Monday, December 31, 2012
Bacon Crescents 1 package (8 ounces) cream cheese, softened 8 slices bacon, cooked, crumbled 1/3 cup grated Parmesan cheese 1/4 cup finely chopped onions 2 tablespoons chopped fresh parsley 1 tablespoon milk 2 cans (8 ounces each) refrigerated crescent dinner rolls Heat oven to 375 degrees. Mix all ingredients except crescent dough. Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous teaspoon cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet. Bake 12 to 15 minutes or until golden brown. Serve warm
Bacon Crispies 1 pound hickory smoked bacon, cut slices in half 1/2 cup freshly grated Parmesan cheese 1 sleeve buttery rectangular crackers (such as Waverly Wafers) Preheat oven to 350 degrees. Place 1 teaspoon of Parmesan cheese on each cracker. Wrap each cheese cracker tightly with bacon. Place the wrapped crackers on a baking sheet and put the baking sheet on the oven rack. Bake for about 40 minutes, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature.
Chocolate Chex Caramel Crunch 8 cups Chocolate Chex cereal 3/4 cup packed brown sugar 6 tablespoons butter or margarine 3 tablespoons light corn syrup 1/4 teaspoon baking soda 1/4 cup white vanilla baking chips Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container. 16 servings (1/2 cup each)
Friday, December 28, 2012
Teriyaki Windings 1/3 cup Realemon juice from concentrate 1/4 cup catsup 1/4 cup soy sauce 1/4 cup vegetable oil 2 T. brown sugar 1/4 t. garlic powder 1/4 t. pepper 3 lbs. chicken drummettes, or chicken wings, cut at joints and wing tips removed To make teriyaki marinade: mix all ingredients except chicken in shallow baking dish or freezer zip lock bag. Pour marinade over chicken. Cover and refrigerate at least 6 hours or overnight ( I marinated them overnight) turn occasionally. Preheat oven to 375. Arrange chicken on rack in foil lined pan. Reserve marinade. Bake 40 to 45 minutes, basting occasionally with reserved marinade. Refrigerate leftovers. This is a really good recipe, too. It’s quick and easy and delicious. Makes 3 dozen
Peanut Butter Ho Ho Cake 1 Duncan Hines devils food cake mix 1 cn Betty Crocker creamy deluxe Chocolate frosting 1/2 c Butter; room temp 5 TB Crisco 1 c Sugar 1/2 c Milk; room temperature 3 TB Flour 3/4 c Peanut butter Prepare cake mix and bake in a 9 By 13 Cake pan. Let cool. Cream butter, Crisco, and sugar. Add milk, flour, and peanut butter. Blend and whip until fluffy. Spread on cooled cake. Refrigerate a few hours until filling is thoroughly chilled. Remove foil lid from can of frosting and microwave until the mixture thins and is pourable. Check at 5-8 second intervals by stirring. It probably won't take longer than 30 seconds. You don't want the filling warm. Pour frosting over chilled cake until evenly spread. Refrigerate again unil frosting is chilled
Shrimp Cocktail Dip 8 ounces cream cheese 1/2 pound fresh shrimp,shelled (small ones) 1 jar cocktail sauce assorted crackers Take the cream cheese out one hour before serving. Spoon and smooth into a small serving bowl and put shrimp on top of the cream cheese. Pour cocktail sauce over shrimp and cream cheese. Serve with an assortment of crackers.
Kentucky Bourbon Balls Candy 1 cup chopped nuts 5 tablespoons Kentucky bourbon 1/2 cup butter, softened 1 (16 ounce) package confectioners' sugar 18 ounces semisweet chocolate Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight. Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight. Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.
Ground Beef Puffs 1 lb. ground beef browned 1 pkg. dry onion soup mix 2 cups cheddar cheese 50-60 refrigerated buttermilk biscuits in the can When browning beef, add onion soup. Let cool and mix in cheese. Put about 1 tablespoon on a biscuit and pinch shut. Place pinched side down on cookie sheet. Bake according to directions on biscuit can. Serve with spicy mustard. Variation: Use taco seasoning instead of soup mix and jalapeno cheese. Serve with salsa
Sausage Stuffed Jalapenos 1 pound ground pork sausage 1 (8 ounce) package cream cheese, softened 1 cup shredded Parmesan cheese 1 pound large fresh jalapeno peppers, halved lengthwise and seeded 1 (8 ounce) bottle ranch dressing (optional) Preheat oven to 425 degrees. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.
Bite Size Taco 1 pound ground beef 1 pkg. taco seasoning mix 2 cups French fried onions 1/4 cup chopped fresh cilantro 32 bite size round tortilla chips 3/4 cup sour cream 1 cup shredded cheddar cheese Cook beef in nonstick skillet over medium high heat 5 minutes or until browned; drain. Stir in taco seasoning mix, 3/4 cup water, 1 cup French fried onions and cilantro. Simmer 5 minutes or until flavors are blended. Stir often. Preheat oven to 350. Arrange tortilla chips on foil lined baking sheet. Top with beef mixture, sour cream, remaining onions and cheese. Bake 5 minutes or until cheese is melted and onions are golden. Makes 8 appetizer servings.
Breadsticks 1 tube Pillsbury refrigerated soft breadstick dough 1/4 cup butter, melted 1/4 tsp. garlic powder 1/4 tsp. dried basil leaves (I used Italian seasoning) Preheat oven to 350 degrees F. Separate breadstick dough pieces and place on ungreased baking sheet. In small bowl, combine butter and remaining ingredients. Drizzle this mixture over the breadsticks. Bake at 350 degrees F for 14-18 minutes until breadsticks are light golden brown. Serve warm.
Deep Fried Green Beans 1 pound fresh green beans, trimmed and cut to preferred length 1 cup buttermilk 2 cups all purpose flour 1 tablespoon salt 1/2 tablespoon pepper 1/2 tablespoon garlic powder Oil for deep frying Wash and trim green beans. Pat dry. Mix the flour, salt, pepper and garlic powder in bowl. Dip the green beans in buttermilk and then roll in the flour mixture. Deep fry until golden brown. Drain on paper towels.
Here is a yummy spread - dip ,,,for graham crackers,ginger snaps ect ect Peanut Honey Spread 1/2 cup butter, softened 1/2 cup crunchy or smooth peanut butter 1/4 cup honey Mix all the ingredients in serving/storage container. Store in the refrigerator. Bring to room temperature before serving.
Raisin-Nut Party Mix 1 (8 oz) jar dry roasted peanuts 1 (7 oz) jar dry roasted cashews 1 (6 oz) can roasted almonds 2 c bite-sized crispy wheat squares 3/4 c +2 Tbsp butter, melted 1 1/2 Tbsp soy sauce 1 1/2 Tbsp Worcstershire sauce 3 dashes hot sauce,, more or less,depending on your taste 1 c raisins Combine first 4 ingredients in a large bowl; stir well. Mix together the next 4 ingredients and pour this over the nut-cereal mixture.Spread half of the mixture into a 15x10x1" jellyroll pan and bake at 325 for 15 minutes. Repeat with remaining mixture. Stir in raisins when cooled. Store airtight. Yeild about 9 cups
Sweet Fruit Dip 1 (7 oz.) jar marshmallow cream 1 (8 oz.) pkg. cream cheese 1 (8 oz.) carton sour cream 1 (14 oz.) can sweetened condensed milk Combine all ingredients in container of an electric blender and blend until smooth. Chill at least for 1 hour. Serve with assorted fruits.
Thursday, December 27, 2012
White Trash Dip 1 pkg Sage flavored ground sausage 2- 8oz pkgs cream cheese 1- 10oz can diced tomatoes & green chilies (not drained) Brown sausage (Draining grease is optional but not required unless there is alot of it). Add the cream cheese and tomatoes. Cook until creamy consistancy. Serve with tortillas
Butterscotch Clusters 1 package of Butterscotch Chips 2 cups mini marshmallows 1 can Sweetened Condensed Milk 1 cup creamy peanut butter 1 tsp vanilla 2-1/4 cup peanuts Combine the first 3 ingredients in a sauce pan on the stove top on low heat. Stir constantly until melted, remove from heat. Add 1 cup of peanut butter (creamy), 1 tsp vanilla stir until well combined. Then mix in the peanuts and stir. After everything is mixed then you may drop them on wax or parchment paper in small clusters (or drop into mini muffin tin papers).
Monday, September 24, 2012
Sweet Potato Candy 1 pound sweet potatoes 1 cup granulated sugar 1 cup water Wash and scrub sweet potatoes. Cook in boiling water until soft; let cool, then peel, mash, and pass through a sieve. Set aside. In a saucepan on low heat dissolve the sugar with the water; cover, then simmer for 2 to 3 minutes to wash down crystals from the sides of the pan. Uncover and continue cooking on medium heat to the firm ball stage (242 degrees F) or until the syrup forms a firm ball that does not flatten when removed from cold water. Add the potatoes to the syrup. Let cook until the mixture resembles a paste. Remove from heat and beat with an electric mixer on low speed until cool. By hand, roll bits of paste into 1 x 3-inch sticks. Place them on a board covered with wax paper and let them dry in a warm, dray place for 24 hours. The following day, brush the candies with Glaze. Dry again. Wrap individual candies in wax paper or plastic wrap. Glaze 1 cup granulated sugar 1/4 cup water Boil sugar with water to the thread stage (234 degrees F). Syrup will spin a 2-inch thread when dropped from a spoon. Remove from heat and apply with a pastry brush to the candies. Makes 32.
Caramel 'O Bars 1 bag caramels 1/4 cup water 3/4 cup peanut butter 4 cups Cheerios 1 cup peanuts 1 cup chocolate chips 1 Tbsp. shortening Unwrap caramels and place in medium size bowl. Add 1/4 cup water and 1/2 cup peanut butter. Microwave 3-5 minutes on high, stirring once. Add 4 cup Cheerios, 1 cup peanuts, and stir to mix. Spread into 9x13 inch pan. Let cool. In small bowl mix 1 cup chocolate chips, 1/4 cup peanut butter, and 1 Tbsp. shortening and microwave 2-4 minutes on high. Spread on top of bars.
Brown Butter Cinnamon Rice Krispie Treats 8 tablespoons (1 stick, or 4 ounces) unsalted butter 1 10-ounce bag mini-marshmallows heaping 1/4 teaspoon kosher salt 3/4 teaspoon cinnamon 6 cups (6 ounces) Rice Krispies cereal (half of a 12-ounce box) Grease an 8 by 8-inch square pan. Melt the butter over medium-low heat in a large pot. Once melted, whisk constantly til the butter froths and then begins to turn brown and smell nutty. Keep whisking until it is studded with deep caramel brown flecks, then immediately take off the heat (butter goes from brown to burnt very rapidly, so keep close watch). Add the salt and cinnamon, and whisk til incorporated. Add the marshmallows, and stir using a silicone spatula until the marshmallows are melted and the mixture is uniformly smooth. Add the cereal and gently fold in, til evenly distributed. Pour the cereal mixture into the prepped pan, and using a piece of waxed or parchment paper, gently press down into the pan to make an even layer. Allow to cool, then cut with a sharp knife into 16 squares (or whatever shape/size strikes your fancy)
Speedy Little Devils 1 (18.25 ounce) box devil's food cake mix 1/2 cup (1 stick) margarine, melted 1/2 cup peanut butter, smooth or crunchy 1 (7 ounce) jar Marshmallow Creme Heat oven to 350 degrees F. Grease a 13 x 9-inch baking pan. Combine cake mix and margarine in a bowl and blend until crumbly. Reserve 1 cup for topping. Press remaining cake mix mixture into prepared baking pan. Spread peanut butter over cake mixture; spread Marshmallow Creme over peanut butter. Bake for 20 minutes. Cool and cut into bars.
