 |
Mustard Glazed Ham
|
| Preheat oven to 325 degrees. Cut stripes into ham, 1/2 inch deep. Bake uncovered in a shallow pan with fat side up. Mix brown sugar, mustard, orange juice together. Bake ham according to directions on package, during the last 30 minutes of baking time, remove fat from pan and stud ham with cloves. Spoon glaze over ham, basting occasionally. |
|
| This is my shortcut version to a wonderful latin dish (My husband is Domincan/Irish, but looks Italian...go figure *S*) 1T oil or shortening 3 lbs stew meat (Beef) 1 large onion chopped--or more 2 (14.5 oz) regular stewed tomatoes 2 packages sazon (found at groceries in mexican section or spice section) 2 chopped tomatoes, deseeded 1 chopped jalapeno, seeded and diced (adds zero amount of spice)--or more 1 tsp ground cumin--or more I only use fresh garlic, so I'm not sure how much powdered to use...I use half a head of fresh garlic and add it when the meat is almost cooked...I've added jarred chopped garlic, I start with 1T. and work from there salt and pepper to taste water as needed (depends on the amount of time you keep this simmering) Brown beef in oil for five minutes then add onion and cook through. When all pieces have cooked, stir in rest of ingredients, cover tightly and bring to a full boil in non-stick pot for a half hour. Simmer for as long as you would a regular beef stew~~for me, I let it simmer for two-three hours, stirring every 15 minutes or so, just to make sure there is still juice in the pot. This will create a gravy and if it gets too thick, add a cup of water and keep simmering. This dish is best when able to simmer or the next day (It's not a hurry up meal). Cook regular rice (regular rice is really easy to cook in a glash once you get the hang of it) on the side and when you're ready to sit and eat, spread rice on your plate and spoon sauced meat over it. Serves 6 (My husband makes the authentic carne guisada, so this is an extremely close tasting version, but not the 'real' thing.) You can add diced carrots to it to make it more Americanized if you want...it's not a spicy dish at all as Domincan food is not spicey. If you'd like to jazz it up a bit, (I always play around with this, this version is the 'basic', that's all)...you can add more jalapeno, more cumin, more garlic...I'm always adding more garlic *S* © Copyright 2001, Marianna Keough. All Rights Reserved |
|
| My recipe for Domincan Fried Chicken: Chicharrones de Pollo 3 LB Chicken (we prefer boneless/skinless,any kind cut into bit size or finger size pieces) 4 cups white rice 3 tablesppons Worcestershire sauce 4 tablespoons lime juice (fresh Limes) 1 cup of flour 1/2 teaspoon paprika 2 fresh limes 1/2 cup oil 3/4 teaspoon salt Cut chicken into pieces. Season the chiken pieces with salt, Worcestershire and fresh lime juice. Mix flour with paprika and salt. Roll each pieces of chicken in it. Fry them until they get brown. Drain the pieces very well. Sprinkle with another squeeze of lime juice. Serve with cooked rice and lime slices. © Copyright 2001, Marianna Keough. All Rights Reserved |
|
| COUNTRY ROAST WITH NOODLES 5 to 6 lb. chuck roast All-purpose flour 1 1/2 tsp. salt 2 T. vegetable oil 1/2 C. chopped onion 1/2 C. chopped celery 1 clove garlic, crushed 1 C. tomato juice 2 T. Worcestershire sauce 1 tsp. dried oregano leaves 12 small carrots, pared 1 (8 oz.) pkg. egg noodles Combine 1/4 cup flour, salt and pepper; use to coat roast. In hot oil, in large skillet over medium heat, brown roast well on all sides. Add onion, celery and garlic; sauté until golden. Add tomato juice, 1/4 cup water, Worcestershire sauce and oregano. Bring to boiling; reduce heat, covered, turning meat once 2 hours. Add carrots; simmer 20 minutes longer or until meat and carrots are tender. Meanwhile, cook noodles per package instructions; drain. Transfer roast and carrots to serving platter. Surround with noodles. Gravy can be made from pan drippings and served with roast and noodles. |
|
| 3 large onions, chopped 1/2 cup tomato sauce 3 tbsp catsup 2 tbsp water 1 1/2 tsp sugar 1/2 tsp dried oregano, crushed 1/4 tsp salt 1/4 tsp garlic salt 1/4 tsp crushed red pepper 8 franks 8 frankfurter buns, split In a medium saucepan combine the chopped onions, tomato sauce, catsup, water, sugar, oregano, salt, garlic salt, and red pepper. On the range top, bring to boiling,; reduce heat. Simmer, covered, about 20 minutes or till the onions are just tender. Grill the franks, on an uncovered grill, directly over medium-hot coals for 3 to 5 minutes, turning frequently. Serve franks on buns with relish. Store leftover relish, in a tightly covered container, in the refrigerator for up to 2 weeks. |
|
| 2 1/2-3 lbs chicken wings, cut |
|
| 1/2 c. Frank's Redhot Hot Sauce |
|
| 1/2 c. Any sweet BBQ sauce (my Love makes HIS w/o the BBQ sauce) |
|
| Deep fry the chicken pieces..we prefer crispy skinned chicken, so make sure you deep fry them to YOUR liking--the minimum should be 12-15 minutes. I place the wings in a paper towel lined strainer for double draining and then transfer the wings to a very large pot. In a frying pan or pot, melt marg/butter...add both sauces and simmer til full boil. Pour this over the wings to coat. Continue simmering until ready to serve. The longer they simmer, the drier they become. So, you can make the WINGS ahead of time and then coat them a few minutes before you plan on serving them. Make sure to make as much of this sauce as YOU prefer. Too much sauce and they're not the same...trust me. Too litte, and you can hardly taste them. A good blue cheese dressing on the side, like Hellmans' and your good to go! |
|
| Italian Chicken, Tomato and Bread Salad |
|
| 4 large tomatoes,cut into 1/2 inch chunks |
|
| 4 grilled chicken-breast halves, cut in strips |
|
| 1 1/2 cups cubed Italian bread (1/2 inch cubes) |
|
| 1 cup loosely packed basil, cut into thin strips 1 |
|
| /2 cup bottles Italian dressing |
|
| 1/2 cup thinly sliced green onions |
Awesome selection of slightly challenging but amazing Thanksgiving fare!
Nestle's Pumpkin Recipes
Frozen Pumpkin Squares
1 (1 pound) can pumpkin
1 cup sugar
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped pecans, toasted
1/2 gal vanilla ice cream, softened
36 vanilla wafers or gingersnaps
Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg; stir in
pecans. Combine pumpkin mixture and ice cream in chilled bowl. Line
bottom of 13 x 9-inch pan with half the ice cream mixture. Cover with
layer of cookies; add remaining ice cream mixture. Freeze for about 5
hours or until firm. Cut into squares; serve with pecan halves or
whipped cream, if desired. Yield: 18 servings
Visit the Award Winning Recipe Lovers site online at:
|
| CROCKPOT LAMB SHANK TACOS based on a recipe by Chris Fennimore in his 'Now You're Cooking' column, which appears in the Pittsburgh Tribune-Review |
|
| 2 lamb shanks (approx. 1-1/2 lbs. each) |
|
| 2 medium tomatoes, seeded and chopped |
|
| 1 cup guacamole <<~~one day, I'll find you a 'real' recipe for guacamole...I have to tell ya, nothing is better then eating at, say...Tequila Sunrise (restaraunt) and having them make the guacamole right there at your table...yummy!!! |
|
| Grate the zest of the lime into a bowl. Add the chili powder, cumin, garlic, salt and the juice of the lime. Mix into a paste and spread on the lamb shanks. Place them in a crockpot and cook on low for 8 hours or on high for 6 hours, until the meat is falling off the bone. Remove the shanks from the pot and strip the meat from the bones. Separate the fat from the pan juices and return with the meat to the crockpot to keep warm. Warm the tortillas according to package directions. Put a generous amount of meat on each tortilla and top with tomatoes, lettuce, guacamole and sour cream. Fold up the bottom and then fold in each side to make a packet. |
|
| 1 lb. can jellied cranberry sauce |
|
| Bake ham according to directions. One half hour before end of baking time, remove ham from oven. With a shape knife crisscross top of ham and place cloves in sliced area, any fat collected in pan should be poured off. Crush cranberry sauce with a fork; combine cranberry sauce and brown sugar. Spread half of the mixture over the ham, return ham to oven. Bake the last half hour, basting occasionally. Heat remaining cranberry sauce to serve on ham slices. |
