Butter-Pecan Sweet Potatoes
Serves 8
8 medium sweet potatoes (5 pounds)
2 tablespoons olive oil
Coarse salt
2 tablespoons butter, cut into small pieces
2 tablespoons light-brown sugar
1/3 cup pecan pieces
1/8 teaspoon cayenne pepper
Directions
Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.
Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.
Veronica
Friday, November 19, 2010
Tipsy Sweet Potatoes
Tipsy Sweet Potatoes
4 large sweet potatoes
1/2 cup granulated sugar
1/2 stick butter
1/2 cup Jack Daniels whiskey
Pecan halves
Boil 4 large sweet potatoes until tender. Peel and cut into chunks. Add sugar, butter and whiskey, and mash all together. Pour into casserole dish; top with pecan halves and bake at 350 degrees F for about 20 minutes until hot and bubbly. Enjoy.
4 large sweet potatoes
1/2 cup granulated sugar
1/2 stick butter
1/2 cup Jack Daniels whiskey
Pecan halves
Boil 4 large sweet potatoes until tender. Peel and cut into chunks. Add sugar, butter and whiskey, and mash all together. Pour into casserole dish; top with pecan halves and bake at 350 degrees F for about 20 minutes until hot and bubbly. Enjoy.
Bourbon Sweet Potatoes
Bourbon Sweet Potatoes
4 pounds sweet potatoes or yams
1/2 cup butter or margarine
1/2 cup bourbon
1/3 cup orange juice
1/4 cup firmly packed light brown
sugar
1 teaspoon salt
1/2 teaspoon apple pie spice
1/3 cup chopped pecans
Scrub the potatoes.
Cook covered in boiling salted water to cover in a large saucepan about 35 minutes or until tender. Drain; cool slightly, then peel.
Mash potatoes in large bowl. Add butter, bourbon, orange juice, brown sugar, salt and apple pie spice; beat until fluffy-smooth. Spoon into a buttered 6-cup baking dish. Sprinkle nuts around edge. Bake at 350 degrees F for 45 minutes or until lightly browned. Enjoy.
4 pounds sweet potatoes or yams
1/2 cup butter or margarine
1/2 cup bourbon
1/3 cup orange juice
1/4 cup firmly packed light brown
sugar
1 teaspoon salt
1/2 teaspoon apple pie spice
1/3 cup chopped pecans
Scrub the potatoes.
Cook covered in boiling salted water to cover in a large saucepan about 35 minutes or until tender. Drain; cool slightly, then peel.
Mash potatoes in large bowl. Add butter, bourbon, orange juice, brown sugar, salt and apple pie spice; beat until fluffy-smooth. Spoon into a buttered 6-cup baking dish. Sprinkle nuts around edge. Bake at 350 degrees F for 45 minutes or until lightly browned. Enjoy.
PUMPKIN QUICK BREAD
PUMPKIN QUICK BREAD
1 1/2 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. ground cloves
1/4 tsp. salt
1/3 c. reduced-calorie butter, softened
1/2 c. sugar
6 packets Sweet One sugar substitute
2 lg. eggs
1/2 tsp. vanilla extract
1 c. cooked or canned pumpkin
1/3 c. skim milk
1/4 c. walnuts, finely chopped
Preheat oven to 350 degrees. Spray 8 1/2 x 4 1/2 x 2 1/4-inch loaf pan with nonstick cooking spray; set aside. Into a small bowl sift together flour, baking soda, cinnamon, baking powder, cloves and salt. In a large bowl cream butter, sugar and Sweet One. Beat in eggs and vanilla; beat in pumpkin. Stir dry ingredients into pumpkin mixture alternately with milk, stirring until blended after each addition. Stir in walnuts. Pour into prepared pan. Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Turn onto wire rack and cool. Makes 12 servings.
1 1/2 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. ground cloves
1/4 tsp. salt
1/3 c. reduced-calorie butter, softened
1/2 c. sugar
6 packets Sweet One sugar substitute
2 lg. eggs
1/2 tsp. vanilla extract
1 c. cooked or canned pumpkin
1/3 c. skim milk
1/4 c. walnuts, finely chopped
Preheat oven to 350 degrees. Spray 8 1/2 x 4 1/2 x 2 1/4-inch loaf pan with nonstick cooking spray; set aside. Into a small bowl sift together flour, baking soda, cinnamon, baking powder, cloves and salt. In a large bowl cream butter, sugar and Sweet One. Beat in eggs and vanilla; beat in pumpkin. Stir dry ingredients into pumpkin mixture alternately with milk, stirring until blended after each addition. Stir in walnuts. Pour into prepared pan. Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Turn onto wire rack and cool. Makes 12 servings.
Thanksgiving Party Cheese Ball
Thanksgiving Party Cheese Ball
4 c. Shredded cheddar cheese
2 pkgs. (3 oz. Each) cream cheese
1/3 c. Mayonnaise
2 tsp. Sherry flavoring
1 tsp. Worcestershire sauce
1/8 tsp. Onion salt
1/8 tsp. Garlic salt
1/8 tsp. Celery salt
1/2 c. Chopped walnuts
Combine cheese, mayonnaise, sherry flavoring, Worcestershire sauce, and spices. Blend until smooth. Cover and chill until firm. Shape cheese mixture in a ball. Roll ball in chopped nuts. Cover and chill. Makes a 5 inch ball. At holidays, I add a few green olives with pimentos for color.
~Dawn Duarte~
4 c. Shredded cheddar cheese
2 pkgs. (3 oz. Each) cream cheese
1/3 c. Mayonnaise
2 tsp. Sherry flavoring
1 tsp. Worcestershire sauce
1/8 tsp. Onion salt
1/8 tsp. Garlic salt
1/8 tsp. Celery salt
1/2 c. Chopped walnuts
Combine cheese, mayonnaise, sherry flavoring, Worcestershire sauce, and spices. Blend until smooth. Cover and chill until firm. Shape cheese mixture in a ball. Roll ball in chopped nuts. Cover and chill. Makes a 5 inch ball. At holidays, I add a few green olives with pimentos for color.
~Dawn Duarte~
Green Beans
Anytime Side Dish
1 can (16 ounce) cut green beans
2 strips bacon
1/4 teaspoon salt
3/4 cup liquid from beans
1 tablespoon cornstarch
dash pepper
Drain beans, reserving 3/4 cup of the liquid. Fry bacon; drain and set aside. Put 1 tablespoon bacon drippings in heavy saucepan. Add drained beans and cook over medium heat, shaking pan as beans warm. Sprinkle with salt and pepper. Combine cornstarch and reserved liquid. Pour over beans and cook until thickened. Serve topped with crumbled bacon. Servings: 4
1 can (16 ounce) cut green beans
2 strips bacon
1/4 teaspoon salt
3/4 cup liquid from beans
1 tablespoon cornstarch
dash pepper
Drain beans, reserving 3/4 cup of the liquid. Fry bacon; drain and set aside. Put 1 tablespoon bacon drippings in heavy saucepan. Add drained beans and cook over medium heat, shaking pan as beans warm. Sprinkle with salt and pepper. Combine cornstarch and reserved liquid. Pour over beans and cook until thickened. Serve topped with crumbled bacon. Servings: 4
Thursday, November 18, 2010
THANKSGIVING YAMS WITH TOPPING
THANKSGIVING YAMS WITH TOPPING
(6 servings)
4 or 5 med. Yams
1 c. Pineapple juice
1 c. Orange juice
1/4 c. Butter
1 egg, slightly beaten
1 tsp. Salt
1/4 tsp. Cinnamon
3 tbsp. Brown sugar
1/3 c. Cream
Peel yams; cut into large chunks. Place in saucepan; add fruit juices. Cook about 20 minutes, or until tender. Mash yams well. Add butter, egg, salt, cinnamon, brown sugar and cream. Beat until creamy, adding additional cream or juice if needed. Spoon into well greased baking dish.
TOPPING:
1/4 c. Sifted flour
3 tbsp. Brown sugar
1/2 tsp. Cinnamon
1/4 tsp. Salt
3 tbsp. Butter
1/4 c. Chopped nuts
1 c. Miniature marshmallows
Preheat oven to 350 degrees. Combine flour, brown sugar, cinnamon and salt. Cut butter into mixture until resembles coarse crumbs. Stir in nuts; sprinkle mixture over yam mixture. Bake at 350 degrees for 25 minutes. Press marshmallows lightly into top and bake just until the marshmallows have melted and are slightly browned. Yield: 6 servings.
~Dawn~
(6 servings)
4 or 5 med. Yams
1 c. Pineapple juice
1 c. Orange juice
1/4 c. Butter
1 egg, slightly beaten
1 tsp. Salt
1/4 tsp. Cinnamon
3 tbsp. Brown sugar
1/3 c. Cream
Peel yams; cut into large chunks. Place in saucepan; add fruit juices. Cook about 20 minutes, or until tender. Mash yams well. Add butter, egg, salt, cinnamon, brown sugar and cream. Beat until creamy, adding additional cream or juice if needed. Spoon into well greased baking dish.
TOPPING:
1/4 c. Sifted flour
3 tbsp. Brown sugar
1/2 tsp. Cinnamon
1/4 tsp. Salt
3 tbsp. Butter
1/4 c. Chopped nuts
1 c. Miniature marshmallows
Preheat oven to 350 degrees. Combine flour, brown sugar, cinnamon and salt. Cut butter into mixture until resembles coarse crumbs. Stir in nuts; sprinkle mixture over yam mixture. Bake at 350 degrees for 25 minutes. Press marshmallows lightly into top and bake just until the marshmallows have melted and are slightly browned. Yield: 6 servings.
~Dawn~
Bread Dressing For Roast Turkey
Bread Dressing For Roast Turkey
2 tablespoons butter or margarine
1 medium onion, chopped
1 cup chopped celery
1 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups dried bread crumbs
2 cups chicken broth
In a large skillet melt butter. Add chopped onion and chopped celery; cook until tender. Stir in chicken broth, sage, salt and pepper; simmer for 3 minutes.
Place bread crumbs in large bowl; add onion mixture and mix until moistened. Use as stuffing for poultry, or bake, covered in a greased baking dish for 30 minutes at 350°F (175°C).
