Banana Pudding Parfaits
1 1/2 cups sugar
2 heaping T. flour
1 1/2 cups evaporated milk
3 large eggs
1 stick (8 oz) unsalted butter
1 t. vanilla extract
30 vanilla wafers, crushed (about 1 cup crumbs)
3 to 4 bananas, sliced
1/2 cup sugar
1/2 t. vanilla
Mix sugar and flour in a saucepan. Separate eggs. Reserve whites for the meringue. Stir yolks with a fork until blended. Add milk in same cup as egg yolks. Slowly stir egg/milk mixture into sugar/flour mixture until well blended. Bring to a boil over medium heat, stirring constantly. Cook for 3 to 4 minutes, until very thick.
Remove thickened custard from heat, add butter and allow to melt.
Cool. Add vanilla extract. Divide half of the crushed wafers between 4 (8 oz) glasses or goblets. Top each with 5 to 6 slices banana.
Pour half of the cooled custard evenly into each glass over the bananas. Repeat each layer with the remaining ingredients.
Refrigerate until ready to serve.
To make meringue, whisk together the reserved egg whites and sugar in a large bowl. Set the bowl over a saucepan of gently simmering water and whisk constantly until the sugar is dissolved and whites are very hot to the touch. Transfer the mixture to the bowl of a standing mixer. Whip the whites until stiff, glossy peaks form and the meringue is cool. Add vanilla and mix well. Spoon the meringue or pipe with a piping bag over the pudding in each glass. You can also brown the meringue with a hand held blowtorch if desired.
(From World Wide Recipes (Mary))
Wednesday, June 29, 2011
Tuesday, June 28, 2011
Pastrami Deli Wraps
Pastrami Deli Wraps
1/4 cup reduced-fat spreadable cream cheese
1/4 cup coarsely chopped roasted sweet red pepper
4 spinach tortillas (8 inches)
4 lettuce leaves
4 slices deli pastrami
4 slices reduced-fat provolone cheese
1/4 cup thinly sliced red onion
1 small sweet red pepper, julienned
1/2 cup chopped cucumber
Place cream cheese and roasted pepper in a small food processor. Cover and process until blended. Spread over tortillas. Layer with remaining ingredients; roll up.
Secure with toothpicks.
Yield: 4 servings.
Recipe source: Taste of Home Magazine, Aug/Sept, 2009, submitted by Nila Grahl of Gurnee, Illinois.
http://www.tasteofhome.com/recipes/
1/4 cup reduced-fat spreadable cream cheese
1/4 cup coarsely chopped roasted sweet red pepper
4 spinach tortillas (8 inches)
4 lettuce leaves
4 slices deli pastrami
4 slices reduced-fat provolone cheese
1/4 cup thinly sliced red onion
1 small sweet red pepper, julienned
1/2 cup chopped cucumber
Place cream cheese and roasted pepper in a small food processor. Cover and process until blended. Spread over tortillas. Layer with remaining ingredients; roll up.
Secure with toothpicks.
Yield: 4 servings.
Recipe source: Taste of Home Magazine, Aug/Sept, 2009, submitted by Nila Grahl of Gurnee, Illinois.
http://www.tasteofhome.com/recipes/
Chocolate Cheesecake
Chocolate Cheesecake
For the Crust:
1/4 cup sugar
1 1/2 cups chocolate graham cracker crumbs
1/3 cup butter, melted
For the Filling:
3 - (8 ounce) packages reduced-fat or regular cream cheese, softened
1 - (14 ounce) can sweetened condensed milk
1 - (12-ounce) pkg. semisweet chocolate chips, melted
4 eggs
2 tsp vanilla
Preheat oven to 300 F. To prepare the crust, combine the chocolate crumbs, sugar, and butter in a small bowl. Mix well. Press on the bottom of a 9-inch springform pan. To prepare the filling, place the cream cheese in a large bowl. Beat with a mixer at medium-high speed until smoth. Add the condensed milk and beat well. Add the remaining ingredients and beat until smooth. Pour the batter into the prepared crust. Bake for 65 to 75 minutes or until a knife inserted into the center comes out clean. Cool in the pan on a wire rack to room temperature. Cover with plastic wrap and refrigerate overnight.
