RIBBON-O-FUDGE POPCORN BARS
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
3 tablespoons butter or margarine
4 cups miniature marshmallows
1 cup butterscotch chips
3 quarts popped popcorn
In a microwave or double boiler, melt chocolate chips and shortening. Chill for 15-20 minutes or until thickened. Meanwhile, line a 9-in. square baking pan with foil; grease the foil and set pan aside. In a heavy saucepan over low heat, melt butter. Stir in marshmallows and butterscotch chips until melted and smooth. Place the popcorn in a large bowl; add marshmallow mixture and toss until coated. Firmly press half of the popcorn mixture into prepared pan. Spread chocolate mixture evenly over popcorn. Firmly press remaining popcorn mixture over chocolate. Chill for 30 minutes. Lift out of pan, using foil edges. Remove foil; cut into bars
Wednesday, February 29, 2012
Brazil Nut Bark Candy
Brazil Nut Bark Candy
12 oz Semisweet chocolate pieces
1 T Butter
1 c Chopped Brazil nuts
1/2 c Seedless raisins
Melt chocolate and butter over hot water. Remove from heat, and stir in Brazil
nuts and raisins. Spread on cookie sheet lined with waxed paper. Chill until
firm. Break into pieces. Store in refrigerator
12 oz Semisweet chocolate pieces
1 T Butter
1 c Chopped Brazil nuts
1/2 c Seedless raisins
Melt chocolate and butter over hot water. Remove from heat, and stir in Brazil
nuts and raisins. Spread on cookie sheet lined with waxed paper. Chill until
firm. Break into pieces. Store in refrigerator
Monday, February 27, 2012
Bacon-Potato Burritos
Bacon-Potato Burritos
8 bacon strips
1 1/2 cups frozen Southern-style hash brown potatoes
2 teaspoons dried minced onion
4 eggs
1/4 cup milk
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese
6 (8 inch) (8 inch) flour tortillas
In a large skillet, cook bacon until crisp;drain on paper towels. Brown potatoes
and onion in drippings. In a bowl, beat eggs; add milk, Worcestershire sauce,
salt and pepper. Pour over potatoes; cook and stir until eggs are set. Crumble
bacon and stir into eggs. Sprinkle with cheese. Meanwhile, warm tortillas
according to package directions. Spoon egg mixture down center of tortillas;
fold in sides of tortilla. Serve with salsa
8 bacon strips
1 1/2 cups frozen Southern-style hash brown potatoes
2 teaspoons dried minced onion
4 eggs
1/4 cup milk
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese
6 (8 inch) (8 inch) flour tortillas
In a large skillet, cook bacon until crisp;drain on paper towels. Brown potatoes
and onion in drippings. In a bowl, beat eggs; add milk, Worcestershire sauce,
salt and pepper. Pour over potatoes; cook and stir until eggs are set. Crumble
bacon and stir into eggs. Sprinkle with cheese. Meanwhile, warm tortillas
according to package directions. Spoon egg mixture down center of tortillas;
fold in sides of tortilla. Serve with salsa
Strawberry Coconut Cream Pie
Strawberry Coconut Cream Pie
1 container frozen whipped topping, thawed, 12 oz
1/2 cup sliced fresh strawberries
1/2 cup flaked coconut
1/2 tsp. vanilla extract
1 container strawberry yogurt, 6 oz
1 graham cracker pie crust
In large bowl, blend whipped topping, strawberries, coconut, vanilla and yogurt. Pour into graham cracker pie crust. Chill pie before serving. This is also yummy drizzled with a bit of chocolate syrup. Makes 8 to 10 servings
1 container frozen whipped topping, thawed, 12 oz
1/2 cup sliced fresh strawberries
1/2 cup flaked coconut
1/2 tsp. vanilla extract
1 container strawberry yogurt, 6 oz
1 graham cracker pie crust
In large bowl, blend whipped topping, strawberries, coconut, vanilla and yogurt. Pour into graham cracker pie crust. Chill pie before serving. This is also yummy drizzled with a bit of chocolate syrup. Makes 8 to 10 servings
PEANUT BUTTER CREAM PIE
This is sooo yummy, I make this at least once a month.
PEANUT BUTTER CREAM PIE
8 oz. Philadelphia cream cheese
1/2 c. peanut butter
1 c. powdered sugar
1 tsp. vanilla
1/2 c. milk
2 c. Cool Whip
1 baked 9" crust (graham cracker crust will work)
Mix together the first 5 ingredients and fold in Cool Whip. Put into cooked crust and sprinklem2 tablespoons chopped peanuts on the top. Put in refrigerator 1 hour or longer before serving
PEANUT BUTTER CREAM PIE
8 oz. Philadelphia cream cheese
1/2 c. peanut butter
1 c. powdered sugar
1 tsp. vanilla
1/2 c. milk
2 c. Cool Whip
1 baked 9" crust (graham cracker crust will work)
Mix together the first 5 ingredients and fold in Cool Whip. Put into cooked crust and sprinklem2 tablespoons chopped peanuts on the top. Put in refrigerator 1 hour or longer before serving
Ham and Cheese Muffin
Ham and Cheese Muffin
3/4 C fat Cheddar cheese
1/4 C grated Parmesan cheese
1 3/4 C baking mix
1 C skim milk
1/4 tsp pepper
1/4 C fat ham, chopped fine
In a large mixing bowl mix together the two cheeses, the milk and the baking mix.
Be sure the baking mix is completely moistened.
Add the pepper and ham and continue to mix until the pepper is mixed in well.
Preheat the oven to 400 degrees.
Spray the muffin tin cups with a non stick cooking spray.
Pour the batter into each muffin cup filling them 2/3 full.
Bake 12 minutes or until a golden brown on top,
These muffins are great for a quick lunch. Add a salad or even a fruit and you have a lunch that’s fast, easy and really yummy
3/4 C fat Cheddar cheese
1/4 C grated Parmesan cheese
1 3/4 C baking mix
1 C skim milk
1/4 tsp pepper
1/4 C fat ham, chopped fine
In a large mixing bowl mix together the two cheeses, the milk and the baking mix.
Be sure the baking mix is completely moistened.
Add the pepper and ham and continue to mix until the pepper is mixed in well.
Preheat the oven to 400 degrees.
Spray the muffin tin cups with a non stick cooking spray.
Pour the batter into each muffin cup filling them 2/3 full.
Bake 12 minutes or until a golden brown on top,
These muffins are great for a quick lunch. Add a salad or even a fruit and you have a lunch that’s fast, easy and really yummy
Creamy Orange Freeze
Creamy Orange Freeze
1 container frozen orange juice concentrate, thawed and divided, 12 oz
1/2 gallon vanilla ice cream, softened and divided
2/3 cup citrus vodka, divided, such as Smirnoff
Fresh orange wedges
In container of blender, mix half of orange juice concentrate, half of ice cream and 1/3 cup vodka. Process until smooth. Repeat with remaining orange juice concentrate, ice cream and 1/3 cup vodka. Garnish with orange wedges if desired. Serve at once
1 container frozen orange juice concentrate, thawed and divided, 12 oz
1/2 gallon vanilla ice cream, softened and divided
2/3 cup citrus vodka, divided, such as Smirnoff
Fresh orange wedges
In container of blender, mix half of orange juice concentrate, half of ice cream and 1/3 cup vodka. Process until smooth. Repeat with remaining orange juice concentrate, ice cream and 1/3 cup vodka. Garnish with orange wedges if desired. Serve at once
Company Casserole
Company Casserole
1/2 lb. egg noodles
1 lb. ground beef
1 T. butter
2 (8 0z.) cans tomato sauce
1/3 c. chopped scallion
1 c. cottage cheese
1 (8 oz.) cream cheese
1/4 c. sour cream
1 T. green bell pepper
2 T. melted butter
Cook and drain noodles. In one tablespoon butter, brown beef
and add tomato sauce. Combine cheeses, pepper and onion.
Spread half of the noodles in casserole dish. Cover with the
cheese mixture. Cover with the rest of the noodles and pour
on the melted butter and meat mixture. Bake at 375 degrees
for 30 minutes
1/2 lb. egg noodles
1 lb. ground beef
1 T. butter
2 (8 0z.) cans tomato sauce
1/3 c. chopped scallion
1 c. cottage cheese
1 (8 oz.) cream cheese
1/4 c. sour cream
1 T. green bell pepper
2 T. melted butter
Cook and drain noodles. In one tablespoon butter, brown beef
and add tomato sauce. Combine cheeses, pepper and onion.
Spread half of the noodles in casserole dish. Cover with the
cheese mixture. Cover with the rest of the noodles and pour
on the melted butter and meat mixture. Bake at 375 degrees
for 30 minutes
Almond and Baby Bok Choy Salad
I love Asian salads,her is a yummy one
Almond and Baby Bok Choy Salad
1/2 cup canola oil
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon mirin (Japanese sweet rice wine)
2 tablespoons toasted sesame seeds
1/2 head romaine lettuce, chopped
2 heads baby bok choy, cleaned and sliced
1 carrot, cut into matchsticks
1/4 cup toasted sliced almonds
1/2 cup croutons
Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds in a small bowl, then set aside. Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl. Pour the dressing over the salad, toss to coat, and serve immediately
Almond and Baby Bok Choy Salad
1/2 cup canola oil
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon mirin (Japanese sweet rice wine)
2 tablespoons toasted sesame seeds
1/2 head romaine lettuce, chopped
2 heads baby bok choy, cleaned and sliced
1 carrot, cut into matchsticks
1/4 cup toasted sliced almonds
1/2 cup croutons
Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds in a small bowl, then set aside. Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl. Pour the dressing over the salad, toss to coat, and serve immediately
Sweet and Sour Teriyaki Wings
Here is a great treat and so much cheaper then the wing restuarants,and so easy,Enjoy!
Sweet and Sour Teriyaki Wings
10 pounds chicken drumettes or wingettes or combination, thawed if frozen
2 cups sweet-and-sour sauce
1/2 cup teriyaki sauce
1/4 cup sesame seed
Preheat the oven to 450°F.
Lay out the chicken on cookie sheets that have been coated with nonstick vegetable spray. Bake the chicken for 20 minutes, then remove from the oven and drain any liquid.
Combine the remaining ingredients in a large bowl. Place the chicken wings in the sauce and toss to coat well.
Place the coated wings back on the cookie sheets and sprinkle with the sesame seed. Return the wings to the oven and cook for 25 minutes longer or until the glaze begins to caramelize and the chicken is cooked through.
Notes
Sweet-and-sour sauce is often called duck sauce. They're almost interchangeable and can be found in the supermarket ethnic food section. Taste may differ by brand, so if you like the sauce on the sweet side, you can add 1 to 2 tablespoons of brown sugar to it. If you like it spicy, you might want to add 2 to 3 dashes of hot pepper sauce
Sweet and Sour Teriyaki Wings
10 pounds chicken drumettes or wingettes or combination, thawed if frozen
2 cups sweet-and-sour sauce
1/2 cup teriyaki sauce
1/4 cup sesame seed
Preheat the oven to 450°F.
Lay out the chicken on cookie sheets that have been coated with nonstick vegetable spray. Bake the chicken for 20 minutes, then remove from the oven and drain any liquid.
Combine the remaining ingredients in a large bowl. Place the chicken wings in the sauce and toss to coat well.
Place the coated wings back on the cookie sheets and sprinkle with the sesame seed. Return the wings to the oven and cook for 25 minutes longer or until the glaze begins to caramelize and the chicken is cooked through.
Notes
Sweet-and-sour sauce is often called duck sauce. They're almost interchangeable and can be found in the supermarket ethnic food section. Taste may differ by brand, so if you like the sauce on the sweet side, you can add 1 to 2 tablespoons of brown sugar to it. If you like it spicy, you might want to add 2 to 3 dashes of hot pepper sauce
TEA,an interesting read
An interesting read
There are lots of reasons why we enjoy a hot cup of tea: we love the aroma of various flavors of tea; holding onto a hot tea mug warms our hands on a cold winter morning; sipping tea in front of the fireplace is a great way to relax. And those are just the feel-good reasons. If you're not drinking tea yet, read up on these 10 ways tea does your body good and then see if you're ready to change your Starbucks order!
1. Tea contains antioxidants. Like the Rust-Oleum paint that keeps your outdoor furniture from rusting, tea's antioxidants protect your body from the ravages of aging and the effects of pollution.
2. Tea has less caffeine than coffee. Coffee usually has two to three times the caffeine of tea (unless you're a fan of Morning Thunder, which combines caffeine with mate, an herb that acts like caffeine in our body). An eight-ounce cup of coffee contains around 135 mg caffeine; tea contains only 30 to 40 mg per cup. If drinking coffee gives you the jitters, causes indigestion or headaches or interferes with sleep -- switch to tea.
3. Tea may reduce your risk of heart attack and stroke. Unwanted blood clots formed from cholesterol and blood platelets cause heart attack and stroke. Drinking tea may help keep your arteries smooth and clog- free, the same way a drain keeps your bathroom pipes clear. A 5.6-year study from the Netherlands found a 70 percent lower risk of fatal heart attack in people who drank at least two to three cups of black tea daily compared to non-tea drinkers.
4. Tea protects your bones. It's not just the milk added to tea that builds strong bones. One study that compared tea drinkers with non- drinkers, found that people who drank tea for 10 or more years had the strongest bones, even after adjusting for age, body weight, exercise, smoking and other risk factors. The authors suggest that this may be the work of tea's many beneficial phytochemicals.
5. Tea gives you a sweet smile. One look at the grimy grin of Austin Powers and you may not think drinking tea is good for your teeth, but think again. It's the sugar added to it that's likely to blame for England's bad dental record. Tea itself actually contains fluoride and tannins that may keep plaque at bay. So add unsweetened tea drinking to your daily dental routine of brushing and flossing for healthier teeth and gums.
6. Tea bolsters your immune defenses. Drinking tea may help your body's immune system fight off infection. When 21 volunteers drank either five cups of tea or coffee each day for four weeks, researchers saw higher immune system activity in the blood of the tea drinkers.
7. Tea protects against cancer. Thank the polyphenols, the antioxidants found in tea, once again for their cancer-fighting effects. While the overall research is inconclusive, there are enough studies that show the potential protective effects of drinking tea to make adding tea to your list of daily beverages.
8. Tea helps keep you hydrated. Caffeinated beverages, including tea, used to be on the list of beverages thatdidn't contribute to our daily fluid needs. Since caffeine is a diuretic and makes us pee more, the thought was that caffeinated beverages couldn't contribute to our overall fluid requirement. However, recent research has shown that the caffeine really doesn't matter -- tea and other caffeinated beverages definitely contribute to our fluid needs. The only time the caffeine becomes a problem as far as fluid is concerned is when you drink more than five or six cups of a caffeinated beverage at one time.
9. Tea is calorie-free. Tea doesn't have any calories, unless you add sweetener or milk. Consuming even 250 fewer calories per day can result in losing one pound per week. If you're looking for a satisfying, calorie-free beverage, tea is a top choice.
10. Tea increases your metabolism. Lots of people complain about a slow metabolic rate and their inability to lose weight. Green tea has been shown to actually increase metabolic rate so that you can burn 70 to 80 additional calories by drinking just five cups of green tea per day. Over a year's time you could lose eight pounds just by drinking green tea. Of course, taking a 15-minute walk every day will also burn calories.
There are lots of reasons why we enjoy a hot cup of tea: we love the aroma of various flavors of tea; holding onto a hot tea mug warms our hands on a cold winter morning; sipping tea in front of the fireplace is a great way to relax. And those are just the feel-good reasons. If you're not drinking tea yet, read up on these 10 ways tea does your body good and then see if you're ready to change your Starbucks order!
1. Tea contains antioxidants. Like the Rust-Oleum paint that keeps your outdoor furniture from rusting, tea's antioxidants protect your body from the ravages of aging and the effects of pollution.
2. Tea has less caffeine than coffee. Coffee usually has two to three times the caffeine of tea (unless you're a fan of Morning Thunder, which combines caffeine with mate, an herb that acts like caffeine in our body). An eight-ounce cup of coffee contains around 135 mg caffeine; tea contains only 30 to 40 mg per cup. If drinking coffee gives you the jitters, causes indigestion or headaches or interferes with sleep -- switch to tea.
3. Tea may reduce your risk of heart attack and stroke. Unwanted blood clots formed from cholesterol and blood platelets cause heart attack and stroke. Drinking tea may help keep your arteries smooth and clog- free, the same way a drain keeps your bathroom pipes clear. A 5.6-year study from the Netherlands found a 70 percent lower risk of fatal heart attack in people who drank at least two to three cups of black tea daily compared to non-tea drinkers.
4. Tea protects your bones. It's not just the milk added to tea that builds strong bones. One study that compared tea drinkers with non- drinkers, found that people who drank tea for 10 or more years had the strongest bones, even after adjusting for age, body weight, exercise, smoking and other risk factors. The authors suggest that this may be the work of tea's many beneficial phytochemicals.
5. Tea gives you a sweet smile. One look at the grimy grin of Austin Powers and you may not think drinking tea is good for your teeth, but think again. It's the sugar added to it that's likely to blame for England's bad dental record. Tea itself actually contains fluoride and tannins that may keep plaque at bay. So add unsweetened tea drinking to your daily dental routine of brushing and flossing for healthier teeth and gums.
6. Tea bolsters your immune defenses. Drinking tea may help your body's immune system fight off infection. When 21 volunteers drank either five cups of tea or coffee each day for four weeks, researchers saw higher immune system activity in the blood of the tea drinkers.
7. Tea protects against cancer. Thank the polyphenols, the antioxidants found in tea, once again for their cancer-fighting effects. While the overall research is inconclusive, there are enough studies that show the potential protective effects of drinking tea to make adding tea to your list of daily beverages.
8. Tea helps keep you hydrated. Caffeinated beverages, including tea, used to be on the list of beverages thatdidn't contribute to our daily fluid needs. Since caffeine is a diuretic and makes us pee more, the thought was that caffeinated beverages couldn't contribute to our overall fluid requirement. However, recent research has shown that the caffeine really doesn't matter -- tea and other caffeinated beverages definitely contribute to our fluid needs. The only time the caffeine becomes a problem as far as fluid is concerned is when you drink more than five or six cups of a caffeinated beverage at one time.
9. Tea is calorie-free. Tea doesn't have any calories, unless you add sweetener or milk. Consuming even 250 fewer calories per day can result in losing one pound per week. If you're looking for a satisfying, calorie-free beverage, tea is a top choice.
10. Tea increases your metabolism. Lots of people complain about a slow metabolic rate and their inability to lose weight. Green tea has been shown to actually increase metabolic rate so that you can burn 70 to 80 additional calories by drinking just five cups of green tea per day. Over a year's time you could lose eight pounds just by drinking green tea. Of course, taking a 15-minute walk every day will also burn calories.
Cheesy Tater Tot Casserole
This is a fun yummy recipe for all the kids,young and old.
Cheesy Tater Tot Casserole
1-1/2 lb. ground beef
1 can (14.5 oz.) diced tomatoes, undrained
1 pkg. (1 oz.) dry onion soup mix
Pam® nonstick cooking spray
1-1/2 cups (6 oz.) Cheddar cheese, shredded
1/2 cup ketchup
1 egg
4 cups (1 lb.) frozen Tater Tots
Preheat oven to 450°F. Spray 8" baking dish with cooking spray; set aside.
Brown meat in large skillet over medium high heat; drain.
Stir in tomatoes and the dry soup mix. Reduce heat to low; cook 5 minutes,
stirring
occasionally. Remove from heat. Stir in cheese; set aside.
Beat ketchup and egg together in small bowl with wire whisk until well
blended. Add
to meat mixture; mix well. Spoon into prepared dish. Top with potato puffs;
press lightly
into meat mixture
Bake 25 to 30 minutes, or until potato puffs are lightly browned and meat
mixture is heated through.
Cheesy Tater Tot Casserole
1-1/2 lb. ground beef
1 can (14.5 oz.) diced tomatoes, undrained
1 pkg. (1 oz.) dry onion soup mix
Pam® nonstick cooking spray
1-1/2 cups (6 oz.) Cheddar cheese, shredded
1/2 cup ketchup
1 egg
4 cups (1 lb.) frozen Tater Tots
Preheat oven to 450°F. Spray 8" baking dish with cooking spray; set aside.
Brown meat in large skillet over medium high heat; drain.
Stir in tomatoes and the dry soup mix. Reduce heat to low; cook 5 minutes,
stirring
occasionally. Remove from heat. Stir in cheese; set aside.
Beat ketchup and egg together in small bowl with wire whisk until well
blended. Add
to meat mixture; mix well. Spoon into prepared dish. Top with potato puffs;
press lightly
into meat mixture
Bake 25 to 30 minutes, or until potato puffs are lightly browned and meat
mixture is heated through.
