Friday, February 27, 2015
BREAKFAST BAKE 1 Can Flaky Grands biscuits Bag shredded cheddar 8 oz. Half cup milk Cubed ham or ground cooked sausage 1 cup cooked 5 eggs Salt and pepper Add all ingredients and mix saving biscuits for last. Cut biscuits into fours and carefully mix in. Transfer to roomy casserole dish that has been sprayed. Cook 25 at 350.
Homemade Payday Bars makes 30 bars 16 oz salted dry roasted peanuts 2 cups peanut butter chips 3 Tbsp butter 1 (14 oz) can sweetened condensed milk 1 (10.5 oz) bag mini marshmallows 1-2 tbsp flaked sea salt Spray 9x13 pan with baking spray or grease with butter. Sprinkle 1/2 peanuts in the bottom of the pan, reserving the other half for later In a large microwave safe bowl, heat peanut butter chips and butter in 30 second increments on 50% power. Stirring after each until melted. Pour in you sweetened condensed milk and microwave on high power for 1 more minute. Stir until smooth and combined. Fold in marshmallows to peanut butter mixture until evenly coated and then pour over your peanuts in the pan. Press the remaining nuts into the marshmallow mixture. Sprinkle with flaked sea salt and chill for about an hour. Cut into squares.
Thursday, February 26, 2015
Amish Style Strawberry Pie 1 1/2 cup water 3/4 cup sugar 2 tablespoons cornstarch 3 tablespoons strawberry gelatin 1 teaspoon lemon juice 1 quart fresh strawberries whipped cream for topping (optional) 1 9 inch baked and prepared pie crust Boil together water, sugar and cornstarch for 1 minute. Remove from heat and add gelatin and lemon juice. Cool slightly and and add strawberries. Pour into cooled 9" baked pie crust. Serve with whipped cream (optional). Notes If using frozen strawberries, increase cornstarch and gelatin 1 1/2 times.
Heavenly Peanut Butter Pie 8 ounces package cream cheese 1 cup peanut butter (creamy or chunky) 1 cup powdered sugar 8 ounces container frozen whipped topping, thawed 1 prepared graham cracker pie crust In large bowl beat cream cheese on high speed until fluffy. Thoroughly beat in peanut butter and sugar. Fold in whipped topping, then spoon into crust. Refrigerate until chilled, at least 5 hours.
Quick and Creamy Pineapple Pie 1 large (10‐inch) ready‐made graham cracker crust 1 can (8‐ounce) crushed pineapple, drained 1 can (8‐ounce) carton frozen whipped topping, thawed 1 can (14‐ounce) sweetened condensed milk 1/4 cup lemon juice In a 1 1/2 to 2 quart bowl combine milk, drained pineapple, and lemon juice together. Fold thawed whipped topping into the pineapple mixture by hand until well blended (do not beat, just stir gently). Pour into pie shell and gently level out. Cover pie and refrigerate minimum of 2 hours or until firm. Let pie set a few minutes at room temperature before cutting.
TACO STUFFED SHELLS 2 pounds ground beef 2 envelopes taco seasoning 1-1/2 cups water 1 package (8 ounces) cream cheese, cubed 24 uncooked jumbo pasta shells 1/4 cup butter, melted ADDITIONAL INGREDIENTS (for each casserole): 1 cup salsa 1 cup taco sauce 1 cup (4 ounces) shredded cheddar cheese 1 cup (4 ounces) shredded Monterey Jack cheese 1-1/2 cups crushed tortilla chips 1 cup (8 ounces) sour cream 3 green onions, chopped In a Dutch oven, cook beef over medium heat until no longer pink; drain.Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months. To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Sprinkle with cheeses and chips; proceed as directed. Yield: 2 casseroles (6 servings each).
TURTLE CAKE 1 cup chocolate chips 2 cups pecans 3/4 cup melted butter 1/2 cup evaporated milk 1 (14 ounce) bags caramels 1 1/3 cups water ( or as called for by your cake mix) 1/3 cup oil ( or as called for by your cake mix) 3 eggs ( or as called for by your cake mix) 1 (18 ounce) box German chocolate cake mix Prepare cake mix as directed. Pour 1/2 of the batter in a 13x9 inch pan. Bake at 350 for 15 minutes. Remove and let cool. In a double boiler, add carmels, milk and butter and stir constantly till melted. Pour melted carmel over cooling cake. Sprinkle on top 1 cup of pecans& chocolate chips. Pour remaining batter on top and bake for an additional 20 minutes.
Tuesday, February 24, 2015
Chicken Noodle Casserole 1/2 cup chopped onion 3 tablespoons butter or 3 tablespoons margarine, melted 2 (10 3/4 ounce) cans cream of chicken soup 2 cups shredded cheddar cheese, divided 1 cup milk 3 1/2 cups chopped cooked chicken 2 1/2 cups cooked macaroni salt pepper 1/4 cup Ritz cracker crumbs In a large skillet over med-high heat, saute onions in butter until onions are tender. Add in soup and 1 ½ cups cheese; gradually stir in milk. Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper. Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs. Bake in a preheated 350° oven for 30 minutes or until heated through. Top with remaining ½ cup cheese and bake 5 minutes
TACO SOUP 2 lbs lean ground beef 1 medium yellow onion, chopped 2 15 oz cans stewed tomatoes - regular 1 10 oz can rotel tomatoes 1 14 oz can pinto beans 1 14 oz can ranch style beans 1 14 oz can corn kernels 2 cups chicken or vegetable broth 1 cup water Brown ground beef in large soup pot with salt, pepper, chopped onion and garlic powder. Drain. Put all the other ingredients in the pot with cooked beef and cook for 1 hour. You can top with grated cheese and crumbled tortilla chips if you like.
Cherry poke cake 2 boxes white cake mix 2 boxes cherry jello 1 box instant chocolate pudding 2 cups whipped cream ( cool whip ) 1 can cherry pie filling Bake cake as box directs poke holes all over the cake while warm with the bottom of a wooden cooking spoon. Make jello as boxes direct. Pour jello into all of the holes, evenly. Mix pudding with 8 oz melted cube of cream cheese. Set in fridge to chill. Before spreading on cake, fold 2 cups whipped cream in the pudding mix. Spread evenly over cake Top with cherry pie filling. Put in fridge to chill
Monday, February 23, 2015
RAMEN NOODLE STIR FRY W/ CHICKEN 1 boneless, skinless chicken breast 1 package chicken ramen noodles 1 16 oz. bag frozen stir-fry vegetables 2 tablespoons vegetable oil 1/4 cup stir-fry sauce Reserve seasoning packet from noodles. Cut chicken breast into small strips. Bring 2 cups of water to boil in a large saucepan. Add noodles and vegetables. Cook 3 minutes, stirring occasionally, drain. Meanwhile, heat oil in large skillet over medium high heat. Add chicken; cook and stir until browned. Add vegetables; cook and stir until heated through. Add noodles; cook and stir until the heated through. Mix together stir-fry sauce and reserve seasoning packet. Add mixture to skillet; cook and stir until heated through. (Makes 4 servings)
One Pot BBQ Cheeseburger Pasta 1 lb ground beef or turkey 2 cups hot water 4 cups milk 1 box (11.6 oz) Hamburger Helper™ cheeseburger macaroni 1 cup shredded Cheddar cheese 1/2 cup bacon bits 1/4 cup barbecue sauce In 12-inch skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in cheese and 1/4 cup bacon bits. Cover; simmer 5 minutes. Remove from heat; uncover (sauce will thicken as it stands). Sprinkle remaining bacon bits and drizzle barbecue sauce over top of skillet. Stir before serving.
PINEAPPLE CRISP 2 20 ounce cans crushed pineapple, drained 1 cup all-purpose flour 1 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup butter, melted 1 teaspoon ground cinnamon Preheat oven to 350 degrees Spread well-drained pineapple into a 9x13 inch square baking pan. In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon. Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.
Poor Man's Stew 1 lb. ground beef, browned and drained 1.5 lbs potatoes, diced large 3 carrots, sliced 1 onion, diced 1 garlic clove, minced 1 (6-oz.) can tomato paste 2 cups water 1 tsp. salt ¼ tsp. pepper 1 tsp. onion powder 1 tsp. dried oregano Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker and Stir. Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time.
Pineapple Cobbler 4 ounces salted butter, melted and slightly cooled 1 cup all-purpose flour 1 cup sugar 1 tablespoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup milk 2 teaspoons coconut extract, for pineapple cobbler only (optional) 2 teaspoons pure vanilla extract 3-4 cups fresh pineapple chunks, or peeled and sliced fresh peaches 1/2 cup firmly-packed dark brown sugar In an 8 x 8 baking dish, melt the butter. Tilt the dish to coat the bottom with the melted butter. Set aside. In a large mixing bowl, using a large rubber spatula, stir together the flour, sugar, baking powder, cinnamon and salt. Add the milk and extracts. Fold until a smooth batter forms. This will take less than 1 minute. Pour batter into baking dish, right on top of the butter. Do not stir batter into butter. Spoon/distribute the pineapple evenly over the over the batter and sprinkle the brown sugar evenly over the pineapple. Bake on center rack of preheated 350 degree oven 40-45 minutes. During Serve, hot, warm, or at room temperature warm is best) Pineapple contains enzymes that react with metal so use glass baking dishes when baking with pineapple.
Saturday, February 21, 2015
Pineapple Nilla Dip 1 (8 ounce) package cream cheese, softened 1 (20 ounce) can crushed pineapple, drained and squeezed of most liquid 1/2 cup powdered sugar 1 teaspoon vanilla 3/4 cup vanilla wafers, ground In a medium bowl, beat all ingredients together with an electric mixer until well combined. Serve with vanilla wafers.
Easy Mini Quiche Choose your favorite fillings! I chose bacon, scallions, Sun Dried tomatoes, Shredded Parmesan and Shredded Swiss. Cook anything that might need it before putting it into the quiche. For the Crust, I used ready frozen puff pastry dough squares. The custard filling was made using: 3 eggs 1 1/2 cups milk Salt & pepper Pinch of fresh ground nutmeg Pinch of Cayenne Whisk these ingredients together. Fillings: 4 oz Shredded Swiss Cheese ½ lbs Bacon crisped and chopped ½ cup Sun dried Tomatoes in oil, chopped ¼ cup shredded Parmesan 4 scallions, green parts only, chopped Place the fillings into the pie crusts in the muffin tins. This makes it easier to make sure for an even distribution Pour the custard over the fillings. Bake the mini quiches at 375 F for about 30 minutes, or until set. Cool on a wire rack. Serve as a first course at a dinner party or as Hors D'oeuvres.
Friday, February 20, 2015
CHOCOLATE BANANA BURRITO ripe bananas Hershey's chocolate bar flour tortilla 6" this is so easy and kids love them... preheat a skillet over medium heat break the Hershey bar squares apart lay the squares across the center of the tortilla and lay a banana on top of the chocolate pieces fold the end of the tortilla over towards the middle and then roll the tortilla closed melt about 1 tablespoon of butter in your skillet and place your burrito seam side down in skillet grill on both side turning as needed until slightly browned and you have Chocolate Banana Burritos...
