Merry Christmas Fudge
2 cups sugar
2/3 cup milk
2 Tbs. light-colored corn syrup
2 Tbs. butter or margarine
1/4 to 1/2 tsp. almond extract
1/2 cup chopped walnuts
1/4 cup chopped candied red cherries
Line an 8x8 pan or 9x5 loaf pan with foil. Butter foil and set aside Butter sides of a heavy 2-quart saucepan. Add sugar, milk and corn syrup to the saucepan. Cook and stir over medium-high heat till the syrup mixture in the saucepan comes to a boil. Carefully clip a candy thermometer to the side of the pan. Cook and stir the mixture over medium-low heat for about 12 minutes or till mixture reaches 234 degrees (softball stage). Remove the saucepan from heat. Add the butter and almond extract. Beat till fudge begins to thicken. Quickly stir in the walnuts and cherries. Continue beating for about 8 minutes more or till fudge no longer is glossy. Turn the fudge mixture into the prepared pan. Score the fudge into squares while warm. Cool and cut. Top with additional cherries, if you like. Makes about 1/3 pound.
Monday, November 29, 2010
Cristmas Fudge with variations
Cristmas Fudge and others
Book: Cook'n with Pillsbury
Makes 36 servings
2 1/2 cups sugar
1/2 cup butter
1 (5-ounce) can (2/3 cup) evaporated milk
1 (7-ounce) jar (2 cups) marshmallow creme
8 ounces vanilla-flavored candy coating (almond bark), cut into pieces
1 teaspoon vanilla extract
3/4 cup chopped walnuts
1. Line 9-inch square or 13x9-inch pan with foil so foil extends over sides of pan; butter foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil over medium heat for 5 minutes, stirring constantly.
2. Remove saucepan from heat. Add marshmallow creme and candy coating; stir until candy coating is melted and mixture is smooth. Stir in vanilla and walnuts. Pour into buttered foil-lined pan, spreading evenly. Cool 1 hour or until completely cooled.
3. Score fudge into 36 squares. Refrigerate until firm, about 30 minutes.
4. Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut through scored lines. Store in refrigerator.
Variations
Christmas Fudge: Substitute 1/2 cup chopped almonds for walnuts and 1/4 teaspoon almond extract for vanilla. Stir in 1/2 cup chopped dates and 1/2 cup chopped red candied cherries with almonds and almond extract.
Eggnog Fudge: Substitute 2/3 cup eggnog for evaporated milk and 1/2 to 1 teaspoon rum extract for vanilla.
Peanut Butter Fudge: Use 6 oz. vanilla candy coating (almond bark) and add 1/2 cup peanut butter with marshmallow creme and candy coating. Substitute 3/4 cup chopped dry-roasted peanuts for walnuts.
Peppermint Candy Fudge: Substitute 1/2 cup finely crushed peppermint candy for walnuts. Omit vanilla and add desired amount of red food color with crushed candies.
Pistachio Fudge: Substitute shelled pistachios for walnuts and add desired amount of green food color with pistachios.
Book: Cook'n with Pillsbury
Makes 36 servings
2 1/2 cups sugar
1/2 cup butter
1 (5-ounce) can (2/3 cup) evaporated milk
1 (7-ounce) jar (2 cups) marshmallow creme
8 ounces vanilla-flavored candy coating (almond bark), cut into pieces
1 teaspoon vanilla extract
3/4 cup chopped walnuts
1. Line 9-inch square or 13x9-inch pan with foil so foil extends over sides of pan; butter foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil over medium heat for 5 minutes, stirring constantly.
2. Remove saucepan from heat. Add marshmallow creme and candy coating; stir until candy coating is melted and mixture is smooth. Stir in vanilla and walnuts. Pour into buttered foil-lined pan, spreading evenly. Cool 1 hour or until completely cooled.
3. Score fudge into 36 squares. Refrigerate until firm, about 30 minutes.
4. Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut through scored lines. Store in refrigerator.
Variations
Christmas Fudge: Substitute 1/2 cup chopped almonds for walnuts and 1/4 teaspoon almond extract for vanilla. Stir in 1/2 cup chopped dates and 1/2 cup chopped red candied cherries with almonds and almond extract.
Eggnog Fudge: Substitute 2/3 cup eggnog for evaporated milk and 1/2 to 1 teaspoon rum extract for vanilla.
Peanut Butter Fudge: Use 6 oz. vanilla candy coating (almond bark) and add 1/2 cup peanut butter with marshmallow creme and candy coating. Substitute 3/4 cup chopped dry-roasted peanuts for walnuts.
Peppermint Candy Fudge: Substitute 1/2 cup finely crushed peppermint candy for walnuts. Omit vanilla and add desired amount of red food color with crushed candies.
Pistachio Fudge: Substitute shelled pistachios for walnuts and add desired amount of green food color with pistachios.
Monday, November 22, 2010
Sauteed Green Beans and Mushrooms
Sauteed Green Beans and Mushrooms
Serves 8
Coarse salt and ground pepper
2 pounds green beans (stem ends removed), halved crosswise
4 tablespoons butter
1 pound button mushrooms, stems trimmed, halved
2 shallots, sliced into 1/4-inch-thick rings
Directions
Fill a large skillet with 1/2 inch water; bring to a boil, and salt generously. Prepare a large bowl of ice water.
Add green beans to skillet; cover, and steam until crisp-tender, 5 to 10 minutes (time will depend on size and freshness of green beans). Transfer to ice water to cool; drain and pat dry (if making ahead, cover and refrigerate up to 1 day). Wipe skillet dry.
In same skillet, heat butter over medium-high. Add mushrooms and shallots; season with salt and pepper. Cover, and cook, stirring occasionally, until mushrooms release their liquid, 3 to 5 minutes. Uncover, and continue to cook, tossing occasionally, until browned, 8 to 12 minutes more.
Add green beans; cook just to heat through, 1 to 2 minutes.
Serves 8
Coarse salt and ground pepper
2 pounds green beans (stem ends removed), halved crosswise
4 tablespoons butter
1 pound button mushrooms, stems trimmed, halved
2 shallots, sliced into 1/4-inch-thick rings
Directions
Fill a large skillet with 1/2 inch water; bring to a boil, and salt generously. Prepare a large bowl of ice water.
Add green beans to skillet; cover, and steam until crisp-tender, 5 to 10 minutes (time will depend on size and freshness of green beans). Transfer to ice water to cool; drain and pat dry (if making ahead, cover and refrigerate up to 1 day). Wipe skillet dry.
In same skillet, heat butter over medium-high. Add mushrooms and shallots; season with salt and pepper. Cover, and cook, stirring occasionally, until mushrooms release their liquid, 3 to 5 minutes. Uncover, and continue to cook, tossing occasionally, until browned, 8 to 12 minutes more.
Add green beans; cook just to heat through, 1 to 2 minutes.
Cranberry Snow Candy
Cranberry Snow Candy
16 oz. package vanilla flavored white chocolate chips
1 1/2 cups dried Cranberries
1 1/2 cups chopped Walnuts
Melt the white chocolate chips in the top of a double boiler ; remove from heat. Add Cranberries and Walnuts; drop mixture by teaspoonfuls onto wax paper. Allow to harden. Makes 2 dozen
16 oz. package vanilla flavored white chocolate chips
1 1/2 cups dried Cranberries
1 1/2 cups chopped Walnuts
Melt the white chocolate chips in the top of a double boiler ; remove from heat. Add Cranberries and Walnuts; drop mixture by teaspoonfuls onto wax paper. Allow to harden. Makes 2 dozen
Friday, November 19, 2010
Butter-Pecan Sweet Potatoes
Butter-Pecan Sweet Potatoes
Serves 8
8 medium sweet potatoes (5 pounds)
2 tablespoons olive oil
Coarse salt
2 tablespoons butter, cut into small pieces
2 tablespoons light-brown sugar
1/3 cup pecan pieces
1/8 teaspoon cayenne pepper
Directions
Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.
Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.
Veronica
Serves 8
8 medium sweet potatoes (5 pounds)
2 tablespoons olive oil
Coarse salt
2 tablespoons butter, cut into small pieces
2 tablespoons light-brown sugar
1/3 cup pecan pieces
1/8 teaspoon cayenne pepper
Directions
Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.
Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.
Veronica
Tipsy Sweet Potatoes
Tipsy Sweet Potatoes
4 large sweet potatoes
1/2 cup granulated sugar
1/2 stick butter
1/2 cup Jack Daniels whiskey
Pecan halves
Boil 4 large sweet potatoes until tender. Peel and cut into chunks. Add sugar, butter and whiskey, and mash all together. Pour into casserole dish; top with pecan halves and bake at 350 degrees F for about 20 minutes until hot and bubbly. Enjoy.
4 large sweet potatoes
1/2 cup granulated sugar
1/2 stick butter
1/2 cup Jack Daniels whiskey
Pecan halves
Boil 4 large sweet potatoes until tender. Peel and cut into chunks. Add sugar, butter and whiskey, and mash all together. Pour into casserole dish; top with pecan halves and bake at 350 degrees F for about 20 minutes until hot and bubbly. Enjoy.
Bourbon Sweet Potatoes
Bourbon Sweet Potatoes
4 pounds sweet potatoes or yams
1/2 cup butter or margarine
1/2 cup bourbon
1/3 cup orange juice
1/4 cup firmly packed light brown
sugar
1 teaspoon salt
1/2 teaspoon apple pie spice
1/3 cup chopped pecans
Scrub the potatoes.
Cook covered in boiling salted water to cover in a large saucepan about 35 minutes or until tender. Drain; cool slightly, then peel.
Mash potatoes in large bowl. Add butter, bourbon, orange juice, brown sugar, salt and apple pie spice; beat until fluffy-smooth. Spoon into a buttered 6-cup baking dish. Sprinkle nuts around edge. Bake at 350 degrees F for 45 minutes or until lightly browned. Enjoy.
4 pounds sweet potatoes or yams
1/2 cup butter or margarine
1/2 cup bourbon
1/3 cup orange juice
1/4 cup firmly packed light brown
sugar
1 teaspoon salt
1/2 teaspoon apple pie spice
1/3 cup chopped pecans
Scrub the potatoes.
Cook covered in boiling salted water to cover in a large saucepan about 35 minutes or until tender. Drain; cool slightly, then peel.
Mash potatoes in large bowl. Add butter, bourbon, orange juice, brown sugar, salt and apple pie spice; beat until fluffy-smooth. Spoon into a buttered 6-cup baking dish. Sprinkle nuts around edge. Bake at 350 degrees F for 45 minutes or until lightly browned. Enjoy.
PUMPKIN QUICK BREAD
PUMPKIN QUICK BREAD
1 1/2 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. ground cloves
1/4 tsp. salt
1/3 c. reduced-calorie butter, softened
1/2 c. sugar
6 packets Sweet One sugar substitute
2 lg. eggs
1/2 tsp. vanilla extract
1 c. cooked or canned pumpkin
1/3 c. skim milk
1/4 c. walnuts, finely chopped
Preheat oven to 350 degrees. Spray 8 1/2 x 4 1/2 x 2 1/4-inch loaf pan with nonstick cooking spray; set aside. Into a small bowl sift together flour, baking soda, cinnamon, baking powder, cloves and salt. In a large bowl cream butter, sugar and Sweet One. Beat in eggs and vanilla; beat in pumpkin. Stir dry ingredients into pumpkin mixture alternately with milk, stirring until blended after each addition. Stir in walnuts. Pour into prepared pan. Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Turn onto wire rack and cool. Makes 12 servings.
1 1/2 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. ground cloves
1/4 tsp. salt
1/3 c. reduced-calorie butter, softened
1/2 c. sugar
6 packets Sweet One sugar substitute
2 lg. eggs
1/2 tsp. vanilla extract
1 c. cooked or canned pumpkin
1/3 c. skim milk
1/4 c. walnuts, finely chopped
Preheat oven to 350 degrees. Spray 8 1/2 x 4 1/2 x 2 1/4-inch loaf pan with nonstick cooking spray; set aside. Into a small bowl sift together flour, baking soda, cinnamon, baking powder, cloves and salt. In a large bowl cream butter, sugar and Sweet One. Beat in eggs and vanilla; beat in pumpkin. Stir dry ingredients into pumpkin mixture alternately with milk, stirring until blended after each addition. Stir in walnuts. Pour into prepared pan. Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Turn onto wire rack and cool. Makes 12 servings.
Thanksgiving Party Cheese Ball
Thanksgiving Party Cheese Ball
4 c. Shredded cheddar cheese
2 pkgs. (3 oz. Each) cream cheese
1/3 c. Mayonnaise
2 tsp. Sherry flavoring
1 tsp. Worcestershire sauce
1/8 tsp. Onion salt
1/8 tsp. Garlic salt
1/8 tsp. Celery salt
1/2 c. Chopped walnuts
Combine cheese, mayonnaise, sherry flavoring, Worcestershire sauce, and spices. Blend until smooth. Cover and chill until firm. Shape cheese mixture in a ball. Roll ball in chopped nuts. Cover and chill. Makes a 5 inch ball. At holidays, I add a few green olives with pimentos for color.
~Dawn Duarte~
4 c. Shredded cheddar cheese
2 pkgs. (3 oz. Each) cream cheese
1/3 c. Mayonnaise
2 tsp. Sherry flavoring
1 tsp. Worcestershire sauce
1/8 tsp. Onion salt
1/8 tsp. Garlic salt
1/8 tsp. Celery salt
1/2 c. Chopped walnuts
Combine cheese, mayonnaise, sherry flavoring, Worcestershire sauce, and spices. Blend until smooth. Cover and chill until firm. Shape cheese mixture in a ball. Roll ball in chopped nuts. Cover and chill. Makes a 5 inch ball. At holidays, I add a few green olives with pimentos for color.
~Dawn Duarte~
Green Beans
Anytime Side Dish
1 can (16 ounce) cut green beans
2 strips bacon
1/4 teaspoon salt
3/4 cup liquid from beans
1 tablespoon cornstarch
dash pepper
Drain beans, reserving 3/4 cup of the liquid. Fry bacon; drain and set aside. Put 1 tablespoon bacon drippings in heavy saucepan. Add drained beans and cook over medium heat, shaking pan as beans warm. Sprinkle with salt and pepper. Combine cornstarch and reserved liquid. Pour over beans and cook until thickened. Serve topped with crumbled bacon. Servings: 4
1 can (16 ounce) cut green beans
2 strips bacon
1/4 teaspoon salt
3/4 cup liquid from beans
1 tablespoon cornstarch
dash pepper
Drain beans, reserving 3/4 cup of the liquid. Fry bacon; drain and set aside. Put 1 tablespoon bacon drippings in heavy saucepan. Add drained beans and cook over medium heat, shaking pan as beans warm. Sprinkle with salt and pepper. Combine cornstarch and reserved liquid. Pour over beans and cook until thickened. Serve topped with crumbled bacon. Servings: 4
Thursday, November 18, 2010
THANKSGIVING YAMS WITH TOPPING
THANKSGIVING YAMS WITH TOPPING
(6 servings)
4 or 5 med. Yams
1 c. Pineapple juice
1 c. Orange juice
1/4 c. Butter
1 egg, slightly beaten
1 tsp. Salt
1/4 tsp. Cinnamon
3 tbsp. Brown sugar
1/3 c. Cream
Peel yams; cut into large chunks. Place in saucepan; add fruit juices. Cook about 20 minutes, or until tender. Mash yams well. Add butter, egg, salt, cinnamon, brown sugar and cream. Beat until creamy, adding additional cream or juice if needed. Spoon into well greased baking dish.
TOPPING:
1/4 c. Sifted flour
3 tbsp. Brown sugar
1/2 tsp. Cinnamon
1/4 tsp. Salt
3 tbsp. Butter
1/4 c. Chopped nuts
1 c. Miniature marshmallows
Preheat oven to 350 degrees. Combine flour, brown sugar, cinnamon and salt. Cut butter into mixture until resembles coarse crumbs. Stir in nuts; sprinkle mixture over yam mixture. Bake at 350 degrees for 25 minutes. Press marshmallows lightly into top and bake just until the marshmallows have melted and are slightly browned. Yield: 6 servings.
~Dawn~
(6 servings)
4 or 5 med. Yams
1 c. Pineapple juice
1 c. Orange juice
1/4 c. Butter
1 egg, slightly beaten
1 tsp. Salt
1/4 tsp. Cinnamon
3 tbsp. Brown sugar
1/3 c. Cream
Peel yams; cut into large chunks. Place in saucepan; add fruit juices. Cook about 20 minutes, or until tender. Mash yams well. Add butter, egg, salt, cinnamon, brown sugar and cream. Beat until creamy, adding additional cream or juice if needed. Spoon into well greased baking dish.
TOPPING:
1/4 c. Sifted flour
3 tbsp. Brown sugar
1/2 tsp. Cinnamon
1/4 tsp. Salt
3 tbsp. Butter
1/4 c. Chopped nuts
1 c. Miniature marshmallows
Preheat oven to 350 degrees. Combine flour, brown sugar, cinnamon and salt. Cut butter into mixture until resembles coarse crumbs. Stir in nuts; sprinkle mixture over yam mixture. Bake at 350 degrees for 25 minutes. Press marshmallows lightly into top and bake just until the marshmallows have melted and are slightly browned. Yield: 6 servings.
~Dawn~
Bread Dressing For Roast Turkey
Bread Dressing For Roast Turkey
2 tablespoons butter or margarine
1 medium onion, chopped
1 cup chopped celery
1 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups dried bread crumbs
2 cups chicken broth
In a large skillet melt butter. Add chopped onion and chopped celery; cook until tender. Stir in chicken broth, sage, salt and pepper; simmer for 3 minutes.
Place bread crumbs in large bowl; add onion mixture and mix until moistened. Use as stuffing for poultry, or bake, covered in a greased baking dish for 30 minutes at 350°F (175°C).
Makes 12 servings.
2 tablespoons butter or margarine
1 medium onion, chopped
1 cup chopped celery
1 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups dried bread crumbs
2 cups chicken broth
In a large skillet melt butter. Add chopped onion and chopped celery; cook until tender. Stir in chicken broth, sage, salt and pepper; simmer for 3 minutes.
Place bread crumbs in large bowl; add onion mixture and mix until moistened. Use as stuffing for poultry, or bake, covered in a greased baking dish for 30 minutes at 350°F (175°C).
Makes 12 servings.
SWEET POTATO CASSEROLE
SWEET POTATO CASSEROLE
1 large can sweet potatoes
1 20 oz can pineapple tidbits undrained or crushed pineapple
1 half bag of mini marshmallows
1 cup brown sugar
1 stick butter
1 cup pecan pieces
Drain and mash sweet potatoes. Mix in the pineapple and Marshmallows. Put into a greased casserole or cake pan. In saucepan, melt butter and brown sugar. Stir in nuts. Pour over sweet potato mixture. Bake at 350 F. for about 45 min., or until heated through.
1 large can sweet potatoes
1 20 oz can pineapple tidbits undrained or crushed pineapple
1 half bag of mini marshmallows
1 cup brown sugar
1 stick butter
1 cup pecan pieces
Drain and mash sweet potatoes. Mix in the pineapple and Marshmallows. Put into a greased casserole or cake pan. In saucepan, melt butter and brown sugar. Stir in nuts. Pour over sweet potato mixture. Bake at 350 F. for about 45 min., or until heated through.
Sweet Potato Puff
Sweet Potato Puff
6 cups peeled, cubed sweet potatoes
4 eggs, separated
1/4 cup butter, softened
1/4 teaspoon salt
1/4 cup raisins
1/4 cup coarsely chopped walnuts
1/4 cup sugar
Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool. Preheat oven to 350 degrees. Grease a 9x9 inch baking dish. Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes. In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole. Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.
6 cups peeled, cubed sweet potatoes
4 eggs, separated
1/4 cup butter, softened
1/4 teaspoon salt
1/4 cup raisins
1/4 cup coarsely chopped walnuts
1/4 cup sugar
Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool. Preheat oven to 350 degrees. Grease a 9x9 inch baking dish. Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes. In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole. Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.
Three-Cheese Mini Macs
Three-Cheese Mini Macs
1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika
Directions
1. Preheat the oven to 425 F. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
2. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
3. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
4. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
5. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minÂutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.
Make Ahead-The recipe can be prepared through Step 4 and refrigerated overnight.
1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika
Directions
1. Preheat the oven to 425 F. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
2. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
3. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
4. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
5. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minÂutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.
Make Ahead-The recipe can be prepared through Step 4 and refrigerated overnight.
