Thursday, May 31, 2012
Sweet-and-Sour Meatball Skewers 32 frozen fully cooked 1-inch meatballs (1 lb.), thawed 1 red pepper, cut into 1-inch squares 1 green pepper, cut into 1-inch squares 1/4 cup apricot jam 1/4 cup Honey Barbecue Sauce Heat grill to medium-high heat. Thread meatballs and peppers alternately onto 8 skewers. Microwave jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs. Grill 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture the last 2 min
Coconut Cream Poke Cake 1 box (18 Oz. Size) Cake Mix, White Or Golden Yellow Mix Package of cake according to directions on back 15 ounces, fluid Cream Of Coconut (Found In The Alcohol Aisle) 8 ounces, Cool Whip , Thawed 8 ounces, Sweetened, Flaked Coconut Prepare and bake cake according to directions in a 9 x 13 pan Remove cake from oven and while still hot, poke holes all over it with the end of a spoon. Open your can of cream of coconut and stir well. Pour evenly over entire cake. Chill cake for 1 hour, then spread with Cool Whip and sprinkle flaked coconut over the top. Refrigerate until serving time for a minimum of 3 hours. It gets even better if you can wait overnight!
Wednesday, May 30, 2012
party rock jelly shots 2 (3 oz.) boxes purple (grape) gelatin and water called for on box 1 1/4 cups water for pink gelatin 4 envelopes plain gelatin 1 3/4 cups vodka (You can use flavored vodka if you want -- cake, cotton candy, vanilla or gummy flavor!) 4 Tbsp sweetened condensed milk bright pink gel food coloring whipped cream, sprinkles, gumdrops, etc. for garnish, if desired Prepare two 9x13" pans by spraying with non-stick baking spray and wiping with a paper towel, leaving only a slight film of the oil. This will help remove gelatin from the pans later. Prepare purple gelatin according to package directions and pour into first prepared pan. Refrigerate uncovered for 90 minutes or until soft-set. Remove from fridge and, using a spoon or fork, "scramble" the gelatin like scrambled eggs. Return pan to fridge for an additional 30 minutes. Meanwhile, pour water into a small saucepan and sprinkle with envelopes of unflavored gelatin. Allow to soak for two minutes. Heat on LOW heat, stirring constantly, until the gelatin is dissolved. Remove from heat, and stir in the vodka and sweetened condensed milk. Allow mixture to cool fully on counter. Using a toothpick, add pink food gel color to the mixture one dab at a time, whisking after each addition, until desired color is achieved. Pour into second prepared pan. Make sure the pink mixture is no longer warm before continuing with this step (or the purple gelatin will melt.) Remove scrambled purple gelatin mixture from fridge and, using your fingers, sprinkle the purple over the pink mixture in a mottled pattern. Place pan in fridge for 3 hours. (If overnight, cover loosely with plastic wrap.) When ready to serve, cut into 40 squares and remove with a small spatula to tray or small appetizer plates. Garnish as desired with whipped cream, sprinkles, gumdrops or other candies.
Chocolate Cream Fruit Dip 8 ounces cream cheese, softened 1/4 cup chocolate syrup 1 (7 ounce) jar Marshmallow Creme Apple wedges, fresh strawberries, sliced kiwi and thick banana slices In a small mixing bowl, beat cream cheese and chocolate syrup. Fold in Marshmallow Creme. Cover and refrigerate until serving time. Serve with fruit. Makes about 2 cups
Frosted Party Cantaloupe 8 ounces cream cheese, softened 2 tablespoons milk 1 cantaloupe Toasted coconut Mixed fresh fruit Mint leaves or parsley (for garnish) Whole strawberry or cherry (for garnish) Peel one cantaloupe and cut across bottom. Clean out seeds from center. Pat dry. Make mixture of fresh fruit such as fresh pineapple, strawberries, honeydew melon, grapes, blueberries, bananas, oranges and kiwi. Pack center of cantaloupe with fresh fruit and put onto serving tray. Beat cream cheese and milk with mixer until spreading consistency. Frost cantaloupe with this mixture and coat with toasted coconut. Top with mint leaves or sprig of parsley centered with cherry or strawberry. Surround cantaloupe with remainder of fresh fruit. Use party picks for serving fruit and slice cantaloupe from center top to bottom, in small wedges.
Party Rice 1 cup converted rice (I use Uncle Ben's) 1 can Beef Broth 1 can French Onion Soup 1 can Mushrooms ( your choice) drained 1 stick butter ( or margarine ) Preheat oven to 350 degrees. Melt butter in a 2 qt. glass baking dish in oven. Remove dish and add all ingredients. Cover and bake for 1 hour. Remove from oven and stir
Caesar Pork chops 1/4 cup flour 1/2 teaspoon italian seasoning 1/2 cup creamy caesar salad dressing 4 pork loin chops with bone ( 1/2 inch thick) 1/2 cup shredded parmesan cheese ( 1 oz) Heat oven to 375 degrees F. Spray a 12 X 8 inch glass baking dish with cooking spray. In pie pan or shallow dish, mix flour and Italian seasoning. Pour dressing into another pie pan or shallow dish. Coat both sides of each pork chop with the flour mixture; dip into dressing, coating both sides well. Place in baking dish and sprinkle with cheese. Discard any remaining flour and dressing. Bake 35 to 40 minutes, or until pork is no longer pink.
Tuesday, May 29, 2012
Fudge Krispies 2 cups chocolate chips 1/3 cup butter or margarine 1/2 cup light corn syrup 2 teaspoons vanilla extract 1 cup confectioners' sugar 4 cups Rice Krispies cereal Combine chocolate, butter or margarine and corn syrup in medium saucepan. Stir over low heat until melted and smooth. Remove from heat and stir in vanilla extract and sugar. Add Rice Krispies; mix lightly until coated. Spread evenly in a 13 x 9 x 2-inch pan. Chill until firm. Cut into 1 1/2-inch squares. Store in refrigerator. Makes 48 squares
Sour Cream Chicken Rolls 4 boneless, skinless chicken breasts 16-oz. container sour cream 6-oz. pkg. herb-flavored stuffing mix, crushed 6-oz. pkg. long-grain and wild rice, cooked Place chicken breasts between 2 pieces of plastic wrap; pound to flatten slightly. Brush sour cream over chicken, coating both sides well. Dip into stuffing mix, coating both sides. Discard any remaining stuffing mix. Roll up chicken; secure each roll with a toothpick. Place in a 9"x9" baking pan that has been sprayed with non-stick vegetable spray; cover with aluminum foil. Bake at 350 degrees for 30 minutes. Remove foil; bake for another 15 minutes, or until chicken is cooked through. Slice rolls across into spirals. Serve over cooked rice
Monday, May 28, 2012
Blueberry Marshmallow Sauce 1/3 cup sugar 1 tablespoon cornstarch 1/2 teaspoon salt 1/2 cup water 1 pint blueberries 1 cup miniature marshmallows 1 tablespoon lemon juice Combine sugar, cornstarch and salt in a 1 1/2 quart saucepan. Gradually add water. Stir in blueberries. Heat to boiling, stirring frequently until thickened. Cook 2 additional minutes, stirring occasionally. Remove from heat. Add marshmallows and stir until melted. Cool. Stir in lemon juice. Chill. Yield approximately 2 1/2 cups
Friday, May 25, 2012
Easy Strawberry Cream Cheese Delight 16 oz cream cheese, softened 1/2 cup splenda 1 (16 ounce) package frozen, sliced strawberries 1 12 oz cool whip Thaw and drain strawberries. Set aside. Beat cheese and splenda with mixer until light and fluffy. Fold in strawberries and cool whip. Turn into 5-cup mold. Freeze at least 8 hours. Let stand at room temperature 30 minutes; unmold
Raspberry Beer Cocktail 1 cup of fresh raspberries or frozen 4 bottles of corona (12oz) beer, chilled 1 container frozen raspberry lemonade concentrate, thawed or pink lemonade 1/2 cup good quality vodka Garnish: lemon slices, or raspberries. In a large container stir together the first 4 ingredients. Serve over ice. Garnish with raspberries.
Add Variety To Hamburgers Got this one from a friend long time ago. We've probably personally tried 31 of these and not threw one of them back yet. 1. Pepperoni Pizza Burger: grilled burger covered with pepperoni, Mozzarella cheese and pizza sauce. 2. Verde Burger: grilled ground beef mixed with seasoned garlic, topped with piquant Italian Verde sauce made with parsley, onions and capers. 3. Classic Burger: hamburger with ketchup, mustard and pickles. 4. Greek Burger: topped with herbed Feta cheese, black olives and onions. 5. Hickory Burger: beef patty covered with cheddar cheese, bacon and hickory barbeque sauce. 6. Meat-o-Rama Pizza Burger: ground beef patty stuffed with Mozzarella cheese, diced tomatoes and pizza sauce, and topped with pepperoni and bacon. 7. Caesar Burger: ground beef seasoned with garlic and black pepper, on a crusty roll, accented with Caesar dressing, romaine lettuce and avocado slices. 8. Brocco Burger: ground beef patty dressed with a blend of melted Cheddar cheese and cooked broccoli. 9. Gyro Burger: hamburger topped with white onions, tomatoes and yogurt cucumber dressing. 10. Barbeque Burger: ground beef grilled with a tangy barbeque sauce and hot peppers. 11. Onion Burger: grilled ground beef seasoned with dried onion soup mix, and blanketed with grilled and raw onions. 12. Bistro Burger: ground beef covered with caramelized onions, Brie cheese and crisp bacon, served on a walnut bun. 13. Blue Moon Burger: grilled burger topped with Bleu cheese, sauteed mushrooms, lettuce and tomato served on an onion bun. 14. Bao-Wow Burger: chili seasoned ground beef served on a Chinese Bao bun with soy-ginger mayonnaise and Asian slaw on the side. 15. Cowboy Burger: grilled mushrooms, grilled onion, bacon and Monterey Jack cheese on a flavorful beef patty. 16. Chicago Burger: grilled beef burger with sweet relish, chopped onion, ketchup, mustard and hot peppers. 17. French Bistro Burger: hamburger adorned with walnuts, Gruyere cheese and garlic mustard mayonnaise, on a French roll. 18. Sticky Burger: grilled burger spread with peanut butter, bacon and Jack cheese. 19. Five-Spice Burger: ground beef seasoned with Chinese five-spice, grilled, and served with a soy-ginger sauce. 20. Olive Festival Pizza Burger: beef burger stuffed with mozzarella cheese and pizza sauce covered with sliced black and green olives. 21. Shrimpy Burgers: mini grilled burgers decorated with cream cheese, cocktail sauce and chopped shrimp. 22. Rowdy Reuben Burger: grilled beef patty smothered with melted Swiss cheese, thousand island dressing and zesty coleslaw, served on marble rye. 23. Earth & Turf Burger: grilled ground beef, beneath a golden porcini mushroom sauce with grilled zucchini squash and sweet red bell peppers. 24. Egg Burger: a lean ground beef patty paired with a fried or scrambled egg. 25. Thai-Cobb Burger: grilled ground beef served with avocado, tomatoes and bean sprouts, accented with a light peanut dressing. 26. Horseradish-Garlic Burger: topped with onions, garlic and horseradish. 27. Stroganoff Burger: ground beef patty dressed with sour cream, grilled onions, Swiss cheese, lettuce and tomato, served on a fresh wheat bun. 28. Trattoria Burger: grilled beef burger layered with roasted red bell peppers, pesto mayonnaise, and Mozzarella cheese, served on focaccia bread. 29. Peking Burger: mix ground beef with a dash of Peking marinade, and grill. Serve topped with julienned mixed greens and an Asian flavored plum vinaigrette. (Marinade: hoisin sauce, minced garlic, grated ginger, Chinese five-spice, salt and black pepper.) 30. Spicy Burger: jack cheese melted on a lean ground beef burger with jalapeno peppers and onions. 31. Cordon Bleu Burger: ground beef patty beneath a layer of sliced ham, Swiss cheese and dijon mustard. 32. Burger Al Forno: ground beef seasoned with robust Italian seasonings, fresh garlic, and rosemary, served with a golden Parmesan crust. 33. Garlic Burger: garlic powder mixed into ground beef, grilled, topped with garlic cheese and a dollop of garlic mayonnaise. 34. Corny Burger: tangy corn relish atop a beef patty. (Red pepper, corn, white vinegar, ground red pepper, salt and green onions.) 35. The Beefster: grilled hamburger patty topped with roast beef, horseradish and Muenster cheese, served on an onion roll. 36. Milanese Burger: ground beef patty lightly coated with bread crumbs, Parmesan cheese and oregano, pan fried till done. Accented with watercress sprigs and vinaigrette. 37. Simple Cheeseburger: ground round burger layered with your choice of Wisconsin cheese. 38 Big Island Burger: hamburger stuffed with Mozzarella cheese, covered with Canadian bacon and pineapple. 39. Taco Burger: topped with shredded lettuce, tomato, sour cream, and black olives. 40. Breakfast Omelette Burger: grilled ground beef patty piled high with diced ham, Cheddar cheese, mushrooms and green peppers, served on a toasted English muffin. 41. Walla Walla Burger: hamburger pan fried in sweet & sour chutney made with sauteed white onions, raisins, mustard seed and marsala wine. Served on thick sliced Texas toast. 42. German Classic: grilled burger with aged Cheddar cheese and Dusseldorf mustard. 