Serves 12
Melissa Recipe Source: American Profile - Bonnie Rickenbaugh
For the Crust:
1/4 cup sugar
1 1/2 cups chocolate graham cracker crumbs
1/3 cup butter, melted
For the Filling:
3 - (8 ounce) packages reduced-fat or regular cream cheese, softened
1 - (14 ounce) can sweetened condensed milk
1 - (12-ounce) pkg. semisweet chocolate chips, melted
4 eggs
2 tsp vanilla
Preheat oven to 300 F. To prepare the crust, combine the chocolate crumbs, sugar, and butter in a small bowl. Mix well. Press on the bottom of a 9-inch springform pan. To prepare the filling, place the cream cheese in a large bowl. Beat with a mixer at medium-high speed until smoth. Add the condensed milk and beat well. Add the remaining ingredients and beat until smooth. Pour the batter into the prepared crust. Bake for 65 to 75 minutes or until a knife inserted into the center comes out clean. Cool in the pan on a wire rack to room temperature. Cover with plastic wrap and refrigerate overnight.
Serves 12
Melissa Recipe Source: American Profile - Bonnie Rickenbaugh
Chocolate Fudge Pie
Chocolate Fudge Pie
2 - 9-inch deep-dish piecrusts
Filling:
1 cup (2 sticks) butter
4 ounces semisweet chocolate
2 cups granulated sugar
4 eggs
2 tbsp vanilla
3/4 cup flour
2/3 cup cocoa powder
Topping:
4 ounces cream cheese, softened
1/3 cup heavy cream
2 tbsp orange liqueur or 1 tbsp lemon juice
3/4 cup powdered sugar
Preheat the oven to 375 F. Prick the bottom and the sides of the piecrusts with a fork in several places. Bake for 5 minutes. Remove from the oven. Reduce the oven heat to 325 F. To prepare the filling: Melt the butter and the chocolate in a double boiler over low heat. Mix well.
Remove from the heat. Combine the sugar and the eggs in a medium bowl. Beat with a mixer at medium-high speed until ribbons form, about 10 minutes. Add the vanilla. Combine the flour and cocoa in a medium size bowl. Mix well. Using a firm spatula, fold the melted chocolate into the egg mixture. Add the flour mixture. Stir until just blended. Pour into the piecrusts. Place on baking sheets.
Bake for 50 minutes. The pie is done when it is puffed and cracks all over the top. Remove from the oven. Cool on a wire rack for 30 minutes. Put a 10-inch piece of parchment paper on the top and place a large plate on its surface. Refrigerate overnight. To prepare the
Topping: Combine the cream cheese, heavy cream, and liqueur in a medium bowl. Beat with a mixer at medium speed until blended. Reduce the speed to low. Gradually add the powdered sugar. Beat until smooth. Transfer the topping to a plastic zip-top bag. Cut off one corner of the bag.
Drizzle the topping over each piece of pie before serving. Makes 2 pies
Melissa Recipe Source: American Profile - Perry Schwartz
2 - 9-inch deep-dish piecrusts
Filling:
1 cup (2 sticks) butter
4 ounces semisweet chocolate
2 cups granulated sugar
4 eggs
2 tbsp vanilla
3/4 cup flour
2/3 cup cocoa powder
Topping:
4 ounces cream cheese, softened
1/3 cup heavy cream
2 tbsp orange liqueur or 1 tbsp lemon juice
3/4 cup powdered sugar
Preheat the oven to 375 F. Prick the bottom and the sides of the piecrusts with a fork in several places. Bake for 5 minutes. Remove from the oven. Reduce the oven heat to 325 F. To prepare the filling: Melt the butter and the chocolate in a double boiler over low heat. Mix well.
Remove from the heat. Combine the sugar and the eggs in a medium bowl. Beat with a mixer at medium-high speed until ribbons form, about 10 minutes. Add the vanilla. Combine the flour and cocoa in a medium size bowl. Mix well. Using a firm spatula, fold the melted chocolate into the egg mixture. Add the flour mixture. Stir until just blended. Pour into the piecrusts. Place on baking sheets.
