4 oz. 1/2 of 8 oz pkg.) neufchatel cream cheese, softened
3 tbsp. chunky salsa
4 flour tortillas (6 inch)
1/2 cup mexican style finely shredded cheese
1/4 tsp chilli powder
Mix neufchatel & salsa; spread onto tortillas. Top with remaining ingredients.
Roll up tortillas tightly. Cut each crosswise into 5 slices.
Just so you know-I doubled the recipe for Bible Study. And I used regular cream cheese. So it's really your preference. And i think when i make them again, I'll beat the softened cream cheese so it will spread on the tortilla better.
ENJOY!
October 25, 2010
October 24, 2010
Barbie's ranch cheese ball
2 8oz Cream Cheese
1 packet Hidden Valley Ranch
Seasoned Pepper (any brand you can get in the spice section)
Soften the cream cheese. Mix ranch packet into the cream cheese. Put mixture in fridge to firm up. Roll into big ball, then roll into the seasoned pepper. WaLa…. Ready to serve!
1 packet Hidden Valley Ranch
Seasoned Pepper (any brand you can get in the spice section)
Soften the cream cheese. Mix ranch packet into the cream cheese. Put mixture in fridge to firm up. Roll into big ball, then roll into the seasoned pepper. WaLa…. Ready to serve!
October 23, 2010
Chicken cordon bleu casserole
Classic chicken cordon bleu is juicy chicken pounded thin and wrapped around ham and Swiss cheese. This casserole version of the classic is simple to make and elevates the traditional with the addition of gravy, stuffing and broccoli.
Ingredients
2 cups broccoli florets
2 cups stuffing mix
4 chicken breast halves
4 slices swiss cheese
4 slices ham
2 can chicken gravy
Instructions
Steam broccoli 2 minutes in microwave. Moisten stuffing mix. Combine broccoli and stuffing.
Put chicken breasts in baking dish, sprinkle with pepper. Top chicken with cheese slice, then ham slice, then stuffing mix.
Cover and microwave on medium-high (70%) 15 minutes, rotating dish three times. Uncover, top with chicken gravy, microcook on high to heat. As an alternative, you can bake this casserole at 350 degrees F until the chicken is cooked through and the cheese is bubbly.
www.recipelion.com
Ingredients
2 cups broccoli florets
2 cups stuffing mix
4 chicken breast halves
4 slices swiss cheese
4 slices ham
2 can chicken gravy
Instructions
Steam broccoli 2 minutes in microwave. Moisten stuffing mix. Combine broccoli and stuffing.
Put chicken breasts in baking dish, sprinkle with pepper. Top chicken with cheese slice, then ham slice, then stuffing mix.
Cover and microwave on medium-high (70%) 15 minutes, rotating dish three times. Uncover, top with chicken gravy, microcook on high to heat. As an alternative, you can bake this casserole at 350 degrees F until the chicken is cooked through and the cheese is bubbly.
www.recipelion.com
October 22, 2010
Barbie's oreo balls
1 package Oreos
1 8oz Cream Cheese
Almond bark or chocolate dipping containers
Crush Oreos into fine powder. Heat cream cheese so it is easy to mix. Combine Oreo crumbs and cream cheese, While it is warm and gooey, roll into small balls. Put balls into freezer to get the cream cheese to firm up. Once they are firm you may dip into chocolate.
Wal-Mart has small Styrofoam containers with chocolate chips that you can microwave. That is what I use because it is quick and easy, but you can use any kind of melted chocolate you like.
1 8oz Cream Cheese
Almond bark or chocolate dipping containers
Crush Oreos into fine powder. Heat cream cheese so it is easy to mix. Combine Oreo crumbs and cream cheese, While it is warm and gooey, roll into small balls. Put balls into freezer to get the cream cheese to firm up. Once they are firm you may dip into chocolate.
Wal-Mart has small Styrofoam containers with chocolate chips that you can microwave. That is what I use because it is quick and easy, but you can use any kind of melted chocolate you like.