43. Blue Bayou Burger: topped with crumbled Bleu cheese, lettuce, tomato, hot pepper mayonnaise, served on a sesame seed bun. 44. Chili Burger: Hearty beef burger hidden beneath your favorite homemade chili and shredded cheese. 45. Kalamata Burger: chopped green & Greek kalamata olives mixed with cream cheese spread on a grilled hamburger. 46. Lucky Burger: grilled beef burger on sesame rye bread, layered with hot-sweet mustard, prepared horseradish, sharp Cheddar, green apple slices, red apple slices and sliced almonds. 47. Pinwheel Burger: different colored, quartered cheese slices arranged in a pinwheel design melted atop a grilled burger. 48. Santa Fe Burger Asada: grilled ground beef brushed with chili puree, placed on a torta bun with bean dip, guacamole and sour cream. 49. Anchovy Pizza Burger: anchovies, Mozzarella cheese and pizza sauce stuffed into a grilled hamburger. 50. North Woods Burger: grilled ground beef stuffed with a wild mushroom sauce featuring shiitake, chanterelle, oyster and hedgehog mushrooms. Enhance with yellow and red bell peppers. 51. Cajun Burger: seasoned ground beef grilled with Cajun spices and spiced up with Jalapeno cheese, chili mayonnaise and pico de gallo sauce. 52. Black Jack Burger: melted jack cheese over a Cajun blackened beef burger, served on a sesame bun with Creole mayonnaise, onions and tomatoes. 53. Double Decker Pizza Burger: Cheddar cheese and pizza sauce between two thin beef patties. 54. The Gouda Burger: sliced Gouda cheese and grilled zucchini atop a grilled hamburger. 55. Simple Twist Burger: lean ground beef patty served with a slice of tomato and grated Asiago cheese on a hard roll. 56. Pineapple-Gruyere Burger: topped with grilled fresh pineapple and smoked Gruyere cheese. 57. Tex-Mex Burger: grilled ground beef piled with guacamole, onions and bacon. 58. Cheesy Pizza Burger: lean burger covered with pizza sauce, Provolone, sharp Cheddar and Mozzarella cheeses. 59. Provolone Ranger Burger: seasoned ground beef coated with Provolone cheese, warm black olives and tomatoes, served on focaccia bread. 60. Gorgonzola Burger: hamburger stuffed with Gorgonzola cheese, grilled and spread with sweet mustard. 61. Ginger-Island Burger: mix uncooked ground beef with soy sauce, ginger, cilantro and sesame oil, then grill. 62. Texas Red Burger: grilled beef patty served open-faced and smothered with chili, cheddar and Monterey jack cheeses and grilled onion. 63. Beany Burger: dried Cajun seasoning mixed with ground beef blanketed with pork-n-beans. 64. Smokey Burger: beef burger topped with roasted balsamic onions, grilled bacon and smoked cheese. 65. Dieters Burger: grilled lean ground beef patty with low-fat cottage cheese and no bun. 66. Outback Burger: grilled burger topped with tender cactus, green salsa and spicy pepper cheese. 67. Worcestershire Burger: hamburger covered with mushrooms sauteed in Worcestershire sauce. 68. Dilly Cheeseburger: grilled burger seasoned with fresh dill and adorned with Provolone cheese, sauteed mushrooms and grilled onions. 69. Cheeseburger In Paradise: beef patty lightly dressed with melted Brick cheese, pineapple slice and shredded coconut. 70. Ranch-Hand Burger: hamburger piled with pinto beans, bacon, chilies and cheddar cheese on a potato roll. 71. Alpine Burger: lean ground beef smothered in sauteed mushrooms and Swiss cheese. 72. Garden-Fresh Burger: ground beef mixed with onions, beets and potatoes, accented with dilled sour cream. 73. West Indies Burger: ground beef mixed with cilantro, garlic, lime juice, curry powder, cumin, allspice and hot sauce. Grill and accent with mango chutney. 74. Fajita Beef Burger: patty mixed with fajita seasoning, and wrapped with guacamole, sour cream, shredded lettuce, diced tomatoes and salsa, served in a flour tortilla. 75. Bruschetta Burger: Italian seasoned ground beef with fresh tomato and basil, served on toasted garlic French bread. 76. Sunshine Burger: aged Cheddar cheese, sprouts, scallions and avocado, embellishing a lean beef burger, served on a whole wheat bread. 77. Beef LT: burger prepared BLT style - bacon, lettuce, tomato and mayonnaise on grilled tomato bread. 78. Pesto Burger: cooked spinach, Mozzarella cheese and pesto sauce served atop a grilled beef patty. 79. Flank Steak Chili Burger: ground flank steak seasoned with cumin and cayenne pepper, heightened with black bean chili. 80. Mediterranean Burger: beef patty seasoned with Mediterranean spices (hot paprika, garlic, cumin, oregano leaves, mint leaves), grilled and served with gyro sauce in pita bread. 81. Pita Pizza Burger: ground beef patty grilled, covered with an herb seasoned tomato sauce and melted Italian cheeses, served on a pita loaf. 82. Parisian Burger: topped with crumbled Bleu cheese, marinated red onions and tomatoes served on a croissant. 83. Tough Texan Burger: ground beef seasoned with hot sauce and dried red peppers, smothered with pepper cheese and barbeque sauce, served on thick Texas Toast. 84. Aphrodisiac Burger: grilled beef patty lovingly stuffed with oysters and dressed with steak sauce. 85. Bleu Cheese Burger: crumbled Bleu cheese and bacon covering a grilled hamburger. 86. Veg-Head Burger: lean ground beef piled with cucumber slices, tomatoes, sprouts, creamy dill dressing, served on sun-dried tomato bread. 87. Dragon Burger: grilled ground beef patty, Limburger cheese and raw onion on an onion roll. 88. Crabby Burger: shredded crab salad with Swiss cheese atop a beef patty served on a croissant. 89. Hawaiian Supreme: ground beef patty stuffed with crushed pineapple, topped with a candied apple slice and sweet & sour sauce. 90. Tortilla Burger: beef mixed with onion, dried oregano and basil. Grilled and wrapped with tomato, mozzarella and Parmesan cheeses, all in a soft tortilla shell. 91. The Islander Burger: beef patty smothered with thousand island dressing, with lettuce, tomato and pickle. 92. California Burger Chiffonade: chopped walnuts, garlic and black pepper mixed into ground beef and grilled. Burger topped with guacamole, lettuce, Brick cheese and red onion. 93. Potato Chip Burger: hamburger accented with your favorite potato chips, ketchup and mustard. 94. Bagel Burger: lean ground beef patty served with tomato and onion on a fresh bagel with flavored cream cheese. 95. Jalapeno Burger Topper: ground beef seasoned with diced jalapeno peppers, a splash of hot pepper sauce, and grilled. Top with melted cheddar and cream cheese. 96. Basic Burger: grilled ground round burger seasoned with salt and pepper. 97. Burger Au Poivre: grilled ground beef served with crumbled Bleu cheese, coarse ground pepper, chopped parsley and mozzarella cheese on Vienna bread. 98. Scandinavian Burger: dill-seasoned ground beef patty covered in Gruyere and Cheddar cheeses, lettuce, cucumber slices, red onion, and served on a rye bun. 99. Billy Burger: grilled hamburger with ketchup only, no mustard, no pickles, nor onions. Don't forget to cut it in half! 100. Brie Burger: herbed Brie, warmed and placed over granny smith apples atop a lean ground beef burger with a hint of spicy mustard. 101. Chili Con Queso Burger: Beef burger smothered in melted jalapeno cheese sauce.
This is not for the grill ,,,BUT it is sooo YUMMY! Texas Two-Step Chicken Picante 1 1/2 cups Pace Picante Sauce 3 tbsp. packed light brown sugar 1 tbsp. Dijon-style mustard 4 boneless, skinless chicken breasts 3 cups hot cooked rice Mix picante sauce, sugar, and mustard. Place chicken in 2-qt. shallow baking dish. Pour picante sauce mixture over chicken. Bake at 400F. 20 min.or until done. Serve with rice
Old Bay Grilled Lime Tuna Steak (I LOVE seafood and fish on the grill) 1/4 cup olive oil 4 teaspoons OLD BAY® Seasoning 2 limes, juiced 2 teaspoons McCormick® Cilantro Leaves 1 pound tuna steaks Mix first 4 ingredients in small bowl. Place tuna in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. Discard any remaining marinade. Grill over medium heat 5 to 6 minutes per side or until desired doneness. NOTE: Substitute halibut, mahi mahi or swordfish for the tuna
Coffee Liqueur 4 cups sugar 1/2 cup instant coffee 2 1/2 cups 80 proof vodka 3 cups water 1/4 tsp. salt 1 Tbsp. vanilla extract In large pan, mix sugar, coffee, water and salt. Stir over low heat til sugar and coffee dissolve. Bring to full boil. Reduce heat. Barely simmer for 30 minutes. Remove from heat. Add vodka and vanilla extract. Blend well. Cool. Fill canning or freezing jars 3/4 full. Seal. Store in refrigerator or freezer. Makes about 1 1/2 quarts
SNICKER BARS 2 (12 oz.) bags milk chocolate chips 60 caramels 4 tbsp. water 4 tbsp. vegetable shortening 6 tbsp. butter 2 c. salted Spanish peanuts Line a cookie sheet with foil. Melt chips and shortening in a double boiler over low heat until smooth. Pour half into bottom of lined cookie sheet and put into refrigerator until hard, about 15 minutes. Put remaining chocolate mix back on water to keep smooth. Melt caramels, butter and water in a double boiler over boiling water until smooth. Stir in peanuts. Pour over hard chocolate on cookie sheet and put in refrigerator until tacky, about 15 minutes. Pour remaining chocolate mix over caramel mix and let set in refrigerator 1 hour before cutting
STRAWBERRY CREAM CHEESE FROSTING 1 box of Strawberry Cream Jello Instant Pudding 1 tub of Strawberry Cool Whip 1 tub of strawberry cream cheese 1 cup of milk 1/3 cup of powdered sugar Mix milk and pudding first. Blend well. Then add in the powdered sugar. Blend well. Then add in the Cool Whip and cream cheese. Blend well. Refrigerate for about an hour
Thursday, May 24, 2012
Wine Orange Refresher 1 quart orange juice 2 cups pineapple juice 1 cup lemon juice 1 quart dry Semillon 1 quart sparkling water Have all ingredients well chilled. Pour all ingredients except water over block of ice in punch bowl. When ready to serve, add sparkling water Makes about 40 servings
Frozen Pineapple Salad 1 can crushed pineapple, drained (20 oz) 1 1/2 cups softened vanilla ice cream 1 1/2 cups sugar 1 cup sour cream 1 cup chopped walnuts 2 T. freshly squeezed lemon juice 1 can (8 oz) pineapple chunks, drained to garnish In a large bowl, combine pineapple, ice cream, sugar, sour cream, walnuts, and lemon juice. Spoon salad evenly into 8 custard cups, cover and freeze 8 hours or until firm. Before serving, place in refrigerator 1 hour. Garnish with pineapple chunks. Serve chilled
Pineapple Lemonade Spritzers SYRUP: 3 cups pineapple juice 3 lemons, juiced 1 cup white sugar 1/2 cup honey 6 slices lemon 1 (2 liter) bottle carbonated water To make the pineapple lemon syrup: In a large saucepan over medium heat, combine pineapple juice, lemon juice, sugar and honey. Bring to a boil, and cook for 1 minute. Allow to cool, then refrigerate overnight. Fill 6 glasses with ice. Place a slice of lemon in each glass. Pour in 2 fluid ounces pineapple lemon syrup. Fill glasses to the top with carbonated water; stir
Bacon-Wrapped Corn 8 large ears sweet corn, husks removed 8 bacon strips 2 tablespoons chili powder Wrap each ear of corn with a bacon strip; place each on a piece of heavy-duty aluminum foil. Sprinkle with chili powder. Wrap securely, twisting ends to make handles for turning. Grill, uncovered, over medium-hot heat for 20 minutes or until corn is tender and bacon is cooked, turning once
Frozen Cherry Salad 1 package (8 ounces) cream cheese, softened 1 carton (8 ounces) frozen whipped topping, thawed 1 can (21 ounces) cherry pie filling 2 cans (11 ounces each) mandarin oranges, drained Maraschino cherries and orange wedges, optional In a mixing bowl, combine the cream cheese and whipped topping. Stir in pie filling. Set aside 1/4 cup oranges for garnish. Fold remaining oranges into cream cheese mixture. Transfer to a 9-in. x 5-in. x 3-in. loaf pan. Cover and freeze overnight. Remove from the freezer 15 minutes before cutting. Garnish with reserved mandarin oranges, cherries and oranges if desired
Marinated Green Bean Salad 1 pound fresh green beans 16 cherry tomatoes, halved 1/3 cup water 1/3 cup white wine vinegar 3/4 t. dill seeds 1/2 t. sugar 1/2 t. dried crushed red pepper 1/4 t. salt 2 cloves garlic, sliced Arrange beans in a vegetable steamer over boiling water. Cover; steam 3 minutes. Plunge into ice water; drain. Combine beans and tomatoes in a dish. Bring water and vinegar to a boil in a pan. Add dill seeds and remaining ingredients. Pour over beans. Cover and marinate in refrigerator at least 8 hours
Stuffed Cherry Tomatoes 1 pint cherry tomatoes, washed 8 oz. cream cheese, softened 4 green onions, chopped fine 1 teaspoon seasoned salt Paprika Slice the top off of each tomato and gently scoop out the pulp with a small spoon. In a bowl, mix together the cream cheese, green onions and salt until smooth. Spoon the mixture into each tomato and garnish with a sprinkle of paprika.
