly pinch and press perforations to seal. Cut each rectangle crosswise into a strips.
Dip each strip in egg mixture, then coat with crushed onions. Place on ungreased cookie sheets. Bake 8 to 12 minutes or until golden brown. Immediately remove from cookie sheets and serve warm.
To reheat, place on cookie sheet and heat at 350 degrees until warm.
Mexican Munch
1 3-oz. can French-fried onions
3 c. bite-size shredded corn squares (CRISPEX)
3/4 c. Spanish peanuts
1 4-oz. can potato sticks
1/4 c. butter (or oil)
1 t. taco seasoning mix
In a 13x9x2-inch baking pan, combine onions, cereal, peanuts, and potato sticks. Melt butter over low heat; drizzle over mixture in baking pan and stir well. Sprinkle the seasoning mix evenly over mixture, mixing well. Bake in 300°F oven for 30 minutes, stirring occasionally. Allow to cool. Makes about 8 cups.
3 c. bite-size shredded corn squares (CRISPEX)
3/4 c. Spanish peanuts
1 4-oz. can potato sticks
1/4 c. butter (or oil)
1 t. taco seasoning mix
In a 13x9x2-inch baking pan, combine onions, cereal, peanuts, and potato sticks. Melt butter over low heat; drizzle over mixture in baking pan and stir well. Sprinkle the seasoning mix evenly over mixture, mixing well. Bake in 300°F oven for 30 minutes, stirring occasionally. Allow to cool. Makes about 8 cups.
Sunday, November 15, 2009
Crock pot cake
doubled everything for a larger crowd.
Grease the crockpot, just use Pam. In a large bowl mix the following:
1 chocolate cake mix
8 oz. sour cream
1 cup of chocolate chips
1 cup of water
4 eggs
3/4 cup vegetable oil
1 (4 serving size) of instant chocolate pudding
pour mixture in crockpot
You can cook on low 6-8 hours or 3-4 hours on high. I got up at 3 in the morning to start the cake and cooked it for almost four hours and then cooked it for two more at work. When I have tried to cook it on high it sometimes burns the outside part of the cake...when it starts to pull away from the sides it is done.... serve this with vanilla ice cream!!
enjoy.
Grease the crockpot, just use Pam. In a large bowl mix the following:
1 chocolate cake mix
8 oz. sour cream
1 cup of chocolate chips
1 cup of water
4 eggs
3/4 cup vegetable oil
1 (4 serving size) of instant chocolate pudding
pour mixture in crockpot
You can cook on low 6-8 hours or 3-4 hours on high. I got up at 3 in the morning to start the cake and cooked it for almost four hours and then cooked it for two more at work. When I have tried to cook it on high it sometimes burns the outside part of the cake...when it starts to pull away from the sides it is done.... serve this with vanilla ice cream!!
enjoy.
Enchilada Suiza Mexican Lasagna
got this off of the Rachel Ray site...looks yummy!!
•2 tablespoons extra virgin olive oil (EVOO)
•2 pounds ground chicken or turkey breast
•1 tablespoon ground cumin
•1 tablespoon ground coriander
•Salt and pepper
•One can hominy (15 ounces), rinsed
•1 red onion, chopped
•2 jalapeño or serrano chiles, chopped
•3 cloves garlic, grated or finely chopped
•12 large or 14 small tomatillos, peeled and coarsely chopped
•1/3 cup cilantro or flat leaf parsley leaves (a generous handful)
•2 avocados
•Grated peel and juice of 2 limes
•1 tablespoon honey
•One package flour tortillas (11 ounces)
•1/2 pound Monterey Jack cheese, shredded
•1/2 pound Swiss cheese, shredded
•1 cup crème fraîche or sour cream
Pre-heat the broiler or the oven to 400°F. In a large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chicken, crumbling the meat, and the cumin and coriander; season with salt and pepper. Cook until lightly browned, about 3 minutes. Stir in the hominy and cook for about 3 minutes more.
In a large saucepan, heat the remaining 1 tablespoon EVOO, 1 turn of the pan. Add the onion, chiles and garlic, season with salt and pepper and cook until softened, about 5 minutes.
Using a food processor, process the tomatillos and cilantro until almost smooth, then stir into the onion mixture and simmer for 5 minutes. Rinse out the food processor bowl. Add the avocados, lime peel and lime juice; puree, then season with salt. Stir the avocado mixture into the tomatillo sauce. Stir in the honey.
In a dry skillet, or over an open flame, cook the tortillas until charred. In a bowl, combine the monterey jack and Swiss cheeses. In a 9-by-13-inch baking dish, layer some sauce, tortillas, meat, cheese, tortillas and so on, ending with a layer of cheese. Broil until browned and bubbly, about 5 minutes. Pass the crème fraîche at the table.
•2 tablespoons extra virgin olive oil (EVOO)
•2 pounds ground chicken or turkey breast
•1 tablespoon ground cumin
•1 tablespoon ground coriander
•Salt and pepper
•One can hominy (15 ounces), rinsed
•1 red onion, chopped
•2 jalapeño or serrano chiles, chopped
•3 cloves garlic, grated or finely chopped
•12 large or 14 small tomatillos, peeled and coarsely chopped
•1/3 cup cilantro or flat leaf parsley leaves (a generous handful)
•2 avocados
•Grated peel and juice of 2 limes
•1 tablespoon honey
•One package flour tortillas (11 ounces)
•1/2 pound Monterey Jack cheese, shredded
•1/2 pound Swiss cheese, shredded
•1 cup crème fraîche or sour cream
Pre-heat the broiler or the oven to 400°F. In a large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chicken, crumbling the meat, and the cumin and coriander; season with salt and pepper. Cook until lightly browned, about 3 minutes. Stir in the hominy and cook for about 3 minutes more.