Buttermilk Pie
Buttermilk Pie
1/2 (15-ounce) package refrigerated pie crusts
2 cups sugar
2 tablespoons cornmeal
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup crushed pineapple, drained
1/2 cup sweetened flaked coconut
1/4 cup butter, melted
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
Combine sugar and cornmeal in a large bowl. Stir in eggs and buttermilk until combined. Stir in pineapple and next 5 ingredients. Pour filling into pie crust.
Bake at 350F for 45 minutes or until pie is set and top is lightly brown. Serve warm, at room temperature, or cover and chill until ready to serve.
Yield: Makes 8 servings.
1/2 (15-ounce) package refrigerated pie crusts
2 cups sugar
2 tablespoons cornmeal
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup crushed pineapple, drained
1/2 cup sweetened flaked coconut
1/4 cup butter, melted
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
Combine sugar and cornmeal in a large bowl. Stir in eggs and buttermilk until combined. Stir in pineapple and next 5 ingredients. Pour filling into pie crust.
Bake at 350F for 45 minutes or until pie is set and top is lightly brown. Serve warm, at room temperature, or cover and chill until ready to serve.
Yield: Makes 8 servings.
Old-Fashioned Custard Pie
Old-Fashioned Custard Pie
Pastry for single-crust pie (9 inches)
4 eggs
2-1/2 cups milk
1/2 cup sugar
1 tsp ground nutmeg
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp salt
1. Line 9-in. pie plate with bottom pastry; flute edges. Bake at 400F for 10 minutes.
2. In a large bowl, beat eggs. Add remaining ingredients; mix well. Pour into crust. Cover edges with foil. Bake for 20-25 minutes. Reduce heat to 350F; bake an additional 20-25 min or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours (better if overnight) before serving. Refrigerate leftovers.
Servings: 8
Pastry for single-crust pie (9 inches)
4 eggs
2-1/2 cups milk
1/2 cup sugar
1 tsp ground nutmeg
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp salt
1. Line 9-in. pie plate with bottom pastry; flute edges. Bake at 400F for 10 minutes.
2. In a large bowl, beat eggs. Add remaining ingredients; mix well. Pour into crust. Cover edges with foil. Bake for 20-25 minutes. Reduce heat to 350F; bake an additional 20-25 min or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours (better if overnight) before serving. Refrigerate leftovers.
Servings: 8
SWEET POTATO SOUFFLÉ
SWEET POTATO SOUFFLÉ
3 cups cooked whole sweet potatoes
1 cups sugar
1/2 teaspoon salt
2 eggs
1/3 stick margarine
1/2 cup milk
1 teaspoon vanilla
TOPPING:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick margarine
Peel potatoes, slice and cook in water until tender. Beat with electric mixer until smooth. Add margarine, sugar, salt, eggs, milk and vanilla. Mix well (it looks thin). Pour into a greased casserole dish and bake at
400 degrees for 35 mins or until it looks firm. Mix topping ingredients and cover top of potatoes. Bake 10 mins or until brown.
3 cups cooked whole sweet potatoes
1 cups sugar
1/2 teaspoon salt
2 eggs
1/3 stick margarine
1/2 cup milk
1 teaspoon vanilla
TOPPING:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick margarine
Peel potatoes, slice and cook in water until tender. Beat with electric mixer until smooth. Add margarine, sugar, salt, eggs, milk and vanilla. Mix well (it looks thin). Pour into a greased casserole dish and bake at
400 degrees for 35 mins or until it looks firm. Mix topping ingredients and cover top of potatoes. Bake 10 mins or until brown.
Classic Green Bean Casserole
Classic Green Bean Casserole
2 (16-ounce) cans cut green beans
3/4 cup milk
1 (10 1/2-ounce) can cream of mushroom soup
Dash black pepper
1 (2.3-ounce) can french fried onions
Combine beans, milk, soup, pepper and 1/2 can onions. Pour into 1 1/2 quart greased casserole.
Bake uncovered at 350°F. for 30 minutes.
Top with remaining onions and bake 5 minutes longer.
Makes 8 servings.
2 (16-ounce) cans cut green beans
3/4 cup milk
1 (10 1/2-ounce) can cream of mushroom soup
Dash black pepper
1 (2.3-ounce) can french fried onions
Combine beans, milk, soup, pepper and 1/2 can onions. Pour into 1 1/2 quart greased casserole.
Bake uncovered at 350°F. for 30 minutes.
Top with remaining onions and bake 5 minutes longer.
Makes 8 servings.
Sweet Potato Casserole
Sweet Potato Casserole
3 medium sweet potatoes
half a stick of butter softened
brown sugar (about half a cup)
granulated sugar (1/3 a cup)
cinnamon (about 1/2 a teaspoon)
nutmeg (a shake)
large marshmallows
pecan pieces or walnut pieces (optional)
Prick and boil your potatoes for about 40 to 50 minutes and check for doneness; usually if knife can be stuck through. Let them cool and peel. Preheat oven to 350. Put potatoes in 2 quart greased casserole dish and add all ingredients except marshmallows. Mash potatoes and ingredients real well; you can even use an electric mixer or hand mixer to make sure they're mixed real well. Heat for about 20 minutes.
Put your oven up to 400 degrees and add marshmallows. Put marshmallows on top of the sweet potatoes and heat for about 5-10 minutes or until browning on top.
3 medium sweet potatoes
half a stick of butter softened
brown sugar (about half a cup)
granulated sugar (1/3 a cup)
cinnamon (about 1/2 a teaspoon)
nutmeg (a shake)
large marshmallows
pecan pieces or walnut pieces (optional)
Prick and boil your potatoes for about 40 to 50 minutes and check for doneness; usually if knife can be stuck through. Let them cool and peel. Preheat oven to 350. Put potatoes in 2 quart greased casserole dish and add all ingredients except marshmallows. Mash potatoes and ingredients real well; you can even use an electric mixer or hand mixer to make sure they're mixed real well. Heat for about 20 minutes.
Put your oven up to 400 degrees and add marshmallows. Put marshmallows on top of the sweet potatoes and heat for about 5-10 minutes or until browning on top.
SWEDISH CHRISTMAS FRUIT COOKIES
SWEDISH CHRISTMAS FRUIT COOKIES
3/4 cup butter
1 cup packed brown sugar
1 cup granulated sugar
2 eggs -- beaten
1 teaspoon soda
1/2 cup sour cream
3 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1 teaspoon vanilla
1 cup chopped raisins
1/2 cup chopped candied cherries
1 cup chopped candied pineapple
1 cup chopped nuts
Cream butter, add sugar and eggs. Dissolve soda in sour cream. Combine a mixture of flour, cornstarch and salt. Add half to mixture. Add vanilla, fruits and nuts and mix thoroughly. Add the rest of flour. Drop by teaspoonfuls on greased sheet. Bake at 375 degrees for 12 minutes.
3/4 cup butter
1 cup packed brown sugar
1 cup granulated sugar
2 eggs -- beaten
1 teaspoon soda
1/2 cup sour cream
3 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1 teaspoon vanilla
1 cup chopped raisins
1/2 cup chopped candied cherries
1 cup chopped candied pineapple
1 cup chopped nuts
Cream butter, add sugar and eggs. Dissolve soda in sour cream. Combine a mixture of flour, cornstarch and salt. Add half to mixture. Add vanilla, fruits and nuts and mix thoroughly. Add the rest of flour. Drop by teaspoonfuls on greased sheet. Bake at 375 degrees for 12 minutes.
Chocolate Chip Cookies
Chocolate Chip Cookies
3/4 cup sugar
3/4 cup packed brown sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped pecans, or chopped walnuts (Optional)
Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips, and the pecans or other nuts, if using. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool completely, then remove from cookie sheet.
3/4 cup sugar
3/4 cup packed brown sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped pecans, or chopped walnuts (Optional)
Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips, and the pecans or other nuts, if using. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool completely, then remove from cookie sheet.
Colonial Williamsburg's Spoon Bread
Colonial Williamsburg's Spoon Bread
1 1/2 cups boiling water
1 1/2 cups milk
1 1/ cups cornmeal
3 teaspoons sugar
1/4 teaspoon salt
2 Tablespoon butter
4 eggs well beaten
1 Tablespoon baking powder
Preheat oven to 375. Combine cornmeal, salt,and sugar in mixing bowl. Add boiling water to mixture along with butter. Mix for about 5 minutes, using a whip or mixer. Add milk and eggs, continue to mix for about 5 minutes. Allow to cool a little. Then add baking powder. Place mixture in lightly greased 2 quart casserole and bake for 30 to 45 minutes. Serve hot.
1 1/2 cups boiling water
1 1/2 cups milk
1 1/ cups cornmeal
3 teaspoons sugar
1/4 teaspoon salt
2 Tablespoon butter
4 eggs well beaten
1 Tablespoon baking powder
Preheat oven to 375. Combine cornmeal, salt,and sugar in mixing bowl. Add boiling water to mixture along with butter. Mix for about 5 minutes, using a whip or mixer. Add milk and eggs, continue to mix for about 5 minutes. Allow to cool a little. Then add baking powder. Place mixture in lightly greased 2 quart casserole and bake for 30 to 45 minutes. Serve hot.
Wednesday, November 17, 2010
Turkey Tetrazzini
Turkey Tetrazzini
Ingredients:
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
2 tablespoons non-fat dry milk
1 1/2 tablespoons cornstarch
2 envelopes or teaspoons instant chicken broth granules or base
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
pinch of nutmeg
2 cups cold water
3 cups cooked turkey or chicken white meat, cut into 2-inch pieces
6 ounces broad egg noodles, cooked until tender (14 to 20 minutes, about 3 cups)
2 tablespoons grated Parmesan cheese
paprika
Preparation:
Heat olive oil in skillet; saut´ mushrooms just until tender, Combine dry milk, cornstarch, chicken broth, salt, pepper, onion powder and nutmeg with cold water in a large saucepan. Cook over medium heat until mixture thickens and begins to bubble.
Arrange noodles in a 2-quart shallow baking dish. Spread mushrooms in a layer over the noodles; top with a layer of chicken. Pour sauce over all then sprinkle with grated Parmesan cheese and paprika. paprika. Bake turkey tetrazzini at 350° for 30 minutes, or until hot bubbling.
Ingredients:
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
2 tablespoons non-fat dry milk
1 1/2 tablespoons cornstarch
2 envelopes or teaspoons instant chicken broth granules or base
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
pinch of nutmeg
2 cups cold water
3 cups cooked turkey or chicken white meat, cut into 2-inch pieces
6 ounces broad egg noodles, cooked until tender (14 to 20 minutes, about 3 cups)
2 tablespoons grated Parmesan cheese
paprika
Preparation:
Heat olive oil in skillet; saut´ mushrooms just until tender, Combine dry milk, cornstarch, chicken broth, salt, pepper, onion powder and nutmeg with cold water in a large saucepan. Cook over medium heat until mixture thickens and begins to bubble.
Arrange noodles in a 2-quart shallow baking dish. Spread mushrooms in a layer over the noodles; top with a layer of chicken. Pour sauce over all then sprinkle with grated Parmesan cheese and paprika. paprika. Bake turkey tetrazzini at 350° for 30 minutes, or until hot bubbling.
TURKEY SWEET POTATO SOUP
TURKEY SWEET POTATO SOUP
Makes 9 cups
2-1/2 cups sweet potatoes, peeled and chopped
1 cup chopped celery (2 ribs)
1 cup chopped onion (1 medium)
4 cloves garlic, minced
1 cup water
14 ounces canned chicken broth
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/16 teaspoon cayenne pepper (or more to taste)
2 cups chopped cooked turkey (leftover or pre-cooked)
6 slices bacon, cooked, crumbled (optional)
1 cup frozen peas
2 tablespoons cornstarch
2 cups skim milk
Combine sweet potatoes, celery, onion, garlic, water and broth in an 8-quart Dutch oven. Add marjoram, thyme and cayenne pepper and bring to a boil. Reduce heat to maintain a slow boil and cook about 15 minutes until sweet potatoes are fully cooked. Stir in turkey, bacon and peas. Combine cornstarch and milk in a small dish, then stir it slowly into the soup mixture. Cook until thick and bubbly, about 5 minutes.
Makes 9 cups
2-1/2 cups sweet potatoes, peeled and chopped
1 cup chopped celery (2 ribs)
1 cup chopped onion (1 medium)
4 cloves garlic, minced
1 cup water
14 ounces canned chicken broth
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/16 teaspoon cayenne pepper (or more to taste)
2 cups chopped cooked turkey (leftover or pre-cooked)
6 slices bacon, cooked, crumbled (optional)
1 cup frozen peas
2 tablespoons cornstarch
2 cups skim milk
Combine sweet potatoes, celery, onion, garlic, water and broth in an 8-quart Dutch oven. Add marjoram, thyme and cayenne pepper and bring to a boil. Reduce heat to maintain a slow boil and cook about 15 minutes until sweet potatoes are fully cooked. Stir in turkey, bacon and peas. Combine cornstarch and milk in a small dish, then stir it slowly into the soup mixture. Cook until thick and bubbly, about 5 minutes.
Turkey Supreme
Turkey Supreme
Here's an easy sauce for leftover turkey. Serve over noodles or rice. You can add pimiento or cooked peas or carrots to the sauce for more flavor and color.
Ingredients:
1/4 cup butter
1/4 cup flour
1 cup hot chicken broth
1/2 teaspoon salt
dash pepper
1 cup half-and-half
sliced turkey breast, about 12 to 16 ounces
cooked rice or noodles
1 to 2 tablespoons chopped toasted* almonds
Preparation:
Melt butter in a saucepan over low heat; add flour, stirring until smooth. Pour hot chicken broth into the flour mixture and stir until smooth. Add salt and pepper. Heat half-and-half in a separate saucepan or in microwave, then add to the thickened sauce. Cook over low heat for 10 minutes, stirring constantly. Serve sauce hot over sliced turkey breast and rice or noodles. Sprinkle with toasted chopped almonds if desired.
Serves 4.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Here's an easy sauce for leftover turkey. Serve over noodles or rice. You can add pimiento or cooked peas or carrots to the sauce for more flavor and color.
Ingredients:
1/4 cup butter
1/4 cup flour
1 cup hot chicken broth
1/2 teaspoon salt
dash pepper
1 cup half-and-half
sliced turkey breast, about 12 to 16 ounces
cooked rice or noodles
1 to 2 tablespoons chopped toasted* almonds
Preparation:
Melt butter in a saucepan over low heat; add flour, stirring until smooth. Pour hot chicken broth into the flour mixture and stir until smooth. Add salt and pepper. Heat half-and-half in a separate saucepan or in microwave, then add to the thickened sauce. Cook over low heat for 10 minutes, stirring constantly. Serve sauce hot over sliced turkey breast and rice or noodles. Sprinkle with toasted chopped almonds if desired.
Serves 4.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Turkey Stuffing Bundles Recipe
Turkey Stuffing Bundles Recipe
1 package Pepperidge Farm Frozen Puff Pastry Sheets (2 sheets)
1 12-oz. jar turkey gravy or 1 1/2 C. leftover gravy
2 C. coarsely chopped cooked turkey or chicken
1/2 C. cooked vegetables (peas, corn, green beans or carrots)
2 C. prepared Pepperidge Farm Stuffing, any variety
1/2 C. cranberry sauce
Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400° F.
Mix 1/2 cup gravy with turkey and vegetables.
Unfold pastry on lightly floured surface. Roll each sheet into 14-inch square and cut into four 7-inch squares. Place 1/4 cup stuffing in center of each square.
Top with about 1/3 cup turkey mixture and 1 tablespoon cranberry sauce. Brush edges of squares with water. Fold corners to center on top of filling and pinch edges to seal. Flute edges if desired. Place on baking sheet.
Bake 25 minutes or until golden. Heat remaining gravy. Serve with bundles.
Serves 8.
1 package Pepperidge Farm Frozen Puff Pastry Sheets (2 sheets)
1 12-oz. jar turkey gravy or 1 1/2 C. leftover gravy
2 C. coarsely chopped cooked turkey or chicken
1/2 C. cooked vegetables (peas, corn, green beans or carrots)
2 C. prepared Pepperidge Farm Stuffing, any variety
1/2 C. cranberry sauce
Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400° F.
Mix 1/2 cup gravy with turkey and vegetables.
Unfold pastry on lightly floured surface. Roll each sheet into 14-inch square and cut into four 7-inch squares. Place 1/4 cup stuffing in center of each square.
Top with about 1/3 cup turkey mixture and 1 tablespoon cranberry sauce. Brush edges of squares with water. Fold corners to center on top of filling and pinch edges to seal. Flute edges if desired. Place on baking sheet.
Bake 25 minutes or until golden. Heat remaining gravy. Serve with bundles.
Serves 8.
Turkey Strudel
Turkey Strudel
Filling
8 ounces fresh spinach, leaves only
2 1/2 cups leftover turkey very finely chopped
1/4 cup dark raisins
2/3 cup mayonnaise
2/3 cup sour cream
2 teaspoons curry powder
2 teaspoons cornstarch
1/2 teaspoon salt
Strudel
8 sheets phyllo dough
1/2 cup melted butter
Steam spinach for 2 to 3 minutes; drain very well (make sure to squeeze out as much water as possible) and cool. Mix together remaining filling ingredients and stir in spinach.
Place one sheet of phyllo on an ungreased cookie sheet (keep remaining phyllo under a damp towel to keep moist.) Brush with melted butter. Put on 3 more sheets; brush with butter. Place another sheet crosswise on top of the first 4 sheets; brush with butter. Top with remaining sheets (going in same direction as the last sheet) and brush with butter.
Spoon filling onto the middle of the phyllo sheets. Bring phyllo sheets up and over filling and shape into a round shape....make sure phyllo encloses all of the filling. Brush with remaining butter. Bake at 350 for 50 minutes or until golden brown. Cut in wedges to serve with a crisp green salad.
Filling
8 ounces fresh spinach, leaves only
2 1/2 cups leftover turkey very finely chopped
1/4 cup dark raisins
2/3 cup mayonnaise
2/3 cup sour cream
2 teaspoons curry powder
2 teaspoons cornstarch
1/2 teaspoon salt
Strudel
8 sheets phyllo dough
1/2 cup melted butter
Steam spinach for 2 to 3 minutes; drain very well (make sure to squeeze out as much water as possible) and cool. Mix together remaining filling ingredients and stir in spinach.
Place one sheet of phyllo on an ungreased cookie sheet (keep remaining phyllo under a damp towel to keep moist.) Brush with melted butter. Put on 3 more sheets; brush with butter. Place another sheet crosswise on top of the first 4 sheets; brush with butter. Top with remaining sheets (going in same direction as the last sheet) and brush with butter.
Spoon filling onto the middle of the phyllo sheets. Bring phyllo sheets up and over filling and shape into a round shape....make sure phyllo encloses all of the filling. Brush with remaining butter. Bake at 350 for 50 minutes or until golden brown. Cut in wedges to serve with a crisp green salad.
Down Home Squash Casserole
Down Home Squash Casserole
3 lbs. yellow squash, sliced
16 oz. sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg. cornbread stuffing
5 oz. can sliced water chestnuts, drained
12 oz. pkg. milkd Cheddar cheese, shredded
1 stick of butter
1/4 tsp. salt
1/4 tsp. pepper
1 medium onion, finely chopped
1/2 cup oil
In a large skillet, fry squash and onion in oil until done. Drain well of oil.
Take a potato masher and mash well; set aside. In a saucepan melt butter over low heat.
Pour cornbread stuffing crumbs in a mixing bowl and drizzle the butter over them, then mix to coat well.
In another mixing bowl, combine soups, sour cream, water chestnuts, cheese, salt and pepper. Mix well. Add the cooked squash and onion and mix well.
Pour 1/2 the stuffing crumbs in a greased 9X13 casserole dish; spread evenly.
Add the squash casserole mixture and spread evenly.
Top with remaining cornbread stuffing crumbs and spread evenly.
Bake at 350 for 35 minutes, or until top is browned.
3 lbs. yellow squash, sliced
16 oz. sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg. cornbread stuffing
5 oz. can sliced water chestnuts, drained
12 oz. pkg. milkd Cheddar cheese, shredded
1 stick of butter
1/4 tsp. salt
1/4 tsp. pepper
1 medium onion, finely chopped
1/2 cup oil
In a large skillet, fry squash and onion in oil until done. Drain well of oil.
Take a potato masher and mash well; set aside. In a saucepan melt butter over low heat.
