Thursday, December 31, 2009
Wednesday, December 30, 2009
6 (about 1/2 pound each)
1/2 cup fine dry bread crumbs
3/4 cup finely chopped onion
3 tablespoons unsalted butter
1 1/4 pounds lean ground chuck
1/2 pound ground pork
1/4 cup chopped scallion greens
1/4 cup minced fresh parsley leaves
1 1/2 teaspoon salt
In a kettle of boiling salted water blanch the bell peppers, covered partially, for 3 minutes and transfer them to a bowl of ice and cold water to stop the cooking. Cut 3/4 inch from the stem end of each , reserving the bottoms, and chop fine the flesh from around the stems, discarding the stems. In a bowl let the bread crumbs soak in the cream for 8 minutes, or until the cream is absorbed. In a skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened and let it cool. Stir the onion mixture into the , stir in the chuck, the pork, the scallion greens, the parsley, the salt, the cloves, and to taste, and divide the mixture among the bell peppers. Arrange the bell peppers in a shallow 15 1/2- by 10 1/2-baking pan, add 2 cups water to the pan, and bake the peppers in the middle of a preheated 375°F. oven for 1 hour, or until the meat is no longer pink.
1/2 cup sugar
1/2 tsp. cinnamon
1 tube refrigerated biscuits
1/4 cup margarine melted
10 tsp. strawberry preserves
In a small bowl, combine the sugar and cinnamon. Dip top and sides of
biscuits in margarine; then in the cinnamon mix. Place on an ungreased
baking sheet. With the end of a spoon make a deep indentation in the
center of each biscuit. Fill with 1 tsp. preserves. Bake 375 for 15-18
minutes. Cool for 15 minutes before serving. Preserves will be HOT.
Monday, December 28, 2009
1 wheel (8 oz.) brie cheese
3 tbsp. apricot preserves
1/2 package (17.5 oz.) , thawed
1 egg to 350º. Lightly grease a cookie sheet. Slice 1 wheel of brie cheese in half, so you have 2 circles of cheese. Spread apricot or peach preserves on (cut side) half of 1 circle of brie. Make sandwich out of the 2 halves of brie, so that preserves are in center of both halves. Wrap entire wheel of brie with one sheet of puffed pastry and flip entire concoction onto prepared cooking sheet so seam is on bottom. Brush puffed pastry with egg white. Bake 30 minutes or until pastry in golden brown. Serve immediately.
4 baking potatoes, cut into 1/2 " slices
1/4 cup melted butter
8 slices bacon - cooked and crumbled (or prepackaged)
1/2 cup chopped
Preheat oven to 400 degrees F (200 degrees C). Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400° oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted. Serve with sour cream.
Great snack idea for kids and grown ups alike. Quick, easy, versatile, and most of all, delicious.
Flour tortillas (any size)
Pizza or marinara sauce
Diced meat of your choice
Preheat oven to 350 degrees Spread Sauce on a flour tortilla. Cover with meat and shredded cheese. Top with another tortilla. lightly spread more sauce on top and sprinkle with grated parmesan. Bake in oven on 350 degrees until cheese is melted and tortilla is golden and crunchy. Approx 10-15 min depending on tortilla size. options may vary upon taste.
4 (4oz) chicken breasts
1 cup salsa
1/4 cup non-fat sour cream
Put seasoning in plastic bag, shake and coat well. Place in sprayed casserole dish and bake 30 minutes in a 375 degree oven. Top with salsa about 5 minutes before done. then top with sour cream.
Makes 4 servings
1 package (8 oz.) shredded mozzarella cheese
1 pound hamburger
4 oz. pepperoni
1 jar or 2 cans pizza or
1 large onion, chopped
1 (8 oz.) package elbow macroni
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees.
Cook macaroni and drain. Brown hamburger with onion; drain. Season meat with .
Mix sauce with macaroni and hamburger and spread mixture in a
1 1/2-quart casserole dish, alternating with cheese and pepperoni.
