From: Maeve Bolger
2 C mayo
2 C sour cream
2 T minced dry onion
3 t dill weed
2 1/2 t Beau Monde spice*
1 1/3 t curry powder
Mix all together about 24 hours before serving, so flavours can blend. Serve with fresh veggies for dipping.
*Beau Monde is a little hard to find, it's by the company Spice Island, maybe others too, but I have found it by Spice Island. By the ingredients it's a mixture of celery salt among other things.
Wednesday, November 26, 2008
Monday, November 17, 2008
Honey Mustard Chicken
From: Christa Dysart
3 boneless, skinless chicken breasts- cut in small pieces
Mix together-
1/3 C margarine, melted
1/3 C honey
2 T prepared mustard
1 t salt
1-2 t curry powder (depending on taste)
Pour over chicken. Cover with foil and bake at 350 for about 50 min. Serve with rice.
3 boneless, skinless chicken breasts- cut in small pieces
Mix together-
1/3 C margarine, melted
1/3 C honey
2 T prepared mustard
1 t salt
1-2 t curry powder (depending on taste)
Pour over chicken. Cover with foil and bake at 350 for about 50 min. Serve with rice.
Tuesday, November 11, 2008
Chicken & Green Bean Skillet
From: Kraft
4 boneless skinless chicken breast halves (1lb)
2 C frozen green beans
1 can mushrooms soup
¼ t dried thyme leaves
1 C shredded sharp cheese
Heat skillet on med/high heat. Add chicken, cover. Cook 5 to 7 min on each side or until done. Remove from skillet. Add beans, soup, ½ C water and thyme to skillet. Cover and cook 6 min stirring often.
Return chicken to skillet cook 1 min or until hot. Top with cheese.
Serve with potatoes
4 boneless skinless chicken breast halves (1lb)
2 C frozen green beans
1 can mushrooms soup
¼ t dried thyme leaves
1 C shredded sharp cheese
Heat skillet on med/high heat. Add chicken, cover. Cook 5 to 7 min on each side or until done. Remove from skillet. Add beans, soup, ½ C water and thyme to skillet. Cover and cook 6 min stirring often.
Return chicken to skillet cook 1 min or until hot. Top with cheese.
Serve with potatoes
Turtle Pumpkin Pie
From: Kraft
¼ C plus 2 T caramel ice cream topping, divided
1 Graham Cracker crust
½ C plus 2 T pecan pieces, divided
1 C cold milk
2 pkg (3.4 oz each) vanilla instant pudding
1 C canned pumpkin
1 t ground cinnamon
½ t ground nutmeg
1 tub (8oz) cool whip topping, thawed, divided
Pour ¼ C caramel topping into crust; sprinkle with ½ C pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 ½ C cool whip. Spread into crust
Refrigerate at least 1 hr. Top with remain cool whip, caramel topping and pecans just before serving. Makes 10 serv.
¼ C plus 2 T caramel ice cream topping, divided
1 Graham Cracker crust
½ C plus 2 T pecan pieces, divided
1 C cold milk
2 pkg (3.4 oz each) vanilla instant pudding
1 C canned pumpkin
1 t ground cinnamon
½ t ground nutmeg
1 tub (8oz) cool whip topping, thawed, divided
Pour ¼ C caramel topping into crust; sprinkle with ½ C pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 ½ C cool whip. Spread into crust
Refrigerate at least 1 hr. Top with remain cool whip, caramel topping and pecans just before serving. Makes 10 serv.
Simply Sensational Truffles
From: Kraft
2 ½ pk (20 sq) Bakers semi-sweet choc. Divided
1 pkg (8oz) cream cheese, softened
Melt 8 chocolate squares. Beat cream cheese, with mixer until creamy; stir in melted chocolate. Refrigerate until firm.
Shape into 36 balls, place on wax paper-covered tray.
Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate, then refrigerate 1 hr. refrigerate leftovers.
DECORATE: top with finely chopped peanuts or sprinkles. Or, coat truffles with powdered sugar or unsweetened cocoa powder instead of dipping in chocolate.
2 ½ pk (20 sq) Bakers semi-sweet choc. Divided
1 pkg (8oz) cream cheese, softened
Melt 8 chocolate squares. Beat cream cheese, with mixer until creamy; stir in melted chocolate. Refrigerate until firm.
Shape into 36 balls, place on wax paper-covered tray.
Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate, then refrigerate 1 hr. refrigerate leftovers.
DECORATE: top with finely chopped peanuts or sprinkles. Or, coat truffles with powdered sugar or unsweetened cocoa powder instead of dipping in chocolate.
Fudge
1 pkg (8 squares) Baker's semi-sweet chocolate
1 can sweetened condensed milk
2 t vanilla
Line 8x8 pan with foil, ends extending over sides.
Microwave chocolate and milk on HIGH 2 to 3 min until chocolate is almost melted, stir after 2 min.
Stir until chocolate is melted and blend in vanilla. Stir in extras if desired.
EXTRAS - save some for 'topping'
37 mini oreo cookies
1 C peanuts
2 C mini marshmellows
1/2 C peanut butter drop in fudge in teaspoons and cut through for marble effect.
Spread into pan, top with toppers. Refrigerate 2 hrs or until firm. Cut into 25 squares, using toppers as a guide.
1 can sweetened condensed milk
2 t vanilla
Line 8x8 pan with foil, ends extending over sides.
Microwave chocolate and milk on HIGH 2 to 3 min until chocolate is almost melted, stir after 2 min.
Stir until chocolate is melted and blend in vanilla. Stir in extras if desired.
EXTRAS - save some for 'topping'
37 mini oreo cookies
1 C peanuts
2 C mini marshmellows
1/2 C peanut butter drop in fudge in teaspoons and cut through for marble effect.
Spread into pan, top with toppers. Refrigerate 2 hrs or until firm. Cut into 25 squares, using toppers as a guide.
Sunday, November 9, 2008
Spinach & Artichoke Dip
From: Kraft
Prep: 10 min; Total: 30 min; Serves: 22, 2 T each
1 can (14oz) artichoke hearts, drained, finely chopped
1 pkg (10oz) frozen chopped spinach, thawed, drained
3/4 C grated parmesan cheese
3/4 C light mayonnaise
1/2 C shredded mozzarella cheese
1/2 t garlic powder
Preheat oven to 350. Mix all ingredients until well blended.
Spoon into 9 inch pie plate or quiche dish.
Bake 20 minutes or until heated through. Serve with Triscuit crackers, fresh veggies, or tortilla chips.
MAKE AHEAD: Most hot dips can be assembled in advance. Cover and refrigerate up to 24 hrs. Bake uncovered as directed just before guests arrive, increasing the baking time by 5 - 10 min. to ensure that the dip is heated through.
Prep: 10 min; Total: 30 min; Serves: 22, 2 T each
1 can (14oz) artichoke hearts, drained, finely chopped
1 pkg (10oz) frozen chopped spinach, thawed, drained
3/4 C grated parmesan cheese
3/4 C light mayonnaise
1/2 C shredded mozzarella cheese
1/2 t garlic powder
Preheat oven to 350. Mix all ingredients until well blended.
Spoon into 9 inch pie plate or quiche dish.
Bake 20 minutes or until heated through. Serve with Triscuit crackers, fresh veggies, or tortilla chips.
MAKE AHEAD: Most hot dips can be assembled in advance. Cover and refrigerate up to 24 hrs. Bake uncovered as directed just before guests arrive, increasing the baking time by 5 - 10 min. to ensure that the dip is heated through.
Tuesday, October 14, 2008
Applesauce
10 lrg cooking apples, peeled, cored and sliced or cut into chunks
1/2 C water
1 t cinnamon
1/2 to 1 C sugar
Put all ingredients into crock pot. Should be about 3/4 full. Cover and cook on low 8 to 10 hours (3 to 4 hours on high)
1/2 C water
1 t cinnamon
1/2 to 1 C sugar
Put all ingredients into crock pot. Should be about 3/4 full. Cover and cook on low 8 to 10 hours (3 to 4 hours on high)
Monday, October 6, 2008
Taco Soup
From: Pauline Beange
1 1/2lb ground beef
1/2 C onion, chopped
1 cn (28oz) tomatoes (whole or diced)
1 cn kidney beans with juice
2 C frozen corn
1 C tomato sauce
1 pkg taco seasoning
2 C water
salt & pepper to taste
grated cheese & nacho chips for serving
Brown beef and drain. Combine all ingredients except chips and cheese. If using whole tomatoes, can whir them in a blender to disguise:-) Simmer 15-30 minutes. Ladle into bowls. Top with grated cheese and serve with nacho chips and salad.