Garlic Chicken 2 teaspoons crushed garlic 1/4 cup olive oil 1/4 cup dry bread crumbs 1/4 cup grated Parmesan cheese 4 skinless, boneless chicken breast halves Preheat oven to 425 degrees. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear
S'more Brownies 1 (21.5 ounce) package brownie mix 6 graham crackers 1 1/2 cups miniature marshmallows 8 (1.5 ounce) bars milk chocolate, coarsely chopped Preheat oven to 350 degrees. Prepare brownie mix according to package directions. Spread into a greased 9x13 inch pan. In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s'more mixture aside. Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s'more goodies evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares
Honey BBQ Chicken Bake 3/4 C barbecue sauce 3/4 C honey 1/2 C ketchup 1 onion, chopped 4-6 boneless, skinless chicken breasts Preheat oven to 400 degrees. In a medium bowl, combine barbecue sauce, honey, ketchup, and onion. Mix well. Place chicken in a 9x13 baking dish. Pour sauce over the chicken and cover dish with foil. Bake for 45 min or until chicken is fully cooked.
Frozen Strawberry Lemonade 2 cups ice cubes 1 cup water 1 (6 ounce) can frozen lemonade concentrate 5 large fresh strawberries, hulled Place the ice cubes, water and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like
Beer Lime Grilled Chicken 1 lime, juiced 1 (12 fluid ounce) can light colored beer 1 teaspoon honey 2 cloves garlic, minced 2 tablespoons chopped fresh cilantro Salt and pepper 4 skinless, boneless chicken breast halves In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.
Deep-Dish Pizza Casserole 1 pkg. (12 oz.) Velveeta Shells & Cheese Dinner 1 lb. ground beef 1 green pepper, chopped 1 small onion, chopped 1 can (8 oz.) pizza sauce 1/2 cup mozzarella cheese Heat oven to 375°F. Prepare dinner as directed on package. While macaroni is cooking, brown meat with peppers and onions in large skillet; drain. Stir in pizza sauce. Spoon dinner into 8-inch square baking dish; top with meat mixture and mozzarella. Cover. Bake 20 min. or until heated through.
Frozen Banana Split 24 (3.5 ounce) ice cream sandwiches, unwrapped 6 medium bananas, peeled and thinly sliced 1 (12.25 ounce) jar hot fudge sauce 1 (10 ounce) jar maraschino cherries, drained and finely chopped 1 (8 ounce) package milk chocolate covered toffee bits, divided 1 (12.25 ounce) jar butterscotch ice cream topping 1 (8 ounce) container cool whip, thawed Line a 13 by 9-inch baking pan with a heavy duty aluminum foil. Place half of ice cream sandwiches evenly over bottom of pan, completely coving bottom, cutting sandwiches to fit, if necessary. Top evenly with banana slices. Pour hot fudge sauce over bananas. Top with cherries and 1/2 of the toffee bits and pour butterscotch evenly on top. Layer with remaining ice cream sandwiches and spread whipped topping over sandwiches; sprinkle with remaining toffee bits. Cover and freeze for at least 4 hours. Remove from pan, using foil handles. Cut into squares and serve.
Chocolate Caramel Pecan Pie 3 cups pecans 1/4 cup granulated sugar 1/4 cup (1/2 stick) butter, melted 1 (14 oz.) pkg. caramels 2/3 cup whipping cream, divided 1 pkg. (8 squares) semi-sweet baking chocolate 1/4 cup powdered sugar 1/2 tsp. vanilla Preheat oven to 350F. Place 2 cups of the pecans in food processor, cover. Process pecans until finely ground, using pulsing action. Mix with granulated sugar and butter, press into a 9-inch pie plate. Bake 12 minutes or until lightly browned. Cool completely. If pie crust puffs up during baking, gently press down with back of spoon. Microwave caramels and 1/3 cup of the whipping cream in a microwaveable bowl on high for 3 minutes or until caramels are melted, stirring after each minute. Pour into crust. Coarsely chop remaining 1 cup of pecans and sprinkle over pie. Place chocolate, remaining whipping cream, powdered sugar and vanilla in saucepan. Cook and stir on very low heat just until chocolate is melted. Pour over pie. Gently spread chocolate to cover top of pie. Refrigerate 4 hours
No-Bake Chocolate Peanut Butter Bars 1 cup butter or margarine, melted 2 cups graham cracker crumbs 2 cups powdered (confectioners) sugar 1 cup peanut butter 1 1/2 cups semisweet chocolate chips 4 tablespoons peanut butter In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares. Store in the refrigerator.
Chocolate Sin Squares 14 oz. pkg. caramels 2/3 cup evaporated milk, divided 1 German chocolate cake mix (18 oz.) 3/4 cup margarine 1 cup chopped nuts 1 cup chocolate chips Mix and melt caramels with 1/3 cup evaporated milk, stirring often. Heat oven to 350. Separately, combine cake mix with margarine, 1/3 cup evaporated milk (or more if needed) and nuts. Place half the mixture into a greased 13x9 pan. Bake 6 minutes. Sprinkle baked mixture with chocolate chips, then spread with caramel mixture. Spread remaining mixture on top. Bake 15-18 minutes. Let cool then cut into squares.
KIDS PARTY MIX 2 c. bite sized pretzels 2 c. Honey Toasted Oat cereal 2 c. Crispix or Chex 2 c. Goldfish crackers 1/4 cup maple syrup 2 tablespoons butter 1 c. dried cranberries or raisins 1/2 c. chocolate chips 1/2 c. M&M's Preheat oven to 300F. In a large bowl, combine pretzels, goldfish, & cereal. In a sauce pan, bring maple syrup and butter to boil. Pour over cereal mixture and combine thoroughly. Pour in 9X 13 pan. Bake 30 minutes, stirring once halfway through. Let cool.
Hash Brown Casserole 1 pkg Shredded Hash Brown Potatoes 1 can Cream Of Chicken or Celery Soup 1 cup Cheddar Cheese, shredded 1/2 Stick Margarine 1/2 cup Onion, chopped 1 cup Sour Cream Mix all ingredients in a bowl. Put mixture into a greased 9 x 13 baking dish. Bake, uncovered, at 350F for 45 minutes to 1 hour or, until golden brown.
Baked Salmon In Foil 3 1/2 lb. Salmon 1 Lemon Salt and Pepper 1 Tbs. Oil or Softened Butter Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray. If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon cold. Thinly slice the lemon and put about half on the foil. Put the salmon on top, with a few slices of lemon inside and lay the rest of the lemon along the top of the salmon. Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape. Put into a medium oven, 350F, 180C, for 10 minutes per pound. If serving hot, take it out of the oven and let it stand for a further 10 minutes. If serving cold, leave the salmon in the foil for two to three hours. To serve: Unwrap the fish and gently pull off the skin
Skillet Beef 'N' Rice 1 lb. lean ground beef 1 cup onion, chopped 1 cup bell pepper, chopped 1 can (14-1/2 to 16 oz. tomatoes) 1 T. salt 1 T. chili powder 1/2 t. garlic powder 3 cups of cooked rice (white or wild) 1/2 lb. (4) cups shredded cabbage 1 cup grated Cheese Sauté ground beef, onions, and peppers until meat is lightly browned. Stir in tomatoes, seasonings, rice and cabbage. Cover and cook 10-15 minutes, or until cabbage is tender crisp. Sprinkle with cheese. Cover 2-3 minutes to melt cheese.
Chili Dog Pizza 2 cups buttermilk baking mix (such as Bisquick) 1/2 cup cold water 1 cup homemade or canned chili 1 small onion, chopped 5 hot dogs, thinly sliced 1 cup shredded cheddar cheese Heat oven to 425 degrees. Mix baking mix and water until soft dough forms. Roll or pat dough into a 12 inch circle on ungreased cookie sheet or pizza pan. Pinch edge of circle, forming a 1/2 inch rim. Spread chili over dough; sprinkle with remaining ingredients. Bake until crust is golden brown, about 20 minutes.
Candy Corn Cereal Squares 1 cup peanut butter 1/3 cup honey 1/4 cup margarine or butter 1 (10oz.) pkg. marshmallows 6 cups crispy honey graham cereal squares 1 cup candy corn Grease 13x9 pan. In 4-Qt. saucepan or Dutch oven, combine peanut butter, honey, margarine and marshmallows. Cook over low heat until marshmallows are melted, stirring occasionally. Carefully stir in cereal and candy corn. Using wet or greased spatula, spread in greased pan. Cool completely; cut into bars. Makes 36 bars.
Friday, September 7, 2012
Drunk Cake Mix Jello Cake 1 package of yellow cake mix 4 eggs 1 small box jello instant chocolate pudding 3/4 cup water 3/4 cup oil 1/4 cup vodka 1/4 cup to 1/2 cup Kahula Large handful of chocolate chips Preheat oven to 350 degrees F. Combine box of instant pudding and box of cake mix. With a whisk, blend dry mixes together well. Add remaining ingredients and blend with mixer. Bake in bundt pan at 350F for about 35 minutes.
Butterfly Dip 8 ounces cream cheese 2 tablespoons chopped green onions 2 garlic cloves, chopped 1 egg white, cooked and chopped 1/2 cup mayonnaise 1/2 cup fresh parsley, chopped Triscuits Mix in blender. If desired, sprinkle finely chopped egg yolk on top. Serve with Triscuits
HOT DOG CHEESE OMELETS MAKES 4 SERVINGS. HEAT a little oil in a skillet. Add 1/2 onion, diced, saute 5 min. or until tender. Add 1 hot dog, sliced. Cook covered until hot dog is browned. Coat a skillet with nonstick spray. Heat. For each omelet, beat 2 eggs and 1 tbs water until blended. POUR into pan, push cooked portions at edges toward center, tilting pan as necessary. When eggs are set but still moist, spoon 1/4 hot dog onion mixture and 1/4 cup shredded Cheddar or Swiss cheese onto half of omelet. Fold other half over filling, slide onto a plate. Repeat to make 3 more omelets. SERVE with toast
Barbecue Shrimp Stir-Fry 1 medium onion, cut into 1-inch pieces 1 medium green pepper, cut into 1-inch pieces 1/2 cup barbecue sauce 2 tablespoons honey 1/4 teaspoon dried basil 1/8 teaspoon garlic powder 1/8 teaspoon pepper 3/4 pound uncooked medium shrimp, peeled and deveined Hot cooked rice In a nonstick skillet coated with cooking spray, saute onion and green pepper for 3-4 minutes or until crisp-tender. Combine the barbecue sauce, honey, basil, garlic powder and pepper; pour over vegetables. Bring to a boil over medium-high heat, stirring constantly. Add shrimp; cook and stir for 3-5 minutes or until shrimp turn pink. Serve with rice. Yield: 2 servings
Tuesday, July 31, 2012
Cherry Sno Cone Syrup Makes 1 cup Ingredients: 2 cups fresh sour cherry juice (or sweet cherry juice, if sour cherries are out of season) 1/4 cup granulated sugar Bring the cherry juice to a simmer in a small saucepan and cook until reduced by half, about 30 minutes. Add the sugar and stir until fully dissolved. Transfer to a squeeze bottle or other pourable container and refrigerate until fully chilled.