Makes 12 servings.
2 tablespoons butter or margarine
1 medium onion, chopped
1 cup chopped celery
1 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups dried bread crumbs
2 cups chicken broth
In a large skillet melt butter. Add chopped onion and chopped celery; cook until tender. Stir in chicken broth, sage, salt and pepper; simmer for 3 minutes.
Place bread crumbs in large bowl; add onion mixture and mix until moistened. Use as stuffing for poultry, or bake, covered in a greased baking dish for 30 minutes at 350°F (175°C).
Makes 12 servings.
SWEET POTATO CASSEROLE
SWEET POTATO CASSEROLE
1 large can sweet potatoes
1 20 oz can pineapple tidbits undrained or crushed pineapple
1 half bag of mini marshmallows
1 cup brown sugar
1 stick butter
1 cup pecan pieces
Drain and mash sweet potatoes. Mix in the pineapple and Marshmallows. Put into a greased casserole or cake pan. In saucepan, melt butter and brown sugar. Stir in nuts. Pour over sweet potato mixture. Bake at 350 F. for about 45 min., or until heated through.
1 large can sweet potatoes
1 20 oz can pineapple tidbits undrained or crushed pineapple
1 half bag of mini marshmallows
1 cup brown sugar
1 stick butter
1 cup pecan pieces
Drain and mash sweet potatoes. Mix in the pineapple and Marshmallows. Put into a greased casserole or cake pan. In saucepan, melt butter and brown sugar. Stir in nuts. Pour over sweet potato mixture. Bake at 350 F. for about 45 min., or until heated through.
Sweet Potato Puff
Sweet Potato Puff
6 cups peeled, cubed sweet potatoes
4 eggs, separated
1/4 cup butter, softened
1/4 teaspoon salt
1/4 cup raisins
1/4 cup coarsely chopped walnuts
1/4 cup sugar
Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool. Preheat oven to 350 degrees. Grease a 9x9 inch baking dish. Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes. In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole. Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.
6 cups peeled, cubed sweet potatoes
4 eggs, separated
1/4 cup butter, softened
1/4 teaspoon salt
1/4 cup raisins
1/4 cup coarsely chopped walnuts
1/4 cup sugar
Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool. Preheat oven to 350 degrees. Grease a 9x9 inch baking dish. Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes. In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole. Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.
Three-Cheese Mini Macs
Three-Cheese Mini Macs
1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika
Directions
1. Preheat the oven to 425 F. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
2. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
3. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
4. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
5. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minÂutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.
Make Ahead-The recipe can be prepared through Step 4 and refrigerated overnight.
1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika
Directions
1. Preheat the oven to 425 F. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
2. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
3. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
4. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
5. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minÂutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.
Make Ahead-The recipe can be prepared through Step 4 and refrigerated overnight.
Buttermilk Pie
Buttermilk Pie
1/2 (15-ounce) package refrigerated pie crusts
2 cups sugar
2 tablespoons cornmeal
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup crushed pineapple, drained
1/2 cup sweetened flaked coconut
1/4 cup butter, melted
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
Combine sugar and cornmeal in a large bowl. Stir in eggs and buttermilk until combined. Stir in pineapple and next 5 ingredients. Pour filling into pie crust.
Bake at 350F for 45 minutes or until pie is set and top is lightly brown. Serve warm, at room temperature, or cover and chill until ready to serve.
Yield: Makes 8 servings.
1/2 (15-ounce) package refrigerated pie crusts
2 cups sugar
2 tablespoons cornmeal
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup crushed pineapple, drained
1/2 cup sweetened flaked coconut
1/4 cup butter, melted
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
Combine sugar and cornmeal in a large bowl. Stir in eggs and buttermilk until combined. Stir in pineapple and next 5 ingredients. Pour filling into pie crust.
Bake at 350F for 45 minutes or until pie is set and top is lightly brown. Serve warm, at room temperature, or cover and chill until ready to serve.
Yield: Makes 8 servings.
Old-Fashioned Custard Pie
Old-Fashioned Custard Pie
Pastry for single-crust pie (9 inches)
4 eggs
2-1/2 cups milk
1/2 cup sugar
1 tsp ground nutmeg
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp salt
1. Line 9-in. pie plate with bottom pastry; flute edges. Bake at 400F for 10 minutes.
2. In a large bowl, beat eggs. Add remaining ingredients; mix well. Pour into crust. Cover edges with foil. Bake for 20-25 minutes. Reduce heat to 350F; bake an additional 20-25 min or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours (better if overnight) before serving. Refrigerate leftovers.
Servings: 8
Pastry for single-crust pie (9 inches)
4 eggs
2-1/2 cups milk
1/2 cup sugar
1 tsp ground nutmeg
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp salt
1. Line 9-in. pie plate with bottom pastry; flute edges. Bake at 400F for 10 minutes.
2. In a large bowl, beat eggs. Add remaining ingredients; mix well. Pour into crust. Cover edges with foil. Bake for 20-25 minutes. Reduce heat to 350F; bake an additional 20-25 min or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours (better if overnight) before serving. Refrigerate leftovers.
Servings: 8
SWEET POTATO SOUFFLÉ
SWEET POTATO SOUFFLÉ
3 cups cooked whole sweet potatoes
1 cups sugar
1/2 teaspoon salt
2 eggs
1/3 stick margarine
1/2 cup milk
1 teaspoon vanilla
TOPPING:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick margarine
Peel potatoes, slice and cook in water until tender. Beat with electric mixer until smooth. Add margarine, sugar, salt, eggs, milk and vanilla. Mix well (it looks thin). Pour into a greased casserole dish and bake at
400 degrees for 35 mins or until it looks firm. Mix topping ingredients and cover top of potatoes. Bake 10 mins or until brown.
3 cups cooked whole sweet potatoes
1 cups sugar
1/2 teaspoon salt
2 eggs
1/3 stick margarine
1/2 cup milk
1 teaspoon vanilla
TOPPING:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick margarine
Peel potatoes, slice and cook in water until tender. Beat with electric mixer until smooth. Add margarine, sugar, salt, eggs, milk and vanilla. Mix well (it looks thin). Pour into a greased casserole dish and bake at
400 degrees for 35 mins or until it looks firm. Mix topping ingredients and cover top of potatoes. Bake 10 mins or until brown.
Classic Green Bean Casserole
Classic Green Bean Casserole
2 (16-ounce) cans cut green beans
3/4 cup milk
1 (10 1/2-ounce) can cream of mushroom soup
Dash black pepper
1 (2.3-ounce) can french fried onions
Combine beans, milk, soup, pepper and 1/2 can onions. Pour into 1 1/2 quart greased casserole.
Bake uncovered at 350°F. for 30 minutes.
Top with remaining onions and bake 5 minutes longer.
Makes 8 servings.
2 (16-ounce) cans cut green beans
3/4 cup milk
1 (10 1/2-ounce) can cream of mushroom soup
Dash black pepper
1 (2.3-ounce) can french fried onions
Combine beans, milk, soup, pepper and 1/2 can onions. Pour into 1 1/2 quart greased casserole.
Bake uncovered at 350°F. for 30 minutes.
Top with remaining onions and bake 5 minutes longer.
Makes 8 servings.
Sweet Potato Casserole
Sweet Potato Casserole
3 medium sweet potatoes
half a stick of butter softened
brown sugar (about half a cup)
granulated sugar (1/3 a cup)
cinnamon (about 1/2 a teaspoon)
nutmeg (a shake)
large marshmallows
pecan pieces or walnut pieces (optional)
Prick and boil your potatoes for about 40 to 50 minutes and check for doneness; usually if knife can be stuck through. Let them cool and peel. Preheat oven to 350. Put potatoes in 2 quart greased casserole dish and add all ingredients except marshmallows. Mash potatoes and ingredients real well; you can even use an electric mixer or hand mixer to make sure they're mixed real well. Heat for about 20 minutes.
Put your oven up to 400 degrees and add marshmallows. Put marshmallows on top of the sweet potatoes and heat for about 5-10 minutes or until browning on top.
3 medium sweet potatoes
half a stick of butter softened
brown sugar (about half a cup)
granulated sugar (1/3 a cup)
cinnamon (about 1/2 a teaspoon)
nutmeg (a shake)
large marshmallows
pecan pieces or walnut pieces (optional)
Prick and boil your potatoes for about 40 to 50 minutes and check for doneness; usually if knife can be stuck through. Let them cool and peel. Preheat oven to 350. Put potatoes in 2 quart greased casserole dish and add all ingredients except marshmallows. Mash potatoes and ingredients real well; you can even use an electric mixer or hand mixer to make sure they're mixed real well. Heat for about 20 minutes.
Put your oven up to 400 degrees and add marshmallows. Put marshmallows on top of the sweet potatoes and heat for about 5-10 minutes or until browning on top.
SWEDISH CHRISTMAS FRUIT COOKIES
SWEDISH CHRISTMAS FRUIT COOKIES
3/4 cup butter
1 cup packed brown sugar
1 cup granulated sugar
2 eggs -- beaten
1 teaspoon soda
1/2 cup sour cream
3 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1 teaspoon vanilla
1 cup chopped raisins
1/2 cup chopped candied cherries
1 cup chopped candied pineapple
1 cup chopped nuts
Cream butter, add sugar and eggs. Dissolve soda in sour cream. Combine a mixture of flour, cornstarch and salt. Add half to mixture. Add vanilla, fruits and nuts and mix thoroughly. Add the rest of flour. Drop by teaspoonfuls on greased sheet. Bake at 375 degrees for 12 minutes.
3/4 cup butter
1 cup packed brown sugar
1 cup granulated sugar
2 eggs -- beaten
1 teaspoon soda
1/2 cup sour cream
3 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1 teaspoon vanilla
1 cup chopped raisins
1/2 cup chopped candied cherries
1 cup chopped candied pineapple
1 cup chopped nuts
Cream butter, add sugar and eggs. Dissolve soda in sour cream. Combine a mixture of flour, cornstarch and salt. Add half to mixture. Add vanilla, fruits and nuts and mix thoroughly. Add the rest of flour. Drop by teaspoonfuls on greased sheet. Bake at 375 degrees for 12 minutes.
