Benihana Shrimp Sauce

    Benihana Shrimp Sauce

    2 cups mayonnaise

    1/2 cup water

    1 teaspoon granulated sugar

    1/4 teaspoon salt

    1 tablespoon garlic juice

    3 to 4 teaspoons catsup

    1 teaspoon ground ginger

    1 teaspoon hot sauce

    1 teaspoon dry mustard

    1 teaspoon paprika

    3/4 teaspoon white pepper

    Whisk together.

    Benihana Magic Mustard Sauce

    1 tablespoon crushed, toasted sesame seeds

    3 tablespoons dry mustard

    2 tablespoons hot water

    3/4 cup soy sauce

    1/4 garlic clove, crushed

    3 tablespoons heavy cream, whipped

    Preheat oven to 350 degrees F.

    Place sesame seeds in flat pan in oven to toast (about 10 to 15 minutes). Mix

    mustard and water in a small mixing bowl until it forms a paste. Place in

    blender with sesame seeds, soy sauce and garlic. Blend at high speed for about 1

    minute. Remove and stir in whipped cream.

    Yields 4 servings.

The Ultimate Banana Cream "Pie"

The Ultimate Banana Cream "Pie"

2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup sour cream
3 bananas, sliced

In a medium bowl, combine crackers, butter and sugar. 

Press mixture into bottom and sides of a 9x13 inch pan.

In a large bowl, combine whipped topping, pudding and sour cream; whisk together. 

Put half of this mixture into crust. 

Layer sliced bananas over top of pie. 

Pour second half of pudding mixture over top of bananas.

Immediately cover and refrigerate pie for one hour.

Choco-Peanut Butter Easter Eggs

Choco-Peanut Butter Easter Eggs

1 lb confectioners sugar
6 oz semisweet chocolate coating
3 oz cream cheese softened
1 tsp vanilla
2 tbsp hot water
2 lb milk chocolate melted

Blend confectioners sugar, semisweet chocolate flavored compound
coating, cream cheese, vanilla, hot water, and salt together with
mixer. Divide mixture in half. To one half add 2 TBS. peanut butter
and form into small eggs. Repeat with remaining half or leave plain
for basic Chocolate Easter Eggs. Dip in melted chocolate; decorate
if desired.

Serves: 6

Ball Game Cupcakes

Ball Game Cupcakes
Celebrating a win? Score big with sweet and sporty ball game cupcakes.

1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 cup miniature semisweet chocolate chips
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
Assorted colors Betty Crocker® decorating icing (in 4.25-oz tubes) or Betty
Crocker® Easy Flow decorating icing (in 6.4-oz cans)
Assorted food colors

1. Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups.

2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in chocolate chips. Divide batter evenly among muffin cups (about 2/3 full).

3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire rack. Cool completely, about 30
minutes.

4. For soccer balls, frost cupcakes with vanilla frosting. With black icing,
pipe a pentagon shape in the center of cupcake, piping a few rows of icing into center of pentagon. Pipe lines from pentagon to edge of cupcake to resemble seams. With toothpick or spatula, spread black icing in center of pentagon to fill in the entire shape.

For baseballs, frost cupcakes with vanilla frosting. With black, red or blue icing, pipe 2 arches on opposite sides of cupcakes, curving lines slightly toward center. Pipe small lines from each arch to resemble stitches on a baseball.

For basketballs, color frosting with yellow and red food colors to make orange; frost cupcakes. With black icing, pipe line across center of cupcake. On either side, pipe an arch that curves slightly toward center line.

For tennis balls, color frosting with yellow and green food colors to make tennis-ball yellow; frost cupcakes. With white icing,  pipe curved design to resemble tennis balls.

5. Store cupcakes loosely covered at room temperature.

High Altitude (3500-6500 ft):
Place paper baking cup in each of 30 muffin cups. Stir 2 tablespoons Gold
Medal® all-purpose flour into dry cake mix. Increase water to 1 1/4 cups;
decrease oil to 2 tablespoons. Bake 17 to 20 minutes.

Tips from the Kitchen

Special Touch
Arrange cupcakes on green grass. To make grass, shake 1 cup coconut and 3
drops green food color in tightly covered jar until evenly tinted.

bettycrocker

Banana Streusel Coffee Cake

Banana Streusel Coffee Cake

1/2 Cup Solid Vegetable Shortening
1 Cup Sugar
2 Eggs
1 Cup Mashed Ripe Bananas
1/2 Teaspoon Vanilla Extract
1/2 Cup Sour Cream
2 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/4 Teaspoon Salt

STREUSEL MIXTURE:
1 1/2 Cups Chopped Nuts
1/2 Cup Sugar
1 Teaspoon Cinnamon

Preheat oven to 350.

Grease 2 (8" round) cake pans.

Prepare streusel mixture and set aside.

In a medium bowl, beat together shortening and sugar until creamy. Beat in eggs, bananas and vanilla and fold in sour cream.

In a small bowl, combine flour, soda, baking powder and salt. Fold into creamed mixture, stirring only enough to blend ingredients.

Fill prepared pans with 1/3 of the streusel mixture.  Carefully spread 1/2 the batter over the streusel mixture. Sprinkle with another 1/3 of the streusel mixture. Spread the remaining batter over the streusel.

