Debbie's Family Recipe Book: December 2007

December 30, 2007

Mock Mimosa

1 tub CRYSTAL LIGHT Pineapple Orange Flavor Low Calorie Soft Drink Mix
1 bottle (2 liter) club soda, chilled
2 c cold orange juice
1 seedless orange, cut into 10 thin slices
EMPTY contents of drink mix tub into large plastic or glass pitcher. Add club soda; stir until drink mix is completely dissolved.
STIR in orange juice.
SERVE over ice cubes in 10 tall glasses. Add orange slice to each glass

December 26, 2007

Martha Stewarts Chocolate mint brownies

8 T (1 stick) unsalted butter, plus more for pan
8 ounces semisweet or bittersweet chocolate, chopped
1 c sugar
3/4 t salt
3 large eggs
1/2 c all-purpose flour (spooned and leveled)
1/4 c unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties
Directions
Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.
Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).

December 25, 2007

Baked French Swirl Toast

Campbell's Kitchen
Prep Time: 15 min. Bake Time: 45 min. Chill Time: 1 hr.

Ingredients:
1 loaf (16 oz.) Pepperidge Farm® Cinnamon Swirl Bread, cut into cubes
3/4 c dried cranberries OR cup raisins
6 eggs, beaten
3 c half-and-half OR milk
2 t vanilla extract
Cinnamon-sugar or confectioners' sugar
Whipped butter
Pure maple syrup
Directions:
PLACE bread cubes and cranberries in greased 3-qt. shallow baking dish. Mix eggs, half-and-half and vanilla. Pour over all. Cover and refrigerate 1 hr. or overnight. Uncover.BAKE at 350°F. for 45 min. or until golden brown and set in center. Sprinkle with cinnamon-sugar. Serve with butter and syrup.Serves 8.

Serve with some warm maple syrup and some fresh fruit on the side.

December 22, 2007

Sweet potato casserole

1 large cansweet potatoes
3/4 c brown sugar
1/2 c sugar
1 can pie sliced apples
1 1/2 T cornstartch
1/4 t cinnamon
2 T butter
1/4 t salt
1/2 cup broken pecans
Miniature marshmallows

Combine sugars, salt, cornstarch, and cinnamon. Stir 1 c water into dry mixture. Place in saucepan over medium heat. Cook to boiling. Continue cooking approximately 2 minutes. Add apples. Place sweet potatoes in baking dish. Pour syrup mixture over potatoes. Pus apple slices in between potato wedges. Sprinkle pecans over potatoes, blending in potato mixture. Bake at 350 for 1 hour. Just before baking time is over remove casserole from oven. Sprikle with marshmallows on top return to oven and brown at 375 degrees.

Carrot Cake

From: Campbell's Kitchen

Prep: 20 minutesBake: Cool: 1 hour 10 minutes

Ingredients:
2 3/4 c all-purpose flour
1 T baking soda
1 T ground cinnamon
1/2 t ground nutmeg
1/2 t salt
4 eggs
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
3/4 c vegetable oil
1 3/4 c sugar
1 t vanilla extract
3 large carrots, finely shredded (about 3 cups)
1 c golden raisins '
1/2 c walnuts, chopped
1 c heavy cream
2 t grated orange peel
2 T orange-flavored liqueur

Directions:
Heat the oven to 350°F. Grease a 12-cup fluted tube cake pan.
Mix the flour, baking soda, cinnamon, nutmeg and salt in a 2-quart bowl.
Beat the eggs with a fork or wire whisk in another 2-quart bowl. Beat in the soup, oil, sugar and vanilla. Stir in the carrots.
Add the soup mixture to the flour mixture, stirring just to moisten. Fold in the raisins and nuts. Spoon the batter into the prepared pan.
Bake for 1 hour or until a toothpick inserted comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack.

Mix the cream, orange peel and liqueur in a 1-quart bowl. Beat with mixer at high speed until stiff. Serve with the cake.

Holiday Poke Cake

Prep Time:15 min
Total Time:4 hr 15 min
Makes:16 servings

2 baked 9-inch round white cake layers, cooled
2 cups boiling water
1 pkg. (4-serving size) JELL-O Brand Gelatin, any red flavor
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

PLACE cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce layers with large fork at 1/2-inch intervals.

STIR 1 cup of the boiling water into each flavor of dry gelatin mix in separate bowls at least 2 minutes until completely dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3 hours.

