Rolo Chocolate Cookies
2-1/4 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter or margarine, softened
2 tsps. vanilla
2 eggs
1 cup chopped pecans
48 Rolo Caramels, unwrapped (9-oz. pkg.)
Heat oven to 325. Lightly spoon flour into measuring cup; level off . In small bowl, combine flour, baking soda and cocoa; blend well.
*In large bowl, beat 1 cup sugar, brown sugar, and margarine until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans Chill dough for a little while to stiffen. For each cookie, with floured hands, shape about 1 tablespoonful dough around 1 carmel candy, covering completely.
In small bowl, combine remaining 1/2 cup pecans and 1 TBSP sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.
Bake at 325 for 10 minutes or until set and slightly cracked.Cool 2 minutes; remove from cookie sheets. Cool completely on wire rack.
Hints: Put cookie dough in the refrigerator or freezer for a little while until kind of stiff and easy to handle.
Make sure your hands are floured well when shaping into ball.
snagged from recipescraftsfreebi esnfrugals group
Tuesday, June 21, 2011
Microwave Marshmallow Fudge
Microwave Marshmallow Fudge
A batch of this smooth fudge can be made in minutes, so it’s perfect for a bake sale when time is short. But it’s so easy, you can fix it anytime you're craving a sweet treat. Use different flavors of frosting and chips for variety.—Sue Ross, Casa Grande, Arizona
81 Servings
1 teaspoon butter
1 can (16 ounces) chocolate frosting
2 cups (12 ounces) semisweet chocolate chips
Directions
Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a microwave, melt frosting and chocolate chips; stir until smooth. Stir in walnuts; cool for 10 minutes. Stir in marshmallows. Transfer to prepared pan. Cover and refrigerate until firm.
Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2 pounds.
Microwave Marshmallow Fudge published in The Taste of Home Cookbook- Beth Layman :)
A batch of this smooth fudge can be made in minutes, so it’s perfect for a bake sale when time is short. But it’s so easy, you can fix it anytime you're craving a sweet treat. Use different flavors of frosting and chips for variety.—Sue Ross, Casa Grande, Arizona
81 Servings
1 teaspoon butter
1 can (16 ounces) chocolate frosting
2 cups (12 ounces) semisweet chocolate chips
Directions
Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a microwave, melt frosting and chocolate chips; stir until smooth. Stir in walnuts; cool for 10 minutes. Stir in marshmallows. Transfer to prepared pan. Cover and refrigerate until firm.
Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2 pounds.
Microwave Marshmallow Fudge published in The Taste of Home Cookbook- Beth Layman :)
Bread Pudding with Bourbon Sauce
Bread Pudding with Bourbon Sauce
Pudding
12 slices day old bread
1 quart milk
6 eggs
2 cups sugar
2 tablespoons vanilla
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup raisins, soaked in 2 T bourbon
2 tablespoons butter -- melted
Sauce
1 stick butter
1 cup sugar
1/4 cup water
1 egg
1/3 cup bourbon
Pudding: Preheat oven to 350. Break up bread; put in a large bowl. Add milk and soak 5 minutes. Beat eggs, sugar, vanilla, cinnamon, and nutmeg; stir in raisins. Add to bread. Pour melted butter into a 2 1/2 quart baking dish. Add bread mixture. Bake for 1 hour.
Sauce: Melt butter in saucepan. Add sugar and water. Cook on medium heat for 5 minutes. Beat egg in separate bowl. Gradually add butter mixture to egg, stirring constantly. Slowly add bourbon while stirring. To serve: fill individual bowls with bread pudding and top with bourbon sauce.
Description: "Serve this dessert on a cold winter night for a warm and cozy feeling!"
Source: ": CordonBlueGrass Blue Ribbon Recipes from Kentucky"
Pudding
12 slices day old bread
1 quart milk
6 eggs
2 cups sugar
2 tablespoons vanilla
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup raisins, soaked in 2 T bourbon
2 tablespoons butter -- melted
Sauce
1 stick butter
1 cup sugar
1/4 cup water
1 egg
1/3 cup bourbon
Pudding: Preheat oven to 350. Break up bread; put in a large bowl. Add milk and soak 5 minutes. Beat eggs, sugar, vanilla, cinnamon, and nutmeg; stir in raisins. Add to bread. Pour melted butter into a 2 1/2 quart baking dish. Add bread mixture. Bake for 1 hour.