Sprinkle the remaining streusel mixture over the top. Bake about 40 minutes or until a wooden pick inserted in the center comes out clean.

Cool in pans on a wire rack for 10 minutes, turn out onto serving plates or wire rack. Serve warm or at room temperature. Makes 2 (8"round) coffee cakes.
Serves 16.

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Party Potatoes

Party Potatoes

2 pounds bag frozen hash brown potatoes (country style)
1 can cream of potato soup
1 can cream of celery soup
1/2 cup sour cream
1 cup shredded cheddar cheese
8 ounces cream cheese
1/2 green pepper, finely chopped
1/2 cup chopped onion
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon paprika

Combine soups with softened cream cheese. Add sour cream, green pepper, onion and seasonings. Put potatoes in a 3 qt shallow baking dish. Pour soup mixture over potatoes and stir. Spread out evenly; sprinkle with cheddar cheese. Bake at 325ºF for 1 1/2 hours.

Carrot Cheesecake Muffins

Carrot Cheesecake Muffins

1/3 cup butter
2 eggs
1/2 cup evaporated milk
1 1/4 cups finely grated carrots
1/2 cup chopped walnuts
1 teaspoon baking powder
8 ounces cream cheese, softened
1/2 cup lightly packed brown sugar
2 tablespoons frozen orange juice concentrate
1 1/2 teaspoons finely grated orange rind
1/2 cup raisins
1 1/4 cups flour
1/2 teaspoon cinnamon
2 tablespoons sugar

Blend cream cheese, 2 T. granulated sugar and 1/2 tsp. orange rind until thoroughly mixed and set aside until needed. Cream butter and brown sugar until light. Beat in eggs, orange juice concentrate and evaporated milk. Stir in orange rind, carrot, raisins and walnuts and thoroughly blend.

In a large bowl, combine flour, baking powder and cinnamon. Add carrot mixture and stir just until moistened. Spoon 2 T. batter into each greased muffin tin. Spoon 1 T. cream cheese mixture on top. Cover with remaining batter.

Bake at 350ºF for 15-20 minutes.

Tamale Pie 15-oz. can chili, divided 10-oz. pkg. corn chips, divided 1 onion, minced and divided	2 13-1/2 oz. cans beef tamales, chopped and divided 2 c. shredded Cheddar cheese, divided
Spread one cup chili in the bottom of a greased 2-quart casserole dish; layer half the corn chips, half the onion and one can tamales on top. Sprinkle with half the cheese; repeat layers. Cover and bake at 350 degrees for one hour. Let cool for 10 minutes before serving. Makes 12 servings.

Baja Shrimp Quesadillas 2-1/2 lbs. shrimp, peeled and cleaned 3 c. shredded Cheddar cheese 1/2 c. mayonnaise 3/4 c. salsa	1/4 t. ground cumin 1/4 t. cayenne pepper 1/4 t. pepper 12 6-inch flour tortillas
Chop shrimp, discarding tails. Mix shrimp, cheese, mayonnaise, salsa, cumin and peppers; spread one to 2 tablespoons on one tortilla. Place another tortilla on top; put on a greased baking sheet. Repeat with remaining tortillas. Bake at 350 degrees for 15 minutes; remove and cut into triangles. Makes about 4 dozen.

Mac & Cheese Nuggets 1/4 c. grated Parmesan cheese, divided 1-1/2 T. butter 2 T. all-purpose flour 3/4 c. milk 1-1/4 c. shredded Cheddar cheese

1/4 lb. American cheese slices, chopped 1 egg yolk, beaten 1/4 t. paprika 8-oz. pkg. elbow macaroni, cooked

Lightly grease mini muffin cups. Sprinkle with 2 tablespoons Parmesan cheese, tapping out excess. Melt butter in a large saucepan over medium heat. Stir in flour; cook for 2 minutes. Whisk in milk until boiling, about 5 minutes. Add Cheddar and American cheeses; remove from heat and stir until smooth. Whisk in egg yolk and paprika; fold in macaroni until well coated. Spoon rounded tablespoons of mixture into prepared tins; sprinkle with remaining Parmesan. Bake at 425 degrees until hot and golden, about 10 minutes. Cool for 5 minutes; carefully transfer to a serving plate. Makes 4 dozen.

Crockpot Chicken Straganoff

Crockpot Chicken Straganoff

servings | 6

1 lb boneless chicken breast, frozen
1 can 98% fat-free cream of mushroom soup
16 oz fat-free sour cream
1 pkg onion soup mix

Place frozen chicken breast on the bottom of crockpot. Mix other ingredients together and pour over chicken. Cook on low setting for at least 7 hours. Stir sauce well before serving.

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Meatloaf with Fried Onions and Ranch Seasoning

Meatloaf with Fried Onions and Ranch Seasoning

1 1/2 pounds ground beef

2 eggs -- beaten

1/4 cup ketchup

3/4 cup herb seasoned stuffing mix

1/2 ounce ranch seasoning for dips

1 package fried onions -- (6 ounce)

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine meat, eggs, ketchup, stuffing mix, ranch seasoning and fried onions. Shape into loaf and fit into 9 x 5 inch loaf pan.

Bake, covered loosely with foil, at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until meat is thoroughly cooked.