There is a great tip at the end. I may try it myself.
For a wonderful addition to your brunch menu, try these delicious muffins. The applesauce adds another layer of flavor which your guests will be trying to figure out what is that taste.
—Katrina Shaner, Stronghurst, Illinois
Blueberry Muffins Recipe
* 12 Servings
* 3 cups Quick Muffin Mix (recipe also found in Recipe Finder)
* 2 tablespoons brown sugar
* 1 teaspoon ground cinnamon
* 1-1/4 cups fresh or frozen blueberries
* 1 cup milk
* 2 eggs
* 1/4 cup applesauce
* 1 teaspoon vanilla extract
Directions
* In a bowl, combine first three ingredients. Stir in blueberries. In another bowl, beat milk, eggs, applesauce and vanilla. Stir into blueberry mixture just until moistened. Fill greased or paper-lined
muffin cups two-thirds full. Bake at 425° for 15-18 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Yield: about 1 dozen.
Blueberry Muffins published in Country Woman May/June 1995, p38
Tip: Big Batch Baked Goods
We enjoy homemade baked goods for breakfast, but I don't have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and
muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it's a snap to pop a few in the microwave to warm. The kids love the
fresh-baked flavor. —Lori T., New London, Texas
Friday, August 20, 2010
Cheesy Turkey with Pasta
"This is a tasty cheesy pasta dish that's a great way to use leftover turkey. Chicken can also be used instead of turkey."
Cheesy Turkey with Pasta
Servings: 6
1 (16 ounce) package rigatoni pasta
1/4 cup butter
1/4 cup all-purpose flour
1 cup turkey stock
1/2 cup pasta sauce
1 cup water 1/2 (1 ounce) package dry onion soup mix
1 teaspoon crushed garlic
salt and pepper to taste
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded sharp Cheddar cheese
1 pound cooked turkey breast, cubed
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until
al dente; drain.
2. In a large saucepan or deep skillet, melt the butter over low to medium heat; blend in flour. Slowly add turkey stock, pasta sauce, and water. Mix well. Stir in onion soup mix and garlic; season with salt and pepper.
3. Sprinkle in the Monterey Jack, Cheddar cheese and turkey. Stir until the cheese is melted and the meat is heated through. Spoon sauce over pasta and serve.
Cheesy Turkey with Pasta
Servings: 6
1 (16 ounce) package rigatoni pasta
1/4 cup butter
1/4 cup all-purpose flour
1 cup turkey stock
1/2 cup pasta sauce
1 cup water 1/2 (1 ounce) package dry onion soup mix
1 teaspoon crushed garlic
salt and pepper to taste
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded sharp Cheddar cheese
1 pound cooked turkey breast, cubed
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until
al dente; drain.
2. In a large saucepan or deep skillet, melt the butter over low to medium heat; blend in flour. Slowly add turkey stock, pasta sauce, and water. Mix well. Stir in onion soup mix and garlic; season with salt and pepper.
3. Sprinkle in the Monterey Jack, Cheddar cheese and turkey. Stir until the cheese is melted and the meat is heated through. Spoon sauce over pasta and serve.
Crock Pot Pork Chops With Dressing
Crock Pot Pork Chops With Dressing
1 pkg. stove top (6 ozs. pork flavor)
1 can cream of mushroom soup
1 tsp. curry powder
4-6 boneless pork chops
Grease crock pot, mix stuffing as directed on box (only 1 cup water).
Layer 1/2 dressing in bottom, 1/2 soup, sprinkle curry, layer chops, add stuffing top with soup. Cook on low 6-7 hours.
Recipe source: A Baker’s Delight yahoo group, submitted by Sandy
PEG’S NOTE:
I found that this did not have to cook the whole 6 to 7 hours…I think 4 to 5 hours would be plenty….just depends on your crockpot, I guess.
1 pkg. stove top (6 ozs. pork flavor)
1 can cream of mushroom soup
1 tsp. curry powder
4-6 boneless pork chops
Grease crock pot, mix stuffing as directed on box (only 1 cup water).
Layer 1/2 dressing in bottom, 1/2 soup, sprinkle curry, layer chops, add stuffing top with soup. Cook on low 6-7 hours.
Recipe source: A Baker’s Delight yahoo group, submitted by Sandy
PEG’S NOTE:
I found that this did not have to cook the whole 6 to 7 hours…I think 4 to 5 hours would be plenty….just depends on your crockpot, I guess.
Turkey Dumplings
Turkey Dumplings
Servings: 10
1 pound cooked, chopped turkey meat
3 cups water
salt and pepper to taste 3 tablespoons all-purpose flour
1 (12 ounce) package refrigerated biscuit
dough
Directions:
1. Place the turkey, water, salt and pepper in a medium saucepan and bring to a boil. Reduce heat and simmer 30 to 40 minutes, or until a broth has formed.
2. Spread flour on a medium cutting board or other flat surface. Roll out biscuit dough and cut it into 1x2 inch pieces. Drop the pieces into the broth and cook over low heat approximately 15 minutes.
Servings: 10
1 pound cooked, chopped turkey meat
3 cups water
salt and pepper to taste 3 tablespoons all-purpose flour
1 (12 ounce) package refrigerated biscuit
dough
Directions:
1. Place the turkey, water, salt and pepper in a medium saucepan and bring to a boil. Reduce heat and simmer 30 to 40 minutes, or until a broth has formed.
2. Spread flour on a medium cutting board or other flat surface. Roll out biscuit dough and cut it into 1x2 inch pieces. Drop the pieces into the broth and cook over low heat approximately 15 minutes.
Thursday, August 19, 2010
Beef 'n' Noodle Casserole
Beef 'n' Noodle Casserole
—American Dairy Assn., Rosemont, Illinois
6 Servings
1 package (8 ounces) medium noodles
1/3 cup sliced green onions
1/3 cup chopped green pepper
2 tablespoons butter
1 pound ground beef
1 can (6 ounces) tomato paste
1/2 cup sour cream
1 cup (8 ounces) 4% cottage cheese
1 can (8 ounces) tomato sauce
Directions
Cook noodles according to package directions; drain.
In a large skillet, saute onions and green pepper in butter 3 minutes or until tender. Add beef and cook until no longer pink. Drain excess fat.
In a medium bowl, combine tomato paste and sour cream; stir in the noodles and cottage cheese. Layer half the noodle mixture in 2-qt. casserole; top with half the beef mixture. Repeat.
Pour tomato sauce evenly over the top of the casserole. Bake at 350° for 30-35 minutes or until heated through. Yield: 6 servings.
Beef 'n' Noodle Casserole published in Country Woman January/February 1994, p37
—American Dairy Assn., Rosemont, Illinois
6 Servings
1 package (8 ounces) medium noodles
1/3 cup sliced green onions
1/3 cup chopped green pepper
2 tablespoons butter
1 pound ground beef
1 can (6 ounces) tomato paste
1/2 cup sour cream
1 cup (8 ounces) 4% cottage cheese
1 can (8 ounces) tomato sauce
Directions
Cook noodles according to package directions; drain.
In a large skillet, saute onions and green pepper in butter 3 minutes or until tender. Add beef and cook until no longer pink. Drain excess fat.
In a medium bowl, combine tomato paste and sour cream; stir in the noodles and cottage cheese. Layer half the noodle mixture in 2-qt. casserole; top with half the beef mixture. Repeat.
Pour tomato sauce evenly over the top of the casserole. Bake at 350° for 30-35 minutes or until heated through. Yield: 6 servings.
Beef 'n' Noodle Casserole published in Country Woman January/February 1994, p37
Roast Turkey with Apple Cider Glaze
Roast Turkey with Apple Cider Glaze
1 (12-pound) fresh or frozen whole turkey, thawed
- 1 medium Granny Smith apple, quartered
1 medium onion, quartered
1 (1-ounce) bunch parsley sprigs
2/3 cup apple butter
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1/4 teaspoon ground nutmeg
1 1/4 teaspoons salt, divided
1 1/4 teaspoons black pepper, divided
1/8 teaspoon ground red pepper
2 (10 1/2-ounce) cans low-salt chicken broth Cooking spray
3 tablespoons all-purpose flour
3/4 cup apple cider
1/4 cup 1% low-fat milk
Preheat oven to 325F. Remove giblets and neck from turkey; discard, if desired. Rinse turkey thoroughly with cold water; pat dry. Tie ends of legs to tail with cord, or tuck flap of skin around tail. Lift wing tips up and over back, and tuck under bird. Stuff cavities of turkey with quartered apple, onion, and parsley sprigs. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine apple butter, sugar, mustard, and nutmeg in a small bowl; stir well. Spread apple butter mixture under loosened skin and rub into the body cavity. Sprinkle bird with 1 teaspoon salt, 1 teaspoon black
pepper, and ground red pepper. Pour broth and enough water to equal 3 cups liquid into the bottom of
the pan. Place turkey on a rack coated with cooking spray; place rack in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 325F for 3 hours or until
thermometer reaches 160F. Cover turkey loosely with foil; let stand 10 minutes.
Discard skin. Remove turkey from pan, reserving 1 1/2 cups cooking liquid; reserve remaining cooking liquid for another use. Place turkey on a platter. Set aside; keep warm.
Pour reserved 1 1/2 cups cooking liquid into a zip-top plastic bag. Snip off 1 corner of bag; drain liquid into measuring cup, reserving 1 cup of broth, and stopping before the fat layer reaches the opening. Drain fat layer into another bowl, reserving 2 tablespoons.Discard remaining fat. Combine reserved fat and flour in a medium saucepan over medium heat, and stir until smooth. Stir in reserved 1 cup broth, cider, and milk, and bring to a boil, reduce heat, and simmer, uncovered 3 minutes, stirring constantly until thick and bubbly. Stir in remaining salt and black pepper. Serve gravy with skinned turkey.
Yield: 12 servings (serving size: 6 ounces turkey and 2 tablespoons gravy)
1 (12-pound) fresh or frozen whole turkey, thawed
- 1 medium Granny Smith apple, quartered
1 medium onion, quartered
1 (1-ounce) bunch parsley sprigs
2/3 cup apple butter
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1/4 teaspoon ground nutmeg
1 1/4 teaspoons salt, divided
1 1/4 teaspoons black pepper, divided
1/8 teaspoon ground red pepper
2 (10 1/2-ounce) cans low-salt chicken broth Cooking spray
3 tablespoons all-purpose flour
3/4 cup apple cider
1/4 cup 1% low-fat milk
Preheat oven to 325F. Remove giblets and neck from turkey; discard, if desired. Rinse turkey thoroughly with cold water; pat dry. Tie ends of legs to tail with cord, or tuck flap of skin around tail. Lift wing tips up and over back, and tuck under bird. Stuff cavities of turkey with quartered apple, onion, and parsley sprigs. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine apple butter, sugar, mustard, and nutmeg in a small bowl; stir well. Spread apple butter mixture under loosened skin and rub into the body cavity. Sprinkle bird with 1 teaspoon salt, 1 teaspoon black
pepper, and ground red pepper. Pour broth and enough water to equal 3 cups liquid into the bottom of
the pan. Place turkey on a rack coated with cooking spray; place rack in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 325F for 3 hours or until
thermometer reaches 160F. Cover turkey loosely with foil; let stand 10 minutes.
Discard skin. Remove turkey from pan, reserving 1 1/2 cups cooking liquid; reserve remaining cooking liquid for another use. Place turkey on a platter. Set aside; keep warm.
Pour reserved 1 1/2 cups cooking liquid into a zip-top plastic bag. Snip off 1 corner of bag; drain liquid into measuring cup, reserving 1 cup of broth, and stopping before the fat layer reaches the opening. Drain fat layer into another bowl, reserving 2 tablespoons.Discard remaining fat. Combine reserved fat and flour in a medium saucepan over medium heat, and stir until smooth. Stir in reserved 1 cup broth, cider, and milk, and bring to a boil, reduce heat, and simmer, uncovered 3 minutes, stirring constantly until thick and bubbly. Stir in remaining salt and black pepper. Serve gravy with skinned turkey.
Yield: 12 servings (serving size: 6 ounces turkey and 2 tablespoons gravy)
Mexican Hot Cocoa
3 to 4 tablespoons granulated sugar
3 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
1/4 teaspoon ground cinnamon
2 1/3 cups milk
1/2 teaspoon vanilla extract
Combine sugar, cocoa and cinnamon in small, heavy-duty saucepan; gradually stir in milk. Warm over medium heat, stirring constantly, until hot (do not boil). Remove from heat; stir in vanilla extract. Beat with wire whisk until frothy.
Makes 3 servings.
3 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
1/4 teaspoon ground cinnamon
2 1/3 cups milk
1/2 teaspoon vanilla extract
Combine sugar, cocoa and cinnamon in small, heavy-duty saucepan; gradually stir in milk. Warm over medium heat, stirring constantly, until hot (do not boil). Remove from heat; stir in vanilla extract. Beat with wire whisk until frothy.
Makes 3 servings.
Cranberry Turtle Bars
Cranberry Turtle Bars
Makes 3 dozen bars
For base
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
For topping
2 sticks (1 cup) unsalted butter
1 2/3 cups granulated sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1 1/2 cups fresh or frozen cranberries (not thawed; 6 3/4 oz), coarsely chopped
1 teaspoon vanilla
3 cups pecans (12 oz), toasted and cooled, then coarsely chopped
For decoration
2 oz fine-quality bittersweet chocolate (not unsweetened) , very finely chopped
Make base:
Preheat oven to 350. Line a 15- by 10-inch shallow baking pan (1 inch deep) with foil, leaving a 2-inch overhang on the 2 short sides. Butter all 4 sides (but not bottom).
Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps. Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer. Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan on a rack.
Make topping:
Melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt. Boil over moderately high heat, stirring occasionally, until caramel registers 245°F on thermometer, about 8 minutes. Carefully stir in cranberries, then boil until caramel returns to 245°F. Remove from heat and stir in vanilla, then stir in pecans until well coated. Working quickly, spread caramel topping over base, using a fork to distribute nuts and berries evenly. Cool completely.
Cut and decorate bars:
Lift bars in foil from pan and transfer to a cutting board. Cut into 6 crosswise strips, then 6 lengthwise strips to form 36 bars.
Melt half of chocolate in top of a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and add remaining chocolate, stirring until smooth. Transfer chocolate to a small heavy-duty sealable plastic bag. Seal bag and snip off a tiny piece of 1 corner to form a small hole, then pipe chocolate decoratively over bars. Let stand at room temperature until chocolate sets, about 1 hour.
note: Bars keep in an airtight container (use wax paper between layers) 1 week.
From Gourmet.com
Makes 3 dozen bars
For base
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
For topping
2 sticks (1 cup) unsalted butter
1 2/3 cups granulated sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1 1/2 cups fresh or frozen cranberries (not thawed; 6 3/4 oz), coarsely chopped
1 teaspoon vanilla
3 cups pecans (12 oz), toasted and cooled, then coarsely chopped
For decoration
2 oz fine-quality bittersweet chocolate (not unsweetened) , very finely chopped
Make base:
Preheat oven to 350. Line a 15- by 10-inch shallow baking pan (1 inch deep) with foil, leaving a 2-inch overhang on the 2 short sides. Butter all 4 sides (but not bottom).
Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps. Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer. Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan on a rack.
Make topping:
Melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt. Boil over moderately high heat, stirring occasionally, until caramel registers 245°F on thermometer, about 8 minutes. Carefully stir in cranberries, then boil until caramel returns to 245°F. Remove from heat and stir in vanilla, then stir in pecans until well coated. Working quickly, spread caramel topping over base, using a fork to distribute nuts and berries evenly. Cool completely.
Cut and decorate bars:
Lift bars in foil from pan and transfer to a cutting board. Cut into 6 crosswise strips, then 6 lengthwise strips to form 36 bars.
Melt half of chocolate in top of a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and add remaining chocolate, stirring until smooth. Transfer chocolate to a small heavy-duty sealable plastic bag. Seal bag and snip off a tiny piece of 1 corner to form a small hole, then pipe chocolate decoratively over bars. Let stand at room temperature until chocolate sets, about 1 hour.
note: Bars keep in an airtight container (use wax paper between layers) 1 week.