Thursday, February 19, 2015
NO-BAKE TROPICAL TWINKIE TRIFLE 1 - 20 oz can Crushed Pineapple (drained) 1 box (10 cakes) - "Twinkies" snack cakes 2 boxes (3.4 oz) Instant Banana Pudding 1 can (21 oz) Strawberry Pie Filling 3 ripe bananas , cut to your liking 1 - 8oz container Cool Whip (or whipping cream) Toasted Coconut (optional) Chocolate syrup (optional) Chopped Nuts of your choice(optional) Maraschino Cherries (optional) This recipe filled 2 loaf pans (9 x 5 1/2) Pour drained pineapple in bottom of pans, next place the Twinkies on top. Prepare the Banana Pudding as directed on box, then pour over layers. Pour Strawberry Pie Filling for next layer, followed by cut bananas. Spread container of Cool Whip next or you can use Whipping Cream. Top with optional toasted coconut, drizzle chocolate syrup, then sprinkle with chopped pecans. Place Maraschino Cherries on very top. Enjoy! Watch your portions! This is a great one to make for that special company!
LAZY PEANUT BUTTER RICE KRISPIE BALLS (NO BAKE) 3/4 c. honey (or agave nectar) 1 c. (natural) peanut butter 1 tsp. vanilla 3 c. Rice Krispies cereal 1 c. salted peanuts, chopped (optional) Line cupcake pans with paper liners (use minis or regular size). (I sprayed mine lightly with non cooking spray). In medium saucepan, combine honey and peanut butter; heat to boiling, stirring constantly. Remove from heat; add vanilla. Add Rice Krispies and peanuts. Stir until well combined. Place about 2 Tb. cereal mixture into cupcake liners until filled; cool to room temp. Add mini chocolate chips if you'd like (I would freeze them first so they don't melt so quickly). Or drizzle tops with melted chocolate.
LEMON GARLIC PEPPER WINGS 2 lbs. chicken wings 1/2 c. lemon juice 1 whole garlic clove (4 slices chopped) 1 tbsp. pepper 2 tbsp. salt 1/4 c. vegetable oil Place wings in bowl; pour on lemon juice, garlic and pepper. Sprinkle salt and pout oil; stir. Marinate for 2 hours at room temperature, stirring occasionally to keep coated. Wings may be barbecued or placed in saucepan and baked at 450* 20 to 30 minutes, basting occasionally.
Wednesday, February 18, 2015
Cinnamon Honey Nut Bananas 2 Bananas 3 tsp of Honey Cinnamon Nuts (whatever nut you prefer) Pre heat oven to 400 degrees Cut Bananas lengthwise Place in oven safe dish (sprayed lightly with non stick spray) Sprinkle with Honey, Nuts, and Cinnamon Cover and bake 10 minutes Serve with vanilla Ice Cream (optional)or whipped Cream (optional)
Cornbread Waffles 1 1/2 cups cornmeal 1/2 cup all-purpose flour 2 1/2 teaspoons baking powder 2 tablespoons sugar 3/4 teaspoon salt 1 large egg 1 1/2 cups milk 1/4 cup butter or margarine, melted 1 1/2 cups frozen white shoepeg corn, thawed I also like to add some very fine diced jalapeno Stir together first 5 ingredients in a large bowl. Stir together egg and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Bake in a preheated, oiled waffle iron just until crisp.
BAKED SPAGHETTI 1 lb. ground beef 1 can Hunt’s spaghetti sauce 1 can tomato sauce, 15 oz 1 onion, diced about 2 cups Mozzarella generous shakes of oregano, basil, salt and pepper (optional) 8 oz spaghetti Brown the meat with the onion. Drain the fat and rinse under hot water. Cook the spaghetti according to the package directions. Drain and stir it together with the meat, sauces and extra spices. Put it into a casserole dish and top with cheese. Bake at 350 degrees for about 30 minutes, or till hot and bubbly
HAWAIIAN WEDDING CAKE 1 pkg yellow cake mix 1 1/2 cup crushed pineapple 1 8oz pkg cream cheese 1 pkg vanilla instant pudding 2 cup milk 1 lg container cool whip Bake cake as directed in 9“ x 13” pan. Let cool. Spread crushed pineapple over cake (don’t drain). Mix cream cheese & pudding & milk. Spread on top of pineapple. Spread cool whip, sprinkle with coconut. Top with mandarin oranges ~Tip ~ put oranges in a paper towel to get excess juice off then top on cake.
BACON AND AVOCADO MACARONI SALAD 12 ounces elbows pasta 5 slices bacon, diced 2 avocados, halved, seeded, peeled and diced Kosher salt and freshly ground black pepper, to taste 2 teaspoons fresh thyme leaves, for garnish FOR THE LEMON THYME DRESSING 3/4 cup mayonnaise 1/4 cup freshly squeezed lemon juice 1 1/2 tablespoons lemon zest 1 tablespoon sugar 1 teaspoon fresh thyme leaves Kosher salt and freshly ground black pepper, to taste 1/3 cup olive oil To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste. Serve immediately, garnished with thyme.
Tuesday, February 17, 2015
CHOCOLATE-PEANUT BUTTER PRETZEL BARS SO EASY AND YUMMY! 1 cup pretzels, crushed 1 cup peanut butter 1/2 cup powdered sugar 2 cups chocolate chips, melted Pour half of the melted chocolate into a square pan, lined with wax paper. Place pan in freezer to harden. Mix peanut butter and pretzels together then add powdered sugar. When the bottom layer of chocolate is firm spread peanut butter mixture evenly over it. Spread the rest of the chocolate evenly on top and return to freezer. Before the top layer gets too hard, cut into bite size pieces. Store bars in the fridge.
Monday, February 16, 2015
$100 JELLO 1 lg. strawberry and banana jello 2 c. boiling water 2 (10 oz.) frozen strawberries with sugar 3 or 4 bananas 1 lg. angel food cake 2 sm. instant vanilla pudding 1 lg. Cool Whip Dissolve jello in water; add strawberries, then bananas. Break cake in small pieces and add to jello mixture; stir. Make pudding as directed on box and pour on top, then add Cool Whip. If desired, add nuts to top of Cool Whip.
Coconut Bar cookies Part 1: 1/4 cup margarine 1/2 cup brown sugar 1 cup flour Part 2: 1 cup brown sugar 2 eggs, beaten 1/2 tsp. baking powder 1 1/2 cups coconut 1 tsp. vanilla 1 cup chopped nuts Mix well ingredients of part 1. Spread in greased 8 x 12 inch pan and bake in 325 oven for 20 minutes. Then mix ingredients in part 2 together and spread over baked mixture. Return to oven and bake for 25 minutes. Cool and cut into small bars. Makes about 3 dozen cookies that store well.
QUICK HONEY BISCUITS MAKES 8 BISCUITS. BISCUITS--- 1 1/4 cups baking mix 1 tbs sugar 2 tbs butter, melted 1/2 cup buttermilk HONEY BUTTER--- 1/4 cup butter 1/8 cup honey FOR BISCUITS---Heat oven to 400 degrees. In bowl, combine baking mix and sugar. In separate bowl, stir butter into buttermilk, stir into dry ingredients until combined. Drop 2 tbs batter onto greased baking sheet, using all batter. Bake 10 min. or until done. FOR HONEY BUTTER---In bowl, blend butter and honey, brush on biscuits.
NUTTY SQUASH SALAD This is good but I used lettuce instead of arugula. MAKES 3 SERVINGS. 1/2 pound cubed butternut squash 3/4 tbs oil 1/4 cup balsamic dressing 3 cups arugula 1 onion, sliced 1/4 cup chopped red bell peppers 1/4 cup chopped toasted walnuts 1/4 cup crumbled goat cheese Place squash in bowl with 1/4 cup water, microwave 10 min. Drain. In skillet, cook squash in oil until lightly browned. Season. In bowl, toss squash, dressing, arugula, onions, peppers, and walnuts. Sprinkle with cheese.
Chocolate Chip Shortbread Cookies 1 stick butter softened 1/4 cup confectioners sugar 1 egg 1 tsp vanilla 1 cup flour all purpose 1/4 tsp salt 1/2 cup mini chocolate chips 1/3 cup toffee pieces In a mixing bowl cream butter, confectioners sugar, egg and vanilla together. Stir flour and salt to form a dough. Stir in chocolate chips and toffee pieces. Roll dough into 1 into balls place on a baking sheet lined with parchment paper. Place in freezer for 5 minutes before baking. Bake at 375 for 12 minutes.
Thursday, February 12, 2015
Easy Bourbon Chicken 2 lbs boneless chicken breasts, cut into bite-size pieces 1 -2 tablespoon olive oil 1 garlic clove, crushed 1/4 teaspoon ginger 3/4 teaspoon crushed red pepper flakes 1/4 cup apple juice 1/3 cup light brown sugar 2 tablespoons ketchup 1 tablespoon cider vinegar 1/2 cup water 1/3 cup soy sauce Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice
Super Easy Crock Pot Roast 1 (4 -5 lb) beef roast, any kind 1 (1 1/4 ounce) package brown gravy mix, dry 1 (1 1/4 ounce) package dried Italian salad dressing mix 1 (1 1/4 ounce) package ranch dressing mix, dry 1/2 cup water Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for 7-9 hours.
Wednesday, February 11, 2015
Shrimp & Garlic Pasta 1 pound shrimp, cleaned 3 -4 slices bacon cooked 2 TBS olive oil 2 TBS butter 1 box thin speg.do not over cook 6-8 cloves garlic chopped or press spices ( I used salt ,pepper , garlic & herb,lemon & herb, parsley) Cook pasta, gently heat oil , butter and garlic & add seasonings in lg skillet Add the cooked bacon Add shrimp & cook 3 - 5 min. Add drained hot pasta and toss.
S’more Bark 2 bags (10 oz. each) Wilton Limited Edition Marshmallow Candy Melts 1 bag (8 oz.) Hersheys Drops 1 canister (3 oz.) JetPuffed Mallow Bits 1 box (10 oz.) Honey Teddy Grahams Line a cookie sheet with waxed paper. Set aside. Melt the candy melts according to package directions. Spread the candy into a thin layer on the waxed paper. Immediately sprinkle the desired amount of Hersheys Drops, Mallow bits and Teddy Grahams onto the candy. Lightly press into melted candy. Allow to set until the candy hardens. Peel the waxed paper from the back and break the bark into pieces.
Red Hot Candied Popcorn 2 bags microwavable popcorn, popped 1 stick (1/2 cup) butter 1 cup sugar 1/4 cup light corn syrup 1 bag (6 ounces) red hot candies Preheat your oven to 300 degrees. Put the popped popcorn, removing in unpopped kernels, into a large bowl. In a small saucepan over medium low heat, melt the butter, sugar, corn syrup & red hot candies. This will take a bit of time for the candies to completely melt. Stir occasionally as it heats. Once everything is completely melted, slowly pour the sauce over the popcorn, tossing to evenly coat. Spread the popcorn out onto 2 large baking sheets. Bake for 20 - 30 minutes, stirring every 10 minutes. Remove from the oven and let cool before serving.