Pour cornbread stuffing crumbs in a mixing bowl and drizzle the butter over them, then mix to coat well.
In another mixing bowl, combine soups, sour cream, water chestnuts, cheese, salt and pepper. Mix well. Add the cooked squash and onion and mix well.
Pour 1/2 the stuffing crumbs in a greased 9X13 casserole dish; spread evenly.
Add the squash casserole mixture and spread evenly.
Top with remaining cornbread stuffing crumbs and spread evenly.
Bake at 350 for 35 minutes, or until top is browned.
Creamy Spinach Casserole Recipe
Creamy Spinach Casserole Recipe
Rich and comforting, this savory spinach casserole will be a welcome addition to the table. You'll will love the short prep time and decadent taste. Annette Marie Young - West Lafayette, Indiana
* 10 Servings
* Prep: 10 min.
* Bake: 35 min.
Ingredients
* 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
* 1 package (8 ounces) reduced-fat cream cheese, cubed
* 1/2 cup fat-free milk
* 1/2 cup grated Parmesan cheese
* 4 cups herb seasoned stuffing cubes
* 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
Directions
* In a large bowl, beat the soup, cream cheese, milk and
* Parmesan cheese until blended. Stir in stuffing cubes and spinach.
* Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 10 servings.
Nutrition Facts: 2/3 cup equals 205 calories, 8 g fat (4 g saturated fat), 25 mg cholesterol, 723 mg sodium, 25 g carbohydrate, 3 g fiber, 9 g protein.
Creamy Spinach Casserole published in Healthy Cooking October/November 2008, p41
Rich and comforting, this savory spinach casserole will be a welcome addition to the table. You'll will love the short prep time and decadent taste. Annette Marie Young - West Lafayette, Indiana
* 10 Servings
* Prep: 10 min.
* Bake: 35 min.
Ingredients
* 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
* 1 package (8 ounces) reduced-fat cream cheese, cubed
* 1/2 cup fat-free milk
* 1/2 cup grated Parmesan cheese
* 4 cups herb seasoned stuffing cubes
* 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
Directions
* In a large bowl, beat the soup, cream cheese, milk and
* Parmesan cheese until blended. Stir in stuffing cubes and spinach.
* Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 10 servings.
Nutrition Facts: 2/3 cup equals 205 calories, 8 g fat (4 g saturated fat), 25 mg cholesterol, 723 mg sodium, 25 g carbohydrate, 3 g fiber, 9 g protein.
Creamy Spinach Casserole published in Healthy Cooking October/November 2008, p41
PEANUT BUTTER SHORTCAKE
PEANUT BUTTER SHORTCAKE
1-1/2 cups packaged biscuit mix
1/3 cups sugar
3/4 cups creamy peanut butter
3/4 cups milk
1 egg
Butter or margarine
Honey
1. Preheat oven to 375 degrees f. Lightly grease 8-inch, square baking pan.
2. In medium bowl, combine biscuit mix and sugar, mix well. With pastry blender or 2 knives, cut in peanut butter until mixture is coarse and crumbly.
3. Stir in 1/2 cups milk until well blended. Add remaining milk and egg, beat - about 2 minutes.
4. With rubber scraper, spread mixture evenly in prepared pan.
5. Bake 20 to 25 minutes, or until shortcake is golden brown and cake tester inserted in center comes out clean.
6. Cut shortcake into 9 squares. Split and butter while warm. Serve with honey.
1-1/2 cups packaged biscuit mix
1/3 cups sugar
3/4 cups creamy peanut butter
3/4 cups milk
1 egg
Butter or margarine
Honey
1. Preheat oven to 375 degrees f. Lightly grease 8-inch, square baking pan.
2. In medium bowl, combine biscuit mix and sugar, mix well. With pastry blender or 2 knives, cut in peanut butter until mixture is coarse and crumbly.
3. Stir in 1/2 cups milk until well blended. Add remaining milk and egg, beat - about 2 minutes.
4. With rubber scraper, spread mixture evenly in prepared pan.
5. Bake 20 to 25 minutes, or until shortcake is golden brown and cake tester inserted in center comes out clean.
6. Cut shortcake into 9 squares. Split and butter while warm. Serve with honey.
Awesome and Easy Creamy Corn Casserole
Awesome and Easy Creamy Corn Casserole
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Preheat oven to 350 degrees, and lightly grease a 9x9 inch baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 45 minutes in the preheated oven, or until the top is golden brown.
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Preheat oven to 350 degrees, and lightly grease a 9x9 inch baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Cookies N' Cream Pie
Cookies N' Cream Pie
1 1/2 C. half &half
1 pkg. vanilla pudding mix
1 carton frozen whipped topping thawed
1 C. crushed Oreos
1 chocolate graham cracker crust
In a mixing bowl combine the cream & pudding mix, beat on medium for 1 minute. Let stand for 5 minutes. Fold in whipped topping and cookies. Spoon into crust. Freeze until firm about 6 hours or overnight. Remove 10 minutes before serving.
1 1/2 C. half &half
1 pkg. vanilla pudding mix
1 carton frozen whipped topping thawed
1 C. crushed Oreos
1 chocolate graham cracker crust
In a mixing bowl combine the cream & pudding mix, beat on medium for 1 minute. Let stand for 5 minutes. Fold in whipped topping and cookies. Spoon into crust. Freeze until firm about 6 hours or overnight. Remove 10 minutes before serving.
Crunchy Sweet Potato Soufflé
Crunchy Sweet Potato Soufflé
3 cups sweet potatoes, cooked, drained, peeled, and mashed
1 cup sugar
2 eggs
1/3 cup butter
1/2 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
Topping
1/3 cup flour
1/3 stick butter, melted
1 cup brown sugar
1 cup pecans, chopped
1 cup coconut, shredded
Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, eggs, butter, milk, salt, vanilla and cinnamon until well mixed. Place potato mixture into a buttered casserole dish.
In a separate bowl, combine flour, brown sugar, and melted butter until well blended. Stir in pecans and coconut. Spread the nut mixture on top of the potato casserole. Bake casserole for 35 minutes, until the top is golden and bubbly.
Serves 10-12.
3 cups sweet potatoes, cooked, drained, peeled, and mashed
1 cup sugar
2 eggs
1/3 cup butter
1/2 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
Topping
1/3 cup flour
1/3 stick butter, melted
1 cup brown sugar
1 cup pecans, chopped
1 cup coconut, shredded
Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, eggs, butter, milk, salt, vanilla and cinnamon until well mixed. Place potato mixture into a buttered casserole dish.
In a separate bowl, combine flour, brown sugar, and melted butter until well blended. Stir in pecans and coconut. Spread the nut mixture on top of the potato casserole. Bake casserole for 35 minutes, until the top is golden and bubbly.
Serves 10-12.
Rob's Corn Pudding
From the All_Easy_Cookin_ Recipes group...
~~~~~
Rob's Corn Pudding
two 10-oz. pkg. frozen whole kernel corn
3 eggs, well beaten
1/4 c. flour
1 tsp. salt
1 Tbsp sugar
dash of nutmeg
2 TBSP butter, melted
1 pint (or 2 cups) whipping cream, not whipped
Dump all ingredients into a large bowl, stir until mixed, pour into greased 2 ½ qt. casserole dish*.
Bake uncovered at 325 degrees for 1 hr. 15 min. or until pudding is firm and top is lightly browned (knife inserted into the center should come out clean).
*Best to use a larger shallow glass dish rather than a deep one so it sets up evenly and firmly in the center.
~~~~~
Rob's Corn Pudding
two 10-oz. pkg. frozen whole kernel corn
3 eggs, well beaten
1/4 c. flour
1 tsp. salt
1 Tbsp sugar
dash of nutmeg
2 TBSP butter, melted
1 pint (or 2 cups) whipping cream, not whipped
Dump all ingredients into a large bowl, stir until mixed, pour into greased 2 ½ qt. casserole dish*.
Bake uncovered at 325 degrees for 1 hr. 15 min. or until pudding is firm and top is lightly browned (knife inserted into the center should come out clean).
*Best to use a larger shallow glass dish rather than a deep one so it sets up evenly and firmly in the center.
Corn Pudding
This was posted by connie bronstine on Rhondas_Recipe_ Exchange (group is closed)
~~~~~
INGREDIENTS:
5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn
DIRECTIONS:
Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
In a large bowl, lightly beat eggs.
Add melted butter, sugar, and milk.
Whisk in cornstarch.
Stir in corn and creamed corn. Blend well.
Pour mixture into prepared casserole dish.
Bake for 1 hour.
~~~~~
INGREDIENTS:
5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn
DIRECTIONS:
Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
In a large bowl, lightly beat eggs.
Add melted butter, sugar, and milk.
Whisk in cornstarch.
Stir in corn and creamed corn. Blend well.
Pour mixture into prepared casserole dish.
Bake for 1 hour.
Roasted Corn-Pudding- Stuffed Acorn Squash
There is a recipe for corn pudding on this site- just search for it.
Roasted Corn-Pudding- Stuffed Acorn Squash
Ingredients:
1 small acorn squash, cut in half lengthwise, seeds removed
1 Tbsp. butter or canola oil
1 8-oz. container Corn Pudding from Ukrop's Kitchen
¼ cup Kerrygold Aged Cheddar
Nutmeg
Preheat oven to 375 degrees and place a rack in the middle. Rub flesh of acorn squash with butter or oil. Place cut-side-up on a baking sheet. If squash won't sit flat, cut a tiny bit off the bottom to level. Cover with foil and bake for about 40 minutes or until squash is just beginning to get tender (cooking time will vary by squash size). Remove squash from oven and divide corn pudding between two halves. Spoon in gently and smooth on the top with back of a spoon. Divide cheddar cheese between two halves and sprinkle with nutmeg. Return to oven for 15 more minutes or until cheese is melted and squash is tender. Serve sliced into wedges or, for a meal with smaller parts, serve each guest an acorn squash half.
Roasted Corn-Pudding- Stuffed Acorn Squash
Ingredients:
1 small acorn squash, cut in half lengthwise, seeds removed
1 Tbsp. butter or canola oil
1 8-oz. container Corn Pudding from Ukrop's Kitchen
¼ cup Kerrygold Aged Cheddar
Nutmeg
Preheat oven to 375 degrees and place a rack in the middle. Rub flesh of acorn squash with butter or oil. Place cut-side-up on a baking sheet. If squash won't sit flat, cut a tiny bit off the bottom to level. Cover with foil and bake for about 40 minutes or until squash is just beginning to get tender (cooking time will vary by squash size). Remove squash from oven and divide corn pudding between two halves. Spoon in gently and smooth on the top with back of a spoon. Divide cheddar cheese between two halves and sprinkle with nutmeg. Return to oven for 15 more minutes or until cheese is melted and squash is tender. Serve sliced into wedges or, for a meal with smaller parts, serve each guest an acorn squash half.
Tuesday, November 16, 2010
MESS CAKE
MESS CAKE
1 can pie filling (cherry or blueberry comes out best)
1 lg. can crushed pineapple, drain liquid and reserve
1 box yellow cake mix
1 1/2 sticks butter (melted)
1/2 - 3/4 c. chopped nuts (optional)
Pour pie filling into 13x9 inch pan; top with crushed pineapple. Sprinkle with dry cake mix. Pour melted butter over all. Pour pineapple juice over all; sprinkle with chopped nuts. Bake at 350 degrees for 35-40 minutes. Serve warm with whipped cream.
1 can pie filling (cherry or blueberry comes out best)
1 lg. can crushed pineapple, drain liquid and reserve
1 box yellow cake mix
1 1/2 sticks butter (melted)
1/2 - 3/4 c. chopped nuts (optional)
Pour pie filling into 13x9 inch pan; top with crushed pineapple. Sprinkle with dry cake mix. Pour melted butter over all. Pour pineapple juice over all; sprinkle with chopped nuts. Bake at 350 degrees for 35-40 minutes. Serve warm with whipped cream.
Apple-Rhubarb Dump Cake
Apple-Rhubarb Dump Cake
2 cup rhubarb
2 cup apple pie filling
1 pkg strawberry jello
1 small size
1 cup sugar
1 stick of butter
1 1/2 cup water
1 white cake mix
1) Put rhubarb & pie filling in greased 13x9x2 inch pan.
2) Mix sugar and Jello; sprinkle over rhubarb.
3) Sprinkle cake mix over that and sprinkle water over all... Slice butter on top of cake mix.
4) Bake at 350 degrees for 45 minutes. Serve warm with vanilla ice cream or whipped cream. Serve cold if you're lucky enough to have any left...
2 cup rhubarb
2 cup apple pie filling
1 pkg strawberry jello
1 small size
1 cup sugar
1 stick of butter
1 1/2 cup water
1 white cake mix
1) Put rhubarb & pie filling in greased 13x9x2 inch pan.
2) Mix sugar and Jello; sprinkle over rhubarb.
3) Sprinkle cake mix over that and sprinkle water over all... Slice butter on top of cake mix.
4) Bake at 350 degrees for 45 minutes. Serve warm with vanilla ice cream or whipped cream. Serve cold if you're lucky enough to have any left...
Honey Wheat Breadsticks
Honey Wheat Breadsticks
1 1/3 c water
3 T honey
2 T oil
1 1/2 t salt
2 c bread flour though I have used all purpose
2 c whole wheat flour
3 t yeast
Place all into your bread machine, use the dough setting turn out and divide into 16 pcs, shape into balls roll eat into an 8" rope place 2 inches apart on the greased bake sheets cover and let rise 30 minutes bake at 375 degrees for 10-12 minutes must admit I mixed by hand and let rise, shaped and place on sheets and then baked them. Quite good and daughter who doesn't ask for any recipe of mine asked for this one. Again not sure where I found this recipe.
RebeccaH
1 1/3 c water
3 T honey
2 T oil
1 1/2 t salt
2 c bread flour though I have used all purpose
2 c whole wheat flour
3 t yeast
Place all into your bread machine, use the dough setting turn out and divide into 16 pcs, shape into balls roll eat into an 8" rope place 2 inches apart on the greased bake sheets cover and let rise 30 minutes bake at 375 degrees for 10-12 minutes must admit I mixed by hand and let rise, shaped and place on sheets and then baked them. Quite good and daughter who doesn't ask for any recipe of mine asked for this one. Again not sure where I found this recipe.
RebeccaH
Golden Bread
Golden Bread
1/2 c water
1 c cottage cheese
2 T butter
1 egg
1 T sugar
1/2 t salt
3 c bread flour, though I have used my all purpose flour for this
1 t yeast
I put it on the basic bread setting and you select your color and size if you need to our your machine
Check after 5 minutes though I have not needed it yet, you would at 1-2 T water if needed
It makes a single loaf of 1 1/2 pounds
1/2 c water
1 c cottage cheese
2 T butter
1 egg
1 T sugar
1/2 t salt
3 c bread flour, though I have used my all purpose flour for this
1 t yeast
I put it on the basic bread setting and you select your color and size if you need to our your machine
Check after 5 minutes though I have not needed it yet, you would at 1-2 T water if needed
It makes a single loaf of 1 1/2 pounds
Barbara Bush's Mushroom Quiche
Barbara Bush's Mushroom Quiche
1 1/4 lbs. mushrooms, sliced
3 green onions, minced
1 clove garlic, minced
3 shallots, minced
3 T. butter
1 1/4 t. salt
1/4 t. black pepper
1 3/4 t. basil
1 3/4 t. oregano
3/4 t. marjoram
1/4 t. thyme
1/2 t. dry mustard
4 eggs
3/4 cup milk
1 unbaked 9 inch pastry shell
In large skillet over medium heat, saute mushrooms, green onion, garlic, and shallots in butter until vegetables are softened. Stir in seasonings and cook for 2 minutes or until liquid is evaporated. Remove
from heat and let stand for 5 minutes. Mix eggs with milk, beating well.
Stir in mushroom mixture. Pour into pastry shell. Bake at 375 for 35 to 45 minutes or until filling is puffed, slightly firm and lightly browned.
Serves 6
A favorite of the former President
Source: I'll Cook When Pigs Fly
1 1/4 lbs. mushrooms, sliced
3 green onions, minced
1 clove garlic, minced
3 shallots, minced
3 T. butter
1 1/4 t. salt
1/4 t. black pepper
1 3/4 t. basil
1 3/4 t. oregano
3/4 t. marjoram
1/4 t. thyme
1/2 t. dry mustard
4 eggs
3/4 cup milk
1 unbaked 9 inch pastry shell
In large skillet over medium heat, saute mushrooms, green onion, garlic, and shallots in butter until vegetables are softened. Stir in seasonings and cook for 2 minutes or until liquid is evaporated. Remove
from heat and let stand for 5 minutes. Mix eggs with milk, beating well.
Stir in mushroom mixture. Pour into pastry shell. Bake at 375 for 35 to 45 minutes or until filling is puffed, slightly firm and lightly browned.
Serves 6
A favorite of the former President
Source: I'll Cook When Pigs Fly
Green Bean Bundles
Green Bean Bundles
2 cans Whole Green Beans, dranined
1 pd. Lean Bacon, sliced in half
1/4 C. Butter
1/2 C. Brown Sugar
Salt
Pepper
Garlic
Toothpicks
Wrap a slice of bacon around 5 green beans and stick a tooth pick to hold down. After all green bean bundles are made layer in a pan and sprinkle with salt, pepper and garlic. Melt butter and mix in brown sugar. Pour of green beans and let marinate overnight. Bake in 350 oven for 20-30 minutes until bacon is cooked and crisp. You may have to drain the grease and turn the bundles often.
2 cans Whole Green Beans, dranined
1 pd. Lean Bacon, sliced in half
1/4 C. Butter
1/2 C. Brown Sugar
Salt
Pepper
Garlic
Toothpicks
Wrap a slice of bacon around 5 green beans and stick a tooth pick to hold down. After all green bean bundles are made layer in a pan and sprinkle with salt, pepper and garlic. Melt butter and mix in brown sugar. Pour of green beans and let marinate overnight. Bake in 350 oven for 20-30 minutes until bacon is cooked and crisp. You may have to drain the grease and turn the bundles often.
Pecan Caramel Clusters
Pecan Caramel Clusters
1 cup cream, light
1 cup sugar
1/2 cup light corn syrup
1/4 tsp. salt
3 tbsps. butter
1/2 tsp. vanilla
2 1/2 cups pecans, chopped
6 ozs. chocolate chips, semi sweet
Heat the light cream in a heavy 2 quart saucepan to lukewarm (110 degrees). Reserve 1/2 cup cream and set it aside. Add the sugar, corn syrup and salt to the remaining 1/2 cup of cream in the saucepan. Cook over medium heat, stirring constantly, until the mixture boils. Slow stir in the reserved cream. Cook, stirring constantly, for 5 minutes. Stir in the butter, 1 tsp. at a time, stirring constantly. Cook over low heat, stirring constantly, until the mixture reaches the soft ball stage, 234 degrees, on the candy thermometer.
Remove from the heat and stir in the vanilla. Arrange the pecans on a waxed-paper lined baking sheet. Drop the mixture by teaspoonfuls onto the pecans. As the clusters cool, remove with a metal spatula to another waxed-paper lined baking sheet.
Push the remaining pecans together and repeat until all of the candy mixture is used. If the mixture becomes too thick, heat over low heat. Melt the chocolate chips over hot water and stir until smooth. Spread on the top of each pecan cluster.
Let stand until the chocolate is set and store the candies in a cool place.
Makes about 4 dozen.
1 cup cream, light
1 cup sugar
1/2 cup light corn syrup
1/4 tsp. salt
3 tbsps. butter
1/2 tsp. vanilla
2 1/2 cups pecans, chopped
6 ozs. chocolate chips, semi sweet
Heat the light cream in a heavy 2 quart saucepan to lukewarm (110 degrees). Reserve 1/2 cup cream and set it aside. Add the sugar, corn syrup and salt to the remaining 1/2 cup of cream in the saucepan. Cook over medium heat, stirring constantly, until the mixture boils. Slow stir in the reserved cream. Cook, stirring constantly, for 5 minutes. Stir in the butter, 1 tsp. at a time, stirring constantly. Cook over low heat, stirring constantly, until the mixture reaches the soft ball stage, 234 degrees, on the candy thermometer.
Remove from the heat and stir in the vanilla. Arrange the pecans on a waxed-paper lined baking sheet. Drop the mixture by teaspoonfuls onto the pecans. As the clusters cool, remove with a metal spatula to another waxed-paper lined baking sheet.
Push the remaining pecans together and repeat until all of the candy mixture is used. If the mixture becomes too thick, heat over low heat. Melt the chocolate chips over hot water and stir until smooth. Spread on the top of each pecan cluster.