From Gourmet.com
Chicken Paprika Shepherd's Pie
Chicken Paprika Shepherd's Pie
Makes: 4 servings
1 pouch Betty Crocker® roasted garlic mashed potatoes (from 7.2-oz box)
1 cup hot water
1/2 cup milk
3 tablespoons butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 1/2 cups Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables
1 jar (12 oz) home-style chicken gravy
2 1/4 teaspoons paprika
1/2 cup sour cream
Heat oven to 350°F. Spray 2-quart shallow casserole or 8-inch square glass baking dish with cooking spray. Make mashed potatoes as directed on box for 4 servings--except use 1 cup hot water, 1/2 cup milk and 2 tablespoons of the butter.
Meanwhile, in 12-inch nonstick skillet, melt remaining 1 tablespoon butter over medium-high heat. Add chicken and onion; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Stir in mixed vegetables, gravy and 2 teaspoons of the paprika. Cover; cook over medium-low heat 5 minutes, stirring frequently to prevent sticking.
Stir sour cream into chicken mixture. Spoon into casserole. Spoon or pipe potatoes in 8 mounds around edge of casserole. Sprinkle potatoes with remaining 1/4 teaspoon paprika.
Bake uncovered 25 to 35 minutes or until mixture bubbles around edge of casserole.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
To add a slightly smoky flavor to the casserole, add about 1/4 pound sliced smoked kielbasa sausage when you stir in the vegetables.
Makes: 4 servings
1 pouch Betty Crocker® roasted garlic mashed potatoes (from 7.2-oz box)
1 cup hot water
1/2 cup milk
3 tablespoons butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 1/2 cups Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables
1 jar (12 oz) home-style chicken gravy
2 1/4 teaspoons paprika
1/2 cup sour cream
Heat oven to 350°F. Spray 2-quart shallow casserole or 8-inch square glass baking dish with cooking spray. Make mashed potatoes as directed on box for 4 servings--except use 1 cup hot water, 1/2 cup milk and 2 tablespoons of the butter.
Meanwhile, in 12-inch nonstick skillet, melt remaining 1 tablespoon butter over medium-high heat. Add chicken and onion; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Stir in mixed vegetables, gravy and 2 teaspoons of the paprika. Cover; cook over medium-low heat 5 minutes, stirring frequently to prevent sticking.
Stir sour cream into chicken mixture. Spoon into casserole. Spoon or pipe potatoes in 8 mounds around edge of casserole. Sprinkle potatoes with remaining 1/4 teaspoon paprika.
Bake uncovered 25 to 35 minutes or until mixture bubbles around edge of casserole.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
To add a slightly smoky flavor to the casserole, add about 1/4 pound sliced smoked kielbasa sausage when you stir in the vegetables.
Herbed Couscous and Vegetables
Herbed Couscous and Vegetables
1 cup sliced fresh mushrooms
1 tablespoon margarine or butter
1 cup water
1 tablespoon snipped fresh parsley
1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/2 teaspoon snipped fresh oregano or 1/8 teaspoon dried oregano, crushed
1/4 teaspoon salt
Dash pepper
2/3 cup quick-cooking couscous
1 medium tomato, chopped
Fresh parsley sprigs (optional)
In a medium saucepan cook mushrooms in hot margarine or butter until tender.
Carefully add water to saucepan. Stir in snipped parsley, basil, oregano, salt, and pepper. Bring to boiling. Stir in couscous. Remove from heat.
Cover and let stand about 5 minutes or until liquid has been absorbed. Stir in tomato. If desired, garnish with fresh parsley sprigs. Makes 4 servings.
1 cup sliced fresh mushrooms
1 tablespoon margarine or butter
1 cup water
1 tablespoon snipped fresh parsley
1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/2 teaspoon snipped fresh oregano or 1/8 teaspoon dried oregano, crushed
1/4 teaspoon salt
Dash pepper
2/3 cup quick-cooking couscous
1 medium tomato, chopped
Fresh parsley sprigs (optional)
In a medium saucepan cook mushrooms in hot margarine or butter until tender.
Carefully add water to saucepan. Stir in snipped parsley, basil, oregano, salt, and pepper. Bring to boiling. Stir in couscous. Remove from heat.
Cover and let stand about 5 minutes or until liquid has been absorbed. Stir in tomato. If desired, garnish with fresh parsley sprigs. Makes 4 servings.
Sweet Potato and Pecan Casserole
Sweet Potato and Pecan Casserole
2 (24 oz.) cans sweet potato or yams in light syrup
10 oz. pecan pieces
1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 stick or 3 tablespoons butter or margarine
1 cup small marshmallows
First, drain juice from canned yams and place yams in mixing bowl.
Add pecan pieces, sugar, butter and 1/2 of the marshmallows (also, reserve
some of the pecans for garnish).
Using a large fork or "masher", mix all of the ingredients until combined
well.
Place mixture in a baking dish, cover and bake at 350 degrees for about 35
minutes.
Add the remaining marshmallows and pecans to the top to garnish and return
to the oven uncovered until top is browned.
Serve as a side dish and enjoy! Excellent with baked ham.
2 (24 oz.) cans sweet potato or yams in light syrup
10 oz. pecan pieces
1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 stick or 3 tablespoons butter or margarine
1 cup small marshmallows
First, drain juice from canned yams and place yams in mixing bowl.
Add pecan pieces, sugar, butter and 1/2 of the marshmallows (also, reserve
some of the pecans for garnish).
Using a large fork or "masher", mix all of the ingredients until combined
well.
Place mixture in a baking dish, cover and bake at 350 degrees for about 35
minutes.
Add the remaining marshmallows and pecans to the top to garnish and return
to the oven uncovered until top is browned.
Serve as a side dish and enjoy! Excellent with baked ham.
Grilled Peaches with Macaroons and Caramel Sauce
Grilled Peaches with Macaroons and Caramel Sauce
Servings: 4
4 med peaches, halved and pits removed
4 coconut macaroons
1/4 cup jarred caramel topping
1. Heat grill to medium and coat rack with cooking spray.
2. Place peaches cut side down on grill rack and grill until lightly browned and tender, about 10 minutes, turning once.
3. Arrange 2 halves on each of the 4 dessert plates and crumble macaroons into cavities and over tops. Spoon caramel topping evenly over all.
Prevention Magazine
~Loretta
Servings: 4
4 med peaches, halved and pits removed
4 coconut macaroons
1/4 cup jarred caramel topping
1. Heat grill to medium and coat rack with cooking spray.
2. Place peaches cut side down on grill rack and grill until lightly browned and tender, about 10 minutes, turning once.
3. Arrange 2 halves on each of the 4 dessert plates and crumble macaroons into cavities and over tops. Spoon caramel topping evenly over all.
Prevention Magazine
~Loretta
9 MINUTE MICROWAVE FUDGE
9 MINUTE MICROWAVE FUDGE
3 c. sugar
2/3 c. evaporated milk
1 1/2 sticks butter
1 tsp. vanilla
8 oz. marshmallow creme
1 (12 oz.) pkg. chocolate or peanut butter chips
1/2 c. nuts (opt.)
Cream sugar, milk and butter in glass bowl. Cook 9 minutes on high. Remove
and stir in chips, vanilla and marshmallow creme. Pour into buttered pan.
Enjoy.
3 c. sugar
2/3 c. evaporated milk
1 1/2 sticks butter
1 tsp. vanilla
8 oz. marshmallow creme
1 (12 oz.) pkg. chocolate or peanut butter chips
1/2 c. nuts (opt.)
Cream sugar, milk and butter in glass bowl. Cook 9 minutes on high. Remove
and stir in chips, vanilla and marshmallow creme. Pour into buttered pan.
Enjoy.
Source-The Great Scandinavian Baking Book
Danish Carrot Cake (Dansk Ostekage)
3/4 cup melted butter
3/4 cup sugar
3/4 cup finely shredded, pared carrot
1/2 tsp salt
1 tsp ground cinnamon
2 eggs
2 tbsp vanilla
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 cup golden or dark raisins
For The Frosting:
1/4 cup butter, room temperature
1 (3 oz.) pkg. cream cheese, room temperature
1 cup powdered sugar
1/2 cup slivered or sliced almonds, toasted
Butter an 8-inch square cake pan. Preheat the oven to 350 F. In a large bowl, beat the melted butter with the sugar, carrot, salt, cinnamon, eggs, and vanilla until light. Mix the flour and baking powder. Stir into the batter. Stir in the raisins. Pour into the prepared pan. Bake for 30 to 35 minutes until the cake springs back when lightly touched in the center. To make the frosting, beat the butter, cream cheese, and sugar until smooth. Spread the frosting over the cake. With the tines of a fork, make a decorative pattern on the top of the cake. Sprinkle with the almonds. Makes 9 servings
Danish Carrot Cake (Dansk Ostekage)
3/4 cup melted butter
3/4 cup sugar
3/4 cup finely shredded, pared carrot
1/2 tsp salt
1 tsp ground cinnamon
2 eggs
2 tbsp vanilla
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 cup golden or dark raisins
For The Frosting:
1/4 cup butter, room temperature
1 (3 oz.) pkg. cream cheese, room temperature
1 cup powdered sugar
1/2 cup slivered or sliced almonds, toasted
Butter an 8-inch square cake pan. Preheat the oven to 350 F. In a large bowl, beat the melted butter with the sugar, carrot, salt, cinnamon, eggs, and vanilla until light. Mix the flour and baking powder. Stir into the batter. Stir in the raisins. Pour into the prepared pan. Bake for 30 to 35 minutes until the cake springs back when lightly touched in the center. To make the frosting, beat the butter, cream cheese, and sugar until smooth. Spread the frosting over the cake. With the tines of a fork, make a decorative pattern on the top of the cake. Sprinkle with the almonds. Makes 9 servings
SHORTBREAD COOKIES
SHORTBREAD COOKIES
1 lb. butter
1/2 c. cornstarch
1 c. powdered sugar
1 tsp. vanilla
3 c. flour
Beat butter and sugar until creamy. Mix in other ingredients. Shape into
balls. Bake at 350 degrees for 15 minutes. Enjoy.
1 lb. butter
1/2 c. cornstarch
1 c. powdered sugar
1 tsp. vanilla
3 c. flour
Beat butter and sugar until creamy. Mix in other ingredients. Shape into
balls. Bake at 350 degrees for 15 minutes. Enjoy.
Orange Breakfast Loaf
Orange Breakfast Loaf
1/3 cup butter or margarine
1-1/4 cups sugar
1 container (8-oz.) sour cream
2 eggs
1 tsp. orange extract
1 tsp. grated orange zest
1-3/4 cups flour
1/2 cup quick cooking oats
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350. Grease a 5-1/2x9-1/2- inch loaf pan (or 4 small mini loaf pans).
In a large bowl, cream butter and sugar until fluffy. Add sour cream, eggs, orange extract, and orange zest; beat until smooth. In a small bowl, combine flour, oats, baking powder, baking soda, and salt. Add dry ingredients to creamed mixture; stir until well blended. Spread batter into prepared pan (pans). Bake 55-60 minutes (40 minutes for small pans) or until toothpick comes out clean. Cool in pan(s).
Recipe Source: "Christmas Gifts of Good Taste", a LeisureArts book
1/3 cup butter or margarine
1-1/4 cups sugar
1 container (8-oz.) sour cream
2 eggs
1 tsp. orange extract
1 tsp. grated orange zest
1-3/4 cups flour
1/2 cup quick cooking oats
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350. Grease a 5-1/2x9-1/2- inch loaf pan (or 4 small mini loaf pans).
In a large bowl, cream butter and sugar until fluffy. Add sour cream, eggs, orange extract, and orange zest; beat until smooth. In a small bowl, combine flour, oats, baking powder, baking soda, and salt. Add dry ingredients to creamed mixture; stir until well blended. Spread batter into prepared pan (pans). Bake 55-60 minutes (40 minutes for small pans) or until toothpick comes out clean. Cool in pan(s).
Recipe Source: "Christmas Gifts of Good Taste", a LeisureArts book
Wednesday, August 18, 2010
Terrific Toffee Bars
Terrific Toffee Bars
1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
1 egg
1/2 tsp. vanilla
1 cup all-purpose flour
1/8 tsp. salt
3/4 cup chocolate chips
1/3 cup chopped walnuts or pecans
1/3 cup chocolate-covered toffee pieces (like Heath toffee pieces)
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, egg, and vanilla. Beat until combined, scraping the sides of the bowl occasionally. Beat in the flour and the salt until combined.
Spread evenly in an ungreased 13x9-inch baking pan. Bake in a 350
oven about 15 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with the chocolate chips. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Immediately cut into bars. Cool on a wire rack.
1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
1 egg
1/2 tsp. vanilla
1 cup all-purpose flour
1/8 tsp. salt
3/4 cup chocolate chips
1/3 cup chopped walnuts or pecans
1/3 cup chocolate-covered toffee pieces (like Heath toffee pieces)
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, egg, and vanilla. Beat until combined, scraping the sides of the bowl occasionally. Beat in the flour and the salt until combined.
Spread evenly in an ungreased 13x9-inch baking pan. Bake in a 350
oven about 15 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with the chocolate chips. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Immediately cut into bars. Cool on a wire rack.
ALMOND MACAROON COOKIES
ALMOND MACAROON COOKIES
Reynolds® Parchment Paper
1 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/3 cup butter, softened
4 oz. cream cheese, softened
1 egg yolk
1 tablespoon milk
2 teaspoons almond extract
1 teaspoon vanilla extract
1 pkg. (14 oz.) flaked coconut, divided
1 pkg. (2 oz.) whole almonds
Preheat oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside.
Combine flour, baking powder and salt on a sheet of parchment paper; set aside.
Beat sugar, butter and cream cheese in a large bowl, with an electric mixer,
2 to 3 minutes or until light and fluffy. Beat in egg yolk, milk and
extracts.
Reduce speed to low. Gradually add flour mixture; beat until well blended.
Reserve 1 1/4 cups coconut; place on a sheet of parchment paper. Stir remaining coconut into dough until well blended.
Shape rounded tablespoons of dough into balls. Roll balls in reserved coconut. Place cookies 2 inches apart on parchment-lined cookie sheets.
Bake 13 to 15 minutes or until light brown. Remove from oven. Immediately press an almond into the center of each cookie. Slide parchment paper with cookies onto a wire rack to cool completely.
Drizzle:
1/2 cup semi-sweet chocolate chips
1 teaspoon vegetable oil
Combine chocolate chips and oil in a microwave-safe bowl. Microwave on HIGH
45 seconds to 1 1/2 minutes or until chocolate chips are soft and shiny.
Stir until smooth. Drizzle over cookies. Let stand until chocolate is set. Store in refrigerator.
Note: To make drizzling the cookies easier, pour melted chocolate chips into a small plastic food storage bag. Squeeze the bag to remove any air pockets.
Seal bag. Snip bottom corner of the bag with scissors. Gently squeeze the melted chocolate through the snipped opening.
Makes 24 Cookies. Enjoy.
Reynolds® Parchment Paper
1 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/3 cup butter, softened
4 oz. cream cheese, softened
1 egg yolk
1 tablespoon milk
2 teaspoons almond extract
1 teaspoon vanilla extract
1 pkg. (14 oz.) flaked coconut, divided
1 pkg. (2 oz.) whole almonds
Preheat oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside.
Combine flour, baking powder and salt on a sheet of parchment paper; set aside.
Beat sugar, butter and cream cheese in a large bowl, with an electric mixer,
2 to 3 minutes or until light and fluffy. Beat in egg yolk, milk and
extracts.
Reduce speed to low. Gradually add flour mixture; beat until well blended.
Reserve 1 1/4 cups coconut; place on a sheet of parchment paper. Stir remaining coconut into dough until well blended.
Shape rounded tablespoons of dough into balls. Roll balls in reserved coconut. Place cookies 2 inches apart on parchment-lined cookie sheets.
Bake 13 to 15 minutes or until light brown. Remove from oven. Immediately press an almond into the center of each cookie. Slide parchment paper with cookies onto a wire rack to cool completely.
