tag:blogger.com,1999:blog-8816806630414764652023-11-16T02:38:07.681-08:00Share ur YummiesI would like everyone to enjoy all the yummy foods that my friends, family and I have tried. Leave a comment if you have tried a recipe and what your thoughts are, on the blog. Enjoy!Unknownnoreply@blogger.comBlogger27125tag:blogger.com,1999:blog-881680663041476465.post-66171764784025624312012-10-07T19:47:00.001-07:002012-10-07T19:47:08.617-07:00I have been on Pinterest so I haven't added anything lately. If you are on pinterest then follow me and go to my tried and loved for the very yummy recipes that I have made lately and loved. Unknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-48687587753435187032011-07-13T14:22:00.000-07:002012-10-07T19:48:00.843-07:00Summer Update<div>
So after my computer crashing and my camera dying it's been a while since posting so it's "Catchup Time." I guess that's perfect for the BBQ season then isn't it??? Just Kidding.</div>
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Janettehttp://www.blogger.com/profile/09921435101922487902noreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-16543403806420034292011-01-03T21:18:00.001-08:002019-03-19T20:22:50.402-07:00MAIN DISHES<span style="font-weight: bold;"><span style="font-size: 180%;">BEEF</span><br /><br />BEEF BOURGUIGNONNE</span><br />
Prep/cook time: 10/30 minutes<br />
1 lb beef sirloin or top round steak, cut into 1"cubes<br />
1/4 cup all purpose flour<br />
2 tbsp olive oil<br />
2 cups sliced mushrooms<br />
2 cloves garlic, minced<br />
1 tsp dried thyme leaves, crushed<br />
2 cups fresh or frozen baby carrots<br />
1 can (14 1/2 oz) Swanson Seasoned Beef broth with onionI<br />
1/2 cup Burgundy or dry red wine<br />
Hot cooked Orzo pasta<br />
COAT beef with flour. Heat oil in skillet. Add beef and cook until browned, stirring often. Add mushrooms, garlic and thyme and cook until mushrooms are tender.<br />
ADD carrots, broth and wine. Heat to a boil. Cover and cook over low heat for 20 minutes or until done.<br />
Serve over Orzo<br />
Serves 4<br />
BY: Campbell's Easy Menu book<span style="font-weight: bold;"><br /><br />BRAZILIAN ROAST</span><br />
Tri tip beef roast (1/2 per person)<br />
Rock salt<br />
Put the rock salt over the roast for about 2 to 3 hours (don't over do it or it will be to salty)<br />
SALSA<br />
6 small roman tomatoes<br />
1 big onion (or 2 med onions)<br />
1/2 cup green pepper<br />
2 green onions<br />
1 stock celery<br />
1/2 cilantro punch<br />
1/2 punch parsley<br />
DRESSING<br />
1/2 cup of each: water, white vinegar, good canolia oil (mazolia)<br />
Grill the roast until you like it and put the salsa on top<br />
By: Pat F<br />
<span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /></span><span style="font-weight: bold;">CHEESEBURGER PASTA</span><br />
Prep/cook time: 20 minutes<br />
1 lb ground beef ( I like to add onions and garlic)<br />
1 can Campbells cheddar cheese soup<br />
1 can 10 3/4 oz tomato soup<br />
1 1/2 cups water<br />
2 cups uncooked medium shell pasta<br />
Cook beef in skillet until browned. Pour of fat.<br />
Add soups, water and pasta. Heat to a boil. Cover and cook over medium heat 10 minutes or until done, stirring often.<br />
Serves 4<br />
BY: Campbells Easy menu book<br />
<br />
<span style="font-weight: bold;">3 CHEESE PASTA SKILLET</span><br />
Prep/cook time: 20 minutes<br />
3 cups uncooked corkscrew pasta<br />
1 can (10 3/4 oz) Campbell's cream of mushroom or (I used chicken)<br />
1 cup water<br />
1/8 tsp pepper<br />
1 cup shredded two-cheese blend<br />
1/3 grated Parmesan cheese<br />
1 can (2.8 oz) French's French fried onions<br />
Cook pasta according to pkg. directions. Drain.<br />
Mix soup, water, pepper, cheeses, and 1/2 can onions in skillet. Heat to a boil.<br />
Add pasta and top with remaining onions. Cover and heat over low heat 2 minutes or until hot.<br />
Serves 6<br />
BY: Campbell's Easy menu book<br />
<br />
<span style="font-weight: bold;">CHILI</span> (very yummy)<br />
we ate them over scones<br />
3/4 lb ground beef (or leave out)<br />
1 cup chopped onion<br />
1/2 cup chopped green pepper<br />
2 cloves garlic (minced)<br />
1 16 oz can tomatoes, cut up<br />
1 16 oz can dark red kidney beans, drained<br />
1 8 oz can tomato sauce<br />
2-3 tsp chili powder<br />
1/2 tsp dried basil (crushed)<br />
1/4 tsp salt<br />
1/4 tsp pepper<br />
In large sauce pan cook beef, onion, green pepper, and garlic til meat is brown. Drain<br />
Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt and pepper. Bring to boiling; reduce heat. Cover, simmer for 20 minutes.<br />
Makes 4 main dish serving.<br />
BY: Holly R.<br />
<br />
<span style="font-weight: bold;">SOUPER SLOPPY JOE'S<br />Prep/Cook time: 15 minutes</span><br />
1 lb ground beef<br />
1 can (10 3/4 oz) Campbell's Tomato soup<br />
1/4 up water<br />
1 TBSP Worcestershire sauce<br />
1/8 tsp pepper<br />
6 hamburger rolls<br />
* Cook beef in skillet until browned. Pour off fat (I add onion and garlic to make it more flavorful).<br />
* Add soup, water, Worcestershire sauce and pepper. Heat through. Serve on rolls ( I use progressive tomato soup, 1 can of diced tomatoes also with the tomato soup, it is really good. Also I use 2lbs of meat when I use this much sauce and 2 TBSP of sauce, basically double, I don't think I added the water when i use the soup. You can use the progressive soup instead of the tomato soup and not double anything .<br />
BY : Campbells Easy family meals book<br />
<span style="font-weight: bold;"><br /><span style="font-size: 180%;">VEGETABLES</span><br /><br />BROCCOLI LASAGNA ROLL-UPS</span><br />
Serves 6<br />
1 TBSP olive oil<br />
1/2 tsp minced garlic<br />
1 can (14 1/2 oz) tomato sauce with Italian seasoning<br />
1/2 tsp dried oregano<br />
6 lasagna noodles ( try wheat for a healthier meal)<br />
12 oz cottage cheese<br />
(I like to add Ricotta cheese also)<br />
1 pkg (10 oz) frozen chopped broccoli, thawed<br />
1 cup chopped onion<br />
1 tsp garlic powder<br />
1/2 cup grated Parmesan cheese<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span>1) Preheat oven to 375 F. Heat the olive oil in a medium skillet over medium-high heat. Add the garlic and saute, stirring constantly, for 2 minutes. Stir in the tomato sauce and oregano. Cook over medium heat, stirring occasionally, for 7 minutes.<br />
2) Meanwhile, cook the noodles according to the package directions. Drain and set aside. Spread 1/2 cup tomato sauce mixture in a 12x8 inch baking dish.<br />
3) Place the cottage cheese (and ricotta), broccoli, onion, and garlic powder in a large bowl and mix well. divide the broccoli mixture evenly over each noodle. Roll up the noodles jelly-roll style and arrange in the prepared baking dish.<br />
4) Spoon the remaining tomato sauce mixture on top of the roll-ups. Bake the roll-ups for 15 minutes. Remove the dish from the oven and sprinkle with the Parmesan. Serve hot.<br />
<span style="font-weight: bold;">Great Ideas:</span> Try other combination's for the filling, such as spinach and mozzarella or roasted peppers and ricotta cheese<br />
<span style="font-weight: bold;">Serving suggestions:</span> Steamed julienned zucchini and carrots, sprinkled with Italian seasonings, is the perfect side for the lasagna roll-ups.<br />
<span style="font-weight: bold;">PS..</span>.I also take my favorite lasagna recipe and do the same thing. For some reason it tastes better to me and it is more fun.<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br />BY: Great American Recipe</span></span></span></span><br />
<br />
<span style="font-size: 180%;"><span style="font-weight: bold;">SAUCES</span></span><span style="font-weight: bold;"></span><br />
<span style="font-weight: bold;"><br />CHEESE WHITE SAUCE</span><br />
1/2 cup Parmesan cheese<br />
4 Tbsp flour<br />
4 Tbsp butter, melted<br />
whisk together<br />
warm 2 cups of milk then add to above 3 to 5 minutes<br />
add salt, white pepper and nutmeg<br />
The nutmeg is a really nice touch. It makes it really good. Make your fave noodle or put this over your veges or meat. It is just plain good of everything :o)<br />
By: Kirsten W<br />
<br />
<span style="font-weight: bold;">EASY ALFREDO SAUCE</span><br />
1 pt heavy whipping cream<br />
1 stick butter<br />
3/4 cup grated Parmesan cheese<br />
1/2 tsp garlic powder<br />
dash white pepper<br />
Simmer and stir 1st 3 ingredients until melted together. Add rest and simmer for 15 to 20 minutes. Great on fettuccine with grilled chicken and broccoli. Last night we made it with lobster ravioli and loved it. My kids gobbled this down. This is for sure a keeper ( I would put a dash of nutmeg in it)<br />
<br />
<span style="font-weight: bold;">SWEET AND SOUR SAUCE</span><br />
<span style="font-weight: bold;"> </span>For Meatballs, chicken, beef, or pork or just sauce to your egg rolls, etc<br />
1/2 cup vinegar<br />
6 Tbsp ketchup<br />
1/2 cup sugar<br />
4 tsp corn starch<br />
2 Tbsp soy sauce<br />
1/2 cup pineapple tiblets with juice or crushed<br />
Put everything on stove and bring to boil<br />
1) One way: mix vinegar, soy sauce with cornstarch so it won't clump up. sure it is mixed up then add the pineapple and then add meatballs crockpot best. or can on stove..<br />
I usually double for around 7 people.<br />
Cook up rice to go along with this. I put the meatballs on top of the rice<br />
<span style="font-weight: bold;"></span><br />
<br />
<span style="font-size: 180%;"><span style="font-weight: bold;">CHICKEN</span></span><br />
<br />
<span style="font-weight: bold;">CATALINA CRANBERRY CHICKEN</span><br />
Prep: 10 minutes Total: 1 hour Makes: 8 servings<br />
4 lb bone-in chicken pieces 9breast halves or thighs)<br />
1 can (16 oz) whole berry cranberry sauce<br />
1 bottle (8 oz) Kraft Catalina dressing<br />
1 env. onion soup mix<br />
HEAT oven to 350 F.<br />
PLACE chicken in 2 (13x9) baking dish<br />
MIX remaining ingredients; pour over chicken<br />
BAKE 50 minutes or until chicken is done (165F)<br />
NOTE: Mix and match using the chicken pieces you have on hand or what's on sale. Use all breast, all thighs or a combination of both. For each serving, plan on 1 breast half or 2 thighs. (I think I would make more sauce because our family likes extra and I put it over sticky rice or normal rice)<br />
BY: Kirsten (Kraftfoods.com/ food and family magazine)<br />
<br />
<span style="font-weight: bold;">CHICKEN DINNER ON THE RUN</span><br />
Prep/cook time: 20 minutes<br />
1 TBSP oil<br />
1 lb boneless chicken breasts, cut up<br />
1 bag (16 oz) zesty garlic frozen vegetables pasta blend<br />
1 can (10 3/4 oz) your favorite Campbells cream soup<br />
1/2 cup water<br />
Heat oil in skillet. Add chicken and cook until browned, stirring often.<br />
Add vegetable pasta blend, soup and water. heat to a boil. Cover and cook over low heat 10 minutes or until done.<br />
Serves 4<br />
BY: Campbells Easy family meals book<span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />CHICKEN KELLY</span></span><br />
6 chicken breasts<br />
3/4 cup mushrooms, quartered<br />
2 eggs<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span>1/2 lb muenster cheese (or cheddar)<br />
1 cup seasoned bread crumbs<br />
3 tsp chicken base (bullion)<br />
1 Tbsp butter<br />
1 cup hot water<br />
1 tsp garlic powder<br />
1 Tbsp parsley flakes<br />
olive oil<br />
1) Cut chicken into bite sized pieces. Place in two beaten eggs. Combine bread crumbs, parsley and garlic. Drain chicken and coat with bread crumb mixture (I do this in a plastic bag)<br />
2) Add olive oil to non-stick skillet, brown chicken. Melt butter in 9x13 pan. Layer chicken and mushrooms. Add grated cheese on top. Dissolve chicken base in water, pour over chicken. Cover and bake for 45 minutes at 350 degrees.<br />
By Sue W<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />CHICKEN HONOLULU</span></span></span><br />
3 Tbsp lemon juice<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span>1/4 cup soy sauce<br />
1/2 cup chicken broth<br />
1/2 tsp fresh crushed garlic<br />
1/4 tsp fresh ginger<br />
1 lb chicken breast<br />
1 tsp onion powder<br />
1 can sliced pineapple<br />
Double sauce. Warm chicken broth then add everything else. Pour over chicken and marinate in a 9x13. Put sliced pineapple on top and cook on broil for 20 minutes, turn chicken 1/2 way through. Another way, grill and add fresh sauce that you doubled and pour on top after you grill. or bake for 35 minutes<br />
By: Holly R<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span><br />
<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span></span><span style="font-weight: bold;">CHICKEN PARMESAN BUNDLES</span> very yummy!!<br />
Prep: 35 minutes Total: 1 hour 5 minutes<br />
4 oz (1/2 of 8 oz pkg) Philadelphia Cream Cheese, softened<br />
1 pkg frozen chopped spinach, thawed, well drained<br />
1 1/4 cups Kraft shredded low-moisture part-skim mozzarella cheese, divided<br />
6 Tbsp Kraft 100% grated Parmesan cheese, divided<br />
6 small boneless skinless chicken breast halves (1 1/2lb), pounded to 1/4" thickness<br />
1 egg<br />
10 ritz crackers, crushed (about 1/2 cup)<br />
1 1/2 cups spaghetti sauce, heated<br />
<span style="font-weight: bold;">PREHEAT </span>oven to 375 F. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 tbsp of the parmesan cheese until well blended; spread evenly onto chicken breast.<br />
Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.<br />
<span style="font-weight: bold;">BEAT</span> egg in shallow bowl or pie plate. Mix remaining 3 Tbsp parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-side down, in 13x9" baking dish sprayed with cooking spray.<br />
<span style="font-weight: bold;">BAKE</span> 30 minutes or until chicken is cooked through (165F). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.<br />
Makes 6<br />
Save 40 calories and 4 g fat per serving by preparing with Philadelphia Neufchatel Cheese, 1/3 less fat than cream cheese; kraft shredded 2% mozzarella cheese and reduced fat ritz crackers.<br />
BY: Kirsten (food and family book 2007/Kraftfoods.com)<br />
<br />
<span style="font-weight: bold;">CHICKEN PARMESAN</span><br />
4 chicken breast, cut in half<br />
8 mozzarella cheese<br />
1/2 cup bread crumbs<br />
2 eggs, beat<br />
1/2 cup parmesan cheese<br />
Beat 2 eggs. Mix dry 1/2 cup bread crumbs and parmesan cheese in pie plate. 8 chicken cutlets season with salt and pepper. Dip chicken in egg and bread crumbs. Brown on each side for about 1 to 2 minutes in 2 Tbsp olive oil. Cook through. Drain on paper towel. Put about 2 cups of tomato sauce on bottom of cookie sheet. Place chicken on top of sauce. Top with mozzarella cheese. You can also put slices of tomatoes of cheese. Broiler for about 2 to 4 minutes.<br />
<br />
<span style="font-weight: bold;">QUICK CHICKEN PARMIGIANA</span><br />
Prep/cook time: 20 minutes<br />
1 pkg (10 to 14 oz) frozen or refrigerated fully cooked breaded chicken patties or cutlets<br />
1 jar (28 oz) Prego traditional pasta sauce<br />
2 tbsp grated parmesan cheese<br />
1/2 cup shredded mozzarella cheese<br />
4 cups hot cooked spaghetti<br />
PLACE patties in a 2 qt shallow baking dish. Top each with about 1/4 cup pasta sauce. Sprinkle with Parmesan cheese and mozzarella cheese.<br />
BAKE at 400 F for 15 minutes or until done<br />
HEAT remaining sauce and serve with chicken and spaghetti<br />
Serves 4<br />
BY: Campbells Easy Menu book<br />
<br />
<span style="font-weight: bold;">CHICKEN PUFFS</span><br />
about 2 cups shredded chicken (2 to 3 chicken breasts)<br />
1 (8oz) softened cream cheese<br />
1 (1/2 cup) stick soft butter<br />
salt/pepper<br />
Mrs dash<br />
I mix all this in a mixer until blended.<br />
2 to 3 cans of croissants or homemade rolls (in the bread file)<br />
1 large can cream of chicken soup<br />
Italian seasonings <br />
italian breadcrumbs <br />
Directions<br />
put about 1 tsp in each croissant and roll into a ball<br />
Melt 1 stick butter, and at least 1 cup or a little more of Italian bread crumbs. Put them in two different shallow dishes or pie plates. Roll each chicken puff in the butter first, then the crumbs. Bake at 350 for about 10-12 minutes or until golden brown.warm up soup, milk and seasoning. pour over chicken puffs after they are baked.<br />
By: My young women leader from Orem from 1990s <br />
<br />
<span style="font-weight: bold;">CHICKEN STUFFED WITH HERBY MASCARPONE</span><br />
This only was made for 2 people so I changed this to fit my family so I will write down what they had and what I did for mine<br />
Ingredients:<br />
2 Tbsp mascarpone cheese (Italian cream cheese), (I used 2 5oz each container)<br />
1 Tbsp rosemary (I used Pampered Chef Rosemary blend, I sprinkled it in until it smelled good)<br />
1 garlic clove, crushed<br />
Salt and pepper<br />
2 boneless skinless breasts ( I think I used between 6 to 8 )<br />
4 slices of prosciutto (so depends on how many chickens you have, it was 2 per chicken)<br />
1 tsp olive oil<br />
1/2 lemon (now, I used one total and my family thought it was too lemony, i thought it was wonderful)<br />
<span style="font-weight: bold;">Directions:</span><br />
1) Heat oven to 400 degrees. Mix the mascrapone cheese with the rosemary, garlic and seasonings.<br />
2) Place the chicken breast on the board and cut a pocket in for the stuffing. Put a spoonful of the mix in each pocket of breast.<br />
3) Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed (I put a tooth pick to hold it on)<br />
4) Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15 to 20 minutes until just cooked<br />
5) Add the lemon juice to the roasting tin and stir over the heat, scraping off the crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.<br />
(now if you can't find this cheese I am sure you can use just plain cream cheese. It is more expensive to buy, heads up)<br />
By: Kirsten<br />
<br />
<span style="font-weight: bold;">GOLDEN CHICKEN & AUTUMN VEGETABLES</span><br />
Prep/cook time: 5 min, 30 minutes<br />
<br />
4 bone-in chicken breast halves, skin removed<br />
1 cup SWANSON chicken broth or Natural Goodness Chicken broth (I just make mine with the cubes from SAMS)<br />
1 tbsp chopped fresh parsley<br />
1/2 tsp garlic powder<br />
1/2 tsp dried rosemary leaves, crushed<br />
1/4 tsp dried thyme leaves, crushed<br />
2 large sweet potatoes, cut up<br />
2 cups fresh or frozen green beans<br />
COOK chicken in nonstick skillet until browned.<br />
ADD broth, parsley, garlic, rosemary, thyme, potatoes and beans. Heat to a boil. Cover and cook over low heat 20 minutes or until done.<br />
Serves 4<br />
BY: Campbell's Easy Menu book<br />
<br />
<span style="font-weight: bold;">HOME-STYLE CHICKEN POT PIE **** very GOOD</span><br />
Serves 6 (it really serves more if you aren't a big eater like our family)<br />
<br />
2 lbs skinless boneless chicken breasts, trimmed<br />
1 pkg (15 oz) refrigerated Pillsbury pie crust (is the best unless you make a homemade one)<br />
1/4 cup (1/2 stick) butter<br />
1 large onion, finely chopped<br />
3 TBSP all purpose flour<br />
1/2 tsp dried thyme<br />
1 1/2 cups chicken broth<br />
1/2 cups heavy cream<br />
1 bag (16-20 oz) frozen peas/carrots<br />
3/4 tsp salt<br />
1/4 tsp black pepper<br />
1 egg yolk<br />
1 TBSP water<br />
1) Preheat oven to 425 F. Place the chicken in a large saucepan; add enough cool water to cover. Bring to a boil, reduce heat and simmer until just cooked through, about 10 minutes. Drain the chicken; let cool. Shred the chicken using 2 folks.<br />
2) Meanwhile, fit one pie crust into a 9"pie plate: set aside. Roll out the remaining piecrust ona lightly floured surface. Cut the crust into 1/2" wide strips with a pastry wheel; set aside.<br />
3) Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes. Whisk in the flour and thyme; cook, stirring, for 2 minutes. Add the broth and cream; whisk until thickened, 3-4 minutes longer. Remove from heat; stir in the shredded chicken, frozen peas and carrots, salt and pepper.<br />
4) Spoon the filling into the prepared pie plate. Arrange 6 of the pie crust strips in the same direction on top of the pie, twisting dough. Arrange the remaining strips crosswise on the top; fold the edges under and crimp edge to seal.<br />
5) Beat the egg yolk and water. Brush the pastry with the egg mixture; place the pie on a baking sheet. Bake the pie until the crust is golden and filling is bubbly, about 45 minutes. Let stand for 10 minutes before serving.<br />
VARIATIONS: you can easily change the vegetable combination's in this savory pie. Use a combination of your favorites, such as corn and diced red pepper or cut green beans and sliced button mushrooms.<br />
BY: Kirsten W. (Great American Home Baking book)<br />
<span style="font-weight: bold;"></span><br />
<span style="font-weight: bold;">LEMON GRILLED CHICKEN</span><br />
Serves 4<br />
<br />
1 lemon<br />
2 TBSP olive oil<br />
1 clove garlic, crushed<br />
1 TBSP chopped fresh parsley plus extra sprigs for garnish<br />
1/4 tsp dried thyme<br />
1/4 tsp dried marjoram<br />
1/4 tsp salt<br />
1/4 tsp black pepper<br />
4 skinless, boneless chicken breast (about 6 oz each)<br />
1) Use a peeler to remove strips of zest from 1/2 of lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of the lemon to make 1 TBSP zest. Finally, squeeze the juice from the lemon into a bowl.<br />
2) In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, and salt/pepper.. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated.. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.<br />
3) Preheat the griddle, grill or broiler to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.<br />
Great ideas: The easiest way to prevent lemon zest from sticking to a grater is to brush it off with a pastry brush. You can also use the brush to baste the chicken with the marinade in step 3.<br />
Serving suggestions: for a healthier meal, serve with grilled portobello mushrooms and a pasta salad mixed with zucchini and peppers.<br />
BY: Great American Recipes<br />
<br />
<span style="font-weight: bold;">CHICKEN/SHRIMP ENCHILADAS WITH SWEET CORN SAUCE</span><br />
Prep: 35 minutes Total: 1 hour 5 minutes Serves: 4<br />
<span style="font-weight: bold;">Sauce:</span><br />
1 box (10 oz) green giant niblets frozen corn & butter sauce<br />
1 can (4.5 oz) old el paso chopped green chilies<br />
1 Tbsp sugar<br />
1/4 cup lightly packed fresh cilantro springs<br />
3/4 cup milk<br />
Enchiladas:<br />
1 Tbsp light olive oil<br />
1 tsp lime juice<br />
12 oz uncooked medium shrimp (about 24), thawed if frozen, peeled/deveined<br />
2 chicken breasts (I used a can of cooked, shredded chicken)<br />
1/2 tsp cumin<br />
1 cup refrigerated cooked shredded hash brown potatoes (from 20 oz bag)<br />
1/4 cup diced red bell pepper<br />
1 jalapeno chili, seeded, diced<br />
2 cups shredded Mexican cheese blend (8 oz)<br />
8 flour tortillas for soft tacos and fajitas (10.5 oz pkg)<br />
Finely chopped red cabbage, if desired<br />
1) Heat oven to 350. Spray 13x9 glass baking dish<br />
2) Cook corn in microwave as directed on pkg<br />
3) In blender or food processor, place 1 cup of corn and butter sauce, 3 Tbsp of the green chilies, the sugar, cilantro and milk. Cover ; blend on medium speed until creamy. Pour into medium bowl; stir in remaining corn and butter sauce until well mixed. Set aside.<br />
4) In 10" nonstick skillet, heat oil and lime juice over medium high heat. Add chicken/shrimp; sprinkle cumin over them. Cook 2 to 3 minutes, turning once, until shrimp are pink or chicken is warm. Remove shrimp/chicken skillet to cutting board; chop. Set aside<br />
5) In same skillet, cook potatoes over medium heat 4 to 5 minutes, turning occasionally, until thoroughly heated. Remove from heat. Stir in shrimp/chicken, remaining green chilies, the bell pepper, jalapeno chilie and cheese until mixed.<br />
6) Heat tortiallas in microwave as directed as pkg<br />
7) Pour half of the corn sauce in bottom of baking dish. Spoon about 1/2 cup shrimp mixture down center of each tortilla. Roll up each tortilia; place seam side down on corn sauce in baking dish. Pour remaining corn sauce evenly over enchiladas<br />
8) Bake 25 to 30 minutes or until thoroughly heated. To serve, place 2 enchiladas on each of 4 serving plates. Garnish with cabbage and onions.<br />
By : Kirsten<br />
<br />
<span style="font-weight: bold;">CITRUS ROASTED CHICKEN</span><br />
Yields: 4-6 servings<br />
<br />
Ingredients:<br />
4 to 5 lbs roasting chicken<br />
1 orange, quartered<br />
1 lemon, quartered and seeded<br />
1 small onion, peeled and quartered<br />
2 bay leaves<br />
salt/pepper<br />
2 Tbsp EVOO, plus extra for drizzling<br />
Directions:<br />
Stuff the chicken cavity with the orange, lemon, onion, and bay leaves. Tie up the legs and season the outside with the salt/pepper. Transfer the chicken to a roasting pan, drizzle with a little EVOO and roast until the juices run clear and a thermometer reads 160, about 90 minutes. (I think it was closer to 1 hour 15 minutesish) (suggestion: After it was done, I wish I would of poured the juices over the chicken as it was cooking) I did put some slices in the chicken after it was done and poured the juices over it a whole bunch of times and after we tour ti apart, I poured more of the juices over each chicken pieces. It was very good and let me know if you try this)<br />
By Kirsten W ( I got this from Rachael ray)<br />
<br />
<span style="font-weight: bold;">CREAMY CHICKEN ALFREDO</span><br />
Makes 6 servings<br />
<br />
Ingredients:<br />
1/4 cups all purpose flour<br />
6 boneless, skinless chicken-breast halves (about 4 oz each)<br />
1/2 tsp salt<br />
2 Tbsp plus 1 tsp olive oil divided<br />
3 cloves of garlic, minced<br />
1 Tbsp minced onion ( I used a whole onion)<br />
1 1/2 cups whipping cream<br />
1/3 cups grated Parmesan cheese<br />
1/2 tsp pepper<br />
1 Tbsp coarsely chopped fresh parsley (I used dry)<br />
1) Preheat oven to 375 F. Place flour in shallow dish (I ended up having to use more flour) or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 Tbsp olive oil in a large skillet over medium-high heat until hot. Add chicken; cook turning once, until golden brown, 2-4 minutes per side. Remove chicken from skillet place in a 13x9 dish.<br />
2) Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion; cook until garlic is fragrant and onion is tender, 1 to 2 minutes. Increase heat to medium high; add cream, cheese and pepper. Cook until sauce is bubbly and slightly thickened, 2 to 3 minutes. Spoon sauce over chicken in dish.<br />
3) Bake chicken until an instant-read thermometer inserted in center of chicken registers 180 F. 8 to 12 minutes. (more like 20 minutes) Sprinkle with parsley<br />
Hint: In my other alfredo sauce it says to sprinkle some nutmeg in it. I also love extra sauce so I doubled the sauce. I also made steamed asparagus so I could use some of the cheesy sauce for them. Add on top of the chicken I sprinkled extra shredded Parmesan Cheese.<br />
<br />
<span style="font-weight: bold;">FLASH-ROASTED CHICKEN AND SPINACH<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span>1/4 cup, plus 4 tsp olive oil, divided<br />
1/4 cup fresh lemon juice<br />
1 Tbsp minced garlic<br />
2 bay leaves, halved<br />
1 tsp salt, divided<br />
1/2 tsp freshly ground pepper, divided<br />
4 boneless skinless chicken breast, halved<br />
3 (6 oz) bags baby spinach<br />
1) In large resealable plastic bag, combine 1/4 cup of the oil, lemon juice, garlic, bay leaves, 1/2 tsp of the salt, 1/4 tsp pepper; stir well. Add chicken; seal bag<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;">. </span></span></span></span>Turn to coat evenly. Refrigerate at least 2 hours or overnight, turning occasionally.<br />
2) Heat oven to 500 degrees. Remove chicken from marinade; discard marinade. Heat large ovenproof skillet over medium heat until hot. Add chicken; cook 2 minutes or until browned on bottom. Turn chicken; place skillet in oven. Bake 5 minutes or until browned and no longer pink in center. Remove from oven; cover loosely with foil.<br />
3) Meanwhile, place spinach in shallow large roasting pan. Drizzle with remaining 4 tsp oil; toss to lightly coat. Sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper; toss. Bake 5 minutes or until leaves are wilted.<br />
4) To serve, divide spinach among 4 plates; place chicken breast over spinach. Drizzle with pan juices.<br />
PS I made steamed carrots and steamed them for 10 minutes then I added cabbage to the carrots and steamed them and put them all together for another 10 minutes. Add butter, salt, pepper. Was so good<br />
Serves 4<br />
<br />
<span style="font-weight: bold;">MAPLE GLAZED CHICKEN WINGS</span><br />
2 to 3 lbs chicken wings<br />
1 cup maple syrup<br />
1/2 cup onion, finely chopped<br />
2 Tbsp dijon mustard<br />
2/3 cups chili sauce<br />
2 tsp Worcestershire sauce<br />
Put the chicken in a 9x13 pan. Mix all the rest of the ingredients in a bowl and pour over the chicken. Marinate over night or at least 4 hours. Bake at 375 for 30 minutes with tin foil over then rotate chicken every 15 minutes and pour sauce over chicken. Another way is, make the sauce, take 1/2 sauce and save. Pour the other 1/2 over the chicken (you can use boneless chicken or bigger chicken in bone) and marinate. Discard the marinate and cook chicken on grill and use the other 1/2 of sauce and brush over chicken on grill until done.<br />
By: Jacquie Hill <br />
<br />
<span style="font-weight: bold;">PEACHY CHICKEN</span><br />
3 chicken breasts, halved ( I use the chicken tenders and just fill up a 9x13 pan)<br />
1/2 cup flour<br />
salt/pepper<br />
2 Tbsp butter<br />
2 Tbsp cooking oil<br />
1 1/2 cups oj<br />
2 Tbsp vinegar<br />
2 Tbsp brown sugar<br />
1 tsp basil<br />
1/2 tsp nutmeg<br />
1 can (16 oz) peach halves, drained<br />
(what I do, I just fill up a 9x13 pan with the cooked chicken, then I double the sauce and a lot of peaches, i love the peaches and sauce to this. oh also i use frozen oj and when i make it I use the juice from the peaches then add enough water to finish. makes it so delish)<br />
Shake chicken pieces in bag with flour and salt and pepper to taste; brown in butter and oil. place browned chicken in a greased 3 qt casserole dish. Combine oj with vinegar, sugar, basil, and nutmeg, and pour over chicken. Cover an bake at 375 for 1 hour and 15 minutes or until tender. Baste often. Then place peaches between ( i just cover my chicken so I don't see the chicken :o) chicken pieces, baste well, and bake uncovered for 15 minutes longer. Serves 6<br />
PS you can thicken the sauce with cornstarch if it is too runny but I hope you like it as much as we do. When I make this, for breakfast I make my Peachy french toast that is soooo good.. It is in my breakfast section<br />
By: Kirsten W<br />
<br />
<span style="font-weight: bold;">QUICK PINEAPPLE CHICKEN</span><br />
Serves 6<br />
6 skinless chicken breasts halved (about 6 oz each)<br />
1 (16 oz) bottle Italian vinegerate salad dressing<br />
1 can (12 oz) pineapple juice<br />
Arrange chicken in a large shallow pan. Pierce meat with fork. Combine dressing and juice. Pour over chicken. Chill, at least 15 minutes until ready to cook (can make up to 12 hours ahead). Preheat broiler, tear of a piece of aluminum foil twice as long as a broiler pan and place in pan. Arrange chicken on foil. Pour about 1/2 cup of marinate over chicken. Seal foil. Broil foil packet for 15 minutes. Open foil, broil until chicken is cooked through about 5 to 10 minutes mores.<br />
I added 2 cans of chunk pineapple instead of 1 can of juice.<br />
<br />
<span style="font-weight: bold;">SPINACH-STUFFED CHICKEN BREASTS</span><br />
Prep: 25 minutes Time: 1 hour Serves: 6<br />
1 1/2 cups water<br />
6 Tbsp kraft roasted red pepper Italian with Parmesan dressing, divided<br />
1 pkg (10 oz) spinach leaves, stems removed, chopped<br />
1 pkg (6 oz) stove top stuffing for chicken<br />
1/4 cup coarsely chopped roasted red peppers<br />
6 small boneless skinless chicken breast halved (1 1/2 lbs) pounded to 1/4 thickness<br />
1/2 cup kraft shredded mozzarella cheese<br />
1) Preheat oven to 350. Bring water and 2 Tbsp of the dressing to boil in a large skillet on medium high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 minutes. Set aside.<br />
2) Place chicken, top sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-side down, in a 9x13 baking dish. Brush with remaining 1/4 cup (4 Tbsp) dressing.<br />
3) Bake 30. Sprinkle with cheese. bake an additional 5 minutes or until cheese is melted and chicken is cooked through (170 degrees)<br />
<br />
<span style="font-weight: bold;">SWEET AND SOUR CHICKEN<span style="font-weight: bold;"><br /></span></span>1/4 cup sugar<br />
1/2 cup vinegar<br />
1/4 cup crushed pineapple<br />
3 to 4 Tbsp soy sauce<br />
1/4 tsp accent seasonings<br />
1/2 tsp salt<br />
garlic salt/ corn starch<br />
egg (a little water)<br />
Cook first 5 ingredients for 10 minutes and simmer. Cut chicken, sprinkle with garlic salt let set, dip in corn starch then eggs. Fry to set up. Put in pan pour sauce over the meat. Bake 1/2 hour at 350. After 15 minutes, turn over. Eat with rice.<br />
<br />
<br />
<span style="font-size: 180%;"><span style="font-weight: bold;">PORK</span></span><br />
<br />
<span style="font-weight: bold;"> COLA BRAISED POT ROAST</span><br />
4 1/2 lb boneless chuck roast<br />
3 1/2 tsp kosher salt, divided<br />
2 tsp freshly ground pepper<br />
2 Tbsp minced garlic<br />
2 tsp minced fresh rosemary leaves<br />
2 Tbsp canola oil<br />
2 cups beef stock or low-sodium canned beef broth<br />
12 oz cola soda<br />
2 Tbsp tomato paste<br />
2 1/2 Tbsp flour<br />
1) Preheat the oven to 325 degrees R<br />
Season the roast well on all sides with 2 tsp of salt and the pepper. On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have all the paste. Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast.<br />
When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm<br />
Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 Tbsp of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine. Slowly whisk this mixture into the cooking liquid the remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary.<br />
Serve the roast with the hot gravy.<br />
<br />
<span style="font-weight: bold;">CIDER PORK CHOPS</span><br />
Serves 4<br />
<br />
1/4 tsp salt, divided2<br />
1/4 tsp black pepper, divided<br />
4 pork chops (about 5 oz each)<br />
1 TBSP butter<br />
1 TBSP vegetable oil (canola oil)<br />
1 medium onion, sliced<br />
1 TBSP all purpose flour<br />
1 cup apple cider<br />
1/2 cup chicken broth<br />
1 TBSP chopped fresh sage or 1 tsp dried sage<br />
1) Season the pork chops with 1/8 tsp salt and 1/8 tsp pepper. Heat the butter and oil in a large skillet over medium heat. Add the pork chops. Cook until the juices run clear when pierced with a knife, 6-7 minutes on each side. Remove chops from skillet. Keep warm<br />
2) Add the onion to the skillet. Cook until softened, about 5 minutes. Stir in flour. Gradually add the cider and broth.<br />
3) Stir in the sage. Bring to a boil, stirring. Simmer until the sauce thickens, 2-3 minutes. Add the remaining salt/pepper<br />
4) Place the pork chops on warmed serving plates and spoon the sauce over the top.<br />
Great tips: for a richer, creamer sauce, remove the skillet from the heat at the end of Step 3 and stir in 3 TBSP sour cream<br />
Serving suggestions: Serve with sauteed potatoes and steamed cabbage wedges. Finish the meal with warm Dutch apple pie<br />
BY: Great American Recipe<br />
<br />
<span style="font-weight: bold;">CREAMY RANCH PORK CHOPS & RICE</span><br />
Prep/cook time: 15 minutes<br />
<br />
1 Tbsp vegetable/canola oil<br />
4 boneless pork chops, 3/4" thick<br />
1 can (10 3/4 oz) Campbell's cream of mushroom (I used chicken) soup<br />
1/2 can milk<br />
1 pkg (2 tbsp) ranch salad dressing mix<br />
Paprika<br />
Ranch style rice<br />
HEAT oil in skillet. Add chops and cook until browned.<br />
ADD soup, milk and 1/2 pkg (1 tbsp) salad dressing mix. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Sprinkle with paprika.<br />
SERVE with Ranch-style rice<br />
RANCH STYLE RICE:<br />
Add remaining (1 tbsp) salad dressing mix to water when making rice (my kids love this and when I make rice I have to make it this way)<br />
BY: Campbell's Easy meal book<br />
<br />
<span style="font-weight: bold;">GLAZED STUFFED PORK CHOPS</span><br />
Prep: 20 minutes Total: 45 mintues<br />
<br />
1 pkg (6 oz) stove top mix for chicken<br />
1 1/2 cups apple juice<br />
2 granny smith apples, divided<br />
6 bone-in pork chops (3 lbs) each with pocket cut for stuffing<br />
1/2 tsp black pepper<br />
1/3 cup plus 1 tbsp Kraft Light Raspberry Vinaigrette Reduced Fat Dressing, divided (or normal)<br />
1 Tbsp brown sugar<br />
1 Tbsp Grey Poupon Dijon Mustard<br />
<span style="font-weight: bold;">PREHEAT </span>oven to 375 F. Prepare stuffing as directed on pkg, substituting apple juice for the water. Cut 1 of the apples into 1/2" chunks; stir into prepared stuffing. Spoon 1/4 cup of the stuffing mixture into pocket in each chop. Sprinkle chops with pepper; set aside. Spoon remaining stuffing into 13x9" baking dish.<br />
<span style="font-weight: bold;">HEAT</span> large nonstick skillet on medium-high heat. Add half of the chops; cook 2 minutes on each side or until browned on both sides. Remove chops from skillet, reserving drippings in skillet. Place chops over stuffing dish. Repeat with remaining chops. Core remaining apple; cut crosswise into 12 rings. Place 2 apple rings over each chop. Brush evenly with 1 Tbsp of the dressing.<br />
<span style="font-weight: bold;">BAKE</span> 20 to 25 minutes or until chops are cooked through (160 F). Meanwhile, mix remaining 1/3 cup dressing, the sugar and mustard in same skillet; cook on medium-high heat 1 minute or until bubbly and thickened. Serve spooned over the apples and chops.<br />
Makes 6 servings.<br />
SHORTCUTS: Substitute bone-in pork chops without the pockets cut for stuffing. Place all of the stuffing mixture in the baking dish and continue as directed.<br />
BY: Kirsten W ( food and family magazine 2007/Kraftfoods.com)<br />
<br />
<span style="font-weight: bold;">PORK WITH ROASTED PEPPERS AND POTATOES ***</span><br />
Prep/cook time: 25 minutes<br />
<br />
4 boneless pork chops, 1/2" thick*<br />
1 tbsp olive oil<br />
4 medium onion, sliced<br />
1 tsp dried oregano leaves, crushed<br />
1 cup chicken broth<br />
1/2 cup diced roasted red peppers<br />
SEASON chops with black pepper<br />
HEAT oil in nonstick skillet over medium-high heat. Add chops and cook 10 minutes or until well browned. Remove chops<br />
ADD potatoes, onion and oregano. Cook 5 minutes or until browned, stirring occasionally<br />
ADD chops, broth and peppers. Heat to a boil. Cover and cook over low heat 5 minutes or until done.<br />
Serves 4<br />
*substitute bone-in pork chops for bone-less pork chops<br />
BY: Campbell's Easy Menu book<br />
<br />
ZESTY PORK TENDERLOIN<br />
Serves: 6 Prep: 5 minutes Start-finish: 1 hour 35 minutes<br />
<br />
1/4 cup ketchup<br />
1 Tbsp sugar<br />
1 Tbsp dry white wine or water<br />
1 Tbsp hoisin sauce (I used the one with garlic cuz that is what I had)<br />
1/2 tsp salt<br />
1 clove garlic, finely chopped<br />
2 pork tenderloins (about 3/4 lb each)<br />
( I would at least double if not triple the sauce because after you cut it you want to smother it in the sauce :o)<br />
1) Mix all ingredients except pork in a shallow glass dish. Add pork; turn to coat with marinade. Cover and refrigerate at least 1 hour but no longer than 24 hours.<br />
2) Heat oven to 425. Place pork on rack in shallow roasting pan ( I used a 9x13 pan) Insert meat thermometer horizontally so tip is in thickest part of pork. ( I didn't have one that went in the oven so I just cooked it for the time it says then checked it) Roast uncovered 27 to 29 minutes or until thermometer reads 160 for medium doneness<br />
<br />
<br />
<span style="font-size: 180%;"><span style="font-weight: bold;">PIZZA'S</span></span><br />
<br />
<span style="font-weight: bold;">ROASTED CHICKEN, ONION AND ROSEMARY PIZZA</span><br />
2 cups cooked chicken, coarsely chopped<br />
1 medium red onion, sliced<br />
1/4 cup fresh parsley, snipped<br />
2 Tbsp olive oil<br />
2 garlic cloves, pressed<br />
1 tsp Pampered Chef Rosemary Seasoning ( I highly recommend getting this from them)<br />
1/2 tsp salt<br />
1/4 tsp coarsely ground black pepper<br />
1 pkg, (8oz) shredded mozzarella cheese, divided<br />
2 Roma tomatoes, chopped<br />
Roll out dough ( I use my pizza dough recipe in the breads file) using a dough roller to within 1/2 inch of edge of large round stone ( I have used the rectangle one also. Plus if you don't want the dough to be soggie I bake the dough for 5 to 10 minutes to get a little cooked).. Coarsely chop chicken. Slice red onion into 1/4 inch thick slices & snip parsley. In large colander bowl toss chicken, onion, parsley, olive oil, garlic, rosemary, salt, tomatoes, black pepper and 1 1/2 cups of the cheese. Spread chicken mixture over dough to within 1/2 inch of edge. Sprinkle remaining cheese. Bake at 400 degrees for 18 to 22 minutes or until golden brown. Let stand 8 to 10 minutes before serving<br />
By: Pampered Chef<br />
<br />
<span style="font-weight: bold;"><br /></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-60083542869875793602009-09-11T14:56:00.000-07:002009-09-11T19:43:43.547-07:00Pierogi CasseroleThis recipe was given to me by a friend, and I was skeptical! My kids rarely like anything new, but they each ate 2 helpings of this casserole! The nice thing about this recipe is that you can customize it to fit your family's tastes.<div><br /></div><div>Pierogi Casserole</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(99, 32, 53);font-family:Helvetica,Arial,Verdana,'Trebuchet MS',sans-serif;font-size:13;" ><div>Pierogi Casserole</div><div><br /></div><div>In a greased 9 X 13-inch baking dish spread out one package of frozen pierogies (I used the potato and cheese variety). On top of that, dump one 14.5 ounce can of Italian diced tomatoes with their juice, one 8 ounce can of tomato sauce, 1 green pepper finely chopped, and spread pepperoni on top of all of that. Now, top it with a generous coating of mozzarella cheese. Pop it into a 350 degree oven for 30-40 minutes until the cheese is melting and bubbly and the pierogies are heated through.</div><div><br /></div><div>Glynis Neves</div></span></div>Glynishttp://www.blogger.com/profile/14878767841176088438noreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-78007822636609792472009-09-09T19:51:00.000-07:002011-01-03T23:34:05.623-08:00SIDE DISHES<span style="font-weight: bold;">GARLIC MASHED POTATOES</span><br />2 1/4 russet or Yukon Gold potatoes (I used red potatoes)<br />1 whole garlic bulb<br />1 Tbsp olive oil<br />1/2 cup sour cream<br />2 Tbsp (1/4 stick) butter<br />1/8 tsp salt<br />1/8 tsp black pepper<br />fresh chives<br />EASY STEP-BY-STEP INSTRUCTIONS<br />1) Preheat oven to 375 degrees. Peel potatoes and cut into even-size pieces. Place in a large pot of lightly salted water. Bring to a boil, then reduce heat and simmer until cooked through, about 20 minutes.<br />2) Meanwhile, separate garlic cloves, but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on a baking sheet and roast in oven until softened, about 10 minutes. Allow to cool slightly.<br />3) Drain potatoes and return to pot. Mash slightly. Add sour cream and butter. Quickly squeeze pulp from garlic cloves into pot. Add salt and pepper.<br />4) Mash potatoes until combined and smooth. Transfer to a serving bowl. Cut chives into small pieces. Sprinkle over mashed potatoes in bowl; serve.<br /><span style="font-weight: bold;">GREAT IDEAS:</span><br />For extra flavor, stir some finely chopped green onions into the mashed potato mixture in Step 3.<br /><span style="font-weight: bold;">Serving suggestions:</span> This dish is perfect to serve with roast chicken. Add your favorite vegetable side to the menu and you have a complete mealUnknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-11815760763194853272009-07-04T23:45:00.000-07:002019-02-03T13:05:22.795-08:00Seasonal Foods<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRIWYPXh0Z7O_yw2mZej4EuugtPnJ8ECxNQAaUjic9UwwlR1IBGMPCeUve37FjSf1yz8VMWRoPeEopHK5C0_01NqD_eYI5Rj0jc6UBNygVkFyLyIAhKFia9JC_nULn2BnXcV7-RHqnIcu/s1600-h/DSCF6227.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5354864300949541922" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRIWYPXh0Z7O_yw2mZej4EuugtPnJ8ECxNQAaUjic9UwwlR1IBGMPCeUve37FjSf1yz8VMWRoPeEopHK5C0_01NqD_eYI5Rj0jc6UBNygVkFyLyIAhKFia9JC_nULn2BnXcV7-RHqnIcu/s200/DSCF6227.JPG" style="cursor: pointer; float: left; height: 150px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a><span style="font-weight: bold;">Flag cake</span> *****<br />
Serves 24<br />
white sheet cake:<br />
makes one 12x18 sheet cake<br />
1 ½ cups (3 sticks) unsalted butter, room temp, plus more for baking sheet<br />
3 cups cake flour ( not self-rising), plus more for baking sheet<br />
2 tsp baking powder<br />
1 tsp salt<br />
2 1/4 cups sugar (Seperate 1/4 cup)<br />
½ tsp vanilla<br />
1 cup milk<br />
8 egg whites<br />
Directions:<br />
1)Preheat oven to 350 degrees. Butter and flour a 12-by-18-by-1-inch rimmed baking sheet, tapping out any excess flour; set aside<br />
2)In a medium bowl, sift together flour, baking powder, and salt; set aside<br />
3)In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside<br />
4)In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture<br />
5)Transfer batter to prepared baking sheet and smooth batter evenly with a spatula or back of a spoon. Transfer to oven and bake until a cake tester inserted in the center comes out clean, about 20 to 35 minutes. If if cake starts to come off the sides of pan, usually means its done Transfer to a wire rack and let cool 10 minutes. Invert cake onto rack, then reinvert and let cool completely<br />
<br />
Cream cheese frosting<br />
1 ½ lbs (3 cups, 6 sticks) unsalted butter, room temp<br />
2 lbs cream cheese, room temp (4, 8oz pkg)<br />
1 lb confectioners’ sugar<br />
1 ½ tsp vanilla<br />
directions:<br />
Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high until fluffy. Reduce speed; add confectioners' sugar and vanilla, beat until well combined<br />
<br />
Directions:<br />
Trim any rough edges from cakes using a serrated knife. Place four strips of parchment paper around the perimeter of a serving platter. Place first layer, bottom side up, on serving platter. Using an offset spatula, spread cake with 2 1/2 cups frosting. Top with remaining layer, bottom side up. Spread entire cake with 5 1/2 cups frosting. Place remaining frosting in a large pastry bag fitted with a star tip (such as Ateco #35). Remove parchment paper strips<br />
2)Using the tip of a toothpick, outline the shape of a flag on the cake. Fill the upper left-hand corner with a single layer of blueberries. Place one row of raspberries across upper edge of cake to form first red stripe. Pipe one row of stars just below raspberries to form first white stripe. Repeat process with remaining raspberries and frosting until you have 7 red and 6 white stripes<br />
<br />
****I also make this in 2 spring form round pans and decorate with fruit and mint on the top....I have also made this in a wedding cake. You can do so much with this cake. It is the best ever!<br />
By: Kirsten<br />
<br />
<h1>
<strong>HER</strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkQ9jAFW9mO1lV_KM1FjGqQ8REI8DWBk3B75riV1s9ZwLlqbe4mySBoQdjiNLhhFtqG8pkJqwezCb7Z9XZs_RNrHeYYhUJsxKgE7uH9MQn1Dry_hAWgvl1xNdmuoNvZkzvMkGcnEYGO7H/s1600-h/DSCF6222.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5355202041985141202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkQ9jAFW9mO1lV_KM1FjGqQ8REI8DWBk3B75riV1s9ZwLlqbe4mySBoQdjiNLhhFtqG8pkJqwezCb7Z9XZs_RNrHeYYhUJsxKgE7uH9MQn1Dry_hAWgvl1xNdmuoNvZkzvMkGcnEYGO7H/s200/DSCF6222.JPG" style="cursor: pointer; float: left; height: 150px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a><strong>SHEY'S Firecracker Cake</strong> </h1>
<strong>Ingredients:</strong> <br />
<div id="recipe_ingredients">
<ul>
<li>4 eggs, separated</li>
<li>1/2 cup plus 1/3 cup granulated sugar, divided</li>
<li>1 teaspoon vanilla extract</li>
<li>1/2 cup all-purpose flour</li>
<li>1/3 cup HERSHEY'S Cocoa</li>
<li>1/4 teaspoon baking powder</li>
<li>1/4 teaspoon baking soda</li>
<li>1/8 teaspoon salt</li>
<li>1/3 cup water</li>
<li> Powdered sugar</li>
<li>1 cup cherry pie filling</li>
<li>1 tub (8 oz.) frozen whipped topping, thawed and divided</li>
<li> HERSHEY'S KISSES Brand Milk Chocolate, HERSHEY'S HUGS Brand Chocolates, HERSHEY'S MINIATURES Chocolate Bars</li>
<li> Blueberries, raspberries, halved strawberries</li>
<li>1 TWIZZLERS Strawberry Twists</li>
</ul>
</div>
<strong>Directions:</strong><br />1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.<br /><br />2. Beat egg whites in large bowl until foamy; gradually add 1/2 cup granulated sugar, beating until stiff peaks form.<br /><br />3. Beat egg yolks and vanilla in small bowl on high speed of mixer for about 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 minutes. Combine flour, cocoa, baking powder, baking soda and salt; add to egg yolk mixture alternately with water on low speed, beating just until batter is smooth.<br /><br />4. Fold chocolate mixture gradually into egg whites; spread evenly in prepared pan.<br /><br />5. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan;invert on towel sprinkled with powdered sugr. Carefully remove foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool.<br /><br />6. Unroll cake; remove towel. Spread with pie filling and 1-1/2 cups whipped topping; reroll cake. Frost cake with remaining whipped topping. Place candies and fruit on frosted cake so that they form stripes around the cake. Add strawberry twist for "wick". Refrigerate until serving time. Serves 8 to 10.<br />
<span style="font-weight: bold;">FABULOUS FUDGE</span><br />
FROM: My Costco Angel: Susan Dec 2009<br />
3 cups Chocolate Chips (1-1/2 C Semi Sweet and 1-1/2 C Milk Chocolate)<br />
1 10 oz Pkg of miniature marshmallows<br />
Optional: 2 cups chopped nuts<br />
*Place in LARGE bowl and set aside<br />
*Butter a 13x9 pan for thick fudge, baking tray for thin fudge<br />
Next:<br />
In MED size sauce pan put<br />
1 cup Butter (2) sticks<br />
4 ½ cups Sugar<br />
1 can evaporated milk (12 oz)<br />
Heat butter, sugar & milk to a rolling boil<br />
Boil 6 minutes<br />
Remove from heat<br />
ADD: 1 Tbls. Vanilla to hot ingredients (careful it will bubble up)<br />
STIR<br />
Immediately pour HOT mix into LARGE bowl ingredients.<br />
Stir: until it starts to get thick.<br />
Pour into greased pan.<br />
Cool in fridge for (2) hrs<br />
(I chill overnight)<br />
Cut into squares.<br />
ENJOY!!!!<br />
By: Colleen Santos<br />
<br />
<span style="font-size: 180%;"><span style="font-weight: bold;">CHRISTMAS<span style="font-weight: bold;"><br /></span></span></span><br />
<span style="font-size: 180%;"><span style="font-weight: bold;"><span style="font-weight: bold;">PEANUT BUTTER </span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZoLueSXyXDpCE7SPnIquKdWSaqCBTaPRptpAVRnJTy9g5nbcqxCpIRYkzRCIHSh-3lDC7ell_9APMFg7w6ms4WTb1dyBpU4ZH2UoyBgwX-GSl8IwFiVY2oJkFddsbfVGF-sm3A0ODghqe/s1600/peanut+butter+cookies.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5558931772481804578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZoLueSXyXDpCE7SPnIquKdWSaqCBTaPRptpAVRnJTy9g5nbcqxCpIRYkzRCIHSh-3lDC7ell_9APMFg7w6ms4WTb1dyBpU4ZH2UoyBgwX-GSl8IwFiVY2oJkFddsbfVGF-sm3A0ODghqe/s200/peanut+butter+cookies.jpg" style="cursor: pointer; float: right; height: 145px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a><br />
<table style="height: 234px; width: 300px;"><tbody>
<tr class="ingredient"><td class="RecipeIngredientItemNumber">Prep<br />
<br />
1/2 </td> <td class="RecipeIngredientItem">time: 25 minutes Total : 2:35 min<br />
<br />
cup granulated sugar </td> </tr>
<tr class="ingredient"> <td class="RecipeIngredientItemNumber">1/2 </td> <td class="RecipeIngredientItem">cup packed brown sugar </td> </tr>
<tr class="ingredient"> <td class="RecipeIngredientItemNumber">1/2 </td> <td class="RecipeIngredientItem">cup peanut butter </td> </tr>
<tr class="ingredient"> <td class="RecipeIngredientItemNumber">1/4 </td> <td class="RecipeIngredientItem">cup shortening </td> </tr>
<tr class="ingredient"> <td class="RecipeIngredientItemNumber">1/4 </td> <td class="RecipeIngredientItem">cup butter or margarine, softened </td> </tr>
