Rosca de Reyes
This is a great holiday bread shaped in a wreath, with a small Jesus figurine baked right in. While eating the bread, the person who gets the figurine has
to provide the tamales for the next party, however everyone else tends to help anyway.
1/3 cup warm water
1 packet of yeast
4 cups flour
1 cup sugar
4 large eggs, beaten
3/4 cup butter, room temperature
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon anise seed
4 teaspoons vanilla extract
A small figurine or toy
Candied Fruit (about 2 cups of assorted fruit cut into strips such as figs, orange,lemon, mango or cherries)
1 egg beaten (egg wash)
1/3 cup sugar (topping)
Sprinkle the yeast on the surface of the water and let it sit for 10 minutes.
In a large mixing bowl, combine the yeast water, flour, sugar, eggs, butter, salt, cinnamon, anise seed and vanilla extract. Mix until a dough forms. Knead
the dough for 5 minutes, then cover and let rise in a warm area until dough is doubled in size, about 2 hours.
Punch dough down and shape into a wreath. You can do this by simply rolling it into a log shape then bending the ends around to form a circle, or you can
make three thinner strips and braid them, then put the ends together. The wreath should be about 12-14 inches in diameter. Lift up one area and insert
the toy by pushing it up through the bottom. Smooth out any lumps or tears.
Add the dried fruit by laying it across the top and pressing it in slightly. Let it rise until doubled. Brush top with egg wash, sprinkle with sugar and
bake for approximately 45 minutes at 350 degrees.
Wednesday, November 30, 2011
Snowflake Mix
Snowflake Mix
3 cups bite-size rice square cereal
3 cups bite-size corn square cereal
1 cup small pretzel twists or pretzel sticks
1 cup honey-roasted peanuts
1 24 - 12 ounce package white baking pieces
1 12 ounce package mint-flavored candy-coated milk chocolate pieces
In a very large bowl combine cereals, pretzels and peanuts; set aside.
Melt baking pieces according to package directions. Pour melted chocolate over cereal mixture. Stir gently to coat. Spread on a large piece of waxed paper or parchment paper. Sprinkle with chocolate pieces. Cool and break into pieces. Store in an airtight container for up to 1 week or in the freezer for 1 month. Makes 16 cups
3 cups bite-size rice square cereal
3 cups bite-size corn square cereal
1 cup small pretzel twists or pretzel sticks
1 cup honey-roasted peanuts
1 24 - 12 ounce package white baking pieces
1 12 ounce package mint-flavored candy-coated milk chocolate pieces
In a very large bowl combine cereals, pretzels and peanuts; set aside.
Melt baking pieces according to package directions. Pour melted chocolate over cereal mixture. Stir gently to coat. Spread on a large piece of waxed paper or parchment paper. Sprinkle with chocolate pieces. Cool and break into pieces. Store in an airtight container for up to 1 week or in the freezer for 1 month. Makes 16 cups
I LOVE GRAPES!!!
Grape Salad
2 pounds of green seedless grapes
2 pounds red seedless grapes
8 ounces sour cream
8 ounces cream cheese( softened at room temperature)
1/2 cup white sugar
1 teaspoon vanilla
1/2 cup brown sugar
6 ounces chopped pecans
Wash grapes and half them, you may also use all red or green grapes
instead of red and green grapes. Place the washed grapes in a colander
with a paper towel inside to absorb the moisture.
Cream the cream cheese on low speed of mixer and add the sour cream
and mix together. Blend the sugar and the vanilla. Mix the dried
grapes and cream mixture together. Place in a 9x13 pan. Sprinkle the
brown sugar and chopped pecans on top. Place in fridge and let set
about one hour or make it the day before and let the flavors blend
longer
2 pounds of green seedless grapes
2 pounds red seedless grapes
8 ounces sour cream
8 ounces cream cheese( softened at room temperature)
1/2 cup white sugar
1 teaspoon vanilla
1/2 cup brown sugar
6 ounces chopped pecans
Wash grapes and half them, you may also use all red or green grapes
instead of red and green grapes. Place the washed grapes in a colander
with a paper towel inside to absorb the moisture.
Cream the cream cheese on low speed of mixer and add the sour cream
and mix together. Blend the sugar and the vanilla. Mix the dried
grapes and cream mixture together. Place in a 9x13 pan. Sprinkle the
brown sugar and chopped pecans on top. Place in fridge and let set
about one hour or make it the day before and let the flavors blend
longer
Buckeye Pie
Buckeye Pie
4 lg egg yolks
2-1/2 c milk
1/4 c cornstarch
1 c light brown sugar
2 tsp vanilla
1/2 c creamy peanut butter
1 (9") pie shell, baked, cooled
Whisk egg yolks and milk in bowl. In saucepan, combine milk mixture,
cornstarch and brown sugar. Cook over med heat, stirring constantly, until
mixture thickens and boils. Remove from heat and add vanilla. Stir in
peanut butter. Cover with plastic wrap to prevent skin from forming. Cool
to room temperature. Spread in pie shell and cover with Topping.
Topping:
2 TB unsalted butter
2 TB corn syrup
1 TB water
2 oz semisweet chocolate
1 oz milk chocolate
Whipped cream
Combine butter, corn syrup, and water in saucepan; bring to a boil and
remove from heat. Add both chocolates. Wait 5 mins to chocolate to melt,
then whisk until smooth. Cook 15 mins and sread over filling. Refrigerate.
Remove from refrigerator about 20 mins before serving. Serve with whipped
cream
4 lg egg yolks
2-1/2 c milk
1/4 c cornstarch
1 c light brown sugar
2 tsp vanilla
1/2 c creamy peanut butter
1 (9") pie shell, baked, cooled
Whisk egg yolks and milk in bowl. In saucepan, combine milk mixture,
cornstarch and brown sugar. Cook over med heat, stirring constantly, until
mixture thickens and boils. Remove from heat and add vanilla. Stir in
peanut butter. Cover with plastic wrap to prevent skin from forming. Cool
to room temperature. Spread in pie shell and cover with Topping.
Topping:
2 TB unsalted butter
2 TB corn syrup
1 TB water
2 oz semisweet chocolate
1 oz milk chocolate
Whipped cream
Combine butter, corn syrup, and water in saucepan; bring to a boil and
remove from heat. Add both chocolates. Wait 5 mins to chocolate to melt,
then whisk until smooth. Cook 15 mins and sread over filling. Refrigerate.
Remove from refrigerator about 20 mins before serving. Serve with whipped
cream
Cilantro Tartar Sauce
Cilantro Tartar Sauce
Makes 1 1/4 cups
1 cup mayonnaise
2 tablespoons capers -- drained
3 tablespoons black olives -- pitted, chopped
1/4 cup chopped fresh cilantro
juice of 1 lemon
1 teaspoon Dijon mustard
salt and black pepper -- to taste
Combine all ingredients in a small bowl
Makes 1 1/4 cups
1 cup mayonnaise
2 tablespoons capers -- drained
3 tablespoons black olives -- pitted, chopped
1/4 cup chopped fresh cilantro
juice of 1 lemon
1 teaspoon Dijon mustard
salt and black pepper -- to taste
Combine all ingredients in a small bowl
Cilantro Guacamole
Cilantro Guacamole
2 large avocados -- seeded & peeled
1 small tomato -- finely chopped
1/2 small red onion -- finely chopped
1/2 small red pepper -- finely chopped
1 jalapeño chili -- finely chopped
3 tablespoons lime juice
2 cloves garlic -- minced
1/4 cup fresh cilantro -- finely chopped
1/2 teaspoon cumin
1/4 teaspoon salt
Mash avocados in a mixing bowl.
Stir in remaining ingredients and dash of pepper.
Cover and chill up to 8 hours
2 large avocados -- seeded & peeled
1 small tomato -- finely chopped
1/2 small red onion -- finely chopped
1/2 small red pepper -- finely chopped
1 jalapeño chili -- finely chopped
3 tablespoons lime juice
2 cloves garlic -- minced
1/4 cup fresh cilantro -- finely chopped
1/2 teaspoon cumin
1/4 teaspoon salt
Mash avocados in a mixing bowl.
Stir in remaining ingredients and dash of pepper.
Cover and chill up to 8 hours
Cheerios Christmas Candy
Cheerios Christmas Candy
2 pounds white chocolate
1 cup creamy peanut butter
4 cups Cheerios
2 cups miniature marshmallows
2 cups peanuts
Melt chocolate. Add peanut butter; blend well. Add Cheerios, marshmallows and peanuts.
Drop onto wax paper-lined cookie sheet.
2 pounds white chocolate
1 cup creamy peanut butter
4 cups Cheerios
2 cups miniature marshmallows
2 cups peanuts
Melt chocolate. Add peanut butter; blend well. Add Cheerios, marshmallows and peanuts.
Drop onto wax paper-lined cookie sheet.
Cherry Merry Christmas Crunch
Cherry Merry Christmas Crunch
2 cups walnut halves
1 cup candied red and green cherries, cut in half
2 tablespoons butter or margarine
1 teaspoon salt
1 teaspoon maple extract
1/4 teaspoon cherry extract
2 cups sugar
3/4 cup light corn syrup
1/4 cup maple syrup
Generously grease baking sheet; set aside.
Combine walnuts, cherries, butter, salt and extracts in medium bowl; set aside.
Combine sugar, corn syrup and maple syrup in heavy, large saucepan. Bring to a boil. Carefully clip candy thermometer to side of pan (do not let bulb touch
bottom of pan).
Cook over medium heat until thermometer registers 300°F (hard-crack stage). Remove from heat; stir in walnut mixture.
Quickly pour onto prepared baking sheet. Cool completely. Break into pieces
2 cups walnut halves
1 cup candied red and green cherries, cut in half
2 tablespoons butter or margarine
1 teaspoon salt
1 teaspoon maple extract
1/4 teaspoon cherry extract
2 cups sugar
3/4 cup light corn syrup
1/4 cup maple syrup
Generously grease baking sheet; set aside.
Combine walnuts, cherries, butter, salt and extracts in medium bowl; set aside.
Combine sugar, corn syrup and maple syrup in heavy, large saucepan. Bring to a boil. Carefully clip candy thermometer to side of pan (do not let bulb touch
bottom of pan).
Cook over medium heat until thermometer registers 300°F (hard-crack stage). Remove from heat; stir in walnut mixture.
Quickly pour onto prepared baking sheet. Cool completely. Break into pieces
Tuesday, November 29, 2011
Chocolate Dipped Candy Canes
Chocolate Dipped Candy Canes
1/2 cup semisweet chocolate chips
2 teaspoons shortening
16 peppermint candy canes or sticks
Crushed hard peppermint candy or miniature chocolate chips
Line a baking sheet with wax paper.
Heat chocolate chips and shortening in a 1-quart saucepan over low heat until melted.
Tip saucepan so that chocolate runs to one side. Dip 1 candy cane at a time into
chocolate, coating about 3/4 of each stick with chocolate. Place on wax paper on
cookie sheet. Let stand about 2 minutes, until chocolate is almost dry.
Roll chocolate-dipped ends in crushed peppermint candy or miniature chocolate chips.
Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room
temperature up to 2 weeks.
Makes 16 candy canes
1/2 cup semisweet chocolate chips
2 teaspoons shortening
16 peppermint candy canes or sticks
Crushed hard peppermint candy or miniature chocolate chips
Line a baking sheet with wax paper.
Heat chocolate chips and shortening in a 1-quart saucepan over low heat until melted.
Tip saucepan so that chocolate runs to one side. Dip 1 candy cane at a time into
chocolate, coating about 3/4 of each stick with chocolate. Place on wax paper on
cookie sheet. Let stand about 2 minutes, until chocolate is almost dry.
Roll chocolate-dipped ends in crushed peppermint candy or miniature chocolate chips.
Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room
temperature up to 2 weeks.
Makes 16 candy canes
Nutty Spread
Nutty Spread
1/4 cup shredded coconut
1 cup peanut butter
1/4 cup chopped walnuts
crackers
Preheat oven to 325 degrees. Spread the shredded coconut on a cookie
sheet and place in the oven for about five minutes or until golden
brown. Stir the peanut butter, chopped walnuts, and toasted, shredded
coconut together in a large bowl. Use the mixture as a spread on
crackers.
Makes about 1 1/2 cups
1/4 cup shredded coconut
1 cup peanut butter
1/4 cup chopped walnuts
crackers
Preheat oven to 325 degrees. Spread the shredded coconut on a cookie
sheet and place in the oven for about five minutes or until golden
brown. Stir the peanut butter, chopped walnuts, and toasted, shredded
coconut together in a large bowl. Use the mixture as a spread on
crackers.
Makes about 1 1/2 cups
Beef Mexicana
Beef Mexicana
1 large onion, sliced
2 tablespoons shortening
1 pound hamburger
2 8-oz. Cans tomato sauce
1 can cream style corn
1 teaspoon salt
1/4 teaspoon pepper
Chili powder, if you like
Fry the onion in hot fat until tender. Add beef; cook and stir until
Lightly browned. Stir in the tomato sauce, corn, and seasonings. If
You like hot dishes, add a generous amount of chili powder. Simmer
Gently about 30 minutes. Makes 4 servings. Serve with rice, hot corn
Bread squares, or on toasted hamburger buns
1 large onion, sliced
2 tablespoons shortening
1 pound hamburger
2 8-oz. Cans tomato sauce
1 can cream style corn
1 teaspoon salt
1/4 teaspoon pepper
Chili powder, if you like
Fry the onion in hot fat until tender. Add beef; cook and stir until
Lightly browned. Stir in the tomato sauce, corn, and seasonings. If
You like hot dishes, add a generous amount of chili powder. Simmer
Gently about 30 minutes. Makes 4 servings. Serve with rice, hot corn
Bread squares, or on toasted hamburger buns
A Skillet Meal
A Skillet Meal
6 pork chops
1 small can tomatoes
1 medium onion
2 tablespoons chopped green pepper
1/2 cup chopped celery ( not necessary)
2/3 cup washed rice (raw)
Salt and pepper to taste.
Salt and pepper the chops and fry until brown only, remove chops and
Fry rice in grease until brown, stirring so as not to burn. When
Brown add rest of ingredients and place chops back on top and put
Heavy lid on skillet. Place in moderate oven for about 45 minutes or
Until done. Serves 6.
6 pork chops
1 small can tomatoes
1 medium onion
2 tablespoons chopped green pepper
1/2 cup chopped celery ( not necessary)
2/3 cup washed rice (raw)
Salt and pepper to taste.
Salt and pepper the chops and fry until brown only, remove chops and
Fry rice in grease until brown, stirring so as not to burn. When
Brown add rest of ingredients and place chops back on top and put
Heavy lid on skillet. Place in moderate oven for about 45 minutes or
Until done. Serves 6.
Crab Hush Puppies with Honey-Mustard Sauce
Crab Hush Puppies with Honey-Mustard Sauce
1/4 cup Creole mustard
1/4 cup honey
1 cup just-add-water cornbread mix
1/4 cup bottled clam juice
12 ounces fresh lump crab meat, diced
1 cup finely chopped green onions, divided
Vegetable oil for frying
Stir mustard and honey in small bowl for dipping sauce.
Stir cornbread mix and clam juice in medium bowl. Mix in crab meat and
3/4 cup onion.
Pour enough oil into medium saucepan to reach depth of 1 1/2 inches.
Attach deep fry thermometer to side of pan and heat oil over medium
Heat to 320F degrees to 330F degrees. Working in batches, drop batter
Into oil by heaping teaspoonfuls. Fry until golden and cooked
Through, 1 to 1 1/2 minutes. Transfer to paper towels to drain.
Sprinkle hush puppies with remaining onions. Serve with dipping
Sauce.
1/4 cup Creole mustard
1/4 cup honey
1 cup just-add-water cornbread mix
1/4 cup bottled clam juice
12 ounces fresh lump crab meat, diced
1 cup finely chopped green onions, divided
Vegetable oil for frying
Stir mustard and honey in small bowl for dipping sauce.
Stir cornbread mix and clam juice in medium bowl. Mix in crab meat and
3/4 cup onion.
Pour enough oil into medium saucepan to reach depth of 1 1/2 inches.
Attach deep fry thermometer to side of pan and heat oil over medium
Heat to 320F degrees to 330F degrees. Working in batches, drop batter
Into oil by heaping teaspoonfuls. Fry until golden and cooked
Through, 1 to 1 1/2 minutes. Transfer to paper towels to drain.
Sprinkle hush puppies with remaining onions. Serve with dipping
Sauce.
Fast and Fancy Green Beans
Fast and Fancy Green Beans
1 clove garlic, minced or crushed
2 tsp olive oil, divided
1/4 c water
24 oz petite (or regular) frozen green beans
20 lg fresh basil leaves, gently torn
1/3 c blanched slivered almonds, toasted
1 tsp cider vinegar
Put garlic and 1 teaspoon of the oil in large pot and cook over medium heat until just beginning to turn golden brown, about 2 minutes.
Add water and beans, cover, and cook, stirring occasionally, until heated through, about 10 minutes.
Place 1 cup of the beans in small food processor along with basil, almonds, and vinegar. Pulse until mixture is thoroughly chopped and sticks together. Stir in remaining 1 teaspoon oil.
Stir pureed mixture into remaining beans to coat. Season with salt and freshly ground black pepper to taste
1 clove garlic, minced or crushed
2 tsp olive oil, divided
1/4 c water
24 oz petite (or regular) frozen green beans
20 lg fresh basil leaves, gently torn
1/3 c blanched slivered almonds, toasted
1 tsp cider vinegar
Put garlic and 1 teaspoon of the oil in large pot and cook over medium heat until just beginning to turn golden brown, about 2 minutes.
Add water and beans, cover, and cook, stirring occasionally, until heated through, about 10 minutes.
Place 1 cup of the beans in small food processor along with basil, almonds, and vinegar. Pulse until mixture is thoroughly chopped and sticks together. Stir in remaining 1 teaspoon oil.
Stir pureed mixture into remaining beans to coat. Season with salt and freshly ground black pepper to taste
Cranberry Orange Sparkler
Cranberry Orange Sparkler
1 cup cranberry juice cocktail
1/3 cup orange flavored liqueur, such as Cointreau or Grand Marnier
1 (750 ml) bottle Champagne, or dry white sparkling wine, chilled
24 ounces gingerale, chilled, (or, I like to use Sierra mist Cranberry splash soda, it's divine)
In a 2 cup glass measuring cup, combine juice and liqueur. Divide among eight Champagne slutes or wine glasses.
To serve, Top with equal parts champagne and gingerale
1 cup cranberry juice cocktail
1/3 cup orange flavored liqueur, such as Cointreau or Grand Marnier
1 (750 ml) bottle Champagne, or dry white sparkling wine, chilled
24 ounces gingerale, chilled, (or, I like to use Sierra mist Cranberry splash soda, it's divine)
In a 2 cup glass measuring cup, combine juice and liqueur. Divide among eight Champagne slutes or wine glasses.
To serve, Top with equal parts champagne and gingerale
BLT Dip
This is from Taste of Home,and it is soooo yummy,perfect for the holidays,we use crackers
BLT Dip
Serving Size: 48 Servings
2 cups (16 ounces) sour cream
2 cups mayonnaise
2 pound sliced bacon, cooked and crumbled
6 plum tomatoes, chopped
3 green onions, chopped
Crumbled cooked bacon or thinly sliced green onions, optional
Assorted crackers or chips
In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes
and onions. Refrigerate until serving. Garnish with bacon and green
onions if desired. Serve with crackers or chips
BLT Dip
Serving Size: 48 Servings
2 cups (16 ounces) sour cream
2 cups mayonnaise
2 pound sliced bacon, cooked and crumbled
6 plum tomatoes, chopped
3 green onions, chopped
Crumbled cooked bacon or thinly sliced green onions, optional
Assorted crackers or chips
In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes
and onions. Refrigerate until serving. Garnish with bacon and green
onions if desired. Serve with crackers or chips
CORN FLAKE TREATS
CORN FLAKE TREATS
1 bag butterscotch morsels
1/2 C peanut butter
5 C corn flakes
Microwave chips and Peanut Butter 2 to 2-1/2 min, stir (should be
smooth). Add corn flakes and stir to coat. Drop by tsp.full
onto cookie sheet. Chill.
Can be frozen.
VARIATION: 3 C Rice Krispies, 1/3 Cup Peanut Butter. 1 bag
butterscotch morsels. Press into buttered 9 x 9-inch baking pan.
Chill until firm
1 bag butterscotch morsels
1/2 C peanut butter
5 C corn flakes
Microwave chips and Peanut Butter 2 to 2-1/2 min, stir (should be
smooth). Add corn flakes and stir to coat. Drop by tsp.full
onto cookie sheet. Chill.
Can be frozen.
VARIATION: 3 C Rice Krispies, 1/3 Cup Peanut Butter. 1 bag
butterscotch morsels. Press into buttered 9 x 9-inch baking pan.
Chill until firm
PB and C Dipped Strawberries
PB and C Dipped Strawberries
1 cup creamy peanut butter
1 cup powdered sugar
1 pint strawberries, rinsed and dried thoroughly
2 squares chocolate candy bark (see Note)
1 cup white chocolate chips, melted
Combine peanut butter and sugar in a medium bowl until well mixed. (The mixture should be like a paste.) Generously spread mixture over a strawberry. (You may need to use your hands, and make sure not to cover the tops.)
Melt chocolate candy bark in a bowl (or in top of a double boiler) over barely simmering water. Quickly dip a peanut butter covered strawberry in melted chocolate and set aside on wax paper. Repeat with other strawberries.
When chocolate has hardened, drizzle with melted white chocolate. Refrigerate until ready to serve.
Note: I used 4 ounces of semi-sweet chocolate. You can also use ½ cup or so of chocolate chips
1 cup creamy peanut butter
1 cup powdered sugar
1 pint strawberries, rinsed and dried thoroughly
2 squares chocolate candy bark (see Note)
1 cup white chocolate chips, melted
Combine peanut butter and sugar in a medium bowl until well mixed. (The mixture should be like a paste.) Generously spread mixture over a strawberry. (You may need to use your hands, and make sure not to cover the tops.)
Melt chocolate candy bark in a bowl (or in top of a double boiler) over barely simmering water. Quickly dip a peanut butter covered strawberry in melted chocolate and set aside on wax paper. Repeat with other strawberries.
