Blackberry Dumplings

Blackberry Dumplings

2 Bags frozen blackberries
2 c Bisquick
1/2 c Milk
1 c Sugar
1 Egg
2 tb Vegetable oil
1/3 c Water

Place blackberries in large covered pot, add 1/2 cup sugar and 1/3 cup water and bring to a boil. In the meantime, in a small bowl, mix Bisquick, milk, egg, oil and remaining sugar to form a dough, but not as thin as pancake dough, not as thick as biscuit dough, to be dropped from spoon. Into boiling berries, drop by spoonful spacing over top of pot. Reduce heat immediately to medium low and cover. Steam for approximately 15 minute. Do not remove lid for first 15 minutes so dumplings will cook through. Serve topped with whipping cream. Note: This can be done with any other kind of berry or peach. For peach, add 2 tablespoons nutmeg to mixture prior to adding dumpling, and stir.

Linguini with Meat Sauce (Make Ahead)

Linguini with Meat Sauce (Make Ahead)

2 pounds lean ground beef
2 garlic cloves, minced
1 can crushed tomatoes, 28 oz
1 can tomato sauce, 8 oz
1 can tomato paste, 6 oz
1 t. salt
2 t. sugar
2 cups sour cream
8 oz. cream cheese, softened
8 oz. linguini, cooked al dente and drained
2 cups shredded sharp cheddar cheese, 8 oz

Brown the beef with the garlic in a heavy pan, stirring until crumbly; drain. Stir in tomatoes, tomato sauce, tomato paste, salt and sugar. Simmer for 30 minutes and remove from heat. Mix the sour cream and cream cheese in a large bowl. Mix well. Add cooked pasta and mix well. Spread pasta mixture over bottom of a lightly greased 9 x 13 inch baking dish. Top evenly with meat sauce. Bake in preheated 350 oven for 20 to 25 minutes or until heated through. Sprinkle with cheddar cheese and bake for 5 minutes more or until cheese is melted. Let stand for 5 minutes before serving. This recipe may be made ahead without the cheddar cheese and frozen. Thaw overnight in refrigerator and let stand at room temperature for 30 minute before adding the cheddar cheese and baking. Serves 8

BBQ Marinade

BBQ Marinade

3/4 cup cooking oil
1/4 cup soy sauce
1/4 cup honey
2 T. cider vinegar
2 T. finely chopped green onions
2 garlic cloves, minced
1 1/2 t. ground ginger

Mix ingredients and allow at least 4 hours for steaks to marinade in sauce. Barbecue over hot coals, basting occasionally.

Lemon Drop Martini

Lemon Drop Martini

Vodka
Sanding sugar
2/3 cup lemon vodka
1/3 cup fresh lemon juice
2 T. triple sec
Lemon drop candies, for garnish

In shallow dish, place a small amount of vodka. In another small shallow dish, add desired amount sanding sugar. Dip rim of chilled cocktail glass into vodka, and then into sanding sugar. Let stand to dry. Fill cocktail shaker halfway with ice cubes. Add lemon vodka, lemon juice, and triple sec. Shake with ice and strain into prepared martini glasses. Garnish with lemon drop candies, if desired. Makes 4 drinks.

Payday Bar Cake

Payday Bar Cake

1 (18.25 ounce) box yellow cake mix
1/3 cup butter
3 cups miniature marshmallows
2/3 cup light corn syrup
1 egg
2 teaspoons vanilla extract
2 cups peanut butter chips
2 cups salted peanuts
1 1/2 cups puffed rice cereal
1/4 cup butter

Preheat oven to 350 degrees F.

Mix together the cake mix, 1/3 cup butter or margarine and the egg. Press into the bottom of a 13 x 9-inch pan and bake at 350 degrees F for 12 to 18 minutes. Remove from oven and sprinkle with miniature marshmallows. Return to oven for 1 to 2 minutes or until the marshmallows begin to puff.

In a saucepan over medium heat cook corn syrup, 1/4 cup butter of margarine, vanilla extract and peanut butter chips until melted. Remove from heat and stir in the puffed rice cereal and salted peanuts. Spoon mixture over top of marshmallow topped cake and spread to cover. Allow to cool before serving

Chocolate Fudge in a Mug

Chocolate Fudge in a Mug

1/4 cup semisweet chocolate chips
1/4 cup granulated sugar
1 tablespoon finely chopped walnuts or pecans

Measure into a small zip-type plastic bag, then seal and shake to combine.

1/2 cup miniature marshmallows

Measure marshmallows into a separate small zip-type plastic bag.

Line a 1 1/2 to 2 cup microwave-safe mug with tissue paper in a coordinating color. Place chocolate chip bag in bottom, then add the marshmallows bag to the top.

Attach a gift tag with the following instructions:

Chocolate Fudge

Combine Fudge Mix and 2 1/2 tablespoons butter or margarine and microwave for 3 minutes. Remove, and quickly stir in marshmallows until melted. let cool for 5-7 minutes and then place in refrigerator for 8-10 minutes to set.

Peach Cobbler Mug Mix

Peach Cobbler Mug Mix

2 Tbsp granulated sugar
2 Tbsp flour
1 Tbsp instant nonfat dry milk
1/8 tsp baking powder
1/8 tsp cinnamon
dash of salt

Blend all ingredients and place in a plastic bag if using at a later
date or giving as a gift.

Additional ingredients:

1 - 4 oz snack size container of diced peaches

Microwave 1 Tbsp butter or margarine in mug until melted (about 20
seconds on high power).

Add cobbler mix and 2 Tbsp water. Stir with a fork until well blended.
Add well drained peaches on top of batter. Do not stir.

Microwave for 2 minutes on 70% power. Let stand in microwave 2 minutes.
Remove from oven and let stand until cool enough to eat.