Let stand until the chocolate is set and store the candies in a cool place.
Makes about 4 dozen.
Heavenly Hash Candy
Heavenly Hash Candy
12 oz. chocolate chips
6 oz. butterscotch chips
1/4 c. butter
1 can sweetened condensed milk
1 large bag miniature marshmallows
1 c. chopped pecans
Spray a 13x9-in. pan with Pam and add marshmallows. Melt chips, butter, & milk in boiler. Remove from heat & stir in pecans. Pour over marshmallows and stir just enough to coat lightly.
12 oz. chocolate chips
6 oz. butterscotch chips
1/4 c. butter
1 can sweetened condensed milk
1 large bag miniature marshmallows
1 c. chopped pecans
Spray a 13x9-in. pan with Pam and add marshmallows. Melt chips, butter, & milk in boiler. Remove from heat & stir in pecans. Pour over marshmallows and stir just enough to coat lightly.
Bing Candy
Bing Candy
2 c. sugar
2/3 c. evaporated milk
12 large marshmallows
1/2 c. oleo
dash of salt
6 oz. cherry chips
1 tsp. vanilla
Combine first five ingredients over meduim heat. Boil 5 minutes stir constantly. Remove from heat & add 6 oz. cherry chips and 1 tsp. vanilla. Stir until smooth, put in buttered 9 x12 pan and cool.
Topping:
Melt 12 oz. pkg milk chocolate chips over hot water. Add 3/4 c. peanut butter and 1 1/2 c. ground salted peanuts.
2 c. sugar
2/3 c. evaporated milk
12 large marshmallows
1/2 c. oleo
dash of salt
6 oz. cherry chips
1 tsp. vanilla
Combine first five ingredients over meduim heat. Boil 5 minutes stir constantly. Remove from heat & add 6 oz. cherry chips and 1 tsp. vanilla. Stir until smooth, put in buttered 9 x12 pan and cool.
Topping:
Melt 12 oz. pkg milk chocolate chips over hot water. Add 3/4 c. peanut butter and 1 1/2 c. ground salted peanuts.
Pioneer Honey Candy
Pioneer Honey Candy
2 cups honey
1 cup sugar
1 cup cream
Combine ingredients in heavy saucepan and cook on medium flame to hard ball stage.
Pour into buttered platter.
When cool enough to handle, butter hands and pull to a golden color about 1 inch in diameter.
With kitchen shears cut into 1 inch pieces.
2 cups honey
1 cup sugar
1 cup cream
Combine ingredients in heavy saucepan and cook on medium flame to hard ball stage.
Pour into buttered platter.
When cool enough to handle, butter hands and pull to a golden color about 1 inch in diameter.
With kitchen shears cut into 1 inch pieces.
Fudge Rum Balls
Fudge Rum Balls
1 pkg. Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 c. finely chopped pecans or walnuts
1 tbsp. rum extract
2 c. sifted confectioners' sugar
1/4 c. unsweetened cocoa
Pecans or walnuts, finely chopped
1. Preheat oven to 375 degrees F. Grease and flour 13x9x2 inch pan. Prepare, bake and cool cake following package directions.
2. Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size. Add 1 cup nuts, rum extract, confectioners' sugar and cocoa. Stir until well blended.
3. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls.
Makes 6 dozen.
Tip: Substitute real rum for rum extract
1 pkg. Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 c. finely chopped pecans or walnuts
1 tbsp. rum extract
2 c. sifted confectioners' sugar
1/4 c. unsweetened cocoa
Pecans or walnuts, finely chopped
1. Preheat oven to 375 degrees F. Grease and flour 13x9x2 inch pan. Prepare, bake and cool cake following package directions.
2. Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size. Add 1 cup nuts, rum extract, confectioners' sugar and cocoa. Stir until well blended.
3. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls.
Makes 6 dozen.
Tip: Substitute real rum for rum extract
White Marshmallow Fudge
White Marshmallow Fudge
3 c. sugar
1/2 c. (1 stick) butter
1 can (5 oz.) evaporated milk
1 jar (*7 oz.) marshmallow creme
1 c. chopped walnuts
1 tsp. vanilla
In heavy saucepan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, whisking constantly to prevent scorching, continue for 5 minutes. Remove from heat, add marshmallow creme and stir until smooth. Add walnuts and vanilla and stir until blended. Pour into a buttered 8 inch square pan. Place on wire rack to cool. Cut into squares. Yield: about 3 pounds.
3 c. sugar
1/2 c. (1 stick) butter
1 can (5 oz.) evaporated milk
1 jar (*7 oz.) marshmallow creme
1 c. chopped walnuts
1 tsp. vanilla
In heavy saucepan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, whisking constantly to prevent scorching, continue for 5 minutes. Remove from heat, add marshmallow creme and stir until smooth. Add walnuts and vanilla and stir until blended. Pour into a buttered 8 inch square pan. Place on wire rack to cool. Cut into squares. Yield: about 3 pounds.
Monday, November 15, 2010
Classic Mashed Potatoes
Classic Mashed Potatoes
4 pounds potatoes such as russet, round white, or yellow, peeled and quartered
1/3 cup margarine or butter
1/4 cup dairy sour cream or plain yogurt
1 teaspoon salt
1/4 teaspoon ground white pepper
Milk
Place potatoes in a Dutch oven or a large saucepan with enough lightly salted water to cover. Bring to boiling. Reduce heat, cover, and simmer for 20 to 25 minutes or until potatoes are tender when pierced with a fork.
Drain. Mash with a potato masher, or beat with an electric mixer on low speed. Add margarine or butter, sour cream or yogurt, salt, and white pepper. Gradually beat in enough milk (about 1/2 cup) until potatoes are light and fluffy. Serve immediately.
Makes 10 to 12 servings.
Make-Ahead Tip: Spoon mashed potatoes into a buttered 3-quart casserole. Cover and refrigerate up to 2 days. To reheat, cover and bake in a 350 degree F oven for 1 hour. Uncover, dot with 1/4 cup margarine or butter, and bake 15 minutes more or until heated through. Before serving, sprinkle with 1 tablespoon snipped fresh parsley.
4 pounds potatoes such as russet, round white, or yellow, peeled and quartered
1/3 cup margarine or butter
1/4 cup dairy sour cream or plain yogurt
1 teaspoon salt
1/4 teaspoon ground white pepper
Milk
Place potatoes in a Dutch oven or a large saucepan with enough lightly salted water to cover. Bring to boiling. Reduce heat, cover, and simmer for 20 to 25 minutes or until potatoes are tender when pierced with a fork.
Drain. Mash with a potato masher, or beat with an electric mixer on low speed. Add margarine or butter, sour cream or yogurt, salt, and white pepper. Gradually beat in enough milk (about 1/2 cup) until potatoes are light and fluffy. Serve immediately.
Makes 10 to 12 servings.
Make-Ahead Tip: Spoon mashed potatoes into a buttered 3-quart casserole. Cover and refrigerate up to 2 days. To reheat, cover and bake in a 350 degree F oven for 1 hour. Uncover, dot with 1/4 cup margarine or butter, and bake 15 minutes more or until heated through. Before serving, sprinkle with 1 tablespoon snipped fresh parsley.
Stewed Corn-n-Tomatoes with Okra
Stewed Corn-n-Tomatoes with Okra
1 onion, chopped
1 fresh jalapeno pepper, chopped (with seeds)
1 large green bell pepper, coarsely chopped
3 tablespoons butter
1 pound tomatoes, coarsely chopped
3 cups corn kernels
1 cup okra, chopped
1. Cook onions, jalapeno, bell pepper, and 1/2 teaspoon salt in butter over medium heat, stirring occasionally, until onions are translucent (7 to 9 minutes).
2. Stir in tomatoes and continue cooking, stirring occasionally, until tomatoes form a sauce (about 15 minutes).
3. Add corn and okra and cook, stirring occasionally, until just tender (about 15 minutes).
1 onion, chopped
1 fresh jalapeno pepper, chopped (with seeds)
1 large green bell pepper, coarsely chopped
3 tablespoons butter
1 pound tomatoes, coarsely chopped
3 cups corn kernels
1 cup okra, chopped
1. Cook onions, jalapeno, bell pepper, and 1/2 teaspoon salt in butter over medium heat, stirring occasionally, until onions are translucent (7 to 9 minutes).
2. Stir in tomatoes and continue cooking, stirring occasionally, until tomatoes form a sauce (about 15 minutes).
3. Add corn and okra and cook, stirring occasionally, until just tender (about 15 minutes).
Grilled Potato Salad
Grilled Potato Salad
2 lbs. Yukon Gold or other potatoes, cut into 1-inch (3 cm) slices
extra-virgin olive oil
salt and freshly ground pepper to taste
1 to 2 large red onions, peeled and cut into 1-inch slices
For the dressing:
1/4 cup mayonnaise
3 tbsps. finely chopped fresh parsley
2 tbsps. red wine vinegar
1 tbsp. Dijon mustard
1 tsp. granulated garlic
Place the potato slices in a mixing bowl and add enough olive oil to coat them lightly. Add salt and pepper and toss. Brush the onion slices with olive oil and season with salt and pepper. Cook potatoes and onions over hot coals, turning once, until the potatoes are browned and the onions are tender. The potatoes will take 15 to 20 minutes and the onions will take 10 to 12 minutes. Transfer the potatoes to a large bowl. Coarsely chop the onions and add them to the potatoes. Whisk together the ingredients for the dressing, pour over the potato mixture and toss gently. Serve warm. Serves 4 to 6.
2 lbs. Yukon Gold or other potatoes, cut into 1-inch (3 cm) slices
extra-virgin olive oil
salt and freshly ground pepper to taste
1 to 2 large red onions, peeled and cut into 1-inch slices
For the dressing:
1/4 cup mayonnaise
3 tbsps. finely chopped fresh parsley
2 tbsps. red wine vinegar
1 tbsp. Dijon mustard
1 tsp. granulated garlic
Place the potato slices in a mixing bowl and add enough olive oil to coat them lightly. Add salt and pepper and toss. Brush the onion slices with olive oil and season with salt and pepper. Cook potatoes and onions over hot coals, turning once, until the potatoes are browned and the onions are tender. The potatoes will take 15 to 20 minutes and the onions will take 10 to 12 minutes. Transfer the potatoes to a large bowl. Coarsely chop the onions and add them to the potatoes. Whisk together the ingredients for the dressing, pour over the potato mixture and toss gently. Serve warm. Serves 4 to 6.
French Green Bean Casserole
French Green Bean Casserole
1 pound fresh green beans, cut French style
1 (3 1/2 ounce) can French fried onion rings
1 (10 1/2 ounce) can condensed cream of mushroom soup
Prepare and cook fresh green beans, cut French style. Heat oven to 350 degrees. Stir together beans and cream of mushroom soup. Pour into ungreased 1-quart casserole. Bake, uncovered, 10 minutes. Sprinkle top with French fried onion rings. Bake 5 to 10 minutes longer or until onion rings are heated through. With canned beans: Leave out precooking of fresh beans, drain canned beans and follow recipe.
Makes 6 servings.
1 pound fresh green beans, cut French style
1 (3 1/2 ounce) can French fried onion rings
1 (10 1/2 ounce) can condensed cream of mushroom soup
Prepare and cook fresh green beans, cut French style. Heat oven to 350 degrees. Stir together beans and cream of mushroom soup. Pour into ungreased 1-quart casserole. Bake, uncovered, 10 minutes. Sprinkle top with French fried onion rings. Bake 5 to 10 minutes longer or until onion rings are heated through. With canned beans: Leave out precooking of fresh beans, drain canned beans and follow recipe.
Makes 6 servings.
Marc's Christmas Caramels
Marc's Christmas Caramels
Yield: 64 Servings
Ingredients:
2 cup Sugar
1/2 tsp Salt
1 cup Light cream
1 cup Butter
1/2 cup Light corn syrup
4 x Unsweetened chocolate squares
1 tsp Vanilla extract
1 1/2 cup Pecan halves
1/2 cup Candied cherries
Method:
* Use red and green candied cherries, cut in half, as an optional decoration for the top of caramel squares.
1. In large saucepan, combine the sugar, salt, cream, butter (best to use butter instead of margarine for this recipe) syrup and chocolate. Bring to a gentle boil over low heat. Cook, stirring frequently, until mixture reaches 248 degrees on candy thermometer, or to the firm-ball stage when a bit is dropped into cold water.
2. Remove from heat and cool for 5 minutes. Stir in the vanilla extract and pecans halves. Butter an 8-inch square pan and pour in the candy. Press 32 cherries, cut in half, on candy if desired. Cool candy until firm.
3. Cut into 1-inch pieces (should be 64), leaving a cherry half on each piece. Place each piece on wax paper or in paper candy liners found at cake decorating supply stores or gift shops.
Serving Ideas : Make these a few days before Christmas for gifts.
Yield: 64 Servings
Ingredients:
2 cup Sugar
1/2 tsp Salt
1 cup Light cream
1 cup Butter
1/2 cup Light corn syrup
4 x Unsweetened chocolate squares
1 tsp Vanilla extract
1 1/2 cup Pecan halves
1/2 cup Candied cherries
Method:
* Use red and green candied cherries, cut in half, as an optional decoration for the top of caramel squares.
1. In large saucepan, combine the sugar, salt, cream, butter (best to use butter instead of margarine for this recipe) syrup and chocolate. Bring to a gentle boil over low heat. Cook, stirring frequently, until mixture reaches 248 degrees on candy thermometer, or to the firm-ball stage when a bit is dropped into cold water.
2. Remove from heat and cool for 5 minutes. Stir in the vanilla extract and pecans halves. Butter an 8-inch square pan and pour in the candy. Press 32 cherries, cut in half, on candy if desired. Cool candy until firm.
3. Cut into 1-inch pieces (should be 64), leaving a cherry half on each piece. Place each piece on wax paper or in paper candy liners found at cake decorating supply stores or gift shops.
Serving Ideas : Make these a few days before Christmas for gifts.
Delicious Christmas Cookies
Delicious Christmas Cookies
SUBMITTED BY: Lynn Newton
"Our family always looks forward to the holidays, because they know we will have our favorite holiday cookies. The grand kids like to help make them."
PREP TIME 15 Min
COOK TIME 9 Min
READY IN 25 Min
Original recipe yield: 4 1/2 dozen cookies
INGREDIENTS
1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1/2 cup butter, softened
1 1/2 cups sweetened, flaked coconut
2 cups red and green candy-coated chocolate
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl combine graham cracker crumbs, flour and baking powder.
In a separate, large bowl combine condensed milk and butter; beat until smooth. Stir in graham cracker mixture, mixing well. Stir in coconut and chocolates.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake in preheated oven for 7 to 9 minutes, or until lightly browned. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
~~~***Rhonda G in Missouri***~ ~~
SUBMITTED BY: Lynn Newton
"Our family always looks forward to the holidays, because they know we will have our favorite holiday cookies. The grand kids like to help make them."
PREP TIME 15 Min
COOK TIME 9 Min
READY IN 25 Min
Original recipe yield: 4 1/2 dozen cookies
INGREDIENTS
1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1/2 cup butter, softened
1 1/2 cups sweetened, flaked coconut
2 cups red and green candy-coated chocolate
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl combine graham cracker crumbs, flour and baking powder.
In a separate, large bowl combine condensed milk and butter; beat until smooth. Stir in graham cracker mixture, mixing well. Stir in coconut and chocolates.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake in preheated oven for 7 to 9 minutes, or until lightly browned. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
~~~***Rhonda G in Missouri***~ ~~
OATMEAL LACE PENNIES
OATMEAL LACE PENNIES
Yield: About 5-1/2 dozen cookies
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes
INGREDIENTS
- 1 cup old-fashioned rolled oats
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 cup margarine or butter, melted
- 1/2 teaspoon vanilla
DIRECTIONS
Preheat oven to 350 degrees F.
Line cookie sheet with foil, bright side up.
In a bowl, mix together oats, sugar, flour, baking powder and salt.
In another bowl, beat egg, margarine and vanilla.
Add flour mixture and mix well. (If dough seems too soft, chill for 15 to 20 minutes to firm.)
Drop by rounded teaspoonfuls, about 2 inches apart, onto prepared cookie sheet.
Bake in preheated oven for 8 to 10 minutes.
Cool for 2 minutes on foil, then transfer to wire racks to cool completely.
Yield: About 5-1/2 dozen cookies
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes
INGREDIENTS
- 1 cup old-fashioned rolled oats
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 cup margarine or butter, melted
- 1/2 teaspoon vanilla
DIRECTIONS
Preheat oven to 350 degrees F.
Line cookie sheet with foil, bright side up.
In a bowl, mix together oats, sugar, flour, baking powder and salt.
In another bowl, beat egg, margarine and vanilla.
Add flour mixture and mix well. (If dough seems too soft, chill for 15 to 20 minutes to firm.)
Drop by rounded teaspoonfuls, about 2 inches apart, onto prepared cookie sheet.
Bake in preheated oven for 8 to 10 minutes.
Cool for 2 minutes on foil, then transfer to wire racks to cool completely.
Coconut Clusters
Coconut Clusters
1 cup sugar
1 cup water
One 7-ounce package sweetened shredded coconut Salt
1/2 teaspoon pure vanilla extract
Freshly grated nutmeg, for sprinkling
Lightly oil a large baking sheet. In a medium saucepan, combine the sugar and water and boil over high heat, stirring occasionally, until the sugar dissolves. Add the coconut and a pinch of salt and cook over moderate heat, stirring, until the syrup has evaporated and the coconut has a light, somewhat crystallized coating, about 20 minutes. Stir in the vanilla.
Working quickly, scrape the coconut candy onto the prepared baking sheet and spread it into a 10-by-9-inch rectangle; let cool to room temperature. Sprinkle a little nutmeg over the top. Using a large knife, cut the rectangle into 24 pieces and serve.
Yield: 24 clusters.
1 cup sugar
1 cup water
One 7-ounce package sweetened shredded coconut Salt
1/2 teaspoon pure vanilla extract
Freshly grated nutmeg, for sprinkling
Lightly oil a large baking sheet. In a medium saucepan, combine the sugar and water and boil over high heat, stirring occasionally, until the sugar dissolves. Add the coconut and a pinch of salt and cook over moderate heat, stirring, until the syrup has evaporated and the coconut has a light, somewhat crystallized coating, about 20 minutes. Stir in the vanilla.
Working quickly, scrape the coconut candy onto the prepared baking sheet and spread it into a 10-by-9-inch rectangle; let cool to room temperature. Sprinkle a little nutmeg over the top. Using a large knife, cut the rectangle into 24 pieces and serve.
Yield: 24 clusters.
Butter Rum Fudge
Butter Rum Fudge
4 cups sugar
1 large can evaporated milk
1 cup butter or margarine
2-6 oz packages of semisweet chocolate pieces
1 pint marshmallow cream
1 tsp rum flavoring
3/4 cup broken walnuts
3/4 cup broken pecans
Mix the sugar, milk and butter in a saucepan and cook to soft ball stage or to 236 degrees, stirring frequently. Remove from heat and add chocolate pieces, marshmallow cream, rum flavoring, walnuts and pecans. Beat until chocolate is melted and well blended and pour into buttered 9x9x2 inch pan. Cool and cut into squares.
4 cups sugar
1 large can evaporated milk
1 cup butter or margarine
2-6 oz packages of semisweet chocolate pieces
1 pint marshmallow cream
1 tsp rum flavoring
3/4 cup broken walnuts
3/4 cup broken pecans
Mix the sugar, milk and butter in a saucepan and cook to soft ball stage or to 236 degrees, stirring frequently. Remove from heat and add chocolate pieces, marshmallow cream, rum flavoring, walnuts and pecans. Beat until chocolate is melted and well blended and pour into buttered 9x9x2 inch pan. Cool and cut into squares.
Holiday Cookie Pizza
Holiday Cookie Pizza
Ingredients
1 20 ounce roll refrigerated sugar cookie doug; cut into 1/4-inch-thick s
1 cup semisweet chocolate pieces (6 ounce
1/2 cup creamy peanut butter
1 1/2 cups jelly beans; small gumdrops, or choppe
2 tablespoons flaked coconut
1. Easter Cookie Pizza Press cookie dough slices into a greased 13-inch pizza pan. Bake in a 350
degree F oven 15 to 20 minutes or until golden. Immediately sprinkle with chocolate pieces; drop peanut butter by spoonfuls atop chocolate pieces. Let stand 5 minutes. Gently spread chocolate and peanut butter over crust. Sprinkle with candy and coconut. Makes 12 servings.