Drizzle:
1/2 cup semi-sweet chocolate chips
1 teaspoon vegetable oil
Combine chocolate chips and oil in a microwave-safe bowl. Microwave on HIGH
45 seconds to 1 1/2 minutes or until chocolate chips are soft and shiny.
Stir until smooth. Drizzle over cookies. Let stand until chocolate is set. Store in refrigerator.
Note: To make drizzling the cookies easier, pour melted chocolate chips into a small plastic food storage bag. Squeeze the bag to remove any air pockets.
Seal bag. Snip bottom corner of the bag with scissors. Gently squeeze the melted chocolate through the snipped opening.
Makes 24 Cookies. Enjoy.
Tomato Fritters
Tomato Fritters
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon dried basil
1 (28 ounce) can tomatoes, drained
1 tablespoon finely minced onion
1/2 teaspoon Worcestershire sauce
2 eggs
Vegetable oil for frying
In large bowl combine flour, baking powder, sugar, salt and basil. Cut tomatoes in 1/2-inch pieces and drain. Add them, along with onion, parsley and Worcestershire sauce to flour mixture, but do not mix.
In small bowl beat eggs and add to flour-tomato mixture. Blend lightly with fork. Heat 1/4 inch of oil in skillet over medium heat. Drop batter by tablespoon, patting down with back of spoon. Fry until golden brown on one side, then turn and fry other side. Keep fritters warm until serving time.
Makes 26 fritters or 4 to 6 servings.
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon dried basil
1 (28 ounce) can tomatoes, drained
1 tablespoon finely minced onion
1/2 teaspoon Worcestershire sauce
2 eggs
Vegetable oil for frying
In large bowl combine flour, baking powder, sugar, salt and basil. Cut tomatoes in 1/2-inch pieces and drain. Add them, along with onion, parsley and Worcestershire sauce to flour mixture, but do not mix.
In small bowl beat eggs and add to flour-tomato mixture. Blend lightly with fork. Heat 1/4 inch of oil in skillet over medium heat. Drop batter by tablespoon, patting down with back of spoon. Fry until golden brown on one side, then turn and fry other side. Keep fritters warm until serving time.
Makes 26 fritters or 4 to 6 servings.
Pineapple Bread
Pineapple Bread tastes better the day after it's made. source: baking.about. com
Pineapple Bread
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup walnuts, chopped and lightly toasted
1 cup canned crushed pineapple, drained
Preheat oven to 350 degrees F. Grease and flour two loaf pans. Cream butter
and sugar in large mixing bowl. Beat eggs, one at a time, and blend well after
each addition. Stir in the pineapple.
Sift flour, baking powder, and salt together.
Stir in the nuts. Add dry ingredient mixture to wet mixture and only mix
until moistened. Do not over mix. Pour the batter into pans. Bake for 45 minutes
to 1 hour or until a toothpick comes out clean.
Recipe source: 1Recipes_galore2007 , submitted by Rose.
Pineapple Bread
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup walnuts, chopped and lightly toasted
1 cup canned crushed pineapple, drained
Preheat oven to 350 degrees F. Grease and flour two loaf pans. Cream butter
and sugar in large mixing bowl. Beat eggs, one at a time, and blend well after
each addition. Stir in the pineapple.
Sift flour, baking powder, and salt together.
Stir in the nuts. Add dry ingredient mixture to wet mixture and only mix
until moistened. Do not over mix. Pour the batter into pans. Bake for 45 minutes
to 1 hour or until a toothpick comes out clean.
Recipe source: 1Recipes_galore2007 , submitted by Rose.
S'mores Cookie Bars
S'mores Cookie Bars
1/3 cups Unsalted butter (softened)
1/3 cup Vegetable shortening
2/3 cup Brown sugar (firmly packed)
1 Egg
1/2 tsp Vanilla extract
1 cup Graham cracker crumbs
2/3 cups All purpose flour
1/4 tsp Salt
6 tbsp Whipping cream
9 oz. Milk chocolate candy bars (chopped)
1 cup Mini marshmallows
Preheat oven to 350 degrees F.
Grease a 9x13" baking pan.
Combine softened butter, vegetable shortening, brown sugar, egg and vanilla extract in medium mixing bowl. Beat at medium speed until well blended.
Combine the graham cracker crumbs, flour and salt together, and add to creamed mixture, mixing at low speed until blended.
Spread the dough evenly into greased pan.
Bake for about 15 minutes or until edges are lightly browned and the middle is set but still slightly soft. Allow to cool completely.
Make topping by placing cream in a heavy saucepan, bringing to a simmer.
Remove cream from heat, stirring in chocolate pieces until melted.
Stir in the marshmallows.
Spread mixture evenly over the cooked crust.
Refrigerate until firm before slicing into bars.
1/3 cups Unsalted butter (softened)
1/3 cup Vegetable shortening
2/3 cup Brown sugar (firmly packed)
1 Egg
1/2 tsp Vanilla extract
1 cup Graham cracker crumbs
2/3 cups All purpose flour
1/4 tsp Salt
6 tbsp Whipping cream
9 oz. Milk chocolate candy bars (chopped)
1 cup Mini marshmallows
Preheat oven to 350 degrees F.
Grease a 9x13" baking pan.
Combine softened butter, vegetable shortening, brown sugar, egg and vanilla extract in medium mixing bowl. Beat at medium speed until well blended.
Combine the graham cracker crumbs, flour and salt together, and add to creamed mixture, mixing at low speed until blended.
Spread the dough evenly into greased pan.
Bake for about 15 minutes or until edges are lightly browned and the middle is set but still slightly soft. Allow to cool completely.
Make topping by placing cream in a heavy saucepan, bringing to a simmer.
Remove cream from heat, stirring in chocolate pieces until melted.
Stir in the marshmallows.
Spread mixture evenly over the cooked crust.
Refrigerate until firm before slicing into bars.
Party Potatoes
If you can boil water, you can make these elegant individual appetizers!
Party Potatoes
15 small new potatoes (1 1/2 pounds)
2/3 cup sour cream
Dill weed sprigs or chopped fresh chives
Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 20 to 25 minutes or until tender; drain and cool.
Cut potatoes in half; place cut sides up on serving tray. (Cut thin slice from bottom of each potato half, if necessary, to help stand upright.) Top each potato half with 1 teaspoon sour cream and dill weed. Cover and refrigerate about 2 hours or until chilled.
Party Potatoes
15 small new potatoes (1 1/2 pounds)
2/3 cup sour cream
Dill weed sprigs or chopped fresh chives
Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 20 to 25 minutes or until tender; drain and cool.
Cut potatoes in half; place cut sides up on serving tray. (Cut thin slice from bottom of each potato half, if necessary, to help stand upright.) Top each potato half with 1 teaspoon sour cream and dill weed. Cover and refrigerate about 2 hours or until chilled.
Bar-B-Que Sauce
"This is an easy to make Bar-B-Que sauce using ingredients most people have at home."
Bar-B-Que Sauce
Submitted By: Debi K
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon salt
Directions:
1. In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.
Allrecipes.com
Bar-B-Que Sauce
Submitted By: Debi K
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon salt
Directions:
1. In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.
Allrecipes.com
Garlic and Herb Potato Wedges
Garlic and Herb Potato Wedges
Makes 8 portions
4 medium russet potatoes, scrubbed and rinsed
3 tablespoons olive oil
4 cloves garlic, minced and mashed against the cutting board with the flat of a knife
1/2 teaspoon dried rosemary, crushed fine
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
Preheat oven to 425 degrees F.
Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. Add the potato wedges to a large mixing bowl with the rest of the ingredients. Toss meticulously to coat the potatoes evenly.
Line a sheet pan with foil. Place the potato wedges, skin side down, on the foil.
Be sure to space evenly, so they cook uniformly.
Bake for 35 minutes, or until well browned, crusty edged, and tender.
Serve immediately, sprinkled with more salt if desired.
Makes 8 portions
4 medium russet potatoes, scrubbed and rinsed
3 tablespoons olive oil
4 cloves garlic, minced and mashed against the cutting board with the flat of a knife
1/2 teaspoon dried rosemary, crushed fine
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
Preheat oven to 425 degrees F.
Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. Add the potato wedges to a large mixing bowl with the rest of the ingredients. Toss meticulously to coat the potatoes evenly.
Line a sheet pan with foil. Place the potato wedges, skin side down, on the foil.
Be sure to space evenly, so they cook uniformly.
Bake for 35 minutes, or until well browned, crusty edged, and tender.
Serve immediately, sprinkled with more salt if desired.
Quick Muffin Mix
This is the perfect dry ingredient start to any muffins. You can add any of your favorite muffin mixings for the perfect breakfast muffin.—Katrina Shaner, Stronghurst, Illinois
Quick Muffin Mix
* 24 Servings
* 2-1/2 cups all-purpose flour
* 2-1/2 cups whole wheat flour
* 1 cup wheat bran cereal
* 1 cup quick-cooking oats
* 1-1/2 cups sugar
* 2 tablespoons baking powder
* 2 teaspoons salt
* Combine all ingredients in a large airtight container. Store at
room temperature until ready to use. Stir well before measuring for the
muffin recipe.
* Quick Muffin Mix may be used to prepare the following recipe (also
found in Recipe Finder): Blueberry Muffins. Yield: about 6 cups.
Recipes with Base Mix: Blueberry Muffins
Quick Muffin Mix published in Country Woman May/June 1995, p38
Quick Muffin Mix
* 24 Servings
* 2-1/2 cups all-purpose flour
* 2-1/2 cups whole wheat flour
* 1 cup wheat bran cereal
* 1 cup quick-cooking oats
* 1-1/2 cups sugar
* 2 tablespoons baking powder
* 2 teaspoons salt
* Combine all ingredients in a large airtight container. Store at
room temperature until ready to use. Stir well before measuring for the
muffin recipe.
* Quick Muffin Mix may be used to prepare the following recipe (also
found in Recipe Finder): Blueberry Muffins. Yield: about 6 cups.
Recipes with Base Mix: Blueberry Muffins
Quick Muffin Mix published in Country Woman May/June 1995, p38
Caramelized Roasted Vegetables
Caramelized Roasted Vegetables
1 medium eggplant, peeled and cut into 1-inch cubes
1 large sweet potato, peeled and cut into 1/2-inch slices
2 large baking potatoes, peeled and cut into 1/2-inch slices
1 head garlic, unpeeled and broken into cloves
2 medium yellow onions, peeled and cut into 4 wedges each
1 fennel bulb, trimmed and sliced into wedges
2 medium-large red bell peppers, seeded and cut into 1/2-inch strips
1/2 cup olive oil, divided
Salt and freshly ground black pepper to taste
2 fresh rosemary sprigs or 1 tablespoon dried rosemary
2 medium zucchini cut into 1-inch chunks
* Heat oven to 400 degrees.
* While you are cutting up the other vegetables, sprinkle the eggplant cubes well with salt and place them in a colander to drain for 30 minutes. Pat the cubes dry with paper towels.
* Distribute all the vegetables except the zucchini evenly among two large-rimmed baking sheets. Drizzle each sheet with 1/4 cup olive oil, salt and pepper and half the rosemary. Mix well with your hands until all the vegetables are coated and then arrange in a single layer. Roast, shaking pans every 15 minutes, until vegetables are brown and tender, about 45 minutes. Switch the pans halfway through the roasting process for even browning.
* About 20 minutes before the vegetables are done, distribute the zucchini chunks among the baking sheets. Serve roasted vegetables warm or at room temperature.
Makes 8 side or 4 main dishes.
1 medium eggplant, peeled and cut into 1-inch cubes
1 large sweet potato, peeled and cut into 1/2-inch slices
2 large baking potatoes, peeled and cut into 1/2-inch slices
1 head garlic, unpeeled and broken into cloves
2 medium yellow onions, peeled and cut into 4 wedges each
1 fennel bulb, trimmed and sliced into wedges
2 medium-large red bell peppers, seeded and cut into 1/2-inch strips
1/2 cup olive oil, divided
Salt and freshly ground black pepper to taste
2 fresh rosemary sprigs or 1 tablespoon dried rosemary
2 medium zucchini cut into 1-inch chunks
* Heat oven to 400 degrees.
* While you are cutting up the other vegetables, sprinkle the eggplant cubes well with salt and place them in a colander to drain for 30 minutes. Pat the cubes dry with paper towels.
* Distribute all the vegetables except the zucchini evenly among two large-rimmed baking sheets. Drizzle each sheet with 1/4 cup olive oil, salt and pepper and half the rosemary. Mix well with your hands until all the vegetables are coated and then arrange in a single layer. Roast, shaking pans every 15 minutes, until vegetables are brown and tender, about 45 minutes. Switch the pans halfway through the roasting process for even browning.
* About 20 minutes before the vegetables are done, distribute the zucchini chunks among the baking sheets. Serve roasted vegetables warm or at room temperature.
Makes 8 side or 4 main dishes.
Breakfast Frittata
Breakfast Frittata
1 (8-oz) pkg. spaghetti, cooked
2 T. butter
1/2 c. chopped onion
1/2 c. chopped bell pepper
1/4 c. green onion
1 T. minced garlic
1/2 chopped mushrooms
12 slices bacon, fried crisp, crumbled
6 eggs, beaten
2 T. milk
1/2 c. Parmesan cheese
1 c. cheddar cheese, shredded
2 c. noodles, cooked to package directions
Melt butter over medium heat. Saute onion, bell pepper, garlic and mushrooms til soft. Remove from heat. In a large bowl, combine eggs, milk, Parmesan cheese and salt and pepper to taste. Add saluted vegetables and bacon and mix well. Grease a 9x13 pan and pour cooked noodles into pan, spreading evenly. Pour egg mixture over noodles. Bake at *350 until eggs are set and golden brown. Top with cheddar cheese, and broil til cheese is melted. This basic recipe can be adapted to whatever you family likes. Sausage,ham, tomatoes, just about any meat or vegetable can be substituted.
1 (8-oz) pkg. spaghetti, cooked
2 T. butter
1/2 c. chopped onion
1/2 c. chopped bell pepper
1/4 c. green onion
1 T. minced garlic
1/2 chopped mushrooms
12 slices bacon, fried crisp, crumbled
6 eggs, beaten
2 T. milk
1/2 c. Parmesan cheese
1 c. cheddar cheese, shredded
2 c. noodles, cooked to package directions
Melt butter over medium heat. Saute onion, bell pepper, garlic and mushrooms til soft. Remove from heat. In a large bowl, combine eggs, milk, Parmesan cheese and salt and pepper to taste. Add saluted vegetables and bacon and mix well. Grease a 9x13 pan and pour cooked noodles into pan, spreading evenly. Pour egg mixture over noodles. Bake at *350 until eggs are set and golden brown. Top with cheddar cheese, and broil til cheese is melted. This basic recipe can be adapted to whatever you family likes. Sausage,ham, tomatoes, just about any meat or vegetable can be substituted.
super nachos
super nachos
2 cans re-fried beans
1 lb. ground beef, browned w/onions, drained
1 (4-oz) green chillies
3 c. shredded cheese ( your choice)
1 (16-oz) jar picante
In a 9x13 pan layer in order. Bake at *400 for 25 minutes. Garnish with sour cream, chopped green onions, chopped black olives. Serve with corn tortilla chips.
2 cans re-fried beans
1 lb. ground beef, browned w/onions, drained
1 (4-oz) green chillies
3 c. shredded cheese ( your choice)
1 (16-oz) jar picante
In a 9x13 pan layer in order. Bake at *400 for 25 minutes. Garnish with sour cream, chopped green onions, chopped black olives. Serve with corn tortilla chips.
Chunky Turkey Soup
This hearty, chunky soup is the perfect answer to your Turkey Day leftovers. Combining the earthy flavors of curry and cumin, no one will mistake it for canned soup! Jane M. Scanlon, Marco Island, Florida
Chunky Turkey Soup Recipe
1 leftover turkey carcass (from a 12- to 14-pound turkey)
4-1/2 quarts water
1 medium onion, quartered
1 medium carrot, cut into 2-inch pieces
1 celery rib, cut into 2-inch pieces
SOUP:
2 cups shredded cooked turkey
4 celery ribs, chopped
2 cups frozen corn
2 medium carrots, sliced
1 large onion, chopped
1 cup uncooked orzo pasta
2 tablespoons minced fresh parsley
4 teaspoons chicken bouillon granules
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Place the turkey carcass in a large kettle; add water, onion, carrot and celery. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.