October 21, 2010
Pumpkin muffins
1 ½ c. sugar ½ t. cinnamon
2 eggs ½ t. nutmeg
¼ t. baking powder 1 2/3 c. flour
1 t. baking soda ½ c. oil
¾ t. salt ½ c. cold water
½ t. cloves 1 c. pumpkin (about half a 15 oz can)
Mix all ingredients together. Put in greased loaf pan or muffin tin. Bake at 325 degrees.
Bread (one loaf) = 75-90 minutes
12 Muffins = 45 minutes
24 Mini muffins = 25 minutes
www.kitchenstewardship.com
2 eggs ½ t. nutmeg
¼ t. baking powder 1 2/3 c. flour
1 t. baking soda ½ c. oil
¾ t. salt ½ c. cold water
½ t. cloves 1 c. pumpkin (about half a 15 oz can)
Mix all ingredients together. Put in greased loaf pan or muffin tin. Bake at 325 degrees.
Bread (one loaf) = 75-90 minutes
12 Muffins = 45 minutes
24 Mini muffins = 25 minutes
www.kitchenstewardship.com
October 20, 2010
Halloween Cookie Pizza
1roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/2cup creamy peanut butter
1cup candy corn
1/2cup raisins
1/4cup vanilla ready-to-spread frosting (from 1-lb can)
DIRECTIONS
Heat oven to 350°F.
Line 12-inch pizza pan with foil; grease foil with shortening.
Cut cookie dough into 1/4-inch-thick slices; arrange in pan.
With floured fingers, press slices to form crust.
Bake 15 to 20 minutes or until deep golden brown.
Cool completely, about 30 minutes.
Use foil to lift crust from pan.
Carefully remove foil from crust; place crust on serving platter or tray.
Spread peanut butter over crust.
Sprinkle candy corn and raisins evenly over top.
In small microwavable bowl, microwave frosting on High 10 to 15 seconds or until thin and drizzling consistency.
Drizzle frosting over cookie pizza.
Cut into wedges or squares.
www.pillsbury.com
1/2cup creamy peanut butter
1cup candy corn
1/2cup raisins
1/4cup vanilla ready-to-spread frosting (from 1-lb can)
DIRECTIONS
Heat oven to 350°F.
Line 12-inch pizza pan with foil; grease foil with shortening.
Cut cookie dough into 1/4-inch-thick slices; arrange in pan.
With floured fingers, press slices to form crust.
Bake 15 to 20 minutes or until deep golden brown.
Cool completely, about 30 minutes.
Use foil to lift crust from pan.
Carefully remove foil from crust; place crust on serving platter or tray.
Spread peanut butter over crust.
Sprinkle candy corn and raisins evenly over top.
In small microwavable bowl, microwave frosting on High 10 to 15 seconds or until thin and drizzling consistency.
Drizzle frosting over cookie pizza.
Cut into wedges or squares.
www.pillsbury.com
October 19, 2010
Hazel's Fresh Coconut Cake
Southerner Hazel Burwell has been making this stately cake for her family for over 40 years. She brushes the layers with a coconut syrup to keep the cake moist, and adds marshmallows to the frosting to keep it soft.
Prep: 1 hr., 15 min.; Cook: 20 min.; Other: 10 min.
Yield: 1 (3-layer) cake
Ingredients
1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
2 tablespoons sugar
1/4 cup fresh coconut milk
Boiled Frosting
2 to 3 cups shredded fresh coconut (about 2 coconuts)
Garnishes: kumquats, crab apples
Preparation
Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9" round cakepans.
Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Combine 2 tablespoons sugar and coconut milk in a small glass bowl. Microwave on HIGH 1 minute; stir until sugar dissolves. Brush 1 cake layer with half of coconut milk mixture, leaving a 1/2" margin around edges. Spread with 1 cup Boiled Frosting, and sprinkle with 1/2 cup shredded coconut. Top with second cake layer, and repeat procedure. Top with remaining cake layer. Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut. Garnish, if desired.
Hazel Burwell, Oxmoor House, MAY 2005
Prep: 1 hr., 15 min.; Cook: 20 min.; Other: 10 min.
Yield: 1 (3-layer) cake
Ingredients
1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
2 tablespoons sugar
1/4 cup fresh coconut milk
Boiled Frosting
2 to 3 cups shredded fresh coconut (about 2 coconuts)
Garnishes: kumquats, crab apples
Preparation
Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9" round cakepans.
Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Combine 2 tablespoons sugar and coconut milk in a small glass bowl. Microwave on HIGH 1 minute; stir until sugar dissolves. Brush 1 cake layer with half of coconut milk mixture, leaving a 1/2" margin around edges. Spread with 1 cup Boiled Frosting, and sprinkle with 1/2 cup shredded coconut. Top with second cake layer, and repeat procedure. Top with remaining cake layer. Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut. Garnish, if desired.
Hazel Burwell, Oxmoor House, MAY 2005
October 17, 2010
Preacher cookies
2 cups Sugar
1/4 cup Cocoa
1/2 cup Milk
1 stick Margarine
1 tsp. Vanilla
1/2 cup Peanut Butter
3 cups Old Fashioned Oats
DIRECTIONS
Mix sugar, cocoa, milk and margarine in a saucepan on medium heat until it starts to boil.
Remove from heat and let cool a minute.
Add vanilla, peanut butter, and oatmeal.
Stir and drop on wax paper to cool.
Store in refrigerator
1/4 cup Cocoa
1/2 cup Milk
1 stick Margarine
1 tsp. Vanilla
1/2 cup Peanut Butter
3 cups Old Fashioned Oats
DIRECTIONS
Mix sugar, cocoa, milk and margarine in a saucepan on medium heat until it starts to boil.
Remove from heat and let cool a minute.
Add vanilla, peanut butter, and oatmeal.
Stir and drop on wax paper to cool.
Store in refrigerator
October 16, 2010
Buffalo Chicken wing dip
BUFFALO CHICKEN WING DIP
1 package softened cream cheese
2 cups cooked chunked boneless skinless chicken breast
1 16 oz chunky bleu cheese dressing
1 12 oz hot wing sauce
1 package shredded Monterey Jack cheese
Spread cream cheese in bottom of a 9x13 baking dish. Mix hot wing sauce with the chicken and pour on top of the cream cheese, spread the chunky bleu cheese dressing over chicken mixture and top with Monterey Jack cheese.
Bake until cheese is melted and bubbly.
Serve with your favorite crackers or chips. Great for football snacks!
1 package softened cream cheese
2 cups cooked chunked boneless skinless chicken breast
1 16 oz chunky bleu cheese dressing
1 12 oz hot wing sauce
1 package shredded Monterey Jack cheese
Spread cream cheese in bottom of a 9x13 baking dish. Mix hot wing sauce with the chicken and pour on top of the cream cheese, spread the chunky bleu cheese dressing over chicken mixture and top with Monterey Jack cheese.
Bake until cheese is melted and bubbly.
Serve with your favorite crackers or chips. Great for football snacks!
October 12, 2010
Cake balls
Ingredients
1 box vanilla cake mix baked as directed
1 16-ounce can vanilla frosting
2 cups powdered sugar
4 tablespoons water
Sprinkles
Lollipop sticks
Directions
1. Bake cake mix as directed. When cooled, crumble cake in large bowl.
2. Add 1/2 can of vanilla frosting. Use hands to mush together, adding more frosting if it seems dry.
3. Roll into 25 walnut-sized balls and put on a wax paper-covered cookie sheet.
4. Place a lollipop stick in each.
5. For icing, mix together powdered sugar and water until smooth, adding more water as needed.
6. Dip each ball in the icing and set on wax paper. Coat each with sprinkles and let set
Parents.com
1 box vanilla cake mix baked as directed
1 16-ounce can vanilla frosting
2 cups powdered sugar
4 tablespoons water
Sprinkles
Lollipop sticks
Directions
1. Bake cake mix as directed. When cooled, crumble cake in large bowl.
2. Add 1/2 can of vanilla frosting. Use hands to mush together, adding more frosting if it seems dry.
3. Roll into 25 walnut-sized balls and put on a wax paper-covered cookie sheet.
4. Place a lollipop stick in each.
5. For icing, mix together powdered sugar and water until smooth, adding more water as needed.
6. Dip each ball in the icing and set on wax paper. Coat each with sprinkles and let set
Parents.com
October 11, 2010
Marmalade French toast
Grapefruit or mixed fruit marmalade will work just as well as the orange marmalade called for in the recipe. Serve the casserole with honey or pancake syrup warmed with orange rind and a splash of orange juice (add one teaspoon rind and two tablespoons juice per 1/2 cup syrup). This easy casserole can be assembled in less than 15 minutes and stored in the refrigerator overnight.