2. Halloween Cookie Pizza:Prepare as directed except omit jelly beans and coconut. Sprinkle 1 cup candy corn or candy-coated peanut butter-flavored pieces and 1/2 cup raisins over chocolate mixture.
3. Christmas Cookie Pizza: Prepare as directed except omit jelly beans and coconut. Sprinkle 1-1/2 cups red and green candy-coated milk chocolate pieces over chocolate mixture.
4. Valentine Cookie Pizza: Prepare as directed except omit jelly beans and coconut. Sprinkle 1-1/2 cups red and white candy-coated milk chocolate pieces over chocolate mixture.
Ingredients
1 20 ounce roll refrigerated sugar cookie doug; cut into 1/4-inch-thick s
1 cup semisweet chocolate pieces (6 ounce
1/2 cup creamy peanut butter
1 1/2 cups jelly beans; small gumdrops, or choppe
2 tablespoons flaked coconut
1. Easter Cookie Pizza Press cookie dough slices into a greased 13-inch pizza pan. Bake in a 350
degree F oven 15 to 20 minutes or until golden. Immediately sprinkle with chocolate pieces; drop peanut butter by spoonfuls atop chocolate pieces. Let stand 5 minutes. Gently spread chocolate and peanut butter over crust. Sprinkle with candy and coconut. Makes 12 servings.
2. Halloween Cookie Pizza:Prepare as directed except omit jelly beans and coconut. Sprinkle 1 cup candy corn or candy-coated peanut butter-flavored pieces and 1/2 cup raisins over chocolate mixture.
3. Christmas Cookie Pizza: Prepare as directed except omit jelly beans and coconut. Sprinkle 1-1/2 cups red and green candy-coated milk chocolate pieces over chocolate mixture.
4. Valentine Cookie Pizza: Prepare as directed except omit jelly beans and coconut. Sprinkle 1-1/2 cups red and white candy-coated milk chocolate pieces over chocolate mixture.
Hermit Cookies
Hermit Cookies
1 cup sugar
3 cups flour
1/2 cup butter
1 teaspoon cloves
1/2 cup molasses
1 teaspoon cinnamon
1 teaspoon soda
1/2 teaspoon salt
1/2 cup lukewarm coffee
1 cup raisins
1 egg, beaten
Preheat oven to 350. Cream sugar and shortening. Add molasses then soda which has been dissolved in the coffee. Add the sifted dry ingredients. Add raisin then the beaten egg. Make in long strips on a greased cookie sheet. Bake for 10 minutes. This recipe is really easy and tastes great.
1 cup sugar
3 cups flour
1/2 cup butter
1 teaspoon cloves
1/2 cup molasses
1 teaspoon cinnamon
1 teaspoon soda
1/2 teaspoon salt
1/2 cup lukewarm coffee
1 cup raisins
1 egg, beaten
Preheat oven to 350. Cream sugar and shortening. Add molasses then soda which has been dissolved in the coffee. Add the sifted dry ingredients. Add raisin then the beaten egg. Make in long strips on a greased cookie sheet. Bake for 10 minutes. This recipe is really easy and tastes great.
Yummy Rum Balls
Yummy Rum Balls - Christmas Cookie Recipe
Ingredients:
3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup rum
1/4 cup light corn syrup
Powdered or granulated sugar
Directions:
Mix crushed wafers, powdered sugar, pecans and cocoa.
Stir in rum and corn syrup.
Shape mixture into 1-inch balls. Roll in powdered sugar.
Refrigerate in tightly covered container several days before serving
Variation: Bourbon can be substituted for rum.
Yield: About 60 cookies.
Ingredients:
3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup rum
1/4 cup light corn syrup
Powdered or granulated sugar
Directions:
Mix crushed wafers, powdered sugar, pecans and cocoa.
Stir in rum and corn syrup.
Shape mixture into 1-inch balls. Roll in powdered sugar.
Refrigerate in tightly covered container several days before serving
Variation: Bourbon can be substituted for rum.
Yield: About 60 cookies.
100 Good Cookies
100 Good Cookies
1 cup butter or margarine, softened
1 cup white sugar
1 cup brown sugar
1 egg
1 cup oil
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
3-1/2 cups flour
1 cup quick-cooking oats
1 tsp. vanilla
1/2 cup milk chocolate chips + some extra for cookie tops before baking
1/2 cup semi-sweet chocolate chips + some extra for cookie tops before baking
1 cup sunflower seeds
1 cup crisped rice cereal (like Rice Krispies)
Cream butter with sugars. Stir in egg and oil. Sift together salt, baking soda, cream of tartar and flour. Add to creamed mixture. Mix well. Stir in oats, vanilla, chocolate chips, sunflower seeds and Rice Krispies. Mix well. Drop by tablespoonfuls onto greased (or parchment paper lined) baking sheets. Flatten out a little and add a few chocolate chips to the top of the cookies...you could also add some pecans if you want. This just makes them look pretty!! The toppings are optional. Bake at 350 for 8 to 10 minutes. Let stand several minutes before removing to wire racks to cool completely.
YIELD: about 100 cookies
1 cup butter or margarine, softened
1 cup white sugar
1 cup brown sugar
1 egg
1 cup oil
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
3-1/2 cups flour
1 cup quick-cooking oats
1 tsp. vanilla
1/2 cup milk chocolate chips + some extra for cookie tops before baking
1/2 cup semi-sweet chocolate chips + some extra for cookie tops before baking
1 cup sunflower seeds
1 cup crisped rice cereal (like Rice Krispies)
Cream butter with sugars. Stir in egg and oil. Sift together salt, baking soda, cream of tartar and flour. Add to creamed mixture. Mix well. Stir in oats, vanilla, chocolate chips, sunflower seeds and Rice Krispies. Mix well. Drop by tablespoonfuls onto greased (or parchment paper lined) baking sheets. Flatten out a little and add a few chocolate chips to the top of the cookies...you could also add some pecans if you want. This just makes them look pretty!! The toppings are optional. Bake at 350 for 8 to 10 minutes. Let stand several minutes before removing to wire racks to cool completely.
YIELD: about 100 cookies
Friday, November 12, 2010
Mashed Butternut Squash and Pears
Mashed Butternut Squash and Pears
Danny Boome
1 large butternut squash, about 1 pound
2 Bosc or Anjou pears
4 tablespoons unsalted butter
1 vanilla bean
1 tablespoon brown sugar
2 teaspoons ground ginger
Course salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Cut the butternut squash in half lengthwise and remove the seeds. Peel
the pears, cut in half and remove the core. Place the pears and
squash, cut side up, on a foil-lined baking sheet.
In a small saucepan, over low heat, melt the butter. Cut the vanilla
bean in half lengthwise and scrape the seeds off of each side with a
paring knife. Add the seeds to the butter. Reserve the pod for another
use. Whisk the brown sugar and ginger into the melted butter and
remove from the heat.
Brush the butter mixture onto the cut sides of the squash and pears.
Season with salt and pepper. Set the remaining butter mixture aside
and keep it warm. Roast the squash and pears until soft, about 45
minutes to 1 hour depending on the size of the squash. The squash is
cooked when a knife can be inserted easily into the flesh.
Scoop flesh out of the squash and discard the skin. Place the squash
and pears in a large bowl and mash with a fork or a potato masher.
Stir in the remaining melted butter mixture. Season with salt and
pepper, to taste, and serve warm.
Danny Boome
1 large butternut squash, about 1 pound
2 Bosc or Anjou pears
4 tablespoons unsalted butter
1 vanilla bean
1 tablespoon brown sugar
2 teaspoons ground ginger
Course salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Cut the butternut squash in half lengthwise and remove the seeds. Peel
the pears, cut in half and remove the core. Place the pears and
squash, cut side up, on a foil-lined baking sheet.
In a small saucepan, over low heat, melt the butter. Cut the vanilla
bean in half lengthwise and scrape the seeds off of each side with a
paring knife. Add the seeds to the butter. Reserve the pod for another
use. Whisk the brown sugar and ginger into the melted butter and
remove from the heat.
Brush the butter mixture onto the cut sides of the squash and pears.
Season with salt and pepper. Set the remaining butter mixture aside
and keep it warm. Roast the squash and pears until soft, about 45
minutes to 1 hour depending on the size of the squash. The squash is
cooked when a knife can be inserted easily into the flesh.
Scoop flesh out of the squash and discard the skin. Place the squash
and pears in a large bowl and mash with a fork or a potato masher.
Stir in the remaining melted butter mixture. Season with salt and
pepper, to taste, and serve warm.
Mini Chocolate Chip Snowball Cookies
Mini Chocolate Chip Snowball Cookies
1 1/2 cups (3 sticks) butter or regular margarine, softened
3/4 cup powdered sugar
1 tbsp vanilla
1/2 tsp salt
3 cups flour
2 cups (12 ounce pkg) mini chocolate chips
1/2 cup finely chopped nuts
powdered sugar
Preheat oven to 375 F. Beat the butter, sugar, vanilla, and salt in a large
mixer bowl until creamy. Gradually beat in the flour. Stir in the morsels and
nuts. Shape level tablespoons of dough into 1 1/4 inch balls. Place on
ungreased baking sheets. Bake for 10 to 12 minutes or until cookies are set and
lightly browned. Remove from oven. Sift the powdered sugar over the hot
cookies on the baking sheets. Cool on the baking sheets for 10 minutes. Remove
to cool completely on wire racks.
Recipe Source: 1Recipes_galore2007 yahoo group, submitted by Jeannie the cook.
1 1/2 cups (3 sticks) butter or regular margarine, softened
3/4 cup powdered sugar
1 tbsp vanilla
1/2 tsp salt
3 cups flour
2 cups (12 ounce pkg) mini chocolate chips
1/2 cup finely chopped nuts
powdered sugar
Preheat oven to 375 F. Beat the butter, sugar, vanilla, and salt in a large
mixer bowl until creamy. Gradually beat in the flour. Stir in the morsels and
nuts. Shape level tablespoons of dough into 1 1/4 inch balls. Place on
ungreased baking sheets. Bake for 10 to 12 minutes or until cookies are set and
lightly browned. Remove from oven. Sift the powdered sugar over the hot
cookies on the baking sheets. Cool on the baking sheets for 10 minutes. Remove
to cool completely on wire racks.
Recipe Source: 1Recipes_galore2007 yahoo group, submitted by Jeannie the cook.
Thursday, November 11, 2010
PUMPKIN CHOWDER WITH LIME AND CILANTRO
PUMPKIN CHOWDER WITH LIME AND CILANTRO
This soup is loaded with antioxidants and nutrients - and tastes fabulous. Calabaza squash is often called pumpkin in South Florida and sold in large wedges in the produce department. Try culantro in place of cilantro for a milder flavor. You can garnish the chowder with pumpkin seeds.
2 teaspoons canola oil
1 red onion, chopped
4 cups peeled and diced calabaza squash
1 large all-purpose potato, peeled and diced
1 tablespoon minced lemon grass
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 jalapeño pepper, seeded and mince
2 teaspoons ground turmeric
3 quarts vegetable broth or water
1 red bell pepper, cored, seeded and chopped
1 (16-ounce) can white or yellow hominy, drained and rinsed well
1/2 cup dried orzo pasta
1/2 cup minced cilantro
Juice of 2 limes
Salt, to taste
Heat oil in a 10-quart stockpot over medium-high heat. Add onions, calabaza and potatoes, and sauté 2 minutes. Add lemon grass, garlic, ginger root, jalapeños and turmeric, and continue to sauté 1 minute longer. Add broth or water and bring to a rolling boil over high heat. Reduce heat and simmer 20 minutes.
Add red peppers, hominy and orzo; continue to simmer 10 minutes until vegetables are tender and orzo is cooked through. Remove from the heat and add cilantro, lime juice and salt. Makes 1-1/2 gallons.
This soup is loaded with antioxidants and nutrients - and tastes fabulous. Calabaza squash is often called pumpkin in South Florida and sold in large wedges in the produce department. Try culantro in place of cilantro for a milder flavor. You can garnish the chowder with pumpkin seeds.
2 teaspoons canola oil
1 red onion, chopped
4 cups peeled and diced calabaza squash
1 large all-purpose potato, peeled and diced
1 tablespoon minced lemon grass
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 jalapeño pepper, seeded and mince
2 teaspoons ground turmeric
3 quarts vegetable broth or water
1 red bell pepper, cored, seeded and chopped
1 (16-ounce) can white or yellow hominy, drained and rinsed well
1/2 cup dried orzo pasta
1/2 cup minced cilantro
Juice of 2 limes
Salt, to taste
Heat oil in a 10-quart stockpot over medium-high heat. Add onions, calabaza and potatoes, and sauté 2 minutes. Add lemon grass, garlic, ginger root, jalapeños and turmeric, and continue to sauté 1 minute longer. Add broth or water and bring to a rolling boil over high heat. Reduce heat and simmer 20 minutes.
Add red peppers, hominy and orzo; continue to simmer 10 minutes until vegetables are tender and orzo is cooked through. Remove from the heat and add cilantro, lime juice and salt. Makes 1-1/2 gallons.
French Canadian Sugar Pie
French Canadian Sugar Pie
* 1 Tbsp. Margarine
* 1 cup brown sugar
* 1 egg
* 1 1/2 Tbsp. All-purpose flour
* 1 cup milk
* pinch of salt
* 2 unbaked 8 inch pie crusts
Directions:
Mix margarine and brown sugar. Add egg. Sift flour with salt and to the
Sugar mixture; stirring to incorporate thoroughly. Add milk. Mix until
Smooth.
Pour in bottom crust and set top crust in place, crimping edges and cutting
A 1/2 inch hole in middle of top crust.
Bake in preheated oven 325 degrees F for 45 minutes, or until set. Remove
And allow to completely cool on wire rack.
* 1 Tbsp. Margarine
* 1 cup brown sugar
* 1 egg
* 1 1/2 Tbsp. All-purpose flour
* 1 cup milk
* pinch of salt
* 2 unbaked 8 inch pie crusts
Directions:
Mix margarine and brown sugar. Add egg. Sift flour with salt and to the
Sugar mixture; stirring to incorporate thoroughly. Add milk. Mix until
Smooth.
Pour in bottom crust and set top crust in place, crimping edges and cutting
A 1/2 inch hole in middle of top crust.
Bake in preheated oven 325 degrees F for 45 minutes, or until set. Remove
And allow to completely cool on wire rack.
Tuesday, October 5, 2010
Low Cal Turkey Chili
This is my recipe, and it is very good. You would not know this chili was even close to healthy.
3 C onion roughly cut, saute in 0 cal spray butter
1 lb ground turkey, brown with onions
10 tsp garlic
1 envelope Fajita seasoning
1 sm can stewed tomatoes
1 sm can rotel tomatoes
1 sm can tomato paste
1 can water
2 med cans pinto or kidney beans
Mix together in a large pot. Simmer for at least 30 minutes.
267 calories per cup, makes about 14 cups.
3 C onion roughly cut, saute in 0 cal spray butter
1 lb ground turkey, brown with onions
10 tsp garlic
1 envelope Fajita seasoning
1 sm can stewed tomatoes
1 sm can rotel tomatoes
1 sm can tomato paste
1 can water
2 med cans pinto or kidney beans
Mix together in a large pot. Simmer for at least 30 minutes.
267 calories per cup, makes about 14 cups.
Tuesday, September 28, 2010
Pumpkin Walnut Bran Muffins
Pumpkin Walnut Bran Muffins
Servings: 12
2 1/2 c. raisin bran cereal
15 oz. canned pumpkin puree
1/4 c. milk
2 large eggs
2 Tbsp. canola oil
1 c. flour
1/2 c. packed brown sugar
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg
1/2 c. walnuts, chopped
What to do:
1. Preheat oven to 400°F. Line a 12-cup muffin pan.
2. In a large bowl, stir together cereal, pumpkin, milk, eggs and oil.
3. In a medium bowl, stir flour, brown sugar, baking powder and spices until well combined. Stir flour mixture and walnuts into pumpkin mixture.
4. Scoop batter into muffin cups. Bake 25 min. or until toothpick inserted through side of muffin top comes out clean.
* VARIATIONS:
1. Pumpkin Cream Cheese Filling
1/4 c. cream cheese
1/4 c. powdered sugar
1/4 tsp. vanilla extract
Repeat steps 1, 2, and 3 as above. Scoop batter into muffin cups and place a heaping teaspoon of cream cheese filling on top of muffin batter before baking.
Walnut Crunch Topping:
* 1/4 c. packed brown sugar
* 1/4 c. chopped walnuts
* 1 1/2 tsp. butter
Prepare muffins as above. Combine all ingredients and sprinkle on top of muffin batter before baking.
Servings: 12
2 1/2 c. raisin bran cereal
15 oz. canned pumpkin puree
1/4 c. milk
2 large eggs
2 Tbsp. canola oil
1 c. flour
1/2 c. packed brown sugar
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg
1/2 c. walnuts, chopped
What to do:
1. Preheat oven to 400°F. Line a 12-cup muffin pan.
2. In a large bowl, stir together cereal, pumpkin, milk, eggs and oil.
3. In a medium bowl, stir flour, brown sugar, baking powder and spices until well combined. Stir flour mixture and walnuts into pumpkin mixture.
4. Scoop batter into muffin cups. Bake 25 min. or until toothpick inserted through side of muffin top comes out clean.
* VARIATIONS:
1. Pumpkin Cream Cheese Filling
1/4 c. cream cheese
1/4 c. powdered sugar
1/4 tsp. vanilla extract
Repeat steps 1, 2, and 3 as above. Scoop batter into muffin cups and place a heaping teaspoon of cream cheese filling on top of muffin batter before baking.
Walnut Crunch Topping:
* 1/4 c. packed brown sugar
* 1/4 c. chopped walnuts
* 1 1/2 tsp. butter
Prepare muffins as above. Combine all ingredients and sprinkle on top of muffin batter before baking.
Thursday, September 23, 2010
Pumpkin Pie Cake
Pumpkin Pie Cake
12 oz. can evaporated milk
29 oz. can pumpkin
3 eggs
1 c sugar
1 t cinnamon
1 t salt
1 pkg. yellow cake mix
1 c butter, melted
1 c nuts, chopped
frozen whipped topping thawed
Preheat oven to 350°. Combine evaporated milk, pumpkin, eggs, sugar,
cinnamon, salt. Mix well and pour into greased 9 x 13" pan. Sprinkle
with dry yellow cake mix. Drizzle with butter and sprinkle with nuts.
Bake 50-60 minutes or until toothpick inserted in center comes out
clean. Serve with whipped topping.
12 oz. can evaporated milk
29 oz. can pumpkin
3 eggs
1 c sugar
1 t cinnamon
1 t salt
1 pkg. yellow cake mix
1 c butter, melted
1 c nuts, chopped
frozen whipped topping thawed
Preheat oven to 350°. Combine evaporated milk, pumpkin, eggs, sugar,
cinnamon, salt. Mix well and pour into greased 9 x 13" pan. Sprinkle
with dry yellow cake mix. Drizzle with butter and sprinkle with nuts.
Bake 50-60 minutes or until toothpick inserted in center comes out
clean. Serve with whipped topping.
Silly Ghost Cups
Silly Ghost Cups
1 (6-ounce) package instant vanilla pudding mix
2 cups thawed nondairy whipped topping
8 (7-ounce) clear plastic cups
Red decorating gel
16 miniature semisweet chocolate chips
Prepare pudding according to package directions. Fold in whipped topping, mixing well.
Spoon mixture into a large resealable plastic bag. Close bag tightly. Snip 1/2-inch piece off one corner of bag. Holding top of bag tightly, squeeze and swirl mixture into the 8 plastic cups to resemble ghosts. Create a "face" using the decorating gel for mouths and miniature chocolate chips for the eyes
Refrigerate until ready to serve.
Makes 8 servings.snagged from cooksrecipes. com
1 (6-ounce) package instant vanilla pudding mix
2 cups thawed nondairy whipped topping
8 (7-ounce) clear plastic cups
Red decorating gel
16 miniature semisweet chocolate chips
Prepare pudding according to package directions. Fold in whipped topping, mixing well.
Spoon mixture into a large resealable plastic bag. Close bag tightly. Snip 1/2-inch piece off one corner of bag. Holding top of bag tightly, squeeze and swirl mixture into the 8 plastic cups to resemble ghosts. Create a "face" using the decorating gel for mouths and miniature chocolate chips for the eyes
Refrigerate until ready to serve.