Sauce: Melt butter in saucepan. Add sugar and water. Cook on medium heat for 5 minutes. Beat egg in separate bowl. Gradually add butter mixture to egg, stirring constantly. Slowly add bourbon while stirring. To serve: fill individual bowls with bread pudding and top with bourbon sauce.
Description: "Serve this dessert on a cold winter night for a warm and cozy feeling!"
Source: ": CordonBlueGrass Blue Ribbon Recipes from Kentucky"
DOUBLE CHOCOLATE BREAD PUDDING WITH VANILLA CUSTARD SAUCE
DOUBLE CHOCOLATE BREAD PUDDING WITH VANILLA CUSTARD SAUCE
Number of Servings: 8
2 cups chocolate milk
1 cup (6 ounces) semi-sweet chocolate pieces
2 tablespoons butter
2 egg yolks
1/3 cup sugar
2 egg whites, stiffly beaten
6 cups day-old French bread cubes
Vanilla Custard Sauce:
2 cups milk
1 teaspoon vanilla
4 egg yolks
1/3 cup sugar
Directions:
Combine milk, chocolate pieces and butter in 2 quart bowl. Microwave on high 4 to 5 minutes or until milk is steamy but not boiling. Stir until chocolate and butter are melted. In another bowl, beat egg yolks and sugar.
Blend small amount milk mixture into egg mixture. Gradually add to milk mixture, mixing well. Fold in egg whites. Stir in bread cubes. Let stand 1 hour.
Pour into well-buttered 2 quart casserole dish. Bake at 325° F for 1 hour to 1 hour and 15 minutes or until set. Serve with Vanilla Custard Sauce.
Vanilla Custard Sauce:
Combine milk and vanilla in 1 quart bowl or measuring cup. Microwave on high 4 to 5 minutes or until steamy but not boiling.
Beat egg yolks and sugar. Blend small amount milk into egg mixture. Gradually add to milk, mixing well. Microwave on high 1 1/2 minutes. Stir.
Continue microwaving 1 1/2 to 2 minutes or until thickened, stirring every 30 seconds. Strain and cool to room temperature
Number of Servings: 8
2 cups chocolate milk
1 cup (6 ounces) semi-sweet chocolate pieces
2 tablespoons butter
2 egg yolks
1/3 cup sugar
2 egg whites, stiffly beaten
6 cups day-old French bread cubes
Vanilla Custard Sauce:
2 cups milk
1 teaspoon vanilla
4 egg yolks
1/3 cup sugar
Directions:
Combine milk, chocolate pieces and butter in 2 quart bowl. Microwave on high 4 to 5 minutes or until milk is steamy but not boiling. Stir until chocolate and butter are melted. In another bowl, beat egg yolks and sugar.
Blend small amount milk mixture into egg mixture. Gradually add to milk mixture, mixing well. Fold in egg whites. Stir in bread cubes. Let stand 1 hour.
Pour into well-buttered 2 quart casserole dish. Bake at 325° F for 1 hour to 1 hour and 15 minutes or until set. Serve with Vanilla Custard Sauce.
Vanilla Custard Sauce:
Combine milk and vanilla in 1 quart bowl or measuring cup. Microwave on high 4 to 5 minutes or until steamy but not boiling.
Beat egg yolks and sugar. Blend small amount milk into egg mixture. Gradually add to milk, mixing well. Microwave on high 1 1/2 minutes. Stir.
Continue microwaving 1 1/2 to 2 minutes or until thickened, stirring every 30 seconds. Strain and cool to room temperature
Peach Custard Bread Pudding
Peach Custard Bread Pudding
2 1/2 cups diced fresh peaches
1/4 cup peach nectar
4 to 5 cups soft bread crumbs
2 tablespoons melted butter
4 eggs
1/2 cup sugar
1 3/4 cups half-and-half or whole milk
1 teaspoon vanilla extract
Brown Sugar Vanilla Sauce
1/2 cup brown sugar
2 tablespoons corn syrup
1/4 cup butter
1/2 cup heavy cream
1 1/2 teaspoons vanilla
Put diced peaches in a saucepan with peach nectar; simmer for about 5 minutes, until peaches are tender.
