Peanut Butter Roll
~
2 1/2 cups sugar
1/2 cup water
1/2 cup Karo syrup
2 egg whites, beaten
1 tsp. vanilla
2 cups peanut butter
~
Combine sugar, water, and syrup in a 2-quart saucepan. Cook over medium heat. Stir only until sugar is dissolved. Cook until soft ball stage. Pour half of the syrup mixture into egg whites, continue beating while cooking the remainder of the syrup mixture to hard ball stage, then add to the egg white mixture. Beat until mixture loses its gloss about 8-10 minutes. Grease a large piece of wax paper with margarine. Pour candy on the paper. the candy will be stiff. Roll out into 1/4 inch thick rectangle, using a greased dough roller. Spread with peanut butter. Roll up and let stand about 30 minutes before cutting.
Tuesday, December 4, 2007
Old Fashioned Hard Candy
Old Fashioned Hard Candy
~
1 cup light corn syrup
1 cup water
3 2/3 cup sugar
1 dram oil flavoring
food coloring, according to flavor
~
Mix all ingredients together except oil and coloring. cook until candy thermometer reads 260 degrees. Add coloring and continue to boil until you reach 300 degrees. Remove from heat, add oil and coloring. Pour onto a buttered sheet cake pan or marbled slab. You can cut across the candy, both directions, as it cools, it will break evenly. If your in a big hurry, just turn upside down onto another pan with powdered sugar on it and hit the candy with a big spoon.
~
1 cup light corn syrup
1 cup water
3 2/3 cup sugar
1 dram oil flavoring
food coloring, according to flavor
~
Mix all ingredients together except oil and coloring. cook until candy thermometer reads 260 degrees. Add coloring and continue to boil until you reach 300 degrees. Remove from heat, add oil and coloring. Pour onto a buttered sheet cake pan or marbled slab. You can cut across the candy, both directions, as it cools, it will break evenly. If your in a big hurry, just turn upside down onto another pan with powdered sugar on it and hit the candy with a big spoon.
Southern Pralines
Southern Pralines
~
2 cups sugar
2 cups pecan halves
3/4 cup buttermilk
2 Tablespoons butter or margarine
1/8 teaspoon salt
3/4 teaspoon baking soda
~
Combine all ingredients except baking soda in a 4-quart casserole dish, stirring well. Microwave on high for 12-13 minutes, stirring every 4 minutes. Stir in soda. Microwave on high for 1-1 1/2 minutes. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by spoonfuls onto greased waxed paper, let stand until firm.
~
2 cups sugar
2 cups pecan halves
3/4 cup buttermilk
2 Tablespoons butter or margarine
1/8 teaspoon salt
3/4 teaspoon baking soda
~
Combine all ingredients except baking soda in a 4-quart casserole dish, stirring well. Microwave on high for 12-13 minutes, stirring every 4 minutes. Stir in soda. Microwave on high for 1-1 1/2 minutes. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by spoonfuls onto greased waxed paper, let stand until firm.
Peppermint Brittle
Peppermint Brittle
~
1 lb. vanilla flavored candy coating
1/2 cup crushed peppermint candy
~
Place candy coating in a medium bowl. Microwave on high power for 2 minutes or until candy melts. Stir in crushed peppermint candy. Pour on a cookie sheet. Chill until candy hardens. Break into pieces. Store in an airtight container in a cool place.
~
1 lb. vanilla flavored candy coating
1/2 cup crushed peppermint candy
~
Place candy coating in a medium bowl. Microwave on high power for 2 minutes or until candy melts. Stir in crushed peppermint candy. Pour on a cookie sheet. Chill until candy hardens. Break into pieces. Store in an airtight container in a cool place.
Tiger Butter
Tiger Butter
~
1 pound white chocolate or almond bark
1/2 cup chunky peanut butter
1 cup semi-sweet chocolate morsels
~
Line a 15 X 10 inch jelly-roll pan with wax paper. Heat white chocolate in a microwave-safe bowl on high 1 to 2 minutes or until melted. Stir until smooth. Add peanut butter and microwave on high until melted. Stir again until smooth. Spread mixture evenly into prepared pan. In another microwave-safe bowl melt chocolate morsels on high until melted. pour chocolate over peanut butter mixture and swirl through with a knife until you get desired effect. Refrigerate several hours until firm. Break into pieces.
~
1 pound white chocolate or almond bark
1/2 cup chunky peanut butter
1 cup semi-sweet chocolate morsels
~
Line a 15 X 10 inch jelly-roll pan with wax paper. Heat white chocolate in a microwave-safe bowl on high 1 to 2 minutes or until melted. Stir until smooth. Add peanut butter and microwave on high until melted. Stir again until smooth. Spread mixture evenly into prepared pan. In another microwave-safe bowl melt chocolate morsels on high until melted. pour chocolate over peanut butter mixture and swirl through with a knife until you get desired effect. Refrigerate several hours until firm. Break into pieces.
Thursday, November 29, 2007
Peanut Butter Fudge
Peanut Butter Fudge
~
2 cups sugar
1 cup milk
3/4 cup peanut butter
1 tsp. vanilla
2 1/2 tbs butter
pinch of salt
~
Cook sugar, salt, and milk to softball stage. Remove from heat, add butter, vanilla, and peanut butter. Beat until mixture starts to thicken. Pour into buttered plate. Slice and serve.
*This is my dh's favorite fudge!
~
2 cups sugar
1 cup milk
3/4 cup peanut butter
1 tsp. vanilla
2 1/2 tbs butter
pinch of salt
~
Cook sugar, salt, and milk to softball stage. Remove from heat, add butter, vanilla, and peanut butter. Beat until mixture starts to thicken. Pour into buttered plate. Slice and serve.
*This is my dh's favorite fudge!
Carmel Fudge
Carmel Fudge(Penuche)
~
1 1/2 cups white sugar
1 1/2 cups brown sugar
3 1/2 Tablespoons white corn syrup
1 cup cream
1/4 cup butter
1/2 cup walnuts
~
Mix white sugar, brown sugar, syrup, and cream thoroughly. cook over medium heat until mixture reaches the soft-ball stage. Remove from heat. Add butter and walnuts. Cool for 5 minutes. Beat until it holds its shape or is no longer glossy. Pour into 8x8 buttered pan.
*This is a family holiday favorite!
~
1 1/2 cups white sugar
1 1/2 cups brown sugar
3 1/2 Tablespoons white corn syrup
1 cup cream
1/4 cup butter
1/2 cup walnuts
~
Mix white sugar, brown sugar, syrup, and cream thoroughly. cook over medium heat until mixture reaches the soft-ball stage. Remove from heat. Add butter and walnuts. Cool for 5 minutes. Beat until it holds its shape or is no longer glossy. Pour into 8x8 buttered pan.
*This is a family holiday favorite!
Snowy White Fudge
Snowy White Fudge
~
1cup (2 sticks) margarine
1 can (12 oz.) undiluted evaporated milk
4 cups sugar
1 pkg. (12 oz) white chocolate block, chopped
1 jar (7 oz) marshmallow creme
1 tsp vanilla
~
Let butter begin to melt in heavy 3-quart saucepan. Brush sides of pan with melted butter. Add evaporated milk and sugar. Cook over medium-high heat to boiling, about 8 minutes, whisking constantly to dissolve sugar. cook over medium heat, whisking frequently to soft-ball stage (236 degrees) about 12-15 minutes. Remove from heat. Add white chocolate, marshmallow creme, and vanilla, stir until well blended. Quickly pour into buttered 13x9x2 inch baking pan. When firm cut into 1 inch squares. Makes 117 pieces or about 4 pounds.
note :Almond bark works really in this recipe to substitute White Chocolate block.
*This is a holiday favorite of my family!
~
1cup (2 sticks) margarine
1 can (12 oz.) undiluted evaporated milk
4 cups sugar
1 pkg. (12 oz) white chocolate block, chopped
1 jar (7 oz) marshmallow creme
1 tsp vanilla
~
Let butter begin to melt in heavy 3-quart saucepan. Brush sides of pan with melted butter. Add evaporated milk and sugar. Cook over medium-high heat to boiling, about 8 minutes, whisking constantly to dissolve sugar. cook over medium heat, whisking frequently to soft-ball stage (236 degrees) about 12-15 minutes. Remove from heat. Add white chocolate, marshmallow creme, and vanilla, stir until well blended. Quickly pour into buttered 13x9x2 inch baking pan. When firm cut into 1 inch squares. Makes 117 pieces or about 4 pounds.
note :Almond bark works really in this recipe to substitute White Chocolate block.
*This is a holiday favorite of my family!
Tuesday, November 13, 2007
Taco Soup
Taco Soup (from Betsy)
~
2 lbs. ground beef
2 onions, chopped
8 cups tomato juice
2 (15 ounce) cans corn, drained
2 (15 ounce) cans kidney beans
2 (8 ounce) cans tomato sauce
2 packages taco seasoning
1 green bell pepper, chopped
shredded cheese
tortilla chips
~
In large pot, cook hamburger and onions. Add all other ingredients and stir well. Cook throughout but do not bring to a boil.You can change this recipe up a lot and add more or less, and add new ingredients. We usually add black beans. Makes a huge pot!
~
2 lbs. ground beef
2 onions, chopped
8 cups tomato juice
2 (15 ounce) cans corn, drained
2 (15 ounce) cans kidney beans
2 (8 ounce) cans tomato sauce
2 packages taco seasoning
1 green bell pepper, chopped
shredded cheese
tortilla chips
~
In large pot, cook hamburger and onions. Add all other ingredients and stir well. Cook throughout but do not bring to a boil.You can change this recipe up a lot and add more or less, and add new ingredients. We usually add black beans. Makes a huge pot!
Upside Down Pizza
Upside Down Pizza (from The Estrogen Files)
~
2 pounds hamburger
1 Jar pizza sauce
3 cups Mozzarella Cheese
1 package crescent rolls
~
Cook 2 pounds hamburger till browned, drain. Then add 1 jar pizza sauce and stir. Place in 9x13 inch pan top with 3 cups mozzarella cheese and 1 package crescent rolls unrolled and placed on top. Cook at 350F for 10-15 minutes or till crescent rolls are browned.
Notes:Can add other favorite pizza toppings - other cheese, meat, veggies
~
2 pounds hamburger
1 Jar pizza sauce
3 cups Mozzarella Cheese
1 package crescent rolls
~
Cook 2 pounds hamburger till browned, drain. Then add 1 jar pizza sauce and stir. Place in 9x13 inch pan top with 3 cups mozzarella cheese and 1 package crescent rolls unrolled and placed on top. Cook at 350F for 10-15 minutes or till crescent rolls are browned.
Notes:Can add other favorite pizza toppings - other cheese, meat, veggies
Crockpot Chicken Santa Fe
Crockpot Chicken Santa Fe (from Stacey)
~
This is a very easy and versatile crockpot recipe. It's not suitable for all day, but can easily be made after lunch, in time for supper.
~
1 can black beans, rinsed and drained
1 can whole kernel corn, rinsed and drained (or can use frozen)
1 cup bottled salsa (thick and chunky works best)
4 boneless, skinless chicken breasts
1/2 8oz block cream cheese
1 cup shredded cheddar cheese
optional seasonings, see notes
~
In a 3.5 or 4 quart crockpot, mix together the beans, corn and 1/2 cup of the salsa. Top with chicken breasts, then pour remaining salsa over chicken. Cover and cook on HI for 2 1/2 - 3 hours or until chicken is tender and white throughout. Do not overcook, or chicken will be tough. Remove chicken, and cut into bite-sized pieces. Add chicken back to slow cooker. Add cream cheese (cut into small cubes to melt faster), and turn cooker back to HI heat. Heat until cream cheese melts and blends into sauce. Serve over rice, if desired. Top with shredded cheese, if desired.
Stacy's Notes - I've made this many times, with differing amounts of chicken, beans, corn and cream cheese, and it always comes out great! For the two of us, I usually use 1 can each of beans and corn, 2 frozen chicken breasts, and about 1/2 a brick of cream cheese. If serving more, I double all those ingredients. Also - I season my chicken breasts with several ingredients after placing them in the crockpot. I normally use garlic and onion powder, Tony's creole seasoning, and salt and pepper. We have eaten this over rice, but we prefer to eat it over fat-free tortilla chips. Also, I never remember to add the shredded cheese, and it's still really good. Enjoy!
~
This is a very easy and versatile crockpot recipe. It's not suitable for all day, but can easily be made after lunch, in time for supper.
~
1 can black beans, rinsed and drained
1 can whole kernel corn, rinsed and drained (or can use frozen)
1 cup bottled salsa (thick and chunky works best)
4 boneless, skinless chicken breasts
1/2 8oz block cream cheese
1 cup shredded cheddar cheese
optional seasonings, see notes
~
In a 3.5 or 4 quart crockpot, mix together the beans, corn and 1/2 cup of the salsa. Top with chicken breasts, then pour remaining salsa over chicken. Cover and cook on HI for 2 1/2 - 3 hours or until chicken is tender and white throughout. Do not overcook, or chicken will be tough. Remove chicken, and cut into bite-sized pieces. Add chicken back to slow cooker. Add cream cheese (cut into small cubes to melt faster), and turn cooker back to HI heat. Heat until cream cheese melts and blends into sauce. Serve over rice, if desired. Top with shredded cheese, if desired.
Stacy's Notes - I've made this many times, with differing amounts of chicken, beans, corn and cream cheese, and it always comes out great! For the two of us, I usually use 1 can each of beans and corn, 2 frozen chicken breasts, and about 1/2 a brick of cream cheese. If serving more, I double all those ingredients. Also - I season my chicken breasts with several ingredients after placing them in the crockpot. I normally use garlic and onion powder, Tony's creole seasoning, and salt and pepper. We have eaten this over rice, but we prefer to eat it over fat-free tortilla chips. Also, I never remember to add the shredded cheese, and it's still really good. Enjoy!
Sweet and Spicy Kielbasa
Sweet and Spicy Kielbasa(from Kim)
~
1/2- ¾ c brown sugar (depending on your taste preference)
8 TBS spicy mustard
1 small onion, diced
2 lbs. smoked turkey kielbasa, cut into bite size pieces
~
Combine sugar, mustard and onion in crock-pot; add meat. Cover and cook on low for 3 hours, stirring occasionally.
Serves 6
*This makes a great appetizer for game day or served over buttered noodles for lunch
~
1/2- ¾ c brown sugar (depending on your taste preference)
8 TBS spicy mustard
1 small onion, diced
2 lbs. smoked turkey kielbasa, cut into bite size pieces
~
Combine sugar, mustard and onion in crock-pot; add meat. Cover and cook on low for 3 hours, stirring occasionally.
Serves 6
*This makes a great appetizer for game day or served over buttered noodles for lunch
Triple Fudge Brownies
Triple Fudge Brownies(from Amy)
~
1 chocolate cake mix in a box
1 pkg instant chocolate pudding mix
1 12oz pkg chocolate chips
2 cups Milk
~
Set oven @ 350 degrees. Whisk milk and pudding together. Add in chocolate cake mix (if you don't have a mega mixer like mine & are using a reg. whisk you may need to switch to a spoon as you continue to add cake) and stir until no lumps/clumps. Fold in chocolate chips. Pour into a greased sheet cake pan (15x10x1) and bake for 30 mins or until top springs back. Dust with powdered sugar and serve with ice cream (if you want to gild the lily, so to speak).
~
1 chocolate cake mix in a box
1 pkg instant chocolate pudding mix
1 12oz pkg chocolate chips
2 cups Milk
~
Set oven @ 350 degrees. Whisk milk and pudding together. Add in chocolate cake mix (if you don't have a mega mixer like mine & are using a reg. whisk you may need to switch to a spoon as you continue to add cake) and stir until no lumps/clumps. Fold in chocolate chips. Pour into a greased sheet cake pan (15x10x1) and bake for 30 mins or until top springs back. Dust with powdered sugar and serve with ice cream (if you want to gild the lily, so to speak).
Bacon Cheeseburger Meatloaf
Bacon Cheeseburger Meatloaf (from Danae)
~
1lb ground beef
10 slices bacon, cooked and crumbled
8oz grated cheddar cheese
2 large eggs, lightly beaten
1/4 cup breadcrumbs
1/4 cup mayonnaise
1 Tbsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup ketchup
3 Tbsp. mustard
3oz can French Fried Onions
~
Preheat oven to 350.In large bowl, combine hamburger, bacon, cheese, eggs, breadcrumbs, mayonnaise, Worcestershire sauce, salt, and pepper. Mix well.In small bowl, combine ketchup and mustard. Stir 1/4 of mixture into meat mixture. Reserve remaining ketchup mixture.Press meat mixture into greased 9x5 loaf pan.Spread remaining ketchup mixture over loaf.Bake 40 minutes.Top with French Friend Onions and bake additional 10-15 minutes, or until done.Let stand 10 minutes before serving.