Makes 8 servings.snagged from cooksrecipes. com
Pumpkin Face Brownie Cups
Pumpkin Face Brownie Cups
1 cup granulated sugar
1/4 cup plus 2 tablespoons HERSHEY'S Cocoa
1/2 cup plus 2 tablespoons butter flavored shortening, melted
2 large eggs
3/4 cup all-purpose flour
1 teaspoon vanilla extract
Dash salt
1/2 cup REESE'S Peanut Butter Chips
1/2 cup chopped walnuts (optional)
FROSTING (recipe follows)
Heat oven to 350°F. Place 2-inch foil bake cups on cookie sheet; set aside.
Stir together sugar and cocoa in large bowl; add shortening. Stir with spoon until well blended. Add eggs, one at a time, stirring well after each addition. Add flour, vanilla and salt; stir until well blended. Stir in peanut butter chips and nuts, if desired. Spoon equal amount of batter into each bake cup.
Bake 13 to 15 minutes or until set. Cool completely.
Prepare FROSTING; frost brownie cups with orange frosting. Place green and chocolate frosting in separate reclosable sandwich bags; seal. Snip off pinpoint corner of each bag. To decorate, squeeze out green frosting for stems and chocolate frosting for faces.
Makes about 2 dozen brownie cups.
snagged from cooksrecipes. com
1 cup granulated sugar
1/4 cup plus 2 tablespoons HERSHEY'S Cocoa
1/2 cup plus 2 tablespoons butter flavored shortening, melted
2 large eggs
3/4 cup all-purpose flour
1 teaspoon vanilla extract
Dash salt
1/2 cup REESE'S Peanut Butter Chips
1/2 cup chopped walnuts (optional)
FROSTING (recipe follows)
Heat oven to 350°F. Place 2-inch foil bake cups on cookie sheet; set aside.
Stir together sugar and cocoa in large bowl; add shortening. Stir with spoon until well blended. Add eggs, one at a time, stirring well after each addition. Add flour, vanilla and salt; stir until well blended. Stir in peanut butter chips and nuts, if desired. Spoon equal amount of batter into each bake cup.
Bake 13 to 15 minutes or until set. Cool completely.
Prepare FROSTING; frost brownie cups with orange frosting. Place green and chocolate frosting in separate reclosable sandwich bags; seal. Snip off pinpoint corner of each bag. To decorate, squeeze out green frosting for stems and chocolate frosting for faces.
Makes about 2 dozen brownie cups.
snagged from cooksrecipes. com
Boo-ti-ful Ghosts
Wrap these in pretty cellophane paper and ribbons and hand them out to trick-or-treaters.-If you do be sure to print out your name and address on the tag, so people will feel a little better about letting their kids eat them.
Boo-ti-ful Ghosts
Wax paper
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels
3 tablespoons vegetable shortening
12 lollipop sticks (found in craft stores)
Assorted candies for decorating (such as Spooky WONKA NERDS and/or WONKA TART N TINYS)
LINE baking sheets with wax paper.
PLACE morsels and shortening in large, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted; cool slightly.
PLACE lollipop sticks on prepared baking sheets, spacing about 6 inches apart.
SPOON melted morsel mixture halfway over lollipop sticks into ghostly shapes. Decorate with candies. Refrigerate for 15 minutes or until set.
Makes 12 ghosts.
snagged from cooksrecipes. com
Boo-ti-ful Ghosts
Wax paper
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels
3 tablespoons vegetable shortening
12 lollipop sticks (found in craft stores)
Assorted candies for decorating (such as Spooky WONKA NERDS and/or WONKA TART N TINYS)
LINE baking sheets with wax paper.
PLACE morsels and shortening in large, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted; cool slightly.
PLACE lollipop sticks on prepared baking sheets, spacing about 6 inches apart.
SPOON melted morsel mixture halfway over lollipop sticks into ghostly shapes. Decorate with candies. Refrigerate for 15 minutes or until set.
Makes 12 ghosts.
snagged from cooksrecipes. com
10-Minute Creamy Pumpkin Pie
10-Minute Creamy Pumpkin Pie
1/2 cup cold milk
1 pkg (6 serving size) vanilla instant pudding & pie filling mix
1 tsp pumpkin pie spice*
1 cup canned pumpkin (not pumpkin pie mix)
2 1/2 cups frozen whipped topping, thawed
1 Graham cracker pie crust
In a large bowl, beat the milk, pudding mix and spice together with a wire whisk for 1 minute or until very thick. Whisk the pumpkin into the mixture. Gently stir in the whipped topping. Spread the mixture into
the pie crust and refrigerate until set, about 2 hours. Serve topped with whipped cream sprinkled with cinnamon.
*If you do not have pumpkin pie spice, use 1/2 tsp ground cinnamon, 1/4 tsp ground ginger and 1/8 tsp ground cloves.
1/2 cup cold milk
1 pkg (6 serving size) vanilla instant pudding & pie filling mix
1 tsp pumpkin pie spice*
1 cup canned pumpkin (not pumpkin pie mix)
2 1/2 cups frozen whipped topping, thawed
1 Graham cracker pie crust
In a large bowl, beat the milk, pudding mix and spice together with a wire whisk for 1 minute or until very thick. Whisk the pumpkin into the mixture. Gently stir in the whipped topping. Spread the mixture into
the pie crust and refrigerate until set, about 2 hours. Serve topped with whipped cream sprinkled with cinnamon.
*If you do not have pumpkin pie spice, use 1/2 tsp ground cinnamon, 1/4 tsp ground ginger and 1/8 tsp ground cloves.
GOLDEN SQUASH SOUP
GOLDEN SQUASH SOUP
1/4 cup chopped onion
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper
Dash nutmeg
2 cups milk
1 cup chicken broth
1 cup cooked, mashed, winter squash
2 tablespoons snipped parsley
Cook onion in butter until tender but not brown. Blend in flour, salt, pepper, and nutmeg. Stir in remaining ingredients; cook and stir until mixture comes to boiling. Serve at once; garnish with parsley sprigs and a sprinkle of nutmeg.
1/4 cup chopped onion
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper
Dash nutmeg
2 cups milk
1 cup chicken broth
1 cup cooked, mashed, winter squash
2 tablespoons snipped parsley
Cook onion in butter until tender but not brown. Blend in flour, salt, pepper, and nutmeg. Stir in remaining ingredients; cook and stir until mixture comes to boiling. Serve at once; garnish with parsley sprigs and a sprinkle of nutmeg.
Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread
Makes 1 Loaf
1/2 cup Butter or Margarine
1 cup Sugar
2 Eggs
1 1/4 cups Canned Pumpkin
2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Pumpkin Pie Spice
1/4 teaspoon Cloves
1/4 teaspoon Ginger
1/4 cup Chocolate Chips
1/4 cup Chopped Walnuts
GLAZE
1 tablespoon Heavy Cream
1/2 cup Powdered Sugar
*** Bread ***
In a large bowl, cream butter and gradually add the sugar, eggs and pumpkin. Mix well. Combine the dry ingredients and stir into the cream mixture, blending well. Stir in chips and nuts. Pour in a greased and
floured 9x5 loaf pan. Bake in a preheated 350oF oven for 45-50 minutes until test done. Cool on rack.
*** Glaze ***
Stir together and spread over bread.
Source: www.bigoven. com
Makes 1 Loaf
1/2 cup Butter or Margarine
1 cup Sugar
2 Eggs
1 1/4 cups Canned Pumpkin
2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Pumpkin Pie Spice
1/4 teaspoon Cloves
1/4 teaspoon Ginger
1/4 cup Chocolate Chips
1/4 cup Chopped Walnuts
GLAZE
1 tablespoon Heavy Cream
1/2 cup Powdered Sugar
*** Bread ***
In a large bowl, cream butter and gradually add the sugar, eggs and pumpkin. Mix well. Combine the dry ingredients and stir into the cream mixture, blending well. Stir in chips and nuts. Pour in a greased and
floured 9x5 loaf pan. Bake in a preheated 350oF oven for 45-50 minutes until test done. Cool on rack.
*** Glaze ***
Stir together and spread over bread.
Source: www.bigoven. com
SAVORY BUTTERNUT SQUASH SOUP
SAVORY BUTTERNUT SQUASH SOUP
2 tablespoons butter or olive oil
1 onion, chopped
2 stalks of celery, chopped
1 medium carrot, chopped
1 butternut squash, chopped and cubed
(If it's non-organic squash peel due to firmness and wax, if organic
peel if preferred)
32 ounces of organic chicken or vegetable stock
Saute first 5 ingredients until lightly brown. Add only enough stock to just cover the vegetables (reserve remaining stock). Bring to rapid boil. Reduce heat, cover, and simmer 40 minutes or until vegetables are soft. Mash ingredients by hand, or put into a blender until creamy smooth (or chunky based on preference). Stir in remaining stock.
Sprinkle with salt and pepper. Optional: Add sour cream or soy milk to taste.
Source : Recipe courtesy of Shawnee Dickson, Co-owner Greengo's in Redding via the simply-sides mailer on cooking-lists. com
2 tablespoons butter or olive oil
1 onion, chopped
2 stalks of celery, chopped
1 medium carrot, chopped
1 butternut squash, chopped and cubed
(If it's non-organic squash peel due to firmness and wax, if organic
peel if preferred)
32 ounces of organic chicken or vegetable stock
Saute first 5 ingredients until lightly brown. Add only enough stock to just cover the vegetables (reserve remaining stock). Bring to rapid boil. Reduce heat, cover, and simmer 40 minutes or until vegetables are soft. Mash ingredients by hand, or put into a blender until creamy smooth (or chunky based on preference). Stir in remaining stock.
Sprinkle with salt and pepper. Optional: Add sour cream or soy milk to taste.
Source : Recipe courtesy of Shawnee Dickson, Co-owner Greengo's in Redding via the simply-sides mailer on cooking-lists. com
Pumpkin Dutch Apple Pie
Pumpkin Dutch Apple Pie
2 md Green apples -- peel, core, slice thin, about 2 cups
1/4 c Sugar
2 ts Flour
1 t Lemon juice
1/4 ts Ground cinnamon
1 Unbaked 9" deep dish pie crust
-----PUMPKIN LAYER-----
2 Eggs -- lightly beaten
1 1/2 c Libbys solid pack pumpkin
1 c Evaporated milk
1/2 c Sugar
2 tb Butter or margarine -- melted
3/4 ts Cinnamon
1/4 ts Salt
-----CRUMBLE TOPPING-----
1/2 c Flour
5 tb Sugar
3 tb Margarine or butter -- soften
1/3 c Walnuts -- chopped
FOR APPLE LAYER: Toss apples with sugar, flour, lemon juice and cinnamon in medium bowl; place in pie shell
FOR PUMPKIN LAYER: Combine all ingredients for pumpkin layer in medium bowl; pour over apples. Bake in preheated 375~ oven for 30 minutes. Remove from oven; sprinkle with crumble topping. Return to oven; bake for 20 minutes or until custard is set. Cool on wire rack
CRUMBLE TOPPING: Combine all in a medium bowl. Mix until crumbly.
2 md Green apples -- peel, core, slice thin, about 2 cups
1/4 c Sugar
2 ts Flour
1 t Lemon juice
1/4 ts Ground cinnamon
1 Unbaked 9" deep dish pie crust
-----PUMPKIN LAYER-----
2 Eggs -- lightly beaten
1 1/2 c Libbys solid pack pumpkin
1 c Evaporated milk
1/2 c Sugar
2 tb Butter or margarine -- melted
3/4 ts Cinnamon
1/4 ts Salt
-----CRUMBLE TOPPING-----
1/2 c Flour
5 tb Sugar
3 tb Margarine or butter -- soften
1/3 c Walnuts -- chopped
FOR APPLE LAYER: Toss apples with sugar, flour, lemon juice and cinnamon in medium bowl; place in pie shell
FOR PUMPKIN LAYER: Combine all ingredients for pumpkin layer in medium bowl; pour over apples. Bake in preheated 375~ oven for 30 minutes. Remove from oven; sprinkle with crumble topping. Return to oven; bake for 20 minutes or until custard is set. Cool on wire rack
CRUMBLE TOPPING: Combine all in a medium bowl. Mix until crumbly.
Squash and Sage Soup
Squash and Sage Soup
Serves 6
2 tablespoons butter
12 fresh sage leaves
2 shallots, sliced
Pinch of dried thyme
Salt and fresh ground black pepper to taste
2 pounds diced butternut squash
3 1/2 cups vegetable or chicken broth (low-sodium preferred)
1 1/2 cups apple cider
1/4 teaspoon fresh ground nutmeg
1/4 cup light sour cream
1. Melt butter in a medium pot, add sage leaves, and fry until crisp.
Remove leaves and put aside. Into the same pot, add shallots, and sauté with thyme until soft. Add salt, pepper, squash, broth and cider. Simmer until tender, then puree with an immersion blender or ladle into a
stand-up blender.
2. Pour back in pot, heat through and ladle into soup bowls. Add a dollop of sour cream, top with sage leaves and serve.
Comments : Prepare in 45 minutes. Purchase pre-chopped butternut squash in the freezer section at the grocery store. This soup is relatively thin, use less broth or cider to thicken up.
Source : The soups-n-stews mailer on cooking-lists. com
Serves 6
2 tablespoons butter
12 fresh sage leaves
2 shallots, sliced
Pinch of dried thyme
Salt and fresh ground black pepper to taste
2 pounds diced butternut squash
3 1/2 cups vegetable or chicken broth (low-sodium preferred)
1 1/2 cups apple cider
1/4 teaspoon fresh ground nutmeg
1/4 cup light sour cream
1. Melt butter in a medium pot, add sage leaves, and fry until crisp.
Remove leaves and put aside. Into the same pot, add shallots, and sauté with thyme until soft. Add salt, pepper, squash, broth and cider. Simmer until tender, then puree with an immersion blender or ladle into a
stand-up blender.
2. Pour back in pot, heat through and ladle into soup bowls. Add a dollop of sour cream, top with sage leaves and serve.
Comments : Prepare in 45 minutes. Purchase pre-chopped butternut squash in the freezer section at the grocery store. This soup is relatively thin, use less broth or cider to thicken up.
Source : The soups-n-stews mailer on cooking-lists. com
Pumpkin Cake
Pumpkin Cake
2 (15 ounce) cans solid pack pumpkin
1 (12 ounce) can evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 (18.25 ounce) package moist style yellow cake mix
1 cup butter, melted
1 1/2 cups chopped pecans
FROSTING:
1 (8 ounce) package cream cheese, softened
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside.
In a large mixing bowl, combine the pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans.
Bake at 350 degrees F for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper.
In a large mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.
2 (15 ounce) cans solid pack pumpkin
1 (12 ounce) can evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 (18.25 ounce) package moist style yellow cake mix
1 cup butter, melted
1 1/2 cups chopped pecans
FROSTING:
1 (8 ounce) package cream cheese, softened
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside.
In a large mixing bowl, combine the pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans.
Bake at 350 degrees F for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper.
In a large mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.
Pumpkin Corn Muffins
I sweetened these muffins with brown sugar, but if you'd like a less sweet muffin to go with chili or beans, feel free to cut back on the sugar.
Pumpkin Corn Muffins
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons light brown sugar, packed
1 large egg
3/4 cup milk
1 cup canned or fresh pumpkin puree
2 tablespoons melted butter
Heat oven to 375°. Grease and flour 12 muffin cups.
Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl.
In another bowl, whisk together the brown sugar, egg, milk, pumpkin, and butter. Combine the two mixtures and stir until blended. Fill muffin cups about 3/4 full.
Bake for 18 to 20 minutes.
Pumpkin Corn Muffins
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons light brown sugar, packed
1 large egg
3/4 cup milk
1 cup canned or fresh pumpkin puree
2 tablespoons melted butter
Heat oven to 375°. Grease and flour 12 muffin cups.
Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl.
In another bowl, whisk together the brown sugar, egg, milk, pumpkin, and butter. Combine the two mixtures and stir until blended. Fill muffin cups about 3/4 full.
Bake for 18 to 20 minutes.
Friday, September 10, 2010
Halloween Black Cat Cake
Halloween Black Cat Cake
Frighten away those chocolate cravings with this hauntingly delicious chocolate cake cut and frosted to resemble a black cat.
1 package Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
1 large yellow gumdrop
1 small black gumdrop
Black shoestring licorice
1. Heat oven to 350ºF. Grease bottoms only of 2 round pans, 8 or 9x1 1/2 inches, with shortening.
2. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
3. Bake 8-inch pans 33 to 38 minutes, 9-inch pans 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4. Cut cake as shown in diagram; arrange and frost top and sides of cake pieces with frosting. Use yellow gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.
Frighten away those chocolate cravings with this hauntingly delicious chocolate cake cut and frosted to resemble a black cat.
1 package Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
1 large yellow gumdrop
1 small black gumdrop
Black shoestring licorice
1. Heat oven to 350ºF. Grease bottoms only of 2 round pans, 8 or 9x1 1/2 inches, with shortening.
2. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
3. Bake 8-inch pans 33 to 38 minutes, 9-inch pans 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
Oatmeal Cookies
I am not sure where this one came from, but I thought the original measurements were off so I reworked them.
Oatmeal Cookies
1 1/2 cups all-purpose flour -- sifted
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1/2 teaspoon nutmeg
1 cup shortening
1 cup brown sugar -- firmly packed
1 cup sugar
2 eggs
3 cups oatmeal
1 cup raisins
Sift flour, salt, soda, and spices together, cream shortening, add sugars, and cream thoroughly. Beat in the eggs. Add sifted dry ingredients and blend well. Stir in oatmeal and raisins. Form into balls about the size of walnuts. Place on lightly greased cookie sheets, and flatten. Bake in a preheated 350 degree oven for 12-15
minutes.
Oatmeal Cookies
1 1/2 cups all-purpose flour -- sifted
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1/2 teaspoon nutmeg
1 cup shortening
1 cup brown sugar -- firmly packed
1 cup sugar
2 eggs
3 cups oatmeal
1 cup raisins
Sift flour, salt, soda, and spices together, cream shortening, add sugars, and cream thoroughly. Beat in the eggs. Add sifted dry ingredients and blend well. Stir in oatmeal and raisins. Form into balls about the size of walnuts. Place on lightly greased cookie sheets, and flatten. Bake in a preheated 350 degree oven for 12-15
minutes.
Thursday, September 9, 2010
Asteroids (sausage balls)
Asteroids
1 lb. seasoned sausage, crumbled and browned, drained and cooled
1 lb. mild grated cheddar cheese
1 cup bisquick baking mix
Heat oven to 350. Mix ingredients together. Roll into 1" balls.
Put in small muffin pans. Bake for 25 minutes. Serve warm
1 lb. seasoned sausage, crumbled and browned, drained and cooled
1 lb. mild grated cheddar cheese
1 cup bisquick baking mix
Heat oven to 350. Mix ingredients together. Roll into 1" balls.
Put in small muffin pans. Bake for 25 minutes. Serve warm
Soft Batch Oatmeal Raisin Cookies
Tom Lambie-My all time favorite cookie, a sweet taste of raisins in this soft and chewy cookie. They don't get any better than this.
Soft Batch Oatmeal Raisin Cookies
SERVES 30 , 60 cookies
1 cup butter, softened
1/4 cup sugar
3/4 cup light brown sugar, packed
2 eggs
1 1/4 cups flour
1 teaspoon baking soda
1 (4 ounce) package instant vanilla pudding
1 1/2 cups quick-cooking rolled oats
1 cup raisins
Directions
Preheat oven to 375 degrees.
Mix butter, sugar, brown sugar and eggs until creamy.
Add the remaining ingredients and blend well.
Bake until lightly browned.
Soft Batch Oatmeal Raisin Cookies
SERVES 30 , 60 cookies
1 cup butter, softened
1/4 cup sugar
3/4 cup light brown sugar, packed
2 eggs
1 1/4 cups flour
1 teaspoon baking soda
1 (4 ounce) package instant vanilla pudding
1 1/2 cups quick-cooking rolled oats
1 cup raisins
Directions
Preheat oven to 375 degrees.
Mix butter, sugar, brown sugar and eggs until creamy.
Add the remaining ingredients and blend well.
Bake until lightly browned.
Tropical Banana Bread
Tropical Banana Bread
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 large bananas, mashed
8 oz can crushed pineapple, very well drained
1/2 cup toasted pecans pieces
Preheat oven to 325 degrees F. Spray a 9×5 inch metal loaf pan with flour-added cooking spray.
Whisk flour, baking soda and salt together in a bowl. Set aside.
