1 bottle of White Grape Juice(very cold)
1 2 liter bottle of gingerale (Canada Dry) Very cold
Freeze a hunk of gingerale to use for an ice ring (use Gingerale so not to dilute the White Grape Juice)
Chill well and mix together
December 30, 2009
December 27, 2009
Cheese ring
Recipe By: Joyce Gordon
Ingredients:
1 lb finely shredded sharp cheese
4 oz cream cheese ( softened)
Sm Vidalia onion grated
dash or two of worstershire sauce
1/2 cup chopped pecans
Tablespoon or two of mayonaise
Cayenne pepper to your liking
Instructions:
Mix all above ingredients together and place in a ring mold pan
Refrigerate overnight
Serve with Strawberry perserves in the center of the ring.
Crackers of your choice
Ingredients:
1 lb finely shredded sharp cheese
4 oz cream cheese ( softened)
Sm Vidalia onion grated
dash or two of worstershire sauce
1/2 cup chopped pecans
Tablespoon or two of mayonaise
Cayenne pepper to your liking
Instructions:
Mix all above ingredients together and place in a ring mold pan
Refrigerate overnight
Serve with Strawberry perserves in the center of the ring.
Crackers of your choice
December 22, 2009
Crock pot pizza
Crockpot Pizza
¾ lb. Hamburger. browned and drained
¾ lb. Italian Sausage, browned and drained
1/2 tsp. Salt
1/8 tsp. Pepper
1/4 tsp. Garlic powder
1/2 tsp. Italian Seasoning
1/8 tsp. Ground Red Pepper
1 lb. Mozzarella cheese, Grated
1 Medium onion, Chopped
1 Package Pepperoni
1 lb. Rigatoni noodles cooked and drained
1 can cream of mushroom soup (10oz.)
1 Jar Pizza Sauce (14oz.)
1 Can mushrooms (6oz.)
Fry hamburger and sausage, drain grease. Stir in salt, pepper, garlic powder, Italian seasoning and red pepper together mix with hamburger and sausage. Layer the ingredients in a crockpot in the following order: Meat, Noodles, Cheese, Soup, Onions, Pizza sauce, Pepperoni, Mushrooms and Juice. Cook 4 hours on Low.
¾ lb. Hamburger. browned and drained
¾ lb. Italian Sausage, browned and drained
1/2 tsp. Salt
1/8 tsp. Pepper
1/4 tsp. Garlic powder
1/2 tsp. Italian Seasoning
1/8 tsp. Ground Red Pepper
1 lb. Mozzarella cheese, Grated
1 Medium onion, Chopped
1 Package Pepperoni
1 lb. Rigatoni noodles cooked and drained
1 can cream of mushroom soup (10oz.)
1 Jar Pizza Sauce (14oz.)
1 Can mushrooms (6oz.)
Fry hamburger and sausage, drain grease. Stir in salt, pepper, garlic powder, Italian seasoning and red pepper together mix with hamburger and sausage. Layer the ingredients in a crockpot in the following order: Meat, Noodles, Cheese, Soup, Onions, Pizza sauce, Pepperoni, Mushrooms and Juice. Cook 4 hours on Low.
December 20, 2009
Snow 7 maple sugar
one pint of maple syrup and boil for 20 mins or so (long enough to boil the water out of it)...keep stirring it and watching it...one pan of packed snow... drizzle the maple sugar on the snow and eat the "candy" when it hardens!
By Bea Radka
By Bea Radka
December 19, 2009
Ande's candy cookies
By Northpole.comMakes approx. 10 dozen • From the kitchen of Null
Ingredients3/4 cup butter or margarine
1 1/2 cup brown sugar
2 Tablespoons water
2 eggs
2 cups chocolate chips
2 1/2 cup flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3 boxes Andes candies
DirectionsIn sauce pan over low heat, melt butter; add sugar and water. Then add chocolate chips. Stir until partially melted. Remove from heat; stir , then cool for 5 minutes. Add eggs and dry ingredients; mix with a mixer on low speed until blended. Chill 1 hour. Make into little balls and bake on an ungreased cookie sheet at 350 degrees for 10-13 minutes. While still hot, put Andies candy mint on each cookie, let it get soft then swirl mint with spoon. Cool on baking rack
Ingredients3/4 cup butter or margarine
1 1/2 cup brown sugar
2 Tablespoons water
2 eggs
2 cups chocolate chips
2 1/2 cup flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3 boxes Andes candies
DirectionsIn sauce pan over low heat, melt butter; add sugar and water. Then add chocolate chips. Stir until partially melted. Remove from heat; stir , then cool for 5 minutes. Add eggs and dry ingredients; mix with a mixer on low speed until blended. Chill 1 hour. Make into little balls and bake on an ungreased cookie sheet at 350 degrees for 10-13 minutes. While still hot, put Andies candy mint on each cookie, let it get soft then swirl mint with spoon. Cool on baking rack
December 18, 2009
Melting pot green goddess dip
Serves: 12
Ingredients
8 ounce cream cheese, cut into slices
1/2 cup milk
1/4 cup sour cream
2 tablespoon onion, finely chopped
2 tablespoon parsley, finely chopped
2 tablespoon chives, chopped
Instructions
In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth.
Stir in sour cream, onion, parsley and chives. Refrigerate until cold.
Ingredients
8 ounce cream cheese, cut into slices
1/2 cup milk
1/4 cup sour cream
2 tablespoon onion, finely chopped
2 tablespoon parsley, finely chopped
2 tablespoon chives, chopped
Instructions
In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth.
Stir in sour cream, onion, parsley and chives. Refrigerate until cold.
December 17, 2009
Cannoli Cake
By Sargento.com
Ingredients
4 eggs
2/3 cup sugar
1 cup all-purpose flour
1/2 cup (1 stick) butter or margarine, melted and cooled
1/4 cup chopped semisweet chocolate
1 recipe Ricotta Filling
1 recipe Whipped Cream Frosting
Fresh berries or candied cherries, for garnish
Ricotta Filling:
2 cups (15 oz.) Sargento® Part-Skim Ricotta Cheese
3 Tbsp. sugar
1-1/2 tsp. vanilla
1 cup whipping cream, whipped
1 cup semisweet mini chocolate chips
Whipped Cream Frosting:
2 cups whipping cream
2 Tbsp. confectioners sugar
1/2 tsp. vanilla
Directions
Beat eggs and sugar on medium speed in bowl with an electric mixer 5 minutes or until thick. Gently fold in flour and butter; pour into greased and floured 8-inch round cake pan. Bake in preheated 350°F oven 40 minutes or until cake feels firm when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack.
To make Ricotta Filling: Beat Ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer 3 minutes. Fold in whipped cream and chocolate chips.
To make Whipped Cream Frosting: Beat cream on high speed in bowl with electric mixer until soft peaks form. Beat in sugar and vanilla.
Cut cake in half horizontally using sharp serrated knife. Cut each layer in half again horizontally. Place 1 layer on serving platter; spread with one-third Ricotta filling. Repeat procedure, ending with cake layer. No sooner than 6 hours before serving, frost sides and top of cake with all but 1 cup frosting. Decorate with remaining frosting, chopped chocolate and fruit. Refrigerate until serving time.
Ingredients
4 eggs
2/3 cup sugar
1 cup all-purpose flour
1/2 cup (1 stick) butter or margarine, melted and cooled
1/4 cup chopped semisweet chocolate
1 recipe Ricotta Filling
1 recipe Whipped Cream Frosting
Fresh berries or candied cherries, for garnish
Ricotta Filling:
2 cups (15 oz.) Sargento® Part-Skim Ricotta Cheese
3 Tbsp. sugar
1-1/2 tsp. vanilla
1 cup whipping cream, whipped
1 cup semisweet mini chocolate chips
Whipped Cream Frosting:
2 cups whipping cream
2 Tbsp. confectioners sugar
1/2 tsp. vanilla
Directions
Beat eggs and sugar on medium speed in bowl with an electric mixer 5 minutes or until thick. Gently fold in flour and butter; pour into greased and floured 8-inch round cake pan. Bake in preheated 350°F oven 40 minutes or until cake feels firm when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack.
To make Ricotta Filling: Beat Ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer 3 minutes. Fold in whipped cream and chocolate chips.
To make Whipped Cream Frosting: Beat cream on high speed in bowl with electric mixer until soft peaks form. Beat in sugar and vanilla.
Cut cake in half horizontally using sharp serrated knife. Cut each layer in half again horizontally. Place 1 layer on serving platter; spread with one-third Ricotta filling. Repeat procedure, ending with cake layer. No sooner than 6 hours before serving, frost sides and top of cake with all but 1 cup frosting. Decorate with remaining frosting, chopped chocolate and fruit. Refrigerate until serving time.
December 11, 2009
Peppermint pinwheel cookies
Prep: 35 min., Freeze: 4 hr., Bake: 7 min. per batch, Cool: 35 min. These cookies are delicious eaten at room temperature, or chill them 30 minutes for a firm, cool filling.
Yield: Makes 4 dozen
Ingredients
1/2 cup butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon red food coloring paste
Parchment paper
Peppermint Frosting
Preparation
1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating until blended, scraping bowl as needed.
2. Combine flour, baking soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended.
3. Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a piece of lightly floured plastic wrap.
4. Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in Step 3. Invert untinted dough onto tinted dough; peel off plastic wrap. Cut dough in half lengthwise, forming 2 (12- x 4-inch) rectangles. Roll up each rectangle, jelly-roll fashion, starting at 1 long side, using bottom piece of plastic wrap as a guide. Wrap in plastic wrap, and freeze 4 hours or up to 1 month.
5. Preheat oven to 350°. Cut ends off each dough log, and discard. Cut dough into 1/4-inch-thick pieces, and place on parchment paper-lined baking sheets.
6. Bake at 350° for 6 to 7 minutes or until puffed and set; cool cookies on baking sheets 5 minutes. Remove to wire racks, and cool completely (about 30 minutes).
7. Place Peppermint Frosting in a heavy-duty zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe about 2 tsp. frosting onto half of cookies; top with remaining cookies, gently pressing to form a sandwich.
Southern Living, DECEMBER 2008
Peppermint Frosting
Prep: 10 min.
This recipe goes with Peppermint Pinwheel Cookies
Yield: Makes 1 3/4 cups
Ingredients
1/4 cup butter, softened
1 (3-oz.) package cream cheese, softened
2 cups powdered sugar
1 tablespoon milk
1/8 teaspoon peppermint extract
Preparation
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and gradually add milk and peppermint extract, beating until smooth.
Southern Living, DECEMBER 2008
Yield: Makes 4 dozen
Ingredients
1/2 cup butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon red food coloring paste
Parchment paper
Peppermint Frosting
Preparation
1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating until blended, scraping bowl as needed.
2. Combine flour, baking soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended.
3. Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a piece of lightly floured plastic wrap.
4. Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in Step 3. Invert untinted dough onto tinted dough; peel off plastic wrap. Cut dough in half lengthwise, forming 2 (12- x 4-inch) rectangles. Roll up each rectangle, jelly-roll fashion, starting at 1 long side, using bottom piece of plastic wrap as a guide. Wrap in plastic wrap, and freeze 4 hours or up to 1 month.
5. Preheat oven to 350°. Cut ends off each dough log, and discard. Cut dough into 1/4-inch-thick pieces, and place on parchment paper-lined baking sheets.
6. Bake at 350° for 6 to 7 minutes or until puffed and set; cool cookies on baking sheets 5 minutes. Remove to wire racks, and cool completely (about 30 minutes).
7. Place Peppermint Frosting in a heavy-duty zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe about 2 tsp. frosting onto half of cookies; top with remaining cookies, gently pressing to form a sandwich.
Southern Living, DECEMBER 2008
Peppermint Frosting
Prep: 10 min.
This recipe goes with Peppermint Pinwheel Cookies
Yield: Makes 1 3/4 cups
Ingredients
1/4 cup butter, softened
1 (3-oz.) package cream cheese, softened
2 cups powdered sugar
1 tablespoon milk
1/8 teaspoon peppermint extract
Preparation
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and gradually add milk and peppermint extract, beating until smooth.
Southern Living, DECEMBER 2008
December 9, 2009
Celebration Cheese spread
By Hellmanns
Ingredients:
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package (8 oz.) cream cheese, softened
2 cups shredded cheddar cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
1/4 tsp. cayenne pepper sauce* or to taste
1/2 cup toasted chopped walnuts
Instructions:
In large bowl, with electric mixer, beat Hellmann's® or Best Foods® Real Mayonnaise, cheeses and cayenne pepper sauce on medium speed until smooth. In plastic-wrap-lined 1-quart bowl, spread cheese mixture; chill 4 hours or until firm.
On serving plate, invert cheese mixture, then form into log shape; press on walnuts to coat. Serve, if desired, with crackers.
*Such as Frank's® Red Hot Sauce.
Ingredients:
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package (8 oz.) cream cheese, softened
2 cups shredded cheddar cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
1/4 tsp. cayenne pepper sauce* or to taste
1/2 cup toasted chopped walnuts
Instructions:
In large bowl, with electric mixer, beat Hellmann's® or Best Foods® Real Mayonnaise, cheeses and cayenne pepper sauce on medium speed until smooth. In plastic-wrap-lined 1-quart bowl, spread cheese mixture; chill 4 hours or until firm.
On serving plate, invert cheese mixture, then form into log shape; press on walnuts to coat. Serve, if desired, with crackers.
*Such as Frank's® Red Hot Sauce.
December 8, 2009
December 7, 2009
Pumpkin cream cheese bars
Ingredients
6 tablespoons butter, melted and cooled
1 3/4 cups sugar
3 large eggs
1 cup canned pumpkin
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 package (8 oz.) cream cheese, at room temperature
Preparation
1. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan.
2. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.
3. Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.
4. Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars
By Sunset
6 tablespoons butter, melted and cooled
1 3/4 cups sugar
3 large eggs
1 cup canned pumpkin
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 package (8 oz.) cream cheese, at room temperature
Preparation
1. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan.
2. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.
3. Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.
4. Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars
By Sunset
December 6, 2009
Cranberry Crunch
By Q99fm.com
3 cups uncooked rolled oats
1 cup all-purpose flour
1 1/2 cup brown sugar
2/3 cup butter or margarine
2 cans (16 ounce size) Jellied Cranberry Sauce
Directions:
Preheat oven to 350 degrees F. In a bowl, mix together oats, flour and brown sugar. Cut in butter until crumbly. Use half of the mixture in a greased 13X9 baking dish. Cut cranberry sauce in slices about 1/8 to 1/4 in thick, lay over top of mixture in dish. Top with remaining crumb mixture. Bake 45 minutes until brown on top. Serve warm topped with ice cream.
3 cups uncooked rolled oats
1 cup all-purpose flour
1 1/2 cup brown sugar
2/3 cup butter or margarine
2 cans (16 ounce size) Jellied Cranberry Sauce
Directions:
Preheat oven to 350 degrees F. In a bowl, mix together oats, flour and brown sugar. Cut in butter until crumbly. Use half of the mixture in a greased 13X9 baking dish. Cut cranberry sauce in slices about 1/8 to 1/4 in thick, lay over top of mixture in dish. Top with remaining crumb mixture. Bake 45 minutes until brown on top. Serve warm topped with ice cream.
December 2, 2009
Old Fashioned sugar cookie
By Sunny FM
Ingredients:
2 eggs, well beaten
2 cups granulated sugar
1 cup butter
2 tablespoons milk
1 teaspoon vanilla extract
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 ts nutmeg (optional)
Preparation:
In a large bowl, mix the butter, sugar, egg and lemon extract.