<tr class="ingredient"> <td class="RecipeIngredientItemNumber">1 </td> <td class="RecipeIngredientItem">egg </td> </tr>
<tr class="ingredient"> <td class="RecipeIngredientItemNumber">1 1/4 </td> <td class="RecipeIngredientItem">cups Gold Medal® all-purpose flour </td> </tr>
<tr class="ingredient"> <td class="RecipeIngredientItemNumber">3/4 </td> <td class="RecipeIngredientItem">teaspoon baking soda </td> </tr>
<tr class="ingredient"> <td class="RecipeIngredientItemNumber">1/2 </td> <td class="RecipeIngredientItem">teaspoon baking <a class="cimotif" href="https://www.blogger.com/null" style="background-color: transparent; border-bottom: 2px dotted green; border-top: medium none; color: green; cursor: pointer; font-weight: bold; text-decoration: none;">powder</a> </td> </tr>
<tr class="ingredient"> <td class="RecipeIngredientItemNumber">1/4 </td> <td class="RecipeIngredientItem">teaspoon salt </td> </tr>
</tbody></table>
<div class="ingredients">
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<br />
<ol class="instructions">
<li><span class="instruction"> Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.</span></li>
<li><span class="instruction"> Heat oven to 375ºF. </span></li>
<li><span class="instruction"> Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar. </span></li>
<li><span class="instruction"> Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.</span></li>
<li><span class="instruction">Below use with that recipe</span></li>
</ol>
<div class="clear">
</div>
Makes 2 1/2 dozen<br />
BY: Betty Crocker<br />
<br />
<span style="font-weight: bold;">PEANUT BUTTER REINDEER COOKIES</span><br />
Prep: 50 minutes Total: 50 minutes Makes :2 dozen<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeuifsqi5r3t-RahTfhLeiJ1S82lbpbwGXV891A_PvXQvjoPp2TjzhbnYcTjX5NLALS4p8sGYHwWlgXxXKG68r3rD_udQfwhWz1h-uAL3Hy4MSvOEaD-LozgSkB9PeKczcDR4QnR9xbjk/s1600/reindeer+cookies+peanut+butter.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5558933576690483810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeuifsqi5r3t-RahTfhLeiJ1S82lbpbwGXV891A_PvXQvjoPp2TjzhbnYcTjX5NLALS4p8sGYHwWlgXxXKG68r3rD_udQfwhWz1h-uAL3Hy4MSvOEaD-LozgSkB9PeKczcDR4QnR9xbjk/s200/reindeer+cookies+peanut+butter.jpg" style="cursor: pointer; float: right; height: 150px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a><br />
<br />
<table><tbody>
<tr class="ingredient"><td class="RecipeIngredientItemNumber">1 </td> <td class="RecipeIngredientItem">pouch (1 lb 1.5 oz) <a class="cimotif" href="https://www.blogger.com/null" style="border-bottom: 2px dotted green; color: green; cursor: pointer; font-weight: bold; text-decoration: none;">Betty Crocker®</a> peanut butter cookie mix </td> </tr>
<tr class="ingredient"> <td class="RecipeIngredientItemNumber">3 </td> <td class="RecipeIngredientItem">tablespoons vegetable oil </td> </tr>
<tr class="ingredient"> <td class="RecipeIngredientItemNumber">1 </td> <td class="RecipeIngredientItem">tablespoon water </td> </tr>
<tr class="ingredient"> <td class="RecipeIngredientItemNumber">1 </td> <td class="RecipeIngredientItem">egg </td> </tr>
<tr class="ingredient"> <td class="RecipeIngredientItemNumber">2 </td> <td class="RecipeIngredientItem">tablespoons granulated sugar </td> </tr>
<tr class="ingredient"> <td class="RecipeIngredientItemNumber">72 </td> <td class="RecipeIngredientItem">semisweet <a class="cimotif" href="https://www.blogger.com/null" style="background-color: transparent; border-bottom: 2px dotted green; border-top: medium none; color: green; cursor: pointer; font-weight: bold; text-decoration: none;">chocolate</a> chips (about 3 tablespoons) </td> </tr>
<tr class="ingredient"> <td class="RecipeIngredientItemNumber">12 </td> <td class="RecipeIngredientItem">star-shaped Christmas pretzels or pretzel sticks </td></tr>
</tbody></table>
<br />
<ol class="instructions">
<li><span class="instruction"> Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In medium bowl, mix cookies as directed on package, using oil, water and egg.</span></li>
<li><span class="instruction"> Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls 2 inches apart. Dip bottom of drinking glass in sugar; press each ball until about 1/2 inch thick.</span></li>
<li><span class="instruction"> Pinch bottom edge of each cookie to form a longer point. At point of each cookie, place 1 chocolate chip for nose; press down slightly. Place 2 chocolate chips on each cookie for eyes; press down slightly. With small sharp knife, cut star points from Christmas pretzels to form 48 small V-shaped pretzels (if using pretzel sticks, cut into quarters). Press 2 pretzel pieces into top of each cookie for antlers.</span></li>
<li><span class="instruction"> Bake 9 to 11 minutes or until edges begin to brown. Remove from cookie sheet to cooling rack.</span></li>
</ol>
<div>
TIPS: These are easy cookies for kids to help with. Let them each create their own herd of reindeer. You can use small candies instead of chocolate chips to decorate the cookies. Do a test bake to see if they hold up to baking temperature. If not, just attach them to the baked cookies with a little melted chocolate.</div>
<br />
<br />
<br />
<span style="font-weight: bold;">BUTTER COOKIE SNOWMEN</span><br />
12 Servings<span style="margin-left: 30px;">Prep: 40 min. Bake: 15 min./batch</span><br />
<div class="ingredients">
<h1>
Ingredients<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDt7Dgk5jZZPQcWJQLZfEdZErTXhFr5Md19O_UnrhQwu6AhKEVtXlzS3_r2jD5Bsu1pGYrYA1Vzhqckkz0tt2GfMGO89QvH_XSLAMmfHTthzk3WKQQl9lueXs8Z-dBqmFMPRG5BWOS1Rwm/s1600/snowmen+3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5558929039360781938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDt7Dgk5jZZPQcWJQLZfEdZErTXhFr5Md19O_UnrhQwu6AhKEVtXlzS3_r2jD5Bsu1pGYrYA1Vzhqckkz0tt2GfMGO89QvH_XSLAMmfHTthzk3WKQQl9lueXs8Z-dBqmFMPRG5BWOS1Rwm/s200/snowmen+3.jpg" style="cursor: pointer; float: right; height: 200px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a></h1>
<ul>
<li>1 cup butter, softened</li>
<li>1/2 cup sugar</li>
<li>1 tablespoon milk</li>
<li>1 teaspoon vanilla extract</li>
<li>2-1/4 cups all-purpose flour</li>
<li>Blue and orange paste food coloring</li>
<li>HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips</li>
</ul>
</div>
<div class="Directions">
<h1>
Directions</h1>
<ul>
<li>In a large bowl, cream butter and sugar until light and fluffy. Add</li>
<li class="nobullet"> milk and vanilla; mix well. Gradually add flour. Remove 2/3 cup</li>
<li class="nobullet"> dough to a small bowl; tint blue. Repeat with 1 tablespoon of dough</li>
<li class="nobullet"> and orange food coloring; set aside. </li>
<li class="nobulletHeight"><br /></li>
<li>For snowmen, shape white dough into 12 balls, 1-1/4 in. each; 12</li>
<li class="nobullet"> balls, about 1/2 in. each; and 12 balls, about 1/8 in. each. For</li>
<li class="nobullet"> bodies, place large balls on two ungreased baking sheets; flatten to</li>
<li class="nobullet"> 3/8-in. thickness. Place 1/2-in. balls above bodies for heads;</li>
<li class="nobullet"> flatten. </li>
<li class="nobulletHeight"><br /></li>
<li>Shape half of blue dough into 12 triangles. Place triangles above</li>
<li class="nobullet"> heads for hats; attach 1/8-in. white balls for tassels. Shape orange</li>
<li class="nobullet"> dough into noses; place on heads. Divide the remaining blue dough</li>
<li class="nobullet"> into 12 pieces; shape into scarves and position on snowmen. Add</li>
<li class="nobullet"> chocolate chip eyes and buttons. Bake at 325° for 13-16 minutes</li>
<li class="nobullet"> or until set. Cool for 2 minutes before carefully removing to wire rack</li>
<li class="nobullet">Yields 1 dozen</li>
</ul>
<b>Nutrition Facts:</b> 1 cookie (calculated without chocolate chips) equals 253 calories, 15 g fat (10 g saturated fat), 40 mg cholesterol, 109 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. </div>
<a href="http://ad.doubleclick.net/click;h=v8/3a87/0/0/%2a/s;44306;0-0;0;56009357;2321-160/600;0/0/0;u=%5BCS%5Dv1%7C260D4ED6851D396C-6000012A0042E585%5BCE%5D;~okv=;sz=160x600;kw=;k=;tile=1;u=%5BCS%5Dv1%7C260D4ED6851D396C-6000012A0042E585%5BCE%5D;~aopt=2/1/ff/0;~sscs=%3f" target="_blank"><img alt="Click here to find out more!" border="0" src="https://s0.2mdn.net/viewad/817-grey.gif"></a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-41808518241324630552009-05-03T10:39:00.000-07:002011-09-11T13:26:33.386-07:00Easter 2009<div></div>Stephhttp://www.blogger.com/profile/06564903527863687884noreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-63539261369452114682009-04-30T11:27:00.000-07:002009-04-30T11:28:50.961-07:00I just added a new chicken recipe under the main dish called chicken stuffed with herby mascarpone.....hope you will try it, we absolutely loved it..Unknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-27760788908942146712009-01-11T17:46:00.000-08:002011-11-05T12:50:28.411-07:00Thai and Chinese<div style="padding-left: 20px;color:BLACK;"><span style="color: rgb(255, 0, 0);font-size:130%;" ><span style="font-weight: bold;">BEEF AND BROCCOLI STIR FRY<br /></span><span><span style="font-size:100%;"><span><span style="color: rgb(0, 0, 0);">1/2 cup soy sauce<br />2 Tbsp lemon juice<br />1 Tbsp cornstarch<br />1 Tbsp firmly packed dark brown sugar<br />1 clove garlic, crushed<br />1 tsp black pepper<br />2 Tbsp vegetable oil, divided<br />2 lb top sirloin, slicked 1/4" thick<br />1 medium onion, thinly sliced<br />2 medium heads broccoli<br />2 tsp grated fresh ginger root<br />1)In a small bowl, combine soy sauce, lemon juice, cornstarch, dark brown sugar, garlic and pepper.<br />2) Heat 1 Tbsp oil in a large skillet or wok over medium high heat. Add beef and stir-fry until almost cooked through, about 2 minutes. Transfer beef to a plate and cover to keep warm<br />3) Heat remaining oil in skillet. Add onions, and stir-fry for 5 minutes. Cut broccoli into florets (should yield about 4 cups) and add to skillet with1/2 cup water. Bring to a boil, cover, reduce heat and simmer 3 minutes.<br />4)Return beef to skillet with soy sauce mixture; add ginger. Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes. Serve hot with rice.<br />By: Kirsten W. (Great American Recipes)<br /></span></span></span></span><span style="font-weight: bold;"><br />CHEESE WONTONS</span></span><br />6 oz. cream cheese<br />2 green onions, chopped<br />1/2 tsp. soy sauce, lite<br />1/4 tsp. garlic powder<br />1/3 c. seafood shreds (imitation crab meat)<br />Pkg. won ton wrappers, sm. squares</div><div style="color: rgb(0, 0, 0);">Blend together ingredients. Drop approximately 1 teaspoonful on each of the small size wrappers. Fold in corners and seal with egg white. Fry in hot oil until crispy and brown. Serve with Sweet & Sour Sauce. I at least double this for one pkg of round wonton wrapers. Beware you will sit down and eat everyone of these. They are that good.<br /><br /><span style="font-weight: bold;">TERIYAKI CHICKEN</span><br />4 -6 Chicken breast, sliced<br />1/2 cup soy sauce<br />3/4 cup granulated sugar<br />1 tsp garlic salt<br />Put chicken in a shallow baking dish. Mix remaining ingredients and pour over chicken. bake at 350 degrees for 30 minutes, turn chicken over and bake for an additional 30 minutes. try 15 minutes first then go up from there...<br /><br /><span style="font-weight: bold;">TERIYAKI SAUCE</span><br />use you fave meat<br />2 tsp ginger<br />1/2 cups brown sugar (1/4 cup honey)<br />1 cup soy sauce<br />1/4 cup vinegar apple cider<br />Marinate in your fave meat over night or at least 2-3 hours . grill or put in skillet and cook until done.<br />By: Stacie R<br /><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-51628954580854982162008-12-02T21:57:00.000-08:002011-01-05T21:56:29.493-08:00<span style="font-weight: bold;">CHICKEN CROISSANT SANDWICHES</span><br />32 sandwiches<br />8 cups diced chicken<br />2 cans crushed pineapple<br />2 cups celery finely chopped<br />1 ½ cups onions, finely chopped<br />pecans, walnuts, almonds, or watercesnuts<br />grapes if desired<br />Mayo to moisten<br />Yummy by: American Fork Hospital<br /><br /><span style="font-weight: bold;">CHEX PARTY MIX (SWEET)</span><br />½ large box corn chex<br />½ large box golden grahams<br />2 cups coconut<br />2 cups slivered almonds<br />mix in large bowl<br />glaze:<br />1 cup sugar<br />1 cup white corn syrup<br />3/4 cups butter<br />Boil for 2 minutes, pour over cereal mix and stir to coat evenly.<br />By: Stephanie P.<br /><br /><span style="font-weight: bold;">CUCUMBER/TOMATO DELIGHT SALAD</span><br />Ingredients:<br />2 lg cucumbers, sliced and peeled<br />1 med onion cut into rings<br />2 lg tomatoes cut into chunks<br />Sauce:<br />1 cup vinegar<br />1/4 cup oil<br />3/4 cup celery seeds<br />1 tsp salt<br />1/4 tsp pepper<br />Directions:<br />Combine sauce, pour over vegies.. Chill 8-10 hours. Taste better the next day<br />By: Tina M/ Aunt Shirley (cousin and aunt)<span style="font-weight: bold;"><br /></span><br /><span style="font-weight: bold;">HOMEMADE GRANOLA MIX</span><br />1-1/2 cups quick rolled oats, uncooked<br />2 cups bran cereal flakes<br />1 cup sunflower seeds<br />1-1/2 cups raisins<br />1 cup sesame seeds<br />1/2 cup chopped pecans<br />1/2 cup flaked coconut<br />1/2 cup vegetable oil<br />1/2 cup honey<br />1 Tablespoon molasses<br />1 teaspoon vanilla extract<br />PREPARATION:<br />1. Preheat oven to 350 degrees F. Line a large jellyroll pan with parchment paper or Silpat baking liners.<br /><br />Place rolled oats, bran cereal flakes, sunflower seeds, raisins, sesame seeds, pecans, and coconut in a large mixing bowl.<br />Toss gently, taking care not to break the cereal flakes.<br /><br />Place oil, 1. honey, molasses, and vanilla in a heavy saucepan. Bring to a simmer over medium heat, mixing to combine.<br /><br />Pour the honey mixture over the granola and toss gently until completely coated. Spread the granola evenly over the lined jellyroll pan.<br /><br />Bake 15 to 20 minutes until golden brown. Let cool to room temperature before storing in airtight containers.<br /><br />Yield: about 7 cups<br /><br /><span style="font-weight: bold;">CHEESY VOLCANO MEATBALLS<br /></span><span>Prep: 10 min Total: 24 min<br />1 lb lean ground beef<br />6 Ritz crackers, finely chopped<br />1/4 cup Kraft Grated Parmesan cheese<br />3/4 cup spaghetti sauce, divided<br />12 Kraft cheddar cheese cubes<br />4 hot dog buns, split<br />PREHEAT oven to 400 F. Mix meat, cracker crumbs, Parmesan cheese and 1/4 cup of the spaghetti sauce in bowl. Shape into 12 meatballs, using about 2 Tbsp meat mixture for each.<br />BAKE 14 minutes or until meatballs are cooked through (160F) Meanwhile, microwave remaining 1/2 cup spaghetti sauce in microwaveable bowl on HIGH 30 sec or until heated through<br />SPOON sauce evenly into buns. Fill each with 3 meatballs<br />Make 4 servings, 1 sandwich each<br />*Save 50 calories and 6g of fat per servings by preparing with extra lean ground beef, Ritz reduced fat crackers and Kraft 2% milk reduced fat crackers and Monterey Jack cheese cubes.<br />*Variation: Omit buns. Serve meatballs and sauce over your favorite hot cooked noodles<br />* I didn't know how good these were going to be until I took my first bite. WOW! </span><span>MY kids loved making them too</span><span style="font-weight: bold;"><br /></span><span>BY: Kirsten (Food and family magazine/kraftfoods.com)</span><span style="font-weight: bold;"><br /> <br />CHICKEN CROISSANT SANDWICHES</span><br />32 sandwiches<br />8 cups diced chicken<br />2 cans crushed pineapple<br />2 cups celery finely chopped<br />1 ½ cups onions, finely chopped<br />pecans, walnuts, almonds, or watercesnuts<br />grapes if desired<br />Mayo to moisten<br />Yummy by: American Fork Hospital<br /><br /><span style="font-weight: bold;">CHEX PARTY MIX (SWEET)</span><br />½ large box corn chex<br />½ large box golden grahams<br />2 cups coconut<br />2 cups slivered almonds<br />mix in large bowl<br />glaze:<br />1 cup sugar<br />1 cup white corn syrup<br />3/4 cups butter<br />Boil for 2 minutes, pour over cereal mix and stir to coat evenly.<br />By: Stephanie P.<br /><br /><span style="font-weight: bold;">CUCUMBER/TOMATO DELIGHT SALAD</span><br />Ingredients:<br />2 lg cucumbers, sliced and peeled<br />1 med onion cut into rings<br />2 lg tomatoes cut into chunks<br />Sauce:<br />1 cup vinegar<br />1/4 cup oil<br />3/4 cup celery seeds<br />1 tsp salt<br />1/4 tsp pepper<br />Directions:<br />Combine sauce, pour over vegies.. Chill 8-10 hours. Taste better the next day<br />By: Tina M/ Aunt Shirley (cousin and aunt)<span style="font-weight: bold;"><br /></span><br /><span style="font-weight: bold;">HOMEMADE GRANOLA MIX</span><br />1-1/2 cups quick rolled oats, uncooked<br />2 cups bran cereal flakes<br />1 cup sunflower seeds<br />1-1/2 cups raisins<br />1 cup sesame seeds<br />1/2 cup chopped pecans<br />1/2 cup flaked coconut<br />1/2 cup vegetable oil<br />1/2 cup honey<br />1 Tablespoon molasses<br />1 teaspoon vanilla extract<br />PREPARATION:<br />1. Preheat oven to 350 degrees F. Line a large jellyroll pan with parchment paper or Silpat baking liners.<br /><br />Place rolled oats, bran cereal flakes, sunflower seeds, raisins, sesame seeds, pecans, and coconut in a large mixing bowl.<br />Toss gently, taking care not to break the cereal flakes.<br /><br />Place oil, 1. honey, molasses, and vanilla in a heavy saucepan. Bring to a simmer over medium heat, mixing to combine.<br /><br />Pour the honey mixture over the granola and toss gently until completely coated. Spread the granola evenly over the lined jellyroll pan.<br /><br />Bake 15 to 20 minutes until golden brown. Let cool to room temperature before storing in airtight containers.<br /><br />Yield: about 7 cups<br /><br /><span style="font-weight: bold;">SMOKY BBQ BACON-WRAPPED DOGS</span><br />1/2 cup bbq sauce<br />1 Tbsp honey<br />1 1/2 Tbsp cider vinegar, divided<br />1/2 cup mayo<br />1 Tbsp lemon juice<br />2 Tbsp packed brown sugar<br />1 Tbsp smoked paprika<br />1 tsp ground cumin<br />1/2 tsp ancho chile powder<br />8 beef hot dogs<br />8 slices bacon<br />8 hot dog buns, split<br />HEAT grill. Combine bbq sauce, hone and 1 Tbsp of the vinegar in small bowl. Combine mayo, lemon juice and remaining 1/2 Tbsp vinegar in another small bowl.<br />COMBINE brown sugar, paprika, cumin and chile powder in shallow dish. Press hot dogs into seasoning to coat; wrap each with 1 bacon strip. Insert toothpick in each end to secure bacon.<br />GRILL hot dogs, covered, over medium-low heat or coals 12 to 15 minutes or until bacon is browned and hot dogs are heated through, turning ever 2 to 3 minutes to evenly brown bacon. Place buns on grill during last 1 to 2 minutes of cooking to toast. Remove toothpicks; serve hot dogs in buns with sauces on side.<br />* Now this is another WOW dish.<br />Serves 8 sandwiches<br />*Per sandwich: 450 calories, 28.5 g total fat (8g sat fat), 12 g protein, 36.5 g carbs, 35 mg cholesterol, 1100 mg sodium, 1.5 g fiber.<br />BY: Kirsten (Cooking Pleasures april/may 2008)Unknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-90817091634500203262008-12-02T21:51:00.000-08:002011-01-05T14:24:56.871-08:00MEXICAN<span style="font-weight: bold;"><span style="font-weight: bold;">Beef Taco Skillet</span></span><span><br />Prep/cook time: 20 minutes<br />1 lb ground beef<br />( I add onion and garlic )<br />1 can (10 3/4 oz) </span><span>Campbells</span><span style="font-weight: bold;"><span style="font-weight: bold;"> </span></span><span>Tomato soup</span><span style="font-weight: bold;"><br /></span><span>1 cup Pace Chunky Salsa or Picante sauce</span><span style="font-weight: bold;"><br /></span><span>1/2 cup water<br />8 flour or corn tortillas (6"), cut into 1" pieces<br />1 cup shredded cheddar cheese<br />Cook beef in skillet until browned. Pour off fat.<br />Add soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot.<br />Top with remaining cheese.<br />BY: Campbell's Easy Family meals book</span><span style="font-weight: bold;"><br /><br />Chicken Enchiladas<br /></span>1 pt sour cream<br />2 cans cream of chicken soup (or 1 large can)<br />cook and shred 1 pound chicken (3 chicken breasts or 8 tender loins)<br />1/4 cup onion, saute<br />1 cup cheese<br />Mix sour cream and soup in a kinda big bowl. Then add cooked, shredded chicken and onion to the soup. Save ½ of the soup mix and put ½ cup cheese in the other ½ of the soup mix. Spread soup w/cheese mix in the flour tortillas, roll and put in a 9 x 13 pan. With the other ½ of soup mix put on top of tortillas and top it all off with the ½ cup cheese. BAKE 350 for about 30 to 35 minutes until bubbles.<br />BY: HEATHER P.<span style="font-weight: bold;"><br /><br />CORN SOUFFLE</span><br />Prep: 15 min. Total: 55 min.<br />2 Tbsp butter<br />1 pkg. (8 oz) cream cheese<br />1 can (15 1/4 oz) whole kernel corn, drained (I used frozen corn about 2 cups)<br />1 can (14.75 oz) cream style corn<br />1 pkg (8.5 oz) corn muffin mix<br />2 eggs, lightly beaten<br />1 cup shredded cheddar cheese<br />Preheat oven to 350̊. Microwave butter in medium bowl on high 30 sec. Or until melted.<br />Add cream cheese; continue microwaving 15 sec. Or until cream cheese is softened; stir until well blended. Add both corns, the muffin mix and eggs; mix well.<br />Pour into greased 13x9" baking pan; sprinkle with cheddar cheese.<br />Bake 40 minutes or until golden brown. Cool slightly.<br />Makes 16 servings.<br />Variation: make this Mexican style by preparing as directed, using 1 can (11 oz) whole kernel corn with chopped red and green peppers.<br /><br /><span style="font-weight: bold;">GRANDE GARLIC TACOS ***</span><br />Prep/cook time: 15 minutes<br /><br />1 lb ground beef<br />1 cup Pace Grande Garlic Chunky Salsa (this is what makes it so yummy)<br />8 mission four tortillas (8")<br />1 cup shredded lettuce<br />1 cup shredded cheddar cheese<br />(I add sour cream, avacodos, anything you like on tacos basicly)<br />COOK beef in skillet until browned. ( I add onions and garlic) Pour off fat<br />Add salso and heat through<br />SPOON about 1/4 cup meat mixture down center of each tortilla. Top with lettuce and cheese. Fold tortilla around filling. Serve with additional salsa<br />Serves 4<br />BY: Campbells Easy menu book<br /><br /><span style="font-weight: bold;">MONTEREY CHICKEN FAJITAS</span><br />Prep/cook time: 20 minutes<br />2 TBSP vegetable/canola oil<br />1 lb boneless chicken breasts, cut into strips<br />1 medium green pepper, cut into strips<br />1 medium onion, sliced<br />1 can (10 3/4 oz) Campbell's Cream of Mushroom or 98% fat free cream of Mushroom soup<br />1/2 cup Pace Chunky salsa<br />8 flour tortillas (8")<br />1 cup shredded Monterey Jack cheese<br />Heat oil in skillet. Add chicken and cook until browned, stirring often<br />Add peppers and onion and cook until tender-crisp<br />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.<br />Serves 4<br />PS I would add avocados, sour cream, etc. I also make brown rice to go along<br />BY: Campbells Easy family menu bookUnknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-68995428292216489022008-12-02T21:47:00.000-08:002009-07-08T19:22:18.046-07:00<span style="font-weight: bold;">RASPBERRY JAM</span><br />12 oz raspberries <br />5 cups apricots or peaches<br />7 cups sugar <br />2 cups crushed pineapple<br />1 pkg raspberry jello<br /> Cook for 25 minutes. Stir frequently until thick. Pour into bottles.<br />BY: Grandma Taylor<br /><br /><span style="font-weight: bold;">PEACH JAM</span><br />1 orange ground Combine and boil 10 minutes<br />4 cups mashed peaches Remove from stove and add small pkg orange<br />1/3 cup lemon juice gelatin. Stir thoroughly & pour into<br />4 cups sugar bottles . 3 ½ pints<br />1 small bottle marachino cherries,<br /> chopped and add juices<br /><br /><span style="font-weight: bold;">STRAWBERRY FREEZER JAM</span><br />2 cups crushed strawberries 3/4 cups water<br /> (About 1 qt ripe fruit) 1 box sure jell-O fruit<br />4 cups sugar<br />Thoroughly mix fruit and sugar in a large bowl. Let stand 10 minutes. Stirring constantly over heat. Remove from heat and stir in fruit, continue stirring 3 minutes. Label quickly into six, 1 cup containers. Cover at once with tight lids. Let stand over night. Then store in freezer.<br />By Grandma Jean BlackUnknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-7053890438761500192008-12-02T21:41:00.000-08:002008-12-02T22:13:46.998-08:00<span style="font-weight: bold;">GRANDMA BLACKS HOMEMADE ICE CREAM</span><br />1 can pineapple (any fruit) <br />2 cans evaporated milk<br />1 can sweetened condensed milk<br />2 cups sugar<br />1 to 2 tsp vanilla<br />1 qt vitamin D milk ( fill to line)<br />dash of salt<br />(add Carmel, and strawberries, or raspberries<br /><br /><span style="font-weight: bold;">3 SIXES </span> ****<br />3 lemons juiced<br />3 oranges juiced<br />3 cups of milk<br />3 cups of cream, whipping<br />3 cups sugar<br />3 mashed bananas<br />Put all ingredients in ice cream churn and make.<br />YUMMY<br />By Grandma Taylor<br /><br /><span style="font-weight: bold;">CHERRY CRUNCH ICE CREAM</span><br />6 eggs caramel<br />2 cups sugar 1 cup old fashioned oats<br />2 cups milk 1/ 2 cup all purpose flour<br />2 pkg (3.4 oz) instant white choc. pudding mix 1 /2 cup pkd brown sugar<br />4 cups heavy whipping cream 1 /2 tsp ground cinnamon<br />1 tsp vanilla extract 1/3 cup cold butter<br />dash salt 1 can (21 oz) cherry pie filling<br />1 /2 can to 1 can pineapple<br />In large saucepan, whisk eggs, sugar and milk until combined. Cook and stir over low heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat; cool. Beat in the pudding mix, cream, vanilla and salt. Cover and refrigerate for 8 hours or over night.<br />In a bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Spread in an ungreased 15 “ x 10 “ x 1 “ baking pan. Bake at 350 degree for 10-15 minutes or until golden brown. Cook on a wire rack.<br />Stir pie filling into cream mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacture’s directions. Refrigerate remaining mixture until ready to freeze.<br />After removing from ice cream freezer, stir a portion of oat mixture into each batch. Transfer to a freezer container. Cover and freeze for at least 4 hours before serving.