December 23, 2010

Apple Dumpling

Apple Dumplings
(Scott School Tearoom)
1 cup water
1 ¼ cup sugar
1 stick butter
2 apples
1 tsp. cinnamon
1 roll of crescent rolls

Preheat oven to 375 degrees. Boil 1 cup sugar, 1 cup of water and butter. Boil until butter is melted. Peel and dice apples. In a bowl, combine ¼ cup sugar and cinnamon. Separate the rolls. Spoon in diced apples into each roll. Pinch together. Then sprinkle mixture of sugar & cinnamon over top. Pour water mixture in pan with apple dumplings. Bake 20-30 mins.

Easiest Peanut butter fudge

1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar

Directions
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

www.allrecipes.com

December 21, 2010

Orange creamsicle fudge

6 oz (1.5 sticks) butter
2 cups granulated sugar
3/4 cup heavy cream
1 package (12 oz) white chocolate chips
1 jar (7 oz) marshmallow cream (or fluff)
1 tablespoon orange extract
orange (or a combination of red and yellow) food coloring
Preparation:
1. Prepare a 13x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a large heavy saucepan, combine the sugar, cream, and butter over medium heat. Continually stir the mixture until the butter melts and the sugar dissolves. Brush down the sides with a wet pastry brush.

3. Bring the mixture to a boil, and once it starts boiling, stir continuously for four minutes.

4. After four minutes of boiling, remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips. Stir until the white chocolate has melted and the fudge is completely smooth.

5. Working quickly, pour about a third of the white fudge into a bowl and set aside. To the remaining fudge, add the orange extract and orange food coloring, stirring until it is a smooth, even color. It is important to perform these steps quickly, because the fudge will start to set if you take too long, and the end result will not be smooth.

6. Pour the orange fudge into the prepared pan and spread it into an even layer. Drop the white fudge over the top by the spoonful, then drag a table knife or toothpick through the fudge to create orange-white swirls. You can spray your hands with nonstick cooking spray and gently press them into the top to smooth out the swirls, if desired.

7. Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour. To cut, pull the fudge out of the pan using the foil as handles. Use a large sharp knife to cut the fudge into small 1-inch squares. Store Orange Creamsicle Fudge in an airtight container in the refrigerator for up to a week, and bring it to room temperature to serve.

www.candy.about.com

Spiced pumpkin fudge

Share Facebook Twitter Delicious Print Print Full Page Print Full with Photo Email Spiced Pumpkin Fudge
By:LIBBY'S PUMPKIN
10 ratings

Prep:10 mins Cooking:20 mins Level:Easy Cooling:120 minsYields:48 servings (2 pieces per serving)This classic holiday recipe delivers on the taste of the season -- a wonderful gift for your family and friends.

Add to Recipe Box Save to Shopping List .Directions Comments Nutritional Info Photo Gallery .Ingredients
2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup LIBBY'S® 100% Pure Pumpkin
2 teaspoons pumpkin pie spice
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
1 jar (7 oz.) marshmallow crème
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
Directions
LINE 13 x 9-inch baking pan with foil.

COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).

QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Premier White Morsels.

www.verybestbaking.com

December 16, 2010

Guy's craisy oatmeal cookies

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), at room temperature
1 1/4 cups dark brown sugar
1 tablespoon honey
1 teaspoon vanilla extract
2 eggs
1/2 cup sweetened coconut flakes
3/4 cup dried cranberries
2 cups quick oats
1/2 teaspoon fresh rosemary, finely chopped
Directions
Preheat oven to 350 degrees F.

In a medium bowl, sift together flour, soda, powder, cinnamon and salt. Set aside.