Chocolate Chip Cookies
Chocolate Chip Cookies
3/4 cup sugar
3/4 cup packed brown sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped pecans, or chopped walnuts (Optional)
Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips, and the pecans or other nuts, if using. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool completely, then remove from cookie sheet.
3/4 cup sugar
3/4 cup packed brown sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped pecans, or chopped walnuts (Optional)
Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips, and the pecans or other nuts, if using. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool completely, then remove from cookie sheet.
Colonial Williamsburg's Spoon Bread
Colonial Williamsburg's Spoon Bread
1 1/2 cups boiling water
1 1/2 cups milk
1 1/ cups cornmeal
3 teaspoons sugar
1/4 teaspoon salt
2 Tablespoon butter
4 eggs well beaten
1 Tablespoon baking powder
Preheat oven to 375. Combine cornmeal, salt,and sugar in mixing bowl. Add boiling water to mixture along with butter. Mix for about 5 minutes, using a whip or mixer. Add milk and eggs, continue to mix for about 5 minutes. Allow to cool a little. Then add baking powder. Place mixture in lightly greased 2 quart casserole and bake for 30 to 45 minutes. Serve hot.
1 1/2 cups boiling water
1 1/2 cups milk
1 1/ cups cornmeal
3 teaspoons sugar
1/4 teaspoon salt
2 Tablespoon butter
4 eggs well beaten
1 Tablespoon baking powder
Preheat oven to 375. Combine cornmeal, salt,and sugar in mixing bowl. Add boiling water to mixture along with butter. Mix for about 5 minutes, using a whip or mixer. Add milk and eggs, continue to mix for about 5 minutes. Allow to cool a little. Then add baking powder. Place mixture in lightly greased 2 quart casserole and bake for 30 to 45 minutes. Serve hot.
Wednesday, November 17, 2010
Turkey Tetrazzini
Turkey Tetrazzini
Ingredients:
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
2 tablespoons non-fat dry milk
1 1/2 tablespoons cornstarch
2 envelopes or teaspoons instant chicken broth granules or base
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
pinch of nutmeg
2 cups cold water
3 cups cooked turkey or chicken white meat, cut into 2-inch pieces
6 ounces broad egg noodles, cooked until tender (14 to 20 minutes, about 3 cups)
2 tablespoons grated Parmesan cheese
paprika
Preparation:
Heat olive oil in skillet; saut´ mushrooms just until tender, Combine dry milk, cornstarch, chicken broth, salt, pepper, onion powder and nutmeg with cold water in a large saucepan. Cook over medium heat until mixture thickens and begins to bubble.
Arrange noodles in a 2-quart shallow baking dish. Spread mushrooms in a layer over the noodles; top with a layer of chicken. Pour sauce over all then sprinkle with grated Parmesan cheese and paprika. paprika. Bake turkey tetrazzini at 350° for 30 minutes, or until hot bubbling.
Ingredients:
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
2 tablespoons non-fat dry milk
1 1/2 tablespoons cornstarch
2 envelopes or teaspoons instant chicken broth granules or base
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
pinch of nutmeg
2 cups cold water
3 cups cooked turkey or chicken white meat, cut into 2-inch pieces
6 ounces broad egg noodles, cooked until tender (14 to 20 minutes, about 3 cups)
2 tablespoons grated Parmesan cheese
paprika
Preparation:
Heat olive oil in skillet; saut´ mushrooms just until tender, Combine dry milk, cornstarch, chicken broth, salt, pepper, onion powder and nutmeg with cold water in a large saucepan. Cook over medium heat until mixture thickens and begins to bubble.
Arrange noodles in a 2-quart shallow baking dish. Spread mushrooms in a layer over the noodles; top with a layer of chicken. Pour sauce over all then sprinkle with grated Parmesan cheese and paprika. paprika. Bake turkey tetrazzini at 350° for 30 minutes, or until hot bubbling.
TURKEY SWEET POTATO SOUP
TURKEY SWEET POTATO SOUP
Makes 9 cups
2-1/2 cups sweet potatoes, peeled and chopped
1 cup chopped celery (2 ribs)
1 cup chopped onion (1 medium)
4 cloves garlic, minced
1 cup water
14 ounces canned chicken broth
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/16 teaspoon cayenne pepper (or more to taste)
2 cups chopped cooked turkey (leftover or pre-cooked)
6 slices bacon, cooked, crumbled (optional)
1 cup frozen peas
2 tablespoons cornstarch
2 cups skim milk
Combine sweet potatoes, celery, onion, garlic, water and broth in an 8-quart Dutch oven. Add marjoram, thyme and cayenne pepper and bring to a boil. Reduce heat to maintain a slow boil and cook about 15 minutes until sweet potatoes are fully cooked. Stir in turkey, bacon and peas. Combine cornstarch and milk in a small dish, then stir it slowly into the soup mixture. Cook until thick and bubbly, about 5 minutes.
Makes 9 cups
2-1/2 cups sweet potatoes, peeled and chopped
1 cup chopped celery (2 ribs)
1 cup chopped onion (1 medium)
4 cloves garlic, minced
1 cup water
14 ounces canned chicken broth
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/16 teaspoon cayenne pepper (or more to taste)
2 cups chopped cooked turkey (leftover or pre-cooked)
6 slices bacon, cooked, crumbled (optional)
1 cup frozen peas
2 tablespoons cornstarch
2 cups skim milk
Combine sweet potatoes, celery, onion, garlic, water and broth in an 8-quart Dutch oven. Add marjoram, thyme and cayenne pepper and bring to a boil. Reduce heat to maintain a slow boil and cook about 15 minutes until sweet potatoes are fully cooked. Stir in turkey, bacon and peas. Combine cornstarch and milk in a small dish, then stir it slowly into the soup mixture. Cook until thick and bubbly, about 5 minutes.
Turkey Supreme
Turkey Supreme
Here's an easy sauce for leftover turkey. Serve over noodles or rice. You can add pimiento or cooked peas or carrots to the sauce for more flavor and color.
Ingredients:
1/4 cup butter
1/4 cup flour
1 cup hot chicken broth
1/2 teaspoon salt
dash pepper
1 cup half-and-half
sliced turkey breast, about 12 to 16 ounces
cooked rice or noodles
1 to 2 tablespoons chopped toasted* almonds
Preparation:
Melt butter in a saucepan over low heat; add flour, stirring until smooth. Pour hot chicken broth into the flour mixture and stir until smooth. Add salt and pepper. Heat half-and-half in a separate saucepan or in microwave, then add to the thickened sauce. Cook over low heat for 10 minutes, stirring constantly. Serve sauce hot over sliced turkey breast and rice or noodles. Sprinkle with toasted chopped almonds if desired.
Serves 4.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Here's an easy sauce for leftover turkey. Serve over noodles or rice. You can add pimiento or cooked peas or carrots to the sauce for more flavor and color.
Ingredients:
1/4 cup butter
1/4 cup flour
1 cup hot chicken broth
1/2 teaspoon salt
dash pepper
1 cup half-and-half
sliced turkey breast, about 12 to 16 ounces
cooked rice or noodles
1 to 2 tablespoons chopped toasted* almonds
Preparation:
Melt butter in a saucepan over low heat; add flour, stirring until smooth. Pour hot chicken broth into the flour mixture and stir until smooth. Add salt and pepper. Heat half-and-half in a separate saucepan or in microwave, then add to the thickened sauce. Cook over low heat for 10 minutes, stirring constantly. Serve sauce hot over sliced turkey breast and rice or noodles. Sprinkle with toasted chopped almonds if desired.
Serves 4.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Turkey Stuffing Bundles Recipe
Turkey Stuffing Bundles Recipe
1 package Pepperidge Farm Frozen Puff Pastry Sheets (2 sheets)
1 12-oz. jar turkey gravy or 1 1/2 C. leftover gravy
2 C. coarsely chopped cooked turkey or chicken
1/2 C. cooked vegetables (peas, corn, green beans or carrots)
2 C. prepared Pepperidge Farm Stuffing, any variety
1/2 C. cranberry sauce
Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400° F.
Mix 1/2 cup gravy with turkey and vegetables.
Unfold pastry on lightly floured surface. Roll each sheet into 14-inch square and cut into four 7-inch squares. Place 1/4 cup stuffing in center of each square.
Top with about 1/3 cup turkey mixture and 1 tablespoon cranberry sauce. Brush edges of squares with water. Fold corners to center on top of filling and pinch edges to seal. Flute edges if desired. Place on baking sheet.
Bake 25 minutes or until golden. Heat remaining gravy. Serve with bundles.
Serves 8.
1 package Pepperidge Farm Frozen Puff Pastry Sheets (2 sheets)
1 12-oz. jar turkey gravy or 1 1/2 C. leftover gravy
2 C. coarsely chopped cooked turkey or chicken
1/2 C. cooked vegetables (peas, corn, green beans or carrots)
2 C. prepared Pepperidge Farm Stuffing, any variety
1/2 C. cranberry sauce
Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400° F.
Mix 1/2 cup gravy with turkey and vegetables.
Unfold pastry on lightly floured surface. Roll each sheet into 14-inch square and cut into four 7-inch squares. Place 1/4 cup stuffing in center of each square.
Top with about 1/3 cup turkey mixture and 1 tablespoon cranberry sauce. Brush edges of squares with water. Fold corners to center on top of filling and pinch edges to seal. Flute edges if desired. Place on baking sheet.
Bake 25 minutes or until golden. Heat remaining gravy. Serve with bundles.
Serves 8.
Turkey Strudel
Turkey Strudel
Filling
8 ounces fresh spinach, leaves only
2 1/2 cups leftover turkey very finely chopped
1/4 cup dark raisins
2/3 cup mayonnaise
2/3 cup sour cream
2 teaspoons curry powder
2 teaspoons cornstarch
1/2 teaspoon salt
Strudel
8 sheets phyllo dough
1/2 cup melted butter
Steam spinach for 2 to 3 minutes; drain very well (make sure to squeeze out as much water as possible) and cool. Mix together remaining filling ingredients and stir in spinach.
