Pumpkin Ghosts
1 box(es) (14-ounce) pumpkin quick bread
1 cup(s) milk
1/3 cup(s) vegetable oil
2 large eggs
1 can(s) (16-ounce) vanilla frosting
Black round sprinkles
Directions
Heat oven to 375 degrees F. Grease the inside of 2 mini-ghost pans* (6 molds per pan) and place them on a cookie sheet.
Prepare quick bread according to package directions using milk, vegetable oil, and eggs. Divide batter evenly between the ghost pans. Bake until golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Transfer to a wire rack; invert and cool completely.
Line a cookie sheet with wax paper. Place a wire rack on top of cookie sheet. Trim tops of ghosts to make level and trim to make ghost shape. Arrange ghosts, cut side down, on wire rack about 2 inches apart.
Spoon vanilla frosting into a 2-cup glass measuring cup. Microwave on high, stirring frequently, until frosting is the texture of slightly whipped cream, about 15 to 20 seconds. (Do not overheat.)
Pour frosting over ghost cakes to cover completely. Reuse drippings if necessary; reheat and pour over cakes. Let cakes stand about 30 minutes to set. Carefully transfer to a serving platter. Add black sprinkles as the eyes.
snagged from recipescraftsfreebi esnfrugals group
Thursday, September 9, 2010
Chesapeake County Mushroom Soup
Chesapeake County Mushroom Soup
2 lbs. washed button mushrooms
1/2 lb washed shitake mushrooms
1/2 lb, washed oyster mushrooms * note. (These are expensive in the US, i have used all shitake instead sometimes)
1 medium carrot
1/2 medium onion
2 stalks celery
2 tbsp all purpose flour
1 tbsp butter or oil. (guess which I used? yes butter!)
1 tbsp fresh tarragon
3 pints chicken or veggie stock
1 tsp white pepper
1 tsp salt
2 tbsp melted butter or oil
1 pint heavy cream ( i have used light and it's fine)
Mince everything in food processor, keeping mushrooms separate.
Heat 1 tbsp butter in pot, add veggies ( not mushrooms) until softened and tender.
Add mushrooms and tarragon.
Add salt and pepper.
Cook for about 15 minutes. DO NOT BURN!
Add stock and cream and bring to boil.
Mix melted butter and flour until smooth, whip into soup.
Bring to boil again, stirring constantly until flour and butter mixture is Incorporated and soup is thickened. Simmer for 30 minutes and serve.
snagged from recipescraftsfreebi esnfrugals group
2 lbs. washed button mushrooms
1/2 lb washed shitake mushrooms
1/2 lb, washed oyster mushrooms * note. (These are expensive in the US, i have used all shitake instead sometimes)
1 medium carrot
1/2 medium onion
2 stalks celery
2 tbsp all purpose flour
1 tbsp butter or oil. (guess which I used? yes butter!)
1 tbsp fresh tarragon
3 pints chicken or veggie stock
1 tsp white pepper
1 tsp salt
2 tbsp melted butter or oil
1 pint heavy cream ( i have used light and it's fine)
Mince everything in food processor, keeping mushrooms separate.
Heat 1 tbsp butter in pot, add veggies ( not mushrooms) until softened and tender.
Add mushrooms and tarragon.
Add salt and pepper.
Cook for about 15 minutes. DO NOT BURN!
Add stock and cream and bring to boil.
Mix melted butter and flour until smooth, whip into soup.
Bring to boil again, stirring constantly until flour and butter mixture is Incorporated and soup is thickened. Simmer for 30 minutes and serve.
snagged from recipescraftsfreebi esnfrugals group
Potato Bacon Casserole
This really looks good, I will be trying this one soon.
Potato Bacon Casserole
Yields: 6 servings
4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon or turkey bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
1 large egg, lightly beaten or 1/4 cup egg substitute
1 1/2 teaspoons seasoned salt
PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.
Potato Bacon Casserole
Yields: 6 servings
4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon or turkey bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
1 large egg, lightly beaten or 1/4 cup egg substitute
1 1/2 teaspoons seasoned salt
PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.