Discard the carcass. Strain broth through a cheesecloth- lined colander.
If using immediately, skim fat. Or cool, then refrigerate for 8 hours or
overnight; remove fat from surface before using. (Broth may be
refrigerated for up to 3 days or frozen for 4-6 months.)
Place the soup ingredients in a large kettle; add the broth. Bring to a
boil. Reduce heat; cover and simmer for 30 minutes or until pasta and
vegetables are tender. Yield: 12 servings (1-1/3 cups each).
Chunky Turkey Soup published in Taste of Home October/November 2008, p49
Refrigerate Chicken Soup without Noodles
When I make my favorite chicken noodle soup, I find it tastes better if
I refrigerate the soup without the noodles. When it's time to serve,
I add the noodles to the amount of soup I'm going to use and cook
them until tender. —Martha Dimitch, Nineveh, Indiana
Chunky Turkey Soup Recipe
1 leftover turkey carcass (from a 12- to 14-pound turkey)
4-1/2 quarts water
1 medium onion, quartered
1 medium carrot, cut into 2-inch pieces
1 celery rib, cut into 2-inch pieces
SOUP:
2 cups shredded cooked turkey
4 celery ribs, chopped
2 cups frozen corn
2 medium carrots, sliced
1 large onion, chopped
1 cup uncooked orzo pasta
2 tablespoons minced fresh parsley
4 teaspoons chicken bouillon granules
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Place the turkey carcass in a large kettle; add water, onion, carrot and celery. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.
Discard the carcass. Strain broth through a cheesecloth- lined colander.
If using immediately, skim fat. Or cool, then refrigerate for 8 hours or
overnight; remove fat from surface before using. (Broth may be
refrigerated for up to 3 days or frozen for 4-6 months.)
Place the soup ingredients in a large kettle; add the broth. Bring to a
boil. Reduce heat; cover and simmer for 30 minutes or until pasta and
vegetables are tender. Yield: 12 servings (1-1/3 cups each).
Chunky Turkey Soup published in Taste of Home October/November 2008, p49
Refrigerate Chicken Soup without Noodles
When I make my favorite chicken noodle soup, I find it tastes better if
I refrigerate the soup without the noodles. When it's time to serve,
I add the noodles to the amount of soup I'm going to use and cook
them until tender. —Martha Dimitch, Nineveh, Indiana
Harvest Turkey Soup
The recipe for this super soup evolved over the years. I've been diabetic since I was 12, so I've learned to use herbs and spices to make dishes like this taste terrific. It also has a colorful blend of vegetables.
-Linda Sand, Winsted, Connecticut
Harvest Turkey Soup Recipe
22 Servings
1 leftover turkey carcass (from a 12-pound turkey)
5 quarts water
2 large carrots, shredded
1 cup chopped celery
1 large onion, chopped
4 chicken bouillon cubes
1 can (28 ounces) stewed tomatoes
3/4 cup fresh or frozen peas
3/4 cup uncooked long grain rice
1 package (10 ounces) frozen chopped spinach
1 tablespoon salt, optional
3/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
Directions
Place the turkey carcass and water in a Dutch oven or large soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside.
Strain broth. Add carrots, celery, onion and bouillon; bring to a boil.
Reduce heat; cover and simmer for 30 minutes. Add the tomatoes, peas, rice, spinach, salt if desired, pepper, marjoram, thyme and reserved turkey. Return to a boil; cook, uncovered, for 20 minutes or until rice is tender. Yield: 22 servings (5-1/2 quarts).
Harvest Turkey Soup published in Taste of Home October/November 1996, p27
-Linda Sand, Winsted, Connecticut
Harvest Turkey Soup Recipe
22 Servings
1 leftover turkey carcass (from a 12-pound turkey)
5 quarts water
2 large carrots, shredded
1 cup chopped celery
1 large onion, chopped
4 chicken bouillon cubes
1 can (28 ounces) stewed tomatoes
3/4 cup fresh or frozen peas
3/4 cup uncooked long grain rice
1 package (10 ounces) frozen chopped spinach
1 tablespoon salt, optional
3/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
Directions
Place the turkey carcass and water in a Dutch oven or large soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside.
Strain broth. Add carrots, celery, onion and bouillon; bring to a boil.
Reduce heat; cover and simmer for 30 minutes. Add the tomatoes, peas, rice, spinach, salt if desired, pepper, marjoram, thyme and reserved turkey. Return to a boil; cook, uncovered, for 20 minutes or until rice is tender. Yield: 22 servings (5-1/2 quarts).
Harvest Turkey Soup published in Taste of Home October/November 1996, p27
MONTEREY TURKEY PIZZA
MONTEREY TURKEY PIZZA
Serves: 6
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1 cup diced cooked turkey
1/2 cup diced tomato
1/2 cup grated Parmesan cheese
1 can (4.25 oz.) chopped green chilies, undrained
4 green onions, sliced
1 clove garlic, finely chopped
1-1/2 cups shredded Monterey Jack cheese (about 6 oz.)
1 (12-in.) prebaked pizza crust
Instructions:
Preheat oven to 450°.
In large bowl, combine Hellmann's® or Best Foods® Real Mayonnaise, turkey, tomato, Parmesan cheese, chilies, green onions, garlic and 1/2 cup Monterey Jack cheese.
On baking sheet, arrange pizza crust. Evenly top with turkey mixture, then remaining 1 cup Monterey Jack cheese. Bake 15 minutes or until heated through and cheese is melted.
Serves: 6
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1 cup diced cooked turkey
1/2 cup diced tomato
1/2 cup grated Parmesan cheese
1 can (4.25 oz.) chopped green chilies, undrained
4 green onions, sliced
1 clove garlic, finely chopped
1-1/2 cups shredded Monterey Jack cheese (about 6 oz.)
1 (12-in.) prebaked pizza crust
Instructions:
Preheat oven to 450°.
In large bowl, combine Hellmann's® or Best Foods® Real Mayonnaise, turkey, tomato, Parmesan cheese, chilies, green onions, garlic and 1/2 cup Monterey Jack cheese.
On baking sheet, arrange pizza crust. Evenly top with turkey mixture, then remaining 1 cup Monterey Jack cheese. Bake 15 minutes or until heated through and cheese is melted.
Danish Turkey Dumpling Soup
This recipe was handed down from my grandmother, who was a Danish caterer. My 100% Italian husband has come to expect this on a chilly evening as it now only warms the body but warms the heart as well.
—Karen Sue Garback-Pristera Albany, New York
Danish Turkey Dumpling Soup Recipe
6 Servings
1 leftover turkey carcass (from a 12- to 14-pound turkey)
9 cups water
3 teaspoons chicken bouillon granules
1 bay leaf
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 medium turnip, peeled and diced
2 celery ribs, chopped
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup minced fresh parsley
1 teaspoon salt
DUMPLINGS:
1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs
1 tablespoon minced fresh parsley
Directions
Place carcass, water, bouillon and bay leaf in a soup kettle. Bring to a
boil. Reduce heat; cover and simmer for 1-1/2 hours.
Remove carcass. Strain broth and skim fat; discard bay leaf. Return
broth to pan. Add the tomatoes, vegetables, parsley and salt. Remove
turkey from bones and cut into bite-size pieces; add to soup. Discard
bones. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes
or until vegetables are crisp-tender.
For dumplings, in a large saucepan, bring water and butter to a boil.
Combine the flour, baking powder and salt; add all at once to pan and
stir until a smooth ball forms. Remove from heat; let stand for 5
minutes. Add eggs, one at a time, beating well after each addition.
Continue beating until mixture is smooth and shiny. Stir in parsley.
Drop batter in 12 mounds onto simmering soup. Cover and simmer for 20
minutes or until a toothpick inserted in a dumpling comes out clean (do
not lift cover while simmering). Yield: 6 servings (about 2 quarts).
Danish Turkey Dumpling Soup published in Taste of Home February/March
2007, p27
—Karen Sue Garback-Pristera Albany, New York
Danish Turkey Dumpling Soup Recipe
6 Servings
1 leftover turkey carcass (from a 12- to 14-pound turkey)
9 cups water
3 teaspoons chicken bouillon granules
1 bay leaf
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 medium turnip, peeled and diced
2 celery ribs, chopped
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup minced fresh parsley
1 teaspoon salt
DUMPLINGS:
1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs
1 tablespoon minced fresh parsley
Directions
Place carcass, water, bouillon and bay leaf in a soup kettle. Bring to a
boil. Reduce heat; cover and simmer for 1-1/2 hours.
Remove carcass. Strain broth and skim fat; discard bay leaf. Return
broth to pan. Add the tomatoes, vegetables, parsley and salt. Remove
turkey from bones and cut into bite-size pieces; add to soup. Discard
bones. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes
or until vegetables are crisp-tender.
For dumplings, in a large saucepan, bring water and butter to a boil.
Combine the flour, baking powder and salt; add all at once to pan and
stir until a smooth ball forms. Remove from heat; let stand for 5
minutes. Add eggs, one at a time, beating well after each addition.
Continue beating until mixture is smooth and shiny. Stir in parsley.
Drop batter in 12 mounds onto simmering soup. Cover and simmer for 20
minutes or until a toothpick inserted in a dumpling comes out clean (do
not lift cover while simmering). Yield: 6 servings (about 2 quarts).
Danish Turkey Dumpling Soup published in Taste of Home February/March
2007, p27
BLUEBERRY STREUSEL MUFFINS
BLUEBERRY STREUSEL MUFFINS
1 3/4 cups all purpose flour
1 cup blueberries
1/4 cup yellow cornmeal
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 large eggs
1/2 cup milk
1/3 cup unsalted butter, melted
3 tbs lemon juice
STREUSEL:
2/3 cup all purpose flour
1/3 cup light brown sugar
1/2 tsp cinnamon
1/4 cup unsalted butter, softened
DRIZZLE:
1/2 cup powdered sugar
2 tsp milk
Heat oven to 375 degrees. Line 6 jumbo size muffin cups with paper liners or coat with oil or nonstick spray. STREUSEL---Mix flour, brown sugar and cinnamon in a bowl. Add butter until blended and crumbly.
2.) Place flour in bowl. Remove 1 tbs and toss with blueberries in a small bowl. To remaining flour, add cornmeal, baking powder and salt, mix well. In another bowl, whisk sugar with eggs, milk, butter and lemon juice.
3.) Stir wet ingredients into dry ingredients until blended, fold in blueberries. Spoon 1/2 cup batter into each muffin cup, crumble streusel on top. Bake 30 min. or until done. Let cool 5 min. in pan, remove muffins from pan and cool completely.
4.) DRIZZLE---Mix 1/2 cup powdered sugar and 2 tsp milk until smooth and pourable. Drizzle over muffins, then serve.
MAKES 6 JUMBO MUFFINS...
1 3/4 cups all purpose flour
1 cup blueberries
1/4 cup yellow cornmeal
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 large eggs
1/2 cup milk
1/3 cup unsalted butter, melted
3 tbs lemon juice
STREUSEL:
2/3 cup all purpose flour
1/3 cup light brown sugar
1/2 tsp cinnamon
1/4 cup unsalted butter, softened
DRIZZLE:
1/2 cup powdered sugar
2 tsp milk
Heat oven to 375 degrees. Line 6 jumbo size muffin cups with paper liners or coat with oil or nonstick spray. STREUSEL---Mix flour, brown sugar and cinnamon in a bowl. Add butter until blended and crumbly.
2.) Place flour in bowl. Remove 1 tbs and toss with blueberries in a small bowl. To remaining flour, add cornmeal, baking powder and salt, mix well. In another bowl, whisk sugar with eggs, milk, butter and lemon juice.
3.) Stir wet ingredients into dry ingredients until blended, fold in blueberries. Spoon 1/2 cup batter into each muffin cup, crumble streusel on top. Bake 30 min. or until done. Let cool 5 min. in pan, remove muffins from pan and cool completely.
4.) DRIZZLE---Mix 1/2 cup powdered sugar and 2 tsp milk until smooth and pourable. Drizzle over muffins, then serve.
MAKES 6 JUMBO MUFFINS...
Tuesday, August 17, 2010
Turkey Dumpling Soup Recipe
The comments are from the original poster of this recipe. I can't wait to try this one.
Simmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings.
Turkey Dumpling Soup Recipe
1 meaty leftover turkey carcass (from an 11-pound turkey)
6 cups chicken broth
6 cups water
2 celery ribs, cut into 1-inch slices
1 medium carrot, cut into 1-inch slices
1 tablespoon poultry seasoning
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
SOUP INGREDIENTS:
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, sliced
1 cup fresh or frozen cut green beans
1 package (10 ounces) frozen corn
1 package (10 ounces) frozen peas
2 cups biscuit/baking mix
2/3 cup milk
Directions
In a large soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours.
Remove carcass and allow to cool. Remove meat and set aside 4 cups for soup (refrigerate any remaining meat for another use); discard bones.
Strain broth, discarding vegetables and bay leaf.
Return broth to kettle; add onion, celery, carrots and beans. Bring to a
boil. Reduce heat; cover and simmer for 10 minutes or until vegetables
are tender. Add corn, peas and reserved turkey. Bring to a boil; reduce heat.
Combine biscuit mix and milk. Drop by teaspoonfuls onto simmering broth.
Cover and simmer for 10 minutes or until a toothpick inserted in a
dumpling comes out clean (do not lift the cover while simmering). Yield:
16 servings (4 quarts).
Turkey Dumpling Soup published in Country Woman November/December 2000,
p29
Simmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings.
Turkey Dumpling Soup Recipe
1 meaty leftover turkey carcass (from an 11-pound turkey)
6 cups chicken broth
6 cups water
2 celery ribs, cut into 1-inch slices
1 medium carrot, cut into 1-inch slices
1 tablespoon poultry seasoning
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
SOUP INGREDIENTS:
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, sliced
1 cup fresh or frozen cut green beans
1 package (10 ounces) frozen corn
1 package (10 ounces) frozen peas
2 cups biscuit/baking mix
2/3 cup milk
Directions
In a large soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours.
Remove carcass and allow to cool. Remove meat and set aside 4 cups for soup (refrigerate any remaining meat for another use); discard bones.
Strain broth, discarding vegetables and bay leaf.
Return broth to kettle; add onion, celery, carrots and beans. Bring to a
boil. Reduce heat; cover and simmer for 10 minutes or until vegetables
are tender. Add corn, peas and reserved turkey. Bring to a boil; reduce heat.
Combine biscuit mix and milk. Drop by teaspoonfuls onto simmering broth.
Cover and simmer for 10 minutes or until a toothpick inserted in a
dumpling comes out clean (do not lift the cover while simmering). Yield:
16 servings (4 quarts).
Turkey Dumpling Soup published in Country Woman November/December 2000,
p29
Heartland Applesauce-Graham Muffins
Heartland Applesauce-Graham Muffins
3/4 cup chunky applesauce
1/3 cup packed brown sugar
1/3 cup margarine or butter -- melted
1 egg
1 cup all-purpose flour
2/3 cup graham cracker crumbs-- about nine 2 1/2-inch squares
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
Heat oven to 400F.
Grease bottom only of 12 medium muffins cups, 2 1/2 x 1 1/4-inches, or line with paper baking cups.
Beat applesauce, brown sugar, margarine and egg in large bowl.
Stir in remaining ingredients except raisins just until flour is moistened.
Fold in raisins.
Divide batter evenly among muffin cups (cups will be almost full).
Bake 18 to 20 minutes or until golden brown.
Immediately remove from pan.
3/4 cup chunky applesauce
1/3 cup packed brown sugar
1/3 cup margarine or butter -- melted
1 egg
1 cup all-purpose flour
2/3 cup graham cracker crumbs-- about nine 2 1/2-inch squares
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
Heat oven to 400F.
Grease bottom only of 12 medium muffins cups, 2 1/2 x 1 1/4-inches, or line with paper baking cups.
Beat applesauce, brown sugar, margarine and egg in large bowl.
Stir in remaining ingredients except raisins just until flour is moistened.