|
| Apple 'n Spice Cake With Caramel Glaze
|
|
| 1 teaspoon ground cinnamon |
|
| 1/4 teaspoon ground nutmeg |
|
| 1 tablespoon vegetable oil |
|
| 2 teaspoons vanilla extract |
|
| 1 (20-ounce) can light apple pie filling |
|
| 1/4 cup fat-free caramel-flavored sundae syrup |
|
| Preheat oven to 325 degrees. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 4 ingredients (flour through salt) in a small bowl, and set aside. Combine the applesauce, oil, and vanilla in a bowl, and set aside. Place eggs in a large bowl, and beat at medium speed of a mixer until foamy. Gradually add sugar, beating well. Add flour mixture and applesauce mixture alternately to egg mixture, beginning and ending with flour mixture; beat well after each addition. Fold in raisins and pie filling. Spoon cake batter into a 10-inch tube pan coated with cooking spray. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan; cool completely on a wire rack. Drizzle syrup over top of cooled cake. Yield: 12 servings (serving size: 1 wedge). source: cookinglight.com |
|
| 1 (8 oz.) can refrigerated crescent rolls |
|
| 4 oz. Swiss cheese, grated |
|
| 12 oz. corned beef, shredded |
|
| 2 T. thousand island dressing (optional) |
|
| Cook corned beef according to package directions. Cool and shred with two forks. Grate cheese. Unroll crescent rolls and separate. Spread each triangle of dough with about 1 teaspoon Thousand Island dressing (if desired). Top with shredded corned beef, grated cheese, and sauerkraut. Roll from large to small end. Place on cookie sheet with point end down. Bake at 425ºF for 10-12 minutes or until golden brown. source: RecipeGoldmine.com |
|
| 5-1/2 lbs. diced and peeled apples |
|
| Place apples in crockpot and add rest of ingredients on top; mix well. Cover and cook on high for 1 hour. Reduce heat to low. Cover and cook 9-11 hours until thick and dark brown, stirring occasionally. Uncover and cook 1 more hour to thicken. Chunky Crockpot Applesauce 10 diced and peeled apples 1/2 cup Water 3/4 cup Sugar Cinnamon to taste Combine apples and water in crockpot. Cover and cook on low for 4-6 hours or until apples are very tender. Add sugar; cook on low another 30 min. Sprinkle with cinnamon. Makes 4 cups. source: LazyGourmets.com |
|
| Baked Shells with Chicken & Cheese Serving Size : 4 |
|
| 2 cups cheddar cheese, lowfat -- shredded |
|
| 2 cups cooked chicken -- chopped |
|
| 2 teaspoons dried parsley |
|
| 8 ounces shell pasta -- medium size |
|
| Preheat the oven to 375 degrees. Cook pasta shells according to package directions; drain. In a saucepan over medium heat, bring the milk to just boiling or until bubbles appear around the edges. Add the garlic salt, pepper and 1 1/2 cups of cheese. Whisk until the cheese is melted. Combine the cheese mixture with the chicken, parsley and cooked pasta in a baking dish. Top with the remaining 1/2 cups of cheese. Bake for 20 minutes or until bubbling and browned on top. |
|
| 1 cup grated cheddar cheese |
|
| 1 10oz. can of cream of mushroom soup |
|
| Peel potatoes and cube. Chop onion, pepper, squash, and carrot. Place 6 cups water in 6 quart sauce pan and cook all vegetables until tender approximately 15 mins. Add all seasoning cook for 5 mins. Add milk and mushroom soup and cook for 10 mins. Add cheese and cook for 5 mins. Makes 4 Medium Servings. Easily doubled for larger skillets. Yields 8 servings. source: http://www.bearabledeals.com/Cooking/CPS.htm |
|
| Tuscan Sausage & Bean Soup |
|
| 1-1/4 cups dry Great Northern beans |
|
| 12 ounces fresh Italian sausage links, cut into 1/2-inch slices |
|
| 1/2 teaspoon dried Italian seasoning, crushed |
|
| 1 medium yellow summer squash or zucchini, sliced (2 cups) |
|
| 1 14-1/2-ounce can Italian-style tomatoes, cut up |
|
| 1/3 cup dry red wine or water |
|
| 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained |
|
| Grated Parmesan cheese (optional) |
|
| Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups cold water. Boil, uncovered, for 10 minutes; drain. Meanwhile, in a medium skillet cook Italian sausage until brown. Drain well on paper towels. In a 3-1/2- or 4-quart crockery cooker combine the drained beans, 4 cups fresh water, beef broth, onion, garlic, Italian seasoning, cooked and drained Italian sausage, squash or zucchini, undrained tomatoes, and red wine or water. Cook, covered, on low heat setting for 11 to 12 hours or until beans are tender. Just before serving, stir spinach into soup. If desired, sprinkle each serving with Parmesan cheese. Makes 4 or 5 servings source: http://www.bearabledeals.com/Cooking/TSBSoup.htm |
|
| 1 and 1/2 pounds top sirloin steak, cut into strips |
|
| 1 15-oz. can diced tomatoes, drained or two cups of diced fresh tomato |
|
| Heat vegetable oil in a skillet and brown top sirloin. Add onion and celery and cook for 10 - 15 minutes until tender. Add tomatoes, tomato soup, sugar, dried basil, caraway seeds, and salt and pepper and cook for 10 - 15 more minutes. Meanwhile cook pasta until tender, drain and add to goulash mixture. Stir and serve. |
|
| MARSHMALLOW CREME DIVINITY |
|
| 1 C. chopped pecans or 1 C. coconut |
|
| or chopped maraschino cherries |
|
| Boil sugar, water and salt in saucepan until mixture forms a hard ball in cold water (or 252ºF on candy thermometer). |
|
| Place Marshmallow Creme in large bowl. Stir in hot syrup very slowly. Continue stirring until slightly stiff. Add vanilla extract and nuts. Drop by spoonsful onto wax paper. |
|
| 1 can (20 ounces) pineapple chunks, drained |
|
| 1 can (15 ounces) Mandarin oranges, drained |
|
| 1 jar (6 ounces) maraschino cherries, drained, each cut in half |
|
| 1 cup miniature marshmallows |
|
| 1/2 cup flaked coconut, toasted |
|
| 1/2 cup chopped pecans, toasted |
|
| 1 container (8 ounces) reduced-fat sour cream |
|
| 2 tablespoons lemon juice |
|
| Tip: One can (16 1/2 ounces) dark sweet pitted cherries, drained, can be substituted for maraschino cherries. In large bowl, combine pineapple, oranges, cherries, bananas, marshmallows, coconut and pecans. Gently fold in sour cream and lemon juice. Cover and chill until serving time. |
|
| Applesauce Pancakes with Apple Cider Syrup |
|
| Combine all the ingredients, mixing until smooth. Cook on a hot griddle or skillet. Serve with Apple Cider Syrup. Makes about 16 pancakes. Serves 4. |
|
| 2 Tbsp. fresh lemon juice |
|
| Combine all ingredients, except butter, in a saucepan over medium heat until mixture thickens. Boil for 1 minute. Remove from heat and stir in the butter. Serve hot over pancakes. |
|
| I've chose Cameo Designs to be the featured recipe site this week..I don't do this often, but they just had so many good finds there! |
Fluffy Frosting
1 pkg. Dream Whip (1/3 cup)
1 pkg. Instant Pudding (2/3 cup) (your choice of flavor)
1 tsp. vanilla
Beat together and add to your favorite, cooled cake!
|
| 1 (29 or 32 oz.) can pumpkin |
|
| 2 sticks margarine or butter |
|
| Mix ingredients, except margarine and cake mix. Put into a 9x13" greased cake pan. Sprinkle dry cake mix over mixture. Melt 2 sticks butter or margarine and spoon over batter. Bake at 325 degrees for 1 1/2 hrs. Cool before cutting |
Recipes at Cameo Designs
No Bake Pumpkin Cream Pie
1 1/2 cups confectioners sugar
1 (8oz) pkg cream cheese, softened
4 tbs. (1/2 stick) butter, softened
1 tbs. vanilla
1 tsp. pumpkin pie spice
1 (16 oz) can pumpkin
1 (9 inch) prepared graham cracker crust
1 cup heavy cream, whipped (optional)
Beat sugar, cream cheese, butter, vanilla, and pumpkin pie spice with
electric mixer 1-2 minutes, until fluffy Add pumpkin until blended. Spoon into pie crust. Chill 6 hours or overnight. Serve with whipped cream as desired. Makes 1 pie or 8 servings.
Tip: 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. ginger, and 1/8 tsp. cloves can be substituted for pumpkin pie spice.
Download From Scratch, the recipe processor for Windows!