Raspberry Fool 1 1/2 cups fresh raspberries 4 tbsp. granulated sugar, divided 1 cup heavy whipping cream 1/2 tsp. vanilla Additional raspberries, for garnish (optional) Mint, for garnish (optional) In a medium bowl, combine the raspberries with 2 tbsp. of sugar. Let the mixture stand for 10 minutes. Place 1 cup of the raspberry mixture into a food processor or blender. Cover and process until the berries are pureed. Stir the pureed fruit back into the fruit in the bowl. Cover and refrigerate until cold, about 2 hours. Meanwhile, combine the heavy whipping cream, remaining 2 tbsp. sugar and vanilla in a chilled mixing bowl. Beat with an electric mixer using chilled beaters on medium speed until almost stiff peaks forms. Cover and refrigerate until ready to prepare the desserts. With a rubber spatula, gently fold the fruit into the whipped cream mixture, being careful to leave some visible swirls. Divide the mixture between 4 to 6 small dessert glasses. Serve immediately or cover and chill up to 2 hours before serving. If desired, garnish with extra raspberries and/or mint leaves before serving.
HEART-SHAPED SUGAR COOKIE TWISTS 3/4 cup shortening 1 cup sugar 2 eggs 2 1/2 cups flour 1 tsp baking powder 1/4 tsp salt 1 tsp vanilla 1/2 tsp red gel food coloring In the bowl of a stand mixer, combine shortening, sugar, eggs, and vanilla at medium speed until creamy. In a medium bowl, stir together flour, baking powder, and salt. Gradually add the dry ingredients to the wet, and slowly blend together. Beat until well combined, scraping the sides of the bowl as necessary. Divide the dough in half. Add the red food coloring to one half. Shape each color of dough into a ball, cover with plastic wrap, and place in the refrigerator to chill at least one hour. Preheat over to 400 degrees. Line a large baking sheet with parchment paper, set aside. Shape ½ tbsp - 1 tbsp of red dough into a 6- inch rope. Repeat with the plain dough. Place ropes side by side and twist together about six times. Form twisted ropes into a heart, gently pinching where the two meet. Bake for 8-9 minutes, until just golden brown on the bottoms. Transfer to wire rack to cool completely.
Chocolate Charms 2 cups all-purpose flour 1/4 cup unsweetened cocoa powder, plus more for dusting 1/4 teaspoon table salt 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup sugar 1 teaspoon pure vanilla extract (optional) Sift together flour, cocoa, and salt into a bowl. Place butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 5 minutes. Add sugar, and beat about 2 minutes more, until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers. Form dough into a flattened disk; wrap in plastic. Chill until firm, at least 1 hour. Preheat oven to 325 degrees. Line two baking sheets with parchment paper. Using a spoon, form dough into 1-inch balls; place on prepared baking sheet. Bake until firm, 20 to 25 minutes, rotating halfway through. Cool completely on wire rack. Dust with cocoa powder just before serving.
Chocolate Sweet Hearts 1 cup all-purpose flour, (spooned and leveled) 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 4 ounces bittersweet or semisweet chocolate, chopped 4 tablespoons (1/2 stick) unsalted butter, cut into pieces 1/2 cup packed light-brown sugar 1 large egg In a bowl, whisk together flour, cocoa, baking soda, and salt. In another bowl set over (not in) a saucepan of simmering water, place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly. Add egg to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture (dough will form a ball). Divide dough in half; roll out each half on a sheet of parchment paper to a 1/4-inch thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes. Preheat oven to 350 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a 2-inch heart-shaped cookie cutter, cut out cookies; place, 1/2 inch apart, on two baking sheets. Bake until firm and fragrant, about 8 to 10 minutes. Transfer cookies to a rack to cool.
Coconut Drops 2 cups moist shredded coconut 3 Tbsp. butter, softened 1/4 cup heavy cream 1 cup powdered sugar 1 teaspoon vanilla 1/4 teaspoon coconut extract 2 cups milk chocolate chips 1 cup semisweet chocolate chips In small bowl, combine coconut, butter, cream, sugar, vanilla, and coconut extract. You may need to add more milk if necessary so mixture holds together, depending on the moisture content in the coconut. Or you may need to add more powdered sugar. When the mixture will form a ball, roll into 1" balls and place on waxed paper. Freeze until firm, about 1 hour. Melt milk chocolate chips in microwave on medium power, stirring every minute, until smooth. Stir in semisweet chocolate chips and keep stirring until the chocolate is melted again and the mixture is smooth. Dip coconut balls in chocolate, place on waxed paper. Refrigerate to harden chocolate. Store tightly covered in the refrigerator.
Nut Goody Bars 12 ounce package semisweet chocolate chips 12 ounce package butterscotch chips 2 cups peanut butter 2 cups roasted peanuts 1 cup butter 2/3 cup light cream 3 ounce package vanilla pudding mix (NOT instant) 2 pounds powdered sugar (7-1/2 cups) 1 teaspoon vanilla Butter a 15x10" jelly roll pan and set aside. In a large saucepan, melt chocolate chips and butterscotch chips until smooth, stirring frequently. Remove from heat and add peanut butter, stirring until mixture is melted and smooth. Spread half of this mixture into the prepared pan and refrigerate. Stir peanuts into remaining chocolate mixture in saucepan and set aside. In another large heavy saucepan, combine butter and light cream over medium heat, stirring until melted. Stir in the pudding mix (make sure it's not instant pudding, but the kind that's cooked) and stir over medium heat until mixture thickens slightly. Do not let the mixture come to a boil. Remove pan from heat and beat in powdered sugar, using a mixer. Then add vanilla and blend. Let this mixture cool for 15 minutes. Then spread pudding mixture over the solidified chocolate mixture in the jelly roll pan. Chill for 30-40 minutes until firm. then drop reserved chocolate and peanut mixture over pudding layer and spread to cover. Chill bars until firm, about 2 hours, then cut into bars. Store in refrigerator. NOTE: Be sure to use the full 7-1/2 cups powdered sugar in the filling. That's a lot, but it's necessary so the filling sets. And make sure that you use a COOKED vanilla pudding mix, not the instant type - that will make the recipe fail.
Oreo Peppermint Bark 1 package (18 oz) Oreo-type cookies 6 oz hard peppermint candies (approximately 32) 1.5 cups white chocolate chips Prepare a 10x15 baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Preheat the oven to 350 degrees. Coarsely chop the cookies with a large knife, reserving 4 cookies for later use. Spread the chopped cookies on the baking sheet in an even layer, trying to cover any large holes. It’s natural to have a few small gaps, but try to get a fairly even layer of cookie chunks. Put the unwrapped peppermint candies in a food processor and process them until they are a fine dust. Sprinkle the crushed candies over the chopped cookies in an even layer, covering the entire tray. It’s important to get the candy spread evenly, otherwise some spots will have a very thick layer of hard candy that’s difficult to chew. Place the tray in the preheated oven for 5-7 minutes. While the candy is in the oven, finely chop the remaining 4 cookies, or pulse them in a food processor, until they are fine crumbs. After 5-7 minutes in the oven, the peppermint candy should be liquefied. Sprinkle the white chocolate chips on top of the candy in an even layer, and return the pan to the oven for 2 minutes to soften the chocolate. Use a knife or an offset spatula to spread the chocolate in an even layer over the cookies. While the chocolate is still wet, sprinkle the top with the cookie crumbs and press down gently to adhere them to the white chocolate. Once the candy reaches room temperature, place it in the refrigerator for 20 minutes to set the white chocolate. After it is completely set and cool, break the bark into small pieces with your hands and serve. Store Oreo Peppermint Bark in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature to serve.
Cookie Dough Bark 4 ounces or 1/2 cup unsalted butter, room temperature 2/3 cup packed light brown sugar 2 tbsp milk 1 tsp vanilla extract 1 1/2 cups all-purpose flour 1/2 tsp salt 2/3 cup mini chocolate chips 1 lb chocolate candy coating 2 oz white chocolate candy coating, optional About 2 1/4 lbs Cookie Dough Bark In the bowl of a large stand mixer, combine the softened butter and the brown sugar. Beat them together on medium speed using a paddle attachment until they're light and fluffy, about 2-3 minutes. With the mixer running on low, add the milk and vanilla and beat until they're incorporated. Stop the mixer and add the flour and salt, and mix everything on low until the flour streaks have almost disappeared. Add the miniature chocolate chips, and stir them in by hand, scraping down the bottom and sides of the bowl to make sure all of the flour is incorporated. Set aside for a moment. Line a baking sheet with foil. Melt the chocolate candy coating in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Pour approximately half of the chocolate onto the baking sheet, and spread it into a thin, even layer, less than 1/4-inch thick. It doesn't need to cover the entire pan. Place the tray in the refrigerator to quickly cool down and set the chocolate. Once set, gently spread the cookie dough over the chocolate so that it covers the entire surface of chocolate. If the remaining coating has started to set, warm it up so that it's fluid again. Pour it over the cookie dough, and spread it into an even layer across the top. If desired, melt the white chocolate candy coating and drizzle it all over the top while the coating is still wet. Refrigerate the tray until the chocolate is completely set. Cut the bark into small pieces, or break it into small irregular pieces by hand. Store Cookie Dough Bark in an airtight container in the refrigerator for up to two weeks.
Valentine Jelly Pops Red Layer 1/2 cup boiling water 1 3 ounce package strawberry flavored gelatin dessert (sugar free dissolves very easily) 1/2 cup cold water Pink Layer 1/2 cup cold water 1 1/2 envelopes plain gelatin 1 6 ounce strawberry flavor yogurt White Layer 1/3 cup cold water 1 envelope less 1/2 tsp plain gelatin 1/3 cup sweetened condensed milk 8 each wooden coffee stirrers, cut into 2 inch lengths for garnish, if desired If using a silicone mold, prepare mold by spraying lightly with cooking spray, then wiping each mold cavity clean with a paper towel. This will leave a slight residue to aid in un-molding without affecting the taste or appearance of the jelly pops. If setting in a glass or non-reactive metal baking pan, no prep is needed. Red Layer. Dissolve strawberry gelatin in boiling water. Add cold water. Pour 1 tsp. into each mold cavity. Refrigerate until firm but not fully set (30 to 45 minutes. Prepare Pink Layer. Pink Layer. Pour water into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat and stir in yogurt. Allow to cool to room temperature. Pour 1 tbsp into each mold cavity. Refrigerate until firm but not fully set (30 to 45 minutes). Prepare White Layer. White Layer. Pour water into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Stir in the sweetened condensed milk. Allow to cool to room temperature. Pour approximately 2 tsp. into each mold cavity. Refrigerate several hours or overnight, until fully set. Garnish each jelly pop with a coffee stirrer segment, if desired.
Pink Chocolate Chip Cookies 1/2 cup (1 stick) butter, slightly softened 1 pouch (17.5 oz.) sugar cookie mix 1/2 cup powdered sugar 1/2 cup flour 2 egg WHITES (do not use whole egg or the yolk will turn cookies orange) red food coloring (about 12-14 drops, or until desired pink color is achieved) 1 cup baking chips (dark chocolate, semi-sweet chocolate, milk chocolate, white chocolate or candy pieces like M&Ms) Preheat oven to 375 degrees Cream butter and cookie mix. Add powdered sugar and flour and mix until well blended and crumbs are fine. Add egg whites and mix until well blended and mixture sticks together. Add red food coloring, several drops at a time, mixing after each addition until desired pink color is achieved and is uniform throughout the dough. Stir in chocolate pieces. With a 1-1/4 inch cookie scoop (or by rounded spoonful), drop cookies onto ungreased cookie sheet. Bake for 10 minutes, or until set but not brown. Allow to cool on cookie sheet for 2 minutes before removing cookies to cooling rack to cool completely.
