Crock Pot Stuffing

Crock Pot Stuffing

Recipe By :Gayle Wagner to ThanksgivingRecipe. com
Serving Size : 8

1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup fresh parsley
12 ounces fresh mushrooms -- sliced
12 1/2 cups dry bread crumbs
1 teaspoon poultry seasoning
1 1/2 teaspoons salt
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon dried marjoram
4 1/2 cups chicken broth
2 eggs -- beaten

Melt butter or margarine in a skillet. Saute; onion, celery, mushroom, and parsley.

Pour sauteed vegetables over bread cubes in a very large mixing bowl. Add all seasonings and toss together. Pour in enough broth to moisten. Add beaten eggs, and mix together well.

Pack stuffing lightly into crock pot, and cover. Set to High for 45 minutes; then reduce to Low to cook for 4 to 8 hours.

Shared for Jamie's 2000 Holiday Swap by Robin Johnson

Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/  

NOTES : This is an easy way to make "extra" stuffing for a large crowd, saving stove space because it cooks in a crock pot. Very tasty and moist! Originally submitted to ThanksgivingRecipe.com.

Apple Dumpling Dessert

Apple Dumpling Dessert

4 cups of all-purpose flour.
2 teaspoon of salt.
1 1/3 cup shortening.
8 tablespoons of cold water.

FILLING

8 cups of tart apples, chopped/peeled.
Quarter cup of sugar.
1 teaspoon of ground cinnamon.

SYRUP

2 cups of water.
1 cup of packed brown sugar.
Whipped topping OR vanilla ice cream, optional.
Mint leaves, optional.

Directions:

In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss with a fork until dough can be formed into a ball. Divide dough into four parts. On a lightly floured surface, roll one part to fit the bottom of an ungreased 13*9*2 inch baking dish. Place in dish; top with a third of the apple. Combine sugar and cinnamon; sprinkle a third over apples. Repeat layers of pastry, apples and cinnamon-sugar twice. Roll out remaining dough to fit top of dish and place on top. Using a sharp knife, cut 2 inch slits through all layers at once. For syrup bring water and sugar to a boil. Cook and stir until sugar is dissolved. Pour over top crust. Bake at 400 F. for about forty minutes or until browned and bubbly. Serve warm with whipped topping or ice cream if desired. Garnish with mint if desired.

Yields twelve servings.

Caramel Apple Cookies

Caramel Apple Cookies

1/2 cup margarine
1/4 cup brown sugar
1/4 cup powdered sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups flour
Toothpicks.

Ingredients coating:

1 lb. caramels, can be melted in microwave
2 tablespoons water
1 1/2 cup chopped nuts, walnuts or peanuts.

Mix the margarine, brown/powdered sugars, and salt together until creamy. Beat in 1 egg, 1 teaspoon vanilla and gradually add in the flour.

Form the above into 1 inch balls and bake at 350 degrees for 10-12 minutes. When done take out and immediately place a toothpick into each cookie. Dip in the caramel and nuts and place on foil until cooled. Can be placed in mini papers for a cute look.

Apple Mosaic Pie

Apple Mosaic Pie
Serves 8

1 9-inch pie shell
1 large egg, separated
1/2 cup sugar
2 tablespoons flour
1/8 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
4 cups Gala or Golden Delicious apples, peeled, cored, and chopped

Streusel Topping

1/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter or margarine

Method:

1) Prepare Streusel Topping; set aside.

2) In small bowl, combine sugar, flour and ground cinnamon; cut in butter until crumbly.

3) Heat oven to 425¦ F. Brush pie shell with beaten egg white and bake 8 to 10 minutes or until lightly browned. Set aside. Reduce oven heat to 375¦ F. In medium bowl, combine sugar, flour, and salt; stir in remaining egg white, the yolk, sour cream, and vanilla, mixing until blended. Stir in apples.

4) Spread apple mixture in pie shell and top and bake 40 minutes. Spread Streusel Topping over filling and bake 15 minutes longer or until knife inserted in center comes out clean. Serve warm or chilled.

Easy Apple Dumplings

Easy Apple Dumplings
Recipe By : Mr. Food's Easy Cooking Fall/1998
Serving Size : 6

1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 small apples -- peeled and cored
6 6 x 6 inch egg roll wrappers
1/4 cup raisins

Preheat oven to 375 degrees. Spray six 2 1/2 inch muffin pan cups with nonstick cooking spray.

In a large bowl, combine sugar, flour, cinnamon, and nutmeg. Add apples and toss to coat.

Place one apple in the center of each egg roll wrapper. Toss raisins with remaining sugar mixture and spoon into cored apple holes.

Bring corners of egg roll wrapper up to tops of apples, pressing and folding to seal edges. Place wrapped apples in muffin pan cups and lightly spray tops with nonstick cooking spray. Bake 20 minutes, or until golden. Cool in pan 5 to 10 minutes. Serve hot.

Apple Yogurt Muffins

Apple Yogurt Muffins

2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup plain yogurt
1 large egg, beaten
1/4 cup butter, melted
2 teaspoons lemon peel, grated
3 apples, finely diced
1/4 cup granulated sugar
2 teaspoons ground cinnamon

In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, and salt. Set aside. In a small bowl, stir yogurt until creamy, then add beaten egg. Add melted butter and grated lemon peel. Pour into the flour mixture and stir quickly until just mixed. Gently fold in 3 peeled, diced baking apples and spoon into a greased muffin tins about two-thirds full. Topping: Combine 1/4 cup sugar with 2 teaspoon cinnamon and sprinkle over the unbaked muffins.

Bake in a 375F oven for 20 to 25 minutes, or until golden brown. Cool on a wire rack. Makes 1 dozen muffins.