*~*~*~*~*~*
|
| 3 1/2 cups sifted all purpose flour |
|
| 1 tablespoon baking powder |
|
| 1/2 teaspoon ground ginger |
|
| 2/3 cup canned solid pack pumpkin |
|
| 1/2 cup maple sugar or firmly packed light brown sugar |
|
| Vegetable oil (for deep frying) |
|
| Sift flour with baking powder, soda, salt, cinnamon and ginger into medium bowl. Using eliectric mixer, cream butter in large bowl until fluffy. Gradually add 3/4 cup sgar and beat until fluffy. |
|
| Add eggs, 1 at a time, beating well after each addition. Beat in 1/4 cup dry ingredients. Add pumpkin and buttermilk and mix thouroughly. Add remaining dry ingredients and stir until just blended (dough will be sticky). Cover and refrigerate at least 3 hours. Combine maple sugar and 1/2 cup sugar in paper bad. Set aside. Roll dough out on lightly floured surface to thickness of 1/4 to |
|
| 1/3 inch. Using lightly floured 3 1/2 inch doughnut cutter (or 3-inch-round cookie cutter and 1-inch-round cookie cutter for center hole), cut out doughnuts and doughnut holes. Transfer to floured |
|
| board. Let stand 10 minutes. Heat 4 inches oil in deep fryer or heavy large saucepan to 365F. Add 1/4 doughnuts and doughnut holes and cook until golden brown, turning once. Transfer to paper towels using slotted spoon and drain 3 minutes. Immediately transfer to paper bag containing sugar mixture. Shake to coat. Arrange on racks. Repeat process with remaining doughnuts and doughnut holes in 3 more batches. |
http://recipes.taronga.com/pastries/pumpkin-donuts.txt
|
| 1 x Pastry For 9" Pie; 2 Crust |
|
| 1 tb Butter Or Regular Margarine |
|
| * Use cooking apples like Macs or Granny Smith's. Core and peel then |
|
| Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle. Line a 9-inch pie tin with the pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil. Reduce the heat to low and simmer for 8 minutes or until the apples are tender. Drain the apples, reserving the syrup. Add enough additional apple cider to the syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan. Combine the cornstarch and water in a small bowl and stir until well blended. Stir the cornstarch mixture and the cinnamon into the apple mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin. Roll out the remaining pastry to an 11-inch circle. Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin. Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown. Cool on a wire rack until slightly warm before cutting and serving. |
|
| 6 medium apples, rinsed and dried |
|
| 1- 14 ounce package caramels, unwrapped |
|
| Insert popsicle stick into stem end of each apple; set aside. Either melt caramels in water over medium-low heat on the stove or in the microwave using package directions. Dip apples in caramel mixture. Drain excess caramel and place upright on waxed paper-lined cookie sheet. Place in refrigerator until set. |
|
| Chocolate and Caramel Covered Apples with Pecans and/or Coconut: |
|
| Once caramel apples are set, melt 1-1/2 pound package dark-chocolate candy coating according to package directions. Dip set caramel apples completely in chocolate. Allow excess to drain. Place on wax paper. Sprinkle with lightly toasted chopped pecans or coconut. |
*~*~*~*~*~*
|
| 1/2 cup cinnamon red hot candies |
|
| 8 medium red apples on popsicle sticks |
|
| Chopped peanuts (optional) |
|
| Line baking sheet with waxed paper. Put nuts in shallow bowl. Combine corn syrup, sugar and red hots in saucepan; bring to boil over medium high heat, stirring constantly. Cook, covered, about 3 minutes to allow steam to dissolve crystals that may have formed on sides of pan. Uncover and cook without stirring to soft crack stage, 270 to 290 degrees F. on candy thermometer or until syrup dropped in very cold water separates into threads that are hard but not brittle. Cool 2 minutes. Dip apples into mixture to coat surface then roll in nuts. Place on wax paper to cool. |
|
| Here's a fast and easy recipe for ANY busy baker!: |
|
| 1 box mix for 2 layer cake (any flavor) |
|
| Mix the cake mix, eggs and Cool Whip together; this will be "gooey" Drop by teaspoon into powdered sugar and roll into ball shape Place on a lightly greased cookie sheet 3" apart Bake for 10-12 minutes Let cool a little and put them on a wire rack. |
*~*~*~*~*~*
Recipes at Cameo Designs
Witches' Brew
1 cup blood drops (1 pkg. red hot candies)
1 cup owls' eyes (pkg. peanuts)
1 cup chicken toenails (1 pkg. corn candy)
1 cup cat's claws (1 jar sunflower seeds)
1 cup dead ants
(1/2 lb. raisins)
1 cup chicken gizzards (1 can shoestring potatoes)
1 bat bones (1 bag straight pretzels)
1 cup ghost noses (1 bag miniature marshmallows)
Mix ingredients and serve in a Halloween pumpkin
*~*~*~*~*~*
Turtle Caramel Apples
Makes 4 apples
4 large Golden Delicious apples
2 jars (3-1/2 ounces each) macadamia nuts or pecans, coarsely chopped
1 package (14 ounces) caramels
2 tablespoons water
1 bittersweet or semisweet chocolate candy bar (about 2 ounces), broken into small pieces
Line 13X9-inch baking pan with waxed paper; set aside. To prepare apples, wash and dry completely. Remove stems. Insert craft sticks into centers of apples. Combine caramels and water in small saucepan. Simmer over low heat until caramels melt and mixture is smooth, stirring frequently.
Immediately dip apples, one at a time, into caramel to cover completely. Scrape excess caramel from bottom of apple onto side of saucepan, letting excess drip back into saucepan. Immediately roll apples in nuts to lightly coat, pressing nuts lightly with fingers so they stick to caramel. Place apples, stick-side up, on prepared baking sheet. Let stand 20 minutes or until caramel is set. Place chocolate in small resealable plastic freezer bag; seal bag. Microwave at MEDIUM (50% power) 1 minute. Turn bag over; microwave at MEDIUM 1 minute or until melted. Knead bag until chocolate is smooth. Cut off very tiny corner of bag; pipe or drizzle chocolate decoratively onto apples. Let apples stand 30 minutes or until chocolate is set. Store loosely covered in refrigerator up to 3 days. Let stand at room temperature 15 minutes before serving.
|
| 1 egg yolk (reserve egg white) |
|
| 2-1/2 cups all-purpose flour |
|
| 1 cup graham cracker crumbs |
|
| 8 cups tart cooking apples, peeled, cored and sliced to 1/4-inch thickness (about 8 to 10 medium) |
|
| 1 cup plus 2 tablespoons granulated sugar, divided |
|
| 2-1/2 teaspoons ground cinnamon, divided |
|
| 1/4 teaspoon ground nutmeg |
|
| 1 teaspoon ground cinnamon |
|
| Preheat oven to 350°F. For crust, add enough milk to egg yolk to measure 2/3 cup; set aside. Combine flour and salt in medium bowl. Cut in butter until crumbly using pastry blender or two knives. With fork, stir in milk mixture until dough forms ball; divide into 2 halves. Roll out 1/2 to 15X10-inch rectangle on lightly floured surface. Place on bottom of ungreased 15X10X1-inch jelly-roll pan. For filling, sprinkle graham cracker crumbs over top of dough; layer apple slices over crumbs. Combine 1 cup granulated sugar, 1-1/2 teaspoons cinnamon and nutmeg in small bowl; sprinkle over apples. Roll out remaining dough into 15X10-1/2-inch rectangle; place over apples. With fork, beat egg white in small bowl until foamy; brush over top crust. Stir together remaining 2 tablespoons granulated sugar and remaining 1 teaspoon cinnamon in another small bowl; sprinkle over crust. Bake 45 to 60 minutes or until lightly browned. For drizzle, stir together all ingredients in small bowl. Drizzle over top; cut into bars. |
|
| 2 cups confectionery sugar |
|
| 1 can (15 or 16 oz) pumpkin |
|
| 1 pkg. (8 oz.) cream cheese, softened |
|
| 1/2 tsp. ground ginger or pumpkin pie spice |
|
| Mix ingredients together till smooth. Use one small pumpkin, cut off the top and clean out. Use a marker to decorate. Now pour dip into pumpkin and serve with ginger snap cookies. Refrigerate until ready to serve. |
|
| Buy apples on sale and store them through the winter! Most of them will be ready for harvest in the next few weeks (September). There are so many varieties, and they are such a great food. Thankfully, there is always some variety available in the stores year round. To save money, you can buy them on sale and store them. Almost any kind of apple will keep for several months if properly stored. Our grandparents had root cellars to store their produce. We can effectively store apples with just a box and some newspaper. One of the important steps in storing apples is to store them so they don't touch each other. If one apple rots, it will spread to the others if there is not a barrier between them. That is the reason for the newspaper. Each apple should be individually wrapped with the newspaper (use only the black and white paper). They should be carefully placed in a box, and then the box placed in a dark room. You could use your garage, a pantry, an unheated porch or your basement. Anywhere where it is dark and cool (but not freezing) will work. Only store apples without bruises or soft spots, and with the skin in perfect condition. Apples that have thicker skins will store longer than ones with thin skins, like Red Delicious. Jonathan is an example of an apple with a thick skin. Some varieties actually taste better after a few months of storage. One other rule- never store apples near potatoes. As potatoes get older, they let off a gas that will hurt the apples. |
Apple Cider Pound Cake
3 c Sugar
1 1/2 c Butter or Margarine
6 Eggs
3 c Flour; All-Purpose
1/2 ts Salt
1/2 ts Baking Powder
1 ts Cinnamon; Ground
1/2 ts Allspice; Ground
1/2 ts Nutmeg; Ground
1/4 ts Cloves; Ground
1 c Apple Cider
1 ts Vanilla Extract
--------- ICING ---------
1/2 c Sugar
1/4 c Butter or Margarine
1/4 c Buttermilk
1/2 ts Vanilla Extract
1/4 ts Baking Soda
In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended.
Spoon into a greased 10-inch angel food cake pan or fluted tube pan.
|
| Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done. |
Pumpkin Fudge
http://www.pumpkinnook.com/cookbook/recipe27.htm
1 Cup Milk
3 Cups Sugar
3 Tablespoons Light Corn Syrup
1/2 Cup Pumpkin
Dash Salt
1/2 Teaspoon Cinnamon
1/2 Teaspoon Allspice
4 Tablespoons Margarine
1 Teaspoon Vanilla
Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage. Remove from heat. Beat in cinnamon, allspice, margarine, and vanilla. Cool, then beat until thick and mixture looses it's gloss. Spoon into buttered dish.