When chocolate has hardened, drizzle with melted white chocolate. Refrigerate until ready to serve.
Note: I used 4 ounces of semi-sweet chocolate. You can also use ½ cup or so of chocolate chips
Turtle Bars
Turtle Bars
Crust
4 cups flour
2 cups light brown sugar, packed
1 cup butter, room temp.
2 cups pecans
Caramel layer:
1-1/2 cups butter
1 cup light brown sugar, packed
2 cups semisweet chocolate chips
Preheat oven to 350
Crust
Add flour, sugar and butter to mixing bowl
Mix well
Pat firmly into 9 x 13-inch pan
Sprinkle pecans on top
Caramel layer:
In heavy pan over medium heat, cook butter and sugar, stirring
constantly until it comes to
boil
Boil 1 minute
Pour over crust
Bake 23 to 25 minutes
Sprinkle chocolate chips over top
Let melt a little
Take dinner fork and slightly swirl chocolate
Cool completely before cutting
Crust
4 cups flour
2 cups light brown sugar, packed
1 cup butter, room temp.
2 cups pecans
Caramel layer:
1-1/2 cups butter
1 cup light brown sugar, packed
2 cups semisweet chocolate chips
Preheat oven to 350
Crust
Add flour, sugar and butter to mixing bowl
Mix well
Pat firmly into 9 x 13-inch pan
Sprinkle pecans on top
Caramel layer:
In heavy pan over medium heat, cook butter and sugar, stirring
constantly until it comes to
boil
Boil 1 minute
Pour over crust
Bake 23 to 25 minutes
Sprinkle chocolate chips over top
Let melt a little
Take dinner fork and slightly swirl chocolate
Cool completely before cutting
Loaded Mashed Potato Casserole
Loaded Mashed Potato Casserole
5 1/2 C. prepared mashed potatoes
1/4 C. milk
8 oz. cream cheese
1 C. sour cream
2 t. parsley flakes
1 t. garlic salt
1/4 t. ground nutmeg
3/4 C. shredded Cheddar cheese
12 bacon strips cooked and crumbled
2T minced roasted garlic
1/2 c grated parmesan cheese
Place first 7 ingredients in a large bowl. Beat on
medium high until fairly smooth and creamy. Spoon
mixture into a lightly greased 9x13 baking dish.
Sprinkle with cheddar cheese and bacon. Cover and
bake at 350 for 30 minutes or until heated through
5 1/2 C. prepared mashed potatoes
1/4 C. milk
8 oz. cream cheese
1 C. sour cream
2 t. parsley flakes
1 t. garlic salt
1/4 t. ground nutmeg
3/4 C. shredded Cheddar cheese
12 bacon strips cooked and crumbled
2T minced roasted garlic
1/2 c grated parmesan cheese
Place first 7 ingredients in a large bowl. Beat on
medium high until fairly smooth and creamy. Spoon
mixture into a lightly greased 9x13 baking dish.
Sprinkle with cheddar cheese and bacon. Cover and
bake at 350 for 30 minutes or until heated through
HOLIDAY CHERRY CHEESE BARS
HOLIDAY CHERRY CHEESE BARS
1 c. walnut pieces, divided
1 1/4 c. all purpose flour
1/2 firmly packed brown sugar
1/2 c. butter flavored Crisco
1/2 c. flaked coconut
FILLING:
2 pkg. cream cheese, softened
2/3 c. granulated sugar
2 eggs
2 tsp. vanilla
1 can cherry pie filling
Heat oven to 350 degrees. Grease 13 x 9 x 2 inch pan with butter flavored Crisco; set aside. Chop 1/2 cup nuts coarsely for topping; set aside. Chop remaining 1/2 cup finely. For crust, combine flour and brown sugar. Cut in butter flavor Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup. Set aside. Press remaining crumbs in bottom of pan. Bake at 350 degrees for 12-15 minutes or until edges are lightly browned. For filling, beat cream cheese, granulated sugar, eggs, and vanilla in small bowl at medium speed with electric mixer until smooth. Spread over hot baked crust. Return to oven. Bake 15 minutes longer. Spread cherry pie filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool. Refrigerate several hours. Cut into bars, 2 x 1/2 inch, 36 bars
1 c. walnut pieces, divided
1 1/4 c. all purpose flour
1/2 firmly packed brown sugar
1/2 c. butter flavored Crisco
1/2 c. flaked coconut
FILLING:
2 pkg. cream cheese, softened
2/3 c. granulated sugar
2 eggs
2 tsp. vanilla
1 can cherry pie filling
Heat oven to 350 degrees. Grease 13 x 9 x 2 inch pan with butter flavored Crisco; set aside. Chop 1/2 cup nuts coarsely for topping; set aside. Chop remaining 1/2 cup finely. For crust, combine flour and brown sugar. Cut in butter flavor Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup. Set aside. Press remaining crumbs in bottom of pan. Bake at 350 degrees for 12-15 minutes or until edges are lightly browned. For filling, beat cream cheese, granulated sugar, eggs, and vanilla in small bowl at medium speed with electric mixer until smooth. Spread over hot baked crust. Return to oven. Bake 15 minutes longer. Spread cherry pie filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool. Refrigerate several hours. Cut into bars, 2 x 1/2 inch, 36 bars
CHRISTMAS SNOW TRASH
CHRISTMAS SNOW TRASH
14 oz. Honey Comb cereal
10 oz. salty stick pretzels
12 oz. mixed nuts
24 oz. vanilla (white) almond bark
Mix all dry ingredients together. Melt almond bark in microwave and pour over dry
ingredients. Mix well. Pour out on wax paper and let dry
14 oz. Honey Comb cereal
10 oz. salty stick pretzels
12 oz. mixed nuts
24 oz. vanilla (white) almond bark
Mix all dry ingredients together. Melt almond bark in microwave and pour over dry
ingredients. Mix well. Pour out on wax paper and let dry
CHEESY SKILLET SUPPER
CHEESY SKILLET SUPPER
1 lb. ground beef
1 jar (1 lb.) Ragu Cheesy Double Cheddar Sauce
1 large tomato, chopped
8 ounces elbow macaroni, cooked and drained
1 Tbsp. chopped fresh basil leaves or 1/4 tsp. dried basil leaves
In 12-inch skillet, brown ground beef over medium-high heat; drain. Stir in Double Cheddar Sauce, tomato and hot pasta. Simmer, stirring occasionally, 5 minutes or until heated through. Stir in basil and, if desired, salt and freshly ground black pepper
1 lb. ground beef
1 jar (1 lb.) Ragu Cheesy Double Cheddar Sauce
1 large tomato, chopped
8 ounces elbow macaroni, cooked and drained
1 Tbsp. chopped fresh basil leaves or 1/4 tsp. dried basil leaves
In 12-inch skillet, brown ground beef over medium-high heat; drain. Stir in Double Cheddar Sauce, tomato and hot pasta. Simmer, stirring occasionally, 5 minutes or until heated through. Stir in basil and, if desired, salt and freshly ground black pepper
Monday, November 28, 2011
Cheesy Stuffed Meatballs
Cheesy Stuffed Meatballs
1 pound ground beef
3/4 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup water
2 tablespoons chopped fresh parsley
1 egg
1 1/2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon black pepper
1 (8-ounce) block mozzarella, cut into 20 (1/2-inch) cubes
Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
In a large bowl, combine all ingredients except mozzarella cheese; mix well.
Divide mixture into 20 meatballs, then form each meatball around a mozzarella
cube, making sure to cover cheese completely. Place on prepared baking sheet.
Bake 15 to 20 minutes or until no longer pink in center. Serve immediately.
1 pound ground beef
3/4 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup water
2 tablespoons chopped fresh parsley
1 egg
1 1/2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon black pepper
1 (8-ounce) block mozzarella, cut into 20 (1/2-inch) cubes
Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
In a large bowl, combine all ingredients except mozzarella cheese; mix well.
Divide mixture into 20 meatballs, then form each meatball around a mozzarella
cube, making sure to cover cheese completely. Place on prepared baking sheet.
Bake 15 to 20 minutes or until no longer pink in center. Serve immediately.
Kahlua Root Beer Float
Kahlua Root Beer Float
1 1/2 ounces Kahlua
1 ounce cola
vanilla ice cream, a scoop
club soda
Pour Kahlua and cola over ice cream in a tall glass. Fill with club soda
1 1/2 ounces Kahlua
1 ounce cola
vanilla ice cream, a scoop
club soda
Pour Kahlua and cola over ice cream in a tall glass. Fill with club soda
Chocolate Covered Potato Chips
Chocolate Covered Potato Chips
Parafin Wax ( about 1 inch piece)
Chocolate Chips
Ruffled type potato chips ( can't think exactly what they are called, the ones with ridges in them).
Melt chocolate and wax in a dbl. broiler pan or put water in a larger pan and set a smaller pan over it to melt your chocolate.
Dip chips completely in the chocolate,lay flat to harden on wax paper and then pkg. in a cookie tin.
And don't forget too .. the standard pretzels dipped in chocolate.
Parafin Wax ( about 1 inch piece)
Chocolate Chips
Ruffled type potato chips ( can't think exactly what they are called, the ones with ridges in them).
Melt chocolate and wax in a dbl. broiler pan or put water in a larger pan and set a smaller pan over it to melt your chocolate.
Dip chips completely in the chocolate,lay flat to harden on wax paper and then pkg. in a cookie tin.
And don't forget too .. the standard pretzels dipped in chocolate.
Almond Butter Crunch
Almond Butter Crunch
1 cup butter
1 1/3 cups granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped blanched almonds, toasted
4 (4 1/2 ounce) bars milk chocolate, melted
1 cup finely chopped blanched almonds, toasted
Melt butter in heavy 2-quart saucepan. Add sugar, corn syrup, and
water. Cook, stirring often, to hard-crack stage (300 degrees F). Watch
closely after temperature reaches 280 degrees F. Quickly stir in
coarsely chopped nuts
Spread in well-greased 13 x 9 x 2-inch pan. Cool thoroughly. Turn out
on waxed paper; spread top with half the chocolate; sprinkle with half
of finely chopped nuts. Cover with wax paper; invert and top with
remaining chocolate and nuts. If necessary, chill to firm chocolate.
Break in pieces
1 cup butter
1 1/3 cups granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped blanched almonds, toasted
4 (4 1/2 ounce) bars milk chocolate, melted
1 cup finely chopped blanched almonds, toasted
Melt butter in heavy 2-quart saucepan. Add sugar, corn syrup, and
water. Cook, stirring often, to hard-crack stage (300 degrees F). Watch
closely after temperature reaches 280 degrees F. Quickly stir in
coarsely chopped nuts
Spread in well-greased 13 x 9 x 2-inch pan. Cool thoroughly. Turn out
on waxed paper; spread top with half the chocolate; sprinkle with half
of finely chopped nuts. Cover with wax paper; invert and top with
remaining chocolate and nuts. If necessary, chill to firm chocolate.
Break in pieces
Cheese ball
Cheese ball
1 8oz package cream cheese
one jar bacon bits
1 pkg envelope Ranch dressing mix.
Mix all together and roll into balls and refrigerate till chilled and ready to serve
1 8oz package cream cheese
one jar bacon bits
1 pkg envelope Ranch dressing mix.
Mix all together and roll into balls and refrigerate till chilled and ready to serve
CAPPUCCINO SNICKERDOODLES WITH MOCHA GLAZE
Great for the family and for gifts
CAPPUCCINO SNICKERDOODLES WITH MOCHA GLAZE
makes 46 cookies
21/2 cups all-purpose flour
5 tsp ground cinnamon
2 tsp baking soda
2 tsp cream of tartar
1 tsp ground nutmeg
1/2 tsp salt
1/2 cup (1 stick) melted butter, at room temperature
1/2 cup shortening
1 cup granulated sugar, plus more for coating
1/2 cup brown sugar
1 large egg
1 T instant espresso powder* dissolved in 1 T hot coffee or water
1 tsp vanilla extract
GLAZE:
1 cup powder sugar
1 T. unsweetened cocoa
1 T. espresso powder, dissolved in 1 T hot coffee or water
4 T. heavy cream, or as needed
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
For cookies: In a medium bowl, combine flour, cinnamon, baking soda, cream of tartar, butmeg and salt. In a large bowl with electric mixer on high speed, beat butter, shortening and both sugars until light and fluffy. Add egg, dissolved espresso powder and vanilla;beat until combined. Gradually add the dry ingredients until just blended.
Roll dough between your palms to make 1-inch balls. Roll balls in granulated sugar to coat; place on prepared sheets about 2 inhes apart. Bake for 10 minutes, until tops are cracked and just set. Let cool on pan for 5 minutes; transfer to wire racks to cool completely.
For Glaze: In a small bowl, whisk confectioners' sugar and cocoa. In another bowl, combine dissolved espresso powder and cream. Whisk sugar mixture and coffee cream until a smoothe glaze forms. Drizzle over cooled cookies.
*tip: Instant espresso is not the same as instant coffee. It's often found in the Spanish food aisle. You may substitute instant coffee, but the flavor won't be as strong
CAPPUCCINO SNICKERDOODLES WITH MOCHA GLAZE
makes 46 cookies
21/2 cups all-purpose flour
5 tsp ground cinnamon
2 tsp baking soda
2 tsp cream of tartar
1 tsp ground nutmeg
1/2 tsp salt
1/2 cup (1 stick) melted butter, at room temperature
1/2 cup shortening
1 cup granulated sugar, plus more for coating
1/2 cup brown sugar
1 large egg
1 T instant espresso powder* dissolved in 1 T hot coffee or water
1 tsp vanilla extract
GLAZE:
1 cup powder sugar
1 T. unsweetened cocoa
1 T. espresso powder, dissolved in 1 T hot coffee or water
4 T. heavy cream, or as needed
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
For cookies: In a medium bowl, combine flour, cinnamon, baking soda, cream of tartar, butmeg and salt. In a large bowl with electric mixer on high speed, beat butter, shortening and both sugars until light and fluffy. Add egg, dissolved espresso powder and vanilla;beat until combined. Gradually add the dry ingredients until just blended.
Roll dough between your palms to make 1-inch balls. Roll balls in granulated sugar to coat; place on prepared sheets about 2 inhes apart. Bake for 10 minutes, until tops are cracked and just set. Let cool on pan for 5 minutes; transfer to wire racks to cool completely.
For Glaze: In a small bowl, whisk confectioners' sugar and cocoa. In another bowl, combine dissolved espresso powder and cream. Whisk sugar mixture and coffee cream until a smoothe glaze forms. Drizzle over cooled cookies.
*tip: Instant espresso is not the same as instant coffee. It's often found in the Spanish food aisle. You may substitute instant coffee, but the flavor won't be as strong
RICE KRISPIES PEANUT BUTTER BALLS
RICE KRISPIES PEANUT BUTTER BALLS
2 c. peanut butter
1 stick butter, melted
1 (1 lb.) powdered sugar
3 c. Rice Krispies
1 lb. chocolate, melted
Mix first 4 ingredients; roll into balls; dip into chocolate,and cool.Store in air tight container.
2 c. peanut butter
1 stick butter, melted
1 (1 lb.) powdered sugar
3 c. Rice Krispies
1 lb. chocolate, melted
Mix first 4 ingredients; roll into balls; dip into chocolate,and cool.Store in air tight container.
GRAVY BAKED PORK CHOPS
GRAVY BAKED PORK CHOPS
4 lean pork chops (1/2-3/4 inch thickness)
1/4 tsp. salt
1/8 tsp. pepper
pinch of garlic powder
1 large onion, sliced
2 cloves garlic, minced
1 tbsp. butter, melted
1 can Cream of Mushroom soup
2/3 cup evaporated milk (1 small can)
1/3 cup water
For easy preparation, choose a skillet with an oven proof handle (like a cast iron pan).
Sprinkle pork chops with salt, pepper and garlic powder.
On the stove top over medium high heat, brown the pork chops and onion in a skillet with butter. Add garlic after first side is browned (do not allow the
garlic to become dark).
Turn to brown both sides of the pork chops. Pour off any excess butter after pork chops are browned. The pork chops don't need to be cooked through because
they will be finished in the oven.
Combine soup, evaporated milk (not sweetened condensed milk!) and water. Pour mixture around pork chops.
Bake in a preheated 350°F oven for about 45 minutes, stirring now and then.
Note: Instead of baking the pork chops in the oven, if you have a tightly fitting heavy cover for the skillet, they can be finished on the stove top for 45 minutes.
4 lean pork chops (1/2-3/4 inch thickness)
1/4 tsp. salt
1/8 tsp. pepper
pinch of garlic powder
1 large onion, sliced
2 cloves garlic, minced
1 tbsp. butter, melted
1 can Cream of Mushroom soup
2/3 cup evaporated milk (1 small can)
1/3 cup water
For easy preparation, choose a skillet with an oven proof handle (like a cast iron pan).
Sprinkle pork chops with salt, pepper and garlic powder.
On the stove top over medium high heat, brown the pork chops and onion in a skillet with butter. Add garlic after first side is browned (do not allow the
garlic to become dark).
Turn to brown both sides of the pork chops. Pour off any excess butter after pork chops are browned. The pork chops don't need to be cooked through because
they will be finished in the oven.
Combine soup, evaporated milk (not sweetened condensed milk!) and water. Pour mixture around pork chops.
Bake in a preheated 350°F oven for about 45 minutes, stirring now and then.
Note: Instead of baking the pork chops in the oven, if you have a tightly fitting heavy cover for the skillet, they can be finished on the stove top for 45 minutes.
BANANAS 'N CREAM BUNDT CAKE
BANANAS 'N CREAM BUNDT CAKE
1/3 c. shortening
1 1/4 c. sugar
2 eggs
1 1/4 c. mashed ripe bananas
2 c. self-rising flour
1 c. sour cream
3/4 c. chopped walnuts
In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a
time, beating well after each addition. Add bananas and mix well. Add flour
to
the cream mixture alternately with sour cream, stirring just until combined.
Stir in walnuts. Pour into a greased and floured tube pan. Bake at 350° for
50 minutes or until cake tests done
1/3 c. shortening
1 1/4 c. sugar
2 eggs
1 1/4 c. mashed ripe bananas
2 c. self-rising flour
1 c. sour cream
3/4 c. chopped walnuts
In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a
time, beating well after each addition. Add bananas and mix well. Add flour
to
the cream mixture alternately with sour cream, stirring just until combined.
Stir in walnuts. Pour into a greased and floured tube pan. Bake at 350° for
50 minutes or until cake tests done
Chocolate-Covered Peanut Clusters
Chocolate-Covered Peanut Clusters
2 12-oz. pkgs. semi-sweet chocolate chips
1 c. creamy peanut butter
16-oz. pkg. mini marshmallows
2-1/2 c. milk chocolate-covered peanuts
Garnish: powdered sugar
Melt chocolate chips with peanut butter in a double boiler; stir until smooth. Remove from heat; stir in marshmallows and chocolate-covered peanuts. Drop by tablespoonfuls onto a wax paper-lined baking sheet. Refrigerate until firm; sprinkle with powdered sugar before serving. Makes about 4 dozen
2 12-oz. pkgs. semi-sweet chocolate chips
1 c. creamy peanut butter
16-oz. pkg. mini marshmallows
2-1/2 c. milk chocolate-covered peanuts
Garnish: powdered sugar
Melt chocolate chips with peanut butter in a double boiler; stir until smooth. Remove from heat; stir in marshmallows and chocolate-covered peanuts. Drop by tablespoonfuls onto a wax paper-lined baking sheet. Refrigerate until firm; sprinkle with powdered sugar before serving. Makes about 4 dozen
Eggnog Cake
Eggnog Cake
18-1/4 oz. pkg. yellow cake mix with pudding
3 eggs, beaten
1/3 c. oil
1 t. nutmeg
1-1/3 c. eggnog
In a large bowl, blend together all ingredients until smooth. Pour into a Bundt® pan that has been sprayed with non-stick vegetable spray. Bake at 350 degrees for 45 to 55 minutes, until a cake tester comes out clean. Cool on a wire rack 10 minutes. Transfer to a nice plate. Drizzle Eggnog Glaze over cake. Makes 12 servings.
Eggnog Glaze:
2 c. powdered sugar
2 T. margarine, softened
1 t. vanilla extract
3 to 4 T. eggnog
In a medium bowl, combine all ingredients except eggnog. Add enough eggnog to reach a glaze consistency
18-1/4 oz. pkg. yellow cake mix with pudding
3 eggs, beaten
1/3 c. oil
1 t. nutmeg
1-1/3 c. eggnog
In a large bowl, blend together all ingredients until smooth. Pour into a Bundt® pan that has been sprayed with non-stick vegetable spray. Bake at 350 degrees for 45 to 55 minutes, until a cake tester comes out clean. Cool on a wire rack 10 minutes. Transfer to a nice plate. Drizzle Eggnog Glaze over cake. Makes 12 servings.
Eggnog Glaze:
2 c. powdered sugar
2 T. margarine, softened
1 t. vanilla extract
3 to 4 T. eggnog
In a medium bowl, combine all ingredients except eggnog. Add enough eggnog to reach a glaze consistency
Red Velvet Christmas Cookies
Red Velvet Christmas Cookies
18-1/2 oz. pkg. red velvet cake mix
1/2 c. oil
2 T. water
2 eggs
12-oz. pkg. white chocolate chips
Combine all ingredients; mix well. Drop by tablespoonfuls onto baking sheets sprayed with non-stick vegetable spray. Bake at 350 degrees for 8 to 10 minutes. Let cool slightly before removing from baking sheets. Makes 3 dozen
18-1/2 oz. pkg. red velvet cake mix
1/2 c. oil
2 T. water
2 eggs
12-oz. pkg. white chocolate chips
Combine all ingredients; mix well. Drop by tablespoonfuls onto baking sheets sprayed with non-stick vegetable spray. Bake at 350 degrees for 8 to 10 minutes. Let cool slightly before removing from baking sheets. Makes 3 dozen
Sunday, November 27, 2011
Cinnamon Toast Rollups
Cinnamon Toast Rollups
1/4 cup firmly packed light brown sugar
1/2 cup sugar
1/2 tsp ground cinnamon
1 - 8 oz can refrigerated crescent rolls
1/4 cup butter or margarine, melted
Stir together brown sugar, sugar and cinnamon. Unroll crescent rolls; brush with melted butter, and sprinkle evenly with sugar mixture. Separate dough into 8 triangles, starting with shortest side; place on a lightly greased baking sheet. Bake at 350 for 10-12 minutes or until golden; remove to wire rack to cool
1/4 cup firmly packed light brown sugar
1/2 cup sugar
1/2 tsp ground cinnamon
1 - 8 oz can refrigerated crescent rolls
1/4 cup butter or margarine, melted
Stir together brown sugar, sugar and cinnamon. Unroll crescent rolls; brush with melted butter, and sprinkle evenly with sugar mixture. Separate dough into 8 triangles, starting with shortest side; place on a lightly greased baking sheet. Bake at 350 for 10-12 minutes or until golden; remove to wire rack to cool
Friday, November 25, 2011
Reindeer Fudge
Reindeer Fudge
1-1/2 cups smooth peanut butter
3/4 cup (1-1/2 sticks) butter
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3 tablespoons milk
Coat a 9-inch glass pie plate with nonstick cooking spray.