In a large saucepan, heat the remaining 1 tablespoon EVOO, 1 turn of the pan. Add the onion, chiles and garlic, season with salt and pepper and cook until softened, about 5 minutes.
Using a food processor, process the tomatillos and cilantro until almost smooth, then stir into the onion mixture and simmer for 5 minutes. Rinse out the food processor bowl. Add the avocados, lime peel and lime juice; puree, then season with salt. Stir the avocado mixture into the tomatillo sauce. Stir in the honey.
In a dry skillet, or over an open flame, cook the tortillas until charred. In a bowl, combine the monterey jack and Swiss cheeses. In a 9-by-13-inch baking dish, layer some sauce, tortillas, meat, cheese, tortillas and so on, ending with a layer of cheese. Broil until browned and bubbly, about 5 minutes. Pass the crème fraîche at the table.
Saturday, November 14, 2009
Buttermilk Pound cake
Buttermilk Pound cake
Ingredients
1 cup butter, softened
1 1/2 cups sugar
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butternut extract
Directions
1. Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
2. Add eggs, one at a time, beating after each addition.
3. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
4. Stir in flavorings.
5. Pour into greased and floured 10-inch tube pan.**
6. Bake at 325 degrees F (163 degrees C) for 1 hour.
**You can put it into 2 loaf pans, 8 1/2 X 4 1/2 instead of the tube pan. And cook them for 1 hour and 5 minutes. They'll turn out perfect.
Ingredients
1 cup butter, softened
1 1/2 cups sugar
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butternut extract
Directions
1. Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
2. Add eggs, one at a time, beating after each addition.
3. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
4. Stir in flavorings.
5. Pour into greased and floured 10-inch tube pan.**
6. Bake at 325 degrees F (163 degrees C) for 1 hour.
**You can put it into 2 loaf pans, 8 1/2 X 4 1/2 instead of the tube pan. And cook them for 1 hour and 5 minutes. They'll turn out perfect.
Coyote or Reindeer "Droppings"
1-cup butter or margarine
1/2 cup white corn syrup
1/2 teaspoon baking soda
14-1/2 ounce package Cheetos™ **I buy ONE 11 oz size of CHEESE PUFFS, NOT cheetos
Bring the sugar, butter or margarine and syrup to a boil for 5 minutes. Stir often Remove from fire. Add baking soda. Stir. Pour over cheetos, and toss QUICKLY . ***i USED TWO 9 X 10, ALUMINUM PANS Bake at 250 degrees F. for 1 hour, stirring every 15 minutes. Pour out on waxed paper rubbed with additional butter or cooking spray. Quickly separate the Caramelized Cheetos, put rubber gloves on, and quickly separated, so you won't end up with big globs. Let cool, IF YOU CAN BEFORE SAMPLING!
Tuesday, November 10, 2009
Banana Refrigerator Dessert
From 1949
1/4 lb of butter
1 ½ cups of powdered sugar
cream by spoon
2 eggs - separated - add yolks to butter/sugar mixture than add stiffly beaten whites
Line pan with graham cracker crumbs (5 double crackers, crushed, per layer)
Add above mixture
Add a layer of bananas
Add a layer of whipped cream (½ pint
Add a layer of crushed walnuts
Add another layer of graham cracker crumbs
Chill well
I’m guessing the pan is about 8x8
1/4 lb of butter
1 ½ cups of powdered sugar
cream by spoon
2 eggs - separated - add yolks to butter/sugar mixture than add stiffly beaten whites
Line pan with graham cracker crumbs (5 double crackers, crushed, per layer)
Add above mixture
Add a layer of bananas
Add a layer of whipped cream (½ pint
Add a layer of crushed walnuts
Add another layer of graham cracker crumbs
Chill well
I’m guessing the pan is about 8x8
Monday, November 9, 2009
Heath Bar Cake
Step 1: Bake a dark chocolate cake mix in a 13 x 9 pan ( I used Duncan Hines Butter Recipe Fudge Moist Deluxe) - Let it cool for at least 1/2 hour
Step 2: Poke holes all over cake about 1 inch apart
Step 3: Drizzle 1 can sweetened Condensed Milk
Step 4: Drizzle 1 jar caramel ice cream topping ( I used 3/4 bottle Smucker's Caramel Flavored Sundae Syrup - approx. 14 oz.)
Step 5: Cover and refrigerate at least 30 minutes
Step 6: Spread 1 12oz cool whip over cake
Step 7: Top with crushed heath bars (I used 6 1.4 oz size)
Refrigerate any leftovers
Step 2: Poke holes all over cake about 1 inch apart
Step 3: Drizzle 1 can sweetened Condensed Milk
Step 4: Drizzle 1 jar caramel ice cream topping ( I used 3/4 bottle Smucker's Caramel Flavored Sundae Syrup - approx. 14 oz.)
Step 5: Cover and refrigerate at least 30 minutes
Step 6: Spread 1 12oz cool whip over cake
Step 7: Top with crushed heath bars (I used 6 1.4 oz size)
Refrigerate any leftovers
Sunday, November 8, 2009
Peanut Butter Balls
I think this would be a great snack for the kiddos....healthy too!!
found this on http://www.southernplate.com
Peanut Butter Balls
(makes about a hundred)
2 C honey or corn syrup
3 C creamy peanut butter
5 C dry milk powder
6 C quick oats
Mix all together with hand mixer. Form into balls with hands and freeze on waxed paper lined cookie sheets until hardened. Store in freezer in ziploc bags
found this on http://www.southernplate.com
Peanut Butter Balls
(makes about a hundred)
2 C honey or corn syrup
3 C creamy peanut butter
5 C dry milk powder
6 C quick oats
Mix all together with hand mixer. Form into balls with hands and freeze on waxed paper lined cookie sheets until hardened. Store in freezer in ziploc bags
Saturday, November 7, 2009
Berry Cobbler
Berry Cobbler
2 C Berries, frozen or fresh
1/2 cup sugar
1 cup milk
1 cup self rising flour
1 cup sugar
1 stick butter or margarine
Preheat oven to 350 degrees. Melt stick of butter in oven proof casserole dish in oven while mixing ingredients. Place 1 T margarine on top of berries in a small bowl. Pour 1/2 cup sugar over berries. Stir. Heat in microwave for 1 minute so that sugar begins to melt.