NOTE: Different kinds of beans can be used (black turtle, navy, pinto), and ground turkey can be used.
1 1/2lb ground beef
1/2 C onion, chopped
1 cn (28oz) tomatoes (whole or diced)
1 cn kidney beans with juice
2 C frozen corn
1 C tomato sauce
1 pkg taco seasoning
2 C water
salt & pepper to taste
grated cheese & nacho chips for serving
Brown beef and drain. Combine all ingredients except chips and cheese. If using whole tomatoes, can whir them in a blender to disguise:-) Simmer 15-30 minutes. Ladle into bowls. Top with grated cheese and serve with nacho chips and salad.
NOTE: Different kinds of beans can be used (black turtle, navy, pinto), and ground turkey can be used.
Wednesday, October 1, 2008
Coffee Cake
From: Marg Amos
3/4 cup margarine, softened
1 1/4 cup sugar
1 teaspoon vanilla
3 eggs
2 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup walnuts; chopped
1 teaspoon cinnamon
2 tablespoon granulated sugar
1/3 cup orange juice
2 tablespoon brown sugar
Beat butter, sugar, vanilla and eggs in a large bowl with electric mixer at high speed until light and fluffy. Beat in sour cream. Add flour, baking powder and soda to creamed mixture and beat at low speed until just blended. Do not overbeat.
Combine nuts, cinnamon and sugar in a small bowl. Spoon half the batter into a greased and floured 9" tube or bundt pan, or 9x9. Sprinkle half the nut mix over the batter. Top with remaining batter and sprinkle with the remaining nut
mix. Cut through batter several times with a knife to distribute the nut mix. Bake in a 350 oven for 50 minutes or until wooden toothpick inserted in top comes out clean.
While cake bakes, combine orange juice and brown sugar in a small saucepan. Heat, stirring constantly, until sugar dissolves and mixture thickens, about 5 minutes. Cool cake in pan for 5 minutes. Remove from pan to wire rack. Brush top and sides of cake with orange-sugar mix. Cool. Completely.
To freeze: Place cake on stiff cardboard cut to fit. Wrap, label and freeze. Maximum recommended freezer storage is 5 months.
To serve: Defrost at room temperature for 2 to 3 hours.
NOTE: The cake is still really nice without the orange juice topping.Sunday, September 21, 2008
Lemongrass Chicken
4 boneless skinless chicken breasts
2-3T canola oil, divided
4 green onions, trimmed and cut into large pieces on diagonal
4 baby or shanghai Bok Choy, trimmed
3 garlic cloves, minced
1/3C finely chopped lemongrass
1t ground coriander
1 t ground cumin
1t ground turmeric
3T Asian fish sauce
3T honey
1/2C low sodium chicken stock or broth
1/2 - 1 t curry paste (or red pepper flakes)
Defrost chick breasts. Pat breasts dry with paper towel and cut crosswise into thin strips. In a large heavy skillet heat 1T of canola oil over medium-high heat. Working in batches, rapidly sear the chicken strips on both sides until they are nicely browned and only partially cooked, about 1 minute per side. In the same skillet add canola oil and sauté green onions until they start to brown and are crisp tender, about 3-5 minutes.
Remove onions to plate with chicken. Add a bit more oil and rapidly sauté Bok Choy until leaves are wilted, about 1 minute. Remove to plate with chicken. In same skillet , add remaining oil and sauté garlic and lemongrass for 1-2 minutes. Add spices and stir for 1 minute. Add fish sauce, honey chicken stock and curry paste, and stir to blend.
Bring to a boil and simmer to reduce the sauce, about 1 minute. Add chicken, vegetables, and any accumulated juices to the skillet and cook until chicken is cooked through and sauce has thickened – about 2-3 minutes. Serve immediately with rice.
2-3T canola oil, divided
4 green onions, trimmed and cut into large pieces on diagonal
4 baby or shanghai Bok Choy, trimmed
3 garlic cloves, minced
1/3C finely chopped lemongrass
1t ground coriander
1 t ground cumin
1t ground turmeric
3T Asian fish sauce
3T honey
1/2C low sodium chicken stock or broth
1/2 - 1 t curry paste (or red pepper flakes)
Defrost chick breasts. Pat breasts dry with paper towel and cut crosswise into thin strips. In a large heavy skillet heat 1T of canola oil over medium-high heat. Working in batches, rapidly sear the chicken strips on both sides until they are nicely browned and only partially cooked, about 1 minute per side. In the same skillet add canola oil and sauté green onions until they start to brown and are crisp tender, about 3-5 minutes.
Remove onions to plate with chicken. Add a bit more oil and rapidly sauté Bok Choy until leaves are wilted, about 1 minute. Remove to plate with chicken. In same skillet , add remaining oil and sauté garlic and lemongrass for 1-2 minutes. Add spices and stir for 1 minute. Add fish sauce, honey chicken stock and curry paste, and stir to blend.
Bring to a boil and simmer to reduce the sauce, about 1 minute. Add chicken, vegetables, and any accumulated juices to the skillet and cook until chicken is cooked through and sauce has thickened – about 2-3 minutes. Serve immediately with rice.
Monday, September 8, 2008
Pina Colada Shake
1 ½ C pineapple juice
1/3 C coconut milk
5 ½ oz vanilla ice cream
5 oz frozen pineapple chunks
Pour the pineapple juice and coconut milk into a food processor. Add the ice cream and blend until smooth.
Add the pineapple chunks and blend until smooth. Pour the mixture into scooped out coconut shells, or tall glasses and decorate with grated coconut to serve.
1/3 C coconut milk
5 ½ oz vanilla ice cream
5 oz frozen pineapple chunks
Pour the pineapple juice and coconut milk into a food processor. Add the ice cream and blend until smooth.
Add the pineapple chunks and blend until smooth. Pour the mixture into scooped out coconut shells, or tall glasses and decorate with grated coconut to serve.
Homemade Lemonade
2/3 C water
6 T sugar
1 t grated lemon zest
½ C lemon juice
6 ice cubes
Sparkling water
Put the water, sugar, and lemon zest into a small pan and bring to a boil, stirring constantly. Continue to boil, stirring for 5 min.
Remove from the heat and let to room temp. Stir in the lemon juice then transfer to a pitcher and cover. Chill in fridge at least 2 hours.
When the lemon mixture has almost finished chilling, take two glasses and fill with ice.
Remove lemon mixture from the fridge, pour it over ice and top up with sparkling water. The ratio should be one part lemon mixture to three parts sparkling water. Stir well to mix. Decorate with lemon wedges to serve.
6 T sugar
1 t grated lemon zest
½ C lemon juice
6 ice cubes
Sparkling water
Put the water, sugar, and lemon zest into a small pan and bring to a boil, stirring constantly. Continue to boil, stirring for 5 min.
Remove from the heat and let to room temp. Stir in the lemon juice then transfer to a pitcher and cover. Chill in fridge at least 2 hours.
When the lemon mixture has almost finished chilling, take two glasses and fill with ice.
Remove lemon mixture from the fridge, pour it over ice and top up with sparkling water. The ratio should be one part lemon mixture to three parts sparkling water. Stir well to mix. Decorate with lemon wedges to serve.
Orange & Lime Iced Tea
Servings: 2
1 ¼ C water
2 tea bags
scant ½ C orange juice
4 T lime juice
1-2 T brown sugar
8 ice cubes
Pour the water into a pan and bring to a boil. Remove from heat, add the tea bags and let stand for 5 min to infuse. Remove the tea bags and let the tea cool to room temp. (about 30 min). Transfer to pitcher, cover and chill in refrigerator for at least 45 minutes.