Google Eyes Cupcakes
Google Eyes Cupcakes
1 bag 3 MUSKETEERS® Brand FUN SIZE®, unwrapped and chopped
1 bag M&M'S® Brand Peanut Butter Chocolate Candies for Halloween
or M&M'S® Brand Milk Chocolate Candies for Halloween
1 18.25-oz. box your favorite cake mix
1 16-oz. can vanilla frosting
1 6-oz. tube blue decorating icing
1 0.68-oz. tube red decorating gel
24 paper cupcake liners
2 regular size cupcake pans
What To Do:
1. Preheat the oven to 350 degrees. Line the cupcake pans with the paper cupcake liners.
2. Prepare the cake mix according to the package instructions.
3. Fold the chopped 3 MUSKETEERS® Brand FUN SIZE® bars into the batter before filling the cupcake cups. Bake for 18-21 minutes.
4. Remove pans from oven, transfer to a wire rack, and let cool completely.
5. To decorate: Frost the cupcake tops with the vanilla icing. Use the blue icing to pipe a 1-1/2 inch circle in the middle of each cupcake. Place one M&M'S® Brand Peanut Butter Chocolate Candy in the center of each blue circle.
6. Make squiggly lines using the red gel, starting at the blue circle and going to the edge of each cupcake.
Makes 24 cupcakes
1 bag 3 MUSKETEERS® Brand FUN SIZE®, unwrapped and chopped
1 bag M&M'S® Brand Peanut Butter Chocolate Candies for Halloween
or M&M'S® Brand Milk Chocolate Candies for Halloween
1 18.25-oz. box your favorite cake mix
1 16-oz. can vanilla frosting
1 6-oz. tube blue decorating icing
1 0.68-oz. tube red decorating gel
24 paper cupcake liners
2 regular size cupcake pans
What To Do:
1. Preheat the oven to 350 degrees. Line the cupcake pans with the paper cupcake liners.
2. Prepare the cake mix according to the package instructions.
3. Fold the chopped 3 MUSKETEERS® Brand FUN SIZE® bars into the batter before filling the cupcake cups. Bake for 18-21 minutes.
4. Remove pans from oven, transfer to a wire rack, and let cool completely.
5. To decorate: Frost the cupcake tops with the vanilla icing. Use the blue icing to pipe a 1-1/2 inch circle in the middle of each cupcake. Place one M&M'S® Brand Peanut Butter Chocolate Candy in the center of each blue circle.
6. Make squiggly lines using the red gel, starting at the blue circle and going to the edge of each cupcake.
Makes 24 cupcakes
Country Club Squash
Country Club Squash
2 Pounds yellow squash -- sliced
1/2 Cup chopped onion
1/2 Cup water
1 Carton sour cream -- (8-ounce)
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon dried whole basil
1 Cup soft breadcrumbs
1/2 Cup shredded Cheddar cheese
1/3 Cup melted butter or margarine
1/2 Teaspoon paprika
8 Slices bacon -- cooked and crumbled
Cook squash and onion in 1/2 cup boiling water until tender; drain and mash. Combine squash, sour cream, salt, pepper, and basil; pour into a greased 2-quart casserole. Combine breadcrumbs, cheese, butter, and
paprika; sprinkle over squash mixture. Top with bacon. Bake at 300 degrees for 20 minutes.
Makes 6 servings.
Posted To Recipelu Jack and Andi Waite 4/5/99
2 Pounds yellow squash -- sliced
1/2 Cup chopped onion
1/2 Cup water
1 Carton sour cream -- (8-ounce)
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon dried whole basil
1 Cup soft breadcrumbs
1/2 Cup shredded Cheddar cheese
1/3 Cup melted butter or margarine
1/2 Teaspoon paprika
8 Slices bacon -- cooked and crumbled
Cook squash and onion in 1/2 cup boiling water until tender; drain and mash. Combine squash, sour cream, salt, pepper, and basil; pour into a greased 2-quart casserole. Combine breadcrumbs, cheese, butter, and
paprika; sprinkle over squash mixture. Top with bacon. Bake at 300 degrees for 20 minutes.