Chocolate and Apple Sauce Brownies

Chocolate and Apple Sauce Brownies

Ingredients:

3/4 cup Cocoa powder.
1/2 cup Brown sugar.
1/2 cup Sugar.
1 cup All-purpose flour.
1 tsp of Baking soda.
1 cup Milk powder.
2 cups Unsweetened applesauce.

Directions:

Preheat oven to 350 degrees.

Grease a 7 x 12 inch baking tray.

Combine all the dry ingredients (Cocoa powder, Sugar, Flour, Baking soda and Milk powder).

Add the apple sauce and stir well until mixture a well combines.  Pour the batter into the baking tray and spread evenly.

Bake for 25-30 minutes or until cake is springy. Once cooled, cut the brownie into squares.

Apple Walnut Crostada

Apple Walnut Crostada

Servings:Servings: 8
Prep and cook time: 1 hour 15 minutes
Source: U.S. Apple Association

Ingredients:

* 1 refrigerated/ready-made piecrust
* Cooking spray
* 6 or 7 baking apples, peeled, cored, and sliced
* 1/2 cup brown sugar
* 1/3 cup chopped walnuts
* 1/4 cup all-purpose flour
* Dash of vanilla extract
* 2 Tbsp. butter, cut into pieces

Method:

1) Preheat oven to 350 degrees. Coat a baking sheet with cooking spray and set aside. Place apples, sugar, walnuts, flour and vanilla extract in a large mixing bowl and toss well.

2) Transfer piecrust to baking sheet. Spoon apple mixture into center of piecrust and fold up sides of pastry to capture apples and juices. Dot with butter. Bake for 45 to 50 minutes or until crust is golden brown.

Apple Cookies

Apple Cookies

1/4 cup butter -- at room temperature
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 egg
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1 cup chopped peeled apples -- any baking apple
1/2 cup butterscotch or white chocolate baking chips
1 cup chopped walnuts

Glaze

2 tablespoons butter -- melted
1 teaspoon ground cinnamon
2 tablespoons heavy whipping cream
2 cups powdered sugar

Preheat oven to 350 degrees.

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in cream and egg.

In another bowl, combine dry ingredients and add to creamed mixture. Fold in apples, baking chips and walnuts. Drop by teaspoonfuls onto greased baking sheets.

Bake in preheated oven about 10 minutes. Do not overbake. Remove from oven and let sit on cookie sheet about 1 minute, then remove to wire racks to cool completely.

While cookies cool, make the glaze by combining all ingredients and mix until smooth.

When cookies are completely cooled, top with glaze.

Makes 3 to 4 dozen, depending on size

Source: "from The Milwaukee Journal Sentinel Newspaper" formatted by Tizzygirl on Feb 18, 2010

Company Apple Pie

Company Apple Pie

1/2 pound caramel candy -- about 28
1/2 cup half and half
3 cups flour
1 1/2 teaspoons salt
1/4 cup sugar
1/4 cup oil
1/4 cup cold water
1 egg
9 cups apples -- peeled and sliced
1 cup flour
3 teaspoons lemon juice
2 cups sugar
2 teaspoons lemon rind -- grated
1 cup walnuts -- chopped

***CREAM CHEESE TOPPING***

1 8 oz. cream cheese
1/3 cup sugar
1 egg

In top of double boiler, place caramels and half and half; melt caramels over boiling water, stirring often until smooth.

 For crust, stir together 3 cups flour, salt and 1/4 cup sugar; cut in butter. Combine oil, cold water and egg; stir into flour mixture, stirring to form dough. Divide dough into thirds; roll out and place each in a pie pan.

Filling: divide apples among pie pans. Stir together 1 cup flour, 2 cups sugar and lemon rind; sprinkle over apples. Drizzle with lemon juice.

Topping: beat cream cheese, 1/3 cup sugar and egg in mixing bowl. Spoon caramel sauce over pie in strips. Place cream cheese topping between caramel strips. Sprinkle chopped nuts over all. Bake at 350 for 50 to 60 minutes.

Source: Favorite Apple Recipes.
Yield: 3 pies

CINNAMON APPLE SALAD

CINNAMON APPLE SALAD

6 tart apples
1 c. red cinnamon candies
Salad dressing or mayonnaise
1 c. miniature marshmallows
1/2 c. chopped celery
1 c. raisins
1/3 c. chopped pecans

Pare and core apples. Cook candies in 2 cups of water until dissolved. Add apples, simmer until tender, turning frequently. Chill thoroughly in syrup. Turn to color evenly. Blend 1/2 cup salad dressing or mayonnaise with remaining ingredients. Drain apples. Place on salad greens. Stuff centers and top with additional dressing.

Granny Smith Apple Almond Tart

Granny Smith Apple Almond Tart
Servings:Serves 8

Ingredients:

Pastry for one-crust (9-inch) pie

2 large eggs
1/2 cup sugar
1/2 cup finely ground blanched almonds
1/4 cup butter or margarine, melted
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch-thick slices

Method:

1) Roll pastry out to an 11-inch round; line a 10-inch tart pan with pastry. Set aside.

2) Heat oven to 350 degrees F. In large bowl with electric mixer, beat eggs and sugar until thick and pale; stir in almonds and melted butter. Pour almond mixture into pastry-lined pan. Arrange apple slices, overlapping in a ring, on top of almond mixture. Bake 40 minutes or until filling is set and apples are tender.