When tea has chilled, pour in the orange juice and lime juice. Add sugar to taste.
Serve with wedges or lime, orange, or lemon.
1 ¼ C water
2 tea bags
scant ½ C orange juice
4 T lime juice
1-2 T brown sugar
8 ice cubes
Pour the water into a pan and bring to a boil. Remove from heat, add the tea bags and let stand for 5 min to infuse. Remove the tea bags and let the tea cool to room temp. (about 30 min). Transfer to pitcher, cover and chill in refrigerator for at least 45 minutes.
When tea has chilled, pour in the orange juice and lime juice. Add sugar to taste.
Serve with wedges or lime, orange, or lemon.
Sunday, August 17, 2008
Chocolate Eclair In A Pan
Prepare 2 pkgs of Instant Vanilla or French Vanilla Pudding (3.5 oz each). Fold in approx. 8 oz of Cool Whip.
Line a 9x13 pan with whole graham crackers. Smooth the pudding/cool whip mixture over the top. Top with another layer of graham crackers.
Ice with a fudge chocolate icing (premade in a can. The melted ones that get stiffer when cool are great for this). Refrigerate overnight.
Line a 9x13 pan with whole graham crackers. Smooth the pudding/cool whip mixture over the top. Top with another layer of graham crackers.
Ice with a fudge chocolate icing (premade in a can. The melted ones that get stiffer when cool are great for this). Refrigerate overnight.
Saturday, August 9, 2008
Iced Coffee
Make strong coffee - Ice will significantly dilute the final cup, so you need to start with strong coffee to get a good flavor. While I usually use a 2:3 ratio of scoops to "cups" for hot coffee, iced coffee needs a 1:1 ratio. If in doubt, use more.
Add sugar - While it's still hot, stir in your desired sugar amount. Sweeten slightly more than usual. Approx. 1 t per coffee cup...if using a flavoured syrup, skip the sugar.
Chill until cold, don't add ice
Mix with cream, syrup, or flavoured creamers and pour over ice - Serve over a lot of ice.
VARIATION - Freeze coffee in ice cubes trays so it doesn't water down the coffee. For an extra touch add a whole coffee bean to each ice cube.
Add sugar - While it's still hot, stir in your desired sugar amount. Sweeten slightly more than usual. Approx. 1 t per coffee cup...if using a flavoured syrup, skip the sugar.
Chill until cold, don't add ice
Mix with cream, syrup, or flavoured creamers and pour over ice - Serve over a lot of ice.
VARIATION - Freeze coffee in ice cubes trays so it doesn't water down the coffee. For an extra touch add a whole coffee bean to each ice cube.
Wednesday, August 6, 2008
Bruschetta Chicken Bake
1 can (14.5 oz) diced tomatoes, undrained
1 okg (6oz) Stove Top stuffing mix for chicken
1/2 C water
2 cl garlic, minced
1 1/2 lb boneless skinless chicken breasts, cut into bite sized pieces
1 tsp dried basil leaves
1 C shredded mozzarella cheese
Preheat oven to 400. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
Place chicken in 13x9 inch or other 3qt baking dish; sprinkle with basil and cheese. Top woth stuffing mixture.
Bake 30 min or until chicken is cooked through.
1 okg (6oz) Stove Top stuffing mix for chicken
1/2 C water
2 cl garlic, minced
1 1/2 lb boneless skinless chicken breasts, cut into bite sized pieces
1 tsp dried basil leaves
1 C shredded mozzarella cheese
Preheat oven to 400. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
Place chicken in 13x9 inch or other 3qt baking dish; sprinkle with basil and cheese. Top woth stuffing mixture.
Bake 30 min or until chicken is cooked through.
Foil-Pack Chicken & Mushroom Dinner
1 can (10 3/4oz) condensed cream of mushroom soup
1 3/4 C water, divided
1 pkg stove top stuffing mix for chicken
6 small boneless skinless chicken breasts
4 slices smoked ham, chopped
1 1/2 C sliced fresh mushrooms
1 1/2 C frozen peas
Preheat oven to 400. Mix soup and 1/4C of water; set aside. Combine stuffing mix and remaining 1 1/2C water; spoon evenly onto center of each of six large sheets of heavy duty tinfoil. Top each with one chicken breast. Cover evenly with the ham, mushrooms, peas and soup mixture.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer on 15x10x1 inch baking pan.
Bake 30 to 35 min. or until chicken is cooked through. Remove packets from oven. Let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil before opening to release the steam.
NOTE: To prevent stuffing from sticking to foil, spray with Pam first.
1 3/4 C water, divided
1 pkg stove top stuffing mix for chicken
6 small boneless skinless chicken breasts
4 slices smoked ham, chopped
1 1/2 C sliced fresh mushrooms
1 1/2 C frozen peas
Preheat oven to 400. Mix soup and 1/4C of water; set aside. Combine stuffing mix and remaining 1 1/2C water; spoon evenly onto center of each of six large sheets of heavy duty tinfoil. Top each with one chicken breast. Cover evenly with the ham, mushrooms, peas and soup mixture.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer on 15x10x1 inch baking pan.
Bake 30 to 35 min. or until chicken is cooked through. Remove packets from oven. Let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil before opening to release the steam.
NOTE: To prevent stuffing from sticking to foil, spray with Pam first.
Saturday, August 2, 2008
Homemade Iced Tea
Also known as Southern Sweet Tea
2 C boiling water
6 tea bags (suggested orange pekoe, or green tea)
3/4 C white sugar
6 C cold water
Steep tea bags in boiling water for about 15 mintues, add in white sugar while water is still very hot and stir until dissolved. Remove and discard tea bags. Add cold water, chill and serve over ice.
VARIATIONS: If using a black tea like orange pekoe, put a pinch of baking soda in the tea during steeping process. It will not alter flavour but will cut out the bitterness and darken the colour.
Adding some lemon slices is fine for black or green tea. Adding fresh mint to green tea gives a nice flavour.
2 C boiling water
6 tea bags (suggested orange pekoe, or green tea)
3/4 C white sugar
6 C cold water
Steep tea bags in boiling water for about 15 mintues, add in white sugar while water is still very hot and stir until dissolved. Remove and discard tea bags. Add cold water, chill and serve over ice.
VARIATIONS: If using a black tea like orange pekoe, put a pinch of baking soda in the tea during steeping process. It will not alter flavour but will cut out the bitterness and darken the colour.
Adding some lemon slices is fine for black or green tea. Adding fresh mint to green tea gives a nice flavour.
Thursday, July 31, 2008
Lemonade Sorbet
1 1/2 C cold water
1 C frozen lemonade, thawed
3 T honey
lemon slices, for garnish
blueberries, for garnish
Blend all together in blender. Blend on a low speed until smooth.
Pour into 8 inch square baking dish. Freeze 4 hrs, stir several times to keep mixture smooth.
Serve in ice cream dish with fruit to garnish.
1 C frozen lemonade, thawed
3 T honey
lemon slices, for garnish
blueberries, for garnish
Blend all together in blender. Blend on a low speed until smooth.
Pour into 8 inch square baking dish. Freeze 4 hrs, stir several times to keep mixture smooth.
Serve in ice cream dish with fruit to garnish.
Twice-Baked Potatoes
2 large Yukon Gold potatoes
4 T butter
2 T olive oil
med. yellow or vidalia onion halved and thinly sliced
3/4 C grated sharp cheddar cheese
1/4 C whole milk
2 t salt & more to taste
1 t fresh ground pepper & more to taste
1/4 C minced chives
Preheat oven to 400F, then bake potatoes for 1 hr, or until tender. Once baked, cut in half lengthwise and hollow out the middle leaving the skins. Set skins aside.
Beat potatoes together with other ingredients until smooth. Insert into the potato skins, top with chives to serve.
Can be made ahead and reheated for 10-15 min (25-30 if cold). Garnish with chives.
4 T butter
2 T olive oil
med. yellow or vidalia onion halved and thinly sliced
3/4 C grated sharp cheddar cheese
1/4 C whole milk
2 t salt & more to taste
1 t fresh ground pepper & more to taste
1/4 C minced chives
Preheat oven to 400F, then bake potatoes for 1 hr, or until tender. Once baked, cut in half lengthwise and hollow out the middle leaving the skins. Set skins aside.