Bourbon Chicken 1-1/2 pounds chicken breast halves, boneless and skinless 2 T. olive oil 2 T. Dijon mustard 1/4 C. bourbon whiskey 2 T. red wine vinegar 2 T. Worcestershire sauce 2 T. soy sauce 1/4 C. brown sugar 2 garlic cloves, minced Sea salt Black pepper Combine olive oil and next 8 ingredients. Add chicken, cover and refrigerate for minimum 2 hours to over night. Remove chicken from marinade. Discard marinade. Place chicken on grill over medium heat. Grill uncovered for 15-20 minutes, turning once.
Grilled Peppers and Onions 3 sweet red, green, and/or yellow peppers, in 1/2 inch strips 1 lg. onion, cut into thin wedges 1 clove garlic, minced 2 tbsp. snipped basil, thyme, and/or oregano 1 tbsp. olive oil Tear off a 36 x 18 inch piece of foil. Fold in 1/2 and fold up sides using fist to make a pouch. Place peppers, onion, and garlic in pouch tossing to mix. Sprinkle with herbs, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Drizzle with oil. Bring up to opposite edges of foil and leaving space for expansion of steam, seal tightly. Tightly seal each end. Place foil packet on grill rack. Grill directly over medium hot coats for 30 mins or until vegetables are crisp-tender, turning the pouch occasionally.
APPLE PIE ON A STICK 1 Jonathan or Rome apple for each person 1 cup granulated sugar 1 tablespoon cinnamon Push a stick or dowel through the apple top until the apple is secure on the stick. Place the apple 2 or 3 inches above the hot coals and turn the apple while roasting it. As the apple cooks, the skin browns and the juice drips out. When the skin is loose, remove the apple from the fire (but leave it on the stick). Peel the hot skin off very carefully. Combine sugar and cinnamon. Roll the apple in the sugar-cinnamon mixture, then return it to roast over the coals, letting the mixture heat to form a glaze around the apple. Remove from coals and let it cool.
FOIL CHICKEN AND RICE GRILL 4 chicken breasts 1 (10 1/2 oz.) can cream of mushroom soup 2/3 c. uncooked instant rice Cut 4 (14") square pieces, doubled aluminum foil. Place a chicken breast in the center of each one. Mix soup and rice together and spoon over chicken breasts. Sprinkle with paprika if you wish. Wrap securely in foil. Place on grill 5" from hot coals. Cook about 40 minutes or until done, turning once.
Peanut and Banana Cookie Pizza 1 18-ounce package refrigerated chocolate chip cookie dough 1/2 cup caramel ice cream topping 1 cup semisweet or milk chocolate and/or miniature candy-coated semisweet baking bits 1/2 cup chopped dry-roasted peanuts 1 large banana, thinly sliced 2 tablespoons chocolate ice cream topping (optional) Press cookie dough into a greased 12-inch pizza pan. Grill cookie in pan for 10 to 15 minutes or until edges of cookie are lightly golden and top is set but not dry. Remove from grill (cookie may puff and fall at this point). Drizzle caramel topping over cookie. Sprinkle chocolate pieces and/or baking bits, and peanuts over caramel. Return pan to grill for 1 to 2 minutes more or until chocolate pieces soften. Remove from grill and cool on a wire rack. To serve, top with sliced bananas and, if desired, drizzle with chocolate topping; cut into wedges
This is such a GREAT end to a good bar b q! Grilled Tequila Pineapple 1 ripe pineapple, peeled and cut into 1/2-inch slices, or canned pineapple slices, drained 1/2 cup tequila or orange juice 1/4 cup brown sugar Marinate the pineapple slices in the tequila for at least 2 hours, or overnight. Place on a grill over moderate heat and grill for about 2 minutes on each side, until lightly browned. Sprinkle with brown sugar and serve immediately
FOIL PACKET GRILLED TATERS AND ONIONS 4 rec potatoes, sliced thin 1 red onion, sliced thin 1 teaspoon salt 1 teaspoon ground black pepper 4 tablespoons butter (I add more) Preheat your grill to medium heat. Measure out 2 or 3 sheets of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Place aluminum wrapped package over medium heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot right off the grill
Grilled Cherry Tomatoes 2 pints cherry tomatoes, halved 2 garlic cloves, minced 1/2 teaspoon dried oregano 3 tablespoons butter Place tomatoes on a double thickness of heavy-duty foil (about 24 in. x 12 in.). In a skillet, saute garlic and oregano in butter for 2 minutes. Pour over tomatoes. Fold foil around tomatoes and seal tightly. Grill, covered, over medium heat for 8-10 minutes or until the tomatoes are heated through, turning once
Grilled Hot Pepper Wings 1 cup pineapple juice 2 tablespoons balsamic vinegar 2 tablespoons dark brown sugar 4 cloves garlic, finely chopped 1 Scotch bonnet or habanero chile, finely chopped 1/2 teaspoon ground allspice Salt Freshly-ground pepper 24 chicken wings Carrot and celery sticks Combine first 8 ingredients in a small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and let cool. Add chicken wings to the marinade and marinate in the refrigerator at least 2 hours. Grill over medium heat for 10 to 15 minutes or until cooked through. Serve with celery and carrot sticks.
Bacon wrapped mushrooms 1 lb. bacon 1 lb. white mushrooms (try to get large ones) BBQ sauce...your favorite..I make my own toothpicks skewers, if using wooden ones, soak them Wrap a piece of bacon around each mushroom securing with a toothpick. Thread them all on skewers leaving a little space in between. Brush them well with BBQ sauce. Put on grill and cook until bacon is done turning and basting with more sauce
Bacon Wrapped Beef Patties 1 cup Cheddar cheese shredded 2/3 cup Onion chopped 1/4 cup Ketchup 2 Eggs lightly beaten 3 tablespoons Worcestershire sauce 2 tablespoons Parmesan cheese grated 1 teaspoon Salt 1/4 teaspoon Pepper 2 pounds Ground beef 10 strips Bacon 10 Hamburger buns split In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into ten 3/4-in.-thick patties. Wrap each patty with a bacon strip; secure with toothpicks. Grill patties, uncovered, over medium heat for 5-6 minutes on each side or until juices run clear and a meat thermometer reads 160°. Serve on buns if desired.
BARBECUED PORK STEAKS 4 pork blade steaks, 1- to 1 1/4-inch thick 1/3 cup honey 1 teaspoon garlic salt 1/2 cup bottled barbecue sauce 1 tablespoon Worcestershire sauce 1/2 teaspoon prepared mustard. Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 Minutes on each side. Meanwhile, stir together remaining ingredients in a Small bowl. Brush steaks with sauce and continue cooking 5 minutes more, turning and Brushing with sauce.
Lemon-Grilled Beets Beets, peeled, sliced (slightly less than 3/8 inch) Half a lemon, thinly sliced 1 tablespoon olive or vegetable oil Chopped fresh tarragon Salt Pepper Extra-virgin olive oil. Heat grill. Toss beet and lemon slices with 1 tablespoon oil in large bowl. Grill, covered, over medium heat or coals until tender and lightly charred (3 minutes for lemon and 12 to 16 minutes for beets), turning occasionally. Sprinkle with tarragon, salt and pepper; drizzle with extra-virgin olive oil.
Grilled Banana Splits 4 large firm-ripe bananas, unpeeled, skins washed with detergent before using 1 bar (4 oz) milk chocolate, broken into small pieces 1 tsp cinnamon 1 pint of your favorite ice cream 1 cup lightly sweetened whipped cream (optional) 1/4 cup chopped toasted walnuts (optional) 4 maraschino cherries (optional) Prepare grill for direct, medium-high heat (the charcoal or gas flame is directly under the cooking area, and you can comfortably hold your hand just above grill only 3 to 4 seconds. While grill heats, cut into each unpeeled banana lengthwise, making a deep slit but taking care to avoid cutting all the way through. Slip peices of chocolate into each pocket and sprinkle with some of the cinnamon. Wrap each banana in foil. Lay bananas on grill (close lid if using gas) and cook, turning once, until slightly soft when squeezed with tongs, about 10 minutes. Carefully unwrap each banana and place on plate with the cut side facing up. Top each with small scoops of ice cream; add a dollop of whipped cream, a sprinkling of chopped walnuts, and cherry, if desired
Woozy Sauce 1/2 c. honey 1/4 c. worcestershire sauce 1 tbsp. minced dried onion 1 tbsp. bourbon 2 tsp. hot sauce In a small bowl, whisk together honey, Worcestershire sauce, onion, bourbon and hot sauce. Transfer mixture to a closed container and refrigerate overnight to allow flavor to develop before serving. Sauce may be stored under refrigeration for up to 2 weeks. Serve at room temperature as a dipping sauce for grilled beef or pork
Grilled Oyster Shooters 8 fresh oysters in shells 1/3 cup Fresh lemon juice 3 tablespoons Worcestershire sauce hot pepper sauce to taste salt to taste Preheat an outdoor grill for high heat. You may assemble your ingredients while the grill heats up. Place the whole oysters on the hot grill. Cook until they open, 5 to 10 minutes - you will hear the juice sizzling on the hot coals when this happens. Remove the oysters from the grill, and pry off the top shell. You may want to wear some heavy gloves to protect from the heat. Slide a knife between the oyster and shell to disconnect. Top each one with 2 teaspoons of lemon juice, 1 teaspoon of Worcestershire sauce, and hot pepper sauce and salt to taste. Serve in the shell while still warm
BARBECUED ONION WRAP-UPS 1 large vidalia onion 1 beef bouillion cube 1 cup grated parmesan cheese 2 tablespoons butter 1/8 teaspoon onion powder 1 clove garlic Remove the top and skins of the onion. Core out the center of the onion with an apple corer, leaving a small portion at the bottom so as to not cut completely through. Insert one bouillion cube and one large peeled garlic clove into the center of the onion. Slice through the center towards the outer edges about an inch without slicing through. Insert slices of butter between cuts saving some for the center to place on the top of the bouillion cube. Sprinkle with onion powder. Wrap the onion tightly in heavy duty silver foil and place on the gas grill or directly on the coals of your charcoal briquets. Leave to cook about 60 minutes or until onion is tender and well cooked. Sprinkle with parmesan cheese and serve with crusty french bread or bruschetta. Prepare one onion for each serving required
Grilled Shrimp Fajitas 1/2 pound sliced bacon 1/2 pound uncooked medium shrimp, peeled and deveined 1 medium green pepper, cut into 1-inch pieces 1 medium sweet red pepper, cut into 1-inch pieces 1 medium onion, cut in 1-inch pieces 1/2 cup barbecue sauce 6 (8 inch) flour tortillas, warmed 1 cup shredded lettuce 1 medium tomato, diced 1/2 cup shredded Cheddar cheese In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Wrap a strip of bacon around each shrimp; secure ends with toothpicks. On six metal or soaked wooden skewers, alternately thread shrimp, peppers and onion. Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink and vegetables are tender, basting frequently with barbecue sauce. Remove shrimp and vegetables from skewers; discard toothpicks. Place on one side of each tortilla. Top with lettuce, tomato and cheese; fold over.