Cheese and pepperoni should be the very top layer. Bake 30 minutes.
1 (18.25-ounce) package lemon cake mix
1 (7-ounce) container whipped topping, thawed
1 large egg, slightly beaten
2 cups , sifted
Preheat oven to 350*F (175*C).
Mix together cake mix, whipped topping and egg. Drop by teaspoonfuls into bowl of powdered sugar and roll to coat; shaping into balls.
Bake for 10 to 12 minutes. Do not brown.
Makes 3 dozen.
3 tablespoons all-purpose flour
1/4 cup butter or margarine,melted
1 can (3-ounce size) sliced mushrooms, undrained
3 tablespoons water
1 envelope (1-ounce size) onion soup mix
1 carton (8-ounce size)
Hot cooked fine egg noodles or rice
Slice steak diagonally across grain into thin strips; toss with flour. Brown
steak in butter in a large skillet over medium heat; add mushrooms, mushroom
liquid, and water. Stir in soup mix. Bring to a boil; reduce heat, and stir in
sour cream. Cook, uncovered, until thoroughly heated (do not boil). Serve over
2 1/2 cups flour
1 cup sugar
1 tbsp. lard or margarine
1 cup milk
Put into 2 unbaked pie shells. Put , cinnamon and butter on
the top. Bake at 350 degrees.
Be generous with the brown sugar and butter. It will bake down thru. I
love cinnamon so I use lots but you can adjust to suit your family.
Tuesday, December 22, 2009
8 oz. can whole cashews
2 sticks butter
1/2 c brown sugar
1 c white
1/2 c light Karo Syrup
1/2 tsp. salt
Pop popcorn and transfer from one bowl to another to get rid of hulls and old maids. This should be roughly 3/4 of a turkey roaster. THe rectangle enamel type is what I usually use to stir this in. Add cashews and toss. Mix butter, sugars, Karo syrup and heat until 190 degrees on a candy thermometer. Stir often as it will scorch if you don't. Remove from heat and add salt and 1 tsp, flavoring, such as vanilla, almond, rum, etc. Spread on waxed paper to cool. If you mix it a couple times it won't stick together quite so much. Then fill a beautiful Christmas Bowl with this and cover with Saran Wrap, ribbon and a bow. Deliver immediately while still fresh. This will make enough for (2) 6 cup bowls plus some extra for you!
1/4 cup milk
1 package (1 - 1 1/2 lbs)
1 tsp oregano, dried
2 cans Rotel tomatoes and chiles, extra hot (14 oz)
Soak bread in milk until soggy, squeeze out milk and discard.
Mix bread together with meat, parmesan, oregano, and .
Combine egg with mixture, form into small meatballs about the size
of a quarter or a little bigger.
In a large pot over medium heat, add oil and saute onions until they
are soft and translucent, a few minutes. Add both cans of Rotel,
bring to a simmer, reduce heat to low.
Add meatballs, cook 30-45 minutes, until meat is no longer pink in
2-3 pounds lean
1/2 cup water
1/2 cup vinegar
1/2 cup ketchup
1 tsp. dry mustard or 2 tbsp. of regular mustard
Take 2-3 pounds of lean ground beef and form into meatballs. Place in
a roaster pan or a casserole dish. Mix all the ingredients together
and pour over the meatballs. Cook uncovered for about 45 minutes at
Monday, December 21, 2009
Wednesday, December 16, 2009
1 pkg.. spice cake mix 2 eggs
1 cup all-purpose flour 1/3 cup oil
2 teaspoons ginger 1/2 cup molasses
Place the cake mix, flour and ginger in a large mixing bowl. stir with a fork until blended. Mix in remaining ingredients. Beat with an electric mixer on medium speed for 2 minutes. Cover dough and refrigerate for 2 hours. Place dough on a floured surface; roll out to 1/4 inch thickness using a floured rolling pin. Cut into shapes and place on greased baking sheets. Bake at 375 degrees for 8 to 10 min. or until edges start to darken. Cool on baking sheets 5 min. before removing to wax paper. Cool completely and decorate as desired. Makes 2 to 3 dozen depending on the size of your cookie cutters.