Heart Shaped Milk Ice Cubes Surprise your Valentine by slipping a little red heart into their milk. These heart ice cubes are made out of milk so they won't water it down and the milk will turn a fun pink color as they melt! Approximate Time: 1-2 hour Ingredients: heart candy mold milk red food coloring Pour a little milk into a cup and add a few drops of food coloring. I used a paper one so that I could squeeze the rim for easy pouring.adding coloring Fill the candy mold reservoirs with the red milk. Place the tray in the freezer until the cubes are solid. pouring into mold Add the hearts to a glass of milk. They begin to melt quickly, so wait until you serve it. Enjoy!
Easy Coconut Macaroon Pie 2 eggs 1 1/2 cups sugar 1/2 tsp 1 1/2 cups sweetened shredded coconut 6 Tbs butter at room temperature 1/2 cup milk 1/4 cup all-purpose flour Pastry for a 9-inch pie crust Beat the eggs, sugar, and salt in a mixing bowl until smooth. In a separate bowl combine the coconut, butter, milk, and flour, stirring to combine thoroughly. Stir the coconut mixture into the egg mixture and pour into the pie crust. Bake in a preheated 325 oven for 1 hour. Cool fully in order for the pie to set up. Makes 1 pie to serve 6 to 8.
Heart-shaped lasagna 1 1/2 cup ricotta cheese 1 whole beaten egg 1/2 tablespoon chopped parsley 2 teaspoons minced garlic 1 box lasagna noodles 3/4 cup of marinara sauce 1 1/2 cups Italian cheese blend 2 teaspoons Parmesan cheese 2 cups meat sauce Equipment: 9-inch heart-shaped cake pan Preheat oven to 350 degrees. Combine ricotta cheese, beaten egg, minced garlic and chopped parsley in a bowl to make the ricotta filling. Cook lasagna noodles according to package directions and drain. Spread 1/4-cup marinara sauce in bottom of a 9-inch heart-shaped cake pan. Cover marinara sauce with 1 layer of lasagna noodles (trimmed to fit pan). Evenly spread 3/4 cup of the ricotta filling on the pasta sheet. Sprinkle 1/4 cup Italian cheese blend over the ricotta filling. Cover the cheese with a layer of lasagna noodles and even out the filling under the noodles gently with your hands. Ladle 1 cup of meat sauce over the pasta sheet and spread it evenly over the pasta. Sprinkle 1 teaspoon Parmesan cheese evenly over the sauce. Cover with a layer of lasagna noodles. Evenly spread 3/4 cup of the ricotta filling over the noodles. Top ricotta filling with 1/4 cup Italian cheese blend. Cover the cheese with another layer of noodles and even out the filling under noodles gently with your hands. Ladle 1 cup of meat sauce over the noodles. Sprinkle 1 teaspoon Parmesan cheese evenly over the sauce. Wrap top of pan with two layers of aluminum foil. Bake for 1 hour, 25 minutes. Remove from oven, uncover and evenly pour 1/2 cup marinara sauce over top. Sprinkle 1 cup Italian cheese blend over top. Return to oven for an additional 5 minutes to melt the cheese. Remove from oven and let rest for 20 minutes before serving. Garnish with chopped parsley, serve and enjoy!
Valentine's Day Snack Mix Kids of all ages will gobble up this sweet snack mix from our Test Kitchen. Best of all, because it requires no cooking, they can help combine the ingredients. This recipe is Quick 9 Servings 1 package (12.7 ounces) Valentine's M&M's 1 can (9-3/4 ounces) whole cashews 1 package (8 ounces) yogurt-covered raisins 1 package (3.53 ounces) dried cranberries 1 cup miniature pretzels 1 cup chocolate bear-shaped crackers In a large bowl, combine all ingredients. Store in an airtight container.
Sweetheart Cookies 3/4 cup butter, softened 1/2 cup sugar 1 egg yolk 1 1/2 cups flour 2 tbsp raspberry or strawberry preserves Confectioners' sugar, optional In a bowl, cream the butter and sugar. Add the egg yolk. Mix well. Stir in the flour by hand. On a lightly floured surface, gently knead the dough for 2-3 minutes or until thoroughly combined. Roll into 1-inch balls. Place 2 inches apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill each cookie with 1/4 teaspoon of preserves. Bake at 350 F for 13-15 minutes or until the edges are lightly browned. Remove to wire racks. Dust the warm cookies with confectioners' sugar if desired. Cool completely. Makes about 2 dozen
Be-My-Valentine Strawberry Tart Tart Recipe 1/2 (batch) Classic Sugar Cookie Dough , see below 1 package(s) (8-oz.) cream cheese, softened 1/3 cup(s) sugar 1/2 teaspoon(s) vanilla extract 1 package(s) (16-oz. fresh) strawberries, hulled and sliced cup(s) white chocolate chips 1/4 teaspoon(s) vegetable oil Classic Cookie Dough Recipe 3 cup(s) flour 1/2 teaspoon(s) baking powder 1/2 teaspoon(s) salt 1 cup(s) (2 sticks unsalted) butter, softened (don't use margarine) 1 1/2 cup(s) sugar 2 large eggs 1 teaspoon(s) vanilla extract Prepare cookie dough: In a large bowl, combine flour, baking powder and salt. In another large bowl, beat butter and sugar with a mixer at low speed until blended. Increase speed to high; beat until light and fluffy, 5 minutes. Reduce speed to low; beat in eggs and vanilla until mixed, then beat in flour mixture just until blended. Divide dough into 4 quarters; flatten each into a disk, wrap in plastic and refrigerate overnight. When you're ready to make the tart, remove 2 disks of dough from refrigerator. Keep remaining dough in fridge or freezer for future use. Preheat oven to 350 degree F. Mist a pizza pan or large baking sheet with cooking spray. Break up pieces of dough and press together into a 12-inch circle. Bake 18 to 20 minutes, or until golden. Let cool completely on pan. Meanwhile, in a bowl, beat the cream cheese with an electric mixer until smooth. Add sugar and vanilla, and beat until fluffy. Spread mixture over cookie crust. Arrange strawberries on tart. Microwave white chocolate chips and oil in small bowl for about 1 minute, or until chocolate can be stirred smooth. Drizzle over berries. Refrigerate tart until ready to serve.
Pretty-in-Pink Strawberry Cupcakes Cupcake Recipe 1 package(s) (18 1/4-oz.) cake mix, plain white or yellow 1 package(s) (3-oz.) strawberry gelatin 1 cup(s) (finely chopped fresh) strawberries, with juice (from 1 1/2 cups whole berries) 3/4 cup(s) milk 3/4 cup(s) vegetable oil 4 large eggs Frosting Recipe 1 package(s) (8-oz.) cream cheese, reduced-fat, at room temperature 4 tablespoon(s) (1/2 stick) butter, unsalted, at room temperature 3 cup(s) (up to 3 1/2 cups) confectioners’ sugar, sifted 1/2 cup(s) (fresh ) strawberries, mashed and drained (3/4 cup hulled berries) sprinkles, pink and white, for garnish (optional) 24 slice(s) strawberry, for garnish (optional) Place a rack in the center of the oven and preheat to 350 degrees F. Line 24 cupcake cups with paper liners. Combine the cake mix, gelatin, strawberries and juice, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Spoon about 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 22 and 24 cupcakes; remove empty liners, if any.) Place pans side by side in the oven. Bake until cupcakes are lightly golden and spring back when pressed gently with a finger, 20 to 25 minutes. Remove from oven, place pans on wire racks to cool for 5 minutes, then remove cupcakes to wire racks to cool for another 15 minutes. Meanwhile, prepare frosting: Blend cream cheese and butter in large mixing bowl with electric mixer on low speed until combined, 30 seconds. Stop mixer and add 3 cups confectioners’ sugar and the mashed strawberries. Mix on low speed until incorporated, 1 minute. Increase speed to medium and blend until frosting is fluffy, 30 to 45 seconds longer, adding up to 1/2 cup more sugar if needed to get a spreadable consistency. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with back of spoon. Refrigerate, uncovered, until frosting sets, 20 minutes. Decorate with sprinkles and strawberry slices, if desired.
Cream Cheese Cut-Outs About 30 treats A fluffy cookie that tastes like a pastry. I use this simple recipe to cut out heart-shaped cookies for Valentine's Day 1 cup butter, softened 1 (8 ounce) package cream cheese, softened 1/2 cup sifted confectioners' sugar 2 cups all-purpose flour 1/4 teaspoon salt Cream butter and cream cheese until fluffy; gradually blend in sugar. Stir together flour and salt; stir into creamed mixture. Cover; chill dough several hours or overnight. Preheat oven to 375 degrees F (190 degrees C). Divide dough into thirds. On lightly floured surface, roll out dough, one section at a time. (Keep the other sections refrigerated.) Cut out with cookie cutter to desired shapes. Place on ungreased cookie sheet. Bake until firm, but not brown, about 12 minutes. If desired, sift additional confectioners' sugar over slightly warm cookies.
Red Velvet Cookies Makes about 36 These cookies are just as good as the cake, only on a smaller scale. They melt in your mouth 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 (1 ounce) squares unsweetened baking chocolate, broken into pieces 1/2 cup unsalted butter, softened 2/3 cup brown sugar, firmly packed 1/3 cup white sugar 1 large egg 1 tablespoon red food coloring 3/4 cup sour cream 1 cup semisweet chocolate chips (optional) Cream Cheese Frosting 1/4 cup unsalted butter, softened 4 ounces cream cheese, at room temperature 1/2 teaspoon vanilla extract 2 cups confectioners' sugar, sifted Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt. Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool. In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets. Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.
Chocolate Kiss Cookies "Chocolate kiss filled cookies. A wonderful chocolate treat." 1 cup margarine, softened 1/2 cup white sugar 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1 cup finely chopped walnuts 1 (6 ounce) bag milk chocolate candy kisses 1/3 cup confectioners' sugar for decoration In a large bowl, cream margarine with sugar and vanilla until light and fluffy. Mix in flour and walnuts, beating on low speed of an electric mixer until well mixed. Cover, and refrigerate dough for 2 hours, or until firm enough to handle. Preheat oven to 375 degrees F (190 degrees C). Remove wrappers from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss; be sure to cover chocolate completely. Place cookies on an ungreased cookie sheet. Bake for 10 to 12 minutes in the preheated oven. While cookies are still warm, roll them in confectioners' sugar.
Dessert for Valentine's Day 2 pkgs. vanilla instant pudding 1 can cherry pie filling 1 (8 oz.) Cool Whip 1 c. butter 3 c. flour 4 tbsp. sugar Mix butter, flour and sugar with hands and pat into a 9x13-inch pan. Bake at 400 degrees for 25 minutes or less. Prepare 2 packages vanilla instant pudding and pour over cooled crust. Spread cherry pie filling over pudding. Top with Cool Whip. Chill for several hours and cut into squares. Garnish with nuts, if desired.