Mama's Pizza Casserole The family loves it and it can be customized any way you want it. Add in your favorites to make it your own special recipe! 1 bag of egg noodles 1 jar of tomato sauce (I use marinara sauce) 3 cups Mozzarella cheese, shredded 1 1/2 pounds hamburger meat 1 package of pepperoni Brown the meat and drain the grease. Boil Noodles until soft. Drain the water. Preheat oven to 350 degrees F. In a 9x13 casserole dish, start layering by first spreading a thin layer of tomato sauce on the bottom. Second layer half of the noodles over the sauce. Then half of the meat and the rest of the noodles. Next layer half of the cheese, the rest of the meat, the rest of the sauce, and then the rest of the cheese. Lastly, top with pepperonis. Cover with foil and bake for 30 minutes. After 30 minutes remove foil and bake for another 15 minutes. Once it is done baking, take it out and let if sit for 10 to 15 minutes. Enjoy
These are AWSOME!sooooo YUMMY Chocolate Dessert Wraps Recipe 1/2 cup creamy peanut butter 4 flour tortillas (8 inches) 1 cup miniature marshmallows 1/2 cup miniature semisweet chocolate chips Vanilla ice cream Chocolate shavings, optional Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup marshmallows and 2 tablespoons chocolate chips on half of each tortilla. Roll up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly. Grill, covered, over low heat for 5-10 minutes or until heated through. Unwrap tortillas and place on dessert plates. Serve with ice cream. Garnish with chocolate shavings if desired. Yield: 4 servings. Crunchy peanut butter is not recommended for this recipe
Creamy Cilantro-Lime Slaw 1/2 cup mayonnaise 1/2 cup sour cream 3 tablespoons fresh lime juice -- (or more) 1 1/2 teaspoons finely grated lime peel 1 Serrano chile -- seeded, minced 2 garlic cloves -- pressed 1/3 cup chopped fresh cilantro 8 cups thinly sliced green cabbage 4 green onions -- minced (about 1/4 cup) Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled. Season slaw with more lime juice, salt, and pepper, if desired, just before serving
Monday, July 30, 2012
Creamy Ranch Chicken 8 slices bacon 4 chicken breasts...cut into pieces 2 tablespoons flour 2 tablespoons dry RANCH salad dressing mix 1 1/4 cups milk 3 cups dry uncooked noodles 1 tablespoon Parmesan cheese Cook noodles. Cook bacon tip crisp, reserve drippings. Cook chicken pieces in bacon drippings til browned. Add flour RANCH dressing mix and milk. Cook til bubbly. Stir in bacon. Toss in noodles. Top with Parmesan Cheese
Cinnamon Sugar Tortilla Delight 1 (10 inch) flour tortilla 2 teaspoons unsalted butter 1 1/2 tablespoons cinnamon sugar Whipped cream topping (Cool Whip) Spread tortilla with butter, sprinkle with cinnamon sugar. Roll into a tube shape, then place on a microwave safe plate. Microwave on High for 30 seconds to warm. Top with a dollop or two of whipped topping
Chocolate Cherrios 2 cups chocolate chips 3/4 cup chunky peanut butter 3 cups plain donut shaped oat cereal Melt chocolate chips in double boiler. Mix in the peanut butter, stir until smooth. Stir in cereal. Drop by spoonfuls onto waxed paper and let set until firm.
Oysters Rockefeller ILOVEOYSTERSILOVEOYSTERS 36 Oysters, in shells 1 bunch Spinach, washed 1 Parsley bunch, leaves 1/2 cup Butter or Margarine, melted Rock Salt 1 bunch Green Onion tops 1 stalk Celery, minced 1 Juice of Lemon Using food processor, process spinach, onion tops and parsley until fine. Mix with celery, melted butter and lemon juice. Fill 6 pie plates or tins half full with rock salt. Place 6 oysters on half shell in each plate. Cover each oyster with 1 teaspoon vegetable mixture. Place plates under broiler; cook until edges of oysters curl, then serve immediately. Makes 6 servings or 36 appetizers
Friday, July 27, 2012
Butter-Cream Baked Apples 4 medium baking apples, cored and not peeled 1 cup sugar 1/2 cup Land O Lakes Sweet Cream Butter 1 tablespoon corn starch 1 tablespoon cold water 1/2 cup whipping cream Preheat oven to 450 degrees. Place apples in 1 1/2 or 2 quart round glass baking dish. Sprinkle with sugar; dot with butter. Bake near center of oven for 20 to 30 minutes, stirring, basting and turning two times, until apples are fork tender. Meanwhile, combine corn starch and water; add to cream; set aside. Remove apples; stir in cream and corn starch mixture. Return apples to pan. Return to oven for 8 to 10 minutes, or until sauce thickens and bubbles all over. Serve apples with sauce spooned over. Makes 4 servings
Chocolate Cherrios 2 cups chocolate chips 3/4 cup chunky peanut butter 3 cups plain donut shaped oat cereal Melt chocolate chips in double boiler. Mix in the peanut butter, stir until smooth. Stir in cereal. Drop by spoonfuls onto waxed paper and let set until firm.
GLAZED CAKEY PINEAPPLE BARS MAKES 16 BARS. 2 tsp baking soda 2 eggs, beaten 2 cups flour 20 oz can crushed pineapple in syrup 2 1/2 cups powdered sugar HEAT oven to 350 degrees. Coat baking pan with cooking spray. In a bowl, stir together flour, 2 cups powdered sugar, eggs, pineapple with syrup, baking soda and 1/2 tsp salt until combined, then stir 2 min. Spoon batter into pan. BAKE 40 min. or until top is lightly browned and is done. Let cake cool completely in pan. Cut cake into 16 bars. In bowl, stir together remaining powdered sugar with 2 tsp water until smooth. Drizzle over bars. Let stand at room temp 30 min. to set before SERVING and ENJOY!!!!!!
Thursday, July 26, 2012
Grilled Spiced Honey Chicken 1 tablespoon oil 4 chicken breast halves Rub 2 teaspoons garlic powder 2 teaspoons chili powder 1/2 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon cumin 1/8-1/4 teaspoon cayenne pepper (depending on your taste) Glaze 1/2 cup honey 1 tablespoon cider vinegar Combine rub spices together in a bowl. Drizzle oil over chicken so that it is all lightly covered, then toss with rub until all chicken is well coated. Grill chicken for 3-4 min per side until well cooked through Meanwhile, combine the glaze ingredients (easier to do this if honey is heated in the microwave for like 10 sec first). For the last minute or so of grilling, brush chicken all over with about 2/3 of the glaze. Take chicken off the grill--let it rest for about a minute--then cover with the remainder of the honey glaze
Frozen Peanut Butter Cheesecake 1/3 cup butter 1 cup semisweet chocolate chips 2 cups crispy rice cereal 1 (8 ounce) package cream cheese, softened 2 (5 ounce) cans sweetened condensed milk 3/4 cup peanut butter 2 tablespoons lemon juice 1 teaspoon vanilla extract 1 cup whipped cream 1/2 cup chocolate fudge sauce In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes. In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well
Hittin' the Trail Mix 2 cups pretzel rings 2 cups sesame sticks 1/2 cup honey roasted peanuts 1/2 cup dried cranberries 1/2 cup dried pineapple chunks or tidbits 1/2 cup chocolate candy pieces 1/2 cup yogurt or chocolate covered raisins 1/2 cup sweetened banana chips Combine all ingredients in a large bowl and stir well with a spoon. Place into an airtight container. Makes about 5 cups
Potato Stuffed Onions 1 large sweet onion 1 1/2 cups frozen shredded hash brown potatoes, thawed 4 tsp beef bouillon granules 2 Tbsp butter or margarine Pepper to taste Minced fresh parsley, optional Cut onion in half width wise, remove ends and outside skin. Separate onion into layers then select six to fit lightly greased muffin cups. Finely dice remaining onion and place in a bowl. Add hash browns and bouillon. Spoon into onion cups. Dot with butter. Bake at 375 degrees F. for 18 to 20 minutes or until tender. Sprinkle with pepper and parsley if desired
Chicken Rotel 1 - 4 or 5 pound hen 2 large green peppers, chopped 2 large onions, chopped 1 1/2 sticks margarine 1 ( 7oz.) package Vermicelli thin spaghetti 1 can Rotel tomatoes, mashed 1/2 pound Velveeta cheese 1 large can of mushroom buttons, drained 1 can tiny English peas, drained 2 Tbls Worcestershire sauce Salt and pepper to taste Season and cook chicken in enough water that there will be 1 1/2 quarts broth when chicken is done. This will take about 1 1/2 hours to cook tender. Saute' peppers and onions in margarine. Cook Vermicelli spaghetti in chicken broth ( 1 1/2 quarts) and mashed Rotel tomatoes, Worcestershire sauce and cook until thickened, not too long. Add peas and mushrooms, that have been drained. Add shredded cheese, stir until cheese melts. Add Chicken, that has been deboned, and mix well
Five-Minute Chunky Monkey Ice Cream 3 peeled and chopped, then frozen, bananas 1/4 cup walnuts,chopped Handful of chocolate chunks 2 Tablespoons peanut butter or Nutella (optional) Puree the bananas in a food processor or blender until smooth. Add the walnuts and chocolate chunks and pulse until mixed in. Stir in the peanut butter or Nutella, if desired. Serve immediately or freeze for later consumption
This is awesome especially now that fresh veggies are so plentiful. GOODY RELISH 3 cucumbers peeled and sliced thin 2 tomatoes diced 1 green pepper diced 1 med onion diced 1 tsp salt 1/4 c sugar 3/4 c scant vinegar (i prefer 2/3 cup) 1/2 c water Mix together and store in frig Can use after it sets for 1 day Keeps about 3 weeks
HOMEMADE TWINKIES 1 pkg yellow cake mix prepared according to directions for cupcakes (you should get about 30) Bake and cool Filling 1/2 c milk 1 1/2 tablespoons flour put in sauce pan and cook until thick and cool While cooling mix together 1/2 c white shortening 1/2 c white sugar 1/2 tsp vanilla Beat well until fluffy and the cooled milk mixture and BEAT WELL using a cake decorator fill cupcakes with filling thru the top until they puff up. These freeze great
A DIFFERENT BROCCOLI SALAD This recipe is at least 35 years old. It doesn't use vinegar so it has a different taste but is absolutely a hit everywhere I have brought it. Hope you enjoy! 1 sm broccoli head cut into small pieces 1 tomato diced 1 cup sliced celery 3 chopped green onions 3/4 cup mayonnaise ( I use Miracle Whip) 1 tbsp salad oil 2 tbsp sugar 1 tsp salt dash of ground pepper Rich's whipped cream to right consistency ( to your liking) Mix all together let marinate overnight
PUPPY CHOW (CEREAL CANDY) 12 oz. chocolate chips 1 c. peanut butter 1 stick butter Melt and pour over 1 box of Crispix cereal. Stir well to coat. Put cereal into large bag with 2 cups powdered sugar. Shake well. Spread out on sheet to cool and dry
PEANUT BUTTER CEREAL CANDY 3 c. Rice Krispies cereal 1 c. Spanish peanuts 1/2 c. sugar 1/2 c. light corn syrup 1/2 c. peanut butter 1/2 tsp. vanilla Mix cereal and peanuts and set aside. Combine sugar and syrup. Cook stirring constantly until mix comes to a full boil. Remove from heat. Stir in vanilla and peanut butter. Immediately pour syrup over cereal mixture. Stir gently to coat. Put cereal evenly into 9x13 buttered pan and cool before serving
Taco Dip 2 cans jalepeno bean dip spread in bottom of pan Mix together 1/2 c mayonnaise 8 oz sour cream 1 envelope taco seasoning Spread on top of bean dip Chop up green onion tomatoes olives cheese ( shredded) Put on top Serve with tortillas, doritos or crackers
Wednesday, July 25, 2012
Layered Macaroni and Cheese 1/2 pound elbow macaroni, cooked 4 cups (16 ounces) shredded Cheddar cheese, divided 2 eggs 1 1/2 cups milk 3/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon paprika Sliced tomatoes, optional Preheat the oven to 350. Coat a 2-quart baking dish with nonstick cooking spray. Layer 1/3 of the macaroni in the baking dish; add tomato slices, if using. Sprinkle with 1 1/2 cups cheese. Repeat the layers; top with the remaining macaroni. Reserve the remaining 1 cup cheese. In a medium bowl, whisk together the eggs, milk, salt, and pepper until blended; pour over the macaroni. Cover and bake for 45 minutes, or until heated through. Uncover and sprinkle with the remaining cheese and the paprika. Cover and let stand for 10 minutes before serving. 4 to 6 servings.
Tuesday, July 24, 2012
ANGEL ICE CREAM DESSERT 1 loaf angel food cake, broken in pieces to cover bottom of 9"x13" pan 2 c. milk 2 pkgs. French vanilla instant pudding 1 qt. butter brickle or pecan crumbs ice cream, softened Whipped topping 2 crushed Heath candy bars Put cake in pan as directed. Mix milk and instant pudding just until thick. Add softened ice cream and blend until smooth. Pour over cake. Top with whipped topping. Garnish with the crushed candy bars. Chill 5 to 6 hours or overnight.