In a large bowl, cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated. Mix in coconut, dried cranberries, oats and rosemary. Fold dry ingredients into butter mixture. Form into balls, approximately 2 tablespoons. Place 2 inches apart on parchment lined cookie sheets. Bake until cookies turn golden, 13 to 15 minutes. Remove from oven to cooling rack. Let sit 5 minutes in the pan before transferring to a rack to cool completely.

www.foodnetwork.com

December 15, 2010

Chicken & Wild rice soup

1 cup uncooked quick-cooking wild rice
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 1/2 cups cubed peeled baking potato
3 cups 2% reduced-fat milk
1/3 cup all-purpose flour
10 ounce light processed cheese, cubed (such as Velveeta Light)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup chopped fresh parsley (optional)
Preparation
Cook rice according to package directions, omitting salt and fat.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.

Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.

www.myrecipes.com www.cookinglight.com

Chicken & Wild rice soup

1 cup uncooked quick-cooking wild rice
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 1/2 cups cubed peeled baking potato
3 cups 2% reduced-fat milk
1/3 cup all-purpose flour
10 ounce light processed cheese, cubed (such as Velveeta Light)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup chopped fresh parsley (optional)
Preparation
Cook rice according to package directions, omitting salt and fat.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.

Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.

www.myrecipes.com www.cookinglight.com

December 13, 2010

Crab, brocolli, and red pepper quiche

1box Pillsbury® refrigerated pie crusts, softened as directed on box
1(6-oz.) can white crabmeat, well drained
1cup Green Giant® Frozen Cut Broccoli, thawed, drained well on paper towel
4oz. (1 cup) shredded provolone cheese
1/3cup chopped roasted red bell peppers (from a jar), well drained
2tablespoons shredded fresh Parmesan cheese
4eggs
1cup milk
1/4teaspoon salt
1/8teaspoon ground red pepper (cayenne)

DIRECTIONS
1Heat oven to 425°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan. Bake at 425°F. for 9 to 11 minutes or until light golden brown.
2Remove baked shell from oven. Reduce oven temperature to 350°F. Layer crabmeat, broccoli, provolone cheese, roasted peppers and Parmesan cheese in baked shell.
3Beat eggs in medium bowl until well blended. Add milk, salt and ground red pepper; blend well. Pour over mixture in shell. Cover crust with strips of foil to prevent excessive browning.
4Bake at 350°F. for 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

www.pillsbury.com

December 12, 2010

Pumpkin cake roll

3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

FILLING:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon Spice Island® Pure Vanilla Extract
Additional confectioners' sugar, optional
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. Yield: 10 servings.

www.tasteofhome.com

December 8, 2010

Candy Cane

Peppermint Candy Cane Recipe
Sunday 11-28-2010 12:39pm ET
This old-fashioned peppermint Christmas candy recipe is taken from "The White House Cook Book" by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, a celebrated 19th-century cookbook author, published by The Saalfield Publishing Company, New York, in 1913.

One pound of granulated sugar, one cupful of water, a quarter of a cupful of vinegar or half a teaspoonful of cream of tartar, one small tablespoonful of glycerine. Flavour with vanilla, rose, lemon, or peppermint.

Boil all except the flavouring, without stirring, twenty minutes or half an hour, or until crisp when dropped in water. Just before pouring upon greased platters to cool, add half a teaspoonful of baking soda.

After pouring upon platters to cool, pour two teaspoonfuls of flavouring over the top. When partly cool, pull it until very white. Draw it into sticks the size you wish, and cut off with shears into short sticks or kiss-shaped drops.

The candy may be colored if desired, and the sticks shaped to make homemade candy canes for Christmas. Two thin sticks, one colored red and one left white, when twisted together and rolled will make a striped candy cane.

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www.mysunnyfm.com

December 7, 2010

Potato soup

Potato Soup
Tuesday 11-02-2010 2:40pm ET


Ingredients
•6 medium potatoes, peeled and sliced
•2 carrots, chopped
•6 celery ribs, chopped
•8 cups water
•1 onion, chopped
•6 tablespoons butter, cubed
•6 tablespoons all-purpose flour
•1 teaspoon salt
•1/2 teaspoon pepper
•1-1/2 cups milk
Directions
•In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside.
•In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

mysunnyfm.com

December 6, 2010

Clover rolls

Clover Rolls
Tuesday 11-09-2010 4:47pm ET


1/2 cup water
1/2 cup milk
1/3 cup sugar
1/3 cup butter
1 egg
2 1/2 tsp yeast
1 tsp salt
3 3/4 cup all-purpose flour


Heat up water, milk, sugar, and butter until butter is melted and liquid is warm. Sprinkle on yeast. Let the mixture stand for about 10-15 minutes to revive the yeast; the end mixture should be foamy.

