Scotties
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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.
Monday, September 17, 2007
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
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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
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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
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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
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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
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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.
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