Beat potatoes together with other ingredients until smooth. Insert into the potato skins, top with chives to serve.
Can be made ahead and reheated for 10-15 min (25-30 if cold). Garnish with chives.
Fluffy Chocolate Mousse
1 C heavy whipping cream
1 t instant coffee
5 T instant cocoa
icing sugar as desired
mini tart shells/chocolate dessert cups
raspberries for garnish
Mix all of ingredients except whip cream in a bowl. Stir in whip cream and whip.
VARIATIONS: Add chocolate syrup or peppermint extract to whip cream before whipping.
1 t instant coffee
5 T instant cocoa
icing sugar as desired
mini tart shells/chocolate dessert cups
raspberries for garnish
Mix all of ingredients except whip cream in a bowl. Stir in whip cream and whip.
VARIATIONS: Add chocolate syrup or peppermint extract to whip cream before whipping.
Sunday, July 13, 2008
Santa Fe Chicken
2 T flour
1 T chili powder
4 boneless skinless chicken breasts
2 T vegetable oil
1 large red or green pepper; cut into strips
1 can fiesta tomato OR tomato soup
1 C frozen corn
1/4 C cheddar or monterrey jack cheese; shredded
4 C hot cooked rice
Mix flour and chili powder. Coat chicken with flour mixture.
Heat oil in skillet over med heat. Add chicken and cook until browned on both sides. Set chicken aside.
Drain fat. Stir in mixture of pepper strips, soup and corn. Heat to a boil. Return chicken to skillet. Reduce heat to low, simmer cover until chicken is cook through (about 5 min). Sprinkle with cheese, serve with rice.
1 T chili powder
4 boneless skinless chicken breasts
2 T vegetable oil
1 large red or green pepper; cut into strips
1 can fiesta tomato OR tomato soup
1 C frozen corn
1/4 C cheddar or monterrey jack cheese; shredded
4 C hot cooked rice
Mix flour and chili powder. Coat chicken with flour mixture.
Heat oil in skillet over med heat. Add chicken and cook until browned on both sides. Set chicken aside.
Drain fat. Stir in mixture of pepper strips, soup and corn. Heat to a boil. Return chicken to skillet. Reduce heat to low, simmer cover until chicken is cook through (about 5 min). Sprinkle with cheese, serve with rice.
Pecan Pie Squares
1 pkg yellow cake mix
1/2 C butter, melted
4 eggs
1 1/2 C corn syrup
1/2 C firmly packed brown sugar
1 t vanilla
2 C chopped pecans, toasted
Heat oven to 325. Pleace cake mix (do not prepare), butter & eggs in bowl. Beat on low until well combined (about 30sec.) Remove 2/3C batter and set apart. Spread remaining batter in ungreased 9x13" pan. Bake for 15 minutes or until top is lightly browned and springs back
to the touch. Remove from oven and cool for 10 minutes. Mix rest of batter with remaining ingredients. Beat on low for 1 minute. Scrape down bowl and beat for another minute on medium speed. Fold in pecans. Pour over warm cake, gently spreading evenly. Bake at 325 for 40-45 minutes until edges are browned but middle is still soft. Serve with vanilla ice cream if desired.
1/2 C butter, melted
4 eggs
1 1/2 C corn syrup
1/2 C firmly packed brown sugar
1 t vanilla
2 C chopped pecans, toasted
Heat oven to 325. Pleace cake mix (do not prepare), butter & eggs in bowl. Beat on low until well combined (about 30sec.) Remove 2/3C batter and set apart. Spread remaining batter in ungreased 9x13" pan. Bake for 15 minutes or until top is lightly browned and springs back
to the touch. Remove from oven and cool for 10 minutes. Mix rest of batter with remaining ingredients. Beat on low for 1 minute. Scrape down bowl and beat for another minute on medium speed. Fold in pecans. Pour over warm cake, gently spreading evenly. Bake at 325 for 40-45 minutes until edges are browned but middle is still soft. Serve with vanilla ice cream if desired.
Tomato Chicken and Pasta Bake
1 can condensed tomato with basil & oregano soup
1 soup can water
2 1/4 C rotini pasta; uncooked
2 C fresh spinach; chopped
1 C fresh mushrooms; quartered
4 boneless skinless chicken breast
1/2 C shredded mozzarella cheese
1/4 t cracked black pepper
Mix soup, water and pasta in a shallow 2 qt baking dish. Stir in vegetables.
Top with chicken. Sprinkle with cheese and pepper. Cover.
Bake at 375 until chicken is cooked through and pasta is tender - about 45 min. Remove cover and broil until cheese is golden and bubbly - about 3 minutes.
NOTE: can be adapted for slow cooker, watch liquid level and chicken should be cooked through on HIGH for 4 hrs.
1 soup can water
2 1/4 C rotini pasta; uncooked
2 C fresh spinach; chopped
1 C fresh mushrooms; quartered
4 boneless skinless chicken breast
1/2 C shredded mozzarella cheese
1/4 t cracked black pepper
Mix soup, water and pasta in a shallow 2 qt baking dish. Stir in vegetables.
Top with chicken. Sprinkle with cheese and pepper. Cover.
Bake at 375 until chicken is cooked through and pasta is tender - about 45 min. Remove cover and broil until cheese is golden and bubbly - about 3 minutes.
NOTE: can be adapted for slow cooker, watch liquid level and chicken should be cooked through on HIGH for 4 hrs.
Mock Lasagna
1 pkg lasagna noodle uncooked; broken into bite sized pieces
1 lb ground beef; browned
1/2 lb Italian Sausage
1 onion; chopped
1 cl garlic; minced
12 oz mozzarella cheese; shredded
12 oz cottage cheese
2 can tomato paste
1/2 C water
1/4 t salt
1/2 t black pepper
1 1/2 T dried parsley
1 t dried basil
Cook noodles according to package directions until tender; drain. Brown ground beef and sausage; drain and put in lightly greased crockpot. Add all remaining ingredients. Stir to mix thoroughly. Cover and cook on LOW 8 hours or HIGH 4 hours.
NOTE: Sausage is optional, and noodles can be used uncooked if water is increased just a little (less than double)
1 lb ground beef; browned
1/2 lb Italian Sausage
1 onion; chopped
1 cl garlic; minced
12 oz mozzarella cheese; shredded
12 oz cottage cheese
2 can tomato paste
1/2 C water
1/4 t salt
1/2 t black pepper
1 1/2 T dried parsley
1 t dried basil
Cook noodles according to package directions until tender; drain. Brown ground beef and sausage; drain and put in lightly greased crockpot. Add all remaining ingredients. Stir to mix thoroughly. Cover and cook on LOW 8 hours or HIGH 4 hours.
NOTE: Sausage is optional, and noodles can be used uncooked if water is increased just a little (less than double)
Spicy Salsa Beef Pasta
3/4 lb ground beef
1 C celery; chopped
1 C green pepper; chopped
1 1/4 C beef broth
1 1/4 C water
2 C wagon wheel pasta; uncooked
1 can condensed cheddar cheese soup
Cook beef in large skillet at med-high heat until browned, stirring often. Place beef into large bowl. Reduce heat to med; ad vegetables and cook 3 min.
Add broth and water; bring to boil. Add pasta. Cook at gentle boil until pasta is just tender (al dente), stirring often.
Stir soup, salsa and pasta mixture into reserved beef. Return to skillet; heat through.
1 C celery; chopped
1 C green pepper; chopped
1 1/4 C beef broth
1 1/4 C water
2 C wagon wheel pasta; uncooked
1 can condensed cheddar cheese soup
Cook beef in large skillet at med-high heat until browned, stirring often. Place beef into large bowl. Reduce heat to med; ad vegetables and cook 3 min.
Add broth and water; bring to boil. Add pasta. Cook at gentle boil until pasta is just tender (al dente), stirring often.
Stir soup, salsa and pasta mixture into reserved beef. Return to skillet; heat through.