CREOLE PORK CHOPS IN CROCK POT
CREOLE PORK CHOPS IN CROCK POT
Oh this is so easy to throw together and go on with your day,then dinner is ready when you get home,a side salad , and YUMMY!
1 tbsp. oil
4 loin pork chops
2 tbsp. flour
1 can (19 oz.) tomatoes
1/2 green pepper, chopped
1 med. onion, chopped
1 1/4 tsp. salt
1 tbsp. Worcestershire sauce
1/2 c. rice
Dredge the chops in the flour and brown on both sides in oil. Add 1 cup water to 1/2 cup rice in bottom of crock pot. Add browned chops and other ingredients.
Cook 5-8 hours on low.
Note: If your crock pot boils, reduce heat to the next lower setting or the chops will be overcooked. Some crock pots have a heat probe or temperature setting. If yours has one, set the temperature to 190°F for the sauce
Oh this is so easy to throw together and go on with your day,then dinner is ready when you get home,a side salad , and YUMMY!
1 tbsp. oil
4 loin pork chops
2 tbsp. flour
1 can (19 oz.) tomatoes
1/2 green pepper, chopped
1 med. onion, chopped
1 1/4 tsp. salt
1 tbsp. Worcestershire sauce
1/2 c. rice
Dredge the chops in the flour and brown on both sides in oil. Add 1 cup water to 1/2 cup rice in bottom of crock pot. Add browned chops and other ingredients.
Cook 5-8 hours on low.
Note: If your crock pot boils, reduce heat to the next lower setting or the chops will be overcooked. Some crock pots have a heat probe or temperature setting. If yours has one, set the temperature to 190°F for the sauce
15 Minute Maple Candy
15 Minute Maple Candy
4 cups Maple syrup
1 cup Cream
4 tbsp butter
1 cup Nuts, chopped
1 tsp lemon extract
Cook the maple syrup, cream, and butter for 9 minutes after the boiling point is reached.
Remove from heat, add the nuts and lemon extract and stir for 5 minutes.
Pour into buttered pans and when cool, cut into squares
4 cups Maple syrup
1 cup Cream
4 tbsp butter
1 cup Nuts, chopped
1 tsp lemon extract
Cook the maple syrup, cream, and butter for 9 minutes after the boiling point is reached.
Remove from heat, add the nuts and lemon extract and stir for 5 minutes.
Pour into buttered pans and when cool, cut into squares
Saturday, February 25, 2012
CANDIED SWEET SAUSAGE & RICE
CANDIED SWEET SAUSAGE & RICE
1 lb sausage
1/4 cup sugar
1/4 cup ketchup
2 tbsp. grated horseradish
Cut the sausage into thin slices.
In a pan combine the sugar, ketchup and horseradish.
Add the sausage, mixing the ingredients and coating the sausage.
Cook on high until it reaches a boil.
Reduce heat to low, simmering uncovered for around 25 minutes or
until the sauce thickens.
Serve with rice.
1 lb sausage
1/4 cup sugar
1/4 cup ketchup
2 tbsp. grated horseradish
Cut the sausage into thin slices.
In a pan combine the sugar, ketchup and horseradish.
Add the sausage, mixing the ingredients and coating the sausage.
Cook on high until it reaches a boil.
Reduce heat to low, simmering uncovered for around 25 minutes or
until the sauce thickens.
Serve with rice.
Beef Stew & Biscuits
Beef Stew & Biscuits
1 lb. ground beef
1/4 c. onion, chopped
1/4 t. dried basil
1/8 t. pepper
3-1/2 c. frozen or canned mixed vegetables
2 8-oz. cans tomato sauce
1 c. sharp Cheddar cheese, cubed
12-oz. tube refrigerated biscuits
In a skillet, brown beef and onion; drain. Add seasonings, mixed vegetables and tomato sauce; mix well. Cover and simmer for 5 minutes. Fold in cheese cubes; pour into an ungreased 2-quart casserole dish. Arrange biscuits on top. Bake, uncovered, at 375 degrees for 25 minutes, or until biscuits are golden
1 lb. ground beef
1/4 c. onion, chopped
1/4 t. dried basil
1/8 t. pepper
3-1/2 c. frozen or canned mixed vegetables
2 8-oz. cans tomato sauce
1 c. sharp Cheddar cheese, cubed
12-oz. tube refrigerated biscuits
In a skillet, brown beef and onion; drain. Add seasonings, mixed vegetables and tomato sauce; mix well. Cover and simmer for 5 minutes. Fold in cheese cubes; pour into an ungreased 2-quart casserole dish. Arrange biscuits on top. Bake, uncovered, at 375 degrees for 25 minutes, or until biscuits are golden
LEMON SUPRISE (CANDY DIP)
LEMON SUPRISE (CANDY DIP)
1 cup Splenda
2 cups lemonade mix
1/4 cup lemon juice
1 cup water
Combine ingredients in a medium bowl and stir gently. Add 3 drops food
coloring, if desired. Pour mixture into a dipping sauce bowl.
This is a fun, festive sour dip which kids can use for dunking sour
patch gummy worms and other favorite candy in!
1 cup Splenda
2 cups lemonade mix
1/4 cup lemon juice
1 cup water
Combine ingredients in a medium bowl and stir gently. Add 3 drops food
coloring, if desired. Pour mixture into a dipping sauce bowl.
This is a fun, festive sour dip which kids can use for dunking sour
patch gummy worms and other favorite candy in!
Friday, February 24, 2012
CANDY GINGER PRETZELS
CANDY GINGER PRETZELS
3 cups pretzels
3 cups gingerbread marshmallows
1 cup peanuts
2 tbsp. butter
Melt the butter and marshmallows in a saucepan,then in a bowl add all
ingredients together make sure pretzels and peanuts are well coated. Put
on wax paper let set for about an hour.
Cut into squares. Ready to eat. Yummy!
3 cups pretzels
3 cups gingerbread marshmallows
1 cup peanuts
2 tbsp. butter
Melt the butter and marshmallows in a saucepan,then in a bowl add all
ingredients together make sure pretzels and peanuts are well coated. Put
on wax paper let set for about an hour.
Cut into squares. Ready to eat. Yummy!
Peppermint Balls
Peppermint Balls
12 tablespoons cream cheese
1 tsp milk
1/2 cup powdered sugar
2 tablespoons finely crushed peppermint candies
1 drop red food coloring
1 cup butter
1/2 cup powdered sugar
2 1/3 cup flour
1 teaspoon vanilla
1/4 cup powdered sugar
6 tablespoons finely crushed peppermint candies
.
Combine room temp cheese & milk and add 1/2 cup powdered sugar slowly. Stir in 2 tbs candy & food coloring, set aside for filling. Cream butter, 1/2 cup powdered sugar, mix in vanilla, then flour. Knead dough into balls, make a deep well in center of each ball. Fill with 1/4 tsp of filling, shape a scant 1/4 tsp of dough into a flat round, lay on top of filling; press gently to seal. Place on ungreased cookie sheet, bake 350F for 12 minutes. Roll warm cookies in combined 1/4 cup powdered sugar & 6 tablespoons peppermint candy
12 tablespoons cream cheese
1 tsp milk
1/2 cup powdered sugar
2 tablespoons finely crushed peppermint candies
1 drop red food coloring
1 cup butter
1/2 cup powdered sugar
2 1/3 cup flour
1 teaspoon vanilla
1/4 cup powdered sugar
6 tablespoons finely crushed peppermint candies
.
Combine room temp cheese & milk and add 1/2 cup powdered sugar slowly. Stir in 2 tbs candy & food coloring, set aside for filling. Cream butter, 1/2 cup powdered sugar, mix in vanilla, then flour. Knead dough into balls, make a deep well in center of each ball. Fill with 1/4 tsp of filling, shape a scant 1/4 tsp of dough into a flat round, lay on top of filling; press gently to seal. Place on ungreased cookie sheet, bake 350F for 12 minutes. Roll warm cookies in combined 1/4 cup powdered sugar & 6 tablespoons peppermint candy
Skippy Truffle Cookies
Skippy Truffle Cookies
1 c. Skippy creamy peanut butter
1 c. light brown sugar, firmly packed
1 large egg
1 tsp. baking soda
1/2 c. semi-sweet chocolate chips
Preheat oven to 350 degrees.
In a small bowl, with a wooden spoon, combine all ingredients except chocolate chips until blended. Stir in chocolate chips just until combined. On ungreased baking sheets, using slightly rounded teaspoonfuls, drop dough 2 inches apart. (Do not flatten.)
Bake 9 minutes or until cookies are puffed and golden. (Cookies will be very soft.) Place baking sheets on a wire rack and let stand for 5 minutes. Remove cookies from sheets and cool completely
1 c. Skippy creamy peanut butter
1 c. light brown sugar, firmly packed
1 large egg
1 tsp. baking soda
1/2 c. semi-sweet chocolate chips
Preheat oven to 350 degrees.
In a small bowl, with a wooden spoon, combine all ingredients except chocolate chips until blended. Stir in chocolate chips just until combined. On ungreased baking sheets, using slightly rounded teaspoonfuls, drop dough 2 inches apart. (Do not flatten.)
Bake 9 minutes or until cookies are puffed and golden. (Cookies will be very soft.) Place baking sheets on a wire rack and let stand for 5 minutes. Remove cookies from sheets and cool completely
Thursday, February 23, 2012
High as the Heavens Strawberry Pie
High as the Heavens Strawberry Pie
3 quarts fresh strawberries, divided
1 & 1/2 cups granulated sugar
6 tablespoons cornstarch
2/3 cup water
1 deep-dish pastry shell, baked
1 cup whipping cream
2 tablespoons instant vanilla pudding mix
Clean and hull strawberries; reserve 8 strawberries with stems for garnish, if desired.
In a large bowl, mash enough berries to measure 3 cups; set aside.
In a large saucepan, combine sugar and cornstarch.
Stir in the mashed berries and water; mix well.
Bring to boil over medium heat, stirring constantly.
Cook and stir for 2 minutes.
Pour into large bowl.
Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm.
Fold in remaining whole berries.
Pile into pie shell. Chill for 2 to 3 hours.
In small mixing bowl, whip cream until soft peaks form.
Sprinkle pudding mix over cream and whip until stiff.
To serve, slice pie and place on dessert plate.
Dollop with whipped cream and top with a strawberry with a stem
3 quarts fresh strawberries, divided
1 & 1/2 cups granulated sugar
6 tablespoons cornstarch
2/3 cup water
1 deep-dish pastry shell, baked
1 cup whipping cream
2 tablespoons instant vanilla pudding mix
Clean and hull strawberries; reserve 8 strawberries with stems for garnish, if desired.
In a large bowl, mash enough berries to measure 3 cups; set aside.
In a large saucepan, combine sugar and cornstarch.
Stir in the mashed berries and water; mix well.
Bring to boil over medium heat, stirring constantly.
Cook and stir for 2 minutes.
Pour into large bowl.
Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm.
Fold in remaining whole berries.
Pile into pie shell. Chill for 2 to 3 hours.
In small mixing bowl, whip cream until soft peaks form.
Sprinkle pudding mix over cream and whip until stiff.
To serve, slice pie and place on dessert plate.
Dollop with whipped cream and top with a strawberry with a stem
Cherry Cha Cha recipe
Cherry Cha Cha recipe
1 cup graham cracker crumbs(1/4 pound graham crackers, crushed)
1/4 cup melted butter
3 tablespoons confectioners' sugar
1/2 pint whipping cream
4 cup miniature marshmallows
1 can cherry pie Filling
Mix graham cracker crumbs, butter and sugar. Reserve 2 tablespoons crumb mixture and press remaining crumbs firmly into 8 x 13-inch pan.
Whip cream and add marshmallows. Carefully spread 1/2 of cream mixture over chilled crust. Pour pie filling over cream. Cover pie filling with remaining
cream mixture. Sprinkle with reserved crumbs. Refrigerate overnight
1 cup graham cracker crumbs(1/4 pound graham crackers, crushed)
1/4 cup melted butter
3 tablespoons confectioners' sugar
1/2 pint whipping cream
4 cup miniature marshmallows
1 can cherry pie Filling
Mix graham cracker crumbs, butter and sugar. Reserve 2 tablespoons crumb mixture and press remaining crumbs firmly into 8 x 13-inch pan.
Whip cream and add marshmallows. Carefully spread 1/2 of cream mixture over chilled crust. Pour pie filling over cream. Cover pie filling with remaining
cream mixture. Sprinkle with reserved crumbs. Refrigerate overnight
Mexican Hot Chocolate Fondue
Mexican Hot Chocolate Fondue
1 cup heavy cream
1 cup milk
3 cinnamon sticks
1 lb. semisweet chocolate, chopped
1 tsp. instant espresso powder
1 tsp. ground chipotle chile
1/2 tsp. vanilla extract
In medium pan, mix the cream, milk, and cinnamon sticks. Cook over medium low heat, watching carefully, til small bubbles appear around the edges of the pan. Reduce heat to low and cook for 5 minutes more. Remove and discard cinnamon sticks.
Gradually add chocolate to cinnamon infused cream mixture and cook, stirring til melted and smooth. Stir in espresso powder, chipotle powder, and vanilla.
Continue cooking and stirring over low heat for 1 minutes longer.
Transfer to ceramic fondue pot and set over low flame. Regulate heat if possible to keep fondue warm, not hot. If it begins to boil, turn off the heat.
Serves 8 to 10 or makes 3 cups
Here smooth dark chocolate is mixed with some typical Mexican flavors, including the smoky kick of chipotle chile, just as in Aztec times. Strawberries,k pineapple and mango make excellent dippers, as do banana bread and cinnamon donut holes. You may even use chocolate chip cookies. Cinnamon sticks infuse the cream with a subtle yet distinctive flavor, but if you have none on hand, simply add 1 tsp. of ground cinnamon along with the espresso and chile powders
1 cup heavy cream
1 cup milk
3 cinnamon sticks
1 lb. semisweet chocolate, chopped
1 tsp. instant espresso powder
1 tsp. ground chipotle chile
1/2 tsp. vanilla extract
In medium pan, mix the cream, milk, and cinnamon sticks. Cook over medium low heat, watching carefully, til small bubbles appear around the edges of the pan. Reduce heat to low and cook for 5 minutes more. Remove and discard cinnamon sticks.
Gradually add chocolate to cinnamon infused cream mixture and cook, stirring til melted and smooth. Stir in espresso powder, chipotle powder, and vanilla.
Continue cooking and stirring over low heat for 1 minutes longer.
Transfer to ceramic fondue pot and set over low flame. Regulate heat if possible to keep fondue warm, not hot. If it begins to boil, turn off the heat.
Serves 8 to 10 or makes 3 cups
Here smooth dark chocolate is mixed with some typical Mexican flavors, including the smoky kick of chipotle chile, just as in Aztec times. Strawberries,k pineapple and mango make excellent dippers, as do banana bread and cinnamon donut holes. You may even use chocolate chip cookies. Cinnamon sticks infuse the cream with a subtle yet distinctive flavor, but if you have none on hand, simply add 1 tsp. of ground cinnamon along with the espresso and chile powders
Falling-off-the-bone Pork Chops
Falling-off-the-bone Pork Chops
4 to 6 pork chops
1 jar orange marmalade (any size)
1 pkg dried french onion soup mix (like Knorr)
Place the pork chops in the bottom of the crock pot. Spoon a little marmalade over each and sprinkle a little of the soup mix. Once the jar is empty, fill it a little less than half with water. Shake it to get every bit of the marmalade out, and pour it over the pork chops.
Cook on low for 6 hours
4 to 6 pork chops
1 jar orange marmalade (any size)
1 pkg dried french onion soup mix (like Knorr)
Place the pork chops in the bottom of the crock pot. Spoon a little marmalade over each and sprinkle a little of the soup mix. Once the jar is empty, fill it a little less than half with water. Shake it to get every bit of the marmalade out, and pour it over the pork chops.
Cook on low for 6 hours
CRACKER JACKS
CRACKER JACKS
5-6 qts. popped popcorn
1 tsp. vanilla
Dash salt
1 tsp. soda
2 cup brown sugar
1/2 cup butter
1/2 cup dark Karo syrup
1 cup peanuts
Pop popcorn and set aside in very large pan or bowl. Mix brown sugar,
butter and Karo in heavy bottomed pan. Bring to boil and cook 5 mins
over high heat. Remove from heat and add salt, vanilla and soda to
caramel mix.
Blend and pour over peanuts and popped corn. Mix well. Put onto 2 each
9x13cookie sheets. Put in oven at 250 degrees for 40 mins. Stir
occasionally. Spread out onto wax paper to cool
5-6 qts. popped popcorn
1 tsp. vanilla
Dash salt
1 tsp. soda
2 cup brown sugar
1/2 cup butter
1/2 cup dark Karo syrup
1 cup peanuts
Pop popcorn and set aside in very large pan or bowl. Mix brown sugar,
butter and Karo in heavy bottomed pan. Bring to boil and cook 5 mins
over high heat. Remove from heat and add salt, vanilla and soda to
caramel mix.
Blend and pour over peanuts and popped corn. Mix well. Put onto 2 each
9x13cookie sheets. Put in oven at 250 degrees for 40 mins. Stir
occasionally. Spread out onto wax paper to cool
Fudge Marshmallow Candy
Fudge Marshmallow Candy
1 pkg chocolate chips
1 cup of chunky peanut butter
4 cups of small marshmallows
On low heat (stirring all the time) melt chocolate chips. Add 1 cup of
chunky peanut butter. Beat until creamy. Add marshmallows and stir. Put
into a 9 in. greased square dish or pan and chill.
Makes about 2 dozen pieces
1 pkg chocolate chips
1 cup of chunky peanut butter
4 cups of small marshmallows
On low heat (stirring all the time) melt chocolate chips. Add 1 cup of
chunky peanut butter. Beat until creamy. Add marshmallows and stir. Put
into a 9 in. greased square dish or pan and chill.
Makes about 2 dozen pieces
Very Chocolate Potatoes
Very Chocolate Potatoes
14 ounces chocolate cookies
5-1/2 ounces butter
2 tablespoons cocoa, plus extra for rolling
7 ounces condensed milk
A little rum, brandy or liqueur (or vanilla extract if you wish to omit
alcohol)
Crumble cookies in a blender to avoid large pieces. In another bowl, place
softened butter and condensed milk. Beat, using a fork or a mixer. Add cocoa
and alcohol (or vanilla). Mix well. Add this mixture to the cookie crumbs
and mix until uniform. Form into balls the size and shape of a potato. Place
on a tray and refrigerate for a few hours. Roll in cocoa
14 ounces chocolate cookies
5-1/2 ounces butter
2 tablespoons cocoa, plus extra for rolling
7 ounces condensed milk
A little rum, brandy or liqueur (or vanilla extract if you wish to omit
alcohol)
Crumble cookies in a blender to avoid large pieces. In another bowl, place
softened butter and condensed milk. Beat, using a fork or a mixer. Add cocoa
and alcohol (or vanilla). Mix well. Add this mixture to the cookie crumbs
and mix until uniform. Form into balls the size and shape of a potato. Place
on a tray and refrigerate for a few hours. Roll in cocoa
Wednesday, February 22, 2012
COCONUT CREAM DESSERT DIP
COCONUT CREAM DESSERT DIP
1/3 c. shredded coconut
1 c. marshmallow cream
2 - 3 tbsp. red raspberry preserves
1 c. sour cream
1/4 c. chopped walnut
Mint leaves
Fruit for dipping: whole strawberries, green grapes, nectarine slices, cantaloupe and honeydew balls
Spread coconut in 9 inch pie plate, microwave, uncovered, toss with fork 2 to 3 minutes. Microwave marshmallow cream in medium bowl, stir in preserves until
smooth, stir in coconut. Add sour cream, and walnuts, mix well. Spoon into serving bowl. Refrigerate until chilled, garnish with mint. Serve with fresh
fruit for dipping. Makes about 2 cups
1/3 c. shredded coconut
1 c. marshmallow cream
2 - 3 tbsp. red raspberry preserves
1 c. sour cream
1/4 c. chopped walnut
Mint leaves
Fruit for dipping: whole strawberries, green grapes, nectarine slices, cantaloupe and honeydew balls
Spread coconut in 9 inch pie plate, microwave, uncovered, toss with fork 2 to 3 minutes. Microwave marshmallow cream in medium bowl, stir in preserves until
smooth, stir in coconut. Add sour cream, and walnuts, mix well. Spoon into serving bowl. Refrigerate until chilled, garnish with mint. Serve with fresh
fruit for dipping. Makes about 2 cups
CAN'T TAKE JUST ONE LICK DIP
CAN'T TAKE JUST ONE LICK DIP
1 (8 oz.) pkg. cream cheese
1 lg. jar Kraft marshmallow crème
Any type fruit to dip such as pears, strawberries, peaches, apples
Blend cream cheese and marshmallow crème and mix until well blended. Refrigerate for 2 to 3 hours.