Take the classic s'more to a new level! Homemade oatmeal cookies, rich chocolate and marshmallows. Rich S'mores 8 large oatmeal cookies 4 ounces milk chocolate 8 large marshmallows skewers Preheat grill for high heat. Place 1 ounce of chocolate on the flat side of 4 of the oatmeal cookies. Skewer the marshmallows, and roast them, turning constantly, until they are a golden brown all over. Slide a warm marshmallow onto the chocolate and top it with another cookie (flat side down). Repeat for all cookies. Let sit for a couple of minutes to melt chocolate, and serve.
Grilled Oyster Mushrooms 16 ounces oyster mushroom caps 1/8 pound grated Parmesan cheese Prepare grill for medium heat. Oil grate. Place mushroom caps on grill. Mushrooms cooked over the grill will cook very fast and become dried out, so move them around the fire for better heat control - don't let them burn! You can let them blacken a little bit on the edges for extra flavor. As the edges begin to toast, add a sprinkle of Parmesan cheese to each mushroom, and lit it melt. Serve and eat immediately
BEST MARINATE FOR GRILLING SHRIMP 1/2 c. olive oil 1/2 c. soy sauce 1/2 c. dry sherry 5 cloves fresh garlic, peeled & mashed The above amounts are for 1 pound of raw and unpeeled shrimp. Marinate overnight at least. Grill. Peel and eat. SAUCE FOR GRILLED SHRIMP: 1/4 c. mayonnaise (cholesterol free, etc.) 1/4 c. ketchup 1/8 tsp. Tabasco sauce or as much as you like it (spicy)
DIP FOR GRILLED CHICKEN 1 or 2 chickens, cut up 1 stick butter 1/2 c. water 1/4 c. vinegar 1 tsp. salt 1/2 tsp. Accent 1 tsp. Worcestershire sauce Mix sauce ingredients in saucepan. Heat and stir about 5 minutes. Dip chicken in sauce then cook on barbecue grill. Can brush additional on chicken as it's cooking
Sassy Water Into a gallon pitcher: 1 medium cucumber, wash, peel and sliced thin 1 large lemon, washed and sliced thin 10-20 fresh mint leaves - whatever your favorite mint is or whatever is available 1 Tablespoon grated fresh ginger fill with cold water, let chill over night and enjoy.
GRILLED GARLIC TOAST 1 loaf of quality French, Italian or sour dough bread, sliced 1/2 inch thick 1/2 c. butter, melted 1/2 c. extra virgin olive oil 3 cloves garlic, cut in half Combine butter, oil and garlic in screw-top jar and let stand for an hour. Brush bread slices with butter mixture and grill over hot coals, turning frequently until browned. Perfect for a barbecue.
Cranberry Limeade 2 quarts prepared limeade 2 cups cranberry juice 2 limes, thinly sliced ice cubes for serving In a large bowl, combine the limeade, cranberry juice and lime slices and stir until blended. Ladle the mixture into eight 1 1/2-cup Mason jars with screw caps. Keep refrigerated until ready to serve. To serve, place a few ice cubes and a straw in each jar and pass around
One of my favorites Orange Iced Tea 6 oranges, washed 1/2 cup sugar 1 cup boiling water 4 cups black tea, chilled ice cubes fresh mint sprigs With sharp knife, cut peel from one orange in a spiral motion so it's all one piece. Cut spiral into 6 long narrow strips; set aside. Slice peeled orange and 2 unpeeled oranges into a large bowl. Add sugar; crush with large wooden spoon or bottom of a glass until sugar is dissolved. Add water; crush the slices again. Let steep 15 minutes. Strain the mixture and combine with the tea. Fill glasses with ice cubes and add tea. Garnish by twisting reserved peel around straws or dropping in the ice tea with a sprig of mint
A Nice Grilling Sauce 2 cup Ketchup 3/4 cup powdered sugar 1 tbl worcestershire sauce 1/4 tsp Tabasco sauce " Add more to taste " 6 tbl Molasses 1/4 x tsp Garlic Salt up to 1/2 1/2 tsp LIQUID BARBECUE SMOKE up to 1 Mix all in a sauce pan and bring to a boil ,,Then keep warm on low heat Great over RIBS, CHICKEN, BEEF or PORK
CAJUN KISSES 8 fresh jalapeño peppers 8 peeled, deveined and cooked medium-size shrimp Monterey jack or mozzarella cheese 8 strips bacon Sour cream Cut tops off of jalapeño peppers and scoop out seeds (discard seeds and tops). Stuff pepper first with small amount of cheese, then one shrimp and then fill remainder with more cheese. Wrap pepper with strip of bacon (use toothpick to secure in place). Place each "kiss" on a broiler pan. Broil until bacon is crispy.BUT we just throw them on the grill (you can also deep fry, but this version is less greasy) Drain on paper towel and serve on plate with sour cream for dipping.
This is a fantastic summer salad recipe. Quick and easy, it is great to have with your other summer dishes. Best of all, this can be made well ahead of time so you won't miss out on the fun! Grilled Corn Salad 4 ears fresh corn on the cob, husks removed 1/4 cup Crisco vegetable oil 3 tablespoons lime juice 3 tablespoons pure maple syrup 1/4 teaspoon ground black pepper 1 small red pepper, finely chopped (about 1/3 cups) 3 green onions, finely chopped 3 tablespoons chopped fresh cilantro leaves or parsley Rub the corn with 2 tablespoons oil. Beat the remaining oil, lime juice, maple syrup and black pepper in a small bowl with a fork or whisk. Lightly oil the grill rack and heat the grill to medium. Grill the corn for 5 minutes or until lightly browned on all sides. Remove the corn from the grill. Cut the corn kernels from the cob with a sharp knife. Stir the corn, red pepper, green onions and cilantro in a medium bowl. Add the dressing and toss to coat
Grilled Brown Sugar Sweet Potatoes Sticks 6 sweet potatoes 1 tbsp. butter 1/4 cup chopped walnuts 1/4 cup light brown sugar 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp allspice 2 tbsp. cider vinegar Pierce potatoes with fork. Place potatoes on piece of paper toweling in microwave oven. Microwave 10 min. until partially cooked but still very firm. When potatoes are cool, cut each lengthwise into quarters. In skillet melt butter. Add walnuts, brown sugar, salt, pepper, allspice and vinegar, cook 2 minutes. Remove skillet from heat. Brush the cut sides of the potatoes with brown sugar glaze, leaving walnuts in skillet. Grill the potatoes, cut side down, uncovered, 5 minutes. Keep grilling and turning potatoes and brushing with glaze until potatoes are tender. Transfer potatoes to platter. Spoon remaining glaze with nuts over potato wedges
Grilled Tequila Beef Steaks 4 New York strip steaks (each 8 to 10 oz., cut 1 to 1 1/2 inches thick), fat trimmed 1/2 c Tequila 2 Tb Olive oil 1 Tb Pepper, freshly ground 2 tsp Lemon peel, grated 1 Garlic clove, pressed or minced Salt With a damp paper towel, wipe steaks; put meat in a 1-gallon plastic food bag. Add tequila, oil, pepper, lemon peel, and garlic; seal bag, and turn to mix seasonings. Set bag in a bowl; chill at least 1 hour or up to 1 day; turn bag over occasionally. Drain steaks and place on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds, or set gas barbeque at this heat). Turn steaks to brown evenly; for medium-rare (cut to test), cook 12 to 14 minutes. Transfer to plates; season to taste
Grilled Sweet-and-Sour Chicken 1(8) ounce - jar pineapple topping found near ice cream toppings 1 1/2 cup - sweet French salad dressing 1 - onion medium, finely chopped 1 - green bell pepper finely chopped 1/4 cup - red wine vinegar 1 teaspoon - ground ginger 1 teaspoon - curry powder 1 teaspoon - dry mustard 1 tablespoon - soy sauce 6 - chicken breasts boneless, skinless thawed if frozen Combine all ingredients except chicken in a medium saucepan. Bring to a boil then simmer for 30 minutes. Place the chicken breasts over a medium flame on the grill and baste with the sweet-and-sour sauce. Grill for 5 minutes and turn the chicken over and baste the other side, cooking for 5 more minutes or until the chicken is done, basting often
Marinated Hamburgers 3 T. Lemon Juice 1 1/2 tsp. seasoned salt 1 T. Worcestershire sauce 1 T. soy sauce 1 T. A-1 sauce 1 T. oil 1/2 C. beef broth 1 tsp. Heinz 57 sauce 1/4 tsp. garlic salt 1 tsp. vinegar Mix the above ingredients Take 1 1/2 lbs hamburger and shape into patties. Place in a covered container and pour marinade mixture over the hamburgers. Cover and refrigerate 12 hours or overnight.Remove from marinade and sear over high heat to seal in the juices
Stuffed Grilled Pork Chops 4 extra-thick rib pork chops, about 1" to 1 1/4" thick, to serve four 3/4 cup dry breadcrumbs large pinch dry rosemary, crumbled fine large pinch dry marjoram, crumbled fine 1 Tbsp. melted butter 1/2 cup sweet onion, minced 1 small clove garlic, minced 1/2 tsp. salt Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife. Combine the breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets. Use a small skewer if necessary to hold the edges closed. Grill the chops over medium-high heat for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned
Fruit Swirl Coffee Cake 1 1/2 cups sugar 1/2 cup margarine or butter, softened 1/2 cup shortening 1 1/2 tsp. baking powder 1 tsp. vanilla 1 tsp. almond extract 4 eggs 3 cups flour 1 can apricot, blueberry or cherry pie filling, 21 oz. Glaze, recipe follows Heat oven to 350. grease jelly roll pan, 15 x 11 inches or 2 baking pans, 9 x 9 inches each. Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large mixer bowl on low speed, scraping bowl constantly til blended. Beat on high speed, scraping bowl occasionally, 3 minutes. Stir in flour. Spread 2/3 of the batter in jelly roll pan or 1/3 in each square pan. Spread pie filling over batter. Drop remaining batter by tablespoonful's onto pie filling. Bake til light brown, about 45 minutes. Drizzle with glaze while warm. Cut cake in jelly roll pan into bars, about 2 1/2 x 2 inches each. Cut cake in square pans into about 2 3/4 inch squares. Makes 30 bars or 18 squares. Glaze: Beat 1 cup powdered sugar and 1 to 2 Tbsp. milk til smooth and of desired consistency. A simple, easy and fast dessert.
And what a way to start off a Bar B Q! 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 1/2 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.)