**NOTE: You can also add barbecue sauce to taste to give it a BBQ Bacon Cheeseburger taste!
~
1lb ground beef
10 slices bacon, cooked and crumbled
8oz grated cheddar cheese
2 large eggs, lightly beaten
1/4 cup breadcrumbs
1/4 cup mayonnaise
1 Tbsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup ketchup
3 Tbsp. mustard
3oz can French Fried Onions
~
Preheat oven to 350.In large bowl, combine hamburger, bacon, cheese, eggs, breadcrumbs, mayonnaise, Worcestershire sauce, salt, and pepper. Mix well.In small bowl, combine ketchup and mustard. Stir 1/4 of mixture into meat mixture. Reserve remaining ketchup mixture.Press meat mixture into greased 9x5 loaf pan.Spread remaining ketchup mixture over loaf.Bake 40 minutes.Top with French Friend Onions and bake additional 10-15 minutes, or until done.Let stand 10 minutes before serving.
**NOTE: You can also add barbecue sauce to taste to give it a BBQ Bacon Cheeseburger taste!
Tuna Pasta
Tuna Pasta (from Menus for Moms)
~
1 box (16 oz.) tri color pasta
1 can (6 oz.) tuna
1 package (12 oz.) frozen mixed vegetables
1 cup ranch dressing
~
Cook pasta according to package directions. About 5 minutes before pasta is finished cooking, pour frozen vegetables into boiling pot of pasta. Bring to a second boil. Drain. Place pasta/vegetable mixture in a bowl. Add can of drained tuna. Pour ranch dressing in and toss to coat.
This can be served warm or cold. If you want it warm, just drain and add tuna, dressing and toss. If you would like to serve it cold, drain pasta/vegetable mixture with cold water until cooled. Then add tuna and dressing and toss.
~
1 box (16 oz.) tri color pasta
1 can (6 oz.) tuna
1 package (12 oz.) frozen mixed vegetables
1 cup ranch dressing
~
Cook pasta according to package directions. About 5 minutes before pasta is finished cooking, pour frozen vegetables into boiling pot of pasta. Bring to a second boil. Drain. Place pasta/vegetable mixture in a bowl. Add can of drained tuna. Pour ranch dressing in and toss to coat.
This can be served warm or cold. If you want it warm, just drain and add tuna, dressing and toss. If you would like to serve it cold, drain pasta/vegetable mixture with cold water until cooled. Then add tuna and dressing and toss.
Chicken Cordon Blue
Chicken Cordon Blue(From Menus for Moms)
~
1 package Pepperidge Farm Puff Pastry Sheets, thawed
1 1/2 cups cooked chicken, chopped
8 slices of deli ham
1 cup (4 oz package) Swiss cheese, grated
1 egg, beaten
~
Heat oven to 350°F. Roll out puff pastry sheets and cut into 8 evenly divided squares. Place a folded slice of ham in the center of each square. Evenly divide chicken and cheese between rectangles on top of ham. Pull up corners of rectangles to center and twist. Pinch edges to seal. Place on a cookie sheet lined with foil (for easy clean up) and sprayed with olive oil spray. Brush tops with egg. Cook for 20-25 minutes or until golden brown.
~
1 package Pepperidge Farm Puff Pastry Sheets, thawed
1 1/2 cups cooked chicken, chopped
8 slices of deli ham
1 cup (4 oz package) Swiss cheese, grated
1 egg, beaten
~
Heat oven to 350°F. Roll out puff pastry sheets and cut into 8 evenly divided squares. Place a folded slice of ham in the center of each square. Evenly divide chicken and cheese between rectangles on top of ham. Pull up corners of rectangles to center and twist. Pinch edges to seal. Place on a cookie sheet lined with foil (for easy clean up) and sprayed with olive oil spray. Brush tops with egg. Cook for 20-25 minutes or until golden brown.
Tangy Chicken Legs
Tangy Chicken Legs (from Fix it and Forget it 5 Ingredient Slow Cooker Favo
~
8 chicken drumsticks
1/3 cup soy sauce
2/3 cup packed brown sugar
scant 1/8 tsp ground ginger
1/4 cup water
~
Place chicken in slow cooker.
Combine remaining ingredients in a bowl and spoon over chicken.
Cover and cook on low for 4-5 hours until chicken is tender but not dry.
~
8 chicken drumsticks
1/3 cup soy sauce
2/3 cup packed brown sugar
scant 1/8 tsp ground ginger
1/4 cup water
~
Place chicken in slow cooker.
Combine remaining ingredients in a bowl and spoon over chicken.
Cover and cook on low for 4-5 hours until chicken is tender but not dry.
Sunday, November 11, 2007
Banana Cream Oatmeal
Banana Cream Oatmeal
~
4 cups water
1/2 cup fat-free, sweetened condensed skim milk
2 cups old fashioned oats, dry
2 medium bananas, thinly sliced into 1/4 inch pieces
~
Spray a slow cooker with nonfat cooking spray. Place the water, condensed milk, and oats in the slow cooker. cover an cook on low for 6 hours. Add bananas 5 minutes before serving.) Serve warm.
~
4 cups water
1/2 cup fat-free, sweetened condensed skim milk
2 cups old fashioned oats, dry
2 medium bananas, thinly sliced into 1/4 inch pieces
~
Spray a slow cooker with nonfat cooking spray. Place the water, condensed milk, and oats in the slow cooker. cover an cook on low for 6 hours. Add bananas 5 minutes before serving.) Serve warm.
Monday, September 17, 2007
Scotties
Scotties
~
1 14-ounce package caramels
3 tablespoons margarine
3 cups Rice Krispies cereal
1 pound white chocolate
~
Melt margarine in saucepan and add caramels. Melt caramels over very low heat and stir often to keep from sticking or scorching. In a large bowl, pour caramel mixture over Rice Krispies. Mix lightly so you don't crush cereal. Form balls about an inch in diameter. Melt chocolate in saucepan over very low heat. Dip balls into white chocolate and place on wax paper until chocolate hardens.
~
1 14-ounce package caramels
3 tablespoons margarine
3 cups Rice Krispies cereal
1 pound white chocolate
~
Melt margarine in saucepan and add caramels. Melt caramels over very low heat and stir often to keep from sticking or scorching. In a large bowl, pour caramel mixture over Rice Krispies. Mix lightly so you don't crush cereal. Form balls about an inch in diameter. Melt chocolate in saucepan over very low heat. Dip balls into white chocolate and place on wax paper until chocolate hardens.
Thursday, September 13, 2007
Easy Yeast Rolls
Easy Yeast Rolls (Paula's Home Cooking)
~
1 (1/4-ounce) package active dry yeast
3/4 cup water water (98 to 105 degrees F)
2 1/2 cups plus 1/2 to 1 cup prepared biscuit mix
1 tablespoon sugar
1/4 cup (1/2 stick) melted butter
~
Preheat oven to 400 degrees F.
Dissolve the yeast in the water. Put the 2 1/2 cups of biscuit mix in a large bowl; stir in the sugar. Add the yeast mixture, stirring vigorously. Sprinkle the work surface generously with the remaining 1/2 to 1 cup biscuit mix.
Turn the dough out onto the surface and knead well, 15 to 20 times. Shape the dough as desired. (I shape heaping tablespoons of dough into balls). Place on a lightly greased baking sheet, cover with a damp cloth, and let rise in a warm place for 1 hour.
Just before putting into oven, brush rolls with melted butter. Bake for 12 to 15 minutes, or until golden brown. Brush the rolls again with melted butter while they're hot.
~
1 (1/4-ounce) package active dry yeast
3/4 cup water water (98 to 105 degrees F)
2 1/2 cups plus 1/2 to 1 cup prepared biscuit mix
1 tablespoon sugar
1/4 cup (1/2 stick) melted butter
~
Preheat oven to 400 degrees F.
Dissolve the yeast in the water. Put the 2 1/2 cups of biscuit mix in a large bowl; stir in the sugar. Add the yeast mixture, stirring vigorously. Sprinkle the work surface generously with the remaining 1/2 to 1 cup biscuit mix.
Turn the dough out onto the surface and knead well, 15 to 20 times. Shape the dough as desired. (I shape heaping tablespoons of dough into balls). Place on a lightly greased baking sheet, cover with a damp cloth, and let rise in a warm place for 1 hour.
Just before putting into oven, brush rolls with melted butter. Bake for 12 to 15 minutes, or until golden brown. Brush the rolls again with melted butter while they're hot.
Chef Jack's Corn Chowder
Chef Jack's Corn Chowder (Paula's Home Cooking)
~
1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
~
Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.
~
1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
~
Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.
Creamy Squash Soup
Creamy Squash Soup (Paula's Home Cooking)
~
2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
1 1/2 cups diced onion
2 carrots, peeled and diced
3 (13 3/4-ounce) cans chicken broth
1/2 teaspoon salt
2 tablespoons butter
1/2 cup light cream or heavy cream
Sour cream, for garnish
~
In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired
~
2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
1 1/2 cups diced onion
2 carrots, peeled and diced
3 (13 3/4-ounce) cans chicken broth
1/2 teaspoon salt
2 tablespoons butter
1/2 cup light cream or heavy cream
Sour cream, for garnish
~
In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired
Hottie Cupcakes
Hottie Chocolate Cupcakes (Semi-Homemade Cooking with Sandra Lee)
~
12 tablespoons creamy triple-chocolate chip fudge frosting
1/2 cup (1 stick) unsalted butter, softened
1/3 cup brown sugar, packed
1 box moist dark chocolate cake mix
1 large egg
1/2 teaspoon cinnamon extract
1 teaspoon ground cinnamon
2 tablespoons canned jalapeno peppers, finely chopped
3 tablespoons water Nonstick cooking spray
Cocoa powder, for dusting Vanilla ice cream, to serve
~
Wet your hands with cold water. Scoop out 1 tablespoon of frosting and form it into a ball with your hands. Place ball on a cookie sheet and continue until you have 12 balls. Place frosting balls in freezer for 2 hours to allow balls to firm up.In a large bowl using an electric mixer, beat the butter and brown sugar until it is light and fluffy. Add the cake mix, egg, cinnamon extract, cinnamon, jalapeno and water and beat on low speed for 30 seconds until combined. Scrape down the bowl and beaters with a rubber spatula. Beat an additional 2 minutes on medium speed, scraping the bowl occasionally. Cover the bowl with plastic wrap and let it sit for 1 hour.Preheat the oven to 375 degrees F. Spray cups of Texas-size muffin pan with nonstick cooking spray. Drop 2 tablespoons of batter into the muffin cups. Bake for 15 minutes.Remove the pan from the oven and place the frosting balls into sunken cupcakes. Top with an additional 2 tablespoons of batter. Smooth the batter to cover the frosting balls. Return the pan to the oven and bake for 10 minutes.Cool cupcakes in the pan for 10 minutes. Using a knife, loosen the sides of the cakes and invert the pan onto a cutting board. Place the cakes right side up on individual plates, dust with cocoa powder, and serve immediately with a scoop of vanilla ice cream.
* My dh and I liked these with his chili recipe. I will admit they are different, but yummy!
~
12 tablespoons creamy triple-chocolate chip fudge frosting
1/2 cup (1 stick) unsalted butter, softened
1/3 cup brown sugar, packed
1 box moist dark chocolate cake mix
1 large egg
1/2 teaspoon cinnamon extract
1 teaspoon ground cinnamon
2 tablespoons canned jalapeno peppers, finely chopped
3 tablespoons water Nonstick cooking spray
Cocoa powder, for dusting Vanilla ice cream, to serve
~
Wet your hands with cold water. Scoop out 1 tablespoon of frosting and form it into a ball with your hands. Place ball on a cookie sheet and continue until you have 12 balls. Place frosting balls in freezer for 2 hours to allow balls to firm up.In a large bowl using an electric mixer, beat the butter and brown sugar until it is light and fluffy. Add the cake mix, egg, cinnamon extract, cinnamon, jalapeno and water and beat on low speed for 30 seconds until combined. Scrape down the bowl and beaters with a rubber spatula. Beat an additional 2 minutes on medium speed, scraping the bowl occasionally. Cover the bowl with plastic wrap and let it sit for 1 hour.Preheat the oven to 375 degrees F. Spray cups of Texas-size muffin pan with nonstick cooking spray. Drop 2 tablespoons of batter into the muffin cups. Bake for 15 minutes.Remove the pan from the oven and place the frosting balls into sunken cupcakes. Top with an additional 2 tablespoons of batter. Smooth the batter to cover the frosting balls. Return the pan to the oven and bake for 10 minutes.Cool cupcakes in the pan for 10 minutes. Using a knife, loosen the sides of the cakes and invert the pan onto a cutting board. Place the cakes right side up on individual plates, dust with cocoa powder, and serve immediately with a scoop of vanilla ice cream.
* My dh and I liked these with his chili recipe. I will admit they are different, but yummy!
Honey Mustard Chicken
Honey Mustard Chicken(from Mrs. Pear)
~
1/2 cup melted butter
1 cup honey
1/4 cup yellow mustard (kind you put on hot dogs)
1/4 cup Dijon mustard (can substitute yellow mustard, but is better if you don't!)
1 tsp - 2 tbsp curry powder depending on your tastes!
6-8 chicken breasts or equivalent chicken pieces
~
Place chicken in slow cooker, mix all other ingredients together and pour over chicken. Cook on low for 4-6 hours. (If chicken is frozen cook for 6-7 hours, and if you use chicken with the bone in adjust accordingly!)Excellent served with rice and veggies or a salad.In hot weather, cool the chicken, dice it, and serve over a salad. Chicken is also wonderful in chicken salad or as sliced chicken for sandwiches and wraps.To Freeze Cook the chicken, cool, slice or chop, put quantities you want in a freezer bag, spoon some extra marinade over top, and then freeze using the Zip Top Bag Method!
~
1/2 cup melted butter
1 cup honey
1/4 cup yellow mustard (kind you put on hot dogs)
1/4 cup Dijon mustard (can substitute yellow mustard, but is better if you don't!)
1 tsp - 2 tbsp curry powder depending on your tastes!
6-8 chicken breasts or equivalent chicken pieces
~
Place chicken in slow cooker, mix all other ingredients together and pour over chicken. Cook on low for 4-6 hours. (If chicken is frozen cook for 6-7 hours, and if you use chicken with the bone in adjust accordingly!)Excellent served with rice and veggies or a salad.In hot weather, cool the chicken, dice it, and serve over a salad. Chicken is also wonderful in chicken salad or as sliced chicken for sandwiches and wraps.To Freeze Cook the chicken, cool, slice or chop, put quantities you want in a freezer bag, spoon some extra marinade over top, and then freeze using the Zip Top Bag Method!
Swiss Chicken Casserole
Swiss Chicken Casserole(from Kay)
~
6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted
~
Lightly grease crockpot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix.
Cook on low 8 to 10 hours or high 4 to 6 hours.
Serves 6.
~
6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted
~
Lightly grease crockpot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix.
Cook on low 8 to 10 hours or high 4 to 6 hours.
Serves 6.
Tuesday, September 11, 2007
Mom's Beef Vegetable Soup
Mom's Beef Vegetable Soup
~
1 1/2 pounds ground beef
5 medium potatoes
1 (48 ounce) can tomato juice
1 can diced tomatoes
1 can peas
1 can corn
1 can green beans
~
Peel and cut potaotes into cunks. Boil until tender. Brown ground beef, drain. Add Tomato juice, diced tomatoes, peas, corn, green beans, and cooked potatoes. Simmer for 30 minutes.
~
Can also be cooked in crockpot on low for 6 hours. You do not have to cook the potatoes before putting in the crockpot. Also freezes well.
~
1 1/2 pounds ground beef
5 medium potatoes
1 (48 ounce) can tomato juice
1 can diced tomatoes
1 can peas
1 can corn
1 can green beans
~
Peel and cut potaotes into cunks. Boil until tender. Brown ground beef, drain. Add Tomato juice, diced tomatoes, peas, corn, green beans, and cooked potatoes. Simmer for 30 minutes.
~
Can also be cooked in crockpot on low for 6 hours. You do not have to cook the potatoes before putting in the crockpot. Also freezes well.