In a large microwave-safe bowl, combine the peanut butter and butter. Microwave at 80% power for 1 to 2 minutes.
Remove from microwave and add remaining ingredients; mix well then press into pie plate.
Microwave at 80% power for another minute.
Chill in refrigerator for 1 to 2 hours, or until firm. Remove and cut into eight wedges. Wrap each piece in clear cellophane and decorate to look like a reindeer, as shown. It's fun and really easy
1-1/2 cups smooth peanut butter
3/4 cup (1-1/2 sticks) butter
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3 tablespoons milk
Coat a 9-inch glass pie plate with nonstick cooking spray.
In a large microwave-safe bowl, combine the peanut butter and butter. Microwave at 80% power for 1 to 2 minutes.
Remove from microwave and add remaining ingredients; mix well then press into pie plate.
Microwave at 80% power for another minute.
Chill in refrigerator for 1 to 2 hours, or until firm. Remove and cut into eight wedges. Wrap each piece in clear cellophane and decorate to look like a reindeer, as shown. It's fun and really easy
Chili Macaroni and Cheese
Chili Macaroni and Cheese - CP
1 to 1 1/2 pounds ground chuck, browned and drained well
2 cans (14.5 oz each) diced tomatoes with juice
1 can tomato paste (6 oz)
1 envelope taco seasoning mix
2 teaspoons ground cumin
1 can (15oz) beans (pinto, black, etc.)
1 1/2 c frozen corn or 1 (16oz) can whole kernel corn, drained
1/2 cup chopped green pepper
2 tablespoons instant tapioca
1 package macaroni and cheese or shells and cheese, deluxe type
salt and pepper to taste
Combine first 9 ingredients in a 3 1/2-quart or larger Crock Pot; cover and cook on low 6 to 8 hours. Cook macaroni and cheese according to package directions and combine with Crock Pot mixture. Add salt and pepper as desired.
1 to 1 1/2 pounds ground chuck, browned and drained well
2 cans (14.5 oz each) diced tomatoes with juice
1 can tomato paste (6 oz)
1 envelope taco seasoning mix
2 teaspoons ground cumin
1 can (15oz) beans (pinto, black, etc.)
1 1/2 c frozen corn or 1 (16oz) can whole kernel corn, drained
1/2 cup chopped green pepper
2 tablespoons instant tapioca
1 package macaroni and cheese or shells and cheese, deluxe type
salt and pepper to taste
Combine first 9 ingredients in a 3 1/2-quart or larger Crock Pot; cover and cook on low 6 to 8 hours. Cook macaroni and cheese according to package directions and combine with Crock Pot mixture. Add salt and pepper as desired.
Peppermint Penguin
Peppermint Penguin
1/2 oz. Green Creme de Menthe
1/2 oz. chocolate mint liqueur
3 Oreo cookies
3 oz. Light Cream
how to make a Peppermint Penquin
blend ingredients with 1 cup ice until all ice is crushed, pour into hurricane or parfait glass, top with whipped cream and garnish with cookie and cherry
1/2 oz. Green Creme de Menthe
1/2 oz. chocolate mint liqueur
3 Oreo cookies
3 oz. Light Cream
how to make a Peppermint Penquin
blend ingredients with 1 cup ice until all ice is crushed, pour into hurricane or parfait glass, top with whipped cream and garnish with cookie and cherry
Today!
Happy Friday,BLACK Friday,hope everyone that decided to face that rat race got what they went for.
Me, I like to stay as far away from stores as I can on black friday,I do enjoy seeing the crazyness they report on the news.jingle jingle all the way enjoy your weekend
peggy
Me, I like to stay as far away from stores as I can on black friday,I do enjoy seeing the crazyness they report on the news.jingle jingle all the way enjoy your weekend
peggy
Thursday, November 24, 2011
Cranberry Pineapple Salad
Cranberry Pineapple Salad
1 20 oz. can crushed Pineapple - drain well
1 bag of fresh Cranberries (Freeze them)
1 cup Sugar
1 bag of Miniature Marshmallows
1 pint of Whipping Cream
4 T. Powdered Sugar
In small food mill or grinder mince frozen Cranberries. Having them
frozen makes the grinding easier.
In a large mixing bowl, mix the drained Pineapple, the sugar, and the
minced Cranberries, mix well. Add the bag of Marshmallows to the
cranberry mixture. When everything is mixed well, cover and
refrigerate overnight.
Next day, whip the Whipping Cream, along with the 4 T. of Powdered
Sugar. When Whipping Cream is done fold into the Cranberry mixture
until all of the Whipping Cream is used. Transfer to serving bowl and
serve
1 20 oz. can crushed Pineapple - drain well
1 bag of fresh Cranberries (Freeze them)
1 cup Sugar
1 bag of Miniature Marshmallows
1 pint of Whipping Cream
4 T. Powdered Sugar
In small food mill or grinder mince frozen Cranberries. Having them
frozen makes the grinding easier.
In a large mixing bowl, mix the drained Pineapple, the sugar, and the
minced Cranberries, mix well. Add the bag of Marshmallows to the
cranberry mixture. When everything is mixed well, cover and
refrigerate overnight.
Next day, whip the Whipping Cream, along with the 4 T. of Powdered
Sugar. When Whipping Cream is done fold into the Cranberry mixture
until all of the Whipping Cream is used. Transfer to serving bowl and
serve
Candy Cane Brittle
Candy Cane Brittle
Makes 2 pounds
1/2 cup light corn syrup
1 cup sugar
1 cup crushed candy canes OR 1-1/2 cups nuts of your choice
1 teaspoon butter or margarine
1 teaspoon vanilla
1 teaspoon baking soda
In a round 1-1/2 quart microwave safe dish, combine corn syrup
and sugar. Stir well until blended. Microwave on high for 4
minutes. Stir mixture (if using nuts instead of candy canes,
stir nuts in now). Microwave on high 4-5 minutes or until
light brown. Stir in butter and vanilla-blend well. Microwave
on high 1-2 minutes. Add baking soda-stir lightly until foamy.
Quickly pour onto lightly greased baking sheet (you can use
Pam or shortening). Pour crushed candy canes over brittle
while warm and press lightly onto surface. Let cool.
Makes 2 pounds
1/2 cup light corn syrup
1 cup sugar
1 cup crushed candy canes OR 1-1/2 cups nuts of your choice
1 teaspoon butter or margarine
1 teaspoon vanilla
1 teaspoon baking soda
In a round 1-1/2 quart microwave safe dish, combine corn syrup
and sugar. Stir well until blended. Microwave on high for 4
minutes. Stir mixture (if using nuts instead of candy canes,
stir nuts in now). Microwave on high 4-5 minutes or until
light brown. Stir in butter and vanilla-blend well. Microwave
on high 1-2 minutes. Add baking soda-stir lightly until foamy.
Quickly pour onto lightly greased baking sheet (you can use
Pam or shortening). Pour crushed candy canes over brittle
while warm and press lightly onto surface. Let cool.
Christmas Treats
Christmas Treats
1 package semi-sweet chocolate chips
2 tablespoons butter
1 egg 1 egg
1 cup powdered sugar
1/2 cup coconut
1 cup chopped nuts
2 cups small marshmallows
Melt butter and chocolate chips over heat in double boiler.
Remove and blend in egg. Stir in powdered sugar, nuts and
marshmallows. Roll mixture into balls and roll over coconut to
cover. Spoon onto waxed paper and chill until set. Keep
refrigerated until ready to serve
1 package semi-sweet chocolate chips
2 tablespoons butter
1 egg 1 egg
1 cup powdered sugar
1/2 cup coconut
1 cup chopped nuts
2 cups small marshmallows
Melt butter and chocolate chips over heat in double boiler.
Remove and blend in egg. Stir in powdered sugar, nuts and
marshmallows. Roll mixture into balls and roll over coconut to
cover. Spoon onto waxed paper and chill until set. Keep
refrigerated until ready to serve
CINNAMON ROLLS WITH YELLOW CAKE MIX
CINNAMON ROLLS WITH YELLOW CAKE MIX
2 pkgs. yeast
1/3 cup oil
2½ cups lukewarm water
1½ tsps. salt
1 yellow cake mix
5¼ cups flour
1 additional cup flour
3 eggs
soft butter, sugar and cinnamon
GLAZE:
1 pound powder sugar
½ stick melted butter
1½ ts. vanilla
½ - ¾ cup milk
Dissolve yeast in water for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and
salt. Beat until bubbly. Add 5¼ cups flour slowly. Stir until soft dough forms.
Knead on floured board for 5 minutes. Place
in greased bowl. Let rise until doubled. Punch down, divide in 2 parts. Roll out
on floured board, spread
with softened butter, sprinkle with cinnamon and sugar. Roll up, cut with dull
knife to 1" thickness. Place in greased pan, let rise until doubled. Bake 25-35
minutes at 350°. Glaze while still hot. Can freeze after baking
2 pkgs. yeast
1/3 cup oil
2½ cups lukewarm water
1½ tsps. salt
1 yellow cake mix
5¼ cups flour
1 additional cup flour
3 eggs
soft butter, sugar and cinnamon
GLAZE:
1 pound powder sugar
½ stick melted butter
1½ ts. vanilla
½ - ¾ cup milk
Dissolve yeast in water for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and
salt. Beat until bubbly. Add 5¼ cups flour slowly. Stir until soft dough forms.
Knead on floured board for 5 minutes. Place
in greased bowl. Let rise until doubled. Punch down, divide in 2 parts. Roll out
on floured board, spread
with softened butter, sprinkle with cinnamon and sugar. Roll up, cut with dull
knife to 1" thickness. Place in greased pan, let rise until doubled. Bake 25-35
minutes at 350°. Glaze while still hot. Can freeze after baking
Cornbread Dressing With Sausage
This is a favorite of ours
Cornbread Dressing With Sausage
1 pound ground sausage
2 c. Chopped celery
2 large onions, chopped
5 c. Crumbled cornbread
5 c. Seasoned bread crumbs
2 ¾ c. Chicken broth
1 ½ tsp. Poultry seasoning
1 tsp. Ground sage
Preheat oven to 325° F.
Place sausage, celery and onions in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9-by-12 inch baking dish.
Bake, covered, for 45 minutes or until well-set and cooked through
Cornbread Dressing With Sausage
1 pound ground sausage
2 c. Chopped celery
2 large onions, chopped
5 c. Crumbled cornbread
5 c. Seasoned bread crumbs
2 ¾ c. Chicken broth
1 ½ tsp. Poultry seasoning
1 tsp. Ground sage
Preheat oven to 325° F.
Place sausage, celery and onions in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9-by-12 inch baking dish.
Bake, covered, for 45 minutes or until well-set and cooked through
Wednesday, November 23, 2011
Dipped Ritz Crackers
these are so yummy!!!
Dipped Ritz Crackers
Filling:
1 1/2 c. Smooth peanut butter
2 1/4 c. Confectioners sugar
4 1/2 Tbsp. Melted butter
2 lb. Almond bark
Ritz crackers
Mix peanut butter, confectioners sugar and butter together; spread between Ritz crackers. Take almond bark and melt in double boiler; dip crackers. Enough filling for (4 sleeves) Ritz crackers.
Dipped Ritz Crackers
Filling:
1 1/2 c. Smooth peanut butter
2 1/4 c. Confectioners sugar
4 1/2 Tbsp. Melted butter
2 lb. Almond bark
Ritz crackers
Mix peanut butter, confectioners sugar and butter together; spread between Ritz crackers. Take almond bark and melt in double boiler; dip crackers. Enough filling for (4 sleeves) Ritz crackers.
Quick and Easy Tacos
Quick and Easy Tacos
1 to 1 1/2 pounds good ground beef
1 can jalapeno bean dip
Taco shells
Shredded lettuce
Chopped tomato
Grated cheddar cheese
Brown ground beef, season with salt and pepper. Stir in bean dip.
Fill taco shell with this mixture, then add lettuce, tomato and
Grated cheddar cheese
1 to 1 1/2 pounds good ground beef
1 can jalapeno bean dip
Taco shells
Shredded lettuce
Chopped tomato
Grated cheddar cheese
Brown ground beef, season with salt and pepper. Stir in bean dip.
Fill taco shell with this mixture, then add lettuce, tomato and
Grated cheddar cheese
BAR CHEESE
BAR CHEESE
2 slices bacon, fried, drained, crumbled
2 cups finely shredded white cheddar cheese
2 tablespoons prepared horseradish
1/3 cup Mayo
Brown mustard to taste
Mix all the ingredients until composed. Chill for at least two hours before serving with crackers, flat bread triangles or rye bread chunks on the side. Makes 2 cups
2 slices bacon, fried, drained, crumbled
2 cups finely shredded white cheddar cheese
2 tablespoons prepared horseradish
1/3 cup Mayo
Brown mustard to taste
Mix all the ingredients until composed. Chill for at least two hours before serving with crackers, flat bread triangles or rye bread chunks on the side. Makes 2 cups
MEXICAN BARRA DE QUESO
MEXICAN BARRA DE QUESO
2 cups shredded Jack cheese
1/3 cup mayonnaise
1 small can chopped chilies
1/2 teaspoon chili powder
Place ingredients in a blender and pulse until smooth. Refrigerate for at least two hours for flavors to meld. Microwave before serving. Don’t forget the Margaritas and tortilla chips. Makes 2 cups
2 cups shredded Jack cheese
1/3 cup mayonnaise
1 small can chopped chilies
1/2 teaspoon chili powder
Place ingredients in a blender and pulse until smooth. Refrigerate for at least two hours for flavors to meld. Microwave before serving. Don’t forget the Margaritas and tortilla chips. Makes 2 cups
To all my computer friends
HAPPY THANKSGIVING!!!
I hope each an everyone of you have a safe and fun turkey day
peggy
I hope each an everyone of you have a safe and fun turkey day
peggy
ACORN SQUASH WITH CRANBERRY FILLING
ACORN SQUASH WITH CRANBERRY FILLING
2 acorn squash
1 can whole cranberry sauce
1 tbsp. honey
1/4 tsp. allspice
Prick holes in squash several places to allow steam to escape. Microwave at full power about 10 minutes. Let stand 5 minutes. Cut in half and remove seeds. Place the 4 halves in a casserole. Mix together the cranberry sauce, honey and allspice. Microwave 3 minutes. Spoon into squash halves, reheat for 3 minutes
2 acorn squash
1 can whole cranberry sauce
1 tbsp. honey
1/4 tsp. allspice
Prick holes in squash several places to allow steam to escape. Microwave at full power about 10 minutes. Let stand 5 minutes. Cut in half and remove seeds. Place the 4 halves in a casserole. Mix together the cranberry sauce, honey and allspice. Microwave 3 minutes. Spoon into squash halves, reheat for 3 minutes
Tuesday, November 22, 2011
CHERRY SOUR CREAM JELLO
CHERRY SOUR CREAM JELLO
2 pkg. cherry Jello (small size)
1 pkg. frozen strawberries
1 sm. can crushed pineapple
1 pt. sour cream
Mix 1 package Jello by directions and add pineapple. Pour in lightly sprayed dish. Let set. Spread sour cream over this Jello. Then mix second package of Jello with 1 cup of hot water and add frozen strawberries. Pour this one over sour cream an mix. Let set
2 pkg. cherry Jello (small size)
1 pkg. frozen strawberries
1 sm. can crushed pineapple
1 pt. sour cream
Mix 1 package Jello by directions and add pineapple. Pour in lightly sprayed dish. Let set. Spread sour cream over this Jello. Then mix second package of Jello with 1 cup of hot water and add frozen strawberries. Pour this one over sour cream an mix. Let set
Fudge for One
This can be dangerous,,,,,,Now you can make fudge for one, hide in a dark closet and eat it all yourself.
Fudge for One
1/3 cup granulated sugar
1 heaping tablespoon cocoa
1 tablespoon plus 2 teaspoons milk
1 scant tablespoon butter or margarine
1/2 teaspoon
vanilla extract
Mix sugar, cocoa and milk in 1 quart glass measuring cup. Microwave on HIGH 1 minute. Stir down sides of cup and microwave 40 seconds more. Add butter
and vanilla extract. Beat until thick and eat. Let set up and cut into squares or eat warm right out of the bowl.
Fudge for One
1/3 cup granulated sugar
1 heaping tablespoon cocoa
1 tablespoon plus 2 teaspoons milk
1 scant tablespoon butter or margarine
1/2 teaspoon
vanilla extract
Mix sugar, cocoa and milk in 1 quart glass measuring cup. Microwave on HIGH 1 minute. Stir down sides of cup and microwave 40 seconds more. Add butter
and vanilla extract. Beat until thick and eat. Let set up and cut into squares or eat warm right out of the bowl.
Eggnog Logs
Eggnog Logs
1 cup butter, softened
3/4 cup sugar
1 1/4 tsp. ground nutmeg
1 egg
2 tsp. vanilla extract
1/2 to 1 tsp. rum extract
3 cups all purpose flour
Frosting:
1/2 cup butter, softened
3 cups confectioners sugar, divided
1 tsp. vanilla extract
1/2 to 1 tsp. rum extract
2 Tbsp. light cream
Ground nutmeg
Cream butter and sugar in a bowl. Add the nutmeg, egg and extracts.
Mix thoroughly.
Stir in flour. If necessary, chill dough for easier handling.
On a lightly floured surface, shape dough into 1/2 inch diameter
rolls. Cut each into 3 inch long pieces. Place 2 inches apart on
un-greased baking sheets. Bake at 350 degrees for 15 minutes or until
lightly browned. Cool on wire racks.
For frosting: cream butter until light and fluffy. Add 2 cups sugar
and extracts. Mix well. Beat in cream and remaining sugar. Frost
cookies. With tines of a small fork, make lines down the frosting to
simulate bark. Sprinkle with nutmeg.
Makes about 4 1/2 dozen
1 cup butter, softened
3/4 cup sugar
1 1/4 tsp. ground nutmeg
1 egg
2 tsp. vanilla extract
1/2 to 1 tsp. rum extract
3 cups all purpose flour
Frosting:
1/2 cup butter, softened
3 cups confectioners sugar, divided
1 tsp. vanilla extract
1/2 to 1 tsp. rum extract
2 Tbsp. light cream
Ground nutmeg
Cream butter and sugar in a bowl. Add the nutmeg, egg and extracts.
Mix thoroughly.
Stir in flour. If necessary, chill dough for easier handling.
On a lightly floured surface, shape dough into 1/2 inch diameter
rolls. Cut each into 3 inch long pieces. Place 2 inches apart on
un-greased baking sheets. Bake at 350 degrees for 15 minutes or until
lightly browned. Cool on wire racks.
For frosting: cream butter until light and fluffy. Add 2 cups sugar
and extracts. Mix well. Beat in cream and remaining sugar. Frost
cookies. With tines of a small fork, make lines down the frosting to
simulate bark. Sprinkle with nutmeg.
Makes about 4 1/2 dozen
Old Fashioned Spiced Peaches
Old Fashioned Spiced Peaches
1 (28 oz.) can peach halves
1 (3-inch) stick cinnamon
1 tsp. Whole cloves
1 tsp. Whole allspice
1/4 c. White vinegar
Drain syrup from peaches into saucepan. Add spices and vinegar.
Simmer 5 minutes. Pour over peaches and refrigerate overnight. Sauce may be reused just add more peachs
1 (28 oz.) can peach halves
1 (3-inch) stick cinnamon
1 tsp. Whole cloves
1 tsp. Whole allspice
1/4 c. White vinegar
Drain syrup from peaches into saucepan. Add spices and vinegar.
Simmer 5 minutes. Pour over peaches and refrigerate overnight. Sauce may be reused just add more peachs
Coffee Liqueur
Coffee Liqueur
1 jar instant coffee, 2 oz
4 cups sugar
2 cups boiling water
1 pint brandy
1 vanilla bean
Stir coffee and sugar in medium bowl, Add boiling water and stir well. Cool to room temperature and stir in brandy. Cut vanilla bean into 2 inch pieces. Put them in the liqueur and pour it into a large jar. Cover tightly and store in cool dark place for at least 30 days, turning or shaking the jar once a week. It will keep at room temperature for 3 months. Refrigerate it for longer storage. Makes about 6 cups
This tastes just like Kahlua. Use it for cooking, give it as gifts or drink it after dinner
1 jar instant coffee, 2 oz
4 cups sugar
2 cups boiling water
1 pint brandy
1 vanilla bean
Stir coffee and sugar in medium bowl, Add boiling water and stir well. Cool to room temperature and stir in brandy. Cut vanilla bean into 2 inch pieces. Put them in the liqueur and pour it into a large jar. Cover tightly and store in cool dark place for at least 30 days, turning or shaking the jar once a week. It will keep at room temperature for 3 months. Refrigerate it for longer storage. Makes about 6 cups
This tastes just like Kahlua. Use it for cooking, give it as gifts or drink it after dinner
Fluffernutter Cookies
Fluffernutter Cookies
1 Cup creamy peanut butter
1 large egg
1 cup marshmallow cream
Preheat oven to 350 degrees F.
In a large bowl mix the peanut butter and egg until well combined with a
spoon. Slowly stir in the marshmallow cream until just combined. You want to
see the marshmallow cream not fully incorporated, almost like swirled
through. With a small-medium cookie scoop, scoop dough onto a parchment or
silpat lined baking sheet. Bake for 12-15 minutes or until baked through. Let
cool for 5 minutes on cookie sheet before transferring to a cooling rack.
about 18 cookies
1 Cup creamy peanut butter
1 large egg
1 cup marshmallow cream
Preheat oven to 350 degrees F.