Wednesday, May 23, 2012
UNBAKED PEANUT BUTTER COOKIES 1 cup light corn syrup 1 cup sugar 1 cup peanut butter, smooth or chunky 8 cups Rice Krispies Combine syrup and sugar in saucepan; bring to a boil, stirring constantly. Remove from heat, stir in peanut butter; blend well. Add cereal and stir until all of cereal is coated. Pour into greased 9-by-13-inch pan. Dampen hands to press mixture firmly into pan. Cool. Cut into squares.
Carmelitas 1 c flour 1 c quick cooking oats 3/4 c firmly packed brown sugar 3/4 c butter softened 1/2 tsp baking soda 1/4 tsp salt 1 c semi sweet choc chips 1/2 c chopped pecans 3 tbsp flour 3/4 c caramel topping Preheat oven to 350 Grease a 9 inch square pan. Combine the flour, oats, sugar, butter, salt and baking soada in a lg mixing owl and BLEND until crumbly. Reserve 1/2 the crumb mixture Press the remaining half of the crumb mixture into the prepared pan. Bake 10 minutes Remove and sprinkle choc chips and pecans on top. Stir Flour into caramel topping and drizzle over the choc chip and pecan layer. Sprinkle with remaining crumb mixture and bake 15 more minutes. Cool 1-2 hours before cutting. Store in frig in an air tight container. This recipe doubles easily for a 9X13 pan. Makes 1 1/2 dozen without doubling
Tuesday, May 22, 2012
Fruit Salad 6 peaches, peeled, pitted, and chopped 1 pound strawberries, rinsed, hulled, and sliced 1/2 pound seedless green grapes 1/2 pound seedless red grapes 3 bananas, peeled and sliced 1/2 cup granulated sugar, or less, to taste Dressing: juice of one lime 1/2 cup pineapple juice 1 teaspoon ground ginger Combine chopped and sliced fruits in a large serving bowl; toss gently. Sprinkle with sugar. Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving
Cheesecake Dip For Strawberries 8 ounces cream cheese -- softened 1/3 cup sugar 1 each egg -- beaten 1 teaspoon vanilla 1 quart Strawberries -- fresh Mix the cream cheese and the sugar well. Add the beaten egg and the vanilla; mix well. Microwave for 1 minute and stir. Microwave another minute and stir again. Repeat this step until the dip reaches the desired consistency. Be sure to scrape the sides of the bowl when you beat. This dip can be served warm or cold. You may spoon the dip over sliced strawberries or dip whole berries
Spiced Pineapple Pickups 1 large can pineapple chunks 3/4 cup vinegar 1 (4-inch) stick cinnamon 1 1/4 cups granulated sugar Dash salt 6 to 8 cloves The day before serving, drain syrup from pineapple. To a saucepan, add all ingredients; bring to boil. Refrigerate until serving time. Drain well. Serve ice cold with wooden picks.
Spikes 12 ounces chocolate chips 1 cup peanuts (unsalted or salted) 1/2 cup raisins 2 cups canned chow mein noodles Melt chocolate chips in microwave or top of double boiler. Cool. Add peanuts, raisins and noodles. Drop by teaspoon onto wax paper. Let set. Remove to serving dish. Variations: Use butterscotch, vanilla or peanut butter chips. For pastel effect with vanilla chips, stir in food coloring (preferable the paste-type) during melting step.
Frosted Party Cantaloupe 8 ounces cream cheese, softened 2 tablespoons milk 1 cantaloupe Toasted coconut Mixed fresh fruit Mint leaves or parsley (for garnish) Whole strawberry or cherry (for garnish) Peel one cantaloupe and cut across bottom. Clean out seeds from center. Pat dry. Make mixture of fresh fruit such as fresh pineapple, strawberries, honeydew melon, grapes, blueberries, bananas, oranges and kiwi. Pack center of cantaloupe with fresh fruit and put onto serving tray. Beat cream cheese and milk with mixer until spreading consistency. Frost cantaloupe with this mixture and coat with toasted coconut. Top with mint leaves or sprig of parsley centered with cherry or strawberry. Surround cantaloupe with remainder of fresh fruit. Use party picks for serving fruit and slice cantaloupe from center top to bottom, in small wedges. Serves about 12 to 15
Ranch Meat Balls 1 lb. lean ground beef 1 pkg. Ranch dressing (original milk mix) 2 T. butter or margarine 1/2 C. beef broth Combine ground beef and salad dressing mix. Shape into balls. Melt margarine or butter in skillet and brown meat on all sides. Add broth. Cover and simmer until cooked (10 to 15 minutes). Serve warm with wooden picks. Makes 2 dozen
Maple Snack Mix 5 Tbs. butter or margarine 1/3-cup sugar 2 tsp. Maple Flavor 8 cups Crispex 1-cup stick pretzels 1-cup peanuts Melt margarine with sugar and maple flavoring. Pour over Crispex to coat then cook in microwave 5 minutes on high - stirring occasionally. Add pretzels & nuts & mix together. Cool spread out on wax paper. This is the key because it will stick if you don't do this
Red Rice 5 slices bacon or side meat 2 cups cooked rice 3/4 cup chopped onion 2 cups canned tomatoes 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon hot sauce In a 10-inch cast iron skillet, cook bacon and reserve grease. Crumble bacon and set aside. Saute onions in reserved bacon drippings until tender. Add tomatoes, rice, salt, pepper and bacon. Cook on low heat for 30-40 minutes, stirring and adding water as needed. Add hot sauce and serve
Popper Stuffed Burgers 1 pound ground beef 1/4 cup chunky salsa 4 frozen Poppers (jalapeños stuffed with cream cheese or Cheddar cheese) 1/4 cup prepared salsa con queso dip 4 hamburger buns Mix beef and salsa in a large bowl; divide into four portions. Wrap each portion around a stuffed pepper, forming a ball, then flatten each ball into a patty. Grill over medium heat for 10 to 15 minutes for medium doneness. Spread 1 tablespoon salsa con queso over each burger. Place burgers in buns. Serve with more salsa, if desired
Orange Lemonade 1-3/4 cups sugar 2-1/2 cups water 1-1/2 cups lemon juice (about 8 lemons) 1-1/2 cups orange juice (about 5 oranges) 2 tablespoons grated lemon peel 2 tablespoons grated orange peel Water In a large saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Cool. Add juices and peel to cooled sugar syrup. Cover and let stand at room temperature 1 hour. Strain syrup; cover and refrigerate. To serve, fill glasses or pitcher with equal amounts of fruit syrup and water. Add ice and serve
Monday, May 21, 2012
PINK APPLE CHIFFON 1 sm. box strawberry Jello 1/2 c. boiling water 1 can (20 oz.) Wilderness apple pie filling Whipped cream Dissolve the gelatin in boiling water. Chill until syrupy (about 20 minutes). Whip, using high speed on mixer and beating in fruit filling until pale and frothy. Spoon into dessert dishes. Chill. Garnish with whipped cream.
Double Chips Candy 1 (6 ounce) package butterscotch chips 1 (6 ounce) package chocolate chips 3 tablespoons creamy peanut butter 1 cup chopped nuts Melt first 3 ingredients together. Add nuts. Mix well. Drop by teaspoonful onto wax paper. Refrigerate until firm. NOTE: May be done in microwave oven for 2 minutes
Pecan Roll 3 cups confectioners' sugar 1 (7 ounce) jar Marshmallow Creme 1 teaspoon vanilla extract 1 (14 ounce) bag caramels 3 tablespoons water 1 1/2 cups chopped pecans In a bowl, combine sugar, Marshmallow Creme and vanilla extract. Knead until smooth (mixture will be dry). Shape into six 4 1/2 x 1 1/4-inch logs. Chill overnight. In the top of a double boiler over boiling water, cook and stir caramels and water until smooth. Dip logs into caramel; roll in pecans. Chill for 2 hours. Cut into 1/3-inch slices. Makes about 6 1/2 dozen
Chocolate Covered Jellies 1 (16 ounce) bag Sunkist Fruit Gems 4 ounces block-style semisweet chocolate, cut up 1 (12 ounce) bag semisweet chocolate chips 1/4 cup butter 1 (2 1/2 x 3-inch) piece paraffin, cut up Combine the semisweet chocolate pieces, chocolate chips, butter and paraffin in the top of a double boiler. Place over simmering hot water, stirring until melted. Remove from heat, but keep over the hot water. Using a wooden pick, dip the Fruit Gems into the chocolate. Place on a wax paper-lined cookie sheet. Let stand until chocolate is set
Apple Marshmallow Dumplings 6 medium size apples, quartered 1 1/2 cups water 1 teaspoon salt 24 large marshmallows 1 teaspoon ground cinnamon 1 cup all-purpose flour, sifted 2 teaspoons baking powder 1/4 teaspoon salt 3 tablespoons shortening 1/2 cup milk 8 large marshmallows Cook apples in water until tender, but not soft. Add salt and 24 marshmallows. Cook over low heat until marshmallows melt. Sprinkle with cinnamon. Sift flour, baking powder and salt together. Cut in shortening. Add milk to make a soft dough. Drop by spoonsful on top of hot apple mixture to make 8 dumplings. Put one marshmallow on top of each dumpling. Cover tightly and steam 20 minutes without removing cover. Serve hot with heavy cream.
Marshmallow Krispies Brownies 1 box brownie mix 1 bag miniature marshmallows 1 1/2 C. semisweet chocolate chips 1 C. peanut butter 1 T. butter 1 1/2 C. Rice Krispies cereal Prepare and bake brownie mix as directed in a 9 x 13-inch pan. Sprinkle with marshmallows. Return to oven for 3 to 5 minutes. Cool in pan on rack. In saucepan combine chocolate chips, peanut butter and butter. Heat and stir until chips are melted. Remove from heat and stir in Rice Krispies cereal. Pour evenly over marshmallows. Refrigerate until set. Serve at room temperature.
Crispy Flavor Treats 5 tablespoons butter or margarine 16 ounces miniature marshmallows 9 cups crisp rice cereal 1 (0.13 ounce) envelope Kool-Aid unsweetened soft drink mix Grease a 15 x 10-inch pan. Microwave margarine in large microwaveable bowl on HIGH for 45 seconds or until melted. Add marshmallows; toss to coat with butter or margarine. Microwave on HIGH for 2 1/2 minutes, stirring every minute, or until smooth. Stir in drink mix. Immediately add cereal; mix lightly until well coated. Using greased spatula or wax paper, press into prepared pan. Cool. Cut into desired shapes with cookie cutters or cut into squares
Spicy Beer Bundt Cake 1 (18.25 Ounce) Box Spice Cake Mix 1 (3.4 Ounce) Package Instant Vanilla Pudding Mix 2 tsp Ground Cinnamon 1/4 cup Packed Brown Sugar 4 Eggs, slightly beaten 1/4 cup Oil 1 cup Beer 1/2 cup Chopped Pecans Vanilla Ice Cream, if desired Preheat oven to 350 degrees. Combine cake mix, pudding mix and cinnamon in large bowl. Cream brown sugar, eggs, oil and beer in separate bowl. Pour beer mixture into dry cake mixture a little at a time and beat after each addition. Batter should be smooth and creamy. Sprinkle pecans on the bottom of a greased and floured bundt pan. Pour batter over pecans in bundt pan. Bake for about 45- 50 minutes or until toothpick inserted in center comes out clean. Cool before serving. Serve with a scoop of vanilla ice cream, if desired
Confetti Slices recipe 3 cups graham cracker crumbs 2 cups colored miniature marshmallows 1 cup walnuts or pecans, chopped 1 cup confectioners' sugar 2 cups semisweet chocolate chips 1 cup evaporated milk 1/2 teaspoon peppermint extract (optional) In a large bowl, combine the crumbs, marsh mallows, nuts and sugar. In a saucepan, melt chocolate chips and milk over low heat, stirring often until blended and smooth. Remove from heat; add extract if desired. Set aside 1/2 cup. Pour remaining chocolate mixture over crumb mixture; stir until well blended. Pour batter into a greased 8-inch square baking pan. Press down evenly. Frost with reserved chocolate mixture. Chill for 1 hour.