Fold in raisins.
Divide batter evenly among muffin cups (cups will be almost full).
Bake 18 to 20 minutes or until golden brown.
Immediately remove from pan.
Brunch Bake
Brunch Bake
1 lb. spicy pork sausage
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3 cups frozen hash brown potatoes, thawed
12 eggs, lightly beaten
1 1/2 cups milk
1/2 tsp. salt
1 cup shredded Cheddar cheese
Directions
Preheat oven to 350°F. Lightly coat 3-quart baking dish with nonstick cooking spray. Set aside.
In medium skillet over medium-high heat, cook and stir sausage until it browns and crumbles; drain off fat. Add green and red bell peppers to skillet; cook and stir 5 minutes more or until peppers are tender.
Place hash browns in baking dish. Top with cooked sausage mixture. Whisk together eggs, milk and salt in large bowl until blended; pour egg mixture over sausage and hash browns. Top with cheese. Cover; bake 1 hour or until set and golden.
1 lb. spicy pork sausage
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3 cups frozen hash brown potatoes, thawed
12 eggs, lightly beaten
1 1/2 cups milk
1/2 tsp. salt
1 cup shredded Cheddar cheese
Directions
Preheat oven to 350°F. Lightly coat 3-quart baking dish with nonstick cooking spray. Set aside.
In medium skillet over medium-high heat, cook and stir sausage until it browns and crumbles; drain off fat. Add green and red bell peppers to skillet; cook and stir 5 minutes more or until peppers are tender.
Place hash browns in baking dish. Top with cooked sausage mixture. Whisk together eggs, milk and salt in large bowl until blended; pour egg mixture over sausage and hash browns. Top with cheese. Cover; bake 1 hour or until set and golden.
Marinated Strawberries with Serrano Ham
Strawberries and ham - this is definitely not the first thing to think about when searching a recipe for those delightful little berries.I was a bit skeptic at first, but try it and you'll be as convinced of the combination as I am !
Marinated Strawberries with Serrano Ham
• 2 cups (500g) fresh strawberries, sliced
• 2 tablespoons balsamic vinegar
• 4 tablespoons olive oil
• 2 teaspoons pickled green peppercorns
• 1/2 cup (120g) Serrano ham (or Parma ham type), thinly sliced
• 1/3 cup (80g) Parmesan cheese
• salt, freshly ground pepper, fresh basil
Wash strawberries and dry carefully.
Cut into slices and put into serving bowl.
Mix balsamic vinegar, olive oil, green peppercorns, salt and ground pepper.
Pour over strawberries.
Leave strawberry mixture one hour in the fridge.
Pick basil leaves into small pieces and carefully mix with strawberries.
Decorate with the Serrano ham slices and small pieces of Parmesan cheese.
If desired you can pass Ciabatta bread and serve as a starter.
Makes 4 servings.
Marinated Strawberries with Serrano Ham
• 2 cups (500g) fresh strawberries, sliced
• 2 tablespoons balsamic vinegar
• 4 tablespoons olive oil
• 2 teaspoons pickled green peppercorns
• 1/2 cup (120g) Serrano ham (or Parma ham type), thinly sliced
• 1/3 cup (80g) Parmesan cheese
• salt, freshly ground pepper, fresh basil
Wash strawberries and dry carefully.
Cut into slices and put into serving bowl.
Mix balsamic vinegar, olive oil, green peppercorns, salt and ground pepper.
Pour over strawberries.
Leave strawberry mixture one hour in the fridge.
Pick basil leaves into small pieces and carefully mix with strawberries.
Decorate with the Serrano ham slices and small pieces of Parmesan cheese.
If desired you can pass Ciabatta bread and serve as a starter.
Makes 4 servings.
Faye's Breadmachine Bread
How about trying my recipe, make the dough in the machine, take out and make rolls. Or just make the recipe by hand. It is good. I often use it for hamburger buns.
Faye
Faye's Bread machine Bread
1¼ cups buttermilk
¼ cup canola or olive oil
2 Tablespoons honey
1 egg
1 teaspoon salt
2 cups unbleached flour
1 cup whole wheat flour
3 Tablespoons gluten
2¼ teaspoons yeast
Mix the first 5 ingredients together well and dump into bread machine.
In another bowl mix the flours and gluten together and add that on top of the wet ingredients.
Make a well in center and add the yeast.
Set on basic bread setting and light crust.
Faye
Faye's Bread machine Bread
1¼ cups buttermilk
¼ cup canola or olive oil
2 Tablespoons honey
1 egg
1 teaspoon salt
2 cups unbleached flour
1 cup whole wheat flour
3 Tablespoons gluten
2¼ teaspoons yeast
Mix the first 5 ingredients together well and dump into bread machine.
In another bowl mix the flours and gluten together and add that on top of the wet ingredients.
Make a well in center and add the yeast.
Set on basic bread setting and light crust.
Turkey and Broccoli Alfredo
Turkey and Broccoli Alfredo
1/2 16 oz. pkg. linguine
1 C. fresh or frozen broccoli florets
1 10.75 oz. can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 C. milk
1/2 C. grated Parmesan cheese
1/4 tsp. ground black pepper
2 C. cubed cooked turkey
Cook the linguine according to the package directions.
Add the broccoli for the last 4 minutes of the cooking time.
Drain the linguine and broccoli well in a colander.
Stir the soup, milk, cheese and black pepper in a 12-inch skillet over medium heat.
Add the turkey and linguine mixture and cook until it's hot and bubbling.
Serve with additional Parmesan cheese.
1/2 16 oz. pkg. linguine
1 C. fresh or frozen broccoli florets
1 10.75 oz. can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 C. milk
1/2 C. grated Parmesan cheese
1/4 tsp. ground black pepper
2 C. cubed cooked turkey
Cook the linguine according to the package directions.
Add the broccoli for the last 4 minutes of the cooking time.
Drain the linguine and broccoli well in a colander.
Stir the soup, milk, cheese and black pepper in a 12-inch skillet over medium heat.
Add the turkey and linguine mixture and cook until it's hot and bubbling.
Serve with additional Parmesan cheese.
Monday, August 16, 2010
Baked Macaroni and Cheese
This was one of the best Macaroni recipes I have tried.
Baked Macaroni and Cheese
1 cup uncooked macaroni
1/4 lb. sharp cheddar cheese, grated
1/4 lb. mild cheddar cheese, grated
1/2 tsp. slat
4 Tbs. melted butter
2 eggs, beaten
2 cups milk
Put a layer of macaroni in 1-1/2 quart baking dish.
Cover with layer of cheese.
Pour margarine over macaroni.
Mix eggs, milk and salt.
Pour over macaroni.
Bake at 350 for 30 minutes.
Baked Macaroni and Cheese
1 cup uncooked macaroni
1/4 lb. sharp cheddar cheese, grated
1/4 lb. mild cheddar cheese, grated
1/2 tsp. slat
4 Tbs. melted butter
2 eggs, beaten
2 cups milk
Put a layer of macaroni in 1-1/2 quart baking dish.
Cover with layer of cheese.
Pour margarine over macaroni.
Mix eggs, milk and salt.
Pour over macaroni.
Bake at 350 for 30 minutes.
Bacon-Wrapped Meat Loaf
I made this tonight and it was really good.
Bacon-Wrapped Meat Loaf
1 1/2 pounds Lean Ground Beef
1 cup Shredded Cheddar Cheese
1 large Egg
1/4 cup Dry Bread Crumbs
1/4 cup Chopped Onion -- 1 small
1/4 cup Lemon Juice
1/4 cup Chopped Green Bell Pepper
1/2 cup Water
1/2 teaspoon Beef Bouillon Granules
1 teaspoon Salt
6 slices Bacon -- cut in half
Preheat oven to 350 degrees F. Mix all of the ingredients, except the bacon, together in a large mixing bowl. Shape the mixture into 6 small loaves. Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf. Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving.
Bacon-Wrapped Meat Loaf
1 1/2 pounds Lean Ground Beef
1 cup Shredded Cheddar Cheese
1 large Egg
1/4 cup Dry Bread Crumbs
1/4 cup Chopped Onion -- 1 small
1/4 cup Lemon Juice
1/4 cup Chopped Green Bell Pepper
1/2 cup Water
1/2 teaspoon Beef Bouillon Granules
1 teaspoon Salt
6 slices Bacon -- cut in half
Preheat oven to 350 degrees F. Mix all of the ingredients, except the bacon, together in a large mixing bowl. Shape the mixture into 6 small loaves. Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf. Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving.
Curried Turkey Salad
Curried Turkey Salad
3 cups cubed cooked turkey
1 1/2 cups seedless red grapes, halved
4 celery ribs, chopped
2/3 cup mayonnaise
2 tablespoons lemon juice 1 teaspoon curry powder
1/2 teaspoon salt
1 teaspoon sugar (optional)
1/2 cup salted peanuts
Directions:
In a large bowl, combine the turkey, grapes and celery. In a small bowl, combine the mayonnaise, lemon juice, curry powder, salt and sugar if desired. Pour over turkey mixture and toss to coat. Cover and refrigerate for 1 hour. Just before serving, stir in the peanuts.
Servings: 6
3 cups cubed cooked turkey
1 1/2 cups seedless red grapes, halved
4 celery ribs, chopped
2/3 cup mayonnaise
2 tablespoons lemon juice 1 teaspoon curry powder
1/2 teaspoon salt
1 teaspoon sugar (optional)
1/2 cup salted peanuts
Directions:
In a large bowl, combine the turkey, grapes and celery. In a small bowl, combine the mayonnaise, lemon juice, curry powder, salt and sugar if desired. Pour over turkey mixture and toss to coat. Cover and refrigerate for 1 hour. Just before serving, stir in the peanuts.
Servings: 6
Hawaiian Pineapple Muffins
Hawaiian Pineapple Muffins
4 cups. sifted all-purpose flour
5 tsp. baking powder
1/2 cup sugar
1 tsp. salt
4 eggs, beaten
1 1/2 cups. milk
1/2 cup butter or margarine, melted
1 1/2 cups. drained crushed pineapple
Sift dry ingredients. Add eggs, milk and butter. Stir until smooth; add pineapple. Mix well. Spoon into a greased 3-inch muffin pan, filling them 3/4 full. Bake in a preheated hot oven, 425 degrees for 20 to 25 minutes. Makes 2 dozen.
4 cups. sifted all-purpose flour
5 tsp. baking powder
1/2 cup sugar
1 tsp. salt
4 eggs, beaten
1 1/2 cups. milk
1/2 cup butter or margarine, melted
1 1/2 cups. drained crushed pineapple
Sift dry ingredients. Add eggs, milk and butter. Stir until smooth; add pineapple. Mix well. Spoon into a greased 3-inch muffin pan, filling them 3/4 full. Bake in a preheated hot oven, 425 degrees for 20 to 25 minutes. Makes 2 dozen.
Potato Salad
Potato Salad
5 pounds red potatoes, diced
4 eggs
4 stalks celery, chopped
1 green bell pepper, chopped
1 (16 ounce) jar sweet pickles, cubed
3/4 tablespoon prepared mustard
3/4 cup mayonnaise
1 onion, finely chopped
1 teaspoon sugar
salt and pepper to taste
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and peel under cold, running water. Chop, and set aside.
Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper.
Cover, and chill in the refrigerator for at least 3 hours before serving.
5 pounds red potatoes, diced
4 eggs
4 stalks celery, chopped
1 green bell pepper, chopped
1 (16 ounce) jar sweet pickles, cubed
3/4 tablespoon prepared mustard
3/4 cup mayonnaise
1 onion, finely chopped
1 teaspoon sugar
salt and pepper to taste
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and peel under cold, running water. Chop, and set aside.
Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper.
Cover, and chill in the refrigerator for at least 3 hours before serving.
Spinach With Dill
Spinach With Dill
1 medium onion, chopped
1 tablespoon vegetable oil
2 cloves garlic, chopped
2 tablespoons chopped fresh dill
1 can (15-ounce size) tomato sauce
10 ounces frozen, thawed spinach
1/2 cup water
Salt and pepper to taste
Saute onions in oil. Add garlic and dill to saucepan and continue to saute for two minutes. Add tomato sauce and bring to a boil. Simmer for 10 minutes on low heat.
Add spinach and water, then bring to a boil again. Cover and simmer on low heat for 15 minutes. Serve warm over cooked rice.
Serves/Makes: 4
1 medium onion, chopped
1 tablespoon vegetable oil
2 cloves garlic, chopped
2 tablespoons chopped fresh dill
1 can (15-ounce size) tomato sauce
10 ounces frozen, thawed spinach
1/2 cup water
Salt and pepper to taste
Saute onions in oil. Add garlic and dill to saucepan and continue to saute for two minutes. Add tomato sauce and bring to a boil. Simmer for 10 minutes on low heat.
Add spinach and water, then bring to a boil again. Cover and simmer on low heat for 15 minutes. Serve warm over cooked rice.
Serves/Makes: 4
Golden Eggnog Holiday Braid
Golden Eggnog Holiday Braid
2 Tbsp warm water (105° to 115°F)
2 Tbsp sugar
1 package active dry yeast
2 1/2 cups all purpose flour
2 Tbsp butter, cut into 2 pieces
1 tsp salt
1/4 tsp ground nutmeg
1/2 to 3/4 cup dairy eggnog, at room temperature
vegetable oil
dairy eggnog
crushed sugar cubes or sliced almonds
Combine water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
Fit processor with steel blade. Measure flour, butter, salt and nutmeg into work bowl.
Process until mixed, about 15 seconds.
Add yeast mixture; process until blended, about 10 seconds.
Turn on processor and very slowly drizzle just enough eggnog through feed tube so dough forms a ball that cleans the sides of the bowl.
Process until ball turns around bowl about 25 times.
Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining eggnog to make dough soft, smooth and satiny but not sticky.
Process until dough turns around bowl about 15 times.
Let dough stand in work bowl 10 minutes.
Turn dough onto lightly floured surface and shape into ball.
Place in lightly greased bowl, turning to grease all sides.
Cover loosely with plastic wrap and let stand in warm place (85 degrees F.) until doubled, about 1 hour.
Punch down dough. Let stand 10 minutes. Divide into 3 equal parts. Shape each part into strand 20 inches long. Braid strands together; tuck ends under and pinch to seal.
Place on greased cookie sheet.
Brush with oil and let stand in warm place until doubled, about 45 minutes.
Heat oven to 375 degrees F. Brush braid with eggnog and sprinkle with sugar or almonds.
Bake until golden, 25 to 30 minutes.
Remove braid from cookie sheet. Cool on wire rack.
Makes 1 loaf
2 Tbsp warm water (105° to 115°F)
2 Tbsp sugar
1 package active dry yeast
2 1/2 cups all purpose flour
2 Tbsp butter, cut into 2 pieces
1 tsp salt
1/4 tsp ground nutmeg
1/2 to 3/4 cup dairy eggnog, at room temperature
vegetable oil
dairy eggnog
crushed sugar cubes or sliced almonds
Combine water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
Fit processor with steel blade. Measure flour, butter, salt and nutmeg into work bowl.
Process until mixed, about 15 seconds.
Add yeast mixture; process until blended, about 10 seconds.
Turn on processor and very slowly drizzle just enough eggnog through feed tube so dough forms a ball that cleans the sides of the bowl.
Process until ball turns around bowl about 25 times.
Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining eggnog to make dough soft, smooth and satiny but not sticky.
Process until dough turns around bowl about 15 times.
Let dough stand in work bowl 10 minutes.
Turn dough onto lightly floured surface and shape into ball.
Place in lightly greased bowl, turning to grease all sides.
Cover loosely with plastic wrap and let stand in warm place (85 degrees F.) until doubled, about 1 hour.
Punch down dough. Let stand 10 minutes. Divide into 3 equal parts. Shape each part into strand 20 inches long. Braid strands together; tuck ends under and pinch to seal.
Place on greased cookie sheet.
Brush with oil and let stand in warm place until doubled, about 45 minutes.
Heat oven to 375 degrees F. Brush braid with eggnog and sprinkle with sugar or almonds.
Bake until golden, 25 to 30 minutes.
Remove braid from cookie sheet. Cool on wire rack.