In a large bowl mix the peanut butter and egg until well combined with a
spoon. Slowly stir in the marshmallow cream until just combined. You want to
see the marshmallow cream not fully incorporated, almost like swirled
through. With a small-medium cookie scoop, scoop dough onto a parchment or
silpat lined baking sheet. Bake for 12-15 minutes or until baked through. Let
cool for 5 minutes on cookie sheet before transferring to a cooling rack.
about 18 cookies
Mayonnaise Biscuits
Mayonnaise Biscuits
2 Cups of self rising Flour
1 Cup milk
6 Tablespoons of mayonniase
Mix together and drop on a lightly greased cooked sheet. Bake about
400F for 12-15 minutes. MUST be Self Rising flour and it MUST be Mayonnaise, and NOT low fat Mayo
2 Cups of self rising Flour
1 Cup milk
6 Tablespoons of mayonniase
Mix together and drop on a lightly greased cooked sheet. Bake about
400F for 12-15 minutes. MUST be Self Rising flour and it MUST be Mayonnaise, and NOT low fat Mayo
Beef Philly Wraps
Beef Philly Wraps
8 ounces cream cheese, softened
3/4 cup sliced green onion
1 tablespoon Worcestershire sauce
1 cup shredded Cheddar cheese
1/4 cup mayonnaise
Large flour tortillas
3/4 to 1 pound deli cooked beef, sliced thin
Blend together cream cheese, green onion, Worcestershire sauce, Cheddar
cheese and mayonnaise. Spread the cream cheese mixture over entire surface of
flour tortilla. Place five or six thin slices of beef on half of the
tortilla, then roll up. Cut in half on the diagonal
8 ounces cream cheese, softened
3/4 cup sliced green onion
1 tablespoon Worcestershire sauce
1 cup shredded Cheddar cheese
1/4 cup mayonnaise
Large flour tortillas
3/4 to 1 pound deli cooked beef, sliced thin
Blend together cream cheese, green onion, Worcestershire sauce, Cheddar
cheese and mayonnaise. Spread the cream cheese mixture over entire surface of
flour tortilla. Place five or six thin slices of beef on half of the
tortilla, then roll up. Cut in half on the diagonal
Cream Cheese Bubble
Cream Cheese Bubble
2 pkg. cream cheese, 3 oz. each
2 cans refrigerator biscuits, 10 count each
1/2 cup sugar
1 tsp. ground cinnamon
3 Tbsp. butter, melted
1/3 cup chopped pecans
Cut cream cheese into twenty equal portions and roll each portion into a ball. Separate the biscuits and pat each biscuit into a 3 inch round. Mix sugar and cinnamon in a bowl. Put 1 tsp. of the cinnamon mixture and one cream cheese ball in center of each biscuit round. Pull sides together and pinch to seal. Drizzle butter over bottom of 10 inch Bundt pan or tube pan. Sprinkle with pecans and half of the remaining cinnamon mixture. Layer with half of the cream cheese stuffed balls seam side up and remaining cinnamon mixture. Top with remaining cream cheese stuffed balls seam side up. Bake at 375 for 20 minutes. Cool in pan for 56 minutes and invert onto a serving platter
2 pkg. cream cheese, 3 oz. each
2 cans refrigerator biscuits, 10 count each
1/2 cup sugar
1 tsp. ground cinnamon
3 Tbsp. butter, melted
1/3 cup chopped pecans
Cut cream cheese into twenty equal portions and roll each portion into a ball. Separate the biscuits and pat each biscuit into a 3 inch round. Mix sugar and cinnamon in a bowl. Put 1 tsp. of the cinnamon mixture and one cream cheese ball in center of each biscuit round. Pull sides together and pinch to seal. Drizzle butter over bottom of 10 inch Bundt pan or tube pan. Sprinkle with pecans and half of the remaining cinnamon mixture. Layer with half of the cream cheese stuffed balls seam side up and remaining cinnamon mixture. Top with remaining cream cheese stuffed balls seam side up. Bake at 375 for 20 minutes. Cool in pan for 56 minutes and invert onto a serving platter
Monday, November 21, 2011
CROCKPOT HOT SAUSAGE
CROCKPOT HOT SAUSAGE
3 lbs. large link hot sausage
1 qt. Ragu Thick & Hearty spaghetti sauce
3 green peppers, sliced
2 onion, sliced
Sausage rolls
Brown sausage in a skillet, prick with meat fork while cooking to get rid of fat. Drain fat from sausage. Add sausage, spaghetti sauce, green peppers and
onions to crock-pot. Cook on low heat 8 hours or high heat 4 hours. Cut sausage into sandwich size pieces and serve with sauce, peppers and onion mixture
3 lbs. large link hot sausage
1 qt. Ragu Thick & Hearty spaghetti sauce
3 green peppers, sliced
2 onion, sliced
Sausage rolls
Brown sausage in a skillet, prick with meat fork while cooking to get rid of fat. Drain fat from sausage. Add sausage, spaghetti sauce, green peppers and
onions to crock-pot. Cook on low heat 8 hours or high heat 4 hours. Cut sausage into sandwich size pieces and serve with sauce, peppers and onion mixture
Glazed Cocktail Franks
Glazed Cocktail Franks
1 picante sauce
1 cup grape jelly
2 packages mini cocktail wieners
Combine cocktail wieners in a slow cooker with the Picante sauce and grape jelly; cover and cook on low for 6 to 8 hours. For quicker preparation, combine the ingredients in a microwave-safe covered container and heat until thoroughly hot, about 3 minutes. Serve with toothpicks
1 picante sauce
1 cup grape jelly
2 packages mini cocktail wieners
Combine cocktail wieners in a slow cooker with the Picante sauce and grape jelly; cover and cook on low for 6 to 8 hours. For quicker preparation, combine the ingredients in a microwave-safe covered container and heat until thoroughly hot, about 3 minutes. Serve with toothpicks
Butterscotch-Mocha Hot Cocoa Mix
Butterscotch-Mocha Hot Cocoa Mix
3 cups nonfat dry milk
2 cups confectioners' sugar
1 1/2 cups Dutch-processed cocoa powder
1/2 cup instant coffee
1 1/2 cups butterscotch chips
1/4 teaspoon salt
Combine ingredients in large bowl. Working in two batches, pulse ingredients in
food processor until chocolate is finely ground. Store in airtight container for
up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot
milk. Top with whipped cream or mini marshmallows.
Makes about 20 servings
3 cups nonfat dry milk
2 cups confectioners' sugar
1 1/2 cups Dutch-processed cocoa powder
1/2 cup instant coffee
1 1/2 cups butterscotch chips
1/4 teaspoon salt
Combine ingredients in large bowl. Working in two batches, pulse ingredients in
food processor until chocolate is finely ground. Store in airtight container for
up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot
milk. Top with whipped cream or mini marshmallows.
Makes about 20 servings
Spiced Apple Tea
Spiced Apple Tea
4 cinnamon-flavored tea bags
3 c. boiling water
5 T. honey
3 c. unsweetened apple juice
Garnish apple slices and cinnamon sticks
Brew tea in boiling water. Remove tea bags. Add honey and juice. Simmer until heated through. Pour into cups. Garnish with apple slice and cinnamon stick. Use cookie cutters to cut fancy center in apple slices
4 cinnamon-flavored tea bags
3 c. boiling water
5 T. honey
3 c. unsweetened apple juice
Garnish apple slices and cinnamon sticks
Brew tea in boiling water. Remove tea bags. Add honey and juice. Simmer until heated through. Pour into cups. Garnish with apple slice and cinnamon stick. Use cookie cutters to cut fancy center in apple slices
Beef Philly Wraps
Beef Philly Wraps
8 ounces cream cheese, softened
3/4 cup sliced green onion
1 tablespoon Worcestershire sauce
1 cup shredded Cheddar cheese
1/4 cup mayonnaise
Large flour tortillas
3/4 to 1 pound deli cooked beef, sliced thin
Blend together cream cheese, green onion, Worcestershire sauce, Cheddar cheese and mayonnaise. Spread the cream cheese mixture over entire surface of flour tortilla. Place five or six thin slices of beef on half of the tortilla, then roll up. Cut in half on the diagonal
8 ounces cream cheese, softened
3/4 cup sliced green onion
1 tablespoon Worcestershire sauce
1 cup shredded Cheddar cheese
1/4 cup mayonnaise
Large flour tortillas
3/4 to 1 pound deli cooked beef, sliced thin
Blend together cream cheese, green onion, Worcestershire sauce, Cheddar cheese and mayonnaise. Spread the cream cheese mixture over entire surface of flour tortilla. Place five or six thin slices of beef on half of the tortilla, then roll up. Cut in half on the diagonal
Peanut Butter Chip Brittle
Peanut Butter Chip Brittle
Makes about 2 pounds brittle
1-2/3 cups (10-ounce package) Peanut Butter Chips, divided
1-1/2 cups (3 sticks) butter or margarine
1-3/4 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
Butter 15-1/2×10-1/2×1-inch jelly-roll pan.* Sprinkle 1 cup peanut butter chips evenly onto bottom of prepared pan; set aside.
Melt butter in heavy 2-1/2-quart saucepan. Add sugar, corn syrup and water. Stir constantly over medium heat until mixture reaches 300°F on candy thermometer. (Bulb of thermometer should not rest on bottom of saucepan.) Remove from heat. Immediately spread mixture into prepared pan; sprinkle with remaining 2/3 cup peanut butter chips. Cool completely.
Remove from pan. Break into pieces. Store in tightly covered container in cool, dry place.
*For thicker brittle, use a 13×9×2-inch pan.
Makes about 2 pounds brittle
1-2/3 cups (10-ounce package) Peanut Butter Chips, divided
1-1/2 cups (3 sticks) butter or margarine
1-3/4 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
Butter 15-1/2×10-1/2×1-inch jelly-roll pan.* Sprinkle 1 cup peanut butter chips evenly onto bottom of prepared pan; set aside.
Melt butter in heavy 2-1/2-quart saucepan. Add sugar, corn syrup and water. Stir constantly over medium heat until mixture reaches 300°F on candy thermometer. (Bulb of thermometer should not rest on bottom of saucepan.) Remove from heat. Immediately spread mixture into prepared pan; sprinkle with remaining 2/3 cup peanut butter chips. Cool completely.
Remove from pan. Break into pieces. Store in tightly covered container in cool, dry place.
*For thicker brittle, use a 13×9×2-inch pan.
Chocolate Brittle
Chocolate Brittle
1 lb Butter
1 lb Sugar
1 lb Almonds
1 lb Walnuts; finely chopped
1 lb Semi-sweet chocolate
1 c Walnuts; whole
In a saucepan cook butter & sugar, boiling 5 minutes. Stir in almonds & cook 10-20 minutes or until nuts begin to pop & turn brown. Pour into a shallow pan & let cool. Melt chocolate & pour over mixture in pan. Sprinkle with finely chopped walnuts. After mixture hardens, turn over and sprinkle bottom side with walnuts. Break candy into pieces.
1 lb Butter
1 lb Sugar
1 lb Almonds
1 lb Walnuts; finely chopped
1 lb Semi-sweet chocolate
1 c Walnuts; whole
In a saucepan cook butter & sugar, boiling 5 minutes. Stir in almonds & cook 10-20 minutes or until nuts begin to pop & turn brown. Pour into a shallow pan & let cool. Melt chocolate & pour over mixture in pan. Sprinkle with finely chopped walnuts. After mixture hardens, turn over and sprinkle bottom side with walnuts. Break candy into pieces.
Reindeer Poop Cookies
Reindeer Poop Cookies
2 sticks of butter (1 cup)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking soda
3 cups oatmeal
1 cup chopped walnuts
2 cups chocolate chips
Mix all together, drop by 1/4 cup portions, or squeeze from a
cookie press with a large nozzle tip in place, onto a greased
cookie sheet.
Bake at 325 degrees for 20 minutes
2 sticks of butter (1 cup)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking soda
3 cups oatmeal
1 cup chopped walnuts
2 cups chocolate chips
Mix all together, drop by 1/4 cup portions, or squeeze from a
cookie press with a large nozzle tip in place, onto a greased
cookie sheet.
Bake at 325 degrees for 20 minutes
BLACK FOREST BROWNIES
BLACK FOREST BROWNIES
1 box brownie mix (9 x 13-inch size)
1 can cherry pie filling
Mix brownies as directed. Spread pie filling on top of batter. Bake as directed
1 box brownie mix (9 x 13-inch size)
1 can cherry pie filling
Mix brownies as directed. Spread pie filling on top of batter. Bake as directed
Blueberry Snack Bars
Blueberry Snack Bars
1 (18.25 ounce) yellow cake mix
1/2 cup butter or margarine, melted
8 ounces cream cheese
3 eggs
2 1/2 cups confectioners' sugar
1 (21 ounce) can blueberry pie filling
3/4 cup coconut
3/4 cup chopped walnuts
Heat oven to 325 degrees F.
In a large bowl combine cake mix, butter and 1 egg; blend well. Pat mixture into bottom of a well greased 15 x 10-inch jellyroll pan.
In a mixing bowl, beat cream cheese until fluffy. Beat in 2 eggs and confectioners sugar. Pour over cake mixture in pan. Spread blueberry pie filling on
top and sprinkle with coconut and nuts.
Bake for 45 minutes or until lightly browned. Cool and cut into bars
1 (18.25 ounce) yellow cake mix
1/2 cup butter or margarine, melted
8 ounces cream cheese
3 eggs
2 1/2 cups confectioners' sugar
1 (21 ounce) can blueberry pie filling
3/4 cup coconut
3/4 cup chopped walnuts
Heat oven to 325 degrees F.
In a large bowl combine cake mix, butter and 1 egg; blend well. Pat mixture into bottom of a well greased 15 x 10-inch jellyroll pan.
In a mixing bowl, beat cream cheese until fluffy. Beat in 2 eggs and confectioners sugar. Pour over cake mixture in pan. Spread blueberry pie filling on
top and sprinkle with coconut and nuts.
Bake for 45 minutes or until lightly browned. Cool and cut into bars
Brownie Slowpokes
Brownie Slowpokes
1 (22 ½ ounce) box brownie mix
1/3 cup water
2 eggs
About 1/2 cup pecan halves
Chocolate fudge frosting mix or canned frosting
Hot water
Heat oven to 350 degrees F.
Mix brownie mix, water and eggs in large bowl. (The dough will be stiff.) For each cookie, place 3 pecan halves so that they form the letter "Y" on un-greased
cookie sheet. (The cookies should be 2 inches apart.) Drop the dough by rounded teaspoonfuls onto center of each group of nuts. Bake 10 minutes.
Cool on the cookie sheet about 2 minutes
1 (22 ½ ounce) box brownie mix
1/3 cup water
2 eggs
About 1/2 cup pecan halves
Chocolate fudge frosting mix or canned frosting
Hot water
Heat oven to 350 degrees F.
Mix brownie mix, water and eggs in large bowl. (The dough will be stiff.) For each cookie, place 3 pecan halves so that they form the letter "Y" on un-greased
cookie sheet. (The cookies should be 2 inches apart.) Drop the dough by rounded teaspoonfuls onto center of each group of nuts. Bake 10 minutes.
Cool on the cookie sheet about 2 minutes
Sunday, November 20, 2011
Butter Pecan Chocolate Marshmallow Bars
Butter Pecan Chocolate Marshmallow Bars
1 (18.25 ounce) box butter pecan cake mix
1/4 cup butter or margarine, melted
1/4 cup water
2 cups miniature marshmallows
3/4 cup semisweet chocolate chips
1/2 cup coconut flakes
Heat oven to 375 degrees
Mix cake mix, butter and water until blended. Firm into greased 9 x 13-inch pan. Bake 15-18 minutes.
Layer marshmallows, chocolate chips and
coconut
over crust. Bake 2-3 minutes or until marshmallows begin to melt. Cool. Cut into bars.
Makes 24 pieces. Enjoy
1 (18.25 ounce) box butter pecan cake mix
1/4 cup butter or margarine, melted
1/4 cup water
2 cups miniature marshmallows
3/4 cup semisweet chocolate chips
1/2 cup coconut flakes
Heat oven to 375 degrees
Mix cake mix, butter and water until blended. Firm into greased 9 x 13-inch pan. Bake 15-18 minutes.
Layer marshmallows, chocolate chips and
coconut
over crust. Bake 2-3 minutes or until marshmallows begin to melt. Cool. Cut into bars.
Makes 24 pieces. Enjoy
BUBBAT
BUBBAT
11/2 cups milk
21/4 t. (1pkg) active yeast
3 T. sugar
1 egg. beaten
1 T. salt
31/2-4 cups flour
1 lb sausage
Scald milk and cool to lukewarm in a large mixing bowl;then add yeast and sugar. Let stand until bubbly. To the yeast mixture add the egg, which has been beaten, salt, and enough flour to make a soft dough that can barely be stirred with a wooden spoon.
Let the dough rise, covered with a towel, until it doubles in size.
Place the dough in a greased rectangular baking dish and press in the sausage at regular intervals. If you are using ground pork sausage, you can lightly brown it first to render out a bit of the fat. If using link or smoked sausage, cut into 2-inch lengths and press into the dough.
Let the dough rise again until in almost covers the sausage pieces.
Bake at 375 degrees F. for 45 minutes or until done.
11/2 cups milk
21/4 t. (1pkg) active yeast
3 T. sugar
1 egg. beaten
1 T. salt
31/2-4 cups flour
1 lb sausage
Scald milk and cool to lukewarm in a large mixing bowl;then add yeast and sugar. Let stand until bubbly. To the yeast mixture add the egg, which has been beaten, salt, and enough flour to make a soft dough that can barely be stirred with a wooden spoon.
Let the dough rise, covered with a towel, until it doubles in size.
Place the dough in a greased rectangular baking dish and press in the sausage at regular intervals. If you are using ground pork sausage, you can lightly brown it first to render out a bit of the fat. If using link or smoked sausage, cut into 2-inch lengths and press into the dough.
Let the dough rise again until in almost covers the sausage pieces.
Bake at 375 degrees F. for 45 minutes or until done.
FASTNACHTS
FASTNACHTS
2 cups milk
1/2 cup shortening
3/4 cup sugar
1 t. salt
2 eggs
21/4 t. (1 package) active dry yeast
2 T. warm water
7 cups flour, more or less
powdered sugar
Bring the milk and shortening to the boiling point, but do not boil. turn off the heat and stir in sugar and salt; cool to lukewarm. Beat eggs and add to the milk mixture.
Dissolve the yeast in 2 T. warm water. Let stand till slightly bubbly and then add to the milk mixture.
Sift and measure the flour and then add enough milk to mixture to form a soft dough that can be handled easily. Knead the dough for 5 minutes. Put in the refrigerator overnight.
In the morning, roll out the dough to 1/4-inch thickness and cut into 2-inch squares.Make a slit in the center of each square. Cover with a towel and let rise for 45 minutes.
Fry in deep fat until golden brown. While still warm, roll in powdered sugar
2 cups milk
1/2 cup shortening
3/4 cup sugar
1 t. salt
2 eggs
21/4 t. (1 package) active dry yeast
2 T. warm water
7 cups flour, more or less
powdered sugar
Bring the milk and shortening to the boiling point, but do not boil. turn off the heat and stir in sugar and salt; cool to lukewarm. Beat eggs and add to the milk mixture.
Dissolve the yeast in 2 T. warm water. Let stand till slightly bubbly and then add to the milk mixture.
Sift and measure the flour and then add enough milk to mixture to form a soft dough that can be handled easily. Knead the dough for 5 minutes. Put in the refrigerator overnight.
In the morning, roll out the dough to 1/4-inch thickness and cut into 2-inch squares.Make a slit in the center of each square. Cover with a towel and let rise for 45 minutes.
Fry in deep fat until golden brown. While still warm, roll in powdered sugar
Friday, November 18, 2011
DELICIOUS HOT COCOA
DELICIOUS HOT COCOA
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1/4 cup water
1/8 teaspoon salt
4 cups milk
In a large saucepan, combine sugar, cocoa powder, 1/4 cup water and salt. Cook over low heat, stirring constantly until cocoa dissolves.
Stir in milk. Cook over medium heat until hot (do NOT let boil)
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1/4 cup water
1/8 teaspoon salt
4 cups milk
In a large saucepan, combine sugar, cocoa powder, 1/4 cup water and salt. Cook over low heat, stirring constantly until cocoa dissolves.
Stir in milk. Cook over medium heat until hot (do NOT let boil)
Apricot Brandy
MERRY CHRISTMAS!!!
Apricot Brandy
4 cups sugar
2 cups water
2 pounds dried apricots
2 fifths vodka
Bring sugar and water to boil in small pan, stirring often. Reduce heat and simmer 5 minutes or til sugar is dissolved. Cool to room temperature. Put the apricots in 1 or 2 large glass jars. Add sugar syrup and vodka, stirring to blend. Cover tightly and store in cool dark place for at least 1 month, turning or shaking the jar every week. Before serving, strain liquid. It may be stored, at room temperature for up to 3 months. Refrigerate it for longer storage. Makes about 6 cups
Apricot Brandy
4 cups sugar
2 cups water
2 pounds dried apricots
2 fifths vodka
Bring sugar and water to boil in small pan, stirring often. Reduce heat and simmer 5 minutes or til sugar is dissolved. Cool to room temperature. Put the apricots in 1 or 2 large glass jars. Add sugar syrup and vodka, stirring to blend. Cover tightly and store in cool dark place for at least 1 month, turning or shaking the jar every week. Before serving, strain liquid. It may be stored, at room temperature for up to 3 months. Refrigerate it for longer storage. Makes about 6 cups
Thursday, November 17, 2011
Sweet and Sour Green Beans
Sweet and Sour Green Beans
2 C. fresh green beans cooked
4 slices bacon fried crisp
1/2 C. onion diced
1 T. flour
1/4 C. vinegar
3 T. sugar
3/4 C. liquid from the beans
1 t. salt
Cook the beans in boiling water until tender. Fry the bacon
until crisp in a skillet. Remove bacon and fry onions until
tender.