Stir in the rest of the ingredients and mix well. Chill 1 – 2 hours so it will be easy to handle.
Roll the dough out on a floured surface until it is 1/8 to 1/4 inch thick. Cut with cookie cutters. Place the cookies 1 inch apart on a lightly greased cookie sheet.
Bake 7 to 8 minutes at 375 degrees F (190 degrees C), or until edges are lightly browned. Remove to racks immediately to cool
Ingredients:
2 eggs, well beaten
2 cups granulated sugar
1 cup butter
2 tablespoons milk
1 teaspoon vanilla extract
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 ts nutmeg (optional)
Preparation:
In a large bowl, mix the butter, sugar, egg and lemon extract.
Stir in the rest of the ingredients and mix well. Chill 1 – 2 hours so it will be easy to handle.
Roll the dough out on a floured surface until it is 1/8 to 1/4 inch thick. Cut with cookie cutters. Place the cookies 1 inch apart on a lightly greased cookie sheet.
Bake 7 to 8 minutes at 375 degrees F (190 degrees C), or until edges are lightly browned. Remove to racks immediately to cool
December 1, 2009
Christmas exchange cookies
By: Recipes by Ron
1 cup raisins
1/3 cup boiling water
½ cup butter or margarine, softened
1 cup chunky peanut butter
2/3 cup brown sugar
2 cups flour
12 oz. cream cheese, softened
½ cup sugar
2 eggs
1-1/3 cup creamy peanut butter
2 tbs. lemon juice
Optional: 1 cup peanuts, crushed
HOW TO PREPARE
Preheat oven to 350. Combine water and raisins; let stand for 15 minutes or until raisins are soft.
Mix butter, chunky peanut butter, brown sugar and flour until combined. Mixture will be a little crumbly. Stir in raisins (and crushed peanuts, if desired). Set aside 1-1/2 cups of the mix. Press evenly the rest of crumb mixture into greased 9x13 baking dish to form a crust. Bake for 12 minutes.
Meanwhile, beat cream cheese and sugar. Add eggs, creamy peanut butter and lemon juice. Beat until well-mixed.
Spread over baked crust; then sprinkle reserved crumb mixture on top.
Bake additional 25 minutes.
Cool before cutting into squares. Makes approximately 5 dozen 1-1/2 inch squares. Place in cupcake papers, if desired.
1 cup raisins
1/3 cup boiling water
½ cup butter or margarine, softened
1 cup chunky peanut butter
2/3 cup brown sugar
2 cups flour
12 oz. cream cheese, softened
½ cup sugar
2 eggs
1-1/3 cup creamy peanut butter
2 tbs. lemon juice
Optional: 1 cup peanuts, crushed
HOW TO PREPARE
Preheat oven to 350. Combine water and raisins; let stand for 15 minutes or until raisins are soft.
Mix butter, chunky peanut butter, brown sugar and flour until combined. Mixture will be a little crumbly. Stir in raisins (and crushed peanuts, if desired). Set aside 1-1/2 cups of the mix. Press evenly the rest of crumb mixture into greased 9x13 baking dish to form a crust. Bake for 12 minutes.
Meanwhile, beat cream cheese and sugar. Add eggs, creamy peanut butter and lemon juice. Beat until well-mixed.
Spread over baked crust; then sprinkle reserved crumb mixture on top.
Bake additional 25 minutes.
Cool before cutting into squares. Makes approximately 5 dozen 1-1/2 inch squares. Place in cupcake papers, if desired.
November 21, 2009
Mike's Homeade Pizza
By Sunny FM
Ingredients
DOUGH:
1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
3 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons shortening
SAUCE:
1 tablespoon vegetable oil
1/2 cup chopped onion
1 (6 ounce) can tomato paste
6 fluid ounces water
1/2 teaspoon white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon crushed red pepper flakes
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine flour, salt and shortening. Stir in the yeast mixture. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 45 minutes.
Heat oil in a small saucepan over medium heat. Saute onion until tender. Stir in tomato paste and water. Season with sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes. Simmer 15 to 20 minutes.
Recipe makes 2 (12 inch) pizzas. Divide dough in half, and spread onto pizza pans. Cover with sauce, and desired toppings. Bake at 400 degrees for 20 minutes, or until crust is golden brown.
Ingredients
DOUGH:
1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
3 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons shortening
SAUCE:
1 tablespoon vegetable oil
1/2 cup chopped onion
1 (6 ounce) can tomato paste
6 fluid ounces water
1/2 teaspoon white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon crushed red pepper flakes
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine flour, salt and shortening. Stir in the yeast mixture. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 45 minutes.
Heat oil in a small saucepan over medium heat. Saute onion until tender. Stir in tomato paste and water. Season with sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes. Simmer 15 to 20 minutes.
Recipe makes 2 (12 inch) pizzas. Divide dough in half, and spread onto pizza pans. Cover with sauce, and desired toppings. Bake at 400 degrees for 20 minutes, or until crust is golden brown.
November 20, 2009
Cheese pennies
By: Q99
8 oz. sharp Cheddar cheese, grated
1 stick butter
1 cup flour
½ tsp. salt
½ tsp. red pepper
2 cups Rice Krispies
Cream butter and cheese and blend in flour and spices. Stir in Rice Krispies. Form mixture into bite-size balls. Arrange on ungreased cookie sheet and flatten balls with fork or by hand. Bake at 350 for 8 to 10 minutes.
8 oz. sharp Cheddar cheese, grated
1 stick butter
1 cup flour
½ tsp. salt
½ tsp. red pepper
2 cups Rice Krispies
Cream butter and cheese and blend in flour and spices. Stir in Rice Krispies. Form mixture into bite-size balls. Arrange on ungreased cookie sheet and flatten balls with fork or by hand. Bake at 350 for 8 to 10 minutes.
November 19, 2009
Praline pumpkin cake
By Betty Crocker
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
Caramel topping, if desired
Additional coarsely chopped pecans, if desired
1. Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.
2. In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.
3. Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): Bake 9-inch pans 43 to 45 minutes, 8-inch pans 48 to 50 minutes.
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
Caramel topping, if desired
Additional coarsely chopped pecans, if desired
1. Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.
2. In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.
3. Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): Bake 9-inch pans 43 to 45 minutes, 8-inch pans 48 to 50 minutes.
November 18, 2009
Holiday Brie
Thaw: 40 minutes
Prep: 15 minutes
Bake: 20 minutes
Stand: 45 minutes
Serves: 12
This pastry-wrapped soft cheese, topped with cranberries, apricots and almonds, is great for the holidays but it can also be served year-round.
ingredients
1 egg
1 tbsp. water
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves or seedless raspberry jam
1/3 cup dried cranberry
1/4 cup toasted sliced almond
1 (13- to 16-ounce) Brie cheese round
1 pkg. (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers
directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.
By Pepperidge Farms
Prep: 15 minutes
Bake: 20 minutes
Stand: 45 minutes
Serves: 12
This pastry-wrapped soft cheese, topped with cranberries, apricots and almonds, is great for the holidays but it can also be served year-round.
ingredients
1 egg
1 tbsp. water
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves or seedless raspberry jam
1/3 cup dried cranberry
1/4 cup toasted sliced almond
1 (13- to 16-ounce) Brie cheese round
1 pkg. (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers
directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.
By Pepperidge Farms
November 17, 2009
Chicken & white bean chili
By:q99fm
1/4 cup olive oil
1 1/3 cups chopped onion
1 large green bell pepper, chopped
6 garlic cloves, chopped
2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes (I use a combination of Boneless Breast and Thighs)
3 1/2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans white beans, drained, juices reserved
2 15-ounce cans diced tomatoes in juice
1/2 cup chopped fresh cilantro
Heat oil in heavy large pot over medium-high heat.
Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes.
Add chicken; sprinkle with salt and pepper.
Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano.
Add beans, 1 cup reserved bean juices, and canned tomatoes.
Simmer until chicken is cooked through and chili is thickened, about 25 minutes.
If chili is too thick, add more bean juices by tablespoonfuls to thin.
Season chili to taste with salt and pepper. Mix in cilantro and serve.
--------------------------------------------------------------------------------
1/4 cup olive oil
1 1/3 cups chopped onion
1 large green bell pepper, chopped
6 garlic cloves, chopped
2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes (I use a combination of Boneless Breast and Thighs)
3 1/2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans white beans, drained, juices reserved
2 15-ounce cans diced tomatoes in juice
1/2 cup chopped fresh cilantro
Heat oil in heavy large pot over medium-high heat.
Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes.
Add chicken; sprinkle with salt and pepper.
Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano.
Add beans, 1 cup reserved bean juices, and canned tomatoes.
Simmer until chicken is cooked through and chili is thickened, about 25 minutes.
If chili is too thick, add more bean juices by tablespoonfuls to thin.
Season chili to taste with salt and pepper. Mix in cilantro and serve.
--------------------------------------------------------------------------------
November 16, 2009
Red velvet whoopie pies
2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling, recipe below
Directions
1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.
5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.
6. Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.
7. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
By: bhg
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling, recipe below
Directions
1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.
5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.
6. Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.
7. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
By: bhg
November 15, 2009
Chocolate eclairs
Recipe By: Keith Hartman/Virginia Western Community College
Pastry Cream Ingredients:
Milk 1 qt
Sugar 4 oz
Egg yolks 3 oz
Whole Eggs 4 oz
Cornstarch 2.5 oz
Sugar 4 oz
Butter 2 oz
Vanilla Extract 0.5 oz (1 tbsp)
Instructions:
In a heavy saucepan or kettle, dissolve the sugar in the milk and bring just to a boil.
With a whip, beat the egg yolks and whole eggs in a stainless-steel bowl.
Sift the cornstarch and sugar into the eggs. Beat with the whip until perfectly smooth.
Temper the egg mixture by slowly beating in the hot milk in a thin stream.
Return the mixture to the heat and bring to a boil, stirring constantly.
When the mixture comes to a boil and thickens, remove from the heat.
Stir in the butter and vanilla. Mix until the butter is melted and completely blended in.
Pour out into a clean, sanitized hotel pan or other shallow pan. Cover with plastic film placed directly in contact with the surface of the cream to prevent a crust from forming. Cool and chill as quickly as possible.
For filling pastries such as éclairs and napoleons, whip the chilled pastry cream until smooth before using.
Pâté A’ Choux Ingredients:
Water, milk, or half water, half milk 1 lb
Butter or regular shortening 8 oz
Salt 1 tsp
Bread flour 12 oz
Eggs 1 lb 4 oz
Instructions:
Combine the liquid, butter, and salt in a heavy saucepan or kettle. Bring the mixture to a full, rolling boil.
Remove the pan from the heat and add the flour all at once. Stir quickly.
Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
Transfer the dough to the bowl of a mixer. If you wish to mix it by hand, leave it in the saucepan.
With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be 110 – 140 F, which is still very warn but not too hot to touch.
At medium speed, beat in the eggs a little at a time. Add no more than one-quarter of the eggs at once, and wait until they are completely absorbed before adding more. When all the eggs are absorbed, the paste is ready to use.
Éclairs: Pipe the paste out into strips of desired length on parchment lined baking sheet in a 400F oven. Bake for 30 minutes, then reduce heat to 375F for 5 minutes, then reduce to 350F for 5 minutes, then reduce to 325F for 10 minutes, then reduce to 300F for 10 minutes. Cut the oven off and if possible leave in the oven to continue drying. If not continue cooking at 300F until of Éclair is dry.
Cut hole in the end. Fill Éclair with desired filling.
Optional: top with Chocolate Glacage.
Simple Butter Cream Ingredients:
Butter 8 oz
Shortening 4 oz
Confectioner’ Sugar 1 lb 4 oz
Egg whites, pasteurized 1.25 oz
Lemon Juice ½ tsp
Vanilla extract ¾ tsp
Water (optional) 1 oz
Instructions:
Using the paddle attachment, cream together the butter, shortening, and sugar until well blended.
Add the egg whites, lemon juice, and vanilla. Blend in at medium speed. Then mix at high speed until light and fluffy.
For a softer butter cream, blend in the water.
Chocolate Glacage Ingredients:
Heavy cream 6 oz
Dark chocolate, chopped 6 oz
Instructions:
Prepare a ganache with the cream and chocolate: Heat the cream to boiling and pour over the finely chopped chocolate. Stir until the chocolate is melted and the mixture is uniformly blended.
Use as soon as possible.
Pastry Cream Ingredients:
Milk 1 qt
Sugar 4 oz
Egg yolks 3 oz
Whole Eggs 4 oz
Cornstarch 2.5 oz
Sugar 4 oz
Butter 2 oz
Vanilla Extract 0.5 oz (1 tbsp)
Instructions:
In a heavy saucepan or kettle, dissolve the sugar in the milk and bring just to a boil.
With a whip, beat the egg yolks and whole eggs in a stainless-steel bowl.
Sift the cornstarch and sugar into the eggs. Beat with the whip until perfectly smooth.
Temper the egg mixture by slowly beating in the hot milk in a thin stream.
Return the mixture to the heat and bring to a boil, stirring constantly.
When the mixture comes to a boil and thickens, remove from the heat.
Stir in the butter and vanilla. Mix until the butter is melted and completely blended in.
Pour out into a clean, sanitized hotel pan or other shallow pan. Cover with plastic film placed directly in contact with the surface of the cream to prevent a crust from forming. Cool and chill as quickly as possible.
For filling pastries such as éclairs and napoleons, whip the chilled pastry cream until smooth before using.
Pâté A’ Choux Ingredients:
Water, milk, or half water, half milk 1 lb
Butter or regular shortening 8 oz
Salt 1 tsp
Bread flour 12 oz
Eggs 1 lb 4 oz
Instructions:
Combine the liquid, butter, and salt in a heavy saucepan or kettle. Bring the mixture to a full, rolling boil.
Remove the pan from the heat and add the flour all at once. Stir quickly.
Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
Transfer the dough to the bowl of a mixer. If you wish to mix it by hand, leave it in the saucepan.
With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be 110 – 140 F, which is still very warn but not too hot to touch.
At medium speed, beat in the eggs a little at a time. Add no more than one-quarter of the eggs at once, and wait until they are completely absorbed before adding more. When all the eggs are absorbed, the paste is ready to use.
Éclairs: Pipe the paste out into strips of desired length on parchment lined baking sheet in a 400F oven. Bake for 30 minutes, then reduce heat to 375F for 5 minutes, then reduce to 350F for 5 minutes, then reduce to 325F for 10 minutes, then reduce to 300F for 10 minutes. Cut the oven off and if possible leave in the oven to continue drying. If not continue cooking at 300F until of Éclair is dry.
Cut hole in the end. Fill Éclair with desired filling.
Optional: top with Chocolate Glacage.
Simple Butter Cream Ingredients:
Butter 8 oz
Shortening 4 oz
Confectioner’ Sugar 1 lb 4 oz
Egg whites, pasteurized 1.25 oz
Lemon Juice ½ tsp
Vanilla extract ¾ tsp
Water (optional) 1 oz
Instructions:
Using the paddle attachment, cream together the butter, shortening, and sugar until well blended.
Add the egg whites, lemon juice, and vanilla. Blend in at medium speed. Then mix at high speed until light and fluffy.
For a softer butter cream, blend in the water.
Chocolate Glacage Ingredients:
Heavy cream 6 oz
Dark chocolate, chopped 6 oz
Instructions:
Prepare a ganache with the cream and chocolate: Heat the cream to boiling and pour over the finely chopped chocolate. Stir until the chocolate is melted and the mixture is uniformly blended.