Classic Apple Pie

Classic Apple Pie
Yield: 6-8 servings

Crust

2 cups sifted all purpose flour
1 tsp. salt
2/3 cup + 2 tbsp. vegetable shortening
1/4 cup ice water
corn starch

Filling

6 medium apples, peeled and sliced
1 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. lemon juice
2 tbsp. butter, melted for brushing

In a bowl mix flour and salt, cut in shortening, mix; add water a little at a time and mix until all flour is moistened. Make a ball with the dough and place on a floured board. Divide in half. Roll out to an approximately 12" circle and place into a well-greased 9" pie plate, leaving an overhang. Dust with cornstarch.

Mix apples with lemon juice, sugar and spices; turn into pastry-lined pan. Roll out remaining half of dough and place over top of apple mixture. Fold edge on top pastry under edge of lower pastry and trim. Seal with fingertips. Cut steam vents, brush with butter. Bake at 400 degrees F for about 50 minutes, until top is nicely browned.

Wild Rice Soup Recipe

Wild Rice Soup Recipe
Spending time in the kitchen has never been my hobby. When I got married and started a family, it became a necessity. This simple by satisfying soup makes me look like a fabulous cook!
8 Servings
Prep: 5 min.
Cook: 45 min.

Ingredients

3 cans (10-1/2 ounces each) condensed chicken broth, undiluted
2 cups water
1/2 cup uncooked wild rice
1/2 cup sliced green onions
1/2 cup butter, cubed
3/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 cups half-and-half cream
2 cups cubed cooked chicken
1 jar (2 ounces) chopped pimientos, drained

Directions

In a large saucepan combine the broth, water and rice; bring to a boil.  Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.  In a small saucepan, saute onions in butter over low heat.

Stir in the flour, salt, poultry seasoning and pepper until blended. Stir in cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir into rice mixture.

Add chicken and pimientos; heat through. Yield: 6-8 servings (about 2 quarts).
Wild Rice Soup published in Country Chicken Cookbook , p2

Frosty Salmon Spread

Frosty Salmon Spread
makes 3 cups

1 package (8 ounces) cream cheese, softened
1 16 oz or 2 8 oz. cans salmon, skinned and boned-drained
4 medium green onions, chopped (1/4 cup)
3/4 cup whipped cream cheese, from 8-ounce container, softened
1/4 cup sunflower nuts, toasted, if desired
Crackers, tiny sliced bagels or sliced vegetables, if desired


1. Mix 8-ounce package cream cheese, the salmon and onions thoroughly. Shape mixture into a ball. Frost with whipped cream cheese. Sprinkle with nuts.

2. Cover and refrigerate at least 2 hours until chilled. Serve with crackers. Store tightly covered in refrigerator up to 2 weeks or in freezer up to 4 weeks.

RUSTIC APPLE PIE

RUSTIC APPLE PIE

FOR PASTRY DOUGH:

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon salt
1 stick (1/2 cup) plus 2 tablespoons cold unsalted butter
4 to 6 tablespoons ice water

FOR NUT & STREUSEL TOPPING:

4 tablespoons unsalted butter, softened
4 tablespoons brown sugar
4 tablespoons flour
1/2 cup chopped pecans,walnuts, macadamia nuts singularly or in combination

FOR FILLING:

4 pounds apples Baking apples are best, but you can use your favorite or a combination of apples (about 10-12 medium)
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
3/4 teaspoon cinnamon
2 tablespoons milk
1 tablespoon granulated sugar

Make the pastry dough: In a large bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes. Keep dough cool and do not work too much. If needed, refrigerate again.

Make the topping: In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Chill topping, covered.

Make the filling: Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.

Preheat oven to 350 degrees.

On a lightly floured surface roll out dough into a 15-inch round (about 1/8-inch thick) and fold into quarters for ease of handling. Unfold dough in a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit and letting dough overhang rim of skillet or pie plate. Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of oven for 1 hour (pie will not be completely cooked) and remove from oven.

Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake pie in middle rack of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a cooling rack.

Yield: 1 (10-inch) pie

QUICK AND EASY CHOCOLATE MOUSSE

QUICK AND EASY CHOCOLATE MOUSSE

1 (6 oz.) pkg. instant chocolate pudding mix
3 c. milk
1 c. frozen whipped topping (thawed and divided)
12 cream-filled chocolate sandwich cookies (Oreos) - crumbled
8 whole Oreo cookies

Combine pudding mix and milk in a small mixing bowl; beat at low speed with electric
mixer until blended. Beat at low speed an additional 2 minutes. Fold in 1/2 cup whipped
topping and crumbled cookies.
Spoon mousse into 8 (6-ounce) dessert dishes. Cover with Saran Wrap and chill. To
serve, garnish each with dollop of remaining whipped topping and serve with a whole
cookie.

BUTTERNUT SQUASH

BUTTERNUT SQUASH


Cut the peeled and seeded squash into chunks
add 3 cored, peeled and sliced apples
1 Tablespoon lemon juice
1 teaspoon cinnamon
1 Tablespoon brown sugar
1/2 cup apple juice


Just toss all ingredients into crock pot or slow cooker. Cook for about 3-hours on medium setting or until squash is fork-tender.

Bertucci's Mussels Caruso

    Bertucci's Mussels Caruso

    2 T. extra-virgin olive oil

     2 t. garlic, chopped

     2 T. capers

     1 t. hot cherry peppers, chopped

     2 T. butter

     1/2 c. white wine

     1 c. clam juice or fish stock

     2 lbs. mussels, scrubbed and de-bearded

     1/4 c. scallions, sliced

     2 T. parsley, chopped

     Salt and pepper, to taste

     Fresh oregano sprigs, for garnish

    Heat the olive oil in a large skillet. Saute the garlic, capers and hot peppers

    for 1 minute until the garlic is golden, not brown. Add the butter, and when it

    is melted, add the wine and clam juice. Simmer for 1 minute and then add the

    mussels. Cover the pan tightly and continue simmering until the mussels open.