In a 2- to 2 1/2-quart lightly buttered baking dish or rectangular baking pan, arrange bread crumbs. Drizzle bread crumbs with 2 tablespoons melted butter then toss with the peach mixture.
In a bowl, whisk eggs with granulated sugar, milk, and 1 teaspoon vanilla. Pour mixture over bread crumbs, stirring slightly to distribute milk mixture evenly.
Bake at 325° for 1 hour to 1 hour and 15 minutes, until set in center. A larger more shallow pan will take less time than a deeper pan.
Brown Sugar Vanilla Sauce:
Combine all ingredients in a saucepan over medium heat. bring to a boil, stirring frequently.
Reduce to medium-low and let boil for 5 minutes. Remove from heat. Sauce will thicken as it cools.
2 1/2 cups diced fresh peaches
1/4 cup peach nectar
4 to 5 cups soft bread crumbs
2 tablespoons melted butter
4 eggs
1/2 cup sugar
1 3/4 cups half-and-half or whole milk
1 teaspoon vanilla extract
Brown Sugar Vanilla Sauce
1/2 cup brown sugar
2 tablespoons corn syrup
1/4 cup butter
1/2 cup heavy cream
1 1/2 teaspoons vanilla
Put diced peaches in a saucepan with peach nectar; simmer for about 5 minutes, until peaches are tender.
In a 2- to 2 1/2-quart lightly buttered baking dish or rectangular baking pan, arrange bread crumbs. Drizzle bread crumbs with 2 tablespoons melted butter then toss with the peach mixture.
In a bowl, whisk eggs with granulated sugar, milk, and 1 teaspoon vanilla. Pour mixture over bread crumbs, stirring slightly to distribute milk mixture evenly.
Bake at 325° for 1 hour to 1 hour and 15 minutes, until set in center. A larger more shallow pan will take less time than a deeper pan.
Brown Sugar Vanilla Sauce:
Combine all ingredients in a saucepan over medium heat. bring to a boil, stirring frequently.
Reduce to medium-low and let boil for 5 minutes. Remove from heat. Sauce will thicken as it cools.
Baked Catfish A'la Meuni`ere
Baked Catfish A'la Meuni`ere
Yield: 6 servings
4 Catfish fillets (5 oz ea)
1/2 c Cracker meal
1/4 c Parmesan cheese
1 tb Lemon and herb seasoning
1 Egg
1 Meuni`ere suace
1 tb Water
1. Thaw frozen fish according to package directions.
2. Beat Egg and Water.
3. Combine cracker meal,Cheese and seasoning; dip fish fillet in beaten Egg. then roll in crumb mixture.
4. Pour Meuni`ere Sauce in shallow bake in dish; place fillets in dish, turning once or twice to coat both sides
well.
5. Bake in preheated 350 F. degree oven 40 minutes. or until fish flakes easily.
Yield: 6 servings
4 Catfish fillets (5 oz ea)
1/2 c Cracker meal
1/4 c Parmesan cheese
1 tb Lemon and herb seasoning
1 Egg
1 Meuni`ere suace
1 tb Water
1. Thaw frozen fish according to package directions.
2. Beat Egg and Water.
3. Combine cracker meal,Cheese and seasoning; dip fish fillet in beaten Egg. then roll in crumb mixture.
4. Pour Meuni`ere Sauce in shallow bake in dish; place fillets in dish, turning once or twice to coat both sides
well.
5. Bake in preheated 350 F. degree oven 40 minutes. or until fish flakes easily.
Garlic Bread, Italian Sausage and Cheddar Panini
Garlic Bread, Italian Sausage and Cheddar Panini
2 slices white sandwich bread
2 slices marbled cheddar cheese
4 tsp. garlic paste
2 green chilies, minced
2 sausage, cooked through and sliced into thin pieces
2 whole cloves garlic, smashed with back of knife blade
4 Tbsp. butter
In a small pot on medium heat combine butter and garlic and stir until melted. Set aside.