These cookies turn out very tasty without being overly spicey.
Tuesday, December 15, 2009
Monday, December 14, 2009
1-1/2 cups , crushed
1 (creamy or chunky)
2 sticks margarine, melted
1 12-ounce , melted
Mix first four ingredients; press into 13 x 9 inch pan. Refrigerate 15 minutes. Spread on top. Leave at room temperature. Cut into 1 inch squares and serve. May be kept refrigerated or frozen.
4 cups popped popcorn
1 18-ounce package semi-sweet chocolate chips
1 14-ounce can sweetened
2 tablespoons butter or margarine
1 cup toasted slivered almonds
1 teaspoon vanilla
Line a 9-by-13-inch- pan with foil; set aside.
Melt chips, condensed milk and butter in large saucepan, stirring until
smooth; remove from heat. Stir in popcorn, nuts and vanilla.
Spread mixture evenly in prepared pan. Chill 2 hours or until firm.
Remove from pan and cut into squares.
Makes 32 squares.
Sunday, December 13, 2009
2 1/2 cup mashed cooked
1/2 tsp salt
2 Tbsp butter, melted
1/3 cup honey
1 Tbsp butter or margarine
1 cup chopped pecans
Combine mashed sweet potatoes, salt, pepper and 2 tbsp butter. Chill for easier handling and shape into 8 balls. Heat honey and 1 tbsp butter in small, heavy skillet over high heat. When syrup is hot, remove from heat and add potato balls, one at a time. Spoon glaze over sweet potato balls, coating completely. Roll balls in chopped nuts. Place balls so they do not tough each other in a greased shallow casserole dish. Bake at 350 degrees F for 20 to 25 minutes.
Number of Servings: 4
Friday, December 11, 2009
Gift of Magic Bread
1/2 cup margarine, softened
1 cup sugar
1 tsp. vanilla
2 cups flour
pinch of salt
1 cup mashed bananas
6 oz. pkg.
1 cup shredded coconut
2/3 cup sliced almonds or walnuts
Heat oven to 350. Cream butter with sugar, add eggs and vanilla. Beat until fluffy. Sift flour with baking soda and salt. Add alternately with mashed bananas. Stir in oranges, chocolate chips, coconut and 1/2 cup nuts. Pour into 2 greased small loaf pans ( I used two 8x3-3/4x2-3/ 8-inch disposable aluminum loaf pans). Sprinkle remaining nuts on top. Bake 1 to 1-1/4 hours. When cool sprinkle with .
You can also make 5 mini loaves and bake for 40 minutes.
2 cups all purpose flour
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 large bananas, mashed
8 oz can crushed pineapple, very well drained
1/2 cup pieces
Preheat oven to 325 degrees F. Spray a 9×5 inch metal loaf pan with flour-added
Whisk flour, baking soda and salt together in a bowl. Set aside.
Cream butter and sugar in a mixing bowl, using high speed of an electric mixer;
add eggs, one by one, beating 30 seconds after each egg. Beat in vanilla and
bananas. Stir in pineapple.
Stir flour mixture into banana mixture in three parts - mixing (not beating)
with a spoon. Stir in pecans. Transfer to loaf pan.
Set loaf pan on a cookie sheet and place on center rack of oven and bake for 60
minutes or until loaf appears done and a wooden skewer inserted in center
Makes 1 loaf
....or 4 mini loaves (bake for 30-35 minutes).
8 ounces , softened
1/2 cup shortening
1 2/3 cups granulated sugar
2 1/4 cups flour
1 teaspoon salt
1 cup milk
1/2 cup chopped walnuts
2 tablespoons grated
1/2 teaspoon orange extract
2/3 cup orange juice
Combine cream cheese and shortening, creaming well. Gradually add sugar, beating
until light and fluffy. Add eggs, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture alternately with
milk, beginning and ending with flour mixture. Mix well after each addition.