FROZEN FRENCH MINTS 1 c. real butter 2 c. sifted confectioners sugar 4 oz. unsweetened chocolate 4 eggs 2 tsp. vanilla 1 tsp. peppermint extract 1/4 c. finely crushed graham crackers Cream butter and sugar together. Melt chocolate over boiling water and add to creamed mixture. Add eggs, one at a time, beating well. Add vanilla and peppermint. Continue to beat 3-4 minutes. Use cupcake liners or small candy cups. Spoon or pipe chocolate mixture into loners. Sprinkle top with a tiny pinch of graham cracker crumbs. Freeze 5 hours before using. Will keep frozen for at least 2 weeks. Makes 24 cupcake size or 120 candy size
Bacon Cheeseburger Chicken 2 tbsp olive oil 2 tbsp butter 6 skinless, boneless chicken breasts, split 1/4 cup teriyaki sauce 1/2 cup Ranch dressing 1 cup shredded Cheddar cheese 1/2 lb bacon (or bacon bits) Preheat oven to 350 degrees. In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear
Wildly Wicked Chocolate Fudge Crackle Cookies 3 cups semisweet chocolate chips 1/2 cup (packed) golden brown sugar 1/4 cup granulated sugar 2 large eggs 2 tablespoons dark corn syrup 1 teaspoon instant coffee granules 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1/2 teaspoon baking powder Melt half the chocolate chips in a heavy small saucepan over low heat, stirring constantly until melted and smooth. Remove from heat. Using electric mixer set on low speed, beat both sugars, eggs, corn syrup,coffee granules and extract in medium bowl to blend. Increase speed to high and beat until thickened, about 3 minutes. Add barely lukewarm melted chocolate and beat until smooth. Reduce speed to low. Add flour and baking powder and beat just until combined. Mix in rest of chocolate chips. Refrigerate mixture until firm enough to mound roll into balls. (approximately an hour) Roll the balls in powdered sugar and then bake 8 minutes. Reverse cookie sheets and continue baking until cracked on top and softly set, about 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely
Brown Sugar Lolli-Pops 6 cups air-popped popcorn 1 cup brown sugar 1/4 cup honey 1/3 cup water 1 tbsp. light margarine Butter flavored cooking spray 3 tbsp. cinnamon-sugar mixture (2 tbsp. sugar to 1 tbsp. cinnamon) Mini pretzel sticks Combine sugar, honey, and water in a 2-quart saucepan; bring to a boil over high heat, stirring constantly until sugar is dissolved. Cook until sugar forms thick, "ropy" threads that drip from the spoon. Add butter and stir to mix. Slowly pour mixture over popcorn, tossing to mix. When popcorn has cooled slightly, spray hands with cooking spray and shape into small balls. Insert pretzel stick to create a lollipop. Roll in cinnamon-sugar mixture and wrap in plastic wrap or store in zipper-style bags
ORANGE SLUSH 12 oz. frozen orange juice (concentrate) 12 oz. lemonade 3 cups water 1 cup sugar 2 cups vodka Combine all ingredients and freeze. After 48 hours, serve with equal parts 7-Up and slush (one 1/2 7-Up and one 1/2 slush). Variation: Use grapefruit instead of orange
WATERMELON SLUSH 4 cups frozen watermelon chunks 1 cup frozen strawberries apple juice or white grape juice The night before, cut a seedless watermelon into 2 inch chunks, freeze in Ziploc bags. The strawberries can be fresh frozen or even the sliced kind with sugar that you buy from the grocery store. Place frozen watermelon and strawberries in a blender or smoothie maker. Add the juice; enough to cover the fruit. Blend. This is especially refreshing on a hot summer day
FIVE-FRUIT SLUSH 1 (12 ounce) can frozen orange juice 1 (12 ounce) can frozen pink lemonade (or regular lemonade) 1 (48 ounce) can pineapple juice 1/2 cup sugar 3 cups cranberry juice 1 cup watermelon vodka 7-up, sprite or club soda Mix all ingredients together, except 7-UP (or its variations), and freeze in a large container (plastic works best). To serve: Mix 1 part slush to 1 part 7-UP
Dark Dessert 25 Oreos, finely crushed 1 lb. mini marshmallows 3/4 c. milk 2 c. whipping cream 1/2 tsp. vanilla Combine marshmallows and milk in a saucepan and heat, stirring constantly, until melted and smooth. Or melt in microwave on high, stirring at 1 minute intervals, until melted and smooth. Cool to room temperature. Beat cream with vanilla until stiff peaks form. Beat marshmallow mixture to a smooth consistency, then fold in the cream until no lumps of cream remain. Press half of Oreo crumbs in the bottom of an 11 by 7 or 9 by 9-inch baking dish. Gently spread marshmallow mixture over the crumbs, by dropping it by spoonfuls over the crumbs and then spreading it out. Top evenly with remaining crumbs. Refrigerate for at least 6 hours
UPSIDE-DOWN SUNDAES 1 pkg. (4 serving size) instant chocolate pudding mix 2 c. milk 1/2 c. peanut butter 10 scoops vanilla ice cream 1/2 c. chopped peanuts In a small mixer bowl, combine milk and peanut butter. Beat with an electric mixer on low speed until almost blended. Add chocolate pudding mix; beat according to package directions, scraping sides of bowl frequently. Pour 1/4 cup of the pudding mixture into 10 individual dessert dishes. Top each with a scoop of ice cream. Sprinkle with peanuts. Serves 10
Vanilla Ice Cream 4 eggs 1 3/4 c. sugar 1 can Eagle Brand milk 1 can (sm.) Carnation milk 1/2 gal. whole milk 2 tbsp. vanilla 1/2 pt. whipping cream Beat eggs well, add sugar and continue beating until well mixed. Add other milks, whipping cream and vanilla; beat until well mixed. Pour into chilled ice cream maker canister. Freeze according to freezer's directions.
STRAWBERRY ICE CREAM 1 pound (about 1 1/4 pints) strawberries, hulled and sliced 1 1/2 cups sugar 1 tablespoon fresh lemon juice 1 1/2 cups heavy cream 1 1/2 cups milk 4 large egg yolks 1 teaspoon vanilla, or to taste In a food processor fitted with the steel blade or in a blender in batches, puree the strawberries and transfer the puree to a bowl. Stir in 1/2 cup of the sugar and the lemon juice and chill the mixture, covered, for two hours. In a heavy saucepan, combine the cream, the milk, and the remaining 1 cup sugar and scald the mixture over moderate heat, stirring. In a bowl, beat the egg yolks until they are light and thick and pour the milk mixture through a fine sieve in a stream, stirring. Transfer the custard to the pan and cook it over moderately low heat, stirring, until it coats the spoon. Transfer the custard to a metal bowl set in a bowl of cracked ice, stir in the vanilla, and let the custard cool, covered with a buttered round of wax paper. Chill the custard for 2 hours, stir in the strawberry mixture, and freeze according to manufacturer's instructions. Makes about 1 quart.
NEAPOLITAN SANDWICH CAKE Chocolate shell topping 1 pint mint chip ice cream, slightly softened Ten 3.5 oz rectangular vanilla ice cream sandwiches 1/2 cup finely crushed chocolate wafer cookies 1 pint strawberry ice cream, slightly softened Line a loaf pan with foil, leaving an overhang on all sides. Arrange 5 ice cream sandwiches snugly in bottom of pan. Spread strawberry ice cream on top. Press remaining 5 ice cream sandwiches on top, then spread mint chip ice cream over sandwiches. Top with a layer of crushed cookies. Cover cake with plastic wrap, freeze until set 4 hours. Uncover, then lift foil to remove cake from pan. Invert onto a platter, remove foil, spread with chocolate shell topping. SERVE immediately
Monday, July 23, 2012
Harvest Bay Mahi Mahi 4 mahi mahi fillets 1/2 cup garlic butter 1/2 cup salad shrimp 1/2 cup sliced mushrooms 1 cup Alfredo sauce 1/2 teaspoon dill weed Grill mahi mahi until cooked through and browned. Sauté shrimp and mushrooms in garlic butter for 2 to3 minutes. Stir in Alfredo sauce and dill weed. Pour sauce over mahi
OLD FASHIONED BUTTERSCOTCH PIE If you like the deep, rich taste of brown sugar, use dark brown sugar in this recipe; otherwise, prepare it with light brown sugar for a lighter color and flavor. Fully Baked Pastry Shell For Filling: 1 1/2 cups packed brown sugar 1/4 cup all-purpose flour 1/8 teaspoon salt 3 beaten egg yolks 1 1/2 cups milk 2 tablespoons margarine or butter 1 teaspoon vanilla For Meringue: 3 egg whites 1/4 teaspoon cream of tartar 6 tablespoons sugar FOR FILLING: Prepare and fully bake pastry shell as directed; set aside to cool. In a heavy, medium saucepan stir together the brown sugar, flour, and salt. Add egg yolks and milk. Cook while stirring with a wire whisk till thickened and bubbly. (Mixture may appear curdled. Stir briskly while cooking and mixture will become smooth.) Cook and stir 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. Pour hot filling into baked pastry shell. FOR MERINGUE: In a mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed about 1 minute, or till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more, or till mixture forms stiff, glossy peaks (tips stand straight) and sugar completely dissolves. Immediately spread meringue over hot filling, spreading to edge of pastry to seal and prevent shrinkage. Bake pie in a preheated 350 degrees oven for 15 minutes. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator.
No Bake Almond Bark Drop Cookies 1 24 oz. pkg. almond bark, melted 1 cup peanut butter 3 cups Rice Krispies 2 cups dry roasted peanuts 2 cups mini marshmallows Melt almond bark. Add peanut butter, rice krispies, and dry roasted peanuts. Let cool a little. Add marshmallows. Mix together. Drop on wax paper. Cool.
Cajun Spice Mixture Excellent spice to use to make any meat "Cajun" 4 teaspoons cayenne pepper 6 teaspoons salt 4 teaspoons black pepper 4 teaspoons paprika 4 teaspoons cumin 5 teaspoons dry mustard 2 teaspoons dried thyme 2 teaspoons dry oregano 4 teaspoons onion powder 4 teaspoons garlic powder Mix all ingredients together and store in an airtight jar in a cool dry place.
Cajun Barbecue Beans 1 lb ground beef 1 onion, chopped 1 green bell pepper, chopped 1 (31 ounce) can pork and beans 6 tablespoons catsup 4 tablespoons Worcestershire sauce 1/4 cup dark brown sugar 1/2 cup barbecue sauce 1 dash Tabasco sauce (to taste) Pre-heat oven to 350. Brown ground beef in a large skillet and pour off the grease. Stir in the onion and bell pepper and saute. Transfer beef mixture to a 2-quart casserole and add remaining ingredients and mix well. Dish can be refrigerated at this point and baked when ready to serve. Bake for 45 minutes.
Thursday, July 19, 2012
RANCH CRESCENT ROLLS 1 (8 oz.) tube refrigerated crescent rolls 1 pkg. Hidden Valley Ranch milk original recipe ranch salad dressing mix 1 egg yolk 1 tsp. water Separate dough, cut in half lengthwise to make 16 crescents. Break yolk with water. Brush on dough, sprinkle with dressing mix, roll up into crescent shape. Brush with egg mixture. Bake on greased cookie sheet in preheated 370 degree oven for 11-13 minutes or until brown. Makes 16. Enjoy
Glazed Sweet Potato Sticks 6 med. sweet potatoes 1/2 tsp. salt 1 (6 oz.) can frozen orange juice concentrate, thawed 1/4 c. butter or margarine 1/4 c. sugar 1 lg. orange, sliced In Dutch oven over medium heat, simmer potatoes until tender; peel, cut into 1/2 inch sticks. Place in lightly greased 3-quart shallow baking dish; sprinkle with salt. Combine undiluted orange juice, butter and sugar in small saucepan. Heat on low until well blended; pour over potatoes. Arrange orange slices on top of potatoes. Bake in 350 degree 30 minutes
Strawberry Cream Cheese Bars 1 (18.5 ounce) box strawberry cake mix 1 stick butter 3 eggs 1 (8 ounce) package cream cheese, softened 2 cups powdered sugar Preheat oven to 325 degrees. In bowl, combine cake mix, butter and 1 egg, blend well. Press into grease 9x13 inch baking pan. In another bowl, combine cream cheese, 2 eggs and sugar. Beat with mixer until smooth and well blended. Pour over batter. Bake for 30 to 35 minutes, or until lightly browned
STRAWBERRY BANANA SPLIT CAKE Use 9 x 13 inch aluminum or Pyrex baking dish. Combine 2 cups graham cracker crumbs and 1 stick of melted butter. Pat mixture into bottom of pan and refrigerate for 1 hour. Beat together: 2 lg. eggs (or 3 med.) 2 sticks butter 1 tsp. vanilla Beat 15 minutes. Pour this mixture over the graham cracker crust and refrigerate for 1 hour. Over these 2 layers arrange: 2 pkg. (10 oz. each) strawberries, if possible better fresh 2 lg. cans crushed pineapple or tidbits, drained well. Top all with 1 large container of Cool Whip and sprinkle with crushed nuts (this is optional). Refrigerate overnight. Keep refrigerated until serving time. Cut into small pieces, a little goes a long way
Grilled Banana Sandwiches 1 large banana 1 1/2 tablespoons low-fat whipped cream cheese 1 1/2 tablespoons peanut butter 1 tablespoon honey pinch of salt 4 (3/4"-thick) slices White Whole Grain bread Cut off 1/4 of the banana and mash in a bowl with a fork; stir in the cream cheese, peanut butter, honey, and salt. Spread over 2 bread slices. Coat a large skillet with cooking spray and place over medium-high heat. Slice the remaining banana in half lengthwise and then in half crosswise. Place the banana halves in the pan and cook until caramelized. Arrange the bananas over the cream cheese spread and top with the remaining slices of bread. Wipe out the skillet, add a spritz more cooking spray, and place over medium heat. Add the sandwiches and cook until browned on each side.