1 (8 oz.) pkg. cream cheese
1 lg. jar Kraft marshmallow crème
Any type fruit to dip such as pears, strawberries, peaches, apples
Blend cream cheese and marshmallow crème and mix until well blended. Refrigerate for 2 to 3 hours.
SAUSAGE ROLL
SAUSAGE ROLL
2 1-pound loaves of frozen bread dough
1 pound bulk Italian sausage, cooked and drained
2 eggs
2 heaping Tbsp. grated parmesan cheese
1 pkg. (8-oz.) shredded mozzarella
Roll bread dough out into a rectangular shape. Spread cooked and drained sausage onto each roll. Layer mozzarella and parmesan over the sausage. Beat eggs and pour over the cheeses. Roll dough loaves up like jelly rolls and seal edges with water. Let rise for 30 minutes on a cookie sheet. Bake at 400º F. for 20-25 minutes
2 1-pound loaves of frozen bread dough
1 pound bulk Italian sausage, cooked and drained
2 eggs
2 heaping Tbsp. grated parmesan cheese
1 pkg. (8-oz.) shredded mozzarella
Roll bread dough out into a rectangular shape. Spread cooked and drained sausage onto each roll. Layer mozzarella and parmesan over the sausage. Beat eggs and pour over the cheeses. Roll dough loaves up like jelly rolls and seal edges with water. Let rise for 30 minutes on a cookie sheet. Bake at 400º F. for 20-25 minutes
HOT SPICED GRAPE JUICE
The weather is getting a lil warm for this, BUT it is another YUMMY recipe!
HOT SPICED GRAPE JUICE
1 quart water
4 cups or 2 pounds sugar
2 cups shredded pineapple
3 cups orange juice
1 cup lemon juice
3 quarts grape juice
2 quarts strong tea
Boil 1 quart water and sugar together for 1 minute. Cool and add pineapple, tea, orange juice, lemon juice, and grape juice. Garnish with orange and lemon
slices and maraschino cherries if desired
HOT SPICED GRAPE JUICE
1 quart water
4 cups or 2 pounds sugar
2 cups shredded pineapple
3 cups orange juice
1 cup lemon juice
3 quarts grape juice
2 quarts strong tea
Boil 1 quart water and sugar together for 1 minute. Cool and add pineapple, tea, orange juice, lemon juice, and grape juice. Garnish with orange and lemon
slices and maraschino cherries if desired
Peanut Butter Chewies
Peanut Butter Chewies
2 cups sugar
3 cups of peanut butter
2 cup of Karo corn syrup
14 cups corn flakes
In a large pot melt sugar, corn syrup, and peanut butter together over low heat, stirring frequently and being careful not to scorch. Do not boil.
Once melted, remove from heat and gently stir in corn flakes.
Spoon 1/4 cup sized portions onto wax paper with a spoon.
2 cups sugar
3 cups of peanut butter
2 cup of Karo corn syrup
14 cups corn flakes
In a large pot melt sugar, corn syrup, and peanut butter together over low heat, stirring frequently and being careful not to scorch. Do not boil.
Once melted, remove from heat and gently stir in corn flakes.
Spoon 1/4 cup sized portions onto wax paper with a spoon.
Peanut Butter Meltaway Fudge
Peanut Butter Meltaway Fudge
4 squares of Chocolate Almond Bark
4 squares of Vanilla Almond Bark
1 tbs of oil
1/2 to 3/4 jar of peanut butter
Melt the first three ingredients together in microwave or double broiler (i use microwave; put in for 20 second intervals until melted)
then add peanut butter. Spread on a foil/wax paper lined cookie sheet. Place in fridge and let set up. Cut into small square and keep refrigerated until ready to use
4 squares of Chocolate Almond Bark
4 squares of Vanilla Almond Bark
1 tbs of oil
1/2 to 3/4 jar of peanut butter
Melt the first three ingredients together in microwave or double broiler (i use microwave; put in for 20 second intervals until melted)
then add peanut butter. Spread on a foil/wax paper lined cookie sheet. Place in fridge and let set up. Cut into small square and keep refrigerated until ready to use
MAGIC BROWNIES
MAGIC BROWNIES
1 pkg German chocolate cake mix
1 pkg (8 oz) cream cheese, softened
1 egg
1/2 cup sugar
1/2 cup milk chocolate chips
Heat oven to 350. Grease and flour a jelly roll pan. (10x15)
Prepare cake mix as instructed. Pour batter into pan. Mix remaining ingredients and drop by tablespoonfuls onto batter. Cut through batter with knife or metal spatula several times for marbled effect. Sprinkle with additional chips and chopped walnuts if desired.
Bake until cake springs back when touched lightly in center or wooden pick inserted in center comes out clean, 25-30 minutes
1 pkg German chocolate cake mix
1 pkg (8 oz) cream cheese, softened
1 egg
1/2 cup sugar
1/2 cup milk chocolate chips
Heat oven to 350. Grease and flour a jelly roll pan. (10x15)
Prepare cake mix as instructed. Pour batter into pan. Mix remaining ingredients and drop by tablespoonfuls onto batter. Cut through batter with knife or metal spatula several times for marbled effect. Sprinkle with additional chips and chopped walnuts if desired.
Bake until cake springs back when touched lightly in center or wooden pick inserted in center comes out clean, 25-30 minutes
Tuesday, February 21, 2012
Death By Chocolate Almond Joy Cake
Death By Chocolate Almond Joy Cake
1 18.5 pkg devils food cake mix
1 12 oz can evaporated milk
2 1/2 cups sugar
25 Large marshmallows
14 oz flaked coconut
1/2 cup butter
2 cups of semi sweet chocolate chips
3 oz almonds (no salt)
Mix & bake cake according to package directions in a 13 x 9
or next size bigger.
In sauce pan combine 1/2 can of milk and 11/2 cups of sugar
bring mix to rapid boil quickly remove from heat and add marshmallows.
Stir until melted. Stir in coconut. Pour over top of cake.
In sauce pan mix the remaining sugar & milk bring to a rapid
boil remove from heat and stir in butter, chocolate chips until melted.
Stir in Almonds and pour over cake chill for at least two hours or over
night. It is recommended that to chill for two hours after every step
1 18.5 pkg devils food cake mix
1 12 oz can evaporated milk
2 1/2 cups sugar
25 Large marshmallows
14 oz flaked coconut
1/2 cup butter
2 cups of semi sweet chocolate chips
3 oz almonds (no salt)
Mix & bake cake according to package directions in a 13 x 9
or next size bigger.
In sauce pan combine 1/2 can of milk and 11/2 cups of sugar
bring mix to rapid boil quickly remove from heat and add marshmallows.
Stir until melted. Stir in coconut. Pour over top of cake.
In sauce pan mix the remaining sugar & milk bring to a rapid
boil remove from heat and stir in butter, chocolate chips until melted.
Stir in Almonds and pour over cake chill for at least two hours or over
night. It is recommended that to chill for two hours after every step
Pepperoni Pizza Pull
Pepperoni Pizza Pull
1 - 3.5 ounce package sliced pepperoni, chopped
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese
1 - 11 ounce package refrigerated bread sticks (12count)
1 cup pizza sauce, warmed
Grease a 9x5x2 inch loaf pan; set aside.
In a medium bowl, toss pepperoni, shredded mozzarella and granted parmesan cheese; set aside.
Using kitchen scissors, or a sharp knife, cut dough into 1 inch pieces.
Arrange a third of the dough pieces in prepared pan.
Top with a third of the cheese mixture. Repeat layers two more times.
Bake uncovered in a 350 degree oven for 25 minutes. Remove loaf from pan. Serve it warm with sauce.
I like to put extra sauce in a squeeze bottle and add a layer of the sauce squeezed in between the layers, personally myself. I like it a little saucier. I think made as written, it's a little dry
1 - 3.5 ounce package sliced pepperoni, chopped
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese
1 - 11 ounce package refrigerated bread sticks (12count)
1 cup pizza sauce, warmed
Grease a 9x5x2 inch loaf pan; set aside.
In a medium bowl, toss pepperoni, shredded mozzarella and granted parmesan cheese; set aside.
Using kitchen scissors, or a sharp knife, cut dough into 1 inch pieces.
Arrange a third of the dough pieces in prepared pan.
Top with a third of the cheese mixture. Repeat layers two more times.
Bake uncovered in a 350 degree oven for 25 minutes. Remove loaf from pan. Serve it warm with sauce.
I like to put extra sauce in a squeeze bottle and add a layer of the sauce squeezed in between the layers, personally myself. I like it a little saucier. I think made as written, it's a little dry
Cherry Fizz
Cherry Fizz
1/2 cup frozen cherry juice concentrate, thawed
1/2 cup ginger ale
Place cherry concentrate in a glass. Slowly stir in ginger ale
1/2 cup frozen cherry juice concentrate, thawed
1/2 cup ginger ale
Place cherry concentrate in a glass. Slowly stir in ginger ale
Gourmet Root Beer Float
Gourmet Root Beer Float
1/2 pint vanilla ice cream
1 (12 fluid ounce) can or bottle root beer
1/2 cup whipped cream
4 maraschino cherries
Place 1 scoop of ice cream into each of two tall glasses. Pour root beer carefully over the ice cream. Add another scoop and repeat. If possible, repeat again.
Top with whipped cream and maraschino cherry Enjoy !!!
1/2 pint vanilla ice cream
1 (12 fluid ounce) can or bottle root beer
1/2 cup whipped cream
4 maraschino cherries
Place 1 scoop of ice cream into each of two tall glasses. Pour root beer carefully over the ice cream. Add another scoop and repeat. If possible, repeat again.
Top with whipped cream and maraschino cherry Enjoy !!!
Pretzel Turtles
Pretzel Turtles
20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves
Preheat oven to 300 degrees F
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container
20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves
Preheat oven to 300 degrees F
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container
DRUNKEN STRAWBERRIES
DRUNKEN STRAWBERRIES
Makes enough for 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,or be naughty and make strawberry shortcake with it,Yummy!
Makes enough for 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,or be naughty and make strawberry shortcake with it,Yummy!
Cherry-Pineapple Dessert
YUMMY!YUMMY!YUMMY!YUMMY!My favorite
Cherry-Pineapple Dessert
1 can Eagle Brand sweetened condensed milk (not evaporated milk)
1 large container Cool Whip
1 can cherry pie filling
1 can crushed pineapple, drained
In a large bowl, fold Eagle Brand milk gently into Cool whip until fully incorporated. Gently fold in pie filling and pineapple and refrigerate 1-2 hours before serving. Note: you can change the pie filling to strawberry or blueberry and add chopped nuts, if desired
Cherry-Pineapple Dessert
1 can Eagle Brand sweetened condensed milk (not evaporated milk)
1 large container Cool Whip
1 can cherry pie filling
1 can crushed pineapple, drained
In a large bowl, fold Eagle Brand milk gently into Cool whip until fully incorporated. Gently fold in pie filling and pineapple and refrigerate 1-2 hours before serving. Note: you can change the pie filling to strawberry or blueberry and add chopped nuts, if desired
DOUBLE CHOCOLATE PEANUT BUTTER COOKIES
DOUBLE CHOCOLATE PEANUT BUTTER COOKIES
1 cup butter
1 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs
1 tsp. pure vanilla
2 cups all purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 cup semi-sweet chocolate chips
1 cup peanut butter chips or butterscotch chips
1/2 cup chopped Macadamia nuts
Preheat oven to 350°F for 15 minutes before baking.
Grease or line cookie sheets with parchment paper.
In a large bowl, beat together butter and both sugars until
light and fluffy. Beat in eggs, one at a time, beating well
after each addition. Stir in vanilla.
In another bowl, combine flour, cocoa, baking soda and salt,
stirring until no streaks remain. Stir gradually into butter
mixture. Add chocolate chips and peanut butter chips (white
chocolate can also be used, or use 2 cups semi-sweet
chocolate chips or chunks). Stir in nuts (Macadamia nuts are
wonderful with white chocolate, but any type of nut may be
used).
Stir and drop by teaspoonfuls onto prepared cookie sheets.
Bake in preheated oven for 10-12 minutes or until done
1 cup butter
1 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs
1 tsp. pure vanilla
2 cups all purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 cup semi-sweet chocolate chips
1 cup peanut butter chips or butterscotch chips
1/2 cup chopped Macadamia nuts
Preheat oven to 350°F for 15 minutes before baking.
Grease or line cookie sheets with parchment paper.
In a large bowl, beat together butter and both sugars until
light and fluffy. Beat in eggs, one at a time, beating well
after each addition. Stir in vanilla.
In another bowl, combine flour, cocoa, baking soda and salt,
stirring until no streaks remain. Stir gradually into butter
mixture. Add chocolate chips and peanut butter chips (white
chocolate can also be used, or use 2 cups semi-sweet
chocolate chips or chunks). Stir in nuts (Macadamia nuts are
wonderful with white chocolate, but any type of nut may be
used).
Stir and drop by teaspoonfuls onto prepared cookie sheets.
Bake in preheated oven for 10-12 minutes or until done
Monday, February 20, 2012
NATURAL FRUIT JUICE JELLY BLOCKS
NATURAL FRUIT JUICE JELLY BLOCKS
4 envelopes unflavored gelatin
1 cup cold fruit juice
3 cups fruit juice, heated to boiling
In bowl, sprinkle gelatin over cold juice; let stand 1 minute. Add hot juice and stir until gelatin is completely dissolved. Pour into 13x9 inch baking
pan; chill until firm. Cut into 1 inch squares.
4 envelopes unflavored gelatin
1 cup cold fruit juice
3 cups fruit juice, heated to boiling
In bowl, sprinkle gelatin over cold juice; let stand 1 minute. Add hot juice and stir until gelatin is completely dissolved. Pour into 13x9 inch baking
pan; chill until firm. Cut into 1 inch squares.
Crockpot Sour Cream Chicken
Crockpot Sour Cream Chicken
6 chicken breast halves, skinned and boned
1 can condensed cream of mushrooms soup (14 oz)
1 cup sour cream
Place chicken in a sprayed slow cooker. Combine soup and sour cream and spoon over chicken. Cover and cook on low for 3 1/2 to 4 hours or until chicken is cooked through. The soup mixture may separate a little around the edge, but it can be stirred to make a smooth creamy sauce. Makes 6 servings. Serve this over rice or noodles or with mashed potatoes. For added color, sprinkle with toasted almonds, parsley, or cooked bacon pieces.
6 chicken breast halves, skinned and boned
1 can condensed cream of mushrooms soup (14 oz)
1 cup sour cream
Place chicken in a sprayed slow cooker. Combine soup and sour cream and spoon over chicken. Cover and cook on low for 3 1/2 to 4 hours or until chicken is cooked through. The soup mixture may separate a little around the edge, but it can be stirred to make a smooth creamy sauce. Makes 6 servings. Serve this over rice or noodles or with mashed potatoes. For added color, sprinkle with toasted almonds, parsley, or cooked bacon pieces.
Coconut Clusters
Tint these any color you want,perfect for Easter
Coconut Clusters
1 cup sugar
1 cup water
One 7-ounce package sweetened shredded coconut
Salt
1/2 teaspoon pure vanilla extract
Freshly grated nutmeg, for sprinkling
Lightly oil a large baking sheet. In a medium saucepan, combine the
sugar and water and boil over high heat, stirring occasionally, until
the sugar dissolves. Add the coconut and a pinch of salt and cook over moderate heat, stirring, until the syrup has evaporated and the coconut has a light, somewhat crystallized coating, about 20 minutes. Stir in
the vanilla.
Working quickly, scrape the coconut candy onto the prepared baking sheet and spread it into a 10-by-9-inch rectangle; let cool to room
temperature. Sprinkle a little nutmeg over the top. Using a large knife, cut the rectangle into 24 pieces and serve. Yield: makes 2 dozen
Coconut Clusters
1 cup sugar
1 cup water
One 7-ounce package sweetened shredded coconut
Salt
1/2 teaspoon pure vanilla extract
Freshly grated nutmeg, for sprinkling
Lightly oil a large baking sheet. In a medium saucepan, combine the
sugar and water and boil over high heat, stirring occasionally, until
the sugar dissolves. Add the coconut and a pinch of salt and cook over moderate heat, stirring, until the syrup has evaporated and the coconut has a light, somewhat crystallized coating, about 20 minutes. Stir in
the vanilla.
Working quickly, scrape the coconut candy onto the prepared baking sheet and spread it into a 10-by-9-inch rectangle; let cool to room
temperature. Sprinkle a little nutmeg over the top. Using a large knife, cut the rectangle into 24 pieces and serve. Yield: makes 2 dozen
Imperial Casserole Recipe
Imperial Casserole Recipe
3 cups uncooked spiral pasta
1-3/4 cups sliced fresh mushrooms
5 tablespoons butter, cubed
2 tablespoons all-purpose flour
3/4 teaspoon pepper
1/2 teaspoon salt
1-1/2 cups 2% milk
4 cans (6 ounces each) lump crabmeat, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup crushed butter-flavored crackers
Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the flour, pepper and salt until blended; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in crab and soup until blended.
Drain pasta and transfer to a large bowl. Add crab mixture; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350° for 25-30 minutes or until bubbly
3 cups uncooked spiral pasta
1-3/4 cups sliced fresh mushrooms
5 tablespoons butter, cubed
2 tablespoons all-purpose flour
3/4 teaspoon pepper
1/2 teaspoon salt
1-1/2 cups 2% milk
4 cans (6 ounces each) lump crabmeat, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup crushed butter-flavored crackers
Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the flour, pepper and salt until blended; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in crab and soup until blended.
Drain pasta and transfer to a large bowl. Add crab mixture; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350° for 25-30 minutes or until bubbly
Roasted Pecan Fudge
Roasted Pecan Fudge
2 & 1/2 cups pecan halves
4 tablespoons salt, divided
1 & 2/3 cups sugar
2/3 cup evaporated milk
2 tablespoons butter
2 cups mini marshmallows
1 & 1/2 cups semisweet chocolate morsels
2 teaspoons vanilla extract
Preheat oven to 450F. Soak pecan halves in water to cover 20 mins drain
well. Sprinkle 2 Tbsp. salt evenly over the bottom of a 15x 10-inch
jelly-roll pan. Arrange pecans in a single layer in pan sprinkle evenly
with 2 more Tbsp salt. Place pecans in hot oven and turn off oven. Let
stand in oven 1 hr and 30 mins. Toss pecans in a strainer to remove
excess salt. Coarsely chop pecans and cool. Bring sugar, evaporated
milk, and butter to a boil in a large heavy saucepan over medium heat
boil stirring constantly until a candy thermometer registers 234F (about
7 mins). Remove from heat stir in marshmallows and chocolate morsels
until smooth. Stir in 2 tsp vanilla and chopped pecans. Pour into a
buttered 8-inch square pan cool completely. Cut into 1-inch squares
2 & 1/2 cups pecan halves
4 tablespoons salt, divided
1 & 2/3 cups sugar
2/3 cup evaporated milk
2 tablespoons butter
2 cups mini marshmallows
1 & 1/2 cups semisweet chocolate morsels
2 teaspoons vanilla extract
Preheat oven to 450F. Soak pecan halves in water to cover 20 mins drain
well. Sprinkle 2 Tbsp. salt evenly over the bottom of a 15x 10-inch
jelly-roll pan. Arrange pecans in a single layer in pan sprinkle evenly
with 2 more Tbsp salt. Place pecans in hot oven and turn off oven. Let
stand in oven 1 hr and 30 mins. Toss pecans in a strainer to remove
excess salt. Coarsely chop pecans and cool. Bring sugar, evaporated
milk, and butter to a boil in a large heavy saucepan over medium heat
boil stirring constantly until a candy thermometer registers 234F (about
7 mins). Remove from heat stir in marshmallows and chocolate morsels
until smooth. Stir in 2 tsp vanilla and chopped pecans. Pour into a
buttered 8-inch square pan cool completely. Cut into 1-inch squares
Spanish Delight
Spanish Delight
Add some garlic bread,a lil side salad,,YUMMY!!!
1 lb. ground chuck
1 bell pepper, chopped
2 medium onions, chopped
1 tsp. garlic powder
salt & pepper to taste
15 oz. can tomatoes
5 oz. pkg. noodles, cooked
1/2 cup grated cheese
1 tbs. Canola oil
Cook meat, bell pepper, & onion in 1 tbs. oil until meat is done.
Drain & add garlic powder, salt, & pepper. Stir in cooked noodles &
tomatoes & mix well. Pour into a casserole dish & bake at 350 for
15 minutes. Sprinkle grated cheese on top & continue baking until
cheese is melted & bubbly
Add some garlic bread,a lil side salad,,YUMMY!!!
1 lb. ground chuck
1 bell pepper, chopped
2 medium onions, chopped
1 tsp. garlic powder
salt & pepper to taste
15 oz. can tomatoes
5 oz. pkg. noodles, cooked
1/2 cup grated cheese
1 tbs. Canola oil
Cook meat, bell pepper, & onion in 1 tbs. oil until meat is done.