SAUSAGE PIZZA BISCUIT WRAPS 1 large can biscuits 6 ounces italian sausage -- browned and drained 1/3 cup bell pepper -- chopped 1/2 cup mozzarella cheese -- grated 1/3 cup pizza sauce Brown sausage and bell pepper together, add remaining ingredients (except the biscuits). Press each biscuit into a 5 inch round, spoon 2 Tablespoons of sausage mixture into each round fold and seal edges with fork. Bake at 400F for 10-13 minutes.
BUTTER PECAN FUDGE 1/2 C. (1 stick) butter 1/2 C. heavy cream 1/2 C. granulated sugar 1/2 C. packed light brown sugar 1/8 tsp. salt 1 C. pecan halves, toasted 1 tsp. vanilla extract 2 C. confectioners` sugar Coat an 8-inch square baking dish with nonstick cooking spray. In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently. Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat. Stir in the pecans and vanilla. Add the confectioners` sugar and stir until smooth and well combined. Spread the mixture into the baking dish. Allow to cool to room temperature then cut into 1-inch squares and serve, or store in an airtight container until ready to serve
FRESH COCONUT CAKE 1 butter cake mix 1 can Eagle Brand milk 1 can cream of coconut 1 (15 1/4 oz.) can crushed pineapple 1 (8 oz.) container Cool Whip Fresh coconut Bake cake by recipe. While still hot in pan, pour milk and cream of coconut over cake with holes punched all over with fork. Spread pineapple (partially drained) over cake and sprinkle a little coconut over this. Next, spread Cool Whip over cake, then sprinkle coconut over top
STRAWBERRY, PINEAPPLE, COCONUT CAKE 1 yellow cake mix (no pudding recipe) 1 (8 1/4 oz.) can crushed pineapple 1 (8 oz.) carton Cool Whip 1 (10 oz.) carton frozen strawberries, thawed 1 (8 oz.) pkg. frozen coconut Bake cake in two layers, following directions on box. Slice layers open to make four (4) thin layers. One of these layers will not be used. Stack cake, cut side up, except for top layer. Put crushed pineapple (and juice) on first layer. Add next cake layer and frost with Cool Whip, building up sides so that strawberry juice will not run over edge. Add strawberries and juice. Add next cake layer and frost with Cool Whip. Sprinkle top and sides with coconut. Refrigerate 24 hours before serving
RAINBOW ICE CREAM CAKE 1 angel food cake 1 (3 oz.) pkg. strawberry jello 1 (3 oz.) pkg. lime jello 1 (3 oz.) pkg. orange jello 1/2 gallon vanilla ice cream 1 pt. strawberries, fresh or frozen 1 pt. blueberries, fresh or frozen 1 s. can mandarin oranges Cut cake into thirds. Pull apart into bite size pieces. Put in three bowls. Add strawberry jello (dry) to one bowl, orange jello to one bowl, and lime to one. Stir together to coat. Layer in angel food or Bundt cake pan: 1 inch vanilla ice cream, strawberry coated cake, thinly sliced strawberries, thin layer vanilla ice cream, lime coated cake, blueberries, thin layer vanilla ice cream, orange coated cake, mandarin oranges, thin layer of ice cream. Freeze 24 hours. Cut with electric knife. Serves 20-25. Enjoy
Peanut Butter Squares 4 cups sifted powdered sugar 1 (5 1/2 oz.) pkg. graham crackers, crushed (about 1 2/3 cups) 1 cup creamy peanut butter 1 cup butter or margarine, melted 1 cup semisweet chocolate morsels, melted Stir together the first 4 ingredients in a medium bowl. Firmly press the mixture into an un greased 13 x 9 inch pan. Spread the melted chocolate over the graham cracker layer. Let stand at room temperature for two hours or until chocolate is set. Cut into squares. Makes 2 Dozen
WHITE CHOCOLATE DIPPED COCONUT COOKIES 1 tsp baking powder 1 tsp baking soda 2 1/4 c all-purpose flour 1/2 tsp salt 2 st butter, softened 1/2 c packed light brown sugar 1 egg 1 tsp vanilla 1 c quick cooking oats 3/4 c shredded coconut flakes GARNISH 8 oz white chocolate, melted 3/4 c toasted, shredded coconut flakes Preheat oven to 350*. In a small mixing bowl, whisk together the baking powder, baking soda, flour and salt. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy with a hand held electric mixer. Beat in the egg. Add the dry ingredients and beat until just combined. Fold in the oats, vanilla and shredded coconut flakes. Form walnut-sized balls of the mixture and drop 2 inches apart onto parchment paper-lined sheet pans. Bake for about 10 minutes until the bottoms of the cookies are golden brown. Remove from oven and cool completely. When the cookies are cool, dip them halfway into the melted white chocolate and then into the toasted shredded coconut flakes. Set them down onto parchment paper-lined sheet pans to dry completely makes about 2 1/2 doz.
These are great for those mornings when you don't have time for a sit-down breakfast! They also make great after-school snacks for kids. Crunchy Breakfast Bars 1 cup semi-sweet chocolate chips 3/4 cup peanut butter 4 cups granola or 3 cup oat cereal Place chocolate in 2 qt. bowl. Heat in microwave, uncovered, at high for 3-4 minutes or until melted. Stir in peanut butter until smooth. Fold in granola. Turn onto waxed paper lined 8x8 inch pan; chill
CREAM SODA CAKE Cake: 1 box yellow cake mix 1 cup boiling water 1 small package strawberry Jell-O 1 (12 ounce) can cream soda Frosting: 1 cup milk 1 small instant vanilla pudding 1 small tub cool whip Cake: Bake cake mix according to package instructions. After cake is done, use cup of boiling water with Jell-O and cream soda, then punch holes in cake with a fork. Pour mixture over cake. Frosting: Mix one cup of milk, small instant vanilla pudding, and small tub of Cool Whip. Blend well, spread on cake
Easy Peach Shortcakes 1 can (10.2 oz) Grands Homestyle refrigerated buttermilk biscuits (5 biscuits) 1 tablespoon sugar 1 can (29 oz) sliced peaches in syrup, drained and 1/2 cup liquid reserved 1 cup frozen (thawed) whipped topping Ground cinnamon Heat oven to 375°F. Separate dough into 5 biscuits. Place on ungreased cookie sheet. Sprinkle sugar evenly on tops of biscuits. Bake 11 to 15 minutes or until golden brown. Cool 5 minutes. To serve, split biscuits; on 5 individual serving plates, layer with peaches, reserved liquid and whipped topping. Sprinkle with cinnamon
The most delicious recipe for cookie dough dip you've ever tasted. COOKIE DOUGH DIP 1 8-ounce package cream cheese 1/2 cup butter 1 cup powdered sugar 2 tablespoons brown sugar 1 1/2 teaspoons vanilla 1 cup chocolate chips 1 cup toffee bits Cream together cream cheese and butter. Add all remaining ingredients and mix until well-combined. Serve with graham crackers (regular, cinnamon or chocolate)
Saturday, May 19, 2012
Triple Chocolate Scotcheroos Nutella makes it taste so good and peanut butter crunchy or smooth, I use crunchy 1 cup sugar 1 cup light corn syrup 1/2 cup peanut butter* 1/2 cup Nutella, 6 cups crisp chocolate-flavored Coco Krispies rice cereal 6 ounces chopped semisweet chocolate, 1 cup Hersey chocolate chips 1 cup butterscotch-flavored chips 1 teaspoon salt Butter or spray a 9 x 13-inch baking pan. In a large saucepan (at least 6 qts. ) over medium heat, bring the sugar and rice or corn syrup to a full boil. Remove from heat and stir in peanut butter and Nutella, then mix the rice cereal in until completely coated. Press the mixture into the greased pan, making sure the top is smooth. Melt the chocolate and butterscotch chips together in a clean, dry bowl set over a double boiler or microwave, stirring gently until smooth and well-blended. Spread over the rice cereal mixture, sprinkle lightly with salt (if using) and cool until set. Serving: Once cool, cut into small bars with a sharp knife. These are pretty intense and certainly on the sweet side, so bite-sized portions are in order
BANANA "MESS" CAKE 1 box yellow cake mix 1/2 c. buttermilk 3/4 c. Crisco oil 4 eggs 1 tsp. baking soda 1 c. coconut 3 bananas, mashed 1 tsp. vanilla 1 c. chopped pecans Mix ingredients for 3 minutes. Pour into 3 (9") pans that have been oiled and floured. Bake at 325 degrees until the middle of a layer springs back to touch. Frost with the following icing when the cake has cooled: ICING: 1 box powdered sugar, sifted 1 (3 oz.) pkg. cream cheese 1 stick softened butter Mix these 3 ingredients well. Add enough milk until spreadable consistency is reached
Friday, May 18, 2012
GRILLED TERIYAKI STEAK 2 lbs. boneless round steak, 1/2" thick 1 tsp. ground pepper 2/3 C. teriyaki sauce 1/3 C. soy sauce 1 1/2 tsp. instant meat tenderizer 1/8 tsp. garlic powder Sprinkle round steak with pepper; pierce at 1 inch intervals with a meat fork. Place in a large shallow container. Combine the remaining ingredients and mix well. Pour over steak. Cover dish and marinate for 8 to 10 hours or overnight in refrigerator. Grill over hot coals 3 to 5 minutes on each side or until done as desired.
CHERRIES IN BRANDY 1 quart cherries 1/2 cup sugar 1/2 cup brandy 1 quart canning jar This sun-cooked preserve is a treat during the Holidays, served on fruitcakes, angel food, and poundcakes, or served on their own they're the star of the show. Make sure that the canning jar has a new rubber seal. These look best in the wire bail type canning jars, such as the French Mason jars or an older style jar, but they can also be done using regular canning jars. Using a clean scissors, snip the stems on the cherries so they are not longer than 1/2 inch. Rinse cherries in cold water. Fill the canning jar to the rim with cherries, packing tightly. Add sugar and pour on the brandy to fill jar. Seal. At this point, you can take an additional step and leave the jar out in the sun for 4 weeks, or longer if there is not much sun in your area. Shake the jar occasionally to distribute content. After the solar cooking, store in a cool dark place until ready to use. Keeps 1-2 years.
SPICY YOGURT PICNIC CAKE 2 c. flour 1 tsp. each baking soda, baking powder and cinnamon 1/4 tsp. salt 1/2 c. butter, softened 1 1/2 c. sugar 1/2 tsp. nutmeg 1 tsp. vanilla 3 eggs 1 c. plain yogurt (low fat) Cream butter, sugar, spices, vanilla until well blended add eggs and yogurt, then beat in dry ingredients. Mix well pour into pan (9 x 13) greased well. Bake at 350 degrees for 35 to 40 minutes. Cool in pan. Spread with frosting. COCONUT TOPPING: 1/2 c. finely chopped walnuts 3/4 c. flaked coconut 1/2 c. firmly packed brown sugar 1 tsp. cinnamon 1 tbsp. butter, melted 1/4 c. heavy whipping cream (unwhipped) Mix all together and spread on top of cooled cake and broil until top is bubbly. Watch so it doesn't burn!
CHERRY PINEAPPLE CABANA CAKE 1 (20 oz.) can crushed pineapple in juice (do not drain) 1 (21 oz.) can Cherry Pie Filling 1 (18.25 oz.) package yellow cake mix 1 cup melted butter 1 (7 oz.) bag shredded coconut 1 cup chopped macadamia nuts Preheat oven to 350°F. Lightly grease a 13" x 9" baking pan. In the prepared baking pan, layer undrained crushed pineapple, then LUCKY LEAF Cherry Pie Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top. Pour the melted butter over the top, covering evenly. Top with the coconut and nuts. Bake for 50 to 60 minutes or until brown on top and bubbly. Let cool 30 minutes. Serve warm or cooled. Makes 12 servings. Variations: Omit coconut and add extra 1/2 cup of nuts. Substitute pecans, peanuts or cashews for macadamia nuts.
FUN FRUIT SALAD 1/2 cup lime juice 1/2 cup water 1/2 cup sugar 2 medium nectarines, sliced 1 large banana, sliced 1 pint blueberries 1 pint fresh strawberries, sliced 1-1/2 cups watermelon balls 1 cup green grapes 1 kiwifruit, peeled and sliced In a bowl, combine lime juice, water and sugar. Stir until sugar is dissolved. Add nectarines and banana, toss to coat. In a large glass bowl, combine remaining fruits and add the nectarine mixture, stir gently. Cover and refrigerate for 1 hour.