Valentine's Day Funnies What do farmers give their wives on Valentine's Day? Hog and kisses! ---------------------------------------------------------- ---------- What would you get it you crossed Odie with the God of love? A stupid cupid! ---------------------------------------------------------- ---------- Why did the pig give his girlfriend a box of candy? It was Valenswine's Day! ---------------------------------------------------------- ---------- Do skunks celebrate Valentine's Day? Sure, they're very scent-imental! ---------------------------------------------------------- ---------- What did the chocolate syrup say to the ice cream? "I'm sweet on you!" ---------------------------------------------------------- ---------- What did the paper clip say to the magnet? "I find you very attractive." ---------------------------------------------------------- ---------- What did the French chef give his wife for Valentine's Day? A hug and a quiche! ---------------------------------------------------------- ---------- What would you call a woman who goes out with Jon? Desperate! ---------------------------------------------------------- ---------- What did one pickle say to the other? "You mean a great dill to me." ---------------------------------------------------------- ---------- Knock, Knock! Who's there? Olive. Olive who? Olive you! ---------------------------------------------------------- ---------- What did the elephant say to his girlfriend? "I love you a ton!" ---------------------------------------------------------- ---------- What did the bat say to his girlfriend? "You're fun to hang around with." ---------------------------------------------------------- ---------- Did you hear about the nearsighted porcupine? He fell in love with a pincushion! ---------------------------------------------------------- ---------- What did the pencil say to the paper? "I dot my i's on you!" ---------------------------------------------------------- ---------- Liz: "I can't be your valentine for medical reasons." Jon: "Really?" Liz: "Yeah, you make me sick!" ---------------------------------------------------------- ---------- Why did the cannibal break up with his girlfriend? She didn't suit his taste! ---------------------------------------------------------- ---------- Buy Valentines Day Lingerie Online ---------------------------------------------------------- ---------- Why do valentines have hearts on them? Because spleens would look pretty gross! ---------------------------------------------------------- ---------- Why didn't Cupid shoot his arrow at the lawyer's heart? Because even Cupid can't hit a target that small! ---------------------------------------------------------- ---------- Why should you send your sweetie a valentine? Because you always heart the one you love! ---------------------------------------------------------- ---------- Knock, knock! Who's there? Howard. Howard who? Howard you like a great big kiss? ---------------------------------------------------------- ---------- What did one light bulb say to the other? "I love you a whole watt!"
STRAWBERRY VALENTINE PIE 1 graham cracker pie crust 1 (8 oz.) pkg. cream cheese, softened 1 carton strawberry yogurt 1 (10 oz.) carton frozen, sliced strawberries, thawed Blend cream cheese and yogurt until smooth. Stir in strawberries and their syrup. Pour into pie shell and place in freezer until hard
Valentine Meringue Hearts 3 egg whites 1 teaspoon vanilla extract 1/4 teaspoon cream of tartar 1 Dash salt 1 cup sugar Red food coloring 1 quart vanilla ice cream 1 pint strawberries -- sliced Cut a heart pattern from a 4-1/2 inch square of paper. Cover baking sheet with brown paper. (You can bake on the brown paper so make sure it is clean.) Grocery store bags without writing on them are okay. Draw 6 hearts on the brown paper using your pattern as a guide. Beat egg whites with vanilla, cream of tartar and salt until frothy. Add sugar, a little at a time, and continue beating until stiff peaks form and sugar is dissolved. Rub a bit between your figures to feel that no sugar remains undissolved. Add food coloring, a few drops to make a delicate pink color. Spread meringue over the heart shapes, 1/4 inch thick. Make into the heart shape using a spoon to push and form into correct shape. Pipe rim 3/4 inch high with pastry tube. Bake in preheated 275-degree oven for 1 hour. Turn off oven and let meringues dry in oven for 1 more hour. DO NOT open oven door during this time. Fill the cooled meringues with scoops of ice cream and top with strawberries. Decorate with mint leaves if desired.
"Cupid's Delight" Cherry Float Image a great party drink to serve at a childrens Valentine's Day party or even as a special gift to say how much you love your child. Cherry 7-Up Vanilla ice cream Whipped cream A maraschino cherry on top Add a couple of scoops of vanilla ice cream into a frosted mug or plastic cup. Pour cherry 7-Up and add some whipped cream and top with a cherry.
Chocolate Nut Drops 2 chocolate bars (9.75 oz. each) 2 cups coarsely chopped nuts Melt chocolate bars in top of double boiler. Remove from heat; gently stir in nuts. Drop by teaspoon onto waxed paper lined cookie sheet. Let stand until set. If in a hurry, place in refrigerator. Makes about 36 candies.
Cherry Lollipops Pam cooking spray 3/4 cup sugar 1/2 cup light corn syrup 1/4 cup butter 1 box (3 oz) cherry gelatin (jell-o) Spray 2 large cookie sheets with cooking spray. Arrange 10 lollipop sticks on each baking sheet, spacing evenly apart. Stir sugar, acorn syrup and butter in small pan over low heat until sugar has dissolved. Slowly bring to boil, stirring frequently.Continue cooking for 7 minutes or until candy thermometer registers 275 degrees. Add gelatin and stir until smooth. Using metal tablespoon and working quickly, spoon syrup over one end of each lollipop stick. Cool completely. Remove lollipops from cookie sheets and wrap each lollipop in plastic wrap. Stare in airtight container. Makes 20 lollipops These hard candy lollipops are the perfect project for pint size chefs. Make them in any color or flavor you want, even in fun shapes, using metal cookie cutters or candy molds, available at most kitchens stores. To make cute gifts, holiday treats, or party favors, tie colorful ribbons around the sticks and curl the ends by pulling the ribbons between your thumb and the blade of a pair of scissors.
Valentine's Day Hidden Hugs Cookies 1 pk Hershey's Hugs Chocolates (8 oz) 1 c Butter or margarine, softened 1/2 c Powdered sugar 1 tsp Vanilla extract 2 1/4 c All-purpose flour 1/4 tsp Salt 3/4 c Toasted almonds, finely ground (see note) Additional powdered sugar Heat oven to 400 degrees F. Remove wrappers from chocolate pieces. In large mixer bowl, beat butter, powdered sugar and vanilla until well blended. Stir together flour and salt; gradually add to butter mixture, beating until well blended. Add nuts; blend well. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 10-12 minutes or until set. Cool slightly; roll in powdered sugar. Cool completely. Before serving, roll again in powdered sugar, if desired. Note: To toast almonds, heat oven to 350 degrees F. Spread almonds in thin layer in shallow baking pan. Bake 8-10 minutes, stirring occasionally, until light golden brown; cool.
Valentine Peanut Butter Treats 1 1/4 cups firmly packed light brown sugar 3/4 butter flavor Crisco stick or 3/4 cup butter flavor Crisco 2 Tablespoons milk 1 Tablespoon vanilla 1 egg 1 3/4 cups flour 1 teaspoon salt 3/4 teaspoon baking soda 2 cups (about 32) miniature Peanut Butter Cups, chopped Heat oven to 375 degrees. Place brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg, beat well. Combine flour, salt and baking soda. Add to shortening mixture; beat on low speed until just blended. Stir in peanut butter cups (chopped). Drop dough by rounded measuring teaspoonfuls 3 inches apart onto ungreased baking sheets. Bake one baking sheet at a time at 375 degrees for 8-10 minutes or until cookies are lightly browned. DO NOT overbake! Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 3 dozen cookies.
Valentines Jello Hearts 4 (3oz.) boxes Strawberry Jello 2 envelopes Knox Unflavored Gelatin 5½ cups boiling water, divided 1 can (14oz.) Sweetened Condensed Milk ½ cup cold Water Spray a 9 x 13 pan with non stick cooking spray. In a large bowl, add the 4 packages of Strawberry Jello. Mix in 4 cups boiling water and stir for about 2 minutes, or until dissolved. Pour into the prepared pan and place in the refrigerator for 2 hours or until firm. In a medium bowl add the ½ cup cold water and sprinkle the gelatin over the top, let stand for 1 minute. Stir in 1½ cups boiling water and sweetened condensed milk, mix well and allow to cool. Remove the firm red jello from the fridge and invert onto a cutting board. Re-spray the same 9 x 13 pan with non stick spray. With a heart cookie cutter, cut hearts out of the jello. Take care to cut them as close together as possible to reduce waste. Arrange the hearts in the pan. Pour milk mixture over the hearts and place in the fridge for 2 hours until firm. Remove and cut into squares.
Krispie Hearts Cooking spray 3 tablespoons margarine 6 cups mini (or 60 regular-size) marshmallows Red food coloring 9 cups Rice Krispies cereal Heart-shaped cookie cutter Plastic bags, yarn To begin, lightly coat a 10- by 15-inch baking sheet with cooking spray and set it aside. Melt the margarine in a large pot over low heat. Add the marshmallows, stirring them continuously until they melt. Remove the pan from the heat. Stir in drops of red food coloring until the color receives a thumbs-up from the chef. Add the Rice Krispies, stirring until they are evenly coated with marshmallow. Spoon the mixture onto the baking sheet. With waxed paper (or lightly buttered hands), smooth out the mixture, spreading it to an even thickness. Cut out hearts with the cookie cutter. Place each heart in a clear plastic bag, tie on a yarn bow, and they're ready for giving. Makes seven 5-inch hearts.
Valentine Bark 1 package chocolate candy coating/melts 1 package white candy coating/melts pink food coloring (that does not contain water) 1 package M&M's Assorted heart sprinkles Line a large baking sheet with parchment paper. Melt the chocolate candy melts in the microwave according to the package directions. Pour onto the lined baking sheet and evenly spread into a very thin layer with a spatula. Chill in the fridge until hardened. Melt the white candy coating in the microwave according to the package directions, then use the pink food coloring to tint it the desired color. Evenly spread on top of the layer of chocolate and sprinkle the M&M's and heart sprinkles on top. Press lightly to adhere. Chill in the fridge until set, then remove from the parchment paper and break into pieces.
Cupid Crunch 1 (24 oz) package vanilla Almond Bark 2 bags of lightly salted microwave popcorn, popped (approximately 16-20 cups popped popcorn) 1 1/2 cups Valentine candy corn 1 cup dry roasted, salted peanuts 1 1/2 cups M&Ms (Valentine colors) Pop popcorn and place in a large bowl. The largest you have. Pour peanuts, candy corn, and M&Ms on top. Break up almond bark. Melt according to package directions. Pour over popcorn mixture. Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.