Makes 6 servings.
Posted To Recipelu Jack and Andi Waite 4/5/99
Mini Pumpkin Muffin Mix
Mini Pumpkin Muffin Mix
3 cups all-purpose flour
1 cup raisins, sweetened dried cranberries, or chopped nuts (optional)
1 cup granulated sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
Combine all ingredients, except pumpkin, in large bowl. Pour into 1-quart resealable plastic bag; seal. Wrap muffin mix and can of pumpkin in fabric; tie with ribbon or twine.
Recipe To Attach:
Pour muffin mix into large bowl. Cut in 1/2 cup vegetable shortening with pastry blender until mixture is fine. Add 1 cup LIBBY'S 100% PURE PUMPKIN, 1 cup milk and 2 large eggs; mix until just moistened. Spoon into greased or paper-lined mini-muffin pans, filling 2/3 full. Bake in preheated 400ºF oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired. Makes about 60 mini muffins.
Makes 60 mini muffins.
3 cups all-purpose flour
1 cup raisins, sweetened dried cranberries, or chopped nuts (optional)
1 cup granulated sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
Combine all ingredients, except pumpkin, in large bowl. Pour into 1-quart resealable plastic bag; seal. Wrap muffin mix and can of pumpkin in fabric; tie with ribbon or twine.
Recipe To Attach:
Pour muffin mix into large bowl. Cut in 1/2 cup vegetable shortening with pastry blender until mixture is fine. Add 1 cup LIBBY'S 100% PURE PUMPKIN, 1 cup milk and 2 large eggs; mix until just moistened. Spoon into greased or paper-lined mini-muffin pans, filling 2/3 full. Bake in preheated 400ºF oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired. Makes about 60 mini muffins.
Makes 60 mini muffins.
S’mores Cupcakes
S’mores Cupcakes
2 eggs, separated
1/3 cup butter
1/4 cup honey
1/4 cup sugar
1 tsp vanilla
1/2 tsp salt
1 cup graham cracker crumbs
1/2 cup flour
1 1/2 tsp baking powder
1/3 cup milk
1 cup marshmallow fluff
Preheat oven to 350 degrees.
Beat egg whites with an electric mixer until stiff peaks form. Set aside.
In the bowl of a stand mixer, beat butter, honey, sugar, vanilla, and salt until well combined. Mix in egg yolks.
Combine graham cracker crumbs, flour, and baking powder. Add to butter/sugar mixture alternately with milk, beating well after each addition. Gently stir in egg whites until well blended.
Spoon batter into paper lined baking cups 2/3 of the way full. Bake for 18-20 minutes and then cool completely.
With a knife, cut a circle in the tops of the cupcakes and scoop out the insides and set aside. Pipe in marshmallow cream and cover with the reserved cupcake top.
Chocolate Buttercream Frosting
1/2 cup butter, softened
2 cups powdered sugar
4 tbsp cocoa powder
1 tsp vanilla
2 tbsp heavy cream, half and half, or milk
Beat all ingredients together until fluffy and smooth. Pipe or spread on cupcakes.
2 eggs, separated
1/3 cup butter
1/4 cup honey
1/4 cup sugar
1 tsp vanilla
1/2 tsp salt
1 cup graham cracker crumbs
1/2 cup flour
1 1/2 tsp baking powder
1/3 cup milk
1 cup marshmallow fluff
Preheat oven to 350 degrees.
Beat egg whites with an electric mixer until stiff peaks form. Set aside.
In the bowl of a stand mixer, beat butter, honey, sugar, vanilla, and salt until well combined. Mix in egg yolks.
Combine graham cracker crumbs, flour, and baking powder. Add to butter/sugar mixture alternately with milk, beating well after each addition. Gently stir in egg whites until well blended.
Spoon batter into paper lined baking cups 2/3 of the way full. Bake for 18-20 minutes and then cool completely.