    Mix in the scallions and parsley. Season with salt and pepper to taste.

    Place individual portions in wide serving bowls. Garnish with oregano sprigs and

    serve with rustic bread for dipping.

    Makes 2-4 servings.

    Notes: When you buy mussels, test for freshness by making sure they're nice and

    heavy and their shells are firmly closed. Clean under cold running water. Remove

    any beards and barnacles. Discard any mussels that don't open during cooking.

    For a red version of mussels Caruso, substitute one cup of tomato sauce for the

    clam juice or fish stock and the white wine.

Tomato Salad

Tomato Salad

Recipe By :From the book: Recipes for Entertaining

4 ripe tomatoes
Salt
Pepper
Sugar
Juice of 1 lemon
Zest of lemon
Olive oil.

Thickly slice four very ripe tomatoes and sprinkle with salt and pepper and sugar to taste. Sprinkle with the juice of 1 lemon and olive oil. Scatter over the lemon zest. This salad serves as an ideal accompaniment for grilled meat.

Feta and Cherry Tomato Balls

Feta And Cherry Tomato Balls

7 ounces feta cheese
5-1/2 ounces cherry tomatoes
1-2 cloves crushed garlic, to taste
1 tablespoon butter
Green onions
Bread crumbs

Mash feta cheese, using a fork. Add butter and garlic and mix until
combined. Cover each cherry tomato with the feta mixture, form balls with a
tomato in the center. Dredge balls in finely chopped green onions and in
bread crumbs. Refrigerate for half an hour and serve.

Puerto Rican Pork & Beans

Puerto Rican Pork & Beans

Yield: 4 Servings
Ingredients and directions for this recipe

1 tb Canola oil
6 Pork loin spareribs
1 md Carrot -- 1/2" cubes
2 md Onions -- cubed
6 Cloves garlic -- peeled, Chopped
3 Bay leaves
1 ts Oregano
1 lb Can whole tomatoes
1 sm Jalapeno pepper -- chopped
2 ts Salt
1 lb Dried kidney beans --Washed
1 bn Cilantro

Heat the oil in a sturdy saucepan. When it is hot, add the pork in
one layer and cook it over medium heat for about 30 minutes, turning
it until it is brown on all sides. Add 4 cups cold water and all the
remaining ingredients except the chopped cilantro leaves. Bring to a
boil, reduce the heat to low, cover, and simmer gently for 1+3/4 to 2
hours, until meat is tender. Divide among four individual plates,
sprinkle with the chopped cilantro leaves, and serve with Yellow
Rice

BERRY LEMON SCONES

BERRY LEMON SCONES

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 cups flour
2/3 cup sugar
1 tsp baking soda
3/4 tsp salt
6 tbs unsalted butter -- cut into cubes
1 tb lemon juice plus enough milk to equal 1 cup
1 cup blueberries
1 tsp grated lemon peel
1 egg -- beaten
1 egg white
2 tbs sugar

Heat oven to 400 degrees.* Spread a sheet of parchment paper on countertop.
Combine flour, sugar, baking powder, baking soda and salt in a bowl. Add
butter, mix until mixture resembles coarse crumbs. Stir lemon juice milk
mixture into dough, along with blueberries, lemon peel and egg until
combined.

Pat half of the dough into a 7 inch circle on one end of parchment paper.
Repeat, with remaining dough, spacing 2 inches apart. Brush with egg white,
sprinkle with sugar. Cut halfway down but not through each circle, 6 wedges
for each round. Slide paper with dough onto baking sheet.

Bake 18 min. or until golden brown. Cool slightly. Pull apart at cut lines.
Serve warm or at room temp. MAKES 12 SCONES.*

Recipe source: The-Apple-Dumpling-Gang yahoo group, submitted by Russie

-----

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2875 Calories; 78g Fat (24.5%
calories from fat); 53g Protein; 490g Carbohydrate; 16g Dietary Fiber;
398mg Cholesterol; 3010mg Sodium. Exchanges: 20 1/2 Grain(Starch); 1 1/2
Lean Meat; 1 1/2 Fruit; 14 Fat; 10 1/2 Other Carbohydrates.

NOTES : These scones are really good, they are like biscuits, and they go
great with butter on them. They are a cinch to bake and make.

Sweet-Spiced Berry Breakfast Parfaits

This looks and tastes so sinful. But it's not. It's very healthy and if you are a weight watcher, you will be happy to know the points plus value on this sucker is 4 points per serving. I had just finished a work out and was starving. I made one of these, and it really filled me up. Love this! I'll be making another one today.

Sweet-Spiced Berry Breakfast Parfaits
Serves: 4
Source: Weight Watchers Quick & Easy Meals

Ingredients:

2 cups Strawberries, quartered
1 cup Blueberries
3 tablespoons "measures like sugar" calorie-free sweetener (such as Splenda)
1 1/2 teaspoons Grated fresh orange rind
3 tablespoons Fresh orange juice
1/2 teaspoon Ground cinnamon
4 (6 ounce) cartons Vanilla fat-free yogurt
1 cup Low-fat granola (such as Back to Nature)

Instructions:

1. Combine first 6 ingredients in a medium bowl; toss well.

2. Spoon 1/2 carton yogurt (about 1/3 cup) into each 4 (8 oz.) parfait glasses. Top each with 2 tablespoons granola and about 1/3 cup fruit mixture. Repeat layers.

Yield: 4 servings (Servings size: 1 parfait).