Chicken Caesar Pasta
1 T vegetable oil
1 lb boneless skinless chicken breasts, cubed
1 can cream of celery soup
1/2 C water
1/3 C caesar salad dressing
4 C hot cooked linguine
1 medium tomato, diced
1/8 t black pepper
parmesan cheese
Heat oil at medium high heat in a large skillet. Add chicken and cook 10 minutes or until browned. Reduce heat to low. Stir in soup, water and salad dresing. Heat to a boil, stirring occasionally. Cover and cook over low heat until chicken is cooked through -about 5 minutes.
Toss with linguine and tomato. Sprinkle with pepper and cheese.
Variation: Can also use 1C halved cherry tomatoes.
1 lb boneless skinless chicken breasts, cubed
1 can cream of celery soup
1/2 C water
1/3 C caesar salad dressing
4 C hot cooked linguine
1 medium tomato, diced
1/8 t black pepper
parmesan cheese
Heat oil at medium high heat in a large skillet. Add chicken and cook 10 minutes or until browned. Reduce heat to low. Stir in soup, water and salad dresing. Heat to a boil, stirring occasionally. Cover and cook over low heat until chicken is cooked through -about 5 minutes.
Toss with linguine and tomato. Sprinkle with pepper and cheese.
Variation: Can also use 1C halved cherry tomatoes.
Pizza Cookies
Cookies:
1 C butter flavour crisco (golden crisco)
1 1/4 C granulated sugar, divided
1 C firmly packed brown sugar
1 C peanut butter
2 eggs
1 t baking soda
1 t vanilla
1/2 t salt
2 C all-purpose flour
2 C oatmeal, uncooked
Pizza Ssauce:
1 pkg milk chocolate chips (2c)
1/4 C butter flavour crisco
Heat oven to 350. For cookies, combine 1C crisco, 1C white sugar and brown sugar in large bowl. Beat at low speed of electric mixer until well blended. Add peanut butter, eggs, baking soda, vanilla and salt. Mix about 2 minutes or until well blended. Stir in flour and oats with spoon.
Place remaining 1/4C white sugar in small bowl. Measure about 1/4C dough. Shape into ball. Repeat with remaining dough. Roll each ball in sugar. Place 4" apart on ungreased baking sheet. Flatten into 4" circles. Bake at 350 for 8-20 minutes. Use back of spoon to flatten center and up to edge of each hot cookies to resemble pizza crust. Cool 5-8 minutes on baking sheet before removing to flat surface.
For pizza sauce: combine chocolate chips and 1/4C crisco in large microwave-safe measuring cup or bowl. Microwave at 50% (medium) for 2-3 minutes or until chips are shiny and soft ( or melt on rangetop in small saucepan on very low heat) Stir until smooth. Spoon 2 teaspoons melted chocolate into center of each cookie. Spread to inside edge. Sprinkle desired pizza toppings over chocolate.
Pizza topping ideas:
Mmmm - candy coated chocolate pieces
Beary good - gummy bears
Jumbo jewels - small pieces of gumdrops
Bubble gum-like - round sprinkles & balls
German chocolate - chopped pecans and flake coconut
Cherries jubilee - candied cherries & slivered almonds
Rocky road - miniature marshmallows & mini chipit semi-sweet chocolate
Harvest Mix - candy corn & chopped peanuts
Ant & logs - cashews & raisins
Pizza "cheese" drizzle: 1C of confectioners icing- put in resealable
sandwich bag. Seal. Microwave at 50% (medium). Knead after 1 minute.
Repeat until smooth (or melt by placing bag in bowl of hot water)
Cut tiny tip off corner of bag. Sqeeze out and drizzle over cookies.
1 C butter flavour crisco (golden crisco)
1 1/4 C granulated sugar, divided
1 C firmly packed brown sugar
1 C peanut butter
2 eggs
1 t baking soda
1 t vanilla
1/2 t salt
2 C all-purpose flour
2 C oatmeal, uncooked
Pizza Ssauce:
1 pkg milk chocolate chips (2c)
1/4 C butter flavour crisco
Heat oven to 350. For cookies, combine 1C crisco, 1C white sugar and brown sugar in large bowl. Beat at low speed of electric mixer until well blended. Add peanut butter, eggs, baking soda, vanilla and salt. Mix about 2 minutes or until well blended. Stir in flour and oats with spoon.
Place remaining 1/4C white sugar in small bowl. Measure about 1/4C dough. Shape into ball. Repeat with remaining dough. Roll each ball in sugar. Place 4" apart on ungreased baking sheet. Flatten into 4" circles. Bake at 350 for 8-20 minutes. Use back of spoon to flatten center and up to edge of each hot cookies to resemble pizza crust. Cool 5-8 minutes on baking sheet before removing to flat surface.
For pizza sauce: combine chocolate chips and 1/4C crisco in large microwave-safe measuring cup or bowl. Microwave at 50% (medium) for 2-3 minutes or until chips are shiny and soft ( or melt on rangetop in small saucepan on very low heat) Stir until smooth. Spoon 2 teaspoons melted chocolate into center of each cookie. Spread to inside edge. Sprinkle desired pizza toppings over chocolate.
Pizza topping ideas:
Mmmm - candy coated chocolate pieces
Beary good - gummy bears
Jumbo jewels - small pieces of gumdrops
Bubble gum-like - round sprinkles & balls
German chocolate - chopped pecans and flake coconut
Cherries jubilee - candied cherries & slivered almonds
Rocky road - miniature marshmallows & mini chipit semi-sweet chocolate
Harvest Mix - candy corn & chopped peanuts
Ant & logs - cashews & raisins
Pizza "cheese" drizzle: 1C of confectioners icing- put in resealable
sandwich bag. Seal. Microwave at 50% (medium). Knead after 1 minute.
Repeat until smooth (or melt by placing bag in bowl of hot water)
Cut tiny tip off corner of bag. Sqeeze out and drizzle over cookies.
Unbaked Chocolate Squares
2 C white sugar
6 T cocoa
1/8 t salt
1/2 C milk
1/2 C margarine
1 t vanilla
3 C rolled oats or oatmeal
1 C raisins
1 C cocoanut
3/4 C walnuts
Place sugar, salt, margarine, milk and cocoa in double boiler or large bowl and bring to bowl. When bubbling add the dry ingredients. Mix well. Place on greased cookie sheet. Cut when cool.
6 T cocoa
1/8 t salt
1/2 C milk
1/2 C margarine
1 t vanilla
3 C rolled oats or oatmeal
1 C raisins
1 C cocoanut
3/4 C walnuts
Place sugar, salt, margarine, milk and cocoa in double boiler or large bowl and bring to bowl. When bubbling add the dry ingredients. Mix well. Place on greased cookie sheet. Cut when cool.
Saturday, July 12, 2008
Chocolate Coconut Macaroons (Haystacks)
2 C white sugar
1/2 C milk
1/2 C butter or margarine
6 dessert spoons cocoa
1 1/2 C oatmeal
1 C coconut
Cook in pan and bring to boil - sugar, milk, margarine and cocoa. Boil for 2 minutes. Add oatmeal and coconut. Drop by teaspoon onto wax paper. Let set.
1/2 C milk
1/2 C butter or margarine
6 dessert spoons cocoa
1 1/2 C oatmeal
1 C coconut
Cook in pan and bring to boil - sugar, milk, margarine and cocoa. Boil for 2 minutes. Add oatmeal and coconut. Drop by teaspoon onto wax paper. Let set.
Gold Rush Brownies
From: Edina McMasters
2 C firmly packed graham wafer crumbs
1 pkg (6oz) semi-sweet chocolate chips
1/2 C coarsely chopped walnuts or pecans
1 can sweetened condensed milk
Mix dry ingredients. Stir in milk. Grease 8X8" pan. Line with waxpaper and grease again. Pour mixture into pan and press. Bake at 350 till golden brown (about 40 minutes). Cool in pan for 10minutes. Take out and cut while warm.
2 C firmly packed graham wafer crumbs
1 pkg (6oz) semi-sweet chocolate chips
1/2 C coarsely chopped walnuts or pecans
1 can sweetened condensed milk
Mix dry ingredients. Stir in milk. Grease 8X8" pan. Line with waxpaper and grease again. Pour mixture into pan and press. Bake at 350 till golden brown (about 40 minutes). Cool in pan for 10minutes. Take out and cut while warm.