Yield: 12 servings (serving size: 1 piece)
Ingredients
3 tablespoons butter, softened
1 (16-ounce) sourdough French bread loaf, cut into 24 (1/2-inch) slices
Cooking spray
1 (12-ounce) jar orange marmalade
2 3/4 cups 1% low-fat milk
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
6 large eggs
1/3 cup finely chopped walnuts
Preparation
Spread softened butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spread marmalade evenly over bread; top with remaining 12 bread slices, buttered side up.
Combine milk and next 4 ingredients (through eggs), stirring with a whisk. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
Sprinkle casserole with walnuts. Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.
Nutritional Information
Calories:293 (28% from fat)
Fat:9g (sat 3.2g,mono 2.2g,poly 2.3g)
Protein:9.1g
Carbohydrate:46.4g
Fiber:1.6g
Cholesterol:116mg
Iron:2.2mg
Sodium:315mg
Calcium:132mg
Maureen Callahan, Cooking Light, NOVEMBER 2006
Yield: 12 servings (serving size: 1 piece)
Ingredients
3 tablespoons butter, softened
1 (16-ounce) sourdough French bread loaf, cut into 24 (1/2-inch) slices
Cooking spray
1 (12-ounce) jar orange marmalade
2 3/4 cups 1% low-fat milk
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
6 large eggs
1/3 cup finely chopped walnuts
Preparation
Spread softened butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spread marmalade evenly over bread; top with remaining 12 bread slices, buttered side up.
Combine milk and next 4 ingredients (through eggs), stirring with a whisk. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
Sprinkle casserole with walnuts. Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.
Nutritional Information
Calories:293 (28% from fat)
Fat:9g (sat 3.2g,mono 2.2g,poly 2.3g)
Protein:9.1g
Carbohydrate:46.4g
Fiber:1.6g
Cholesterol:116mg
Iron:2.2mg
Sodium:315mg
Calcium:132mg
Maureen Callahan, Cooking Light, NOVEMBER 2006
Pumpkin fudge
3 cups sugar
3/4 cup butter
1 5-ounce can evaporated milk
1/2 cup canned pumpkin
1 10-ounce package cinnamon-flavored pieces
1 7-ounce jar marshmallow creme
3/4 cup chopped walnuts, toasted
Directions
1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
2. In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.)
3. Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.
4. Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature. When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze. Makes about 96 pieces.
Nutrition Facts
Servings Per Recipe about 96 pieces Calories68, Total Fat (g)3, Saturated Fat (g)2, Monounsaturated Fat (g)1, Polyunsaturated Fat (g)1, Cholesterol (mg)4, Sodium (mg)14, Carbohydrate (g)10, Total Sugar (g)9, Calcium (DV%)1, Percent Daily Values are based on a 2,000 calorie diet
bhg.com
3/4 cup butter
1 5-ounce can evaporated milk
1/2 cup canned pumpkin
1 10-ounce package cinnamon-flavored pieces
1 7-ounce jar marshmallow creme
3/4 cup chopped walnuts, toasted
Directions
1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
2. In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.)
3. Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.
4. Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature. When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze. Makes about 96 pieces.
Nutrition Facts
Servings Per Recipe about 96 pieces Calories68, Total Fat (g)3, Saturated Fat (g)2, Monounsaturated Fat (g)1, Polyunsaturated Fat (g)1, Cholesterol (mg)4, Sodium (mg)14, Carbohydrate (g)10, Total Sugar (g)9, Calcium (DV%)1, Percent Daily Values are based on a 2,000 calorie diet
bhg.com
October 10, 2010
Pumpkin cream cheese cupcakes
1 pkg. (2-layer size) spice cake mix 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1 cup canned pumpkin 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup sugar 1 egg Make ItHEAT oven to 350ºF.
PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter.
BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.
Kraft Kitchens TipsSpecial ExtraStir 1/4 tsp. ground nutmeg into 1-1/2 cups thawed COOL WHIP Whipped Topping; spread over cooled cupcakes. Keep refrigerated.
www.kraft.com
PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter.
BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.
Kraft Kitchens TipsSpecial ExtraStir 1/4 tsp. ground nutmeg into 1-1/2 cups thawed COOL WHIP Whipped Topping; spread over cooled cupcakes. Keep refrigerated.
www.kraft.com
October 9, 2010
Oreo suprise cupcakes
1 pkg. (2-layer size) chocolate cake mix 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 egg 2 Tbsp. sugar 48 Mini OREO Bite Size Chocolate Sandwich Cookies 1-1/2 cups thawed COOL WHIP Whipped Topping Make ItHEAT oven to 350°F.
PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.
SPOON half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
BAKE 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
FROST with COOL WHIP. Top with remaining cookies. Frosted cupcakes can be stored in refrigerator up to 3 days.
Kraft Kitchens TipsSize-WiseAt 24 servings, these are the perfect sweet treats to serve at your next party.
Make it EasyFor easy portioning of cream cheese mixture into cake batter, spoon cream cheese mixture into large resealable plastic bag; seal bag securely. Snip small corner of bag with scissors. Squeeze about 1-1/2 tsp. of the cream cheese mixture over batter in each muffin cup.
www.kraft.com
PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.
SPOON half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
BAKE 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
FROST with COOL WHIP. Top with remaining cookies. Frosted cupcakes can be stored in refrigerator up to 3 days.
Kraft Kitchens TipsSize-WiseAt 24 servings, these are the perfect sweet treats to serve at your next party.
Make it EasyFor easy portioning of cream cheese mixture into cake batter, spoon cream cheese mixture into large resealable plastic bag; seal bag securely. Snip small corner of bag with scissors. Squeeze about 1-1/2 tsp. of the cream cheese mixture over batter in each muffin cup.
www.kraft.com
October 8, 2010
Beef taco bake
1 pd ground beef
1 can Tomato soup 10 3/4 oz
1 cup salsa
1/2 cup milk
6 florr tortillas 8 inch cut into 1 inch pieces
1 cup shredded cheese
Brown ground beef pour off any fat
Add soup, salsa, milk, totillas, and 1/2 the cheese in the skillet to mix
Grease a 2 qt casserole dish and pour skillet items into the dish
Top with cheese
Bake covered 400 degrees for 30 minutes
Personal note: I used 2 cups cheese, and served with extra salsa, I also used ground turkey instead of the beef.
www.campbellskitchen.com
1 can Tomato soup 10 3/4 oz
1 cup salsa
1/2 cup milk
6 florr tortillas 8 inch cut into 1 inch pieces
1 cup shredded cheese
Brown ground beef pour off any fat
Add soup, salsa, milk, totillas, and 1/2 the cheese in the skillet to mix
Grease a 2 qt casserole dish and pour skillet items into the dish
Top with cheese
Bake covered 400 degrees for 30 minutes
Personal note: I used 2 cups cheese, and served with extra salsa, I also used ground turkey instead of the beef.
www.campbellskitchen.com
October 7, 2010
Pizza
The dough:
1 1/4 oz. envelope of active dry yeast, (or 2 1/4 Tsp)
1 1/2 cups warm water (110°F - 115°F)
4 cups of bread flour
1 1/2 tsp. salt
2 Tbsp. extra virgin olive oil
1 Tbsp. sugar
Extra flour
Extra olive oil
The process:
Pour the warm water in a large mixing bowl, then add the sugar and dissolve it. Next, dissolve the yeast by stirring continuously after addition. Allow the mixture to settle down for 10 minutes, or extra so that the yeast becomes active.
Now add the yeast and olive oil, when the appearance of the mixture becomes foamy and cloudy at the surface. Dissolve it continuous stirring. Then add 3 cups of flour to the mixture one-by-one and whisk in until dissolved completely. Make sure the mixture is completely smooth. Use your hands to combine the dough until all of the dry flour has moistened into a mass.
When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it. Fold it in half again and push it into itself, again and again for perhaps 10 to 12 minutes or so, or about 200 cycles. It is very important that the dough is very well kneaded.