Stir in nuts, orange peel and extract. Pour batter into two 8- or 9-inch loaf
pans which have been coated with vegetable cooking spray.
Bake at 375 degrees F for 50 to 55 minutes or until a wooden pick inserted in
center comes out clean. Let cool in pan for 10 minutes; orange pour juice over
loaves. Remove to wire rack to cool. Bread
Replace the traditional fruit cake with this seasonal special.
2 1/2 cups flour
3/4 cups sugar
1 tsp. salt
1 beaten egg
1 1/4 cups Egg Nog
1/2 cup chopped nuts
1/2 cup cherries
Combine flour, sugar, baking powder and salt. Set aside. In another bowl,
mix egg, Egg Nog and oil. Stir into dry ingredients. Fold in nuts and
Pour into 2 greased 8x4x2-inch loaf pans. Bake at 350 degrees for 45-50
minutes. Makes 2 loaves.
Pineapple Bread tastes better the day after it's made.
1/2 cup butter, softened
1 cup sugar
2 cups flour
1 teaspoon salt
1/2 cup walnuts, chopped and lightly toasted
1 cup canned crushed pineapple, drained
Preheat oven to 350 degrees F. Grease and flour two loaf pans. Cream butter
and sugar in large mixing bowl. Beat eggs, one at a time, and blend well after
each addition. Stir in the pineapple.
Sift flour, baking powder, and salt together.
Stir in the nuts. Add dry ingredient mixture to wet mixture and only mix
until moistened. Do not over mix. Pour the batter into pans. Bake for 45 minutes
to 1 hour or until a toothpick comes out clean.
Festive Ham Balls
3 cups bisquick
2 teaspoons parsley flakes
10 1/2 cups smoked ham
2 teaspoons spicy brown mustard
4 cups sharp cheddar cheese, grated
2/3 teaspoon milk
1/2 cup Parmesan cheese
Lightly grease a 15 1/2" x 10 1/2" baking pan. Mix all above ingredients in a non-metal bowl. Shape mixture into 1" balls. Place the balls about 2" apart in the pan. Bake for 20-25 minutes at 350 degrees, or until brown. Remove from pan and serve immediately. Makes 16 servings.
This floral-fruity mist is a great way to refresh tired senses on
plane trips, long car rides or anytime you need a fragrant boost;
Add 9 drops of lavender and 7 drops of orange essential oil to 1 2/3
ounces of distilled water. Place in a spray bottle or atomizer.
Shake the bottle vigorously, then close your eyes and lightly mist
your face or personal space.
Christmas Morning Pie
1 pound bulk pork sausage with sage, cooked and crumbled
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
2 (9 inch) unbaked pastry shells
6 eggs,m lightly beaten
1 cup milk
1/2 cup chopped onion
1/3 cup chopped sweet red pepper
1/2 cup chopped green pepper
In a bowl, combine sausage and cheese. Place half of mixture in each pastry shell. Combine eggs, milk, onion and peppers. Pour half over sausage in each shell. Bake at 350. for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting
1 tablespoon butter
1 cup chopped green onions
1/2 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped seeded jalapeño pepper
3 garlic cloves, minced
2 teaspoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup sour cream
2 cups cooked crawfish tail meat (about 12 ounces)
12 6-inch corn tortillas
1/2 cup shredded Monterey Jack cheese
Melt butter in a large nonstick skillet over medium-high heat. Add green
onions and next 6 ingredients (green onions through garlic); sauté 5
minutes or until tender. Sprinkle flour over vegetables; cook 1 minute,
stirring constantly. Gradually add milk, stirring with a whisk. Cook
over medium heat until thick (about 8 minutes), stirring constantly.
Stir in salt and next 4 ingredients (salt through black pepper). Remove
from heat; let stand 3 minutes. Add cheddar cheese and sour cream,
stirring until cheese melts. Stir in crawfish.