With a knife, cut a circle in the tops of the cupcakes and scoop out the insides and set aside. Pipe in marshmallow cream and cover with the reserved cupcake top.
Chocolate Buttercream Frosting
1/2 cup butter, softened
2 cups powdered sugar
4 tbsp cocoa powder
1 tsp vanilla
2 tbsp heavy cream, half and half, or milk
Beat all ingredients together until fluffy and smooth. Pipe or spread on cupcakes.
Fruit Cocktail Bread
Fruit Cocktail Bread
8 oz. cream cheese, softened
1 cup margarine, softened
1-1/2 cups sugar
1-1/2 tsp. vanilla
4 eggs
2-1/4 cups flour
1 cup fruit cocktail, drained
1-1/2 tsp. baking powder
Mix cream cheese, margarine, sugar, eggs and vanilla until fluffy. Fold in flour and baking powder. Stir in fruit cocktail. Pour into 2 greased loaf pans. Bake at 325 for 1 hour. Cool in pan 10 min. Drizzle with icing sugar glaze when cool.
Recipe Source: Creative Cooking Corner yahoo group (LadyC)
8 oz. cream cheese, softened
1 cup margarine, softened
1-1/2 cups sugar
1-1/2 tsp. vanilla
4 eggs
2-1/4 cups flour
1 cup fruit cocktail, drained
1-1/2 tsp. baking powder
Mix cream cheese, margarine, sugar, eggs and vanilla until fluffy. Fold in flour and baking powder. Stir in fruit cocktail. Pour into 2 greased loaf pans. Bake at 325 for 1 hour. Cool in pan 10 min. Drizzle with icing sugar glaze when cool.
Recipe Source: Creative Cooking Corner yahoo group (LadyC)
Marshall Field Cinnamon Crunch Muffins
Marshall Field Cinnamon Crunch Muffins
7 tablespoons butter, softened
7 tablespoons margarine, softened
2 2/3 cups granulated sugar
3 eggs, lightly beaten
1 1/2 cups sour cream
1 teaspoon baking soda
6 cups sifted cake flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
6 cups Cinnamon Crunch (recipe follows)
Heat oven to 350 degrees F.
In a large bowl, using an electric mixer, cream the butter and margarine together. Add the sugar and cream until fluffy; blend in the eggs.
In a separate, smaller bowl, combine the sour cream and baking soda and set aside.
In medium mixing bowl, Sift the flour, salt, baking powder and nutmeg together. Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture.
Do not overmix.
Fold 2 3/4 cups of the Cinnamon Crunch mixture into the batter.
Spoon the batter into paper-lined muffin tins, filling them a little over half full. Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
Bake for 25 minutes or until golden brown.
Cinnamon Crunch:
13 tablespoons butter, softened
2 cups brown sugar, firmly packed
3 1/3 cups chopped pecans
1 1/4 cups all-purpose flour
3 1/4 tablespoons ground cinnamon
Heat oven to 350 degrees F.
Combine all ingredients in a large bowl and blend well with a pastry blender or process lightly in a food processor. Spread mixture on a large cookie sheet and bake for 5 to 8 minutes or until lightly browned. Let stand until cool and break into chunks.
Store in an airtight container.
(From CopyCats, Clones 'n Brand Names (Jacqueline Austin))
7 tablespoons butter, softened
7 tablespoons margarine, softened
2 2/3 cups granulated sugar
3 eggs, lightly beaten
1 1/2 cups sour cream
1 teaspoon baking soda
6 cups sifted cake flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
6 cups Cinnamon Crunch (recipe follows)
Heat oven to 350 degrees F.
In a large bowl, using an electric mixer, cream the butter and margarine together. Add the sugar and cream until fluffy; blend in the eggs.
In a separate, smaller bowl, combine the sour cream and baking soda and set aside.
In medium mixing bowl, Sift the flour, salt, baking powder and nutmeg together. Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture.
Do not overmix.
Fold 2 3/4 cups of the Cinnamon Crunch mixture into the batter.