Mix together 1 cup flour and 1 cup sugar until blended. Pour in 1 cup milk and mix until blended.
After butter is melted, take casserole out of oven and pour batter on top of melted butter. Pour berries on top of batter. DO NOT STIR! Sprinkle a tablespoon of sugar over cobbler. Place in 350 oven and cook for 55 minutes or until golden.
2 C Berries, frozen or fresh
1/2 cup sugar
1 cup milk
1 cup self rising flour
1 cup sugar
1 stick butter or margarine
Preheat oven to 350 degrees. Melt stick of butter in oven proof casserole dish in oven while mixing ingredients. Place 1 T margarine on top of berries in a small bowl. Pour 1/2 cup sugar over berries. Stir. Heat in microwave for 1 minute so that sugar begins to melt.
Mix together 1 cup flour and 1 cup sugar until blended. Pour in 1 cup milk and mix until blended.
After butter is melted, take casserole out of oven and pour batter on top of melted butter. Pour berries on top of batter. DO NOT STIR! Sprinkle a tablespoon of sugar over cobbler. Place in 350 oven and cook for 55 minutes or until golden.
Friday, November 6, 2009
Bacon Water Chestnut Rolls
PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
Original recipe yield 24 rolls
INGREDIENTS
• 1 (8 ounce) can water chestnuts, halved
• 1/2 pound sliced bacon, cut in half
• 1/4 cup mayonnaise
• 1/2 cup packed light brown sugar
• 1/4 cup tomato-based chili sauce
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.
3. Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
Original recipe yield 24 rolls
INGREDIENTS
• 1 (8 ounce) can water chestnuts, halved
• 1/2 pound sliced bacon, cut in half
• 1/4 cup mayonnaise
• 1/2 cup packed light brown sugar
• 1/4 cup tomato-based chili sauce
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.
3. Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.
Thursday, November 5, 2009
Butter Tarts
Yummmmm Brown Sugar!
I would double this recipe!!
Pastry:
2 ¼ cups flour
1 tbsp brown sugar
½ tsp salt
1 cup shortening or butter (Very cold and cut in cubes)
6 tbsp ice water
Or be like me and use pre-made pie crust!! LOL
Pulse the cold butter or shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
Roll out thinly on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling.
Filling:
1/2 cup lightly packed brown sugar
1/2 cup corn syrup
1/4 cup butter, melted
1 egg
1 tsp vanilla extract
1/4 tsp salt
½ cup raisins
Combine all filling ingredients except raisins.
Mix well.
Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups. Fill 2/3 full with syrup mixture. Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes. Cool completely on a wire rack and remove tarts from from pans.
Makes 12 tarts.
I would double this recipe!!
Pastry:
2 ¼ cups flour
1 tbsp brown sugar
½ tsp salt
1 cup shortening or butter (Very cold and cut in cubes)
6 tbsp ice water
Or be like me and use pre-made pie crust!! LOL
Pulse the cold butter or shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
Roll out thinly on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling.
Filling:
1/2 cup lightly packed brown sugar
1/2 cup corn syrup
1/4 cup butter, melted
1 egg
1 tsp vanilla extract
1/4 tsp salt
½ cup raisins
Combine all filling ingredients except raisins.
Mix well.
Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups. Fill 2/3 full with syrup mixture. Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes. Cool completely on a wire rack and remove tarts from from pans.
Makes 12 tarts.
Pumpkin Pie Dip
2 c. confectioners sugar, sifted
1 (8 oz. each) pkg. cream cheese, softened
1 (15 oz.) can pumpkin pie filling mix
1 tsp. ground cinnamon
1/2 tsp. ground ginger
In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator.
Serve with gingersnaps, animal crackers, pretzels, etc.
Using a small hollowed out pumpkin is a great way to present the dip.
1 (8 oz. each) pkg. cream cheese, softened
1 (15 oz.) can pumpkin pie filling mix
1 tsp. ground cinnamon
1/2 tsp. ground ginger
In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator.
Serve with gingersnaps, animal crackers, pretzels, etc.
Using a small hollowed out pumpkin is a great way to present the dip.
Creamed Cabbage Soup
I made this and it is yummy!!!very satisfying served with a crusty bread!!!
Yields: 8 servings
2 cups chicken broth
1 medium onion, diced (I used a 1/2 onion)
1 cup diced celery
1 medium head cabbage, shredded
1 carrot, diced
4 potatoes peeled and diced (or however many you want to add)
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1 cup milk
2 cups light cream
2 cups diced fully cooked ham
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme (I didn't use)
Chopped fresh parsley (I didn't use)
DIRECTIONS:
1. In a large kettle, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes. In a saucepan, melt butter stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley.
Yields: 8 servings
2 cups chicken broth
1 medium onion, diced (I used a 1/2 onion)
1 cup diced celery
1 medium head cabbage, shredded
1 carrot, diced
4 potatoes peeled and diced (or however many you want to add)
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1 cup milk
2 cups light cream
2 cups diced fully cooked ham
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme (I didn't use)
Chopped fresh parsley (I didn't use)
DIRECTIONS:
1. In a large kettle, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes. In a saucepan, melt butter stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley.
Carrot Cake
Carrot Cake
1 (18 1/2 ounce) box yellow cake mix
2 cups carrots, grated
8 ounces crushed pineapple, undrained
1/3 cup water
3 eggs
1/2 cup vegetable oil
1/2 cup nuts, finely chopped
2 teaspoons cinnamon
Combine all ingredients. Beat on low speed of mixer until moistened. Beat at medium speed for 2 minutes. Pour batter into a greased 9 x 13-inch pan. Bake at 350 degrees F for 35 to 40 minutes.