Vanilla Massage Oil Recipe makes 6 ozs. 1.5 ozs of Almond, sweet oil 1 oz of Grapeseed oil 1 oz of Apricot Kernel oil .5 oz of Sunflower oil 1.5ozs of Pure Vegetable Glycerin Oil, 2-3 tsp Honey 1/2 tsp. of Vanilla Extract 6 oz bottle In a bowl mix all ingredients and pour into a 6 oz squeeze or dropper bottle ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Coconut Massage Oil Recipe makes 6 ozs. 2.0 ozs of Coconut milk 1 oz of Grapeseed oil 1 oz of Apricot Kernel oil 1.5ozs of Pure Vegetable Glycerin Oil, 2-3 tsp Honey 1/2 tsp. of Coconut oil Extract Food Grade 6 oz bottle In a bowl mix all ingredients and pour into a 6 oz squeeze or dropper bottle. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cherry Massage Oil Recipe makes 6 ozs. 2.0 ozs of Cherry Juice 1 oz of Extra Virgin olive oil 1 oz of Apricot Kernel oil 1.5ozs of Pure Vegetable Glycerin Oil, 2-3 tsp Honey 1/2 tsp. of Coconut oil Extract Food Grade or Jojoba Oil 6 oz bottle In a bowl mix all ingredients and pour into a 6 oz squeeze or dropper bottle. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Mint Massage oil Recipe makes 6 ozs. 2.0 ozs of Almond sweet oil 1 oz of Mint oil extract ( Food Grade ) or use Crushed Mints 1 oz of Apricot Kernel oil 1 oz Mint Leaves ( a handful of mint leaves ) 1.5ozs of Pure Vegetable Glycerin Oil, 2-3 tsp Honey 1/2 tsp. of Coconut oil Extract Food Grade or JoJoba Oil 6 oz bottle Optional Idea Add 2 Tsp of Cocoa powder to make Chocolate mint Massage Oil
PECAN PIE BARK 2 sticks butter 1 cup white sugar 1 & 1/4 cups pecan halves About 2 packages (approx. 12 sheets) honey graham crackers Preheat oven to 325 degrees F. Lay graham crackers tightly across the area of a lightly greased rimmed baking sheet. Trim any crackers to fit the sides of the pan if needed. Set Aside. In a large saucepan, bring butter, sugar, and pecans to a boil over medium heat for 3 minutes, stirring constantly. Carefully and evenly pour boiled mixture over the entire pan of graham crackers, spreading pecans around evenly. Immediately pop graham crackers into the oven bake for 8 minutes. Allow graham cracker bark to cool completely before breaking into pieces. Store in an airtight container.
HONEY MUSTARD GRILLED CHICKEN 1⁄3 cup dijon mustard 1⁄4 cup honey 2 tbsp mayonnaise 1 tsp steak sauce 4 skinless, boneless boneless, skinless chicken breast, halves Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes.
Double Strawberry Cheese Cake 1 package strawberry cake mix 2 tablespoons vegetable oil 2 packages (8 ounce size) cream cheese, softened 1/2 cup sugar 4 eggs 1 1/2 cup milk 2 tablespoons lemon juice 1/2 teaspoon almond extract 1/8 teaspoon red food coloring (optional) 1 can (21 oz. size) strawberry pie filling Heat oven to 300. Reserve 1 cup of the dry cake mix. In a large mixing bowl, combine remaining cake mix, 1 egg and oil. Mixture will be crumbly. Press crust mixture evenly into bottom and 3/4 of the way up the sides of a greased 9 x 13 pan. In the same bowl, blend the cream cheese and sugar. Add 3 eggs and reserved cake mix, beat 1 minute at medium speed being careful not to over beat. At low speed, slowly add milk, lemon juice, almond extract and food coloring, mix until smooth. Pour into crust. Bake 45 to 55 minutes or until center is firm. When cool, top with pie filling. Chill before serving. Store in refrigerator. Can use cherry cake mix and cherry pie filling or lemon cake mix and raspberry topping.
Oven Baked Tacos fast and yummy Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish). Sprinkle the cheese on top and bake at 375 for 10 minutes
Sweet and Sour Chicken Breading: 4 chicken breast salt and pepper 1 cup cornstarch 2 eggs, beaten 1/3 cup canola oil Cut chicken into 1 inch cubes. Season with salt and pepper. 2). Dip chicken into cornstarch, coat thoroughly. Dip into beaten eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. Sauce: 3/4 cups sugar 4 Tablespoons ketchup 1/2 cup white distilled vinegar 1 Tablespoon soy sauce 1 teaspoon garlic salt Whisk until smooth, then pour evenly over chicken, flipping chicken so the sauce gets on both sides. Bake at 350 degrees for 15 minutes. Turn chicken and then cook for 15 more minutes.
Crunchy Beef Casserole 2 cups uncooked egg noodles 1 pound ground beef 1 can (10-3/4 ounces) condensed cream of mushroom soup 1 can (14-1/2 ounces) tomatoes, drained 3/4 cup shredded cheese (Cheddar, Colby, Monterey Jack, etc.) 3/4 cup diced green bell pepper (optional) salt and pepper to taste 1 can (2.8 ounces) French-fried onions Cook the noodles according to package directions. Drain well. In a nonstick skillet, brown the meat. Drain off any excess fat. Preheat the oven to 350 degrees. Combine the noodles, beef, soup, tomatoes, cheese, and green pepper. Add salt and pepper to taste. Pour into a greased 9-inch by 13-inch baking dish. Cover and bake for 40 minutes. Uncover and sprinkle the onions on top. Bake for an additional 5 minutes. Serve hot.
Tuesday, February 10, 2015
SPARKLING CHERRY LEMONADE 12 ounces cherries, pitted 3/4 cup freshly squeezed lemon juice 2/3 cup sugar 4 cups sparkling water To make the cherry syrup, combine cherries, lemon juice and sugar in blender until smooth. Place in the refrigerator until chilled. Serve over ice and sparkling water.
BAKED LEMON & GARLIC TILAPIA 3-6 Tilapia filets (6 oz. each) 6-8 cloves garlic, crushed and diced large 2 1/2 tbsp butter (4 tbsp – if no cooking spray) 4 tbsp fresh lemon juice 3 tsp fresh Parsley (or dried) 1 tsp Oregano (fresh or dried) salt and pepper to taste cooking spray Preheat oven to 400°. Melt 2 1/2 tbsp of butter on a low flame in a small sauce pan. (the rest will be melted and placed into the pan for baking if not cooking spray is available) Add garlic and saute on low for about 1 minute. Add all but 1 tbsp of the lemon juice, shut off flame, and remove from heat. Spray the bottom of a baking dish lightly with cooking spray (or remaining melted butter) and 1 tbsp of the lemon juice. Place the fish on top and season with herbs, salt, and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley for garnish Bake at 400° until cooked, about 15 minutes. (or until semi-golden)
Valentine's Day Jello Salad 1 6 ounce package strawberry flavored Jell-O 2 cups boiling water 1 16 ounce package strawberries, partially frozen 2 bananas, peeled and diced 1 20 ounce can crushed pineapple, drained 1 8 ounce container frozen whipped topping, thawed In a medium saucepan over high heat, bring water to a boil and add gelatin. After gelatin has dissolved, add strawberries, bananas and pineapple, mix well; remove from heat. Spoon mixture into individual heart molds or a 9x13 inch baking dish; chill until firm. Top each serving with whipped topping, if desired; serve.
Easy Orange Rolls 1/2 (8-oz.) package cream cheese, softened 1/4 cup firmly packed light brown sugar 1 1/2 teaspoons orange zest 1 (11-oz.) can refrigerated French bread dough 2 tablespoons granulated sugar 1 tablespoon butter, melted 1/2 cup powdered sugar 1 tablespoon orange juice n Preheat oven to 375°. Beat cream cheese, light brown sugar, and orange zest at medium speed with an electric mixer until smooth. Unroll French bread dough onto a lightly floured surface. Spread cream cheese mixture over dough, leaving a 1/4-inch border. Sprinkle with granulated sugar. Gently roll up dough, starting at 1 long side. Cut into 11 (1 1/4-inch) slices. Place slices in a lightly greased 8-inch round cake pan. Brush top of dough with melted butter. Bake 25 to 30 minutes or until golden. Stir together powdered sugar and orange juice in a small bowl until smooth. Drizzle over hot rolls. Serve immediately.
Cherry Cotton Candy Popcorn 10-12 cups popped popcorn 2 cups sugar 2/3 cups whole milk 2 tablespoons light corn syrup 1/4 teaspoon salt 1 teaspoon cherry flavoring red or pink food coloring (if using red, go light, just a few drops will do it.) Place popcorn in a large mixing bowl. Set aside. Lay wax paper on table, counter or cookie sheet. Spray lightly with cooking spray. In a medium saucepan, combine sugar, milk, corn syrup and salt. Stir to combine. Over medium heat bring to a boil, stirring occasionally. Continue to boil until you reach the "soft ball" stage, my thermometer says it's 240 degrees. It took about 4 minutes for it to reach temperature once it was boiling. Once there, remove from heat and add flavoring and food coloring, stir till combined. Now pour over your popcorn. Toss to coat all of your popcorn. Spread coated popcorn out on wax paper, separating as you can, to cool completely.
Stuffed Pasta Shells Jumbo Pasta shells, cooked al-dente 1 Cup Italian seasoned Panko bread crumbs 1/2 Cup Shredded Parmesan Cheese, for topping Meat Sauce: 1 lbs ground lean beef 1 lb package, Uncooked Italian sausage casing removed (Optional) 1 large onion, diced 2 tsp minced garlic Salt and pepper to taste 1 tsp pepper paste 1 (15oz) jar of pasta sauce, or 1 (15oz) can diced Tomatoes + 1 (6oz) tomato sauce 1 tsp dried oregano 1 tsp fresh basil, chopped In a large skillet, cook the beef and sausage until browned. Add the onions and garlic. Sauté the mixture until onions are translucent and meat is thoroughly cooked. Add the rest of the ingredients for the sauce and simmer until sauce it thickened. Remove from heat and set aside. Ricotta filling: 1 Lb Ricotta cheese 1/2 Cup shredded Mozzarella 1/4 Cup grated Parmesan 1 Egg 2 Tbls Italian flat leaf Parsley, minced Salt and Pepper to taste 1/4 Cup onion, minced 1 Tsp granulated Garlic, (NOT GARLIC SALT) In a bowl mix together the ricotta, egg, parsley, mozzarella, 1/2 cup of parmesan and the remaining ingredients. Set aside To Assemble: Cook the pasta shells al-dente. In a 9X13 baking dish, sprinkle half of the bread crumbs, spoon on a thin layer of meat sauce. Fill the pasta shells with 2 tablespoons of Ricotta filling and arrange them filled side up in the prepared baking dish. Top with more meat sauce, sprinkle the shredded parmesan on top of the sauce then sprinkle the remaining bread crumbs on top. Bake in a 375°F preheated oven for about 20 minutes uncovered. Let it rest for 10 minutes before serving.
Monday, February 9, 2015
Hawaiian salad 3 cans mandarin oranges 2 bags mini marshmallows 1/2 medium container sour cream 1 jar un-stemmed maraschino cherries 1 small can crushed pineapple 2 containers cool whip 1/2 bag coconut (optional) Open everything, and drain the fruits of can/jar juices. Cut cherries into 1/4. Combine everything in a large bowl and mix super well. Refrigerate for an hour and enjoy!
COWBOY CASSEROLE 1 1/2 pounds ground beef (I used 80/20) 1 medium onion, chopped 3 cloves garlic, chopped 1 can (15.25oz) whole kernel corn, drained 1 can condensed cream of mushroom soup 2 cups cheddar cheese, shredded 1/2 cup milk 4 tablespoons sour cream 1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns prepared, 325 until it's hot
Southwest Chicken Bake 3-4 chicken breasts, cooked and diced Salsa (below or 1 c. pre-made) 1 c. sour cream 2 c. shredded cheddar cheese 2 c. tortilla chips, crushed Easy Salsa (1) large can diced tomatoes 1 small (4 oz) can green chiles, diced 1 can corn, drained 1 can black beans, drained and rinsed 1/2 c. onion, chopped 3/4 tsp garlic salt 1/8 tsp oregano 1 tsp salt Spray 9x13 pan with cooking spray. Mix chicken, salsa and sour cream. Spread layer of chicken mix on bottom. Sprinkle with 1 c. of crushed tortilla chips. Sprinkle with 1 c. of shredded cheese. Repeat one more time. Bake at 425 degrees for 12-15 mins or until cheese is bubbly. Store bought salsa can be substituted.