Place one sheet of phyllo on an ungreased cookie sheet (keep remaining phyllo under a damp towel to keep moist.) Brush with melted butter. Put on 3 more sheets; brush with butter. Place another sheet crosswise on top of the first 4 sheets; brush with butter. Top with remaining sheets (going in same direction as the last sheet) and brush with butter.
Spoon filling onto the middle of the phyllo sheets. Bring phyllo sheets up and over filling and shape into a round shape....make sure phyllo encloses all of the filling. Brush with remaining butter. Bake at 350 for 50 minutes or until golden brown. Cut in wedges to serve with a crisp green salad.
Filling
8 ounces fresh spinach, leaves only
2 1/2 cups leftover turkey very finely chopped
1/4 cup dark raisins
2/3 cup mayonnaise
2/3 cup sour cream
2 teaspoons curry powder
2 teaspoons cornstarch
1/2 teaspoon salt
Strudel
8 sheets phyllo dough
1/2 cup melted butter
Steam spinach for 2 to 3 minutes; drain very well (make sure to squeeze out as much water as possible) and cool. Mix together remaining filling ingredients and stir in spinach.
Place one sheet of phyllo on an ungreased cookie sheet (keep remaining phyllo under a damp towel to keep moist.) Brush with melted butter. Put on 3 more sheets; brush with butter. Place another sheet crosswise on top of the first 4 sheets; brush with butter. Top with remaining sheets (going in same direction as the last sheet) and brush with butter.
Spoon filling onto the middle of the phyllo sheets. Bring phyllo sheets up and over filling and shape into a round shape....make sure phyllo encloses all of the filling. Brush with remaining butter. Bake at 350 for 50 minutes or until golden brown. Cut in wedges to serve with a crisp green salad.
Down Home Squash Casserole
Down Home Squash Casserole
3 lbs. yellow squash, sliced
16 oz. sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg. cornbread stuffing
5 oz. can sliced water chestnuts, drained
12 oz. pkg. milkd Cheddar cheese, shredded
1 stick of butter
1/4 tsp. salt
1/4 tsp. pepper
1 medium onion, finely chopped
1/2 cup oil
In a large skillet, fry squash and onion in oil until done. Drain well of oil.
Take a potato masher and mash well; set aside. In a saucepan melt butter over low heat.
Pour cornbread stuffing crumbs in a mixing bowl and drizzle the butter over them, then mix to coat well.
In another mixing bowl, combine soups, sour cream, water chestnuts, cheese, salt and pepper. Mix well. Add the cooked squash and onion and mix well.
Pour 1/2 the stuffing crumbs in a greased 9X13 casserole dish; spread evenly.
Add the squash casserole mixture and spread evenly.
Top with remaining cornbread stuffing crumbs and spread evenly.
Bake at 350 for 35 minutes, or until top is browned.
3 lbs. yellow squash, sliced
16 oz. sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg. cornbread stuffing
5 oz. can sliced water chestnuts, drained
12 oz. pkg. milkd Cheddar cheese, shredded
1 stick of butter
1/4 tsp. salt
1/4 tsp. pepper
1 medium onion, finely chopped
1/2 cup oil
In a large skillet, fry squash and onion in oil until done. Drain well of oil.
Take a potato masher and mash well; set aside. In a saucepan melt butter over low heat.
Pour cornbread stuffing crumbs in a mixing bowl and drizzle the butter over them, then mix to coat well.
In another mixing bowl, combine soups, sour cream, water chestnuts, cheese, salt and pepper. Mix well. Add the cooked squash and onion and mix well.
Pour 1/2 the stuffing crumbs in a greased 9X13 casserole dish; spread evenly.
Add the squash casserole mixture and spread evenly.
Top with remaining cornbread stuffing crumbs and spread evenly.
Bake at 350 for 35 minutes, or until top is browned.
Creamy Spinach Casserole Recipe
Creamy Spinach Casserole Recipe
Rich and comforting, this savory spinach casserole will be a welcome addition to the table. You'll will love the short prep time and decadent taste. Annette Marie Young - West Lafayette, Indiana
* 10 Servings
* Prep: 10 min.
* Bake: 35 min.
Ingredients
* 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
* 1 package (8 ounces) reduced-fat cream cheese, cubed
* 1/2 cup fat-free milk
* 1/2 cup grated Parmesan cheese
* 4 cups herb seasoned stuffing cubes
* 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
Directions
* In a large bowl, beat the soup, cream cheese, milk and
* Parmesan cheese until blended. Stir in stuffing cubes and spinach.
* Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 10 servings.
Nutrition Facts: 2/3 cup equals 205 calories, 8 g fat (4 g saturated fat), 25 mg cholesterol, 723 mg sodium, 25 g carbohydrate, 3 g fiber, 9 g protein.
Creamy Spinach Casserole published in Healthy Cooking October/November 2008, p41
Rich and comforting, this savory spinach casserole will be a welcome addition to the table. You'll will love the short prep time and decadent taste. Annette Marie Young - West Lafayette, Indiana
* 10 Servings
* Prep: 10 min.
* Bake: 35 min.
Ingredients
* 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
* 1 package (8 ounces) reduced-fat cream cheese, cubed
* 1/2 cup fat-free milk
* 1/2 cup grated Parmesan cheese
* 4 cups herb seasoned stuffing cubes
* 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
Directions
* In a large bowl, beat the soup, cream cheese, milk and
* Parmesan cheese until blended. Stir in stuffing cubes and spinach.
* Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 10 servings.
Nutrition Facts: 2/3 cup equals 205 calories, 8 g fat (4 g saturated fat), 25 mg cholesterol, 723 mg sodium, 25 g carbohydrate, 3 g fiber, 9 g protein.
Creamy Spinach Casserole published in Healthy Cooking October/November 2008, p41
PEANUT BUTTER SHORTCAKE
PEANUT BUTTER SHORTCAKE
1-1/2 cups packaged biscuit mix
1/3 cups sugar
3/4 cups creamy peanut butter
3/4 cups milk
1 egg
Butter or margarine
Honey
1. Preheat oven to 375 degrees f. Lightly grease 8-inch, square baking pan.
2. In medium bowl, combine biscuit mix and sugar, mix well. With pastry blender or 2 knives, cut in peanut butter until mixture is coarse and crumbly.
3. Stir in 1/2 cups milk until well blended. Add remaining milk and egg, beat - about 2 minutes.
4. With rubber scraper, spread mixture evenly in prepared pan.
5. Bake 20 to 25 minutes, or until shortcake is golden brown and cake tester inserted in center comes out clean.
6. Cut shortcake into 9 squares. Split and butter while warm. Serve with honey.
1-1/2 cups packaged biscuit mix
1/3 cups sugar
3/4 cups creamy peanut butter
3/4 cups milk
1 egg
Butter or margarine
Honey
1. Preheat oven to 375 degrees f. Lightly grease 8-inch, square baking pan.
2. In medium bowl, combine biscuit mix and sugar, mix well. With pastry blender or 2 knives, cut in peanut butter until mixture is coarse and crumbly.
3. Stir in 1/2 cups milk until well blended. Add remaining milk and egg, beat - about 2 minutes.
4. With rubber scraper, spread mixture evenly in prepared pan.
5. Bake 20 to 25 minutes, or until shortcake is golden brown and cake tester inserted in center comes out clean.
6. Cut shortcake into 9 squares. Split and butter while warm. Serve with honey.
Awesome and Easy Creamy Corn Casserole
Awesome and Easy Creamy Corn Casserole
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Preheat oven to 350 degrees, and lightly grease a 9x9 inch baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 45 minutes in the preheated oven, or until the top is golden brown.
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Preheat oven to 350 degrees, and lightly grease a 9x9 inch baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Cookies N' Cream Pie
Cookies N' Cream Pie
1 1/2 C. half &half
1 pkg. vanilla pudding mix
1 carton frozen whipped topping thawed
1 C. crushed Oreos
1 chocolate graham cracker crust
In a mixing bowl combine the cream & pudding mix, beat on medium for 1 minute. Let stand for 5 minutes. Fold in whipped topping and cookies. Spoon into crust. Freeze until firm about 6 hours or overnight. Remove 10 minutes before serving.
1 1/2 C. half &half
1 pkg. vanilla pudding mix
1 carton frozen whipped topping thawed
1 C. crushed Oreos
1 chocolate graham cracker crust
In a mixing bowl combine the cream & pudding mix, beat on medium for 1 minute. Let stand for 5 minutes. Fold in whipped topping and cookies. Spoon into crust. Freeze until firm about 6 hours or overnight. Remove 10 minutes before serving.
Crunchy Sweet Potato Soufflé
Crunchy Sweet Potato Soufflé
3 cups sweet potatoes, cooked, drained, peeled, and mashed
1 cup sugar
2 eggs
1/3 cup butter
1/2 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
Topping
1/3 cup flour
1/3 stick butter, melted
1 cup brown sugar
1 cup pecans, chopped
1 cup coconut, shredded
Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, eggs, butter, milk, salt, vanilla and cinnamon until well mixed. Place potato mixture into a buttered casserole dish.
In a separate bowl, combine flour, brown sugar, and melted butter until well blended. Stir in pecans and coconut. Spread the nut mixture on top of the potato casserole. Bake casserole for 35 minutes, until the top is golden and bubbly.
Serves 10-12.
3 cups sweet potatoes, cooked, drained, peeled, and mashed
1 cup sugar
2 eggs
1/3 cup butter
1/2 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
Topping
1/3 cup flour
1/3 stick butter, melted
1 cup brown sugar
1 cup pecans, chopped
1 cup coconut, shredded
Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, eggs, butter, milk, salt, vanilla and cinnamon until well mixed. Place potato mixture into a buttered casserole dish.
In a separate bowl, combine flour, brown sugar, and melted butter until well blended. Stir in pecans and coconut. Spread the nut mixture on top of the potato casserole. Bake casserole for 35 minutes, until the top is golden and bubbly.
Serves 10-12.
Rob's Corn Pudding
From the All_Easy_Cookin_ Recipes group...
~~~~~
Rob's Corn Pudding
two 10-oz. pkg. frozen whole kernel corn
3 eggs, well beaten
1/4 c. flour
1 tsp. salt
1 Tbsp sugar
dash of nutmeg
2 TBSP butter, melted
1 pint (or 2 cups) whipping cream, not whipped
Dump all ingredients into a large bowl, stir until mixed, pour into greased 2 ½ qt. casserole dish*.