<br />Yield: 2 1 /2 quartsUnknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-23870239166273207782008-12-02T21:39:00.001-08:002008-12-02T22:13:57.043-08:00<span style="font-weight: bold;">VOLCANIC PUNCH</span><br />3 cans frozen fruit punch concentrate<br />1 64oz-can pineapple juice<br />1 can cream of coconut<br />2 2-Liters ginger ale<br />ice cubesTo make alcoholic add the optional: vodka<br />2. In a large punch bowl add the 3 cans of frozen fruit punch concentrate. Keep one of the empty frozen juice cans. Fill the can with water 6 times and add to punch bowl. Add pineapple juice, one bottle of ginger ale, and ice cubes then stir. Then add as much of the 2nd bottle of ginger ale as possible leaving at least 3 inches from the rim of the punch bowl and stir again. Pour in the can of cream of coconut on top. If you want the punch to be alcoholic add vodka. Will serve 40-70 people.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-50927778054006728792008-12-02T21:36:00.000-08:002009-12-26T17:36:21.168-08:00<span style="font-weight: bold;"> CARAMEL CORN POPS<br /></span><span>1 big bag 16 oz corn pops (Barrel O’ Fun brand)<br />put in large roasting pan<br />caramel sauce<br />1 cup light corn syrup<br />1 cup butter<br />2 cups brown sugar<br />1 tsp baking soda<br />while mixing, cook for two minutes or until bubbly around the edges, remove from heat. Add one tsp baking soda to cause foaming (this will allow for proper coating of pops. Pour caramel slurry over corn pops and stir until pops are properly coated. Place in 250̊ oven for approximately 45 minutes stirring every 10 minutes. Remove from oven and pour onto waxed paper. Break apart (before pops can cool) to desired piece size.<br />By: on bag</span><span style="font-weight: bold;"><br /></span><a href="http://bl149w.blu149.mail.live.com/mail/EditMessageLight.aspx?MailTo=%22Carrie%20Lynn%22%20%3ccarrielynn911%40hotmail.com%3e&n=405268044"></a><br /><span style="font-weight: bold;">CRANBERRY-GLAZED CINNAMON CHEESECAKE</span><br /><div id="prepItemsEN"> <div class="makes"> <span style="font-weight: bold;">Prep Time</span>: 15 min <span style="font-weight: bold;">Total Time</span>: 6 hr 5 min <span style="font-weight: bold;">Makes</span>: 16 servings </div> </div> 1-1/2 cups HONEY MAID Graham Cracker Crumbs <div class="table-row-gray"><div class="column1"> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1/4 cup (1/2 stick) butter, melted </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1/2 cup packed brown sugar, divided </div> </div> </div>4 pkg. (8 oz. each) <a class="cimotif" style="border-top: medium none; border-bottom: 2px dotted rgb(0, 102, 153); color: rgb(0, 80, 151); font-weight: bold; text-decoration: none; cursor: pointer; background-color: transparent;">PHILADELPHIA Cream Cheese</a><img style="border-width: 0pt; margin: 0px; padding: 0px; float: none; position: static;" src="http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif" width="10" height="10" />, softened<br /><div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1 cup granulated sugar </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1 cup <a class="cimotif" style="border-top: medium none; border-bottom: 2px dotted rgb(0, 102, 153); color: rgb(0, 80, 151); font-weight: bold; text-decoration: none; cursor: pointer; background-color: transparent;">BREAKSTONE'S</a><img style="border-width: 0pt; margin: 0px; padding: 0px; float: none; position: static;" src="http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif" width="10" height="10" /> or <a class="cimotif" style="border-top: medium none; border-bottom: 2px dotted rgb(0, 102, 153); color: rgb(0, 80, 151); font-weight: bold; text-decoration: none; cursor: pointer; background-color: transparent;">KNUDSEN</a><img style="border-width: 0pt; margin: 0px; padding: 0px; float: none; position: static;" src="http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif" width="10" height="10" /> Sour Cream </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 2 tsp. ground cinnamon </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 4 eggs </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 3 Tbsp. fresh lemon juice, divided </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1-1/2 tsp. cornstarch </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1 pkg. (12 oz.) fresh cranberries<br /><strong>HEAT </strong>oven to 325ºF. <strong><br />MIX </strong>graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of 9-inch springform pan. <strong><br />BEAT </strong>cream cheese and granulated sugar in large bowl with mixer until well blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. <strong><br />BAKE </strong>50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. <strong><br />MEANWHILE, </strong>mix 1 Tbsp. lemon juice and cornstarch; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices. stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving.<br /><br /></div> </div> </div><div class="recipeMakeItText"><div class="stdContBlock"><div class="textarea"> </div> </div> </div><span style="font-weight: bold;">Note</span> <div class="tipText">If using dark nonstick springform pan, reduce oven temperature to 300ºF.</div> <div style="font-weight: bold;" class="tipTitle">Substitute</div> <div class="tipText">Substitute 1/2 cup finely chopped piloncillo (Mexican brown loaf sugar) for the brown sugar.<br />By: Kirsten (Kraftfoods.com)<br /><br /></div><span style="font-weight: bold;">REINDEER DROPPINGS</span><br /><br />4 cups crunchy /smooth peanut butter (36 oz)<br />1 lb soft butter<br />3 lbs powdered sugar<br />18 oz chocolate chips (semi sweet)<br />1/4 cup grated paraffin wax (grate in choco. It will help it coat<br />Double boiler. Melt chocolate and wax. Mix peanut butter, butter, and powder sugar. Roll dough in small balls. Dip in chocolate. Use forks to dip dough.<br /><br />Saying to go along with droppings:<br />Last night we awakened when we heard Santa call.<br />“Now dash away, dash away, dash away all!”<br />But we soon discovered out on our front lawn,<br />santa and all of his Reindeer were gone.<br /><br />With our little shovels, we started to scoop<br />all of the droppings....YUCk,<br />Reindeer poop!”<br />But then we go generously filled up your sack,<br /><br />Have a Merry Christmas and enjoy your snack!<br /><br />Happy Holidays<br />Your name<br />have little reindeers on each side and cut around saying with cute cutting scissors.<br /><br /><span style="font-weight: bold;">DOUGHNUT SNOWMAN</span><br />Ingredients<br />* A powdered doughnut hole<br />* Decorators’ gel<br />* Pretzel or Potato sticks<br />* Haviland thin mint<br />* Reese’s Peanut butter cup miniature<br />1- Set a powdered doughnut hole atop a mini powdered doughnut. (For a taller version, use a pretzel stick or a potato stick to secure a second doughnut hole atop the first).<br />2- Use decorators’ gel to add a face, buttons, and a carrot nose. (If the gel won’t stick, try smoothing the powder with a dab of water first)<br />3- To add a top hat to a shorter snowman, stick a small piece of a pretzel or potato stick through a Haviland Thin mint and into a Reese’s peanut butter cup miniature, then secure the hat in place on the snowman.<br /><pre><span style="font-weight: bold;">PEPPERMINT DESSERT</span><br />1/2 lb. crushed oreo<br />1/4 c. melted butter<br />mix together<br />spread on bottom of 9X13 pan<br />soften 1/4 gal. peppermint ice cream<br />spread over oreo crust<br />freeze<br />in saucepan<br />pour small can evaporated milk<br />1/2 c. sugar<br />1 sq. semi sweet choc<br />1/4 c butter<br />cook until thick<br />cool<br />spread over ice cream<br />spread 14 oz cool whip on top<br />freeze until ready to serve</pre><span style="font-weight: bold;">SHORTBREAD COOKIES</span><br />1 lb butter, soft<br />1 cup powdered sugar<br />2 tsp vanilla<br />3 cups flour<br />1/3 cup cornstarch<br />cherries<br />Whip butter and sugar. Whip in vanilla. Combine the dry ingredients then slowly add to wet ingredients. Don’t let it separate. Drop by spoonfulls and add cherry’s in the middle. Bake 325 for 25 minutes or until golden brown.<br /><br /><span style="font-weight: bold;">THUMBPRINT COOKIES</span><br />1 cup butter soft<br />½ cup brown sugar (white works)<br />2 cups flour<br />2 eggs, separated<br />chopped nuts<br />jam<br />Cream butter, sugar and egg yolk. Add flour. Roll in balls, dip in egg whites, then dip in nuts. Press cookie with your thumb and put on baking sheet. add your favorite jam. Bake 350 for about 20 minutes.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-36082675942288566072008-12-02T21:30:00.000-08:002011-10-31T11:16:43.484-07:00<span style="font-weight: bold;">CORNBREAD STUFFING (SOUTHERN)</span><br />½ cup butter ½ cups chopped green pepper<br />5 or 6 cups cornbread crumbs 2 tsp salt<br />6 cups soft bread crumbs ½ tsp pepper<br />½ oz turkey drippings ½ tsp poultry seasonings<br />1 cup diced celery 2 beaten eggs<br />½ cup chopped onions<br />Mix all ingredients together. Pour into greased sheet cake pan or 2 in pan. Bake at 350̊ until done.<br />By Grandma Jean Black<br /><br /><span style="font-weight: bold;">THANKSGIVING CUPSCAKES</span><br />makes 18 cupcakeS<br />1 cup shredded sweetened coconut<br />pumpkin cupcakes,<br />simple chocolate butter cream frosting<br />18 covered coconut marshmallows<br />36 chocolate sprinkles<br />90 mini gummy fish (orange, red, and yellow)<br />1)Preheat oven to 350̊. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and let cool.<br />2)Ice cupcakes with chocolate buttercream. Dip top of each cupcake in coconut to cover; set aside<br />3)To make the turkey heads: stick the point of a wet toothpick into the side of a marshmallow in two spots, about 1/2-inch apart. Fill the holes with chocolate sprinkles to resemble eyes. Cut a small triangular piece of gummy fish from the head of a fish, to resemble a beak. Cut a small slit in the marshmallow below the eyes, and insert the beak. Place marshmallow head on cupcake. Repeat with remaining marshmallows<br />4)To make the tail feathers: Insert 4 gummy fish, tails first, into each cupcake across from the heads.<br /><br /><strong>Coconut Sweet Potatoes </strong>super yummy<br />3 cups mashed sweet potatoes (fresh 3 to 4)<br />½ cup sugar<br />2 eggs<br />1 tsp vanilla<br />½ cup milk<br />½ cup soft butter<br />mix all together and put in a 9x13 pan<br /><strong>Topping<br /></strong>1 cup coconut<br />½ cup brown sugar<br />1 cup pecans chopped<br />1/3 cup flour<br />1/3 cup butter<br />mix to cumble sprinkle on top of mixture<br />bake 375 for 20 minutes<br />by Laura TuttleUnknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-24755114729024299352008-12-02T21:16:00.000-08:002008-12-02T22:14:19.978-08:00<span style="font-weight: bold;">CHICKEN TORTILLA CASSEROLE</span><br />3 cups finely packed chicken ( or can appox. 3 whole breasts)<br />1 dozen corn tortilla<br />1 cup milk<br />4 tablespoons salsa (Ortega green chili salsa)<br />1 cup cream of mushroom soup<br />1 cup cream of chicken soup<br />1 onion grated<br />1 cup grated Parmesan cheese<br />2 cups grated cheddar cheese<br />Wrap chicken in foil an bake 1 hour at 400̊ (or cook in pressure cooker) Cool, remove skin an bones out into small pieces. Cut tortilla into 1" strips. Mix soup onion, and salsa. Butter 13 x 9 x 2 casserole dish. Place layer of tortillas, layer of chicken soup mixture then Parmesan cheese. Alternate until used 3 layers. Cover with grated cheddar cheese and let stand in refrigerator for 24 hours, covered. When ready to cook, preheat oven 300̊ and bake for 1 hour.<br />By Grandma Dorothy Taylor<br /><br /><span style="font-weight: bold;">CHILE CHEESE CASSEROLE</span><br />3 cans (8 oz) whole chiles<br />1 lb jack cheese, shredded<br />1 lb cheddar cheese, shredded<br />3 eggs<br />2 tablespoons flour<br />1 small can evaporated milk<br />1 small can tomato sauce (I prefer campbells fiesta tomato soup, undiluted)<br />Blend eggs, flour and milk for 2 minutes; set aside. Take seeds and veins out of chiles (rinse); cut and flatten. Layer chiles and cheese in large baking dish, ending with cheese on top. Pour egg mixture over chiles. Bake, covered at 350̊ for 30 to 40 minutes. Pour soup or sacue over top and bake uncovered for 20 more minutes.<br />By Grandma Dorothy Taylor<br /><br /><span style="font-weight: bold;">MEAT LOAF</span><br />1 lb meat seasonings<br />2/3 cup oatmeal onion, chopped<br />1 egg green pepper<br />milk Worsheshire sauce<br />bbq sauce garlic<br />Mix all until the smell is right. Put in oven. Pour more bbq sauce on top the you can add cheese.<br />Bake at 350̊ for 35 to 45 minutes.<br />Fun ideas. You can put mashed potatoes in middle.<br />By: Jackie B<br /><br /><span style="font-weight: bold;">SEVEN LAYER CASSEROLE</span><br />1 cup reg rice 3/4 lbs ground meat<br />1 can corn 1 can tomato sauce<br />1 small can tomato sauce 1/4 cup water<br />½ cup water 4 strips of bacon<br />½ cup diced onion and green pepper<br />Layer in order given. Bake 1 hour in 350̊ (microwave 25 to 30 minutes)<br />By Grandma Dorothy Taylor<br /><br /><span style="font-weight: bold;">SWEET POTATO CASSEROLE SOUTHERN</span><br />3 cups mashed sweet potato 1 tsp vanilla<br />1 stick butter ½ cups evaporated milk <br />dash of nutmeg 1 cup sugar<br />2 beaten eggs<br />Stir together. Butter a 9x9 square pan. Pour inside.<br /><span style="font-weight: bold; font-style: italic;">Topping, crumble on top:</span><br />½ cup flour<br />1 cup sugar<br />1/4 stick butter<br />1 cup pecan, crushed<br />Bake at 350̊ for 30 minutes<br />By: Aunt JanisUnknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-85249809430990747992008-12-02T21:11:00.002-08:002012-02-29T13:57:19.028-08:00<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;">APPLE SAUCE CHILI</span></span></span></span></span></span><span><br />1 lb ground beef 1 tsp oregano & cumin<br />1 tsp salt 1 16 oz can stewed tomatoes<br />1 large onion 1 can applesauce<br />1 clove garlic 1 16 oz can kidney beans<br />1 Tbsp chili powder<br />Brown beef, onions and garlic and drain. Add remaining ingredients, EXCEPT kidney beans. Bring to boil, cover and simmer for 1 hour. Add beans, simmer uncovered for 10 minutes. Serves 6-8<br />By Joanne T<br /><br /></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span></span></span>BRAZILIAN BEAN SOUP</span><br />2 cups black beans rinse and cover with water over night in fridge<br />drain water next day, put in big pot, cover in couple of inch of water<br />2 tsp garlic powder. Add some olive oil, add 1 Tablespoon salt and add if needed<br />cook and then add more garlic powder<br />lid off gentle boil for 1 hour and then lid on simmer for 2 hours, (or crockpot 8 to 4 but meat in 2-3 hours ½ before)<br />last hour saute in pan beef (pork) stew meat, 2 Tbsp. Olive oil in with meat, cut up whole onion minced garlic in with meat. Brown. 5 minutes. Put in the last hour. Add garlic to taste. Salt to taste.<br />Make brown/white rice<br />add home made salsa at kohlers. ( by chesse)<br />add salsa on top.<br />2 lg Tomatos, 2 cucumbers diced (take out seeds), ½ onion yellow diced, fresh parsley (dried), salt to taste, 1 tsp olive oil(just to coat) , 1/4 cup to ½ cup to taste rice or white wine vinegar<br />note: make double batch then freeze it )<br />By Gayle C/ Melinda C<br /><br /><span style="font-weight: bold;">Carrot Chowder<br /></span>Brown1 lb hamburger, drain. Add:<br />1/2 cup celery<br />1/2 cup diced green pepper<br />1/2 tsp salt<br />1/2 cup chopped onion<br />Cook about 10 minutes, stirring while meat flavor is absorbed into the vegetables.<br />In large saucepan combine above and add:<br />4 cup (1 qt) tomato juice<br />2 1/2 cups coarsely grated carrots<br />1/2 tsp garlic salt/powder<br />1/8 tsp marjoram<br />1 1/2 cups water<br />1 tsp sugar<br />1/2 tsp pepper<br />Bring to boil then turn down to simmer. Add 2 cans of cream of celery soup. Simmer for at least 30 minutes or until carrots are tender. can serve topped with shredded cheese...colby/jack, cheddar, mozzarella, or whatever mild cheese you family likes.<br />By: Joanne T<br /><br /><span style="font-weight: bold;">Broccoli Cheese Soup</span><br />3/4 cup chopped onion 1 teaspoon salt<br />3 tablespoons oil or butter 2 (10 oz) pkg frozen broccoli<br />6 cups water 1/4 tsp garlic powder<br />6 chicken bouillon cubes 6 cups light cream milk<br />8 oz uncooked egg or cork screw noodles 2 lbs Velveeta cheese, grated or chopped<br />Pepper to taste<br />Saute onion in oil/butter for 3 minutes. Add water and bouillon cubes and heat to boiling. Stir until dissolved. Gradually add noodles and salt. Cook 3 minutes. Stir in broccoli and garlic powder; cook for 4 minutes. Add milk and cheese, stirring constantly. Add pepper to taste.<br />Serves 10 to 12<br />By my mom<br /><br /><span style="font-weight: bold;">Chicken Broccoli Cheese Soup</span><br />Make a roux:<br />Melt one square butter, add 1 white onion finely chopped, saute. Add 3/4 cup flour. Stir together. Add 4 cups milk or 2 cups cream and 2 cups milk or canned milk. Add 1 tsp salt and1/4 tsp garlic powder/salt. Add 2 cups chicken broth. Stir...<br />Add:<br />1-2 lbs broccoli, cook and cut up<br />1 cup (or more) cooked and cubed<br />1 cup grated cheese<br />1/4 tsp nutmeg<br />Bring to desired thickness.<br />By: Joanne T.<br /><br /><span style="font-weight: bold;">CHICKEN NOODLE SOUP</span><span><br />I just came up with soup. It is really easy and you can make it to your liking<br /><br />I put as much chicken broth as you need for your family. I used about 14 cups so I could have left overs. I use the chicken bouillon from Sams. It has great flavor.<br />THEN I put in my already cooked chicken and cut it up. I put in about 1/2 of a sliced cut up cabbage, about 2/3 diced carrots per person, 1 punch of cut up Asparagus, about 6 to 8 sliced green onions, and I just sprinkle some minced onions in.</span><span style="font-weight: bold;"> </span><span>I just cooked it long enough to cook the vegetables.</span><span style="font-weight: bold;"><span style="font-weight: bold;"> </span></span><span>Don't ya just love how I just say, a little of this and a little of that. I learned it from my wonderful Grandma. I still can't make her peachy cobbler like hers.<br />My family just love it. This time since I said noodle, I put in the abc pastas and they had a blast with the words and made up words when they got on there spoon</span><span style="font-weight: bold;">. </span><span>Let me know how yours turn out.</span><span style="font-weight: bold;"><br /></span><span>By: Kirsten Weakley</span><span style="font-weight: bold;"><br /><br />Chili mango salsa soup</span><br />1 lg (or 2 small cans) Chili beans<br />2 cans black beans<br />1 can kidney<br />1 lg jar mango salsa (costco)<br />chicken broth<br />topping<br />sour cream<br />lime juice<br />chips<br />By: Ashley C.<br /><br /><span style="font-weight: bold;">Creamy Bean Soup with Taquito Dippers</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2AKm3GXqGucLSbWv_F4GbcskilzEl8mAnK4uoyTC0l-byZaoC5tf-23eo3k6HUoi0sZj_Dror-SF0Zbfgxm5zb-_aqyBbmMYb-o6icmLUDlapvP1uSL_jDV6_jYQHFjdL73AFnmOrunG/s1600-h/Creamy+Bean+Soup+with+Taquitos+dippers.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 145px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2AKm3GXqGucLSbWv_F4GbcskilzEl8mAnK4uoyTC0l-byZaoC5tf-23eo3k6HUoi0sZj_Dror-SF0Zbfgxm5zb-_aqyBbmMYb-o6icmLUDlapvP1uSL_jDV6_jYQHFjdL73AFnmOrunG/s200/Creamy+Bean+Soup+with+Taquitos+dippers.jpg" alt="" id="BLOGGER_PHOTO_ID_5277942489997652322" border="0" /></a><table class="RecipeIngredientsControl" border="0" cellpadding="0" cellspacing="0"><tbody><tr><td class="RecipeIngredientItemNumber">1</td><td class="RecipeIngredientItem">can (16 oz) Old El Paso® traditional refried beans</td></tr><tr><td class="RecipeIngredientItemNumber">1</td><td class="RecipeIngredientItem">can (14.5 oz) petite diced tomatoes, undrained</td></tr><tr><td class="RecipeIngredientItemNumber">1</td><td class="RecipeIngredientItem">cup <a class="cimotif" style="border-bottom: 2px dotted green; color: green; font-weight: bold; text-decoration: none; cursor: pointer;">chicken broth</a></td></tr><tr><td class="RecipeIngredientItemNumber">1/2</td><td class="RecipeIngredientItem">cup (from 14-oz can) unsweetened coconut milk (not cream of coconut)</td></tr><tr><td class="RecipeIngredientItemNumber">1</td><td class="RecipeIngredientItem">can (4.5 oz) Old El Paso® chopped green chiles</td></tr><tr><td class="RecipeIngredientItemNumber">1</td><td class="RecipeIngredientItem">package (1 oz) Old El Paso® taco seasoning mix</td></tr><tr><td class="RecipeIngredientItemNumber">6</td><td class="RecipeIngredientItem">sticks (0.75 oz each) sharp Cheddar or chipotle Cheddar cheese</td></tr><tr><td class="RecipeIngredientItemNumber">1</td><td class="RecipeIngredientItem">package (10.5 oz) Old El Paso® flour tortillas for soft tacos & fajitas (12 tortillas)</td></tr><tr><td class="RecipeIngredientItemNumber">2</td><td class="RecipeIngredientItem">tablespoons CRISCO® Pure Vegetable Oil</td></tr><tr><td class="RecipeIngredientItemNumber">1/4</td><td class="RecipeIngredientItem">cup chopped fresh cilantro, if desired</td></tr><tr><td class="RecipeIngredientItemNumber">4</td><td class="RecipeIngredientItem">medium green onions, sliced (1/4 cup), if desired</td></tr></tbody></table> <br /> DIRECTIONS<br />1. Heat oven to 450°F. Line cookie sheet with foil.<br />2. In 2-quart saucepan, stir refried beans, tomatoes, broth, coconut milk, green chiles and taco seasoning mix; heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes.<br />3. Meanwhile, cut each cheese stick in half lengthwise to make 2 thin sticks. Place 1 cheese stick on one edge of each tortilla; roll tortilla tightly around cheese. Brush edges of tortillas with water to seal. Place taquitos, seam sides down, on cookie sheet. Brush each lightly with oil. Bake 5 to 7 minutes or until edges of tortillas are golden brown and cheese is melted.<br />4. Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping.<br />By: Kirsten/Philsbury<br /><br /><span style="font-weight: bold;">GINGER CHICKEN RICE SOUP</span><span style="font-weight: bold;"><br /></span>In big pot of hot water, bring to soft boil. Put in:<br />1 whole cleaned chicken, rub with salt, cut in half<br />3/4 cup rice<br />3 Tbsp garlic fresh, (about 10 cloves)<br />Add after deboning chicken<br />carrots<br />fresh ginger root, cracked<br />onions, diced<br />snow peas, broccoli (any vegi you like/have)<br />Cook for 1 hour and 15 minutes. Debone chicken and take out ginger root. Cook another hour. Add salt and pepper to taste. This is great when you are sick.<br />By Brenda O.<br /><br /><span style="font-weight: bold;">POTATO CORN CHOWDER</span><br />Make a roux:<br />Melt one square butter, add 1 white onion finely chopped, saute. Add 3/4 cup flour. Stir together. Add 4 cups milk or 2 cups cream and 2 cups milk or canned milk. Add 1 tsp salt and1/4 tsp garlic powder/salt. Add 2 cups chicken broth. Stir...<br />BRING to boil 5 cups chicken broth, add 1/2 cup celery, and 1 bag frozen, cubed hash browns. Cook until tender. Add to roux. Can add a can of corn, (frozen) or cream corn, chopped bacon, green onions and cheese on top.<br />By: Joanne T<br /><br /><span style="font-weight: bold;">Southwest White Chili</span><br /> Southwest spice blend<br />1 tbsp olive oil 1 tsp garlic powder<br />1 ½ lb boneless, skinless chicken 1 tsp ground cumin<br />1/4 cup chopped onion ½ tsp oregano leaves<br />1 cup chicken broth ½ tsp cilantro leaves<br />1 can (4 oz) chopped green chili 1/8 tsp ground red pepper<br />1 can (19 oz) cannellini, undrained (white kidney beans)<br />2 green onions, sliced<br />Heat oil in large saucepan over medium-high heat. Add chicken and onions; cook 4-5 minutes. Stir in broth, green chilies and spice blend; simmer 15 minutes. Stir in beans. Simmer 5 minutes. Top with onions. Garnish with Monterey Jack Cheese, if desired. Makes 4 cups.<br /><br /><span style="font-weight: bold;">TACO SOUP</span><br />1 can each black, pinto and kidney beans, undrained<br />1 can corn, undrained<br />1 can sliced olives, drained<br />1 onion chopped<br />1 can tomato paste<br />1 can tomato sauce<br />1/2 pkg taco seasonings (to taste +/-)<br />1 lb ground beef<br />Brown beef and onion (can add garlic). Drain. Add remaining ingredients and heat. Can serve with Fritos, sour cream, cheese and salsa. Can also serve in tortilla , burrito style.<br />By: Joanne T.<br /><br /><span style="font-weight: bold;">Tortilla Soup</span><br />1 Tablespoon butter<br />½ cup green pepper<br />½ cup onion<br />½ tsp cumin <br />3 ½ cups or 2 14oz cans of chicken broth<br />2 cups shredded and cooked chicken<br /> 1 cup whole corn<br /> 1 Tablespoon vegetable oil<br />6 corn tortillas cut ½ inch strips<br /> 3/4 cups shredded Monterey cheese<br />1 16 oz salsa sour cream<br />Melt butter and cook green peppers, onion and cumin. Cook until tender and crisp. Put chicken broth, salsa, corn, chicken and pepper mixture in a pot. Bring to a boil and reduce heat to low and cook for 5 minutes.<br />Heat oil and but tortillas in hot oil.<br />Put tortillas on bottom of bowl put cheese on top. Then put the soup on top of the cheese then top it off with the sour cream.<br /> YUMMY YUMMY YUMMY<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">US Senate Soup</span></span><br />Soak 1 lb white (great northern) beans over night. Drain water<br />Add 2 ham hocks, 3 qt water/broth. Bring to a boil. Simmer 2 hours.<br />Stir in:<br />1 cup cooked mashed potatoes<br />3 chopped onions<br />Small celery length wise<br />1 garlic clove, minced<br />1/4 cup chopped parsley (fresh)<br />Simmer 1 hour longer<br />Remove ham and chop meat. Put back in soup. Makes a lot.<br />By Melinda C.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">White chili</span></span><br />12 oz ground turkey<br />½ onion, chopped<br />1 clove garlic<br />Cook together<br />Add 3 cups water (or chicken broth)<br />15 oz can great northern beans<br />4 oz mild green chiles<br />2 tsp (2 boulion) chicken<br />1 tsp cumin<br />1/4 tsp pepper<br />Bring to boil. Cover and simmer 30 minutes.<br />To thicken up add<br />2 Tbsp flour<br />1/4 cup water<br />real good with corn bread<br />By: Gina H.