Cool in pan. Frost with cream cheese icing and garnish with chopped nuts.
1 (18 1/2 ounce) box yellow cake mix
2 cups carrots, grated
8 ounces crushed pineapple, undrained
1/3 cup water
3 eggs
1/2 cup vegetable oil
1/2 cup nuts, finely chopped
2 teaspoons cinnamon
Combine all ingredients. Beat on low speed of mixer until moistened. Beat at medium speed for 2 minutes. Pour batter into a greased 9 x 13-inch pan. Bake at 350 degrees F for 35 to 40 minutes.
Cool in pan. Frost with cream cheese icing and garnish with chopped nuts.
Wednesday, November 4, 2009
Pilgrim Hat Cookies
Pilgrim Hat Cookies
Can be made up to 3 days ahead. Store airtight at room temperature.
16 Chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
1 tube orange frosting with piping tips
16 small peanut butter cups
1. Place cookies on work surface, squeeze a dime size dot of frosting in center of each.
2. Unwrap and invert peanut butter cups on frosting, pressing down gently.
3. Using the round piping tip, pipe a "hat band" with frosting around peanut butter cup and a square "buckle." Let frosting set before storing.
Chocolate Dipped Pecans
These quick sweet and salty treats are a great gift idea.
Ingredients
1/2 cup chocolate chips
1 teaspoon vegetable shortening
50 Pecan Halves
Directions
In small microwave-safe bowl, combine chocolate chips and shortening. Microwave (high) for 1 minute. Stir until melted and smooth. Dip pecan halves into chocolate, covering only half the pecan. Place on parchment-lined baking sheet. Refrigerate until firm. Use as a garnish.
Ingredients
1/2 cup chocolate chips
1 teaspoon vegetable shortening
50 Pecan Halves
Directions
In small microwave-safe bowl, combine chocolate chips and shortening. Microwave (high) for 1 minute. Stir until melted and smooth. Dip pecan halves into chocolate, covering only half the pecan. Place on parchment-lined baking sheet. Refrigerate until firm. Use as a garnish.
Sugared Pecans
This salty-sweet recipe is ideal for a quick afternoon snack or a crunchy topping for salads and cole slaw.
Ingredients
1/2 cup coarsely chopped pecans
2 tablespoons brown sugar
Directions
In small skillet over medium-high heat, cook pecans and sugar, stirring constantly, until nuts are browned and sugar-coated, about 1 to 2 minutes. Cool and break apart, if necessary.
Makes 1/2 cup
Ingredients
1/2 cup coarsely chopped pecans
2 tablespoons brown sugar
Directions
In small skillet over medium-high heat, cook pecans and sugar, stirring constantly, until nuts are browned and sugar-coated, about 1 to 2 minutes. Cool and break apart, if necessary.
Makes 1/2 cup
Tuesday, November 3, 2009
Potato and Wild Rice Soup
This is from a cookbook called 'Feeding the Preacher' that was put together by preaching student wives at the Memphis School of Preaching.
It was a fund raiser. The book is full of fantastic 'Pot Luck' recipes. this recipe was given to me by a friend
1 (10.5 oz) can of cream of potato soup (condensed)
3 slices bacon (more is good)
1 pkg. Rice-A-Roni wild rice with seasoning
2 T minced onion
2 C milk
1 C grated cheese
Cook rice according to package directions. Cook bacon and set aside after breaking into pieces. Saute' onion in bacon grease then discard grease. After rice is cooked, combine all ingredients. Heat until cheese is melted. Add milk or water for thinner consistency.
That's the recipe. Now here's what my friend does.... Use 2 cans of soup. Cut up and cook down a few potatoes and add them to it. Just up the milk / water if you add more soup / potatoes.
It was a fund raiser. The book is full of fantastic 'Pot Luck' recipes. this recipe was given to me by a friend
1 (10.5 oz) can of cream of potato soup (condensed)
3 slices bacon (more is good)
1 pkg. Rice-A-Roni wild rice with seasoning
2 T minced onion
2 C milk
1 C grated cheese
Cook rice according to package directions. Cook bacon and set aside after breaking into pieces. Saute' onion in bacon grease then discard grease. After rice is cooked, combine all ingredients. Heat until cheese is melted. Add milk or water for thinner consistency.
That's the recipe. Now here's what my friend does.... Use 2 cans of soup. Cut up and cook down a few potatoes and add them to it. Just up the milk / water if you add more soup / potatoes.
Unstuffed Pepper Soup
If you like stuffed peppers you will like this soup.
UNSTUFFED PEPPER SOUP
Ingredients
* 1 1/2 lbs lean ground beef
* 3 large green peppers, chopped
* 1 large onion, chopped
* 2 (14 ounce) cans beef broth
* 2 (10 ounce) cans tomato soup, undiluted
* 1 (28 ounce) can crushed tomatoes,
* 1 (4 ounce) can mushroom pieces, drained (optional)
* 1 1/2 cups cooked rice
Directions
1. In a dutch oven or large saucepan, cook beef, peppers, and onions over medium heat until meat is no longer pink; drain.
2. Stir in the broth, soup, tomatoes, and mushrooms.
3. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes, stirring occasionally.
4. Add the rice, heat through and serve.
UNSTUFFED PEPPER SOUP
Ingredients
* 1 1/2 lbs lean ground beef
* 3 large green peppers, chopped
* 1 large onion, chopped
* 2 (14 ounce) cans beef broth
* 2 (10 ounce) cans tomato soup, undiluted
* 1 (28 ounce) can crushed tomatoes,
* 1 (4 ounce) can mushroom pieces, drained (optional)
* 1 1/2 cups cooked rice
Directions
1. In a dutch oven or large saucepan, cook beef, peppers, and onions over medium heat until meat is no longer pink; drain.