Dad's Easy Chili
Dad's Easy Chili
~
1 1/2 pounds ground beef
1 (15 ounce)can dark red kidney beans (If you prefer less beans, use only 1/2 of can)
1 (15 ounce) can chili beans
1 (14 ounces)can diced tomatoes
1 (10 ounce) can tomatoes with green chilies
1/4 cup brown sugar (add more or less for desired taste)
~
Brown ground beef, drain. Add all the cans of beans and tomatoes and the brown sugar. Simmer for 30 minutes.
*This is a family favorite!
~
1 1/2 pounds ground beef
1 (15 ounce)can dark red kidney beans (If you prefer less beans, use only 1/2 of can)
1 (15 ounce) can chili beans
1 (14 ounces)can diced tomatoes
1 (10 ounce) can tomatoes with green chilies
1/4 cup brown sugar (add more or less for desired taste)
~
Brown ground beef, drain. Add all the cans of beans and tomatoes and the brown sugar. Simmer for 30 minutes.
*This is a family favorite!
Sweet Potato Casserole
Sweet Potato Casserole
~
3 cups sweet potaotes
1/2 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1/3 cup milk
Topping
1/3 cup melted butter
1 cup chopped pecans
1/2 cup flour
1 cup brown sugar
~
Boil and mash potatoes, and mix together ingredients. Put in a 9x13 inch baking pan. Make topping next. Topping: Melt butter and mix in other ingredients. Sprinkle on top of potato mixture, and bake 25 minutes at 350 degrees.
Note: I have also use 2 cups canned yams.
~
3 cups sweet potaotes
1/2 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1/3 cup milk
Topping
1/3 cup melted butter
1 cup chopped pecans
1/2 cup flour
1 cup brown sugar
~
Boil and mash potatoes, and mix together ingredients. Put in a 9x13 inch baking pan. Make topping next. Topping: Melt butter and mix in other ingredients. Sprinkle on top of potato mixture, and bake 25 minutes at 350 degrees.
Note: I have also use 2 cups canned yams.
Corn Pudding
Corn Pudding
~
3 eggs, beaten
3 Tbsp flour
3 Tbsp sugar
1/2 tsp salt
1 cup half and half
1/8 tsp. pepper
2 cups corn (white cream style)
2 Tbsp butter
~
Mix all ingredients except butter, pour in greased dish. Melt butter and pour over top. Bake at 350 degrees F for 1 1/4 hours.
Note: My mom made this every Thanksgiving and Christmas. Yummy!
~
3 eggs, beaten
3 Tbsp flour
3 Tbsp sugar
1/2 tsp salt
1 cup half and half
1/8 tsp. pepper
2 cups corn (white cream style)
2 Tbsp butter
~
Mix all ingredients except butter, pour in greased dish. Melt butter and pour over top. Bake at 350 degrees F for 1 1/4 hours.
Note: My mom made this every Thanksgiving and Christmas. Yummy!
Festive Scalloped Corn
Festive Scalloped Corn
~
1/3 cup chopped green onions
3 eggs
1 can (14.75) cream style corn, undrained
1 can (11 oz) whole kernel corn with red and green bell peppers, drained
1 pkg. ( 8 1/2 oz) corn muffin mix
1 cup reduced fat sour cream
2 Tablespoons butter or margarine, melted
1/8 teaspoon ground red pepper
~
Preheat oven to 375 degrees. Spray pan with nonstick cooking spray. Chop onions. In medium bowl, whisk eggs. Add onions and remaining ingredients; mix until well blended. Pour into baking pan. Bake 35-40 minutes or until edges are golden brown. Makes 10 servings.
~
1/3 cup chopped green onions
3 eggs
1 can (14.75) cream style corn, undrained
1 can (11 oz) whole kernel corn with red and green bell peppers, drained
1 pkg. ( 8 1/2 oz) corn muffin mix
1 cup reduced fat sour cream
2 Tablespoons butter or margarine, melted
1/8 teaspoon ground red pepper
~
Preheat oven to 375 degrees. Spray pan with nonstick cooking spray. Chop onions. In medium bowl, whisk eggs. Add onions and remaining ingredients; mix until well blended. Pour into baking pan. Bake 35-40 minutes or until edges are golden brown. Makes 10 servings.
Pumpkin Streusel Muffins
Pumpkin Streusel Muffins(from Amy)
~
1 package yellow cake mix (you can try different variations with other cake mixes too!)
1 can pumpkin (15 ounces)
1 egg
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
~
Crumb Topping:
1/2 cup packed brown sugar
1/8 cup all-purpose flour
1/2 t ground cinnamon
1 T butter
~
Preheat oven to 350 degrees. Mix all the muffin ingredients together and pour into a greased muffin tin. Combine brown sugar, flour, ground cinnamon, and butter to make the topping. Cut the topping together with a fork until it resembles a coarse cornmeal. Sprinkle topping on the top of the muffins before baking. Bake for 20-25 minutes (my muffins took 22 minutes).
**Weight Watchers version contains only the cake mix and pumpkin- no egg and no oil. You could add the spices though!**
~
1 package yellow cake mix (you can try different variations with other cake mixes too!)
1 can pumpkin (15 ounces)
1 egg
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
~
Crumb Topping:
1/2 cup packed brown sugar
1/8 cup all-purpose flour
1/2 t ground cinnamon
1 T butter
~
Preheat oven to 350 degrees. Mix all the muffin ingredients together and pour into a greased muffin tin. Combine brown sugar, flour, ground cinnamon, and butter to make the topping. Cut the topping together with a fork until it resembles a coarse cornmeal. Sprinkle topping on the top of the muffins before baking. Bake for 20-25 minutes (my muffins took 22 minutes).
**Weight Watchers version contains only the cake mix and pumpkin- no egg and no oil. You could add the spices though!**
Mimo's Famous Carmels
Mimo's Famous Carmels
~
2 Cups Sugar
1 square (8Tbs) Butter (DON'T USE fake stuff, use the real deal)
1 Cup Karo Syrup
1 Can evaporated Vitamin D milk (makes the cooking faster!)
1 tsp. vanilla
~
Mix together and bring to boil 1st 3 ingredients. Add milk slowly and keeping it at a boil until firm ball stage.Firm Ball Stage: Have a couple of small cups of cold water handy. When the carmel starts thickening up and the boiling changes to instead of looking watery it looks thicker and more like bubbling lava, take a spoonful of carmel and drop it into one of the cups of cold water. Put your fingers in and play with the carmel. If it falls apart, it's not at the firm ball stage. You want to be able to make a ball with it, that is firm, but not hard. Hard ball stage, you've cooked it too long. DON'T over cook!Take off heat, add vanilla and pour into greased 8x8 pan and cool before serving. I've also added black gel food coloring and a couple of teaspoons of Anise (both found at cake and candy making stores), to make licorice flavored carmel, my dh LOVES it!
~
2 Cups Sugar
1 square (8Tbs) Butter (DON'T USE fake stuff, use the real deal)
1 Cup Karo Syrup
1 Can evaporated Vitamin D milk (makes the cooking faster!)
1 tsp. vanilla
~
Mix together and bring to boil 1st 3 ingredients. Add milk slowly and keeping it at a boil until firm ball stage.Firm Ball Stage: Have a couple of small cups of cold water handy. When the carmel starts thickening up and the boiling changes to instead of looking watery it looks thicker and more like bubbling lava, take a spoonful of carmel and drop it into one of the cups of cold water. Put your fingers in and play with the carmel. If it falls apart, it's not at the firm ball stage. You want to be able to make a ball with it, that is firm, but not hard. Hard ball stage, you've cooked it too long. DON'T over cook!Take off heat, add vanilla and pour into greased 8x8 pan and cool before serving. I've also added black gel food coloring and a couple of teaspoons of Anise (both found at cake and candy making stores), to make licorice flavored carmel, my dh LOVES it!
Apple Cinnamon Jelly
Apple Cinnamon Jelly
~
4 cups apple juice
5 cups sugar
1 box fruit pectin
1/2 cup Red Hots candy
~
Measure sugar; set aside. Stir pectin into apple juice. Add red hots and let them melt. Bring to a full boil over high heat, stirring constantly. Add sugar all at once; stir. Return to full rolling boil. Boil hard for one minute; stirring constantly. Remove from heat. Skim foam if necessary. Carefully ladle into hot sterilized jars, leaving 1/4 inch headspace. Adjust the caps. Process for 10 minutes in a boiling water canner. Remove jars from canner. Let jelly cool for 12-24 hours. Check lids for seal by pressing down on the center of the lid. If the lid springs up, it has not sealed and should be stored in the refrigerator.
Note: These make really nice Christmas gifts, as the jelly is a very pretty red.
~
4 cups apple juice
5 cups sugar
1 box fruit pectin
1/2 cup Red Hots candy
~
Measure sugar; set aside. Stir pectin into apple juice. Add red hots and let them melt. Bring to a full boil over high heat, stirring constantly. Add sugar all at once; stir. Return to full rolling boil. Boil hard for one minute; stirring constantly. Remove from heat. Skim foam if necessary. Carefully ladle into hot sterilized jars, leaving 1/4 inch headspace. Adjust the caps. Process for 10 minutes in a boiling water canner. Remove jars from canner. Let jelly cool for 12-24 hours. Check lids for seal by pressing down on the center of the lid. If the lid springs up, it has not sealed and should be stored in the refrigerator.
Note: These make really nice Christmas gifts, as the jelly is a very pretty red.
Sweet Potato Souffle
Sweet Potato Souffle
~
3 cups sweet potaotes
1/2 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1/3 cup milk
~
Topping
1/3 cup melted butter
1 cup chopped pecans
1/2 cup flour
1 cup brown sugar
~
Boil and mash potatoes, and mix together ingredients. Put in a 9x13 inch baking pan. Make topping next.Topping: Melt butter and mix in other ingredients. Sprinkle on top of potato mixture, and bake 25 minutes at 350 degrees.Note: I have also use 2 cups canned yams.
~
3 cups sweet potaotes
1/2 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1/3 cup milk
~
Topping
1/3 cup melted butter
1 cup chopped pecans
1/2 cup flour
1 cup brown sugar
~
Boil and mash potatoes, and mix together ingredients. Put in a 9x13 inch baking pan. Make topping next.Topping: Melt butter and mix in other ingredients. Sprinkle on top of potato mixture, and bake 25 minutes at 350 degrees.Note: I have also use 2 cups canned yams.
Chocolate Souffle
Chocolate Souffle
~
2/3 c. sugar
2 tbsp. cornstarch
1 c. milk
2 chocolate squares
4 eggs
2 tbsp. butter
1 1/2 tsp. vanilla
1/2 tsp. salt
1/4 tsp. cream of tartar
~
Butter and sugar a 1 quart souffle dish. Prepare souffle collar to help extend depth of the dish. Combine sugar, cornstarch, milk and unsweetened chocolate in saucepan. Cook, stirring constantly until mixture thickens and chocolate melts. Boil for 1 minute and remove from heat. Separate eggs. Beat egg yolks until thick and add to chocolate mixture. Stir in butter and vanilla. Cool to room temperature.
~
2/3 c. sugar
2 tbsp. cornstarch
1 c. milk
2 chocolate squares
4 eggs
2 tbsp. butter
1 1/2 tsp. vanilla
1/2 tsp. salt
1/4 tsp. cream of tartar
~
Butter and sugar a 1 quart souffle dish. Prepare souffle collar to help extend depth of the dish. Combine sugar, cornstarch, milk and unsweetened chocolate in saucepan. Cook, stirring constantly until mixture thickens and chocolate melts. Boil for 1 minute and remove from heat. Separate eggs. Beat egg yolks until thick and add to chocolate mixture. Stir in butter and vanilla. Cool to room temperature.
Mimo's Red and Green Popcorn Balls
Pink and green popcorn balls, with Mimo's recipe!
~
1/2 tsp. salt
1/4 C. butter
1 tsp vanilla
2 qts. popped popcorn (about 1/2 cup unpopped)
1/3 C light corn syrup
1 C. granulated sugar
1/3 C. water
Food coloring. My kids like pink (red die) and green.
~
Pop the popcorn and set aside in a large greased bowl.Put sugar, corn syrup, butter, water, and salt in a medium saucepan.Place pan over medium heat and stir constantly until mixture comes to a boil.Stop stirring and let syrup cook until it reaches 270 degrees F. on a candy thermometer. (Or until hard ball stage, see my carmel recipe for checking ball stages.)Remove pan from heat and stir in vanilla.Pour over popcorn, stirring constantly until popcorn is all coated. Let it cool slightly. Grease hands and form balls.Makes 12 medium popcorn balls.
~
1/2 tsp. salt
1/4 C. butter
1 tsp vanilla
2 qts. popped popcorn (about 1/2 cup unpopped)
1/3 C light corn syrup
1 C. granulated sugar
1/3 C. water
Food coloring. My kids like pink (red die) and green.
~
Pop the popcorn and set aside in a large greased bowl.Put sugar, corn syrup, butter, water, and salt in a medium saucepan.Place pan over medium heat and stir constantly until mixture comes to a boil.Stop stirring and let syrup cook until it reaches 270 degrees F. on a candy thermometer. (Or until hard ball stage, see my carmel recipe for checking ball stages.)Remove pan from heat and stir in vanilla.Pour over popcorn, stirring constantly until popcorn is all coated. Let it cool slightly. Grease hands and form balls.Makes 12 medium popcorn balls.
Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars
~
1 (16-ounce) package pound cake mix
3 eggs
2 T melted butter
4 tsp pumpkin pie spice
1 (8-ounce) package softened cream cheese
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
1/2 tsp salt 1 cup nuts, chopped
~
Preheat oven to 350 degrees In large bowl, combine cake mix, one egg, butter and 2 tsp pumpkin pie spice Stir until crumbly. Press into bottom of 15-x 10 inch jelly roll pan In a large mixing bowl, beat cream cheese until fluffy Gradually add in sweetened condensed milk, two eggs, pumpkin, remaining two tsp of pumpkin pie spice and salt. Mix well Pour over crust and sprinkle with nuts Bake at 350 degrees for 30 to 35 minutes or until set Chill and cut into bars Store in fridge Bars are best when thoroughly chilled
~
1 (16-ounce) package pound cake mix
3 eggs
2 T melted butter
4 tsp pumpkin pie spice
1 (8-ounce) package softened cream cheese
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
1/2 tsp salt 1 cup nuts, chopped
~
Preheat oven to 350 degrees In large bowl, combine cake mix, one egg, butter and 2 tsp pumpkin pie spice Stir until crumbly. Press into bottom of 15-x 10 inch jelly roll pan In a large mixing bowl, beat cream cheese until fluffy Gradually add in sweetened condensed milk, two eggs, pumpkin, remaining two tsp of pumpkin pie spice and salt. Mix well Pour over crust and sprinkle with nuts Bake at 350 degrees for 30 to 35 minutes or until set Chill and cut into bars Store in fridge Bars are best when thoroughly chilled
Butterscotch Blondies
Butterscotch Blondies
~
1 (18.25 ounce) package yellow cake mix with pudding
1/3 cup butter or margarine, softened
3 eggs, divided
1 cup chopped pecans, toasted
1 cup butterscotch-flavored chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon vanilla extract
~
1.Preheat oven to 350 degrees F. In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly.
2.Press evenly into greased 13x9-inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips.
3.In small bowl, beat EAGLE BRAND®, remaining 2 eggs and vanilla. Pour evenly over chips.
4. Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.
~
1 (18.25 ounce) package yellow cake mix with pudding
1/3 cup butter or margarine, softened
3 eggs, divided
1 cup chopped pecans, toasted
1 cup butterscotch-flavored chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon vanilla extract
~
1.Preheat oven to 350 degrees F. In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly.
2.Press evenly into greased 13x9-inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips.
3.In small bowl, beat EAGLE BRAND®, remaining 2 eggs and vanilla. Pour evenly over chips.
4. Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.
Ultimate Maple Snickerdoddles
Ultimate Maple Snickerdoodles
~
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup margarine, softened
1 cup white sugar
3 tablespoons real maple syrup
1 egg
1/2 cup white sugar
1/4 cup maple sugar
~
1.Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
2.In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
3.Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.
~
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup margarine, softened
1 cup white sugar
3 tablespoons real maple syrup
1 egg
1/2 cup white sugar
1/4 cup maple sugar
~
1.Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
2.In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
3.Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.
Butterscotch Cake
~
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant butterscotch
pudding mix
1 cup milk
1/2 cup vegetable oil
4 egg whites
1/4 cup confectioners' sugar for dusting
~
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2.In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.
3.Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.
~
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant butterscotch
pudding mix
1 cup milk
1/2 cup vegetable oil
4 egg whites
1/4 cup confectioners' sugar for dusting
~
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2.In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.