*~*~*~*~*~*
Honey Fried Chicken
4 lbs. chicken, cut into pieces
salt and pepper to taste
1/2 cup honey
1 tablespoon garlic powder
1 packet chicken bouillon
2 cups all-purpose flour
2 quarts vegetable oil for frying
Season chicken pieces with salt and pepper to taste, then coat each seasoned chicken piece with honey. In a shallow dish or bowl, mix together the garlic powder, chicken broth mix and flour. Dredge honey coated chickened pieces in flour mixture to cover completely. In a large skillet, heat enough oil or shortening to cover almost an inch of the skillet bottom. Place chicken pieces in hot oil or shortening and fry at least 5 minutes on first side before turning, and at least 5 minutes on other side. Fry until cooked through and juices run clear.
*~*~*~*~*~*
Bisquick Chicken Squares
Serving Size : 6
2 cups Bisquick Baking Mix, Reduced Fat
1/2 cup cold water
2 cups cooked chicken -- chopped
4 ounce can mushroom pieces -- drained
1/3 cup sliced green onions
1 cup cheddar cheese, lowfat -- shredded
1 cup fat-free sour cream
1/3 cup low-fat mayonnaise
3/4 cup Egg Beaters® 99% egg substitute
1 teaspoon garlic salt
pepper -- to taste
Preheat oven to 425 degrees. Mix the Bisquick and water until a soft dough forms. Beat for 20 strokes. Smooth the dough into a greased 9x13-inch baking pan, going half way up the sides of the pan. Mix the remaining ingredients together and pour evenly over the dough. Bake for 25 minutes or until the edges are golden brown and a knife comes out clean when inserted in the center.
*~*~*~*~*~*
|
| 1 cn Spam (12 oz.) whole cloves |
|
| 1/3 c Firmly packed brown sugar |
|
| Heat oven to 375 degrees F. Place Spam on rack in a shallow baking pan. Score surface; stud with cloves. Combine remaining ingredients, stirring until smooth. Brush glaze over Spam. Bake 20 minutes, basting often. Slice to serve. Serves 6. |
|
| Just Recipes: http://www.melborponsti.com/index.htm |
|
| 3 slices bacon -- chopped |
|
| 16 ounce can chopped tomatoes -- undrained |
|
| 1 can cream of mushroom soup |
|
| 1 cup American cheese -- shredded |
|
| 2 cups cooked chicken -- cubed |
|
| 1/2 cup grated parmesan cheese |
|
| Break spaghetti pieces in half. Cook according to package directions; drain. In a large saucepan, cook chopped bacon, onion and garlic until the bacon is crisp; blend in the flour. Add undrained tomatoes, soup and milk. Cook and stir until thickened and bubbly. Add shredded cheese and stir until melted. Stir in cooked spaghetti, chicken and peas. |
|
| Put mixture into a 2 1/2 quart casserole; top with parmesan cheese. Bake, uncovered, at 350 degrees for 45 minutes. |
|
| *** (See Note) 1 loaf Pillsbury White or Wheat Bread |
|
| To taste: Spread butter over the bread, add sugar, cinnamon and nuts. |
|
| Roll up like a jelly roll. For large buns roll from the short side, for small buns, roll from the longer side. Cut the roll into 1 to 1 1/2 inch slices. Place on a lightly greased pan, about 1 inch apart. |
|
| Bake at 350 degrees until just lightly browned. Make a glaze frosting or use canned frosting on the buns while they are still warm. |
*~*~*~*~*~*
|
| 1/4 cup butter or margarine -- melted |
|
| 1 tablespoon dried parsley |
|
| 1 pound loaf frozen white bread dough -- thawed |
|
| In a bowl combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1" slices (about 8 slices). Dip each slice in the butter mixture. Layer in a greased 9x5x3 loaf pan. Cover and let rise 1 hour. |
Bake at 350 degrees for 30 minutes.
*~*~*~*~*~*
Buttermilk Biscuits
4 cups self-rising flour
1 tablespoon white sugar
1 tablespoon baking powder
2/3 cup shortening
2 cups buttermilk
1/4 cup buttermilk
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two baking sheets. In a large mixing bowl, combine flour, sugar and baking powder; stir well. Cut in shortening until mixture resembles coarse cornmeal. Add 2 cups buttermilk and mix just to moisten. Roll out dough to 1 inch thick and cut into biscuits. Place biscuits on prepared baking sheets; brush tops with remaining 1/4 cup buttermilk. Bake in preheated oven for 15 minutes, or until golden.
I just made this and thought I'd share:
Marianna's Steak Casserole
4 thin steaks, any cut, but able to fit into a 13x9" pan
Garlic powder
instant onion
Salt and Pepper
1 jar heinze beef/mushroom gravy or beef/onion
2 jars water
1 pkg. wide egg noodles
In pan, place meat and sprinkle generously with the seasonings and dried onion. Pour gravy over all, then pour two jars of water over this. Do not cover. Bake at 350 for a half hour. Turn meat over and give gravy a stir. Bake another half hour, during which time, cook the package of noodles according to package directions. Serve meat over cooked noodles. Serves 4.
Alternatives: I like the above way, but you can also substitute one jar of water with beer, or stir in one cup of sour cream at the half hour mark, or you can serve over mashed potatoes instead of noodles. It's an easy meal and great! I usually serve this with buttered peas and bread on the side.
Bacon Bits and Cheddar Cheese Chicken
1/2 c bacon bits
1/2 c bread crumbs
1/2 ts thyme
1/4 ts savory
1/4 ts salt
1/4 ts black pepper
1 egg white, whipped
1 lb skinless boneless chicken breast
1 c cheddar cheese, grated
Preheat oven at 350. Prepare a baking pan lined with foil, with cooking spray. In a shallow bowl, combine bread crumbs, thyme, savory, salt, and pepper. In another shallow bowl, lightly beat
egg white. Dip chicken first in egg white, then into crumbs to coat. Bake for 30 minutes or until tender. About 5 minutes before chicken is done, top with bacon bits and cheese, then place back
in oven until cheese melts.
*~*~*~*~*~*
Cornflake Chicken
4 skinless, boneless chicken breasts, flattened
1 cup cornflake crumbs
1/4 tsp pepper
1/4 tsp salt
1/4 tsp poultry seasoning
1/2 cup skim milk
Combine cornflake crumbs and seasonings in shallow bowl. Soak chicken in milk then dredge chicken in crumb mixture. Place on baking sheet which has been sprayed with nonstick spray. Bake at 400* about 25 minutes or until lightly browned.
Serves 4
*~*~*~*~*~*
Chicken Breasts with Curried Stuffing
1/2 cup shredded carrot
1/4 cup sliced green onion
1/2 to 1 teaspoon curry powder
1 tablespoon margarine
1/2 cup soft bread crumbs
2 tablespoons raisins
1 tablespoon water
4 small (12 ounces total) boneless skinless chicken breast halves
1/8 teaspoon salt
1/4 teaspoon paprika
1/4 cup plain low-fat yogurt
2 teaspoons orange marmalade
In a small saucepan cook carrot, green onion, and curry powder in margarine until vegetables are tender. Remove from heat and stir in bread crumbs, raisins, and water.
Place one chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken.
Sprinkle chicken pieces lightly with salt.
Place one-fourth of the stuffing mixture on one half of each chicken breast. Fold the other half of the chicken breast over the filling. Secure with a wooden toothpick. Place chicken in an 8x8x2-inch baking dish. Sprinkle with paprika.
Bake, covered, in a 350 degree F. oven about 25 minutes or until chicken is tender and no longer pink.
Meanwhile, combine yogurt and marmalade. To serve, dollop about 1 tablespoon yogurt mixture atop each piece of chicken.
Makes 4 servings.
Make-ahead tip: Prepare chicken as above but do not bake. Cover and chill up to 24 hours. To serve, bake, uncovered, in a 350 degree F. oven for 35 to 40 minutes or until chicken is tender and no longer pink. Serve as above.
Nutrition facts per serving: 223 calories, 6 g total fat, 73 mg cholesterol, 209 mg sodium, 12 g carbohydrate, 28 g protein
*~*~*~*~*~*
Sour Cream Cake
1/2 pound butter or margarine softened (room temperature)
6 eggs separated
3 cups of white sugar
3 cups of sifted cake flour
1/4 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla flavoring
1 teaspoon almond, or butter, or lemon, or any one flavor of your choice
Grease and flour bundt pan.
Pre-heat oven to 325 degrees.
Beat egg yolks, sugar, and butter until creamy.
With beater on low speed, add sifted dry ingredients alternating with sour cream after each addition.
In a separate glass bowl, beat egg whites until stiff not dry.
Fold the stiff egg whites into blended ingredients above.
Add flavoring and blend well.
Pour into prepared bundt pan and bake for 1 hour and 15 minutes.
*DO NOT OPEN THE OVEN DURING THE BAKING PROCESS.*
*~*~*~*~*~*
Fudge Pie
1 Cup White Sugar
1/4 Cup Flour
2 Eggs, beaten
3 Tablespoon Cocoa
1 Stick Margarine
Mix together.
Grease pie plate and cook 30 minutes at 350 degrees
*~*~*~*~*~*
Lemon Cookies
1/2 cup all-purpose flour
1/4 teaspoon each baking powder and salt
1/8 teaspoon cream of tartar
2 tablespoons butter or margarine, at room temperature
6 tablespoons sugar
2 teaspoons lemon peel
1/2 teaspoon each lemon juice and vanilla
1 large egg white
1/2 cup regular rolled oats
Lemon Icing (recipe follows)
In a small bowl, mix flour, baking powder, salt and cream of tartar. In a food processor (or in a large bowl), whirl (or beat) butter, sugar, lemon peel, lemon juice, vanilla, and egg white until well blended. Add flour mixture to egg mixture; whirl (or stir) until combined. Stir in oats.