2. Stir in the broth, soup, tomatoes, and mushrooms.
3. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes, stirring occasionally.
4. Add the rice, heat through and serve.
Spicy Chicken Tortilla Soup
In a large saucepan, saute:
1 chopped medium onion (about 1 cup) and
2 minced garlic cloves (about 2 tsps) in
2 tbsps vegetable oil
over low heat for 5 minutes until onion is softened.
Add one 4 ounce can green chiles -- chopped
a 15-ounce can italian-style stewed tomatoes (chopped and with their own juice)
4 cups chicken broth (2 cans)
1 tsp lemon pepper (or lemon juice and black pepper)
2 tsps worcestershire sauce
1 tsp chili powder
1 tsp ground cumin
1/2 tsp hot sauce.
Simmer for 20 minutes.
In a small bowl, combine 4 tbsp flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.
Add 1 pound skinless boneless chicken breasts, cut into small cubes.
1 chopped medium onion (about 1 cup) and
2 minced garlic cloves (about 2 tsps) in
2 tbsps vegetable oil
over low heat for 5 minutes until onion is softened.
Add one 4 ounce can green chiles -- chopped
a 15-ounce can italian-style stewed tomatoes (chopped and with their own juice)
4 cups chicken broth (2 cans)
1 tsp lemon pepper (or lemon juice and black pepper)
2 tsps worcestershire sauce
1 tsp chili powder
1 tsp ground cumin
1/2 tsp hot sauce.
Simmer for 20 minutes.
In a small bowl, combine 4 tbsp flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.
Add 1 pound skinless boneless chicken breasts, cut into small cubes.
Saturday, October 31, 2009
Hummingbird Bread
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.
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
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.
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
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.
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.
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.
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.
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.
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
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.
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.
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
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).
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.
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
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
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.
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
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
Monday, September 28, 2009
Honey Crunch Granola
3 cups old fashioned oats (not quick oats)
1/2 cup chopped nuts (I used walnuts & pecans)
1/2 cup wheat germ
1/4 cup ground flaxseed (or whole)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup vegetable oil (or applesauce)
1/4 cup apple juice
1/3 cup honey
1 tsp. vanilla
Preheat oven to 350 degrees.Mix dry ingredients together in large bowl.In a small bowl, mix together the wet ingredients.Combine the wet and dry ingredients and mix well.Spread the mixture in a 9x13 pan.Cook 20-30 minutes, stirring every 10 minutes, until golden brown.Allow to cool. Store in an airtight container.
1/2 cup chopped nuts (I used walnuts & pecans)
1/2 cup wheat germ
1/4 cup ground flaxseed (or whole)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup vegetable oil (or applesauce)
1/4 cup apple juice
1/3 cup honey
1 tsp. vanilla
Preheat oven to 350 degrees.Mix dry ingredients together in large bowl.In a small bowl, mix together the wet ingredients.Combine the wet and dry ingredients and mix well.Spread the mixture in a 9x13 pan.Cook 20-30 minutes, stirring every 10 minutes, until golden brown.Allow to cool. Store in an airtight container.
Butterscotch Apple Dip
I got this from WWW.eaglebrand.com looks good!!
Ingredients
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup butterscotch-flavored chips
1/4 teaspoon salt
2 teaspoons white vinegar
1/4 to 1/2 teaspoon ground cinnamon
Apple wedges
Instructions
In heavy saucepan, over low heat, combine EAGLE BRAND®, butterscotch chips and salt. Cook and stir until melted.
Remove from heat; stir in vinegar and cinnamon. Serve warm with apples. Store leftovers covered in refrigerator.
Notes: To Reheat: In small heavy saucepan, combine desired amount of sauce with small amount of water. Over low heat, stir constantly until heated through. Tip: Can be served warm over ice cream. Can be made several weeks ahead. Store tightly covered in refrigerator. MICROWAVE METHOD: In 1-quart glass measure, combine EAGLE BRAND®, butterscotch chips and salt. Microwave on HIGH (100% power) 3 or 3 ½ minutes, stirring after 2 minutes. Stir in vinegar and cinnamon.
Ingredients
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup butterscotch-flavored chips
1/4 teaspoon salt
2 teaspoons white vinegar
1/4 to 1/2 teaspoon ground cinnamon
Apple wedges
Instructions
In heavy saucepan, over low heat, combine EAGLE BRAND®, butterscotch chips and salt. Cook and stir until melted.
Remove from heat; stir in vinegar and cinnamon. Serve warm with apples. Store leftovers covered in refrigerator.
Notes: To Reheat: In small heavy saucepan, combine desired amount of sauce with small amount of water. Over low heat, stir constantly until heated through. Tip: Can be served warm over ice cream. Can be made several weeks ahead. Store tightly covered in refrigerator. MICROWAVE METHOD: In 1-quart glass measure, combine EAGLE BRAND®, butterscotch chips and salt. Microwave on HIGH (100% power) 3 or 3 ½ minutes, stirring after 2 minutes. Stir in vinegar and cinnamon.
Tomato pie
I think I might add some slices of fresh Mozzerella and maybe some fresh basil leaves to this!! yum
1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
3/4 cup mayonnaise
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese ground black pepper to taste
2 teaspoons fresh basil 2 teaspoons fresh oregano
DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Bake the pastry shell for 8 to 10 minutes or until browned. Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste. In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes. Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.
1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
3/4 cup mayonnaise
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese ground black pepper to taste
2 teaspoons fresh basil 2 teaspoons fresh oregano
DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Bake the pastry shell for 8 to 10 minutes or until browned. Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste. In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes. Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.