Preheat oven to 325 degrees.
Add water to a medium skillet to a depth of 1 inch; bring to a simmer.
Dip 1 tortilla in water using tongs. Spoon 1/4 cup crawfish mixture into
the center of 1 tortilla; roll tightly, and place in a 13 x 9-inch
baking dish coated with cooking spray. Repeat procedure with crawfish
mixture and remaining tortillas. Spread remaining crawfish mixture over
tortillas; sprinkle with Monterey Jack cheese.
Cover and bake at 325 degrees for 10 minutes or until thoroughly heated.
Makes 6 servings
2 c real dairy eggnog
3 tb cornstarch
1/4 c cognac -- or rum
Pour eggnog into fondue pot; mix cornstarch with 1/2 ounce of liquor and
stir into eggnog. Cook at medium heat, stirring until mixture is
thickened. Add remaining liquor. Keep temperature low during serving.
Suggested dippers: sponge cake, fruit cake or fruit (fresh or canned).
Yield: 6 Servings
1 10-inch flour tortilla
2 tsp. butter-flavored spread
1 1/2 Tbs. cinnamon sugar mixture
Spread the tortilla with butter-flavored spread and sprinkle with
Roll into a tube shape, then place on a microwave safe plate.
Microwave on High for 30 seconds to warm.
Thursday, December 10, 2009
1 pkg. two-layer yellow cake mix
1/4 cup butter, softened
1/4 cup milk
1 cup candy coated chocolate pieces
Preheat oven to 350 degrees F. Combine all ingredients except candy in large bowl and mix until blended. Add candy, then drop by rounded teaspoons 2" apart onto ungreased cookie sheet. Bake at 350 degrees F. for 8-11 minutes until cookies are . Remove from cookie sheets to wire racks immediately.
1 jar peanut butter, 18 oz
1 pkg. , broken into rectangles (14.3 oz)
1 1/2 pounds milk chocolate candy coating
Spread a rounded teaspoonful of peanut butter on one side of half of the graham crackers. Top with remaining crackers. In a microwave, melt candy coating; stir until smooth. Dip cookies into coating to completely cover; allow excess to drip off. Place on waxed paper lined baking sheet; let stand until set. Store in airtight container in a cool dry place.
Wednesday, December 9, 2009
1 pkg. (8 squares) Semi-Sweet Chocolate, chopped
1 pkg. (6 squares)White Chocolate, chopped
9 White Fudge ! Real Chocolate & White Fudge Chunk Cookies, coarsely broken
1/4 cup Slivered Almonds, toasted
Microwave semi-sweet chocolate and in separate medium microwaveable bowls as directed on pkg. Add half of the cookie pieces to chocolate in each bowl; mix well.
Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through the chocolate mixtures several times with knife for marble effect. Sprinkle evenly with almonds; press lightly into chocolate.
Refrigerate at least 1 hour or until firm. Break into 14 pieces. Store in airtight container at room temperature.
Sunday, December 6, 2009
A 3 oz. Box of Jell-O (Strawberry is best)
Whipped Cream (The stuff in the can)
Mini Oreos (or something)
1. Prepare Jell-O according to box.
2. Pour into four fancy stemware glasses, filling each about 2/3 full.
3. Refrigerate until soft-set. Put in a layer of oreos.
4. Squirt generously with your whipped cream until over full. (Come on, you
can walk it off later!)
5.. Garnish with remaining oreos.
Serve promptly, eat with a spoon. Makes four servings. Prep time: about five
minutes. Chill time: About four hours unless you use the speed set method
(30 minutes). Recipe is flexible.
Holiday tip: For Thanksgiving, use the cranberry flavor and replace the
traditional cranberry sauce. Compliments pumpkin pie well.