Skor Bars
From: Lorah Gleason
1 1/2 C flour
3/4 C brown sugar; packed
3/4 C butter or margarine
1 can sweetened condensed milk
2 T butter
1 1/2 c chocolate chips
1/2 pkg Skor bar Bits
Cut butter into flour/sugar until crumbly. Press into greased 9 x 13 pan. Bake 12 - 15 mins. @ 350. Microwave 1 can of sweetened condensed milk & 2 tbs. of butter in glass dish and spread evenly over base. Bake 10-15 mins. Sprinkle 1 1/2 c. chocolate chips on top and return to oven for 2 - 3 mins. Spread chocolate chips with spatula. Sprinkle 1/2 pkg. skor bits on top. Cool before cutting.
1 1/2 C flour
3/4 C brown sugar; packed
3/4 C butter or margarine
1 can sweetened condensed milk
2 T butter
1 1/2 c chocolate chips
1/2 pkg Skor bar Bits
Cut butter into flour/sugar until crumbly. Press into greased 9 x 13 pan. Bake 12 - 15 mins. @ 350. Microwave 1 can of sweetened condensed milk & 2 tbs. of butter in glass dish and spread evenly over base. Bake 10-15 mins. Sprinkle 1 1/2 c. chocolate chips on top and return to oven for 2 - 3 mins. Spread chocolate chips with spatula. Sprinkle 1/2 pkg. skor bits on top. Cool before cutting.
Sweet Marie Bars
1/2 C brown sugar
1/2 C corn syrup
1 T butter
2 C rice krispies
1/2 C peanuts
ICING:
1/2 C chocolate chips
1 t butter
2 t milk
Warm peanut butter, brown sugar, corn syrup and butter until well softened and mixed. Add Rice Krispies and peanuts. Put into 9X9"pan. Melt chocolate squares or chipits and some butter until well blended. Ice squares.
Beef Barley Soup
beef soup bones
10 C water
1/2 C barley
2 t salt
2 diced onions
2 cl garlic, minced
2 bay leaves
2 carrots, diced
2 celery stalks, diced
1 C shredded cabbage
2 potatoes, diced
2 C stewed tomatoes or 2 cans
1 can tomato soup
Bring bones to a boil, simmer and then skim. Add spices, onion, garlic. Cover and simmer 1 hour (1 1/2 hours if meat on bones) or until meat is tender. May be chilled over night. Next day remove fat from top of the broth. Add vegetables and barley and tomatoes. Simmer 1 hour. Adjust seasoning.
10 C water
1/2 C barley
2 t salt
2 diced onions
2 cl garlic, minced
2 bay leaves
2 carrots, diced
2 celery stalks, diced
1 C shredded cabbage
2 potatoes, diced
2 C stewed tomatoes or 2 cans
1 can tomato soup
Bring bones to a boil, simmer and then skim. Add spices, onion, garlic. Cover and simmer 1 hour (1 1/2 hours if meat on bones) or until meat is tender. May be chilled over night. Next day remove fat from top of the broth. Add vegetables and barley and tomatoes. Simmer 1 hour. Adjust seasoning.
Corn Chowder Soup
1 C frozen corn
4 C diced potatoes
1 small onion, diced
2 T bacon drippings
4 C scalded milk
3 T butter
1 t salt
1 pepper
pieces of bacon, optional
Cook potatoes, corn and onion. Add rest of ingredients and simmer. Soup can be thickened with flour.
4 C diced potatoes
1 small onion, diced
2 T bacon drippings
4 C scalded milk
3 T butter
1 t salt
1 pepper
pieces of bacon, optional
Cook potatoes, corn and onion. Add rest of ingredients and simmer. Soup can be thickened with flour.
Cream Schnitz Pie
From: Beccy Kennedy
1 pastry shell
7 apples
3 T flour
1 pinch salt
1 C sour cream
3/4 t cinnamon
1 C sugar
Peel and core apples. Slice and arrange in pastry shell. Combine 3/4C sugar, salt, flour and cream. Pour over the apples. Mix remaining 1/4C sugar with cinnamon and sprinkle on top. Microwave on high for 8-10 minutes or until the filling starts to bubble. Preheat conventional oven to 450. Transfer pie to oven and bake for another 10-15 minutes until golden brown.
TIP: Prepare favourite recipe for 2-crust 9" fresh fruit pie and use same method for cooking.
1 pastry shell
7 apples
3 T flour
1 pinch salt
1 C sour cream
3/4 t cinnamon
1 C sugar
Peel and core apples. Slice and arrange in pastry shell. Combine 3/4C sugar, salt, flour and cream. Pour over the apples. Mix remaining 1/4C sugar with cinnamon and sprinkle on top. Microwave on high for 8-10 minutes or until the filling starts to bubble. Preheat conventional oven to 450. Transfer pie to oven and bake for another 10-15 minutes until golden brown.
TIP: Prepare favourite recipe for 2-crust 9" fresh fruit pie and use same method for cooking.
Oh Henry Bars
From: Colombe Graham
1 C corn syrup
1/2 C sugar
2 C peanut butter
1 t vanilla
1 C peanuts
2 C rice krispies
2 C corn flakes
2 pkg chocolate chips-12oz.unsweet
1/2 block wax
Heat corn syrup and sugar until sugar dissolves. Take off heat. Add 1C peanut butter and vanilla. Add all remaining ingredients except chocolate. Stir and press in 9x13 greased pan. Cut into rectangles. Let cool. Melt chocolate and wax in double boiler. Dip and put on wax paper. Let cool.
1 C corn syrup
1/2 C sugar
2 C peanut butter
1 t vanilla
1 C peanuts
2 C rice krispies
2 C corn flakes
2 pkg chocolate chips-12oz.unsweet
1/2 block wax
Heat corn syrup and sugar until sugar dissolves. Take off heat. Add 1C peanut butter and vanilla. Add all remaining ingredients except chocolate. Stir and press in 9x13 greased pan. Cut into rectangles. Let cool. Melt chocolate and wax in double boiler. Dip and put on wax paper. Let cool.
Peppermint Patties
From: Lillian Barkey
2 lb icing sugar
2 1/2 t peppermint extract
1 can eagle brand sw.condensed milk
6 sq. semi-sweet chocolate
1/2 sq. parafin wax
Place icing sugar in bowl with peppermint. Pour over can of Eagle Brand milk. Mix. Turn out on board and knead until like dough. Shape into round small patties and put in frig to cool. Place
chocolate and wax in top of double boiler. Get real hot. Dip patties in hot chocolate mixture and place on wax paper to cool.
NOTE: Makes a very large recipe, can half
2 lb icing sugar
2 1/2 t peppermint extract
1 can eagle brand sw.condensed milk
6 sq. semi-sweet chocolate
1/2 sq. parafin wax
Place icing sugar in bowl with peppermint. Pour over can of Eagle Brand milk. Mix. Turn out on board and knead until like dough. Shape into round small patties and put in frig to cool. Place
chocolate and wax in top of double boiler. Get real hot. Dip patties in hot chocolate mixture and place on wax paper to cool.
NOTE: Makes a very large recipe, can half
Peppermints
1 pkg unflavoured gelatin
1/2 cup warm water
2 lb icing sugar
1/4 teaspoon peppermint extract
1 food colouring
Melt gelatin in water. Then add almost all the icing sugar and peppermint. Knead well using left-over icing sugar. Divide and add different food colours if desired. Shape into long sticks. Clip into
little mints using scissors. Set aside to cool and harden. Put into covered glass jars.
1/2 cup warm water
2 lb icing sugar
1/4 teaspoon peppermint extract
1 food colouring
Melt gelatin in water. Then add almost all the icing sugar and peppermint. Knead well using left-over icing sugar. Divide and add different food colours if desired. Shape into long sticks. Clip into
little mints using scissors. Set aside to cool and harden. Put into covered glass jars.