DIP 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping.

REFRIGERATE at least 1 hour or until ready to serve. Decorate with fresh raspberries, if desired. Store leftover cake in refrigerator.

Store cakes frosted with COOL WHIP Whipped Topping in the refrigerator

December 18, 2007

Chicken parmesan fingers

2 lb. boneless skinless chicken breasts, cut into 1-inch wide strips
1 pkt SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1/3 cup KRAFT 100% Grated Parmesan Cheese
1 cup KRAFT Original Barbecue Sauce
PREHEAT oven to 400°F. Moisten chicken strips with water. Shake off excess water. Empty contents of coating pouch into shaker bag. Add cheese.
ADD 2 or 3 pieces of chicken to shaker bag; close bag and shake until evenly coated. Place in single layer in 15x10x1-inch baking pan sprayed with cooking spray. Repeat with remaining chicken. Discard bag and any remaining coating mixture.
BAKE 12 to 14 min. or until chicken is cooked through. Serve as dippers with the barbecue sauce.

December 17, 2007

Judy's chicken

1 large chicken cooked and chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup milk
1 soup can water
1 bag pepperidge farm herb dressing

Mix soups, milk, and water together. Pour over chicken in baking dish. Spring 1 bad pepperidge farm dressing on tiop and bake oven for 30 to 40min at 350.

December 14, 2007

Cranberry Rasberry Bread pudding

1/2 loaf (1-pound size) French bread, torn into 1-inch pieces (8 cups)
2 T raisins
3 eggs
1/3 c granulated sugar
1/2 t ground cinnamon
Dash of salt
1 1/2 c milk
2 T packed brown sugar
Cran-Raspberry Topping
1 package (10 ounces) frozen raspberries, thawed
1 c granulated sugar
1 c cranberries
Grease square pan, 9x9x2 inches. Spread bread evenly in pan. Sprinkle with raisins.

In medium bowl, beat eggs, 1/3 cup granulated sugar, the cinnamon and salt, using fork. Stir in milk; pour over bread. Sprinkle with brown sugar. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.

Heat oven to 325ºF. Bake uncovered 50 to 60 minutes or until golden brown.

Meanwhile, drain raspberries, reserving 1/2 cup juice. In 2-quart saucepan, mix juice and 1 cup granulated sugar. Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve with warm bread pudding.

December 13, 2007

Chicken wing dip

2 chicken breast cooked and shredded
3 - 8 oz cream cheese
1 cup texas pete chicken wing sauce
3/4 cup blue cheese dressing

Mix all together and bake at 350 until bubbly or microwave. Serve with chips or crackers tastes just like you are eating chicken wings.

Chicken wing dip

December 11, 2007

Glazed carrots

2 tablespoons reduced-calorie margarine
1/4 cup firmly packed brown sugar
4 cups (2-inch) julienne-cut carrot
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley

Melt margarine in a large nonstick skillet over medium heat; add sugar, stirring until melted.
Add carrots, salt, and pepper and cook 10 minutes, or until carrots are crisp-tender, stirring occasionally. Remove from heat. Stir in parsley.

Carrot Souffle

7 cups chopped carrot (about 2 pounds)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
Cooking spray
1 teaspoon powdered sugar

Preheat oven to 350°.

Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar

December 10, 2007

Brownie tree

by Alison Miksch

Stack brownies on a cake stand to make a gorgeous holiday dessert.
1. Prepare and bake 1 box (21.4 ounces) family-style brownie mix according to directions for 13-x-9-inch pan and cake variation using an additional egg. Let cool completely. Cut seven circles from baked brownie in the following sizes: 6 inches, 4 3/4 inches, 3 1/2 inches, 2 3/4 inches, 2 inches, 1 3/4 inches, and 1 inch. Stack circles to make tree. Push a bamboo skewer through the center of the tree to secure the layers, trimming if it sticks out of the top.
2. To decorate you'll need 1 can (12 ounces) whipped vanilla frosting and green, yellow, blue, and red icing colors. Place 1/2 can (6 ounces) of vanilla frosting into a bowl and tint it bright green using green and yellow icing colors. Divide remaining icing between two bowls. Tint one portion blue and the other red. Place green icing in a pastry bag fitted with a medium star tip, blue icing in a pastry bag fitted with a #4 writing tip, and red icing in a pastry bag fitted with a #6 writing tip. Once tree is assembled, pipe a "garland" of green stars around base of each brownie layer. Randomly pipe red and blue dots onto brownie layers. Make a star out of a soft red candy.