Strawberry Cake 1 (18.25-ounce) package yellow cake mix 1 quart strawberries, hulled and sliced 1/2 cup granulated sugar 1 (16-ounce) container frozen whipped dessert topping, thawed 1 (14-ounce) can sweetened condensed milk Bake cake according to package directions. Punch holes in cake with a fork or skewer. Combine berries and sugar in a small bowl. Sprinkle evenly over warm cake. Cool completely on a wire rack. Meanwhile beat dessert topping and condensed milk in a medium bowl. Spread on top of strawberries. Chill for at least 2 hours before serving
Wednesday, July 18, 2012
They don't get much easier than this Chow Mein Chicken Casserole I love this because it's very simple and inexpensive to make. You can use leftover chicken making it even cheaper. Very good and hearty. 1 cup cooked or canned chicken 1 can cream of mushroom soup 1 can chicken with rice soup 5 oz. chow mein noodles Cut up chicken into bite-size pieces. Add remainder of ingredients, reserving some noodles for the top. Bake at 350 degrees F until bubbly, approximately 30 minutes
Bacon Jack Deviled Eggs 12 hard boiled eggs, peeled 1/2 cup mayonnaise 4 strips bacon, cooked and crumbled 2 teaspoons finely shredded Monterey Jack cheese 1/4 cup finely minced onion 2 teaspoon Dijon mustard salt and freshly ground pepper to taste Slice eggs in half lengthwise. Carefully remove the yolks to a large bowl. Set whites on a plate and place in the refrigerator to keep chilled. Meanwhile, use a fork to finely mash the yolks. Add in the mayonnaise, bacon, Monterey Jack cheese,onion, and Dijon mustard. Season with salt and pepper. Use a fork or whisk to combine all the ingredients. To make it even smoother you can run the mixture through a food processor. Stuff or pipe the yolk mixture into the egg whites
Tuesday, July 17, 2012
Amazing Overnight French Toast 1 C. corn syrup 1 C. brown sugar, packed 1 C. butter, sliced 12 slices raisin bread 6 eggs 2 C. milk 1 tsp vanilla extract In a saucepan over medium heat, bring corn syrup, brown sugar and butter to a boil; boil for 5 minutes. Pour into a greased 13"x9" baking pan. Arrange 6 slices bread in pan; top with remaining slices & set aside. Beat eggs, milk and vanilla; pour over bread. Cover and refrigerate overnight. Uncover; bake at 350 degrees for 45 minutes. Serve slices with warm glaze from pan as syrup
This is perfect if you have some bananas getting to ripe. Banana Chocolate Chip Muffins 1/2 c. shortening 3/4 c. granulated sugar 3 eggs 2-3/4 c. sifted flour 1-1/2 tsp. baking powder 3/4 tsp. baking soda 3/4 tsp. salt 1-3/4 c. mashed bananas (5 about) 3/4 c. chocolate chips Mix shortening, sugar and eggs until fluffy. Fold in mashed bananas. Sift together dry ingredients. Add to creamed mixture. Stir in chips. Grease muffin pan (or put paper into pan). Divide batter equally. Bake at 350 degrees for 15-20 minutes until done
CHEATER'S FRUIT COBBLER CAKE OPTIONS ARE: Blueberry pie filling & blueberry muffin mix, cherry pie filling & strawberry muffin mix or apples or peach pie filling & spice muffin mix 2 cans pie filling (whatever flavor you choose) 2 pkgs. muffin mix (whatever flavor you choose) 1 stick butter 1/2 c. regular sugar or brown sugar Take square casserole dish or cake pan. In a mixing bowl, add 2 packages of muffin mix and mix according to package directions. Pour 3/4 of mixture into greased baking pan or casserole dish. Then open and add 2 cans of pie filling mixture on top of batter. Leave about a 1/2 inch diameter of muffin mixture surrounding sides of pan. Take remaining mixture of muffin mix and drop by spoonfuls scattered or drizzled over the top of pie filling mixture. Then add scattered over top square pieces, butter. Sprinkle sugar over top and bake at 350 degrees or according to temperature on muffin mix package. Bake until muffin mix mixture is done. Take out of oven. Serve hot or cold with ice cream or Cool Whip. Enjoy
Peanut Butter Penuche 2 cups granulated sugar 2 cups packed light brown sugar 1 cup milk 1 tablespoon light corn syrup 1/4 teaspoon salt 1/2 cup creamy peanut butter 2 teaspoons vanilla extract Butter the bottom and sides of a heavy 4-quart saucepan. In pan, combine the sugars, milk, corn syrup and salt. Cook and stir over medium heat until sugars dissolve and mixture begins to boil. Reduce heat; attach candy thermometer to pan. Continue cooking, stirring occasionally, until thermometer reads 236 degrees F. Remove from heat; add peanut butter but do not stir it in. Set pan aside. Do not stir or move pan during cooling. When thermometer reaches 115 degrees F, add vanilla extract. Beat by hand until mixture loses its gloss. Pour into buttered pan. When penuche is only slightly warm, cut into small squares. Makes 2 pounds
Monday, July 16, 2012
Apple Fantasy Dessert 2/3 c. flour 3 tsp baking powder 1/2 tsp salt 2 eggs 1 c. granulated sugar 1/2 c. brown sugar 3 tsp vanilla or rum or bourbon 3 c. diced apples Beat eggs, add sugar and vanilla and beat well. Add dry ingredients and mix. Dump in apples and stir until evenly distributed. Put in a deep baking dish or souffle dish. Bake 45 minutes at 350. Serve warm
Slow Cooker Mushroom Steak 2 Lbs Beef Round Steak, cut 3/4 inch thick 1 Med Onion, sliced 2 Jars (4 oz) Sliced Mushrooms, drained 1/4 Cup Beef Broth 1 Can (10.75 oz) Condensed Cream of Mushroom Soup 1/2 tsp Dried Basil 1/4 tsp Dried Marjoram 1/4 tsp Black Pepper Trim fat from meat. Cut steak into serving-size portions. In a 31/2 or 4-quart crock-pot place onion & mushrooms. Place beef on vegetables. In a bowl combine soup, wine, basil, marjoram, & pepper; pour over meat. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours
Dirt Pie 1 cup cold milk 1 pkg (4 oz. serving) Chocolate flavor Instant Pudding 1 (8 oz) container Cool Whip 20 chocolate sandwich cookies, crushed 1-1/2 cups "rocks"* 1 graham cracker pie crust * Rocks = Granola chunks, chocolate chips, peanut butter chips, chopped peanuts, or any combination thereof Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended. Let stand 5 mins. Fold in whipped topping. Stir 1 cup of the cookies and "rocks" into pudding mix. Spoon into pie crust. sprinkle with remaining cookies. Freeze until firm, about 4 hours
Saturday, July 14, 2012
Quick Cherry Turnovers 1 tube (8 oz) refrigerated crescent rolls 1 cup cherry pie filling (or any other flavor) 1/2 cup confectioner's sugar 1 to 2 Tbsp milk Unroll dough and separate into eight triangles; make four squares by pressing the seams of two triangles together and rolling Into shape. Place on an un greased baking sheet. Spoon 1/4 cup pie filling in one corner of each square. Fold to make Triangles; pinch to seal. Bake at 365 degrees for 10-12 minutes or Until golden. Mix sugar and milk; drizzle over turnovers. Serve warm.
Friday, July 13, 2012
Thursday, July 12, 2012
Crack Potatoes 2 (16oz) containers sour cream 2 cups cheddar cheese, shredded 2 (3oz) bags real bacon bits 2 packages Ranch Dip mix 1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes
Spaghetti Rice 1 lb. Italian sausage 1 Tbsp Italian seasoning 2 tsp dried minced onion flakes 2 tsp minced garlic 3/4 cup water 2 8 oz. cans tomato sauce 1 1/2 cups cooked white or brown rice (use more or less depending on how saucy you want it) cheese for topping Brown the meat in a skillet and drain off fat (I use a collander). Return the meat to the skillet; add the Italian seasoning, garlic, onion flakes and water, mix and simmer for 5 minutes. Stir in the tomato sauce and rice. Heat in skillet for 5 -10 minutes, until heated through. Top with parmesan or mozzarella cheese
LEMON ANGEL DESSERT 2 boxes lemon Jello 2 c. boiling water 2 c. cold water Juice from 1 lemon 1/2 c. sugar 2 egg whites 1 sm. can evaporated milk, chilled 1 sm. angel food cake, broken into sm. pieces Dissolve Jello in boiling water. Add cold water and lemon juice. Chill until partly set. Whip egg whites and sugar until stiff. Whip evaporated milk. Combine Jello, whipped egg whites and evaporated milk. Fold in angel food cake pieces. Pour into 9"x13" pan and chill. Cut in serving pieces and top with strawberries or raspberries or any other fruit you desire. Garnish with Cool Whip, if desired
Frozen Lemon Salad 8 oz. pkg. cream cheese, softened 1 pt. lemon sherbet 8 oz. can sliced peaches, drained and chopped lettuce 1/4 c. mayonnaise 11 oz. can Mandarin orange sections, drained and cut up 1/4 c. slivered almonds, toasted In large bowl beat together cream cheese and mayonnaise or salad dressing until smooth. Stir sherbet to soften; quickly stir into cheese mixture. Stir in orange sections, peaches and almonds. Pour into 8 x 8 x 2-inch dish. Cover and freeze until firm. To serve, let stand at room temperature for 10 to 15 minutes. Cut into squares. Serve on lettuce lined salad plates. Makes 9 to 12 servings
Wednesday, July 11, 2012
MUD PUDDING OR DIRT DESSERT 8 oz. softened cream cheese 8 oz. whipped topping 1/2 c. powdered sugar 1 lg. instant vanilla pudding 2 c. milk 1 1/2 lb. pkg. crushed Oreo cookies 1/2 stick melted butter Mix pudding and milk. Add powdered sugar and cream cheese; mix until all is blended. Stir in Cool Whip. In separate bowl combine cookie crumbs and butter. Alternate several layers of pudding mixture and crumbs in bowl, ending with crumbs on top. Decorate with gummy worms. Refrigerate. You may use new flower pot and serve with a new small plastic shovel if desired
Tuesday, July 10, 2012
Pepperoni Squares 2 eggs 2 cups milk 1/2 teaspoon salt 1 teaspoon oregano 1/2 teaspoon garlic powder 1 1/2 cups flour 6 ounces pepperoni, chopped 4 ounces grated swiss cheese 1 1/2 cups grated sharp cheddar cheese Mix all the ingredients together with a fork. Place in a 9x13 inch baking dish and bake uncovered at 400. for 30 minutes. Cut into squares. Serve warm
PEANUT BUTTER BARS 6 squares semisweet chocolate, coarsely chopped 7 oz jar marshmallow creme 2/3 cup milk 1 pkg devils food cake mix 1/2 cup salted peanuts 3/4 cup creamy peanut butter 1/2 cup butter, melted HEAT oven to 350 degrees. Mix cake mix, butter and 1/3 cup milk until blended, press two thirds onto bottom of 13x9" pan. Bake 14 min. or until center is almost set, cool 3 min. Mix peanut butter and remaining milk, spread onto crust. TOP with spoonfuls of marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate, press into cake mixture. Bake 18 min. or until center is set. Cool before cutting into bars, then SERVE
YUMMY HOT TOPPING MAKES 2 1/4 CUPS. 2 tsp vanilla 2 tbs light corn syrup 12 oz semisweet chocolate 1 cup heavy cream IN a saucepan, combine cream and corn syrup, bring to a boil. Remove from heat, add chocolate, whisk until melted, stir in vanilla. Serve or pour into a jar, let cool completely before refrigerating for up to 2 weeks. Warm in microwave or in a saucepan before SERVING...Good on ice cream or just eat with a spoon
Stuffed Shells 1 15-ounce container ricotta cheese 1 egg, beaten 1/4 teaspoon salt 1 cup shredded mozzarella 1 bunch of chives, minced 20-25 jumbo dried pasta shells 1 jar of preferred pasta sauce parsley, chopped (for garnish) Heat oven to 350. Cook the shells according to package instructions in salted water until al dente. (If you overcook, the shells will tear as you fill them). Drain and let cool long enough to handle with your hands. While pasta is cooking, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella and chives. Set aside. Spread 1/3 of sauce across the bottom of a greased 9 x 13 in baking dish. Fill each shell with ricotta, and arrange in a single layer in the pan. Spoon remaining sauce over the shells, cover with foil and bake for 30 minutes. Uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the parsley and serve hot
Twinky Toffee Temptation 3 3/4 oz. pkg. vanilla instant pudding 8 oz. pkg. Heath Bars 2 c. milk 1 multi-pkg. Hostess Twinky cakes 4 oz. container nondairy whipped topping Prepare pudding with milk as directed on package. Set aside. Slice Twinkies in half lengthwise. Line a 9 x 13-inch glass baking dish with bottom halves of Twinkies, creamed filling side up. Sprinkle on 1/2 cup crushed candy. Pour on pudding. Arrange top halves of Twinkies on pudding. Spread on whipped topping. Top with remaining crushed candy. Cover and refrigerate at least 2 hours.