Bubble Pizza
This a definate keeper...I made this and did not use the ground beef, italian sausage ot the cheddar cheese ....I just cut up the biscuits poured the sauce over them added sliced onions, sliced green olives, sprinkled the mozzarella cheese and then covered with pepperoni..baked for about 35 to 40 minutes or until the pepperoni's started to brown...this is really really easy and good!!
• 1 pound ground beef or italian sausage ( I didn't use)
• 1/4 pound sliced pepperoni
• 1 (14 ounce) jar pizza sauce (I used ragu pizza sauce)
• 2 (12 ounce) packages refrigerated buttermilk biscuit dough
• 1/2 onion, sliced and separated into rings
• 1 (10 ounce) can sliced black olives ( I used green olives)
• 1 (4.5 ounce) can sliced mushrooms (optional)
• 1 1/2 cups shredded mozzarella cheese
• 1 cup shredded Cheddar cheese (I didn't use)
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
2. Cut biscuits into quarters (I use scissors), and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.
3. Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving
• 1 pound ground beef or italian sausage ( I didn't use)
• 1/4 pound sliced pepperoni
• 1 (14 ounce) jar pizza sauce (I used ragu pizza sauce)
• 2 (12 ounce) packages refrigerated buttermilk biscuit dough
• 1/2 onion, sliced and separated into rings
• 1 (10 ounce) can sliced black olives ( I used green olives)
• 1 (4.5 ounce) can sliced mushrooms (optional)
• 1 1/2 cups shredded mozzarella cheese
• 1 cup shredded Cheddar cheese (I didn't use)
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
2. Cut biscuits into quarters (I use scissors), and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.
3. Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving
Friday, September 25, 2009
Cold Brewed Coffee
Less bitter then regular brewed. Great for iced coffee
What you do is get a quart jar,
add 1 cup of ground coffee,
fill it up with water,
shake,
then set it on the counter 12-15 hours.
The next day strain it twice.
Use a small strainer the first time then put a coffee filter in the next time.
Then use about 1/4 cup of this concentrate, add milk or flavored creamer, if you need sugar you will need to use sugar water or sweet & low so it will dissolve.
If you want hot coffee just add boiling water to the concentrate instead
What you do is get a quart jar,
add 1 cup of ground coffee,
fill it up with water,
shake,
then set it on the counter 12-15 hours.
The next day strain it twice.
Use a small strainer the first time then put a coffee filter in the next time.
Then use about 1/4 cup of this concentrate, add milk or flavored creamer, if you need sugar you will need to use sugar water or sweet & low so it will dissolve.
If you want hot coffee just add boiling water to the concentrate instead
Tuesday, September 22, 2009
Calf's Liver with Bacon and Onions
I have made this and I think it has got to be the best liver I have ever tasted...I couldn't find calf's liver so I used beef liver and soaked it in the milk and it was very mild tasting...
let me know if you try this
1 lb calf's liver (1/2 inch thick), cut into 4 pieces
1 cup whole milk
8 bacon slices, halved crosswise
3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Soak liver in milk in a bowl 20 minutes.
While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve fat in skillet.
Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
Add liver and onions to skillet and heat over moderately high heat until hot but not smoking, until browned. Serve liver topped with onions and bacon. If you want a gravy remove liver and onions stir in about 1/4 cup of flour. stir until browned. Add water until it's the consistency you want add the liver and onions and bacon back to the gravy.
let me know if you try this
1 lb calf's liver (1/2 inch thick), cut into 4 pieces
1 cup whole milk
8 bacon slices, halved crosswise
3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Soak liver in milk in a bowl 20 minutes.
While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve fat in skillet.
Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
Add liver and onions to skillet and heat over moderately high heat until hot but not smoking, until browned. Serve liver topped with onions and bacon. If you want a gravy remove liver and onions stir in about 1/4 cup of flour. stir until browned. Add water until it's the consistency you want add the liver and onions and bacon back to the gravy.
Bacon Cheddar Dip
Prep: 5 min. + chilling
Ingredients:
2 cups (16 ounces) sour cream
1 cup (4 ounces) finely shredded cheddar cheese
1 envelope ranch salad dressing mix
2 to 4 bacon strips, cooked and crumbled
Crackers and/or assorted fresh vegetables
Directions:
In a large bowl, combine the sour cream, cheddar cheese, salad dressing mix and bacon. Cover and refrigerate for at least 1 hour. Serve with crackers and/or vegetables.
Yield: 2-1/2 cups.
Ingredients:
2 cups (16 ounces) sour cream
1 cup (4 ounces) finely shredded cheddar cheese
1 envelope ranch salad dressing mix
2 to 4 bacon strips, cooked and crumbled
Crackers and/or assorted fresh vegetables
Directions:
In a large bowl, combine the sour cream, cheddar cheese, salad dressing mix and bacon. Cover and refrigerate for at least 1 hour. Serve with crackers and/or vegetables.
Yield: 2-1/2 cups.
Monday, September 21, 2009
Dilly Casserole Bread for the bread machine
Recipe for bread machine.
3/4 cup cottage cheese
3/4 cup sour cream
1/4 cup water
1 1/2 tablespoons butter
1 large egg
3 1/3 cups white bread flour
3 tablespoons granulated sugar
3 tablespoons dried onions, minced
2 tablespoons dill seed, whole
1/4 teaspoons baking soda
2 1/2 teaspoons active dry yeast
Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Basic bread cycle and start machine.
Makes one (1 1/2 pound) loaf.
3/4 cup cottage cheese
3/4 cup sour cream
1/4 cup water
1 1/2 tablespoons butter
1 large egg
3 1/3 cups white bread flour
3 tablespoons granulated sugar
3 tablespoons dried onions, minced
2 tablespoons dill seed, whole
1/4 teaspoons baking soda
2 1/2 teaspoons active dry yeast
Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Basic bread cycle and start machine.
Makes one (1 1/2 pound) loaf.