3.Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.
Butterscotch Fudge
Butterscotch Fudge
~
1 (14 ounce) can sweetened condensed milk
1 (11 ounce) package butterscotch chips
1/2 (11 ounce) package white chocolate chips
1 teaspoon butter flavored extract
1 teaspoon rum flavored extract
~
1.In a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until melted and smooth. Remove from heat and stir in butter and rum flavorings. Pour into a 9x13 inch dish, cover and refrigerate until firm, 30 minutes. Cut and serve.
~
1 (14 ounce) can sweetened condensed milk
1 (11 ounce) package butterscotch chips
1/2 (11 ounce) package white chocolate chips
1 teaspoon butter flavored extract
1 teaspoon rum flavored extract
~
1.In a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until melted and smooth. Remove from heat and stir in butter and rum flavorings. Pour into a 9x13 inch dish, cover and refrigerate until firm, 30 minutes. Cut and serve.
Butterscotch Muffins
Butterscotch Muffins
~
2 cups all-purpose flour
1 cup sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 cup water
4 eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
TOPPING:
2/3 cup packed brown sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon
~
1.In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
2.Combine the topping ingredients; sprinkle over batter. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
~
2 cups all-purpose flour
1 cup sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 cup water
4 eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
TOPPING:
2/3 cup packed brown sugar
1/2 cup chopped pecans
2 teaspoons ground cinnamon
~
1.In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
2.Combine the topping ingredients; sprinkle over batter. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Rich Butterscotch Bars
Rich Butterscotch Bars
~
1 (11 ounce) package butterscotch chips
1/2 cup butter (no substitutes)
2 cups graham cracker crumbs (about 32 squares)
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 cup chopped pecans
~
1.In a large microwave-safe bowl, heat the chips and butter on high for 1-1/2 to 2 minutes or until chips are melted, stirring every 30 seconds until smooth. Add the cracker crumbs; set aside 2/3 cup. Press the remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. baking pan.
2.In a small mixing bowl, beat cream cheese until smooth. Add the milk, egg and vanilla; mix well. Stir in pecans. Pour over the crust. Sprinkle with reserved crumb mixture. Bake at 325 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator
~
1 (11 ounce) package butterscotch chips
1/2 cup butter (no substitutes)
2 cups graham cracker crumbs (about 32 squares)
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 cup chopped pecans
~
1.In a large microwave-safe bowl, heat the chips and butter on high for 1-1/2 to 2 minutes or until chips are melted, stirring every 30 seconds until smooth. Add the cracker crumbs; set aside 2/3 cup. Press the remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. baking pan.
2.In a small mixing bowl, beat cream cheese until smooth. Add the milk, egg and vanilla; mix well. Stir in pecans. Pour over the crust. Sprinkle with reserved crumb mixture. Bake at 325 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator
Mom's Chocolate Gravy
Mom's Chocolate Gravy
~
1 cup granulated sugar or Splenda sugar substitute
1 tablespoon butter
1 1/2 cups milk
2 tablespoons flour
3 tablespoons unsweetened cocoa powder (we prefer Hershey's)
~
Mix all the dry ingredients in a heavy saucepan with a whisk. Using a whisk blends everything better than a spoon. Stir in the milk. Cook over medium heat stirring constantly. Remove the pot when the mixture is thick like pudding. Add the butter. Stir in until completely melted. Serve over biscuits with a teaspoon of butter dolloped on top.
~
1 cup granulated sugar or Splenda sugar substitute
1 tablespoon butter
1 1/2 cups milk
2 tablespoons flour
3 tablespoons unsweetened cocoa powder (we prefer Hershey's)
~
Mix all the dry ingredients in a heavy saucepan with a whisk. Using a whisk blends everything better than a spoon. Stir in the milk. Cook over medium heat stirring constantly. Remove the pot when the mixture is thick like pudding. Add the butter. Stir in until completely melted. Serve over biscuits with a teaspoon of butter dolloped on top.
Chocolate Gravy
Chocolate Gravy
~
2 cups milk
4 tbsp cocoa
4 tbsp sugar
4 tbsp flour
~
Mix dry ingredients in a bowl. Slowly bring Milk to just below boil. (Do not boil!)
Whisk in Dry mixture. Stir almost constantly until gravy thickens.
Easy and fun for the family. Good over scrambled eggs or biscuits
~
2 cups milk
4 tbsp cocoa
4 tbsp sugar
4 tbsp flour
~
Mix dry ingredients in a bowl. Slowly bring Milk to just below boil. (Do not boil!)
Whisk in Dry mixture. Stir almost constantly until gravy thickens.
Easy and fun for the family. Good over scrambled eggs or biscuits
Unbeatable Sausage Gravy and Biscuits
Unbeatable Sausage Gravy and Biscuits (from MJ)
Start to Finish: 20 minMake this Southern favorite extra-easy with only six ingredients.
Ingredients:
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
Gravy:
12 oz. bulk pork sausage ( I have used ground turkey )
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
3 cups milk
Preparation Directions:
1 . Heat oven to 350°F. Bake biscuits as directed on can.
2 . Meanwhile, crumble sausage into large skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently.
3 . With wire whisk, stir in flour, salt and pepper. Gradually stir in milk. Cook until mixture thickens, stirring constantly. Split warm biscuits; place on serving plates. Serve sausage mixture over warm split biscuits.
*I made this and it turned out really well. The only problem I had was that my sausage must have been lean because it did not make much grease, so I added a tablespoon of Crisco and it did great. Yummy recipe! Will make again sometime!
Start to Finish: 20 minMake this Southern favorite extra-easy with only six ingredients.
Ingredients:
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
Gravy:
12 oz. bulk pork sausage ( I have used ground turkey )
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
3 cups milk
Preparation Directions:
1 . Heat oven to 350°F. Bake biscuits as directed on can.
2 . Meanwhile, crumble sausage into large skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently.
3 . With wire whisk, stir in flour, salt and pepper. Gradually stir in milk. Cook until mixture thickens, stirring constantly. Split warm biscuits; place on serving plates. Serve sausage mixture over warm split biscuits.
*I made this and it turned out really well. The only problem I had was that my sausage must have been lean because it did not make much grease, so I added a tablespoon of Crisco and it did great. Yummy recipe! Will make again sometime!
Monday, September 10, 2007
Sweet Potato Biscuits
Sweet Potato Biscuits (from Rachel)
These are really easy and a nice side dish for fall meals. I use canned sweet potatoes because it's just so much easier than cooking and mashing fresh.
Ingredients:2 1/2 cups bisquick1/2 cup butter, softened1 cup mashed cooked sweet potatoes1/2 cup of milk
Preheat oven to 450 degrees. Mix all ingredients together until you have a soft dough.
Roll dough out on a surface dusted with bisquick until it is 1/2 inch thick and cut with cookie cutters. I use regular cups because I'm pretty boring but the picture used pumpkin shaped cookie cutters and they looked really cute.
Place with edges touching on an ungreased cookie sheet. Bake 10-12 minutes or until golden brown.
These are really easy and a nice side dish for fall meals. I use canned sweet potatoes because it's just so much easier than cooking and mashing fresh.
Ingredients:2 1/2 cups bisquick1/2 cup butter, softened1 cup mashed cooked sweet potatoes1/2 cup of milk
Preheat oven to 450 degrees. Mix all ingredients together until you have a soft dough.
Roll dough out on a surface dusted with bisquick until it is 1/2 inch thick and cut with cookie cutters. I use regular cups because I'm pretty boring but the picture used pumpkin shaped cookie cutters and they looked really cute.
Place with edges touching on an ungreased cookie sheet. Bake 10-12 minutes or until golden brown.
Cinnamon Biscuits
Cinnamon Biscuits
~
Mix together ½ cup of softened butter and 2 cups of self rising flour (make your own self rising flour by adding 1 ½ teaspoons of baking powder and a ½ teaspoon of salt to 1 cup All-Purpose Flour.)
Stir in 3/4 cup of buttermilk (make your own buttermilk by adding 1 Tablespoon of lemon juice to 1 cup of whole milk. Stir and let sit for 15 minutes)
Do not over-stir. Scrape out onto floured surface, sprinkle with flour, and lightly pat down.
On top of dough sprinkle: 3/4 cup brown sugar, ½ cup raisins (I used golden raisins), ½ cup chopped pecans, 2 Tablespoons of cinnamon.
Fold dough over 4 (or so) times. Don’t over-fold. Pat down lightly and use a cup to cut out your biscuits.
Bake at 450 degrees for 8 to 10 minutes.
In a small bowl, mix together 2/3 cup melted butter, 1 to 1 ½ cup powdered sugar, 1 teaspoon vanilla, and 1/4 cup cream. Pour over hot biscuits. Yum!
From: Tiany http://www.homeschoolblogger.com/AussieinAmerica/388277/?#c7
~
Mix together ½ cup of softened butter and 2 cups of self rising flour (make your own self rising flour by adding 1 ½ teaspoons of baking powder and a ½ teaspoon of salt to 1 cup All-Purpose Flour.)
Stir in 3/4 cup of buttermilk (make your own buttermilk by adding 1 Tablespoon of lemon juice to 1 cup of whole milk. Stir and let sit for 15 minutes)
Do not over-stir. Scrape out onto floured surface, sprinkle with flour, and lightly pat down.
On top of dough sprinkle: 3/4 cup brown sugar, ½ cup raisins (I used golden raisins), ½ cup chopped pecans, 2 Tablespoons of cinnamon.
Fold dough over 4 (or so) times. Don’t over-fold. Pat down lightly and use a cup to cut out your biscuits.
Bake at 450 degrees for 8 to 10 minutes.
In a small bowl, mix together 2/3 cup melted butter, 1 to 1 ½ cup powdered sugar, 1 teaspoon vanilla, and 1/4 cup cream. Pour over hot biscuits. Yum!
From: Tiany http://www.homeschoolblogger.com/AussieinAmerica/388277/?#c7
California Spanish Salad
California Spanish Salad from An Oridinary Mom
~
1 head lettuce
2-3 tomatoes, diced
1/2 cup pitted sliced black olives
1/2 cup sliced green onions
1 cup corn chips, mashed coarsely (I prefer the Fritos brand.)
1 can tuna OR 1 can chicken (Often times I use rotisserie chicken from Costco which I debone and shred.)
1/2 cup shredded cheddar cheese
Dressing
1/2 cup mashed avocado (I simply use a whole one.)
1 Tablespoon lemon juice
1/2 cup sour cream (I use fat free.)
1/3 cup vegetable oil
1 clove of garlic, crushed
1/2 teaspoon sugar
1/4 teaspoon salt
Blend thoroughly in a blender.
Mix with greens and enjoy
~
1 head lettuce
2-3 tomatoes, diced
1/2 cup pitted sliced black olives
1/2 cup sliced green onions
1 cup corn chips, mashed coarsely (I prefer the Fritos brand.)
1 can tuna OR 1 can chicken (Often times I use rotisserie chicken from Costco which I debone and shred.)
1/2 cup shredded cheddar cheese
Dressing
1/2 cup mashed avocado (I simply use a whole one.)
1 Tablespoon lemon juice
1/2 cup sour cream (I use fat free.)
1/3 cup vegetable oil
1 clove of garlic, crushed
1/2 teaspoon sugar
1/4 teaspoon salt
Blend thoroughly in a blender.
Mix with greens and enjoy
Swiss Tuna Melts
SWISS TUNA MELTS (From Karen http://familybriefs.com/?p=171)
~
1 can (12.5 oz) tuna, drained, flaked
1 1/2 c. (6 oz) KRAFT Natural Shredded Swiss Cheese
3/4 c. MIRACLE WHIP dressing
1/2 c. each chopped celery and chopped green onions (I sometimes leave the onions out)
1/2 tsp each dill weed, salt, and pepper
4 slices of bread (I used Rye bread this time - yumm!)
1 tomato, thinly sliced
1 pkg (6 oz) KRAFT Natural Swiss Cheese Slices
~
Mix tuna, shredded cheese, MIRACLE WHIP, celery, onions, and seasonings. Spread tuna mixture on bread; top with tomato and cheese slices. Place on cookie sheet. Broil 1-2 minutes or until cheese begins to melt (I let mine cook a little longer until the cheese actually begins to brown just a little).
Makes 4 “sandwiches”
~
1 can (12.5 oz) tuna, drained, flaked
1 1/2 c. (6 oz) KRAFT Natural Shredded Swiss Cheese
3/4 c. MIRACLE WHIP dressing
1/2 c. each chopped celery and chopped green onions (I sometimes leave the onions out)
1/2 tsp each dill weed, salt, and pepper
4 slices of bread (I used Rye bread this time - yumm!)
1 tomato, thinly sliced
1 pkg (6 oz) KRAFT Natural Swiss Cheese Slices
~
Mix tuna, shredded cheese, MIRACLE WHIP, celery, onions, and seasonings. Spread tuna mixture on bread; top with tomato and cheese slices. Place on cookie sheet. Broil 1-2 minutes or until cheese begins to melt (I let mine cook a little longer until the cheese actually begins to brown just a little).
Makes 4 “sandwiches”
Bacon Bites
Bacon Bites (From Palm Tree Fanatic)
~
2 pkgs crescent rolls
1 (8oz)Block of Cream Cheese(melted)
small onion, chopped
some REAL bacon bits ( I do not have an exact measurement )
~
Roll out the crescent rolls then mix the filling ingredients and spread across the rolled out crescent roll. This is then rolled up and pinch the ends, bake in 350 degrees until lightly browned( I think 10 min) Then enjoy!
~
2 pkgs crescent rolls
1 (8oz)Block of Cream Cheese(melted)
small onion, chopped
some REAL bacon bits ( I do not have an exact measurement )
~
Roll out the crescent rolls then mix the filling ingredients and spread across the rolled out crescent roll. This is then rolled up and pinch the ends, bake in 350 degrees until lightly browned( I think 10 min) Then enjoy!
Sunday, September 9, 2007
Snickerdoodle Cupcakes
Snickerdoodle Cupcakes (from Amy) Adapted from The Cake Mix Doctor)
(these can be made into a cake too- whichever you prefer)
1 package plain white cake mix
1 cup whole milk
1 stick of butter, melted
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
~
Frosting:
1 stick butter
3 3/4 cup confectioners sugar
3-4 Tablespoons milk
1 teaspoon vanilla extract
1 Tablespoon ground cinnamon
~
Preheat oven to 350 degrees and flour & grease 2 9" pans (for cakes) or line your cupcake tin. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once). Pour into pans and bake for 27-29 minutes (for cake) or 22-25 minutes (for cupcakes). Allow the cakes to cool completely.Beat butter until fluffy for frosting. Add all other ingredients.Note: I froze half of these (without frosting) to keep in our freezer for another occasion. They freeze very nicely!
~
Note: These are sooo good and easy!
(these can be made into a cake too- whichever you prefer)
1 package plain white cake mix
1 cup whole milk
1 stick of butter, melted
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
~
Frosting:
1 stick butter
3 3/4 cup confectioners sugar
3-4 Tablespoons milk
1 teaspoon vanilla extract
1 Tablespoon ground cinnamon
~
Preheat oven to 350 degrees and flour & grease 2 9" pans (for cakes) or line your cupcake tin. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once). Pour into pans and bake for 27-29 minutes (for cake) or 22-25 minutes (for cupcakes). Allow the cakes to cool completely.Beat butter until fluffy for frosting. Add all other ingredients.Note: I froze half of these (without frosting) to keep in our freezer for another occasion. They freeze very nicely!
~
Note: These are sooo good and easy!
Thursday, September 6, 2007
Cristina's Killer Dip
Christina's Killer Dip(from Trista)
~
1 package ranch dressing mix
1 (8 ounce) package cream cheese, at room temp
1 (8 ounce) container sour cream
1 cup of shredded cheddar cheese, split into 2 1/2 cup portions (I prefer to grate it myself)
1 (8 ounce) package frozen chopped spinach
~
Defrost the spinach.Place it in a colander and press it until as much moisture as possible is removed. Mix all ingredients (1/2 of the cheddar), and blend well.Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350 degrees.Remove from oven.While still hot top it with remaining cheese, heat in oven again for 5 minutes.Remove and cool below lava stage and serve.Goes well with tortilla chips.