Sprinkle flour over the
onions and stir to mix. Add remaining ingredients except beans
and bacon. Bring mixture to a boil. Stir in beans and heat
thoroughly. Top with crumbled bacon and serve
2 C. fresh green beans cooked
4 slices bacon fried crisp
1/2 C. onion diced
1 T. flour
1/4 C. vinegar
3 T. sugar
3/4 C. liquid from the beans
1 t. salt
Cook the beans in boiling water until tender. Fry the bacon
until crisp in a skillet. Remove bacon and fry onions until
tender.
Sprinkle flour over the
onions and stir to mix. Add remaining ingredients except beans
and bacon. Bring mixture to a boil. Stir in beans and heat
thoroughly. Top with crumbled bacon and serve
Yummy Chicken Salad
Yummy Chicken Salad
Cooked cut up chicken
Diced apple 1-2
Green onion
Celery
Dressing:
3oz (1/2 block) of cream cheese
1 cup Mayo
Up to 1/3 cup sugar
2 tbs plain rice vinegar
Mix the dressing all up then coat the main ingredients and chill (overnight
Is best). I also think that bigger chunks of apple and chicken are better
Cooked cut up chicken
Diced apple 1-2
Green onion
Celery
Dressing:
3oz (1/2 block) of cream cheese
1 cup Mayo
Up to 1/3 cup sugar
2 tbs plain rice vinegar
Mix the dressing all up then coat the main ingredients and chill (overnight
Is best). I also think that bigger chunks of apple and chicken are better
Fluffy over night dinner rolls
Fluffy over night dinner rolls
1/2 cup of sugar
2 well beaten eggs
1 cup milk scalded and cooled
1 package dry yeast dissolved in 1/2 cup of warm water
1/2 cup of oil
4 cups unsifted regular flour
1/2 teaspoon salt
1/2 tsp soda
Mix all together put in the refrigerator overnight next morning take
Out Put on a floured board divide in two.... Each half will make 12
Rolls. I just make balls and put them into a cake pan sprayed with Pam.
Let rise till doubled 2-3 hours.I brush the tops with butter or milk.
Then bake till light brown at 350-375 10 to 12 minutes
1/2 cup of sugar
2 well beaten eggs
1 cup milk scalded and cooled
1 package dry yeast dissolved in 1/2 cup of warm water
1/2 cup of oil
4 cups unsifted regular flour
1/2 teaspoon salt
1/2 tsp soda
Mix all together put in the refrigerator overnight next morning take
Out Put on a floured board divide in two.... Each half will make 12
Rolls. I just make balls and put them into a cake pan sprayed with Pam.
Let rise till doubled 2-3 hours.I brush the tops with butter or milk.
Then bake till light brown at 350-375 10 to 12 minutes
Chocolate Chip Cinnamon Cookies
Chocolate Chip Cinnamon Cookies
1 cup butter, softened
3/4 cup confectioners sugar
3/4 cup light brown sugar
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 (3.4 ounce) package instant vanilla pudding mix
2 cups semisweet chocolate chips
1 cup chopped nuts (optional)
Preheat oven to 350 degrees
In a medium bowl, beat together the butter, brown sugar, confectioners’
sugar, and vanilla until smooth and creamy.
Then add eggs, and beat well.
In a large bowl, mix together flour, baking soda, salt, cinnamon, and
pudding mix.
Gradually mix the dry into the creamy mixture until well blended.
Stir in chocolate chips and nuts, if using.
Drop by teaspoonfuls 2 inches apart onto un-greased baking sheets.
Bake in a preheated oven for 8 to 10 minutes, until golden brown.
Remove from oven and allow cookies to cool momentarily on baking sheets
before removing them to wire racks to cool completely
1 cup butter, softened
3/4 cup confectioners sugar
3/4 cup light brown sugar
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 (3.4 ounce) package instant vanilla pudding mix
2 cups semisweet chocolate chips
1 cup chopped nuts (optional)
Preheat oven to 350 degrees
In a medium bowl, beat together the butter, brown sugar, confectioners’
sugar, and vanilla until smooth and creamy.
Then add eggs, and beat well.
In a large bowl, mix together flour, baking soda, salt, cinnamon, and
pudding mix.
Gradually mix the dry into the creamy mixture until well blended.
Stir in chocolate chips and nuts, if using.
Drop by teaspoonfuls 2 inches apart onto un-greased baking sheets.
Bake in a preheated oven for 8 to 10 minutes, until golden brown.
Remove from oven and allow cookies to cool momentarily on baking sheets
before removing them to wire racks to cool completely
Cornbread Chicken Pot Pie
Cornbread Chicken Pot Pie
4 boneless, skinless chicken breasts,
cooked and cubed
2 10-3/4 oz. cans cream of chicken soup
16-oz. container sour cream
pepper to taste
1 t. dried basil
16-oz. pkg. frozen mixed vegetables
2 8-1/2 oz. pkgs. cornbread mix
1 c. shredded Cheddar cheese
Evenly arrange chicken in a greased 13"x9" baking pan. In a bowl, mix together soup, sour cream, pepper and basil. Add frozen vegetables; spread over chicken in pan. Prepare cornbread mixes according to package directions; spread batter evenly to cover vegetable mixture. Sprinkle with cheese. Bake, uncovered, at 425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes. Serves 4 to 6
4 boneless, skinless chicken breasts,
cooked and cubed
2 10-3/4 oz. cans cream of chicken soup
16-oz. container sour cream
pepper to taste
1 t. dried basil
16-oz. pkg. frozen mixed vegetables
2 8-1/2 oz. pkgs. cornbread mix
1 c. shredded Cheddar cheese
Evenly arrange chicken in a greased 13"x9" baking pan. In a bowl, mix together soup, sour cream, pepper and basil. Add frozen vegetables; spread over chicken in pan. Prepare cornbread mixes according to package directions; spread batter evenly to cover vegetable mixture. Sprinkle with cheese. Bake, uncovered, at 425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes. Serves 4 to 6
Wednesday, November 16, 2011
Frozen Chocolate PB Graham Cracker Bars
Frozen Chocolate PB Graham Cracker Bars
2 packages chocolate pudding mix (instant)
3 1/3 cups milk
1/4 cup peanut butter
27 graham cracker squares
Make the pudding as package directs,only use the 3 1/3 cups milk.
Beat in the peanut butter.
Line a 9x13 pan with graham cracker squares, (they will need to be cut to fit pan) Smooth the PB& pudding mixture over the graham crackers.
Place the remaining crackers on top of mixture.
Place in freezer for about four hours.
Cut into squares,then remove from pan
2 packages chocolate pudding mix (instant)
3 1/3 cups milk
1/4 cup peanut butter
27 graham cracker squares
Make the pudding as package directs,only use the 3 1/3 cups milk.
Beat in the peanut butter.
Line a 9x13 pan with graham cracker squares, (they will need to be cut to fit pan) Smooth the PB& pudding mixture over the graham crackers.
Place the remaining crackers on top of mixture.
Place in freezer for about four hours.
Cut into squares,then remove from pan
Tuesday, November 15, 2011
Candied Chicken Wings
Candied Chicken Wings
30 chicken wings
1 cup light brown sugar
1 teaspoon dry mustard
3/4 cup butter
1 cup soy sauce
3/4 cup water
Place all ingredients except wings into wok set on medium then stir
until sugar is dissolved. Add wings then cover and stir every 10
minutes. Continue cooking until liquid coats wings approximately 75
minutes.
30 chicken wings
1 cup light brown sugar
1 teaspoon dry mustard
3/4 cup butter
1 cup soy sauce
3/4 cup water
Place all ingredients except wings into wok set on medium then stir
until sugar is dissolved. Add wings then cover and stir every 10
minutes. Continue cooking until liquid coats wings approximately 75
minutes.
Vanilla Rum Balls
Vanilla Rum Balls
3 tablespoons cocoa powder
1 cup confectioners' sugar
3 cups vanilla wafers, crushed
4 tablespoons dark corn syrup
1/2 cup dark rum (more or less, depending on personal tastes)
extra cocoa or ground chocolate, to roll the rum balls in
In a large bowl, sift together the cocoa and confectioners' sugar.
In a food processor or blender crush/crumble the vanilla wafers. Add
the crushed vanilla wafers to the sugar mixture and combine. Add the
remaining ingredients.
Form the mixture into 1 inch balls with your hands. The balls should
hold together easily and retain their shape. If the mixture is too
dry to hold together or too wet to form balls, you can easily adjust
the consistency by adding rum/sugar accordingly.
Sprinkle the extra cocoa or ground chocolate on a flat surface and
roll the balls in to coat. Store in a sealed container
3 tablespoons cocoa powder
1 cup confectioners' sugar
3 cups vanilla wafers, crushed
4 tablespoons dark corn syrup
1/2 cup dark rum (more or less, depending on personal tastes)
extra cocoa or ground chocolate, to roll the rum balls in
In a large bowl, sift together the cocoa and confectioners' sugar.
In a food processor or blender crush/crumble the vanilla wafers. Add
the crushed vanilla wafers to the sugar mixture and combine. Add the
remaining ingredients.
Form the mixture into 1 inch balls with your hands. The balls should
hold together easily and retain their shape. If the mixture is too
dry to hold together or too wet to form balls, you can easily adjust
the consistency by adding rum/sugar accordingly.
Sprinkle the extra cocoa or ground chocolate on a flat surface and
roll the balls in to coat. Store in a sealed container
PEANUT BUTTER BALLS
PEANUT BUTTER BALLS
1 cup powdered sugar
1/2 cup creamy peanut butter
3 Tbsp. butter or margarine-softened
1 pound Dipping Chocolate or powdered sugar.
In a mixing bowl stir together powdered sugar, creamy peanut butter, and butter till well combined. Shape candy into 1-inch balls; place the balls on a baking sheet lined with wax paper. Let the balls stand about 20 minutes or til dry. Melt the dipping chocolate, dip the balls and let stand to dry or roll in powdered sugar. Store tightly covered in a cool, dry place.
1 cup powdered sugar
1/2 cup creamy peanut butter
3 Tbsp. butter or margarine-softened
1 pound Dipping Chocolate or powdered sugar.
In a mixing bowl stir together powdered sugar, creamy peanut butter, and butter till well combined. Shape candy into 1-inch balls; place the balls on a baking sheet lined with wax paper. Let the balls stand about 20 minutes or til dry. Melt the dipping chocolate, dip the balls and let stand to dry or roll in powdered sugar. Store tightly covered in a cool, dry place.
Mint Truffles
Mint Truffles
1 package (10 ounces) mint chocolate chips
1/3 cup whipping cream
1/4 cup butter
1 container chocolate sprinkles
Line baking sheet with waxed paper; set aside. Melt chips, whipping cream and butter in heavy, medium saucepan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours.
Shape about 1 tablespoonful of mixture into 1 1/4-inch ball. Place balls on waxed paper.
Place sprinkles in shallow bowl; roll balls in sprinkles. Place truffles in petite four or candy cups.
Note: Truffles can be coated with unsweetened cocoa, powdered sugar, chopped nuts, sprinkles or cookie crumbs to add flavor and prevent the truffle from melting in your fingers. Truffles may be refrigerated 2 to 3 days or frozen several weeks. Makes about 24 truffles
1 package (10 ounces) mint chocolate chips
1/3 cup whipping cream
1/4 cup butter
1 container chocolate sprinkles
Line baking sheet with waxed paper; set aside. Melt chips, whipping cream and butter in heavy, medium saucepan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours.
Shape about 1 tablespoonful of mixture into 1 1/4-inch ball. Place balls on waxed paper.
Place sprinkles in shallow bowl; roll balls in sprinkles. Place truffles in petite four or candy cups.
Note: Truffles can be coated with unsweetened cocoa, powdered sugar, chopped nuts, sprinkles or cookie crumbs to add flavor and prevent the truffle from melting in your fingers. Truffles may be refrigerated 2 to 3 days or frozen several weeks. Makes about 24 truffles
CHRISTMAS CHERRY FUDGE
CHRISTMAS CHERRY FUDGE
1 small box cherry gelatin
3 1/2 cups granulated sugar
1/4 teaspoon baking soda
1 1/2 cups milk
1/4 cup butter
1/2 cup chopped, candied cherries
1/2 cup chopped walnuts
Cook gelatin, sugar, baking soda and milk slowly until sugar is dissolved. Clip a candy thermometer to the side of the saucepan. Cook, without stirring, until the mixture reaches 236 degrees F.
Remove from heat. Add butter. Pour onto a large platter. Cool, without stirring, until lukewarm.
Beat until it loses its gloss. Stir in cherries and walnuts. Pour into a buttered 8-inch square pan
1 small box cherry gelatin
3 1/2 cups granulated sugar
1/4 teaspoon baking soda
1 1/2 cups milk
1/4 cup butter
1/2 cup chopped, candied cherries
1/2 cup chopped walnuts
Cook gelatin, sugar, baking soda and milk slowly until sugar is dissolved. Clip a candy thermometer to the side of the saucepan. Cook, without stirring, until the mixture reaches 236 degrees F.
Remove from heat. Add butter. Pour onto a large platter. Cool, without stirring, until lukewarm.
Beat until it loses its gloss. Stir in cherries and walnuts. Pour into a buttered 8-inch square pan
Cherry Christmas Slices
Cherry Christmas Slices
2 cups butter
2 cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
4 1/2 cups flour
4 cups candied cherries
2 cups chopped nuts
Cream butter and confectioners' sugar. Add egg and vanilla extract. Add flour. Stir in cherries and nuts. Divide dough into fourths. Form into logs. Wrap
in plastic wrap and refrigerate overnight.
2 cups butter
2 cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
4 1/2 cups flour
4 cups candied cherries
2 cups chopped nuts
Cream butter and confectioners' sugar. Add egg and vanilla extract. Add flour. Stir in cherries and nuts. Divide dough into fourths. Form into logs. Wrap
in plastic wrap and refrigerate overnight.
Triple Chocolate Slow Cooker Cake
Triple Chocolate Slow Cooker Cake
1 chocolate cake mix
1 cup water
4 eggs
3/4 cup oil or melted butter
2 cups sour cream
1 pkg instant chocolate pudding
1/2 pkg chocolate chips
Combine and pour into a GREASED crockpot. Cook on low 6-8 hours. Serve with ice cream
1 chocolate cake mix
1 cup water
4 eggs
3/4 cup oil or melted butter
2 cups sour cream
1 pkg instant chocolate pudding
1/2 pkg chocolate chips
Combine and pour into a GREASED crockpot. Cook on low 6-8 hours. Serve with ice cream
Slow Cooker Cranberry Punch
Slow Cooker Cranberry Punch
4 cups unsweetened pineapple juice
4 cups cranberry juice
1/2 cup packed brown sugar
1 cup water
1 teaspoon whole cloves
1 cinnamon stick
Tie cloves and cinnamon stick in cheesecloth. Combine all ingredients in crock pot. Cover and cook on LOW for 4 to 10 hours.
Serve hot
4 cups unsweetened pineapple juice
4 cups cranberry juice
1/2 cup packed brown sugar
1 cup water
1 teaspoon whole cloves
1 cinnamon stick
Tie cloves and cinnamon stick in cheesecloth. Combine all ingredients in crock pot. Cover and cook on LOW for 4 to 10 hours.
Serve hot
Holiday Cider
Holiday Cider
1 gallon apple cider
1/2 cup light or dark brown sugar
1 can (6 oz.) lemonade concentrate
1 can (6 oz.) orange juice concentrate
1 tablespoon whole cloves
1 tablespoon whole allspice
2 cinnamon sticks
1 teaspoon ground nutmeg
Oranges slices for garnish, if desired
Tie cloves and allspice in cheesecloth. In large Dutch oven or 1 gallon crockpot, simmer sugar, lemonade concentrate, orange juice concentrate, all spices and 1/3 cup water for 1 hour. Add cider and reheat. When cider is hot, remove spices in cheesecloth and garnish with orange slices, if desired
1 gallon apple cider
1/2 cup light or dark brown sugar
1 can (6 oz.) lemonade concentrate
1 can (6 oz.) orange juice concentrate
1 tablespoon whole cloves
1 tablespoon whole allspice
2 cinnamon sticks
1 teaspoon ground nutmeg
Oranges slices for garnish, if desired
Tie cloves and allspice in cheesecloth. In large Dutch oven or 1 gallon crockpot, simmer sugar, lemonade concentrate, orange juice concentrate, all spices and 1/3 cup water for 1 hour. Add cider and reheat. When cider is hot, remove spices in cheesecloth and garnish with orange slices, if desired
Hot Apple Tea
Hot Apple Tea
Serves 3
1 can frozen apple juice concentrate
1/2 cup instant tea mix
2 whole cloves
2 cinnamon sticks
orange slices
Combine all ingredients in crockpot. Cover; cook on high for 30 minutes. Reduce heat to low and heat for 30 more minutes before serving
Serves 3
1 can frozen apple juice concentrate
1/2 cup instant tea mix
2 whole cloves
2 cinnamon sticks
orange slices
Combine all ingredients in crockpot. Cover; cook on high for 30 minutes. Reduce heat to low and heat for 30 more minutes before serving
Slow Cooker Apple Brandy Brew
Slow Cooker Apple Brandy Brew
Serves 8
3/4 quart bottle apple-flavored wine
1 cup peach brandy
2 cups apple cider
1 cinnamon stick
Combine ingredients in crock pot. Cover and heat on LOW for 3-4 hours. Serve hot
Serves 8
3/4 quart bottle apple-flavored wine
1 cup peach brandy
2 cups apple cider
1 cinnamon stick
Combine ingredients in crock pot. Cover and heat on LOW for 3-4 hours. Serve hot
Mulled Cranberry Cider
Mulled Cranberry Cider
1 small orange, peel and juice only
8 cups cranberry apple drink
1/4 cup brown sugar, packed
1 cinnamon stick
1 teaspoon whole cloves
Cut the orange peel into strips. Combine orange juice, cranberry juice, and brown sugar in crockpot.
Combine orange peel, cinnamon stick, and cloves in a cheesecloth pouch tied with a string. Place in crockpot. Cover; cook on low for 5-7 hours or on high for 2-3 hours. Remove spice bag.
1 small orange, peel and juice only
8 cups cranberry apple drink
1/4 cup brown sugar, packed
1 cinnamon stick
1 teaspoon whole cloves
Cut the orange peel into strips. Combine orange juice, cranberry juice, and brown sugar in crockpot.
Combine orange peel, cinnamon stick, and cloves in a cheesecloth pouch tied with a string. Place in crockpot. Cover; cook on low for 5-7 hours or on high for 2-3 hours. Remove spice bag.
SPECIAL BUNDT CAKE
SPECIAL BUNDT CAKE
1 box cake mix (yellow, white, chocolate)
1 (8 oz.) sour cream
1/2 c. oil
1/4 c. sugar
1/4 c. water
4 eggs
FILLING:
Combine:
1 c. pecan pieces
2 tbsp. brown sugar
2 tsp. cinnamon
Pour half prepared batter into bundt pan. Top with filling mixture. Pour remaining batter over filling mixture. Bake 50 minutes, 350 degrees.
Glaze with powdered sugar-milk mixture.
1 box cake mix (yellow, white, chocolate)
1 (8 oz.) sour cream
1/2 c. oil
1/4 c. sugar
1/4 c. water
4 eggs
FILLING:
Combine:
1 c. pecan pieces
2 tbsp. brown sugar
2 tsp. cinnamon
Pour half prepared batter into bundt pan. Top with filling mixture. Pour remaining batter over filling mixture. Bake 50 minutes, 350 degrees.
Glaze with powdered sugar-milk mixture.
One Dish Dinner
One Dish Dinner
4 large Potatoes -- diced
1 large Sweet Onion -- diced
2 pounds Sausage Meat
2 cups Red Kidney Beans -- un-drained
3 tablespoons Sugar
Crumble sausage into small pieces and brown in a Dutch oven. Add potato
and onion to sausage and barely cover with water. Add salt and pepper
to taste, cook until potatoes are done, about 20-30 minutes. Add red
kidney beans, un-drained, and sugar. Heat to boiling point and thicken
as desired.
4 large Potatoes -- diced
1 large Sweet Onion -- diced
2 pounds Sausage Meat
2 cups Red Kidney Beans -- un-drained
3 tablespoons Sugar
Crumble sausage into small pieces and brown in a Dutch oven. Add potato
and onion to sausage and barely cover with water. Add salt and pepper
to taste, cook until potatoes are done, about 20-30 minutes. Add red
kidney beans, un-drained, and sugar. Heat to boiling point and thicken
as desired.
All Purpose Mix
All Purpose Mix
10 cups Flour
1 1/2 teaspoons Baking Soda
1 1/2 tablespoons Baking Powder
1 3/4 cups Powdered Milk
3 teaspoons Cream of Tartar
2 1/2 cups Vegetable Shortening
In a large bowl, sift together all dry ingredients. Blend well. With
butter knives or a pastry blender, cut in the shortening until evenly
distributed. Mixture will be rough in texture. Put into an airtight
container or large zip baggies. Label. Store in a cool, dry place.
Use within 10 - 12 weeks.
Makes about 14 cups.
Note: You can use this with any recipe you may already have for Bisquick!
10 cups Flour
1 1/2 teaspoons Baking Soda
1 1/2 tablespoons Baking Powder
1 3/4 cups Powdered Milk
3 teaspoons Cream of Tartar
2 1/2 cups Vegetable Shortening
In a large bowl, sift together all dry ingredients. Blend well. With
butter knives or a pastry blender, cut in the shortening until evenly
distributed. Mixture will be rough in texture. Put into an airtight
container or large zip baggies. Label. Store in a cool, dry place.
Use within 10 - 12 weeks.
Makes about 14 cups.
Note: You can use this with any recipe you may already have for Bisquick!
Cranberry Dip
Cranberry Dip
1 (12 ounce) package fresh cranberries
1 cup white sugar
1 cup apricot jam
1 cup chopped pecans
1 (8 ounce) package cream cheese
Preheat an oven to 350 degrees F (175 degrees C).
Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors.
To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.
1 (12 ounce) package fresh cranberries
1 cup white sugar
1 cup apricot jam
1 cup chopped pecans
1 (8 ounce) package cream cheese
Preheat an oven to 350 degrees F (175 degrees C).
Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors.
To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.
SOUTHERN SPOON ROLLS
SOUTHERN SPOON ROLLS
1 package yeast
2 cups warm water
3/4 cup melted butter
1/2 cup sugar
1 egg, beaten
4 cups self-rising flour
Dissolve yeast in water in a small bowl. In a large bowl, cream melted butter with sugar; add egg and yeast mixture. Stir in flour a little at a time until well mixed.