FRIENDSHIP CASSEROLE 2 lbs ground beef 1 48 oz jar spaghetti sauce 2 tablespoons sugar 1 (16 oz) - pkg medium egg noodles 1/2 cup margarine or butter 1/2 teaspoon onion salt (or onion powder) 1/2 teaspoon garlic salt (or garlic powder) 1/2 cup grated Parmesan cheese 1 ,12 oz pkg shredded mozzarella cheese Preheat oven to 350º Brown meat and drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes. Cook noodles as directed (AL dente); drain and toss with margarine, salts and Parmesan cheese. Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, rest of sauce; top with mozzarella cheese. Cover with foil; bake 45 minutes. *You can also add some sauteed green bell peppers, onions and mushrooms to the sauce
Strawberry-covered chocolate Make this romantic treat combo with a twist. Strawberries Container of Duncan Hines Creamy Home-style Chocolate Frosting Hollow strawberries. Fill with Creamy Home-Style Classic Chocolate frosting. Use an egg carton for easy transport and display.
Deep Dish Hot Fudge Brownie Sundaes For Two 1/4 cup (1/2 stick) unsalted butter 1/2 ounce unsweetened chocolate 1/2 cup + 2 teaspoons semisweet chocolate chips 1 egg 1/3 cup granulated sugar 1/8 teaspoon salt 1/2 teaspoon vanilla extract 1/4 cup flour Vanilla ice cream, for serving Preheat oven to 350 F. Have two 6-ounce ramekins ready. In a medium heatproof bowl, add the butter, unsweetened chocolate, and 1/2 cup chocolate chips. Place the bowl over a saucepan of barely simmering water (bowl should not touch) and stir until everything is smooth and melted. Remove the bowl from the pan and let cool. In a medium bowl, whisk together the egg and sugar until thickened and color lightens. Whisk in the melted chocolate then whisk in salt, vanilla, and flour. Divide the batter evenly between the two ramekins. Place 1 teaspoon chocolate chips into the middle of each brownie; press the chips lightly into the batter. Bake 15-20 minutes or until the tops look dry and crisp. Let cool for 15 minutes then serve with vanilla ice cream.
Sunday, February 8, 2015
Mayonnaise Biscuits 2 cups sifted self rising flour Heaping 1/4 cup of refrigerated Duke's mayo... because it's the BEST!!! 1 tsp salt 2/3 to 3/4 cup whole milk...varies (Just get the dough "right") Cut mayo into the flour. I use my hands. I like to get a feel for the dough so I know I've got enough "fat" in it. The one thing I've learned is that you can't rely solely on measurements to make great biscuits. Feel is much more reliable in getting the dough just right. Once the mayo is cut in, start adding the milk a little at a time. It's easier to add more, than to try and make up for adding too much... Add milk and work the dough around the bowl until all the flour leaves the sides of the bowl and the dough "feels right". Turn the dough out onto a surface dusted with flour and gently fold it onto it's self three or four times, avoiding overworking it. I don't really "knead" it, I just fold and pat it. I also pat it down rather than rolling it now. I pat it to around 1/2" thick. Then cut the biscuits to the size you want. If you're doing drop biscuits you can skip patting it out flat and just start tearing off dough and forming biscuits. Preheat oven to 500. Place the cut or "drop" biscuits on a greased pan. Brush the tops with melted butter and bake at 500 degrees until golden brown. Remove from oven and brush tops with melted butter again. Finally, sit down and enjoy one of the best biscuits you've ever put in your mouth! Best served steamin' hot with whatever you like to eat with biscuits. If this don't make you hungry, you ain't southern!!!
Strawberry Frosting 8 ounce package cream cheese, softened 1 cup butter softened 1/4 cup strawberry preserves 1 teaspoon vanilla 4 cups confectioners sugar In a large mixing bowl, beat cream cheese and butter at medium-high speed with an electric mixer for 2 to 3 minutes, or until smooth. Add strawberry preserves and vanilla, beating until well combined. Add confectioners' sugar beating until smooth.
chicken noodle casserole 1 (10 3/4 ounce) can cream of mushroom soup 1⁄2 cup chicken broth 1⁄2 cup chopped red onion 1 (4 ounce) can diced green chilies 1⁄2 teaspoon pepper 2 cups cooked noodles 1 cup diced cooked chicken 1 1⁄2 cups shredded cheddar cheese In a bowl combine the first five ingredients. Fold in noodles and chicken (1 cup) diced cooked chicken. Pour into a 1 1/2 quart baking dish. Sprinkle with cheese. Bake uncovered At 350 for 30 minutes until bubbly.
Few Tricks for making Store Bought Can Frosting better Honey-Roasted Peanut Butter Frosting 1 cannister creamy chocolate or vanilla frosting 1/3 cup peanut butter 2-3 teaspoons milk chopped honey-roasted peanuts sea salt Combine frosting, peanut butter and milk. Pipe onto cupcakes and sprinkle with roasted peanut chunks and sea salt. Other Frosting Shortcuts: Biscoff Cookie Butter Frosting – use same recipe as above, but sub Biscoff spread or Trader Joe’s Cookie Butter for the peanut butter. Omit salt and peanuts and use crumbled spice cookies on top. This is AWESOME For homemade-like cream cheese frosting – blend an 8-ounce package of cream cheese into a 16-ounce can of storebought vanilla frosting. It enhances the flavor, reduces the sweetness and increases the amount of frosting. Try it with any flavor. Perfect for carrot cakes, red velvet cakes, spice cakes etc. For light and fluffy frosting – Mix a can of storebought frosting any flavor with an 8-ounce container of whipped topping. The result is so soft, creamy and easy to spread that everyone will think you made traditional cooked seven-minute frosting. For mocha-flavored frosting – add a tablespoon of strong brewed coffee to one can of frosting. Pipe on cupcakes and top with a coffee bean. For any other flavored frosting - Add 1/4 to 1/2 tsp. of your favorite flavoring extract to the storebought frosting to improve flavor.
Bacon-Wrapped Teriyaki Chicken Skewers 1 lb boneless/skinless chicken 1 package bacon 1 large can pineapple chunks Teriyaki sauce/glaze Kebab skewers or toothpicks The easiest way to put these together is to set up a little Kebab making station. On one plate cut the bacon into thirds. On another plate, put the chicken cubed up into bit-sized pieces. Finally, drain the pineapple and put it into a bowl. Wrap one third slice of bacon around a chunk of chicken and secure the bacon with a skewer. Next, add a slice of pineapple. If you are using toothpicks, you are done. If you have kebab skewers, repeat until the skewer is full of bacon wrapped chicken and pineapple goodness. Lay each skewer on a rimmed cookie sheet or baking dish. After all the chicken chunks have been wrapped like little babies in bacon and skewered, brush with teriyaki sauce. Place the pan in the refrigerator for 2 to 4 hours. Grill each skewer on low heat for about 10 minutes on each side. (Check them after 7 minutes, just to make sure they aren’t burning.) and repeat. Go ahead and get them extra goopy with sauce. Baste with extra teriyaki sauce each time you turn them, plus one final baste right before you take them off the grill. (I actually turned them over for about 2 minutes just to cook on that final baste.)
STRAWBERRY CHEESECAKE MUFFINS Muffin Batter: 2 cups all purpose flour 1/2 cup granulated sugar 2 tsp baking powder 1/2 tsp salt 1 egg 1/4 cup canola oil 1 cup whole milk 1 tsp vanilla extract 2 cups strawberries, cut into small pieces Cream Cheese Filling: 4 ounces cream cheese 1/3 cup granulated sugar 2 tbsp beaten egg 1 tsp vanilla extract Cinnamon Streusel 1/4 cup all purpose flour 1/4 cup granulated sugar 1 tsp cinnamon 2 tbsp butter, cold Directions Preheat the oven to 400F. Line a 12 cup muffin pan with cupcake liners. Set aside. Streusel Topping: Sift the flour, sugar and cinnamon together in a bowl. Whisk together. Add the cold butter and mix with a fork until the mixture looks like coarse wet sand. Set aside. Cream Cheese Filling: Beat the cream cheese, egg, sugar and vanilla in a bowl until smooth. Muffin Batter: Sift the flour, baking powder and salt in one bowl. Whisk together. In another bowl, beat the milk, oil, egg and sugar. Stir the dry ingredients into the milk mixture gently. Do not overmix. The muffin batter will be slightly lumpy. Scoop a tablespoon of the muffin batter into each cupcake liner. Sprinkle a few pieces of strawberries. Add a dollop (about a heaping teaspoon) of the cream cheese filling. Sprinkle a little of the cinnamon streusel on top of the filling, followed by another layer of the muffin batter. Add a few more pieces of strawberries. Lastly, sprinkle the cinnamon streusel on top
Carolina Country Style Ribs 1 1/2 to 2 pounds boneless country-style pork ribs 2 cups apple cider vinegar 1 cup water cold 2 tablespoons vegetable oil 2 tablespoons molasses OR 1/4 cup firmly packed brown sugar 1 tablespoon kosher salt 1 1/2 teaspoons crushed red pepper 1/2 teaspoon cayenne Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved. Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator. Remove ribs from marinade; discard marinade. Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160º F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling. Serves 6.
Apple Streusel Cheesecake Bars 2 cups all-purpose flour 1/2 cup firmly packed brown sugar 1 cup butter, softened 2 packages cream cheese, softened 1/2 cup sugar, plus 2 tablespoons, divided 2 large eggs 1 teaspoon vanilla extract 3 Granny Smith apples, peeled, cored and finely chopped 1/2 teaspoon ground cinnamon Streusel topping 1 cup firmly packed brown sugar 1 cup all-purpose flour 1/2 cup quick cooking oats 1/2 cup (1 stick) butter, softened(In a small bowl, combine all ingredients.) Garnish Caramel sauce In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13x9-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes, or until lightly browned. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Beat in 1/2 cup sugar, eggs, and vanilla until smooth. Pour over warm crust. In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel Topping. Bake 30 minutes, or until filling is set. Drizzle with caramel sauce before serving.
Shrimp and Sweet Pepper Stir-Fry 1 pound shrimp, peeled and deveined 3 bell peppers, assorted colors, sliced 1 large onion, sliced 1 tablespoon toasted sesame seeds 1 tablespoon honey 1 cup orange juice 1/4 cup cornstarch 1/4 cup low-sodium soy sauce oil for cooking sea salt and fresh ground pepper to taste Lightly coat the shrimp with the cornstarch. Preheat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil to the preheated sauté pan. Carefully add the coated shrimp to the sauté pan and cook until almost done, about 3 minutes. Remove the shrimp from the pan and add the peppers and onions. Cook the peppers for 4 minutes. Add the honey, orange juice and soy sauce to the pan. Turn the heat up slightly. Bring the liquid ingredients up to a boil. Turn the heat back down to medium-high and add the shrimp back to the sauté pan. The sauce should thicken and the shrimp will be cooked after 3 minutes. Serve over brown rice. Garnish with sesame seeds.