Apple Brownies

Apple Brownies

Makes one 13" x 9" pan

Ingredients

3 eggs
1 ¾ cups sugar
1 cups vegetable oil
1 teaspoons vanilla
2 cups all purpose flour
1 teaspoons cinnamon
1 teaspoons baking powder
½ teaspoon salt
2 cups diced apples

1. Preheat oven to 350 degrees.
2. In a large mixing bowl beat eggs and sugar until fluffy and pale. Add oil and vanilla; mix well. Sift dry ingredients and mix into the wet mixture. Stir in apples.
3. Coat pans with non-stick spray and spread batter evenly into pan. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Applesauce Barbecue Chicken Recipe

Applesauce Barbecue Chicken Recipe

tasteofhome.com

 

4 Servings

Prep/Total Time: 20 min.

5 15 20

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 2/3 cup chunky applesauce
• 2/3 cup spicy barbecue sauce
• 2 tablespoons brown sugar
• 1 teaspoon chili powder

Directions

• Sprinkle chicken with pepper. In a large skillet, brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook 7-10 minutes longer or until a meat thermometer reads 170°. Yield: 4 servings.

Cheese Balls With A Tomato Inside

Cheese Balls With A Tomato Inside

Favorite cheese
Cherry tomatoes
Bread crumbs
Mayonnaise to taste
Garlic to taste

Finely grate the cheese, add crushed garlic and mayonnaise, mix well.
Measure out a teaspoon portion of the mixture, form into a patty, put a
cherry tomato in the center, pinch edges together and roll into a ball
around the tomato (better to do it with slightly dampened hands). Repeat
with the remaining ingredients. Roll balls in bread crumbs. Can be served
immediately or refrigerated for 1-2 hours.

Southwestern Black Eyed Pea Salad

SOUTHWESTERN BLACK EYED PEA, CORN AND TOMATO SALAD

1 (15.5-ounce) can black eyed peas, rinsed and drained
1 (14.5-ounce) can diced tomatoes with chiles, liquid included
1 cup frozen yellow corn, cooked according to package directions, rinsed
under cold running water to cool, drained
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon sugar
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste

In a medium bowl, toss ingredients together until well combined.
Let stand at room temperature 10 to 15 minutes to allow the flavors to
blend.
Toss again and serve at room temperature.
Alternatively, cover and refrigerate a minimum of 1 hour or up to 3 days
and serve cold.
Serve with tortilla chips or as a side salad.

Red Beans and Rice

Puerto Rican Red Beans And Rice
Yield: 4 Servings
Ingredients and directions for this recipe

1/4 c Olive oil
2 c Chopped onions
1 tb Minced garlic
1 lb Dried red beans; rinsed, soaked; and drained 4 -(up to)
5 c Chicken broth
2 Bay leaves
1 Piece (about 1 1/4-in) cinnamon stick
Salt to taste
Hot pepper sauce to taste

This is a Puerto Rican style red bean and rice dish. Basically you mix
some crunchy vegetables into some rice (see recipe for "Rice and
Vegetables"), serve some well flavored beans over the rice, and then
some
more of the vegetables on top of the beans. It's also very good if you
make
yellow rice with 1/4 tsp turmeric.

First you make the beans. Bay leaf and cinnamon flavoring give them a
great taste:

Heat the oil in a large heavy saucepan. Add the onions and saute,
stirring, until coated with oil. Cover and cook over very low heat,
stirring occasionally, until golden brown, about 15-minutes. Stir in the
garlic and saute, uncovered for 3-minutes.

Add the beans and the broth to the onion. Heat to boiling and cook,
covered, over low heat for 2 hours. Add the bay leaves and cinnamon.
Cover
and continue to cook until the beans are very tender, about 1 hour more.
Season with salt and hot red pepper sauce. The beans can be prepared up
to
24-hours before serving. Reheat adding additonal broth if necessary.

Berry Fruit Salad with Crunchy Yogurt

Berry Fruit Salad with Crunchy Yogurt

Ingredients
250 g punnet strawberries, hulled, halved
200 g punnet raspberries
1 cup vanilla yogurt
1 cup toasted muesli
1/2 rockmelon, seeded, peeled chopped
1/2 lime, juiced
lime wedges, to serve

Method
Toss together rockmelon, berries and lime juice.
Mix together yogurt and muesli. Serve fruit salad topped with a dollop of crunchy muesli yogurt and lime wedges.

Warm Berry-Thyme Compote

Warm Berry-Thyme Compote

Makes 6 servings

* 1 tablespoon butter
* 1 1/2 cups blackberries
* 1 1/2 cups blueberries
* About 1/4 cup sugar
* About 1 tbsp. fresh lemon juice
* 2 tablespoons chopped fresh thyme leaves
* 1 cup raspberries

1. Melt butter in a large frying pan over medium heat. Stir in blackberries,
blueberries, 1/4 cup sugar, and 1 tbsp. lemon juice. Cook until juices are
released from fruit, about 4 minutes. Stir in thyme, then raspberries. Add
more sugar and lemon juice to taste, depending on sweetness of berries.
Serve warm over ice cream.

Sunset, JULY 2008.

CROCKPOT APPLE BUTTER

CROCKPOT APPLE BUTTER

8 cups applesauce
4 cups sugar
4 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
2 teaspoons cloves

Stir all ingredients together well in a large bowl. Transfer to a crockpot and cook, UNCOVERED, on high for 6 to 7 hours. It isn't necessary to stir it. Cool and place into containers. Keep refrigerated or may be frozen.