Drain & add garlic powder, salt, & pepper. Stir in cooked noodles &
tomatoes & mix well. Pour into a casserole dish & bake at 350 for
15 minutes. Sprinkle grated cheese on top & continue baking until
cheese is melted & bubbly
Chocolate Peanut Butter Cookie Pudding
Chocolate Peanut Butter Cookie Pudding
1 (6 ounce) package instant chocolate pudding
2 cups of milk 1/3 cup peanut butter creamy
1 (8 ounce) container of frozen whipped topping, thawed
16 peanut butter-cream filled chocolate sandwich cookie, crushed into about two cups
1 cup chopped dry roasted peanuts
Whisk the pudding mix according to instructions on the box using the two cups of milk. Cover with plastic wrap and chill. Put one cup of crushed cookie evenly on bottom of an 8 quart bowl. Spread half of peanut butter mix over crushed cookie and sprinkle half the peanuts. Pour and spread pudding over the top. Spread the remaining peanut butter evenly over pudding. Sprinkle with remaining cookies and peanuts
1 (6 ounce) package instant chocolate pudding
2 cups of milk 1/3 cup peanut butter creamy
1 (8 ounce) container of frozen whipped topping, thawed
16 peanut butter-cream filled chocolate sandwich cookie, crushed into about two cups
1 cup chopped dry roasted peanuts
Whisk the pudding mix according to instructions on the box using the two cups of milk. Cover with plastic wrap and chill. Put one cup of crushed cookie evenly on bottom of an 8 quart bowl. Spread half of peanut butter mix over crushed cookie and sprinkle half the peanuts. Pour and spread pudding over the top. Spread the remaining peanut butter evenly over pudding. Sprinkle with remaining cookies and peanuts
Slow Cooker Mexican Dip Recipe
Slow Cooker Mexican Dip Recipe
1-1/2 pounds ground beef
1 pound bulk hot Italian sausage
1 cup chopped onion
1 package (8.8 ounces) ready-to-serve Spanish rice
1 can (16 ounces) refried beans
1 can (10 ounces) enchilada sauce
1 pound process cheese (Velveeta), cubed
1 package tortilla chip scoops
In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Heat rice according to package directions.
In a 3-qt. slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low for 1-1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops. Yield: 8 cups
1-1/2 pounds ground beef
1 pound bulk hot Italian sausage
1 cup chopped onion
1 package (8.8 ounces) ready-to-serve Spanish rice
1 can (16 ounces) refried beans
1 can (10 ounces) enchilada sauce
1 pound process cheese (Velveeta), cubed
1 package tortilla chip scoops
In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Heat rice according to package directions.
In a 3-qt. slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low for 1-1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops. Yield: 8 cups
Cherry Limeade Poke Cake
Cherry Limeade Poke Cake
CAKE
1 container SuperMoist white cake mix
1 1/4 cups lemon-lime soda
1/3 cup vegetable oil
3 egg whites
1 tablespoon grated lime peel
1 container cherry-flavored gelatin -- (4-serving size)
1 cup boiling water
Frosting
1 container Whipped fluffy white
frosting
1 teaspoon grated lime peel
Maraschino cherries -- if desired
Lime peel twists -- if desired
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.In large bowl, beat cake mix, soda, oil, egg whites and 1 tablespoon grated lime peel with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.Bake as directed on box for 13x9-inch pan. Cool 20 minutes.Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.In small bowl, mix frosting and 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with a cherry and a lime twist. Store loosely covered
CAKE
1 container SuperMoist white cake mix
1 1/4 cups lemon-lime soda
1/3 cup vegetable oil
3 egg whites
1 tablespoon grated lime peel
1 container cherry-flavored gelatin -- (4-serving size)
1 cup boiling water
Frosting
1 container Whipped fluffy white
frosting
1 teaspoon grated lime peel
Maraschino cherries -- if desired
Lime peel twists -- if desired
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.In large bowl, beat cake mix, soda, oil, egg whites and 1 tablespoon grated lime peel with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.Bake as directed on box for 13x9-inch pan. Cool 20 minutes.Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.In small bowl, mix frosting and 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with a cherry and a lime twist. Store loosely covered
Banana Daiquiri Cheesecake
Banana Daiquiri Cheesecake,,YUMMY!!!!
3/4 cup all purpose flour
1 package regular banana pudding mix
1 teaspoon baking powder
1/2 cup milk
3 tablespoons margarine; or butter, softened
1 egg
2 medium bananas
8 ounces cream cheese, softened
1/3 cup sugar
2 tablespoons milk
1 tablespoon lime juice
1/2 teaspoon rum extract
banana slices, optional
lime peel strips, optional
Grease bottom and sides of an 8 inch springform pan; place on a baking sheet. In a large mixing bowl stir together flour, pudding mix and baking powder; add the 1/2 cup milk, margarine or butter and egg. Beat with an electric mixer on medium speed for 2 minutes. Pour batter into the prepared pan. Slice the 2 bananas; arrange slices atop batter. Set aside. In a medium mixing bowl beat cream cheese, sugar, the 2 tablespoons milk, lime juice and rum extract on medium speed till smooth. Spoon cream cheese mixture over bananas, carefully spreading mixture to cover. Bake in a 350F oven for 30 to 35 minutes or till center is set. Cool for 30 minutes more. Cover and chill at least 2 hours before serving. To serve, remove sides of springform pan; garnish cake with additional banana slices and lime peel strips. Makes 8 servings.
3/4 cup all purpose flour
1 package regular banana pudding mix
1 teaspoon baking powder
1/2 cup milk
3 tablespoons margarine; or butter, softened
1 egg
2 medium bananas
8 ounces cream cheese, softened
1/3 cup sugar
2 tablespoons milk
1 tablespoon lime juice
1/2 teaspoon rum extract
banana slices, optional
lime peel strips, optional
Grease bottom and sides of an 8 inch springform pan; place on a baking sheet. In a large mixing bowl stir together flour, pudding mix and baking powder; add the 1/2 cup milk, margarine or butter and egg. Beat with an electric mixer on medium speed for 2 minutes. Pour batter into the prepared pan. Slice the 2 bananas; arrange slices atop batter. Set aside. In a medium mixing bowl beat cream cheese, sugar, the 2 tablespoons milk, lime juice and rum extract on medium speed till smooth. Spoon cream cheese mixture over bananas, carefully spreading mixture to cover. Bake in a 350F oven for 30 to 35 minutes or till center is set. Cool for 30 minutes more. Cover and chill at least 2 hours before serving. To serve, remove sides of springform pan; garnish cake with additional banana slices and lime peel strips. Makes 8 servings.
Fiesta Dip
Fiesta Dip
1 can diced tomatoes and green chilies, drained and divided, 10 oz.
1 can refried beans, 16 oz
2 containers guacamole, 8 oz each
2 green onions, sliced
1/4 cup sour cream
1 can sliced ripe olives, drained, 2.25 oz.
1 cup shredded cheddar cheese, 4 oz
Lime wedges and tortilla chips for garnish
Reserve 1/4 cup diced tomatoes and green chilies.
Stir together refried beans and remaining tomatoes and green chiles. Spoon bean mixture into large serving bowl or spoon evenly into 4 (8 or 9 oz) martini glasses or ramekins.
Top bean layer evenly with guacamole, reserved tomatoes and green chilies, green onions. sour cream, olives and cheer. Garnish if desired. Serve with tortilla chips. Makes 4 to 8 appetizer servings
This super simple dip is a hit at any party. The best part is that it’s ready in only 15 minutes
1 can diced tomatoes and green chilies, drained and divided, 10 oz.
1 can refried beans, 16 oz
2 containers guacamole, 8 oz each
2 green onions, sliced
1/4 cup sour cream
1 can sliced ripe olives, drained, 2.25 oz.
1 cup shredded cheddar cheese, 4 oz
Lime wedges and tortilla chips for garnish
Reserve 1/4 cup diced tomatoes and green chilies.
Stir together refried beans and remaining tomatoes and green chiles. Spoon bean mixture into large serving bowl or spoon evenly into 4 (8 or 9 oz) martini glasses or ramekins.
Top bean layer evenly with guacamole, reserved tomatoes and green chilies, green onions. sour cream, olives and cheer. Garnish if desired. Serve with tortilla chips. Makes 4 to 8 appetizer servings
This super simple dip is a hit at any party. The best part is that it’s ready in only 15 minutes
MOCHA PECAN BALLS
MOCHA PECAN BALLS
1/2 cup butter or margarine
2 3/4 cup powdered sugar
1 tablespoon instant coffee
1/4 cup boiling water
1/4 teaspoon salt
2 cups oatmeal
1 cup mini semisweet chocolate chips
1 cup pecan meal
Beat butter and sugar until fluffy;
dissolve coffee in water,
blend coffee and salt into butter mixture.
Stir in oats, chocolate and 1/2 cup of pecan meal.
Chill at least 30 minutes.
Form into 1-inch balls and roll in remaining pecan meal.
Refrigerate, serve chilled.
1/2 cup butter or margarine
2 3/4 cup powdered sugar
1 tablespoon instant coffee
1/4 cup boiling water
1/4 teaspoon salt
2 cups oatmeal
1 cup mini semisweet chocolate chips
1 cup pecan meal
Beat butter and sugar until fluffy;
dissolve coffee in water,
blend coffee and salt into butter mixture.
Stir in oats, chocolate and 1/2 cup of pecan meal.
Chill at least 30 minutes.
Form into 1-inch balls and roll in remaining pecan meal.
Refrigerate, serve chilled.
Friday, February 17, 2012
Chocolate Krispy Drops
Chocolate Krispy Drops
1 lb White almond bark
6 oz Chocolate chips
1 c Rice Krispies
4 c Dry roasted peanuts
Melt the bark and the chocolate chips in a 200 degree oven in a 13 x 9 pan. Stir together until well blended. Mix in the rest of the ingredients, thoroughly. Drop by teaspoonfuls on Saran Wrap. Store in candy tins. *May add up to 1 c. additional peanuts
1 lb White almond bark
6 oz Chocolate chips
1 c Rice Krispies
4 c Dry roasted peanuts
Melt the bark and the chocolate chips in a 200 degree oven in a 13 x 9 pan. Stir together until well blended. Mix in the rest of the ingredients, thoroughly. Drop by teaspoonfuls on Saran Wrap. Store in candy tins. *May add up to 1 c. additional peanuts
LAYERED RICE KRISPIE BARS
LAYERED RICE KRISPIE BARS
1 c. butter
9 c. Rice Krispies
1 can sweetened condensed milk
1 pkg. caramels (about 40)
2 pkgs. mini marshmallows
Melt: 1/2 cup butter and 1 1/2 packages mini marshmallows together. Add 9 cups Rice Krispies. Press 1/2 of the mixture in greased pan and then flip out to save for top. Press the remaining mixture in the pan for bottom. Put rest of the mini marshmallows on next.
Heat until melted: 1 can sweetened condensed milk, 1 package caramels, and 1/2 cup butter. Pour over marshmallows. Place remaining Rice Krispie layer on top. Chill (Store bars in the refrigerator).
1 c. butter
9 c. Rice Krispies
1 can sweetened condensed milk
1 pkg. caramels (about 40)
2 pkgs. mini marshmallows
Melt: 1/2 cup butter and 1 1/2 packages mini marshmallows together. Add 9 cups Rice Krispies. Press 1/2 of the mixture in greased pan and then flip out to save for top. Press the remaining mixture in the pan for bottom. Put rest of the mini marshmallows on next.
Heat until melted: 1 can sweetened condensed milk, 1 package caramels, and 1/2 cup butter. Pour over marshmallows. Place remaining Rice Krispie layer on top. Chill (Store bars in the refrigerator).
King Cake
King Cake
l/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
3 1/2 - 4 1/2 cups flour unsifted
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest
1/2 cup warm milk
5 egg yolks
1 stick butter cut into slices and softened, plus 2 tablespoons more softened butter
1 egg slightly beaten with 1 tablespoon milk
1 teaspoon cinnamon
1 1" plastic baby doll (to be the baby Jesus)
Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it.
Allow the yeast and sugar to rest for three minutes then mix thoroughly. Set bowl in a warm place for
ten minutes, or until yeast bubbles up and mixture almost doubles in volume. Combine 3 1/2 cups of
flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in lemon zest. Separate
center of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks and, using a
wooden spoon, slowly combine dry ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8 tablespoons butter (1 tablespoon at a time) and continue to beat 2 minutes, or until dough can be formed into a medium-soft ball.
Place ball of dough on a lightly floured surface and knead like bread. While kneading, sprinkle up to
1 cup more of flour (1 tablespoon at a time) over the dough. When dough is no longer sticky, knead
10 minutes more until shiny and elastic.
Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter.
Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a moderately thick kitchen towel and place in a draft-free spot for about 1 1/2 hours, or until the dough doubles in volume. Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.
Remove dough from bowl and place on lightly floured surface. Using your fist, punch dough down forcefully. Sprinkle cinnamon over the top, pat and shake dough into a cylinder. Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet. Pinch the ends together to complete the circle. Cover dough with towel and set it in draft-free spot for 45 minutes, or until the circle of dough doubles in volume. Pre-heat oven to 375 degrees.
Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown. Place cake on wire rack to cool. If desired, you can hide the plastic baby in the cake at this time.
Colored sugars:
Green, purple, & yellow paste
12 tablespoons sugar
Squeeze a dot of green paste in palm of hand. Sprinkle 2 tablespoons sugar over the paste and rub together quickly. Place this mixture on wax paper and wash hands to remove color. Repeat process for other 2 colors. Place aside.
Icing:
3 cups confectioners sugar
1/4 cup lemon juice
3 - 6 tablespoons water
Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is too stiff, add more water until spreadable. Spread icing over top of cake. Immediately sprinkle the colored sugars in individual rows consisting of about 2 rows of green, p urple and yellow
l/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
3 1/2 - 4 1/2 cups flour unsifted
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest
1/2 cup warm milk
5 egg yolks
1 stick butter cut into slices and softened, plus 2 tablespoons more softened butter
1 egg slightly beaten with 1 tablespoon milk
1 teaspoon cinnamon
1 1" plastic baby doll (to be the baby Jesus)
Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it.
Allow the yeast and sugar to rest for three minutes then mix thoroughly. Set bowl in a warm place for
ten minutes, or until yeast bubbles up and mixture almost doubles in volume. Combine 3 1/2 cups of
flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in lemon zest. Separate
center of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks and, using a
wooden spoon, slowly combine dry ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8 tablespoons butter (1 tablespoon at a time) and continue to beat 2 minutes, or until dough can be formed into a medium-soft ball.
Place ball of dough on a lightly floured surface and knead like bread. While kneading, sprinkle up to
1 cup more of flour (1 tablespoon at a time) over the dough. When dough is no longer sticky, knead
10 minutes more until shiny and elastic.
Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter.
Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a moderately thick kitchen towel and place in a draft-free spot for about 1 1/2 hours, or until the dough doubles in volume. Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.
Remove dough from bowl and place on lightly floured surface. Using your fist, punch dough down forcefully. Sprinkle cinnamon over the top, pat and shake dough into a cylinder. Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet. Pinch the ends together to complete the circle. Cover dough with towel and set it in draft-free spot for 45 minutes, or until the circle of dough doubles in volume. Pre-heat oven to 375 degrees.
Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown. Place cake on wire rack to cool. If desired, you can hide the plastic baby in the cake at this time.
Colored sugars:
Green, purple, & yellow paste
12 tablespoons sugar
Squeeze a dot of green paste in palm of hand. Sprinkle 2 tablespoons sugar over the paste and rub together quickly. Place this mixture on wax paper and wash hands to remove color. Repeat process for other 2 colors. Place aside.
Icing:
3 cups confectioners sugar
1/4 cup lemon juice
3 - 6 tablespoons water
Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is too stiff, add more water until spreadable. Spread icing over top of cake. Immediately sprinkle the colored sugars in individual rows consisting of about 2 rows of green, p urple and yellow
Thursday, February 16, 2012
Creamy Lime Colada Pie
Creamy Lime Colada Pie
1 frozen deep dish pie crust (from 12-oz package)
1 package (3 oz) cream cheese, softened
1 box (4-serving size) coconut cream instant pudding and pie filling mix
2/3 cup milk
1 can (6 oz) frozen limeade concentrate, thawed
Few drops green food color, if desired
1 1/2 cups frozen (thawed) reduced-fat whipped topping
3 tablespoons flaked or shredded coconut, toasted*
Heat oven to 400°F. Bake and cool crust as directed on package for One-Crust Baked Shell. In medium bowl, beat cream cheese on medium speed until smooth. Beat in pudding mix until well blended. Gradually beat in milk. Add limeade concentrate and food color, beating until slightly thickened. Gently stir in 1 cup of the whipped topping. Pour into pie shell. Refrigerate at least 5 hours until set.
Just before serving, sprinkle toasted coconut over pie. Garnish with remaining whipped topping. Cover and refrigerate any remaining pie.
Tip:
*To toast coconut, spread on cookie sheet; bake at 350°F 7 to 8 minutes,
stirring occasionally, until light golden brown. Or spread coconut in
microwavable pie pan; microwave on Low 4 1/2 to 8 minutes, tossing with fork after each minute, until light golden brown
1 frozen deep dish pie crust (from 12-oz package)
1 package (3 oz) cream cheese, softened
1 box (4-serving size) coconut cream instant pudding and pie filling mix
2/3 cup milk
1 can (6 oz) frozen limeade concentrate, thawed
Few drops green food color, if desired
1 1/2 cups frozen (thawed) reduced-fat whipped topping
3 tablespoons flaked or shredded coconut, toasted*
Heat oven to 400°F. Bake and cool crust as directed on package for One-Crust Baked Shell. In medium bowl, beat cream cheese on medium speed until smooth. Beat in pudding mix until well blended. Gradually beat in milk. Add limeade concentrate and food color, beating until slightly thickened. Gently stir in 1 cup of the whipped topping. Pour into pie shell. Refrigerate at least 5 hours until set.
Just before serving, sprinkle toasted coconut over pie. Garnish with remaining whipped topping. Cover and refrigerate any remaining pie.
Tip:
*To toast coconut, spread on cookie sheet; bake at 350°F 7 to 8 minutes,
stirring occasionally, until light golden brown. Or spread coconut in
microwavable pie pan; microwave on Low 4 1/2 to 8 minutes, tossing with fork after each minute, until light golden brown
Crab Filled French Bread
Crab Filled French Bread
1 loaf French bread, cut lengthwise into halves
8 oz. sharp cheddar cheese, shredded
2 to 3 green onions
1 Tbsp. butter, softened
2 Tbsp. mayonnaise
Lemon juice to taste
6 oz. crab meat
3 Tbsp. chopped fresh cilantro
Preheat oven to 350. Remove a small portion of the bread center to create a shallow indentation in each half. Mix the cheddar cheese, green onions and butter in food processor bowl or blender jar. Process til blended. Spread mixture on bread halves. Mix the mayonnaise, lemon juice and cab meat in a bowl. Spread over the cheese mixture. Bake for 20 minutes or til bubbly. Sprinkle the cilantro over crab meat mixture. Cut into serving size pieces. Serve at once. Makes 6 servings
1 loaf French bread, cut lengthwise into halves
8 oz. sharp cheddar cheese, shredded
2 to 3 green onions
1 Tbsp. butter, softened
2 Tbsp. mayonnaise
Lemon juice to taste
6 oz. crab meat
3 Tbsp. chopped fresh cilantro
Preheat oven to 350. Remove a small portion of the bread center to create a shallow indentation in each half. Mix the cheddar cheese, green onions and butter in food processor bowl or blender jar. Process til blended. Spread mixture on bread halves. Mix the mayonnaise, lemon juice and cab meat in a bowl. Spread over the cheese mixture. Bake for 20 minutes or til bubbly. Sprinkle the cilantro over crab meat mixture. Cut into serving size pieces. Serve at once. Makes 6 servings
SNICKERS COOKIE BARS
SNICKERS COOKIE BARS
1 pkg. Pillsbury chocolate chip cookie dough
10 fun size snicker bars
Grease 9 x 13 inch pan. Pat in cookie dough. Bake 10 minutes at 350 degrees. Cut bars in small pieces and scatter on top of hot cookie dough.
Bake 8 to 10 minutes more. Spread evenly. Cut into squares when cool
1 pkg. Pillsbury chocolate chip cookie dough
10 fun size snicker bars
Grease 9 x 13 inch pan. Pat in cookie dough. Bake 10 minutes at 350 degrees. Cut bars in small pieces and scatter on top of hot cookie dough.