Combine garlic paste and minced chilies in a small bowl. Spread garlic mixture on each slice of bread. On garlic paste side of one bread slice layer sausage pieces and cheddar. Top with remaining slice of bread. Brush melted garlic butter on both sides of sandwich and set on a medium grill. Grill until golden. Flip and repeat.
The best part of a grilled cheese sandwich, no matter what variation has been created, has to be that first bite. The melted combination of cheese and bread, still warm, is extremely inviting to the palate. Throw in a couple of surprises and you're sure to please!
2 slices white sandwich bread
2 slices marbled cheddar cheese
4 tsp. garlic paste
2 green chilies, minced
2 sausage, cooked through and sliced into thin pieces
2 whole cloves garlic, smashed with back of knife blade
4 Tbsp. butter
In a small pot on medium heat combine butter and garlic and stir until melted. Set aside.
Combine garlic paste and minced chilies in a small bowl. Spread garlic mixture on each slice of bread. On garlic paste side of one bread slice layer sausage pieces and cheddar. Top with remaining slice of bread. Brush melted garlic butter on both sides of sandwich and set on a medium grill. Grill until golden. Flip and repeat.
The best part of a grilled cheese sandwich, no matter what variation has been created, has to be that first bite. The melted combination of cheese and bread, still warm, is extremely inviting to the palate. Throw in a couple of surprises and you're sure to please!
Cinnamon Honey Spread
Cinnamon Honey Spread
1 cup butter or margarine
2 teaspoons cinnamon
1/3 cup honey
In medium bowl, cream margarine until light and fluffy. Blend in cinnamon and honey. Do not overmix. Spoon into serving bowl; cover and chill. About 1 1/2 cups.
1 cup butter or margarine
2 teaspoons cinnamon
1/3 cup honey
In medium bowl, cream margarine until light and fluffy. Blend in cinnamon and honey. Do not overmix. Spoon into serving bowl; cover and chill. About 1 1/2 cups.
Apple Muffins
Apple Muffins
1/2 cup butter (at room temperature)
1/2 cup brown sugar, packed
3/4 cup granulated sugar
2 eggs
2 1/4 cups buttermilk
4 cups flour
3 tablespoons ground cinnamon
1 tablespoon baking soda
1/2 teaspoon salt
2 cups peeled McIntosh apples, sliced in 1/2-inch pieces (2 to 3 medium)
Additional brown sugar to top muffins With rubber spatula, cream butter and sugars by hand until fluffy. Add eggs and cream; beat until fluffy. Blend in buttermilk.
Add flour, cinnamon, baking soda and salt. Mix until all lumps have dissolved; do not over mix. Add apples. (Batter will be thicker than typical muffin batter.)
Heat oven to 375 degrees F. Coat muffin cups measuring 3 inches across top and 2 inches across bottom (jumbo size) with nonstick vegetable cooking spray. Spoon batter into muffin cups, filling to top. Top each muffin with brown sugar.
Bake for 20 to 25 minutes, or until done. 5
Makes 12 muffins. Enjoy.
1/2 cup butter (at room temperature)
1/2 cup brown sugar, packed
3/4 cup granulated sugar
2 eggs
2 1/4 cups buttermilk
4 cups flour
3 tablespoons ground cinnamon
1 tablespoon baking soda
1/2 teaspoon salt
2 cups peeled McIntosh apples, sliced in 1/2-inch pieces (2 to 3 medium)
Additional brown sugar to top muffins With rubber spatula, cream butter and sugars by hand until fluffy. Add eggs and cream; beat until fluffy. Blend in buttermilk.
Add flour, cinnamon, baking soda and salt. Mix until all lumps have dissolved; do not over mix. Add apples. (Batter will be thicker than typical muffin batter.)
Heat oven to 375 degrees F. Coat muffin cups measuring 3 inches across top and 2 inches across bottom (jumbo size) with nonstick vegetable cooking spray. Spoon batter into muffin cups, filling to top. Top each muffin with brown sugar.
Bake for 20 to 25 minutes, or until done. 5
Makes 12 muffins. Enjoy.