Makes 1 loaf
Yellow Squash with Tarragon
Yellow Squash with Tarragon
1 pound yellow squash or 2 medium, cut into half-moons 1/4-inch thick
Sauce:
2 tablespoons olive oil
1 clove garlic, pressed
3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried
1/2 teaspoon salt
4 scallions, sliced
In a saucepan with a steamer, steam the yellow squash for 4 minutes or until tender.
Sauce: In a bowl, combine the olive oil, garlic, tarragon, and salt. Stir in the scallions.
Toss the cooked yellow squash in the sauce and serve.
Makes 4 servings.
1 pound yellow squash or 2 medium, cut into half-moons 1/4-inch thick
Sauce:
2 tablespoons olive oil
1 clove garlic, pressed
3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried
1/2 teaspoon salt
4 scallions, sliced
In a saucepan with a steamer, steam the yellow squash for 4 minutes or until tender.
Sauce: In a bowl, combine the olive oil, garlic, tarragon, and salt. Stir in the scallions.
Toss the cooked yellow squash in the sauce and serve.
Makes 4 servings.
Southern Fried Catfish
Southern Fried Catfish
8 (5 to 6 oz.) catfish fillets, skin removed
Salt
Old Bay seasoning
4 cups flour
1 cup cornmeal
Oil, for frying
Heat a fryer or a deep pot halfway filled with oil to 350F.
Sprinkle both sides of each catfish with salt and Old Bay seasoning.
In a separate bowl, combine the flour and the cornmeal.
Dredge the catfish in the flour mixture and place in fryer.
Deep fry for approximately 7 to 8 minutes until done.
Drain on paper towels.
8 (5 to 6 oz.) catfish fillets, skin removed
Salt
Old Bay seasoning
4 cups flour
1 cup cornmeal
Oil, for frying
Heat a fryer or a deep pot halfway filled with oil to 350F.
Sprinkle both sides of each catfish with salt and Old Bay seasoning.
In a separate bowl, combine the flour and the cornmeal.
Dredge the catfish in the flour mixture and place in fryer.
Deep fry for approximately 7 to 8 minutes until done.
Drain on paper towels.
Apple Crostata with Caramel Sauce
Apple Crostata with Caramel Sauce
Artisan-style apple pie comes quick with a flavor bonus--caramel topping!
Crust
1 1/4 cups Gold Medal all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup firm butter or margarine, cut into 1/2-inch pieces
3 tablespoons cold water
1/4 teaspoon vanilla
Filling and Topping
1/2 cup sugar
3 tablespoons Gold Medal all-purpose flour
4 cups chopped peeled apples (4 medium)
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 cup caramel topping
In medium bowl, mix 1 1/4 cups flour, 2 tablespoons sugar and the salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. In small bowl, mix water and vanilla; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary).
Gather dough into a ball; shape into flattened 5-inch round on lightly floured surface. Wrap in plastic wrap; refrigerate about 30 minutes or until firm.
Heat oven to 400F. With floured rolling pin, roll pastry into 12-inch round. Place on ungreased large cookie sheet.
In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in apples until coated. Mound apple mixture on center of dough round to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
Bake 27 to 32 minutes or until crust is golden brown. Cut into wedges. Serve warm drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
Source: Betty Crocker
Artisan-style apple pie comes quick with a flavor bonus--caramel topping!
Crust
1 1/4 cups Gold Medal all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup firm butter or margarine, cut into 1/2-inch pieces
3 tablespoons cold water
1/4 teaspoon vanilla
Filling and Topping
1/2 cup sugar
3 tablespoons Gold Medal all-purpose flour
4 cups chopped peeled apples (4 medium)
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 cup caramel topping
In medium bowl, mix 1 1/4 cups flour, 2 tablespoons sugar and the salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. In small bowl, mix water and vanilla; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary).
Gather dough into a ball; shape into flattened 5-inch round on lightly floured surface. Wrap in plastic wrap; refrigerate about 30 minutes or until firm.
Heat oven to 400F. With floured rolling pin, roll pastry into 12-inch round. Place on ungreased large cookie sheet.
In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in apples until coated. Mound apple mixture on center of dough round to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
Bake 27 to 32 minutes or until crust is golden brown. Cut into wedges. Serve warm drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
Source: Betty Crocker
Mexican Mac Salad
Mexican Mac Salad
8 oz curly macaroni
1 lb Velveeta
1 can Rotel (diced tomatoes and chilies)
1 can kidney beans, drained and rinsed
1 onion, chopped
1 can ripe olives sliced
Cook macaroni according to package, drain.
Melt Velveeta in the microwave, adding the Rotel half way through.
Stir well. Mix all remaining ingredients together.
Refrigerate and serve cold.
8 oz curly macaroni
1 lb Velveeta
1 can Rotel (diced tomatoes and chilies)
1 can kidney beans, drained and rinsed
1 onion, chopped
1 can ripe olives sliced
Cook macaroni according to package, drain.
Melt Velveeta in the microwave, adding the Rotel half way through.
Stir well. Mix all remaining ingredients together.
Refrigerate and serve cold.
Hash Brown Rubens
Hash Brown Rubens
2 frozen hash brown patties
1 tablespoon butter, softened
2 thick slices corned beef
1/2 cup sauerkraut, rinsed and drained
2 tablespoons brown sugar
2 tablespoons cinnamon applesauce
1/4 cup Thousand Island salad dressing
1/2 cup shredded Swiss cheese
Place hash browns in a greased 11x7x2-inch baking pan.
Spread each with butter; top with corned beef. In bowl, combine the sauerkraut, brown sugar and applesauce; spoon over corned beef.
Top with salad dressing and Swiss cheese.
Bake, uncovered, at 400 degrees for 15-20 minutes.
2 frozen hash brown patties
1 tablespoon butter, softened
2 thick slices corned beef
1/2 cup sauerkraut, rinsed and drained
2 tablespoons brown sugar
2 tablespoons cinnamon applesauce
1/4 cup Thousand Island salad dressing
1/2 cup shredded Swiss cheese
Place hash browns in a greased 11x7x2-inch baking pan.
Spread each with butter; top with corned beef. In bowl, combine the sauerkraut, brown sugar and applesauce; spoon over corned beef.
Top with salad dressing and Swiss cheese.
Bake, uncovered, at 400 degrees for 15-20 minutes.
Cowboy Wild West Potato Casserole
Cowboy Wild West Potato Casserole
Yield: 4 servings
2 large potatoes, with skins on
8 ounces sour cream
4 ounces diced green chilies
1 cup shredded Cheddar cheese
1 teaspoon
parsley flakes
2 tablespoons salsa
2 teaspoons Italian bread crumbs
Paprika for garnish
Boil potatoes with skins for 30 to 45 minutes until soft when pierced with fork. Cool slightly and peel. Slice potatoes and set aside.
Mix sour cream, green chilies, cheese, parsley and salsa in bowl.
Line a greased casserole dish with sliced potatoes on bottom layer, then a layer of cheese mixture. Continue layering potatoes and cheese. When complete sprinkle with bread crumbs and then paprika. Bake at 325 degrees F for 25 to 30 minutes, or until slightly brown on top.
Serves 2 to 4.
Yield: 4 servings
2 large potatoes, with skins on
8 ounces sour cream
4 ounces diced green chilies
1 cup shredded Cheddar cheese
1 teaspoon
parsley flakes
2 tablespoons salsa
2 teaspoons Italian bread crumbs
Paprika for garnish
Boil potatoes with skins for 30 to 45 minutes until soft when pierced with fork. Cool slightly and peel. Slice potatoes and set aside.
Mix sour cream, green chilies, cheese, parsley and salsa in bowl.
Line a greased casserole dish with sliced potatoes on bottom layer, then a layer of cheese mixture. Continue layering potatoes and cheese. When complete sprinkle with bread crumbs and then paprika. Bake at 325 degrees F for 25 to 30 minutes, or until slightly brown on top.
Serves 2 to 4.
No Bake Snickers Snack Bars
No Bake Snickers Snack Bars
1 box Crispix cereal
1 large package mini marshmallows
1 stick (1/2 cup) butter
5 chopped snicker bars
Melt butter with 2 snicker bars. Add marshmallows and stir to melt.
Add cereal.
Add remaining diced bars.
Press into greased 9 x 13-inch pan.
1 box Crispix cereal
1 large package mini marshmallows
1 stick (1/2 cup) butter
5 chopped snicker bars
Melt butter with 2 snicker bars. Add marshmallows and stir to melt.
Add cereal.
Add remaining diced bars.
Press into greased 9 x 13-inch pan.
Carrot-Raisin Salad
Carrot-Raisin Salad
1/2 cup Sun-Maid Raisins
2 cups grated carrot
1 (8 3/4 ounce) can pineapple tidbits
1/3 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon salt
Salad greens
Combine Sun-Maid Raisins, carrot and drained pineapple. Blend in mayonnaise, lemon juice and salt.
Serve on crisp salad greens.
Makes 4 to 6 servings.
Credit www.recipegoldmine. com
1/2 cup Sun-Maid Raisins
2 cups grated carrot
1 (8 3/4 ounce) can pineapple tidbits
1/3 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon salt
Salad greens
Combine Sun-Maid Raisins, carrot and drained pineapple. Blend in mayonnaise, lemon juice and salt.
Serve on crisp salad greens.
Makes 4 to 6 servings.
Credit www.recipegoldmine. com
Pineapple Bread
Pineapple Bread
3 cups flour
1/2 tsp. vanilla
2 cups crushed unsweetened pineapple (lightly drained)
3/4 cup canola oil
3 eggs, beaten
1/2 tsp. cinnamon
1 3/4 cups sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup crushed walnuts, pecans or macadamia nuts (optional)
Preheat oven 325 degrees Grease & flour two 8.5 X 4.5 loaf pans
Cream canola oil, eggs, sugar and vanilla.
In a separate bowl mix flour, baking powder, baking soda, salt and cinnamon.
Mix dry ingredients with the wet.
Add pineapple, blend well.
Stir in nuts. Place in prepared pans and bake for 50 to 60 minutes.
Insert toothpick making sure bread is done.
Cool 10 minutes. Remove from pans.
3 cups flour
1/2 tsp. vanilla
2 cups crushed unsweetened pineapple (lightly drained)
3/4 cup canola oil
3 eggs, beaten
1/2 tsp. cinnamon
1 3/4 cups sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup crushed walnuts, pecans or macadamia nuts (optional)
Preheat oven 325 degrees Grease & flour two 8.5 X 4.5 loaf pans
Cream canola oil, eggs, sugar and vanilla.
In a separate bowl mix flour, baking powder, baking soda, salt and cinnamon.
Mix dry ingredients with the wet.
Add pineapple, blend well.
Stir in nuts. Place in prepared pans and bake for 50 to 60 minutes.
Insert toothpick making sure bread is done.
Cool 10 minutes. Remove from pans.
HARD PRETZELS
HARD PRETZELS
1 yeast cake
1 1/4 c. water, warm
1/4 c. butter, melted
1 tsp. salt
1 tbsp. sugar
4 c. flour
1 egg, beaten
Coarse salt
Dissolve yeast in warm water. Add salt and sugar. Blend in flour. Knead dough until smooth. Cut into small pieces. Roll into ropes, and twist into desired shape. Place on lightly greased cookie sheet. brush pretzels with beaten egg. Sprinkle with coarse salt. Bake immediately in a preheated 425 degree oven for 12 to 15 minutes. For hard pretzels, shape pretzels smaller and bake until brown. Will keep well for a number of days.
1 yeast cake
1 1/4 c. water, warm
1/4 c. butter, melted
1 tsp. salt
1 tbsp. sugar
4 c. flour
1 egg, beaten
Coarse salt
Dissolve yeast in warm water. Add salt and sugar. Blend in flour. Knead dough until smooth. Cut into small pieces. Roll into ropes, and twist into desired shape. Place on lightly greased cookie sheet. brush pretzels with beaten egg. Sprinkle with coarse salt. Bake immediately in a preheated 425 degree oven for 12 to 15 minutes. For hard pretzels, shape pretzels smaller and bake until brown. Will keep well for a number of days.
PRETZEL RING BREAD
PRETZEL RING BREAD
1 (11 oz.) can refrigerated soft breadsticks
1 egg, beaten
Caraway seeds, sesame seeds or coarse salt
MUSTARD DIP:
8 oz. sour cream
1 1/2 - 2 tbsp. Dijon mustard
Remove breadsticks from can and separate immediately into 8 pieces. Unroll each piece and shape into a "rope" about 15" long using lightly floured fingers. Form each piece into a pretzel shape and arrange on 13" baking stone to form a 1/4" from edge. (Dough pieces should touch.)
Brush top with beaten egg. Sprinkle lightly with caraway, sesame seeds or salt. Bake at 350 degrees for about 18 minutes. Allow to cool about 5 minutes.
For mustard dip, combine sour cream and mustard. Place in small bowl in the center of the bread ring and serve. 8 servings.
1 (11 oz.) can refrigerated soft breadsticks
1 egg, beaten
Caraway seeds, sesame seeds or coarse salt
MUSTARD DIP:
8 oz. sour cream
1 1/2 - 2 tbsp. Dijon mustard
Remove breadsticks from can and separate immediately into 8 pieces. Unroll each piece and shape into a "rope" about 15" long using lightly floured fingers. Form each piece into a pretzel shape and arrange on 13" baking stone to form a 1/4" from edge. (Dough pieces should touch.)
Brush top with beaten egg. Sprinkle lightly with caraway, sesame seeds or salt. Bake at 350 degrees for about 18 minutes. Allow to cool about 5 minutes.
For mustard dip, combine sour cream and mustard. Place in small bowl in the center of the bread ring and serve. 8 servings.
Sunday, August 15, 2010
Coconut Rum Sweet Potato Pie
Coconut Rum Sweet Potato Pie
1 (9-inch) unbaked Cream Cheese Piecrust (recipe follows)
- 2 cups mashed cooked sweet potato (about 1 1/4 pounds)
- 1/2 cup packed dark brown sugar
1/4 cup 2% reduced-fat milk
2 tablespoons dark rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1/2 cup flaked sweetened coconut
Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.
Preheat oven to 350F. Combine sweet potato and next 7 ingredients (sweet potato through eggs) in a food processor, and process until smooth.
Spoon mixture into prepared crust; sprinkle with coconut.
Bake at 350F for 1 hour or until set; shield edges of piecrust with foil after 20 minutes. Cool on a wire rack. Yield: 10 servings.
Piecrust
2 tablespoons butter or stick margarine
2 tablespoons (1 ounce) 1/3-less-fat cream cheese 2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon 1% low-fat milk
1 large egg yolk
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
Combine first 4 ingredients in a bowl; beat well at medium speed of a mixer until smooth.
Add milk and egg yolk; beat until well-blended.
Lightly spoon flour into a dry measuring cup, and level with a knife.
Add flour, baking powder, and salt to bowl, stirring until well-blended.
Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; over with additional plastic wrap.
Chill for 15 minutes. Roll dough, still covered, to an 11-inch circle.
Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
Remove 1 sheet of plastic wrap, and fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray.
Remove top sheet of plastic wrap.
Press the dough against bottom and sides of pan.
Fold edges under, and flute.
Fill and bake the crust according to recipe directions.
Yield: 1 (9-inch) crust.
1 (9-inch) unbaked Cream Cheese Piecrust (recipe follows)
- 2 cups mashed cooked sweet potato (about 1 1/4 pounds)
- 1/2 cup packed dark brown sugar
1/4 cup 2% reduced-fat milk
2 tablespoons dark rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1/2 cup flaked sweetened coconut
Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.
Preheat oven to 350F. Combine sweet potato and next 7 ingredients (sweet potato through eggs) in a food processor, and process until smooth.
Spoon mixture into prepared crust; sprinkle with coconut.
Bake at 350F for 1 hour or until set; shield edges of piecrust with foil after 20 minutes. Cool on a wire rack. Yield: 10 servings.
Piecrust
2 tablespoons butter or stick margarine
2 tablespoons (1 ounce) 1/3-less-fat cream cheese 2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon 1% low-fat milk
1 large egg yolk
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
Combine first 4 ingredients in a bowl; beat well at medium speed of a mixer until smooth.