Bake 8 to 10 minutes more. Spread evenly. Cut into squares when cool
BUTTER SCOTCH TREATS
BUTTER SCOTCH TREATS
2 c. (12 oz.) butterscotch morsels
1 c. peanut butter (creamy or crunchy)
6 c. Rice Krispies
Combine morsels and peanut butter in large saucepan. Stir over low heat until smooth. Remove from heat. Add Rice Krispies. Stir until well coated. Press
mixture evenly into buttered 13 x 9 x 2 inch pan. Chill until firm. Cut into 2 inch squares. About 24 squares
2 c. (12 oz.) butterscotch morsels
1 c. peanut butter (creamy or crunchy)
6 c. Rice Krispies
Combine morsels and peanut butter in large saucepan. Stir over low heat until smooth. Remove from heat. Add Rice Krispies. Stir until well coated. Press
mixture evenly into buttered 13 x 9 x 2 inch pan. Chill until firm. Cut into 2 inch squares. About 24 squares
BUTTERSCOTCH RUM BUNDT CAKE
BUTTERSCOTCH RUM BUNDT CAKE
1 yellow cake mix
1 1/2 tsp. vanilla
1/2 c. butter
1 c. sour cream
1 pkg. instant butterscotch pudding
5-6 tsp. rum
4 eggs
3 tbsp. sugar
1 c. chopped walnuts
1 c. butterscotch chips
Beat all together first 8 ingredients. Stir in 1 cup chopped walnuts and 1 cup butterscotch chips. Butter and flour bundt pan or spray with Pam. Bake at
350 degrees for 55 minutes. Cool 5 to 10 minutes before removing from pan
1 yellow cake mix
1 1/2 tsp. vanilla
1/2 c. butter
1 c. sour cream
1 pkg. instant butterscotch pudding
5-6 tsp. rum
4 eggs
3 tbsp. sugar
1 c. chopped walnuts
1 c. butterscotch chips
Beat all together first 8 ingredients. Stir in 1 cup chopped walnuts and 1 cup butterscotch chips. Butter and flour bundt pan or spray with Pam. Bake at
350 degrees for 55 minutes. Cool 5 to 10 minutes before removing from pan
Spicy Beef-Topped Potatoes
Spicy Beef-Topped Potatoes
1 lb ground beef
2 large baking potatoes
1/2 cup chopped onion
12 ounces picante sauce
1/2 tsp salt
2 (1 oz.) slices cheddar cheese, cut diagonally into quarters
1 green onion, sliced
Scrub potatoes; prick each with fork in several places. Microwave
at high 8 to 10 minutes or until tender, rotating 1/4 turn after 4
minutes. Let stand while preparing topping.
Combine ground beef and chopped onion; arrange in a ring in
microwave-safe sieve or small colander. Place sieve in
microwave-safe bowl; microwave at high 3 minutes. Stir to break up
beef. Continue cooking at high 3 minutes; stir. Pour off drippings.
Place beef in same bowl.
Add picante sauce, stirring to combine. Microwave at high 1 to 2
minutes or until heated through.
Cut potatoes in half lengthwise; break up and fluff pulp with fork.
Sprinkle with salt.
Spoon an equal amount of beef mixture over each potato half. Top
each with an equal amount of cheese; tent loosely with foil and let
stand 1 minute. Garnish with sliced green onion.
1 lb ground beef
2 large baking potatoes
1/2 cup chopped onion
12 ounces picante sauce
1/2 tsp salt
2 (1 oz.) slices cheddar cheese, cut diagonally into quarters
1 green onion, sliced
Scrub potatoes; prick each with fork in several places. Microwave
at high 8 to 10 minutes or until tender, rotating 1/4 turn after 4
minutes. Let stand while preparing topping.
Combine ground beef and chopped onion; arrange in a ring in
microwave-safe sieve or small colander. Place sieve in
microwave-safe bowl; microwave at high 3 minutes. Stir to break up
beef. Continue cooking at high 3 minutes; stir. Pour off drippings.
Place beef in same bowl.
Add picante sauce, stirring to combine. Microwave at high 1 to 2
minutes or until heated through.
Cut potatoes in half lengthwise; break up and fluff pulp with fork.
Sprinkle with salt.
Spoon an equal amount of beef mixture over each potato half. Top
each with an equal amount of cheese; tent loosely with foil and let
stand 1 minute. Garnish with sliced green onion.
Peanut Butter Fluff
Peanut Butter Fluff
Base
2 cups graham cracker crumbs
1 cup peanut butter
1 cup powdered sugar
Mix well together; press mixture in bottom of 9 x 13 pan.
Filling
Prepare 1 large or 2 small boxes of vanilla instant pudding as directed on box. Pour over crust.
Cover with Cool Whip. Refrigerate until ready to serve.
Base
2 cups graham cracker crumbs
1 cup peanut butter
1 cup powdered sugar
Mix well together; press mixture in bottom of 9 x 13 pan.
Filling
Prepare 1 large or 2 small boxes of vanilla instant pudding as directed on box. Pour over crust.
Cover with Cool Whip. Refrigerate until ready to serve.
Easy Mexican Chicken Crockpot Chowder
Easy Mexican Chicken Crockpot Chowder
2 1/2 cups chopped cooked chicken
1 can whole kernel corn
1 can condensed cream of potato soup
1 can diced green chiles, undrained
2 tablespoons snipped fresh cilantro
1 envelope taco seasoning mix
3 cups chicken broth
8 ounces sour cream
4 ounces jalapeno pepper cheese spread
In a crockpot, combine chicken, corn, soup, undrained chiles, cilantro, and taco seasoning mix. Stir in chicken broth.
Cover; cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to 5 hours.
Stir about 1 cup of hot soup into sour cream. Stir sour cream mixture and cheese into the mixture in crockpot; cover and let stand for 5 minutes
2 1/2 cups chopped cooked chicken
1 can whole kernel corn
1 can condensed cream of potato soup
1 can diced green chiles, undrained
2 tablespoons snipped fresh cilantro
1 envelope taco seasoning mix
3 cups chicken broth
8 ounces sour cream
4 ounces jalapeno pepper cheese spread
In a crockpot, combine chicken, corn, soup, undrained chiles, cilantro, and taco seasoning mix. Stir in chicken broth.
Cover; cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to 5 hours.
Stir about 1 cup of hot soup into sour cream. Stir sour cream mixture and cheese into the mixture in crockpot; cover and let stand for 5 minutes
Five Can Casserole
Five Can Casserole
1 can cream of chicken soup
1 can mushroom soup
1 or 2 cans boned chicken or tuna
1 lg. can chow mein noodles
1 can peas
1 chopped onion
2 tbsp. chopped celery (1 stalk)
Buttered bread crumbs
Combine all ingredients.
Top with crumbs.
Bake at 350 degrees for 40 to 50 minutes
1 can cream of chicken soup
1 can mushroom soup
1 or 2 cans boned chicken or tuna
1 lg. can chow mein noodles
1 can peas
1 chopped onion
2 tbsp. chopped celery (1 stalk)
Buttered bread crumbs
Combine all ingredients.
Top with crumbs.
Bake at 350 degrees for 40 to 50 minutes
Cheddar Corn Casserole
Now for a yummy side dish
Cheddar Corn Casserole
1 stick butter, melted
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (16 oz.) creamed corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
In a medium saute pan, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until softened, stirring occasionally. Remove from heat.
Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and onion-pepper mixture.
Turn into a 2-quart buttered baking dish. Bake in a preheated 350F oven for 30 to 35 minutes, until puffed and golden
Cheddar Corn Casserole
1 stick butter, melted
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (16 oz.) creamed corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
In a medium saute pan, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until softened, stirring occasionally. Remove from heat.
Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and onion-pepper mixture.
Turn into a 2-quart buttered baking dish. Bake in a preheated 350F oven for 30 to 35 minutes, until puffed and golden
Paradise Cake
Paradise Cake
1 package Yellow cake mix
1 package Vanilla pudding instant
20 ounces Crushed pineapple, undrained
5 Bananas; sliced
2 cups Pecans, chopped
1 large Cool Whip
Bake yellow cake mix according to package directions in a 9x13" pan.
When baked, pour pineapple over cake. Slice bananas and place evenly
over cake.
Mix pudding and pour over cake and fruit. Top pudding with chopped nuts.
Cover all with Cool Whip. Garnish with more chopped nuts and cherries
1 package Yellow cake mix
1 package Vanilla pudding instant
20 ounces Crushed pineapple, undrained
5 Bananas; sliced
2 cups Pecans, chopped
1 large Cool Whip
Bake yellow cake mix according to package directions in a 9x13" pan.
When baked, pour pineapple over cake. Slice bananas and place evenly
over cake.
Mix pudding and pour over cake and fruit. Top pudding with chopped nuts.
Cover all with Cool Whip. Garnish with more chopped nuts and cherries
Wednesday, February 15, 2012
Best-Ever Potatoes
Best-Ever Potatoes(well 1 of them,I have Many BEST EVER recipes)
7 cups coarsely chopped small red potatoes
1 cup chopped onion
1 8-ounce carton dairy sour cream
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
2 medium tomatoes, seeded and chopped
In a large saucepan cook potatoes and chopped onion, covered, in a small amount of boiling water for 12 to 15 minutes or until tender; drain. Stir in sour cream, Monterey Jack cheese, cheddar cheese, salt, and red pepper. Stir in chopped tomatoes. Spoon into a 2-quart rectangular baking dish. Bake, uncovered, in a 350F oven about 30 minutes or until heated through
7 cups coarsely chopped small red potatoes
1 cup chopped onion
1 8-ounce carton dairy sour cream
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
2 medium tomatoes, seeded and chopped
In a large saucepan cook potatoes and chopped onion, covered, in a small amount of boiling water for 12 to 15 minutes or until tender; drain. Stir in sour cream, Monterey Jack cheese, cheddar cheese, salt, and red pepper. Stir in chopped tomatoes. Spoon into a 2-quart rectangular baking dish. Bake, uncovered, in a 350F oven about 30 minutes or until heated through
French Toast Casserole
French Toast Casserole
5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden
5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden
White Chocolate Popcorn Medley
White Chocolate Popcorn Medley
3 squares almond bark or white chocolate
2 bags microwave-popped popcorn
2 cups slim pretzel sticks
1 to 1 1/2 cups mixed nuts
Mix popcorn, pretzels and nuts in a very large bowl. Melt the almond bark or white chocolate in the microwave and pour over ingredients in bowl. Stir well
3 squares almond bark or white chocolate
2 bags microwave-popped popcorn
2 cups slim pretzel sticks
1 to 1 1/2 cups mixed nuts
Mix popcorn, pretzels and nuts in a very large bowl. Melt the almond bark or white chocolate in the microwave and pour over ingredients in bowl. Stir well
Bacon-Wrapped Ginger-Soy Wings
Bacon-Wrapped Ginger-Soy Wings
3 lb. chicken wings (about 18)
1/2 cup soy sauce
1/3 cup packed dark brown sugar
1 tablespoon minced fresh ginger
1/2 teaspoon salt
1/2 teaspoon pepper
18 slices bacon, halved crosswise
With kitchen shears or heavy knife, remove and discard wing tips. Separate wings at joint to make 36 pieces.
Combine all remaining ingredients except bacon in large bowl. Add wings; stir to coat. Cover and refrigerate overnight or up to 18 hours, turning occasionally.
Heat oven to 425°F. Line large rimmed baking sheet with foil; lightly spray with cooking spray. Remove wings from marinade; discard marinade. Pat wings dry. Wrap half slice bacon around each wing; place seam-side down on baking sheet.
Bake 30 to 35 minutes or until chicken is no longer pink in center and bacon is browned.
36 appetizers
3 lb. chicken wings (about 18)
1/2 cup soy sauce
1/3 cup packed dark brown sugar
1 tablespoon minced fresh ginger
1/2 teaspoon salt
1/2 teaspoon pepper
18 slices bacon, halved crosswise
With kitchen shears or heavy knife, remove and discard wing tips. Separate wings at joint to make 36 pieces.
Combine all remaining ingredients except bacon in large bowl. Add wings; stir to coat. Cover and refrigerate overnight or up to 18 hours, turning occasionally.
Heat oven to 425°F. Line large rimmed baking sheet with foil; lightly spray with cooking spray. Remove wings from marinade; discard marinade. Pat wings dry. Wrap half slice bacon around each wing; place seam-side down on baking sheet.
Bake 30 to 35 minutes or until chicken is no longer pink in center and bacon is browned.
36 appetizers
CORSAIR COCKTAIL
CORSAIR COCKTAIL
1 ounce light rum
6 tablespoons orange juice
6 tablespoons cranberry juice cocktail
Shake, pour in a large champagne glass over cracked ice. Enjoy
1 ounce light rum
6 tablespoons orange juice
6 tablespoons cranberry juice cocktail
Shake, pour in a large champagne glass over cracked ice. Enjoy
Monday, February 13, 2012
Dessert Tacos
Dessert Tacos
1 tablespoon sugar
1/4 teaspoon ground cinnamon
4 (8-inch) flour tortillas
1 tablespoon butter, melted
2 cups chocolate ice cream
2 kiwifruit, peeled and cut into strips
1 pint strawberries, sliced
1 cup frozen whipped topping, thawed
Combine sugar and cinnamon. Brush tortillas with melted butter; sprinkle
evenly with sugar mixture.
Shape 4 sheets of aluminum foil into 4-inch balls on a baking sheet.
Place tortillas, butter side down, on foil; press to resemble taco
shells.
Bake at 350F for 10 minutes or until crisp. Cool completely on foil on
baking sheet.
Remove tortillas; fill evenly with ice cream, kiwifruit, and
strawberries. Dollop with whipped topping
1 tablespoon sugar
1/4 teaspoon ground cinnamon
4 (8-inch) flour tortillas
1 tablespoon butter, melted
2 cups chocolate ice cream
2 kiwifruit, peeled and cut into strips
1 pint strawberries, sliced
1 cup frozen whipped topping, thawed
Combine sugar and cinnamon. Brush tortillas with melted butter; sprinkle
evenly with sugar mixture.
Shape 4 sheets of aluminum foil into 4-inch balls on a baking sheet.
Place tortillas, butter side down, on foil; press to resemble taco
shells.
Bake at 350F for 10 minutes or until crisp. Cool completely on foil on
baking sheet.
Remove tortillas; fill evenly with ice cream, kiwifruit, and
strawberries. Dollop with whipped topping
Homemade Mounds Bars
Homemade Mounds Bars
5 oz sweetened condensed milk
1 t vanilla
2 C powdered sugar
14 oz flaked coconut
1 24 oz bag of semisweet chips
Blend the milk and the vanilla. Add the sugar a little at a time till
smooth. Stir in the coconut. The mixture should be firm.
Pat firmly into a 9x13 pan and chill till firm.
Cut into bars and dip into melted chocolate and let cool on waxed paper
for several hours
5 oz sweetened condensed milk
1 t vanilla
2 C powdered sugar
14 oz flaked coconut
1 24 oz bag of semisweet chips
Blend the milk and the vanilla. Add the sugar a little at a time till
smooth. Stir in the coconut. The mixture should be firm.
Pat firmly into a 9x13 pan and chill till firm.
Cut into bars and dip into melted chocolate and let cool on waxed paper
for several hours
Eggplant Acapulco
Eggplant Acapulco
1 small eggplant (1 pound) -- peeled and cut into 1/2 inch cubes
1 1/2 cups coarsely crushed corn chips (3 ounces)
1 cup shredded Cheddar cheese (4 ounces)
1 (15 ounce) can chunky Mexican-style tomato sauce
Heat over to 350
Grease square baking dish, 8 × 8 × 2 inches.
Heat 1/2 inch water to boiling in 2-quart saucepan.
Add eggplant.
Cover and heat to boiling; reduce heat to medium-high.
Cook 5 minutes; drain.
Mix corn chips and cheese.
Spread half of the eggplant in baking dish.
Spoon half of the tomato sauce over eggplant.
Sprinkle with half of the corn chip mixture.
Repeat with remaining eggplant, tomato sauce and corn chip mixture.
Bake uncovered about 30 minutes or until bubbly around edges
1 small eggplant (1 pound) -- peeled and cut into 1/2 inch cubes
1 1/2 cups coarsely crushed corn chips (3 ounces)
1 cup shredded Cheddar cheese (4 ounces)
1 (15 ounce) can chunky Mexican-style tomato sauce
Heat over to 350
Grease square baking dish, 8 × 8 × 2 inches.
Heat 1/2 inch water to boiling in 2-quart saucepan.
Add eggplant.
Cover and heat to boiling; reduce heat to medium-high.
Cook 5 minutes; drain.
Mix corn chips and cheese.
Spread half of the eggplant in baking dish.
Spoon half of the tomato sauce over eggplant.
Sprinkle with half of the corn chip mixture.
Repeat with remaining eggplant, tomato sauce and corn chip mixture.
Bake uncovered about 30 minutes or until bubbly around edges
Cherry Filled Heart Cookies
Cherry Filled Heart Cookies
Yields about 4 1/2 dozen filled cookies
Cookies:
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup granulated sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Cherry Filling:
1/2 cup granulated sugar
4 1/2 teaspoons cornstarch
1/2 cup orange juice
1/4 cup red maraschino cherry juice
12 red maraschino cherries, chopped
1 tablespoon butter or margarine
Additional sugar
In a mixing bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla extract.
Combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours.
Meanwhile, make Cherry Filling (directions below).
Roll out dough on a lightly floured surface to 1/8-inch thickness; cut with a 2 1/2-inch heart-shaped cookie cutter dipped in flour. Place half of the cookies on greased baking sheets; spoon 1/2 teaspoon filling in the center of each. Use a 1 1/2-inch heart-shaped cutter to cut small hearts out of the other half of the cookies.(Bake small heart cutouts separately.) Place the remaining hearts over filled cookies; press edges together gently. Fill centers with additional filling if needed. Sprinkle with sugar. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Cool on wire racks.
Cherry Filling Directions:
Combine sugar and cornstarch in a small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minutes. Chill
Yields about 4 1/2 dozen filled cookies
Cookies:
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup granulated sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Cherry Filling:
1/2 cup granulated sugar
4 1/2 teaspoons cornstarch
1/2 cup orange juice
1/4 cup red maraschino cherry juice
12 red maraschino cherries, chopped
1 tablespoon butter or margarine
Additional sugar
In a mixing bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla extract.
Combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours.
Meanwhile, make Cherry Filling (directions below).
Roll out dough on a lightly floured surface to 1/8-inch thickness; cut with a 2 1/2-inch heart-shaped cookie cutter dipped in flour. Place half of the cookies on greased baking sheets; spoon 1/2 teaspoon filling in the center of each. Use a 1 1/2-inch heart-shaped cutter to cut small hearts out of the other half of the cookies.(Bake small heart cutouts separately.) Place the remaining hearts over filled cookies; press edges together gently. Fill centers with additional filling if needed. Sprinkle with sugar. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Cool on wire racks.
Cherry Filling Directions:
Combine sugar and cornstarch in a small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minutes. Chill
Apple Jacks
Apple Jacks
1 cup dark brown sugar, packed
1/2 tsp. baking soda
1/2 cup shortening
1/2 tsp. salt
1 egg
1 tsp. each - nutmeg and cinnamon
1 1/2 cup sifted flour
1 cup chopped, unpeeled apples
Cream together sugar and shortening. Beat in the egg. Sift together dry
ingredients and add to the moist ingredients, beating until well blended.
Stir in the apples. Drop in the shape of balls on greased cookie sheet.
Bake at 375 degrees for 12-15 minutes
1 cup dark brown sugar, packed
1/2 tsp. baking soda
1/2 cup shortening
1/2 tsp. salt
1 egg
1 tsp. each - nutmeg and cinnamon
1 1/2 cup sifted flour
1 cup chopped, unpeeled apples
Cream together sugar and shortening. Beat in the egg. Sift together dry
ingredients and add to the moist ingredients, beating until well blended.
Stir in the apples. Drop in the shape of balls on greased cookie sheet.
Bake at 375 degrees for 12-15 minutes
PEP UP YOUR SALADS
PEP UP YOUR SALADS
Give your standard salad new life, try adding one or more of the
following:
- Capers (for a salty, savory bite).
- Dried figs cut into quarters (for a sweet and almost meaty texture).
- Fresh strawberries or canned, drained, mandarin orange segments
(for a sweet and fresh flavor).
- Diced avocado (for creamy decadence).
- Seedless grapes (for juicy sweetness).
- Crumbled blue or feta cheese (for sharp tanginess).
- Cooked and chilled penne, or other small pasta (for chew).
- Toasted pumpkin seeds (for creamy crunch).
- Chive blossoms (for a bite of peppery onion).
- Sliced mushrooms (for flavor)
- Croutons (for crunch)
If you need something visually different, try flowers.
With few exceptions, they generally add little flavor, but they can look
fantastic. Some grocers now sell assortments of edible flowers. If
you are using your own garden flowers, be sure no pesticides were used
on them
Just adding a different salad dressing makes an easy refreshing change
Give your standard salad new life, try adding one or more of the
following:
- Capers (for a salty, savory bite).