With floured fingers, divide dough into 1 1/2-teaspooon portions (you should have 18); place mounds of dough 2 inches apart on two 12- by 15-inch nonstick (or lightly greased regular) baking sheets.
Bake in a 350 degree oven until cookies are light golden and firm to the touch (about 15 minutes), switching positions of baking sheets halfway through baking. Let cookies cool on baking sheets for about 3 minutes; then transfer to racks to cool completely.
Prepare Lemon Icing. Set each rack of cookies over a baking sheet to catch any drips; drizze icing evenly over cookies. Serve; or let stand until icing hardens (about 2 hours).
Garnishes:
Lemon Icing. In a small bowl, combine 2/3 cup sifted powdered sugar and 2 teaspoons each lemon juice and water. Stir until smooth.
Yield: Makes about 1 1/2 dozen cookies.
Per cookie: 50 calories (26% calories from fat), 0.9 grams protein, 8 grams carbohydrates, 1 gram total fat (0.8 grams saturated fat), 3 milligrams cholesterol, 64 milligrams sodium
White Snow Frosting
1 Egg white
1/4 c Shortening
1/4 c Butter
1/2 tsp Coconut extract
1/2 ts Vanilla
2 c Confectioners' sugar
Cream together egg white, shortening and butter and extracts until well blended. Gradually add confectioners' sugar, beating until fluffy.
~~~~~~~~
WHIPPED CREAM FROSTING WITH RASPBERRY SAUCE
FOR FROSTING
1 pt Heavy whipping cream
6 T Powdered sugar
2 tsp Vanilla
FOR SAUCE
10 oz Frozen raspberries in syrup
1 T Cornstarch
DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and vanilla or liqueur. Spread over top of one layer cake. Serve with raspberry or fudge sauce. Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch. Chill and serve over (or along side) cake with whipped cream.
~~~~~~~~
Spiced Buttercream Frosting
1 1/2 c Butter or margarine, softened
4 c Powdered sugar, sifted
2 T Orange juice
1 tsp Ground cinnamon
1/4 tsp Ground cloves
Recipe by: Southern Living
Cream butter at medium speed of an electric mixer; gradually add sugar, beating until light and fluffy. Add orange juice; beat until spreading consistency. Stir in cinnamon and cloves. Yield: 3 cups.
~~~~~~~~
Cream Cheese Frosting
One 8-ounce package cream cheese, softened
1 stick oleo
1 box powdered sugar
1 teaspoon vanilla
Chopped nuts (Add up to 1c.)
Beat cream cheese and oleo until smooth; add sugar and mix well. Add vanilla and nuts and heat until smooth. Spread between layers and on top and sides of cake.
~~~~~~~~
CHOCOLATE FROSTING
1 lb powdered sugar
3/4 cup butter
1/2 cup cocoa
dash of salt
Warm milk(2-3 tbls.)
Cream butter add sugar, cocoa and enough warm milk for spreading consistency. Less for decorating. Beat at low speed until well blended.
*~*~*~*~*~*
Fruity Coca-Cola Salad
2 Small Packages Cherry Jell-O
1 Small Package Lime Jell-O
1 Large Can Crushed Pineapple
2 1/2 Cups Coca-Cola
1/2 Cup Nuts, chopped
|
| Mix both flavors of jell-o together with crushed pineapple. Cook until boiling. Remove from heat and add Coca-Cola and nuts. Stir well and pour into bowl and refrigerate |
|
| I never realized there could be so many recipes using mustard!!! |
| | |
|
Some ideas for some bizarre and some cute halloween cakes such as Orange-Ooze Cupcakes, Halloween Spider Cake, Flower Pot Dirt Cakes, Black Cat Cupcakes, and more. |
|
|
| If you enjoy cooking, sharing recipes and ideas, Check out my newsletter at: |
|
| If you would like to join the Forum go to: |
|
| Or to visit the Award winning Recipe Lovers online at : |
|
| 1 1/2 cups graham cracker crumbs |
|
| 1 20-ounce can crushed pineapple, drained but reserving liquid |
|
| 4 large eggs, lightly beaten |
|
| Preheat oven to 350 degrees. To make crust, put crumbs in mixing bowl and add butter and 1/4 cup sugar. Blend well. Press crumb mixture onto bottom and partly up sides of a greased, 9-inch springform pan. Bake for 10 minutes.Turn oven to 375 degrees. Drain pineapple thoroughly, pressing to remove as much liquid as possible. Reserve juice for topping. In a large mixing bowl, beat together cream cheese, 2/3 cup sugar, vanilla and eggs until smooth. Add the pineapple and stir to blend. Pour mixture into baked crust and bake for one hour.In the meantime, prepare the topping. Gently stir together sour cream, 2 tablespoons of the reserved pineapple juice and 3 tablespoons of sugar.Remove cake from oven and increase temperature to 450 degrees. Pour topping mixture over cake and return to oven. Bake for five minutes, then turn oven off. Allow to cool in the oven with the door open slightly for one hour.Chill before serving. |
|
| 1/2 C. frozen whipped topping, thawed |
|
| 2 T. seedless raspberry jam |
|
| 1 (3 oz.) pkg. ladyfingers |
|
| 1/4 C. semisweet chocolate chips |
|
| 2 tsp. vegetable shortening |
|
| Combine whipped topping and jam, mixing well. Split each ladyfinger and spread the raspberry mixture equally between the halves. Replace the tops of the ladyfingers and place on a baking sheet. Melt chocolate chips and shortening in a small saucepan over medium-low heat. Drizzle over the ladyfingers and chill for at least 1 hour, or until the chocolate is firm. Serve, or cover and chill until ready to serve. |
|
| Need some ideas for dinner? Can't find anything the kids will eat? Got a sweet tooth? You've got more important things to do with your time than searching for that perfect recipe. Let us deliver great recipes and cooking tips to your mailbox weekly! Cooking 101
|
|
| 4 cups of Italian bread cut into 1" cubes |
|
| 1 cup half and half (half cream and half milk) |
|
| Lay bread cubes on clean work surface for one hour allowing bread to dry out slightly. Place the bread cubes in greased casserole. Melt margarine. Drizzle over, cubes and toss. In a bowl beat eggs, milk, half and half, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Mix with bread cubes. Bake, uncovered, at 375 for 45-50 minutes or until a knife inserted comes out clean. Prepare sauce by melting margarine. Combine sugar and cornstarch. Add to butter. Stir in milk and syrup. Cook over medium heat stirring often, until it comes to a full boil. Boil for one minute. Remove from heat. Stir in vanilla. Serve warm sauce over pudding. Yield: 6-8 servings. |
|
| 3 whole boneless chicken breasts, skinned, cut into 1-inch pieces |
|
| 1/4 cup chopped green onions |
|
| 2 cups sliced fresh mushrooms |
|
| 1 jar (2 ounces) sliced pimiento, drained |
|
| 1 can (14-1/2 ounces) chicken broth |
|
| 2 packages (6 to 7 ounces each) frozen pea pods |
|
| Blend cornstarch and water in small bowl until smooth. Set aside. Sprinkle chicken with salt and pepper. Heat Crisco Oil in large skillet or wok. Add chicken. Stir-fry over medium-high heat until no longer pink. Remove chicken from skillet. Add onion to skillet. Stir-fry over medium-high heat 1 minute. Stir in mushrooms, pimiento and ginger. Cook, stirring constantly, 2 to 3 minutes, or until mushrooms are tender. Add chicken broth and pea pods. Heat to boiling, stirring to break apart pea pods. Add cornstarch mixture. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat. Stir in chicken. Serve with rice. Sprinkle with toasted almonds and serve with soy sauce, if desired. http://crisco.com |
| | |
|
Some ideas for some bizarre and some cute halloween cakes such as Orange-Ooze Cupcakes, Halloween Spider Cake, Flower Pot Dirt Cakes, Black Cat Cupcakes, and more. |
|
|
| 1 C. graham cracker crumbs (1/4 lb. graham crackers, crushed) |
|
| 4 C. miniature marshmallows |
|
| Mix graham cracker crumbs, butter and sugar. Reserve 2 tablespoons crumb mixture and press remaining crumbs firmly into 8" x 13" pan. Whip cream and add marshmallows. Carefully spread 1/2 of cream mixture over chilled crust. Pour pie filling over cream. Cover pie filling with remaining cream mixture. Sprinkle with reserved crumbs. Refrigerate overnight. |
|