Use as soon as possible.
Pumpkin woopie pies
By Jeanie Gover of Rockland, Maine, took a runner-up spot in Quick & Simple's Best Pumpkin Recipe Contest with her autumn-inspired playful dessert
By Quick & Simple Staff
1 can(s) (15-oz. solid-pack) pumpkin
2 cup(s) (packed) brown sugar
1 cup(s) oil
2 large eggs
1 teaspoon(s) vanilla extract
3 cup(s) flour
1 1/2 teaspoon(s) cinnamon
11/2 teaspoon(s) ginger
1 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 teaspoon(s) (ground) cloves
Filling
1/2 cup(s) vegetable shortening, softened
2 cup(s) confectioners' sugar
1 teaspoon(s) vanilla extract
2 large egg whites
--------------------------------------------------------------------------------
Directions
Preheat oven to 350ºF. Line two baking sheets with parchment paper or grease with vegetable shortening. In large bowl, beat together pumpkin, brown sugar, oil, eggs and vanilla extract with electric mixer until blended.
In a separate bowl, whisk flour, cinnamon, ginger, baking soda, baking powder, salt and cloves. Add to pumpkin mixture and beat until smooth.
Drop batter by tablespoons onto prepared pans. Bake 10 to 12 minutes, rotating pans halfway through, until tops spring back when lightly touched. Remove from pans to wire racks to cool completely.
Meanwhile, beat together all filling ingredients with electric mixer on high speed until fluffy. Spread 1/2 tsp. filling onto flat side of one cookie and top with another. Repeat with remaining cookies and filling.
By Quick & Simple Staff
1 can(s) (15-oz. solid-pack) pumpkin
2 cup(s) (packed) brown sugar
1 cup(s) oil
2 large eggs
1 teaspoon(s) vanilla extract
3 cup(s) flour
1 1/2 teaspoon(s) cinnamon
11/2 teaspoon(s) ginger
1 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 teaspoon(s) (ground) cloves
Filling
1/2 cup(s) vegetable shortening, softened
2 cup(s) confectioners' sugar
1 teaspoon(s) vanilla extract
2 large egg whites
--------------------------------------------------------------------------------
Directions
Preheat oven to 350ºF. Line two baking sheets with parchment paper or grease with vegetable shortening. In large bowl, beat together pumpkin, brown sugar, oil, eggs and vanilla extract with electric mixer until blended.
In a separate bowl, whisk flour, cinnamon, ginger, baking soda, baking powder, salt and cloves. Add to pumpkin mixture and beat until smooth.
Drop batter by tablespoons onto prepared pans. Bake 10 to 12 minutes, rotating pans halfway through, until tops spring back when lightly touched. Remove from pans to wire racks to cool completely.
Meanwhile, beat together all filling ingredients with electric mixer on high speed until fluffy. Spread 1/2 tsp. filling onto flat side of one cookie and top with another. Repeat with remaining cookies and filling.
November 14, 2009
Classic chocolate whoopie pies
By Good Housekeeping
2 cup(s) all-purpose flour
1 cup(s) sugar
3/4 cup(s) milk
1/2 cup(s) unsweetened cocoa
6 tablespoon(s) butter or margarine, melted
1 teaspoon(s) bakingsoda
1 teaspoon(s) vanilla extract
1/4 teaspoon(s) salt
1 large egg
Marshmallow Creme Filling:
6 tablespoon(s) butter or margarine, slightly softened
1 cup(s) confectioners' sugar
1 jar(s) (7- to 7 1/2-ounce) marshmallow creme
1 teaspoon(s) vanilla extract
--------------------------------------------------------------------------------
Directions
Preheat oven to 350 degrees F. Grease 2 large cookie sheets.
Prepare Cookie Dough: In large bowl, with spoon, mix all dough ingredients until smooth.
Drop dough by heaping tablespoons, 2 inches apart, on each prepared cookie sheet. (There will be 12 rounds per sheet.)
Bake 12 to 14 minutes, rotating sheets between upper and lower racks halfway through baking, until puffy and toothpick inserted in center comes out clean. With wide spatula, transfer cookies to wire racks to cool completely.
Prepare Marshmallow Creme Filling: In large bowl, with mixer at medium speed, beat butter until smooth. Reduce speed to low; gradually beat in confectioners' sugar. Beat in marshmallow creme and vanilla until smooth.
Spread 1 rounded tablespoon filling on flat side of 12 cookies. Top with remaining cookies
2 cup(s) all-purpose flour
1 cup(s) sugar
3/4 cup(s) milk
1/2 cup(s) unsweetened cocoa
6 tablespoon(s) butter or margarine, melted
1 teaspoon(s) bakingsoda
1 teaspoon(s) vanilla extract
1/4 teaspoon(s) salt
1 large egg
Marshmallow Creme Filling:
6 tablespoon(s) butter or margarine, slightly softened
1 cup(s) confectioners' sugar
1 jar(s) (7- to 7 1/2-ounce) marshmallow creme
1 teaspoon(s) vanilla extract
--------------------------------------------------------------------------------
Directions
Preheat oven to 350 degrees F. Grease 2 large cookie sheets.
Prepare Cookie Dough: In large bowl, with spoon, mix all dough ingredients until smooth.
Drop dough by heaping tablespoons, 2 inches apart, on each prepared cookie sheet. (There will be 12 rounds per sheet.)
Bake 12 to 14 minutes, rotating sheets between upper and lower racks halfway through baking, until puffy and toothpick inserted in center comes out clean. With wide spatula, transfer cookies to wire racks to cool completely.
Prepare Marshmallow Creme Filling: In large bowl, with mixer at medium speed, beat butter until smooth. Reduce speed to low; gradually beat in confectioners' sugar. Beat in marshmallow creme and vanilla until smooth.
Spread 1 rounded tablespoon filling on flat side of 12 cookies. Top with remaining cookies
November 13, 2009
Crock pot Chicken & Dumplings
4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
Yummy from tastycrockpotrecipes
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
Yummy from tastycrockpotrecipes
November 12, 2009
Aloha roll
By Egglands Best Ready in 2 hours, recipe by Vince Dobyns, winner Angel Food Cake Contest at the Virginia State Fair
Cake:
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites, room temperature
1/4 cup warm water
3/4 teaspoon coconut extract
1 1/2 teaspoons cream of tartar
Filling/Frosting:
1 4-serving size instant pistachio pudding mix
1 cup milk
1/2 teaspoon green food color
8 ounces cream cheese, softened
1 cup crushed pineapple, drained (add more if you like)
2 cups heavy whipping cream, whipped with 3 tablespoons sugar or 8-ounce Cool Whip
1 teaspoon pineapple or coconut extract
1/2 cup coconut, shredded
1/2 cup nuts, chopped (walnuts, pecans or pistachio)
1/2 cup maraschino cherries, well-drained and chopped
Preparation
Preheat oven to 350 degrees. Line a 12-by-17-inch cookie sheet with sides or 10-by-15 inch jelly roll pan with parchment or waxed paper.
In a food processor, spin sugar about 2 minutes until superfine. Sift half the sugar with the salt and cake flour. Set remaining sugar aside.
In a large bowl, beat egg whites, water, extract and cream of tartar on high for 2 minutes. Slowly sift in reserved sugar, beating continuously until medium peaks form. Sift some flour mixture and dust over foam, then gently fold in. Repeat until all flour mixture is incorporated. Carefully spread into prepared pan. Cool cake just enough so frosting doesn't melt but not until stone cold, or it may crack, while making filling/frosting.
Bake 15 minutes or until a toothpick comes out dry. Cool 45 minutes to one hour in pan, cooling just enough so frosting doesn't melt but not until stone cold, or it may crack, while making filling/frosting.
To make the frosting, mix pudding, milk and food color. Add cream cheese and beat until smooth. Fold in pineapple, cream and flavoring.
Spread a layer of frosting over cooled cake. Start to roll (roll from long side if a thinner roll is desired), removing paper as you roll. Transfer to platter. Frost outside with remaining topping. Sprinkle with coconut, nuts and cherries. Refrigerate. Serve cold.
Yield
Makes 12 servings
Cake:
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites, room temperature
1/4 cup warm water
3/4 teaspoon coconut extract
1 1/2 teaspoons cream of tartar
Filling/Frosting:
1 4-serving size instant pistachio pudding mix
1 cup milk
1/2 teaspoon green food color
8 ounces cream cheese, softened
1 cup crushed pineapple, drained (add more if you like)
2 cups heavy whipping cream, whipped with 3 tablespoons sugar or 8-ounce Cool Whip
1 teaspoon pineapple or coconut extract
1/2 cup coconut, shredded
1/2 cup nuts, chopped (walnuts, pecans or pistachio)
1/2 cup maraschino cherries, well-drained and chopped
Preparation
Preheat oven to 350 degrees. Line a 12-by-17-inch cookie sheet with sides or 10-by-15 inch jelly roll pan with parchment or waxed paper.
In a food processor, spin sugar about 2 minutes until superfine. Sift half the sugar with the salt and cake flour. Set remaining sugar aside.
In a large bowl, beat egg whites, water, extract and cream of tartar on high for 2 minutes. Slowly sift in reserved sugar, beating continuously until medium peaks form. Sift some flour mixture and dust over foam, then gently fold in. Repeat until all flour mixture is incorporated. Carefully spread into prepared pan. Cool cake just enough so frosting doesn't melt but not until stone cold, or it may crack, while making filling/frosting.
Bake 15 minutes or until a toothpick comes out dry. Cool 45 minutes to one hour in pan, cooling just enough so frosting doesn't melt but not until stone cold, or it may crack, while making filling/frosting.
To make the frosting, mix pudding, milk and food color. Add cream cheese and beat until smooth. Fold in pineapple, cream and flavoring.
Spread a layer of frosting over cooled cake. Start to roll (roll from long side if a thinner roll is desired), removing paper as you roll. Transfer to platter. Frost outside with remaining topping. Sprinkle with coconut, nuts and cherries. Refrigerate. Serve cold.
Yield
Makes 12 servings
November 11, 2009
Sausage & Cream Cheese breakfast roll
By Anna Warner
Description
If you like cream cheese, you will enjoy this. I fix this for breakfast a lot. My family loves this for it has sausage in it. This breakfast roll is very easy to make.
Ingredients
1 lb. sausage ( I use Williams sausage)
1 8 oz. pkg. cream cheese (room temperature)
2 c. biscuit mix ( I use Wal-mart brand)
2/3 c. milk
Directions
In frying pan brown sausage until done, crumble. Mix cream cheese with sausage. In mixing bowl combine biscuit mix and milk, mix well. Then flour your plastic mat, or counter top, knead the mix about 15 times. Roll the dough out into a rectangle size 1/4" thick. Spread the sausage and cream cheese mixture. Then roll lengthwise (like a jelly roll). Cut into 2" rolls and place on cookie sheet or pan sprayed with non-stick spray. Heat oven to 425 and cook for 15 minutes. Serve warm.
Prep Time: 20 Min
Cook Time: 15 Min
Total Time: 35 Min
Servings: 12
Description
If you like cream cheese, you will enjoy this. I fix this for breakfast a lot. My family loves this for it has sausage in it. This breakfast roll is very easy to make.
Ingredients
1 lb. sausage ( I use Williams sausage)
1 8 oz. pkg. cream cheese (room temperature)
2 c. biscuit mix ( I use Wal-mart brand)
2/3 c. milk
Directions
In frying pan brown sausage until done, crumble. Mix cream cheese with sausage. In mixing bowl combine biscuit mix and milk, mix well. Then flour your plastic mat, or counter top, knead the mix about 15 times. Roll the dough out into a rectangle size 1/4" thick. Spread the sausage and cream cheese mixture. Then roll lengthwise (like a jelly roll). Cut into 2" rolls and place on cookie sheet or pan sprayed with non-stick spray. Heat oven to 425 and cook for 15 minutes. Serve warm.
Prep Time: 20 Min
Cook Time: 15 Min
Total Time: 35 Min
Servings: 12
November 10, 2009
Phyllo Crab Cups
1 8 oz cream cheese softened
2-3 tblsp horseradish sauce
3/4 cup chopped imitation crabmeat or real crab meat
1 tblsp chopped green onion
2 pkgs (2.1oz ea) frozen miniature phyllo tart shells
In a small mixing bowl, beat cream cheese & horseradish until smooth. Stir in crab meat & onions. Spoon 2-3 tsp into each tart shell. Spinkle with paprika. Place on backing sheet and bake at 350 degrees for 16-18 minutes or until topping begins to brown. This makes about 21/2 dozen
2-3 tblsp horseradish sauce
3/4 cup chopped imitation crabmeat or real crab meat
1 tblsp chopped green onion
2 pkgs (2.1oz ea) frozen miniature phyllo tart shells
In a small mixing bowl, beat cream cheese & horseradish until smooth. Stir in crab meat & onions. Spoon 2-3 tsp into each tart shell. Spinkle with paprika. Place on backing sheet and bake at 350 degrees for 16-18 minutes or until topping begins to brown. This makes about 21/2 dozen
November 9, 2009
Graveyard Ghoulash
1/4 cup vegetable oil
4 tbs butter
salt & pepper
1 & 1/2 pounds beef boneless chuck, well trimmed and cut into cubes
3 large onions, chopped
2 cups low sodium beef broth
sour cream
chopped green onions
Heat 1 tbs oil & 1 tbs butter in large pan. Season meat with salt & pepper to taste and brown beef. Remove beef cubes and add onions to pan with beef drippings add remaining oil & butter, cook onions until transluscent. Stir in beef broth and paprika. Combine well, cover and simmer on low heat stirring occassionally about an 90 minutes until beef is tender. Serve over egg noodles with a scoop of sour cream and a sprinkling of green onions.
4 tbs butter
salt & pepper
1 & 1/2 pounds beef boneless chuck, well trimmed and cut into cubes
3 large onions, chopped
2 cups low sodium beef broth
sour cream
chopped green onions
Heat 1 tbs oil & 1 tbs butter in large pan. Season meat with salt & pepper to taste and brown beef. Remove beef cubes and add onions to pan with beef drippings add remaining oil & butter, cook onions until transluscent. Stir in beef broth and paprika. Combine well, cover and simmer on low heat stirring occassionally about an 90 minutes until beef is tender. Serve over egg noodles with a scoop of sour cream and a sprinkling of green onions.
November 8, 2009
Spicy sweet ribs & beans
2 (16-ounce) cans pinto beans, drained
4 pounds country-style pork ribs, trimmed
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 (10.5-ounce) jar red jalapeño jelly
1 (18-ounce) bottle hickory-flavored barbecue sauce
1 teaspoon green hot sauce
Preparation
Place beans in a 5-quart electric slow cooker; set aside.
Cut ribs apart; sprinkle with garlic powder, salt, and pepper. Place ribs on a broiling pan.
Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once. Add ribs to slow cooker, and sprinkle with onion.
Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently.
Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours. Remove ribs. Drain bean mixture, reserving sauce. Skim fat from sauce. Arrange ribs over bean mixture; serve with sauce.
Note: For testing purposes only, we used Kraft Thick 'n Spicy Hickory Smoke Barbecue Sauce and Tabasco Green Pepper Sauce.
Southern Living, DECEMBER 2002
4 pounds country-style pork ribs, trimmed
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 (10.5-ounce) jar red jalapeño jelly
1 (18-ounce) bottle hickory-flavored barbecue sauce
1 teaspoon green hot sauce
Preparation
Place beans in a 5-quart electric slow cooker; set aside.
Cut ribs apart; sprinkle with garlic powder, salt, and pepper. Place ribs on a broiling pan.
Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once. Add ribs to slow cooker, and sprinkle with onion.
Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently.
Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours. Remove ribs. Drain bean mixture, reserving sauce. Skim fat from sauce. Arrange ribs over bean mixture; serve with sauce.
Note: For testing purposes only, we used Kraft Thick 'n Spicy Hickory Smoke Barbecue Sauce and Tabasco Green Pepper Sauce.
Southern Living, DECEMBER 2002
November 7, 2009
Slow cooker beef tacos
2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon chili powder
1 (6-oz.) can tomato paste
2 cups beef broth
1 small white onion
1 (8-oz.) can tomato sauce
1/2 medium-size green bell pepper
1 teaspoon ground cumin
1/2 teaspoon pepper
Flour or corn tortillas, warmed
Toppings: shredded Cheddar or Monterey Jack cheese, sour cream
Preparation
1. Sprinkle beef evenly with salt.
2. Cook beef, in batches, in hot oil in a Dutch oven over medium-high heat 5 to 7 minutes or until browned on all sides. Remove beef, reserving drippings in Dutch oven. Add 1 Tbsp. chili powder to Dutch oven; cook, stirring constantly, 1 minute. Stir in tomato paste, and cook, stirring constantly, 2 minutes. Add 2 cups beef broth, and stir, scraping bits from bottom of Dutch oven. Return beef to Dutch oven, and stir.
3. Place beef mixture in a 4 1/2-quart slow cooker. Add onion and next 4 ingredients. Cook on HIGH 4 hours or on LOW 6 hours or until beef is tender. Serve with warm tortillas and desired toppings.
Southern Living, MAY 2006
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon chili powder
1 (6-oz.) can tomato paste
2 cups beef broth
1 small white onion
1 (8-oz.) can tomato sauce
1/2 medium-size green bell pepper
1 teaspoon ground cumin
1/2 teaspoon pepper
Flour or corn tortillas, warmed
Toppings: shredded Cheddar or Monterey Jack cheese, sour cream
Preparation
1. Sprinkle beef evenly with salt.
2. Cook beef, in batches, in hot oil in a Dutch oven over medium-high heat 5 to 7 minutes or until browned on all sides. Remove beef, reserving drippings in Dutch oven. Add 1 Tbsp. chili powder to Dutch oven; cook, stirring constantly, 1 minute. Stir in tomato paste, and cook, stirring constantly, 2 minutes. Add 2 cups beef broth, and stir, scraping bits from bottom of Dutch oven. Return beef to Dutch oven, and stir.
3. Place beef mixture in a 4 1/2-quart slow cooker. Add onion and next 4 ingredients. Cook on HIGH 4 hours or on LOW 6 hours or until beef is tender. Serve with warm tortillas and desired toppings.
Southern Living, MAY 2006
November 6, 2009
Old fashioned sweet potato pie
4 large sweet potatoes
2 eggs
3 cups sugar
2 tablespoons cinnamon
3 tablespoons nutmeg
1 can Eagles Brands Milk
1 cup 2% Milk
3 tablespoon vanilla flavor
3 sticks butter
2 packages pie crust or homemade
Directions
First, rinse potatoes off. Peel, then place in large pot and bring to a boil until tender. Drain and pour into mixing bowl. Add all ingredients. Lift beaters from mixer and remove excess strings from potatoes, repeating until all strings are removed from mixture and filling is smooth. Taste test filling to see if you need to add any extra seasoning, do so if needed. Pour into pie shells. Preheat oven to 350 degrees. Place into oven and bake for two hours or until crust is brown and top of pie is slightly brown. Let cool and serve with cool whip or serve plain. Yield 7 slices. Prep Time:30 min. Baking Time: Approx. 2hrs.
2 eggs
3 cups sugar
2 tablespoons cinnamon
3 tablespoons nutmeg
1 can Eagles Brands Milk
1 cup 2% Milk
3 tablespoon vanilla flavor
3 sticks butter
2 packages pie crust or homemade
Directions
First, rinse potatoes off. Peel, then place in large pot and bring to a boil until tender. Drain and pour into mixing bowl. Add all ingredients. Lift beaters from mixer and remove excess strings from potatoes, repeating until all strings are removed from mixture and filling is smooth. Taste test filling to see if you need to add any extra seasoning, do so if needed. Pour into pie shells. Preheat oven to 350 degrees. Place into oven and bake for two hours or until crust is brown and top of pie is slightly brown. Let cool and serve with cool whip or serve plain. Yield 7 slices. Prep Time:30 min. Baking Time: Approx. 2hrs.
November 5, 2009
Easy brunswick stew
1 large onion, chopped
1 celery rib, chopped
1 large green bell pepper, chopped
1 cup frozen sliced okra, thawed
4 cups frozen cubed hash browns, thawed
3/4 pound barbecued pork, chopped
1 cup chopped cooked chicken
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (15-ounce) can tomato sauce
1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained
1 (15 1/4-ounce) can lima beans, drained
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce
Preparation
Combine all ingredients in a 5-quart slow cooker. Cook, covered, at HIGH 6 hours and 30 minutes.
NOTE: For testing purposes only, we used Ore-Ida Southern Style Potatoes adn Texas BBQ Southern Style Pulled Pork Barbeque with sauce.
Southern Living, OCTOBER 1999
1 celery rib, chopped
1 large green bell pepper, chopped
1 cup frozen sliced okra, thawed
4 cups frozen cubed hash browns, thawed
3/4 pound barbecued pork, chopped
1 cup chopped cooked chicken
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (15-ounce) can tomato sauce
1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained
1 (15 1/4-ounce) can lima beans, drained
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce
Preparation
Combine all ingredients in a 5-quart slow cooker. Cook, covered, at HIGH 6 hours and 30 minutes.
NOTE: For testing purposes only, we used Ore-Ida Southern Style Potatoes adn Texas BBQ Southern Style Pulled Pork Barbeque with sauce.
Southern Living, OCTOBER 1999
November 4, 2009
Crock pot must haves
http://www.50plusfriends.com/cookbook/crockpot/index-5b.html
Tons of links for crock pot cooking
Tons of links for crock pot cooking
Mexican chicken casserole
One whole chicken or about five chicken breasts (I prefer the chicken breasts)
One bag of tortilla chips
Two cans of green chiles
One can of family size cream of chicken soup
One medium onion
One pound of cheddar cheese
One clove of garlic or one teaspoon of garlic powder
Salt and pepper to taste
garnish with: salsa, lettuce, avocados, tomatoes and green onion, to your personal taste
Directions
Boil chicken thoroughly. While chicken is boiling, mix together, in one big bowl, cream of chicken soup, green chilies, the onion diced, garlic and salt and pepper. Set this aside. Layer the bottom of a casserole dish with the tortilla chips (use most the bag). Once chicken is done boiling, run under cold to water, so it is easier to handle and shred chicken. Add shredded chicken to cream of chicken mixture. Stir together well. Pour that whole mixture over chips. Then put a half pound to a pound of cheese on top (depending on taste). Cover with aluminum foil and put in the oven on 350 degrees for 20 minutes, then take the aluminum foil off and return to oven for about 10 minutes or until cheese is melted. Remove from oven and allow it to sit for 15 minutes. Cut squares for serving and garnish with salsa, lettuce, avocados, tomatoes and green onion, to your personal taste. And last but not least, ENJOY!
Prep Time: 30 Min
Cook Time: 1 Hr
Total Time: 1 Hr 30 Min
Servings: 8
One bag of tortilla chips
Two cans of green chiles
One can of family size cream of chicken soup
One medium onion
One pound of cheddar cheese
One clove of garlic or one teaspoon of garlic powder
Salt and pepper to taste
garnish with: salsa, lettuce, avocados, tomatoes and green onion, to your personal taste
Directions
Boil chicken thoroughly. While chicken is boiling, mix together, in one big bowl, cream of chicken soup, green chilies, the onion diced, garlic and salt and pepper. Set this aside. Layer the bottom of a casserole dish with the tortilla chips (use most the bag). Once chicken is done boiling, run under cold to water, so it is easier to handle and shred chicken. Add shredded chicken to cream of chicken mixture. Stir together well. Pour that whole mixture over chips. Then put a half pound to a pound of cheese on top (depending on taste). Cover with aluminum foil and put in the oven on 350 degrees for 20 minutes, then take the aluminum foil off and return to oven for about 10 minutes or until cheese is melted. Remove from oven and allow it to sit for 15 minutes. Cut squares for serving and garnish with salsa, lettuce, avocados, tomatoes and green onion, to your personal taste. And last but not least, ENJOY!
Prep Time: 30 Min
Cook Time: 1 Hr
Total Time: 1 Hr 30 Min
Servings: 8
November 3, 2009
Light french onion soup
2 teaspoons olive oil
4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
Preparation
Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
Preheat broiler.
Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.
Nutritional Information
Calories:290 (30% from fat)
Fat:9.6g (sat 4.8g,mono 1.9g,poly 0.7g)
Protein:16.8g
Carbohydrate:33.4g
Fiber:3.1g
Cholesterol:20mg
Iron:1.6mg
Sodium:359mg
Calcium:317mg
Cooking Light, JANUARY 2005
4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
Preparation
Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
Preheat broiler.
Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.
Nutritional Information
Calories:290 (30% from fat)
Fat:9.6g (sat 4.8g,mono 1.9g,poly 0.7g)
Protein:16.8g
Carbohydrate:33.4g
Fiber:3.1g
Cholesterol:20mg
Iron:1.6mg
Sodium:359mg
Calcium:317mg
Cooking Light, JANUARY 2005
November 2, 2009
Cheese slaw
Lib Wilhelm's Cheese Slaw
Ingredients:
1 pound Swiss cheese, coarsely shredded
1 bunch green onions with tops, chopped
1/2 cup chopped mild banana peppers
1/2 cup finely chopped jalapeno peppers
Mayonnaise
1 head cabbage
Instructions:
Combine the cheese, green onions, banana peppers and jalapeno peppers in a bowl. Add enough mayonnaise to bind and mix well. Store in the refrigerator for up to 1 week. Add additional mayonnaise if needed at serving time.
Hollow out the center of the cabbage and fold back the outer leaves. Spoon the cheese mixture into the center. Serve with corn chip scoops.
Serves sixteen.
Ingredients:
1 pound Swiss cheese, coarsely shredded
1 bunch green onions with tops, chopped
1/2 cup chopped mild banana peppers
1/2 cup finely chopped jalapeno peppers
Mayonnaise
1 head cabbage
Instructions:
Combine the cheese, green onions, banana peppers and jalapeno peppers in a bowl. Add enough mayonnaise to bind and mix well. Store in the refrigerator for up to 1 week. Add additional mayonnaise if needed at serving time.
Hollow out the center of the cabbage and fold back the outer leaves. Spoon the cheese mixture into the center. Serve with corn chip scoops.
Serves sixteen.
November 1, 2009
Death by caramel bars
These showy brownies are nice and tall with pockets of caramel goo. They are wicked enough on their own, but for an over-the-top dessert, add a scoop of vanilla ice cream and drizzle with caramel sauce.
Prep: 24 min.; Cook: 1 hr., 5 min.
Editor's favorite; Make ahead
Yield: 2 dozen
Ingredients
3 cups firmly packed light brown sugar
2 cups unsalted butter, melted
3 large eggs, lightly beaten
1 tablespoon vanilla extract
4 cups all-purpose flour
1 cup uncooked regular oats
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
6 (2.07-oz.) chocolate-coated caramel-peanut nougat bars, chopped (we tested with Snickers)
1 (14-oz.) can dulce de leche*
Preparation
Combine first 4 ingredients in a large bowl; stir well. Combine flour, oats, baking powder, baking soda, and salt. Add to butter mixture, stirring just until blended. Fold in chopped candy bars.
Spoon batter into a greased aluminum foil-lined 13" x 9" pan coated with cooking spray, allowing foil to extend over ends of pan. (Pan will be very full.) Spoon dollops of dulce de leche over batter; swirl slightly into batter with a knife. Bake at 325° for 1 hour and 5 minutes. Remove to a wire rack, and cool completely. (This may take several hours.) Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.
*Find dulce de leche with other Mexican ingredients or on the baking aisle.
Oxmoor House, JUNE 2007
Prep: 24 min.; Cook: 1 hr., 5 min.
Editor's favorite; Make ahead
Yield: 2 dozen
Ingredients
3 cups firmly packed light brown sugar
2 cups unsalted butter, melted
3 large eggs, lightly beaten
1 tablespoon vanilla extract
4 cups all-purpose flour
1 cup uncooked regular oats
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
6 (2.07-oz.) chocolate-coated caramel-peanut nougat bars, chopped (we tested with Snickers)
1 (14-oz.) can dulce de leche*
Preparation
Combine first 4 ingredients in a large bowl; stir well. Combine flour, oats, baking powder, baking soda, and salt. Add to butter mixture, stirring just until blended. Fold in chopped candy bars.
Spoon batter into a greased aluminum foil-lined 13" x 9" pan coated with cooking spray, allowing foil to extend over ends of pan. (Pan will be very full.) Spoon dollops of dulce de leche over batter; swirl slightly into batter with a knife. Bake at 325° for 1 hour and 5 minutes. Remove to a wire rack, and cool completely. (This may take several hours.) Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.
*Find dulce de leche with other Mexican ingredients or on the baking aisle.
Oxmoor House, JUNE 2007
October 24, 2009
Jack o lantern cake
You must mix each batch separately rather than doubling the recipe. You can unmold the first cake and bake a second right away, or you can bake one cake earlier and freeze it for later use, (Cool it completely and double-wrap it in foil and plastic wrap for freezing.) The moist pumpkin batter yields a fresh-tasting cake, even after the freezer stint.
Ingredients:
For each cake
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoon baking soda
2 teaspoon salt
2 teaspoons pumpkin pie spice
2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
1 cup firmly packed brown sugar
4 eggs
1 tablespoon vanilla extract
2 cup sour cream
1 (15-ounce) Can pumpkin puree (not pumpkin pie filling)
2 cup chopped walnuts, optional
Photos by ©Kevin Kenefick, food styling by Norma Miller, illustrations by ©Michael Slack.Cream Cheese Frosting
1 (8-ounce) package cream cheese, at room temperature
½ cup (1 stick) butter, at room temperature
5 cups confectioners' sugar
2-4 tablespoons milk
2 teaspoons vanilla extract
Green liquid or paste coloring red and yellow liquid coloring or orange paste coloring
For assembling the cake
½ cup semisweet chocolate chips
Directions:
1. Preheat the oven to 350°F, Grease and flour a Bundt pan and line one 4-ounce ramekin or custard cup with a muffin paper.
2. Sift the flour; baking powder; baking soda, salt, and pumpkin pie spice into a large bowl and set aside.
3. Cream the butter; granulated sugar; and brown sugar in a large bowl with an electric mixer until fluffy. One at a time, beat the eggs into the mixture, and then blend in the vanilla, sour cream, and pumpkin, mixing to combine. Add the egg mixture to the dry ingredients in halves, mixing until smooth, Stir in the walnuts, if using.
4. Scoop out 1/3 cup of the batter and pour it into the paper-lined ramekin. Pour the remaining batter into the Bundt pan. Place both pans in the oven; remove the ramekin after 15 minutes. Continue baking the Bundt cake for 30 to 35 minutes longer, until a toothpick comes out with only a few crumbs clinging to it.
5. Make an entire second cake by repeating steps 1 through 3. Skip the small ramekin cake and pour all of the batter into the prepared Bundt pan. Bake 45 to 50 minutes and cool the second cake.