Sweet Salsa Dump Chicken 1 1/4 oz pkg taco seasoning mix 8 oz apricot jam 12 oz salsa 1 1/2 lbs chicken pieces[4-6 pieces] Preheat oven to 350 Place all ingredients in a 9x13" baking dish sprayed with PAM, turn chicken to coat. Bake 45-60 min or until chicken juices run clear
Monday, July 9, 2012
No Bake Mars Bars Squares 4 Mars Bars (regular kind) 1/2 cup butter 3 cups rice krispies 1 1/2 cups chocolate chips (small package) 1 tbsp butter Melt the bars and 1/2 cup butter in microwave. Mix well to blend butter and bars. Add rice krispies. Press in a 9" x 9" square pan. Melt chocolate chips with 1 tbsp. butter and spread over the top of the squares. Cool and cut into squares.
Almond Macaroons 1 (8 ounce) can almond paste 2/3 cup sugar 1/4 cup egg whites, from 2 to 3 eggs In a mixing bowl, cut almond paste into small pieces. Blend with sugar. Add egg whites and beat for 4 to 5 minutes, or until mixture is smooth. Drop by tablespoons onto baking sheets lined with brown paper. Leave about 1 inch space between each cookie. Bake at 350 degrees for 18 to 20 minutes, or until golden brown. Cool 5 minutes on pan. Remove from pan and cool on wire rack. Hint: If cookies stick, dampen the back of the paper with a moist cloth. After a few minutes, remove cookies from the paper. Yield: 2 dozen half dollar size cookies.
Milky Way Ice Cream Cake 1 pkg. ice cream sandwiches (I used 10) 1 tub Whipped Topping (cool whip) 1/2 Jar Chocolate Fudge 1/2 Jar Caramel Topping 10 mini milky ways (or more..) 8 mini snickers For the first layer you lay your ice cream sandwiches down. Next spread a layer of caramel and chocolate. Then sprinkle the chopped candy bars across this layer. You can repeat this whole layer. but I was running out of ice cream sandwiches so I just did one layer. Next I spread the cool whip over the first layer. Then I topped it all off with another layer of drizzled chocolate, caramel and milky ways/snickers. Cover and set in freezer for a few hours. Can you say YUMMY?
Friday, July 6, 2012
Bit O' Honey Candies 1 cup honey 1 cup chunky peanut butter 2 cups dry powdred milk Melt honey and peanut butter together in microwave. Add dry powdered milk and knead well. Roll out on wax paper. Cut in strips and roll. Wrap in wax paper to store.
Caramel Crunch 1 (7 oz.) pkg caramels 2 tbs butter 2 cups halved marshmallows 4 cups crisp or puffed cereal 1/2 cup chopped nuts (optional) Melt caramels and butter together in a double boiler. Add marshmallows and heat till melted. Stir until combined. Measure cereal and nuts into a greased bowl. Pour caramel mixture over and stir well with a fork. Turn into an 8 x 12 inch shallow greased bake pan. Press down well. Chill for 1 hour; then cut in fingers size pieces. Dip ends in melted semisweet chocolate if you like. Makes about 6 dozen. Will keep 2 weeks,BUT they are NOT gonna last that long!
NEAPOLITAN SANDWICH CAKE Chocolate shell topping 1 pint mint chip ice cream, slightly softened Ten 3.5 oz rectangular vanilla ice cream sandwiches 1/2 cup finely crushed chocolate wafer cookies 1 pint strawberry ice cream, slightly softened LINE a loaf pan with foil, leaving an overhang on all sides. Arrange 5 ice cream sandwiches snugly in bottom of pan. Spread strawberry ice cream on top. Press remaining 5 ice cream sandwiches on top, then spread mint chip ice cream over sandwiches. Top with a layer of crushed cookies. Cover cake with plastic wrap, freeze until set 4 hours. Uncover, then lift foil to remove cake from pan. Invert onto a platter, remove foil, spread with chocolate shell topping. SERVE immediately
Tequila Marinated Spareribs 1 rack of pork spareribs (about 3 pounds) Salt Freshly-ground black pepper 1 cup olive oil Juice from 4 limes 1/2 cup gold tequila 1 onion, finely chopped 2 tablespoons minced garlic 2 medium jalapenos, stemmed, seeded, and finely chopped 2 tablespoons finely chopped fresh cilantro leaves Season the ribs with salt and pepper. In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos, and cilantro. Season with more salt and pepper. Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely. Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours. Remove from the refrigerator and bring the ribs to room temperature. Preheat the grill on low. Place the ribs, meat side down, and grill them, turning and basting every 15 minutes. Cook for about 1 1/2 to 2 hours, or until the ribs are tender. Remove from the grill and slice into individual ribs.
MMM I love coffee,hot,warm,cold,an frozen Coffee Ice Cream Pie 1 egg 1 1/2 cups chopped nuts (pecans work well) 1/4 cup sugar 2 tsp instant coffee 1 pt softened vanilla ice cream 3 tbl butter 1 cup brown sugar 1/2 cup vaporated milk 1 tsp vanilla Beat the egg until frothy, then add the sugar and nuts and mix together. Press the mixture into a 9" pie pan. Combine the instant coffee and half of the ice cream. Spread the coffee ice cream into the pie shell. Spread the remaining plain vanilla on top of the coffee ice cream layer. Freeze the pie until firm. Serve with hot caramel sauce. To prepare the caramel sauce, in a saucepan cook the butter and brown sugar for 10 minutes stirring constantly. Remove the pan from the heat and stir in the evaporated milk and vanilla
Strawberry Spritzer Punch 3 (10 ounce) packages frozen strawberries, thawed, divided 2 (24 ounce) bottles white grape juice, chilled 1 (28 ounce) bottle club soda or carbonated water, chilled Place 2 packages of thawed strawberries with juice in a blender. Cover and blend until smoothe. In a punch bowl, combine berries, grape juice and remaining package of strawberries, mix well. When ready to serve, stir in carbonated water
Thursday, July 5, 2012
I tried these,,so yummy I had to share Candy Corn Butterfingers 1 lb. candy corn 16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter) 16oz pkg. chocolate candy coating Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.
Crockpot Breakfast 4 medium-size apples, peeled and sliced 1/4 cup honey 1 teaspoon cinnamon 2 tablespoons butter, melted 2 cups granola cereal Spray inside of crock pot with nonstick spray. Place apples in slow cooker and mix in remaining ingredients. Cover and cook on LOW for 7 to 9 hours, or overnight (alternately, cook on HIGH for 2 to 3 hours). Serve with milk
MARINADE RECIPES LIME GARLIC: Combine 1/2 cup chicken broth, 1 tsp. shredded lime peel, 1/3 cup lime juice, 2 tbsp. oil, 1 tbsp. brown sugar, 2 minced garlic cloves and 1/8 tsp. cayenne pepper. (A good combo for pork, poultry, fish and vegetables.) WINE AND HERBS: Combine 1/4 cup olive oil, 1/4 cup dry white wine, 1 tbsp. minced dried onion, 1/2 tsp. crushed dried basil, 1/2 tsp. crushed dried rosemary, 1/2 tsp. salt and 1/2 tsp. black pepper. (Especially nice with pork, beef and poultry.) MUSTARD BOURBON: Combine 1/2 cup Dijon mustard, 1/4 cup bourbon, 1/4 cup soy sauce, 1/2 cup brown sugar and 2 tsp. Worcestershire® sauce. (Good for beef and pork ribs, chicken and sausages.) LEMON HERB: Combine 1/2 cup lemon juice, 1/4 cup olive oil, 2 tbsp. finely chopped parsley, 1/2 tsp. salt and 1/2 tsp. ground black pepper. (Try with poultry and fish.) PORT AND HONEY: Combine 1/2 cup port wine, 6 tbsp. honey and 2 tbsp. melted butter. (A lusty blend for beef.) SOUTHWEST: Combine 3/4 cup cider vinegar, 2 tsp. Worcestershire® sauce, 2 tsp. dry mustard, 1 tsp. cayenne pepper, 1 tsp. ground cumin, 1 tsp. ground ginger, 1 crushed garlic clove and 1/4 cup minced onion. (Good on anything.) INDONESIAN: Combine 1 cup plain yogurt, 2 tbsp. grated ginger root, 2 tbsp. minced onion, 2 minced garlic cloves, 1/2 tsp. ground coriander, 1/3 tsp. cayenne pepper and 1/2 tsp. salt. (Good on lamb and pork but especially on poultry.) MEDITERRANEAN: Combine 1/4 cup red wine vinegar, 1/4 cup tarragon vinegar, 2 tbsp. olive oil, 1 crushed garlic clove, 1 tsp. oregano, 1/2 tsp. crushed rosemary and 1/2 tsp. salt. (Good for beef, pork and sausages.) SCANDINAVIAN: Combine 1/2 cup lemon juice, 4 tbsp. vegetable oil, 1 tsp. dill weed and ½ tsp. salt. (Especially good on fish steaks and fillets.) CARIBBEAN: Combine 1/4 cup lime juice, 1/4 cup orange juice, 2 tbsp. cider vinegar, 1 crushed garlic clove, 1/2 tsp. ground allspice, 1/2 tsp. crushed thyme and 1/4 tsp. cayenne pepper. (Yummy on pork, poultry and fish.) ORIENTAL: Combine 1/4 cup soy sauce, 1/4 cup dry sherry, 2 tbsp. sesame oil, 1 crushed garlic clove and 1 tbsp. grated ginger root. (Pork and poultry are good candidates.)