Cream butter and sugar in a mixing bowl, using high speed of an electric mixer; add eggs, one by one, beating 30 seconds after each egg. Beat in vanilla and bananas. Stir in pineapple.
Stir flour mixture into banana mixture in three parts - mixing (not beating) with a spoon. Stir in pecans. Transfer to loaf pan.
Set loaf pan on a cookie sheet and place on center rack of oven and bake for 60 minutes or until loaf appears done and a wooden skewer inserted in center
Makes 1 loaf
....or 4 mini loaves (bake for 30-35 minutes).
Recipe source: sharealikecooking yahoo group, submitted by Tricia Luker
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 large bananas, mashed
8 oz can crushed pineapple, very well drained
1/2 cup toasted pecans pieces
Preheat oven to 325 degrees F. Spray a 9×5 inch metal loaf pan with flour-added cooking spray.
Whisk flour, baking soda and salt together in a bowl. Set aside.
Cream butter and sugar in a mixing bowl, using high speed of an electric mixer; add eggs, one by one, beating 30 seconds after each egg. Beat in vanilla and bananas. Stir in pineapple.
Stir flour mixture into banana mixture in three parts - mixing (not beating) with a spoon. Stir in pecans. Transfer to loaf pan.
Set loaf pan on a cookie sheet and place on center rack of oven and bake for 60 minutes or until loaf appears done and a wooden skewer inserted in center
Makes 1 loaf
....or 4 mini loaves (bake for 30-35 minutes).
Recipe source: sharealikecooking yahoo group, submitted by Tricia Luker
Lemon Yogurt Bread
Lemon Yogurt Bread
3 cups flour
1 tsp salt
1 tsp soda
1/2 tsp baking powder
1 cup blanched almonds
3 eggs
1 cup oil
1 3/4 cup sugar
1 pint lemon yogurt
1 Tbsp lemon extract
Sift flour, salt, soda and baking powder. Stir in nuts and set aside.
Beat eggs in a large bowl. Add oil and sugar. Cream well. Add lemon yogurt and extract. Combine wet and dry ingredients. Beat thoroughly.
Bake 1 hour in large bunt pan at 350 degrees. Test with toothpick.
Cool on rack for 10 minutes before taking out of pan.
3 cups flour
1 tsp salt
1 tsp soda
1/2 tsp baking powder
1 cup blanched almonds
3 eggs
1 cup oil
1 3/4 cup sugar
1 pint lemon yogurt
1 Tbsp lemon extract
Sift flour, salt, soda and baking powder. Stir in nuts and set aside.
Beat eggs in a large bowl. Add oil and sugar. Cream well. Add lemon yogurt and extract. Combine wet and dry ingredients. Beat thoroughly.
Bake 1 hour in large bunt pan at 350 degrees. Test with toothpick.
Cool on rack for 10 minutes before taking out of pan.
Vegan Pumpkin Risotto Recipe
Vegan Pumpkin Risotto Recipe
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine.
Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste
Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine.
Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
Apple Sausage Stuffing
Apple Sausage Stuffing
1 pound bulk pork sausage
1/4 cup butter or margarine
11/2 cups chopped onion
1 cup sliced celery
1 (21-ounce) can COMSTOCK® or WILDERNESS® More Fruit Apple Filling
1 (14 1/2-ounce) can chicken broth
1/2 cup minced fresh parsley
1 (14-ounce) package herb-seasoned stuffing cubes
3/4 cup chopped pecans, optional
In a large skillet, brown sausage, drain. Add butter or margarine, onion and celery; sauté 2 to 3 minutes or until vegetables are tender.
Stir in fruit filling, broth and parsley.
In a large bowl, combine stuffing cubes, pecans and apple mixture.
Place in a 13x9x2-inch baking dish. Bake uncovered at 325°F for 40 minutes.
1 pound bulk pork sausage
1/4 cup butter or margarine
11/2 cups chopped onion
1 cup sliced celery
1 (21-ounce) can COMSTOCK® or WILDERNESS® More Fruit Apple Filling
1 (14 1/2-ounce) can chicken broth
1/2 cup minced fresh parsley
1 (14-ounce) package herb-seasoned stuffing cubes
3/4 cup chopped pecans, optional
In a large skillet, brown sausage, drain. Add butter or margarine, onion and celery; sauté 2 to 3 minutes or until vegetables are tender.
Stir in fruit filling, broth and parsley.
In a large bowl, combine stuffing cubes, pecans and apple mixture.
Place in a 13x9x2-inch baking dish. Bake uncovered at 325°F for 40 minutes.
Pumpkin Apple Muffins
Pumpkin Apple Muffins (or bread)
1 2/3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 Tbsp pumpkin pie spice
1 cup sugar
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 granny smith apple, peeled and finely chopped
3 Tbsp sugar
1 tsp pumpkin pie spice
Combine first 6 ingredients in a large bowl; make a well in center of mixture.
Combine pumpkin, butter, and eggs, and add to dry iingredients, stirring just until moistened.
Fold in chopped apple, and spoon into greased muffin pans, filling two-thirds full.
Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes.
Remove from pans iimmediately, and cool on wire racks.
Makes 2 dozen
Recipe source: A Thru Z Crafts and Recipes yahoo group, submitted by Gail Plaskiewicz
1 2/3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 Tbsp pumpkin pie spice
1 cup sugar
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 granny smith apple, peeled and finely chopped
3 Tbsp sugar
1 tsp pumpkin pie spice
Combine first 6 ingredients in a large bowl; make a well in center of mixture.
Combine pumpkin, butter, and eggs, and add to dry iingredients, stirring just until moistened.
Fold in chopped apple, and spoon into greased muffin pans, filling two-thirds full.
Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes.
Remove from pans iimmediately, and cool on wire racks.
Makes 2 dozen
Recipe source: A Thru Z Crafts and Recipes yahoo group, submitted by Gail Plaskiewicz
Addictive Pumpkin Muffins
Addictive Pumpkin Muffins
1 1/2 cups raisins
4 3/4 cups all-purpose flour
4 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
6 eggs
1 (29 ounce) can pumpkin
1 cup unsweetened applesauce
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
1 1/2 cups raisins
4 3/4 cups all-purpose flour
4 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
6 eggs
1 (29 ounce) can pumpkin
1 cup unsweetened applesauce
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
Pumpkin Cream Cheese Muffins
These pumpkin muffins are made extra-special with a vanilla cream cheese filling and delicious streusel topping. Serve these muffins at any fall breakfast, or take some to work for friends and coworkers to enjoy.
Pumpkin Cream Cheese Muffins
***Filling** *
8 ounces regular or reduced fat cream cheese (Neufchatel) , room temperature
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla
***Muffins** *
2 2/3 cups all-purpose flour
1 cup brown sugar, packed
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
3 large eggs
1 cup canned pumpkin
1/2 cup Canola oil
2 teaspoons vanilla
***Topping** *
1/3 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons soft butter
2 to 3 tablespoons chopped walnuts, pecans, or hazelnuts
Line 18 muffin cups with paper baking cups or grease and flour the muffin cups.
Heat oven to 375°.
Filling: In a medium bowl, combine the cream cheese, 1/4 cup of brown sugar, 1 egg, and 1 teaspoon vanilla. Beat until smooth; set aside.
Muffins: In a large mixing bowl, combine the 2 2/3 cups of flour, 1 cup brown sugar, 1 cup granulated sugar, baking powder, salt, and pumpkin pie spice. Add eggs, pumpkin, oil, and 2 teaspoons vanilla. Beat until well blended. Topping: In a small bowl, combine the 1/3 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, butter, and nuts. Work together with a fork or fingers.
Fill muffin cups about one-third full with the muffin batter, then put about 1 tablespoon of cream cheese mixture in the center of each. Top with about 1 more tablespoon of the pumpkin batter, or until cups are about 3/4 full. Sprinkle muffins with streusel topping. Bake for 20 to 25 minutes, until firm.
Makes 16 to 18 pumpkin muffins.
Pumpkin Cream Cheese Muffins
***Filling** *
8 ounces regular or reduced fat cream cheese (Neufchatel) , room temperature
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla
***Muffins** *
2 2/3 cups all-purpose flour
1 cup brown sugar, packed
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
3 large eggs
1 cup canned pumpkin
1/2 cup Canola oil
2 teaspoons vanilla
***Topping** *
1/3 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons soft butter
2 to 3 tablespoons chopped walnuts, pecans, or hazelnuts
Line 18 muffin cups with paper baking cups or grease and flour the muffin cups.
Heat oven to 375°.
Filling: In a medium bowl, combine the cream cheese, 1/4 cup of brown sugar, 1 egg, and 1 teaspoon vanilla. Beat until smooth; set aside.
Muffins: In a large mixing bowl, combine the 2 2/3 cups of flour, 1 cup brown sugar, 1 cup granulated sugar, baking powder, salt, and pumpkin pie spice. Add eggs, pumpkin, oil, and 2 teaspoons vanilla. Beat until well blended. Topping: In a small bowl, combine the 1/3 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, butter, and nuts. Work together with a fork or fingers.
Fill muffin cups about one-third full with the muffin batter, then put about 1 tablespoon of cream cheese mixture in the center of each. Top with about 1 more tablespoon of the pumpkin batter, or until cups are about 3/4 full. Sprinkle muffins with streusel topping. Bake for 20 to 25 minutes, until firm.
Makes 16 to 18 pumpkin muffins.
Apple-Onion Turkey Stuffing
Apple-Onion Turkey Stuffing
5 tablespoons butter
1 cup onion, peeled and chopped
2 cups soft bread crumbs
2 apples, peeled, cored and chopped
1 cup white wine
1 cup chopped almonds
2 tablespoons lemon juice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Melt butter and sauté onion until translucent, about 5 minutes; add bread crumbs to onions, stirring to combine. Gently stir in apples and white wine; cook for 5 minutes longer. Stir in lemon juice, nutmeg and allspice; mix well.
Stuff into a turkey or bake at 350°F on a buttered and covered baking dish for 30 minutes.
Makes 8 servings.
5 tablespoons butter
1 cup onion, peeled and chopped
2 cups soft bread crumbs
2 apples, peeled, cored and chopped
1 cup white wine
1 cup chopped almonds
2 tablespoons lemon juice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Melt butter and sauté onion until translucent, about 5 minutes; add bread crumbs to onions, stirring to combine. Gently stir in apples and white wine; cook for 5 minutes longer. Stir in lemon juice, nutmeg and allspice; mix well.
Stuff into a turkey or bake at 350°F on a buttered and covered baking dish for 30 minutes.
Makes 8 servings.
Butternut Squash Gratin with Onions and Sage
Butternut Squash Gratin with Onions and Sage
1/4 cup olive oil
4 cups thinly sliced onion
4 thyme sprigs
2 tablespoons chopped fresh sage or 2 teaspoons dried
Salt and freshly ground pepper
6 cups butternut squash, cut into 1/2-inch cubes
1/2 cup flour
2 tablespoons chopped parsley
1/2 cup grated Gruyere or Fontina cheese
1/2 cup plus 2 tablespoons heated whole milk
1 cup fresh breadcrumbs
Preheat oven to 350 degrees. Lightly oil or butter a 2-quart gratin dish.
In a skillet, heat 2 tablespoons oil over medium heat.
Add onion, thyme and sage, and cook, stirring frequently, about 15 minutes until onions are lightly caramelized.
Season with 1/2 teaspoon salt and pepper to taste.
Spread in the gratin dish, return the skillet to medium heat, and add remaining 2 tablespoons oil.
Toss squash in flour, letting the excess fall away.
Add it to the pan and cook until it begins to brown in places on both sides, about 7 minutes.
Add parsley, season with salt and plenty of pepper, and cook for 1 minute.
Layer the squash over the onions.
Cover with cheese, then add milk.
Cover and bake for 25 minutes.
Uncover and top with breadcrumbs.
Bake about 25 minutes until the top is browned and the liquid absorbed.
Makes 4 servings.
1/4 cup olive oil
4 cups thinly sliced onion
4 thyme sprigs
2 tablespoons chopped fresh sage or 2 teaspoons dried
Salt and freshly ground pepper
6 cups butternut squash, cut into 1/2-inch cubes
1/2 cup flour
2 tablespoons chopped parsley
1/2 cup grated Gruyere or Fontina cheese
1/2 cup plus 2 tablespoons heated whole milk
1 cup fresh breadcrumbs
Preheat oven to 350 degrees. Lightly oil or butter a 2-quart gratin dish.
In a skillet, heat 2 tablespoons oil over medium heat.
Add onion, thyme and sage, and cook, stirring frequently, about 15 minutes until onions are lightly caramelized.
Season with 1/2 teaspoon salt and pepper to taste.
Spread in the gratin dish, return the skillet to medium heat, and add remaining 2 tablespoons oil.
Toss squash in flour, letting the excess fall away.
Add it to the pan and cook until it begins to brown in places on both sides, about 7 minutes.
Add parsley, season with salt and plenty of pepper, and cook for 1 minute.
Layer the squash over the onions.
Cover with cheese, then add milk.
Cover and bake for 25 minutes.
Uncover and top with breadcrumbs.
Bake about 25 minutes until the top is browned and the liquid absorbed.
Makes 4 servings.
Cream of Pumpkin Soup
Cream of pumpkin soup
3 TBSP butter
1 large onion, finely chopped
2 cloves garlic, minced.
1/8- 1/4 tsp crushed red pepper
2- 14 oz cans chicken broth
1/2 cup uncooked orzo or wild rice
1 1/2 cups half and half, light cream, or milk
1 TBSP all purpose flour
1 15 oz can pumpkin.
Melt butter in saucepan. Add onion and garlic, cook until tender. Stir in red pepper, cook 1 min. add broth bring to boil, stir in rice or orzo.
Reduce heat and simmer covered for about 10 min. to cook orzo, or 40 min. for rice. Shake flour and milk/cream, etc. In a jar to make a slurry. Stir in and cook til slightly thickened and bubbly
Stir in pumpkin, heat through, serve sprinkled with black pepper.
6-8 servings snagged from recipescraftsfreebi esnfrugals group
3 TBSP butter
1 large onion, finely chopped
2 cloves garlic, minced.
1/8- 1/4 tsp crushed red pepper
2- 14 oz cans chicken broth
1/2 cup uncooked orzo or wild rice
1 1/2 cups half and half, light cream, or milk
1 TBSP all purpose flour
1 15 oz can pumpkin.
Melt butter in saucepan. Add onion and garlic, cook until tender. Stir in red pepper, cook 1 min. add broth bring to boil, stir in rice or orzo.
Reduce heat and simmer covered for about 10 min. to cook orzo, or 40 min. for rice. Shake flour and milk/cream, etc. In a jar to make a slurry. Stir in and cook til slightly thickened and bubbly
Stir in pumpkin, heat through, serve sprinkled with black pepper.
6-8 servings snagged from recipescraftsfreebi esnfrugals group
Pumpkin Ghosts
Pumpkin Ghosts
1 box(es) (14-ounce) pumpkin quick bread
1 cup(s) milk
1/3 cup(s) vegetable oil
2 large eggs
1 can(s) (16-ounce) vanilla frosting
Black round sprinkles
Directions
Heat oven to 375 degrees F. Grease the inside of 2 mini-ghost pans* (6 molds per pan) and place them on a cookie sheet.
Prepare quick bread according to package directions using milk, vegetable oil, and eggs. Divide batter evenly between the ghost pans. Bake until golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Transfer to a wire rack; invert and cool completely.
Line a cookie sheet with wax paper. Place a wire rack on top of cookie sheet. Trim tops of ghosts to make level and trim to make ghost shape. Arrange ghosts, cut side down, on wire rack about 2 inches apart.
Spoon vanilla frosting into a 2-cup glass measuring cup. Microwave on high, stirring frequently, until frosting is the texture of slightly whipped cream, about 15 to 20 seconds. (Do not overheat.)
Pour frosting over ghost cakes to cover completely. Reuse drippings if necessary; reheat and pour over cakes. Let cakes stand about 30 minutes to set. Carefully transfer to a serving platter. Add black sprinkles as the eyes.
snagged from recipescraftsfreebi esnfrugals group
1 box(es) (14-ounce) pumpkin quick bread
1 cup(s) milk
1/3 cup(s) vegetable oil
2 large eggs
1 can(s) (16-ounce) vanilla frosting
Black round sprinkles
Directions
Heat oven to 375 degrees F. Grease the inside of 2 mini-ghost pans* (6 molds per pan) and place them on a cookie sheet.
Prepare quick bread according to package directions using milk, vegetable oil, and eggs. Divide batter evenly between the ghost pans. Bake until golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Transfer to a wire rack; invert and cool completely.
Line a cookie sheet with wax paper. Place a wire rack on top of cookie sheet. Trim tops of ghosts to make level and trim to make ghost shape. Arrange ghosts, cut side down, on wire rack about 2 inches apart.
Spoon vanilla frosting into a 2-cup glass measuring cup. Microwave on high, stirring frequently, until frosting is the texture of slightly whipped cream, about 15 to 20 seconds. (Do not overheat.)
Pour frosting over ghost cakes to cover completely. Reuse drippings if necessary; reheat and pour over cakes. Let cakes stand about 30 minutes to set. Carefully transfer to a serving platter. Add black sprinkles as the eyes.
snagged from recipescraftsfreebi esnfrugals group
Chesapeake County Mushroom Soup
Chesapeake County Mushroom Soup
2 lbs. washed button mushrooms
1/2 lb washed shitake mushrooms
1/2 lb, washed oyster mushrooms * note. (These are expensive in the US, i have used all shitake instead sometimes)
1 medium carrot
1/2 medium onion
2 stalks celery
2 tbsp all purpose flour
1 tbsp butter or oil. (guess which I used? yes butter!)
1 tbsp fresh tarragon
3 pints chicken or veggie stock
1 tsp white pepper
1 tsp salt
2 tbsp melted butter or oil
1 pint heavy cream ( i have used light and it's fine)
Mince everything in food processor, keeping mushrooms separate.
Heat 1 tbsp butter in pot, add veggies ( not mushrooms) until softened and tender.
Add mushrooms and tarragon.
Add salt and pepper.
Cook for about 15 minutes. DO NOT BURN!
Add stock and cream and bring to boil.
Mix melted butter and flour until smooth, whip into soup.
Bring to boil again, stirring constantly until flour and butter mixture is Incorporated and soup is thickened. Simmer for 30 minutes and serve.
snagged from recipescraftsfreebi esnfrugals group
2 lbs. washed button mushrooms
1/2 lb washed shitake mushrooms
1/2 lb, washed oyster mushrooms * note. (These are expensive in the US, i have used all shitake instead sometimes)
1 medium carrot
1/2 medium onion
2 stalks celery
2 tbsp all purpose flour
1 tbsp butter or oil. (guess which I used? yes butter!)
1 tbsp fresh tarragon
3 pints chicken or veggie stock
1 tsp white pepper
1 tsp salt
2 tbsp melted butter or oil
1 pint heavy cream ( i have used light and it's fine)
Mince everything in food processor, keeping mushrooms separate.
Heat 1 tbsp butter in pot, add veggies ( not mushrooms) until softened and tender.
Add mushrooms and tarragon.
Add salt and pepper.
Cook for about 15 minutes. DO NOT BURN!
Add stock and cream and bring to boil.
Mix melted butter and flour until smooth, whip into soup.
Bring to boil again, stirring constantly until flour and butter mixture is Incorporated and soup is thickened. Simmer for 30 minutes and serve.
snagged from recipescraftsfreebi esnfrugals group
Potato Bacon Casserole
This really looks good, I will be trying this one soon.
Potato Bacon Casserole
Yields: 6 servings
4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon or turkey bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
1 large egg, lightly beaten or 1/4 cup egg substitute
1 1/2 teaspoons seasoned salt
PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.
Potato Bacon Casserole
Yields: 6 servings
4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon or turkey bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
1 large egg, lightly beaten or 1/4 cup egg substitute
1 1/2 teaspoons seasoned salt
PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.
Google Eyes Cupcakes
Google Eyes Cupcakes
1 bag 3 MUSKETEERS® Brand FUN SIZE®, unwrapped and chopped
1 bag M&M'S® Brand Peanut Butter Chocolate Candies for Halloween
or M&M'S® Brand Milk Chocolate Candies for Halloween
1 18.25-oz. box your favorite cake mix
1 16-oz. can vanilla frosting
1 6-oz. tube blue decorating icing
1 0.68-oz. tube red decorating gel
24 paper cupcake liners
2 regular size cupcake pans
What To Do:
1. Preheat the oven to 350 degrees. Line the cupcake pans with the paper cupcake liners.
2. Prepare the cake mix according to the package instructions.
3. Fold the chopped 3 MUSKETEERS® Brand FUN SIZE® bars into the batter before filling the cupcake cups. Bake for 18-21 minutes.