Cream Cheese Coconut CookiesIngredients:
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1/4 teaspoon coconut extract
1 (18.5 ounce) package yellow cake mix
Optional: 1/2 cup coconut
1/4 cup confectioners' sugar
Preheat oven to 350 degrees. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and extract. Add cake mix, and stir until well blended. Roll into 1 inch balls and coat in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet. ( I used). Bake for 10 to 13 minutes in the preheated oven. After a few minutes remove from baking sheets to cool.
VARIATIONS: I substituted chocolate cake mix, and left out the extract, and again it turned out great. They are SO pretty on a platter with a doily. I made enough to take one platter to each side of the family and sent them to school and work!mix for the yellow cake mix and they were wonderful! I also used a buttercream
1 lbs. cooked sausage, crumbled
1/4 lb. chopped mushrooms
1 medium onion diced
6 tablespoons salsa
2 cups cubed bread
2 cups milk
2 cups cheese (shredded or Mexican mix)
Salt and pepper
Spray 9"x13" with non-stick spray. Place bread cubes in bottom. Microwave onions for 2-3 minutes, then add mushrooms and microwave for 2 minutes longer. Drain onion mixture and spread over bread. Spoon salsa over, add sausage and cheese. Beat eggs, milk and salt and pepper together. Pour over bread.
Refrigerate overnight and cook at 350° for about 50 minutes or until set.
1 loaf (10 oz.) French bread, cut into 1-inch cubes (10 cups)
3 c. milk
4 t. sugar
1 t. vanilla extract
3/4 t. salt, optional
2 Tbsp. butter or margarine, cubed
3 Tbsp. sugar
2 t. ground cinnamon
Maple Syrup, optional
Place bread cubes in a greased 13x9x2-inch baking dish.
In a mixing bowl, beat eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
Cover and bake at 350 degrees for 45 to 50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup if deisred.
Makes 12 servings,,with my group I only get 6 servings out of this
Friday, December 4, 2009
1 package of butterscotch chips
1 cup chopped peanuts
1 cup corn flakes, crushed (or )
1/2 cup raisins
1 cup mini marshmallows
Melt together the peanut butter and butterscotch chips over low heat.
Place mixture in a large bowl. Add peanuts, corn flakes, and raisins to the
mixture, and mix. Add marshmallows and mix. Use a teaspoon to place the
mixture onto a cookie sheet lined with . Chill in the
refrigerator for 1 to 2 hours. Place and store in the freezer.
12 (4 3/4 inches x 1 1/2 inches)
2 cups miniature marshmallows
3/4 cup butter or margarine
3/4 cup packed
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup flaked coconut
Line a 15"x10"x1" baking pan with foil. Place graham crackers in pan; cover with marshmallows.
In a saucepan over medium heat, cook and stair butter, brown sugar and cinnamon until the butter is melted and sugar is dissolved.
Remove from the heat; stir in vanilla.
Spoon over the marshmallows. Sprinkle with almonds and coconut.
Bake at 350 degrees for 14-16 minutes or until browned. Cool completely. Cut into 2" squares.
Yield: 3 dozen
1/2 cup Karo light corn syrup
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 cups fresh - OR - frozen cranberries
2 medium pears, peeled & sliced
3/4 cup all-purpose flour
1/2 cup sugar
1/3 cup (5 1/3 tablespoons) margarine - OR - butter
1 cup Quaker Oats (Quick or Old Fashioned), uncooked
1 egg, slightly beaten
1. Heat oven to 400ºF. Grease a 9 inch square or round baking pan.
2. In a medium saucepan, combine the first 3 ingredients. Stir in the cranberries. Heat to a boil, then reduce the heat. Simmer for 5 minutes or until cranberries pop open. Stir in the pears. Pour into the prepared pan.
3. Combine flour & 1/2 cup sugar (in a medium bowl). Cut in the margarine, until mixture resembles coarse crumbs. Stir in the oats & mix well. Add egg, mixing until moistened. Crumble evenly over fruit. Bake 30-35 minutes or until top is golden brown.
Eggnog Custard Pie
1/3 C sugar
1 teaspoon rum extract
t pure vanilla extract
1/4 t salt
3 C eggnog
unbaked pie crust
Preheat the oven to 350 degrees F.