Bake uncovered at 325 degrees for 1 hr. 15 min. or until pudding is firm and top is lightly browned (knife inserted into the center should come out clean).
*Best to use a larger shallow glass dish rather than a deep one so it sets up evenly and firmly in the center.
~~~~~
Rob's Corn Pudding
two 10-oz. pkg. frozen whole kernel corn
3 eggs, well beaten
1/4 c. flour
1 tsp. salt
1 Tbsp sugar
dash of nutmeg
2 TBSP butter, melted
1 pint (or 2 cups) whipping cream, not whipped
Dump all ingredients into a large bowl, stir until mixed, pour into greased 2 ½ qt. casserole dish*.
Bake uncovered at 325 degrees for 1 hr. 15 min. or until pudding is firm and top is lightly browned (knife inserted into the center should come out clean).
*Best to use a larger shallow glass dish rather than a deep one so it sets up evenly and firmly in the center.
Corn Pudding
This was posted by connie bronstine on Rhondas_Recipe_ Exchange (group is closed)
~~~~~
INGREDIENTS:
5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn
DIRECTIONS:
Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
In a large bowl, lightly beat eggs.
Add melted butter, sugar, and milk.
Whisk in cornstarch.
Stir in corn and creamed corn. Blend well.
Pour mixture into prepared casserole dish.
Bake for 1 hour.
~~~~~
INGREDIENTS:
5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn
DIRECTIONS:
Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
In a large bowl, lightly beat eggs.
Add melted butter, sugar, and milk.
Whisk in cornstarch.
Stir in corn and creamed corn. Blend well.
Pour mixture into prepared casserole dish.
Bake for 1 hour.
Roasted Corn-Pudding- Stuffed Acorn Squash
There is a recipe for corn pudding on this site- just search for it.
Roasted Corn-Pudding- Stuffed Acorn Squash
Ingredients:
1 small acorn squash, cut in half lengthwise, seeds removed
1 Tbsp. butter or canola oil
1 8-oz. container Corn Pudding from Ukrop's Kitchen
¼ cup Kerrygold Aged Cheddar
Nutmeg
Preheat oven to 375 degrees and place a rack in the middle. Rub flesh of acorn squash with butter or oil. Place cut-side-up on a baking sheet. If squash won't sit flat, cut a tiny bit off the bottom to level. Cover with foil and bake for about 40 minutes or until squash is just beginning to get tender (cooking time will vary by squash size). Remove squash from oven and divide corn pudding between two halves. Spoon in gently and smooth on the top with back of a spoon. Divide cheddar cheese between two halves and sprinkle with nutmeg. Return to oven for 15 more minutes or until cheese is melted and squash is tender. Serve sliced into wedges or, for a meal with smaller parts, serve each guest an acorn squash half.
Roasted Corn-Pudding- Stuffed Acorn Squash
Ingredients:
1 small acorn squash, cut in half lengthwise, seeds removed
1 Tbsp. butter or canola oil
1 8-oz. container Corn Pudding from Ukrop's Kitchen
¼ cup Kerrygold Aged Cheddar
Nutmeg
Preheat oven to 375 degrees and place a rack in the middle. Rub flesh of acorn squash with butter or oil. Place cut-side-up on a baking sheet. If squash won't sit flat, cut a tiny bit off the bottom to level. Cover with foil and bake for about 40 minutes or until squash is just beginning to get tender (cooking time will vary by squash size). Remove squash from oven and divide corn pudding between two halves. Spoon in gently and smooth on the top with back of a spoon. Divide cheddar cheese between two halves and sprinkle with nutmeg. Return to oven for 15 more minutes or until cheese is melted and squash is tender. Serve sliced into wedges or, for a meal with smaller parts, serve each guest an acorn squash half.
Tuesday, November 16, 2010
MESS CAKE
MESS CAKE
1 can pie filling (cherry or blueberry comes out best)
1 lg. can crushed pineapple, drain liquid and reserve
1 box yellow cake mix
1 1/2 sticks butter (melted)
1/2 - 3/4 c. chopped nuts (optional)
Pour pie filling into 13x9 inch pan; top with crushed pineapple. Sprinkle with dry cake mix. Pour melted butter over all. Pour pineapple juice over all; sprinkle with chopped nuts. Bake at 350 degrees for 35-40 minutes. Serve warm with whipped cream.
1 can pie filling (cherry or blueberry comes out best)
1 lg. can crushed pineapple, drain liquid and reserve
1 box yellow cake mix
1 1/2 sticks butter (melted)
1/2 - 3/4 c. chopped nuts (optional)
Pour pie filling into 13x9 inch pan; top with crushed pineapple. Sprinkle with dry cake mix. Pour melted butter over all. Pour pineapple juice over all; sprinkle with chopped nuts. Bake at 350 degrees for 35-40 minutes. Serve warm with whipped cream.
Apple-Rhubarb Dump Cake
Apple-Rhubarb Dump Cake
2 cup rhubarb
2 cup apple pie filling
1 pkg strawberry jello
1 small size
1 cup sugar
1 stick of butter
1 1/2 cup water
1 white cake mix
1) Put rhubarb & pie filling in greased 13x9x2 inch pan.
2) Mix sugar and Jello; sprinkle over rhubarb.
3) Sprinkle cake mix over that and sprinkle water over all... Slice butter on top of cake mix.
4) Bake at 350 degrees for 45 minutes. Serve warm with vanilla ice cream or whipped cream. Serve cold if you're lucky enough to have any left...
2 cup rhubarb
2 cup apple pie filling
1 pkg strawberry jello
1 small size
1 cup sugar
1 stick of butter
1 1/2 cup water
1 white cake mix
1) Put rhubarb & pie filling in greased 13x9x2 inch pan.
2) Mix sugar and Jello; sprinkle over rhubarb.
3) Sprinkle cake mix over that and sprinkle water over all... Slice butter on top of cake mix.
4) Bake at 350 degrees for 45 minutes. Serve warm with vanilla ice cream or whipped cream. Serve cold if you're lucky enough to have any left...
Honey Wheat Breadsticks
Honey Wheat Breadsticks
1 1/3 c water
3 T honey
2 T oil
1 1/2 t salt
2 c bread flour though I have used all purpose
2 c whole wheat flour
3 t yeast
Place all into your bread machine, use the dough setting turn out and divide into 16 pcs, shape into balls roll eat into an 8" rope place 2 inches apart on the greased bake sheets cover and let rise 30 minutes bake at 375 degrees for 10-12 minutes must admit I mixed by hand and let rise, shaped and place on sheets and then baked them. Quite good and daughter who doesn't ask for any recipe of mine asked for this one. Again not sure where I found this recipe.
RebeccaH
1 1/3 c water
3 T honey
2 T oil
1 1/2 t salt
2 c bread flour though I have used all purpose
2 c whole wheat flour
3 t yeast
Place all into your bread machine, use the dough setting turn out and divide into 16 pcs, shape into balls roll eat into an 8" rope place 2 inches apart on the greased bake sheets cover and let rise 30 minutes bake at 375 degrees for 10-12 minutes must admit I mixed by hand and let rise, shaped and place on sheets and then baked them. Quite good and daughter who doesn't ask for any recipe of mine asked for this one. Again not sure where I found this recipe.
RebeccaH
Golden Bread
Golden Bread
1/2 c water
1 c cottage cheese
2 T butter
1 egg
1 T sugar
1/2 t salt
3 c bread flour, though I have used my all purpose flour for this
1 t yeast
I put it on the basic bread setting and you select your color and size if you need to our your machine
Check after 5 minutes though I have not needed it yet, you would at 1-2 T water if needed
It makes a single loaf of 1 1/2 pounds
1/2 c water
1 c cottage cheese
2 T butter
1 egg
1 T sugar
1/2 t salt
3 c bread flour, though I have used my all purpose flour for this
1 t yeast
I put it on the basic bread setting and you select your color and size if you need to our your machine
Check after 5 minutes though I have not needed it yet, you would at 1-2 T water if needed
It makes a single loaf of 1 1/2 pounds
Barbara Bush's Mushroom Quiche
Barbara Bush's Mushroom Quiche
1 1/4 lbs. mushrooms, sliced
3 green onions, minced
1 clove garlic, minced
3 shallots, minced
3 T. butter
1 1/4 t. salt
1/4 t. black pepper
1 3/4 t. basil
1 3/4 t. oregano
3/4 t. marjoram
1/4 t. thyme
1/2 t. dry mustard
4 eggs
3/4 cup milk
1 unbaked 9 inch pastry shell
In large skillet over medium heat, saute mushrooms, green onion, garlic, and shallots in butter until vegetables are softened. Stir in seasonings and cook for 2 minutes or until liquid is evaporated. Remove
from heat and let stand for 5 minutes. Mix eggs with milk, beating well.
Stir in mushroom mixture. Pour into pastry shell. Bake at 375 for 35 to 45 minutes or until filling is puffed, slightly firm and lightly browned.
Serves 6
A favorite of the former President
Source: I'll Cook When Pigs Fly
1 1/4 lbs. mushrooms, sliced
3 green onions, minced
1 clove garlic, minced
3 shallots, minced
3 T. butter
1 1/4 t. salt
1/4 t. black pepper
1 3/4 t. basil
1 3/4 t. oregano
3/4 t. marjoram
1/4 t. thyme
1/2 t. dry mustard
4 eggs
3/4 cup milk
1 unbaked 9 inch pastry shell
In large skillet over medium heat, saute mushrooms, green onion, garlic, and shallots in butter until vegetables are softened. Stir in seasonings and cook for 2 minutes or until liquid is evaporated. Remove
from heat and let stand for 5 minutes. Mix eggs with milk, beating well.
Stir in mushroom mixture. Pour into pastry shell. Bake at 375 for 35 to 45 minutes or until filling is puffed, slightly firm and lightly browned.