Place dough in an airtight container, filling container no more than 2/3 full to allow for rising. Refrigerate dough one to two hours before baking.
Preheat oven to 350. Grease muffin tins. To bake, drop dough by spoonfuls into tins, filling them 2/3 full. Bake 20 minutes, until browned.
1 package yeast
2 cups warm water
3/4 cup melted butter
1/2 cup sugar
1 egg, beaten
4 cups self-rising flour
Dissolve yeast in water in a small bowl. In a large bowl, cream melted butter with sugar; add egg and yeast mixture. Stir in flour a little at a time until well mixed.
Place dough in an airtight container, filling container no more than 2/3 full to allow for rising. Refrigerate dough one to two hours before baking.
Preheat oven to 350. Grease muffin tins. To bake, drop dough by spoonfuls into tins, filling them 2/3 full. Bake 20 minutes, until browned.
Crockpot Sour Cream Salsa Chicken
Crockpot Sour Cream Salsa Chicken
4 skinless boneless chicken breast halves
1 package taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/2 cup sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle
with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When
ready to serve, remove the chicken from the pot. Place about 2 T
cornstarch in a small amount of cold water. Stir well. Stir the
cornstarch mixture into salsa sauce. Turn crock to high and let
thicken. Stir in 1/2 cup of sour cream
4 skinless boneless chicken breast halves
1 package taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/2 cup sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle
with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When
ready to serve, remove the chicken from the pot. Place about 2 T
cornstarch in a small amount of cold water. Stir well. Stir the
cornstarch mixture into salsa sauce. Turn crock to high and let
thicken. Stir in 1/2 cup of sour cream
Christmas Pie
Christmas Pie
2 cups crushed Oreo cookies
1/4 cup butter, melted
1/4 cup green creme de menthe
1 7-ounce jar of marshmallow creme
2 cups whipping cream
maraschino cherries
Mix together cookie crumbs melted butter. Press crumbs to bottom and
sides of a 9 inch pie pan. Chill for several hours.
Mix together marshmallow creme and creme de menthe until well blended.
Fold in the whipping cream. Pour into pie pan over cookie crust. Top
with maraschino cherries.
2 cups crushed Oreo cookies
1/4 cup butter, melted
1/4 cup green creme de menthe
1 7-ounce jar of marshmallow creme
2 cups whipping cream
maraschino cherries
Mix together cookie crumbs melted butter. Press crumbs to bottom and
sides of a 9 inch pie pan. Chill for several hours.
Mix together marshmallow creme and creme de menthe until well blended.
Fold in the whipping cream. Pour into pie pan over cookie crust. Top
with maraschino cherries.
Monday, November 14, 2011
Cappuccino Bon Bons
Cappuccino Bon Bons
1 pkg. Duncan Hines Family Style Chewy Fudge Brownie mix, 21 oz
2 eggs
1/3 cup water
1/3 cup vegetable oil
1 1/2 T. instant coffee
1 t. ground cinnamon
Whipped topping
Cinnamon
Preheat oven to 350. Put 2 inch foil cupcake liners on cookie sheet. Mix brownie
mix, eggs, water, oil, instant coffee and cinnamon. Stir with spoon until well
blended, about 50 strokes. Fill each cupcake liner with 1 measuring tablespoon
batter. Bake 12 to 15 minutes or until wooden toothpick inserted in center comes
out clean. Cool completely. Garnish with whipped topping and a dash of cinnamon.
Refrigerate until ready to serve. To make large bon bons, use twelve 2 1/2 inch
foil cupcake liners and fill with 1/4 cup batter. Bake 28 to 30 minutes
1 pkg. Duncan Hines Family Style Chewy Fudge Brownie mix, 21 oz
2 eggs
1/3 cup water
1/3 cup vegetable oil
1 1/2 T. instant coffee
1 t. ground cinnamon
Whipped topping
Cinnamon
Preheat oven to 350. Put 2 inch foil cupcake liners on cookie sheet. Mix brownie
mix, eggs, water, oil, instant coffee and cinnamon. Stir with spoon until well
blended, about 50 strokes. Fill each cupcake liner with 1 measuring tablespoon
batter. Bake 12 to 15 minutes or until wooden toothpick inserted in center comes
out clean. Cool completely. Garnish with whipped topping and a dash of cinnamon.
Refrigerate until ready to serve. To make large bon bons, use twelve 2 1/2 inch
foil cupcake liners and fill with 1/4 cup batter. Bake 28 to 30 minutes
Pineapple Rum Cake
Pineapple Rum Cake
One 10 inch angel food cake
16 ounce container of Cool Whip dessert topping
4-1/2 oz rum
1-1/2 cups crushed pineapple in heavy syrup
Slice cake into 3 even slices lengthwise and place bottom piece on
a cake plate.
Using a teaspoon, sprinkle 1/3 of the rum over cake. Spread 1 cup
Cool Whip over cake, followed by 3/4 cup pineapple and syrup.
Top with middle cake slice and repeat step 2.
Place third cake slice on top, repeat rum and spread remaining
Cool Whip over cake to cover.
Chill well before serving.
Slice into 12 portions
One 10 inch angel food cake
16 ounce container of Cool Whip dessert topping
4-1/2 oz rum
1-1/2 cups crushed pineapple in heavy syrup
Slice cake into 3 even slices lengthwise and place bottom piece on
a cake plate.
Using a teaspoon, sprinkle 1/3 of the rum over cake. Spread 1 cup
Cool Whip over cake, followed by 3/4 cup pineapple and syrup.
Top with middle cake slice and repeat step 2.
Place third cake slice on top, repeat rum and spread remaining
Cool Whip over cake to cover.
Chill well before serving.
Slice into 12 portions
Margarita Balls
Margarita Balls
Makes 4 dozen
1 box (12 ounce) vanilla wafers
1/2 pound ground blanched almonds
4 ounces white chocolate
1/4 cup tequila
1/4 cup orange marmalade
2 tablespoons light corn syrup
Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb
ground blanched almonds.
Melt four 1 oz squares white chocolate according to package
directions.
In blender, process tequila, orange marmalade, and light corn syrup
until smooth. Stir, along with melted chocolate, into crumb mixture.
Shape into 1 inch balls and coat with sugar. Store in refrigerator.
Makes 4 dozen
1 box (12 ounce) vanilla wafers
1/2 pound ground blanched almonds
4 ounces white chocolate
1/4 cup tequila
1/4 cup orange marmalade
2 tablespoons light corn syrup
Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb
ground blanched almonds.
Melt four 1 oz squares white chocolate according to package
directions.
In blender, process tequila, orange marmalade, and light corn syrup
until smooth. Stir, along with melted chocolate, into crumb mixture.
Shape into 1 inch balls and coat with sugar. Store in refrigerator.
Potato Topped Meatloaf
Potato Topped Meatloaf
1 jar (12 ounces) Heinz Home Style Brown Gravy
1 1/2 pounds ground beef
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 egg, slightly beaten
1/2 teaspoon salt
Dash pepper
2 1/2 cups hot mashed potatoes
1 tablespoon melted butter or margarine
Paprika
Measure 1/4 cup gravy from jar; combine with beef and next five ingredients.
Shape into a loaf (8 inches X 4 inches) in shallow baking pan. Bake in
350-degree F oven, 1 hour. Carefully drain fat. Spread potatoes over top and
sides of meatloaf. Drizzle melted butter over potatoes; sprinkle with paprika.
Bake an additional 20 minutes. Let stand 5 minutes. Heat remaining gravy and
serve with meatloaf slices.
1 jar (12 ounces) Heinz Home Style Brown Gravy
1 1/2 pounds ground beef
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 egg, slightly beaten
1/2 teaspoon salt
Dash pepper
2 1/2 cups hot mashed potatoes
1 tablespoon melted butter or margarine
Paprika
Measure 1/4 cup gravy from jar; combine with beef and next five ingredients.
Shape into a loaf (8 inches X 4 inches) in shallow baking pan. Bake in
350-degree F oven, 1 hour. Carefully drain fat. Spread potatoes over top and
sides of meatloaf. Drizzle melted butter over potatoes; sprinkle with paprika.
Bake an additional 20 minutes. Let stand 5 minutes. Heat remaining gravy and
serve with meatloaf slices.
PEACH DESSERT
PEACH DESSERT
1 large (15 oz.) can sliced peaches
1 yellow cake mix
1 c. margarine, melted
1 c. coconut
1 c. chopped nuts
Use 13x9 inch pan. Grease or spray with cooking spray. Dump peaches into the
bottom of the pan. Cut large slices into smaller ones. Crumble cake mix over
top. Pour melted butter over top of mix and place nuts and coconut over mix.
Bake at 325 degrees for 50-55 minutes
1 large (15 oz.) can sliced peaches
1 yellow cake mix
1 c. margarine, melted
1 c. coconut
1 c. chopped nuts
Use 13x9 inch pan. Grease or spray with cooking spray. Dump peaches into the
bottom of the pan. Cut large slices into smaller ones. Crumble cake mix over
top. Pour melted butter over top of mix and place nuts and coconut over mix.
Bake at 325 degrees for 50-55 minutes
Saturday, November 12, 2011
Margarita Marinated Strawberries
Margarita Marinated Strawberries
1/4 cup sugar
3 tablespoons freshly squeezed lime juice
2 tablespoons Triple Sec
2 tablespoons tequila
3 pints strawberries, hulled
Mix sugar, lime juice, Triple Sec, and tequila in a
medium bowl.
Process 1 cup of the strawberries in a blender or food
processor until smooth. Cut remaining berries in half.
Stir pureed and halved berries into sugar mixture.
Cover and refrigerate at least 1 hour or up to 8 hours
before serving.
1/4 cup sugar
3 tablespoons freshly squeezed lime juice
2 tablespoons Triple Sec
2 tablespoons tequila
3 pints strawberries, hulled
Mix sugar, lime juice, Triple Sec, and tequila in a
medium bowl.
Process 1 cup of the strawberries in a blender or food
processor until smooth. Cut remaining berries in half.
Stir pureed and halved berries into sugar mixture.
Cover and refrigerate at least 1 hour or up to 8 hours
before serving.
Orange-Chocolate Pralines
Orange-Chocolate Pralines
3/4 cup unsalted butter
1 cup granulated sugar
1 cup packed light brown sugar
2 cups pecan pieces
1/2 cup whipping cream
1 cup milk
1 tablespoon plus 1 teaspoon grated orange peel
2 tablespoons vanilla extract
1 cup chilled semisweet chocolate morsels
Generously butter a large baking sheet and set aside.
In skillet, melt butter over high heat, about 1 1/2 minutes. Add sugars and pecans. Cook about 4 1/2 minutes, stirring frequently, until pecans are roasted.
Stir in cream and milk. Cook, stirring constantly, about 8 minutes, or until small bubbles form around edges of skillet and mixture is dark brown.
Stir in orange peel and cook, stirring constantly, about 4 more minutes, or until distinct threads form around edges of pan and candy thermometer reads 240°F (115°C).
Remove from heat and stir in vanilla. Immediately, and working quickly, drop a small handful of chocolate morsels onto about a quarter of mixture, stirring quickly and just enough to coat some of chips but not enough to allow chips to melt. Quickly spoon candy onto baking sheet, using second spoon to push candy off other spoon. Repeat until all morsels are used. Let cool.
Store at room temperature in airtight container or wrapped individually in plastic or foil.
Makes approximately 3 dozen.
3/4 cup unsalted butter
1 cup granulated sugar
1 cup packed light brown sugar
2 cups pecan pieces
1/2 cup whipping cream
1 cup milk
1 tablespoon plus 1 teaspoon grated orange peel
2 tablespoons vanilla extract
1 cup chilled semisweet chocolate morsels
Generously butter a large baking sheet and set aside.
In skillet, melt butter over high heat, about 1 1/2 minutes. Add sugars and pecans. Cook about 4 1/2 minutes, stirring frequently, until pecans are roasted.
Stir in cream and milk. Cook, stirring constantly, about 8 minutes, or until small bubbles form around edges of skillet and mixture is dark brown.
Stir in orange peel and cook, stirring constantly, about 4 more minutes, or until distinct threads form around edges of pan and candy thermometer reads 240°F (115°C).
Remove from heat and stir in vanilla. Immediately, and working quickly, drop a small handful of chocolate morsels onto about a quarter of mixture, stirring quickly and just enough to coat some of chips but not enough to allow chips to melt. Quickly spoon candy onto baking sheet, using second spoon to push candy off other spoon. Repeat until all morsels are used. Let cool.
Store at room temperature in airtight container or wrapped individually in plastic or foil.
Makes approximately 3 dozen.
Wednesday, November 9, 2011
Chow Mein Noodle Chicken Casserole
Chow Mein Noodle Chicken Casserole
1 whole chicken, cut up
1 (8 ounce) container sour cream
1 (10 3/4 ounce) can cream of mushroom soup
1 envelope dry onion soup mix
1 (3 ounce) can chow mein noodles
Cut chicken into serving pieces, then place in a casserole large enough to hold chicken comfortably.
Combine sour cream, mushroom soup and onion soup mix. Spread the soup mixture over chicken. Cover with chow mein noodles and bake at 325 degrees F for 1 1/2 hours
1 whole chicken, cut up
1 (8 ounce) container sour cream
1 (10 3/4 ounce) can cream of mushroom soup
1 envelope dry onion soup mix
1 (3 ounce) can chow mein noodles
Cut chicken into serving pieces, then place in a casserole large enough to hold chicken comfortably.
Combine sour cream, mushroom soup and onion soup mix. Spread the soup mixture over chicken. Cover with chow mein noodles and bake at 325 degrees F for 1 1/2 hours
Monday, November 7, 2011
No-Bake Bars
No-Bake Bars
4 c Cheerios
2 c Rice Krispies
2 c roasted peanuts
2 c M & M's
1 c light corn syrup
1 c sugar
1 1/2 c peanut butter
1 tsp vanilla
In large bowl combine first four ingredients. In saucepan bring corn syrup and sugar to a
boil. Cook until sugar is dissolved. Remove from heat, stir in peanut butter and vanilla.
Pour over cereal mixture and toss to coat evenly. Spread in a greased 15-inch baking pan.
Cool; cut into 3-inch squares.
4 c Cheerios
2 c Rice Krispies
2 c roasted peanuts
2 c M & M's
1 c light corn syrup
1 c sugar
1 1/2 c peanut butter
1 tsp vanilla
In large bowl combine first four ingredients. In saucepan bring corn syrup and sugar to a
boil. Cook until sugar is dissolved. Remove from heat, stir in peanut butter and vanilla.
Pour over cereal mixture and toss to coat evenly. Spread in a greased 15-inch baking pan.
Cool; cut into 3-inch squares.
QUICK & EASY CHOCOLATE CHEESECAKE PIE
QUICK & EASY CHOCOLATE CHEESECAKE PIE
2 pkg (8 oz each) cream cheese, softened
3/4 cup Sugar
2 Eggs
1/4 cup Cocoa
1 1/2 tsp Vanilla extract
1 Extra serving-size packaged graham cracker crumb crust (9 oz)
2 cups Frozen non-dairy whipped topping, thawed
Heat oven to 350°F.
In large bowl, beat cream cheese and sugar on medium speed of electric mixer until well blended. Add eggs; beat well. Add cocoa and vanilla, blending until smooth. Pour into crust.
Bake 30 to 35 minutes or until almost set in center. Remove from oven to wire rack. Cool completely. Cover; refrigerate. Spread whipped topping over top; garnish as desired. Cover; refrigerate leftover pie.
2 pkg (8 oz each) cream cheese, softened
3/4 cup Sugar
2 Eggs
1/4 cup Cocoa
1 1/2 tsp Vanilla extract
1 Extra serving-size packaged graham cracker crumb crust (9 oz)
2 cups Frozen non-dairy whipped topping, thawed
Heat oven to 350°F.
In large bowl, beat cream cheese and sugar on medium speed of electric mixer until well blended. Add eggs; beat well. Add cocoa and vanilla, blending until smooth. Pour into crust.
Bake 30 to 35 minutes or until almost set in center. Remove from oven to wire rack. Cool completely. Cover; refrigerate. Spread whipped topping over top; garnish as desired. Cover; refrigerate leftover pie.
Pumpkin Pie in a Glass
Pumpkin Pie in a Glass
2 cups (1 pint) whipping cream - divided use
1/4 cup plus 2 tablespoons granulated sugar - divided use
1/4 teaspoon vanilla extract
1 (15-ounce) can pure pumpkin, chilled
1 cup (8-ounces) vanilla flavored yogurt
1/4 teaspoon pumpkin pie spice
Additional pumpkin pie spice for sprinkling
With an electric mixer, whip 1/2 cup of whipping cream with the 2 tablespoons sugar and 1/4 teaspoon vanilla until it forms soft peaks; set aside.
Combine pumpkin, remaining 1 1/2 cups whipping cream, yogurt, 1/4 cup sugar and pumpkin pie spice in blender; cover. Blend until mixture is smooth.
Top with dollops of whipped cream and sprinkle with additional pumpkin pie spice. Serve immediately.
2 cups (1 pint) whipping cream - divided use
1/4 cup plus 2 tablespoons granulated sugar - divided use
1/4 teaspoon vanilla extract
1 (15-ounce) can pure pumpkin, chilled
1 cup (8-ounces) vanilla flavored yogurt
1/4 teaspoon pumpkin pie spice
Additional pumpkin pie spice for sprinkling
With an electric mixer, whip 1/2 cup of whipping cream with the 2 tablespoons sugar and 1/4 teaspoon vanilla until it forms soft peaks; set aside.
Combine pumpkin, remaining 1 1/2 cups whipping cream, yogurt, 1/4 cup sugar and pumpkin pie spice in blender; cover. Blend until mixture is smooth.
Top with dollops of whipped cream and sprinkle with additional pumpkin pie spice. Serve immediately.
CHERRY AND CREAM CHEESE DESSERT
CHERRY AND CREAM CHEESE DESSERT
1 graham cracker crust
1 (8 oz.) cream cheese
2 pkg. Dream Whip
1 c. sugar
1 c. milk
1 1/2 tsp. vanilla
1 can cherry pie filling
Combine cream cheese, Dream Whip, sugar, milk and vanilla. Whip until thick. Spread on graham cracker crust. Spread cherry pie filling on top. Chill well before serving
1 graham cracker crust
1 (8 oz.) cream cheese
2 pkg. Dream Whip
1 c. sugar
1 c. milk
1 1/2 tsp. vanilla
1 can cherry pie filling
Combine cream cheese, Dream Whip, sugar, milk and vanilla. Whip until thick. Spread on graham cracker crust. Spread cherry pie filling on top. Chill well before serving
DRUNKEN STRAWBERRIES
DRUNKEN STRAWBERRIES Makes 4 servings.
Combine 1 cup light red wine, 1/3 cup sugar and 1 oz cognac. Stir in 1 pound strawberries, quartered, and refrigerate until cold, 20 min. SERVE over ice cream.
Combine 1 cup light red wine, 1/3 cup sugar and 1 oz cognac. Stir in 1 pound strawberries, quartered, and refrigerate until cold, 20 min. SERVE over ice cream.
Honey Surprise
Honey Surprise
1 jar honey
1 cinnamon stick
2 whole cloves
2 whole allspice
Pour honey into an attractive jar.
Warm honey by placing jar in warm water and add spices.
Seal in a jar when cooled. Add honey dipper to the jar with pretty ribbon.
Serve with biscuits, muffins or bagels.
1 jar honey
1 cinnamon stick
2 whole cloves
2 whole allspice
Pour honey into an attractive jar.
Warm honey by placing jar in warm water and add spices.
Seal in a jar when cooled. Add honey dipper to the jar with pretty ribbon.
Serve with biscuits, muffins or bagels.
Southwestern Chicken
Southwestern Chicken
2 cans corn, drained
1 can black beans, rinsed and drained
16oz salsa, divided
6 boneless skinless chicken breast halves
1 cup shredded cheddar cheese
Combine corn, beans and 1/2 cup salsa in slow cooker. Top with chicken.
Pour remaining salsa over chicken. Cover and cook on high 3-4hrs or low
7-8 hrs (till meat juices run clear). Sprinkle with cheese; cover until
cheese is melted, about 5 minutes
2 cans corn, drained
1 can black beans, rinsed and drained
16oz salsa, divided
6 boneless skinless chicken breast halves
1 cup shredded cheddar cheese
Combine corn, beans and 1/2 cup salsa in slow cooker. Top with chicken.
Pour remaining salsa over chicken. Cover and cook on high 3-4hrs or low
7-8 hrs (till meat juices run clear). Sprinkle with cheese; cover until
cheese is melted, about 5 minutes
Sunday, November 6, 2011
QUICK AND EASY NUTTY CHEESE BARS
QUICK AND EASY NUTTY CHEESE BARS
1 Butter Recipe Golden cake mix
3/4 c. butter or margarine, melted
1 1/2 c. chopped pecans or walnuts (divided 3/4 c., 3/4 c.)
1 c. brown sugar, packed
2 (8 oz.) pkgs. cream cheese, softened
Preheat oven to 350 degrees. Grease and flour 9×13-inch pan. Mix dry cake mix, butter, 3/4 cup nuts. Press mixture evenly into bottom of prepared pan. Mix brown sugar and cream cheese. Spread over layer in pan. Sprinkle with 3/4 cup nuts. Bake 25-30 minutes. Cool completely before cutting into bars. Store in refrigerator in airtight container. Serves 24 bars.
1 Butter Recipe Golden cake mix
3/4 c. butter or margarine, melted
1 1/2 c. chopped pecans or walnuts (divided 3/4 c., 3/4 c.)
1 c. brown sugar, packed
2 (8 oz.) pkgs. cream cheese, softened
Preheat oven to 350 degrees. Grease and flour 9×13-inch pan. Mix dry cake mix, butter, 3/4 cup nuts. Press mixture evenly into bottom of prepared pan. Mix brown sugar and cream cheese. Spread over layer in pan. Sprinkle with 3/4 cup nuts. Bake 25-30 minutes. Cool completely before cutting into bars. Store in refrigerator in airtight container. Serves 24 bars.