| Source: 1964 Merry Christmas from Potomac Electric Power Co. brochure |
|
| If you're celebrating this holiday with a picnic, why not check out what Emeril has to offer?! |
|
| 1 (8 ounce) package cream cheese, softened |
|
| 16 ounces marshmallow creme |
|
| 1 tablespoon maraschino cherry juice |
|
| Place cream cheese and marshmallow cream in a microwave-safe bowl. Place in microwave and cook on medium-high for 20 seconds increments, until softened. Stir cherry juice into the cream cheese and marshmallow creme mixture. Cover and refrigerate until chilled. |
|
| Vegetable Ideas To Cook On Skewers |
|
| Alternate green pepper squares, small onions, tomatoes, |
|
| mushroom caps and squash wedges. Brush with barbeque |
|
| Eggplant cubes, wrapped in bacon, alternated with pieces of |
|
| green peppers and onions. |
|
| Eggplant cubes, small onions and cherry tomatoes or tomato |
|
| wedges. Marinate in olive oil seasoned with crushed garlic and |
|
| Small tomatoes and mushroom caps. Brush with melted butter or |
|
| olive oil while grilling. |
|
| Chunks of carrots, white potatoes, and onions parboiled, slices of |
|
| zucchini or summer squash. Marinate in garlic-flavored olive oil |
|
| SALSA JAM from Blue Ribbon Preserves by Linda J. Amendt |
|
| Makes about 5 half-pint jars |
|
| 2 cups peeled, seeded and chopped ripe plum tomatoes |
|
| 2/3 cup chopped red onion |
|
| 3 Tbsp. seeded and finely chopped jalapenos |
|
| 3 Tbsp. strained fresh lime juice |
|
| 1-1/2 tsp. finely minced lime zest |
|
| 1/4 tsp. hot pepper sauce |
|
| 1 (3 oz.) pouch liquid pectin |
|
| In an 8-qt. stainless steel pan, combine the tomatoes, onion, tomato sauce and peppers. Over medium heat, stirring constantly, bring the mixture to a boil. Reduce the heat and simmer gently for 5 minutes, stirring frequently to prevent sticking. Add the lime juice, zest and hot pepper sauce. Gradually stir in the sugar. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for one minute. Remove the pan from the heat. To prevent the jam from separating in the jars, allow the jam to cool for 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the salsa. Ladle the hot jam into the sterilized jars, leaving 1/4" headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200 degree F (93C) water bath for 10 minutes, pint jars for 15 minutes. |
|
| Here's some treats from what you would find at this wonderful site: |
|
| Microwaving time 15 minutes |
|
| Refrigeration time 8 hours |
|
| 1 cup (250 mL) freshly squeezed lemon juice, about 3 lemons |
|
| 2 cups (500 mL) granulated sugar |
|
| 1 cup (250 mL) unsalted butter, cut into cubes |
|
| 1 cup (250 mL) granulated sugar |
|
| 3 tbsp (45 mL) water or orange juice |
|
| 1 cup (250 mL) cake-and-pastry flour |
|
| 1/2 tsp (2 mL) cream of tartar |
|
| 3 cups (750 mL) whipping cream |
|
| 1/4 cup (50 mL) sifted icing sugar |
|
| To prepare curd, finely grate peel from lemons and set aside. Then place lemon juice, sugar, eggs and egg yolks in an 8-cup (2-L) measuring cup or microwave-safe bowl. Whisk well, making sure to whisk around edges. Add butter. Cover with plastic wrap, leaving a small opening. Microwave on medium-high for 3 minutes. Remove from microwave and whisk very well. Repeat this procedure about 4 more times, whisking very well each time, until mixture is very thick and coats back of a spoon. If there are any bits of egg white, strain. Stir in lemon peel. Place a piece of waxed paper directly on surface of curd. Refrigerate until cooled completely, at |
|
| least 2 hours, or refrigerate in a sealed jar for up to 3 days. |
|
| Meanwhile, prepare cake. Preheat oven to 325°F (160°C).Separate eggs, placing yolks in a medium-size bowl and whites in a large bowl. To yolks, add 2/3 cup (150 mL) granulated sugar and 1 teaspoon (5 mL) vanilla. Using an electric mixer, beat on high speed until thick and pale yellow, about 4 minutes. Then beat in water. Scrape mixture into a large bowl. Sift flour evenly overtop but do not mix in. To egg whites, add cream of tartar and salt. Beat on medium speed until foamy. Increase speed to high and gradually add remaining 1/3 cup (75 mL) granulated sugar, 1 tablespoon (15 mL) at a time. Beat until stiff peaks will form when beaters are lifted. Using a rubber spatula, gently stir one-quarter of egg-white mixture into egg-yolk mixture. Flour will not be fully incorporated. Then gently fold in remaining egg-white mixture, just until no streaks of white remain. Scrape batter into an ungreased 12x17-inch (30x43-cm) jelly-roll pan and smooth surface. |
|
| Bake in centre of 325°F (160°C) oven until top springs back when lightly pressed and a toothpick inserted in centre comes out clean, from 15 to 20 minutes. Immediately run a knife around outside edge of cake and turn out onto a clean tea towel that has been spread out on counter. |
|
| Cool completely before cutting into circles. |
|
| Using a sharp knife and 2 round cake plates or bowls, one 9 inches (23 cm) wide; the other 6 inches (15 cm) wide, cut a 9-inch (23-cm) and a 6-inch (15-cm) circle from cake. Save all cake scraps. |
|
| In a large bowl, beat whipping cream with icing sugar and 1 teaspoon (5 mL) vanilla until soft peaks will form when beaters are lifted. Line a round-bottomed bowl, about 10 inches (25 cm) wide that will hold at least 10 cups (2.5 L), with 2 long sheets of overlapping plastic wrap. Be sure to cover all sides. To line bowl with cake, |
|
| place large sponge circle in bowl and lightly press against sides. Place 1 cup (250 mL) curd on bottom of cake shell not over whole bowl. Then smooth surface of curd. Add 1 1/2 cups (375 mL) whipped cream and gently spread over curd. |
|
| Place remaining cake round on whipped cream. Spread with 1 cup (250 mL) curd, then 1 cup (250 mL) whipped cream. Use remaining cake pieces to cover whipped cream. Cut if necessary, so pieces will fit |
|
| snugly together and completely cover bottom. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Cover and refrigerate remaining curd and whipped cream. |
|
| Before serving cake, remove plastic wrap from top of bowl. Turn bowl upside down onto a cake plate. Remove bowl, then plastic wrap. Fold refrigerated curd with whipped cream. Ice cake with this mixture, then serve right away or refrigerate up to 1 day. |
|
| Make ahead: completely prepare bomb. Place, uncovered, in freezer. As soon as icing is firm, overwrap with foil. It will keep well for at least 1 month. Remove from freezer 2 hours before serving |
|
| If you love the sound of this recipe, you'll love the site! |
|
| Want fast and easy recipes? Crave money saving tips for supermarket |
|
| shopping and much more? Creative International Home Cooking Comes to |
|
| your computer via the award-winning site Cyber Home Chef.com! |
|
| I know THIS place has some recipes just right for me...I have to lose at least ten pounds before Christmas, so I've run into the Weight Watchers site. I know the recipes are healthy, but we all at one time or another should give it a look through! *S* |
|
| 1 (15 oz.) container ricotta cheese |
|
| 1 C. confectioners' sugar |
|
| 1/4 C. chopped maraschino cherries |
|
| 1/4 C. chopped blanched almonds |
|
| 1/4 C. miniature semisweet chocolate chips |
|
| 1 (9-inch) chocolate graham cracker pie crust |
|
| In a large bowl, combine the ricotta cheese and confectioners' sugar; |
|
| mix until smooth and well combined. Stir in the cherries, almonds, and |
|
| chocolate chips. Spoon the mixture into the pie crust, cover, and freeze |
|
| for at least 3 hours. Remove the pie from the freezer and allow to sit for |
|
| 10 to 15 minutes before cutting. Store any leftovers covered in the |
|
| freezer. Top each slice with a dollop of whipped cream and a |
|
| maraschino cherry just before serving. |
|
|
Like this recipe? Sign up for their newsletter here!