Sunday, September 20, 2009
Cheese-Stuffed Manicotti
1/2 pound Fresh mozzarella cheese cut in 1/2-inch dice
2 pounds Ricotta cheese
1/4 pound Prosciutto --1/4-inch dice
2 Eggs
1/2 cup Freshly grated ParmesanCheese
Salt and freshly ground Black pepper
1/4 cup Minced fresh parsley
14 Manicotti shells
I lg jar of your favorite Spagetti sauce
1/2 cup Freshly grated Parmesan Cheese
To make the filling:
combine all the filling ingredients and Mix well spoon into a large ziploc bag and cut the corner off to use as a pastry bag .
Generously butter a baking dish, 13 x 10 inches. Fill each uncooked shell with some of the stuffing, letting a little of the stuffing come out on either end. Lay the stuffed manicotti side by side in the buttered dish. Pour the sauce over the shells and sprinkle with 1/2 cup Parmesan cheese. Bake @ 375 for about 60 to 75 minutes. serve with garlic bread and salad...YUMM
2 pounds Ricotta cheese
1/4 pound Prosciutto --1/4-inch dice
2 Eggs
1/2 cup Freshly grated ParmesanCheese
Salt and freshly ground Black pepper
1/4 cup Minced fresh parsley
14 Manicotti shells
I lg jar of your favorite Spagetti sauce
1/2 cup Freshly grated Parmesan Cheese
To make the filling:
combine all the filling ingredients and Mix well spoon into a large ziploc bag and cut the corner off to use as a pastry bag .
Generously butter a baking dish, 13 x 10 inches. Fill each uncooked shell with some of the stuffing, letting a little of the stuffing come out on either end. Lay the stuffed manicotti side by side in the buttered dish. Pour the sauce over the shells and sprinkle with 1/2 cup Parmesan cheese. Bake @ 375 for about 60 to 75 minutes. serve with garlic bread and salad...YUMM
Apple Dapple Cake
I got this from southernplate.com she has some wonderful recipes... you pour a brown sugar sauce over this after you bake the cake...YUMMM. I love brown sugar!!
3 c. all purpose flour
1 t. salt
1. t. soda
1. cup pecans, chopped
1 c. wesson oil
2 c. sugar
3 eggs
2 t. vanilla
3 cups raw apples, peeled and chopped fine
Mix oil, sugar, eggs and vanilla. Sift together flour, salt, soda. Add to first mixture. Fold in pecans and apples. Bake in tube pan at 350 for 1 hour.
Sauce
1 cup packed brown sugar
1/4 cup milk
3/4 cup margarine(1 1/2 sticks)
Mix and cook 3 minutes after it begins to gently boil, stirring constantly. Pour over hot cake while cake is still in pan. Let cake cool completely before removing.
3 c. all purpose flour
1 t. salt
1. t. soda
1. cup pecans, chopped
1 c. wesson oil
2 c. sugar
3 eggs
2 t. vanilla
3 cups raw apples, peeled and chopped fine
Mix oil, sugar, eggs and vanilla. Sift together flour, salt, soda. Add to first mixture. Fold in pecans and apples. Bake in tube pan at 350 for 1 hour.
Sauce
1 cup packed brown sugar
1/4 cup milk
3/4 cup margarine(1 1/2 sticks)
Mix and cook 3 minutes after it begins to gently boil, stirring constantly. Pour over hot cake while cake is still in pan. Let cake cool completely before removing.
Wednesday, September 16, 2009
Caramel Krispy Marshmallows
1 can sweetened condensed milk
1/2 c. butter
1 bag (8 oz.) caramels
1 bag (10 1/2 oz.) large marshmallows
5 c. Rice Krispies
Melt caramels, butter and sweetened condensed milk in top of double boiler. Dip large marshmallows into mixture and roll in Rice Krispies.
(Fun to do with kids.) (Try mixing all together for bars.)
1/2 c. butter
1 bag (8 oz.) caramels
1 bag (10 1/2 oz.) large marshmallows
5 c. Rice Krispies
Melt caramels, butter and sweetened condensed milk in top of double boiler. Dip large marshmallows into mixture and roll in Rice Krispies.
(Fun to do with kids.) (Try mixing all together for bars.)
Tuesday, September 15, 2009
Sun Dried Tomato Cream Sauce
3 Tbsp butter
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 cup sun-dried tomatoes, minced
2 cups heavy cream (or you can subsititute 1 cup fat free half & half for 1 cup of the cream)
salt and ground black pepper to taste
1/4 cup dill, chopped (adjust if this is too strong a dill taste for you)
Freshly grated Parmesan cheese
Cook pasta. Drain, reserving some of the cooking water.
While the pasta is cooking:
Melt butter in large skillet over medium heat. Cook onion until soft and lightly browned, about 5 minutes. Stir in garlic and sauté about 1 minute. Stir in sun-dried tomatoes and cream. Simmer until slightly thickened. Add poached salmon (flaked) and dill.
Pour the sauce over the pasta, add salt and pepper. Toss. If the sauce is too thick, you can thin it with some of the reserved pasta cooking water or a bit of milk. Top with parmesan.
This makes 2-3 very generous servings, depending on how "saucy" you like your pasta.
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 cup sun-dried tomatoes, minced
2 cups heavy cream (or you can subsititute 1 cup fat free half & half for 1 cup of the cream)
salt and ground black pepper to taste
1/4 cup dill, chopped (adjust if this is too strong a dill taste for you)
Freshly grated Parmesan cheese
Cook pasta. Drain, reserving some of the cooking water.
While the pasta is cooking:
Melt butter in large skillet over medium heat. Cook onion until soft and lightly browned, about 5 minutes. Stir in garlic and sauté about 1 minute. Stir in sun-dried tomatoes and cream. Simmer until slightly thickened. Add poached salmon (flaked) and dill.
Pour the sauce over the pasta, add salt and pepper. Toss. If the sauce is too thick, you can thin it with some of the reserved pasta cooking water or a bit of milk. Top with parmesan.