Quick Rolls
3 C boiling water
1/4 C margarine
1/2 C sugar
1 pkg yeast
2 eggs
1 t salt
8 Cflour
Mix water, margarine and sugar. Leave in bowl until cool. Sprinkle in yeast. Leave for 10 min. Add eggs, salt and flour. Mix and knead. Shape into rolls etc. Let rise. Bake.
1/4 C margarine
1/2 C sugar
1 pkg yeast
2 eggs
1 t salt
8 Cflour
Mix water, margarine and sugar. Leave in bowl until cool. Sprinkle in yeast. Leave for 10 min. Add eggs, salt and flour. Mix and knead. Shape into rolls etc. Let rise. Bake.
Nanimo Bars
From: Beccy Kennedy
1/2 C butter
1/4 C sugar
1/3 C cocoa
1 t vanilla
1 egg
2 C graham wafer crumbs
1 C coconut
1/2 C chopped walnuts
1 filling:
1/4 C butter
2 T vanilla instant pudding mix
3 T milk
2 C icing sugar
1 icing:
3 sq.semi-sweet chocolate
1 Tbutter
Melt margarine in saucepan. Blend in rest of ingredients in mixmaster. Press into a 9X9" pan. Cream the butter for the filling in mixer. Blend in the rest of ingredients and whip. Spread over crumb base. Chill. Melt chocolate and butter. Spread over mixture. Chill.
1/2 C butter
1/4 C sugar
1/3 C cocoa
1 t vanilla
1 egg
2 C graham wafer crumbs
1 C coconut
1/2 C chopped walnuts
1 filling:
1/4 C butter
2 T vanilla instant pudding mix
3 T milk
2 C icing sugar
1 icing:
3 sq.semi-sweet chocolate
1 Tbutter
Melt margarine in saucepan. Blend in rest of ingredients in mixmaster. Press into a 9X9" pan. Cream the butter for the filling in mixer. Blend in the rest of ingredients and whip. Spread over crumb base. Chill. Melt chocolate and butter. Spread over mixture. Chill.
Friday, June 20, 2008
Cashew Chicken - Thai
1 lb boneless chicken breast portions
1 red bell pepper, diced
2 cl garlic
4 dried red chillies
2 T vegetable oil
2 T oyster sauce
1 T soy sauce
pinch of white sugar
1 bunch spring onions (scallions), cut into 2 in lengths
1 1/2 C cashews, roasted
coriander leaves (cilantro), to garnish
Remove skin and fat from chicken and cut into bite sized pieces. Set aside.
Dice the red pepper, peel and thinly slice the garlic and chop the dried red chillies.
Preheat wok and then heat oil. Add garlic and dried chillies to the wok and stir-fry over a med heat until golden. Do not let the garlic burn or it will taste bitter.
Add the chicken and stir-fry until cooked through, then add the red pepper. If the mixture is very dry, add a little water.
Stir in the oyster sauce, soy sauce and sugar. Add the scallions and cashews. Stir-fry until heated through. Spoon into a warm dish and serve immediately. Garnish with cilantro.
Serve with rice or Thai/chinese noodles on the side
1 red bell pepper, diced
2 cl garlic
4 dried red chillies
2 T vegetable oil
2 T oyster sauce
1 T soy sauce
pinch of white sugar
1 bunch spring onions (scallions), cut into 2 in lengths
1 1/2 C cashews, roasted
coriander leaves (cilantro), to garnish
Remove skin and fat from chicken and cut into bite sized pieces. Set aside.
Dice the red pepper, peel and thinly slice the garlic and chop the dried red chillies.
Preheat wok and then heat oil. Add garlic and dried chillies to the wok and stir-fry over a med heat until golden. Do not let the garlic burn or it will taste bitter.
Add the chicken and stir-fry until cooked through, then add the red pepper. If the mixture is very dry, add a little water.
Stir in the oyster sauce, soy sauce and sugar. Add the scallions and cashews. Stir-fry until heated through. Spoon into a warm dish and serve immediately. Garnish with cilantro.
Serve with rice or Thai/chinese noodles on the side
Thursday, June 19, 2008
Pad Thai
Yield: 2-3 servings
half of a lime
1 egg
4 t fish sauce
3 cl garlic, minced
1/2 t ground dried chili pepper (or paprika if you can't find this)
pepper
1 shallot, minced
2 T brown sugar
2 T tamarind
half a pkg Thai rice noodles
2 T vegetable oil
1/4lb shrimp
2 T crushed peanuts
1 1/3 C bean sprouts
Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.
Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot and garlic and stir them until they start to brown.
The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.
Add tamarind, sugar, fish sauce and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles.
Add shrimp and stir. Add bean sprouts. Stir a few more times. The noodles should be soft and very tangled.
Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top. (optional)
As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.
half of a lime
1 egg
4 t fish sauce
3 cl garlic, minced
1/2 t ground dried chili pepper (or paprika if you can't find this)
pepper
1 shallot, minced
2 T brown sugar
2 T tamarind
half a pkg Thai rice noodles
2 T vegetable oil
1/4lb shrimp
2 T crushed peanuts
1 1/3 C bean sprouts
Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.
Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot and garlic and stir them until they start to brown.
The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.
Add tamarind, sugar, fish sauce and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles.
Add shrimp and stir. Add bean sprouts. Stir a few more times. The noodles should be soft and very tangled.
Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top. (optional)
As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.
Thai Asparagus
12 oz asparagus stalks*
2 T vegetable oil
1 garlic clove, crushed
1 T sesame seeds, toasted
1 inch piece galangal, finely shredded
1 fresh red chili, seeded and finely chopped
1 T fish sauce
1 T soy sauce
3 T water
1 t brown sugar
*Or use broccoli or bok choy or green beans
Snap asparagus stalks and discard the woody parts of the stems.
Heat the oil in a wok and stir-fry the garlic, sesame seeds and galangal for 3-4 seconds, until the garlic is just beginning to turn golden.
Add the asparagus and chili, toss to mix, then add the fish sauce, soy sauce, water and sugar. Toss over heat for 2 min. or until asparagus begins to soften and the liquid is reduced by half.
Serve immediately.
NOTE: galangal is similar looking to gingerroot. It is very difficult to find, and the recipe tastes fine if this ingredient is omitted altogether.
2 T vegetable oil
1 garlic clove, crushed
1 T sesame seeds, toasted
1 inch piece galangal, finely shredded
1 fresh red chili, seeded and finely chopped
1 T fish sauce
1 T soy sauce
3 T water
1 t brown sugar
*Or use broccoli or bok choy or green beans
Snap asparagus stalks and discard the woody parts of the stems.
Heat the oil in a wok and stir-fry the garlic, sesame seeds and galangal for 3-4 seconds, until the garlic is just beginning to turn golden.
Add the asparagus and chili, toss to mix, then add the fish sauce, soy sauce, water and sugar. Toss over heat for 2 min. or until asparagus begins to soften and the liquid is reduced by half.
Serve immediately.
NOTE: galangal is similar looking to gingerroot. It is very difficult to find, and the recipe tastes fine if this ingredient is omitted altogether.
Red Curry - Thai
2 T canola oil OR peanut oil
1 onion, finely chopped
2 t Thai red curry paste (or 3t for a spicier curry)
2 cl garlic, finely chopped
1 C coconut milk
1 C chicken stock
2 T fish sauce
1 T brown sugar
1/2 t salt
1 zucchini, sliced into thin rounds
1 red pepper, sliced thin
1 C jasmine rice
12 oz uncooked boneless skinless chicken breast, cut into bite sized pieces
2 T cornstarch, mixed to a paste with 2 T water
2 T lemon juice
4 large fresh basil leaves, finely sliced
Heat the oil in a large pan over a med heat and cook the onion for 5 min, stirring occasionally. Add the curry paste and garlic and cook, stirring, for a minute.
Add the coconut milk, stock, fish sauce, sugar and salt, then bring to a boil. Add the red pepper and zucchini, cover with a lid, then reduce heat to med and simmer for 12 min. While curry simmers cook the rice.
Add chicken to curry and simmer, covered for another 8 min. Add cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. Serve on a bed of rice.
VARIATIONS: This curry tastes just as delicious using any selection of seafood (shrimp, scallops or pieces of firm fish) or cubed firm tofu. You can also use a variety of different vegetables including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.