Add milk and egg yolk; beat until well-blended.
Lightly spoon flour into a dry measuring cup, and level with a knife.
Add flour, baking powder, and salt to bowl, stirring until well-blended.
Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; over with additional plastic wrap.
Chill for 15 minutes. Roll dough, still covered, to an 11-inch circle.
Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
Remove 1 sheet of plastic wrap, and fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray.
Remove top sheet of plastic wrap.
Press the dough against bottom and sides of pan.
Fold edges under, and flute.
Fill and bake the crust according to recipe directions.
Yield: 1 (9-inch) crust.
Cheese Potatoes
Cheese Potatoes
6 med. potatoes (cooked and diced)
1/4 cup butter
1/3 cup flour
3/4 tsp. salt
1/4 tsp. prepared mustard
1/4 tsp. black pepper
2 cans evaporated milk
3/4 cup Cheddar cheese (grated)
In a saucepan,over very low heat, melt butter and stir in flour, salt, pepper, and mustard. Slowly add milk a little at a time and cook, stirring constantly until it thickens.
Put mixture into a 1 1/2 quart casserole then layer potatoes on top.
Sprinkle cheese over the potatoes. Bake at 375 for 45 mins.
serves 8
6 med. potatoes (cooked and diced)
1/4 cup butter
1/3 cup flour
3/4 tsp. salt
1/4 tsp. prepared mustard
1/4 tsp. black pepper
2 cans evaporated milk
3/4 cup Cheddar cheese (grated)
In a saucepan,over very low heat, melt butter and stir in flour, salt, pepper, and mustard. Slowly add milk a little at a time and cook, stirring constantly until it thickens.
Put mixture into a 1 1/2 quart casserole then layer potatoes on top.
Sprinkle cheese over the potatoes. Bake at 375 for 45 mins.
serves 8
Cranberry Scones
Cranberry Scones
3 c flour
1/3 c PLUS 1 T sugar
1 T baking powder
1/2 t salt
1/2 c soft margarine
3/4 c dried cranberries
1 c PLUS 1 T heavy or whipping cream
2 eggs
Preheat oven to 450°.
Combine flour, 1/3 c sugar, baking powder and salt in large bowl.
Cut in margarine with pastry blender or two knives til mixture is size of fine crumbs.
Stir in cranberries.
Beat 1 c cream and eggs in small bowl with wire whisk.
Stir into flour mixture til dough forms.
Divide dough in half on floured surface with floured hands; press each half into 6-in circle.
Cut ea circle into 6 pie-shaped wedges.
Arrange wedges on baking sheet.
Brush with remaining 1 T cream, then sprinkle with remaining 1 T sugar.
Bake 12 mins til golden.
Serve warm, or cool on wire rack.
3 c flour
1/3 c PLUS 1 T sugar
1 T baking powder
1/2 t salt
1/2 c soft margarine
3/4 c dried cranberries
1 c PLUS 1 T heavy or whipping cream
2 eggs
Preheat oven to 450°.
Combine flour, 1/3 c sugar, baking powder and salt in large bowl.
Cut in margarine with pastry blender or two knives til mixture is size of fine crumbs.
Stir in cranberries.
Beat 1 c cream and eggs in small bowl with wire whisk.
Stir into flour mixture til dough forms.
Divide dough in half on floured surface with floured hands; press each half into 6-in circle.
Cut ea circle into 6 pie-shaped wedges.
Arrange wedges on baking sheet.
Brush with remaining 1 T cream, then sprinkle with remaining 1 T sugar.
Bake 12 mins til golden.
Serve warm, or cool on wire rack.
Peanut Butter Graham Cookies (No Bake)
Peanut Butter Graham Cookies (No Bake)
2 cups peanut butter -- creamy or crunchy
2 cups graham cracker crumbs
1 cup confectioners' sugar
1/2 cup light corn syrup
1/4 cup semisweet chocolate chips -- melted, optional
colored sprinkles -- optional
In a large bowl, combine peanut butter, graham cracker crumbs, confectioners' sugar and corn syrup. Mix until smooth. Shape into 1" balls.
Place on waxed paper-lined cookie sheets. Drizzle melted chocolate over balls or roll in colored sprinkles. Store, covered, in refrigerator.
2 cups peanut butter -- creamy or crunchy
2 cups graham cracker crumbs
1 cup confectioners' sugar
1/2 cup light corn syrup
1/4 cup semisweet chocolate chips -- melted, optional
colored sprinkles -- optional
In a large bowl, combine peanut butter, graham cracker crumbs, confectioners' sugar and corn syrup. Mix until smooth. Shape into 1" balls.
Place on waxed paper-lined cookie sheets. Drizzle melted chocolate over balls or roll in colored sprinkles. Store, covered, in refrigerator.
MICROWAVE PEANUT BUTTER FUDGE
MICROWAVE PEANUT BUTTER FUDGE
2/3 c. butter
2/3 c. peanut butter (chunky or smooth)
6 c. powdered sugar
1/3 c. milk
1 tbsp. vanilla
In a large microwave safe bowl place butter and peanut butter. Microwave on high until butter melts (1 1/2 to 2 minutes); stir until well blended. Add remaining ingredients; stir until lumps of sugar disappear. Microwave on high until soft but not bubbly (1 to 1 1/2 minutes); stir. Pour into buttered 9 inch square
baking pan. Cover; refrigerate at least 1 hour. Cut into 1 1/2 inch pieces. Store in refrigerator.
Variation: Spread chocolate frosting after fudge is chilled.
Great recipe for kids to make!
Yield: 36 (1 1/2 inch) candies.
2/3 c. butter
2/3 c. peanut butter (chunky or smooth)
6 c. powdered sugar
1/3 c. milk
1 tbsp. vanilla
In a large microwave safe bowl place butter and peanut butter. Microwave on high until butter melts (1 1/2 to 2 minutes); stir until well blended. Add remaining ingredients; stir until lumps of sugar disappear. Microwave on high until soft but not bubbly (1 to 1 1/2 minutes); stir. Pour into buttered 9 inch square
baking pan. Cover; refrigerate at least 1 hour. Cut into 1 1/2 inch pieces. Store in refrigerator.
Variation: Spread chocolate frosting after fudge is chilled.
Great recipe for kids to make!
Yield: 36 (1 1/2 inch) candies.
Chunky Turkey Soup Recipe
None of the comments are mine.
Chunky Turkey Soup Recipe
This hearty, chunky soup is the perfect answer to your Turkey Day leftovers. Combining the earthy flavors of curry and cumin, no one will mistake it for canned soup! Jane M. Scanlon, Marco Island, Florida
BROTH:
1 leftover turkey carcass (from a 12- to 14-pound turkey)
4-1/2 quarts water
1 medium onion, quartered
1 medium carrot, cut into 2-inch pieces
1 celery rib, cut into 2-inch pieces
SOUP:
2 cups shredded cooked turkey
4 celery ribs, chopped
2 cups frozen corn
2 medium carrots, sliced
1 large onion, chopped
1 cup uncooked orzo pasta
2 tablespoons minced fresh parsley
4 teaspoons chicken bouillon granules
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Directions
Place the turkey carcass in a large kettle; add water, onion, carrot and celery. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.
Discard the carcass. Strain broth through a cheesecloth- lined colander. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated for up to 3 days or frozen for 4-6 months.)
Place the soup ingredients in a large kettle; add the broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender. Yield: 12 servings (1-1/3 cups each).
Chunky Turkey Soup published in Taste of Home October/November 2008, p49
Refrigerate Chicken Soup without Noodles
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
12 Servings
Beth Layman :)
Chunky Turkey Soup Recipe
This hearty, chunky soup is the perfect answer to your Turkey Day leftovers. Combining the earthy flavors of curry and cumin, no one will mistake it for canned soup! Jane M. Scanlon, Marco Island, Florida
BROTH:
1 leftover turkey carcass (from a 12- to 14-pound turkey)
4-1/2 quarts water
1 medium onion, quartered
1 medium carrot, cut into 2-inch pieces
1 celery rib, cut into 2-inch pieces
SOUP:
2 cups shredded cooked turkey
4 celery ribs, chopped
2 cups frozen corn
2 medium carrots, sliced
1 large onion, chopped
1 cup uncooked orzo pasta
2 tablespoons minced fresh parsley
4 teaspoons chicken bouillon granules
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Directions
Place the turkey carcass in a large kettle; add water, onion, carrot and celery. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.
Discard the carcass. Strain broth through a cheesecloth- lined colander. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated for up to 3 days or frozen for 4-6 months.)
Place the soup ingredients in a large kettle; add the broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender. Yield: 12 servings (1-1/3 cups each).
Chunky Turkey Soup published in Taste of Home October/November 2008, p49
Refrigerate Chicken Soup without Noodles
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
12 Servings
Beth Layman :)
Starbuck's Low Fat Blueberry Muffins
Starbuck's Low Fat Blueberry Muffins
3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray
Preheat oven to 375 degrees F. In a bowl, blend together the flour, sugar, baking powder and salt.
In another bowl, combine the milk, applesauce and egg whites; mix well. Add the wet ingredients into the dry ingredients and blend together. Fold in the blueberries.
Spray some muffin tins with cooking oil. Spoon the muffin batter equally among the cups. Bake until muffins are golden brown, about 25 minutes.
Test with a long toothpick or a fork to make sure the center of the muffins are done.
Set on wire rack to cool for 5 minutes.
Makes 12 muffins
Source: The Secret Recipe Blog-
3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray
Preheat oven to 375 degrees F. In a bowl, blend together the flour, sugar, baking powder and salt.
In another bowl, combine the milk, applesauce and egg whites; mix well. Add the wet ingredients into the dry ingredients and blend together. Fold in the blueberries.
Spray some muffin tins with cooking oil. Spoon the muffin batter equally among the cups. Bake until muffins are golden brown, about 25 minutes.
Test with a long toothpick or a fork to make sure the center of the muffins are done.
Set on wire rack to cool for 5 minutes.
Makes 12 muffins
Source: The Secret Recipe Blog-
PETER PAN PEANUT BUTTER COOKIES
PETER PAN PEANUT BUTTER COOKIES
1 c. shortening
1 c. white sugar
2 eggs
1 c. brown sugar
1 tsp. vanilla
1 c. Peter Pan peanut butter
2 c. flour
1/2 tsp. salt
2 tsp. soda
Cream shortening, sugar and eggs. Mix rest of ingredients. Bake 10 minutes at 350 degrees. Enjoy.
1 c. shortening
1 c. white sugar
2 eggs
1 c. brown sugar
1 tsp. vanilla
1 c. Peter Pan peanut butter
2 c. flour
1/2 tsp. salt
2 tsp. soda
Cream shortening, sugar and eggs. Mix rest of ingredients. Bake 10 minutes at 350 degrees. Enjoy.
ALMOND COOKIES (DUTCH)
ALMOND COOKIES (DUTCH)
1/2 cup butter
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
3 cups flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. baking soda
1/2 cup blanched almonds, sliced
Cream 1/2 cup butter and 1/2 cup shortening, add 1/2 cup granulated sugar and 1/2 cup brown sugar, and cream mixture well.
Add 2 well-beaten eggs. Sift 3 cups flour, add 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. baking soda.
Sift again and add to first mixture. Add 1/2 cup sliced blanched almonds.
Mold into a loaf in small pan lined with wax or parchment paper, cover and refrigerate overnight.
Slice thinly and bake 10-15 minutes at 375°F. Enjoy.
1/2 cup butter
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
3 cups flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. baking soda
1/2 cup blanched almonds, sliced
Cream 1/2 cup butter and 1/2 cup shortening, add 1/2 cup granulated sugar and 1/2 cup brown sugar, and cream mixture well.
Add 2 well-beaten eggs. Sift 3 cups flour, add 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. baking soda.
Sift again and add to first mixture. Add 1/2 cup sliced blanched almonds.
Mold into a loaf in small pan lined with wax or parchment paper, cover and refrigerate overnight.
Slice thinly and bake 10-15 minutes at 375°F. Enjoy.
Corn Bread
Corn Bread
1 cup yellow cornmeal
1 cup sifted all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup fat free milk
2 large eggs, slightly beaten or 1/2 cup egg substitute
3 tablespoons canola or corn oil
Preheat the oven to 425 degrees F. Spray a 9 inch square pan with nonstick pan spray. Combine the cornmeal, flour, baking powder and salt in a large bowl. Combine the milk, eggs and oil in a small bowl, add to the dry ingredients and blend well. Pour into the prepared baking pan. Bake for 20 to 25 minutes until an inserted toothpick comes out clean. Remove from the oven and turn out of the pan onto a rack. Cool slightly before cutting. Cut into equal portions. Serve warm.
1 cup yellow cornmeal
1 cup sifted all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup fat free milk
2 large eggs, slightly beaten or 1/2 cup egg substitute
3 tablespoons canola or corn oil
Preheat the oven to 425 degrees F. Spray a 9 inch square pan with nonstick pan spray. Combine the cornmeal, flour, baking powder and salt in a large bowl. Combine the milk, eggs and oil in a small bowl, add to the dry ingredients and blend well. Pour into the prepared baking pan. Bake for 20 to 25 minutes until an inserted toothpick comes out clean. Remove from the oven and turn out of the pan onto a rack. Cool slightly before cutting. Cut into equal portions. Serve warm.
Cucumber Salad
Cucumber Salad
By Diana Rattray, About.com Guide
Cucumber Salad
3 large cucumbers, peeled, thinly sliced
1 cup white vinegar
3/4 cup water
3/4 cup sugar
1 teaspoon salt
dash ground cayenne pepper
dash dried parsley flakes
1/8 teaspoon black pepper
dash dried leaf basil
Combine all ingredients except cucumbers; heat until sugar melts. Pour warm mixture over cucumbers. Store covered in refrigerator.
Serves 6 to 8
By Diana Rattray, About.com Guide
Cucumber Salad
3 large cucumbers, peeled, thinly sliced
1 cup white vinegar
3/4 cup water
3/4 cup sugar
1 teaspoon salt
dash ground cayenne pepper
dash dried parsley flakes
1/8 teaspoon black pepper
dash dried leaf basil
Combine all ingredients except cucumbers; heat until sugar melts. Pour warm mixture over cucumbers. Store covered in refrigerator.
Serves 6 to 8
Pretzel Bread
Pretzel Bread
Posted on July 13, 2007 by TwobitMe
As promised, here is my recipe for the finished pretzel bread. It’s seriously quite popular in my office, and that means I did something right.
Mike’s Signature Pretzel Bread - makes 2 small loaves
2 ¼ tsp yeast
1 cup water (110-120 degrees)
2 Tbsp room temperature milk
1 Tbsp dark brown sugar
3 Tbsp butter
1 tsp kosher salt
2 ½ – 3 cups bread flour
4 quarts water
½ cup baking soda
Kosher salt to taste
2 Tbsp melted butter
Add yeast, water, milk, brown sugar and butter into a large bowl, whisking until all ingredients are combined. Let mixture rest for 10 minutes for yeast to activate. Mix in kosher salt. Start by adding two cups of the flour to the bowl, combining it with other ingredients. Add more flour as it’s needed, reserving just a bit for coating the dough mat later.
The dough should form a slightly tacky, but firm ball. Oil the bowl, place the dough ball in the bowl, and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand or machine for at least 5-10 minutes until the dough is elastic and satiny. Place dough back in the bowl and recover for 1 hour.
Preheat oven to 400 degrees and bring the 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
Remove the dough from the bowl and gently degas it. Form two separate balls of dough, forming them into the shape you want. Drop one of the smaller balls into the baking soda bath for no longer than 30 seconds, turning it once to guarantee both sides covered. Drain the excess water from the dough and place it on an oiled baking sheet. Repeat with second ball of dough.
Sprinkle the kosher salt over the bread to your specific tastes, and make sure to use a knife to cut a small incision on the top of the bread so the dough has somewhere to expand.
Cook the bread for 22 minutes, rotating the baking sheet once.
Once removed from the oven, immediately brush the melted butter over the loaves to guarantee a soft crust.
