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.
November 21, 2009
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
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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
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