Cider Smash
Cider Smash
2 ounces bourbon
1/2 teaspoon fresh lemon juice
4 ounces chilled sparkling apple cider
Thin red-apple slice
Pour bourbon and lemon juice into a tall Champagne glass. Top with apple cider.
Garnish with apple slice.
2 ounces bourbon
1/2 teaspoon fresh lemon juice
4 ounces chilled sparkling apple cider
Thin red-apple slice
Pour bourbon and lemon juice into a tall Champagne glass. Top with apple cider.
Garnish with apple slice.
Cappuccino on Ice
Cappuccino on Ice
1 1/2 cups strong brewed coffee
1/2 cup sweetened condensed milk
1/2 cup half-and-half cream
1/2 teaspoon vanilla extract
In a medium bowl, combine coffee and milk. Whisk in half-and-half and vanilla until well blended. Pour into glasses filled with ice.
1 1/2 cups strong brewed coffee
1/2 cup sweetened condensed milk
1/2 cup half-and-half cream
1/2 teaspoon vanilla extract
In a medium bowl, combine coffee and milk. Whisk in half-and-half and vanilla until well blended. Pour into glasses filled with ice.
Caramel Sundae Pie
Caramel Sundae Pie
1/4 cup margarine
7 oz. coconut
1/2 cup chopped pecans
8 oz. softened cream cheese
1 can sweetened condensed milk
16 oz. Cool Whip
12 oz. jar caramel ice cream topping
2 baked pie shells
Melt margarine; add pecans and coconut. Cook in oven until toasted; cool. Cream the cream cheese and milk. Beat until smooth. Fold in cool whip. Put 1/4 of mixture in pie shell, drizzle half of the caramel topping, sprinkle with 1/4 of toasted mixture. Repeat with 1/4 of cream cheese mixture. Top with 1/4 of toasted mixture. Repeat steps for remaining pie. Freeze until frozen all the way through, at least 3 hours. Take out 5 minutes before you serve. This pie is so delicious, you won't believe it. It's very rich and creamy
1/4 cup margarine
7 oz. coconut
1/2 cup chopped pecans
8 oz. softened cream cheese
1 can sweetened condensed milk
16 oz. Cool Whip
12 oz. jar caramel ice cream topping
2 baked pie shells
Melt margarine; add pecans and coconut. Cook in oven until toasted; cool. Cream the cream cheese and milk. Beat until smooth. Fold in cool whip. Put 1/4 of mixture in pie shell, drizzle half of the caramel topping, sprinkle with 1/4 of toasted mixture. Repeat with 1/4 of cream cheese mixture. Top with 1/4 of toasted mixture. Repeat steps for remaining pie. Freeze until frozen all the way through, at least 3 hours. Take out 5 minutes before you serve. This pie is so delicious, you won't believe it. It's very rich and creamy
Milky Way Dessert
Milky Way Dessert
1 c. crushed graham crackers
1 roll refrigerated chocolate chip cookies
4 Milky Way Bars
1 c. chopped nuts
Slice cookies into 1/4 inch slices. Place slices in bottom of ungreased
13 x 9 inch pan. Press to make a crust and bake at 375 degrees for 12
to 15 minutes. When brown, remove from oven, cut candy into slices and
place evenly over crust. Bake 2 to 3 minutes. When candy is soft,
spread over crust and sprinkle nuts and graham crushed graham crackers
over. Press slightly and cool. Cut into bars
1 c. crushed graham crackers
1 roll refrigerated chocolate chip cookies
4 Milky Way Bars
1 c. chopped nuts
Slice cookies into 1/4 inch slices. Place slices in bottom of ungreased
13 x 9 inch pan. Press to make a crust and bake at 375 degrees for 12
to 15 minutes. When brown, remove from oven, cut candy into slices and
place evenly over crust. Bake 2 to 3 minutes. When candy is soft,
spread over crust and sprinkle nuts and graham crushed graham crackers
over. Press slightly and cool. Cut into bars
Chunky Mallow Candy
Chunky Mallow Candy
1 cup crunchy peanut butter
1 (12oz) package chocolate chips
4 cups miniature marshmallows
Melt together peanut butter and chocolate chips in microwave. Stir
and allow to cool slightly (so as not to melt marshmallows). In
large bowl, pour chocolate mixture over marshmallows. Stir until
marshmallows are completely coated. Pour into buttered pan and
chill. Cut into squares
1 cup crunchy peanut butter
1 (12oz) package chocolate chips
4 cups miniature marshmallows
Melt together peanut butter and chocolate chips in microwave. Stir
and allow to cool slightly (so as not to melt marshmallows). In
large bowl, pour chocolate mixture over marshmallows. Stir until
marshmallows are completely coated. Pour into buttered pan and
chill. Cut into squares
BREAKFAST CASSEROLE
BREAKFAST CASSEROLE
2 lb. bag hash browns, either shredded or southern style, thawed
1/4 c. butter or margarine, melted
1 lb. pork sausage
1 medium onion, chopped
3 c. shredded cheddar cheese or monterey jack cheese
12 eggs, beaten
2 c. milk
1/2 tsp. salt
1/2 tsp. dry mustard
In a greased 9x13 baking dish evenly spread the potatoes and drizzle with the melted butter. Brown the sausage with the onion and drain well. Spread evenly over the potatoes. Sprinkle with the shredded cheese. In a mixing bowl combine the eggs, milk, salt and dry mustard. Pour evenly over potato mixture. Refrigerate overnight or you may bake it immediately at 350 degrees for about 50 minutes. Cover with foil if browning too quickly. (Add about 10 minutes if refrigerated.
If the hash browns are pretty frosty, let them drain before putting them in the pan
2 lb. bag hash browns, either shredded or southern style, thawed
1/4 c. butter or margarine, melted
1 lb. pork sausage
1 medium onion, chopped
3 c. shredded cheddar cheese or monterey jack cheese
12 eggs, beaten
2 c. milk
1/2 tsp. salt
1/2 tsp. dry mustard
In a greased 9x13 baking dish evenly spread the potatoes and drizzle with the melted butter. Brown the sausage with the onion and drain well. Spread evenly over the potatoes. Sprinkle with the shredded cheese. In a mixing bowl combine the eggs, milk, salt and dry mustard. Pour evenly over potato mixture. Refrigerate overnight or you may bake it immediately at 350 degrees for about 50 minutes. Cover with foil if browning too quickly. (Add about 10 minutes if refrigerated.
If the hash browns are pretty frosty, let them drain before putting them in the pan
Yummy Candy
Taste like a Heath Bar
Yummy Candy
2 cup brown sugar
1 lb. real butter (must be real butter)
1 cup pecans, chopped
2 packages Hershey bars (this is a 6 pack of the 1.55 oz. Size bars)
Spread nuts on buttered sheet cake pan ("15x10x1").
Melt butter & sugar- bring to a boil for 18 - 20 min, stirring constantly
Pour over nuts on cookie sheet
Spread with spatula
Lay Hershey's on top to melt & spread evenly
Cool
Yummy Candy
2 cup brown sugar
1 lb. real butter (must be real butter)
1 cup pecans, chopped
2 packages Hershey bars (this is a 6 pack of the 1.55 oz. Size bars)
Spread nuts on buttered sheet cake pan ("15x10x1").
Melt butter & sugar- bring to a boil for 18 - 20 min, stirring constantly
Pour over nuts on cookie sheet
Spread with spatula
Lay Hershey's on top to melt & spread evenly
Cool
Vanilla Fudge
Vanilla Fudge
2 c Sugar
1 Can (5-oz) evaporated milk
1/3 c Milk
1/8 ts Salt
1/4 c Butter
1 ts Vanilla extract
Broken nuts (optional)
Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan.
Butter foil; set aside. Butter the sides of a heavy 2-quart saucepan. In
saucepan combine sugar, evaporated milk, milk, and salt. Cook and stir over
medium-high heat to boiling. Carefully clip a candy thermometer to the side
of the saucepan. Cook and stir over medium-low-heat to 238F, soft-ball stage
(this should take 25 to 35 minutes). Immediately remove saucepan from heat.
Add butter and vanilla, but do not stir. Cool mixture, without stirring, to
110F, lukewarm (about 55 minutes). Remove candy thermometer from saucepan.
Beat vigorously with a wooden spoon till fudge becomes very thick and just
starts to lose its gloss (about 10 minutes total). Do not over beat.
Immediately spread fudge into the prepared pan.
Score into 1-inch squares while warm. Top each square with a piece of nut,
if desired. When candy is firm, use the foil to lift the fudge out of the
pan. Cut into squares. Store, tightly covered, in the refrigerator. Makes
about 1 lb
2 c Sugar
1 Can (5-oz) evaporated milk
1/3 c Milk
1/8 ts Salt
1/4 c Butter
1 ts Vanilla extract
Broken nuts (optional)
Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan.
Butter foil; set aside. Butter the sides of a heavy 2-quart saucepan. In
saucepan combine sugar, evaporated milk, milk, and salt. Cook and stir over
medium-high heat to boiling. Carefully clip a candy thermometer to the side
of the saucepan. Cook and stir over medium-low-heat to 238F, soft-ball stage
(this should take 25 to 35 minutes). Immediately remove saucepan from heat.
Add butter and vanilla, but do not stir. Cool mixture, without stirring, to
110F, lukewarm (about 55 minutes). Remove candy thermometer from saucepan.
Beat vigorously with a wooden spoon till fudge becomes very thick and just
starts to lose its gloss (about 10 minutes total). Do not over beat.
Immediately spread fudge into the prepared pan.
Score into 1-inch squares while warm. Top each square with a piece of nut,
if desired. When candy is firm, use the foil to lift the fudge out of the
pan. Cut into squares. Store, tightly covered, in the refrigerator. Makes
about 1 lb
Jingle Bell Fudge Recipe
Jingle Bell Fudge Recipe
12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)
Combine butterscotch chips and peanut butter in top of double boiler. Place
over, not boiling water until butterscotch melts; remove from water. Stir
until blended; add milk and stir just until blended. Spread in foil-lined
8-inch square pan. Press chopped nuts into surface, if desired, and chill
until firm. Cut into 1-inch squares.
12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)
Combine butterscotch chips and peanut butter in top of double boiler. Place
over, not boiling water until butterscotch melts; remove from water. Stir
until blended; add milk and stir just until blended. Spread in foil-lined
8-inch square pan. Press chopped nuts into surface, if desired, and chill
until firm. Cut into 1-inch squares.
Skillet S'mores
Skillet S'mores
Couple pats of softened butter
2 slices pound cake
3 tablespoons marshmallow cream
1/3 cup mini chocolate chips
Vanilla ice cream
Chocolate Syrup
Spread outside of pound cake slices with butter.
Spread the inside bottom layer with marshmallow cream.
Sprinkle the marshmallow cream with 3 tablespoons of the chocolate chips and top with the remaining piece of buttered pound cake, buttered side out.
Grill on a hot cast iron griddle for about 3 minutes, till nice and toasty, then flip and brown the other side.
Serve with a scoop of vanilla ice cream and chocolate syrup.
To make them decorative for a party or dinner guests;
Note from Sue: Cut grilled, finished sandwich in half, and lay one half flat, and stand the other half on flat end for a nice height appearance, then put the ice cream on the flat half and drizzle with chocolate.
Couple pats of softened butter
2 slices pound cake
3 tablespoons marshmallow cream
1/3 cup mini chocolate chips
Vanilla ice cream
Chocolate Syrup
Spread outside of pound cake slices with butter.
Spread the inside bottom layer with marshmallow cream.
Sprinkle the marshmallow cream with 3 tablespoons of the chocolate chips and top with the remaining piece of buttered pound cake, buttered side out.
Grill on a hot cast iron griddle for about 3 minutes, till nice and toasty, then flip and brown the other side.
Serve with a scoop of vanilla ice cream and chocolate syrup.
To make them decorative for a party or dinner guests;
Note from Sue: Cut grilled, finished sandwich in half, and lay one half flat, and stand the other half on flat end for a nice height appearance, then put the ice cream on the flat half and drizzle with chocolate.
Friday, November 4, 2011
Mushroom Beef over Pasta
Mushroom Beef over Pasta
1 pound beef stew meat
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 envelope dry onion soup mix
2 cups sliced fresh mushrooms
1/4 tsp. pepper
Hot cooked pasta
Combine beef, soup, soup mix, mushrooms and pepper in crock pot. Cover and cook on low 8 to 10 hours.
Serve over pasta.
1 pound beef stew meat
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 envelope dry onion soup mix
2 cups sliced fresh mushrooms
1/4 tsp. pepper
Hot cooked pasta
Combine beef, soup, soup mix, mushrooms and pepper in crock pot. Cover and cook on low 8 to 10 hours.
Serve over pasta.
Recipe For Wonder Fudge
Recipe For Wonder Fudge
1/4 c Margarine
1 pk 6 OZ. Chocolate chips
1/4 c Corn syrup
1 ts Vanilla
1 1/2 c Powdered sugar
2 c Rice krispies cereal
Measure margarine, chocolate morsels, corn syrup, and vanilla into a large sauce pan. Cook over low heat, stirring constantly until smooth. Remove from heat. Mix in sugar, add cereal. Stir until well coated. Press fudge into buttered 8" x 8" pan. Chill
1/4 c Margarine
1 pk 6 OZ. Chocolate chips
1/4 c Corn syrup
1 ts Vanilla
1 1/2 c Powdered sugar
2 c Rice krispies cereal
Measure margarine, chocolate morsels, corn syrup, and vanilla into a large sauce pan. Cook over low heat, stirring constantly until smooth. Remove from heat. Mix in sugar, add cereal. Stir until well coated. Press fudge into buttered 8" x 8" pan. Chill
Fluffer Nutter Candy
Fluffer Nutter Candy
Makes 20 pieces
2 6-oz. pkgs. semi-sweet chocolate chips
1 c. crunchy peanut butter
4 c. miniature marshmallows
Melt chocolate with peanut butter in saucepan over low heat; stir until smooth.
Fold in marshmallows. Pour into greased 9-inch square dish. Chill until firm.
Cut into squares.
Makes 20 pieces
2 6-oz. pkgs. semi-sweet chocolate chips
1 c. crunchy peanut butter
4 c. miniature marshmallows
Melt chocolate with peanut butter in saucepan over low heat; stir until smooth.
Fold in marshmallows. Pour into greased 9-inch square dish. Chill until firm.
Cut into squares.
Chocolate Pudding Candy
Chocolate Pudding Candy
1 pk jello chocolate pudding mix
3/4 c white sugar
3/4 c brown sugar
1/2 c milk
3 tb butter
Combine pudding, sugar, and milk in a saucepan; blend well. Cook and stir over low heat until sugar is completely dissolved. Continue cooking without stirring until mixture comes to a full boil. Boil for 3 minutes. Remove from heat, add butter immediately and beat until mixture thickens and loses it's gloss (about 12 minutes). Pour into greased pan. Chill and cut into squares
1 pk jello chocolate pudding mix
3/4 c white sugar
3/4 c brown sugar
1/2 c milk
3 tb butter
Combine pudding, sugar, and milk in a saucepan; blend well. Cook and stir over low heat until sugar is completely dissolved. Continue cooking without stirring until mixture comes to a full boil. Boil for 3 minutes. Remove from heat, add butter immediately and beat until mixture thickens and loses it's gloss (about 12 minutes). Pour into greased pan. Chill and cut into squares
KEEP MASHED POTATOES FLUFFY FOR HOURS
KEEP MASHED POTATOES FLUFFY FOR HOURS
Orange Creamsicle Dessert
Orange Creamsicle Dessert
1 sm. Jell-O (orange)
1 cup sour cream
1 (8 oz.) container Cool Whip
1 tsp. vanilla
1 can mandarin oranges, drained well
Mix the Jell-O packet with the sour cream. Add vanilla and mix well. Fold in Cool Whip. Layer fruit and Jell-O mixture in parfait glasses. Chill. Serve cold
1 sm. Jell-O (orange)
1 cup sour cream
1 (8 oz.) container Cool Whip
1 tsp. vanilla
1 can mandarin oranges, drained well
Mix the Jell-O packet with the sour cream. Add vanilla and mix well. Fold in Cool Whip. Layer fruit and Jell-O mixture in parfait glasses. Chill. Serve cold
SWEET POTATO COOKIES
SWEET POTATO COOKIES
2 c. flour
1 c. oats
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. butter or margarine
1 c. sugar
1 c. brown sugar, packed
1 egg
1 tsp. vanilla
1 c. mashed sweet potatoes
1 c. semi-sweet chocolate chips
1 c. oats
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. butter or margarine
1 c. sugar
1 c. brown sugar, packed
1 egg
1 tsp. vanilla
1 c. mashed sweet potatoes
1 c. semi-sweet chocolate chips
Combine first 5 ingredients. Cream butter; add sugars and beat until light and fluffy. Add
eggs and vanilla, mix well. Alternate additions of dry ingredients and sweet potatoes,
mixing well after each addition. Stir in morsels. Bake on lightly greased cookie sheet, 5
to 7 minutes at 350 degrees.
Sugar Walnuts
Sugar Walnuts
1 Cup Sugar
1/4 teas. Salt
1/2 - 1 tsp Cinnamon (or) 1 tsp Orange Peel
6 Tbsp. Milk
1 teas. Vanilla
2-3 Cups Walnut Halves
Combine sugar, salt, cinnamon or orange rind, and milk. Cook to soft-ball stage (236 degrees on candy thermometer), stirring frequently. Remove from heat, add vanilla and walnuts, and stir until grainy. Pour immediately onto buttered cookie sheet or waxed paper. Cool
1 Cup Sugar
1/4 teas. Salt
1/2 - 1 tsp Cinnamon (or) 1 tsp Orange Peel
6 Tbsp. Milk
1 teas. Vanilla
2-3 Cups Walnut Halves
Combine sugar, salt, cinnamon or orange rind, and milk. Cook to soft-ball stage (236 degrees on candy thermometer), stirring frequently. Remove from heat, add vanilla and walnuts, and stir until grainy. Pour immediately onto buttered cookie sheet or waxed paper. Cool
Coconut Mounds
Coconut Mounds
3/4 Cup Mashed Potatoes
1 Lb. Powdered Sugar
1 Lb. Macaroon Coconut
1/2 tsp Almond Extract
Combine all ingredients. Roll into balls using powdered sugar to roll. Chill
in refrigerator for one hour. Dip in melted chocolate.
3/4 Cup Mashed Potatoes
1 Lb. Powdered Sugar
1 Lb. Macaroon Coconut
1/2 tsp Almond Extract
Combine all ingredients. Roll into balls using powdered sugar to roll. Chill
in refrigerator for one hour. Dip in melted chocolate.
Sweet Potato Puffs
Sweet Potato Puffs
3 lg (about 2 lbs) sweet potatoes, peeled and cut into 1-inch pieces
1/4 cup butter or margarine, softened
2 tablespoons packed brown sugar
1/2 teaspoon grated orange peel
1/4 teaspoon ground cardamom
2 eggs, beaten
1 tablespoon butter or margarine, melted
2 tablespoons chopped crystallized ginger, if desired
Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered about 20 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
Heat oven to 425ºF. Mash potatoes in medium bowl until no lumps remain. Add remaining ingredients except 1 tablespoon butter and the ginger. Beat vigorously until potatoes are fluffy.
Drop potatoes by 1/2 cupfuls onto ungreased cookie sheet, forming 8 mounds. (Or spoon potatoes into decorating bag and form 8 rosettes.)
Brush 1 tablespoon melted butter over potatoes. Bake about 15 minutes or until hot. Sprinkle with ginger
3 lg (about 2 lbs) sweet potatoes, peeled and cut into 1-inch pieces
1/4 cup butter or margarine, softened
2 tablespoons packed brown sugar
1/2 teaspoon grated orange peel
1/4 teaspoon ground cardamom
2 eggs, beaten
1 tablespoon butter or margarine, melted
2 tablespoons chopped crystallized ginger, if desired
Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered about 20 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
Heat oven to 425ºF. Mash potatoes in medium bowl until no lumps remain. Add remaining ingredients except 1 tablespoon butter and the ginger. Beat vigorously until potatoes are fluffy.
Drop potatoes by 1/2 cupfuls onto ungreased cookie sheet, forming 8 mounds. (Or spoon potatoes into decorating bag and form 8 rosettes.)
Brush 1 tablespoon melted butter over potatoes. Bake about 15 minutes or until hot. Sprinkle with ginger
Pumpkin Pie Latte Recipe
Pumpkin Pie Latte Recipe
2 cups milk
2 tablespoons canned pumpkin
2 tablespoons sugar
2 tablespoons Spice Islands® pure vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup hot brewed Easy Espresso
Whipped cream, pumpkin pie spice and ground nutmeg, optional
In a small saucepan, combine the milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from the heat; stir in vanilla and pie spice. Transfer to a blender; cover and process for 15 seconds or until foamy.
Pour into two mugs; add espresso. Garnish with whipped cream and spices if desired
2 cups milk
2 tablespoons canned pumpkin
2 tablespoons sugar
2 tablespoons Spice Islands® pure vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup hot brewed Easy Espresso
Whipped cream, pumpkin pie spice and ground nutmeg, optional
In a small saucepan, combine the milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from the heat; stir in vanilla and pie spice. Transfer to a blender; cover and process for 15 seconds or until foamy.
Pour into two mugs; add espresso. Garnish with whipped cream and spices if desired
Peach Upside Down Cake
Peach Upside Down Cake
1/4 cup butter
1/2 cup packed brown sugar
1-1/2 to 2 cups sliced, pitted and peeled peaches or frozen
unsweetened peach slices, thawed and large slices cut in half
lengthwise
1-1/4 cups all-purpose flour
1-1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 egg
1 tsp. vanilla
1/2 cup milk
Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350
degrees F oven about 5 minutes or until butter is melted. (Be sure to
watch carefully to avoid over browning the butter). Remove pan from
oven. Add brown sugar, stirring until sugar is completely moistened.
Spread sugar mixture evenly in pan. Arrange peach slices evenly over
brown sugar mixture. Set aside.
In a medium bowl, combine the flour, baking powder and salt; set
aside. In a large bowl, beat 1/2 cup butter with an electric mixer on
medium to high speed for 30 seconds. Beat in granulated sugar until
well combined. Add egg and vanilla, beating until combined.
Alternately add the flour mixture and milk to beaten butter mixture,
beating on low speed after each addition just until combined. Spread
batter evenly over the peaches in the pan.