~
1 package ranch dressing mix
1 (8 ounce) package cream cheese, at room temp
1 (8 ounce) container sour cream
1 cup of shredded cheddar cheese, split into 2 1/2 cup portions (I prefer to grate it myself)
1 (8 ounce) package frozen chopped spinach
~
Defrost the spinach.Place it in a colander and press it until as much moisture as possible is removed. Mix all ingredients (1/2 of the cheddar), and blend well.Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350 degrees.Remove from oven.While still hot top it with remaining cheese, heat in oven again for 5 minutes.Remove and cool below lava stage and serve.Goes well with tortilla chips.
Sunday, August 12, 2007
Beef Stuffed Peppers
Beef Stuffed Peppers(adapted from The Southern Living Cookbook)
~
4 large green peppers
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1(8 oz) can tomato sauce
1(8 3/4 oz) can whole kernel corn, drained
2 teaspoons chili powder
1/2 teaspoon salt
1/2 cup(2 oz) shredded Cheddar cheese
~
Cut off tops of green peppers; remove centers and discard. Cook peppers 5 minute in boiling water; drain peppers, and set aside.
Cook ground beef and onion and garlic in a large skillet until meat is browned, stirring to crumble meat; drain well. Stir in tomato sauce and next three ingredients.
Stuff peppers with meat mixture, and place in a baking dish. Bake at 350 degrees f for 15 minutes. Sprinkle tops of peppers with cheese; bake an additional 5 minutes.
Yield 4 servings
A family favorite****
~
4 large green peppers
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1(8 oz) can tomato sauce
1(8 3/4 oz) can whole kernel corn, drained
2 teaspoons chili powder
1/2 teaspoon salt
1/2 cup(2 oz) shredded Cheddar cheese
~
Cut off tops of green peppers; remove centers and discard. Cook peppers 5 minute in boiling water; drain peppers, and set aside.
Cook ground beef and onion and garlic in a large skillet until meat is browned, stirring to crumble meat; drain well. Stir in tomato sauce and next three ingredients.
Stuff peppers with meat mixture, and place in a baking dish. Bake at 350 degrees f for 15 minutes. Sprinkle tops of peppers with cheese; bake an additional 5 minutes.
Yield 4 servings
A family favorite****
Friday, August 10, 2007
1,2,3,4 Cake
1,2,3,4 Cake
~
1 cup butter
2 cups sugar
3 cups flour
1 heaping tsp baking powder
3/4 cup milk
4 eggs
1 tsp vanilla
~
Cream butter and sugar. Add flour and baking powder gradually. Add milk and eggs. Beat thoughly. Add vanilla. Bake in greased and floured pan for approximately 30 minutes at 350 degrees.
~
1 cup butter
2 cups sugar
3 cups flour
1 heaping tsp baking powder
3/4 cup milk
4 eggs
1 tsp vanilla
~
Cream butter and sugar. Add flour and baking powder gradually. Add milk and eggs. Beat thoughly. Add vanilla. Bake in greased and floured pan for approximately 30 minutes at 350 degrees.
Jello Punch
JELLO PUNCH(from Debbie J.)
1 (6oz) or 2 (3oz) pkg. jello
3 c. sugar
2 qts boiling water
3/4 c. lemon juice
1 (46oz) can pineapple juice
2 qts cold water
2 qts ginger ale
Choose the flavor of jello according to the color of punch desired. Dissolve jello and sugar in boiling water. Add remaining ingredients, EXCEPT GINGER ALE. Pour in containers and freeze. Just before serving, add ginger ale. Remove from freezer long enough to become slushy in your punch bowl. Then add the ginger ale. Keep other containers in the freezer for future use. Makes approximately 50 cups.
It is good to freeze these in gallon freezer bags. A person to hold the bag while you pour is helpful. Then stand them up in a large pot or other container until frozen to prevent spillage.
1 (6oz) or 2 (3oz) pkg. jello
3 c. sugar
2 qts boiling water
3/4 c. lemon juice
1 (46oz) can pineapple juice
2 qts cold water
2 qts ginger ale
Choose the flavor of jello according to the color of punch desired. Dissolve jello and sugar in boiling water. Add remaining ingredients, EXCEPT GINGER ALE. Pour in containers and freeze. Just before serving, add ginger ale. Remove from freezer long enough to become slushy in your punch bowl. Then add the ginger ale. Keep other containers in the freezer for future use. Makes approximately 50 cups.
It is good to freeze these in gallon freezer bags. A person to hold the bag while you pour is helpful. Then stand them up in a large pot or other container until frozen to prevent spillage.
Tuesday, July 24, 2007
Carmel Apple Cider
Caramel Apple Cider(from Jodi)
¼ c heavy cream
¼ c brown sugar
3 c cider
½ c water
~
Caramel whipped cream
½ c heavy cream
1 Tbsp brown sugar
~
First, bring the cream and brown sugar to a boil in a saucepan over med heat. Stir in the cider and water, and raise the heat to med/high, heating just until the cider begins to steam, about 4 minutes. Divide among 4 mugs, top each with 2 Tbsp of the caramel topping.
~
Topping:In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form
¼ c heavy cream
¼ c brown sugar
3 c cider
½ c water
~
Caramel whipped cream
½ c heavy cream
1 Tbsp brown sugar
~
First, bring the cream and brown sugar to a boil in a saucepan over med heat. Stir in the cider and water, and raise the heat to med/high, heating just until the cider begins to steam, about 4 minutes. Divide among 4 mugs, top each with 2 Tbsp of the caramel topping.
~
Topping:In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form
Pina Colada-Flavored Smoothies
Piña Colada-flavored Smoothies(from Renee)
32 oz. vanilla yogurt
1 small can cream of coconut (not coconut milk)
15 oz. pineapple chunks, drained
1-2 cups ice Maraschino cherries, for garnish
Combine all ingredients except cherries and blend until smooth. Serve topped with a cherry. Makes 6 smoothies.
32 oz. vanilla yogurt
1 small can cream of coconut (not coconut milk)
15 oz. pineapple chunks, drained
1-2 cups ice Maraschino cherries, for garnish
Combine all ingredients except cherries and blend until smooth. Serve topped with a cherry. Makes 6 smoothies.
Brazillian Limeade
Brazilian Limeade(from Summer)
* courtesy of my husband who lived in Brazil for two years
3 cups water
1/2 cup ice
2 medium limes, whole
1/3 cup sugar
1/3 cup sweetened condensed milk
1.Place all ingredients in a blender and blend until smooth
2. Taste and add more sugar if needed.
3. Drink immediately. Do not store in the fridge. If stored, the drink will become very bitter due to the lime peel within.
* courtesy of my husband who lived in Brazil for two years
3 cups water
1/2 cup ice
2 medium limes, whole
1/3 cup sugar
1/3 cup sweetened condensed milk
1.Place all ingredients in a blender and blend until smooth
2. Taste and add more sugar if needed.
3. Drink immediately. Do not store in the fridge. If stored, the drink will become very bitter due to the lime peel within.
Friday, July 13, 2007
Peanut Butter Cup Cookies
Peanut Butter Cup Cookies~
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
~
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Steaming Hot Holiday Punch
Steaming Hot Hoilday Punch
~
3 cups apple juice
3 cups orange juice
6 cups cranberry juice
3/4 cup maple syrup
2 tsp powdered sugar
1 1/2 tsp cinnamon
3/4 tsp cloves
3/4 tsp nutmeg
~
Combine all ingredients in a large, heavy pan. Bring to a boil and turn to simmer for a few minutes. Put punch in a crock pot on low to keep warm.
Note: This is one of my favorite holiday recipes and we make it every year. When I went on a trip to Rhode Island with work, we went to a cooking school held by Johnson and Wales and this was a recipe that I have used every since!
~
3 cups apple juice
3 cups orange juice
6 cups cranberry juice
3/4 cup maple syrup
2 tsp powdered sugar
1 1/2 tsp cinnamon
3/4 tsp cloves
3/4 tsp nutmeg
~
Combine all ingredients in a large, heavy pan. Bring to a boil and turn to simmer for a few minutes. Put punch in a crock pot on low to keep warm.
Note: This is one of my favorite holiday recipes and we make it every year. When I went on a trip to Rhode Island with work, we went to a cooking school held by Johnson and Wales and this was a recipe that I have used every since!
Thursday, July 12, 2007
Taverns
Taverns(from MJ)
~
1 pound ground beef, or equal amount of shredded beef or pork
1/2 - 3/4 cup chopped onion
1 clove garlic, minced
1/2 tsp salt
1/8 tsp black pepper
1/2 cup chili sauce
1/4 cup brown sugar
1 Tbs. white vinegar
1 Tbs. prepared mustard
8 oz tomato sauce OR ketchup
1/4 cup orange juice
~
Brown the ground beef, onion, and garlic in skillet until cooked. Drain the grease from the skillet. Add remaining ingredients to meat mixture and simmer until heated through. If you use tomato sauce you will want to let it simmer for at least 30 minutes or it will taste"tomato-ey". If you're in a hurry, use ketchup. If this is too thick you can add a bit of water, or more juice, ketchup, or some honey. A dash of soy sauce or Worcestershire sauce is good too. Ladle on hamburger buns.Although not traditional, you can also serve over bread, rice or noodles, depending on what you happen to have around. Serves 6 polite people or 2 teenage boys.
Crockpot: I browned the ground meat, onions and garlic and mixed the remaining items together in the pot. Combine and heat on low 4-6 hours.
~
1 pound ground beef, or equal amount of shredded beef or pork
1/2 - 3/4 cup chopped onion
1 clove garlic, minced
1/2 tsp salt
1/8 tsp black pepper
1/2 cup chili sauce
1/4 cup brown sugar
1 Tbs. white vinegar
1 Tbs. prepared mustard
8 oz tomato sauce OR ketchup
1/4 cup orange juice
~
Brown the ground beef, onion, and garlic in skillet until cooked. Drain the grease from the skillet. Add remaining ingredients to meat mixture and simmer until heated through. If you use tomato sauce you will want to let it simmer for at least 30 minutes or it will taste"tomato-ey". If you're in a hurry, use ketchup. If this is too thick you can add a bit of water, or more juice, ketchup, or some honey. A dash of soy sauce or Worcestershire sauce is good too. Ladle on hamburger buns.Although not traditional, you can also serve over bread, rice or noodles, depending on what you happen to have around. Serves 6 polite people or 2 teenage boys.
Crockpot: I browned the ground meat, onions and garlic and mixed the remaining items together in the pot. Combine and heat on low 4-6 hours.
Slow Cooker Pork Chops
Slow Cooker Pork Chops(from Grace)
~
Pork Chops
1 can Chicken broth
1 pkg dry onion soup mix
~
Combine all in Slow cooker.Cook on low for 8 hours or on high for 4
~
Pork Chops
1 can Chicken broth
1 pkg dry onion soup mix
~
Combine all in Slow cooker.Cook on low for 8 hours or on high for 4
Monday, July 9, 2007
Chicken Hurry
Chicken Hurry (from Amy)
~
1-2 lbs chicken pieces (I used around 1lb of tenders.)
1/2 cup ketchup
1/4 cup water
1/4 cup packed brown sugar
1 envelope onion soup mix
~
Place chicken pieces in a 9x13 casserole dish. Combine remaining ingredients and pour sauce over chicken. Cover tightly with foil and bake for one hour.
~
1-2 lbs chicken pieces (I used around 1lb of tenders.)
1/2 cup ketchup
1/4 cup water
1/4 cup packed brown sugar
1 envelope onion soup mix
~
Place chicken pieces in a 9x13 casserole dish. Combine remaining ingredients and pour sauce over chicken. Cover tightly with foil and bake for one hour.
Easy Spaghetti Bake
Easy Spaghetti Bake(from Little Cooks in the Kitchen)
~
Thin Spaghetti
8 oz sour cream
8 oz cream cheese
1 lb ground beef
1-2 jars spaghetti sauce
2-4 cups mozzarella cheese
~
Cook spaghetti noodles (I never know how much - I just cook a lot and then use what I need!) Brown ground beef and mix in with favorite spaghetti sauce (I usually use about 1 ½ jars of sauce, but you can use however much you want.) Mix sour cream and cream cheese together. Put the noodles in the bottom of the 9X13 pan. Spread noodles with sour cream/cream cheese mixture and top with mozzarella cheese (however much you like). Top with meat sauce. Bake at 350 for about 30-40 minutes - until warmed through and cheese is melted. This dish freezes great! I usually put it into 2 smaller pans and freeze one of them.
~
Thin Spaghetti
8 oz sour cream
8 oz cream cheese
1 lb ground beef
1-2 jars spaghetti sauce
2-4 cups mozzarella cheese
~
Cook spaghetti noodles (I never know how much - I just cook a lot and then use what I need!) Brown ground beef and mix in with favorite spaghetti sauce (I usually use about 1 ½ jars of sauce, but you can use however much you want.) Mix sour cream and cream cheese together. Put the noodles in the bottom of the 9X13 pan. Spread noodles with sour cream/cream cheese mixture and top with mozzarella cheese (however much you like). Top with meat sauce. Bake at 350 for about 30-40 minutes - until warmed through and cheese is melted. This dish freezes great! I usually put it into 2 smaller pans and freeze one of them.
Pepperoni and Cheese Bread
Pepperoni and Cheese bread
(Source: Amber)
Ingredients:
1 roll refrigerated french bread dough OR 1 loaf frozen bread dough (thawed)
Pepperoni (I used turkey pepperoni for a healthier option).
Mozzarella cheeseParmesan cheeseEgg wash (1 egg white, water)
Directions:
Preheat oven to 350.
Roll out bread dough and sprinkle with mozzerella and parmesean cheeses, place pepperoni (as much as desired) on top of the cheese.
Carefully roll the bread dough into a cylinder shape. Pinch ends and top to seal. Brush top and sides of loaf with egg wash. If desired, top loaf with cheese, pepperoni, and/or Italian seasoning. Make a few diagonal slices in top of loaf for air to escape while cooking.
Bake at 350 for ~20 min. Remove from oven and let cool for 5 minutes before slicing.
(Source: Amber)
Ingredients:
1 roll refrigerated french bread dough OR 1 loaf frozen bread dough (thawed)
Pepperoni (I used turkey pepperoni for a healthier option).
Mozzarella cheeseParmesan cheeseEgg wash (1 egg white, water)
Directions:
Preheat oven to 350.
Roll out bread dough and sprinkle with mozzerella and parmesean cheeses, place pepperoni (as much as desired) on top of the cheese.
Carefully roll the bread dough into a cylinder shape. Pinch ends and top to seal. Brush top and sides of loaf with egg wash. If desired, top loaf with cheese, pepperoni, and/or Italian seasoning. Make a few diagonal slices in top of loaf for air to escape while cooking.
Bake at 350 for ~20 min. Remove from oven and let cool for 5 minutes before slicing.
Bacon Bit Burgers With Steak House Smothered Onions
Bacon Bit Burgers with Steak House Smothered Onions (from Becca)
~
6 bacon slices chopped into 1/2 inch pieces
6 T EVOO (extra-virgin olive oil)
2 onions, 1/4 finely chopped, 1-3/4 thinly sliced
1.5 pounds ground sirloin
2 tsp Worcestershire sauce
1 tsp hot sauce (optional)
1 T grill seasoning (I used McCormick Montreal Steak Seasoning)
1/4 c plus 1T steak sauce
~
Add bacon and a drizzle of EOO to the hot skillet and cook until crisp (4-5 minutes). Transfer to a paper towel lined plate and drain off all but 1 T of fat from the skillet. Return the pan to medium low heat and add the finely chopped onions to sweat out in the remaining fat (2-3 minutes).Preheat a second medium nonstick skillet with 2 T of the EVOO over medium heat. When the oil is hot, add all the thinly sliced onions and top them with a plate that can fit inside the skillet. Top the plate with a heavy can and smother the onions for 10 minutes, stirring occasionally. Lift the plate with tongs; it will be hot!Place beef in a bowl and top with Worcestershire, hot sauce and grill seasoning.Remove the chopped onions to the plate with the bacon to cool. Turn off the heat and reserve the pan. Once the onions are cool, add them and the bacon to the ground sirloin and combine well. Score the meat into 4 even sections and form 4 large patties. Add 1 T of EVOO to the skillet and reheat it over medium high heat. Add the burgers and cook for 4 minutes on each side for medium rare, 6 minutes on each side for medium well.Stir steak sauce into the smothered onions and top burgers with onions.Serve on Kaiser rolls. Enjoy!