- Dried figs cut into quarters (for a sweet and almost meaty texture).
- Fresh strawberries or canned, drained, mandarin orange segments
(for a sweet and fresh flavor).
- Diced avocado (for creamy decadence).
- Seedless grapes (for juicy sweetness).
- Crumbled blue or feta cheese (for sharp tanginess).
- Cooked and chilled penne, or other small pasta (for chew).
- Toasted pumpkin seeds (for creamy crunch).
- Chive blossoms (for a bite of peppery onion).
- Sliced mushrooms (for flavor)
- Croutons (for crunch)
If you need something visually different, try flowers.
With few exceptions, they generally add little flavor, but they can look
fantastic. Some grocers now sell assortments of edible flowers. If
you are using your own garden flowers, be sure no pesticides were used
on them
Just adding a different salad dressing makes an easy refreshing change
Chocolate Caramel Fudge
Chocolate Caramel Fudge
3 cups semisweet chocolate pieces
1 14 oz can Eagle brand condensed milk
1 dash salt
1 cup chopped walnuts
1/2 cup caramel ice cream topping
1-1/2 teaspoons vanilla extract
In a saucepan over low heat, melt chocolate pieces with sweetened condensed milk and salt. Remove from heat;stir in walnuts, caramel topping and vanilla.
Spread evenly into a foil-lined 8 or 9 inch square pan. Chill 2 hours until firm
Cut into small pieces. Makes 2 lbs of fudge
3 cups semisweet chocolate pieces
1 14 oz can Eagle brand condensed milk
1 dash salt
1 cup chopped walnuts
1/2 cup caramel ice cream topping
1-1/2 teaspoons vanilla extract
In a saucepan over low heat, melt chocolate pieces with sweetened condensed milk and salt. Remove from heat;stir in walnuts, caramel topping and vanilla.
Spread evenly into a foil-lined 8 or 9 inch square pan. Chill 2 hours until firm
Cut into small pieces. Makes 2 lbs of fudge
DEATH BY CHOCOLATE
DEATH BY CHOCOLATE
1/2 c. cold coffee with 2 tbsp. sugar in it
1 lg. brownie mix (any kind)
3 boxes Jello instant pudding mix
8 Heath or Skor candy bars
2 lg. Cool Whip (or equivalent)
Bake brownies according to directions in 9"x12" pan. When done, punch
holes with fork and pour 1/2 cup coffee with the sugar in it over
brownies.
Mix 2 boxes of pudding according to box directions and set aside. Break
up candy bars into small pieces and set aside. (May freeze to break
easier.) In a large trifle dish layer crumbled brownies, pudding, candy
and Cool Whip. Repeat layers 3 times. Makes a large, impressive dessert
1/2 c. cold coffee with 2 tbsp. sugar in it
1 lg. brownie mix (any kind)
3 boxes Jello instant pudding mix
8 Heath or Skor candy bars
2 lg. Cool Whip (or equivalent)
Bake brownies according to directions in 9"x12" pan. When done, punch
holes with fork and pour 1/2 cup coffee with the sugar in it over
brownies.
Mix 2 boxes of pudding according to box directions and set aside. Break
up candy bars into small pieces and set aside. (May freeze to break
easier.) In a large trifle dish layer crumbled brownies, pudding, candy
and Cool Whip. Repeat layers 3 times. Makes a large, impressive dessert
VALENTINE PINEAPPLE ICE CREAM DESSERT
VALENTINE PINEAPPLE ICE CREAM DESSERT
1 medium can sliced pineapple
4 egg whites
1/2 cup sugar
jam or jelly
4 hard frozen ice cream cups
Drain pineapple and arrange 8 slices in stacks of 2 each on a shallow
baking dish. Beat egg whites until they form stiff peaks, then beat in
sugar gradually. Fill pineapple centers with jam or jelly. Peel paper
from ice cream and place the ice cream on top.
Cover each stack with the meringue, being sure it is covered right down
to the baking dish. Slide dish into a preheated 450°F oven and bake
for 3 minutes or until meringue is light brown.
Serve at once.
1 medium can sliced pineapple
4 egg whites
1/2 cup sugar
jam or jelly
4 hard frozen ice cream cups
Drain pineapple and arrange 8 slices in stacks of 2 each on a shallow
baking dish. Beat egg whites until they form stiff peaks, then beat in
sugar gradually. Fill pineapple centers with jam or jelly. Peel paper
from ice cream and place the ice cream on top.
Cover each stack with the meringue, being sure it is covered right down
to the baking dish. Slide dish into a preheated 450°F oven and bake
for 3 minutes or until meringue is light brown.
Serve at once.
VALENTINE LEMON DESSERT BREAD
VALENTINE LEMON DESSERT BREAD
1/3 cup milk
1 large egg
3 tablespoons unsalted butter
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons fresh lemon juice
zest of a lemon, minced
2 cups bread flour
1- 1 1/2 teaspoons active dry yeast
Put all ingredients into bread machine or follow your user's manual.
Select correct bread cycle and light crust color, then press start
1/3 cup milk
1 large egg
3 tablespoons unsalted butter
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons fresh lemon juice
zest of a lemon, minced
2 cups bread flour
1- 1 1/2 teaspoons active dry yeast
Put all ingredients into bread machine or follow your user's manual.
Select correct bread cycle and light crust color, then press start
Sweet and Crunchy Nuts
This recipe calls for using Splenda,and it is very yummy with the Splenda, but you could probably use white sugar instead. Very simple to make, and you can choose the combination of nuts according to your taste or what you happen to have on-hand. I only had blanched almonds when I made this, and they turned out well and are not too sweet.
3/4 cup pecan halves
3/4 cup walnut halves
1/2 cup whole blanched almonds
1 egg white, lightly beaten
1/3 cup granulated Splenda
1/2 tsp. cinnamon
Preheat oven to 300 degrees. Spray a 15x10x1 inch pan with cooking spray.
Combine nuts in a mixing bowl; add egg white, tossing to coat.
Combine Splenda and cinnamon; sprinkle over nuts, tossing to coat. Spread mixture evenly in prepared pan.
Bake for 30 minutes, or until nuts are toasted, stirring every 10 minutes. Cool on wax paper. Store in an airtight tin.
This recipe calls for using Splenda,and it is very yummy with the Splenda, but you could probably use white sugar instead. Very simple to make, and you can choose the combination of nuts according to your taste or what you happen to have on-hand. I only had blanched almonds when I made this, and they turned out well and are not too sweet.
3/4 cup pecan halves
3/4 cup walnut halves
1/2 cup whole blanched almonds
1 egg white, lightly beaten
1/3 cup granulated Splenda
1/2 tsp. cinnamon
Preheat oven to 300 degrees. Spray a 15x10x1 inch pan with cooking spray.
Combine nuts in a mixing bowl; add egg white, tossing to coat.
Combine Splenda and cinnamon; sprinkle over nuts, tossing to coat. Spread mixture evenly in prepared pan.
Bake for 30 minutes, or until nuts are toasted, stirring every 10 minutes. Cool on wax paper. Store in an airtight tin.
Mushroom Casserole
Mushroom Casserole
3 pounds sliced porcini mushrooms
1 pound sliced leeks
Salt and freshly ground black pepper
1 tablespoon chopped flat leaf parsley
8 ounces butter
8 ounces heavy cream
8 ounces bread crumbs
Preheat oven to 375 degrees
In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with
salt, pepper, and parsley. Cover with 2 ounces of butter and cream.
Repeat process three more times and cover with bread crumbs. Bake until
mushrooms are tender and crust is golden brown, about 20 minutes
3 pounds sliced porcini mushrooms
1 pound sliced leeks
Salt and freshly ground black pepper
1 tablespoon chopped flat leaf parsley
8 ounces butter
8 ounces heavy cream
8 ounces bread crumbs
Preheat oven to 375 degrees
In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with
salt, pepper, and parsley. Cover with 2 ounces of butter and cream.
Repeat process three more times and cover with bread crumbs. Bake until
mushrooms are tender and crust is golden brown, about 20 minutes
Raw Vegetable Dressing
Raw Vegetable Dressing
I like the sweet flavor of this dressing. Very good!
1 cup mayonnaise
1/2 cup sour cream
1/2 cup French dressing
1/2 cup sugar
Mix together well. Add to assorted bite-sized raw veggies; broccoli, cauliflower, peppers, green onions, tomatoes, cucumbers, or whatever you have on hand.
I like the sweet flavor of this dressing. Very good!
1 cup mayonnaise
1/2 cup sour cream
1/2 cup French dressing
1/2 cup sugar
Mix together well. Add to assorted bite-sized raw veggies; broccoli, cauliflower, peppers, green onions, tomatoes, cucumbers, or whatever you have on hand.
Sunday, February 12, 2012
HAZELNUT ENERGY BALLS
HAZELNUT ENERGY BALLS
1/2 c. peanut butter
1/3 c. honey
3/4 c. dry milk
1/4 c. grated Cheddar cheese (1 oz.)
1 c. muesli (oatmeal?)
1 c.chopped hazelnuts
Mix together peanut butter, honey, dry milk, cheese and muesli. Let rest
for 5 minutes and roll into approximately 20 1 inch balls. Roll in
chopped hazelnuts
1/2 c. peanut butter
1/3 c. honey
3/4 c. dry milk
1/4 c. grated Cheddar cheese (1 oz.)
1 c. muesli (oatmeal?)
1 c.chopped hazelnuts
Mix together peanut butter, honey, dry milk, cheese and muesli. Let rest
for 5 minutes and roll into approximately 20 1 inch balls. Roll in
chopped hazelnuts
Friday, February 10, 2012
Affogato
Affogato
4 scoops high-quality vanilla ice cream
4 shots espresso
1/4 cup hazelnut liqueur
Soop ice cream into 4 martini glasses. Equally distribute the 4 shots of espresso and the hazelnut liqueur over the ice cream
4 scoops high-quality vanilla ice cream
4 shots espresso
1/4 cup hazelnut liqueur
Soop ice cream into 4 martini glasses. Equally distribute the 4 shots of espresso and the hazelnut liqueur over the ice cream
Bake Not Brownie Bars
Bake Not Brownie Bars
38 squares graham crackers, finely rolled (about 2 1/2 cups)
2 cups miniature marshmallows
1 cup chopped walnuts
6 ounces semisweet chocolate morsels
1 cup evaporated milk
1/2 cup light corn syrup
1/4 teaspoon salt
1 tablespoon butter or margarine
1 tablespoon vanilla extract
Mix graham cracker crumbs, marshmallows and nuts in large bowl; set aside.
Blend chocolate morsels, evaporated milk, corn syrup and salt in 2-quart
saucepan.
Stir over low heat until chocolate is melted.
Increase heat to medium; heat to a full boil, stirring constantly.
Boil for 10 minutes; stirring constantly.
Remove from heat; stir in butter or margarine and vanilla.
Immediately stir chocolate mixture into crumb mixture.
Spread in a greased 9x9x2-inch baking pan.
Refrigerate until set, about 3 hours
38 squares graham crackers, finely rolled (about 2 1/2 cups)
2 cups miniature marshmallows
1 cup chopped walnuts
6 ounces semisweet chocolate morsels
1 cup evaporated milk
1/2 cup light corn syrup
1/4 teaspoon salt
1 tablespoon butter or margarine
1 tablespoon vanilla extract
Mix graham cracker crumbs, marshmallows and nuts in large bowl; set aside.
Blend chocolate morsels, evaporated milk, corn syrup and salt in 2-quart
saucepan.
Stir over low heat until chocolate is melted.
Increase heat to medium; heat to a full boil, stirring constantly.
Boil for 10 minutes; stirring constantly.
Remove from heat; stir in butter or margarine and vanilla.
Immediately stir chocolate mixture into crumb mixture.
Spread in a greased 9x9x2-inch baking pan.
Refrigerate until set, about 3 hours
EASY CHERRY ANGEL FOOD DESSERT
EASY CHERRY ANGEL FOOD DESSERT
1 angel food cake
1 can cherry pie filling
1 c. sour cream
1 1/2 c. milk
1 pkg. instant vanilla pudding (sm.)
Break 1/2 cake into 9 x 13 inch pan. Spread 1/2 cherry filling over cake. Repeat with remaining cake and cherries. Beat remaining ingredients together and pour over cake. Chill overnight. Serve with topping of Cool Whip or whipped cream. Serves 12
1 angel food cake
1 can cherry pie filling
1 c. sour cream
1 1/2 c. milk
1 pkg. instant vanilla pudding (sm.)
Break 1/2 cake into 9 x 13 inch pan. Spread 1/2 cherry filling over cake. Repeat with remaining cake and cherries. Beat remaining ingredients together and pour over cake. Chill overnight. Serve with topping of Cool Whip or whipped cream. Serves 12
VALENTINE CHERRY MOLD SALAD
VALENTINE CHERRY MOLD SALAD
2 boxes of cherry Jello
1 pkg. of pecan or walnuts
1 pkg. cream cheese
1 can crushed pineapple
Add 2 cups of hot water to Jello. Take cream cheese, mix 1 cup of Jello
in another bowl, mix with mixer on high speed. After mixing put in the
Jello container together with nuts and pineapples. Put in refrigerator.
Let chill, then serve.
2 boxes of cherry Jello
1 pkg. of pecan or walnuts
1 pkg. cream cheese
1 can crushed pineapple
Add 2 cups of hot water to Jello. Take cream cheese, mix 1 cup of Jello
in another bowl, mix with mixer on high speed. After mixing put in the
Jello container together with nuts and pineapples. Put in refrigerator.
Let chill, then serve.
PINK VALENTINE SALAD
This has also been called pink panther poop,pink stuff, I call it YUMMY!
PINK VALENTINE SALAD
1 lg. Cool Whip
1 can Eagle Brand milk
1 can pineapple, drained, crushed or chunk
1 can cherry pie filling
1/2 c. walnuts or pecans
Mix all ingredients and chill 3 hours
PINK VALENTINE SALAD
1 lg. Cool Whip
1 can Eagle Brand milk
1 can pineapple, drained, crushed or chunk
1 can cherry pie filling
1/2 c. walnuts or pecans
Mix all ingredients and chill 3 hours
Thursday, February 9, 2012
Cherry Cream Sensation
Cherry Cream Sensation
10 ice cream sandwiches
1 can cherry pie filling
1 (12 ounce) container frozen whipped topping, thawed
Chocolate sprinkles, optional
Arrange ice cream sandwiches in a single layer in a 9 x 13-inch pan. Top with pie filling, whipped topping and chocolate sprinkles if desired. Cover and
freeze for at least 4 hours. May be frozen up to 2 months.
10 ice cream sandwiches
1 can cherry pie filling
1 (12 ounce) container frozen whipped topping, thawed
Chocolate sprinkles, optional
Arrange ice cream sandwiches in a single layer in a 9 x 13-inch pan. Top with pie filling, whipped topping and chocolate sprinkles if desired. Cover and
freeze for at least 4 hours. May be frozen up to 2 months.
Sugar Cookie Bars
Sugar Cookie Bars
1 c. unsalted butter, room temperature
2 c. granulated sugar
4 eggs
2 tsp. vanilla
5 c. all-purpose flour (I made a few changes here by using some soy flour, whole wheat flour and all-purpose flour.)
1 tsp. salt
1/2 tsp. baking soda
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each addition. Add vanilla and mix well. In a separate bowl, combine flour, salt, and baking soda; stir with a whisk to combine. Add dry ingredients to wet ingredients and mix until just combined. Spread into a greased baking sheet (approx. 13×18″). Bake at 375 degrees for 10-15 minutes, or until golden and a toothpick inserted in the center comes out mostly clean. Cool completely and frost with your favorite buttercream icing.
1 c. unsalted butter, room temperature
2 c. granulated sugar
4 eggs
2 tsp. vanilla
5 c. all-purpose flour (I made a few changes here by using some soy flour, whole wheat flour and all-purpose flour.)
1 tsp. salt
1/2 tsp. baking soda
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each addition. Add vanilla and mix well. In a separate bowl, combine flour, salt, and baking soda; stir with a whisk to combine. Add dry ingredients to wet ingredients and mix until just combined. Spread into a greased baking sheet (approx. 13×18″). Bake at 375 degrees for 10-15 minutes, or until golden and a toothpick inserted in the center comes out mostly clean. Cool completely and frost with your favorite buttercream icing.
Wednesday, February 8, 2012
Chicken in a Blanket
Chicken in a Blanket
1 (9 oz.) pkg. chicken breast tenders
1 (8 oz.) can refrigerated crescent rolls
Cheddar cheese slices
Preheat oven to 400ºF.
Unroll crescent rolls; separate into triangles. Top each
triangle with a chicken tender and slice of cheese. Roll up,
starting at wide end. Bake on a cookie sheet for 10 to
12 minutes, or until golden brown
1 (9 oz.) pkg. chicken breast tenders
1 (8 oz.) can refrigerated crescent rolls
Cheddar cheese slices
Preheat oven to 400ºF.
Unroll crescent rolls; separate into triangles. Top each
triangle with a chicken tender and slice of cheese. Roll up,
starting at wide end. Bake on a cookie sheet for 10 to
12 minutes, or until golden brown
Almond Bark Candy
Almond Bark Candy
1 Pound White chocolate
1/2 Cup Raisins
1/2 Cup Almonds -- chopped
Melt chocolate until smooth. Add raisins and almonds. Pour onto wax
paper ~this will be a thin candy.
Let cool then break into pieces
1 Pound White chocolate
1/2 Cup Raisins
1/2 Cup Almonds -- chopped
Melt chocolate until smooth. Add raisins and almonds. Pour onto wax
paper ~this will be a thin candy.
Let cool then break into pieces
Almond Crunch Bars
Almond Crunch Bars
l stick butter
l cup almonds
l/2 c. sugar
l Tbls. light corn syrup
Use a round cake pan and line with foil. Butter foil generously.
Take ingredients and heat in l0-inch skillet and stir constantly until
mixture turns golden brown - about 5 - 6 minutes.
Pour and spread in pan. Let cool 15 minutes and lift off and break into
pieces
l stick butter
l cup almonds
l/2 c. sugar
l Tbls. light corn syrup
Use a round cake pan and line with foil. Butter foil generously.
Take ingredients and heat in l0-inch skillet and stir constantly until
mixture turns golden brown - about 5 - 6 minutes.
Pour and spread in pan. Let cool 15 minutes and lift off and break into
pieces
Baker's Truffles
Baker's Truffles
3 squares Baker's semi-sweet chocolate
5 tablespoons unsalted butter
1 egg yolk
2/3 cup confectioner's sugar -- sifted
1 teaspoon vanilla
nuts, finely chopped or baker's angel flake coconut
Melt chocolate in saucepan over very low heat, stirring constantly;
cool.
Cream butter with egg yolk. Gradually add sugar, blending well. Stir in
chocolate and vanilla. Chill until firm enough to handle.
Shape into balls about 1-inch in diameter. Roll in nuts; chill. Store in
refrigerator.
Makes about 30 candies
3 squares Baker's semi-sweet chocolate
5 tablespoons unsalted butter
1 egg yolk
2/3 cup confectioner's sugar -- sifted
1 teaspoon vanilla
nuts, finely chopped or baker's angel flake coconut
Melt chocolate in saucepan over very low heat, stirring constantly;
cool.
Cream butter with egg yolk. Gradually add sugar, blending well. Stir in
chocolate and vanilla. Chill until firm enough to handle.
Shape into balls about 1-inch in diameter. Roll in nuts; chill. Store in
refrigerator.
Makes about 30 candies
Bourbon Fudge
Bourbon Fudge
2 cups Semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1/4 cup Maker's Mark Bourbon
1/2 teaspoon Orange extract
1 package (3/4 oz) slivered almonds
Combine chocolate chips and milk in large bowl and cover loosely. Cook
in microwave for 3 minutes on High.
Remove from microwave and stir until smooth. Add bourbon and orange
extract; mix well.
Grease an 8 inch square pan and sprinkle bottom of pan with almonds.
Pour mixture in pan; let stand until firm or chill in refrigerator
2 cups Semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1/4 cup Maker's Mark Bourbon
1/2 teaspoon Orange extract
1 package (3/4 oz) slivered almonds
Combine chocolate chips and milk in large bowl and cover loosely. Cook
in microwave for 3 minutes on High.
Remove from microwave and stir until smooth. Add bourbon and orange
extract; mix well.
Grease an 8 inch square pan and sprinkle bottom of pan with almonds.
Pour mixture in pan; let stand until firm or chill in refrigerator
Butterscotch Caramels
Butterscotch Caramels
3/4 c. condensed milk
2 c. light brown sugar
1 c. butter
1/2 tsp. salt
1 c. dark Karo corn syrup
Cook together to 240°. Add 1 tsp. vanilla. Cook to 246°.
Pour into buttered tin 1" deep.