Pina Colada Pudding Cake 1 box yellow cake (2 layer) mix Bake as directed on box in 9x13 inch pan. Take from oven while still warm and make holes in it all over the cake. (Use end of wooden mixing spoon) Mix the following ingredients together. (This will be thick) 1 can (8 oz) cream of coconut 1 can Eagle Brand condensed milk Pour this mixture over the cake which has the holes punched in it. Be sure to spread the mixture all over the cake and work it into the punched holes. Cool completely While cake is cooling mix together 1 carton Cool Whip (13 oz.) 1 c flaked coconut 1 c chopped nuts (pecans or walnuts) Spread on cake and refrigerate
Wednesday, July 4, 2012
Peanut Crispies This is a super easy, kid friendly snack an so YUMMY 1/2 cup butter or margarine 12 oz. pkg. chocolate chips 2 lbs. marshmallows 1 (12oz.) can peanuts ground 4 1/2 cups Rice Krispies Mel butter or margarine in heavy 3 quart saucepan. Add chocolate chips and marshmallows. Remove from heat. Add peanuts and Rice Krispies. Stir until mixed thoroughly. Put in well buttered pan and let cool
Tuesday, July 3, 2012
Pina Colada Salad 1 pkg. Instant coconut cream pudding 1 can crushed pineapple (med size) 1 cup mini marshmallows 1 medium container Cool Whip (12 oz.) (can add 1 cup of shredded coconut as well) Mix dry ingredients with pineapple (juice & all). Fold in other ingredients & Refrigerate until cool.
HOLYCRAPTHESEAREAMAZING COOKIES (Makes about 3 dozen cookies) 1 cup sugar 1 cup corn syrup 1 jar (18 oz ounce) peanut butter, crunchy or smooth 6 cups corn flakes 3 oz good quality chocolate of your choice Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well. Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes. With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper. Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth. Drizzle the melted chocolate over the cookies. When cooled, eat these cookies with reckless abandon. Be careful, though. We wouldn't want anyone to get hurt
Red, White and Blue Jello Shots Red 1 (6 ounce) package red gelatin (any red flavor) 1 cup raspberries 1/2 cup light rum 3 1/2 cups water 25 paper cups (3 ounce size) White 1 (1 ounce) box unflavored gelatin (4 envelopes) 1 cup light rum (or coconut rum) 3/4 cup coconut milk 2 1/4 cups pineapple juice 1/2 cup sugar 25 paper cups (3 ounce size) Blue 1 (6 ounce) package berry blue gelatin mix 1 cup blueberries 1/2 cup vodka 3 1/2 cups water 25 paper cups (3 ounce size) We'll start with the blue. Boil a teakettle full of water, and when it is boiling, pour two cups of the water into a clear pitcher or heatproof bowl. Add the blue gelatin powder. Stir until dissolved. Add 1.5 cups cold water (or equivalent amount of ice if you want it to solidify faster). Add 1/2 cup vodka (or more, to taste). Pour into individual dixie cups. Drop one blueberry into each cup, it will float on top. Next, the red. Do the same as you did in step one, but add 1/2 cup light rum to taste instead of vodka. Pour into dixie cups and drop a slice of strawberry or a raspberry into each cup. Next, the white. Start heating fruit juices to a simmer in a saucepan. Pour the room temperature rum into a large bowl, and sprinkle gelatin over the rum, avoiding clumps. Let it sit a minute, then add hot fruit juice while stirring with a fork (a beater makes it too fuffy). Add sugar and stir until dissolved. Pour into individual dixie cups. Set dixie cups of all colors on cookie sheets to cool in the fridge. You can stack full cookie sheets on top of one another. Chill until set
Strawberry Cooler 1 (6 ounce) can frozen lime-aid concentrate, diluted 1 (10 ounce) package frozen strawberries, thawed 1 (2 liter) bottle strawberry carbonated beverage, chilled Prepare lime-aid by diluting it according to directions on the can. Chill. Blend berries in a blender until smoothe. Combine lime-aid and berries in a punch bowl. When ready to serve, stir in strawberry carbonated beverage
Monday, July 2, 2012
Sweet Pork Tacos 4 to 6 pound pork roast 1/2 cup hot sauce 1 12-ounce can Pepsi (any cola) 2 cups packed brown sugar 1/2 cup salsa, if desired Cook pork roast in slow cooker on Low all day or until it falls apart easily. Remove from slow cooker, drain juices, remove any fat and bones. Shred and return to slow cooker. Add remaining ingredients and stir to combine. Continue to cook on Low for about 2 hours longer. Serve on your favorite tortillas and/or freeze for later.
GREEN BEANS PARMESAN 2 pkg. frozen green beans 1 c. Parmesan, grated 2 c. onion rings, canned 8 oz. fresh mushrooms 4 tbsp. butter Cook green beans by package directions. Saute mushrooms in butter until browned. Drain beans, toss with mushrooms, onions and cheese. Serve with more Parmesan.
Cherry Limade Cake 1 box white cake mix 1 1/4 cups lemon-lime soda 2 t lime juice 1/3 cup vegetable oil 3 egg whites 1 T + 1 t grated lime peel, divided 1 box (4 serving sz) Cherry Flavored Jello 1 cup boiling water 1 container Whipped Fluffy White Frosting 1 jar maraschino cherries In large bowl, mix cake mix, soda, lime juice, oil, egg whites and 1 tablespoon grated lime peel with beater on low speed 30 seconds, then on medium speed 2 minutes. Pour into a greased 13x9 pan. Bake at 350 as directed. Cool for 20 minutes. Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer. In small bowl, mix frosting and 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with a cherry and a lime twist.
Barbecued Potatoes 1 lb. potatoes, unpeeled (number depends on size of potatoes) 4 t. margarine, melted 1 T. honey 2 t. chili powder 1/4 t. garlic powder 1/8 t. pepper Coat a shallow baking pan with Pam cooking spray. Set aside. With a sharp knife, cut potatoes crosswise into thin slices, being sure not to cut all the way through. To keep from slicing potatoes all the way through, put potatoes in bowl section of wooden spoon. When cutting, knife will only slice down as far as the spoon. Put potatoes in prepared pan. In another bowl, mix remaining ingredients until blended. Drizzle over potatoes. Bake at 425 for 40 to 50 minutes or until fork tender
Chocolate Crunch Cake 1 chocolate cake mix 2 large containers Cool Whip 1 and 1/3 cup flour 1 cup shredded coconut 8 Tablespoons brown sugar 8 Tablespoons melted butter Prepare cake mix as directed (usually I do this hours before so cake is completely cooled.) 2x8 inch round pans. To make this cake really special you can make 3 cake layers (you need 2 cake mixes to do this). Mix together flour, coconut, brown sugar and butter. Crumble this mixture onto cookie sheet and bake at 350 degrees for about 12-15 minutes until golden brown. Remove from oven and let harden, then chop up to form crunch for cake. Place first layer of cake, round side down, on cake dish. Use the dish you will be serving the cake on. Cover the top of the layer with Cool Whip about 1/2 inch thick. Then cover that layer with crunch topping. Place 2nd layer cake on top of crunch also round side down so top is flat. Cover with Cool Whip. If you decide to make this a 3 layer cake, it will stand about 15 inches high. Prepare layers before frosting sides of cake and top of cake should be frosted with Cool Whip last. Then cover top with crunchies. I also throw crunch topping all around sides of cake until entire cake is covered with crunch topping
Toffee Poke Cake 1 package (18-1/4 ounces) chocolate cake mix 1 jar (17 ounces) butterscotch-caramel ice cream topping 1 carton (12 ounces) frozen whipped topping, thawed 3 Heath candy bars (1.4 ounces each), chopped Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving
BROWNIE ICE CREAM SANDWICHES MAKES ABOUT 36 SANDWICHES. 1 1/2 cups heavy cream 1 1/2 cups flour 8 oz bittersweet chocolate, broken into pieces 1 1/2 cups plus 2 tbs sugar 3/4 cup cream of coconut 4 large eggs 2 cup unsalted butter, cut into pieces 12 oz raspberries HEAT oven to 350 degrees. Line two 9x13" baking pans with foil, leaving a 3" overhang on two sides. In a bowl, toss berries with 2 tbs sugar. Let sit 30 min. Place butter and chocolate in a saucepan, cook until melted. Remove from heat, whisk in remaining sugar then eggs. Add flour, stir until smooth. Divide batter between baking pans. Bake until done, 15 min. Let cool completely in pan. BEAT cream of coconut and cream in a bowl until stiff peaks form. Fold berries and their juices into coconut cream mixture, spoon cream berry mixture over one pan of brownies. Use foil overhangs to lift remaining brownie layer out of pan. Invert onto a cutting board, peel away foil. Invert again onto a cookie sheet and slide on top of cream berry mixture. Cover freeze for 6 hours. Use foil overhangs to lift and transfer to a cutting board. Let sit 5 min. then cut into bars, then SERVE
Black Velvet Cake 2 Cups Almonds - slivered, slightly toasted 12 Ounces Chocolate chips 1 Devil's food cake mix 1 3-1/2 ounce Package instant Chocolate pudding 4 Eggs 1 Cup Sour cream 1/2 Cup Water 1/4 Cup Oil 1 Teaspoon Vanilla 1 Teaspoon Almond extract 1/4 Teaspoon Cinnamon Sprinkle 1/2 cup almonds on bottom of greased 10" tube pan. Set aside rest of almonds and chocolate chips. Place remaining ingredients in mixer bowl. Beat 4 minutes. Fold in chips and almonds, then pour into pan. Bake in 350 F oven 60 to 70 minutes. Cool 15 minutes and remove from pan. Serve with topping of whipped cream if desired
Beer Lime Grilled Chicken 1 lime, juiced 1 (12 fluid ounce) can light colored beer 1 teaspoon honey 2 cloves garlic, minced 2 tablespoons chopped fresh cilantro Salt and pepper 4 skinless, boneless chicken breast halves In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.
Spicy Ranch Chicken Dip 2 (8 ounce) packages cream cheese, softened 1/3-1/2 cup frank's red hot pepper sauce (or to taste) 1 large garlic clove, minced 1 cup prepared ranch salad dressing (do not use dry seasoning mix) 2 cups diced cooked canned chicken or chopped cooked chicken breasts 1/2 cup shredded mozzarella cheese 1 cup shredded cheddar cheese, divided finely chopped green onion (to taste) (optional) Set oven to 350 degrees F. In a medium bowl combine the cream cheese with hot sauce, garlic and ranch dressing; mix until well combined. Mix in chopped cooked chicken, 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese. Spread into an 11 x 7-inch or a 13 x 9-inch baking dish. Bake for 25 minutes (if oil collects on the top after baking remove/dab using paper towels). Sprinkle 1/2 cup shredded cheddar cheese (or can use mozzarella cheese) on top then return to oven for 3-5 minutes. Sprinkle with green onions and serve hot or warm
Simply Good Rice 1 stick margarine or butter 1 medium onion, finely chopped 1 cup plus 2 T. uncooked regular rice 1 cup chicken broth 1 can condensed beef bouillon 1 T. Worcestershire 1/2 t. pepper 1/2 t. salt Melt butter in skillet. Add onion and rice. Sauté, stirring for 5 minutes. Add remaining ingredients and bring to boil. Place in greased 1 quart casserole or use skillet if it has a close fitting lid, and cover. Bake at 350 for 1 hour
Apple Dumpling Cobbler 1 (8-ounce) can refrigerated crescent rolls 2 large granny smith apples, peeled and quartered 1 cup orange juice 2/3 cup sugar 1/2 cup butter or margarine 2 teaspoons sugar 1 teaspoon cinnamon Unroll crescent rolls, and separate. Wrap each apple quarter with crescent roll dough, and place in a lightly greased 13- x 9-inch baking dish. Bring orange juice, 2/3 cup sugar, and butter to a boil in a saucepan. Pour over apple dumplings. Stir together 2 teaspoons sugar and 1 teaspoon cinnamon; sprinkle over dumplings. Bake at 350 for 25 minutes or until golden and bubbly. Makes 8 servings.