AOL
|
|
| Carrot Cake with Cream Cheese Frosting |
|
| Grease and flour two round cake pans or a 9x13 pan. Mix together flour, |
|
| sugar, cinnamon, baking soda and baking powder. Add oil, mix well, |
|
| add eggs and mix again. Mix in grated carrots. Bake at 350 degrees |
|
| for about 1 hour or until toothpick inserted comes out clean. Note: You |
|
| can use zucchini instead of carrots. |
|
| (8 ounce) block cream cheese |
|
| 6 tablespoons butter or margarine |
|
| 2 1/2 cups powdered sugar |
|
| Cream margarine and cream cheese, add vanilla and sugar until smooth. |
|
| Stir in coconut if using and mix in well. Spread on the cake after it cools. |
|
| Visit "Recipes From The BreadBasket of America" for |
|
| Ultimate Banana Split Recipe |
|
| Here's a terrific twist on an old favourite: our banana split sundaes are |
|
| crowned with whimsical star-shaped brownie pieces. |
|
| RECIPE Banana Brownie Split Sundaes |
|
| 1 (19.5-oz.) pkg. Pillsbury(r) Rich & Moist Fudge Brownie Mix |
|
| 1 quart (4 cups) Haagen-Dazs(r) Strawberry ice cream |
|
| 1 cup sliced fresh strawberries |
|
| 2/3 to 1 cup hot fudge ice cream topping, heated |
|
| 2/3 cup frozen whipped topping, thawed |
|
| 1. Heat oven to 350 degrees F. Line 15x10x1-inch baking pan with |
|
| foil, leaving 2 inches of foil extending over each end. Lightly grease |
|
| foil. 2. Prepare brownie mix as directed on package using oil, water, |
|
| and eggs. Spread batter evenly in greased foil-lined pan. Bake at 350 |
|
| degrees F. for 15 to 20 minutes. Cool 1 hour. 3. To remove brownies |
|
| from pan, lift foil ends; place on flat surface. Cut brownies using 2 1/2 |
|
| to 3-inch star-shaped or round cookie cutter. Remove from foil with |
|
| pancake turner. (Save scraps from cutouts for another use.) 4. Just |
|
| before serving, scoop ice cream into individual bowls. Top each with |
|
| banana slices and strawberries. Drizzle each with ice cream topping; |
|
| top with whipped topping. Garnish with brownie stars. 10 servings |
|
| HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/2 cup flour to dry brownie |
|
| mix. Decrease oil to 1/3 cup; increase water to 1/3 cup. Bake at 375 |
|
| degrees F. for 15 to 20 minutes. |
|
| Burger King's Hershey’s Chocolate Pie |
|
| 8 regular size Hershey bars (with or without almonds) |
|
| 1 container (12 oz.) Cool Whip |
|
| 1 1/2 cups chocolate wafer or graham cracker crumbs |
|
| 1/4 cup softened or melted butter |
|
| Melt the chocolate bars and marshmallows in the milk itself in the top |
|
| of a double boiler over hot water. When melted, remove from the heat |
|
| and let cool. When cooled, fold in about 9 ounces of the Cool Whip |
|
| and pour it into the already prepared pie shell. Chill in the refrigerator |
|
| for a minimum of 2 hours before serving. Top each slice with remaining |
|
| Cool Whip. Pie crust: Combine 1 1/2 cups chocolate wafer or graham |
|
| cracker crumbs with 1/4 cup sugar and 1/4 cup softened or melted butter. |
|
| Press into a 9-inch pie plate and bake in 375 degree oven for 8 minutes. |
|
| Cool before filling. You can also use an already prepared graham or |
|
| 1 package thick sliced bacon- diced into medium |
|
| sized chunks. When thoroughly cooked, add: |
|
| Bring to a simmer, and serve warm over any salad or baked potato. |
|
| TIP: A pinch of salt will make egg whites beat more quickly. |
|
| TIP: A few drops of lemon juice makes cake frosting very white. |
|
| 2 - 16 oz. loaves frozen bread dough |
|
| 1 egg white, slightly beaten |
|
| 1 teaspoon water Coarse salt |
|
| Separate thawed bread into 24 - 1 1/2" balls. Roll each ball |
|
| into a rope 14 1/2" long. Have children plan and design pretzel |
|
| shapes (letters or numerals). Put pretzels one inch apart on |
|
| greased cookie sheet. Let stand for 20 minutes and brush with |
|
| combined egg white and water. Sprinkle with coarse salt. Place |
|
| a shallow pan containing 1" of boiling water on bottom rack of |
|
| oven; bake pretzels at 350 degrees on rack above water for |
|
| 20 minutes or until golden brown. |
|
| My Mom used to make these when I was younger....we grew up on a farm |
|
| SPICED WATERMELON PICKLES |
|
| 3 pounds white portion of watermelon rind, cubed |
|
| 1 tablespoon whole cloves |
|
| 1 tablespoon whole allspice |
|
| 1 tablespoon stick cinnamon |
|
| Let watermelon cups stand overnight in enough salted water |
|
| to cover. Drain. Cover with fresh cold water and bring to a boil. |
|
| Cook over low heat until tender. Drain. Combine sugar, water |
|
| and vinegar. Tie spices and lemon in cheesecloth bag. (Can |
|
| use a coffee filter) Add to sugar mixture and stir until mixture |
|
| boils. Boil 5 minutes. Add watermelon cubes and simmer |
|
| until transparent (this takes about 15 minutes). Remove spice |
|
| bag and pack melon in hot sterilized jars and seal. |
|
| (source: COUNTRY MIXIN'S & FIXIN'S RECIPE EZINE ) |
|
| Would you like to be involved in the creation of a cookbook? |
|
| If so, what I would like from you is: |
|
| YOUR recipe....one that's not been alrighted copyrighted |
|
| and some way of contact...email or standard mail. |
|
| That way, when I have one all ready for print, I will have a way of |
|
| contacting you to keep you posted on the status. |
|
| I'm considering one in print, but may make it into an e-book. |
|
| I'm still checking into the pros and cons for such a venture. |
|
| All your information would be held in the strictest of confidence |
|
| and would not be used for any other purpose, today, |
|
| tomorrow or for an eternity! |
Campbell's Monterey Chicken Fajitas
To see this recipe, visit: here
Prep/Cook Time: 20 min.
2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1/2 cup Pace Chunky Salsa
8 flour tortillas (8")
1 cup shredded Monterey Jack cheese
HEAT oil in skillet. Add chicken and cook until browned, stirring
often. ADD pepper and onion and cook until tender-crisp. ADD
soup and salsa and heat through. Spoon about 1/2 cup chicken
mixture down center of each tortilla. Top with cheese and
additional salsa. Fold tortilla around filling. Serves 4.
|
| Seeing as it's SO hot around the country, here's a couple simple and |
|
| pleasing recipes to make: |
|
| RECIPE FOR KIDS POPSICLES
|
|
| 1 package cherry Jello, 1 package cherry Kool Aid, 1 cup sugar, |
|
| 2 cups hot water, 2 cups cold water |
|
| Mix first 4 ingredients , stirring until completely dissolved. |
|
| Add cold water. Pour into plastic container or ice cube trays and freeze. |
|
| When partially frozen insert flat wooden stick for handle. |
|
| Try this chilly treat some hot summer night. Get the kids to help you stir it |
|
| together in the afternoon, then pop it into the fridge. It's ready in |
|
| a couple of hours - after you've finished your dinner, of course! |
|
| Prep Time: 5 mins Total Time: 2 hrs, 5 mins Serves: 5 |
|
| 14 OREO Chocolate Sandwich Cookies, coarsely chopped (about 2 cups) |
|
| 2 cups thawed COOL WHIP Whipped Topping |
|
| GENTLY stir cookie pieces into whipped topping until well blended; |
|
| cover. REFRIGERATE at least 2 hours or up to 24 hours. |
|
| SPOON into individual dessert dishes to serve. |
|
| is the ULTIMATE take to a party dessert! |
|
| 2 cups of powdered sugar~8oz. cream cheese~2 sticks of butter |
|
| 4 bananas (sliced and sprinkled with lemon juice--make sure to do this, |
|
| 1 large can crushed pineapple, drained~8 oz. cool whip lite or |
|
| regular, but NOT fat free |
|
| Top with chopped peanuts or other nuts, marachino cherries |
|
| and a drizzle of choco. syrup |
|
| Cream sugar, cream cheese and 2 sticks of butter together until blended. |
|
| Pour into graham cracker crust, add sliced bananas and top with pineapple. |
|
| Cover with cool whip and garnish with nuts and cherries. |
|
| This recipe produces a soft creamy macaroni and cheese. |
|
| There is no written recipe for this one, so measurements are approximate. |
|
| Here's one from their site, it sounds SOOOO good to me! |
|
| Get your Recipes Together! |
|
| Just my own personal note on this: I thought I was the only 'fanatic' |
|
| out there! LOL~thank goodness, I'm not. She offers a wonderful game plan |
|
| with this articles. I already incorporate much of what she has to say, |
|
| so I KNOW this article will be of great value to you too. |
|
| As a lot of you probably know by now -- I'm a recipe fanatic. |
|
| I have written about how to create your own computer cookbook which |
|
| is about organizing recipes that you find on the Internet or in your e-mail |
|
| from recipe lists. Now I'd like to write about how to organize recipe clippings |
|
| (from magazines or newspapers), recipe cards, and recipes in books. |
|
| I know of a few methods that may help you with your recipe organization. |
|
| The first method I'd like to talk about is placing your clipped recipes |
|
| and recipe cards in a photo album. You can use any type photo album |
|
| (hint: go to the thrift stores and pick up inexpensive albums) |
|
| although the type of albums that you can add pages to would be best |
|
| because this will help you organize the album better. You can place tabs |
|
| on pages to divide the album into categories then simply place |
|
| your clipped recipes into the appropriate category. This method is a great |
|
| way to keep all loose recipes together. The plastic protection will help |
|
| keep your recipes clean and you can simply wipe any spatters of food off. |
|
| Get an accordion-type file to organize clipped recipes and recipe cards. |
|
| Label each section with a different recipe category then simply file |
|
| your recipes. This method will at least keep them all together and is quick, |
|
| but you will have to sort through all the recipes in a certain |
|
| category when trying to find a particular recipe. |
|
| With a recipe box, you can put different categories onto tabbed dividers |