<br /><br /><span style="font-weight: bold;">WONTON SOUP</span><br /><span style="font-weight: bold;">For the soup:</span><br />5 cups chicken broth (regular or low-sodium)<br />2 cups water<br />2 to 3 thin slices fresh ginger<br />5 or 6 bok choy leaves, washed<br />pepper to taste<br /><span style="font-weight: bold;">For the wontons:</span><br />1/2 lb ground pork (for lower-fat wontons, use ground turkey)<br />2 scallions, finely chopped<br />1 Tbsp minced fresh ginger<br />1 small clove garlic, minced<br />1 Tbsp plus 1 tsp soy sauce<br />1 tsp rice vinegar<br />1/4 tsp sesame oil<br />1/4 tsp salt<br />1/8 tsp pepper<br />1 tsp cornstarch<br />35 to 40 wonton wrappers<br /><span style="font-weight: bold;">STEP</span> <span style="font-weight: bold;">1</span> In large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set aside<br /><span style="font-weight: bold;">STEP</span> <span style="font-weight: bold;">2</span> Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add soy sauce, vinegar, sesame oil, salt, pepper and corn starch and mix well with a rubber spatula<br /><span style="font-weight: bold;">STEP 3</span> Remove the wonton wrappers from their package and comer them with a damp paper towel to keep them from drying out. Assemble the wontons place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap.<br /><span style="font-weight: bold;">STEP 4</span> Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover and cook it for 3 minutes. Turn off heat and add pepper to taste.<br /><span style="font-weight: bold;">STEP 5</span> Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth.. Makes 6 to 8 serivngUnknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-42804115270381873882008-12-02T20:22:00.001-08:002011-01-04T16:54:05.989-08:00APPETIZERS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv04sQ-OHjbN2z1pYQtdobydmw8lmyMOHpQOysBIfCl2wo8tio9ahr5jvoPSjdLhLUiqg6LQb_vt3yTLKaBaqBXq7roGcwKBWeklpsrQV67rAQwvf0pooSDjDN1Zs3QFGBnxtdVKCvWwyb/s1600-h/almond+Rocca+resize.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv04sQ-OHjbN2z1pYQtdobydmw8lmyMOHpQOysBIfCl2wo8tio9ahr5jvoPSjdLhLUiqg6LQb_vt3yTLKaBaqBXq7roGcwKBWeklpsrQV67rAQwvf0pooSDjDN1Zs3QFGBnxtdVKCvWwyb/s200/almond+Rocca+resize.jpg" alt="" id="BLOGGER_PHOTO_ID_5275422260431921634" border="0" /></a><br /><span style="font-weight: bold;">ALMOND ROCCA<br /></span><span>1 cup sugar<br />1 cup butter (real)<br />1 cup semi sweet chocolate chips<br />1 cup chopped almonds<br />Bring sugar and butter to hard tack stage. Pour onto flat wax paper surface. Sprinkle chocolate chips, let melt, spread evenly. Sprinkle almonds. Let set . Break up and serve.</span><span style="font-weight: bold;"><br /><br />APPLE FRITTERS<br /></span><span>2 tablespoons oil</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3yAzMsjxZDpVXiXnD_N3GLLEsYV4i7LjLL9Np-Gm4TuvX42rv_bHiMwCiZchanVP8wS42QbhSPoLsgw9mEoArMzj4YUwG5KuLUpjOXrNEMu8PQEJk-ckUg99OR2Xu4bKrbjrcSoDyYaFo/s1600-h/apple+fritters.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3yAzMsjxZDpVXiXnD_N3GLLEsYV4i7LjLL9Np-Gm4TuvX42rv_bHiMwCiZchanVP8wS42QbhSPoLsgw9mEoArMzj4YUwG5KuLUpjOXrNEMu8PQEJk-ckUg99OR2Xu4bKrbjrcSoDyYaFo/s200/apple+fritters.jpg" alt="" id="BLOGGER_PHOTO_ID_5275424459315732562" border="0" /></a><br /><span>1 egg, beaten<br />1/2 cup milk<br />2 teaspoons sugar</span><br /><span>1 teaspoon ground cinnamon<br />1 cup sour cream<br />1 cup self-rising flour<br />3 apples peeled, cored and sliced horizontally, about 1/4-inch thick<br />Powdered sugar, optional<br />1. Heat 2 tablespoons oil to 375 degrees F.<br />Combine in a bowl the beaten egg, milk, sugar, cinnamon and sour cream. Mix well and add flour.<br />Dip apples in batter and carefully place in oil. Cook for 1 to 2 minutes. Turn and cook 1 to 2 minutes more. Remove fritters and drain. Maybe sprinkled with powdered sugar, if desired. Serve warm<br />BY: Kirsten W (Paula Dean)<br /><br />APPLE FRITTERS<br />1 TBSP butter<br />2 TBSP brown sugar<br />Juice of one lemon<br />1/4 cup water<br />2 cups chopped apples<br />splash apple brandy<br />1/4 tsp cinnamon<br />2 eggs, separated<br />2/3 cups milk<br />1 TBSP melted butter<br />1 cup sifted flour<br />1/4 tsp salt<br />1 TBSP sugar<br />Drizzle corn syrup<br />Powdered sugar<br />1) Preheat deep fryer<br />2) In sauce pan melt butter. Stir in brown sugar, and cook 30 second to dissolve. Add lemon juice, water apples, brandy, and cinnamon. Cook the apples 3 to 5 minutes until apples start to wilt. Remove from heat and cool completely.<br />3) In mixing bowl; whisk egg yolks, milk and melted butter and cooked apples. Stir in dry ingredients into the liquid mixture. Blend until batter is incorporated. Cover the batter and place in fridge for at least 2 to 4 hours.<br />4) In a standing mixer with a whisk, beat egg whites until stiff. Remove the batter from fridge and blend until smooth. Fold in beaten egg whites. Using a large spoon, drop batter into hot oil and fry until golden brown; about 3 to 4 minutes. Remove from oil and drain on paper towels on plate.<br />5) To serve, mound the warm fritters on a plate and drizzle with corn syrup and garnish with powdered sugar.<br />BY: Kirsten (Emeril Lagasse)<br /><br /></span><span style="font-weight: bold;"><br />BRUSCHETTA</span><br />Marinade:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimrjBRWKa0ImBUqKubwiNmcGXlkp0tGokOpLLyQ-9FSzz4DDu-BKb8fqgPyAqOkseOcKr5TV1Nb8hBANHRVwHksXBAdytolCeDrS5BoXmDGnpzz_lQvuVzmxntGt3IcQwo7Rn4xnm5hcG1/s1600-h/Bruschetta+resize.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimrjBRWKa0ImBUqKubwiNmcGXlkp0tGokOpLLyQ-9FSzz4DDu-BKb8fqgPyAqOkseOcKr5TV1Nb8hBANHRVwHksXBAdytolCeDrS5BoXmDGnpzz_lQvuVzmxntGt3IcQwo7Rn4xnm5hcG1/s200/Bruschetta+resize.jpg" alt="" id="BLOGGER_PHOTO_ID_5275415221663022290" border="0" /></a><br />1 /2 cup red wine vinegar 1 /2 tsp salt<br />1 /2 tsp basil 1 /4 tsp pepper<br />1 /2 tsp Italian seasoning 1 Tbsp sugar<br />3 cloves minced fresh garlic 1 Tbsp parsley or chives<br />1 /2 tsp oregano<br /><br />Mix well, then add: 1 /2 cup olive oil<br /> 5 - 6 Roma Tomatoes, sliced<br /> 1 /2 purple/red onion, sliced very thin<br />Marinate several hours or overnight<br />Mix: 1 /2 - 1 cup mayonnaise<br /> 1 /2 - 1 cup grated Parmesan cheese<br />Cut 1 loaf of baguette - type dense bread into thin sliced. Spread with mayo and cheese mixture, then some onion slices then a slice of tomato. Broil about 5 minutes. Serve pormptly.<br />BY: Tadiana Jones<br /><br /><span style="font-weight: bold;">CREAM CHEESE TORTILLA PINWHEELS</span><br />1 8 oz cream cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAo1Jj-BLUfuBdZ3Jx8Jksn4WS34vc0dFUPWBIqtCcMSV0RJNHW56ELton-YYwlreZbw-8FAyD6-lgy8Iels-hEopobUf9s83fk-LKaEGST4UyNtrMt_b4sPp8rloS5NNMsiAFv1ilXW8H/s1600-h/Cream+cheese+totilla+Pinewheels+resize.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAo1Jj-BLUfuBdZ3Jx8Jksn4WS34vc0dFUPWBIqtCcMSV0RJNHW56ELton-YYwlreZbw-8FAyD6-lgy8Iels-hEopobUf9s83fk-LKaEGST4UyNtrMt_b4sPp8rloS5NNMsiAFv1ilXW8H/s200/Cream+cheese+totilla+Pinewheels+resize.jpg" alt="" id="BLOGGER_PHOTO_ID_5275418363916438610" border="0" /></a><br />1 cup sour cream<br />1 can green chilies<br />1 can chopped olives<br />1 cup cheese (any desired)<br />1 /2 cup green onions<br />garlic powder to taste **you can add any other seasonings you choose<br />Mix ingredients. Roll in tortilla. Roll in plastic wrap and chill before slicing. Serve with salsa and or quacamole.<br />BY: Tina P.<br /><br /><span style="font-weight: bold;">CHEESE BALL</span><br />2 (8oz) pkg cream cheese softened<br />½ tsp dry mustard<br />2 ½ tsp Bon Appetit (seasoning)<br />3 green onions finely chopped<br />Chopped Walnuts<br />Mix together. Roll in chopped walnuts. Chill at least 4 hours.<br />By Janette W.<br /><br /><span style="font-weight: bold;">CHEESE BALL WITH HAM<br /></span><span>1 pkg. 8oz. cream cheese<br />1 cup grated cheese<br />ham chopped in fine pieces (Thin deli sliced ham works best)<br />1Tbsp. minced onion<br />1 Tbsp. worcestershire sauce<br />Soften cream cheese, add wocestershire sauce, minced onion, and grated cheese with a little bit of ham. Roll into a ball, then roll into the ham and crushed walnuts</span><span style="font-weight: bold;"><br /></span><span><span>By: Stephanie A</span></span><span style="font-weight: bold;"><span style="font-weight: bold;">.</span><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9-pBYxpqkBbEhMV-Yn6lJY9y8hlcKbVzBKMtqTmAFhomm-TGQRRxzrsMpeO-SfKRmm4ctxLxW8kfi-OXUewTas1iEZ48SOa11m0JqLpv1liB2aKMGOUBfrZ3eCkEY0ynVdZx69qapKEp/s1600-h/marshmallow+Fruit+Dip+2+resize.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9-pBYxpqkBbEhMV-Yn6lJY9y8hlcKbVzBKMtqTmAFhomm-TGQRRxzrsMpeO-SfKRmm4ctxLxW8kfi-OXUewTas1iEZ48SOa11m0JqLpv1liB2aKMGOUBfrZ3eCkEY0ynVdZx69qapKEp/s200/marshmallow+Fruit+Dip+2+resize.jpg" alt="" id="BLOGGER_PHOTO_ID_5275419142284803026" border="0" /></a><br /><span style="font-weight: bold;">MARSHMALLOW FRUIT DIP</span><br />2 cups ro 7- 11 oz marshmallow cream <br />1 8 oz pkg cream cheese<br />1 Tbsp orange rind grated<br />dash of salt<br />Mix and serve. Add your favorite fruit.<br />BY: Jan S.<br /><br /><span style="font-weight: bold;">PINWHEELS</span><br />spread cream cheese ( you can mix the salsa with cream cheese) on any flavor flour tortilla<br />add your favorite meat and grated cheese<br />you can also add salsa<br />roll up cut and serve cold.<br /><br /><span style="font-weight: bold;">GRILLED TOMATOES</span><br />4 ½ inch thick slices of beefsteak tomato<br />½ cup creamed spinach<br />2 Tbsp butter, melted<br />2 Tbsp seasoned bread crumbs, (below)<br />3 slices real american cheese<br />Preheat broiler to high<br />arrange the tomato slices on a baking sheet and lightly salt them.<br />Combine creamed spinach with melted butter and bread crumbs in a medium bowl.<br />Spread approximately 2 Tbsp of creamed spinach on top of each tomato. Use up all of the spinach<br />dice the american cheese slices, then pile an equal amount of cheese on top of the spinach on each tomato<br />broil the tomatoes for 2 to 3 minutes, or until the cheese melts and browns. Serve hot.<br />Serves 2<br /><br /><span style="font-weight: bold;">STUFFED CUCUMBER WITH CARROTS</span><br />Cucumbers Carrots<br />*Peel cucumbers down the side in strip fashion. If larger cucumbers, cut in half so they don’t brake.<br />*Take a long narrow knife and carefully hollow out<br />*Wash and peel carrots. Stick the carrot into the center of the cucumber carefully.<br />*When stuffed, cut the cucumbers into slices<br />By: Jackie B<br /><br /><span style="font-weight: bold;">STUFFED GREEN PEPPERS</span><br />4 green peppers Salt and pepper<br />1 lb hamburger, cooked Garlic powder<br />1 lb ground pork or turkey, cooked ½ cup mushrooms, chopped<br />2 eggs 1/4 cup onion<br />½ to 1 cup oatmeal 2/3 cups rice,long grain rice<br />½ cup ketchup or BBQ sacue 1 (14 oz) pasta sauce<br />*Hollow out green peppers<br />*Mix everything but green peppers<br />*Stuff meat into center of peppers and form a rounded top<br />* Place in covered casserole dish and bake at 350̊ for 45 minutes. Then take off cover and continue cooking for 15 minutes<br />BY: Jackie B.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-89563272031166217992008-11-07T21:14:00.000-08:002008-11-07T21:16:11.236-08:00Orange Julius1.c Orange Juice<br />1 c. milk<br />1 c. water<br />1/4 c. sugar<br />12 ice cubes<br /><br />Mix together in blender for 30 seconds.Stephanie Pinegarhttp://www.blogger.com/profile/12124376031463168599noreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-11420318722963900782008-11-04T12:28:00.000-08:002008-12-02T22:09:06.144-08:00VEGETABLES/SIDES<span style="font-weight: bold;">BACON SMOTHERED PEAS</span><br />3 slices bacon, diced<br />1/2 onion, finely chopped (about 3/4 cup)<br />1 teaspoon minced garlic<br />1 1/2 pounds frozen green peas<br />2 cups chicken broth<br />1/4 teaspoon Worcestershire sauce<br />1/2 teaspoon salt<br />1/4 teaspoon freshly ground black pepper<br />1. In a medium saucepan cook the bacon until crispy and all of the fat is rendered, about 4 minutes. Add the onion and cook, stirring frequently, until very soft, 4 to 6 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the peas and chicken broth and cook, stirring occasionally, until flavorful and cooked to the desired degree of doneness, 5 to 10 minutes. Add the Worcestershire sauce, salt, and pepper, cover, and let sit for 5 minutes longer. Serve hot.<br /><br />These were such a hit on Sunday. I didn't have leftovers. Enjoy<br /><strong>GLAZED CARROTS WITH PISTACHIO NUTS</strong><br />2 to 3 cups carrots, sliced diagonal pieces<br />3 Tbsp packed brown sugar<br />1 Tbsp butter<br />1/3 cup chicken broth<br />Pinch kosher salt, pepper<br />1/4 cup chopped pistachio nuts<br />Saute over medium heat, Bring to boil then simmer on med low for 10 minutes. add 1/4 cups pistachio nuts, and continue cooking until tender. Sprinkle with parsley and serve.<br />*I boiled the carrots in water for a few minutes to get soft then i used some of that water and made chicken broth and then continued cooking for 10 minutes then added nuts then cooked until done.<br />By: Kirsten W.<br /><br /><strong>CORN SOUFFLE</strong><br />Prep: 15 min. Total: 55 min.<br />2 Tbsp butter<br />1 pkg. 8oz cream cheese, cubed<br />1 can (15 1/4 oz) whole corn, drained (i used 1 3/4 cup frozen corn)<br />1 can (14.75 oz) cream style corn<br />1 pkg. (8.5 oz) corn muffin mix<br />2 eggs, lightly beaten<br />1 cup shredded cheddar cheese<br />Preheat oven to 350. Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted.<br />Add cream cheese ; continue micro waving 15 sec. or until softened; stir until well blended. Add both corns, the muffin mix and eggs; mix well.<br />Pour into greased 13x9 baking pan; sprinkle with cheddar cheese.<br />Bake 40 minutes or until golden brown. Cool slightly.<br />Makes 16 servings.<br />*<strong>Variation</strong>: Make this Mexican-style by using Mexican corn instead of whole corn.<br />By: Kirsten W.<br /><br /><span style="font-weight: bold;">PARMESAN POTATO STICKS ***</span><br />prep time: 10 minutes bake:20-30 min. serves 6-8<br />4 medium russet potatoes (about 1 ½ lbs) peeled<br />2 Tbsp olive oil<br />½ tsp salt<br />coarsely ground black pepper<br />1/4 cup grated Parmesan cheese<br />1/4 cup seasoned bread crumbs<br />sour cream and chive dip (**below)<br />1- preheat oven to 450. Lightly grease 2 15x10x1 inch jelly roll pans. Cut potatoes in sticks, about 3x1/4x1/4 inches.<br />2-place potato sticks in a medium bowl. Add oil, s/p; toss to coat. Combine parmesan and bread crumbs in a small bowl; mix well. Add parmesan mixture to potatoes; toss to coat well. Arrange potato sticks in a single layer in prepared pans.<br />3-bake potato sticks, turning once, until they are lightly golden and tender when pierced with a fork, 20-30 minutes. Cool slightly in pans. Serve warm with sour cream and chive dip.<br />**Sour cream and chive dip<br />combine 1 cup sour cream, 1/4 cup mayo, 2-4 Tbsp fresh snipped chives and pinch of salt.<br /><br /><span style="font-weight: bold;">RED POTATOES</span><br />makes (1) 9 x 13 pan<br />3 lbs red potatoes slices, or cubed<br />boil for 2 minutes then drain and pour in 9 x 13 pan<br />mix together (approx.)<br />1/4 cup melted butter<br />½ pt heavy whipping cream<br />salt pepper<br />1 cup evap milk<br />1 small onion sliced<br />pour over potatoes and add cheese<br />bake at 350̊ for 30 minutes<br />by Vicky B.<br /><br /><span style="font-weight: bold;">SCALLOPED POTATOES</span><br />1 teaspoon unsalted butter<br />4 cups heavy cream<br />2 teaspoons salt, divided 1 teaspoon freshly ground black pepper<br />3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices<br />8 ounces Swiss cheese, grated<br />1. Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.<br />Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.<br />With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.<br />Remove from the oven and let sit for 5 minutes. Serve hot<br /><br /><span style="font-weight: bold;">YUMMY POTATOES ( Funeral potatoes)</span><br />12 medium potatoes boiled, chilled, peeled and grated 2 cups grated cheddar cheese<br />2 cans cream of chicken soup ½ cup green onions (w/greens)<br />½ cup melted butter ½ cup bread crumbs or crushed<br />2 cups sour cream Corn flakes<br />mix potatoes, soup, 1 ½ cups cheese, and sour cream. Place in 9 x 13 pan top with green onions, ½ cheese, ½ cup butter and the corn flakes or bread crumbs. Bake at 350̊ until bread is brown. About 15 minutes.<br />By Katrina S.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-22146170599531256642008-11-03T15:44:00.001-08:002019-01-31T14:39:23.749-08:00DESSERTS<span style="font-weight: bold;"><span style="color: red;">BREADS</span><br /><br />CARAMEL CINNAMON ROLLS<br />Bread</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pL_Yk88MuNXZiSgroS88fI7ufZJUm_zKziHBdxt6lMMm8wLjD2GbIAmBLTQeWmOX06PqyeJKzCk4OlSHt_YVHBKRCWcAepEJ37eNGhOKBP46D0Ae0MZtXOUzoUXsY0iP3TNyyqSTdEM4/s1600-h/DSCF7228.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5447931047235024258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pL_Yk88MuNXZiSgroS88fI7ufZJUm_zKziHBdxt6lMMm8wLjD2GbIAmBLTQeWmOX06PqyeJKzCk4OlSHt_YVHBKRCWcAepEJ37eNGhOKBP46D0Ae0MZtXOUzoUXsY0iP3TNyyqSTdEM4/s200/DSCF7228.JPG" style="cursor: pointer; float: right; height: 150px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a><br />
1/2 cup milk<br />
1/2 cup water<br />
1 stick soft butter<br />
1/2 tsp salt<br />
1/3 cup sugar<br />
1 egg, lightly beaten<br />
3 1/2 to 4 cups flour<br />
2 1/4 tsp yeast<br />
I put all the wet ingredients on the bottom of a bread machine and then add the 3 1/2 cups flour then the yeast, put on the dough cycle and it is done in 1 hrish. if you would like to do it by hand, email me and I will find the recipe and write it down for you.<br />
AFTER it is done, I tear the dough in 1/2 and then roll it out. I spread melted butter all over it and sprinkle a good layer of cinnamon sugar over the whole thing. As I roll the dough, I spread more butter but you don't have to. cut and add more butter to the top and sprinkle with more cinnamon sugar. do the same with the next ball of dough.<br />
I cook it at 350 for about 10 minutes or until done.<br />
After it comes out, I spread more butter on it then the homemade Caramel Sauce (below) and enjoy!!<br />
<span style="font-weight: bold;">Caramel Sauce</span><br />
1 cup butter<br />
1/2 cups brown sugar<br />
1 cup heavy cream (or normal cream)<br />
1/2 cups of white sugar<br />
<br />
Melt and bring to boil. do not stir for a few minutes and just let it boil good. Add a 2 tsp or so of Vanilla and Wala heaven in your mouth :o)<br />
Enjoy<br />
By: Kirsten W<br />
<span style="font-weight: bold;">PECAN STICKY BUNS</span><br />
<span style="font-style: italic; font-weight: bold;">Bread</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9R2SGGXMBuNcGSmwghH4Wj2EwlQj-I6UBJeYik-JsVVNg2ipKV5XglSqT8av8N_o5hcqZWWzLLD53w00_IBZr3yN5K1V-gxfWY-duamnsBoFy4NHS_OaUVsc9UA5aQNLE61Hj_1Mkc6mA/s1600-h/Pecan+Sticky+Buns+resize.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5275421483458358562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9R2SGGXMBuNcGSmwghH4Wj2EwlQj-I6UBJeYik-JsVVNg2ipKV5XglSqT8av8N_o5hcqZWWzLLD53w00_IBZr3yN5K1V-gxfWY-duamnsBoFy4NHS_OaUVsc9UA5aQNLE61Hj_1Mkc6mA/s200/Pecan+Sticky+Buns+resize.jpg" style="cursor: pointer; float: right; height: 200px; margin: 0pt 0pt 10px 10px; width: 150px;" /></a><br />
1 pkg active dry yeast, 2 1/4 tsp<br />
1 /2 cup warm water (105 to 115)<br />
1 /2 cup milk, scalded and cooled<br />
1 /3 cups sugar<br />
1/3 cup unsalted butter, softened<br />
1 1/4 tsp salt<br />
1 large egg<br />
4 cups all-purpose flour<br />
Non stick cooking spray<br />
<span style="font-style: italic; font-weight: bold;">FOR The FILLING</span><br />
3/4 cup sugar<br />
4 tsp ground cinnamon<br />
6 Tbsp unsalted butter, room temp<br />
<span style="font-style: italic; font-weight: bold;">FOR THE TOPPING</span><br />
1 /2 (1 stick) unsalted butter, softened<br />
1 1 /2 cups packed light-brown sugar<br />
4 Tablespoons corn syrup<br />
1 1 /2 cups pecan halves<br />
<span style="font-weight: bold;">1)</span> Prepare the dough; (hint I put mine in the bread machine on dough) In a large bowl, dissolve yeast in warm water; stir in milk, sugar, butter, salt, egg, and 2 cups flour. Mix until smooth. Add remaining 2 cups flour, and mix, using your hands, until incorporated..<br />
<span style="font-weight: bold;">2)</span> Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 5 minutes. Spray the inside of a large bowl with cooking spray; transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, and leave in a warm place until dough has doubles in size, about 1 1 /2 hours.<br />
<span style="font-weight: bold;">3)</span> Punch down dough, and let rise again until doubled, 45 - 60 minutes.<br />
<span style="font-weight: bold;">4)</span> Prepare the TOPPING: Spray muffin tin with cooking spray, and place over a baking sheet. In a medium saucepan, melt butter over medium heat; stir in brown sugar, corn syrup, and pecan halves. Cook until sugar is dissolved. Divide pecan mixture between muffin tins.<br />
<span style="font-weight: bold;">5)</span> For the FILLING: In a small bowl, combine sugar and cinnamon; set aside. On a lightly floured work space, roll out dough to a 12x12 inch square. Spread butter over dough, and sprinkle with cinnamon sugar mixture. Roll up dough, and stretch to even out, if necessary. Using a sharp knife, cut into twelve 1 inch slices. Transfer slices to muffin tins, and let rise for 40 minutes.<br />
<span style="font-weight: bold;">6)</span> Preheat oven to 350. Bake pecan rolls until lightly browned, 30 to 35 minutes. Remove from oven, and immediately invert onto heatproof plate. Without removing muffin tin, let stand for 1 to 2 minutes.<br />
By: Kirsten Weakley<br />
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<span style="color: red; font-weight: bold;">BARS/BROWNIES</span><br />
<b><br />BEST BROWNIES</b><br />
1 cup butter, softened<br />
4 eggs<br />
2 cups sugar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_B9IGlCMfGApzFqU820utB6EXSAIR0bcUYDZk3HBuvQFbGCwnFpoUwt-xjCpdwPUIQUiqoNgkbGF1xvvxzn0RGMxuXuKvXDpPmaTjkdkYqp18VZMalLN4MkX_G3ir5n9U6lGHzRo3DkHY/s1600-h/brownies.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5447556121166695266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_B9IGlCMfGApzFqU820utB6EXSAIR0bcUYDZk3HBuvQFbGCwnFpoUwt-xjCpdwPUIQUiqoNgkbGF1xvvxzn0RGMxuXuKvXDpPmaTjkdkYqp18VZMalLN4MkX_G3ir5n9U6lGHzRo3DkHY/s200/brownies.jpg" style="cursor: pointer; float: right; height: 133px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a><br />
1 ½ cups flour<br />
1/3 cup cocoa<br />
1 cup chopped walnuts<br />
1/4 teaspoon salt<br />
3 cups miniature marshmallows<br />
1 teaspoon vanilla<br />
Mix all ingredients except marshmallows. Bake in 9 x 13" greased pan at 350 for 20 to 30 minutes or until done. Place miniature marshmallows over brownies and place in oven until melted. (3 minutes). HINT For a thinner brownie, bake in a 11 x 15 x 1" or sheet cake pan. The picture, I cut them out into hearts added frosting then I added pink frosting pin from the store and sprinkles for Valentines Day :)<br />
Best Brownie frosting, below<br />
By Aunt Wendy<br />
<br />
<b>Best Brownie/Cake Frosting</b><br />
½ cup butter, soft<br />
1/3 cup cocoa<br />
1 2/3 cups powdered sugar<br />
1/3 cups evaporated milk<br />
Mix all together until blended. Makes for a 9x13 pan<br />
<br />
<span style="font-weight: bold;">MOCK CHOCOLATE ECLAIRS</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKQ3ulh5BtKS1jmSbBCvdhwyPAnnACcZ605OQeVhqL7DUNYHYjgFdyf5wK4VnvFKO6p6Y2Zu5BuKdVRkW4bBG63SQol81hyd-3xueaqAwOPFSqWhcA3jEWus-pLfF5w_4bd0kRbG7llrk/s1600-h/Mock+Chocolate+Eclairs+resize.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5275419662682449378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKQ3ulh5BtKS1jmSbBCvdhwyPAnnACcZ605OQeVhqL7DUNYHYjgFdyf5wK4VnvFKO6p6Y2Zu5BuKdVRkW4bBG63SQol81hyd-3xueaqAwOPFSqWhcA3jEWus-pLfF5w_4bd0kRbG7llrk/s200/Mock+Chocolate+Eclairs+resize.jpg" style="cursor: pointer; float: right; height: 150px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a>2 boxes (3. 4 oz) french vanilla instant pudding mix<br />
3 cups milk<br />
1 box graham crackers <br />
1 1/3 cup powdered sugar<br />
1 8 oz cool whip<br />
3 Tbsp very hot water<br />
3 Tbsp butter 1 tsp vanilla<br />
3 Tbsp cocoa<br />
Combine pudding mix with milk and blend well. Fold cool whip into pudding mix. Line 9 x 13 pan with graham crackers. Pour half of pudding on crackers. Cover with a layer of graham crackers again. Top with remaining pudding mix and cover with another layer of crackers. Mix together butter, cocoa, powdered sugar, vanilla and hot water. Blend until creamy. Spread on top of graham crackers. Chill 24 hours before serving. Serving 10 - 12 servings<br />
***very rich – make ahead – use only french vanilla pudding<br />
BY: Angie Johnson<br />
<br />
<span style="font-weight: bold;">FRANGO</span><br />
1 cup soft butter 4 eggs<br />
2 cups powdered sugar<br />
3/4 teaspoons peppermint<br />
4 squares semi sweet chocolate<br />
2 teaspoons vanilla<br />
Beat butter and powdered sugar; add melted chocolate. Beat in eggs in one at a time. Beat 1 minute in between each egg. Add extracts. Put 12 cupcake cups in muffin tin line each bottom with crushed cookies (1 tablespoon) Pour in mixture on top of crumbs. Make sure its flat or level with top of cups. Freeze 3 to 4 hours. Place dollies on plate. Turn frozen dessert upside down on plate. Remove cupcake wrappers. Garnish with whipped cream, cherries, strawberries. Mint leaf.<br />
By Aunt Becky<br />
<br />
<b>FROZEN LEMON SQUARES</b><br />
1/4 cup butter, melted<br />
1 (14 oz) sweetened condensed milk<br />
1 1/4 cup graham cracker crumbs<br />
½ cup real lemon juice<br />
1/4 cup sugar few drops of yellow food coloring<br />
3 egg yolks whipping cream<br />
Combine butter, crumbs and sugar; press into 8 or 9" square pan. In bowl, beat egg yolks; stir in milk, then lemon and food coloring. Pour into crust. Top with whipping cream. Freeze until firm.<br />
By: Jackie B<br />
<br />
<b>SEVEN LAYER COOKIES (squares)</b><br />
1 stick butter<br />
1 cup graham cracker crumbs<br />
1 small pkg chocolate chips<br />
1 can sweetened condensed milk<br />
1 cup coconut<br />
1 ½ cups chopped nuts<br />
1 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">small</span> pkg butterscotch chip (Toffee chips)<br />
In a 9x13 pan melt butter. Sprinkle crumbs over melted butter. Then spread coconut, chips, drizzle the milk over the chips, and then top with nuts or toffee chips. Bake in 350 for 25 minutes. Cool and cut. Makes 24 2x2 squares.<br />