After kneading is complete, when dough transforms into a silky, smoothly-textured ball, coat the dough ball with a thin layer of olive oil. After that place it in the bottom of a large mixing bowl that has also been coated on the inside with olive oil.
Pizza dough's great, but what's dough without sauce?
The sauce:
3 tbsp. butter
16 oz. can of tomato puree
3 tbsp. olive oil
1 tsp. salt
3 cloves garlic, minced
1/4 tsp. black pepper
3 large yellow onions, minced
1 tsp. whole oregano
2 quarts. canned whole Italian tomatoes
1 tsp. whole basil
Melt the butter with olive oil in an oven or large skillet. Slowly but completely sauté the garlic and onion. Then add the tomatoes, salt, pepper, oregano, basil and puree. Boil it. Cover the mixture and let it bubble for two hours. In between, stir it occasionally. Crush the tomatoes with the masher. Continue the process till the sauce reaches the consistency of a soup.
Set the sauce aside to cool before applying it to your pizza dough, or, or refrigerate it for use in the future. Ladle about 7 to 8 oz. of pizza sauce into the middle, bottom of the dough shell. Spread the sauce evenly over the surface of the dough sheet. Spoon the sauce out to the edge of the dough sheet.
www.walletpop.com
1 1/4 oz. envelope of active dry yeast, (or 2 1/4 Tsp)
1 1/2 cups warm water (110°F - 115°F)
4 cups of bread flour
1 1/2 tsp. salt
2 Tbsp. extra virgin olive oil
1 Tbsp. sugar
Extra flour
Extra olive oil
The process:
Pour the warm water in a large mixing bowl, then add the sugar and dissolve it. Next, dissolve the yeast by stirring continuously after addition. Allow the mixture to settle down for 10 minutes, or extra so that the yeast becomes active.
Now add the yeast and olive oil, when the appearance of the mixture becomes foamy and cloudy at the surface. Dissolve it continuous stirring. Then add 3 cups of flour to the mixture one-by-one and whisk in until dissolved completely. Make sure the mixture is completely smooth. Use your hands to combine the dough until all of the dry flour has moistened into a mass.
When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it. Fold it in half again and push it into itself, again and again for perhaps 10 to 12 minutes or so, or about 200 cycles. It is very important that the dough is very well kneaded.
After kneading is complete, when dough transforms into a silky, smoothly-textured ball, coat the dough ball with a thin layer of olive oil. After that place it in the bottom of a large mixing bowl that has also been coated on the inside with olive oil.
Pizza dough's great, but what's dough without sauce?
The sauce:
3 tbsp. butter
16 oz. can of tomato puree
3 tbsp. olive oil
1 tsp. salt
3 cloves garlic, minced
1/4 tsp. black pepper
3 large yellow onions, minced
1 tsp. whole oregano
2 quarts. canned whole Italian tomatoes
1 tsp. whole basil
Melt the butter with olive oil in an oven or large skillet. Slowly but completely sauté the garlic and onion. Then add the tomatoes, salt, pepper, oregano, basil and puree. Boil it. Cover the mixture and let it bubble for two hours. In between, stir it occasionally. Crush the tomatoes with the masher. Continue the process till the sauce reaches the consistency of a soup.
Set the sauce aside to cool before applying it to your pizza dough, or, or refrigerate it for use in the future. Ladle about 7 to 8 oz. of pizza sauce into the middle, bottom of the dough shell. Spread the sauce evenly over the surface of the dough sheet. Spoon the sauce out to the edge of the dough sheet.
www.walletpop.com
October 6, 2010
Carmel apples
5 apples (1-1/2 lb.), washed, well dried 1 pkg. (14 oz.) KRAFT Caramels 2 Tbsp. water 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, toasted 2 squares BAKER'S Semi-Sweet Chocolate Make It
INSERT wooden pop sticks into stem ends of apples. Microwave caramels and water in deep microwaveable bowl on HIGH 2 to 3 min. or until caramels are melted, stirring every minute.
DIP apples in caramel, turning to evenly coat; scrape excess from bottoms of apples. Roll apples in coconut; place on greased tray. Refrigerate 15 min.