Serves 6
A favorite of the former President
Source: I'll Cook When Pigs Fly
Green Bean Bundles
Green Bean Bundles
2 cans Whole Green Beans, dranined
1 pd. Lean Bacon, sliced in half
1/4 C. Butter
1/2 C. Brown Sugar
Salt
Pepper
Garlic
Toothpicks
Wrap a slice of bacon around 5 green beans and stick a tooth pick to hold down. After all green bean bundles are made layer in a pan and sprinkle with salt, pepper and garlic. Melt butter and mix in brown sugar. Pour of green beans and let marinate overnight. Bake in 350 oven for 20-30 minutes until bacon is cooked and crisp. You may have to drain the grease and turn the bundles often.
2 cans Whole Green Beans, dranined
1 pd. Lean Bacon, sliced in half
1/4 C. Butter
1/2 C. Brown Sugar
Salt
Pepper
Garlic
Toothpicks
Wrap a slice of bacon around 5 green beans and stick a tooth pick to hold down. After all green bean bundles are made layer in a pan and sprinkle with salt, pepper and garlic. Melt butter and mix in brown sugar. Pour of green beans and let marinate overnight. Bake in 350 oven for 20-30 minutes until bacon is cooked and crisp. You may have to drain the grease and turn the bundles often.
Pecan Caramel Clusters
Pecan Caramel Clusters
1 cup cream, light
1 cup sugar
1/2 cup light corn syrup
1/4 tsp. salt
3 tbsps. butter
1/2 tsp. vanilla
2 1/2 cups pecans, chopped
6 ozs. chocolate chips, semi sweet
Heat the light cream in a heavy 2 quart saucepan to lukewarm (110 degrees). Reserve 1/2 cup cream and set it aside. Add the sugar, corn syrup and salt to the remaining 1/2 cup of cream in the saucepan. Cook over medium heat, stirring constantly, until the mixture boils. Slow stir in the reserved cream. Cook, stirring constantly, for 5 minutes. Stir in the butter, 1 tsp. at a time, stirring constantly. Cook over low heat, stirring constantly, until the mixture reaches the soft ball stage, 234 degrees, on the candy thermometer.
Remove from the heat and stir in the vanilla. Arrange the pecans on a waxed-paper lined baking sheet. Drop the mixture by teaspoonfuls onto the pecans. As the clusters cool, remove with a metal spatula to another waxed-paper lined baking sheet.
Push the remaining pecans together and repeat until all of the candy mixture is used. If the mixture becomes too thick, heat over low heat. Melt the chocolate chips over hot water and stir until smooth. Spread on the top of each pecan cluster.
Let stand until the chocolate is set and store the candies in a cool place.
Makes about 4 dozen.
1 cup cream, light
1 cup sugar
1/2 cup light corn syrup
1/4 tsp. salt
3 tbsps. butter
1/2 tsp. vanilla
2 1/2 cups pecans, chopped
6 ozs. chocolate chips, semi sweet
Heat the light cream in a heavy 2 quart saucepan to lukewarm (110 degrees). Reserve 1/2 cup cream and set it aside. Add the sugar, corn syrup and salt to the remaining 1/2 cup of cream in the saucepan. Cook over medium heat, stirring constantly, until the mixture boils. Slow stir in the reserved cream. Cook, stirring constantly, for 5 minutes. Stir in the butter, 1 tsp. at a time, stirring constantly. Cook over low heat, stirring constantly, until the mixture reaches the soft ball stage, 234 degrees, on the candy thermometer.
Remove from the heat and stir in the vanilla. Arrange the pecans on a waxed-paper lined baking sheet. Drop the mixture by teaspoonfuls onto the pecans. As the clusters cool, remove with a metal spatula to another waxed-paper lined baking sheet.
Push the remaining pecans together and repeat until all of the candy mixture is used. If the mixture becomes too thick, heat over low heat. Melt the chocolate chips over hot water and stir until smooth. Spread on the top of each pecan cluster.
Let stand until the chocolate is set and store the candies in a cool place.
Makes about 4 dozen.
Heavenly Hash Candy
Heavenly Hash Candy
12 oz. chocolate chips
6 oz. butterscotch chips
1/4 c. butter
1 can sweetened condensed milk
1 large bag miniature marshmallows
1 c. chopped pecans
Spray a 13x9-in. pan with Pam and add marshmallows. Melt chips, butter, & milk in boiler. Remove from heat & stir in pecans. Pour over marshmallows and stir just enough to coat lightly.
12 oz. chocolate chips
6 oz. butterscotch chips
1/4 c. butter
1 can sweetened condensed milk
1 large bag miniature marshmallows
1 c. chopped pecans
Spray a 13x9-in. pan with Pam and add marshmallows. Melt chips, butter, & milk in boiler. Remove from heat & stir in pecans. Pour over marshmallows and stir just enough to coat lightly.
Bing Candy
Bing Candy
2 c. sugar
2/3 c. evaporated milk
12 large marshmallows
1/2 c. oleo
dash of salt
6 oz. cherry chips
1 tsp. vanilla
Combine first five ingredients over meduim heat. Boil 5 minutes stir constantly. Remove from heat & add 6 oz. cherry chips and 1 tsp. vanilla. Stir until smooth, put in buttered 9 x12 pan and cool.
Topping:
Melt 12 oz. pkg milk chocolate chips over hot water. Add 3/4 c. peanut butter and 1 1/2 c. ground salted peanuts.
2 c. sugar
2/3 c. evaporated milk
12 large marshmallows
1/2 c. oleo
dash of salt
6 oz. cherry chips
1 tsp. vanilla
Combine first five ingredients over meduim heat. Boil 5 minutes stir constantly. Remove from heat & add 6 oz. cherry chips and 1 tsp. vanilla. Stir until smooth, put in buttered 9 x12 pan and cool.
Topping:
Melt 12 oz. pkg milk chocolate chips over hot water. Add 3/4 c. peanut butter and 1 1/2 c. ground salted peanuts.
Pioneer Honey Candy
Pioneer Honey Candy
2 cups honey
1 cup sugar
1 cup cream
Combine ingredients in heavy saucepan and cook on medium flame to hard ball stage.
Pour into buttered platter.
When cool enough to handle, butter hands and pull to a golden color about 1 inch in diameter.
With kitchen shears cut into 1 inch pieces.
2 cups honey
1 cup sugar
1 cup cream
Combine ingredients in heavy saucepan and cook on medium flame to hard ball stage.
Pour into buttered platter.
When cool enough to handle, butter hands and pull to a golden color about 1 inch in diameter.
With kitchen shears cut into 1 inch pieces.
Fudge Rum Balls
Fudge Rum Balls
1 pkg. Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 c. finely chopped pecans or walnuts
1 tbsp. rum extract
2 c. sifted confectioners' sugar
1/4 c. unsweetened cocoa
Pecans or walnuts, finely chopped
1. Preheat oven to 375 degrees F. Grease and flour 13x9x2 inch pan. Prepare, bake and cool cake following package directions.
2. Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size. Add 1 cup nuts, rum extract, confectioners' sugar and cocoa. Stir until well blended.
3. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls.
Makes 6 dozen.
Tip: Substitute real rum for rum extract
1 pkg. Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 c. finely chopped pecans or walnuts
1 tbsp. rum extract
2 c. sifted confectioners' sugar
1/4 c. unsweetened cocoa
Pecans or walnuts, finely chopped
1. Preheat oven to 375 degrees F. Grease and flour 13x9x2 inch pan. Prepare, bake and cool cake following package directions.
2. Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size. Add 1 cup nuts, rum extract, confectioners' sugar and cocoa. Stir until well blended.
3. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls.
Makes 6 dozen.
Tip: Substitute real rum for rum extract
White Marshmallow Fudge
White Marshmallow Fudge
3 c. sugar
1/2 c. (1 stick) butter
1 can (5 oz.) evaporated milk
1 jar (*7 oz.) marshmallow creme
1 c. chopped walnuts
1 tsp. vanilla
In heavy saucepan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, whisking constantly to prevent scorching, continue for 5 minutes. Remove from heat, add marshmallow creme and stir until smooth. Add walnuts and vanilla and stir until blended. Pour into a buttered 8 inch square pan. Place on wire rack to cool. Cut into squares. Yield: about 3 pounds.
3 c. sugar
1/2 c. (1 stick) butter
1 can (5 oz.) evaporated milk
1 jar (*7 oz.) marshmallow creme
1 c. chopped walnuts
1 tsp. vanilla
In heavy saucepan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, whisking constantly to prevent scorching, continue for 5 minutes. Remove from heat, add marshmallow creme and stir until smooth. Add walnuts and vanilla and stir until blended. Pour into a buttered 8 inch square pan. Place on wire rack to cool. Cut into squares. Yield: about 3 pounds.
Monday, November 15, 2010
Classic Mashed Potatoes
Classic Mashed Potatoes
4 pounds potatoes such as russet, round white, or yellow, peeled and quartered
1/3 cup margarine or butter
1/4 cup dairy sour cream or plain yogurt
1 teaspoon salt
1/4 teaspoon ground white pepper
Milk
Place potatoes in a Dutch oven or a large saucepan with enough lightly salted water to cover. Bring to boiling. Reduce heat, cover, and simmer for 20 to 25 minutes or until potatoes are tender when pierced with a fork.
Drain. Mash with a potato masher, or beat with an electric mixer on low speed. Add margarine or butter, sour cream or yogurt, salt, and white pepper. Gradually beat in enough milk (about 1/2 cup) until potatoes are light and fluffy. Serve immediately.
Makes 10 to 12 servings.
Make-Ahead Tip: Spoon mashed potatoes into a buttered 3-quart casserole. Cover and refrigerate up to 2 days. To reheat, cover and bake in a 350 degree F oven for 1 hour. Uncover, dot with 1/4 cup margarine or butter, and bake 15 minutes more or until heated through. Before serving, sprinkle with 1 tablespoon snipped fresh parsley.
4 pounds potatoes such as russet, round white, or yellow, peeled and quartered
1/3 cup margarine or butter
1/4 cup dairy sour cream or plain yogurt
1 teaspoon salt
1/4 teaspoon ground white pepper
Milk
Place potatoes in a Dutch oven or a large saucepan with enough lightly salted water to cover. Bring to boiling. Reduce heat, cover, and simmer for 20 to 25 minutes or until potatoes are tender when pierced with a fork.