Thursday, May 17, 2012
CHINESE CASSEROLE 1 Tbsp. butter 1/4 c. chopped onion 1/2 c. chopped celery 1 can Chinese oriental vegetables 1 can Chinese chow mein noodles 1 lb. ground beef 1 Tbsp. soy sauce (or to taste) 1 can tomato soup 1 can mushroom soup Brown beef, onions, and celery in butter. Add other ingredients. Mix soups with 1/4 cup water each; blend until smooth. Drain Chinese vegetables before adding to beef. (Small can of mushrooms can be added, if desired.) Place all in 1 1/2-quart casserole dish and top with Chinese noodles or save noodles until casserole comes out of oven. Serve over Chinese noodles or rice. Bake at 350 degrees for 30 minutes
Sweet and Salty Meatballs You will need a crockpot to marinate meatballs. 1 1lb. bag of pre-made meatballs 1 white onion sliced long ways 14 oz. jar of applebutter 3/4 cup ketchup 11/2 cup of water 1 cup white distilled vinager 1 teasp. sea salt Put meatballs into crockpot, sliced onions over them. In a medium bowl wisk together the rest till blended well. Pour over meatballs. cook on high 11/2 hours. Drain and save, can freeze. Get toothpicks ready and enjoy!
Wednesday, May 16, 2012
WORCESTERSHIRE BURGERS MAKES 4 SERVINGS. 4 soft rolls, split 1 tsp hot sauce 1/4 cup finely chopped dill, parsley, chives and thyme 1 cup sour cream 1 shallot, finely chopped 3 tbs butter 1 tbs oil 3 tbs grated onion 1 1/2 pounds ground beef 1 clove garlic, grated 1 tbs lemon juice 1/3 cup buttermilk 1/3 cup dry sherry 1 pound mushrooms, sliced 4 slices Swiss cheese Salt and Pepper 1/4 cup Worcestershire sauce Heat a cast iron skillet. Combine ground beef, Worcestershire, onion, salt and pepper. Form into 4 patties. Add oil to hot pan, add patties and cook to desired doneness. Top patties with cheese during last 2 min. of cooking. In a separate skillet, melt butter. Add mushrooms and cook until browned. Add shallot, season with salt and pepper and cook 3 min. more. Deglaze pan with sherry and remove from heat. In a bowl, stir together sour cream, buttermilk, herbs, lemon juice, hot sauce and garlic, season with salt and pepper. Put cheeseburgers on roll bottoms and top with mushrooms. Slather roll tops with dressing and set into place, then SERVE.
EGG SANDWICHES MAKES 4 SERVINGS. 1/3 cup shredded sharp cheddar cheese 8 cups baby spinach 1 shallot, thinly sliced 4 English muffins, split 4 tomatoes, halved lengthwise 4 large eggs 1/4 pound sliced Canadian bacon, cut into thin strips 2 1/2 tbs oil Salt and Pepper Heat broiler. Arrange tomatoes cut side up on one half of a rimmed baking sheet and season with salt and pepper. Broil tomatoes until they begin to soften. Remove from broiler. Arrange English muffins on other half of baking sheet and brush with 1 tbs oil. Set aside. Heat 1 tbs oil in a skillet. Add shallot and cook until soft. Add Canadian bacon and cook until lightly browned. Stir in spinach until wilted, season with salt and pepper. Transfer mixture to a bowl, keep warm. Wipe out skillet. Heat remaining oil in skillet. Crack eggs into pan, season with salt and pepper and fry until desired doneness. Remove pan from heat. Top tomatoes with cheese. Return tomatoes and English muffins to broiler, broil until cheese is melted. Divide English muffins among plates, then top each with some of the spinach mixture and a fried egg. SERVE with broiled tomatoes
Tuesday, May 15, 2012
Strawberry Jello Pie 3 oz. pkg. strawberry Jello 8 oz. strawberry Swiss-style yogurt 1 egg, separated 1 c. boiling water 1 c. ice cubes 8 inch graham cracker crust In a large bowl mix dry Jello and egg yolk with fork. Add boiling water and mix until dissolved. Add ice cubes and continue mixing until they melt. Chill until slightly thickened. In a small bowl whip egg white until peaks form. Add egg white and yogurt to Jello in large bowl; mix well. Pour into pie crust and refrigerate at least 3 hours. You can substitute different flavor Jello and yogurt but not sugar-free Jello
Chicken and Salsa Wrap 8 10 inch flour tortillas, burrito size 2 medium tomatoes, chopped 1/2 cup black beans, rinsed and drained 3 tablespoons canned green chilies, diced 1/3 cup green onions, chopped 1 tablespoon cilantro, fresh and chopped 1 tablespoon vegetable oil 1 pound chicken breasts, skinless and thinly sliced 1/3 cup green salsa, your favorite Combine tomatoes, chilies, green onions and cilantro, set aside. Cook chicken in a skillet for two minutes in 1 tablespoon oil over medium high heat. Add green salsa and continue to cook until the chicken is cooked through. Add tomato mixture to the skillet and heat for 2 minutes, until heated through, stirring occasionally. Place 1/2 cup filling on each tortilla; roll up. To serve cut each wrap in half with a slight diagonal cut
BUTTERSCOTCH PICNIC BARS 2/3 c. butter 2 1/4 c. brown sugar, firmly packed 3 eggs 2 2/3 c. flour, sifted 2 1/2 tsp. baking powder 1 tsp. salt 1 (6 oz.) pkg. butterscotch morsels 1 c. nuts, chopped (optional) Melt butter in saucepan. Stir in brown sugar; remove from heat and cool 10 minutes. Add eggs, beat until smooth. Sift together flour, baking powder and salt; stir into butter mixture. Add butterscotch morsels and nuts. Mix well. Spread evenly in greased 15 x 10 x 1 inch pan. Bake in 350 degree oven about 25 minutes, cool. Cut into bars. Yields about 50 bars, 2 x 1 1/2 inches
BUTTER PECAN PICNIC BARS 1 pkg. butter pecan cake mix 1/4 c. water 2 eggs 3/4 c. chopped nuts 1/4 c. melted butter 1/4 c. brown sugar 6 oz. pkg. chocolate chips Preheat oven to 350 degrees. Grease and flour a 10 x 15 inch pan. Combine cake mix, water, eggs, butter and sugar in a bowl. Mix thoroughly. Stir in chips and nuts. Bake 20-25 minutes. Frost with chocolate frosting. (For Butterbrickle Bars use 1 package butterbrickle cake mix instead of the butter pecan cake mix.)
Baked Nacho Dip 1 (16 ounce) can refried beans mixed with 1 package taco seasoning mix 1 large container sour cream mixed with 1 envelope dry onion soup mix 1 (4 ounce) can green chiles, drained Chopped black olives 1.4 C. diced scallions, including tops (or any mild onion) 1 C. diced tomatoes 8 oz. Mozzarella cheese, grated 1 (6 ounce) can tomatoes and green chiles, drained Layer the ingredients in the order given in a 13 x 9-inch baking dish. You may cover and refrigerate at this point. Heat thoroughly in a 350 degrees F oven until bubbly, then serve with tortilla chips.
This is the best sauce I have ever had,,easy and fast,,YUMMY!ENJOY! Very Easy Tomato (Spaghetti ) Sauce 6 servings 1 tablespoons olive oil 1 medium onion, finely chopped 4 cloves garlic, minced 2 (28-ounce) cans whole tomatoes, drained, tomatoes chopped, save juice to add in later with tomato paste 1 small can tomato paste 1 teaspoon dried oregano 3 tsp.sugar 1 tsp each of Salt and pepper In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes.
All in a Package Steak Supper 1 1/2 pound chuck steak 1" thick 1 envelope onion soup 3 medium carrots, quartered 2 stalks celery, cut into sticks 2 to 3 medium potatoes, peeled and halved 2 T. butter or margarine 1/2 t. slat 1/4 t. paprika Tear off a 2 1/2 foot length of 18" wide heavy duty foil. Place meat in center, sprinkle with onion soup mix, cover with vegetables. Dot vegetables with butter and sprinkle with salt and paprika. Fold foil over and seal securely to hold in juices. Place on baking sheet. Bake in hot oven at 400 for 1 to 1 1/2 hours or until done. This is so easy and so good. It will be one of our favorites when you are in a hurry
Crazy Crust Ground Beef Pizza 1-1/2 lbs. ground beef 1 onion, chopped 1-1/2 cups flour 1/2 tsp. baking powder 1 tsp. salt 1 tsp. dried Italian seasoning blend 1/8 tsp. pepper 2/3 cup milk 2 eggs, beaten 1 4-oz. can sliced mushrooms, drained 2 cups shredded mozzarella cheese 2 cups pizza sauce Preheat oven to 425 degrees. Cook ground beef and onion in a heavy saucepan over medium heat until beef is browned and onion is tender, stirring to break up meat. Drain well and set aside. Lightly grease 14" round pizza pan and dust with flour. Set aside. In medium bowl combine flour, baking powder, salt, seasoning blend and pepper and mix well. Add milk and eggs and stir just until smooth. Pour batter into prepared pan, tilting pan as necessary so batter covers bottom of pan. Sprinkle cooked ground beef, onions, and drained mushrooms over batter. Bake at 425 degrees for 20-25 minutes until pizza is golden brown. Remove pizza from oven, drizzle with pizza sauce and sprinkle with shredded cheese. Return to oven for 12-18 minutes until crust is deep golden brown and cheese is melted.
Tropical Cheesecake Salad 2 (3 ounce) boxes strawberry gelatin 1 cup boiling water 2 (10 ounce) packages frozen sliced strawberries, partially thawed 1 (20 ounce) can crushed pineapple, drained 3 medium bananas, mashed 1/2 cup walnuts or pecans, coarsely chopped 2 (10 1/2 ounce) packages unbaked cheesecake mix Dissolve gelatin in boiling water; stir in fruit and nuts. Pour 1/2 of gelatin mixture into a 9 x 13 x 2-inch pan or a large glass bowl; chill until firm. Prepare cheesecake filling according to package directions; reserve graham cracker crumbs for other uses. Spoon cheesecake filling over congealed fruit mixture. Spoon remaining gelatin mixture over filling and chill until firm
Sunday, May 13, 2012
Saturday, May 12, 2012
FUDGE FILLED PEANUT BUTTER BARS 1 pkg. yellow cake mix 1 c. peanut butter 1/2 c. melted butter 2 eggs 1 c. chocolate chips 14 oz. can condensed milk 2 tbsp. butter 1 can Pillsbury coconut pecan frosting Mix first 4 ingredients by hand. Press 2/3 of dough in un greased 9"x13" pan. In saucepan melt chocolate chips, condensed milk and butter. Remove from heat and add frosting mix. Pour over dough. Crumble remaining dough over filling. Bake at 350 degrees for 20 to 25 minutes. Cool
Chocolate-cherry Beer Cake With Cocoa Beer Frosting Cake: 3 cups Flour 2 tsp Baking Soda 1/2 tsp Salt 3/4 cup Butter 2 cups Sugar 2 Eggs, lightly beaten 2 oz Chocolate, melted 1/2 tsp Vanilla 1 cup Cold Beer 3/4 cup Buttermilk 1 (10-ounce) Jar Maraschino Cherries, drained and chopped, reserve juice (should be about ⅔ cup 3/4 cup Chopped Walnuts Frosting: 2 Tbsp Cocoa 2 Tbsp Butter 2 Tbsp Karo Syrup 3 Tbsp Beer 1 tsp Vanilla dash Salt 2 cups Powdered Sugar For cake: Sift flour, soda, and salt together; set aside. In large mixing bowl, cream butter and sugar until fluffy; add eggs, melted chocolate and vanilla. Add sifted dry ingredients alternately with beer, buttermilk, and reserved cherry juice. Add cherries and nuts. Bake at 350 degrees in a greased and floured 9 x 13 inch cake pan for 35-40 minutes or until cake tester comes out clean. Cool cake completely. For frosting: Mix all ingredients together except powdered sugar, then add powdered sugar. Beat with electric mixer until smooth. Spread evenly over cake
Friday, May 11, 2012
Apple Caramel Dip 1 bag Kraft caramels 1 can sweetened condensed milk 1 stick butter or margarine 1 bag apples Unwrap caramels. Combine caramels, butter and milk. Melt together in microwave. Stir occasionally while melting. Slice apples. Dip into warm caramel. Keeps well in refrigerator and just needs to be heated again when serving.