Bake for 50 minutes. The pie is done when it is puffed and cracks all over the top. Remove from the oven. Cool on a wire rack for 30 minutes. Put a 10-inch piece of parchment paper on the top and place a large plate on its surface. Refrigerate overnight. To prepare the
Topping: Combine the cream cheese, heavy cream, and liqueur in a medium bowl. Beat with a mixer at medium speed until blended. Reduce the speed to low. Gradually add the powdered sugar. Beat until smooth. Transfer the topping to a plastic zip-top bag. Cut off one corner of the bag.
Drizzle the topping over each piece of pie before serving. Makes 2 pies
Melissa Recipe Source: American Profile - Perry Schwartz
Spring Risotto
Spring Risotto
1 tbsp butter
1 tbsp olive oil
1 onion, chopped (1/2 c)
1/2 tsp salt
1 1/2 c Arborio or Carnaroli rice
3 c reduced-sodium chicken or vegetable broth, heated, divided
3/4 lb fresh in the pod peas, shelled or 1 c frozen
1 tbsp lemon juice
1/4 c freshly grated Parmesan cheese
1. Melt butter with oil in medium saucepan over medium-low heat. Add onion and salt. Cover and cook, stirring occasionally, until onion is translucent, about 3 minutes.
2. Add rice and stir. Add about 1 1/2 cups of the broth and adjust heat to maintain a good simmer. Stir occasionally until most of the liquid has been absorbed. Add 1 cup of the remaining broth and continue simmering and stirring until absorbed. Add remaining 1/2 cup broth and peas and continue to simmer and stir until rice is just done, about 4 minutes. If you run out of broth before the rice is cooked through, use water.
3. Stir in lemon juice and cheese. Taste and season as needed with salt and freshly ground pepper. Serve immediately.
Prevention Magazine ~Loretta
1 tbsp butter
1 tbsp olive oil
1 onion, chopped (1/2 c)
1/2 tsp salt
1 1/2 c Arborio or Carnaroli rice
3 c reduced-sodium chicken or vegetable broth, heated, divided
3/4 lb fresh in the pod peas, shelled or 1 c frozen
1 tbsp lemon juice
1/4 c freshly grated Parmesan cheese
1. Melt butter with oil in medium saucepan over medium-low heat. Add onion and salt. Cover and cook, stirring occasionally, until onion is translucent, about 3 minutes.
2. Add rice and stir. Add about 1 1/2 cups of the broth and adjust heat to maintain a good simmer. Stir occasionally until most of the liquid has been absorbed. Add 1 cup of the remaining broth and continue simmering and stirring until absorbed. Add remaining 1/2 cup broth and peas and continue to simmer and stir until rice is just done, about 4 minutes. If you run out of broth before the rice is cooked through, use water.
3. Stir in lemon juice and cheese. Taste and season as needed with salt and freshly ground pepper. Serve immediately.
Prevention Magazine ~Loretta
Reames Classic Chicken Noodle Soup
Reames Classic Chicken Noodle Soup
Makes 16 servings
2 lbs. boneless, skinless chicken breasts, cut into cubes
10 cups water
4 tsp. dried parsley flakes
2 tsp. dried thyme, crushed
1/2 tsp. pepper
2 tbsp. chicken bouillon granules
2 bay leaves
1 pkg (2-12 oz. bags or 1-24 oz. bag Reames Homestyle Egg Noodles
4 cups sliced carrots
2 cups sliced celery
2 cups chopped onion
1/2 cup flour
4 cups milk, divided
In a large pot, add chicken, water, parsley, thyme, pepper, bouillon and bay leaves. Bring to a boil over medium-high heat.
Add noodles, carrots, celery and onion; return to a boil. Reduce heat and cover; simmer 20 to 30 minutes or until done.
Meanwhile, in a liquid-tight container, combine 1 cup milk and flour; shake well until smooth. Add to noodle mixture with remaining 3 cups milk. Continue cooking over medium heat until thickened and heated through.