MICROWAVE chocolate in separate deep microwaveable bowl on HIGH 1 min. to 1 min. 15 sec. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Drizzle chocolate over apples; return to tray. Let stand until chocolate is firm. Keep refrigerated.
Kraft Kitchens TipsSize-WiseHere's a special-occasion treat that is perfect for enjoying in the fall when apples are at their peak. SubstituteSubstitute 2/3 cup chopped PLANTERS Salted Peanuts for the toasted coconut.Cooking Know-HowIf the apples you purchase are waxed, be sure to wash the wax off completely before dipping apples in the melted caramels.nutritional information per serving
Calories 460 Total fat 16 g Saturated fat 11 g Cholesterol 5 mg Sodium 250 mg Carbohydrate 79 g Dietary fiber 6 g Sugars 71 g Protein 4 g Vitamin A 2 %DV Vitamin C 10 %DV Calcium 15 %DV Iron 6 %DV K:694 v0:54700 kraftstore
www.kraftrecipes.com
INSERT wooden pop sticks into stem ends of apples. Microwave caramels and water in deep microwaveable bowl on HIGH 2 to 3 min. or until caramels are melted, stirring every minute.
DIP apples in caramel, turning to evenly coat; scrape excess from bottoms of apples. Roll apples in coconut; place on greased tray. Refrigerate 15 min.
MICROWAVE chocolate in separate deep microwaveable bowl on HIGH 1 min. to 1 min. 15 sec. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Drizzle chocolate over apples; return to tray. Let stand until chocolate is firm. Keep refrigerated.
Kraft Kitchens TipsSize-WiseHere's a special-occasion treat that is perfect for enjoying in the fall when apples are at their peak. SubstituteSubstitute 2/3 cup chopped PLANTERS Salted Peanuts for the toasted coconut.Cooking Know-HowIf the apples you purchase are waxed, be sure to wash the wax off completely before dipping apples in the melted caramels.nutritional information per serving
Calories 460 Total fat 16 g Saturated fat 11 g Cholesterol 5 mg Sodium 250 mg Carbohydrate 79 g Dietary fiber 6 g Sugars 71 g Protein 4 g Vitamin A 2 %DV Vitamin C 10 %DV Calcium 15 %DV Iron 6 %DV K:694 v0:54700 kraftstore
www.kraftrecipes.com
October 5, 2010
Molten Chocolate surprise
4 squares BAKER'S Semi-Sweet Chocolate 1/2 cup butter or margarine 2 whole eggs 2 egg yolks 1 cup powdered sugar 1/3 cup flour 12 CHIPS AHOY! Cookies 1/2 cup thawed COOL WHIP Whipped Topping Make ItHEAT oven to 425°F.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Beat whole eggs, yolks, sugar and flour with whisk until well blended. Gradually beat into chocolate mixture.
LINE 12 muffin pan cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, on bottom of each cup; cover with batter.
BAKE 8 min. or until cakes are firm around edges but still soft in centers. Cool in pan 1 min. Carefully remove cakes from pan. Invert into dessert dishes; remove paper liners. Serve topped with COOL WHIP.
Kraft Kitchens TipsSize-WiseWith their built-in portion control, these rich treats are good for a special occasion and go a long way on chocolate flavor. Make Ahead Batter can be prepared ahead of time. Cover and refrigerate up to 24 hours. When ready to serve, pour batter evenly over cookies in prepared muffin cups and bake as directed.
SubstitutePrepare using OREO Cookies.
www.kraftrecipes.com
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Beat whole eggs, yolks, sugar and flour with whisk until well blended. Gradually beat into chocolate mixture.
LINE 12 muffin pan cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, on bottom of each cup; cover with batter.
BAKE 8 min. or until cakes are firm around edges but still soft in centers. Cool in pan 1 min. Carefully remove cakes from pan. Invert into dessert dishes; remove paper liners. Serve topped with COOL WHIP.
Kraft Kitchens TipsSize-WiseWith their built-in portion control, these rich treats are good for a special occasion and go a long way on chocolate flavor. Make Ahead Batter can be prepared ahead of time. Cover and refrigerate up to 24 hours. When ready to serve, pour batter evenly over cookies in prepared muffin cups and bake as directed.
SubstitutePrepare using OREO Cookies.
www.kraftrecipes.com
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