~
6 bacon slices chopped into 1/2 inch pieces
6 T EVOO (extra-virgin olive oil)
2 onions, 1/4 finely chopped, 1-3/4 thinly sliced
1.5 pounds ground sirloin
2 tsp Worcestershire sauce
1 tsp hot sauce (optional)
1 T grill seasoning (I used McCormick Montreal Steak Seasoning)
1/4 c plus 1T steak sauce
~
Add bacon and a drizzle of EOO to the hot skillet and cook until crisp (4-5 minutes). Transfer to a paper towel lined plate and drain off all but 1 T of fat from the skillet. Return the pan to medium low heat and add the finely chopped onions to sweat out in the remaining fat (2-3 minutes).Preheat a second medium nonstick skillet with 2 T of the EVOO over medium heat. When the oil is hot, add all the thinly sliced onions and top them with a plate that can fit inside the skillet. Top the plate with a heavy can and smother the onions for 10 minutes, stirring occasionally. Lift the plate with tongs; it will be hot!Place beef in a bowl and top with Worcestershire, hot sauce and grill seasoning.Remove the chopped onions to the plate with the bacon to cool. Turn off the heat and reserve the pan. Once the onions are cool, add them and the bacon to the ground sirloin and combine well. Score the meat into 4 even sections and form 4 large patties. Add 1 T of EVOO to the skillet and reheat it over medium high heat. Add the burgers and cook for 4 minutes on each side for medium rare, 6 minutes on each side for medium well.Stir steak sauce into the smothered onions and top burgers with onions.Serve on Kaiser rolls. Enjoy!
Tuesday, July 3, 2007
Lemon-Lime Cream Cheese Pound Cake
Lemon-Lime Cream Cheese Pound Cake (from Simply Anne's)
~
8 tbsps butter, at room temperature
6 ounces cream cheese (not low fat)
1/2 tsp salt
1 cup sugar
2 tsp baking powder
2 cups cake flour
4 large eggs, at room temperature
1 tbsp kalamansi (lime) juice
2 tsp lemon zest
60 grams dried mango, chopped
2 tbsp kalamansi (lime) juice
Glaze:
4 tsp kalamansi (lime juice)
1 cup confectioners sugar, sifted
Preheat oven to 350 F
1. In a bowl, combine flour, salt, baking powder,sugar and lemon zest. Stir to combine.
2.In another bowl, beat together the butter and cream cheese until soft and fluffy.
3. Add the eggs one at a time, beating well after each addition. Add lime juice.
4. Gradually add flour and beat until just combined.
5. Fold in chopped dried mangoes.
6. Spoon the batter into a greased 9x5-inch loaf pan or 9 cup bundt-style pan. Bake for 55-60 minutes for 9x5 loaf pan and 45-50 minutes for tube or bundt-style pan. A cake tester inserted into the center of the loaf should come out clean.
7. Glaze the cake.
Glaze:
Combine sugar and juice. Mix until smooth. Drizzle or brush the glaze all over the cake.
~
8 tbsps butter, at room temperature
6 ounces cream cheese (not low fat)
1/2 tsp salt
1 cup sugar
2 tsp baking powder
2 cups cake flour
4 large eggs, at room temperature
1 tbsp kalamansi (lime) juice
2 tsp lemon zest
60 grams dried mango, chopped
2 tbsp kalamansi (lime) juice
Glaze:
4 tsp kalamansi (lime juice)
1 cup confectioners sugar, sifted
Preheat oven to 350 F
1. In a bowl, combine flour, salt, baking powder,sugar and lemon zest. Stir to combine.
2.In another bowl, beat together the butter and cream cheese until soft and fluffy.
3. Add the eggs one at a time, beating well after each addition. Add lime juice.
4. Gradually add flour and beat until just combined.
5. Fold in chopped dried mangoes.
6. Spoon the batter into a greased 9x5-inch loaf pan or 9 cup bundt-style pan. Bake for 55-60 minutes for 9x5 loaf pan and 45-50 minutes for tube or bundt-style pan. A cake tester inserted into the center of the loaf should come out clean.
7. Glaze the cake.
Glaze:
Combine sugar and juice. Mix until smooth. Drizzle or brush the glaze all over the cake.
Lemon Velvet Cream Cake
Lemon Velvet Cream Cake (from Betty Crocker)
~
1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (3 oz) cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired
~
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray). Make cake mix as directed on box, using water, oil and eggs. Pour into pans.
2. Bake and cool as directed on box for 8- or 9-inch round cake pans.
3. Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
4. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store in refrigerator.
~
1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (3 oz) cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired
~
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray). Make cake mix as directed on box, using water, oil and eggs. Pour into pans.
2. Bake and cool as directed on box for 8- or 9-inch round cake pans.
3. Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
4. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store in refrigerator.
*I made this and it was wonderful and easy! The hardest part is cutting the layers. I suggest using 8 inch pans. I ended up leaving mine as two layers because it did not seem big enough to make the 4 layers. It is fantastic!!!!
Creamy Orange Ice Cream Pie
Creamy Orange Ice Cream Pie (from Betty Crocker)
~
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
2 pints (4 cups) orange sherbet
1 pint (2 cups) vanilla ice cream
~
1. Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).
2. Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
3. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.
4. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.
~
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
2 pints (4 cups) orange sherbet
1 pint (2 cups) vanilla ice cream
~
1. Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).
2. Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
3. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.
4. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.
Watermelon Cake
Watermelon Cake (from Betty Crocker)
~
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans
~
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans
~
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Stir in 1/2 cup of the chocolate chips. Pour into pans.
2. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans. Cool completely, about 1 hour.
3. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered at room temperature.
2. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans. Cool completely, about 1 hour.
3. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered at room temperature.
Sunday, July 1, 2007
Mom's Jello Cake
Mom's JELLO Cake(from Trisha)
~
1 box white cake mix
12 ounces
Diet 7up or Sprite Zero
2 boxes of 4 serving Jello - any flavor, I used strawberry
2 cups boiling water
1 container Cool Whip Fat Free
~
Mix the cake mix with the Diet 7 up (or make according to the cake mix with the usual eggs, oil and water). I am not sure why this works but it does. It makes any cake SUPER moist and it's less fat! Pour into a lightly Pam sprayed Bundt pan (or 13x9) and bake according to the cake mix directions.When cake is done, allow to cool for about 10 min. Boil 2 cups water (I did it in the microwave) and add in the 2 boxes of JELLO. Be careful! The water really bubbles when the JELLO is added! :o) Mix until the JELLO is dissolved.Carefully and slowly, poke holes in the cake with a fork. Use your best judgement regarding how many pokes to give it. We like ours really JELLO-y so I made a lot of pokes. Carefully pour the JELLO over the cake, evenly disbruting it around the cake. I do not usually use all of the JELLO mixture, and as you can see from the pictures, it's very JELLO-y.Refrigerate for 3 or more hours. Spread Cool Whip on the cake, like frosting. Cover and store in refrigerator. Again, this is more of a method than a recipe. You could use any kind of cake mix (lemon with strawberry jello would be divine!), diet soda methods or the usual oil, eggs and water, any flavor JELLO (sugar free too), any type of Cool Whip (strawberry or chocolate - yummy!), or you could use frosting too! Enjoy!
~
1 box white cake mix
12 ounces
Diet 7up or Sprite Zero
2 boxes of 4 serving Jello - any flavor, I used strawberry
2 cups boiling water
1 container Cool Whip Fat Free
~
Mix the cake mix with the Diet 7 up (or make according to the cake mix with the usual eggs, oil and water). I am not sure why this works but it does. It makes any cake SUPER moist and it's less fat! Pour into a lightly Pam sprayed Bundt pan (or 13x9) and bake according to the cake mix directions.When cake is done, allow to cool for about 10 min. Boil 2 cups water (I did it in the microwave) and add in the 2 boxes of JELLO. Be careful! The water really bubbles when the JELLO is added! :o) Mix until the JELLO is dissolved.Carefully and slowly, poke holes in the cake with a fork. Use your best judgement regarding how many pokes to give it. We like ours really JELLO-y so I made a lot of pokes. Carefully pour the JELLO over the cake, evenly disbruting it around the cake. I do not usually use all of the JELLO mixture, and as you can see from the pictures, it's very JELLO-y.Refrigerate for 3 or more hours. Spread Cool Whip on the cake, like frosting. Cover and store in refrigerator. Again, this is more of a method than a recipe. You could use any kind of cake mix (lemon with strawberry jello would be divine!), diet soda methods or the usual oil, eggs and water, any flavor JELLO (sugar free too), any type of Cool Whip (strawberry or chocolate - yummy!), or you could use frosting too! Enjoy!
Pretzel Sparklers
Pretzel Sparklers (from Renee)
16 squares (1 oz. each) white baking chocolate
2 pkg. (10 oz. each) pretzel rods (thick pretzel sticks)
red, white, and blue colored candy stars or sprinkles (usually found in the baking supplies section)
~
Place chocolate in a microwave-safe bowl; heat for about 30 seconds at a time, stirring occasionally, adding additional 30 second intervals until chocolate is melted. Dip each pretzel rod about halfway into chocolate so that chocolate is covering half of the pretzel stick with the other half “uncovered”. Sprinkle chocolate covered half of pretzel with stars, colored sugar, or whatever small candy pieces you have. Place on waxed paper to dry.
16 squares (1 oz. each) white baking chocolate
2 pkg. (10 oz. each) pretzel rods (thick pretzel sticks)
red, white, and blue colored candy stars or sprinkles (usually found in the baking supplies section)
~
Place chocolate in a microwave-safe bowl; heat for about 30 seconds at a time, stirring occasionally, adding additional 30 second intervals until chocolate is melted. Dip each pretzel rod about halfway into chocolate so that chocolate is covering half of the pretzel stick with the other half “uncovered”. Sprinkle chocolate covered half of pretzel with stars, colored sugar, or whatever small candy pieces you have. Place on waxed paper to dry.
Miriam's Chuncky Chocolate Peanut Butter Cookies
Miriam's Chunky Chocolate Peanut Butter Cookies (from A Merry Heart)
~
3/4 cup margarine
1 cup white sugar
1 cup brown sugar
1/2 cup peanut butter
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 oz.) chocolate candy bar, chopped
~
Preheat oven to 350 degrees. Beat margarine, sugars, and peanut butter until light and fluffy. Blend in eggs and vanilla. Add the dry ingredients and mix well. Stir in the chocolate pieces. Drop rounded tablespoons of dough onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Let stand a few minutes before removing from cookie sheet.
Makes four dozen cookies.
~
3/4 cup margarine
1 cup white sugar
1 cup brown sugar
1/2 cup peanut butter
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 oz.) chocolate candy bar, chopped
~
Preheat oven to 350 degrees. Beat margarine, sugars, and peanut butter until light and fluffy. Blend in eggs and vanilla. Add the dry ingredients and mix well. Stir in the chocolate pieces. Drop rounded tablespoons of dough onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Let stand a few minutes before removing from cookie sheet.
Makes four dozen cookies.
Saturday, June 30, 2007
Best Ever Chocolate Chip Cookies
Best-Ever Chocolate Chip Cookies(from The Southern Living Cookbook)
~
3/4 cup butter
1/4 cup shortening
3/4 cup sugar
3/4 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon sal
t1 (12 ounce) package semisweet chocolate morsels (I have used white chocolate chips, Milk chocolate chips, peanut butter chips, butterscotch chips, and M&M's or a combination of several)~
Cream butter and shortening; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well. Combine flour, soda, and salt; add to creamed mixture, mixing well. Stir in chocolate morsels. (or whatever chips you want to use) Drop dough by heaping teaspoons (I use an old measuring cup that was in a set used to measure coffee and it makes them all the perfect size.) onto ungreased cookie sheets(I use a stone and like the results better). Bake at 375 degrees for 9-11 minutes. Cool slightly on cookie sheets; remove to wire racks to cool completely.Yield: about 6 1/2 dozen
~
This is the recipe I like best right now for cookies.
~
3/4 cup butter
1/4 cup shortening
3/4 cup sugar
3/4 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon sal
t1 (12 ounce) package semisweet chocolate morsels (I have used white chocolate chips, Milk chocolate chips, peanut butter chips, butterscotch chips, and M&M's or a combination of several)~
Cream butter and shortening; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well. Combine flour, soda, and salt; add to creamed mixture, mixing well. Stir in chocolate morsels. (or whatever chips you want to use) Drop dough by heaping teaspoons (I use an old measuring cup that was in a set used to measure coffee and it makes them all the perfect size.) onto ungreased cookie sheets(I use a stone and like the results better). Bake at 375 degrees for 9-11 minutes. Cool slightly on cookie sheets; remove to wire racks to cool completely.Yield: about 6 1/2 dozen
~
This is the recipe I like best right now for cookies.
Red,White, and Blue Cookies
Red, White, and Blue Cookies(from Betty Crocker)~
1 cup granulated sugar
1 cup butter or margarine, softened
1/2 teaspoon almond extract
1 egg
2 1/4 cups all-purpose flour
2 tablespoons red colored sugar
s2 tablespoons blue colored sugars~
1.Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
2.Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
3.Heat oven to 375ºF. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.4.Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.
Famous Mushrooms
Famous Mushrooms(from Mrs. Pear)
~
4-5 packages of whole button mushrooms, cleaned (the white ones in the blue tray)
2 sticks of margarine
2 envelopes Hidden Valley Ranch dressing mix
~
Add all ingredients together in a Crock Pot. Turn on low for about 3 hours, stirring every now and then. Mushrooms will shrink and get nice and juicy.Serve and enjoy!
~
4-5 packages of whole button mushrooms, cleaned (the white ones in the blue tray)
2 sticks of margarine
2 envelopes Hidden Valley Ranch dressing mix
~
Add all ingredients together in a Crock Pot. Turn on low for about 3 hours, stirring every now and then. Mushrooms will shrink and get nice and juicy.Serve and enjoy!
Rocket Pops
Rocket Pops(from Kraft Foods)~
1 pkg. (4-serving size) JELL-O Brand Cherry Flavor Gelatin
1 cup sugar, divided
2 cups boiling water, divided
Ice cubes
2 cups cold water, divided
1 pkg. (4-serving size) JELL-O Brand Berry Blue Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
~
Combine dry cherry gelatin mix and 1/2 cup of the sugar in medium bowl. Add 1 cup of the boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to 1 cup of the cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Pour evenly into 16 (5-oz.) paper or plastic cups, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour.Meanwhile, combine dry blue gelatin mix and remaining 1/2 cup sugar in medium bowl. Add remaining 1 cup boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to remaining 1 cup cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 1 hour.Spoon about 3 Tbsp. of the whipped topping over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour or until almost firm. Insert wooden pop stick or plastic spoon into center of each cup for handle. Freeze an additional 4 hours or overnight. To remove pops from cups, place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.) Store leftover pops in freezer.
Friday, June 29, 2007
Hot Onion Dip
Hot Onion Dip (from April)
~
3 (8 oz) packages cream cheese, softened
1 onion, finely chopped
2 cups grated Parmesan cheese
1/2 cup mayonnaise
~
Preheat oven to 400 degrees. Lightly grease a medium baking dish.
In the prepared dish, mix the cream cheese, onion, Parmesan cheese and mayo.
Bake in the preheated oven for 30 minutes, or until bubbly and lightly browned.
Serve with crackers.
This will be gone quickly it is so good!
~
3 (8 oz) packages cream cheese, softened
1 onion, finely chopped
2 cups grated Parmesan cheese
1/2 cup mayonnaise
~
Preheat oven to 400 degrees. Lightly grease a medium baking dish.
In the prepared dish, mix the cream cheese, onion, Parmesan cheese and mayo.
Bake in the preheated oven for 30 minutes, or until bubbly and lightly browned.
Serve with crackers.
This will be gone quickly it is so good!
Strawberry Punch Bowl Cake
Strawberry Punch Bowl Cake(from Betsy)
~
1 pk Yellow cake mix
6 oz Instant vanilla pudding (you can use sugar free)
1 cn Crushed pineapple; drained
20 oz Frozen strawberries (or 2 quarts fresh)
2 Bananas
16 oz Whipped topping (I used 2)
~
Make 2 layer cake. Cool. Make pudding as directed on package. Set in refrigerator. Cut one layer of cake into small chunks. Put in punch bowl. Spread with half of each of the rest of ingredients. Repeat with other layer of cake and rest of ingredients. Refrigerate overnight. (that is important!) Recipe can easily be halved. Freeze one layer of the cake for future use.
~
1 pk Yellow cake mix
6 oz Instant vanilla pudding (you can use sugar free)
1 cn Crushed pineapple; drained
20 oz Frozen strawberries (or 2 quarts fresh)
2 Bananas
16 oz Whipped topping (I used 2)
~
Make 2 layer cake. Cool. Make pudding as directed on package. Set in refrigerator. Cut one layer of cake into small chunks. Put in punch bowl. Spread with half of each of the rest of ingredients. Repeat with other layer of cake and rest of ingredients. Refrigerate overnight. (that is important!) Recipe can easily be halved. Freeze one layer of the cake for future use.