Press nuts into candy if desired. Cut when cool
3/4 c. condensed milk
2 c. light brown sugar
1 c. butter
1/2 tsp. salt
1 c. dark Karo corn syrup
Cook together to 240°. Add 1 tsp. vanilla. Cook to 246°.
Pour into buttered tin 1" deep.
Press nuts into candy if desired. Cut when cool
Lemon Bundt Cake with Mandarin Orange Filling
Lemon Bundt Cake with Mandarin Orange Filling
1 box lemon cake mix
1/2 cup butter, softened
4 eggs
1/2 cup oil
1/2 cup freshly squeezed orange juice, strained to remove seeds and pulp
For filling:
2 cups (8 to 10) mandarin oranges, peeled, seeded, pith and membranes removed, and finely chopped (or two 11-ounce cans mandarin oranges in light syrup, drained)
2 T. finely grated orange peel (mandarin or other)
2 T. cornstarch
3 T. sugar
For glaze:
1-1/2 cup sifted powdered sugar
1-1/2 T. freshly squeezed lemon juice, strained to remove seeds and pulp
1 T. light corn syrup
For the filling, puree oranges and zest until smooth; place in heavy-bottomed saucepan. In a separate bowl, combine cornstarch and sugar, mixing well to remove any lumps.
Over medium-high heat, bring orange mixture to a boil. Stir cornstarch and sugar mixture into the oranges. Reduce heat to medium; cook and stir until thickened and bubbly. Continue to cook and stir for 2 minutes more. Remove from heat and let cool.
For the cake, place all ingredients in large mixing bowl and beat on low speed for 30 seconds or until ingredients are just combined. Beat for 2 minutes on high speed, scraping bowl occasionally.
Pour batter into a greased bundt pan. Spoon filling on top of batter, forming a ring in the center of the batter. Bake at 350 degrees until toothpick inserted comes out clean, about 45 minutes. Cool on a wire rack for 15 minutes; remove cake from pan by inverting onto wire rack. Cool thoroughly.
For the glaze, whisk together ingredients until smooth and spoon over top of cooled cake. Glaze will run down sides. Serves 12 to 14
1 box lemon cake mix
1/2 cup butter, softened
4 eggs
1/2 cup oil
1/2 cup freshly squeezed orange juice, strained to remove seeds and pulp
For filling:
2 cups (8 to 10) mandarin oranges, peeled, seeded, pith and membranes removed, and finely chopped (or two 11-ounce cans mandarin oranges in light syrup, drained)
2 T. finely grated orange peel (mandarin or other)
2 T. cornstarch
3 T. sugar
For glaze:
1-1/2 cup sifted powdered sugar
1-1/2 T. freshly squeezed lemon juice, strained to remove seeds and pulp
1 T. light corn syrup
For the filling, puree oranges and zest until smooth; place in heavy-bottomed saucepan. In a separate bowl, combine cornstarch and sugar, mixing well to remove any lumps.
Over medium-high heat, bring orange mixture to a boil. Stir cornstarch and sugar mixture into the oranges. Reduce heat to medium; cook and stir until thickened and bubbly. Continue to cook and stir for 2 minutes more. Remove from heat and let cool.
For the cake, place all ingredients in large mixing bowl and beat on low speed for 30 seconds or until ingredients are just combined. Beat for 2 minutes on high speed, scraping bowl occasionally.
Pour batter into a greased bundt pan. Spoon filling on top of batter, forming a ring in the center of the batter. Bake at 350 degrees until toothpick inserted comes out clean, about 45 minutes. Cool on a wire rack for 15 minutes; remove cake from pan by inverting onto wire rack. Cool thoroughly.
For the glaze, whisk together ingredients until smooth and spoon over top of cooled cake. Glaze will run down sides. Serves 12 to 14
Tuesday, February 7, 2012
Stuffed Strawberries
Stuffed Strawberries
8 ounces cream cheese
1 cup confectioner's sugar
1 tsp. almond extract
4 cups large strawberries, hulled
Combine cream cheese, sugar and almond extract, and mix well. Place mixture in a piping bag fitted with a star tip.
Make criss-cross cuts in the narrow end of each berry, cutting about halfway down, and pipe cheese mixture into the opening. Chill until ready to serve.
Makes 2 cups filling
8 ounces cream cheese
1 cup confectioner's sugar
1 tsp. almond extract
4 cups large strawberries, hulled
Combine cream cheese, sugar and almond extract, and mix well. Place mixture in a piping bag fitted with a star tip.
Make criss-cross cuts in the narrow end of each berry, cutting about halfway down, and pipe cheese mixture into the opening. Chill until ready to serve.
Makes 2 cups filling
Swiss, Bacon and Mushroom Toasts
Swiss, Bacon and Mushroom Toasts
2 1/2 cups grated Swiss cheese
2/3 cup heavy cream
12 slices white bread, crusts removed
12 mushrooms, thinly sliced
2 Tbsp. butter
2 Tbsp. lemon juice
12 slices bacon cooked
4 eggs
2/3 cup milk
1/2 cup butter
Mix cheese and cream and spread on bread slices. Saute mushroom in 2 Tbsp. butter with the lemon juice. Put 2 slices of bacon and 1 to 2 Tbsp. mushrooms on each of 6 slices of cheese covered bread. Put another slice of bread, cheese side down, on top of the bacon mixture. Beat eggs and milk. Dip the sandwiches into egg mixture. In skillet, heat the butter. Saute sandwiches til browned on both sides. Cut into quarters. Can be made ahead and reheated in the oven. Makes 24 pieces
2 1/2 cups grated Swiss cheese
2/3 cup heavy cream
12 slices white bread, crusts removed
12 mushrooms, thinly sliced
2 Tbsp. butter
2 Tbsp. lemon juice
12 slices bacon cooked
4 eggs
2/3 cup milk
1/2 cup butter
Mix cheese and cream and spread on bread slices. Saute mushroom in 2 Tbsp. butter with the lemon juice. Put 2 slices of bacon and 1 to 2 Tbsp. mushrooms on each of 6 slices of cheese covered bread. Put another slice of bread, cheese side down, on top of the bacon mixture. Beat eggs and milk. Dip the sandwiches into egg mixture. In skillet, heat the butter. Saute sandwiches til browned on both sides. Cut into quarters. Can be made ahead and reheated in the oven. Makes 24 pieces
5 Minute Butter Crunch
5 Minute Butter Crunch
5 Tbsp. butter or margarine
1/2 tsp. salt
6 cups your favorite chex cereal
1/3 cup grated Parmesan cheese
Melt butter in large skillet over low heat. Stir in salt. Add chex. Stir til allow pieces are coated. Continue to heat and stir for 4 to 6 minutes or til chex are lightly toasted Sprinkle on cheese. Stir to coat all pieces. Spread on paper towels to cool. Makes 6 cups
5 Tbsp. butter or margarine
1/2 tsp. salt
6 cups your favorite chex cereal
1/3 cup grated Parmesan cheese
Melt butter in large skillet over low heat. Stir in salt. Add chex. Stir til allow pieces are coated. Continue to heat and stir for 4 to 6 minutes or til chex are lightly toasted Sprinkle on cheese. Stir to coat all pieces. Spread on paper towels to cool. Makes 6 cups
CHERRIES IN CREAM CAKES
CHERRIES IN CREAM CAKES
1 pkg. (Betty Crocker super moist) cherry chip cake mix
1 c. sour cream or low fat sour cream
2 tbsp. sugar
1/2 tsp. vanilla
1 can cherry pie filling or lite cherry pie filling (21 oz.)
Heat oven to 350 degrees. Prepare and bake cake mix in 2 round pans 8 or 9 x 1 1/2 inch as directed on package. Cool 10 minutes, remove from pans. Cool
cake completely. Mix sour cream, sugar and vanilla. Spread over top of cakes. Spoon pie filling over sour cream mixture. Store cake in refrigerator
1 pkg. (Betty Crocker super moist) cherry chip cake mix
1 c. sour cream or low fat sour cream
2 tbsp. sugar
1/2 tsp. vanilla
1 can cherry pie filling or lite cherry pie filling (21 oz.)
Heat oven to 350 degrees. Prepare and bake cake mix in 2 round pans 8 or 9 x 1 1/2 inch as directed on package. Cool 10 minutes, remove from pans. Cool
cake completely. Mix sour cream, sugar and vanilla. Spread over top of cakes. Spoon pie filling over sour cream mixture. Store cake in refrigerator
CHERRY - HERSHEY CAKE
CHERRY - HERSHEY CAKE
1 box yellow cake mix
1 can cherry pie filling
6 Hershey candy bars
Mix cake mix with only the amount of oil, stir until mixed and
add cherry filling. Pour into 9 x 13 cake pan and bake at 350
degrees until done. Take cake out of oven and turn out onto a
platter and put the 6 Hershey candy bars on bottom of cake. The
heat will melt the candy bars. Do not spread the candy on the
cake. Leave to see Hershey on the bars. Cut in squares
1 box yellow cake mix
1 can cherry pie filling
6 Hershey candy bars
Mix cake mix with only the amount of oil, stir until mixed and
add cherry filling. Pour into 9 x 13 cake pan and bake at 350
degrees until done. Take cake out of oven and turn out onto a
platter and put the 6 Hershey candy bars on bottom of cake. The
heat will melt the candy bars. Do not spread the candy on the
cake. Leave to see Hershey on the bars. Cut in squares
EASY FRUIT DESSERT
EASY FRUIT DESSERT
Peaches, sliced (enough to fill 9 x 13 inch pan)
1 box butter pecan cake mix
1/2 c. butter, melted
Pecans, chopped
Cool Whip
Layer peaches in 9 x 13 inch pan. Sweeten with sugar, if fresh. Sprinkle
dry cake mix over peaches. Pour melted butter over top of cake mix. Top
with pecans. Bake at 350 degrees for 50 minutes. Garnish with Cool Whip
Peaches, sliced (enough to fill 9 x 13 inch pan)
1 box butter pecan cake mix
1/2 c. butter, melted
Pecans, chopped
Cool Whip
Layer peaches in 9 x 13 inch pan. Sweeten with sugar, if fresh. Sprinkle
dry cake mix over peaches. Pour melted butter over top of cake mix. Top
with pecans. Bake at 350 degrees for 50 minutes. Garnish with Cool Whip
For my kids!
Im going to my kids on Sunday,Im making Rolands favorite beef encheladas rice and beans,with Valentines day next week,I think I am going to make them a "Kit Kat Kake"Will take picture s and post if all turns out well.The recipe for pork catchatori is in my blog,but I want to report on the dish I made over the weekend,I used cooked chicken instead of pork,over rice,SO YUMMY!,it was really good,I hope everyone is having a good week.
peggy
peggy
Monday, February 6, 2012
Pineapple Carrot Cake
Pineapple Carrot Cake
2 c. flour
2 c. sugar
2 tsp. cinnamon
1 tsp. salt
1 1/2 c. vegetable oil
4 eggs
2 carrots, grated
1 8-oz. can crushed pineapple, drained
1/2 c. walnuts, chopped
Mix all the items together in a large bowl. Pour into loaf pan that's been greased and dusted with flour. Bake on 350° F for 35 to 40 minutes or until toothpick comes out clean
2 c. flour
2 c. sugar
2 tsp. cinnamon
1 tsp. salt
1 1/2 c. vegetable oil
4 eggs
2 carrots, grated
1 8-oz. can crushed pineapple, drained
1/2 c. walnuts, chopped
Mix all the items together in a large bowl. Pour into loaf pan that's been greased and dusted with flour. Bake on 350° F for 35 to 40 minutes or until toothpick comes out clean
Pink Lady Sparkler
Pink Lady Sparkler
1/2 cup cold cranberry juice
1/2 ounce rum or vodka
Tonic water.
Garnish: strawberry, sliced kiwi fruit and orange slices.
Pour cranberry juice in a tall glass. Add rum or vodka. Add ice
cubes.
Fill with tonic water. Garnish
1/2 cup cold cranberry juice
1/2 ounce rum or vodka
Tonic water.
Garnish: strawberry, sliced kiwi fruit and orange slices.
Pour cranberry juice in a tall glass. Add rum or vodka. Add ice
cubes.
Fill with tonic water. Garnish
Across The Border Popcorn
Across The Border Popcorn
1/4 c Unpopped corn (8 cups Popped)
1 c Shredded Monterey Jack Cheese
2 t Chili powder
2 t Paprika
2 t Ground cumin
Pop popcorn. Mix spices into the shredded cheese. Sprinkle mixture over unseasoned popcorn and toss until well blended
1/4 c Unpopped corn (8 cups Popped)
1 c Shredded Monterey Jack Cheese
2 t Chili powder
2 t Paprika
2 t Ground cumin
Pop popcorn. Mix spices into the shredded cheese. Sprinkle mixture over unseasoned popcorn and toss until well blended
Sunday, February 5, 2012
S’Mores Fondue
S’Mores Fondue
1/2 cup milk
5 Tbsp. butter, cut into pieces
24 large marshmallows
Dash salt
1 1/2 cup (9 oz) semisweet chocolate chips
In heavy pan, mix the milk, butter, half the marshmallows and the salt. Cook over medium low heat, whisking frequently, til butter and marshmallows are melted and smooth, 3 to 5 minutes.
Add remaining marshmallows and whisk til melted and well blended. Reduce heat to low and gradually stir in chocolate chips, letting each addition melt before adding more.
Transfer to ceramic fondue pot and set over a low flame. Regulate the heat, if possible to keep fondue warm, not hot.
You don’t have to a a scout or a kid to love the classic combination of chocolate and marshmallows. What to dip?Graham crackers and marshmallows of course, along with bananas, strawberries, apples and pineapple chunks.
Makes about 3 cups, 8 to 10 servings
1/2 cup milk
5 Tbsp. butter, cut into pieces
24 large marshmallows
Dash salt
1 1/2 cup (9 oz) semisweet chocolate chips
In heavy pan, mix the milk, butter, half the marshmallows and the salt. Cook over medium low heat, whisking frequently, til butter and marshmallows are melted and smooth, 3 to 5 minutes.
Add remaining marshmallows and whisk til melted and well blended. Reduce heat to low and gradually stir in chocolate chips, letting each addition melt before adding more.
Transfer to ceramic fondue pot and set over a low flame. Regulate the heat, if possible to keep fondue warm, not hot.
You don’t have to a a scout or a kid to love the classic combination of chocolate and marshmallows. What to dip?Graham crackers and marshmallows of course, along with bananas, strawberries, apples and pineapple chunks.
Makes about 3 cups, 8 to 10 servings
Mexican Chocolate Pie
Mexican Chocolate Pie
1 pre-baked pie crust
1/2 cup semi sweet chocolate chips
1 tsp cinnamon
8 oz cream cheese
1/2 cup milk
12 oz Cool Whip
1 sm. package instant chocolate pudding
Melt chocolate chips and spread over bottom and sides of pie
crust. Cream creamed cheese until smooth and gradually add
milk. Add cinnamon and 1 cup of the Cool Whip. Mix well then
and chocolate pudding. Spoon into pie crust and chill 30
minutes. Top with remaining Cool Whip.
1 pre-baked pie crust
1/2 cup semi sweet chocolate chips
1 tsp cinnamon
8 oz cream cheese
1/2 cup milk
12 oz Cool Whip
1 sm. package instant chocolate pudding
Melt chocolate chips and spread over bottom and sides of pie
crust. Cream creamed cheese until smooth and gradually add
milk. Add cinnamon and 1 cup of the Cool Whip. Mix well then
and chocolate pudding. Spoon into pie crust and chill 30
minutes. Top with remaining Cool Whip.
Almost Snickers
Almost Snickers
12 ounces chocolate ice cream
1 cup frozen whipped topping, thawed
1/4 cup peanut butter
1 (4 serving size) box instant chocolate pudding mix
3 ounces Grape Nut cereal
In bowl, combine all ingredients. Press evenly into 8 inch square pan.
Freeze until firm.
12 ounces chocolate ice cream
1 cup frozen whipped topping, thawed
1/4 cup peanut butter
1 (4 serving size) box instant chocolate pudding mix
3 ounces Grape Nut cereal
In bowl, combine all ingredients. Press evenly into 8 inch square pan.
Freeze until firm.
Friday, February 3, 2012
COW PIES
COW PIES
2 cups milk chocolate chips
1/2 cup raisins
1 tablespoon shortening
1/2 cup slivered almonds
Melt chips and shortening stirring until smooth. Remove from heat. Stir
in raisins and almonds. Chill until serving.
Makes 2 dozen
2 cups milk chocolate chips
1/2 cup raisins
1 tablespoon shortening
1/2 cup slivered almonds
Melt chips and shortening stirring until smooth. Remove from heat. Stir
in raisins and almonds. Chill until serving.
Makes 2 dozen
Beer-garitas
Beer-garitas
2 cups frozen limeade (recipe below)
2 bottles of light beer
1/2 cup tequila
In a pitcher, combine frozen limeade, 2 beers and 1/2 cup of tequila. Place pitcher in the freezer overnight until frozen through, then mix so that it is in slushy form and serve.
2 cups frozen limeade (recipe below)
2 bottles of light beer
1/2 cup tequila
In a pitcher, combine frozen limeade, 2 beers and 1/2 cup of tequila. Place pitcher in the freezer overnight until frozen through, then mix so that it is in slushy form and serve.
S'mores Cookies
S'mores Cookies
1-3/4 cups all purpose flour
1 cup graham cracker crumbs
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 tsp vanilla extract
2 eggs
2 cups mini chocolate chips
1-1/2 cups mini marshmallows, or large ones cut up
2 Hershey bars, chopped
Preheat oven to 375 degrees
With an electric mixer, beat together the butter and sugars until light and
fluffy
Mix in eggs and vanilla to butter mixture until combined
In a large bowl, whisk together flour, graham crackers, salt, and baking soda
Add the flour mixture to the butter mixture and mix well
Stir in the chocolate chips
Use 2 tablespoons or a medium-sized ice cream scoop to drop rounded tablespoons
of dough onto cookie sheets
Bake for 8 minutes and remove from oven. Push a few marshmallows and pieces of
chocolate into each cookie and return to the oven to bake an additional 3-4
minutes.
Cool cookies on a wire rack (or just hand them over steaming hot to your hungry
friends)
1-3/4 cups all purpose flour
1 cup graham cracker crumbs
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 tsp vanilla extract
2 eggs
2 cups mini chocolate chips
1-1/2 cups mini marshmallows, or large ones cut up
2 Hershey bars, chopped
Preheat oven to 375 degrees
With an electric mixer, beat together the butter and sugars until light and
fluffy
Mix in eggs and vanilla to butter mixture until combined
In a large bowl, whisk together flour, graham crackers, salt, and baking soda
Add the flour mixture to the butter mixture and mix well
Stir in the chocolate chips
Use 2 tablespoons or a medium-sized ice cream scoop to drop rounded tablespoons
of dough onto cookie sheets
Bake for 8 minutes and remove from oven. Push a few marshmallows and pieces of
chocolate into each cookie and return to the oven to bake an additional 3-4
minutes.
Cool cookies on a wire rack (or just hand them over steaming hot to your hungry
friends)
Cilantro-Lime Chicken
Cilantro-Lime Chicken
Skinless/boneless Chicken breast (1 package/ 4-5 breast halves)
16 oz Salsa
1 lime(juiced)
1 pk Taco seasoning.
Wash and lightly season chicken with salt & pepper
Mix salsa, lime juice and taco seasoning in slow cooker. Add
chicken and make sure chicken is coated in mixture.
cover and cook on low temp for 6-8 hours or until tender.
You can take a fork and shred the chicken for Chicken tacos or
serve or rice and black beans
Skinless/boneless Chicken breast (1 package/ 4-5 breast halves)
16 oz Salsa
1 lime(juiced)
1 pk Taco seasoning.
Wash and lightly season chicken with salt & pepper
Mix salsa, lime juice and taco seasoning in slow cooker. Add
chicken and make sure chicken is coated in mixture.
cover and cook on low temp for 6-8 hours or until tender.
You can take a fork and shred the chicken for Chicken tacos or
serve or rice and black beans
Touchdown Taco Dip
Touchdown Taco Dip
1 (16 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can chopped green chilies
1/2 (4 ounce) can chopped black olives, drained
1 (1 ounce) package taco seasoning
Place the sour cream, Cheddar cheese, chopped green chilies, black olives, and taco seasoning into a bowl, and stir to combine
1 (16 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can chopped green chilies
1/2 (4 ounce) can chopped black olives, drained
1 (1 ounce) package taco seasoning
Place the sour cream, Cheddar cheese, chopped green chilies, black olives, and taco seasoning into a bowl, and stir to combine
Picante-Glazed Chicken Wings
Picante-Glazed Chicken Wings
12 chicken wings
1 (16 ounce) jar Pace Picante Sauce
1/3 cup orange marmalade
2 teaspoons Dijon-style mustard
1 tablespoon sesame seed, toasted
Heat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil. Cut off the chicken wing tips and discard. Cut the chicken wings in half at the joint.