Apple Pie Cookies

Apple Pie Cookies

For the sugar cookies:
1/2 cup shortening
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon zest
3 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt

For the filling:
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
3 medium tart apples, peeled and grated (about 2 cups)
3/4 cup water

1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk, vanilla and lemon zest. Combine flour, cream of tartar, baking soda and salt; gradually add to creamed mixture. Divide in dough in half. Refrigerate for 2-3 hours or until easy to handle (dough will be soft).

2. Meanwhile, in a small saucepan, combine the filling ingredients. Cook over medium heat until apples are softened and mixture is thickened; cool.

3. On a lightly floured surface roll out each portion of dough to 1/8-in. thickness. Cut with a floured 2 1/2-inch cookie cutter. Place 2 inches apart on ungreased baking sheets. Spread with 2 teaspoons of filling to within 1/4 inch of edge. Top with another cutout seal edges.

4. Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool completely. Sprinkle with cinnamon sugar, if desired. Makes 2 dozen cookies.

Okra Beignets with Cilantro Sour Cream Sauce

Okra Beignets with Cilantro Sour Cream Sauce

1 large egg
1/4 cup whipping cream
1/2 cup cake flour (not self-rising)
1 teaspoon salt (divided)
1 teaspoon black pepper (divided)
1/2 pound fresh okra, cut crosswise into 1/2-inch pieces (2 cups), or 1 box (10 ounces) frozen cut okra, thawed

1/2 green bell pepper, cut into 1/4-inch dice (1/2 cup)
1 small onion, cut into 1/4-inch dice (1/2 cup)
1/2 cup cooked rice (preferably jasmine)
About 6 cups vegetable oil for frying (1 1/2 quarts)
1 cup sour cream (8 ounces)
1 1/2 tablespoons chopped fresh cilantro
1/2 teaspoon finely grated fresh lime zest
1 1/2 tablespoons fresh lime juice

Prepare beignet batter: In small bowl, whisk together egg and cream until
combined.

In large bowl, whisk together cake flour, ½ teaspoon salt and ½ teaspoon
pepper, then add okra, bell pepper and onion, tossing to coat. Stir in egg
mixture until combined well. Let stand 20 minutes, then stir in rice.

Meanwhile, make sauce: In small bowl, stir together sour cream, cilantro,
lime zest, lime juice, remaining 1/2 teaspoon salt and remaining ½ teaspoon
pepper until combined. Chill, covered, until ready to serve.

When ready to fry beignets, preheat oven to 200 degrees and heat 1½ inches
oil in a wide 4- to 6-quart heavy pot until thermometer registers 350
degrees. Carefully add level tablespoons of batter to oil one at a time and
fry (in batches of 10 to 12), turning over once, until golden, 2 to 5
minutes per batch. Drain fried beignets briefly on a rack set over paper
towels, then transfer to a baking pan and keep warm in oven while frying
remaining batter. (Return oil to 350 degrees between batches.)

Serve immediately, with sauce. Makes about 36 hors d'oeuvres.

Note: Sauce can be made 1 day ahead and chilled, covered.

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Baked Garlic Peppers Tomato Salad

Baked Garlic, Peppers, Tomato Salad

Serving Size : 4

3 tablespoons Sherry vinegar
1 tablespoon Fresh lemon juice
1/3 cup Olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste
2 Garlic heads
3 Red bell peppers (any other color would be good)
3 Green bell peppers
6 Tomatoes
Olive oil

In a small bowl, whisk together the vinegar, lemon juice, and olive
oil. Season to taste with salt and pepper. Set aside until ready to use.
Preheat oven to 425 degrees.
Cut 1/2-inch off the tops of the heads of garlic, so the cloves are
just visible. Rub the heads of garlic, bell peppers and tomatoes with
olive oil to coat them. With a paring knife, cut a cross across the stem
end of each tomato. Place all the vegetables on a baking sheet and roast
for 30 to 40 minutes, turning every 10 minutes.
Immediately place all the vegetables in a large bowl, cover with
plastic wrap and leave to cool, about 30 minutes. Peel the peppers and
tomatoes, remove the seeds, and cut vegetables into strips. Squeeze the
garlic cloves from their skins. Arrange the vegetables on a large serving
platter, or on individual plates, season with salt and pepper to taste,
and drizzle with the reserved dressing.
This recipe yields 4 to 6 servings.

SHRIMP SALAD WITH TOMATO AND

SHRIMP SALAD WITH TOMATO AND

 AVOCADO

Serves 4

12 jumbo shrimp, shelled and deveined
2 tbsp lemon juice
7 tbsp extra virgin olive oil
1 ripe Haas avocado, peeled, halved, and sliced
2 lbs mixed ripe tomatoes (cherry, beefsteak, plum, etc.), cut into wedges
4 oz baby arugula
Salt and freshly ground pepper

Bring a 4-quart saucepan of salted water to a bare simmer.
Add the shrimp to the pan and cook just until they turn opaque, about 90
seconds.
Remove immediately to a large bowl and set aside to cool.
(Alternately, you can grill the shrimp, season first with salt, pepper,
and 1 tbsp of olive oil.)
In a small bowl, whisk together the lemon juice and olive oil.
Add the avocado, tomatoes, and arugula to the bowl with the shrimp and
dress with the vinaigrette.
Toss gently so that the avocado does not turn to mush.
Add the arugula and toss again.
Season the salad with salt and pepper and serve.