December 9, 2007

Five cup salad

1 c marshmallows
1 c pineapple, crushed or chunk
1 c sour cream
1 c mandarin oranges
1 c coconut

Mix all fruit together. Fold in sour cream. Chill and serve.

Hot Chocolate Mix

1 16 oz Hersheys Chocolate powder
1 11 oz jar of cremora
1 8 qt box powdered instant milk
1/2 pound powdered sugar

Mix ingredients together in large container. Store in tightly covered jars. To serve use 1/2 cup mix. Fill cup with boiling water. Top with marshmallows

Hawaiian meatballs

1 1/2 pd ground beef
2/3 c cracker crumbs
1/2 c onion, chopped
2/3 c evaporated milk
1 t seasoned salt
1/3 c flour
2 T shortening

Combine first 5 ingrediets; mix lightly until blended. Shape meat mixture into small balls. Roll in flour. Brown meat balls in shortening. Drain excess fat. Meanwhile repare sweet and sour sauce. After sauce is cooked pour over meat balls. Simmer covered for 15 minutes.

Sweet and Sour sauce
1 can 13 1/2 oz pineappple chunks
2 T cornstarch
1/2 C vinegar
1/2 C brown sugar
2 T soy sauce
2 T lemon juice
1 C green bell pepper chopped
1 T pimento chopped

Drain pineapple; reserve pineapple syrup. Add water to make 1 cup liquid; blend with cornstarch until smooth. Stir in the next 4 ingredients. Cook until thick and clear. Add pineappple, green bell pepper, and pimento, mix wel. Cover. Simmer over low heat 15 minutes. Add meat balls and simmer.

Party meatballs or hot dogs

4 pounds ground beef
1 egg beaten
1 large onion finely chopped
salt

or

large package cocktail hot dogs

1 21 oz bottle chili sauce
1 12 oz jar grape jelly
salt juice of 1 lemon

Blend together meat, egg, onion, and salt. Form into 100 small meatballs and arrange in electric skillet. Combine chili sauce, jelly, and lemon juice. Pour over meatballs and simmer for 1 hour. Sear in heated chafing dish or crockpot

Sausage balls

1 pound pork sausage
1 pound sharp cheedar chees grated
3 cups Bisquick

Mix this together util crumbly. Form into small balls. Bake on cookie sheet covered with reynolds wrap for 10 minutes at 400 degrees.

Fresh Strawberry pie

2 c sugar
1 small package streaberry gelatin
6 T cornstarch
2 c water
Whipped cream
1 carton fresh strawberries
2 pie shells

While 2 pie shells are baking, wash, drain, and slice 1 carton fresh strawberries. In saucepan mix together 2 cups of sugar, 1 sm pkg of strawberry jello and cornstarch. Add 2 cups water and stir in well. Bring to a boil, stir as it simmers until thickened. Cool. Fill shells with sliced berries. Pour mixture over and refrigerate until set. At serving time spread whipped cream over the top.

Carrot Casserole

2 c carrots, sliced
1 stick butter
1 c sugar
3 T flour
1 T baking owder
3 eggs well beaten
Dash cinnamon

Cook carrots in lightly saleted water until tender. Mash unil smooth. lace carrots in mixing bowl. Add remaining ingredients. Mix well. pour into casserole dish. Bake in 400 degree oven for 15 minutes, then 45 minutes in 350 degree oven.

Sour Cream Coffee Cake

1 c butter
2 c sugar
2 eggs
1 c sour cream
1 t vanilla
2 c all purpose flour, sifted
1 t baking powder
1/4 t salt
1 c pecans chopped
4 T brown sugar
1 t cinnamon

Cream butter and sugar well. Add eggs one at a time, beating well after each addition. Fold in sour cream and vanilla. Add dry ingredients which have been sifted together. Pour 1/2 of this batter into greased and floured bundt pan or angel food cake pan. Mix together pecans, brown sugar and cinnamon. Sprinkle 3/4 of mixture over batter. (Don't let it touch the sides of pan) Top with the fest of batter and sprinkle rest of nut mixture on top. Bake 350 for 45 to 60 minutes. Cool for 10 minutes before turning out of pan.