One Pot Mexican Rice Casserole 1 tablespoon olive oil 2 cloves garlic, minced 1 onion, diced 1 red bell pepper, diced 1 zucchini, diced 1 cup corn kernels, frozen, canned or roasted 1 (14.5-ounce) can petite diced tomatoes, undrained 1 cup white rice* 1 teaspoon chili powder 1/2 teaspoon cumin Kosher salt and freshly ground black pepper, to taste 1 cup shredded cheddar cheese 2 tablespoons chopped fresh cilantro leaves Heat olive oil in a saucepan over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in zucchini and corn until tender and heated through, about 2 minutes. Stir in diced tomatoes, rice, chili powder, cumin and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes. Stir in cheese until melted through, about 1-2 minutes. Serve immediately, garnished with cilantro, if desired.
Southwest Ground Beef Casserole 1 lb lean ground beef 1 cup diced onion 1/2 cup diced orange bell pepper 1/4 teaspoon red pepper flakes 1 teaspoon Magic Dust seasoning or Montreal Steak seasoning 16 oz. tomato sauce 1- 10 oz can of Red Gold Diced Tomatoes & Green Chiles 1 1/2 tsp dried oregano 2 tsp chili powder 2 cups frozen corn 2 ounces shredded Mexican 4 Cheese blend 1 1/2 cups dried macaroni style pasta, cooked al dente 1 cup shredded Mexican 4 Cheese blend sliced green onions for garnish Preheat oven to 325 degrees. Spray a two-quart casserole dish with cooking spray. In large skillet brown ground beef with onions, bell pepper and red pepper flakes. Season with Magic Dust or steak seasoning. Add the tomato sauce, diced tomatoes, oregano and chili powder. Simmer for 15-20 minutes. Add the frozen corn and simmer for a few more minutes. Remove from heat and stir in the 2 ounces of cheese until melted. Gently stir in the cooked pasta. Pour all into prepared casserole dish and top with shredded cheese. Bake for 20-30 minutes, or until browned and bubbly. Garnish with green onions if desired.
BARGE PIE *This fits an 8 x 8 pan. 1st Layer: 1 heaping cup graham cracker crumbs (or 1-1/4 cups finely crushed pretzels) 1/4 cup unsalted butter, melted 1/4 cup sugar Mix all together and press into your pan. 2nd Layer: 1 pkg (8 oz) cream cheese, softened 1/2 scant cup powdered sugar (Confectioner's sugar) 1/2 large tub of Cool Whip 1 tsp pure vanilla 1/2 cup all natural creamy peanut butter Whip this all together in a bowl and spread over crust. 3rd Layer: 1 package instant chocolate pudding 2 cups milk (you can use almond milk if you like) Mix together according to package directions, and pour over 2nd layer. Set in refrigerator for 15 minutes to firm up the pudding. 4th Layer: 1/2 large tub of Cool Whip Spread the Cool Whip gently over the 3rd layer, then sprinkle the top with Heath bits. * If desired, you can drizzle it with chocolate syrup or caramel syrup. Store in the fridge!
Friday, February 6, 2015
Hello Dollies Two sticks of butter, melted 2 cups graham cracker crumbs 2 cups shredded coconut 2 1/2 cups milk chocolate chips depending on how chocolaty you want it 2 cups chopped walnuts 2 14-oz. cans of sweetened condensed milk Preheat oven to 350 degrees. Pour the butter into a baking sheet. Sprinkle graham cracker crumbs in an even layer over top, followed by the coconut, the chocolate chips, and the walnuts. Evenly drizzle the sweetened condensed milk over top, making sure to reach the edges. Bake at 350 degrees for 15 minutes, then turn the temperate down to 325 and bake for an addition 10-15 min. or until golden brown and bubbling. Let cool. Before completely set, cut into squares and refrigerate.
Praline Ice Cream Cake 1 Cup Brown Sugar 1/2 Cup Sour Cream 2 Tbsp + 1/2 Cup Butter 2 tsp Cornstarch 1/2 tsp + 1/2 tsp vanilla 2 Cup Vanilla Ice Cream, softened 2 Eggs 1 1/2 Cup Flour 1 Cup Graham Cracker Crumbs (16 squares) 2/3 Cup Sugar 2 1/2 tsp Baking Powder 1/2 tsp Salt 1/2 Cup Chopped Pecans Whipping Cream Preheat oven to 350 degrees F. Butter 9x13 baking dish. Praline Sauce: In heavy saucepan, stir together brown sugar, sour cream, 2 Tbsp butter and cornstarch; cook over medium heat to a boil. Remove from heat. Stir in 1/2 tsp vanilla; set aside. Divide into 2 portions. Ice Cream Cake: Melt 1/2 cup butter. In mixing bowl add together melted butter and softened vanilla ice cream; add 1 egg, blend in well; add one more egg, blend in well; stir in 1/2 tsp vanilla. Mix together flour, graham cracker crumbs, sugar, baking powder and salt; gradually add ice cream mixtures until well combined. Pour into prepared baking dish. Drizzle with one portion praline sauce. Bake 25 to 30 minutes or until toothpick inserted comes out clean. Remove from oven; let cool a bit. Mix together last portion praline sauce with pecans; drizzle over warm cake. Cool completely. Serve with whipped cream if desired.
Butterscotch Pie 6 tablespoons butter 6 tablespoons all-purpose flour 1-1/2 cup packed brown sugar 2 cups milk 1/4 teaspoon salt 3 eggs yolks, beaten 1 teaspoon Vanilla Extract 1 pastry shell (9 inches), baked MERINGUE: 3 egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar In a saucepan, melt the butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into the egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into pastry shell. For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftover
CAJUN HONEY PORK TENDERLOIN Cajun Spice 2 1/2 tbsp salt 1 tbsp dried oregano 1 tbsp paprika 1 tbsp red chili powder 1 tbsp ground black pepper Cajun Honey Pork Tenderloin 1 pork tenderloin about 1 to 1½ lbs 4 tbsp butter 2 tbsp honey 1 tbsp of cajun spice (from above) 1/2 cup water Preheat oven to 375 F degrees. Combine all ingredients for the cajun spice and set aside. Season pork tenderloin with cajun spice. In a oven proof skillet melt butter and add honey over medium to high heat; stir. Place tenderloin in skillet and sear on all sides until browned and crisp. If you find the butter/honey starts to burn, turn heat down. Place skillet in oven and bake for about 20 to 25 minutes or until pork tenderloin is done in the middle. Remove pork from skillet and cover it with aluminum foil. In the mean time, add water to skillet and cook until sauce thickens and starts to reduce, about 5 minutes. To serve slice pork tenderloin and drizzle sauce over it.
CANASTA CAKE FOR THE CAKE: 1 package Favorite Chocolate Cake Mix, 18 Ounce Box, Prepared As Directed Additional Required Ingredients Needed For Cake Mix, Typically Water, Eggs And Oil FOR THE FILLING: 2 1/2 Tablespoons All-purpose Flour 1/2 cups Milk 1/2 cups Shortening 1/2 cups Sugar 1/4 teaspoons Salt 1/2 teaspoons Vanilla FOR THE FROSTING: 2 cups Confectioners Sugar 1 cup Chopped Pecans 1 stick Butter 4 Tablespoons Cocoa Powder 7 Tablespoons Coca Cola Bake your favorite chocolate cake mix, using the required additional ingredients. Place the batter into two round cake pans and bake according to package instructions. When layers are cool, cut them in half horizontally, making four layers out of two. For the filling: Gradually add milk to the flour in small saucepan. Heat over low flame until it forms a thick paste. Remove from heat and allow to cool.(It is important to let it cool completely). Put shortening, sugar and salt in a small bowl. Add cooled paste. Beat at high speed until light and fluffy, 3 to 5 minutes. Add vanilla. (The more you beat it the fluffier it gets.) Put one of your cake layers on your serving tray. Top it with some filling, spreading the filling (as much as you want) across the top. Repeat with the remaining cake layers and filling, but don’t add filling on top of the last cake layer. Any unused portion may be refrigerated in a covered dish. For the frosting: Put the confectioner’s sugar and pecans in a medium sized heatproof bowl. Combine butter, cocoa and Coca-Cola in a saucepan. Heat to boiling and pour over powdered sugar and pecans. Mix well and spread on cooled cake.
Creamy Shrimp and Mushroom Pasta 4-8 oz fettuccine or linguine 10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same) 8 oz fresh, sliced mushrooms 2 garlic cloves, minced 3 oz cream cheese, cut into small pieces 2 tbsp fresh parsley, chopped 1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have) 2/3 cup boiling water (from your noodle pot) 1 lb cooked shrimp (feel free to buy frozen-gasp OH MY!) Boil and salt a large pot of water and cook your pasta. I usually only use about half of an 8 oz box, preferring fewer noodles. While your pasta is cooking, cook your shrimp if necessary and reserve. If your shrimp are pre-cooked and frozen, quickly thaw them under running water. In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper. Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. At this point, I generally feel like something has gone terribly wrong. The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it! It will all smooth out and be wonderful when we add the water. I promise. Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce. Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry. Toss sauce with cooked noodles and serve.
Goulash 2 lbs lean ground beef 3 medium yellow onions, chopped 3 cloves garlic, chopped 3 cups water 2(15 oz) cans tomato sauce 3(15 oz) cans diced tomatoes 2 tablespoons Italian seasoning 3 bay leaves 3 tbsp soy sauce In large pot, cook ground beef over medium heat until browned, spoon off any extra grease. Add onion and garlic, saute until transparent. Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if you choose to use them). Allow to simmer for 15-20 minutes. Add macaroni and allow to simmer an additional 20 minutes or until tender. Remove bay leaves before serving. seasoning 1 cup kosher salt 1/4 cup fresh ground black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.
PEPPERONI PIZZA CASSEROLE 12 ounces pasta 1/2 pound Italian turkey sausage, casings removed 3 cups (24 ounces) pizza sauce or marinara sauce 1/2 cup sliced black olives 4 ounces pepperoni 8 ounces ricotta 2 cups mozzarella, shredded 1/2 cup parmigiano reggiano (parmesan), grated 1/2 teaspoon oregano (optional) Cook the pasta as directed on package but stop 3 minutes early, drain and set aside. Meanwhile, cook the sausage in a large saucepan over medium heat, about 10 minutes. Mix in the sauce with the sausage and 3/4's of the olives and pepperoni and set aside. Mix the ricotta, mozzarella and parmesan and set aside. Place half of the pasta in the bottom of a large baking dish, top with half of the sauce, followed by half of the cheese mixture and repeat with another layer of each, finally topping with the remaining olives, pepperoni and oregano. Bake in a preheated 350F oven covered in foil until bubbling at the sides, about 20-30 minutes, remove the foil and bake until the cheese has melted and started to turn golden brown, about 10 minutes.
MUSHROOM FLORENTINE 4 tablespoons butter, melted, divided 1 pound medium-size whole mushrooms 1 teaspoon salt 1/4 cup finely chopped onion 2 (10 ounce) packages frozen chopped spinach, thawed and drained 1 cup shredded Cheddar cheese, divided Garlic salt, to taste Preheat oven to 350 degrees F. Place 2 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms and cook until browned, browning the cap sides first. In a large bowl, Stir the salt, onion and remaining 2 tablespoons butter with the spinach. Line a 10 x 7-inch casserole with the spinach mixture. Sprinkle 1/2 cup of the cheese over the spinach. Arrange the browned mushrooms over the cheese; season with the garlic salt and top with the remaining 1/2 cup cheese. Bake for 20 minutes or until the cheese is melted and browned.