By Grandma Jean Black<br />
<br />
<b>SEVEN LA</b><b>YER DELIGHT</b><br />
2 cups Graham cracker crumbs<br />
1 small can crushed pineapple<br />
1 stick melted butter<br />
1 large cool whipping cream<br />
2 or 3 bananas sliced length-wise<br />
1 pkg frozen coconut<br />
1 can sweetened condensed milk<br />
1 cup chopped nuts<br />
1/3 cup lemon juice<br />
1 jar red cherries with stems<br />
Mix crumbs with butter and line bottom of long Pyrex dish. Slice bananas on top of crust. Mix condensed milk and lemon juice. Pour over bananas. Spread pineapple over milk mixture. Top with pineapple with the cool whip. Sprinkle coconut. Then sprinkle nuts over coconut. To with cherries. Chill for about 1 hour.<br />
By Grandma Jean Black<br />
<br />
<span style="font-weight: bold;">LEMON SURPRISE JELLO</span><br />
3 pkg lemon jell-O <br />
1 can fruit cocktail<br />
2 pkg lemon whip n chill<br />
1 cup chopped walnuts<br />
1 cup cold milk<br />
2 Tablespoons heaping marshmallows, topping, softened<br />
Dissolve jell-o in 3 cups boiling water; add 3 cups cold water. Chill until partially set. Mix whip n chill with milk, beat at high speed. Drain fruit cocktail, reserving juice. Add enough water to juice to make ½ cup liquid. Add juice to whip n chill. Beat until well mixed. Add jell-o. Beat until well mixed. Add walnuts, fruit cocktail and marshmallow topping. Chill.<br />
By Grandma Jean Black<br />
<br />
<span style="color: red; font-weight: bold;">CANDYS/FUDGE</span><br />
<span style="font-weight: bold;"><br />CARAMEL CANDY</span><br />
1 can sweet/condensed milk<br />
1 ½ cups butter<br />
1 ½ cups light karo syrup<br />
1 ½ cups light brown sugar<br />
1 ½ cups white sugar<br />
Put in Pot and cook on medium with wooden spoon. Stir occasionally until soft ball stage, it will go from light color to medium color. Get a cup of cold water, drop a small piece in water to form in a ball and not rule off when it is ready. .Grease (butter) a 9x13 pan. Pour in and have it sit over night. Cut in thin slices with scissors. Wrap each one in was paper and twist ends.<br />
This is so good.<br />
BY: Kirsten W.<br />
<br />
<span style="font-weight: bold;">MEXICAN CARAMELS</span><br />
2 cups granulates sugar<br />
1 cup brown sugar<br />
1 ½ cups cream<br />
Melt one cup of sugar, add cream. Then add remainder of sugars stirring constantly. Forms soiled ball when dropped in cold water. Use well buttered shallow pan. Mark off squares and let cool.<br />
By Grandma Dorothy Taylor<br />
<br />
<b>CARAMEL FUDGES</b><br />
1 pkg German chocolate cake mix<br />
1/3 cup canned milk<br />
3/4 cup melted butter<br />
1 cup chopped walnuts<br />
Put ½ of the batter in greased 9 x 13 dripper. Bake in 350 oven for 6 minutes. Remove from oven.<br />
1 lb melted Carmel<br />
1/4 cup canned milk<br />
1 pkg chocolate chips<br />
Mix Carmel and milk. Sprinkle chocolate chips over to of cake and cover with melted Carmel. Top with remainder of cake batter and bake for 15 minutes.<br />
By Aunt Wendy<br />
<br />
<span style="font-weight: bold;">FABULOUS FUDGE</span><br />
FROM: My Costco Angel: Susan Dec 2009<br />
3 cups Chocolate Chips (1-1/2 C Semi Sweet and 1-1/2 C Milk Chocolate)<br />
1 10 oz Pkg of miniature marshmallows<br />
Optional: 2 cups chopped nuts<br />
*Place in LARGE bowl and set aside<br />
*Butter a 13x9 pan for thick fudge, baking tray for thin fudge<br />
Next:<br />
In MED size sauce pan put<br />
1 cup Butter (2) sticks<br />
4 ½ cups Sugar<br />
1 can evaporated milk (12 oz)<br />
Heat butter, sugar & milk to a rolling boil<br />
Boil 6 minutes<br />
Remove from heat<br />
ADD: 1 Tbsp. Vanilla to hot ingredients (careful it will bubble up)<br />
STIR<br />
Immediately pour HOT mix into LARGE bowl ingredients.<br />
Stir: until it starts to get thick.<br />
Pour into greased pan.<br />
Cool in fridge for (2) hrs<br />
(I chill overnight)<br />
Cut into squares.<br />
ENJOY!!!!<br />
By: Colleen Santos<br />
<br />
<span style="font-weight: bold;">WORLDS BEST FUDGE</span><br />
3 ½ cups milk chocolate chips<br />
1 tsp vanilla<br />
1/4 tsp salt<br />
2 cups crushed nuts<br />
13 oz can sweetened condensed milk<br />
Place all but nuts in large glass bowl. Heat in microwave 3 minutes. Stir until smooth. Add nuts. Put on buttered plate. Chill til set. Serves 10 to 12 like poppy cock.<br />
By Aunt Janis Broome<br />
<br />
<span style="font-weight: bold;">PRETZEL GOODIES</span><br />
take the pretzel shapes and add a rolo and put it in the oven at 250 for like 5 minutes or so, until they are soft and add a pecan on top.<br />
another fun way to make these for Christmas is take those pretzels and add a candy cane Hershey kiss on top and then cook them until soft and add a M&M on top after they are soft and warm.<br />
YUMMY!!<br />
<br />
<span style="color: red; font-weight: bold;">CAKES</span><br />
<br />
<span style="font-weight: bold;">CHOCOLATE BUNDT CAKE</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5wSvWYslJIbmd9urn75moA_L-KuzJ9LZZvxPvhLksmvBiXckVJU9zGFt73-ttog9LWw6tOn1deB7hnC2oUjjD6pagXH6h7odGhyphenhyphenMh0hVu4HHVschFzTU4oPweYQuFO7NSc_u-Gv6tLYE/s1600-h/chocolate+bundt+cake+resize.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5275417758209091810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5wSvWYslJIbmd9urn75moA_L-KuzJ9LZZvxPvhLksmvBiXckVJU9zGFt73-ttog9LWw6tOn1deB7hnC2oUjjD6pagXH6h7odGhyphenhyphenMh0hVu4HHVschFzTU4oPweYQuFO7NSc_u-Gv6tLYE/s200/chocolate+bundt+cake+resize.jpg" style="cursor: pointer; float: right; height: 140px; margin: 0pt 0pt 10px 10px; width: 186px;" /></a><br />
1 Devils food cake mix<br />
4 eggs<br />
1 sm pkg. Chocolate pudding<br />
2/3 cup water<br />
1 cup sour cream<br />
3/4 cup oil<br />
1 cup sour cream<br />
chocolate chip/nuts opt<br />
Beat well- at least 3 minutes. Bake in a well greased (sprayed) bundt pan. 350 for 45 minutes<br />
BY: JoAnn Tolman<br />
<br />
<b>FRESH APPLE CAKE</b><br />
1 ½ cups oil<br />
2 cups sugar<br />
3 eggs<br />
1 cup nuts<br />
3 cups chopped apples<br />
3 cups sifted flour<br />
1 tsp salt<br />
1 tsp baking soda<br />
2 tsp vanilla<br />
1/2 tsp cinnamon<br />
1/2 tsp nutmeg<br />
Combine oil and sugar. Stir well; add beaten eggs, mixing well. Stir in nuts and apples. Sift together the flour, salt, soda and spices. Add to first mixture stirring well. Add vanilla, mix well. Pour into greased and floured 9 x 13 pan. Bake at 325 for 1 hour.<br />
By Grandma Jean Black<br />
<br />
<span style="font-weight: bold;"> BAKED APPLE PUDDING CAKE</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKQyQFKh5xczreTMT1iJwQRrEEypIELPVJSMAHCW8dWLF-8s4E6nzUbU5VGjv1X485o2PP1WQdRcUaMB9DNjmBWh2O0M6RQNqGoyPr7DOQYT2JcS0ZOJTFxCz9bSN7q3Ragv43_JE7SSM/s1600-h/Baked+Apple+Pudding+Cake+resize.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5275423495235685282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKQyQFKh5xczreTMT1iJwQRrEEypIELPVJSMAHCW8dWLF-8s4E6nzUbU5VGjv1X485o2PP1WQdRcUaMB9DNjmBWh2O0M6RQNqGoyPr7DOQYT2JcS0ZOJTFxCz9bSN7q3Ragv43_JE7SSM/s200/Baked+Apple+Pudding+Cake+resize.jpg" style="cursor: pointer; float: right; height: 150px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a>1 1 / 3 cup cooking oil <br />
1 tsp salt<br />
2 cups sugar<br />
2 tsp cinnamon<br />
2 eggs 2 tsp soda<br />
6 medium grated, peeled apples<br />
1 tsp nutmeg<br />
1 cup nuts<br />
Mix oil, sugar and eggs, then add apples and nuts. Sift in dry ingredients. Mix together and pour into a 9x13 greased cake pan. Bake @ 350 for 25 minutes or until done.<br />
<span style="font-style: italic; font-weight: bold;">TOPPING</span><br />
1 cup butter<br />
2 cups sugar (can use only 1)<br />
1 cup canned milk<br />
dash of nutmeg<br />
3 tsp vanilla<br />
Cook butter, sugar, nutmeg and canned milk for 10 to 15 minutes on low heat stirring occasionally. Do not boil. At the end of cooking, stir in vanilla. (To lessen sweetness, stir in 1 /2 cup cool whip) Apply generously to warm cake. Enjoy!<br />
BY: Marcia W.<br />
<br />
<b>BETTER THAN S</b><b>EX CAKE</b><br />
1 pkg devil food cake<br />
1 to 2 pkg pudding cake<br />
1 tube cool whip<br />
3 to 4 score bars, crushed<br />
3 lg pudding for 2 pkg cake<br />
Bake cake<br />
Slice in 1" squares<br />
layering cake, pudding; cool whip<br />
score bare 3 layers<br />
top with whip cream and score bar<br />
make night before<br />
By: Kirsten<br />
<br />
<span style="font-weight: bold;">APPLE CAKE RECIPE</span><br />
CREAM TOGETHER:<br />
2/3 C shortening<br />
2 cups sugar<br />
2 eggs<br />
2 t vanilla<br />
BEAT in a separate bowl<br />
2 cups flour<br />
2 t soda<br />
¾ t nutmeg<br />
1 t salt<br />
2 t cinnamon<br />
Alternate flour mixture with 4 cups peeled shredded apples (golden delicious are the best)<br />
Batter will be very moist.<br />
Lightly grease and flour 9x13 dish. Bake 350 for 45 minutes. Cover when cake is almost cooled so it will stay moist.<br />
<span style="font-weight: bold;">CARMEL SAUCE</span><br />
1 ½ cubes of butter<br />
½ to 3/4 c white flour<br />
3 cups brown sugar<br />
cups hot water<br />
½ t salt<br />
1 t vanilla<br />
In a large sauce pan, melt butter over low heat, stir in flour. Stir in brown sugar and water. Add salt and vanilla. Boil for at least one minute without stirring and it will thickin it up. Stir well and serve warm over apple cake just before you eat it.<br />
Or you can have my <span style="font-weight: bold;">caramel sauce</span><br />
1 cup heavy whipping cream<br />
1 cup butter<br />
1 1/2 cups brown sugar<br />
1/2 cup white sugar<br />
Melt and bring to boil. When it comes to a boil, do not stir, this make it thicker. Then put in a few tsps of Vanilla.<br />
Kirsten W<br />
By: Vicki B.<br />
<br />
<b>CARROT CAKE</b><br />
2 cups sugar<br />
4 large eggs<br />
1 ½ cups vegetable oil<br />
Mix together in a large bowl above.<br />
<b>Add</b><br />
3 teaspoons cinnamon<br />
1 teaspoons salt<br />
2 teaspoons soda<br />
2 cups flour<br />
<b>Stir in:</b>3 ½ to 4 cups grated carrots<br />
2 tsp vanilla<br />
Mix all together and pour into cake pan. Bake for 30 minutes or toothpick comes clean. Make sure cake is completely cool before icing. Grease 9x13 pan or layered pan. Preheat oven 325.<br />
<b>Icing:</b>1 stick butter, soft<br />
1 box (3 cups) powdered sugar<br />
4 oz cream cheese<br />
2 tablespoons milk<br />
1 cup chopped pecans<br />
Beat altogether in mixer at med to high speed. For about 10 minutes. The longer you mix it the lighter and creamer it gets.<br />
By: Aunt Wendy<br />
<br />
<b>EASTER CAKE</b><br />
lemon cake<br />
1/3 cup oil<br />
1 can mandarin oranges use juice from oranges along with water<br />
<b>Topping</b>small lemon pudding<br />
coconut (could toast it first)<br />
small cool whip mixed w/ crushed pineapple (crushed pineapple, put through blender, save juice)<br />
Bake cake as follows on box and add the oranges to the mix. Take some pineapple juice and stab the cake and pour the juice on the cake. Makes it very moist. Put lemon pudding on top of cooled cake. Then the cool whip topping . Sprinkle with coconut.<br />
Jaye uses yellow cake and vanilla pudding. Mix and match. Make something new!<br />
By Jaye P/ Kirsten W.<br />
<br />
<span style="font-weight: bold;">FUDGY CHOCOLATE CAKE</span><br />
Serves 8<br />
6 oz white chocolate, for garnish<br />
1 cup (2 sticks) unsalted butter<br />
1 cup plus 3 TBSP sugar<br />
1 1/2 cups all purpose flour<br />
1/2 cup plus 3 TBSP unsweetened coco powder<br />
1 tsp salt<br />
4 large eggs<br />
1/2 pint heavy cream<br />
10 1/2 oz semisweet chocolate (if you prefer milk chocolate, try that)<br />
1) Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat oven to 350.<br />
2) Grease the base of two 8" round cake pans; line with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Divide batter between pans.<br />
3) Bake cakes until a toothpick inserted in center comes out clean, 20-25 minutes. Leave cakes in pan to cool for 1 minute, then turn onto a wire rack. Peel off lining paper; let cool.<br />
4) Meanwhile, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.<br />
5) Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate to garnish.<br />
<span style="font-weight: bold;">Great ideas:</span> For a super light cake, be sure to beat the cake mixture thoroughly to introduce plenty of air into it, encouraging the cake to rise<br />
<span style="font-weight: bold;">Serving suggestions:</span> Who doesn't love cake and ice cream? Serve this rich chocolate cake with your favorite ice cream flavor or whipped cream.<br />
BY: Great American Recipes<br />
<br />
<b>HERSHEY'S "PERFECTLY CHOCOLATE " CAKE</b><br />
If you choose to use butter for the cake recipe, be sure the milk and eggs are room temp; otherwise the butter with coagulate.<br />
Makes 1 nine inch layer cake<br />
½ cups unsalted butter, melted and cooled, or vegetable oil, plus more for pans<br />
3/4 cups Hershey’s cocoa, plus more for pans<br />
2 cups sugar<br />
1 3/4 cups all-purpose flour<br />
1 ½ teaspoons baking powder<br />
1 ½ teaspoons baking soda<br />
1 teaspoons salt<br />
1 cup milk room temperature<br />
2 large eggs, lightly beaten, room temperature<br />
2 teaspoons pure vanilla extract<br />
1 cup boiling water<br />
"Perfectly Chocolate" Chocolate Frosting (below)<br />
Place rack in center of oven, and preheat to 350 . Lightly butter two 9" round cake pans. Line with parchment paper and dust sides with cocoa; tap out excess. Set aside.<br />
In a large bowl, combine 3/4 cups cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter or oil, milk, eggs and vanilla. Using a handheld electric mixer on medium speed, beat for 2 minutes. Add boiling water, and beat to combine (batter will be thin). Divide batter evenly between prepared pans.<br />
Bake until cake tester inserted in the center comes out clean, 30 to 35 minutes. Cool in pans for 10 minutes. Run a paring knife around edge of cakes to loosen them from pans. Invert onto a wire rack to cool completely.<br />
<b>"Perfectly Chocolate" Chocolate Frosting</b><br />
Makes about 4 cups<br />
1 cups (2 sticks) unsalted butter<br />
1 1/3 cups Hershey’s Cocoa<br />
6 cups confectioners’ sugar, sifted, more if needed<br />
2/3 cups milk, more if needed<br />
2 teaspoons pure vanilla extract<br />
In medium saucepan, melt butter. Add cocoa, and beat with a handheld electric mixer to combine.<br />
Alternately add confectioners’ sugar and milk, beating on medium speed until frosting reaches a spreading consistency. Add vanilla, and beat to combine. Add more milk or sugar as needed to achieve desired consistency.<br />
PS this is real good. it takes a little more time but it is worth it.<br />
BY: Kirsten W<br />
<br />
<b>OATMEAL CAKE</b> (won 1st prize in cooking contest)<br />
1 1/4 cups boiling water<br />
1 cup oatmeal<br />
½ cup shortening<br />
1 cup sugar<br />
1 cup brown sugar<br />
2 beaten eggs, room temp<br />
1 1/2 cups flour<br />
1/2 tsp salt<br />
1/4 tsp nutmeg<br />
1 tsp baking soda<br />
1 tsp cinnamon<br />
Pour boiling water over oatmeal and let stand 20 minutes. Cream shortening and sugars. Add eggs and beat well, add the oatmeal after the 20 minutes. Mix all dry ingredients together then add them to wet ingredients. Grease and flour a spring form, or 13 x 9 pan. Bake 350 for 35 minutes. Remove from oven and spread with icing. Return to oven. Turn on broiler and heat until icing bubbles. Serve HOT!<br />
* I put this in a spring form pan and spread the icing all over. then broil.<br />
<b>Icing</b><br />
6 tablespoons butter<br />
½ cup nuts<br />
1 cup coconut<br />
1 cup brown sugar<br />
½ cup cream or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">evaporated</span> milk<br />
1 tsp vanilla<br />
Start this after you put the cake in the oven. Heat in saucepan over low, beat, then ice the cake.<br />
By Grandma Jean Black<br />
<br />
<b>PISTACHIO CAKE</b><br />
1 white cake<br />
1 cup water<br />
2 pkg pistachio pudding<br />
1 cup oil<br />
4 eggs<br />
Mix and put in 9x13 pan. Preheat oven to 275 for 10 minutes. Raise heat to 300 for 10 minutes then to 325 35 minute.<br />
Mix cool whip and 1 dry pkg of pudding<br />
frost cake<br />
Aunt Wendy<br />
<br />
<b>PUMPKIN ROLL</b><br />
3 eggs<br />
2 tsp cinnamon<br />
1 cup sugar<br />
2/3 cup pumpkin<br />
1 Tbsp lemon juice<br />
mix in bowl...<br />
Dry ingredients:<br />
3/4 cup flour, sifted<br />
1 tsp ginger<br />
½ tsp nutmeg<br />
½ tsp salt<br />
1 tsp baking powder<br />
1 cup nuts, chopped<br />
<b>Filling</b>1 cup powdered sugar<br />
4 tsp butter, soft<br />
1 8oz cream cheese, softened<br />
1 tsp vanilla<br />
Warm Oven to 375 . Beat eggs for 5 minutes. Gradually add sugar , stir in pumpkin and lemon juice. Mix the flour and all the seasonings (not nuts) in a bowl. Fold into pumpkin mixture . Spread on a 10x15 jelly roll pan greased with parchment paper. Top with nuts. Bake 12 to 15 minutes. Remove immediately to a soft terry cloth dish towel. Sprinkle the towel with powdered sugar and roll up. Cool. Unroll and spread filling on top . Chill in the fridge or freezer. Best if made 2 to 3 days in advance.<br />
By: Aunt Wendy<br />
<br />
<b>BUTTER PECAN FROSTING</b> (for German chocolate cake)<br />
combine in saucepan<br />
1 cup evaporated milk<br />
1/4 lb butter<br />
1 cup sugar<br />
1 tsp vanilla<br />
3 egg yolks<br />
Cook over medium heat, stirring until thick; about 12 minutes. Remove from heat and add 1 1/3 cup coconut, 1 cup pecans or walnuts. Beat til cool and spread on German Cake.<br />
By: Aunt Janis <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Broome</span><br />
<br />
<span style="font-weight: bold;">CAKE FROSTING</span><br />
1 cup Crisco<br />
1/2 cup water<br />
1/2 tsp salt<br />
1 tablespoon clear vanilla<br />
2 lbs powder sugar (sifted)<br />
Mix <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Crisco</span> and water until all mixed. Add salt, and vanilla. Add sugar one cup at a time. (Might not need all of it)<br />
By: Annette Black<br />
<br />
<b>CREAM CHEESE FROSTING</b><br />
1 pkg (8oz) cream cheese, softened<br />
½ cup butter, softened<br />
1 tsp vanilla or almond extract<br />
1 lb (4 cups) powdered sugar<br />
1 Tbsp milk<br />
In classic batter bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, milk and vanilla; beat until creamy.<br />
Spread frosting over cooled cake or store covered in refrigerator until ready to use. If refrigerating, let frosting stand at room temp for 30 minutes until slightly softened before spreading.<br />
Yield: 3 cups<br />
<br />
<span style="color: red; font-weight: bold;">COBBLERS/CRISPS</span><br />
<br />
<b>APPLE CRISP</b><br />
3 can (#10 tin cans) apples<br />
1 tsp salt<br />
2 cups sugar<br />
1 cup flour<br />
2 tsp cinnamon<br />
<b>Topping:</b>½ cups flour<br />
2 cups butter<br />
3/4 cup sugar<br />
1 tsp salt<br />
bake 325 until cooked about 45 minutes. Can use any fruit.<br />
Or<br />
Melt 1 stick of butter and brown sugar in a 9 x 13 pan. Slice apples, sprinkle sugar and cinnamon on top; add together in a bowl, 2 cups oatmeal, 3/4 to 1 cup white sugar, ½ cup flour (if regular flour add 1/4 tsp salt) . Soft butter, mash up. Bake at 350 for 45 minutes.<br />
By Grandma Dorothy Taylor<br />
<br />
<b>APPLE COBBLER</b><br />
Peel and cut as many apples need to fill a 9x9 baking dish, about 6-8, depending on size. In a bowl, mis ½ cup sugar, 1 tsp each of nutmeg and cinnamon, and 2 tbsp flour. Coat the apples with that mixture and put them into baking dish. Sprinkle 2 tbsp lemon juice over the apples. Topping is 1 cube (½ cup) butter melted, 1 cup each flour and sugar. Mix those ingredients together coarsely and crumble over apples. Bake at 375 until apples give up their juices—about 50 minutes, sometimes longer. After about 30 minutes lay a piece of foil over the dish so the topping doesn’t get too brown while the apples finish baking. Serve with cinnamon ice cream from maggie moo or just vanilla.<br />
By Pat F.<br />
<br />
<span style="font-weight: bold;"><span style="color: red;">COOKIES</span><br /><br />CHOCOLATE KISS COOKIES</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dYjh_esdYu9p8D5rWBb0F8MUWbpd2RFztM0F7mME5cAW9qmZcy9vf89wJxqQaaGf0vf_d039bZwoWFH82uDy6Mn1udgTGuDs-dW3F58h3boNhVl9F732RZvpqlC_iykpoGFfh43okg_K/s1600-h/Chocolate+Kiss+Cookies+resize.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5275416219691193090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dYjh_esdYu9p8D5rWBb0F8MUWbpd2RFztM0F7mME5cAW9qmZcy9vf89wJxqQaaGf0vf_d039bZwoWFH82uDy6Mn1udgTGuDs-dW3F58h3boNhVl9F732RZvpqlC_iykpoGFfh43okg_K/s200/Chocolate+Kiss+Cookies+resize.jpg" style="cursor: pointer; float: right; height: 150px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a><br />
1 /2 cup peanut butter<br />
1 /2 cup shortening<br />
1 /2 cup sugar<br />
1 /2 cup brown sugar<br />
2 tsp milk<br />
1 tsp vanilla<br />
Cream all together then add:<br />
1 3/4 cup sifted flour<br />
1 tsp soda<br />
1 /2 tsp salt<br />
Shape in one inch balls. Cook at 375 for 6 minutes. Put kisses in the middle<br />
<br />
<span style="font-weight: bold;">CHOCOLATE WAFFLE COOKIES</span><br />
3 oz unsweetened chocolate<br />
1 1 /2 cups flour<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22ULlKwhJvv2b-hIuHvkWBvV4BtBz3VUhHv6lfSsaM3QX4SfaEnt1z9crigm21ZzsOy8KbVn1pe70_q-Y1z-mU8wFQOLP7DjXLJWhid2VqXJsHS8HmTP-kTIGCICogzxm-VuS3VzipIbm/s1600-h/Chocolate+Waffle+cookies+resize.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5275417126544165410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22ULlKwhJvv2b-hIuHvkWBvV4BtBz3VUhHv6lfSsaM3QX4SfaEnt1z9crigm21ZzsOy8KbVn1pe70_q-Y1z-mU8wFQOLP7DjXLJWhid2VqXJsHS8HmTP-kTIGCICogzxm-VuS3VzipIbm/s200/Chocolate+Waffle+cookies+resize.jpg" style="cursor: pointer; float: right; height: 150px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a><br />
2 1/4 sticks unsalted butter<br />
1/4 cup pwd sugar, plus more for dusting<br />
4 large eggs<br />
1 1 /2 Tablespoon milk<br />
1 tsp pure vanilla extract<br />
Veg. oil cooking spray<br />
1 1 /2 cups sugar<br />
1 /2 tsp coarse salt<br />
1 1 /2 tsp ground cinnamon<br />
1 /2 cup unsweetened cocoa powder, plus 2 T for icing<br />
1 ) Melt chocolate with 1 cup butter in a saucepan over medium-high heat, stirring contantly. Let cool slightly<br />
2 ) Put eggs, vanilla, and sugar in bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale, 4 to 5 minutes. Mix chocolate mixture, salt, cinnamon, ½ cup cocoa powder and the flour.<br />
3 ) Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon about 1 T batter onto center of each waffle iron square to make 1 ½ inch rounds. Close cover; cook until set, about 1 ½ minutes. Transfer to a wire rack, bottom sides up. Let cool completely. Repeat with remaining batter, coating grids with cooking spray after each batch.<br />
4 Melt remaining 2 T butter in a small saucepan over low heat. Add powered sugar and remaining 2 T cocoa powder; stir until smooth. Stir in Milk.<br />
5 Gently dip 1 surface of each cookie in icing so that just the waffle lines (not gaps) are coated. Repeat with remaining cookies and icing. Transfer to wire racks; let stand until set, about 10 minutes. Dust iced surfaces of cookie with powdered sugar. Cookies can be stored in single layers in airtight containers at room temp. up to 2 days. Makes about 4 dozen<br />
BY: Kirsten Weakley<br />
<br />
<b>BREAKFAST COOKIES</b><br />
<b>Cream:</b><br />
2/3 cup butter<br />
1 cup sugar<br />
1 egg<br />
1 tsp vanilla<br />
<b>Add:</b><br />
1 cup flour<br />
½ tsp salt<br />
½ tsp soda<br />
<b>Stir in:</b>3 cups old fashioned rolled oats<br />
1 cup shredded cheddar cheese<br />
6 strips bacon cooked crisp, and crumbles<br />
or 3 T bacon bits<br />
1/4 cup wheat germ<br />
Make into balls, drop on greased cookie sheet and bake at 350 for 8 to 0 minutes or until light brown. Makes about 30 cookies.<br />
By Grandma Dorothy Taylor<br />
<br />
<span style="font-weight: bold;">CHOCOLATE CHUCK COOKIES</span><br />
1/2 cup (1stick) butter, softened<br />
1/2 cup granulated sugar<br />
1/2 cup firmly packed light brown sugar<br />
1 large egg<br />
1/2 tsp vanilla extract<br />
3/4 cup all-purpose flour<br />
1/2 tsp salt<br />
1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 cup rolled oats<br />
1 1/4 cups chocolate chunks<br />
1) Preheat oven to 350. Lightly grease two large baking sheets<br />
2) Combine the butter, and sugars in a large bowl. Beat with a wooden spoon or electric mixer set on medium speed until creamy. Beat in egg and vanilla; set aside.<br />
3) Sift the flour, salt, baking soda, and baking powder into a small bowl. Add the flour mixture to the butter mixture. Stir in the rolled oats and chocolate chunks.<br />
4) Spoon Tablespoonfuls of the dough, about 2" apart, onto the prepared baking sheets. Bake cookies until lightly browned, 8-10 minutes. Let cookies cool for 1 minute before transferring to wire racks. Repeat with any remaining dough.<br />
Great Ideas: Use semisweet, milk or white chocolate, or a combination of all three, for the chocolate chunks. Substitute raisins for a healthier treat.<br />
Serving Suggestions: Turn these chocolatey cookies into ice-cream sandwiches. Just spoon some ice-cream between 2 cookies and enjoy!<br />
PS they don't make very many but man they are so good, I really have to watch myself when I make these, I eat them all<br />
By: Kirsten W. (great american recipes)<br />
<br />
<span style="font-weight: bold;">LEMON BREEZIES</span><br />
1 cup butter, softened<br />
1 cup powdered sugar, plus extra for garnish, divided<br />
2 tsp grated lemon peel<br />
2 tsp lemon juice<br />
2 1/4 cups all purpose flour<br />
1 cup finely chopped silvered almonds<br />
1/4 tsp salt<br />
1) Heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Beat butter, /2 cup of the powdered sugar, lemon peel and lemon juice in large bowl 3 minutes or until soft and creamy.<br />
2) Combine flour, almonds and salt in medium bowl. Slowly beat into butter mixture.<br />
3)With 1 inch cookie scoop or tablespoon, drop dough onto baking sheets 1 inch apart. Bake 7 to 9 minutes or until light brown on bottom. Cool 5 minutes. Roll in 1/2 cup of the powdered sugar while still warm, cool completely. Sprinkle with additional powdered sugar before serving.<br />
4 dozen cookies<br />
<br />
<b>SUPER SUGAR CO</b><b>OKIES</b><br />
1 cup white sugar<br />
1 cup corn oil<br />
1 cup brown sugar<br />
1 large egg<br />
1 cup butter<br />
Beat until well mixed.<b> </b><br />