Drain. Mash with a potato masher, or beat with an electric mixer on low speed. Add margarine or butter, sour cream or yogurt, salt, and white pepper. Gradually beat in enough milk (about 1/2 cup) until potatoes are light and fluffy. Serve immediately.
Makes 10 to 12 servings.
Make-Ahead Tip: Spoon mashed potatoes into a buttered 3-quart casserole. Cover and refrigerate up to 2 days. To reheat, cover and bake in a 350 degree F oven for 1 hour. Uncover, dot with 1/4 cup margarine or butter, and bake 15 minutes more or until heated through. Before serving, sprinkle with 1 tablespoon snipped fresh parsley.
Stewed Corn-n-Tomatoes with Okra
Stewed Corn-n-Tomatoes with Okra
1 onion, chopped
1 fresh jalapeno pepper, chopped (with seeds)
1 large green bell pepper, coarsely chopped
3 tablespoons butter
1 pound tomatoes, coarsely chopped
3 cups corn kernels
1 cup okra, chopped
1. Cook onions, jalapeno, bell pepper, and 1/2 teaspoon salt in butter over medium heat, stirring occasionally, until onions are translucent (7 to 9 minutes).
2. Stir in tomatoes and continue cooking, stirring occasionally, until tomatoes form a sauce (about 15 minutes).
3. Add corn and okra and cook, stirring occasionally, until just tender (about 15 minutes).
1 onion, chopped
1 fresh jalapeno pepper, chopped (with seeds)
1 large green bell pepper, coarsely chopped
3 tablespoons butter
1 pound tomatoes, coarsely chopped
3 cups corn kernels
1 cup okra, chopped
1. Cook onions, jalapeno, bell pepper, and 1/2 teaspoon salt in butter over medium heat, stirring occasionally, until onions are translucent (7 to 9 minutes).
2. Stir in tomatoes and continue cooking, stirring occasionally, until tomatoes form a sauce (about 15 minutes).
3. Add corn and okra and cook, stirring occasionally, until just tender (about 15 minutes).
Grilled Potato Salad
Grilled Potato Salad
2 lbs. Yukon Gold or other potatoes, cut into 1-inch (3 cm) slices
extra-virgin olive oil
salt and freshly ground pepper to taste
1 to 2 large red onions, peeled and cut into 1-inch slices
For the dressing:
1/4 cup mayonnaise
3 tbsps. finely chopped fresh parsley
2 tbsps. red wine vinegar
1 tbsp. Dijon mustard
1 tsp. granulated garlic
Place the potato slices in a mixing bowl and add enough olive oil to coat them lightly. Add salt and pepper and toss. Brush the onion slices with olive oil and season with salt and pepper. Cook potatoes and onions over hot coals, turning once, until the potatoes are browned and the onions are tender. The potatoes will take 15 to 20 minutes and the onions will take 10 to 12 minutes. Transfer the potatoes to a large bowl. Coarsely chop the onions and add them to the potatoes. Whisk together the ingredients for the dressing, pour over the potato mixture and toss gently. Serve warm. Serves 4 to 6.
2 lbs. Yukon Gold or other potatoes, cut into 1-inch (3 cm) slices
extra-virgin olive oil
salt and freshly ground pepper to taste
1 to 2 large red onions, peeled and cut into 1-inch slices
For the dressing:
1/4 cup mayonnaise
3 tbsps. finely chopped fresh parsley
2 tbsps. red wine vinegar
1 tbsp. Dijon mustard
1 tsp. granulated garlic
Place the potato slices in a mixing bowl and add enough olive oil to coat them lightly. Add salt and pepper and toss. Brush the onion slices with olive oil and season with salt and pepper. Cook potatoes and onions over hot coals, turning once, until the potatoes are browned and the onions are tender. The potatoes will take 15 to 20 minutes and the onions will take 10 to 12 minutes. Transfer the potatoes to a large bowl. Coarsely chop the onions and add them to the potatoes. Whisk together the ingredients for the dressing, pour over the potato mixture and toss gently. Serve warm. Serves 4 to 6.
French Green Bean Casserole
French Green Bean Casserole
1 pound fresh green beans, cut French style
1 (3 1/2 ounce) can French fried onion rings
1 (10 1/2 ounce) can condensed cream of mushroom soup
Prepare and cook fresh green beans, cut French style. Heat oven to 350 degrees. Stir together beans and cream of mushroom soup. Pour into ungreased 1-quart casserole. Bake, uncovered, 10 minutes. Sprinkle top with French fried onion rings. Bake 5 to 10 minutes longer or until onion rings are heated through. With canned beans: Leave out precooking of fresh beans, drain canned beans and follow recipe.
Makes 6 servings.
1 pound fresh green beans, cut French style
1 (3 1/2 ounce) can French fried onion rings
1 (10 1/2 ounce) can condensed cream of mushroom soup
Prepare and cook fresh green beans, cut French style. Heat oven to 350 degrees. Stir together beans and cream of mushroom soup. Pour into ungreased 1-quart casserole. Bake, uncovered, 10 minutes. Sprinkle top with French fried onion rings. Bake 5 to 10 minutes longer or until onion rings are heated through. With canned beans: Leave out precooking of fresh beans, drain canned beans and follow recipe.
Makes 6 servings.
Marc's Christmas Caramels
Marc's Christmas Caramels
Yield: 64 Servings
Ingredients:
2 cup Sugar
1/2 tsp Salt
1 cup Light cream
1 cup Butter
1/2 cup Light corn syrup
4 x Unsweetened chocolate squares
1 tsp Vanilla extract
1 1/2 cup Pecan halves
1/2 cup Candied cherries
Method:
* Use red and green candied cherries, cut in half, as an optional decoration for the top of caramel squares.
1. In large saucepan, combine the sugar, salt, cream, butter (best to use butter instead of margarine for this recipe) syrup and chocolate. Bring to a gentle boil over low heat. Cook, stirring frequently, until mixture reaches 248 degrees on candy thermometer, or to the firm-ball stage when a bit is dropped into cold water.
2. Remove from heat and cool for 5 minutes. Stir in the vanilla extract and pecans halves. Butter an 8-inch square pan and pour in the candy. Press 32 cherries, cut in half, on candy if desired. Cool candy until firm.
3. Cut into 1-inch pieces (should be 64), leaving a cherry half on each piece. Place each piece on wax paper or in paper candy liners found at cake decorating supply stores or gift shops.
Serving Ideas : Make these a few days before Christmas for gifts.
Yield: 64 Servings
Ingredients:
2 cup Sugar
1/2 tsp Salt
1 cup Light cream
1 cup Butter
1/2 cup Light corn syrup
4 x Unsweetened chocolate squares
1 tsp Vanilla extract
1 1/2 cup Pecan halves
1/2 cup Candied cherries
Method:
* Use red and green candied cherries, cut in half, as an optional decoration for the top of caramel squares.
1. In large saucepan, combine the sugar, salt, cream, butter (best to use butter instead of margarine for this recipe) syrup and chocolate. Bring to a gentle boil over low heat. Cook, stirring frequently, until mixture reaches 248 degrees on candy thermometer, or to the firm-ball stage when a bit is dropped into cold water.
2. Remove from heat and cool for 5 minutes. Stir in the vanilla extract and pecans halves. Butter an 8-inch square pan and pour in the candy. Press 32 cherries, cut in half, on candy if desired. Cool candy until firm.
3. Cut into 1-inch pieces (should be 64), leaving a cherry half on each piece. Place each piece on wax paper or in paper candy liners found at cake decorating supply stores or gift shops.
Serving Ideas : Make these a few days before Christmas for gifts.
Delicious Christmas Cookies
Delicious Christmas Cookies
SUBMITTED BY: Lynn Newton
"Our family always looks forward to the holidays, because they know we will have our favorite holiday cookies. The grand kids like to help make them."
PREP TIME 15 Min
COOK TIME 9 Min
READY IN 25 Min
Original recipe yield: 4 1/2 dozen cookies
INGREDIENTS
1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1/2 cup butter, softened
1 1/2 cups sweetened, flaked coconut
2 cups red and green candy-coated chocolate
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl combine graham cracker crumbs, flour and baking powder.
In a separate, large bowl combine condensed milk and butter; beat until smooth. Stir in graham cracker mixture, mixing well. Stir in coconut and chocolates.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake in preheated oven for 7 to 9 minutes, or until lightly browned. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
~~~***Rhonda G in Missouri***~ ~~
SUBMITTED BY: Lynn Newton
"Our family always looks forward to the holidays, because they know we will have our favorite holiday cookies. The grand kids like to help make them."
PREP TIME 15 Min
COOK TIME 9 Min
READY IN 25 Min
Original recipe yield: 4 1/2 dozen cookies
INGREDIENTS
1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1/2 cup butter, softened
1 1/2 cups sweetened, flaked coconut
2 cups red and green candy-coated chocolate
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl combine graham cracker crumbs, flour and baking powder.
In a separate, large bowl combine condensed milk and butter; beat until smooth. Stir in graham cracker mixture, mixing well. Stir in coconut and chocolates.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake in preheated oven for 7 to 9 minutes, or until lightly browned. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
~~~***Rhonda G in Missouri***~ ~~
OATMEAL LACE PENNIES
OATMEAL LACE PENNIES
Yield: About 5-1/2 dozen cookies
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes
INGREDIENTS
- 1 cup old-fashioned rolled oats
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 cup margarine or butter, melted
- 1/2 teaspoon vanilla
DIRECTIONS
Preheat oven to 350 degrees F.
Line cookie sheet with foil, bright side up.
In a bowl, mix together oats, sugar, flour, baking powder and salt.
In another bowl, beat egg, margarine and vanilla.
Add flour mixture and mix well. (If dough seems too soft, chill for 15 to 20 minutes to firm.)
Drop by rounded teaspoonfuls, about 2 inches apart, onto prepared cookie sheet.
Bake in preheated oven for 8 to 10 minutes.
Cool for 2 minutes on foil, then transfer to wire racks to cool completely.
Yield: About 5-1/2 dozen cookies
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes
INGREDIENTS
- 1 cup old-fashioned rolled oats
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 cup margarine or butter, melted
- 1/2 teaspoon vanilla
DIRECTIONS
Preheat oven to 350 degrees F.