PEANUT BUTTER BREAD
PEANUT BUTTER BREAD
1 1/4 c Water
1/2 c Peanut Butter -- chunky
1/4 c Sugar,Brown, Pressed Down
3 c Bread Flour
1 pk Yeast
Place ingredients into the bread machine according to manufacturer directions.
Julie Morales
1 1/4 c Water
1/2 c Peanut Butter -- chunky
1/4 c Sugar,Brown, Pressed Down
3 c Bread Flour
1 pk Yeast
Place ingredients into the bread machine according to manufacturer directions.
Julie Morales
Authentic Cajun Gumbo
Authentic Cajun Gumbo
"I learned to cook in Louisiana and I love to cook Cajun food. This chicken oyster gumbo is one of my favorites." – Paul Morris, Kelso, Washingon
* 6 quarts water
* 1 chicken (5 pounds), cut up
* 2 large onions, quartered
* 4 celery ribs, cut into 3-inch pieces
* 6 garlic cloves, coarsely chopped
* 2 tablespoons salt
* 1 teaspoon garlic powder
* 1/2 teaspoon poultry seasoning
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon pepper
* 1/4 teaspoon white pepper
* 1 cup canola oil
* 1-1/2 cups all-purpose flour
* 1 large onion, finely chopped
* 1 pound fully cooked andouille sausage links, chopped
* 2 pounds sliced okra
* 2 pints shucked oysters
* 3 tablespoons gumbo file powder
* Hot cooked rice
Directions
* Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
* Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones.
* In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil.
* Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.
Yield: 20 servings (1-1/4 cups each).
Editor's Note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo file powder, combine 2 tablespoons each cornstarch and cold water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.
Authentic Cajun Gumbo published in Taste of Home December/January 2011, p122
"I learned to cook in Louisiana and I love to cook Cajun food. This chicken oyster gumbo is one of my favorites." – Paul Morris, Kelso, Washingon
* 6 quarts water
* 1 chicken (5 pounds), cut up
* 2 large onions, quartered
* 4 celery ribs, cut into 3-inch pieces
* 6 garlic cloves, coarsely chopped
* 2 tablespoons salt
* 1 teaspoon garlic powder
* 1/2 teaspoon poultry seasoning
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon pepper
* 1/4 teaspoon white pepper
* 1 cup canola oil
* 1-1/2 cups all-purpose flour
* 1 large onion, finely chopped
* 1 pound fully cooked andouille sausage links, chopped
* 2 pounds sliced okra
* 2 pints shucked oysters
* 3 tablespoons gumbo file powder
* Hot cooked rice
Directions
* Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
* Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones.
* In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil.
* Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.
Yield: 20 servings (1-1/4 cups each).
Editor's Note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo file powder, combine 2 tablespoons each cornstarch and cold water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.
Authentic Cajun Gumbo published in Taste of Home December/January 2011, p122
Blueberry Oat Muffins
Blueberry Oat Muffins
MUFFINS:
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 egg whites
1/2cup water
1/3 cup canola oil
1 cup fresh or frozen blueberries
TOPPING:
2 Tbsp. sugar
1/2 tsp. ground cinnamon
Preheat oven to 400 F.
In a bowl, combine the first six ingredients; in separate bowl, beat egg whites, water, and oil. Stir into dry ingredients just until moistened; fold in blueberries. Fill paper-lined muffin cups or muffin cups sprayed with nonstick cooking spray three-quarters full.
Combine sugar and cinnamon; sprinkle over muffin tops.
Bake in preheated oven 18 to 22 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
MUFFINS:
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 egg whites
1/2cup water
1/3 cup canola oil
1 cup fresh or frozen blueberries
TOPPING:
2 Tbsp. sugar
1/2 tsp. ground cinnamon
Preheat oven to 400 F.
In a bowl, combine the first six ingredients; in separate bowl, beat egg whites, water, and oil. Stir into dry ingredients just until moistened; fold in blueberries. Fill paper-lined muffin cups or muffin cups sprayed with nonstick cooking spray three-quarters full.
Combine sugar and cinnamon; sprinkle over muffin tops.
Bake in preheated oven 18 to 22 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
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