<b>Then add:</b>1 cup rice <span class="blsp-spelling-error" id="SPELLING_ERROR_3">krispies</span><br />
1 cup coconut<br />
1 cup oatmeal<br />
½ cups nuts<br />
Beat slowly 1 minute<br />
<b>Sift together:</b><br />
3 ½ cups flour<br />
1 tsp cream of tarter<br />
1 tsp salt<br />
1 tsp vanilla<br />
1 tsp soda<br />
Add to other mixture. Beat slowly for 1 minute. Roll in balls. Spread by pressing with bottom of glass dipped in sugar. Bake until done but not brown.<br />
By Grandma Dorothy Taylor<br />
<span style="font-weight: bold;"><br />NEUENSCHWANDER FAMILY FAVORITE COOKIES</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NfOoOBzcRZt8KvmdJQ-aAN7zhpzOt6FyaDKOMCEvnvircVaMD1lzSH5v1bCSnhNse0Kj81v0ay9YlPL-Bxh0wUvhwoWkwMEpUMhPFQX5OieZ2FOirWRbuVkNLTfdOkznbDlUEUfa-zWY/s1600-h/Neuenschwander+Family+Favorite+Cookies+resize.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5275420701694155202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NfOoOBzcRZt8KvmdJQ-aAN7zhpzOt6FyaDKOMCEvnvircVaMD1lzSH5v1bCSnhNse0Kj81v0ay9YlPL-Bxh0wUvhwoWkwMEpUMhPFQX5OieZ2FOirWRbuVkNLTfdOkznbDlUEUfa-zWY/s200/Neuenschwander+Family+Favorite+Cookies+resize.jpg" style="cursor: pointer; float: right; height: 150px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a>3/4 cup white sugar<br />
3 cup flour, divided<br />
3/4 cup firmly pked brown sugar<br />
1 /2 tsp salt<br />
1 /2 cup butter<br />
1 /2 tsp baking soda<br />
2 eggs 1-2 symphony bars, Chunks<br />
2 tsp almond extract<br />
<br />
Preheat oven to 350. In a large bowl cream together sugars and butter. Beat in eggs and almond extract. Blend in 2 cups of the flour mixed with salt and soda. With a wooden spoon and additional flour so that dough just barely creases to be sticky (about one more cup). Stir in chocolate chunks. Drop by heaping teaspoonful onto greased baking sheet. Bake for 8 - 9 minutes or until done; do not over bake. (Key is to just barely under bake). Cookies should have just a tinge of brown but mostly remain white, soft and high.<br />
BY: Brooke Neuenschwander<br />
<br />
<span style="font-weight: bold;">ONE BOWL CHOCOLATE CHUNK COOKIES</span><br />
1 pkg (8 oz) Baker's Semi-sweet baking chocolate squares<br />
1/2 cup (1 stick) butter, softened<br />
1/2 cup firmly packed brown sugar<br />
1/w cup sugar<br />
1 egg<br />
1 tsp vanilla<br />
1 cup flour<br />
1 cup quick-cooking rolled oats (opt)<br />
1/2 tsp baking soda<br />
1/2 cup chopped nuts (opt)<br />
HEAT oven to 375 F. Break chocolate squares in half; cut each half into 3 chunks.<br />
BEAT butter, sugars, egg and vanilla in large bowl with electric mixer on medium speed for 1 minute until well blended. Beat in flour, oats and baking soda on low speed until combined. Stir in chocolate and nuts. Drop by rounded TBSPs onto a ungreased cookie sheet.<br />
BAKE 10 minutes or until lightly browned. Cool on cookie sheet 2 minutes. Transfer to wire cooling rack and cool completely. Makes about 2 dozen<br />
Prep time: 10 minutes Bake time : 10 minutes<br />
BY: Bakers<br />
<br />
<span style="font-weight: bold;">BAKER'S ONE BOWL DEATH BY CHOCOLATE COOKIE</span><br />
Prep time: 15 minutes Bake: 12 minutes<br />
2 pkgs (16 squares) Baker's semi-sweet baking chocolate, divided<br />
3/4 cups packed brown sugar<br />
1/4 cup butter, softened<br />
2 eggs<br />
1 tsp vanilla<br />
1/2 cup flour<br />
1/4 tsp baking powder<br />
2 cups chopped nuts (opt)<br />
HEAT oven to 350 F. Coarsely chop 8 squares (1 pkg) of the chocolate; set aside.<br />
MICROWAVE remaining 8 squares chocolate in large microwave bowl on HIGH 1-2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts. Drop by 1/4 cupfuls onto ungreased cookie sheet.<br />
BAKE 12 to 13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet for 1 minute. Transfer to wire rack to cool completely. Makes 1 1/2 dozen cookies<br />
BY: Bakers<br />
<br />
<b><span class="blsp-spelling-error" id="SPELLING_ERROR_4">WEAKLEY</span> FAMI</b><b>LY COOKIES</b><br />
2 cups butter <br />
2 cups sugar <br />
2 cups brown sugar <br />
4 eggs <br />
2 tsp vanilla <br />
4 cups flour <br />
2 tsp soda 1 tsp salt<br />
2 tsp baking powder <br />
2 tsp cinnamon<br />
1 tsp ginger<br />
1/2 tsp nutmeg<br />
*5 cups blended oatmeal <br />
24 oz chocolate chips <br />
18 oz Hershey Bar (grated 9 oz ) Hershey Bar (grated) <br />
3 cups nuts <br />
**Measure oatmeal and blend in a blender to a fine powder. (a total of 5 cups before blended) Cream the butter and sugars. Add eggs and vanilla; mix together in a separate bowl flour, blended oatmeal, salt, baking powder, and soda and spices. Add to wet ingredients. Add chocolate chips, Hershey Bar and nuts. Roll into small balls and place two inches apart on a cookie sheet.<br />
Bake for 9 to 10 minutes until golden brown at 350 degrees. Makes 112 cookies.<br />
<span style="font-weight: bold;">TIPS:</span> I also have put 1 Symphony Bar with almonds and toffee chips and I Chunk the symphony bar and grate the hershey bar. I have also put coconut in it to add more flavor. I put what ever kind of chips i have in my freezer. Be creative. Have More Fun!!<br />
<br />
<b>FAVORITE OAT COOKIES</b><br />
1c. Butter<br />
1c. Sugar<br />
1c. Packed brown sugar<br />
2 Eggs<br />
1 tsp. Vanilla<br />
2 cups flour<br />
2 tsp baking powder<br />
3/4 tsp cinnamon<br />
1/2 tsp salt<br />
2 cups quick oats<br />
Preheat oven to 350<br />
Grease baking sheet. Cream butter, sugar, mix in eggs and vanilla. Add flour, baking powder, cinnamon, and salt to cream mixture. Stir in oats. Add coconut, nuts, raisins, m and m’s or chips for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">variety</span>. Bake 11 to 13 minutes.<br />
You can add: 1 cup raisins and 1 cup coconut or 1 cup nuts or chips.<br />
Melinda C.<br />
<br />
<span style="color: red; font-weight: bold;">PASTERY'S</span><span style="color: #996633; font-weight: bold;">/MOUSSE</span><br />
<br />
<b>CLASSIC CREAM PUFFS</b><br />
<b>Filling:</b><br />
1/4 cup cornstarch<br />
1/3 cup plus 1 Tbsp sugar<br />
2 2/3 cups milk<br />
1 Tbsp butter<br />
1 tsp vanilla<br />
1 tsp almond extract<br />
1/4 tsp salt<br />
<b>Pastry:</b><br />
1/2 cup (1 stick) butter<br />
1 cup water<br />
1/4 tsp salt<br />
1 cup all purpose flour<br />
4 large eggs<br />
Topping:<br />
Confectioners' sugar<br />
<b>1)</b> In a medium heavy saucepan, mix together cornstarch, sugar and milk. bring to a boil over med. heat, stirring. Boil for 1 minute, stirring constantly.<br />
<b>2)</b> Remove pan from heat. Stir in butter, vanilla and almond extract, and salt. Cool for 1 hour.<br />
<b>3)</b> Meanwhile, prepare pastry. In another medium saucepan, mix together butter, water and salt. Bring to boil over medium heat stirring, until butter melts.<br />
<b>4)</b> Add flour to pan all at once, stirring vigorously. Cook, stirring, until dough forms a ball and pulls away from sides of pan. Remove from heat. Cool dough for 10 minutes.<br />
<b>5)</b> Preheat oven to 375. Grease a baking sheet.<br />
<b>6)</b> Add eggs to dough, one at a time, mixing well after each addition, until smooth.<br />
<b>7)</b> Drop dough by T onto prepared baking sheet, spacing 2 inches apart.<br />
<b>8)</b> Bake dough until golden, puffed, and crisp, 35-40 minutes. Transfer puffs to wire racks to cool. Pierce sides of each puff to release steam.<br />
<b>9)</b> Cut puffs in half horizontally. Pull our any soft dough from inside. Spoon filling into bottom halves. Replace tops and dust with confectioners' sugar.<br />
Baking tips: Sub whipped cream or ice cream for custard filling. Prevent soggy, fill not more than 2 hours before serving.<br />
By: Jackie B.<br />
<br />
<b>ECLAIR DESSERT</b><br />
2 Tbsp butter, 1 cube butter<br />
1 cup hot water<br />
1 cup flour<br />
4 eggs<br />
3 small pkg. instant vanilla pudding<br />
4 1/2 cups milk, 3 Tbsp milk<br />
1 8 oz pkg cream cheese<br />
1 8oz tub cool whip<br />
1/2 cup chocolate chips<br />
1 cup powdered sugar<br />
<b>Crust:</b> boil together 1 cube butter and hot water. Add flour. Remove from heat and add eggs, one at a time, mixing well after each one. Spread on greased cookie sheet. Bake at 400 for 20 minutes. Cool and push down bubbles.<br />
<b>Filling: </b>Mix together pudding, 4 1/2 cups milk, and softened cream cheese. Spread on cooled crust. cover with cool whip.<br />
Sauce: Melt together chocolate chips, 2 Tbsp butter, and 3 tbsp milk. Add powdered sugar. Drizzle on top. Keep in fridge until ready to serve.<br />
By: Kirsten W.<br />
<br />
<b>MINIATURE CHOCOLATE ECLAIRS</b><br />
<b>Filling:</b><br />
1 pkg (about 3 1/2 oz) choc. pudding/pie filling<br />
2 cups milk<br />
<b>Pastry:</b><br />
1/2 cup (1 stick) butter<br />
1 cup water<br />
1/8 tsp salt<br />
1 cup all purpose flour<br />
4 med eggs<br />
<b>Frosting:</b><br />
2 Tbsp butter<br />
2 oz (2 squares) semisweet chocolate<br />
1 cup confectioners' sugar<br />
2 Tbsp milk<br />
1 tsp vanilla<br />
<b>1)</b> Prepare filling, cook pudding according to package directions. Chill for 1 hour.<br />
<b>2)</b> To prepare pastry, in a heavy <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">saucepan</span>, heat butter, water and salt over medium-high heat until mixture boils and butter melts.<br />
<b>3)</b> Reduce heat to low. Vigorously stir in four all at once until mixture forms a ball.<br />
<b>4)</b> Transfer pastry to a bowl; cool for 5 minutes. stir in eggs, 1 at a time, beating well after each addition.<br />
<b>5)</b> Preheat oven to 400. Grease a baking sheet. Drop dough into 12 mounds, about 5 inches apart, on prepared baking sheet.<br />
<b>6) </b>Spread each mound into a 4 x 1/2 inch rectangle, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">piling</span> dough on top and slightly rounding sides.<br />
<b>7)</b> Bake until golden, 35 minutes. Remove from oven; make a 1 inch long slit on sides of each eclair. reduce oven temperature to 375. Bake for 10 more minutes. Transfer to a wire rack to cool<br />
<b>8)</b> To prepare frosting, heat butter and chocolate. Over low heat, stirring until melted. Remove from heat. Stir in sugar, milk, vanilla until smooth.<br />
<b>9)</b>Slice eclairs in half. Spoon about 1 Tbsp of filling onto each bottom half and replace tops. Spread tops with frosting.<br />
<b>Baking tips:</b><br />
A wire rack allows air to circulate below and around the food so it cools without becoming soggy.<br />
By: Kirsten<br />
<br />
<span style="font-weight: bold;">EASY CHOCOLATE MOUSSE</span><br />
Serves 4<br />
1 pkg (3 oz) cream cheese, softened<br />
1/2 cup powdered sugar<br />
1 TBSP cold strong brewed coffee ( i didn't do this)<br />
1/2 tsp vanilla extract<br />
1 1/2 cups whipping cream, divided<br />
4 oz semisweet chocolate, melted and cooled<br />
1 oz unsweetened chocolate<br />
6 to 8 small fresh strawberries or desired fruit<br />
1) Place the cream cheese in a medium bowl. Beat with an electric mixer set on medium speed until creamy, about 1 minute. Add the confectioners' sugar, coffee and vanilla. Beat until smooth, about 1 minute.<br />
2) Add 1 cup whipped cream to the bowl. Increase speed to high. beat, scraping down the side of bowl often, until soft peaks form, 1-2 minutes. Add the melted chocolate and beat until slightly thickened, about 1 minute. Spoon the mousse into 4 dessert cups.<br />
3) Grate the unsweetened chocolate over each dessert. Refrigerate until chilled, at least 2 hours.<br />
4) Place the remaining cream in a small bowl. Beat until soft peaks form, 1-2 minutes. Garnish each dessert with the whipped cream and strawberries. Serve<br />
<span style="font-weight: bold;">Great ideas:</span> The semisweet chocolate can easily be melted in the microwave. Just place chocolate in a small bowl and cook on HIGH for 1 minute, stirring halfway through.<br />
<span style="font-weight: bold;">Serving suggestions:</span> This luscious dessert is perfect after a "let's treat ourselves" meal of filet mignon, twice-baked potatoes and steamed asparagus.<br />
By: Great American Recipes<br />
<br />
<span style="color: red; font-weight: bold;">PIES</span><br />
<br />
<b></b><b>CARAMEL-CHOCOLATE PIE SUPREME</b><br />
If you would like this recipe, I am going to sell it instead.<br />
<br />
<b></b><b>FLAKY PIE CR</b><b>UST</b><br />
2 cups flour<br />
1 teaspoon baking powder<br />
1 tsp sugar<br />
1 tsp salt<br />
3/4 cups <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Crisco</span> 1 teaspoon sugar<br />
1/4 cup butter<br />
5 tablespoon cold water<br />
Sift dry ingredients and cut <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">Crisco</span> and butter into flour until pieces are sizes of large peas. Sprinkle with water, a little at a time over different parts of mixture, tossing quickly with fork until all particles stick together. When pressed gently, form pastry into a ball. Roll out at once and line pan. Chill for ½ hour before baking. 400 F for 10 minutes for pumpkin pie (325 F for other pies)<br />
By Grandma Jean Black<br />
<br />
<b>PIE CRUST</b><br />
2 ½ cups flour<br />
1 cup Crisco<br />
½ teaspoon salt<br />
1 egg, beaten<br />
1 Tbsp vinegar<br />
1/4 cup cold water<br />
Cut shortening into flour and salt; get real mealy. Mix egg, water and vinegar together; sort of drizzle it into flour. Mix around not up and down. Mold into ball. Roll out .<br />
By: Grandma Dorothy Taylor<br />
<br />
<b>CHEESECAKE</b><br />
1 (9 inch) crumbed pecan Sandie cookies (1/2 of the box)<br />
1/3 cup lemon juice from concentrate<br />
1 (8 oz) pkg soft cream cheese<br />
1 tsp vanilla<br />
1 (14 oz) sweetened condensed milk<br />
topping, cherry, strawberry, raspberry, etc<br />
In pie dish, melt about 1/4 cup (1/2 stick) butter with cookie crumbs and shape in dish. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with choice topping.<br />
By: Kirsten W.<br />
<br />
<b>COCONUT PIE SOUTHERN</b><br />
7 oz coconut<br />
4 beaten eggs<br />
2 3/4 cup sugar<br />
dash salt<br />
1 stick melted butter<br />
2 tsp vanilla<br />
4 Tablespoon flour<br />
3/4 cup water<br />
1 tall can evaporated milk<br />
Beat all together, except coconut. Put in last. Pour in deep dish or Put into 2 shells. Bake 350 for 1 hour.<br />
By: Aunt Janis<br />
<br />
COCONUT KEY LIME PIE<br />
<span class="hasCaption">Coconut Key </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPDgcOWaG1EzuGsCTqUAjBMEbGQK_MsRAa8nXIuSbqx8rAuI0Kle8nmQFo8MqL3jsjywb3YUmQhGwpHd3fT_BGrkkyRXC6yOdyOMFKLXUf-4ZczeikntUYkHg4QLO2GtBIZf5xsH3vLO0/s1600/COCONUT+KEY+LIME+PIE.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5714738754694896898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPDgcOWaG1EzuGsCTqUAjBMEbGQK_MsRAa8nXIuSbqx8rAuI0Kle8nmQFo8MqL3jsjywb3YUmQhGwpHd3fT_BGrkkyRXC6yOdyOMFKLXUf-4ZczeikntUYkHg4QLO2GtBIZf5xsH3vLO0/s200/COCONUT+KEY+LIME+PIE.jpg" style="cursor: hand; cursor: pointer; float: left; height: 134px; margin: 0 10px 10px 0; width: 200px;" /></a><span class="hasCaption">Lime Bars<br /><br />A pistachio and coconut graham crust compliments the tangy key lime bar filling. Try garnishing this tart treat with coconut whipped cream and a slice of lime.</span><br />
<span class="hasCaption">Ingredients:<br /><span class="text_exposed_show"> 6 sheets graham crackers, quartered<br />½ C shelled pistachios<br />¼ C granulated sugar<br />¼ C shredded coconut<br />3 Tbsp coconut oil, melted<br />½ C fresh key lime juice<br />2 egg yolks<br />1 (14 oz) can sweetened condensed milk<br />½ C Greek yogurt<br />½” x ½” piece lime zest<br /><br />Directions:<br />Preheat oven to 350°F. To make crust, add graham crackers to FourSide Jar and secure lid. Press “Pulse” 3-5 times. Add next 4 ingredients and secure lid. Press “Pulse” 6-8 times until crust reaches a coarse crumb texture. Press crust evenly onto bottom of 8-inch square pan. Bake crust for 10-12 minutes until crust is golden brown. Remove from oven and let cool (leave oven on). To make filling, add remaining ingredients to clean jar and secure lid. Select “Sauces”. Spread filling evenly over crust using a spatula. Bake, until filling is just set, approximately 10 minutes. Let cool completely and refrigerate at least 4 hours before serving.</span></span><br />
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<b>FROZEN FLUFFY STRAWBERRY PIE</b><br />
2 ½ cups flaked coconut, toasted<br />
1/3 cup melted butter<br />
2 ½ cups fresh or thawed frozen strawberries, mashed or pureed (about 1 ½ cups)<br />
1 (3 oz) pkg cream cheese, softened<br />
1 (14 oz) sweetened condensed milk<br />
3 Tablespoons lemon juice<br />
1 cup (½ pt) whipping cream, whipped<br />
Additional fresh strawberries, optional<br />
Combine coconut and butter, press firmly on bottom and up sides to rim of 9 inch pie plate ( can use cup cake pan). In large mixer bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Stir in pureed strawberries and lemon juice. Fold in whipping cream. Pour into prepared crust (mixture should mound slightly). Freeze 4 hours or until firm. Before serving, garnish with fresh strawberries if desired. Return to freezer<br />
By: Kirsten<br />
<br />
<span style="font-weight: bold;">KNEADERS KEY LIME PIE (TARTS)</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxzWzKBKuvjT451sRAquHTeY0cBUMvOtEw20TBXdEkccaPKnsxRtM7aM3gAKnOaO5GYxsWfPpcko0DDTMXDzTJhZINxp0evxnPHq2QV_QV76WtIg1Ahuf-_2bCsEVk58cwRZ3qWwmB03m/s1600-h/key+lime+tart+1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5447553862113460674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxzWzKBKuvjT451sRAquHTeY0cBUMvOtEw20TBXdEkccaPKnsxRtM7aM3gAKnOaO5GYxsWfPpcko0DDTMXDzTJhZINxp0evxnPHq2QV_QV76WtIg1Ahuf-_2bCsEVk58cwRZ3qWwmB03m/s200/key+lime+tart+1.jpg" style="cursor: pointer; float: right; height: 133px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a><br />
<ul>
<li>½ cup fresh lime juice (3 to 4 limes)</li>
<li>4 teaspoons grated lime zest</li>
<li>4 egg yolks</li>
<li>1 – 14 ounce can sweetened condensed milk</li>
<li>8 3” tart shells</li>
</ul>
Directions:<br />
1) It’s easiest to remove the lime zest from whole limes so start with that.<br />
2) Cut the limes in half and squeeze out the juice being careful to not include any seeds<br />
3) Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.<br />
4) Beat in the milk, then juice and set aside at room temp till it thickens.<br />
5) Preheat oven to 325 degrees.<br />
6) Pour mixture into tart crusts ( I just made mine from graham cracker crumbs from the store and shaped them in the cupcake or tart pans), bake for 5 minutes until the center is set, but still wiggles when shaken.<br />
7) Remove from the oven and cool to room temp.<br />
8) Refrigerate for at least three hours until well chilled.<br />
9) Serve with whipped cream topping and decorate with a lime wedge.<br />
Makes 8 Tarts<br />
By: Kirsten W.<br />
<br />
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<span style="font-weight: bold;">LEMON CHESS PIE</span><br />
Southern Pie Very Very Good!!<br />
<div class="printMaterials">
<dl class="dottedRule">
<dt class="orange smHeading">Ingredients</dt>
<dd><ul>
<li class="bgDot">Foolproof Pie Shell</li>
<li class="bgDot">1 1/4 cups sugar</li>
<li class="bgDot">1 1/2 tablespoons fine yellow cornmeal</li>
<li class="bgDot">1/4 teaspoon salt</li>
<li class="bgDot">3 large eggs, at room temperature</li>
<li class="bgDot">1 large egg yolk</li>
</ul>
<ul>
<li class="bgDot">1/2 cup milk</li>
<li class="bgDot">1/4 cup unsalted butter, melted</li>
<li class="bgDot">1/3 cup fresh lemon juice</li>
<li class="bgDot">Grated zest of 1 lemon</li>
<li class="bgDot">1/2 teaspoon vanilla extract</li>
<li class="bgDot">1/2 teaspoon lemon extract (optional)</li>
<li class="bgDot">Instructions </li>
<li class="bgDot">Prepare, chill, and prebake a Foolproof Pie Shell. Reduce the oven temperature to 350º.</li>
<li class="liInstructions2 orange"> Whisk together the sugar, cornmeal, and salt in a large mixing bowl. Add the eggs and egg yolk and whisk well. Whisk in the milk, melted butter, lemon juice, lemon zest, vanilla extract, and lemon extract if using. Then slowly pour the filling into the cooled pie shell.</li>
<li class="liInstructions3 orange">Bake the pie on the center oven rack for about 45 to 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan.</li>
<li class="liInstructions3 orange">Cool the pie on a wire rack. Serve it at room temperature or cover and chill until serving time. Makes 8 to 10 servings.</li>
</ul>
</dd></dl>
</div>
<dl class="dottedRule itemInstructions" style="font-weight: bold;"><dd class="instructionsDd">FOOLPROOF PIE SHELL</dd></dl>
<div class="printMaterials">
<dl class="dottedRule">
<dt class="orange smHeading">Ingredients</dt>
<dd><ul>
<li class="bgDot">1 1/2 cups flour</li>
<li class="bgDot">1 tablespoon sugar</li>
<li class="bgDot">1/2 teaspoon salt</li>
</ul>
<ul>
<li class="bgDot">1/4 cup cold unsalted butter</li>
<li class="bgDot">1/4 cup cold vegetable shortening</li>
<li class="bgDot">4 tablespoons cold water</li>
</ul>
</dd></dl>
</div>
1) Whisk together the flour, sugar, and salt in a large mixing bowl. Cut the butter and shortening into 1/4-inch pieces and toss them into the dry ingredients by hand to evenly distribute them. Now use a pastry blender to cut them into the flour until they are the size of small peas.<br />
2) Sprinkle in half of the water and toss well with a fork. Add the remaining water a teaspoon at a time until the pastry will pack into a ball.<br />
3) Knead the dough once or twice. Then place it on a large sheet of plastic wrap and flatten it into a 3/4-inch-thick disk. Wrap the disk in the plastic and chill it for about 1 hour. You can chill it longer, but it may get too firm; just let it sit at room temperature for 5 to 10 minutes before rolling.<br />
4) Working atop a sheet of lightly floured waxed paper, roll the pie pastry into a 12-inch circle with a flour-dusted rolling pin. Invert the rolled pastry over a 9-inch pie pan and peel off the paper. Gently fit the pastry into the pan without stretching it and pinch the edge into a fluted rim. Chill the shell in the freezer for 15 minutes before using.<br />
<dl class="dottedRule itemInstructions"><dd class="instructionsDd">By: Kirsten W. (Family Fun.com)</dd></dl>
<span style="font-weight: bold;">PINA COLADA ICE CREAM PIE</span><br />
8 servings<br />
Prep: 20 min Freeze: 4 hours Stand: 15 minutes<br />
1/2 cup canned cream of coconut (not coconut milk)<br />
1 can (8 oz) crushed pineapple in juice, drained<br />
2 Tbsp light rum, if desired<br />
5 cups vanilla ice cream, softened<br />
1 pkg (9 oz) ready to use graham cracker pie ( I would make my own) 10 inches in diameter<br />
Gently stir cream of coconut, pineapple and rum into ice cream in large bowl. Spoon into pie crust.<br />
Cover and freeze at least 4 hours or overnight<br />
Let pie stand at room temperature for 10 to 15 minutes before serving.<br />