Coconut Kisses 54 Hershey Kisses ( 1- 9 oz. bag) 1 cup butter or margarine, 1 small pkg. (3 oz.) cream cheese, softened 3/4 cup sugar I egg yolk 2 tsp almond extract 2 tsp. orange juice 1 1/4 cups flour 2 tsp. baking powder 1/4 tsp. salt 5 cups (1 - 14 oz .pkg.) flaked coconut Unwrap Hershey kisses, then set aside. Combine butter or margarine, cream cheese and sugar in large mixing bowl; beat until light and fluffy. Beat in egg yolk, almond extract and orange juice. In a separate bowl, combine flour, baking powder and salt; Beat dry ingredients and creamed mixture together. Stir in 3 cups coconut. Cover bowl tightly with plastic wrap or aluminum foil. Refrigerate for I to 1 1/2 hours or until firm enough to handle. Shape mixture into balls - about 1" round, Roll balls in the remaining coconut. Place coconut balls on un greased non-stick cookie sheets. Bake at 350º for 10 to 12 minutes or until lightly browned. Remove from oven and immediately place a Hershey Kiss on top of each cookie. Cool for one minute, remove from cookie sheet. Place cookies on a wire rack. Cool completely, until Hershey kisses have hardened before storing in a single layer in an airtight container
Cherry Mountain Candy Bars 2 cups granulated sugar 2/3 cup evaporated milk 12 regular marshmallows 1/2 cup butter 1 (6 ounce) package white chocolate chips * 1 teaspoon cherry extract * 1 teaspoon vanilla extract 1 (12 ounce) package semisweet chocolate chips 10 ounces crushed salted peanuts 3/4 cup peanut butter 1 tablespoon butter In large saucepan combine sugar, milk, salt, marshmallows and 1/2 cup butter. Bring to a boil over medium heat; boil for 5 minutes, stirring occasionally. Remove from heat. Add white chocolate chips, cherry extract and vanilla extract. Pour into prepared pan. Melt chocolate chips; add crushed peanuts, peanut butter and 1 tablespoon butter and mix well. Spread evenly over cherry mixture. Chill until firm. Cut into 1-inch squares. Store in cool place. You can substitute cherry chips for the white chocolate chips. If you do, then do not use the cherry extract
Caramel Marshmallows 1 cup butter or margarine 1 pound light caramels 1 can sweetened condensed milk 1 package large marshmallows (frozen) 1 small box Rice Krispies Melt butter, caramel and milk together. Dip marshmallows in caramel, coating well. Roll in Rice Krispies. Chill until set. Makes approximately 40 marshmallows
Chocolate Covered Jellies 1 (16 ounce) bag Sunkist Fruit Gems 4 ounces block-style semisweet chocolate, cut up 1 (12 ounce) bag semisweet chocolate chips 1/4 cup butter 1 (2 1/2 x 3-inch) piece paraffin, cut up Combine the semisweet chocolate pieces, chocolate chips, butter and paraffin in the top of a double boiler. Place over simmering hot water, stirring until melted. Remove from heat, but keep over the hot water. Using a wooden pick, dip the Fruit Gems into the chocolate. Place on a wax paper-lined cookie sheet. Let stand until chocolate is set
Easy Strawberry Cobbler Cake 1 (18.25 oz.) box yellow Duncan Hines cake mix Cobbler: 1/4 C. water 1 C. sugar 1/2 C. (1 stick) butter 1 tsp. cinnamon 1 tsp. vanilla extract 1 can strawberry pie filling (20 oz) Prepare cake according to box directions, and pour into a 13 x 9-inch baking pan. Set aside while preparing Cobbler. Cobbler: Mix all ingredients together and boil until thick. Pour half of Cobbler over cake batter. Bake as per directions on box. When cake has baked and cooled, ice with the remaining half of Cobbler.
Thursday, May 10, 2012
Angel Chip Bars 2/3 cup (1 1/3 sticks) butter or margarine 1/2 cup granulated sugar 1 cup packed brown sugar (divided) 2 eggs (separated) 1 tablespoon cold water 1 teaspoon vanilla extract 2 cups flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon baking powder 1 cup chocolate chips 1/2 cup chopped nuts (any kind) Preheat oven to 350 degrees. In bowl, cream butter, granulated sugar and ½ cup brown sugar. Add egg yolks, water and vanilla. Separately, combine flour, salt, baking soda and baking powder and blend into creamed mixture. Blend well. Spread in greased 13-by-9-inch pan using your hands. Sprinkle with chocolate chips, then nuts. For topping: Beat egg whites and remaining ½ cup brown sugar. Spread over chips. Bake in preheated oven 25 minutes or until top is golden brown. Remove from oven and cool completely. Then cut into squares. Makes about 20 bars
Caramel Chocolate Streusel Muffins Streusel 1/2 cup mini or 2/3 cup regular chocolate chips (I used 1/3 cup milk chocolate and 1/3 cup Hershey's Special Dark) 1/2 cup chopped pecans, toasted and cooled 1/4 cup sugar 1/2 teaspoon ground cinnamon Muffin 1/2 cup + 1 Tbsp. unsalted butter, melted and cooled slightly - divided use 1-1/2 cups unbleached all-purpose flour, aerated before measuring 3/4 cup sugar 1-1/4 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 2 large eggs 1 tsp. pure vanilla extract 1 cup light sour cream Drizzle 3/4 cup caramel bits 2 Tbsp. Half and Half or milk OR 3/4 cup purchased caramel sundae sauce Have all ingredients at room temperature before starting. Start oven at 350 degrees F and place chopped pecans in a pie tin and into the cold oven. Set timer on 8 minutes to check pecans. You only want them to give off their aroma, so don't leave them in too long, or they will turn bitter. Remove from oven and cool. (This is when everyone needs a granite countertop, because everything cools faster on them.) In medium mixing bowl, microwave butter on high for about 45 seconds, or just till almost melted. It will continue to melt after you remove from microwave. Take out 1 Tbsp. of the melted butter and put it into a small bowl for the topping. Turn oven to 500 degrees F. Prepare muffin tins by greasing and flouring or spray with flour-added non-stick cooking spray. For coated pans, spray lightly with non-stick cooking spray. With fork, combine all streusel ingredients with the butter in small bowl. Set aside. In large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined. (To measure flour, spoon lightly into measuring cup after first aerating the flour with a whisk. Level off with knife or spatula.) Whisk the eggs into the now-cooled butter until everything is smooth. Add the sour cream and vanilla and whisk again till smooth. Make a well in the dry ingredients and add the lilquids all at once. This is not your normal muffin batter. It will be thick but light and spongy. Do not overmix. It's ok to have lumps and much better to underbeat muffin batter than to overbeat it. Put about 2 Tbsp. batter into each of 12 muffin cups. Top with about 2 tsp. streusel, then about 2 Tbsp. more muffin batter, then 2 tsp. streusel. (It's best to do 12 at a time so you can see how much of each component is left to work with; i.e., if you do one complete muffin and get to #11 muffin and see that you have way to much stuff left, what do you do? So first, put the 2 Tbsp. batter into 12 cups, then put the 2 tsp. streusel on top of the 12, then put 2 Tbsp. more batter on top of streusel on the 12 cups. Now take an assessment. Do you have batter left over? Divvy it up among the 12 cups before you put the last batch of streusel on top.) Place muffins in oven and immediately reduce heat to 350 degrees F. Bake for 14-17 minutes, or till toothpick inserted in center of muffin returns with just a few crumbs. Cool in pans for 5 minutes, then remove muffins to rack to finish cooling completely. Put a large baking pan underneath the cake rack to catch the caramel sauce drips. Cleaning the pan will be easier than cleaning up a sticky counter top. Make caramel drizzle: In a 1-cup measuring cup (see photo below), microwave the caramel bits with the Half and Half just till it bubbles up. Remove and stir, stir, stir. If caramel bits are still too sticky, microwave once again till it bubbles. Stir, stir, stir. When sauce is smooth and easy to work with, drizzle over cooled muffins. If this sounds like too much work, just buy a jar of caramel sundae sauce. Microwave 3/4 cup till it bubbles once, stir and drizzle over the muffins.
Hot Fudge Pudding Cake 1 cup sugar 1/2 cup Dutch-processed cocoa powder 1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 4 tablespoons (1/2 stick) unsalted butter, melted 1 large egg yolk 2 teaspoons vanilla extract 1/2 cup semisweet chocolate chips 1 cup boiling water Vanilla ice cream or whipped cream Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch square glass or metal cake pan with cooking spray. Whisk 1/2 cup sugar with 1/4 cup cocoa in small bowl. Whisk flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips. Using rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa mixture evenly over top. Gently pour boiling water over cocoa. Do not stir. Bake until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey areas comes out with moist crumbs attached, about 25 minutes. Cool on rack for at least 10 minutes. To serve, scoop warm cake into individual serving bowls and top with vanilla ice cream or whipped cream
Butterscotch Swirl Cake 12 servings 1 cup butter, softened 2 cups sugar 6 eggs 3 teaspoons rum extract 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon baking powder 1 cup sour cream 1 (3 1/2 ounce) package instant butterscotch pudding mix 3/4 cup butterscotch sundae sauce Butterscotch Glaze 1/4 cup butter, cubed 1/4 cup packed brown sugar 2 tablespoons milk 1 cup confectioners' sugar 1 teaspoon vanilla extract 1/4 cup chopped pecans In a large mixing bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, baking soda, baking powder; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer 2 cups of batter to another large mixing bowl; beat in the pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10 inches fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl. Bake at 350 for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For glaze, in a small saucepan, combine the butter, brown sugar and milk. Bring to a boil. Remove from the heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans
Wednesday, May 9, 2012
Chive Crescents 1 (8-oz.) can Refrigerated Crescent Dinner Rolls 1 tablespoon butter, melted 1/4 cup chopped fresh chives Heat oven to 375. Unroll dough; brush with butter. Divide dough into triangles. Sprinkle buttered side of each triangle with chives. Roll each into crescent shape. Place on ungreased cookie sheet. Bake at 375. for 10 to 13 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Pina Coloda Cake 1 box pineapple supreme cake mix 1 can of condensed milk 1 can of coco lopez 1 can crushed pineapples 1 cup coconut flakes Bake cake mix as directed while still hot poke holes all over top of cake pour remaining ingredients evenly over top of cake drain pineapples and pour over top of cake shake well then pour coco lopez over top then pour sweetened condensed milk over cake sprinkle top with coconut flakes Best eaten HOT but is also great coo
Pineapple Puff Muffins 1/2 cup butter, softened 1 cup white sugar 1 egg 1 (8-oz.) can crushed pineapple 2 cups all-purpose flour 1/2 tsp. salt 1/2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. ground cinnamon Preheat oven to 350. Grease muffin cups or line with paper muffin liners. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg; beat well. Stir in the crushed pineapple and its juice. In a large mixing bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Add this mixture to the pineapple mixture; stir well. Scoop batter into prepared muffin cups. Bake 350. for 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for 10 minutes in the pans before removing to a wire rack to cool completely
Chocolate Chunk Streusel Coffeecake 2/3 Cup flour 1/2 Cup firmly packed brown sugar 1/4 Cup butter or margarine -- (1/2 stick) 1/3 Cup chopped slivered almonds 1 Package yellow cake mix -- (2-layer size) cooled freshly brewed double-strength Coffee -- any variety 6 Squares Semi-Sweet Baking Chocolate -- chopped Mix flour and sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Stir in almonds. Prepare cake mix as directed on package, substituting brewed coffee for water. Pour batter into greased 15x10x1-inch baking pan. Sprinkle with chocolate and streusel mixture. Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool. Cut into squares