|
| and you can buy more dividers if necessary. You can file clipped recipes |
|
| but it is neater if you write them onto recipe cards which is time consuming. |
|
| As with the accordion file, you'll have to sort through recipes |
|
| in a category to find one. |
|
| A COMPUTER RECIPE PROGRAM |
|
| If you have a little spare time this is a great way to compile all of your favorite |
|
| recipes--including ones in recipe books. These programs are pre-formatted |
|
| so you just fill in the blanks. It can get time consuming entering in all your |
|
| recipes, but if you stick to entering in 1 or 2 recipes a day, you'll make |
|
| some progress. With the computer program there's a number of benefits. |
|
| One being that you can easily find recipes and print them out. |
|
| You can print out recipes and make homemade `cookbooks' to give |
|
| to your friends and relatives. The program will figure the nutrition |
|
| information for your recipes so if you are health conscious you can |
|
| easily get this information. Some programs offer a menu maker and a |
|
| shopping list. The menu maker allows you to plan a menu for a specified |
|
| amount of time then it will figure an editable shopping list for that menu. |
|
| You can also get a shopping list for an individual recipe. |
|
| Another reason I like this method is because it's easy to locate |
|
| certain recipes with certain ingredients. For example, if I have ground beef on hand, |
|
| I can do a search for `ground beef' and the program will bring up all recipes |
|
| with ground beef in it. Also, these programs come with recipes--so if you |
|
| don't want to enter your own, you'll still have a great cookbook to use |
|
| I use Key Gourmet and Master Cook II and I highly recommend both of them. |
|
| Master Cook II has a better menu planner. I think I paid around $10 for each one |
|
| and it was well worth it. You can find these programs in the electronics |
|
| section of retail stores or in office supply stores such as Office Depot. |
|
| I use the three-ring binder in conjunction with my recipe programs |
|
| and computer cookbook (as discussed in my article "Create your Own |
|
| Computer Cookbook"). I have put tabbed page dividers into it and labeled |
|
| each divider with its own recipe category. Whenever I print out a |
|
| recipe to use from my recipe programs or computer cookbook, I punch |
|
| holes in it and place it into the appropriate category in the three-ring binder. |
|
| This eliminates the need for me to re-print the recipe later. |
|
| I hope you have found some help with the above methods for |
|
| organizing recipes. Recipe collecting can be a fun hobby especially |
|
| Copyright 2001 © Monica Resigner All Rights Reserved. |
|
| Monica Resinger enjoys auction selling. If you'd like to view her auctions stop here: http://members.ebay.com/aboutme/[email protected]/ She also is a freelance writer and Editor of Creative Home Ezine. Creative Home is a fun ezine packed with tips, articles, book reviews and more great information to help homemakers enjoy their role in the home. To join, send a blank e-mail to:[email protected] |
|
| This is one of my favorite Sites. We've all visited |
|
| those 'other' copycat recipe sites, now see this one! |
|
| This clone is of one of the best desserts around! |
|
| Why not add this restaurant recipe to your Sunday morning breakfast? |
|
| A maple and sausage breakfast burrito is just what the stomach ordered. |
|
| Looking for a quick dinner for your kids and their guests? |
|
| This copycat recipe can be frozen for later use, when you really need it! |
|
| There are many different recipes to chose there, I've placed only a few. |
|
| What a pleasant surprise to see this recipe in my email box today! |
|
| I haven't had this cake for at least 20 years! |
|
| 1 1/2 cups sugar, 1 1/2 cups flour, 1/2 cup baking cocoa, |
|
| 2 1/2 teaspoons baking soda, 2 1/2 teaspoons baking powder, |
|
| 3/4 cup oil ( I use canola oil), 3 eggs, 2 teaspoons vanilla, |
|
| 2 cups grated zucchini, 1/2 cup milk, 1 cup chopped nuts, |
|
| Mix together and put in greased angel food or bundt cake pan. |
|
| Bake for 1 hour at 350 degrees. |
|
| Drizzle a vanilla or chocolate glaze on cake |
|
| when cool or just dust with confectionary sugar. |
|
| If you'd like to recieve recipes in your email box, email this site: |
|
| COUNTRY MIXIN'S & FIXIN'S RECIPE EZINE |
|
| 1 packet Onion and mushroom or beef Flavor mushroom soup mix |
|
| 1/2 cup Soft bread crumbs |
|
| 3 cups Hot mashed potatoes |
|
| Preheat oven to 350 degrees.In a medium bowl,combine soup mix, |
|
| water, beef, bread crumbs, ketchup and egg. Press beef mixture |
|
| into a 9" pie pan. Bake at 350F for 40 minutes. |
|
| For more recipes like this, you can visit: |
|
| ******** JUST JEANNE ******** |
|
| Love to cook? Love to can and preserve? Love your pets? |
|
| Have a veggie and herb garden? Love a good clean chuckle? |
|
| Need good household hints? Then come join us for good clean |
|
| fun with your friends at "JUST JEANNE" |
|
| To get your FREE subscription: |
|
| ******** JUST JEANNE ******** |
|
| Join our Free Newsletter! Get a new bread recipe daily in your email box! Sign up today and get a copy of our free booklet from our series of Best Breads Ever! |
Turkey Tetrazzini/Garlic Green Beans/Orange Glazed Sweet Potatoes
3/4 pound spaghetti, cooked according to package directions
6 tablespoons butter
1/2 pound mushrooms, sliced
4 cups cubed cooked turkey
3 tablespoons all-purpose flour
3 cups chicken broth
1 1/2 cups heavy cream
1/4 cup sherry
Freshly grated nutmeg to taste
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
Prepare spaghetti and place in large bowl. Grease a 13 x 9 x 2-inch baking pan; set aside. Meanwhile, in a large saucepan melt butter over medium heat and cook the mushrooms, stirring, until they are softened; transfer to bowl with the cooked spaghetti. In the saucepan, melt the remaining 4 tablespoons butter over medium heat, add the flour and cook, stirring, 2 minutes. Stir in the chicken broth, cream and sherry. Bring the sauce to a boil, stirring, and simmer for 5 minutes. Remove from heat and add the turkey; season with nutmeg, salt and pepper. Stir the sauce into the mushroom/spaghetti mixture and transfer to the prepared baking pan. Sprinkle with the Parmesan and bake in the middle of a preheated 350*F (175*F) oven for 25 to 30 minutes or until it golden brown.
Serves 6.
~~~~~~~~
Garlic Green Beans
2 pounds fresh green beans, trimmed
1 cup boiling water
1 teaspoon salt
1/4 cup butter or margarine
4 garlic cloves, pressed
1/4 teaspoon lemon pepper
1/4 cup chopped fresh parsley
Place first 3 ingredients in a Dutch oven; cover and cook over medium heat 30 minutes. Drain. Melt butter in Dutch oven; add garlic and lemon pepper, and saute mixture over medium heat 1 to 2 minutes. Add green beans, and saute 5 minutes. Sprinkle with parsley.
Makes 8 servings.
Source: Southern Living.
~~~~~~~~
Orange Glazed Sweet Potatoes
6 medium sweet potatoes
2 teaspoons grated orange rind
3 tablespoons butter
1/4 cup sugar
1/4 cup brown sugar, packed
1 tablespoon all-purpose flour
Pinch of salt
1 cup orange juice
Heat oven to 350*F (175*C).
Boil the unpared sweet potatoes until tender, about 30 minutes. Drain, peel and cut into 1 1/2-inch chunks. Place in a lightly greased shallow baking dish.
Melt butter in a small saucepan, add sugars, flour and salt, stirring to combine. Gradually stir in orange juice and bring to a boil. Pour syrup over sweet potatoes. Bake, uncovered, for 30 minutes.
Makes 8 servings.
|
| Need some ideas for dinner? Can't find anything the kids will eat? Got a sweet tooth? You've got more important things to do with your time than searching for that perfect recipe. Let us deliver great recipes and cooking tips to your mailbox weekly! Cooking 101
|
|
| 4 cups of Italian bread cut into 1" cubes |
|
| 1 cup half and half (half cream and half milk) |
|
| Lay bread cubes on clean work surface for one hour allowing bread to dry out slightly. Place the bread cubes in greased casserole. Melt margarine. Drizzle over, cubes and toss. In a bowl beat eggs, milk, half and half, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Mix with bread cubes. Bake, uncovered, at 375 for 45-50 minutes or until a knife inserted comes out clean. Prepare sauce by melting margarine. Combine sugar and cornstarch. Add to butter. Stir in milk and syrup. Cook over medium heat stirring often, until it comes to a full boil. Boil for one minute. Remove from heat. Stir in vanilla. Serve warm sauce over pudding. Yield: 6-8 servings. |
|
| 2 pkg. frozen pancakes (12 per package) |
|
| 8 oz. cream cheese, softened |
|
| 2/3 C. confectioners' sugar |
|
| 1 tsp. instant coffee granules |
|
| Warm the pancakes according to the package directions. Meanwhile, in a large bowl, beat the cream cheese, mascarpone cheese, and confectioners' sugar until well combined. Dissolve the coffee granules in the water, then add to the cheese mixture; mix well. Place 1 pancake on each of 8 plates, then dollop each with cheese mixture; repeat the layers two more times, ending with a dollop of the cheese mixture topping each stack. Sprinkle with cocoa and serve immediately. |
|
| DR. PEPPER SPAGHETTI BAKE |
|
| 1/2 tsp. Italian seasoning |
|
| 1 (12 oz.) can Dr. Pepper |
|
| 2 (8 oz.) cans tomato sauce |
|
| 2 T. Worcestershire sauce |
|
| 1 (16 oz.) pkg. spaghetti, cooked |
|
| 1 1/2 C. shredded mozzarella cheese |
|
| Brown ground beef in a large Dutch oven. Drain well. Add onion and seasonings. Cook about 5 minutes. Add Dr. Pepper, tomato sauce and Worcestershire sauce and cook an additional 5 minutes. Stir in cooked and drained spaghetti. Stir in cheese. Pour spaghetti mixture into a well-greased casserole dish. Bake at 350ºF for 20 minutes. |
|
|