Makes 16 servings
2 lbs. boneless, skinless chicken breasts, cut into cubes
10 cups water
4 tsp. dried parsley flakes
2 tsp. dried thyme, crushed
1/2 tsp. pepper
2 tbsp. chicken bouillon granules
2 bay leaves
1 pkg (2-12 oz. bags or 1-24 oz. bag Reames Homestyle Egg Noodles
4 cups sliced carrots
2 cups sliced celery
2 cups chopped onion
1/2 cup flour
4 cups milk, divided
In a large pot, add chicken, water, parsley, thyme, pepper, bouillon and bay leaves. Bring to a boil over medium-high heat.
Add noodles, carrots, celery and onion; return to a boil. Reduce heat and cover; simmer 20 to 30 minutes or until done.
Meanwhile, in a liquid-tight container, combine 1 cup milk and flour; shake well until smooth. Add to noodle mixture with remaining 3 cups milk. Continue cooking over medium heat until thickened and heated through.
Pork Chops with Sweet Mustard Sauce
Pork Chops with Sweet Mustard Sauce
Serves 4
1/4 medium red onion, thinly sliced, plus 1/3 cup finely chopped
1/4 cup cider vinegar
1 tbsp olive oil
4 boneless pork chops (about 5 oz each), trimmed of excess fat
1 tsp salt
1/4 tsp pepper
1/3 cup reduced-fat sour cream
1/4 cup Dijon mustard
2 1/2 tbsp peach or apricot jam
Serve with: instant mashed potatoes, steamed broccoli
1. Place onion slices in a shallow dish; pour vinegar over them. Marinate at least 10 minutes or until ready to serve.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Season pork with salt and pepper on both sides. Add to skillet and cook, turning once, 7 to 8 minutes until browned and cooked through.
3. While pork cooks, mix sour cream, mustard, jam and chopped onion until blended. Serve on the pork; top with the pickled onions.
Woman's Day Magazine
~Loretta
Serves 4
1/4 medium red onion, thinly sliced, plus 1/3 cup finely chopped
1/4 cup cider vinegar
1 tbsp olive oil
4 boneless pork chops (about 5 oz each), trimmed of excess fat
1 tsp salt
1/4 tsp pepper
1/3 cup reduced-fat sour cream
1/4 cup Dijon mustard
2 1/2 tbsp peach or apricot jam
Serve with: instant mashed potatoes, steamed broccoli
1. Place onion slices in a shallow dish; pour vinegar over them. Marinate at least 10 minutes or until ready to serve.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Season pork with salt and pepper on both sides. Add to skillet and cook, turning once, 7 to 8 minutes until browned and cooked through.
3. While pork cooks, mix sour cream, mustard, jam and chopped onion until blended. Serve on the pork; top with the pickled onions.
Woman's Day Magazine
~Loretta
PETER PAN PEANUT BUTTER COOKIES
REPOST-
These are some of the best peanut butter cookies I have had. Not crumbly at all. While they were warm we dented the top and put a little jelly on them. -MICHELLE
PETER PAN PEANUT BUTTER COOKIES
1 c. shortening
1 c. white sugar
2 eggs
1 c. brown sugar
1 tsp. vanilla
1 c. Peter Pan peanut butter
2 c. flour
1/2 tsp. salt
2 tsp. soda
Cream shortening, sugar and eggs. Mix rest of ingredients. Bake 10 minutes at 350 degrees. Enjoy.
These are some of the best peanut butter cookies I have had. Not crumbly at all. While they were warm we dented the top and put a little jelly on them. -MICHELLE
PETER PAN PEANUT BUTTER COOKIES
1 c. shortening
1 c. white sugar
2 eggs
1 c. brown sugar
1 tsp. vanilla
1 c. Peter Pan peanut butter
2 c. flour
1/2 tsp. salt
2 tsp. soda
Cream shortening, sugar and eggs. Mix rest of ingredients. Bake 10 minutes at 350 degrees. Enjoy.
Ham and Broccoli Casserole
Ham and Broccoli Casserole
1 (20 oz.) package frozen cut broccoli
1/2 cup chopped onion
2 tablespoons butter
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can milk
1 cup shredded cheddar cheese
3 cups cooked cubed ham
2 cups raw quick rice
1 teaspoon Worcestershire
Directions
Preheat oven to 350 degrees.
Cook frozen broccoli according to package directions, but a few minutes less than indicated. Drain and set aside. Saute onion in butter and set aside.