Stuffed Peppers Trinidad

Stuffed Peppers Trinidad

Yield: 4 Servings
Ingredients and directions for this recipe

4 Green peppers
Water,boiling,salted
2 tb Butter or margarine
3 tb Onion,minced
1/2 lb Ground beef,lean
1 c Rice,cooked
1/2 ts Salt
1/8 ts Paprika
1 ts Angostura aromatic bitters
1 cn Tomatoes(16oz)

1. Cook whole peppers in boiling water until just tender; drain and set
aside.

2. Melt butter in a skillet.

3. Add onion and beef; saute until well browned.

4. Add cooked rice, salt, paprika and Angostura bitters; mix well.

5. Cut tops off peppers and remove seeds; fill pepper cases with
rice-meat
mixture.

6. Place peppers upright in a casserole; pour tomatoes around peppers.

7. Place casserole in preheated 375'F. oven; bake 25 minutes.

L.L. Bean's Oatmeal Muffins with Fresh Berries

L.L. Bean's Oatmeal Muffins with Fresh Berries
Ingredients
3-1/2 cups hot milk
2 cups rolled oats
4 cups all-purpose flour
8 teaspoons baking powder
2 teaspoons salt
2/3 cup brown sugar
2 eggs, beaten
1/2 cup sweet butter, melted
About 2 cups fresh berries

Use berries in season. The action of putting the berries into batter that is already in the muffin tin prevents the berries from sinking or losing shape. These muffins have a bland, almost biscuity taste. Serve them with butter and real berry jam or marmalade.

Set oven to 375 degrees. Pour 2 cups of the hot milk over the rolled oats and let stand for 10 minutes. Butter muffin tins. Sift together the flour, baking powder, salt, and brown sugar. Combine the egg, melted butter, and remaining milk; add to the flour mixture alternately with the oatmeal mixture. Do not overmix; stir only long enough to moisten flour. Fill each cup of the prepared muffin tins 2/3 full with batter. Tuck about 6 to 8 berries into the batter of each filled cup, distributing them evenly. Bake in the preheated oven for 20 to 25 minutes until lightly browned on top.

Variation: To make muffins with raisins, first soak 1 cup of raisins in 6 Tablespoons of sherry or hot brewed tea for 30 minutes. Drain and fold them into the batter before filling the individual cups instead of adding the berries after.

Yields: 18 large muffins

Fruit Yogurt Parfait

Fruit Yogurt Parfait

Serves: 2
Recipe courtesy Paula Deen

Ingredients:

Granola:
4 cups old-fashioned oats
2 cups grated coconut
1 cup sliced almonds
1/4 cup honey
3/4 cup vegetable oil
1 cup granola cereal
1 1/2 cups strawberry yogurt
1 cup sliced strawberries
1 cup blueberries

Instructions:

For the granola:

Preheat oven to 350 degrees F.

Toss all together and place onto a cooking sheet. Bake for 30 minutes. Let cool.

In serving glasses, layer granola, yogurt, and fruit as desired. Serve immediately, or cover, and chill for up to 2 hours.

Salad-Stuffed Tomatoes

Salad-Stuffed Tomatoes

7 ounces Mozzarella cheese
Small tomatoes
Hard-boiled eggs
Green onions
Cooked shrimp
Mayonnaise
Crushed garlic
Salt to taste
Cucumber

Cut off tops of tomatoes, scoop out centers with a teaspoon. Cut eggs,
cheese and cucumber in small dice. Cut shrimp in half. Thinly slice green
onions. Combine all these ingredients and add garlic, salt and mayonnaise.
Stuff tomatoes with the prepared salad.

CHOUKCHOUKA

CHOUKCHOUKA

ROASTED PEPPER AND TOMATO SALAD

3 large tomatoes, chopped
2 green bell peppers, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium jalapeño pepper, seeded and chopped
1/4 cup extra-virgin olive oil
1/4 cup lemon juice
2 tsps. fine-minced lemon peel
1 Tbsp. sweet paprika
1/2 tsp. ground cumin
Salt, to taste
1/2 cup chopped fresh parsley

In a nonreactive large mixing bowl, combine all ingredients well and let
sit 20 minutes before serving.

Makes 6 to 8 servings.

Clifton-The Country Inn White Chocolate And Berry Terrine With Raspberry

Clifton-The Country Inn White Chocolate And Berry

Terrine With Raspberry Sauce
(source - Goldmine)

White Chocolate Mousse
1 envelope unflavored gelatin
1/4 cup cold water
7 ounces white chocolate squares
1/2 cup granulated sugar
2 large eggs
1 large egg yolk
1 tablespoon Chambord or raspberry liqueur
2 cups heavy or whipping cream
1 pint fresh strawberries -- sliced
1 pint fresh blackberries
1 pint fresh raspberries
Fresh mint sprigs -- for garnish
Raspberry Sauce
1 box frozen raspberries in syrup -- (10 ounce)
thawed.

Make White Chocolate Mousse: Line a 9 x 5-inch loaf pan with plastic wrap.
Sprinkle gelatin over cold water in 1 cup glass measure; let stand 2 minutes
to soften. Microwave on High 40 seconds; stir 2 minutes, until gelatin
completely dissolves. Cool slightly.
Bring medium saucepan halfway full with water to a simmer. Meanwhile, place
chocolate in medium microwave-proof bowl. Microwave on High 1 to 2 minutes;
stir until smooth. Set aside.
Combine sugar, eggs, egg yolk and liqueur in medium stainless steel bowl.
Place bowl over simmering water, and beat with handheld mixer until mixture
doubles in volume, 5 minutes. Beat in dissolved gelatin. Remove from heat;
fold in melted chocolate. Cool to room temperature. Beat cream in mixer bowl
to soft peaks; gently fold into white chocolate mixture.
Arrange half of strawberries in one layer in bottom of prepared pan; spread
top with one third of mousse. Arrange a layer of blackberries on top, then
spread with another third of mousse. Top with raspberries, then remaining
mousse and strawberries. Cover and refrigerate overnight.
Uncover mousse. Place a serving plate over top of pan. Holding bottom of pan
and plate, invert and remove pan. Peel off wrap. Garnish with mint sprigs,
if desired, and serve with Raspberry Sauce.
Raspberry Sauce: Bring raspberries to a boil in small saucepan; reduce
heat and simmer 5 minutes. Transfer to food processor and puree. Strain
through fine sieve into bowl. (Can be made ahead. Cover and refrigerate overnight.)
Makes 3/4 cup.
Servings: 12