6. To prepare the frosting, beat the cream cheese and butter in a large bowl until smooth and creamy. Slowly blend in the confectioners' sugar. Add milk, 1 tablespoon at a time, until the frosting achieves a smooth, spreadable consistency. Stir in the vanilla.
7. Remove ½ cup of the frosting to a small bowl and blend in about 6 drops of the green coloring (add a few drops more if you want a more intense shade). Stir about 10 drops each of the red and yellow coloring or a dab of the orange paste into the remaining white frosting to produce a bright orange.
8. When both Bundt cakes are entirely cool, place the slightly larger Bundt cake (the second one) upside down on a serving platter (the rounded edge of the cake will be on the bottom). Spread a thin layer of orange frosting over the flat side as a glue, and then place the second cake right side up directly on top of the first, making sure to line up the ridges.
9. Frost the cake assembly evenly with orange frosting, Peel the paper off the little cupcake from the ramekin and frost its bottom and sides with the bright green frosting. Place it, topside down and frosted bottom up, in the center of the top Bundt cake, covering the hole, to make a pumpkin stem. (You can use a knife to smooth away your fingerprints from placing the cupcake.)
10. Put the chocolate chips in a microwave-safe bowl, and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it's not quite smooth, continue to heat in two or three 10-second bursts, stirring well after each burst. Cool slightly, then pour the melted chocolate into a small ziplock bag. Cut a tiny bit off one corner of the bag and pipe a triangular nose and eyes high up on one side of the cake, then a jagged pumpkin grin. (You get only one shot at this on the cake so you may want to melt extra chips and practice on a piece of wax paper or a plate first.)
Serve immediately, or store, covered, for 2 to 3 days.
From Ghoulish Goodies
Pages reprinted from Ghoulish Goodies by Sharon Bowers, copyright August 2009 by Storey Publishing, LLC.
Ingredients:
For each cake
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoon baking soda
2 teaspoon salt
2 teaspoons pumpkin pie spice
2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
1 cup firmly packed brown sugar
4 eggs
1 tablespoon vanilla extract
2 cup sour cream
1 (15-ounce) Can pumpkin puree (not pumpkin pie filling)
2 cup chopped walnuts, optional
Photos by ©Kevin Kenefick, food styling by Norma Miller, illustrations by ©Michael Slack.Cream Cheese Frosting
1 (8-ounce) package cream cheese, at room temperature
½ cup (1 stick) butter, at room temperature
5 cups confectioners' sugar
2-4 tablespoons milk
2 teaspoons vanilla extract
Green liquid or paste coloring red and yellow liquid coloring or orange paste coloring
For assembling the cake
½ cup semisweet chocolate chips
Directions:
1. Preheat the oven to 350°F, Grease and flour a Bundt pan and line one 4-ounce ramekin or custard cup with a muffin paper.
2. Sift the flour; baking powder; baking soda, salt, and pumpkin pie spice into a large bowl and set aside.
3. Cream the butter; granulated sugar; and brown sugar in a large bowl with an electric mixer until fluffy. One at a time, beat the eggs into the mixture, and then blend in the vanilla, sour cream, and pumpkin, mixing to combine. Add the egg mixture to the dry ingredients in halves, mixing until smooth, Stir in the walnuts, if using.
4. Scoop out 1/3 cup of the batter and pour it into the paper-lined ramekin. Pour the remaining batter into the Bundt pan. Place both pans in the oven; remove the ramekin after 15 minutes. Continue baking the Bundt cake for 30 to 35 minutes longer, until a toothpick comes out with only a few crumbs clinging to it.
5. Make an entire second cake by repeating steps 1 through 3. Skip the small ramekin cake and pour all of the batter into the prepared Bundt pan. Bake 45 to 50 minutes and cool the second cake.
6. To prepare the frosting, beat the cream cheese and butter in a large bowl until smooth and creamy. Slowly blend in the confectioners' sugar. Add milk, 1 tablespoon at a time, until the frosting achieves a smooth, spreadable consistency. Stir in the vanilla.
7. Remove ½ cup of the frosting to a small bowl and blend in about 6 drops of the green coloring (add a few drops more if you want a more intense shade). Stir about 10 drops each of the red and yellow coloring or a dab of the orange paste into the remaining white frosting to produce a bright orange.
8. When both Bundt cakes are entirely cool, place the slightly larger Bundt cake (the second one) upside down on a serving platter (the rounded edge of the cake will be on the bottom). Spread a thin layer of orange frosting over the flat side as a glue, and then place the second cake right side up directly on top of the first, making sure to line up the ridges.
9. Frost the cake assembly evenly with orange frosting, Peel the paper off the little cupcake from the ramekin and frost its bottom and sides with the bright green frosting. Place it, topside down and frosted bottom up, in the center of the top Bundt cake, covering the hole, to make a pumpkin stem. (You can use a knife to smooth away your fingerprints from placing the cupcake.)
10. Put the chocolate chips in a microwave-safe bowl, and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it's not quite smooth, continue to heat in two or three 10-second bursts, stirring well after each burst. Cool slightly, then pour the melted chocolate into a small ziplock bag. Cut a tiny bit off one corner of the bag and pipe a triangular nose and eyes high up on one side of the cake, then a jagged pumpkin grin. (You get only one shot at this on the cake so you may want to melt extra chips and practice on a piece of wax paper or a plate first.)
Serve immediately, or store, covered, for 2 to 3 days.
From Ghoulish Goodies
Pages reprinted from Ghoulish Goodies by Sharon Bowers, copyright August 2009 by Storey Publishing, LLC.
October 22, 2009
Shipwreck stew
SUBMITTED BY: Estelle Bates
"I got this recipe from a minister's wife, and I imagine she used it many times at church meetings and gatherings. It is an inexpensive, 'stick-to-the-ribs' dinner, and is even better the next day! It's also extremely easy to make."
1 pound ground beef
1 cup chopped onion
3 cups peeled, cubed potatoes
3 medium carrots, peeled and sliced
1 cup chopped celery
1/4 cup minced fresh parsley
1 (9 ounce) package frozen cut green beans, thawed
1 (15 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can tomato sauce
1/4 cup uncooked long-grain rice
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon ground pepper
1 cup water
In a skillet, brown beef with onion over medium heat. Drain fat. In a 3-qt. casserole, combine beef mixture with all remaining ingredients. Cover and bake at 350 degrees F for about 1 hour or until rice and potatoes are tender
"I got this recipe from a minister's wife, and I imagine she used it many times at church meetings and gatherings. It is an inexpensive, 'stick-to-the-ribs' dinner, and is even better the next day! It's also extremely easy to make."
1 pound ground beef
1 cup chopped onion
3 cups peeled, cubed potatoes
3 medium carrots, peeled and sliced
1 cup chopped celery
1/4 cup minced fresh parsley
1 (9 ounce) package frozen cut green beans, thawed
1 (15 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can tomato sauce
1/4 cup uncooked long-grain rice
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon ground pepper
1 cup water
In a skillet, brown beef with onion over medium heat. Drain fat. In a 3-qt. casserole, combine beef mixture with all remaining ingredients. Cover and bake at 350 degrees F for about 1 hour or until rice and potatoes are tender
October 18, 2009
Apple butter in the crock pot
Put 3 quarts of apples, sliced thin, in a crock pot and cook overnight on high.
Next morning, add
2 teaspoons cinnamon
3 cups sugar
1/2 teaspoon cloves.
Cook all day on low. Tastes like old-fashioned apple butter that is cooked in copper kettle.
You can use applesauce if you do not have time to prepare the apples. The crock pot makes it possible for apples to cook a long time without being stirred.
Next morning, add
2 teaspoons cinnamon
3 cups sugar
1/2 teaspoon cloves.
Cook all day on low. Tastes like old-fashioned apple butter that is cooked in copper kettle.
You can use applesauce if you do not have time to prepare the apples. The crock pot makes it possible for apples to cook a long time without being stirred.
October 14, 2009
Kraft crock pot lasagna
1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) BREAKSTONE'S or KNUDSEN Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
Make It!
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) BREAKSTONE'S or KNUDSEN Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
Make It!
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
October 13, 2009
Chewy caramels
My friend Barbie made these for me the other day. Yummy is all I can say, Thanks Barbie for sharing your recipe with me.
1 c. butter
1 lb. light brown sugar
1 14oz. can sweetened condensed milk
1 c. light corn syrup
1 pinch salt
1 1/2 tsp. vanilla
buttered 13 x 9 dish
In a heavy saucepan over med. heat, combine butter, sugar, cond. milk, corn syrup, and salt. Bring to a boil, stirring constantly. Using a candy thermometer heat to 235-240 degrees. Once there cook for 2 minutes. Remove from heat and stir in vanilla. Pour into buttered dish. Allow to cool completely at room temp. Remove from the pan cut into squares using scissors. Wrap individually in cellophane or waxed paper. It says it makes 32 candies but it made a lot more!
1 c. butter
1 lb. light brown sugar
1 14oz. can sweetened condensed milk
1 c. light corn syrup
1 pinch salt
1 1/2 tsp. vanilla
buttered 13 x 9 dish
In a heavy saucepan over med. heat, combine butter, sugar, cond. milk, corn syrup, and salt. Bring to a boil, stirring constantly. Using a candy thermometer heat to 235-240 degrees. Once there cook for 2 minutes. Remove from heat and stir in vanilla. Pour into buttered dish. Allow to cool completely at room temp. Remove from the pan cut into squares using scissors. Wrap individually in cellophane or waxed paper. It says it makes 32 candies but it made a lot more!
October 12, 2009
Apple upside down cake
1/3 cup butter, cut up
1/3 cup packed brown sugar
6 very small red cooking apples (1-1/4 to 1-1/2 lb.), halved, stems removed, cored
1-1/3 cups all-purpose flour
2/3 cup granulated sugar
2 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp. vanilla
Vanilla ice cream (optional)
Directions
1. Preheat oven to 350F. Place 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly.
2. Meanwhile, peel remaining apples. Coarsely shred; set aside. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
3. Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream. Makes 9 servings.
By:Better Homes & Gardens
1/3 cup packed brown sugar
6 very small red cooking apples (1-1/4 to 1-1/2 lb.), halved, stems removed, cored
1-1/3 cups all-purpose flour
2/3 cup granulated sugar
2 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp. vanilla
Vanilla ice cream (optional)
Directions
1. Preheat oven to 350F. Place 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly.
2. Meanwhile, peel remaining apples. Coarsely shred; set aside. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
3. Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream. Makes 9 servings.
By:Better Homes & Gardens
October 11, 2009
Glazed gingerbread cake
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1/2 cup packed brown sugar
2 eggs
1 cup mild-flavored molasses
1 cup water
1 cup sifted powdered sugar
1/4 teaspoon vanilla
Lemon juice
Crystallized ginger strips (optional)
Directions
1. Preheat oven to 350 degree F. Grease a 10-inch fluted tube pan; set aside.
2. Stir together flour, cinnamon, ground ginger, baking powder, and baking soda in a large mixing bowl; set aside.
3. Place shortening in another large mixing bowl; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat for 1 minute. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition until combined. Pour batter into prepared pan.
4. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 30 minutes in pan on a wire rack. Remove from pan and cool completely.
5. Combine powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon lemon juice in a mixing bowl. Add additional lemon juice, if necessary, for drizzling consistency. Drizzle over cake. If desired, garnish with crystallized ginger strips. Makes 12 to 16 servings.
By Better Homes & Gardens
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1/2 cup packed brown sugar
2 eggs
1 cup mild-flavored molasses
1 cup water
1 cup sifted powdered sugar
1/4 teaspoon vanilla
Lemon juice
Crystallized ginger strips (optional)
Directions
1. Preheat oven to 350 degree F. Grease a 10-inch fluted tube pan; set aside.
2. Stir together flour, cinnamon, ground ginger, baking powder, and baking soda in a large mixing bowl; set aside.
3. Place shortening in another large mixing bowl; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat for 1 minute. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition until combined. Pour batter into prepared pan.
4. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 30 minutes in pan on a wire rack. Remove from pan and cool completely.
5. Combine powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon lemon juice in a mixing bowl. Add additional lemon juice, if necessary, for drizzling consistency. Drizzle over cake. If desired, garnish with crystallized ginger strips. Makes 12 to 16 servings.
By Better Homes & Gardens
October 10, 2009
Cranberry cake
3 cups cranberries
1 cup chopped pecans
2 cups sugar
2 eggs
1 cup all-purpose flour
1/2 cup butter, melted
2 tablespoons milk
Sweetened whipped cream (optional)
Directions
1. Preheat oven to 350 degree F. Generously grease a 2-quart rectangular baking dish. Spread cranberries and pecans over bottom of the dish. Sprinkle with 1 cup of the sugar.
2. In a medium mixing bowl beat eggs with an electric mixer on high speed until foamy. Add remaining 1 cup sugar, flour, melted butter, and milk; beat on low speed just until combined (batter will be thick). Carefully spread batter over cranberries and nuts.
3. Bake for 40 to 45 minutes or until top is brown and a wooden toothpick inserted near the center comes out clean. Cool on wire rack at least 30 mintues. To serve, spoon warm cake into dessert dishes, cranberry side up. If desired, top with sweetened whipped cream. Makes 12 servings.
By Better Homes & Gardens
1 cup chopped pecans
2 cups sugar
2 eggs
1 cup all-purpose flour
1/2 cup butter, melted
2 tablespoons milk
Sweetened whipped cream (optional)
Directions
1. Preheat oven to 350 degree F. Generously grease a 2-quart rectangular baking dish. Spread cranberries and pecans over bottom of the dish. Sprinkle with 1 cup of the sugar.
2. In a medium mixing bowl beat eggs with an electric mixer on high speed until foamy. Add remaining 1 cup sugar, flour, melted butter, and milk; beat on low speed just until combined (batter will be thick). Carefully spread batter over cranberries and nuts.
3. Bake for 40 to 45 minutes or until top is brown and a wooden toothpick inserted near the center comes out clean. Cool on wire rack at least 30 mintues. To serve, spoon warm cake into dessert dishes, cranberry side up. If desired, top with sweetened whipped cream. Makes 12 servings.
By Better Homes & Gardens
October 9, 2009
Beef Nacho Casserole
By: Parents.com
2 tablespoons olive oil
1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)
1 pound lean ground beef
1/2 teaspoon garlic salt
2 tubes (10 ounces each) refrigerated pizza dough
1 jar (16 ounces) medium-hot salsa
3 cups shredded taco-cheese blend
1 can (2.2 ounces) sliced black olives, drained (about 1/4 cup)
3 large scallions, trimmed and sliced
Directions
1. Heat oven to 375°. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
3. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.
4. In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.
5. Bake at 375° for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.
2 tablespoons olive oil
1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)
1 pound lean ground beef
1/2 teaspoon garlic salt
2 tubes (10 ounces each) refrigerated pizza dough
1 jar (16 ounces) medium-hot salsa
3 cups shredded taco-cheese blend
1 can (2.2 ounces) sliced black olives, drained (about 1/4 cup)
3 large scallions, trimmed and sliced
Directions
1. Heat oven to 375°. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
3. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.
4. In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.
5. Bake at 375° for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.
October 8, 2009
Warm Carmel Apple cake
By Betty Crocker
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
Warm Carmel Apple cake
By Betty Crocker
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
October 7, 2009
Pumpkin ginger pancakes with ginger butter
By Sunset
1 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt
2 tablespoons butter, melted
Candied-ginger butter (recipe follows)
Maple syrup
Preparation
1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, yogurt, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.
2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Serve warm with candied-ginger butter and maple syrup.