December 7, 2007

Beefy Taco Skillet

Ingredients:
1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup 1/2 cup salsa
1/2 cup water
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese Directions:

Cook the beef in a 10-inch skillet until well browned, stirring to break up the meat. Pour off any fat.Stir in the soup, salsa, water, and tortillas. Heat to a boil. Reduce the heat to low and cook for 5 minutes. Stir. Top with the cheese.Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup.Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.Serves 4.

You can kick it up a notch by adding a teaspoon of hot pepper sauce to the soup mixture

December 3, 2007

Mom's Peanut butter balls

12 ounces peanut butter (smooth or crunchy)
1 cup butter
1 box confectioners' sugar
1 teaspoon vanilla
1 package chocolate chips
1/2 stick parifan wax

Directions
Mix peanut butter, butter, sugar and vanilla.
Roll into balls and place on cookie sheet covered with wax paper.
Melt chocolate & parifan wax in a double boiler.
Dip balls into mixture.
Cool and refrigerate

Spiced pumpkin cupcakes

1/2 c finely chopped pecans
3 T sugar
1 box Betty Crocker® SuperMoist® yellow cake mix
1 c (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 t pumpkin pie spice
1 container Betty Crocker® Rich & Creamy cream cheese frosting

Heat oven to 350°F (or 325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.

In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.

In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.

Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting.
High Altitude (3500-6500 ft): Make 30 cupcakes

Chipotle Chicken Tortilla Soup

Ingredients
1 tablespoon canola oil
1 1/2 teaspoons bottled minced garlic
3/4 pound chicken breast tenders, cut into bite-sized pieces
1 teaspoon chipotle chile powder
1 teaspoon ground cumin
1 cup water
1/4 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can stewed tomatoes, undrained
1 cup crushed baked tortilla chips
1/4 cup chopped fresh cilantro
1 lime, cut into 4 wedges

Preparation
Heat oil in a large saucepan over medium-high heat. Add minced garlic and chicken; sauté 2 minutes. Add chile powder and cumin; stir well. Add water, salt, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with tortilla chips and cilantro, and serve with lime wedges.
Yield
4 servings
Cooking Light, AUGUST 2005

December 2, 2007

Toll house famous fudge

1 1/2 c sugar
2/3 c evaporated milk
2 T butter
1/4 t salt
2 c miniature marshmallows
1 1/2 c semi sweet chocolate morsels
1 t vanilla

Line 8 inch square baking pan with foil

Combine sugar, evaporated milk, butter and salt in medium heavy duty saucepan. Bring to a full rolling boil over medium heat stiffing constantly. Boil, stirring constantly for 4-5 minuts. Remove from heat.

Stir in marshmallows, morsels, and vanilla extract. Stir vigorously for 1 minoute or until marshmallows are melted. Pour into prepared baking pan. Refirgerate for 2 hours or until firm. Lift from pan: remove foil. Cut into pieces.

Toll House Chocolate chip pie

1 unbaked 9 inch deep dish pie shell
2 eggs
1/2 c all purpose flour
1/2 c grandulated sugar
1/2 c packed brown sugar
3/4 c butter
1 c semi-seet chocolate morsels
Sweetened whipped cream or ice cream (optional)

Preheat oven to 325

Beat eggs in large mixing bowl on high speed until foamy. Beat in flour, sugar, and brown sugar. Beat in butter. Stir in morsels. Spoon into pie shell.

Bake for 55-60 min or until knfe inserted halfway between outside edge and center comes out clean. Cool on wire rack. Serve with whipped cream or ice cream.

Toll House Chocolate Chip Cookies

2 1/4 c all purpose flour
1 t baking soda
1 t salt
1 c (2 sticks) butter
3/4 c sugar
3/4 c brown sugar
1 t vanilla extract
2 eggs
2 c Semi Sweet Chocolate morsels

Preheat oven to 375

Combine flour, baking soda, and salt. Set aside.

Beat butter, sugar, brown sugar, and vanilla until creamy.
Add eggs one at a time beating well after each.
Gradually beat in flour mixture.
Stir in chocolate morsels.

Drop by rounded T onto a greased baking sheets.

Bake -11 minutes or until golden brown.
Cool and enjoy
Makes 5 dozen

Or greast a 15 x 10 inch jelly roll pan. Spread into prepared pan. Bake for 20-25 minutes or until golden brown.
Makes 4 dozen bars