Bake for 45 to 50 minutes or until a wooden toothpick inserted near
the center comes out clean. Cool in pan on wire rack for 5 minutes.
Loosen cake from sides of pan; invert onto a large serving plate. Cool
for 10 to 15 minutes more. Serve warm
1/4 cup butter
1/2 cup packed brown sugar
1-1/2 to 2 cups sliced, pitted and peeled peaches or frozen
unsweetened peach slices, thawed and large slices cut in half
lengthwise
1-1/4 cups all-purpose flour
1-1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 egg
1 tsp. vanilla
1/2 cup milk
Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350
degrees F oven about 5 minutes or until butter is melted. (Be sure to
watch carefully to avoid over browning the butter). Remove pan from
oven. Add brown sugar, stirring until sugar is completely moistened.
Spread sugar mixture evenly in pan. Arrange peach slices evenly over
brown sugar mixture. Set aside.
In a medium bowl, combine the flour, baking powder and salt; set
aside. In a large bowl, beat 1/2 cup butter with an electric mixer on
medium to high speed for 30 seconds. Beat in granulated sugar until
well combined. Add egg and vanilla, beating until combined.
Alternately add the flour mixture and milk to beaten butter mixture,
beating on low speed after each addition just until combined. Spread
batter evenly over the peaches in the pan.
Bake for 45 to 50 minutes or until a wooden toothpick inserted near
the center comes out clean. Cool in pan on wire rack for 5 minutes.
Loosen cake from sides of pan; invert onto a large serving plate. Cool
for 10 to 15 minutes more. Serve warm
Pizza in a Bowl
Pizza in a Bowl
2 cups dried corkscrew macaroni
1 3-1/2-ounce package thinly sliced pepperoni
1 pound lean ground beef
1 small onion, finely chopped
1 15-ounce can pizza sauce
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1/2 teaspoon sugar
1/8 teaspoon pepper
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
1 8-ounce package shredded mozzarella cheese (2 cups)
2 tablespoons grated Parmesan cheese
Cook the macaroni according to the package directions, except omit
the salt; drain.
Meanwhile, cut half of the pepperoni slices in quarters; set aside.
In a large skillet, cook ground beef and onion until meat is brown
and onion is tender; drain off fat.
Stir in pizza sauce, tomato sauce, tomato paste, sugar, pepper,
garlic salt, and onion salt. Stir in the cooked macaroni and quartered
pepperoni slices.
Spoon half of the macaroni mixture into a 2-quart casserole;
sprinkle with half of the mozzarella cheese. Repeat layers. Sprinkle
with the Parmesan cheese and remaining pepperoni slices.
Bake, uncovered, in a 350 degree F oven about 40 minutes or until
heated through and cheese is lightly browned. Makes 6 servings.
2 cups dried corkscrew macaroni
1 3-1/2-ounce package thinly sliced pepperoni
1 pound lean ground beef
1 small onion, finely chopped
1 15-ounce can pizza sauce
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1/2 teaspoon sugar
1/8 teaspoon pepper
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
1 8-ounce package shredded mozzarella cheese (2 cups)
2 tablespoons grated Parmesan cheese
Cook the macaroni according to the package directions, except omit
the salt; drain.
Meanwhile, cut half of the pepperoni slices in quarters; set aside.
In a large skillet, cook ground beef and onion until meat is brown
and onion is tender; drain off fat.
Stir in pizza sauce, tomato sauce, tomato paste, sugar, pepper,
garlic salt, and onion salt. Stir in the cooked macaroni and quartered
pepperoni slices.
Spoon half of the macaroni mixture into a 2-quart casserole;
sprinkle with half of the mozzarella cheese. Repeat layers. Sprinkle
with the Parmesan cheese and remaining pepperoni slices.
Bake, uncovered, in a 350 degree F oven about 40 minutes or until
heated through and cheese is lightly browned. Makes 6 servings.
Thursday, November 3, 2011
No-Bake Gingerbread Balls
No-Bake Gingerbread Balls
5 ounces gingersnap cookies (about 20 cookies)
3 tablespoons corn syrup
2 tablespoons peanut butter
1/3 cup powdered sugar, sifted
Place cookies in a food processor and process until finely ground. Add corn syrup and peanut butter and process until mixture comes together. Scrape down the sides of the processor's bowl if necessary. If mixture is too dry to come together, add another tablespoon of corn syrup. Shape mixture into 1-inch balls, then roll in powdered sugar
5 ounces gingersnap cookies (about 20 cookies)
3 tablespoons corn syrup
2 tablespoons peanut butter
1/3 cup powdered sugar, sifted
Place cookies in a food processor and process until finely ground. Add corn syrup and peanut butter and process until mixture comes together. Scrape down the sides of the processor's bowl if necessary. If mixture is too dry to come together, add another tablespoon of corn syrup. Shape mixture into 1-inch balls, then roll in powdered sugar
Chocolate Marshmallow Chow
Chocolate Marshmallow Chow
1 c miniature marshmallows
1/3 c chocolate chips
1 stick margarine or butter
9 c Wheat Chex cereal
1/2 c powdered sugar
1/2 c raisins
1/3 c chocolate chips
1 stick margarine or butter
9 c Wheat Chex cereal
1/2 c powdered sugar
1/2 c raisins
Melt margarine, marshmallows, raisins and chocolate chips. Pour
mixture over cereal and toss. Put mixture into paper bag and add
powdered sugar. Shake until all cereal is covered
mixture over cereal and toss. Put mixture into paper bag and add
powdered sugar. Shake until all cereal is covered
Easy Bread Pudding
Easy Bread Pudding
1 loaf cinnamon-raisin bread, cubed
6 cups milk
2 (3 1/2 ounce) packages vanilla pudding mix (the kind you cook not instant)
1 teaspoon vanilla
Place cubed bread in a 9x13 inch pan. Pour 2 cups milk over bread; set aside. Prepare pudding according to pkg. Directions, using remaining 4 cups milk. Stir in vanilla. Pour the pudding evenly over the bread mixture and sprinkle with a little cinnamon. Bake at 375 for 45 minutes until pudding is set, or until a toothpick inserted in middle comes out clean.
1 loaf cinnamon-raisin bread, cubed
6 cups milk
2 (3 1/2 ounce) packages vanilla pudding mix (the kind you cook not instant)
1 teaspoon vanilla
Place cubed bread in a 9x13 inch pan. Pour 2 cups milk over bread; set aside. Prepare pudding according to pkg. Directions, using remaining 4 cups milk. Stir in vanilla. Pour the pudding evenly over the bread mixture and sprinkle with a little cinnamon. Bake at 375 for 45 minutes until pudding is set, or until a toothpick inserted in middle comes out clean.
Skillet Barbecue Chicken and Rice
Skillet Barbecue Chicken and Rice
1 lb Boneless, skinless Chicken Breasts cut into strips
2Tb Oil
1 1/2 c Barbecue sauce
1 c Water
1 can (11oz) whole kernel corn, Drained
1 Small green pepper, chopped
2 c Minute Original Rice, Uncooked
Brown chicken in hot oil in a large skillet on medium-high heat. Stir
in barbecue sauce, water, corn and pepper; bring to a boil. Reduce
heat; cover and simmer 5 minutes. Stir in rice; cover. Remove from
heat. Let stand 5 minutes
1 lb Boneless, skinless Chicken Breasts cut into strips
2Tb Oil
1 1/2 c Barbecue sauce
1 c Water
1 can (11oz) whole kernel corn, Drained
1 Small green pepper, chopped
2 c Minute Original Rice, Uncooked
Brown chicken in hot oil in a large skillet on medium-high heat. Stir
in barbecue sauce, water, corn and pepper; bring to a boil. Reduce
heat; cover and simmer 5 minutes. Stir in rice; cover. Remove from
heat. Let stand 5 minutes
Harvest Magic Bars
Harvest Magic Bars
1 pkg white chocolate chips
3/4 cup dried cranberries
3/4 cup finely chopped dried apricots
2 cups graham crumbs
3/4 cup butter, melted
1 can Regular or Low Fat condensed milk
Combine graham crumbs with butter; press evenly onto parchment
paper-lined 13 x 9 inch baking pan. Pour condensed milk evenly over crumbs.
Toss together Cho. chips, cranberries and apricots; sprinkle
mixture over top condensed milk; press down firmly.
Bake in preheated 350°F oven for 20-25 minutes or until edges
become lightly browned.
1 pkg white chocolate chips
3/4 cup dried cranberries
3/4 cup finely chopped dried apricots
2 cups graham crumbs
3/4 cup butter, melted
1 can Regular or Low Fat condensed milk
Combine graham crumbs with butter; press evenly onto parchment
paper-lined 13 x 9 inch baking pan. Pour condensed milk evenly over crumbs.
Toss together Cho. chips, cranberries and apricots; sprinkle
mixture over top condensed milk; press down firmly.
Bake in preheated 350°F oven for 20-25 minutes or until edges
become lightly browned.
Chicken Tacos
Chicken Tacos
4 skinless boneless chicken breasts
1-14 oz. Can diced tomatoes (we use Rotel)
1 bell pepper, any color, chopped
1 onion, chopped
2-3 cloves of garlic, minced
1 T. Cumin
1 T. Chili powder
Place everything in your slow cooker and cook on high for 4 hours, or on low for 7 to 8 hours. Shred chicken with two forks and eat with warmed tortillas, shredded cheese and sour cream. (Note: Don’t have tomatoes or fresh veggies? Add a jar of chunky salsa instead.)
Velveeta Cheeseburger Joe
Velveeta Cheeseburger Joe
1 lb. ground beef
6 oz. Velveeta Pasteurized Prepared Cheese Product, cut up
1/4 cup ketchup
1 tsp. onion powder
1 tsp.Prepared Mustard
6 hamburger buns, partially split
Brown meat in large skillet on medium heat; drain.
Add Velveeta, ketchup, onion powder and mustard; mix well. Reduce heat to medium-low; cook until cheese is completely melted, stirring frequently.
SERVE in buns.
1 lb. ground beef
6 oz. Velveeta Pasteurized Prepared Cheese Product, cut up
1/4 cup ketchup
1 tsp. onion powder
1 tsp.Prepared Mustard
6 hamburger buns, partially split
Brown meat in large skillet on medium heat; drain.
Add Velveeta, ketchup, onion powder and mustard; mix well. Reduce heat to medium-low; cook until cheese is completely melted, stirring frequently.
SERVE in buns.
Chuckwagon Beef & Pasta Skillet
Chuckwagon Beef & Pasta Skillet
1 pound ground beef
1 small green bell pepper, chopped
1/2 cup chopped onion
1 (13 3/4 to 14 1/2-ounce) can ready-to-serve beef broth
1 1/2 cups uncooked wagon wheel pasta
1 cup prepared hickory-flavored barbecue sauce
1/2 cup finely shredded Cheddar or Colby cheese
1.Brown ground beef with bell pepper and onion in large nonstick skillet over medium heat 6 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles. Pour off drippings.
2.Stir in broth, pasta, barbecue sauce and 1/4 cup water; bring to a boil. Reduce heat to medium-low; cover and simmer 10 to 15 minutes or until pasta is almost tender. Uncover; cook 5 to 7 minutes or until pasta is tender and sauce is thickened, stirring occasionally. Sprinkle with cheese
1 pound ground beef
1 small green bell pepper, chopped
1/2 cup chopped onion
1 (13 3/4 to 14 1/2-ounce) can ready-to-serve beef broth
1 1/2 cups uncooked wagon wheel pasta
1 cup prepared hickory-flavored barbecue sauce
1/2 cup finely shredded Cheddar or Colby cheese
1.Brown ground beef with bell pepper and onion in large nonstick skillet over medium heat 6 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles. Pour off drippings.
2.Stir in broth, pasta, barbecue sauce and 1/4 cup water; bring to a boil. Reduce heat to medium-low; cover and simmer 10 to 15 minutes or until pasta is almost tender. Uncover; cook 5 to 7 minutes or until pasta is tender and sauce is thickened, stirring occasionally. Sprinkle with cheese
Wednesday, November 2, 2011
Butterscotch Peanut Fudge
Butterscotch Peanut Fudge
12 ounce package butterscotch chips
1 14 ounce can sweetened condensed milk
1 1/2 cups miniature marshmallows
2/3 cup chunky peanut butter
1 tsp. vanilla
1 cup chopped peanuts
In a saucepan combine the butterscotch chips, milk and marshmallows. Stir over medium heat until marshmallows melt. Remove from heat; beat in peanut butter, vanilla, and dash of salt. Stir in nuts
Pour into a 9 inch square buttered pan. Chill. Cut in squares, and store in refrigerator
12 ounce package butterscotch chips
1 14 ounce can sweetened condensed milk
1 1/2 cups miniature marshmallows
2/3 cup chunky peanut butter
1 tsp. vanilla
1 cup chopped peanuts
In a saucepan combine the butterscotch chips, milk and marshmallows. Stir over medium heat until marshmallows melt. Remove from heat; beat in peanut butter, vanilla, and dash of salt. Stir in nuts
Pour into a 9 inch square buttered pan. Chill. Cut in squares, and store in refrigerator
EASY PUMPKIN CHEESE CAKE
EASY PUMPKIN CHEESE CAKE
1 egg yolk
1 (9 oz.) graham cracker pie crust (extra serving size)
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
2 eggs
1 (16 oz.) can pumpkin
1 1/2 tsp. cinnamon
1/2 tsp. ginger
Preheat oven to 350 degrees. Beat egg yolk and brush on pie
crust. Bake crust for 4 to 5 minutes. In a large bowl,
combine, cream cheese, sugar and eggs; beat on medium until
smooth. Add pumpkin, cinnamon and ginger; mix well. Spoon
into cooled pie crust. Bake for 40 to 45 minutes until set;
let cool. Refrigerate for several hours. Serve plain with
whipped cream or vanilla ice cream
1 egg yolk
1 (9 oz.) graham cracker pie crust (extra serving size)
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
2 eggs
1 (16 oz.) can pumpkin
1 1/2 tsp. cinnamon
1/2 tsp. ginger
Preheat oven to 350 degrees. Beat egg yolk and brush on pie
crust. Bake crust for 4 to 5 minutes. In a large bowl,
combine, cream cheese, sugar and eggs; beat on medium until
smooth. Add pumpkin, cinnamon and ginger; mix well. Spoon
into cooled pie crust. Bake for 40 to 45 minutes until set;
let cool. Refrigerate for several hours. Serve plain with
whipped cream or vanilla ice cream
Ham 'n' cheese pop-ups
Ham 'n' cheese pop-ups
1 cup chopped, cooked ham
2 tablespoons margarine, softened
1 tablespoon mayonnaise
1 teaspoon prepared mustard
1 (8 oz) can refrigerator biscuits
4 slices American OR Cheddar cheese
Combine ham, margarine, mayonnaise and mustard. Press half of the biscuits into cupcake tins, making a well in each. Spoon half of the ham mixture into the biscuit cups. Top with a cheese slice. Cover with the remaining ham mixture. Top with another biscuit, flattened to fit. Do not seal. Bake at 350* F for 15 to 20 minutes
1 cup chopped, cooked ham
2 tablespoons margarine, softened
1 tablespoon mayonnaise
1 teaspoon prepared mustard
1 (8 oz) can refrigerator biscuits
4 slices American OR Cheddar cheese
Combine ham, margarine, mayonnaise and mustard. Press half of the biscuits into cupcake tins, making a well in each. Spoon half of the ham mixture into the biscuit cups. Top with a cheese slice. Cover with the remaining ham mixture. Top with another biscuit, flattened to fit. Do not seal. Bake at 350* F for 15 to 20 minutes
Honey Puff
Honey Puff
3 oz. cream cheese, cubed and softened
1 cup flour
1 cup milk
6 eggs
3 Tbsp. honey
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. baking powder
3 Tbsp. butter
2 Tbsp. powdered sugar
Freshly seasonal fruit, optional
Preheat oven to 375. Mix cream cheese, flour, milk, eggs, honey, vanilla, salt and baking powder in blender. Process on high for 2 to 4 minutes or until blended. Heat butter in 10 inch ovenproof skillet or baking pan in the oven until melted. Pour cream cheese mixture into prepared skillet. Bake for 25 to 30 minutes or until a knife inserted in center comes out clean. Sprinkle with powdered sugar. Garnish with fruit. The puff will rise and fall like a soufflé. Serves 6
3 oz. cream cheese, cubed and softened
1 cup flour
1 cup milk
6 eggs
3 Tbsp. honey
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. baking powder
3 Tbsp. butter
2 Tbsp. powdered sugar
Freshly seasonal fruit, optional
Preheat oven to 375. Mix cream cheese, flour, milk, eggs, honey, vanilla, salt and baking powder in blender. Process on high for 2 to 4 minutes or until blended. Heat butter in 10 inch ovenproof skillet or baking pan in the oven until melted. Pour cream cheese mixture into prepared skillet. Bake for 25 to 30 minutes or until a knife inserted in center comes out clean. Sprinkle with powdered sugar. Garnish with fruit. The puff will rise and fall like a soufflé. Serves 6
Caramel Tortilla Pie
Caramel Tortilla Pie
2 cups pecan pieces
1/3 cup butter
1 1/4 cups firmly packed brown sugar
1/2 cup heavy whipping cream
3 tablespoons All-Purpose Flour
1 1/2 teaspoons cinnamon
1 (8-ct.) pkg. Flour Tortillas for Burritos
Heat oven to 350°F. Spray 15x10x1-inch baking pan with nonstick
cooking spray.
In medium saucepan, combine pecan pieces and butter; cook and stir
over medium heat until butter is melted and pecans are toasted.
Remove from heat. Stir in brown sugar, whipping cream, flour and
cinnamon.
Place one tortilla on sprayed pan. Spread heaping 1/3 cup pecan
mixture evenly over tortilla. Repeat layers two more times. Top with
a fourth tortilla. Make another stack on same baking pan using
remaining 4 tortillas and pecan mixture.
Bake at 350°F. for 15 minutes. Cool slightly; cut into wedges. If
desired, serve topped with scoop of vanilla ice cream.
2 cups pecan pieces
1/3 cup butter
1 1/4 cups firmly packed brown sugar
1/2 cup heavy whipping cream
3 tablespoons All-Purpose Flour
1 1/2 teaspoons cinnamon
1 (8-ct.) pkg. Flour Tortillas for Burritos
Heat oven to 350°F. Spray 15x10x1-inch baking pan with nonstick
cooking spray.
In medium saucepan, combine pecan pieces and butter; cook and stir
over medium heat until butter is melted and pecans are toasted.
Remove from heat. Stir in brown sugar, whipping cream, flour and
cinnamon.
Place one tortilla on sprayed pan. Spread heaping 1/3 cup pecan
mixture evenly over tortilla. Repeat layers two more times. Top with
a fourth tortilla. Make another stack on same baking pan using
remaining 4 tortillas and pecan mixture.
Bake at 350°F. for 15 minutes. Cool slightly; cut into wedges. If
desired, serve topped with scoop of vanilla ice cream.
Chicken Noodle Casserole
Chicken Noodle Casserole (a rotisserie chicken recipe!)
1 package of egg noodles (I used medium)
6 tablespoons butter
1/2 small onion, chopped
1 (10 oz) package of mushrooms, sliced
1/4 cup flour
2 garlic cloves, minced
3 cups low sodium chicken broth
1 (16 ounce) container of sour cream
4 cups chicken, cubed (1 rotisserie chicken, meat picked off the bone, shredded)
1 teaspoon chopped parsley
1 teaspoon fresh chopped thyme
salt
pepper
Topping
2 tablespoons butter, melted
1 cup breadcrumbs (I used Panko)
½ cup Parmesan cheese, grated
1 teaspoon fresh chopped parsley
Preheat the oven to 350. Bring water to a boil in a Dutch oven. Add salt and cook noodles until al dente.
Drain and set aside in colander.
Melt 2 tablespoons of better in a Dutch oven over medium heat.
Add the onions and cook until lightly browned, about 5 minutes.
Add the mushrooms, ½ teaspoons salt and some pepper.
Cook until most of the water has evaporated out of the mushrooms.
Stir in the remaining 4 tablespoons of butter and let it melt.
Add the flour and stir until it becomes lightly browned, about 2 minutes.
Add the garlic and cook about 30 seconds.
Gradually whisk in broth and sour cream.
Let it cook 5 to 7 minutes, but don’t let it boil, you just want it to thicken.
Stir in the chicken, noodles, parsley & thyme.
Season with salt and pepper if desired.
Transfer the filling into a greased 3-quart baking dish while you prepare the topping.
To make the topping:
Mix all the topping ingredients in a bowl and sprinkle on top of the casserole.
Bake until browned and bubbly, about 30 minutes.
Let cool for about 5 minutes before serving.
1 package of egg noodles (I used medium)
6 tablespoons butter
1/2 small onion, chopped
1 (10 oz) package of mushrooms, sliced
1/4 cup flour
2 garlic cloves, minced
3 cups low sodium chicken broth
1 (16 ounce) container of sour cream
4 cups chicken, cubed (1 rotisserie chicken, meat picked off the bone, shredded)
1 teaspoon chopped parsley
1 teaspoon fresh chopped thyme
salt
pepper
Topping
2 tablespoons butter, melted
1 cup breadcrumbs (I used Panko)
½ cup Parmesan cheese, grated
1 teaspoon fresh chopped parsley
Preheat the oven to 350. Bring water to a boil in a Dutch oven. Add salt and cook noodles until al dente.
Drain and set aside in colander.
Melt 2 tablespoons of better in a Dutch oven over medium heat.
Add the onions and cook until lightly browned, about 5 minutes.
Add the mushrooms, ½ teaspoons salt and some pepper.
Cook until most of the water has evaporated out of the mushrooms.
Stir in the remaining 4 tablespoons of butter and let it melt.
Add the flour and stir until it becomes lightly browned, about 2 minutes.
Add the garlic and cook about 30 seconds.
Gradually whisk in broth and sour cream.
Let it cook 5 to 7 minutes, but don’t let it boil, you just want it to thicken.
Stir in the chicken, noodles, parsley & thyme.
Season with salt and pepper if desired.
Transfer the filling into a greased 3-quart baking dish while you prepare the topping.
To make the topping:
Mix all the topping ingredients in a bowl and sprinkle on top of the casserole.
Bake until browned and bubbly, about 30 minutes.
Let cool for about 5 minutes before serving.
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