Line cookie sheet with foil, bright side up.
In a bowl, mix together oats, sugar, flour, baking powder and salt.
In another bowl, beat egg, margarine and vanilla.
Add flour mixture and mix well. (If dough seems too soft, chill for 15 to 20 minutes to firm.)
Drop by rounded teaspoonfuls, about 2 inches apart, onto prepared cookie sheet.
Bake in preheated oven for 8 to 10 minutes.
Cool for 2 minutes on foil, then transfer to wire racks to cool completely.
Coconut Clusters
Coconut Clusters
1 cup sugar
1 cup water
One 7-ounce package sweetened shredded coconut Salt
1/2 teaspoon pure vanilla extract
Freshly grated nutmeg, for sprinkling
Lightly oil a large baking sheet. In a medium saucepan, combine the sugar and water and boil over high heat, stirring occasionally, until the sugar dissolves. Add the coconut and a pinch of salt and cook over moderate heat, stirring, until the syrup has evaporated and the coconut has a light, somewhat crystallized coating, about 20 minutes. Stir in the vanilla.
Working quickly, scrape the coconut candy onto the prepared baking sheet and spread it into a 10-by-9-inch rectangle; let cool to room temperature. Sprinkle a little nutmeg over the top. Using a large knife, cut the rectangle into 24 pieces and serve.
Yield: 24 clusters.
1 cup sugar
1 cup water
One 7-ounce package sweetened shredded coconut Salt
1/2 teaspoon pure vanilla extract
Freshly grated nutmeg, for sprinkling
Lightly oil a large baking sheet. In a medium saucepan, combine the sugar and water and boil over high heat, stirring occasionally, until the sugar dissolves. Add the coconut and a pinch of salt and cook over moderate heat, stirring, until the syrup has evaporated and the coconut has a light, somewhat crystallized coating, about 20 minutes. Stir in the vanilla.
Working quickly, scrape the coconut candy onto the prepared baking sheet and spread it into a 10-by-9-inch rectangle; let cool to room temperature. Sprinkle a little nutmeg over the top. Using a large knife, cut the rectangle into 24 pieces and serve.
Yield: 24 clusters.
Butter Rum Fudge
Butter Rum Fudge
4 cups sugar
1 large can evaporated milk
1 cup butter or margarine
2-6 oz packages of semisweet chocolate pieces
1 pint marshmallow cream
1 tsp rum flavoring
3/4 cup broken walnuts
3/4 cup broken pecans
Mix the sugar, milk and butter in a saucepan and cook to soft ball stage or to 236 degrees, stirring frequently. Remove from heat and add chocolate pieces, marshmallow cream, rum flavoring, walnuts and pecans. Beat until chocolate is melted and well blended and pour into buttered 9x9x2 inch pan. Cool and cut into squares.
4 cups sugar
1 large can evaporated milk
1 cup butter or margarine
2-6 oz packages of semisweet chocolate pieces
1 pint marshmallow cream
1 tsp rum flavoring
3/4 cup broken walnuts
3/4 cup broken pecans
Mix the sugar, milk and butter in a saucepan and cook to soft ball stage or to 236 degrees, stirring frequently. Remove from heat and add chocolate pieces, marshmallow cream, rum flavoring, walnuts and pecans. Beat until chocolate is melted and well blended and pour into buttered 9x9x2 inch pan. Cool and cut into squares.
Holiday Cookie Pizza
Holiday Cookie Pizza
Ingredients
1 20 ounce roll refrigerated sugar cookie doug; cut into 1/4-inch-thick s
1 cup semisweet chocolate pieces (6 ounce
1/2 cup creamy peanut butter
1 1/2 cups jelly beans; small gumdrops, or choppe
2 tablespoons flaked coconut
1. Easter Cookie Pizza Press cookie dough slices into a greased 13-inch pizza pan. Bake in a 350
degree F oven 15 to 20 minutes or until golden. Immediately sprinkle with chocolate pieces; drop peanut butter by spoonfuls atop chocolate pieces. Let stand 5 minutes. Gently spread chocolate and peanut butter over crust. Sprinkle with candy and coconut. Makes 12 servings.
2. Halloween Cookie Pizza:Prepare as directed except omit jelly beans and coconut. Sprinkle 1 cup candy corn or candy-coated peanut butter-flavored pieces and 1/2 cup raisins over chocolate mixture.
3. Christmas Cookie Pizza: Prepare as directed except omit jelly beans and coconut. Sprinkle 1-1/2 cups red and green candy-coated milk chocolate pieces over chocolate mixture.
4. Valentine Cookie Pizza: Prepare as directed except omit jelly beans and coconut. Sprinkle 1-1/2 cups red and white candy-coated milk chocolate pieces over chocolate mixture.
Ingredients
1 20 ounce roll refrigerated sugar cookie doug; cut into 1/4-inch-thick s
1 cup semisweet chocolate pieces (6 ounce
1/2 cup creamy peanut butter
1 1/2 cups jelly beans; small gumdrops, or choppe
2 tablespoons flaked coconut
1. Easter Cookie Pizza Press cookie dough slices into a greased 13-inch pizza pan. Bake in a 350
degree F oven 15 to 20 minutes or until golden. Immediately sprinkle with chocolate pieces; drop peanut butter by spoonfuls atop chocolate pieces. Let stand 5 minutes. Gently spread chocolate and peanut butter over crust. Sprinkle with candy and coconut. Makes 12 servings.
2. Halloween Cookie Pizza:Prepare as directed except omit jelly beans and coconut. Sprinkle 1 cup candy corn or candy-coated peanut butter-flavored pieces and 1/2 cup raisins over chocolate mixture.
3. Christmas Cookie Pizza: Prepare as directed except omit jelly beans and coconut. Sprinkle 1-1/2 cups red and green candy-coated milk chocolate pieces over chocolate mixture.
4. Valentine Cookie Pizza: Prepare as directed except omit jelly beans and coconut. Sprinkle 1-1/2 cups red and white candy-coated milk chocolate pieces over chocolate mixture.
Hermit Cookies
Hermit Cookies
1 cup sugar
3 cups flour
1/2 cup butter
1 teaspoon cloves
1/2 cup molasses
1 teaspoon cinnamon
1 teaspoon soda
1/2 teaspoon salt
1/2 cup lukewarm coffee
1 cup raisins
1 egg, beaten
Preheat oven to 350. Cream sugar and shortening. Add molasses then soda which has been dissolved in the coffee. Add the sifted dry ingredients. Add raisin then the beaten egg. Make in long strips on a greased cookie sheet. Bake for 10 minutes. This recipe is really easy and tastes great.
1 cup sugar
3 cups flour
1/2 cup butter
1 teaspoon cloves
1/2 cup molasses
1 teaspoon cinnamon
1 teaspoon soda
1/2 teaspoon salt
1/2 cup lukewarm coffee
1 cup raisins
1 egg, beaten
Preheat oven to 350. Cream sugar and shortening. Add molasses then soda which has been dissolved in the coffee. Add the sifted dry ingredients. Add raisin then the beaten egg. Make in long strips on a greased cookie sheet. Bake for 10 minutes. This recipe is really easy and tastes great.
Yummy Rum Balls
Yummy Rum Balls - Christmas Cookie Recipe
Ingredients:
3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup rum
1/4 cup light corn syrup
Powdered or granulated sugar
Directions:
Mix crushed wafers, powdered sugar, pecans and cocoa.
Stir in rum and corn syrup.
Shape mixture into 1-inch balls. Roll in powdered sugar.
Refrigerate in tightly covered container several days before serving
Variation: Bourbon can be substituted for rum.
Yield: About 60 cookies.
Ingredients:
3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup rum
1/4 cup light corn syrup
Powdered or granulated sugar
Directions:
Mix crushed wafers, powdered sugar, pecans and cocoa.
Stir in rum and corn syrup.
Shape mixture into 1-inch balls. Roll in powdered sugar.
Refrigerate in tightly covered container several days before serving
Variation: Bourbon can be substituted for rum.
Yield: About 60 cookies.
100 Good Cookies
100 Good Cookies
1 cup butter or margarine, softened
1 cup white sugar
1 cup brown sugar
1 egg
1 cup oil
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
3-1/2 cups flour
1 cup quick-cooking oats
1 tsp. vanilla
1/2 cup milk chocolate chips + some extra for cookie tops before baking
1/2 cup semi-sweet chocolate chips + some extra for cookie tops before baking
1 cup sunflower seeds
1 cup crisped rice cereal (like Rice Krispies)
Cream butter with sugars. Stir in egg and oil. Sift together salt, baking soda, cream of tartar and flour. Add to creamed mixture. Mix well. Stir in oats, vanilla, chocolate chips, sunflower seeds and Rice Krispies. Mix well. Drop by tablespoonfuls onto greased (or parchment paper lined) baking sheets. Flatten out a little and add a few chocolate chips to the top of the cookies...you could also add some pecans if you want. This just makes them look pretty!! The toppings are optional. Bake at 350 for 8 to 10 minutes. Let stand several minutes before removing to wire racks to cool completely.
YIELD: about 100 cookies
1 cup butter or margarine, softened
1 cup white sugar
1 cup brown sugar
1 egg
1 cup oil
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
3-1/2 cups flour
1 cup quick-cooking oats
1 tsp. vanilla
1/2 cup milk chocolate chips + some extra for cookie tops before baking
1/2 cup semi-sweet chocolate chips + some extra for cookie tops before baking
1 cup sunflower seeds
1 cup crisped rice cereal (like Rice Krispies)
Cream butter with sugars. Stir in egg and oil. Sift together salt, baking soda, cream of tartar and flour. Add to creamed mixture. Mix well. Stir in oats, vanilla, chocolate chips, sunflower seeds and Rice Krispies. Mix well. Drop by tablespoonfuls onto greased (or parchment paper lined) baking sheets. Flatten out a little and add a few chocolate chips to the top of the cookies...you could also add some pecans if you want. This just makes them look pretty!! The toppings are optional. Bake at 350 for 8 to 10 minutes. Let stand several minutes before removing to wire racks to cool completely.
YIELD: about 100 cookies
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