Candied-ginger butter: In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied ginger into 1/4 cup (1/8 lb.) soft butter (soften in a microwave oven on full power [100%] for 5 to 10 seconds). Chill until firm before serving. Makes about 1/4 cup.
1 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt
2 tablespoons butter, melted
Candied-ginger butter (recipe follows)
Maple syrup
Preparation
1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, yogurt, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.
2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Serve warm with candied-ginger butter and maple syrup.
Candied-ginger butter: In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied ginger into 1/4 cup (1/8 lb.) soft butter (soften in a microwave oven on full power [100%] for 5 to 10 seconds). Chill until firm before serving. Makes about 1/4 cup.
Hot Ham & cheese dip
1 Hawaiian Bread (not buns or rolls)
1 cup diced ham
5 scallions dices, including some of the green
1 cup each shredded mozzarella and parmesan cheeses
1 tbs garlic powder
1 cup sour cream
2 8 oz packages cream cheese
Let cream cheese soften before mixing (with electric mixer). Add sour cream once cream cheese is well blended. Add garlic powder and cheeses. Add onion and ham, but hand mix.
Cut a small portion, a cap, of the top of the bread off with a straight cut. Gently pull out the bread from the bottom section of the bread to form a bowl. Fill "bowl" with cheese mixture. Place small "cap" of bread on top again. Place on baking sheet and cover with foil tent. Bake at 350 degrees for 45 minutes to one hour. Remove from oven when heated thoroughly.
We prefer Fritos for dipping, but tortilla chips work as well. The removed bread from the "bowl" is great for snacking while it bakes. The bottom of the bowl with the cheese mixture is great to eat once the dip all gone.
By:q99fm.com
1 cup diced ham
5 scallions dices, including some of the green
1 cup each shredded mozzarella and parmesan cheeses
1 tbs garlic powder
1 cup sour cream
2 8 oz packages cream cheese
Let cream cheese soften before mixing (with electric mixer). Add sour cream once cream cheese is well blended. Add garlic powder and cheeses. Add onion and ham, but hand mix.
Cut a small portion, a cap, of the top of the bread off with a straight cut. Gently pull out the bread from the bottom section of the bread to form a bowl. Fill "bowl" with cheese mixture. Place small "cap" of bread on top again. Place on baking sheet and cover with foil tent. Bake at 350 degrees for 45 minutes to one hour. Remove from oven when heated thoroughly.
We prefer Fritos for dipping, but tortilla chips work as well. The removed bread from the "bowl" is great for snacking while it bakes. The bottom of the bowl with the cheese mixture is great to eat once the dip all gone.
By:q99fm.com
October 6, 2009
Pumpkin Cranberry Muffins
By: Cooking Light
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray
Preparation
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray
Preparation
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
Kraft layered meatball bake
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup milk
1 pkg. (1 lb.) frozen meatballs
2 cups frozen peas
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
Make It!
HEAT oven to 400ºF.
PREPARE stuffing as directed on package, using the Light Prep directions.
MIX soup and milk in 13x9-inch baking dish. Stir in meatballs and peas; top with cheese and stuffing.
BAKE 20 to 25 min. or until heated through
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup milk
1 pkg. (1 lb.) frozen meatballs
2 cups frozen peas
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
Make It!
HEAT oven to 400ºF.
PREPARE stuffing as directed on package, using the Light Prep directions.
MIX soup and milk in 13x9-inch baking dish. Stir in meatballs and peas; top with cheese and stuffing.
BAKE 20 to 25 min. or until heated through
October 5, 2009
Chocolate Pumpkin Marble Cake
By Sunset
1 1/2 cups (3/4 lb.) butter, at room temperature
3 cups sugar
6 large eggs
2 teaspoons vanilla
1 1/4 cups canned pumpkin
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk
Chocolate glaze (recipe follows)
1/2 cup chopped roasted, unsalted peanuts (optional)
Preparation
1. In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape half the mixture into another bowl.
2. To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.
3. To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.
4. Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.
5. Bake in a 350° regular or 325° convection oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.
6. Pour warm chocolate glaze over the top of the cake, letting it drip down the sides. Sprinkle glaze with peanuts if desired. Let stand until glaze is set, about 2 hours, or chill about 30 minutes.
Chocolate Glaze: In a heatproof bowl or the top of a double boiler, combine 4 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, and 1 teaspoon corn syrup. Bring an inch or two of water to a boil in a pan that the bowl can nest in or in bottom of double boiler, then remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.
1 1/2 cups (3/4 lb.) butter, at room temperature
3 cups sugar
6 large eggs
2 teaspoons vanilla
1 1/4 cups canned pumpkin
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk
Chocolate glaze (recipe follows)
1/2 cup chopped roasted, unsalted peanuts (optional)
Preparation
1. In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape half the mixture into another bowl.
2. To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.
3. To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.
4. Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.
5. Bake in a 350° regular or 325° convection oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.
6. Pour warm chocolate glaze over the top of the cake, letting it drip down the sides. Sprinkle glaze with peanuts if desired. Let stand until glaze is set, about 2 hours, or chill about 30 minutes.
Chocolate Glaze: In a heatproof bowl or the top of a double boiler, combine 4 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, and 1 teaspoon corn syrup. Bring an inch or two of water to a boil in a pan that the bowl can nest in or in bottom of double boiler, then remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.
Kraft layer fiesta casserole
1 lb. extra-lean ground beef
1 green pepper, chopped
1 red pepper, chopped
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn, thawed
12 corn tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
Make It!
HEAT oven to 375°F.
BROWN meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
SPREAD 1 cup meat mixture onto bottom of 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover with foil.
BAKE 25 to 30 min. or until heated through. Top with remaining cheese; let stand 5 min. or until melted.
1 green pepper, chopped
1 red pepper, chopped
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn, thawed
12 corn tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
Make It!
HEAT oven to 375°F.
BROWN meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
SPREAD 1 cup meat mixture onto bottom of 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover with foil.
BAKE 25 to 30 min. or until heated through. Top with remaining cheese; let stand 5 min. or until melted.
October 4, 2009
Pumpkin Pound Cake
By Cooking light
Cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
Glaze:
1/3 cup fat-free buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda
Preparation
Preheat oven to 350°.
To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze
Cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
Glaze:
1/3 cup fat-free buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda
Preparation
Preheat oven to 350°.
To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze
October 3, 2009
Pumpkin bread
4 cups self-rising flour
3 cups sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. ground ginger
1 16oz. can pumpkin
3/4 cup vegetable oil
3 large eggs
2/3 cup water
Directions
Preheat oven at 350F degrees. Grease two loaf pans. In large bowl mix all dry ingredients together. In separate bowl mix pumpkin, eggs, oil, and water together; add to dry ingredients. Fold together until well moistened. Divide batter between the two prepared pans. Bake until toothpick inserted in center comes out clean. Remove loaves from pans after about 15 minutes cool time. Prep time: 15 minutes. Cooking time: 1 hr. to 1 hr. and 15 minutes. Makes 2 loaves.
3 cups sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. ground ginger
1 16oz. can pumpkin
3/4 cup vegetable oil
3 large eggs
2/3 cup water
Directions
Preheat oven at 350F degrees. Grease two loaf pans. In large bowl mix all dry ingredients together. In separate bowl mix pumpkin, eggs, oil, and water together; add to dry ingredients. Fold together until well moistened. Divide batter between the two prepared pans. Bake until toothpick inserted in center comes out clean. Remove loaves from pans after about 15 minutes cool time. Prep time: 15 minutes. Cooking time: 1 hr. to 1 hr. and 15 minutes. Makes 2 loaves.
October 2, 2009
Meatless Fall Casserole
1 head cauliflower flowerets, cut bite-size
5 carrots cut into 1/2 inch pieces
4 large broccoli crowns, cut into bite-size pieces
1 red bell pepper cut in.1/4 inch wide strips
1 green bell pepper cut in.1/4 inch wide strips
1 yellow bell pepper cut in.1/4 inch wide strips
2 med yellow onions
fresh garlic to taste, chopped and roasted
1/2 cup fresh parsley
3 cups oats with sage, oregano, salt and pepper to taste
3 eggs
1 cup water
1/3 cup olive oil
1/2 cup slivered almonds
1 cup grated cheese (optional}
1 cup vegetable broth
Directions
In large mixing bowl, pour oats, spices, eggs, and water. Mix and form into patties. In large frying pan, pour oil and heat until hot; fry patties. Cut all vegetables as described, shred cheese. Quick roast garlic (slice cloves and lay on cookie sheet) in 350F degree oven for about 1 minute each side. In an 11x13 glass bake ware put in all vegetables, pour in vegetable broth, and crumble oat patties over vegetables. Mix lightly and sprinkle parsley over top. Cover with foil and bake at 350F degrees. When done, open cover and sprinkle with shredded cheese and slivered almonds. Serve hot. Prep time:20 minutes. Cook time: 30 minutes. Makes 8-10 servings as side dish and 4 servings as main dish (serve with hearty bread).
5 carrots cut into 1/2 inch pieces
4 large broccoli crowns, cut into bite-size pieces
1 red bell pepper cut in.1/4 inch wide strips
1 green bell pepper cut in.1/4 inch wide strips
1 yellow bell pepper cut in.1/4 inch wide strips
2 med yellow onions
fresh garlic to taste, chopped and roasted
1/2 cup fresh parsley
3 cups oats with sage, oregano, salt and pepper to taste
3 eggs
1 cup water
1/3 cup olive oil
1/2 cup slivered almonds
1 cup grated cheese (optional}
1 cup vegetable broth
Directions
In large mixing bowl, pour oats, spices, eggs, and water. Mix and form into patties. In large frying pan, pour oil and heat until hot; fry patties. Cut all vegetables as described, shred cheese. Quick roast garlic (slice cloves and lay on cookie sheet) in 350F degree oven for about 1 minute each side. In an 11x13 glass bake ware put in all vegetables, pour in vegetable broth, and crumble oat patties over vegetables. Mix lightly and sprinkle parsley over top. Cover with foil and bake at 350F degrees. When done, open cover and sprinkle with shredded cheese and slivered almonds. Serve hot. Prep time:20 minutes. Cook time: 30 minutes. Makes 8-10 servings as side dish and 4 servings as main dish (serve with hearty bread).
October 1, 2009
Crockpot Lasagna
1 lb ground chuck (or regular ground beef)
3 italian sausages (I use hot)
1 large onion
2 garlic cloves
oil
8 oz lasagna noodles (no need to cook noodles before assembling)
1 lb, 10 oz jar spaghetti sauce (I use chuncky garden style)
1 lb ricotta cheese
1 lb shredded mozzarella cheese
1/2 cup shredded parmesan or roman cheese (not grated)
1 egg
1/4 cup milk
Cook italian sausages as directed and set aside to cool. Brown ground chuck, onion and garlic in a small amount of oil. While beef is cooking, slice sausages. When beef is almost done add sausages back to pan - cook until beef is no longer pink. Drain and return to pan, add spaghetti sauce and cook until warm.
In medium bowl mix ricotta cheese, milk and egg until smooth. Add mozzarella and parmesan and mix well.
Grease bottom and sides of crockpot. Place 1/4 of sauce mix in bottom of crockpot. Place a layer of noodles next (break if necessary to fit). Place 1/3 of the cheese mixture on top of noodles. Repeat this two times ending with meat sauce.
Cook on low for 4 to 6 hours or until noodles are tender.
Thanks for another great recipe Q99
3 italian sausages (I use hot)
1 large onion
2 garlic cloves
oil
8 oz lasagna noodles (no need to cook noodles before assembling)
1 lb, 10 oz jar spaghetti sauce (I use chuncky garden style)
1 lb ricotta cheese
1 lb shredded mozzarella cheese
1/2 cup shredded parmesan or roman cheese (not grated)
1 egg
1/4 cup milk
Cook italian sausages as directed and set aside to cool. Brown ground chuck, onion and garlic in a small amount of oil. While beef is cooking, slice sausages. When beef is almost done add sausages back to pan - cook until beef is no longer pink. Drain and return to pan, add spaghetti sauce and cook until warm.
In medium bowl mix ricotta cheese, milk and egg until smooth. Add mozzarella and parmesan and mix well.
Grease bottom and sides of crockpot. Place 1/4 of sauce mix in bottom of crockpot. Place a layer of noodles next (break if necessary to fit). Place 1/3 of the cheese mixture on top of noodles. Repeat this two times ending with meat sauce.
Cook on low for 4 to 6 hours or until noodles are tender.
Thanks for another great recipe Q99
September 29, 2009
Roasted Salmon with Citrus & Herbs by Cooking Light
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme
1 tablespoon minced garlic
2 teaspoons grated lemon rind
2 teaspoons grated lime rind
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (2 1/4-pound) salmon fillet
Cooking spray
Preparation
Preheat oven to 400°.
Combine first 7 ingredients in a small bowl. Place salmon on the rack of a broiler pan coated with cooking spray; place rack in pan. Rub parsley mixture over salmon. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Nutritional Information
1 tablespoon finely chopped fresh thyme
1 tablespoon minced garlic
2 teaspoons grated lemon rind
2 teaspoons grated lime rind
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (2 1/4-pound) salmon fillet
Cooking spray
Preparation
Preheat oven to 400°.
Combine first 7 ingredients in a small bowl. Place salmon on the rack of a broiler pan coated with cooking spray; place rack in pan. Rub parsley mixture over salmon. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Nutritional Information
September 28, 2009
Spinach Tortellini Soup
2 large cans chicken broth (can be regular, fat free or low sodium, your choice)
1-14oz can diced tomatoes with green peppers & onions
10oz frozen spinach (thawed & squeezed dry)
small drizzle olive oil
2 to 3 cloves minced garlic (I use a lot)
one package frozen cheese tortellini (19 oz bag)
fresh shredded parmesan cheese
In a large stock pot, sauté garlic in olive oil (be careful not to burn) on low heat for 2-3 minutes. Pour in broth and bring to a boil. Add tortellini and cook per package directions. Once tortellini is cooked, stir in tomatoes and spinach. Cook until heated through (about 3 minutes). Top indiviual servings with fresh parmesan cheese and serve with a crusty, hot french roll.
By Q99
1-14oz can diced tomatoes with green peppers & onions
10oz frozen spinach (thawed & squeezed dry)
small drizzle olive oil
2 to 3 cloves minced garlic (I use a lot)
one package frozen cheese tortellini (19 oz bag)
fresh shredded parmesan cheese
In a large stock pot, sauté garlic in olive oil (be careful not to burn) on low heat for 2-3 minutes. Pour in broth and bring to a boil. Add tortellini and cook per package directions. Once tortellini is cooked, stir in tomatoes and spinach. Cook until heated through (about 3 minutes). Top indiviual servings with fresh parmesan cheese and serve with a crusty, hot french roll.
By Q99
September 27, 2009
Sesame Chicken Wings
1/2 cup low sodium soy sauce
1/2 cup water
1 tablespoon sugar
2 tablespoons extra virgin olive oil
6 green onions with tops, sliced
1/2 of a large onion, sliced
1 garlic clove, minced
1 tablespoon sesame seeds
Dash of black pepper
2 and 1/2 pounds chicken wings
In a large resealable plastic bag, combine the first 9 ingredients. Add the chicken wings and coat well. Seal bag and refrigerate 8 hours or overnight turning occasionally. Transfer chicken to a shallow rack in a baking pan and discard marinade. Bake, uncovered at 350 degrees for 30 minutes. Turn and bake 20 minutes longer or until juices run clear. Serves 4 to 6 people.