Grand Old Flag Cheese Spread
Grand Old Flag Cheese Spread (From Krafts Foods website and Mique)
~1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup Mexican Style Shredded Cheddar Jack Cheese
2 Tbsp. sliced pitted ripe olives
1/4 cup Salsa RITZ Crackers
~
PLACE cream cheese between 2 sheets of wax paper. Roll out to 6x4-inch rectangle with rolling pin. Remove top sheet of wax paper; coat top and sides of cream cheese with shredded cheese. Invert onto serving plate. Remove wax paper. ARRANGE 3 rows of olives in top left corner of cream cheese rectangle for the "stars" of the "flag." Make 4 (1/4-inch-deep) rows, using rounded end of 1/4-tsp. measuring spoon for the "flag's stripes," leaving a 1/4-inch-wide space between the rows. Fill rows with salsa. Serve immediately or cover and refrigerate until ready to serve. SERVE as a spread with crackers.
Thursday, June 28, 2007
Low Sugar Lime Summer Pie
Low Sugar Lime Summer Pie
~
1 small box sugar free lime jello
2 containers key lime pie yogurt
1 container sugar free whipped topping
1/4 cup boiling water
1 graham cracker crust (can use sugar free) or shortbread crust
~
Boil water and add to jello in glass bowl. Mix until dissolved, let cool until warm. Add topping and yogurt and blend well. Pour in crust and chill two hours. Top with additonal whipped topping and thin lime slices for decoration.
~
1 small box sugar free lime jello
2 containers key lime pie yogurt
1 container sugar free whipped topping
1/4 cup boiling water
1 graham cracker crust (can use sugar free) or shortbread crust
~
Boil water and add to jello in glass bowl. Mix until dissolved, let cool until warm. Add topping and yogurt and blend well. Pour in crust and chill two hours. Top with additonal whipped topping and thin lime slices for decoration.
Cinnamon Cookies
Cinnamon Cookies
Makes 48 servings
~
1 cup sugar
1/2 cup butter
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon sugar
~
In a mixer bowl, cream together sugar and butter; beat in egg and vanilla. Combine flour, cinnamon, baking powder and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours or till firm enough to roll into balls. Shape dough into small balls about 3/4-inch in diameter. Roll in cinnamon sugar to coat. Set cookies 1-inch apart on lightly greased cookie sheets. Bake at 350° for 10 minutes or till the edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely.
Makes 48 servings
~
1 cup sugar
1/2 cup butter
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon sugar
~
In a mixer bowl, cream together sugar and butter; beat in egg and vanilla. Combine flour, cinnamon, baking powder and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours or till firm enough to roll into balls. Shape dough into small balls about 3/4-inch in diameter. Roll in cinnamon sugar to coat. Set cookies 1-inch apart on lightly greased cookie sheets. Bake at 350° for 10 minutes or till the edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely.
Casserole Cookies
Casserole Cookies
~
1/2 lb almond bark
1 cup Rice Krispies
2 cups mini marshmallows
1 cup peanuts
1/2 cup peanut butter
~
Melt almond bark in a casserole dish in oven at 200 for about 10 minutes. Remove and add remaining ingredients,mix well and drop by teaspoons onto waxed paper. Cool until firm and ENJOY!
*This is old recipe-I would melt almond bark in microwave for 30 second intervals until soft and melted.
~
1/2 lb almond bark
1 cup Rice Krispies
2 cups mini marshmallows
1 cup peanuts
1/2 cup peanut butter
~
Melt almond bark in a casserole dish in oven at 200 for about 10 minutes. Remove and add remaining ingredients,mix well and drop by teaspoons onto waxed paper. Cool until firm and ENJOY!
*This is old recipe-I would melt almond bark in microwave for 30 second intervals until soft and melted.
Skor Cookies
Skor Cookies Recipe
Makes 48 Cookies
~
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine, softened
3/4 cup sugar
3/4 cup lightly packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups skor toffee pieces (10 oz)
~
Heat oven to 350. Lightly grease baking sheet. Stir together flour, baking soda, and salt. In a large bowl, beat together margarine, both sugars, and vanilla until well blended. Add eggs, beat well. Gradually add flour mixture, beating until well blended. Stir in Skor bits. Drop by rounded teaspoons onto cookie sheet. Bake for 9-11 minutes or until lightly browned. Cool slightly, then remove cookies to wire rack. Cool completely.
Makes 48 Cookies
~
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine, softened
3/4 cup sugar
3/4 cup lightly packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups skor toffee pieces (10 oz)
~
Heat oven to 350. Lightly grease baking sheet. Stir together flour, baking soda, and salt. In a large bowl, beat together margarine, both sugars, and vanilla until well blended. Add eggs, beat well. Gradually add flour mixture, beating until well blended. Stir in Skor bits. Drop by rounded teaspoons onto cookie sheet. Bake for 9-11 minutes or until lightly browned. Cool slightly, then remove cookies to wire rack. Cool completely.
Pink Cookies
Pink Cookies Recipe
Makes 30 cookies
~
1 (18 1/4 ounce) package strawberry cake mix
1/3 cup vegetable oil
2 eggs, slightly beaten
1/4 cup water
1 cup semisweet chocolate chunks
~
Combine the cake mix,vegetable oil,eggs,and water in a large bowl and mix well.
Fold in the chocolate chunks.
Drop by spoonfuls onto a ungreased cookie sheet.
Bake at 350.
\Note: You can use any kind of cake mix with this recipe.
Makes 30 cookies
~
1 (18 1/4 ounce) package strawberry cake mix
1/3 cup vegetable oil
2 eggs, slightly beaten
1/4 cup water
1 cup semisweet chocolate chunks
~
Combine the cake mix,vegetable oil,eggs,and water in a large bowl and mix well.
Fold in the chocolate chunks.
Drop by spoonfuls onto a ungreased cookie sheet.
Bake at 350.
\Note: You can use any kind of cake mix with this recipe.
Instant Cookies
Instant Cookies
Makes 8-12 cookies
~
1 package instant pudding mix, any flavor
3/4 cup Bisquick baking mix
1 egg
1/4 cup corn oil
~
Mix all ingredients in a bowl. Drop by teaspoonful on ungreased cookie sheet. Flatten slightly with fingers or fork. Bake 7 to 8 minutes at 375° F. May use nuts or colored sugar before baking.
Makes 8-12 cookies
~
1 package instant pudding mix, any flavor
3/4 cup Bisquick baking mix
1 egg
1/4 cup corn oil
~
Mix all ingredients in a bowl. Drop by teaspoonful on ungreased cookie sheet. Flatten slightly with fingers or fork. Bake 7 to 8 minutes at 375° F. May use nuts or colored sugar before baking.
Butterfinger Cookies
Butterfinger Cookies
Makes 4 dozen
~
1/2 cup butter, softened
3/4 cup sugar
2/3 cup brown sugar, firmly packed
2 large egg whites
1 1/4 cups chunky peanut butter
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 (2 1/8 ounce) butterfinger candy bars, chopped
~
Preheat oven to 350°F degrees. In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2-inch balls and place on a baking sheet. Bake at 350° for 10-12 minutes, or until cookies just start to turn brown. Do not over bake! Let sit on cookie sheet for a few minutes, before transferring to a wire rack.
Cool completely.
Makes 4 dozen
~
1/2 cup butter, softened
3/4 cup sugar
2/3 cup brown sugar, firmly packed
2 large egg whites
1 1/4 cups chunky peanut butter
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 (2 1/8 ounce) butterfinger candy bars, chopped
~
Preheat oven to 350°F degrees. In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2-inch balls and place on a baking sheet. Bake at 350° for 10-12 minutes, or until cookies just start to turn brown. Do not over bake! Let sit on cookie sheet for a few minutes, before transferring to a wire rack.
Cool completely.
Cornflake Cookies
Cornflake Cookies
Makes 12 bars
~
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
1 tablespoon butter or margarine
9 cups corn flakes
~
Bring sugar and corn syrup to a boil. Remove from heat. Mix in butter and peanut butter. Stir in corn flakes. Press into the bottom of a 9 X 13 inch dish. Let cool. Cut into squares.
Makes 12 bars
~
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
1 tablespoon butter or margarine
9 cups corn flakes
~
Bring sugar and corn syrup to a boil. Remove from heat. Mix in butter and peanut butter. Stir in corn flakes. Press into the bottom of a 9 X 13 inch dish. Let cool. Cut into squares.
Krispy Cookies
Krispy Cookies
Makes20-35 cookies
~
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups Rice Krispies
2 cups chocolate chips or butterscotch chips or walnuts (or a combination of all)
~
In a large bowl, mix the butter, sugar, egg, and vanilla. Beat until light and creamy. Then fold in the flour, baking soda, and salt. Mix well. Add the rice krisp cereal. Add the 2 cups of goodies.
Use anything that you prefer. You kind of have to form these into ball and mash them down with a cup. They don't spread a lot. Test one first, and don't let them get too brown. Bake at 350F for 1 to 13 minutes
Makes20-35 cookies
~
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups Rice Krispies
2 cups chocolate chips or butterscotch chips or walnuts (or a combination of all)
~
In a large bowl, mix the butter, sugar, egg, and vanilla. Beat until light and creamy. Then fold in the flour, baking soda, and salt. Mix well. Add the rice krisp cereal. Add the 2 cups of goodies.
Use anything that you prefer. You kind of have to form these into ball and mash them down with a cup. They don't spread a lot. Test one first, and don't let them get too brown. Bake at 350F for 1 to 13 minutes
Cheesecake Cookies
Cheesecake Cookies
Makes 16 squares
~
5 tablespoons butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup sugar
1 (8 ounce) packet cream cheese, softened
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla
~
Heat oven to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour.
Cut into 16 squares; serve.
Makes 16 squares
~
5 tablespoons butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup sugar
1 (8 ounce) packet cream cheese, softened
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla
~
Heat oven to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour.
Cut into 16 squares; serve.
Andes Creme De Menthe Cookies
Andes Crème De Menthe Cookies
~
Makes 3 1/2 dozen
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 large eggs
1 (10 ounce) package Andes mint baking chips
2 2/3 cups all-purpose flour
~
Preheat oven to 350°F. Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed. Add Andes Baking Chips and mix. Add Flour and continue to mix until all ingredients are well blended together. Cover and chill in the refrigerator for 45-60 minutes. Spoon out approximately 1 oz of dough per cookie. Form a ball and then slightly flatten. Place on non-stick baking pans and bake for approximately 8-10 minutes. Cool on pans for 2 minutes, then remove.
~
Makes 3 1/2 dozen
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 large eggs
1 (10 ounce) package Andes mint baking chips
2 2/3 cups all-purpose flour
~
Preheat oven to 350°F. Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed. Add Andes Baking Chips and mix. Add Flour and continue to mix until all ingredients are well blended together. Cover and chill in the refrigerator for 45-60 minutes. Spoon out approximately 1 oz of dough per cookie. Form a ball and then slightly flatten. Place on non-stick baking pans and bake for approximately 8-10 minutes. Cool on pans for 2 minutes, then remove.
Everything Cookies
Everything Cookies
Makes 60-80 cookies
~
6 large eggs
2 1/4 cups brown sugar
2 cups white sugar
1 1/2 teaspoons vanilla
4 teaspoons baking soda
1 cup butter, softened
3 cups crunchy peanut butter
9 cups oatmeal
1 1/2 cups plain M&M's
1 1/2 cups chocolate chips
~
In very large bowl, use mixer to combine first seven ingredients--eggs through peanut butter.
Add oatmeal, candy, and chocolate chips and mix thoroughly by hand.
If dough is too sticky, either refrigerate or add another 1/2 to 1 cup oatmeal.
Scoop ice cream size balls of dough onto cookie sheets, with plenty of space in between.
Bake at 350° for 13-15 minutes. If using two racks, switch top to bottom and bottom to top about halfway through.
Makes 60-80 cookies
~
6 large eggs
2 1/4 cups brown sugar
2 cups white sugar
1 1/2 teaspoons vanilla
4 teaspoons baking soda
1 cup butter, softened
3 cups crunchy peanut butter
9 cups oatmeal
1 1/2 cups plain M&M's
1 1/2 cups chocolate chips
~
In very large bowl, use mixer to combine first seven ingredients--eggs through peanut butter.
Add oatmeal, candy, and chocolate chips and mix thoroughly by hand.
If dough is too sticky, either refrigerate or add another 1/2 to 1 cup oatmeal.
Scoop ice cream size balls of dough onto cookie sheets, with plenty of space in between.
Bake at 350° for 13-15 minutes. If using two racks, switch top to bottom and bottom to top about halfway through.
Crunchy Chocolate Chip Cookies
CRUNCHY CHOCOLATE CHIP COOKIES
~
½ cup butter, softened
½ cup margarine, softened
1 cup brown sugar
1 egg
1 cup vegetable oil
1 tablespoon milk
½ teaspoon salt
3-½ cups flour
1 cup oatmeal
1 cup rice crispies
1 12 oz. bag chocolate chips
1 cup chopped walnuts
~
Cream the first 4 ingredients together. Combine the remaining ingredients and mix well. Drop by tablespoonfuls onto an ungreased cookie sheet. Bake at 350* for 7 to 10 minutes to desired crispness.
~
½ cup butter, softened
½ cup margarine, softened
1 cup brown sugar
1 egg
1 cup vegetable oil
1 tablespoon milk
½ teaspoon salt
3-½ cups flour
1 cup oatmeal
1 cup rice crispies
1 12 oz. bag chocolate chips
1 cup chopped walnuts
~
Cream the first 4 ingredients together. Combine the remaining ingredients and mix well. Drop by tablespoonfuls onto an ungreased cookie sheet. Bake at 350* for 7 to 10 minutes to desired crispness.
One of Everything Cookies
ONE OF EVERYTHING
~
Original recipe yield: 4 dozen.
1 cup white sugar
1 cup packed brown sugar
1 cup vegetable oil
1 cup butter
1 egg
3 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup crisp rice cereal
1 cup flaked coconut
1 cup rolled oats
1 cup semisweet chocolate chips
~
Mix together the sugars, oil, butter and egg.Sift together the flour, baking soda, salt, cream of tartar and vanilla. Stir into butter mixture. Stir in vanilla. Stir in cereal, coconut, oatmeal, and chocolate chips.Chill for at least an hour.Preheat oven to 350 degrees F (180 degrees C).Make into balls the size of walnuts. Mix and flatten with a glass dipped in sugar and bake for 8-10 minutes.
~
Original recipe yield: 4 dozen.
1 cup white sugar
1 cup packed brown sugar
1 cup vegetable oil
1 cup butter
1 egg
3 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup crisp rice cereal
1 cup flaked coconut
1 cup rolled oats
1 cup semisweet chocolate chips
~
Mix together the sugars, oil, butter and egg.Sift together the flour, baking soda, salt, cream of tartar and vanilla. Stir into butter mixture. Stir in vanilla. Stir in cereal, coconut, oatmeal, and chocolate chips.Chill for at least an hour.Preheat oven to 350 degrees F (180 degrees C).Make into balls the size of walnuts. Mix and flatten with a glass dipped in sugar and bake for 8-10 minutes.
Cowboy Cookies
COWBOY COOKIES
~
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs, well beaten
2 cups flour
1 teaspoon baking soda
½ teaspoon baking powder
2 cups quick oatmeal
1 teaspoon vanilla
1 cup butterscotch chips
½ cup chopped walnuts
~
Cream the shortening, sugars and vanilla. Add eggs and cream together. Add the remaining dry ingredients. Mix together and add chips and nuts. Mix thoroughly. Drop by teaspoonfuls on a cookie sheet. Bake at 350* for about 12 min.
~
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs, well beaten
2 cups flour
1 teaspoon baking soda
½ teaspoon baking powder
2 cups quick oatmeal
1 teaspoon vanilla
1 cup butterscotch chips
½ cup chopped walnuts
~
Cream the shortening, sugars and vanilla. Add eggs and cream together. Add the remaining dry ingredients. Mix together and add chips and nuts. Mix thoroughly. Drop by teaspoonfuls on a cookie sheet. Bake at 350* for about 12 min.