In a large bowl, combine the yeast mixture, beaten egg, and salt. Add the flour cup by cup to form a smooth dough. Cover and let the dough rise for about an hour. Pinch off about 1-inch rounds and place 3 of them in one muffin tin. They'll bake into pretty clovers. Let them rise for another 20 minutes, then bake in a preheated 400 degrees oven for 11-13 minutes until they are golden brown.

mysunnyfm.com

Clover rolls

Clover Rolls
Tuesday 11-09-2010 4:47pm ET


1/2 cup water
1/2 cup milk
1/3 cup sugar
1/3 cup butter
1 egg
2 1/2 tsp yeast
1 tsp salt
3 3/4 cup all-purpose flour


Heat up water, milk, sugar, and butter until butter is melted and liquid is warm. Sprinkle on yeast. Let the mixture stand for about 10-15 minutes to revive the yeast; the end mixture should be foamy.

In a large bowl, combine the yeast mixture, beaten egg, and salt. Add the flour cup by cup to form a smooth dough. Cover and let the dough rise for about an hour. Pinch off about 1-inch rounds and place 3 of them in one muffin tin. They'll bake into pretty clovers. Let them rise for another 20 minutes, then bake in a preheated 400 degrees oven for 11-13 minutes until they are golden brown.

mysunnyfm.com

Clover rolls

Clover Rolls
Tuesday 11-09-2010 4:47pm ET


1/2 cup water
1/2 cup milk
1/3 cup sugar
1/3 cup butter
1 egg
2 1/2 tsp yeast
1 tsp salt
3 3/4 cup all-purpose flour


Heat up water, milk, sugar, and butter until butter is melted and liquid is warm. Sprinkle on yeast. Let the mixture stand for about 10-15 minutes to revive the yeast; the end mixture should be foamy.

In a large bowl, combine the yeast mixture, beaten egg, and salt. Add the flour cup by cup to form a smooth dough. Cover and let the dough rise for about an hour. Pinch off about 1-inch rounds and place 3 of them in one muffin tin. They'll bake into pretty clovers. Let them rise for another 20 minutes, then bake in a preheated 400 degrees oven for 11-13 minutes until they are golden brown.

mysunnyfm.com

December 5, 2010

No bake peanut butter pie

No-bake Peanut Butter Pie

1 8oz block of cream cheese,softened
1/2 cup powdered sugar
1/2 cup peanut butter
8 oz tub of Kool Whip
1 graham cracker crust

Mix first four ingredients,except save about 1 1/2 cup of the Kool Whip. Once combined, pour into graham cracker crust. Spread the other whipped topping on top of the pie. Refrigerate for 45 minutes to 1 hour.

From Shirley Bradley of Dublin

q99fm.com

December 4, 2010

Comfy potato casserole

1 frozen package of Southern Style Hash Brown potatoes, thawed
1 stick of butter
2 cans cream of celery soup
1 16 oz. container Sour Cream
2 cups shredded Sharp cheddar cheese

Prehead oven to 350 degrees. Place stick of butter in 13 X 9 glass pan and put in oven until the butter is fully melted. When melted, take out of oven and place thawed potatoes in the pan. Mix potatoes and butter. In a separate bowl, mix soup, sour cream and cheese. Add salt and pepper to taste. Pour this mixture over potatoes and mix thoroughly. Bake for 1 hour. Yummy!

From Jeanette Warwick of Craig County

q99fm.com

December 1, 2010

Barefoot Contessa Coconut macaroons

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Directions
Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

www.foodnetwork.com