Heat 1 1/2 cups picante sauce, marmalade and mustard in a 2-quart saucepan over medium heat to a boil. Reduce the heat to medium-low. Cook for 40 minutes or until the mixture is reduced to 3/4 cup, stirring occasionally.
Place the chicken into a large bowl. Add the remaining picante sauce and toss to coat. Place the chicken onto the baking sheet.
Bake for 40 minutes or until the chicken is cooked through, turning the chicken over once halfway through the bake time. Baste the chicken with the picante-mustard mixture during the last 10 minutes of the bake time. Sprinkle with the sesame seed, if desired
12 chicken wings
1 (16 ounce) jar Pace Picante Sauce
1/3 cup orange marmalade
2 teaspoons Dijon-style mustard
1 tablespoon sesame seed, toasted
Heat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil. Cut off the chicken wing tips and discard. Cut the chicken wings in half at the joint.
Heat 1 1/2 cups picante sauce, marmalade and mustard in a 2-quart saucepan over medium heat to a boil. Reduce the heat to medium-low. Cook for 40 minutes or until the mixture is reduced to 3/4 cup, stirring occasionally.
Place the chicken into a large bowl. Add the remaining picante sauce and toss to coat. Place the chicken onto the baking sheet.
Bake for 40 minutes or until the chicken is cooked through, turning the chicken over once halfway through the bake time. Baste the chicken with the picante-mustard mixture during the last 10 minutes of the bake time. Sprinkle with the sesame seed, if desired
Valentine's Love Cake
Valentine's Love Cake
1 pkg. Fudge marble cake mix
2 lb. Ricotta cheese
1 cup Sugar
4 Eggs
1 tsp. Vanilla
8 oz. Whipping cream
1 pkg. Instant chocolate pudding
1 cup Milk
Mix cake as directed on box. Pour into greased and floured 9 x 13 pan.
In separate bowl, combine ricotta, sugar, eggs and vanilla; mix well.
Spoon mixture over top of unbaked cake.
Bake at 350 degrees F for about an hour. Cool.
Mix pudding with milk; fold in whipped topping. Spread over cake
1 pkg. Fudge marble cake mix
2 lb. Ricotta cheese
1 cup Sugar
4 Eggs
1 tsp. Vanilla
8 oz. Whipping cream
1 pkg. Instant chocolate pudding
1 cup Milk
Mix cake as directed on box. Pour into greased and floured 9 x 13 pan.
In separate bowl, combine ricotta, sugar, eggs and vanilla; mix well.
Spoon mixture over top of unbaked cake.
Bake at 350 degrees F for about an hour. Cool.
Mix pudding with milk; fold in whipped topping. Spread over cake
Chocolate Chocolate Cake
Chocolate Chocolate Cake
1 box Devil’s Food Cake
1 box instant chocolate pudding
8 oz. sour cream
8 oz. chocolate chips
1/3 C. oil
1.3 C. water
3 eggs
Mix everything together and add to a greased bundt pan. Bake at 350° for 50 minutes
1 box Devil’s Food Cake
1 box instant chocolate pudding
8 oz. sour cream
8 oz. chocolate chips
1/3 C. oil
1.3 C. water
3 eggs
Mix everything together and add to a greased bundt pan. Bake at 350° for 50 minutes
Chocolate Caramel Poke Cake
Chocolate Caramel Poke Cake
1 box chocolate cake mix
1 14 oz. can of Eagle Brand Condensed Milk
1 14 oz. jar of caramel topping
8 oz. container of cool whip
Mix the Eagle Brand milk and the caramel together.
Prepare the cake as instructed on the box. Remove cake from the oven
when done and poke holes in the top of the cake and pour the caramel
mixture over the cake while cake is still hot.
Refrigerate overnight and when ready to serve, top with an 8 oz.
container of cool whip.
1 box chocolate cake mix
1 14 oz. can of Eagle Brand Condensed Milk
1 14 oz. jar of caramel topping
8 oz. container of cool whip
Mix the Eagle Brand milk and the caramel together.
Prepare the cake as instructed on the box. Remove cake from the oven
when done and poke holes in the top of the cake and pour the caramel
mixture over the cake while cake is still hot.
Refrigerate overnight and when ready to serve, top with an 8 oz.
container of cool whip.
Chocolate French Toast
Chocolate French Toast
3 eggs
3/4 cup milk
3 tablespoons sugar
2 tablespoons HERSHEY'S Cocoa
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon cinnamon(optional)
8 to 10 pieces thickly sliced bread
powdered sugar(optional)
pancake syrup(optional)
Beat eggs, milk, sugar, HERSHEY'S Cocoa, vanilla, salt and cinnamon,
if desired, in large bowl until smooth.
Heat griddle or skillet over medium-low heat.
Grease griddle with margarine, if necessary.
Dip bread in egg mixture.
Place on griddle.
Cook about 2 to 4 minutes on each side.
Serve immediately with powdered sugar or pancake syrup, if desired
3 eggs
3/4 cup milk
3 tablespoons sugar
2 tablespoons HERSHEY'S Cocoa
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon cinnamon(optional)
8 to 10 pieces thickly sliced bread
powdered sugar(optional)
pancake syrup(optional)
Beat eggs, milk, sugar, HERSHEY'S Cocoa, vanilla, salt and cinnamon,
if desired, in large bowl until smooth.
Heat griddle or skillet over medium-low heat.
Grease griddle with margarine, if necessary.
Dip bread in egg mixture.
Place on griddle.
Cook about 2 to 4 minutes on each side.
Serve immediately with powdered sugar or pancake syrup, if desired
Chocolate Mint Coffee Mix
Chocolate Mint Coffee Mix
3/4 c Nondairy powdered coffee creamer
1 c Sugar
3/4 c Instant coffee
1/4 c Cocoa
6 Peppermint candies, crushed
Mix: In blender, process all ingredients.
Store in an airtight container.
To use: Combine 1 1/2 tbs. Mix and 6 oz Boiling
water in mug. Top with whipped cream and garnish
with a candy cane.
3/4 c Nondairy powdered coffee creamer
1 c Sugar
3/4 c Instant coffee
1/4 c Cocoa
6 Peppermint candies, crushed
Mix: In blender, process all ingredients.
Store in an airtight container.
To use: Combine 1 1/2 tbs. Mix and 6 oz Boiling
water in mug. Top with whipped cream and garnish
with a candy cane.
Wonton Kisses
Wonton Kisses
The ingredients are simple
wonton wrappers
Hershey's Kisses!
deep fryer with regular cooking oil.
If you've ever made wontons, the process is the same.
Place the innards (Hershey's Kiss) in the center of each wonton wrapper.
Using your fingertip, wet all four sides of the wonton wrapper.
Fold in half so the ends meet and press together firmly. This is important so the wonton doesn't fill up with oil when frying.
Lift up the top center of the wonton.
Wet the upper corners of the wonton where they will touch and press together firmly.
Carefully place wontons one at a time in a preheated deep fryer.
Continue adding wontons one at a time until you have ONE layer. Do not add more or they won't cook evenly.
Fry until the first side is golden brown.
Turn over and fry the other side.
Remove from fryer and place on a plate covered with paper towels so they can drain.
Sprinkle with powdered sugar if desired.
These were pretty good. Crunchy and Chocolaty! YUMMY! They aren't something I'd make very often just because we don't fry a lot of foods, but as you can see they're so easy to make!
Tip:
When melting chocolate in the microwave, place chocolate squares or chopped chocolate in a microwaveable bowl. Microwave on high for 30 seconds. Stir. Continue heating in 30-second intervals and stirring until the chocolate reaches a smooth, melted consistency
The ingredients are simple
wonton wrappers
Hershey's Kisses!
deep fryer with regular cooking oil.
If you've ever made wontons, the process is the same.
Place the innards (Hershey's Kiss) in the center of each wonton wrapper.
Using your fingertip, wet all four sides of the wonton wrapper.
Fold in half so the ends meet and press together firmly. This is important so the wonton doesn't fill up with oil when frying.
Lift up the top center of the wonton.
Wet the upper corners of the wonton where they will touch and press together firmly.
Carefully place wontons one at a time in a preheated deep fryer.
Continue adding wontons one at a time until you have ONE layer. Do not add more or they won't cook evenly.
Fry until the first side is golden brown.
Turn over and fry the other side.
Remove from fryer and place on a plate covered with paper towels so they can drain.
Sprinkle with powdered sugar if desired.
These were pretty good. Crunchy and Chocolaty! YUMMY! They aren't something I'd make very often just because we don't fry a lot of foods, but as you can see they're so easy to make!
Tip:
When melting chocolate in the microwave, place chocolate squares or chopped chocolate in a microwaveable bowl. Microwave on high for 30 seconds. Stir. Continue heating in 30-second intervals and stirring until the chocolate reaches a smooth, melted consistency
Double Chocolate Fingers
Double Chocolate Fingers
1 cup all-purpose flour
1/2 cup cornstarch
1/8 teaspoon salt
3/4 cup (11/2 sticks) butter, softened
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 oz semisweet chocolate, coarsely chopped
2 oz white chocolate, coarsely chopped
Preheat the oven to 350°F. . Line two cookie sheets with parchment paper ..
Sift the flour, cornstarch, and salt into a medium bowl. . Beat the butter,
confectioners' sugar, and vanilla in a large bowl with an electric mixer at
high speed until creamy .. Mix in the dry ingredients .. Fit the pastry bag
with a 1/2-inch tip. Fill the pastry bag, twist opening tightly closed, and
squeeze out 3-inch lines, spacing 2 inches apart on the prepared cookie
sheets. Bake for 12-15 minutes, or until just golden at the edges and firm
to the touch, rotating the sheets halfway through for even baking. .
Transfer to racks to cool. . Melt the semisweet and white chocolate
separately in double boilers over barely simmering water .. Spoon the
chocolates into separate small freezer bags and cut off tiny corners ..
Drizzle over the cookies in a decorative manner .. Let stand for 30 minutes
until set.
Makes 18-20 cookies
1 cup all-purpose flour
1/2 cup cornstarch
1/8 teaspoon salt
3/4 cup (11/2 sticks) butter, softened
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 oz semisweet chocolate, coarsely chopped
2 oz white chocolate, coarsely chopped
Preheat the oven to 350°F. . Line two cookie sheets with parchment paper ..
Sift the flour, cornstarch, and salt into a medium bowl. . Beat the butter,
confectioners' sugar, and vanilla in a large bowl with an electric mixer at
high speed until creamy .. Mix in the dry ingredients .. Fit the pastry bag
with a 1/2-inch tip. Fill the pastry bag, twist opening tightly closed, and
squeeze out 3-inch lines, spacing 2 inches apart on the prepared cookie
sheets. Bake for 12-15 minutes, or until just golden at the edges and firm
to the touch, rotating the sheets halfway through for even baking. .
Transfer to racks to cool. . Melt the semisweet and white chocolate
separately in double boilers over barely simmering water .. Spoon the
chocolates into separate small freezer bags and cut off tiny corners ..
Drizzle over the cookies in a decorative manner .. Let stand for 30 minutes
until set.
Makes 18-20 cookies
Chocolate Chip Pudding Cookies
Chocolate Chip Pudding Cookies
4 1/2 c. flour
2 tsp. baking soda
2 c. butter, softened
1 1/2 c. brown sugar, firmly packed
1/2 c. white sugar
2 3 1/2 oz. pkgs. Vanilla instant pudding mix (regular works fine, also
chocolate works fine)
4 lg. eggs
2 tsp. vanilla
4 c. semi-sweet chocolate chips
2 c. walnuts, chopped
Preheat oven to 350.
Sift together the flour and baking soda, and set aside.
In a lg. bowl, cream together the butter, brown sugar, and white sugar.
Beat in the instant pudding mix until blended.
Stir in the eggs and vanilla.
Mixture will be pretty thick.
Blend in the flour mixture.
Stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10-12 mins., or until edges are golden brown
4 1/2 c. flour
2 tsp. baking soda
2 c. butter, softened
1 1/2 c. brown sugar, firmly packed
1/2 c. white sugar
2 3 1/2 oz. pkgs. Vanilla instant pudding mix (regular works fine, also
chocolate works fine)
4 lg. eggs
2 tsp. vanilla
4 c. semi-sweet chocolate chips
2 c. walnuts, chopped
Preheat oven to 350.
Sift together the flour and baking soda, and set aside.
In a lg. bowl, cream together the butter, brown sugar, and white sugar.
Beat in the instant pudding mix until blended.
Stir in the eggs and vanilla.
Mixture will be pretty thick.
Blend in the flour mixture.
Stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10-12 mins., or until edges are golden brown
Chocolate Dipped Apples
Chocolate Dipped Apples
10 small Granny Smith apples
1/2 cup chopped roasted peanuts
1/2 cup candy-coated milk chocolate candies
2 pounds semisweet chocolate, chopped
Insert wooden craft sticks or lollipop sticks into the cores of the
apples at the stem.
Place the roasted peanuts and candies on separate plates.
Set aside.
Place the chocolate into a metal or glass bowl and set over a pan of
barely simmering water.
Stir frequently until melted.
Remove from the heat.
Dip apples into the melted chocolate, turning to coat completely.
Dip or roll in candy or nuts, then place on a sheet of waxed paper.
Repeat with remaining apples.
Allow apples to set at room temperature until the chocolate is firm,
about 20 minutes, before serving.
Yield: 10 servings
10 small Granny Smith apples
1/2 cup chopped roasted peanuts
1/2 cup candy-coated milk chocolate candies
2 pounds semisweet chocolate, chopped
Insert wooden craft sticks or lollipop sticks into the cores of the
apples at the stem.
Place the roasted peanuts and candies on separate plates.
Set aside.
Place the chocolate into a metal or glass bowl and set over a pan of
barely simmering water.
Stir frequently until melted.
Remove from the heat.
Dip apples into the melted chocolate, turning to coat completely.
Dip or roll in candy or nuts, then place on a sheet of waxed paper.
Repeat with remaining apples.
Allow apples to set at room temperature until the chocolate is firm,
about 20 minutes, before serving.
Yield: 10 servings
"JIFFY" Chocolate Fudge
"JIFFY" Chocolate Fudge
(12-16 Servings)
list of 4 items
1 pkg. "JIFFY" Fudge Frosting Mix
6 tsp. hot water
1/4 cup chocolate chips
1/2 tsp. vanilla extract
Butter a 9"x5" loaf pan.
In a small saucepan blend frosting mix and water. Boil over medium heat for 3 minutes or until small amount of mixture dropped in very cold water forms
a soft ball. Remove from heat; add chocolate chips and vanilla. Blend well. Pour into prepared pan. Cool completely before cutting.
Variation: Add nuts when mixing in the chocolate chips
(12-16 Servings)
list of 4 items
1 pkg. "JIFFY" Fudge Frosting Mix
6 tsp. hot water
1/4 cup chocolate chips
1/2 tsp. vanilla extract
Butter a 9"x5" loaf pan.
In a small saucepan blend frosting mix and water. Boil over medium heat for 3 minutes or until small amount of mixture dropped in very cold water forms
a soft ball. Remove from heat; add chocolate chips and vanilla. Blend well. Pour into prepared pan. Cool completely before cutting.
Variation: Add nuts when mixing in the chocolate chips
PINK BUTTER MINT HEARTS
PINK BUTTER MINT HEARTS
Makes 36 hearts.
1/2 cup butter
1 pound powdered sugar
1 tbs milk
1/4 tsp peppermint extract
4 drops red food coloring
DECORATION:
1 cup powdered sugar
1 tbs water
1/4 tsp peppermint extract
Line jelly roll pan with wax paper.
HEARTS: Heat butter in microwave on high to soften. Stir butter in bowl until creamy. Add 1/2 cup sugar until smooth. Repeat until half the sugar is used. Stir in milk, extract and food coloring. Mix until combined. Stir in remaining powdered sugar. The mixture will come together in a ball. Lay a sheet of wax paper on work surface. Place candy on paper and flatten into a disk. Cover with another piece of wax paper and using a rolling pin, roll candy 1/4 inch thick. Use a 2 inch heart shaped cookie cutter to cut out hearts.
Place on pan. Gather scraps, press together and re roll and cut into additional hearts until all dough is used. Let hearts sit uncovered 4 hours, turn hearts over.
DECORATION: Blend powdered sugar, water, and extract until piping consistency. Write messages or draw designs on each heart. Let dry 5 hours.
STORE HEARTS IN AN AIRTIGHT CONTAINER WITH WAX PAPER BETWEEN LAYERS AT ROOM TEMP FOR UP TO 1 MONTH
Makes 36 hearts.
1/2 cup butter
1 pound powdered sugar
1 tbs milk
1/4 tsp peppermint extract
4 drops red food coloring
DECORATION:
1 cup powdered sugar
1 tbs water
1/4 tsp peppermint extract
Line jelly roll pan with wax paper.
HEARTS: Heat butter in microwave on high to soften. Stir butter in bowl until creamy. Add 1/2 cup sugar until smooth. Repeat until half the sugar is used. Stir in milk, extract and food coloring. Mix until combined. Stir in remaining powdered sugar. The mixture will come together in a ball. Lay a sheet of wax paper on work surface. Place candy on paper and flatten into a disk. Cover with another piece of wax paper and using a rolling pin, roll candy 1/4 inch thick. Use a 2 inch heart shaped cookie cutter to cut out hearts.
Place on pan. Gather scraps, press together and re roll and cut into additional hearts until all dough is used. Let hearts sit uncovered 4 hours, turn hearts over.
DECORATION: Blend powdered sugar, water, and extract until piping consistency. Write messages or draw designs on each heart. Let dry 5 hours.
STORE HEARTS IN AN AIRTIGHT CONTAINER WITH WAX PAPER BETWEEN LAYERS AT ROOM TEMP FOR UP TO 1 MONTH
Wednesday, February 1, 2012
Tropical Fruit Macaroons
Tropical Fruit Macaroons
2 cups flaked coconut
1 cup dried cherries, chopped
1 cup dried pineapple, chopped
3 egg whites
2/3 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 cup Macadamia nuts, chopped
Combine the sugar, cinnamon & ginger.
Beat the egg whites until stiff peaks form. Slowly add the sugar mixture & continue beating. Add the coconut, dried cherries, dried pineapple & nuts. Mix well.
Drop tablespoons of the mixture on a greased cookie sheet. Bake for 15 - 20 minutes at 325º
2 cups flaked coconut
1 cup dried cherries, chopped
1 cup dried pineapple, chopped
3 egg whites
2/3 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 cup Macadamia nuts, chopped
Combine the sugar, cinnamon & ginger.
Beat the egg whites until stiff peaks form. Slowly add the sugar mixture & continue beating. Add the coconut, dried cherries, dried pineapple & nuts. Mix well.
Drop tablespoons of the mixture on a greased cookie sheet. Bake for 15 - 20 minutes at 325º
HERSHEY BAR PIE
So easy and SO good!
HERSHEY BAR PIE
5 (1.55 oz) Hershey Bars w/almonds
1 (8 oz) container Cool Whip
1 pie shell,baked(I like to use graham cracker crust)
In microwavable bowl,melt candy bars.
Fold in half whipped topping.
Then add remaining topping and fold in.
Place in pie crust and chill several hours
HERSHEY BAR PIE
5 (1.55 oz) Hershey Bars w/almonds
1 (8 oz) container Cool Whip
1 pie shell,baked(I like to use graham cracker crust)
In microwavable bowl,melt candy bars.
Fold in half whipped topping.
Then add remaining topping and fold in.
Place in pie crust and chill several hours
Fiesta Nibbles
Fiesta Nibbles
3 cups crispy corn-rice cereal
3 cups crispy wheat or rice cereal squares
2 cups tiny unsalted pretzels
1/3 cup mild taco sauce 1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon garlic powder
2 tablespoons margarine ( melted)
3 tablespoons grated Parmesan cheese
Combine first 3 ingredients in a large bowl; stir well. Combine taco sauce and next 4 ingredients in a small bowl; add to cereal mixture, and toss gently to coat. Add cheese; toss well.Spread mixture evenly into a 15 x 10 x 1-inch jelly-roll pan. Bake at 250 degrees for 50 minutes or until crisp, stirring occasionally. Let cool completely; store in an airtight container
3 cups crispy corn-rice cereal
3 cups crispy wheat or rice cereal squares
2 cups tiny unsalted pretzels
1/3 cup mild taco sauce 1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon garlic powder
2 tablespoons margarine ( melted)
3 tablespoons grated Parmesan cheese
Combine first 3 ingredients in a large bowl; stir well. Combine taco sauce and next 4 ingredients in a small bowl; add to cereal mixture, and toss gently to coat. Add cheese; toss well.Spread mixture evenly into a 15 x 10 x 1-inch jelly-roll pan. Bake at 250 degrees for 50 minutes or until crisp, stirring occasionally. Let cool completely; store in an airtight container
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