Beat eggs, sugar,
run extract, vanilla extract and salt
Add eggnog and pour into pie
Sprinkle liberally with nutmeg.
Bake until a knife comes out clean,
about 45-50 minutes.
Cool, then refrigerate before serving.
Thursday, December 3, 2009
1 c. peanut butter
3/4 c. butter
1 1/2 c. firmly packed
1 tsp. vanilla
1 1/3 c. flour
1 c. quick oats, uncooked
1/4 tsp. salt
1 c. M&M'S Plain Chocolate Candies
Beat together peanut butter, butter and sugar until light and fluffy; blend
in eggs and vanilla. Add combined flour, oats, soda and salt; mix well. Stir
Press dough onto bottom of greased 15 1/2 x 10 1/2-inch . Bake
at 350 degrees for 20-25 minutes or until edges are lightly browned. Cool
at room temperature; cut into squares.
2/3 c. sugar
1 c. soft butter
1/2 tsp. salt
1 tsp. almond or vanilla extract
2 1/4 c. flour
Centers: miniature gumdrops, peanut M&M'S® or
Combine all ingredients, except flour. Beat at medium speed until well
mixed. By hand stir in flour. Place candy in about a teaspoon of dough and
balls. Place 2 inches apart on cookie sheet. Bake at 350 degrees for 15-18
minutes until lightly browned. Cool. Roll in .
This is an unusual Southwestern dip mix that can
be given in a small sombrero.
1/2 cup dried parsley
1/3 cup minced
1/4 cup dried chives
In a large bowl, combine the spices and store in an airtight
Attach these instructions to the jar:
Makes 2 cups
3 tablespoons Mexican Fiesta Dip Mix
mayonnaise or low-fat mayonnaise
1 cup or low-fat yogurt
a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream.
Whisk the mixture until smooth. Refrigerate for 2 to 4 hours. Serve with tortilla chips or fresh
2 cups bear-shaped chocolate graham -- snacks
2 cups mini oreos with red frosting
4 cups popped popcorn
2 cups red -- white & green candy
1 cup red & green
Mix all ingredients in a large bowl. Store in plastic bags or covered container. NOTE: Can change this by changing the chocolate graham bears and mini oreos for any small cookies or snacks desired.
16 cups popped popcorn
1 package coconut-pecan frosting mix
1/2 cup margarine or butter
1/3 cup water
1/2 teaspoon salt
Heat oven to 200~. Divide popcorn between 2 ungreased rectangular pans. Heat frosting mix (dry), margarine, corn syrup, water and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes, stirring occasionally. Remove from heat. Stir in baking soda until foamy. Pour over popcorn. Stir until well coated. Bake 1 hour, stirring every 15 minutes. Store in airtight container. Makes 16 cups.
Can decrease popcorn by 2 cups and add 2 cups pecan pieces. Add 1 cup to each pan after popcorn is divided. Mix.
Wednesday, December 2, 2009
18 ounces package refrigerated sugar cookie dough
8 ounces Milky Way Miniatures
Unsweetened cocoa (optional)
Cut 1 (18-ounce) package refrigerated sugar cookie dough into
1/4-inch slices. Wrap each slice around 1 miniature chocolate-coated
caramel-and- creamy nougat bar. Place on ungreased baking sheets. Bake
at 350° for 13 to 15 minutes. Cool 1 minute; remove to a wire rack.
Dust with unsweetened cocoa, if desired. Makes about 2 dozen.
2 cups sugar
1 dash salt
1/2 cup (1 stick) butter
1/2 cup milk
1/2cup baking cocoa
1/2 cup peanut butter
3 cups quick oats
1 tsp vanilla
Blend first 5 ingredients in a saucepan & boil 1 minute.
Remove from heat, add remaining ingredients.
Drop by teaspoon full on waxed paper and allow to cool for at least 1 hour.
Can roll balls in festive nonpareils or a nuts