4. Remove pans from oven, transfer to a wire rack, and let cool completely.
5. To decorate: Frost the cupcake tops with the vanilla icing. Use the blue icing to pipe a 1-1/2 inch circle in the middle of each cupcake. Place one M&M'S® Brand Peanut Butter Chocolate Candy in the center of each blue circle.
6. Make squiggly lines using the red gel, starting at the blue circle and going to the edge of each cupcake.
Makes 24 cupcakes
1 bag 3 MUSKETEERS® Brand FUN SIZE®, unwrapped and chopped
1 bag M&M'S® Brand Peanut Butter Chocolate Candies for Halloween
or M&M'S® Brand Milk Chocolate Candies for Halloween
1 18.25-oz. box your favorite cake mix
1 16-oz. can vanilla frosting
1 6-oz. tube blue decorating icing
1 0.68-oz. tube red decorating gel
24 paper cupcake liners
2 regular size cupcake pans
What To Do:
1. Preheat the oven to 350 degrees. Line the cupcake pans with the paper cupcake liners.
2. Prepare the cake mix according to the package instructions.
3. Fold the chopped 3 MUSKETEERS® Brand FUN SIZE® bars into the batter before filling the cupcake cups. Bake for 18-21 minutes.
4. Remove pans from oven, transfer to a wire rack, and let cool completely.
5. To decorate: Frost the cupcake tops with the vanilla icing. Use the blue icing to pipe a 1-1/2 inch circle in the middle of each cupcake. Place one M&M'S® Brand Peanut Butter Chocolate Candy in the center of each blue circle.
6. Make squiggly lines using the red gel, starting at the blue circle and going to the edge of each cupcake.
Makes 24 cupcakes
Country Club Squash
Country Club Squash
2 Pounds yellow squash -- sliced
1/2 Cup chopped onion
1/2 Cup water
1 Carton sour cream -- (8-ounce)
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon dried whole basil
1 Cup soft breadcrumbs
1/2 Cup shredded Cheddar cheese
1/3 Cup melted butter or margarine
1/2 Teaspoon paprika
8 Slices bacon -- cooked and crumbled
Cook squash and onion in 1/2 cup boiling water until tender; drain and mash. Combine squash, sour cream, salt, pepper, and basil; pour into a greased 2-quart casserole. Combine breadcrumbs, cheese, butter, and
paprika; sprinkle over squash mixture. Top with bacon. Bake at 300 degrees for 20 minutes.
Makes 6 servings.
Posted To Recipelu Jack and Andi Waite 4/5/99
2 Pounds yellow squash -- sliced
1/2 Cup chopped onion
1/2 Cup water
1 Carton sour cream -- (8-ounce)
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon dried whole basil
1 Cup soft breadcrumbs
1/2 Cup shredded Cheddar cheese
1/3 Cup melted butter or margarine
1/2 Teaspoon paprika
8 Slices bacon -- cooked and crumbled
Cook squash and onion in 1/2 cup boiling water until tender; drain and mash. Combine squash, sour cream, salt, pepper, and basil; pour into a greased 2-quart casserole. Combine breadcrumbs, cheese, butter, and
paprika; sprinkle over squash mixture. Top with bacon. Bake at 300 degrees for 20 minutes.
Makes 6 servings.
Posted To Recipelu Jack and Andi Waite 4/5/99
Mini Pumpkin Muffin Mix
Mini Pumpkin Muffin Mix
3 cups all-purpose flour
1 cup raisins, sweetened dried cranberries, or chopped nuts (optional)
1 cup granulated sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
Combine all ingredients, except pumpkin, in large bowl. Pour into 1-quart resealable plastic bag; seal. Wrap muffin mix and can of pumpkin in fabric; tie with ribbon or twine.
Recipe To Attach:
Pour muffin mix into large bowl. Cut in 1/2 cup vegetable shortening with pastry blender until mixture is fine. Add 1 cup LIBBY'S 100% PURE PUMPKIN, 1 cup milk and 2 large eggs; mix until just moistened. Spoon into greased or paper-lined mini-muffin pans, filling 2/3 full. Bake in preheated 400ºF oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired. Makes about 60 mini muffins.
Makes 60 mini muffins.
3 cups all-purpose flour
1 cup raisins, sweetened dried cranberries, or chopped nuts (optional)
1 cup granulated sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
Combine all ingredients, except pumpkin, in large bowl. Pour into 1-quart resealable plastic bag; seal. Wrap muffin mix and can of pumpkin in fabric; tie with ribbon or twine.
Recipe To Attach:
Pour muffin mix into large bowl. Cut in 1/2 cup vegetable shortening with pastry blender until mixture is fine. Add 1 cup LIBBY'S 100% PURE PUMPKIN, 1 cup milk and 2 large eggs; mix until just moistened. Spoon into greased or paper-lined mini-muffin pans, filling 2/3 full. Bake in preheated 400ºF oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired. Makes about 60 mini muffins.
Makes 60 mini muffins.
S’mores Cupcakes
S’mores Cupcakes
2 eggs, separated
1/3 cup butter
1/4 cup honey
1/4 cup sugar
1 tsp vanilla
1/2 tsp salt
1 cup graham cracker crumbs
1/2 cup flour
1 1/2 tsp baking powder
1/3 cup milk
1 cup marshmallow fluff
Preheat oven to 350 degrees.
Beat egg whites with an electric mixer until stiff peaks form. Set aside.
In the bowl of a stand mixer, beat butter, honey, sugar, vanilla, and salt until well combined. Mix in egg yolks.
Combine graham cracker crumbs, flour, and baking powder. Add to butter/sugar mixture alternately with milk, beating well after each addition. Gently stir in egg whites until well blended.
Spoon batter into paper lined baking cups 2/3 of the way full. Bake for 18-20 minutes and then cool completely.
With a knife, cut a circle in the tops of the cupcakes and scoop out the insides and set aside. Pipe in marshmallow cream and cover with the reserved cupcake top.
Chocolate Buttercream Frosting
1/2 cup butter, softened
2 cups powdered sugar
4 tbsp cocoa powder
1 tsp vanilla
2 tbsp heavy cream, half and half, or milk
Beat all ingredients together until fluffy and smooth. Pipe or spread on cupcakes.
2 eggs, separated
1/3 cup butter
1/4 cup honey
1/4 cup sugar
1 tsp vanilla
1/2 tsp salt
1 cup graham cracker crumbs
1/2 cup flour
1 1/2 tsp baking powder
1/3 cup milk
1 cup marshmallow fluff
Preheat oven to 350 degrees.
Beat egg whites with an electric mixer until stiff peaks form. Set aside.
In the bowl of a stand mixer, beat butter, honey, sugar, vanilla, and salt until well combined. Mix in egg yolks.
Combine graham cracker crumbs, flour, and baking powder. Add to butter/sugar mixture alternately with milk, beating well after each addition. Gently stir in egg whites until well blended.
Spoon batter into paper lined baking cups 2/3 of the way full. Bake for 18-20 minutes and then cool completely.
With a knife, cut a circle in the tops of the cupcakes and scoop out the insides and set aside. Pipe in marshmallow cream and cover with the reserved cupcake top.
Chocolate Buttercream Frosting
1/2 cup butter, softened
2 cups powdered sugar
4 tbsp cocoa powder
1 tsp vanilla
2 tbsp heavy cream, half and half, or milk
Beat all ingredients together until fluffy and smooth. Pipe or spread on cupcakes.
Fruit Cocktail Bread
Fruit Cocktail Bread
8 oz. cream cheese, softened
1 cup margarine, softened
1-1/2 cups sugar
1-1/2 tsp. vanilla
4 eggs
2-1/4 cups flour
1 cup fruit cocktail, drained
1-1/2 tsp. baking powder
Mix cream cheese, margarine, sugar, eggs and vanilla until fluffy. Fold in flour and baking powder. Stir in fruit cocktail. Pour into 2 greased loaf pans. Bake at 325 for 1 hour. Cool in pan 10 min. Drizzle with icing sugar glaze when cool.
Recipe Source: Creative Cooking Corner yahoo group (LadyC)
8 oz. cream cheese, softened
1 cup margarine, softened
1-1/2 cups sugar
1-1/2 tsp. vanilla
4 eggs
2-1/4 cups flour
1 cup fruit cocktail, drained
1-1/2 tsp. baking powder
Mix cream cheese, margarine, sugar, eggs and vanilla until fluffy. Fold in flour and baking powder. Stir in fruit cocktail. Pour into 2 greased loaf pans. Bake at 325 for 1 hour. Cool in pan 10 min. Drizzle with icing sugar glaze when cool.
Recipe Source: Creative Cooking Corner yahoo group (LadyC)
Marshall Field Cinnamon Crunch Muffins
Marshall Field Cinnamon Crunch Muffins
7 tablespoons butter, softened
7 tablespoons margarine, softened
2 2/3 cups granulated sugar
3 eggs, lightly beaten
1 1/2 cups sour cream
1 teaspoon baking soda
6 cups sifted cake flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
6 cups Cinnamon Crunch (recipe follows)
Heat oven to 350 degrees F.
In a large bowl, using an electric mixer, cream the butter and margarine together. Add the sugar and cream until fluffy; blend in the eggs.
In a separate, smaller bowl, combine the sour cream and baking soda and set aside.
In medium mixing bowl, Sift the flour, salt, baking powder and nutmeg together. Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture.
Do not overmix.
Fold 2 3/4 cups of the Cinnamon Crunch mixture into the batter.
Spoon the batter into paper-lined muffin tins, filling them a little over half full. Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
Bake for 25 minutes or until golden brown.
Cinnamon Crunch:
13 tablespoons butter, softened
2 cups brown sugar, firmly packed
3 1/3 cups chopped pecans
1 1/4 cups all-purpose flour
3 1/4 tablespoons ground cinnamon
Heat oven to 350 degrees F.
Combine all ingredients in a large bowl and blend well with a pastry blender or process lightly in a food processor. Spread mixture on a large cookie sheet and bake for 5 to 8 minutes or until lightly browned. Let stand until cool and break into chunks.
Store in an airtight container.
(From CopyCats, Clones 'n Brand Names (Jacqueline Austin))
7 tablespoons butter, softened
7 tablespoons margarine, softened
2 2/3 cups granulated sugar
3 eggs, lightly beaten
1 1/2 cups sour cream
1 teaspoon baking soda
6 cups sifted cake flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
6 cups Cinnamon Crunch (recipe follows)
Heat oven to 350 degrees F.
In a large bowl, using an electric mixer, cream the butter and margarine together. Add the sugar and cream until fluffy; blend in the eggs.
In a separate, smaller bowl, combine the sour cream and baking soda and set aside.
In medium mixing bowl, Sift the flour, salt, baking powder and nutmeg together. Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture.
Do not overmix.
Fold 2 3/4 cups of the Cinnamon Crunch mixture into the batter.
Spoon the batter into paper-lined muffin tins, filling them a little over half full. Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
Bake for 25 minutes or until golden brown.
Cinnamon Crunch:
13 tablespoons butter, softened
2 cups brown sugar, firmly packed
3 1/3 cups chopped pecans
1 1/4 cups all-purpose flour
3 1/4 tablespoons ground cinnamon
Heat oven to 350 degrees F.
Combine all ingredients in a large bowl and blend well with a pastry blender or process lightly in a food processor. Spread mixture on a large cookie sheet and bake for 5 to 8 minutes or until lightly browned. Let stand until cool and break into chunks.
Store in an airtight container.
(From CopyCats, Clones 'n Brand Names (Jacqueline Austin))
Tuesday, September 7, 2010
Sunshine Muffins
Linnea Rein of Topeka, Kansas uses two convenient mixes to create these sweet corn bread muffins. The yellow cake mix gives them a smoother texture than traditional corn bread.
Sunshine Muffins Recipe
2 eggs
1/2 cup water
1/3 cup milk
2 tablespoons vegetable oil
1 package (9 ounces) yellow cake mix
1 package (8-1/2 ounces) corn bread/muffin mix
Directions
In a bowl, combine the eggs, water, milk and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full.
Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks. Yield: 14 muffins.
Sunshine Muffins published in Quick Cooking March/April 1999, p38
Sunshine Muffins Recipe
2 eggs
1/2 cup water
1/3 cup milk
2 tablespoons vegetable oil
1 package (9 ounces) yellow cake mix
1 package (8-1/2 ounces) corn bread/muffin mix
Directions
In a bowl, combine the eggs, water, milk and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full.
Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks. Yield: 14 muffins.
Sunshine Muffins published in Quick Cooking March/April 1999, p38
SPICY CARIBBEAN SOUP WITH SQUASH and RICE
SPICY CARIBBEAN SOUP WITH SQUASH and RICE
1 cup chopped red onion
1 clove garlic minced
3 tablespoons butter
1 bay leaf
1 teaspoon hot red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1 teaspoon salt
1 teaspoon ground black pepper
4 cups chicken broth
4 cups cubed winter squash
2 cups cooked chicken cubes
3 cups hot cooked rice
Cook onion and garlic in butter in large saucepan over medium-high heat then add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth and bring to a boil then simmer covered for 15 minutes. Add squash then cover and simmer 15 minutes longer. Remove bay leaf. Reserve 1 cup squash cubes and purée remaining mixture. Return reserved squash and puréed mixture to saucepan then stir in chicken cubes and cook until thoroughly heated. Serve soup topped with hot rice.
1 cup chopped red onion
1 clove garlic minced
3 tablespoons butter
1 bay leaf
1 teaspoon hot red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1 teaspoon salt
1 teaspoon ground black pepper
4 cups chicken broth
4 cups cubed winter squash
2 cups cooked chicken cubes
3 cups hot cooked rice
Cook onion and garlic in butter in large saucepan over medium-high heat then add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth and bring to a boil then simmer covered for 15 minutes. Add squash then cover and simmer 15 minutes longer. Remove bay leaf. Reserve 1 cup squash cubes and purée remaining mixture. Return reserved squash and puréed mixture to saucepan then stir in chicken cubes and cook until thoroughly heated. Serve soup topped with hot rice.
Zippy Zucchini
Zippy Zucchini
4 zucchinis, thinly sliced
1 cup buttermilk baking mix
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 cup vegetable oil
4 eggs, beaten
Heat oven to 350. In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, Parmesan cheese, salt, oil, eggs. Spread lightly into a 9x13 inch baking pan. Bake for 30 minutes. Serve warm.
Yield: Serves 6.
4 zucchinis, thinly sliced
1 cup buttermilk baking mix
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 cup vegetable oil
4 eggs, beaten
Heat oven to 350. In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, Parmesan cheese, salt, oil, eggs. Spread lightly into a 9x13 inch baking pan. Bake for 30 minutes. Serve warm.
Yield: Serves 6.
Thursday, September 2, 2010
Honey Roasted Butternut Squash
Honey Roasted Butternut Squash
(serves 6-8)
by Christi Ferretti, Pine Valley Market
2 large butternut squash
2 teaspoons fresh ground pepper
1 teaspoon kosher salt
1/3 cup light olive oil or canola oil
1/4 cup honey
Preheat oven to 400 degrees. Trim ends off of butternut squash and, using a peeler, remove skin, as well as the white flesh just below the skin. (Note: This can be done with a sharp knife but can be dangerous due to the firmness of the squash. A peeler takes a little time but works well.) Cut the squash in half, separating the bulb end from the long end for easy cutting. Cut the squash into uniform cubes about 1 to 1.5 inches. Place the cubed squash in a large bowl, drizzle with oil, salt, pepper and honey and toss well.
On a parchment-lined baking sheet, spread out the squash into a single layer, place on upper rack in preheated oven for eight minutes, rotate baking sheet and bake for an additional five to eight minutes or until squash is beginning to brown and is tender. (Note: When measuring honey, spray measuring cup liberally with pan spray, then measure the honey. It will pour out easily, ensuring proper measurement and less frustration! )
(serves 6-8)
by Christi Ferretti, Pine Valley Market
2 large butternut squash
2 teaspoons fresh ground pepper
1 teaspoon kosher salt
1/3 cup light olive oil or canola oil
1/4 cup honey
Preheat oven to 400 degrees. Trim ends off of butternut squash and, using a peeler, remove skin, as well as the white flesh just below the skin. (Note: This can be done with a sharp knife but can be dangerous due to the firmness of the squash. A peeler takes a little time but works well.) Cut the squash in half, separating the bulb end from the long end for easy cutting. Cut the squash into uniform cubes about 1 to 1.5 inches. Place the cubed squash in a large bowl, drizzle with oil, salt, pepper and honey and toss well.
On a parchment-lined baking sheet, spread out the squash into a single layer, place on upper rack in preheated oven for eight minutes, rotate baking sheet and bake for an additional five to eight minutes or until squash is beginning to brown and is tender. (Note: When measuring honey, spray measuring cup liberally with pan spray, then measure the honey. It will pour out easily, ensuring proper measurement and less frustration! )
Pumpkin Ravioli with Sage Brown Butter
Pumpkin Ravioli with Sage Brown Butter
Serves 4 to 6
1 3-pound sugar pumpkin, or butternut squash
4 teaspoons extra-virgin olive oil
2 teaspoons light-brown sugar
1 large egg
1/4 cup Locatelli cheese
3 large or 6 small amaretti cookies, crushed
2 tablespoons ricotta cheese
1 teaspoon shallots, chopped
Pinch of nutmeg
Coarse salt and freshly ground pepper
1 1/2 pounds store-bought fresh pasta sheets
1 tablespoon semolina flour
1/2 cup (1 stick) unsalted butter
1 tablespoon freshly chopped sage leaves
2 tablespoons balsamic vinegar
1. Preheat oven to 375 degrees. On a work surface, cut pumpkin in half lengthwise. Scoop out seeds; discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves; rub 1/2 teaspoon brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.
2. When cool enough to handle, scoop out flesh with a spoon. You'll need 1 1/2 cups of purée. Transfer flesh to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place flesh in the bowl of a food processor, along with egg, Locatelli, amaretti, ricotta, shallot, and a pinch of nutmeg; process until smooth. Season with salt and pepper.
3. Lay 1 pasta sheet on work surface. Place 1 tablespoon filling every 3 inches. Brush water around filling. Place another sheet on top, pressing around filling to seal. Using a fluted pastry wheel, cut each ravioli into a 3-by-3-inch square. Repeat with remaining pasta sheets and filling. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes.
4. Bring a large pot of water to a boil; season with salt. Add ravioli; cook until it just floats, 3 to 4 minutes.
5. In a large sauté pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat; whisk in balsamic. Using a slotted spoon, transfer ravioli to pan, tossing to combine. Serve immediately with cheese, if desired.
Serves 4 to 6
1 3-pound sugar pumpkin, or butternut squash
4 teaspoons extra-virgin olive oil
2 teaspoons light-brown sugar
1 large egg
1/4 cup Locatelli cheese
3 large or 6 small amaretti cookies, crushed
2 tablespoons ricotta cheese
1 teaspoon shallots, chopped
Pinch of nutmeg
Coarse salt and freshly ground pepper
1 1/2 pounds store-bought fresh pasta sheets
1 tablespoon semolina flour
1/2 cup (1 stick) unsalted butter
1 tablespoon freshly chopped sage leaves
2 tablespoons balsamic vinegar
1. Preheat oven to 375 degrees. On a work surface, cut pumpkin in half lengthwise. Scoop out seeds; discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves; rub 1/2 teaspoon brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.
2. When cool enough to handle, scoop out flesh with a spoon. You'll need 1 1/2 cups of purée. Transfer flesh to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place flesh in the bowl of a food processor, along with egg, Locatelli, amaretti, ricotta, shallot, and a pinch of nutmeg; process until smooth. Season with salt and pepper.
3. Lay 1 pasta sheet on work surface. Place 1 tablespoon filling every 3 inches. Brush water around filling. Place another sheet on top, pressing around filling to seal. Using a fluted pastry wheel, cut each ravioli into a 3-by-3-inch square. Repeat with remaining pasta sheets and filling. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes.
4. Bring a large pot of water to a boil; season with salt. Add ravioli; cook until it just floats, 3 to 4 minutes.
5. In a large sauté pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat; whisk in balsamic. Using a slotted spoon, transfer ravioli to pan, tossing to combine. Serve immediately with cheese, if desired.
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