This makes 2-3 very generous servings, depending on how "saucy" you like your pasta.
Green Chile Squares
From www.Perfectentertaining.com
We love simple recipes, and this one certainly qualifies. With only three ingredients it whips up in under five minutes and then bakes unattended, making it perfect for parties. It can also be made up to 24 hours ahead of time and served hot, cold, or at room temperature.
2 cups grated Monterey Jack cheese
2 sm. cans diced green chiles
4 well beaten eggs
Preheat the oven to 350 degrees. Sprinkle the cheese and chiles in the bottom of a 9X13 baking dish. Pour the eggs over the top. Bake for 30-40 minutes or until golden brown and firm. Cool to room temperature and then cut into squares.
We love simple recipes, and this one certainly qualifies. With only three ingredients it whips up in under five minutes and then bakes unattended, making it perfect for parties. It can also be made up to 24 hours ahead of time and served hot, cold, or at room temperature.
2 cups grated Monterey Jack cheese
2 sm. cans diced green chiles
4 well beaten eggs
Preheat the oven to 350 degrees. Sprinkle the cheese and chiles in the bottom of a 9X13 baking dish. Pour the eggs over the top. Bake for 30-40 minutes or until golden brown and firm. Cool to room temperature and then cut into squares.
Steak And Cheese Sandwiches
Steak And Cheese Sandwiches
1 lb Deli Roast Beef
1-2 Cups Mozarella Cheese (or cheese of your choice)
1/2 stick margarine or butter
1 onion, chopped
1 bell pepper, chopped (optional)
3-4 Tablespoons Ana Dale’s Sauce (can use Moore’s Marinade, Soy Sauce, Worcestershire sauce, etc)
Soft Deli Rolls (such as Sara Lee)
Chop up roast beef. In large skillet, melt 1/2 stick margarine or butter. Add 1-2 tablespoons sauce, according to taste. Add onions and peppers and saute until tender. Add roast beef and additional sauce (according to taste) and continue cooking over medium heat until just warmed. Take off heat and sprinkle cheese over top. Let sit until melted and then spoon onto rolls.
1 lb Deli Roast Beef
1-2 Cups Mozarella Cheese (or cheese of your choice)
1/2 stick margarine or butter
1 onion, chopped
1 bell pepper, chopped (optional)
3-4 Tablespoons Ana Dale’s Sauce (can use Moore’s Marinade, Soy Sauce, Worcestershire sauce, etc)
Soft Deli Rolls (such as Sara Lee)
Chop up roast beef. In large skillet, melt 1/2 stick margarine or butter. Add 1-2 tablespoons sauce, according to taste. Add onions and peppers and saute until tender. Add roast beef and additional sauce (according to taste) and continue cooking over medium heat until just warmed. Take off heat and sprinkle cheese over top. Let sit until melted and then spoon onto rolls.
Monday, September 14, 2009
Chicken Tortilla Soup
1 can chicken (I like the all white)
1 can mild rotel tomatoes and peppers
1 can white beans (drained and rinsed)
1 can cream of chicken soup
1 can chicken broth
Put in crock pot and simmer all day (Or just heat up when ready)
put crumbled tortilla chips and cheese on top...
There is nothing easier and so good
1 can mild rotel tomatoes and peppers
1 can white beans (drained and rinsed)
1 can cream of chicken soup
1 can chicken broth
Put in crock pot and simmer all day (Or just heat up when ready)
put crumbled tortilla chips and cheese on top...
There is nothing easier and so good
Saturday, September 12, 2009
Baked Spinach Dip in Bread
2 (8 oz.) pkgs. cream cheese, softened
1 cup mayonnaise
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 cup shredded cheddar cheese
1 lb. sliced bacon, cooked and crumbled
1/4 cup chopped onion
1 Tbs. dill weed
1 to 2 garlic cloves, minced
1 round loaf (1 lb.) unsliced sourdough bread
Assorted fresh vegetables
1. In a large bowl, beat cream cheese and mayonnaise until blended.Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.
2. Cut a 1-1/2 inch slice off top of bread; set aside. Carefullyhollow out bottom, leaving 1/2-inch shell. Cube removed bread andplace on a baking sheet. Broil 3-4 inches from the heat for 1-2minutes or until golden brown; set aside.
3. Fill bread with spinach dip; replace top. Place any dip thatdoesn't fit in shell in a greased baking dish. Wrap bread inheavy-duty foil; place on a baking sheet. Bake at 350 for 1 hour or until dip is heated through. Cover and bake additional dip for 40-45minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes.
Yield: 4 cups.
Editor's Note: Fat-free cream cheese and mayonnaise are not recommended for this recipe.-Taste of Home Holiday Recipes 2008 320 Christmas Classics
1 cup mayonnaise
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 cup shredded cheddar cheese
1 lb. sliced bacon, cooked and crumbled
1/4 cup chopped onion
1 Tbs. dill weed
1 to 2 garlic cloves, minced
1 round loaf (1 lb.) unsliced sourdough bread
Assorted fresh vegetables
1. In a large bowl, beat cream cheese and mayonnaise until blended.Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.
2. Cut a 1-1/2 inch slice off top of bread; set aside. Carefullyhollow out bottom, leaving 1/2-inch shell. Cube removed bread andplace on a baking sheet. Broil 3-4 inches from the heat for 1-2minutes or until golden brown; set aside.
3. Fill bread with spinach dip; replace top. Place any dip thatdoesn't fit in shell in a greased baking dish. Wrap bread inheavy-duty foil; place on a baking sheet. Bake at 350 for 1 hour or until dip is heated through. Cover and bake additional dip for 40-45minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes.
Yield: 4 cups.
Editor's Note: Fat-free cream cheese and mayonnaise are not recommended for this recipe.-Taste of Home Holiday Recipes 2008 320 Christmas Classics
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