Spoon the batter into paper-lined muffin tins, filling them a little over half full. Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
Bake for 25 minutes or until golden brown.
Cinnamon Crunch:
13 tablespoons butter, softened
2 cups brown sugar, firmly packed
3 1/3 cups chopped pecans
1 1/4 cups all-purpose flour
3 1/4 tablespoons ground cinnamon
Heat oven to 350 degrees F.
Combine all ingredients in a large bowl and blend well with a pastry blender or process lightly in a food processor. Spread mixture on a large cookie sheet and bake for 5 to 8 minutes or until lightly browned. Let stand until cool and break into chunks.
Store in an airtight container.
(From CopyCats, Clones 'n Brand Names (Jacqueline Austin))
Tuesday, September 7, 2010
Sunshine Muffins
Linnea Rein of Topeka, Kansas uses two convenient mixes to create these sweet corn bread muffins. The yellow cake mix gives them a smoother texture than traditional corn bread.
Sunshine Muffins Recipe
2 eggs
1/2 cup water
1/3 cup milk
2 tablespoons vegetable oil
1 package (9 ounces) yellow cake mix
1 package (8-1/2 ounces) corn bread/muffin mix
Directions
In a bowl, combine the eggs, water, milk and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full.
Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks. Yield: 14 muffins.
Sunshine Muffins published in Quick Cooking March/April 1999, p38
Sunshine Muffins Recipe
2 eggs
1/2 cup water
1/3 cup milk
2 tablespoons vegetable oil
1 package (9 ounces) yellow cake mix
1 package (8-1/2 ounces) corn bread/muffin mix
Directions
In a bowl, combine the eggs, water, milk and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full.
Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks. Yield: 14 muffins.
Sunshine Muffins published in Quick Cooking March/April 1999, p38
SPICY CARIBBEAN SOUP WITH SQUASH and RICE
SPICY CARIBBEAN SOUP WITH SQUASH and RICE
1 cup chopped red onion
1 clove garlic minced
3 tablespoons butter
1 bay leaf
1 teaspoon hot red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1 teaspoon salt
1 teaspoon ground black pepper
4 cups chicken broth
4 cups cubed winter squash
2 cups cooked chicken cubes
3 cups hot cooked rice
Cook onion and garlic in butter in large saucepan over medium-high heat then add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth and bring to a boil then simmer covered for 15 minutes. Add squash then cover and simmer 15 minutes longer. Remove bay leaf. Reserve 1 cup squash cubes and purée remaining mixture. Return reserved squash and puréed mixture to saucepan then stir in chicken cubes and cook until thoroughly heated. Serve soup topped with hot rice.
1 cup chopped red onion
1 clove garlic minced
3 tablespoons butter
1 bay leaf
1 teaspoon hot red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1 teaspoon salt
1 teaspoon ground black pepper
4 cups chicken broth
4 cups cubed winter squash
2 cups cooked chicken cubes
3 cups hot cooked rice
Cook onion and garlic in butter in large saucepan over medium-high heat then add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth and bring to a boil then simmer covered for 15 minutes. Add squash then cover and simmer 15 minutes longer. Remove bay leaf. Reserve 1 cup squash cubes and purée remaining mixture. Return reserved squash and puréed mixture to saucepan then stir in chicken cubes and cook until thoroughly heated. Serve soup topped with hot rice.
Zippy Zucchini
Zippy Zucchini
4 zucchinis, thinly sliced
1 cup buttermilk baking mix
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 cup vegetable oil
4 eggs, beaten
Heat oven to 350. In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, Parmesan cheese, salt, oil, eggs. Spread lightly into a 9x13 inch baking pan. Bake for 30 minutes. Serve warm.
Yield: Serves 6.
4 zucchinis, thinly sliced
1 cup buttermilk baking mix
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 cup vegetable oil
4 eggs, beaten
Heat oven to 350. In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, Parmesan cheese, salt, oil, eggs. Spread lightly into a 9x13 inch baking pan. Bake for 30 minutes. Serve warm.
Yield: Serves 6.
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