Ursula's Biscones

Ursula's Biscones

Ingredients:
1 cup plus 2 Tablespoons flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3 Tablespoons cold butter
2 Tablespoons sugar
1/2 cup buttermilk
Fruit, such as strawberries, peaches, blueberries, or blackberries

Mix all ingredients except buttermilk and fruit with a pastry fork until crumbly like cornmeal. Add buttermilk and stir just until everything sticks together -- not too much. Drop on ungreased cookie sheet. Add fresh fruit on top and push in lightly.

Bake in a preheated oven at 400 degrees for about 12 to 15 minutes or until golden brown.

Rubarb Peach Berry Crisp Pizza

Rubarb Peach Berry Crisp Pizza
Ingredients:

Crust:
3-3/4 cups flour
1/2 cup sugar
3/4 tsp. salt
2-1/2 tsp. yeast
1-1/3 cups water, at room temperature, more or less, depending on humidity
of and flour dryness
enough oil for oiling pan

Fruit Topping:
2 - 3 cups chopped rhubarb
2 - 3 small peaches
6 - 10 raspberries
2 handsful blueberries
1 tsp. each lemon juice, vanilla
2 tbsp. corn starch
1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves. ground ginger

Crisp Topping:
1/3 cup softened butter
2/3 cup flour
3/4 cup brown sugar
1/2 tsp. salt
Drizzle Topping:
1/2 - 3/4 cup confectioners' sugar
1/2 tsp. vanilla
1 - 2splashes milk
Directions:
Heat oven to 450ºF (235ºC). Pizza crust: Mix all crust ingredients in a bowl. Should be a slightly wet and 'stickyish' dough. Cover with plastic wrap and let sit at least 2 hours, no more than 3- 1/2 hours.

Heat oven during last 1/2 hour of rise.

This recipe will do 2 thinner crusts and 1 thicker crust, with a little extra dough left over. Oil cookie sheet or pizza pan.

Tear dough in half, or plop all dough down on 1 pan and spread pizza dough by pushing from center out, until desired size. Pinch any holes together. Make sure to press down for a crust. Do not want juices leaking over sides.

Fruit topping: Mix rhubarb, peaches, lemon juice, vanilla, corn starch and spices in a bowl completely. Once pizza dough has been shaped, put this mixture on and spread evenly. Keep within crust so juices
from baking do not leak. Place raspberries and blueberries on in open spaces. Crisp topping: Crumb topping in bowl used for rhubarb, mixing in any leftover juices. Sprinkle topping on pizza, staying away from crust a bit.

Bake pizza 15 - 30 minutes, depending on thickness of pizza. Crust should be a light golden brown. Put drizzle on pizza after baking. Drizzle on crust for effect. Let rest a bit. Slice and serve with ice cream or
whipped cream.

Drizzle topping: Mix ingredients to make a thick, but runny mixture. Put drizzle on pizza after baking. Drizzle on crust for effect. Let rest a bit. Slice and serve with ice cream or whipped cream.

Triple Berry Ice Milk

Triple Berry Ice Milk

Book: Cook'n with Pillsbury
Makes 6 servings
Prep Time: 25 minutes - Yield: 6 (1/2-cup) servings

1/2 cup fresh or frozen raspberries
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen blackberries
1 (12-ounce) can lite evaporated milk
2/3 cup sugar

1. In food processor bowl with metal blade or blender container, process
berries and 1/4 cup of the milk until pureed. Add sugar; process until well
mixed. Add remaining milk; process until sugar is dissolved.
2. Place mixture in ice cream maker; freeze according to manufacturer’s
directions for 15 to 20 minutes.

How to make Chinese BBQ Pork

    How to make Chinese BBQ Pork

    BBQ Pork Caramel Sauce : - 4 tbsp maltose - 2 tbsp honey - 1 tsp hoisin sauce - 1 tbsp sweet soy sauce - 1 tsp Chinese five spice powder - 1 tbsp Chinese rose wine ( OR regular - shaoxing wine ) - white pepper - sesame oil - salt to taste

    Prep for BBQ Pork Caramel Sauce : 1) To avoid sticking or burning onto the pan, cook all ingredients on a double boiler on medium-low heat, stirring constantly, until sauce thickens, let it cool down and then set aside.

    BBQ Pork : - 1 tsp minced garlic - 1 tsp minced shallot - 2 lbs+ pork belly ( OR use pork loin OR pork shoulder) - caramel sauce

    BBQ Pork : Method : 1) Fork the pork belly and rub the minced ingredients all over the meat. 2) Marinade the pork bellies with half to two thirds of a portion of the prepared caramel sauce over the meat, and then set aside for at least 20 minutes. ( preferably overnight ) 3) Pan fry the marinated meat over medium-high heat until both sides are nicely browned, cover and let it cook on medium-low heat for an additional 20-30 minutes. 4) Baste some glaze over the meat 5 minutes before finish time. 5) Pour the remaining caramel sauce over the meat, before of after cutting the meat into serving size.

    Personally, I prefer my Chinese BBQ Pork with egg noodles tossed with the BBQ Pork caramel sauce. But its always great with plain white rice, fried rice, or as bun stuffings.