In a large bowl, combine soups, milk and cheese. Into this mixture, stir the cooked broccoli, sauteed onion, ham, rice (raw), and Worcestershire.
Spoon mixture into 2-quart casserole and bake 45-50 minutes.
1 (20 oz.) package frozen cut broccoli
1/2 cup chopped onion
2 tablespoons butter
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can milk
1 cup shredded cheddar cheese
3 cups cooked cubed ham
2 cups raw quick rice
1 teaspoon Worcestershire
Directions
Preheat oven to 350 degrees.
Cook frozen broccoli according to package directions, but a few minutes less than indicated. Drain and set aside. Saute onion in butter and set aside.
In a large bowl, combine soups, milk and cheese. Into this mixture, stir the cooked broccoli, sauteed onion, ham, rice (raw), and Worcestershire.
Spoon mixture into 2-quart casserole and bake 45-50 minutes.
Banana Pudding
Banana Pudding
1 box instant vanilla pudding
1 can Eagle Brand condensed milk
8 oz. container Cool Whip
Bananas
Vanilla wafers
Mix vanilla pudding as instructed on package in overly large bowl. Add Eagle brand milk and continue stirring. Fold in Cool Whip until well blended (pudding will be thick). Layer with bananas and vanilla wafers.
1 box instant vanilla pudding
1 can Eagle Brand condensed milk
8 oz. container Cool Whip
Bananas
Vanilla wafers
Mix vanilla pudding as instructed on package in overly large bowl. Add Eagle brand milk and continue stirring. Fold in Cool Whip until well blended (pudding will be thick). Layer with bananas and vanilla wafers.
Chocolate Oblivion Cookies
Chocolate Oblivion Cookies
30 cookies
14 ounces dark (70%) chocolate
1/4 cup unsalted butter
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
7 ounces coarsely chopped dark chocolate or dark chocolate chips
1. Melt 14 oz. chocolate and butter in top of a double boiler, stirring until smooth.
2. Remove from heat.
3. Beat sugar and eggs in bowl of an electric mixer until thick and very pale in color, 4 minutes.
4. Add chocolate and vanilla to eggs and mix well to combine.
5. Sift flour, baking powder and salt together in a small bowl.
6. Stir into chocolate batter.
7. Add chopped chocolate and stir to combine.
8. Refrigerate batter 30 minutes to allow to thicken. (Do not refrigerate longer, or the batter will begin to harden.)
9. Line a baking sheet with parchment paper.
10. Drop heaping tablespoons of batter onto parchment.
11. Bake in preheated 350-degree F. oven until tops crack, about 12 minutes.
12. Remove from oven and cool completely on parchment.
30 cookies
14 ounces dark (70%) chocolate
1/4 cup unsalted butter
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
7 ounces coarsely chopped dark chocolate or dark chocolate chips
1. Melt 14 oz. chocolate and butter in top of a double boiler, stirring until smooth.
2. Remove from heat.
3. Beat sugar and eggs in bowl of an electric mixer until thick and very pale in color, 4 minutes.
4. Add chocolate and vanilla to eggs and mix well to combine.
5. Sift flour, baking powder and salt together in a small bowl.
6. Stir into chocolate batter.
7. Add chopped chocolate and stir to combine.
8. Refrigerate batter 30 minutes to allow to thicken. (Do not refrigerate longer, or the batter will begin to harden.)
9. Line a baking sheet with parchment paper.
10. Drop heaping tablespoons of batter onto parchment.
11. Bake in preheated 350-degree F. oven until tops crack, about 12 minutes.
12. Remove from oven and cool completely on parchment.
Southern Corn Pudding
Southern Corn Pudding
3 eggs
1/2 cup melted margarine
1/2 cup white sugar
1 (16 ounce) can whole kernel corn, drained
2 (15 ounce) cans cream-style corn
2 teaspoons cornstarch
1/2 cup milk
1 teaspoon vanilla extract
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.
3 eggs
1/2 cup melted margarine
1/2 cup white sugar
1 (16 ounce) can whole kernel corn, drained
2 (15 ounce) cans cream-style corn
2 teaspoons cornstarch
1/2 cup milk
1 teaspoon vanilla extract
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.
Subscribe to:
Posts (Atom)