Smores Cookie Bars 1/2 cup (1 stick) butter or margarine, softened 3/4 cup sugar 1 egg 1 teaspoon vanilla extract 1-1/3 cups all-purpose flour 3/4 cup graham cracker crumbs 1 teaspoon baking powder 1/4 teaspoon salt 4 (1.55 oz. each) Milk Chocolate Bars 1 cup marshmallow crème Preheat your oven to 350 degrees. Grease an 8-inch square-baking pan. Beat the butter and sugar together in large bowl until light and fluffy. Add the egg and the vanilla and then beat well. Stir together the flour, graham cracker crumbs, baking powder and salt and then add to the butter mixture, beating until blended. Press half of the dough into the prepared pan. Arrange the chocolate bars over the dough, breaking as needed to fit. Spread with the marshmallow creme. Scatter bits of remaining dough over the marshmallow crème and then carefully press to form a layer. Bake for 30 to 35 minutes or until lightly browned. Cool completely in the pan on a wire rack. Cut into bars. 16 bars.
Cool Lemon Coconut Bundt Cake 3 Eggs 1 pkg. (2 layer size) Lemon cake mix 1 cup Sour Cream 1/3 cup Vegetable oil 1 1/2 cups Flaked Coconut 3/4 cup sour Cream 1/2 cup Sugar 1 1/2 cups Cool Whip whipped topping Preheat oven at 350 and spray pan with cooking spray; set aside. Beat eggs, lemon cake mix, sour cream and oil in large bowl with electric mixer on medium speed 2 minutes. Pour into prepared pan. Bake lemon bundt cake until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes Run knife or metal spatula around rim of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool completely. Mix coconut, sour cream and sugar in large bowl until well blended. Gently stir in whipped topping. Spread coconut over lemon bundt cake. Store lemon bundt cake in refrigerator.
Mom's Chicken Noodle Salad 1 16 oz. pack of noodles (any kind) 1.5 lbs. Chicken breast 1 can of sweet corn 1 green pepper 1 red pepper 4-5 eggs mayonaise or salad dressing salt pepper Boil the noodles, chicken and eggs. Shred chicken and dice peppers. Chop eggs. Combine all ingredients. Add the corn, mayonnaise (as desired, salt and pepper, mix it all together. Chill.
Banana Cream Poke Cake 1 - 18.5 oz white, yellow or golden vanilla cake mix, plus eggs, oil and water as directed on box 1 - 3.9 oz box instant vanilla pudding 2 - cups milk 2 - bananas, sliced 1 - 8 oz container regular or light cool whip Bake the cake according to package directions for a 13x9 inch pan. Let the cake cool for 15 minutes, then poke holes in the cake with the handle of a wooden spoon. Try to space the holes less than 1 inch apart and make sure they're pretty deep. Combine one box of pudding mix and 2 cups of milk in a large mixing bowl (preferably one with a spout) Using a whisk beat the pudding just until smooth - -about a minute. Pudding should still be thin and runny. Carefully pour the pudding into the holes. Do this slowly until holes are completely filled, but pudding is not flowing all over the top of the cake. Put the cake in the refrigerator and chill for about an hour. Remove cake from fridge. Slice the bananas and lay them on top of the pudding layer. Frost with cool whip and return to the refrigerator and let the chill until ready to serve.
Crispy Salsa Chicken 4 skinless boneless chicken breast halves 1 (2 1/2 oz) envelope Shake-and-Bake Extra Crispy Seasoned Coating mix 1/2 cup mild salsa 1/2 cup monterey jack cheese, shredded Preheat the oven to 400 degrees F. Coat chicken with coating mix as directed on package. Place the chicken on an ungreased baking sheet. Bake for 20 minutes or until chicken is cooked through. Top each breast with 2 Tbsp of salsa, then sprinkle evenly with cheese. Bake an additional 5 minutes or until cheese is melted
Margarita Chicken 2-3 lbs boneless chicken breast 2 cups margarita mix 2 tablespoons of Garlic Lemon Seasoning Combine all ingredients in a gallon sized freezer bag. Seal and smoosh. Let it sit over night or atleast 2 hours. This is a great freezer meal...make 2 or 3 at a time for a quick meal at a later time. Dump the mixture in the crockpot on high for 4 hours
GRILLED SWEET POTATOES 1 garlic clove, minced 3 tbs soy sauce 2 pounds sweet potatoes, unpeeled 1 tbs peeled grated ginger 3 tbs oil Place sweet potatoes in a saucepan, cover them with water. Bring to boiling, cook sweet potatoes until tender. Drain cooking water, rinse sweet potatoes under cool water, drain again. Cut sweet potatoes crosswise into 1/2" thick slices. Place slices in a baking dish. Combine remaining ingredients and pour over sweet potatoes. Marinate potatoes at room temp 30 min. turning slices once. Drain slices, reserve marinade. Prepare grill. Coat a grill rack with cooking spray. Add potato slices to grill. Cook slices 1 min. Flip slices, brush with reserved marinade, grill until browned, then SERVE
Lemon Dijon Shrimp Scampi 1 1/2 lbs large shrimp, cleaned and deveined 1 -2 tablespoon minced fresh garlic (or to taste) 4 tablespoons butter 1/2 teaspoon dried chili pepper flakes (or to taste) 1 -2 tablespoon Dijon mustard (or to taste) 1/4 cup fresh lemon juice 1/4 cup chopped fresh parsley 1/2 teaspoon salt black pepper grated parmesan cheese (optional) Cook and stir shrimp, garlic and chili flakes in butter in a large skillet over medium heat, until shrimp are pink and cooked. Blend mustard, lemon juice, parsley, salt and pepper, add to shrimp mixture; heat thoroughly. Sprinkle with grated parmesan cheese if desired
Danish Banana Dessert Royal 4 ripe bananas 4 tablespoons chartreuse liquor 3/4 cup heavy cream, whipped 4 tablespoons strawberries, chopped (fresh or frozen) Slice bananas and soak in the liquor 10 minutes. Arrange in 4 serving glasses. Cover with the whipped cream and top with the strawberries
Fruit Salad 1 red apple, cored and chopped 1 Granny Smith apple, cored and chopped 1 nectarine, pitted and sliced 2 stalks celery, chopped 1/2 cup dried cranberries 1/2 cup chopped walnuts 1 (8 ounce) container nonfat lemon yogurt In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
FLAVORED WATER Add a slice of your favorite citrus to a tall glass of ice water…try lemon, lime, or orange slices. Or combine them…slices of lemon and lime…orange and lime…or try all three together! ¦Fresh mint is always a great addition to a glass of ice water. Try different mints such as spearmint, peppermint, chocolate mint, apple mint or pineapple mint. Mints can be combined for interesting taste treats. ¦Combine lemon slices with fresh herbs in your water…try lemon with mint, rosemary, thyme, or sliced ginger root. ¦Cucumbers are great in water, too! Slice up a large cucumber and add it to a pitcher of water…it’s really refreshing. You can also try cucumber with some fresh thyme added in. Or cucumber slices with lemon or orange slices. ¦If you want a more intense flavor to your glass of water, squeeze the citrus and/or twist the herbs you are using before you add them to your glass. ¦Besides lemons, oranges, and limes, you can try adding other kinds of fruit to your glass or pitcher of water…a small handful of your favorite berries (or mixed berries) is a nice addition to a glass of ice water. Other fruits you can try alone or in combination are: watermelon, cantaloupe, mango, pineapple, grapefruit, grapes, and kiwi. ¦Use orange and mint or strawberry and cucumber combinations. NOTE: For the best tasting flavored water drink it the same day you make it. Depending on what you add to your water, it may get cloudy or bitter-tasting if stored in the refrigerator too long. If you’re wanting to make a pitcher of flavored water, you basically just slice or chop up some fresh fruit, cucumbers, or herbs and place in a pitcher, add cold water and chill several hours. The result is water infused with a light, natural flavor. It’s ready to serve over ice, garnished with a slice of fruit or clipping of an herb of your choice. Here are some other recipes for flavored water you may want to try: CITRUS CUCUMBER WATER ¦1 large lemon, sliced ¦1 large lime, sliced ¦1 large orange, sliced ¦1 large cucumber, sliced ¦1 half-gallon of water Place all the sliced fruits and the cucumber in a glass pitcher and add water. Refrigerate for two hours to allow flavors to infuse, then serve in glasses over ice. CUCUMBER–HERBAL WATER ¦5 cups water ¦10 thin slices of cucumber ¦2 lemon slices ¦2 sprigs of fresh mint ¦3 sprigs of rosemary Put water in pitcher and add lemon slices and cucumber slices. Crush mint and rosemary to release flavor, then add to other ingredients. Refrigerate for several hours. Serve over ice in tall glasses. Garnish with a lemon wedge. CUCUMBER–MELON WATER ¦1 large cucumber, sliced ¦1/4 honeydew melon, cubed ¦1/4 cantaloupe, cubed ¦1 half-gallon water Place cucumber and melons in a glass pitcher and add water. Refrigerate for 2 hours, then serve over ice. Garnish with melon balls skewered on a swizzle stick. HONEYDEW–LIME WATER ¦2–3 slices of ripe honeydew melon ¦1 lime, sliced ¦4 sprigs of mint ¦1 half-gallon of water Add melon slices, lime slices and mint sprigs to a large pitcher; fill with the half-gallon of water and refrigerate 2–4 hours. Serve in ice-filled glasses. Makes about 8 servings. HERB AND BERRY–FLAVORED WATER ¦1 cup fresh blueberries, lightly crushed ¦2 4–inch sprigs of fresh rosemary. lightly bruised (to release more flavor) ¦1 half-gallon of water Add blueberries and rosemary sprigs to a large pitcher; fill with the half-gallon of water and refrigerate 2–4 hours. Serve in ice-filled glasses. Makes about 8 servings. LEMON–LAVENDER WATER ¦3 large lemons, sliced ¦1/4 cup fresh lavender ¦1 half-gallon of water Add lemon slices and lavender to pitcher; pour water over both and refrigerate for 2 hours. Serve over ice and garnish with a sprig of lavender. LEMON–MINT or LEMON-BASIL WATER ¦4 lemons, sliced ¦1 1/2 cups firmly packed fresh mint or basil leaves ¦6–8 cups water ¦6–8 cups ice cubes ¦Fresh mint or basil sprigs Place lemon slices in a large pitcher. Rub the mint or basil leaves between the palms of your hands to bruise the leaves slightly. Add to the pitcher with lemon and pour in the water. Cover and chill 1–8 hours. Strain lemon–water mixture and discard herbs. Divide lemon slices and additional fresh mint or basil sprigs equally among 6–8 glasses. In each glass, add 1 cup of ice cubes, then fill with lemon water. LEMON, LIME AND ORANGE WATER ¦1 large lemon, sliced ¦1 large lime, sliced ¦1 large orange, sliced ¦1/4 cup cilantro leaves (optional) ¦1 half-gallon of water Add citrus slices (and cilantro leaves, if desired) to a large pitcher; fill with the half-gallon of water and refrigerate 2 hours. Serve in ice-filled glasses. Garnish with your favorite citrus slice (and a sprig of cilantro, if you’re using that). Makes about 8 servings. FROZEN FRUIT WATER ¦2 cups frozen apple chunks, grapes, or berries ¦1 half-gallon of water Add frozen fruit to a pitcher; pour water over fruit and let sit at least 30 minutes in the refrigerator. Stir to distribute fruit flavor and serve in glasses with some ice cubes. (Note: you can chop up the same kind of fruit, unfrozen, and follow same directions. You’ll need to use more ice when serving the unfrozen fruit–flavored water). ORANGE–MINT WATER ¦3 large oranges, sliced ¦10 mint leaves ¦1 half-gallon of water Put sliced oranges and mint leaves in pitcher and add water; refrigerate for 2 hours to infuse flavors. Pour over ice and garnish with a sprig of mint and orange slice. WATERMELON–BASIL WATER ¦2 cups seedless watermelon, cubed ¦10 basil leaves ¦1 half-gallon of water Pour water over melon and basil; refrigerate for 2 hours. Serve over ice, garnished with a sprig of basil. FRUIT WATER ¦1 each of the following fruits: apple, lemon, orange, pear ¦4 large strawberries ¦Handful of raspberries ¦Handful of mint leaves ¦1 half-gallon of water Cut large slices or thin wedges of each fruit; place them in a large glass pitcher and add cold water. Refrigerate 2 hours and serve over ice in tall glasses.