Colorful cookies
Colorful Cookies
1 package (3 ounces) fruit flavored gelatin
1 cup powdered sugar
1 cup margarine or butter, softened
2 1/4 cups all-purpose flour
1/4 teaspoon salt
Colorful Glaze (below)
~
Heat oven to 350°. Reserve 1 tablespoon gelatin (dry) for the glaze. Mix remaining gelatin, the powdered sugar and margarine. Stir in flour and salt. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Bake until set but not brown, 8 to 10 minutes. Cool slightly; remove from cookie sheet. Cool completely.
Prepare Colorful Glaze. Dip tops of cookies into glaze. Decorate with coconut, nuts, cherries, colored sugar, small candies or chocolate shot if desired.
~
Yield: about 4 1/2 dozen cookies; 80 calories per cookie.
~
Colorful Glaze: Mix reserved 1 tablespoon gelatin and 3 tablespoons hot water. Let stand 5 minutes. Stir in 2 cups powdered sugar and 1 teaspoon vanilla until smooth and of desired consistency.
1 package (3 ounces) fruit flavored gelatin
1 cup powdered sugar
1 cup margarine or butter, softened
2 1/4 cups all-purpose flour
1/4 teaspoon salt
Colorful Glaze (below)
~
Heat oven to 350°. Reserve 1 tablespoon gelatin (dry) for the glaze. Mix remaining gelatin, the powdered sugar and margarine. Stir in flour and salt. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Bake until set but not brown, 8 to 10 minutes. Cool slightly; remove from cookie sheet. Cool completely.
Prepare Colorful Glaze. Dip tops of cookies into glaze. Decorate with coconut, nuts, cherries, colored sugar, small candies or chocolate shot if desired.
~
Yield: about 4 1/2 dozen cookies; 80 calories per cookie.
~
Colorful Glaze: Mix reserved 1 tablespoon gelatin and 3 tablespoons hot water. Let stand 5 minutes. Stir in 2 cups powdered sugar and 1 teaspoon vanilla until smooth and of desired consistency.
Friday, June 22, 2007
Teddy Bear Snack Mix
Teddy Bear Snack Mix ( from Janne's jabberwocky)
~
2 cups ramen noodles, crushed
5 cups Golden Grahams cereal
3 cups bear shaped graham crackers
1 cup peanuts or sliced almonds
1 cup raisins
1/2 teaspoon cinnamon
1/3 cup butter
1/3 cup honey
1 teaspoon orange juice
~
Preheat oven to 375 degrees.
Discard seasoning package from ramen noodles.
In a large bowl, mix together noodles, cereal, teddy bear cookies, nuts and raisins.
In a 4 cup glass measure, combine cinnamon, honey, butter and orange juice.
Heat in microwave until melted and well mixed.
Pour this mixture over the cereal mixture.
Toss to coat well.
Spread into a large rimmed baking sheet and bake for 10 minutes, stirring once.
Remove from oven and cool.
Package in individual baggies, about 1/2 cup per baggie and then place in a larger freezer bag and freeze.
~
2 cups ramen noodles, crushed
5 cups Golden Grahams cereal
3 cups bear shaped graham crackers
1 cup peanuts or sliced almonds
1 cup raisins
1/2 teaspoon cinnamon
1/3 cup butter
1/3 cup honey
1 teaspoon orange juice
~
Preheat oven to 375 degrees.
Discard seasoning package from ramen noodles.
In a large bowl, mix together noodles, cereal, teddy bear cookies, nuts and raisins.
In a 4 cup glass measure, combine cinnamon, honey, butter and orange juice.
Heat in microwave until melted and well mixed.
Pour this mixture over the cereal mixture.
Toss to coat well.
Spread into a large rimmed baking sheet and bake for 10 minutes, stirring once.
Remove from oven and cool.
Package in individual baggies, about 1/2 cup per baggie and then place in a larger freezer bag and freeze.
Thursday, June 14, 2007
Ranch Chicken 'N' Rice
Ranch Chicken 'N' Rice(from Joanna)
4 cups uncooked instant rice
2 1/2 cups milk
2 cups water
2 envelopes of ranch salad dressing mix (My husband didn't taste enough ranch so I added another pack of ranch total of 3 and an extra couple of tablespoons of water - very tasty)
2-3 thawed chicken breast cut into chunks or strips
1/2 cup butter melted
Place rice in a greased 13x9x2 baking dish. In bowl, combine the milk, water and salad dressing mix; set aside 1/2 cup. Pour remaining mixture over rice. Top with chicken chunks. Drizzle with butter and reserved milk mixture. Cover and bake at 350 degrees for 45-50 minutes or until rice is tender and chicken juices run clear.
4 cups uncooked instant rice
2 1/2 cups milk
2 cups water
2 envelopes of ranch salad dressing mix (My husband didn't taste enough ranch so I added another pack of ranch total of 3 and an extra couple of tablespoons of water - very tasty)
2-3 thawed chicken breast cut into chunks or strips
1/2 cup butter melted
Place rice in a greased 13x9x2 baking dish. In bowl, combine the milk, water and salad dressing mix; set aside 1/2 cup. Pour remaining mixture over rice. Top with chicken chunks. Drizzle with butter and reserved milk mixture. Cover and bake at 350 degrees for 45-50 minutes or until rice is tender and chicken juices run clear.
Alphabet Bread Sticks
Alphabet Bread Sticks(from Jennifer)
2 Tbsp. butter or margarine, softened
1/4 cup fresh parmesan cheese, grated
1 package (6.5 oz) pizza crust mix
1/2 tsp. oregano
1/2 cup hot water
all-purpose flour
1 garlic clove
1 can (8 oz) pizza sauce
*Pepperoni - chopped (about 1/2 cup)
~
Preheat oven to 425 degress. Place cheese and pepperoni* in a medium bowl. Stir in pizza crust mix and oregano. Add hot water and stir until moistened. Continue to stir vigorously about 25 strokes. Cover bowl and let stand 5 minutes in a warm place.Sprinkle a small amount of flour on cutting board or counter top so the dough doesn't stick. Turn dough out onto board and knead 10-12 times. Divide dough into 8 equal pieces. (A pizza cutter makes this very easy.) Using hands, roll each piece into a 10-inch rope. Shape ropes into letters on a large baking pan or stone. Press garlic with a garlic press (if you don't have one, you can mince or grate it) into the softened butter and mix well. Spread butter over letters. Bake 11-12 minutes or until golden brown. Remove from oven.Pour pizza sauce into microwave-safe container and microwave on high 1-1.5 minutes or until warm. Serve warm bread sticks with pizza sauce for dipping. *Pepperoni is not in the orignal recipe, but we like to add it. You can leave it out if your kids don't like it. This recipe is great for the kids to help with, and fun to make. It's great when they are learning their letters too. Makes a great appetizer or snack as well as a yummy bread to go along with your meal!
2 Tbsp. butter or margarine, softened
1/4 cup fresh parmesan cheese, grated
1 package (6.5 oz) pizza crust mix
1/2 tsp. oregano
1/2 cup hot water
all-purpose flour
1 garlic clove
1 can (8 oz) pizza sauce
*Pepperoni - chopped (about 1/2 cup)
~
Preheat oven to 425 degress. Place cheese and pepperoni* in a medium bowl. Stir in pizza crust mix and oregano. Add hot water and stir until moistened. Continue to stir vigorously about 25 strokes. Cover bowl and let stand 5 minutes in a warm place.Sprinkle a small amount of flour on cutting board or counter top so the dough doesn't stick. Turn dough out onto board and knead 10-12 times. Divide dough into 8 equal pieces. (A pizza cutter makes this very easy.) Using hands, roll each piece into a 10-inch rope. Shape ropes into letters on a large baking pan or stone. Press garlic with a garlic press (if you don't have one, you can mince or grate it) into the softened butter and mix well. Spread butter over letters. Bake 11-12 minutes or until golden brown. Remove from oven.Pour pizza sauce into microwave-safe container and microwave on high 1-1.5 minutes or until warm. Serve warm bread sticks with pizza sauce for dipping. *Pepperoni is not in the orignal recipe, but we like to add it. You can leave it out if your kids don't like it. This recipe is great for the kids to help with, and fun to make. It's great when they are learning their letters too. Makes a great appetizer or snack as well as a yummy bread to go along with your meal!
Carrot Muffins
Carrot Muffins(from Juggling Mom)
1 1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
1 tbsp. baking powder
1 tsp. salt
1 cup finely shredded carrots
1/2 cup pecans
1/2 cup dates or raisins
2 eggs
1/2 cup melted butter
1/4 cup milk
~
Cream cheese frosting
80g cream cheese, softened
60g butter, softened
¾ cup icing-sugar mixture
1 teaspoon vanilla extract
1/3 cup finely chopped walnuts
~
Mix first 5 ingredients. Set aside. In a small bowl beat eggs. Add butter and milk. Pour into dry ingredients. Stir just enough to blend. Fill greased muffin tins 2/3 full. Bake 15-25 minutes in preheated 200C oven.Cream cheese frosting. Beat cream cheese, butter, icing sugar and vanilla in a small bowl with an electric mixer until smooth and fluffy. 5. Spread Frosting over top of muffins. Sprinkle with walnuts.
1 1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
1 tbsp. baking powder
1 tsp. salt
1 cup finely shredded carrots
1/2 cup pecans
1/2 cup dates or raisins
2 eggs
1/2 cup melted butter
1/4 cup milk
~
Cream cheese frosting
80g cream cheese, softened
60g butter, softened
¾ cup icing-sugar mixture
1 teaspoon vanilla extract
1/3 cup finely chopped walnuts
~
Mix first 5 ingredients. Set aside. In a small bowl beat eggs. Add butter and milk. Pour into dry ingredients. Stir just enough to blend. Fill greased muffin tins 2/3 full. Bake 15-25 minutes in preheated 200C oven.Cream cheese frosting. Beat cream cheese, butter, icing sugar and vanilla in a small bowl with an electric mixer until smooth and fluffy. 5. Spread Frosting over top of muffins. Sprinkle with walnuts.
Ranch Tortellini Pasta
Ranch Tortellini Pasta(from Bridget)
~
This is a super fast recipe with only four ingredients using Hidden Valley Ranch Dressing. It's deliciously creamy and you can whip it up in no time and my kids LOVE IT!!
...great served with atossed salad and bread sticks...
1 cup Hidden Valley Ranch Dressing (in bottle)
1 1/2 lbs Italian sausage tortellini, cooked and drained
1 cup red roasted peppers well drained and cut into thin strips
1/4 cup fresh, grated Parmesan cheese
Combine dressing, cooked tortellini, and peppersin a nonstick skillet. Heat thoroughly. Garnishwith cheese and serve.Makes 4 servings.
~
This is a super fast recipe with only four ingredients using Hidden Valley Ranch Dressing. It's deliciously creamy and you can whip it up in no time and my kids LOVE IT!!
...great served with atossed salad and bread sticks...
1 cup Hidden Valley Ranch Dressing (in bottle)
1 1/2 lbs Italian sausage tortellini, cooked and drained
1 cup red roasted peppers well drained and cut into thin strips
1/4 cup fresh, grated Parmesan cheese
Combine dressing, cooked tortellini, and peppersin a nonstick skillet. Heat thoroughly. Garnishwith cheese and serve.Makes 4 servings.
Skillet-Fried Mozzarella Sticks
Skillet-Fried Mozzarella Sticks(from Jodi)
12 slices white bread, crusts removed
1 egg
1/4 cup milk
1/2 tsp dried Italian seasoning
1/4 tsp salt
6 super long (6 3/4") mozzarella string cheese
1/3 cup olive oil
1/2 cup marinara sauce
2 TBSP chopped fresh parsley, opt
~
Lightly beat egg with milk with seasoning and salt. Place mozzarella sticks in egg mixture. To make the "crust"Press the bread to flatten it. Remove 1 cheese stick from egg mixture; place on bread slice.Roll tightly, pinching seam if necessary to seal. On ends of each, press bread over cheese.Repeat with remaining cheese/bread.Heat oil in large skillet over med/high heat. Add wrapped mozzarella. Cook in batches, until golden, 3 minutes. Drain on paper towels.Heat marinara saue; if desired sprinkle with parsley. Serve sauce with mozzarella sticks.
12 slices white bread, crusts removed
1 egg
1/4 cup milk
1/2 tsp dried Italian seasoning
1/4 tsp salt
6 super long (6 3/4") mozzarella string cheese
1/3 cup olive oil
1/2 cup marinara sauce
2 TBSP chopped fresh parsley, opt
~
Lightly beat egg with milk with seasoning and salt. Place mozzarella sticks in egg mixture. To make the "crust"Press the bread to flatten it. Remove 1 cheese stick from egg mixture; place on bread slice.Roll tightly, pinching seam if necessary to seal. On ends of each, press bread over cheese.Repeat with remaining cheese/bread.Heat oil in large skillet over med/high heat. Add wrapped mozzarella. Cook in batches, until golden, 3 minutes. Drain on paper towels.Heat marinara saue; if desired sprinkle with parsley. Serve sauce with mozzarella sticks.
Crockpot Lasagna
CROCKPOT LASAGNA (from Lori)
8 uncooked lasagna noodles
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional
15 oz. low-fat ricotta cheese
2 cups shredded mozzarella cheese
~
Brown ground beef in skillet. Drain. Stir in Italian seasoning.
Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot.
On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozerella cheese. Repeat all layers.
Cover. Cook for 5 hours on low. Enjoy this yummy dish!
8 uncooked lasagna noodles
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional
15 oz. low-fat ricotta cheese
2 cups shredded mozzarella cheese
~
Brown ground beef in skillet. Drain. Stir in Italian seasoning.
Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot.
On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozerella cheese. Repeat all layers.
Cover. Cook for 5 hours on low. Enjoy this yummy dish!
Crockpot Tex Mex Lazagna
Crockpot Tex Mex Lasagna(from Bridget)
1 lb lean ground beef
1 can (15 oz) pinto beans, rinsed and drained
1 pkg (1.25 oz) taco seasoning mix
1 jar 16 oz salsa
1 can (8 oz) tomato sauce
1 jar Alfredo pasta sauce
4 cups Monterey Jack cheese, shredded
10 uncooked lasagna noodles
2 TBSP chopped fresh cilantro
..make a simple salad with chopped avocado to accompany...In a skillet, cook beef over med-high heat 5-7 minutes, stirring occasionally, until brown; drain. Stir in beans and taco seasoning mix.Spray 4-5 quart slow cooker with cooking spray. Spread 3/4 c of the salsa over bottom of slow cooker. Stir remaining salsa and the tomato sauce into the beef mixture.In a small bowl, mix pasta sauce and 3 cups of the cheese.Layer 4 lasagna noodles over sauce in slow cooker, breaking noodles as necessary to fit. Top with half of the pasta sauce mixture, spreading evenly. Add 4 more noodles. Top with half of the beef mixture, spreading evenly.Repeat layering with 4 noodles, remaining pasta sauce mixture, remaining 4 noodles and remaining beef mixture.Cover and cook on LOW setting for 4-5 hours.Sprinkle 1 cup of the remaining cheese on top. Cover; cook 5 minutes longer or until cheese is melted. Turn off slow cooker. Uncover; let stand 10 minutes before serving. Sprinkle with cilantro.
Makes 8 servings.from Betty Crocker , Slow Cooker Meals, February 2006
1 lb lean ground beef
1 can (15 oz) pinto beans, rinsed and drained
1 pkg (1.25 oz) taco seasoning mix
1 jar 16 oz salsa
1 can (8 oz) tomato sauce
1 jar Alfredo pasta sauce
4 cups Monterey Jack cheese, shredded
10 uncooked lasagna noodles
2 TBSP chopped fresh cilantro
..make a simple salad with chopped avocado to accompany...In a skillet, cook beef over med-high heat 5-7 minutes, stirring occasionally, until brown; drain. Stir in beans and taco seasoning mix.Spray 4-5 quart slow cooker with cooking spray. Spread 3/4 c of the salsa over bottom of slow cooker. Stir remaining salsa and the tomato sauce into the beef mixture.In a small bowl, mix pasta sauce and 3 cups of the cheese.Layer 4 lasagna noodles over sauce in slow cooker, breaking noodles as necessary to fit. Top with half of the pasta sauce mixture, spreading evenly. Add 4 more noodles. Top with half of the beef mixture, spreading evenly.Repeat layering with 4 noodles, remaining pasta sauce mixture, remaining 4 noodles and remaining beef mixture.Cover and cook on LOW setting for 4-5 hours.Sprinkle 1 cup of the remaining cheese on top. Cover; cook 5 minutes longer or until cheese is melted. Turn off slow cooker. Uncover; let stand 10 minutes before serving. Sprinkle with cilantro.
Makes 8 servings.from Betty Crocker , Slow Cooker Meals, February 2006
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