Posted on July 13, 2007 by TwobitMe
As promised, here is my recipe for the finished pretzel bread. It’s seriously quite popular in my office, and that means I did something right.
Mike’s Signature Pretzel Bread - makes 2 small loaves
2 ¼ tsp yeast
1 cup water (110-120 degrees)
2 Tbsp room temperature milk
1 Tbsp dark brown sugar
3 Tbsp butter
1 tsp kosher salt
2 ½ – 3 cups bread flour
4 quarts water
½ cup baking soda
Kosher salt to taste
2 Tbsp melted butter
Add yeast, water, milk, brown sugar and butter into a large bowl, whisking until all ingredients are combined. Let mixture rest for 10 minutes for yeast to activate. Mix in kosher salt. Start by adding two cups of the flour to the bowl, combining it with other ingredients. Add more flour as it’s needed, reserving just a bit for coating the dough mat later.
The dough should form a slightly tacky, but firm ball. Oil the bowl, place the dough ball in the bowl, and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand or machine for at least 5-10 minutes until the dough is elastic and satiny. Place dough back in the bowl and recover for 1 hour.
Preheat oven to 400 degrees and bring the 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
Remove the dough from the bowl and gently degas it. Form two separate balls of dough, forming them into the shape you want. Drop one of the smaller balls into the baking soda bath for no longer than 30 seconds, turning it once to guarantee both sides covered. Drain the excess water from the dough and place it on an oiled baking sheet. Repeat with second ball of dough.
Sprinkle the kosher salt over the bread to your specific tastes, and make sure to use a knife to cut a small incision on the top of the bread so the dough has somewhere to expand.
Cook the bread for 22 minutes, rotating the baking sheet once.
Once removed from the oven, immediately brush the melted butter over the loaves to guarantee a soft crust.
Orange-Pecan Pork Roast
Orange-Pecan Pork Roast
1 whole boneless pork loin roast (2-1/2 to 3 lbs.)
1/2 cup finely chopped onion
1 garlic clove, minced
2 Tbs. canola oil
1/2 cup orange marmalade
1/4 cup chopped pecans
1/4 tsp. ground cinnamon
1. Place roast on a rack in a shallow roasting pan. In a skillet,
saute onion and garlic in oil until tender. Add the marmalade, pecans
and cinnamon; cook and stir until marmalade is melted. Spoon over
roast.
2. Bake, uncovered, at 325 for 1-3/4 hours or until meat thermometer
reads 160F. Let stand for 10 minutes before slicing.
Yield: 6-8 servings.
-Taste of Home Holiday Recipes 2008
320 Christmas Classics
Recipe source: Betty Crocker-Pillsburys Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.
NOTE:
The leftovers make awesome sandwiches!
1 whole boneless pork loin roast (2-1/2 to 3 lbs.)
1/2 cup finely chopped onion
1 garlic clove, minced
2 Tbs. canola oil
1/2 cup orange marmalade
1/4 cup chopped pecans
1/4 tsp. ground cinnamon
1. Place roast on a rack in a shallow roasting pan. In a skillet,
saute onion and garlic in oil until tender. Add the marmalade, pecans
and cinnamon; cook and stir until marmalade is melted. Spoon over
roast.
2. Bake, uncovered, at 325 for 1-3/4 hours or until meat thermometer
reads 160F. Let stand for 10 minutes before slicing.
Yield: 6-8 servings.
-Taste of Home Holiday Recipes 2008
320 Christmas Classics
Recipe source: Betty Crocker-Pillsburys Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.
NOTE:
The leftovers make awesome sandwiches!
Grilled Caesar Potatoes
Grilled Caesar Potatoes
1 envelope Caesar or Italian salad dressing mix
1/4 cup vinegar
1/4 cup oil
1 1/2 lb red potatoes cut into 1 in cubes
1 med onion coarsely chopped
1 med red or green pepper coarsely chopped
Mix salad dressing mix,vinegar and oil until well blended.
Pour over remaining ingredients in a lge bowl and toss lightly until well coated. Spoon evenly onto a lge sheet of double layer heavy duty foil,wrap up to form a tightly sealed pouch. Grill over med heat for 30-35 min,turning halfway through cooking
1 envelope Caesar or Italian salad dressing mix
1/4 cup vinegar
1/4 cup oil
1 1/2 lb red potatoes cut into 1 in cubes
1 med onion coarsely chopped
1 med red or green pepper coarsely chopped
Mix salad dressing mix,vinegar and oil until well blended.
Pour over remaining ingredients in a lge bowl and toss lightly until well coated. Spoon evenly onto a lge sheet of double layer heavy duty foil,wrap up to form a tightly sealed pouch. Grill over med heat for 30-35 min,turning halfway through cooking
ABM MUSTARD WHEAT RYE
The comments at the end are not mine. I have not tried this bread.
ABM MUSTARD WHEAT RYE
2 ts Yeast
1 c Bread flour
1/2 c Whole wheat flour
1/2 c Rye flour
1 TB Gluten
1/3 c Dijon mustard
2/3 c Water
1 TB Lecithin granules
1 TB Molasses
Dump yeast in machine. Dump in flours and lecithin granules
Fill measuring cup to 2/3rds with warm water.
Add mustard until liquid measures a full cup.
Add molasses and stir. Dump in machine.
Set machine to basic bake.
Tested 3/3/94 A small dark loaf with a nice mustardy flavor. While dense, it can be sliced quite thinly.
Will make a GREAT egg salad sandwich. If you substitute another fat for the lecithin granules, you might want to add a little more gluten.
ABM MUSTARD WHEAT RYE
2 ts Yeast
1 c Bread flour
1/2 c Whole wheat flour
1/2 c Rye flour
1 TB Gluten
1/3 c Dijon mustard
2/3 c Water
1 TB Lecithin granules
1 TB Molasses
Dump yeast in machine. Dump in flours and lecithin granules
Fill measuring cup to 2/3rds with warm water.
Add mustard until liquid measures a full cup.
Add molasses and stir. Dump in machine.
Set machine to basic bake.
Tested 3/3/94 A small dark loaf with a nice mustardy flavor. While dense, it can be sliced quite thinly.
Will make a GREAT egg salad sandwich. If you substitute another fat for the lecithin granules, you might want to add a little more gluten.
Campbell's® Simply Delicious Meat Loaf
Campbell's® Simply Delicious Meat Loaf
1 1/2 lb. ground beef
1/2 cup Italian-seasoned dry bread crumbs
1 egg, beaten
1 can Campbell's® Golden Mushroom Soup
1/4 cup water
MIX thoroughly beef, bread crumbs and egg. Shape firmly into 8" x 4" loaf in baking pan.
BAKE at 350°F. for 30 min. Spread 1/2 can soup over top of meat loaf. Bake 30 min. or until done.
MIX 2 tbsp. drippings, remaining soup and water in saucepan. Heat through and serve with meat loaf. Serves 6.
1 1/2 lb. ground beef
1/2 cup Italian-seasoned dry bread crumbs
1 egg, beaten
1 can Campbell's® Golden Mushroom Soup
1/4 cup water
MIX thoroughly beef, bread crumbs and egg. Shape firmly into 8" x 4" loaf in baking pan.
BAKE at 350°F. for 30 min. Spread 1/2 can soup over top of meat loaf. Bake 30 min. or until done.
MIX 2 tbsp. drippings, remaining soup and water in saucepan. Heat through and serve with meat loaf. Serves 6.
BREAD STICK PRETZELS
BREAD STICK PRETZELS
1 can refrigerator bread sticks
Pizza sauce or melted cheese
Cinnamon sugar
Parmesan cheese
Use refrigerated bread sticks to form pretzels, letters, shapes or numbers. Bake for 10 minutes at 375 degrees. Dip in pizza sauce or melted cheese. You can also roll them in cinnamon/sugar mixture or Parmesan cheese before baking.
1 can refrigerator bread sticks
Pizza sauce or melted cheese
Cinnamon sugar
Parmesan cheese
Use refrigerated bread sticks to form pretzels, letters, shapes or numbers. Bake for 10 minutes at 375 degrees. Dip in pizza sauce or melted cheese. You can also roll them in cinnamon/sugar mixture or Parmesan cheese before baking.
Festive Cranberry-Pineapple Salad
Festive Cranberry-Pineapple Salad
1 (20 ounce) can DOLE Crushed Pineapple, undrained
2 pkg. (4 serving size) JELL-O Brand Raspberry Flavor Gelatin
1 (16 ounce) can whole berry cranberry sauce
1 medium DOLE Apple, chopped
2/3 cup chopped PLANTERS Walnuts
Drain pineapple, reserving liquid in 1-qt. liquid measuring cup.
Remove 1 Tbsp. of the crushed pineapple; set aside for garnish.
Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan.
Bring to boil; remove from heat.
Add gelatin; stir at least 2 min. until completely dissolved.
Add cranberry sauce; stir until well blended.
(Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.) Pour into large bowl.
Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites.)
Stir in remaining pineapple, the apples and walnuts; stir gently until well blended. Pour into medium serving bowl.
Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
Yield: 14 servings
1 (20 ounce) can DOLE Crushed Pineapple, undrained
2 pkg. (4 serving size) JELL-O Brand Raspberry Flavor Gelatin
1 (16 ounce) can whole berry cranberry sauce
1 medium DOLE Apple, chopped
2/3 cup chopped PLANTERS Walnuts
Drain pineapple, reserving liquid in 1-qt. liquid measuring cup.
Remove 1 Tbsp. of the crushed pineapple; set aside for garnish.
Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan.
Bring to boil; remove from heat.
Add gelatin; stir at least 2 min. until completely dissolved.
Add cranberry sauce; stir until well blended.
(Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.) Pour into large bowl.
Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites.)
Stir in remaining pineapple, the apples and walnuts; stir gently until well blended. Pour into medium serving bowl.
Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
Yield: 14 servings
CREAM CHEESE STUFFED MUSHROOMS
CREAM CHEESE STUFFED MUSHROOMS
15 to 20 sm. fresh mushrooms
1 pkg. (3 oz.) cream cheese, softened
3 tbsp. fine dry bread crumbs
2 tbsp. finely chopped fresh parsley
2 tsp. grated onion
1/4 tsp. paprika
1/4 tsp. salt
Remove mushroom stems to form caps; reserve stems for soups or sauces.
In medium bowl mix cream cheese, bread crumbs, parsley, onion, paprika and salt.
Fill each mushroom cap with cream cheese mixture. Place on baking sheet.
Broil 5 to 10 minutes or until brown. Makes 15 to 20 mushrooms.
15 to 20 sm. fresh mushrooms
1 pkg. (3 oz.) cream cheese, softened
3 tbsp. fine dry bread crumbs
2 tbsp. finely chopped fresh parsley
2 tsp. grated onion
1/4 tsp. paprika
1/4 tsp. salt
Remove mushroom stems to form caps; reserve stems for soups or sauces.
In medium bowl mix cream cheese, bread crumbs, parsley, onion, paprika and salt.
Fill each mushroom cap with cream cheese mixture. Place on baking sheet.
Broil 5 to 10 minutes or until brown. Makes 15 to 20 mushrooms.
Turkey Broccoli Hollandaise
Turkey Broccoli Hollandaise
Servings: 6
1 cup fresh broccoli florets
1 (6 ounce) package stuffing mix
1 (1.25 ounce) envelope hollandaise sauce mix
2 cups cubed cooked turkey or chicken
1 (2.8 ounce) can French-fried onions
1. Place 1 in. of water and broccoli in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, prepare stuffing and sauce mixes according to package directions.
2. Spoon stuffing into a greased 11-in. x 7-in. x 2-in. baking dish. Top with turkey. Drain broccoli; arrange over turkey. Spoon sauce over the top; sprinkle with onions. Bake, uncovered, at 325 degrees F for 25-30 minutes or until heated through.
Servings: 6
1 cup fresh broccoli florets
1 (6 ounce) package stuffing mix
1 (1.25 ounce) envelope hollandaise sauce mix
2 cups cubed cooked turkey or chicken
1 (2.8 ounce) can French-fried onions
1. Place 1 in. of water and broccoli in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, prepare stuffing and sauce mixes according to package directions.
2. Spoon stuffing into a greased 11-in. x 7-in. x 2-in. baking dish. Top with turkey. Drain broccoli; arrange over turkey. Spoon sauce over the top; sprinkle with onions. Bake, uncovered, at 325 degrees F for 25-30 minutes or until heated through.
Sweet Tender Muffins
Sweet Tender Muffins
Flavorings (see specific recipes below)
3 cups all-purpose flour
1 lb. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick plus 2 tbs. butter, softened
1 cup sugar
2 large eggs
1 1/2 cups plain yogurt
Adjust oven rack to lower-middle position and heat oven to 375 degrees (or 450 degrees for mini-muffins, which need the higher heat to brown perfectly). Prepare your preferred flavoring from the list below (add as directed below). Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
Beat butter and sugar with an electric mixer until light and fluffy. Beat in eggs, then alternating 1/3 at a time, beat in the flour mixture, then the yogurt, until a smooth, thick batter just forms.
Spray a 12 cup muffin tin with 1/2 cup capacity (or four 12 cup mini-muffin tins) with vegetable cooking spray, or use paper liners. Divide batter evenly among the cups. A spring-action regular or mini ice cream scoop works well. The muffin cups will be full.
Bake until muffins are golden brown, about 12 minutes for the mini-muffins and about 25 for the regular ones. Set pans on a wire rack to cool slightly, remove muffins and continue to cool, or serve.
Makes 12 regular muffins or 48 mini-muffins.
3 flavor options
Lemon-Poppy Seed Muffins: Add 3 tbs. poppy seeds and 1 lb. lemon zest to the dry ingredients. Spoon half the batter into each muffin cup. Dipping a spoon in water as necessary, make a well in each cup of batter. Using a generous 1/4 cup of store-bought lemon curd, drop a heaping teaspoon of lemon curd in each well (or 1/4 tsp. in the mini pans). Top with remaining batter. These work best in the regular muffin pans.
Date-walnut Muffins: Add 1 cup each of chopped dates and toasted walnuts to dry ingredients, and add 2 tsps. vanilla to the eggs.
Chocolate Chip-Cherry Muffins: Add 1 cup each of coarssely chopped dried cherries and miniature chocolate chips to the dry ingredients, and add 1/2 tsp. almond extract to the eggs.
USA Weekend
Flavorings (see specific recipes below)
3 cups all-purpose flour
1 lb. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick plus 2 tbs. butter, softened
1 cup sugar
2 large eggs
1 1/2 cups plain yogurt
Adjust oven rack to lower-middle position and heat oven to 375 degrees (or 450 degrees for mini-muffins, which need the higher heat to brown perfectly). Prepare your preferred flavoring from the list below (add as directed below). Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
Beat butter and sugar with an electric mixer until light and fluffy. Beat in eggs, then alternating 1/3 at a time, beat in the flour mixture, then the yogurt, until a smooth, thick batter just forms.
Spray a 12 cup muffin tin with 1/2 cup capacity (or four 12 cup mini-muffin tins) with vegetable cooking spray, or use paper liners. Divide batter evenly among the cups. A spring-action regular or mini ice cream scoop works well. The muffin cups will be full.
Bake until muffins are golden brown, about 12 minutes for the mini-muffins and about 25 for the regular ones. Set pans on a wire rack to cool slightly, remove muffins and continue to cool, or serve.
Makes 12 regular muffins or 48 mini-muffins.
3 flavor options
Lemon-Poppy Seed Muffins: Add 3 tbs. poppy seeds and 1 lb. lemon zest to the dry ingredients. Spoon half the batter into each muffin cup. Dipping a spoon in water as necessary, make a well in each cup of batter. Using a generous 1/4 cup of store-bought lemon curd, drop a heaping teaspoon of lemon curd in each well (or 1/4 tsp. in the mini pans). Top with remaining batter. These work best in the regular muffin pans.
Date-walnut Muffins: Add 1 cup each of chopped dates and toasted walnuts to dry ingredients, and add 2 tsps. vanilla to the eggs.
Chocolate Chip-Cherry Muffins: Add 1 cup each of coarssely chopped dried cherries and miniature chocolate chips to the dry ingredients, and add 1/2 tsp. almond extract to the eggs.
USA Weekend
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