BY: Betty Crocker Annual Recipe 2005Unknownnoreply@blogger.comtag:blogger.com,1999:blog-881680663041476465.post-4840155157974560142008-11-03T13:24:00.000-08:002012-01-28T17:34:04.266-08:00BREAKFAST<strong>CREPES<br /><br />BANANA-FILLED CARAMEL-CHOCOLATE CREPES</strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3OdEXlB5KOkKP7J-PvAPA_-tOz7FqUxbK6cczPXl9GUWBm6cQ4WAhVBylVYUyOGCpiVymnrRYQJ9SX3D5PsecHxHSPd3M9MJRIBFgxR3yPTDTFb96d_WOnqHoFZ5HJdq4YgPDm818CUX/s1600-h/banana+filled+caramel+chocolate+crepes.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 145px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3OdEXlB5KOkKP7J-PvAPA_-tOz7FqUxbK6cczPXl9GUWBm6cQ4WAhVBylVYUyOGCpiVymnrRYQJ9SX3D5PsecHxHSPd3M9MJRIBFgxR3yPTDTFb96d_WOnqHoFZ5HJdq4YgPDm818CUX/s200/banana+filled+caramel+chocolate+crepes.jpg" alt="" id="BLOGGER_PHOTO_ID_5275427493157641730" border="0" /></a><br />Prep/total: 1 hour 25 minutes Serves 12<br />these are really rich. I usely make the Canadian ones also so you don't have so much richness. Enjoy these are really good.<br /><strong>Crepes</strong><br />1 box Pillsbury Traditional Fudge Brownie Mix (i just just my fave)<br />1 cup all purpose flour<br />3 eggs, beaten<br />1 1/2 cups milk<br />1/2 cup vegetable oil (i used canola oil)<br /><strong>Filling</strong><br />1 cup unsalted/salted butter<br />1/2 cup sugar<br />2 tsp vanilla<br />1 Tbsp finely grated lemon peel<br />6 large firm ripe bananas, cut into 1/4" slices<br /><strong>Toppings</strong><br />1/2 cup caramel ice cream topping<br />3/4 cup frozen (thawed) whipped topping<br />2 Tbsp powdered sugar<br />1/4 cup walnuts (fave nuts)<br /><strong>1)</strong> In large bowl, stir together brownie mix, flour, eggs, milk and oil until smooth.<br /><strong>2)</strong> Spray 10" skillet with no-stick cooking spray; heat over medium heat. Pour about 1/4 cup batter onto center of skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook over medium heat about 1 minute, turning once, until top appears slightly dry.<br /><strong>3)</strong> Remove crepe to cutting board, flipping crepe over so first cooked side is facing up. Immediately roll up crepe; place on plate to cool. Cover with kitchen towel. Repeat with remaining batter.<br /><strong>4)</strong> In large saucepan, cook butter and sugar over medium heat, stirring frequently, until sugar is dissolved. Stir in vanilla and lemon peel until well mixed. Add banana slices; gently toss until coated and slightly softened.<br /><strong>5) </strong>Fill 1 crepe at a time, keeping remaining crepes covered. Gently unroll crepe; fill with slightly less than 1/4 cup banana filling. Reroll crepe; place seam side down on platter. Repeat until remaining crepes. Top crepes with drizzle of caramel topping and dollop of whipped topping. Sprinkle with nuts and powdered sugar. Serve immediately.<br />By: Kirsten W.<br /><br /><strong>FRENCH CANADIAN CREPES<br /></strong>2 cups milk<br />1 cup all purpose flour<br />1 egg<br />1 Tbsp butter, melted<br />Whisk all ingred. until smooth. Allow to rest in fridge at least 20 minutes before making recipe<br />Melt a little butter in crepe pan on low heat.<br />Add 3 Tbsp to swirl pan cook 1 minute. Loosen edges, flip cook another 1 minute.<br />Makes 10. Fill with sweetened whipped cream, fold, drizzle with maple syrup.<br />Or make your fave pudding (white chocolate mouse) and then your fave fruit, whipped cream and your fave syrup, caramel. Enjoy<br />By Kirsten W.<strong> </strong><strong></strong><br /><br /><span style="font-weight: bold;">PRALINE PECAN CREPES</span><br />Prep time: 1 hr Cooking time: 13 min yield: 8 servings (2 cups sauce)<br /><span style="font-weight: bold;">Crepes ingredients:</span><br />3/4 cup all purpose flour <br />1 ½ tsp sugar <br />1/4 tsp baking powder <br />1/4 tsp salt <br />1 cup milk<br />1 Tbsp butter, melted<br />1/4 tsp vanilla<br />1 tsp butter<br /><span style="font-weight: bold;">Sauce ingredients:</span><br />1/4 cup butter <br />1/4 cup sugar <br />1/4 cup firmly packed brown sugar <br />1 Tbsp cornstarch<br />1 3/4 cups water<br />1/4 cup chopped pecans<br />1 Tbsp vanilla<br />*Combine flour, 1 ½ tsp sugar, backing powder and salt in small mixer bowl. Add all remaining crepes ingredients except 1 tsp butter. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes)<br />*Melt 1 tsp butter in 6 or 8 “ skillet until sizzling. For each crepe, pour about 1/4 cup batter into skillet; immediately rotate skillet until thin film covers bottom. Cook over medium heat until lightly browned (1 to 2 minutes). Loosen edges of crepe from pan with wide spatula; turn over. Continue cooking until lightly browned (2 to 3 minutes). Place crepes on plate. Repeat with remaining batter, placing waxed paper between each. Cover crepes. Set aside.<br />*Melt 1/4 cup batter in 10" skillet over medium heat; stir in 1/4 cup sugar, brown sugar, and cornstarch. Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until sauce begins to thicken (5 to 6 minutes).<br />*Meanwhile, fold each crepe in half; fold in half again to form triangles. When sauce begins to thicken arrange crepes in skillet. Cook, spooning sauce over crepes occasionally, until crepes are heated through (3 to 4 minutes). Serve warm crepes with sauce.<br />Nutrition Facts (1 serving): calories 220, fat 11g; cholesterol 50mg; sodium 180mg; carbs 26g; dietary fiber 1g; protein 4g<br /><br /><br /><span style="font-weight: bold;">CASSEROLES</span><br /><br /><span style="font-weight: bold;">BREAKFAST CASSEROLE</span><br />4 lbs hash browns<br />fry cup onions, ham, bacon, green pepper<br />1 lb cheese, grated<br />Warm up hash browns until brown. Whip up 1 dozen eggs in separate bowl, add milk or cream.<br />Layer in 2 9x13 pan:<br />Hash browns<br />onions, meats and veges<br />egg and drizzle over<br />if you can’t see the egg, you need to make up more mix.<br />Put foil over the pan.<br />Cook at 350 to 375̊ for about 1 hour.<br /><br /><strong style="font-weight: bold;"></strong><span style="font-weight: bold;">BREAKFAST SAUSAGE CASSEROLE</span><br />1 pkg sausage cooked, crumbled, drained 1 tsp dry mustard<br />10 eggs, lightly beaten 16 oz day old bread, cubed<br />3 cups light cream 4 oz cheddar cheese, shredded<br />1 tsp salt 4 oz Swiss cheese, shredded<br />1 bunch green onions, chopped<br />Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses and sausage. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350̊ or until golden brown. Serves 6 to 8.<br />By Grandma Dorothy Taylor<br /><br /><span style="font-weight: bold;">WESTERN SKILLET OMELET</span><br />Prep: 10 min Total:55<br />1 lb russet potatoes (about 3), peeled, cubed<br />6 slices Oscar Mayer bacon<br />1/2 cup chopped green peppers<br />1 tomato, chopped<br />3 green onions, sliced<br />6 eggs<br />1 cup shredded cheddar cheese<br /><span style="font-weight: bold;">PLACE </span>potatoes in large saucepan; cook with water. Bring to boil; continue boiling 5 minutes. Drain well and set aside.<br /><span style="font-weight: bold;">COOK</span> bacon in large skillet on medium-high heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels. Discard bacon drippings. Add peppers, tomatoes and onions to skillet. Reduce heat to medium; cook and stir 3 min. Add potatoes; cook an additional 15 minutes, stirring occasionally.<br /><span style="font-weight: bold;">MAKE</span> 6 small wells in potato mixture. Add one egg to each well. Top potato mixture with bacon; sprinkle with cheese. Cover skillet with lid. Cook 5 to 8 minutes or until eggs are set.<br /><span style="font-weight: bold;">MAKES </span>6 servings<br />SHORTCUTS: Use Oscar Mayer Ready to serve bacon, which is 100% real, fully cooked bacon that is ready in 30 seconds, instead of the regular bacon. Omit cooking bacon.<br />BY: Kirsten (food & family fall 2007 magazine)<br /><br /><br /><span style="font-weight: bold;">MUFFINS</span><br /><br /><span style="font-weight: bold;">LEMON BLUEBERRY MUFFINS</span><br />2 cups all purpose flour 1 cup fresh blueberries, rinsed/drained<br />1/4 cup plus 2 Tbsp sugar, divided 3/4 cup butter, melted<br />1 Tbsp baking powder 3/4 cup milk<br />½ tsp salt 1 egg<br />1 Tbsp lemon zest 1/4 tsp ground cinnamon<br />Preheat oven to 400̊. In classic batter bowl, combine flour, 1/4 cup of the sugar, baking powder, salt and lemon zest; mix well. Add blueberries and toss gently.<br />Place butter in small microwave bowl on High 1 minute or until melted. Using pastry brush, lightly brush cups of muffin pan with butter; reserve remaining butter. In small batter bowl, whisk egg and remaining melted butter. Add milk mixture to dry ingredients; mix just until dry ingredients are moistened (batter will be slightly lumpy). Do not over mix.<br />Using medium scoop, divide batter evenly among muffin cups. Combine remaining 2 Tbsp sugar and cinnamon in flour/sugar shaker. Sprinkle over muffins.<br />Bake 20-25 minutes or until golden brown and cake tester inserted in center comes out cleam. Remove to cooling rack. Cool 5 minutes; remove from pan. Serve warm.<br />Yield: 12 muffins<br />Nutrients per serving: cal. 200, total fat 10g. Sat. Fat 6g, chol. 45 mg, carbs. 25 g, protein 3 g, sodium 270mg, fiber 1 g<br />By Pampered Chef<br /><br /><span style="font-weight: bold;">RASPBERRY ALMOND MINI-MUFFINS</span><br />2 cups all purpose flour ½ cup (1 stick) butter, melted<br />2/3 cup sugar 2/3 cup milk<br />2 tsp baking powder 1 egg<br />1/4 tsp salt 3/4 tsp almond extract<br />1/4 tsp ground cinnamon 1/4 cup rasp preserves<br />Powdered sugar (opt)<br />Preheat oven to 400̊. Combine flour, sugar, powder, salt and cinnamon in classic batter bowl. Stir in melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.<br />Spray mini muffin pan with non cooking spray. Fill prepared muffin cups using medium scoop (1 scoop per muffin cup). Press approximately ½ tsp raspberry preserves into top of muffin batter. Gently fold batter over most of preserves.<br />Bake 12-14 minutes or until lightly golden brown or cake tester inserted in center comes our clean. Let cool in pan 5 minutes. Carefully remove from pan; serve warm or at room temperature. Sprinkle with powdered sugar, if desired.<br />Yield: 24 mini muffins<br />Nutrients per serving: cal. 109, total fat 4 g<br />BY Pampered Chef<br /><br /><br /><span style="font-weight: bold;">PANCAKES/WAFFLES</span><br /><br /><strong>CANDIED PANCAKES<br /></strong>1 ½ cups flour<br />1 egg, beaten<br />2 tsp baking powder<br />4 teaspoons melted butter<br />½ tsp salt<br />3/4 cup water<br />1/4 cup sugar<br />1 ½ teaspoon vanilla<br />3/4 cup milk<br />Mix add more flour if needed. Batter should be lumpy. Cook on skillet<br />By Jenn W.<br /><strong></strong><br /><strong></strong><strong>GERMAN PANCAKES</strong><br />6 eggs<br />½ tsp salt<br />1 cup milk<br />1/4 cup sugar<br />1 cup flour<br />5 T butter<br />Preheat oven to 450 whip eggs until thick and lemon color. Add the milk, flour and salt. Place the butter in the 9x13 pan and place in hot oven until melted. Pour the egg mixture into the pan and bake for 15 - 20 minutes or until golden brown.<br />By: Stephanie P.<br /><br /><strong>PANCAKES</strong><br />2 cups flour or wheat flour<br />2 Tbsp sugar<br />1/2 tsp salt<br />1 Tbsp baking powder<br />Mix...add<br />1 cup milk and 1 cup buttermilk or 2 cups milk<br />2 eggs<br />2 Tbsp oil<br />Cook.<br />By: Erica H.<br /><br /><strong>WAFFLES</strong><br />1 3/4 cups all purpose flour<br />2 Tbsp sugar<br />4 tsp baking powder<br />1 tsp salt<br />2 large eggs, separated<br />1 3/4 cups milk<br />1/4 cups vegetable oil<br />butter, for serving<br />Maple syrup, for serving<br /><strong>1)</strong> Heat waffle iron to high, Heat oven to 200. In a medium bowl, whisk together the flour, sugar, baking powder, and salt; set aside.<br /><strong>2)</strong> In a medium bowl, whisk together egg yolks, milk and oil. Add to flour mixture, whisking just until large lumps disappear.<br /><strong>3)</strong> In a small bowl, beat the egg whites to stiff glossy peaks. Fold whites into batter.<br /><strong>4)</strong> Ladle about 1/3 cup batter into each section of the waffle iron; spread batter almost to the edges. Cover iron and cook until no steam emerges, 5 to 7 minutes.<br /><strong>5)</strong> Transfer cooked waffles to a baking sheet. Transfer to oven to keep warm while baking the remaining batter. Serve with warm butter and syrup.<br />By: Kirsten W.<br /><br /><br /><strong>SYRUPS/SAUCES<br /><br />APPLE CIDER SYRUP</strong><br />1 cup sugar<br />½ tsp lemon juice<br />2 T corn starch<br />1/4 tsp cinnamon<br />2 cups apple cider - juice<br />1/8 tsp nutmeg<br />2 T butter<br />stir in pan and melt simmer 5 to 10 minutes. I make wassail up and then us that in stead of apple cider.<br />By: Stephanie P.<br /><br /><span style="font-weight: bold;">BLUEBERRY PATCH SYRUP</span><br />1 pt fresh blueberries<br />1/4 cup water<br />1 /2 cup granulated sugar<br />1 TBSP lemon juice<br />Rinse the blueberries and remove the stems. Place in a 3 quart saucepan. Add the water and sugar.<br />Bring the mixture to a boil over medium-high heat. Reduce the heat to low. Cook, stirring occasionally, until thickened, about 10 minutes.<br />Press the blueberries through a fine sieve, reserving the juice and discarding the skins.<br />Add the lemon juice and mix well. Let stand to cool. Pour into a glass jar with a lid. Store in the refrigerator for up to 3 weeks. Reheat to serve or serve at room temp.<br />per 2 Tbsp servings: 69 cal., 0g protein, 0g Fat, 18g carb; 2 mg sodium; 0mg chol.; 1g fiber.<br />Tip: this recipe is very adaptable; try it with strawberries, blackberries, raspberries or red currants<br /><br /><span style="font-weight: bold;">FRUIT AND YOGURT DIP</span><br />1 carton (8oz) vanilla yogurt<br />2 T brown sugar<br />4 tsp lemon juice<br />favorite fruit<br /><br /><span style="font-weight: bold;">HOT BUTTERED BLUEBERRY SAUCE</span><br />1/3 cup sugar<br />2 Tbsp all purpose flour or 1 Tbsp cornstarch<br />1/4 tsp salt<br />1 Tbsp lemon juice<br />1 cup hot water<br />1 ½ cups fresh or frozen blueberries, whole, unsweetened<br />2 Tbsp butter<br />3 Tbsp Amaretto or almond flavored liqueur<br />In a saucepan, combine sugar, flour or cornstarch, and salt.<br />Add lemon juice and water, slowly, stirring until well blended. Bring mixture to a boil over high heat, whisking vigorously. Cook until thickened, about 2 minutes.<br />Stir in blueberries, butter and flavoring. Serve warm at room temp.<br />Storing Sauce Store any unused sauce in a covered container in the fridge<br />About thickeners If you use flour to thicken the sauce, it will be opaque. If you use cornstarch, the sauce will be clear and glossy.<br /><br /><span style="font-weight: bold;"><br />FRENCH TOASTS</span><br /><br /><span style="font-weight: bold;">MOTHER'S DAY FRENCH TOAST FROM KNEADERS</span><span style="font-weight: bold;"><br />Ingredients:</span><br /><ul><li>8 oz cream cheese softened</li><li>1 cube butter</li><li>1 cup maple syrup</li></ul><p>Microwave above for 30 seconds and beat until smooth</p><ul><li><p>1 1oaf of Kneaders Chunky Cinnamon </p></li></ul><p>Break into 1 ½ inch pieces and put in a 9 by 11 inch baking pan.<br />Pour cream cheese mixture over the top of the bread.</p><ul><li>12 eggs</li><li>2 cups half/half</li><li>1 tsp vanilla (more if you like)</li></ul><p>Beat until frothy, pour over Chunky Cinnamon bread in pan.</p><p>Bake at 350 for 60 minutes.<br />Dust with powder sugar, fruit, or syrup. Serve hot.</p>Can be made the night before and put into hot oven 1 hour before you serve<br /><br /><strong>PEACH FRENCH TOAST</strong><br />1 cup packed brown sugar<br />5 eggs<br />½ cup butter<br />1 ½ cup milk<br />2 Tbsp. water<br />1 Tbsp. vanilla extract<br />1 pkg. frozen peaches<br />Ground cinnamon<br />1 loaf thick sliced bread<br />In a saucepan, bring brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 9 X 13 pan; top with frozen peaches. Arrange bread over peaches. In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350 for 20 minutes. Uncover; bake 25-30 minutes longer until the bread is golden brown<br />By: Kirsten W.<br /><br /><strong>PRALINE FRENCH TOAST</strong><br />6 Tbsp Butter<br />1/4 cup Sugar<br />1 cup Light Brown Sugar<br />1/3 cup Milk<br />2 tablespoons Light Corn Syrup<br />1 tsp grated Orange Rind<br />½ cup chopped Pecans<br />½ tsp Cinnamon<br />2 Eggs plus 3 Egg whites<br />1 tsp Vanilla<br />1 cup Orange Juice<br />1 (16oz) loaf French Bread-cut into 12 to 15 (1 inch) slices<br />*In a microwavable dish, combine butter, brown sugar & corn syrup. Microwave until the butter has melted & the brown sugar has dissolved, about 1 minute. Pour the mixture into an ungreased, 3 quart oblong baking dish.<br />*In a large bowl, whisk together the eggs, egg whites, orange juice, sugar, milk, orange rind, cinnamon & vanilla.<br />*Arrange the bread slices over the brown sugar mixture in the baking dish. Pour the egg mixture over bread slices.<br />*Cover with plastic wrap & refrigerate overnight.<br />*Prior to serving, preheat to 350 degrees.<br />*Bake for about 30 minutes or until toasty. Serve immediately with some of the praline sauce that forms in the bottom of the baking dish!<br />Enjoy!<br />By: Kirsten W<br /><br /><strong></strong><br /><span style="font-weight: bold;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-881680663041476465.post-3570895766166906542008-11-03T12:51:00.000-08:002011-01-05T21:32:35.923-08:00BREADS and ROLLS<strong>Butter Crescents(SCAN PICTURE) </strong><br />Preparation 30 minutes 1 hour 40 minutes rising and resting Baking time 15 minutes<br />Makes 1 dozen crescents<br />½ cup milk<br />1 pkg active yeast (2 1/4 teaspoon)<br />½ cup (1 stick) butter, soft<br />½ cup warm water (105 - 115 F)<br />1/3 cup granulated sugar<br />1 large egg, lightly beaten<br />½ teaspoon salt<br />3 ½ - 4 cups all-purpose flour<br />Glaze<br />1 large egg, lightly beaten<br /><strong>1) </strong>In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot ilk; stir well. Cool to lukewarm (95-100 F).<br /><strong>2) </strong>In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.<br /><strong>3) </strong>Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pulls away from sides of bowl.<br /><strong>4) </strong>On a floured surface, knead dough very gently until smooth and elastic, 2 to 3 minutes. Place in a large greased bowl, turning to coat. Comer loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.<br /><strong>5) </strong>Punch down dough. On a floured surface, divided dough in half. Comer with a damp cloth; let rest for 10 minutes.<br /><strong>6) </strong>Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12-inch circle. Cut circle into 6 wedges. Starting at side opposite point, roll up each wedge. Place, point-sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.<br /><strong>7) </strong>Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes.<br /><strong>8)</strong> Preheat oven to 400 F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.<br />Baking tips: Knead dough very gently to keep rolls tender: Also you can use a bread machine on bread cycle; put wet on bottom, dry on top<strong>.</strong><br />Also I don't put the egg wash on top, I do butter. Also after they are done cooking, I put butter then Kosher Course Sea Salt on top, makes a big difference<br />By: Kirsten W<br /><strong></strong><br /><span style="font-weight: bold;">CARROT CAKE MUFFINS</span><br />makes 24<br />1 /2 cup sugar<br />2 cups whole wheat flour<br />1 1/2 tsp baking soda<br />2 tsp cinnamon<br />little nutmeg<br />1 1/2 cups applesauce<br />1/2 tsp salt<br />6-8 egg whites plus 4 eggs<br />2 cups grated carrots<br />1 cup drained crushed pineapple<br />stir and put in muffin tins. Bake at 350 for 30 minutes<br />By: ?<br /><br /><strong>Chocolate Bran Muffin<br /></strong>1 pkg fat free krusteaz brownie mix<br />1 tsp vanilla<br />½ tsp baking powder<br />2 ½ cups water<br />3 cups all bran kelloges cereal<br />soak cereal in the water for 5 minutes. Add the rest of ingredients. Preheat 350 greased muffin tins 2 dozens bake for 20 minutes.<br />By: Stephanie P<br /><br /><span style="font-weight: bold;">Garlic Bread</span><br />1 cup Mayo<br />1 cup shredded/grated parm. cheese<br />couple of chopped green onions (as many as you like)<br />sprinkle about 1/2 tsp or so of garlic powder/salt (i smell it and when it smells good that is how much i put in)<br />stir and spread over french bread<br />Broil for about 2-3 minutes. don't leave the oven. it burns fast.. this is the best bread.<br />BY: Aunt Becky<br /><br /><strong>Homemade Bread, Rolls, Hot Dog Buns, Hamburger Buns...etc</strong><br />Feather light rolls:<br />This is doubled and makes four loafs, 2 dozen rolls, 2 large Parmesan braids, etc..<br />Preheat oven 375 degrees<br />Dissolve:<br />In small deep bowl:<br />4 packets yeast<br />1 cup very warm water<br />2 Tbsp sugar<br />At least 20 minutes<br />IN the meantime, scald in sauce pan:<br />2 cups milk<br />2/3 cups sugar<br />2/3 cups oil ( I like Wesson vegetable oil)<br />Let cool!!!!<br />Combine all of the above when milk mixture is cooled and add:<br />4 eggs<br />2 tsp salt<br />10 cups flour (a couple of cups at a time). Knead or beat well!!!<br />Dough should be sticky. It should come off the sides of the mixer bowl when all of the flour has been added.<br />Lightly grease or PAM a large bowl. (the large salad Tupperware bowl is good for this)<br />Turn dough into bowl, cover with warm cloth and let rise until double (about 30-45 minutes). this depends on how warm your kitchen is and where you put it. I put mine on the counter next to my preheating oven.<br />Next:<br />Punch down and shape into rolls, bread, cinnamon rolls, hamburger buns, Parmesan braids, etc.<br />Let rise again (about 20 minutes)<br />Bake in oven 375 about 10-12 minutes for rolls and 25-30 minutes for bread...light golden brown.<br />FOR rolls, I melt butter. Roll out dough sort of thick, and cut with a small canning lid ring. Then I grab hold of the edge of the circle, run it through the melted butter on the inside and bring the edge across to the other edge, pinch together and put the pinched side down on a greased baking sheet. Or I make crescent rolls by rolling dough out with rolling pin, cut into triangle start by rolling from the line edge to the point. Put rolled dough edge down on greased cookie sheet and bake. Let rise until double.<br />WHEN kneading by hand: put dough in large plastic bag and knead...it will not stick to your fingers.<br />Make sure you let the yeast rise about 20 minutes.<br />Sticky dough is better than too dry.<br />WHEN making bread: put all dough on lightly greased counter, divide into fourths and roll each fourth with rolling pin to get bubbles out and then roll oblong, pinch edges (pinced edge on bottom) and put into loaf pan.<br />Let bread cool on rack (prevents bread from sweating)<br />cover immediately when cooled.<br />By: Vicky B<br /><br /><span style="font-weight: bold;">PIZZA DOUGH</span><br />1 3/4 cup water<br />2 Tbsp sugar<br />1 tsp salt<br />1 tsp lemon juice<br />1 Tbsp yeast<br />4 cups flour<br />Put in bread machine on dough cycle.<br />Ps you can add different kinds of seasonings to this and it will be Yummy. by Dorothy<br />By: Aunt Wendy<br /><br /><span style="font-weight: bold;">FAVORITE PIZZA DOUGH</span><br />1 cup plus 2 Tbsp water<br />2 Tbsp olive or vege oil ( i always use olive)<br />3 cups Better for bread Flour (i also use 1/2 of it wheat flour)<br />2 Tbsp grated Parmesan cheese<br />1 1/2 tsp Italian seasonings<br />1 tsp sugar<br />1 tsp salt<br />2 1/2 tsp yeast (for bread machine if you use it)<br />I put everything in my bread machine on the dough cycle. If you know how to do bread I am sure you can do this by hand.<br />After it is risen, i roll out and cook it for about 7 minutes so the dough won't be doughy in the middle. Spread whatever your heart desires on the top and cook at 400 degrees for about 12 to 20 minutes, depending on your oven... You will love it<br />By: Kirsten<br /><br /><span style="font-weight: bold;">MUFFINS</span><br />I am not sure what these are called but very good<br />1/4 cup butter<br />1/2 cup brown sugar<br />1/4 cup molasses<br />2 eggs<br />1 cup milk<br />1 cup whole wheat flour<br />1 1/2 tsp baking soda and baking powder<br />1 1/2 cups wheat bran<br />stir and put in muffin tins. Bake at 350 for 20 minutes.<br />Enjoy<br />By: ?<br /><br /><span style="font-weight: bold;">ZUCCHINI BREAD</span><br />1 cup sugar<br />1 cup oil<br />1 cup brown sugar<br />3 eggs<br />2 cups zucchini<br />1 Tbsp vanilla<br />3 cups flour<br />1 tsp baking soda<br />1/4 tsp baking powder<br />1 tsp salt<br />1 Tbsp cinnamon<br />1/4 tsp nutmeg<br />Bake at 350 F for 35 minutes.<br />By: Jenn WeakleyUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-881680663041476465.post-2165360733822303322008-11-03T12:20:00.000-08:002009-12-02T10:32:00.127-08:00Drinks<strong>FANCY BERRY BEVERAGE</strong><br />2 qts. cranberry juice, chilled<br />1 qt vanilla ice cream, softened<br />1 pkg (10 oz) frozen, sweetened strawberries, thawed and pureed<br />1 1/4 cup sugar<br />1 tsp vanilla<br />2 cups whipping cream, whipped<br />1 qt ginger ale, chilled<br />In large bowl, combine 1st five ingredients; stir until smooth and sugar is dissolved. Fold in whipped cream. Slowly add ginger ale and stir gently to mix. Pour into glasses. Serve immediately.<br />Yield: 5 quarts<br />By: Kirsten W<br /><br /><strong>GRAPE APE</strong><br />8 oz cran-grape drink<br />1/2 cup vanilla ice cream, softened<br />8 oz club soda<br />Put cran-grape drink and ice cream in blender. Blend on high for a few seconds or until combined. Stir in club soda.<br />Serves 2<br />By: Kirsten W.<br /><strong></strong><br /><strong>LEMON GARLIC TEA<br /></strong>6 cups water<br />3 cloves garlic, pressed<br />3/4 cup honey<br />3/4 cup fresh squeezed lemons (about 4-5)<br />Bring water and garlic to boil for 15 minutes. Drain garlic out of water and add honey and lemon.<br />Add cayenne pepper (for....)<br />Hint this is good for when you are sick with: sore throat, kidney problems ( make 1 gallon with the pepper and drink it all in one day,nothing else to eat.)<br /><strong></strong>By: Brenda O.<br /><br /><strong>MANGO ENERGIZER DRINK</strong> Serves 4<br />2 mango's, chopped<br />1/4 cup plain yogurt<br />3/4 cup freshly squeezed orange juice<br />1 tsp honey<br />½ cup unsweetened pineapple juice<br />1 tsp wheat germ<br />1 cup low fat milk<br />Juice of ½ lime<br />1) Place all ingredients in the jar of a blender. Blend until well combined and smooth. Divide evenly between 4 chilled glasses; serve immediately.<br />By: Kirsten W.<br /><br /><strong>ORANGE PINEAPPLE GRENADINE DRINK<br /></strong>2 (6 oz) frozen pineapple/ orange juice (one of each)<br />1 2 liter ginger ale<br />about 1 ounce grenadine clear glasses<br />pour ½ juice, ½ ginger ale. Then pour it carefully on the side of the glass to make it the cool look. It makes the 3 layer look<br />By: Kirsten W<br /><br /><strong>RASPBERRY SLUSH DRINK</strong><br />3 pkg raspberry kool-aid<br />4 cups sugar<br />4 cups warm water<br />46 oz pineapple juice (1 frozen juice, make up juice)<br />12 oz frozen lemonade (do not make up)<br />6 oz lemon juice<br />2 (12 oz) pkg of frozen raspberries<br />2 litter bottle lemon lime drink<br />2 gallon container<br />Dissolve sugar, kool-aid with warm water. Add pineapple juice, lemonade, and lemon juice. Add raspberries and enough water to make 2 gallons. (About 3 ½ qts more water). Freeze through the night. Take out about 1 hour before serving and mix up until slushy. Add the lemon lime drink. Serves 75 ½ cups<br />By: Kirsten W.<br /><br /><strong>STRAWBERRY FROSTRY FREEZE</strong><br />3 oz cran-strawberry drink<br />2 oz thawed frozen strawberries<br />3/4 oz grenadine<br />1 cup crushed ice<br />strawberries for garnish<br />Put all ingredients, except garnished strawberries,in a blender. Blend on high for a few seconds or until well blended. garnish with stawberries.<br />serves 1<br />By: Kirsten W.<br /><br /><strong>STRAWBERRY LEMONADE<br /></strong>1-2 cups pureed strawberries<br />1 frozen can lemonade<br />water<br />Blend 1 cup strawberries, in blender until pureed. Make lemonade as it says on can and stir in strawberries. Can add more strawberries if needed. You can do raspberries also.<br />By: Kirsten W.<br /><br /><strong>VOLCANIC PUNCH</strong><br />3 cans frozen fruit punch concentrate<br />1 64 oz can pineapple juice<br />1 can cream of coconut<br />2 (2 liter) ginger ale<br />ice cubes<br />In large punch bowl, add the 3 cans of frozen fruit punch. Keep on of the empty frozen juice cans. Fill the can with water 6 times and to punch bowl. Add pineapple juice, one bottle of ginger ale and ice cubes. Stir. Then add as much of the 2nd bottle of ginger ale leaving at least 3" from rim. Stir. Pour in can of cream of coconut on top.<br />Serves about 40 to 70 people.<br />By: Kirsten W<br /><br /><strong>WASSEL</strong><br />2 qt apple cider<br />1 1/2 cups oj<br />3/4 cups pineapple juice<br />1 Tbsp brown sugar<br />1/2 tsp lemon juice<br />2 cinnamon sticks<br />Dash cinnamon<br />dash ground cloves<br />Put everything in pot and warm<br />Serves 10-12<br />By: Kirsten W.<br /><br />Here is another Wassel I have found and it was a hit for our Progressive dinner..<br /><span style="font-weight: bold;">Seasonal Cider</span><br />6 cups apple cider<br />3 cups oj<br />2 cups water<br />1/2 cups lemon juice<br />3/4 cup brown sugar packed light<br />3 sticks cinnamon sticks<br />12 whole cloves<br />1/4 tsp ground cardamon<br />1/4 tsp ginger<br />1/4 tsp nutmeg<br />lemon slices<br />1) Combine all ingredients except lemon slices in 4 qt saucepan<br />2) Bring to boil.<br />3) Reduce heat to low: continue heating for 15 minutes to blend spices<br />4) remove cinnamon sticks and cloves<br />5) Serve in mugs garnished with lemon slices. Enjoy!<br />By: Flour Girls and Dough Boys in American Fork UTUnknownnoreply@blogger.com0