By Q99fm
1/2 cup water
1 tablespoon sugar
2 tablespoons extra virgin olive oil
6 green onions with tops, sliced
1/2 of a large onion, sliced
1 garlic clove, minced
1 tablespoon sesame seeds
Dash of black pepper
2 and 1/2 pounds chicken wings
In a large resealable plastic bag, combine the first 9 ingredients. Add the chicken wings and coat well. Seal bag and refrigerate 8 hours or overnight turning occasionally. Transfer chicken to a shallow rack in a baking pan and discard marinade. Bake, uncovered at 350 degrees for 30 minutes. Turn and bake 20 minutes longer or until juices run clear. Serves 4 to 6 people.
By Q99fm
September 26, 2009
Tiramisu Brownie Squares
1 package (19-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
1 cup milk
1/4 cup instant coffee granules
1 container (12 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) cheesecake instant pudding and pie filling
20 chocolate OREO cookies, coarsely chopped
1/4 cup semi-sweet chocolate morsels, grated
1/4 teaspoon cinnamon
1. Preheat oven to 350ºF. Lightly spray rectangular baker with oil. Prepare brownie mix according to package directions for cake-like brownies; pour into baker, spreading evenly. Bake 25-30 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack; cool completely.
2. In a bowl, combine milk and instant coffee granules; stir until dissolved. Add half of the whipped topping and pudding mix; whisk until smooth. Coarsely chop cookies; fold into pudding mixture. Spread filling evenly over cooled brownie.
3. Attach open star tip to a decorator; fill with remaining whipped topping. Pipe diagonal rows, 1/4 inch apart, over entire surface of filling. Grate chocolate morsels over whipped topping. Sprinkle with cinnamon. Chill 30 minutes. Slice & Serve.
By Q99FM
1 cup milk
1/4 cup instant coffee granules
1 container (12 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) cheesecake instant pudding and pie filling
20 chocolate OREO cookies, coarsely chopped
1/4 cup semi-sweet chocolate morsels, grated
1/4 teaspoon cinnamon
1. Preheat oven to 350ºF. Lightly spray rectangular baker with oil. Prepare brownie mix according to package directions for cake-like brownies; pour into baker, spreading evenly. Bake 25-30 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack; cool completely.
2. In a bowl, combine milk and instant coffee granules; stir until dissolved. Add half of the whipped topping and pudding mix; whisk until smooth. Coarsely chop cookies; fold into pudding mixture. Spread filling evenly over cooled brownie.
3. Attach open star tip to a decorator; fill with remaining whipped topping. Pipe diagonal rows, 1/4 inch apart, over entire surface of filling. Grate chocolate morsels over whipped topping. Sprinkle with cinnamon. Chill 30 minutes. Slice & Serve.
By Q99FM
September 23, 2009
Grands pepperoni pizza
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated original biscuits
1 can (8 oz) pizza sauce
2 cups finely shredded mozzarella cheese (8 oz)
16 slices pepperoni (1 1/2 inch)
Directions
CUT each biscuit into 8 pieces; toss with pizza sauce and 1 cup of the cheese.
SPREAD in sprayed 8-inch square (2-quart) glass baking dish. Top with pepperoni and remaining 1 cup cheese.
BAKE at 375°F 22 to 28 minutes or until golden brown and bubbly.
1 can (8 oz) pizza sauce
2 cups finely shredded mozzarella cheese (8 oz)
16 slices pepperoni (1 1/2 inch)
Directions
CUT each biscuit into 8 pieces; toss with pizza sauce and 1 cup of the cheese.
SPREAD in sprayed 8-inch square (2-quart) glass baking dish. Top with pepperoni and remaining 1 cup cheese.
BAKE at 375°F 22 to 28 minutes or until golden brown and bubbly.
September 22, 2009
Crescent dogs
8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Directions
Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
Bake at 375°F. for 12 to 15 minutes or until golden brown.
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Directions
Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
Bake at 375°F. for 12 to 15 minutes or until golden brown.
September 21, 2009
Swanson's game day drumsticks
INGREDIENTS:
15 chicken drumsticks (about 4 pounds)
1 3/4 cups Swanson® Chicken Stock
1/2 cup Dijon-style mustard
1/3 cup Italian-seasoned dry bread crumbs
DIRECTIONS:
Place the chicken in a single layer into a 15 x 10-inch disposable foil pan.
Stir the stock and mustard in a small bowl. Pour the stock mixture over the chicken and turn to coat. Sprinkle the bread crumbs over the chicken. Cover the pan and refrigerate for 4 hours.
Bake at 375°F. for 1 hour or until the chicken is cooked through. Serve hot or at room temperature.
Serves 6.
Campbell's Kitchen Tip: Keep disposable foil pans on hand for convenience to tote casseroles to friends' parties or covered dish suppers. As a safety reminder, be sure to support the bottom of the filled pan when handling them in and out of the oven.
15 chicken drumsticks (about 4 pounds)
1 3/4 cups Swanson® Chicken Stock
1/2 cup Dijon-style mustard
1/3 cup Italian-seasoned dry bread crumbs
DIRECTIONS:
Place the chicken in a single layer into a 15 x 10-inch disposable foil pan.
Stir the stock and mustard in a small bowl. Pour the stock mixture over the chicken and turn to coat. Sprinkle the bread crumbs over the chicken. Cover the pan and refrigerate for 4 hours.
Bake at 375°F. for 1 hour or until the chicken is cooked through. Serve hot or at room temperature.
Serves 6.
Campbell's Kitchen Tip: Keep disposable foil pans on hand for convenience to tote casseroles to friends' parties or covered dish suppers. As a safety reminder, be sure to support the bottom of the filled pan when handling them in and out of the oven.
September 20, 2009
Sausage Dip
Recipe By: Joyce Gordon
Ingredients:
1 lb of sausage (hot or mild)
2 8z pkgs of cream cheese softened
2 cans of Rotel (mild or spicy) undrained
Crumble the sausage , fry, and drain.
Instructions:
Add the fried sausage to the softened cream cheese, then stir in the rotel, mix well.
Put in crock pot and warm.
Serve with scoops
Yummy for tailgating, or for that party at the office or the holidays
Ingredients:
1 lb of sausage (hot or mild)
2 8z pkgs of cream cheese softened
2 cans of Rotel (mild or spicy) undrained
Crumble the sausage , fry, and drain.
Instructions:
Add the fried sausage to the softened cream cheese, then stir in the rotel, mix well.
Put in crock pot and warm.
Serve with scoops
Yummy for tailgating, or for that party at the office or the holidays
September 19, 2009
Late summer fruit pizza
1 (18-ounce) package refrigerated cookie dough
1 (8-ounce) package cream cheese, room temperature
1/3 cup sugar
1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)
Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other
1/2 cup orange, peach, or apricot preserves
1 Tablespoon water
Preparation:
Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.
In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).
In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve.
Recipe By: Phillip McManus/Dabney S. Lancaster Community College Culinary Arts Coordinator
1 (8-ounce) package cream cheese, room temperature
1/3 cup sugar
1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)
Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other
1/2 cup orange, peach, or apricot preserves
1 Tablespoon water
Preparation:
Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.
In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).
In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve.
Recipe By: Phillip McManus/Dabney S. Lancaster Community College Culinary Arts Coordinator
September 18, 2009
Ricotta vanilla bread pudding
By Parents.com
2 tablespoons unsalted butter, melted
6 slices challah bread, each 1-1/4 inches thick, cut into 1/2-inch cubes
1/2 cup golden raisins
1 cup milk
1 container (15 ounces) ricotta cheese
1/2 cup sugar
2 eggs
1 cup sour cream
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Directions
1. Coat a 1-1/2-quart souffle dish with 1 tablespoon melted butter. Add bread and raisins to dish. Pour milk over top; stir to combine. Set aside.
2. Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining 1 tablespoon butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker bowl. Fill bowl with boiling water to reach 1 inch up the side of dish.
3. Cover top of slow cooker with a dish towel; top with lid. Cook for 2-1/2 hours on HIGH or until internal temperature registers 140° on an instant-read thermometer. Cool at least 20 minutes.
2 tablespoons unsalted butter, melted
6 slices challah bread, each 1-1/4 inches thick, cut into 1/2-inch cubes
1/2 cup golden raisins
1 cup milk
1 container (15 ounces) ricotta cheese
1/2 cup sugar
2 eggs
1 cup sour cream
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Directions
1. Coat a 1-1/2-quart souffle dish with 1 tablespoon melted butter. Add bread and raisins to dish. Pour milk over top; stir to combine. Set aside.
2. Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining 1 tablespoon butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker bowl. Fill bowl with boiling water to reach 1 inch up the side of dish.
3. Cover top of slow cooker with a dish towel; top with lid. Cook for 2-1/2 hours on HIGH or until internal temperature registers 140° on an instant-read thermometer. Cool at least 20 minutes.
September 17, 2009
Fiesta chicken casserole
from Campbell's Kitchen
Prep Time: 15 min.
Bake Time: 40 min.
Ingredients:
1 pkg. (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
8 oz. shredded Cheddar cheese (about 2 cups)
1 pkg. (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained
Directions:
Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
Bake at 400°F. for 40 minutes or until the crust is golden brown.
Serves 8.
Add dried oregano, thyme or chopped fresh cilantro to the filling for an even more authentic Southwestern flavor.
Prep Time: 15 min.
Bake Time: 40 min.
Ingredients:
1 pkg. (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
8 oz. shredded Cheddar cheese (about 2 cups)
1 pkg. (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained
Directions:
Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
Bake at 400°F. for 40 minutes or until the crust is golden brown.
Serves 8.
Add dried oregano, thyme or chopped fresh cilantro to the filling for an even more authentic Southwestern flavor.
September 16, 2009
Glazed gingerbread cake
From Better Homes & Gardens
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1/2 cup packed brown sugar
2 eggs
1 cup mild-flavored molasses
1 cup water
1 cup sifted powdered sugar
1/4 teaspoon vanilla
Lemon juice
Crystallized ginger strips (optional)
Directions
1. Preheat oven to 350 degree F. Grease a 10-inch fluted tube pan; set aside.
2. Stir together flour, cinnamon, ground ginger, baking powder, and baking soda in a large mixing bowl; set aside.
3. Place shortening in another large mixing bowl; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat for 1 minute. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition until combined. Pour batter into prepared pan.
4. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 30 minutes in pan on a wire rack. Remove from pan and cool completely.
5. Combine powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon lemon juice in a mixing bowl. Add additional lemon juice, if necessary, for drizzling consistency. Drizzle over cake. If desired, garnish with crystallized ginger strips. Makes 12 to 16 servings.
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1/2 cup packed brown sugar
2 eggs
1 cup mild-flavored molasses
1 cup water
1 cup sifted powdered sugar
1/4 teaspoon vanilla
Lemon juice
Crystallized ginger strips (optional)
Directions
1. Preheat oven to 350 degree F. Grease a 10-inch fluted tube pan; set aside.
2. Stir together flour, cinnamon, ground ginger, baking powder, and baking soda in a large mixing bowl; set aside.
3. Place shortening in another large mixing bowl; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat for 1 minute. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition until combined. Pour batter into prepared pan.
4. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 30 minutes in pan on a wire rack. Remove from pan and cool completely.
5. Combine powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon lemon juice in a mixing bowl. Add additional lemon juice, if necessary, for drizzling consistency. Drizzle over cake. If desired, garnish with crystallized ginger strips. Makes 12 to 16 servings.
September 15, 2009
French onion burgers
By Campbells
1 lb. ground beef
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
4 slices cheese
4 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds, split
Directions:
Shape the beef into 4 (1/2-inch-thick) burgers.
Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.
Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until desired doneness. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping.
Tip: You can also serve these burgers in a bowl atop a mound of hot mashed potatoes, with some of the onion gravy poured over.
Serving Suggestion: Serve with romaine salad tossed with fresh basil and Italian salad dressing. For dessert, serve orange slices.
Serves 4.
1 lb. ground beef
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
4 slices cheese
4 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds, split
Directions:
Shape the beef into 4 (1/2-inch-thick) burgers.
Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.
Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until desired doneness. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping.
Tip: You can also serve these burgers in a bowl atop a mound of hot mashed potatoes, with some of the onion gravy poured over.
Serving Suggestion: Serve with romaine salad tossed with fresh basil and Italian salad dressing. For dessert, serve orange slices.
Serves 4.
September 14, 2009
Gingersnap crumble parfait
1 recipe Gingersnap Crumble (recipe, below)
1 quart vanilla ice cream
1 15-oz. can pumpkin
2 Tbsp. packed brown sugar
1-1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup whipping cream, whipped
Pumpkin pie spice (optional)
Directions
1. Prepare Gingersnap Crumble. Set aside.
2. Place ice cream in refrigerator for 20 to 30 minutes or just until softened. In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt. Stir ice cream to soften; fold into pumpkin mixture. Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.
3. Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).
4. Before serving, top with whipped cream and a leaf pastry cutout. Sprinkle with additional pumpkin pie spice. Makes 10 servings.
Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.
from Better Homes & Gardens
1 quart vanilla ice cream
1 15-oz. can pumpkin
2 Tbsp. packed brown sugar
1-1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup whipping cream, whipped
Pumpkin pie spice (optional)
Directions
1. Prepare Gingersnap Crumble. Set aside.
2. Place ice cream in refrigerator for 20 to 30 minutes or just until softened. In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt. Stir ice cream to soften; fold into pumpkin mixture. Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.
3. Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).
4. Before serving, top with whipped cream and a leaf pastry cutout. Sprinkle with additional pumpkin pie spice. Makes 10 servings.
Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.
from Better Homes & Gardens
September 13, 2009
Snickerdoodle Pie
By Better Homes & Gardens
1 Recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1 Tbsp. raw sugar or coarse sugar
1/2 plus 1/4 tsp. ground cinnamon, divided
2 tsp. butter, melted
1/2 cup packed brown sugar
1/4 cup butter
3 Tbsp. water
2 Tbsp. light-colored corn syrup
1/2 plus 1 tsp. vanilla, divided
1/4 cup butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cream of tartar
1 egg
1/2 cup milk
1-1/4 cups all-purpose flour
Directions
1. Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.
2. For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla. Set aside.
3. In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.
4. Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.
5. Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm. Makes 10 servings
1 Recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1 Tbsp. raw sugar or coarse sugar
1/2 plus 1/4 tsp. ground cinnamon, divided
2 tsp. butter, melted
1/2 cup packed brown sugar
1/4 cup butter
3 Tbsp. water
2 Tbsp. light-colored corn syrup
1/2 plus 1 tsp. vanilla, divided
1/4 cup butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cream of tartar
1 egg
1/2 cup milk
1-1/4 cups all-purpose flour
Directions
1. Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.
2. For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla. Set aside.
3. In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.
4. Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.
5. Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm. Makes 10 servings
September 12, 2009
Oatmeal Cake
By Better Homes & Gardens
1/2 cup butter
2 eggs
1-1/4 cups boiling water
1 cup rolled oats
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
1 recipe Broiled Nut Topping
Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 9-inch springform pan; set pan aside. In small bowl pour boiling water over oats. Stir until combined; let stand 20 minutes. In medium bowl stir together flour, baking powder, cinnamon, baking soda, salt, and nutmeg; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and vanilla; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and oatmeal mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan.
3. Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool on wire rack at least 1 hour more.
4. Transfer cake to a baking sheet. Spread Broiled Nut Topping over warm cake. Broil about 4 inches from heat for 2 to 3 minutes or until topping is bubbly and golden. Cool on a wire rack before serving.
5. Makes 12 servings
6. Broiled Nut Topping: In a medium saucepan combine 1/4 cup butter and 2 tablespoons half-and-half, light cream, or milk. Cook and stir until butter melts. Add 1/2 cup packed brown sugar; stir until sugar dissolves. Remove from heat. Stir in 3/4 cup chopped pecans or walnuts and 1/3 cup flaked coconut.
1/2 cup butter
2 eggs
1-1/4 cups boiling water
1 cup rolled oats
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
1 recipe Broiled Nut Topping
Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 9-inch springform pan; set pan aside. In small bowl pour boiling water over oats. Stir until combined; let stand 20 minutes. In medium bowl stir together flour, baking powder, cinnamon, baking soda, salt, and nutmeg; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and vanilla; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and oatmeal mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan.
3. Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool on wire rack at least 1 hour more.
4. Transfer cake to a baking sheet. Spread Broiled Nut Topping over warm cake. Broil about 4 inches from heat for 2 to 3 minutes or until topping is bubbly and golden. Cool on a wire rack before serving.
5. Makes 12 servings
6. Broiled Nut Topping: In a medium saucepan combine 1/4 cup butter and 2 tablespoons half-and-half, light cream, or milk. Cook and stir until butter melts. Add 1/2 cup packed brown sugar; stir until sugar dissolves. Remove from heat. Stir in 3/4 cup chopped pecans or walnuts and 1/3 cup flaked coconut.
September 11, 2009
Nacho casserole
2 tablespoons olive oil
1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)
1 pound lean ground beef
1/2 teaspoon garlic salt
2 tubes (10 ounces each) refrigerated pizza dough
1 jar (16 ounces) medium-hot salsa
3 cups shredded taco-cheese blend
1 can (2.2 ounces) sliced black olives, drained (about 1/4 cup)
3 large scallions, trimmed and sliced
Directions
1. Heat oven to 375°. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
3. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.
4. In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.
5. Bake at 375° for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.
1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)
1 pound lean ground beef
1/2 teaspoon garlic salt
2 tubes (10 ounces each) refrigerated pizza dough
1 jar (16 ounces) medium-hot salsa
3 cups shredded taco-cheese blend
1 can (2.2 ounces) sliced black olives, drained (about 1/4 cup)
3 large scallions, trimmed and sliced
Directions
1. Heat oven to 375°. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
3. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.
4. In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.
5. Bake at 375° for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.
September 10, 2009
Gingerbread cupcakes
By Better Homes & Gardens
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
Dash salt
1 slightly beaten egg white
1/3 cup molasses
1/3 cup water
3 tablespoons cooking oil
Sifted powdered sugar (optional)
Directions
1. Line eight 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium mixing bowl stir together flour, baking powder, ginger, cinnamon, soda, and salt; set aside.
2. In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just until blended. Spoon mixture into prepared muffin cups.
3. Bake in a 350 degree F oven for 15 to 20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool. Makes 8 cupcakes (8 servings).
Make ahead tip: Bake and cook cupcakes but do not sprinkle with powdered sugar. Pack in an airtight freezer container; seal, label, and freeze up to 1 month. Thaw 30 minutes at room temperature before sprinkling with powdered sugar and serving.
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
Dash salt
1 slightly beaten egg white
1/3 cup molasses
1/3 cup water
3 tablespoons cooking oil
Sifted powdered sugar (optional)
Directions
1. Line eight 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium mixing bowl stir together flour, baking powder, ginger, cinnamon, soda, and salt; set aside.
2. In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just until blended. Spoon mixture into prepared muffin cups.
3. Bake in a 350 degree F oven for 15 to 20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool. Makes 8 cupcakes (8 servings).
Make ahead tip: Bake and cook cupcakes but do not sprinkle with powdered sugar. Pack in an airtight freezer container; seal, label, and freeze up to 1 month. Thaw 30 minutes at room temperature before sprinkling with powdered sugar and serving.
September 9, 2009
Brown sugar cake
By Kraft fooods
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
4 eggs
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup water
1/2 cup oil 1 cup packed brown sugar
1 cup chopped PLANTERS Pecans
2 tsp. powdered sugar
Make It!
HEAT oven to 350ºF.
BEAT first 6 ingredients with mixer 3 min. or until well blended. Add brown sugar and nuts; mix well.
POUR into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
BAKE 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. Sprinkle with powdered sugar just before serving.
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
4 eggs
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup water
1/2 cup oil 1 cup packed brown sugar
1 cup chopped PLANTERS Pecans
2 tsp. powdered sugar
Make It!
HEAT oven to 350ºF.
BEAT first 6 ingredients with mixer 3 min. or until well blended. Add brown sugar and nuts; mix well.
POUR into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
BAKE 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. Sprinkle with powdered sugar just before serving.
September 8, 2009
Chicken tortilla's crockpot style
2 Chicken breasts
1 C salsa
1 can corn
1 can black beans
1 block cream cheese
1 pack shredded cheese
tortilla shells.
Cook on LOW the chicken,salsa,corn,black beansfor 4 hours.
Add cream cheese and let melt.
Mix it... all up and chunk chicken. Put on tortilla shells and sprinkle with cheese. Delicious and so easy
1 C salsa
1 can corn
1 can black beans
1 block cream cheese
1 pack shredded cheese
tortilla shells.
Cook on LOW the chicken,salsa,corn,black beansfor 4 hours.
Add cream cheese and let melt.
Mix it... all up and chunk chicken. Put on tortilla shells and sprinkle with cheese. Delicious and so easy
September 7, 2009
Kraft Farmhouse chicken dinner
Prep Time: 15 min
Total Time: 50 min
Makes: 4 servings
What You Need
1/4 cup flour
1/2 tsp. pepper
4 small bone-in chicken breast halves (1-1/2 lb.), skin removed
1/4 cup KRAFT Light Zesty Italian Dressing
2 cups baby carrots
1 onion, cut into wedges
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
2 cups instant brown rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp.chopped fresh parsley
Make It!
MIX flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low 20 min. or until chicken is done (165°F).
MEANWHILE, cook rice as directed on package; spoon onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
ADD Neufchatel and remaining broth to skillet; cook on high heat until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.
* TipsMakeover
Savings We've taken a family favorite and made a few changes that will save fat and calories. We browned the chicken in KRAFT Light Zesty Italian Dressing instead of oil; used PHILADELPHIA Neufchatel Cheese instead of whipping cream; and didn't dip the chicken in eggs before coating in flour. All these changes will save you 50 calories and 19 g of fat per serving!SubstituteSubstitute 8 bone-in chicken thighs with skin removed for the chicken breasts. Prepare as directed, cooking until chicken is done (165°F).
Total Time: 50 min
Makes: 4 servings
What You Need
1/4 cup flour
1/2 tsp. pepper
4 small bone-in chicken breast halves (1-1/2 lb.), skin removed
1/4 cup KRAFT Light Zesty Italian Dressing
2 cups baby carrots
1 onion, cut into wedges
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
2 cups instant brown rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp.chopped fresh parsley
Make It!
MIX flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low 20 min. or until chicken is done (165°F).
MEANWHILE, cook rice as directed on package; spoon onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
ADD Neufchatel and remaining broth to skillet; cook on high heat until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.
* TipsMakeover
Savings We've taken a family favorite and made a few changes that will save fat and calories. We browned the chicken in KRAFT Light Zesty Italian Dressing instead of oil; used PHILADELPHIA Neufchatel Cheese instead of whipping cream; and didn't dip the chicken in eggs before coating in flour. All these changes will save you 50 calories and 19 g of fat per serving!SubstituteSubstitute 8 bone-in chicken thighs with skin removed for the chicken breasts. Prepare as directed, cooking until chicken is done (165°F).
September 6, 2009
Seafood Lasagna by Betty Crocker
1/2 cup butter or margarine
2 garlic cloves, finely chopped
1/2 cup Gold Medal® all-purpose flour
2 cups milk
2 cups Progresso® chicken broth (from 32-ounce carton)
2 cups shredded mozzarella cheese (8 ounces)
4 medium green onions, sliced (1/4 cup)
2 tablespoons capers
1 teaspoon dried tarragon leaves
1/2 teaspoon lemon pepper
9 uncooked lasagna noodles
1 cup small curd creamed cottage cheese
1 can (6 ounces) crabmeat, drained and cartilage removed
1 can (4 ounces) tiny shrimp, drained
1/2 cup grated Parmesan cheese
Total Time: 25 min
1. Heat oven to 350ºF. Melt butter in 3-quart saucepan over low heat. Cook garlic in butter about 1 minute, stirring occasionally, until golden. Stir in flour. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, onions, capers, tarragon and lemon pepper. Cook over low heat, stirring constantly, until cheese is melted.
2. Spread one-fourth of the cheese sauce (about 1 1/4 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 uncooked noodles. Spread cottage cheese over noodles. Repeat with one-fourth of the cheese sauce and 3 noodles. Top with crabmeat, shrimp, one-fourth of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with Parmesan cheese.
3. Bake uncovered about 40 minutes or until noodles are tender. Let stand 15 minutes before cutting.
Do-Ahead Tip
Wrap the dish of unbaked lasagna tightly with aluminum foil and freeze up to 1 month. Bake frozen lasagna covered 40 minutes, then uncover and bake about 40 minutes longer or until hot and bubbly.
Substitution
You can use 6 ounces of chopped imitation crabmeat for the canned crabmeat in this recipe. It adds a nice touch of color!
2 garlic cloves, finely chopped
1/2 cup Gold Medal® all-purpose flour
2 cups milk
2 cups Progresso® chicken broth (from 32-ounce carton)
2 cups shredded mozzarella cheese (8 ounces)
4 medium green onions, sliced (1/4 cup)
2 tablespoons capers
1 teaspoon dried tarragon leaves
1/2 teaspoon lemon pepper
9 uncooked lasagna noodles
1 cup small curd creamed cottage cheese
1 can (6 ounces) crabmeat, drained and cartilage removed
1 can (4 ounces) tiny shrimp, drained
1/2 cup grated Parmesan cheese
Total Time: 25 min
1. Heat oven to 350ºF. Melt butter in 3-quart saucepan over low heat. Cook garlic in butter about 1 minute, stirring occasionally, until golden. Stir in flour. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, onions, capers, tarragon and lemon pepper. Cook over low heat, stirring constantly, until cheese is melted.
2. Spread one-fourth of the cheese sauce (about 1 1/4 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 uncooked noodles. Spread cottage cheese over noodles. Repeat with one-fourth of the cheese sauce and 3 noodles. Top with crabmeat, shrimp, one-fourth of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with Parmesan cheese.
3. Bake uncovered about 40 minutes or until noodles are tender. Let stand 15 minutes before cutting.
Do-Ahead Tip
Wrap the dish of unbaked lasagna tightly with aluminum foil and freeze up to 1 month. Bake frozen lasagna covered 40 minutes, then uncover and bake about 40 minutes longer or until hot and bubbly.
Substitution
You can use 6 ounces of chopped imitation crabmeat for the canned crabmeat in this recipe. It adds a nice touch of color!
Kielbasa summer salad
The unexpected combination of flavors and textures in this cool salad sparks taste buds.
Ingredients:
1 pound smoked kielbasa or Polish sausage, halved and cut into 1/4-inch pieces
1 can (15-1/2 ounces) peas, rinsed and drained
2 medium tart apples, cut into 1/2-inch chunks
1 medium green pepper, chopped
4 large green onions, thinly sliced
Dressing:
1/3 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 to 1 teaspoon pepper
Directions:
In a nonstick skillet, brown sausage. Drain on paper towels. In a large bowl, combine peas, apples, green pepper, onions and sausage. In a small bowl, combine the dressing ingredients. Pour over sausage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight. Yield: 10 servings.
Ingredients:
1 pound smoked kielbasa or Polish sausage, halved and cut into 1/4-inch pieces
1 can (15-1/2 ounces) peas, rinsed and drained
2 medium tart apples, cut into 1/2-inch chunks
1 medium green pepper, chopped
4 large green onions, thinly sliced
Dressing:
1/3 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 to 1 teaspoon pepper
Directions:
In a nonstick skillet, brown sausage. Drain on paper towels. In a large bowl, combine peas, apples, green pepper, onions and sausage. In a small bowl, combine the dressing ingredients. Pour over sausage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight. Yield: 10 servings.
September 5, 2009
Italian cold sauce spaggetti
1 Pack of grape tomatoes, cut each in half
1/2 large onion cut in small blocks
2 garlic cloves
8 oz block cheese cubed (I like to use Pepper jack for the spice)
drizzle in Extra Virgin Olive Oil
Salt and pepper to taste
Place all ingredients in a food processor and chop. Pour Mixture over Hot cooked spaghetti and mix though the spaghetti. Serve with some garlic bread. This is a great meal during the summer!
1/2 large onion cut in small blocks
2 garlic cloves
8 oz block cheese cubed (I like to use Pepper jack for the spice)
drizzle in Extra Virgin Olive Oil
Salt and pepper to taste
Place all ingredients in a food processor and chop. Pour Mixture over Hot cooked spaghetti and mix though the spaghetti. Serve with some garlic bread. This is a great meal during the summer!
September 4, 2009
Chocolate chip cheese ball
1 package (8 ounces) Cream Cheese, Softened
1/2 cup of butter, Softened if you want to form a ball or melted in the microwave if you want a dip consistency
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semi-sweet chocolate chips (make sure that they are the miniature chips)
Graham cracker sticks (Can use graham crackers but sticks are easier for dipping
Can add 3/4 cup of finely chopped pecans if desired
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined With a spoon stir in chocolate chips.If making the dip, add nuts if desired and it is ready to eat. If making a ball, cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll ball in pecans. Serve with graham crackers sticks or graham crackers
1/2 cup of butter, Softened if you want to form a ball or melted in the microwave if you want a dip consistency
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semi-sweet chocolate chips (make sure that they are the miniature chips)
Graham cracker sticks (Can use graham crackers but sticks are easier for dipping
Can add 3/4 cup of finely chopped pecans if desired
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined With a spoon stir in chocolate chips.If making the dip, add nuts if desired and it is ready to eat. If making a ball, cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll ball in pecans. Serve with graham crackers sticks or graham crackers
September 3, 2009
Hashbrown sausage bake
1-30ounce package frozen hash brown potatoes (thawed)
1 lb sausage
1 medium onion, chopped
½ green pepper, chopped
1 cup shredded cheddar, divided
1 tsp salt
1 tsp pepper
8 eggs
2 cups milk
1 tsp paprika
Sauté sausage with onions & peppers until sausage is brown and crumbled, drain. In a large bowl, combine sausage-veggie mixture with potatoes and ½ cup cheese. Spoon into a greased 9x13 dish. Beat eggs with milk until smooth, pour over hash browns, sprinkle with paprika. At this point you can cover and refrigerate overnight or bake at 350 degrees for 45-50 minutes until golden brown, then top with remaining cheese. If you refrigerate overnight, let sit on counter 30 minutes before baking.
1 lb sausage
1 medium onion, chopped
½ green pepper, chopped
1 cup shredded cheddar, divided
1 tsp salt
1 tsp pepper
8 eggs
2 cups milk
1 tsp paprika
Sauté sausage with onions & peppers until sausage is brown and crumbled, drain. In a large bowl, combine sausage-veggie mixture with potatoes and ½ cup cheese. Spoon into a greased 9x13 dish. Beat eggs with milk until smooth, pour over hash browns, sprinkle with paprika. At this point you can cover and refrigerate overnight or bake at 350 degrees for 45-50 minutes until golden brown, then top with remaining cheese. If you refrigerate overnight, let sit on counter 30 minutes before baking.
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