1 onion, finely chopped
2 t Thai red curry paste (or 3t for a spicier curry)
2 cl garlic, finely chopped
1 C coconut milk
1 C chicken stock
2 T fish sauce
1 T brown sugar
1/2 t salt
1 zucchini, sliced into thin rounds
1 red pepper, sliced thin
1 C jasmine rice
12 oz uncooked boneless skinless chicken breast, cut into bite sized pieces
2 T cornstarch, mixed to a paste with 2 T water
2 T lemon juice
4 large fresh basil leaves, finely sliced
Heat the oil in a large pan over a med heat and cook the onion for 5 min, stirring occasionally. Add the curry paste and garlic and cook, stirring, for a minute.
Add the coconut milk, stock, fish sauce, sugar and salt, then bring to a boil. Add the red pepper and zucchini, cover with a lid, then reduce heat to med and simmer for 12 min. While curry simmers cook the rice.
Add chicken to curry and simmer, covered for another 8 min. Add cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. Serve on a bed of rice.
VARIATIONS: This curry tastes just as delicious using any selection of seafood (shrimp, scallops or pieces of firm fish) or cubed firm tofu. You can also use a variety of different vegetables including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.
Thursday, June 12, 2008
Fruit Dip
8 oz cream cheese, softened
1 jar (7.5 oz) marshmellow creme
Combine together when cream cheese is soft.
1 jar (7.5 oz) marshmellow creme
Combine together when cream cheese is soft.
Apple Cheesecake
Crust:
1/2 C butter
1/3 C sugar
1 C flour
Filling:
8 oz cream cheese
1/4 C white sugar
1 egg
1 t vanilla
Topping:
1 1/2 lb apples (approx. 2 medium apples)
1/4 C sugar
1/2 t cinnamon
1/4 C sliced almonds
To make crust, cream together butter and sugar. Add flour and mix well. Press onto bottom and 1 1/4" up sides of a 9" springform pan.
To make filling, mix together cream cheese and sugar. Add egg and vanilla. Blend well, and then spoon mixture into crust.
To make topping, core, peel and thinly slice apples. Arrange apples slices on cookie sheet or sheet of tin foil. Combine sugar and cinnamon. Sprinkle over both sides of apples.
Arrange apples in an overlapping pinwheel over cream cheese filling. Sprinkle almonds over the top.
Bake in preheated 450 degree oven for 10 min. Reduce heat to 400 abd continue baking for 25 min. Remove from oven and cool 3-4 hrs. Refrigerate until ready to serve.
NOTE: If oven runs hot, bake at 425 and reduce to 350.
1/2 C butter
1/3 C sugar
1 C flour
Filling:
8 oz cream cheese
1/4 C white sugar
1 egg
1 t vanilla
Topping:
1 1/2 lb apples (approx. 2 medium apples)
1/4 C sugar
1/2 t cinnamon
1/4 C sliced almonds
To make crust, cream together butter and sugar. Add flour and mix well. Press onto bottom and 1 1/4" up sides of a 9" springform pan.
To make filling, mix together cream cheese and sugar. Add egg and vanilla. Blend well, and then spoon mixture into crust.
To make topping, core, peel and thinly slice apples. Arrange apples slices on cookie sheet or sheet of tin foil. Combine sugar and cinnamon. Sprinkle over both sides of apples.
Arrange apples in an overlapping pinwheel over cream cheese filling. Sprinkle almonds over the top.
Bake in preheated 450 degree oven for 10 min. Reduce heat to 400 abd continue baking for 25 min. Remove from oven and cool 3-4 hrs. Refrigerate until ready to serve.
NOTE: If oven runs hot, bake at 425 and reduce to 350.
Wednesday, June 11, 2008
Ambrosia
1 C sour cream
1 C mandarin orange slices, drained
1 C crushed pineapple, drained
1 C mini marshmellows
1 C shredded coconut
Mix all ingredients together. Refrigerate over night before serving.
1 C mandarin orange slices, drained
1 C crushed pineapple, drained
1 C mini marshmellows
1 C shredded coconut
Mix all ingredients together. Refrigerate over night before serving.
Thursday, June 5, 2008
Fruit & Snickers Salad
From: Betty Wells
Fruit: use any fruit you like, just nothing sour (like a grapefruit)
apples
oranges
grapes
strawberries
blueberries
peaches
1 tub Cool Whip, thawed
1 (or so) Snickers chocolate bar, cut into pieces
Dice and/or slice all fruit & snickers bar into bite size pieces and place in serving bowl filled with Cool Whip. Gently stir/toss to mix all together. Refrigerate until ready to serve. Don't make too far in advance. Leftovers taste fine, but the consistancy of the cool whip will change over time when mixed with the juices of the fruit.
Fruit: use any fruit you like, just nothing sour (like a grapefruit)
apples
oranges
grapes
strawberries
blueberries
peaches
1 tub Cool Whip, thawed
1 (or so) Snickers chocolate bar, cut into pieces
Dice and/or slice all fruit & snickers bar into bite size pieces and place in serving bowl filled with Cool Whip. Gently stir/toss to mix all together. Refrigerate until ready to serve. Don't make too far in advance. Leftovers taste fine, but the consistancy of the cool whip will change over time when mixed with the juices of the fruit.
Wednesday, June 4, 2008
Sesame Graham Crackers
2 C brown sugar
1 1/2 C margarine
1 C slivered almonds
3/4 C sesame seeds
1 pkg graham crackers
Line cookie sheets (approx. 3) with tin foil. Heat brown sugar and margarine until sugar is melted in microwave (approx. 2 min). Add almonds and sesame seeds. Pour over graham crackers and spread if necessary. Bake 10-12 min at 350 until sugar mixture is bubbling. Let cool.
1 1/2 C margarine
1 C slivered almonds
3/4 C sesame seeds
1 pkg graham crackers
Line cookie sheets (approx. 3) with tin foil. Heat brown sugar and margarine until sugar is melted in microwave (approx. 2 min). Add almonds and sesame seeds. Pour over graham crackers and spread if necessary. Bake 10-12 min at 350 until sugar mixture is bubbling. Let cool.
Taco Salad
Yield: one very large salad
All ingredients are approximations and can be altered according to taste.
1 lb ground beef
1 packet taco seasoning
1 head iceburg lettuce
4 roma tomatoes, diced
1 green pepper, diced
1/2 a red or yellow onion, diced
yellow cheddar cheese, cubed or chunked
1 cucumber, diced (optional)
1 or 2 handfuls of plain nacho or tortilla chips, slightly crunched
ranch dressing (about 1/2 of a larger bottle, about all of a smaller bottle)
Cook ground beef and drain. Add taco seasoning and cook according to package directions. Let meat cool.
Make salad, adding all ingredients except chips and dressing. When meat is cool, add to salad. Just before serving add chips and pour dressing over salad. Gently toss so dressing covers everything.
Can serve as a side dish (perfect for pot lucks & picnics), or as the main course (refreshing summer dish), also can stuff salad into half of a pita for a sandwich.
All ingredients are approximations and can be altered according to taste.
1 lb ground beef
1 packet taco seasoning
1 head iceburg lettuce
4 roma tomatoes, diced
1 green pepper, diced
1/2 a red or yellow onion, diced
yellow cheddar cheese, cubed or chunked
1 cucumber, diced (optional)
1 or 2 handfuls of plain nacho or tortilla chips, slightly crunched
ranch dressing (about 1/2 of a larger bottle, about all of a smaller bottle)
Cook ground beef and drain. Add taco seasoning and cook according to package directions. Let meat cool.
Make salad, adding all ingredients except chips and dressing. When meat is cool, add to salad. Just before serving add chips and pour dressing over salad. Gently toss so dressing covers everything.
Can serve as a side dish (perfect for pot lucks & picnics), or as the main course (refreshing summer dish), also can stuff salad into half of a pita for a sandwich.
Thursday, May 29, 2008
Chicken Rice Casserole
From: Ruby Haas (my great-grandma!)
1 envelope onion soup mix (approx 1/4 C)
1 C rice
2 C water
3 lb split chicken breasts/pieces
1 cn cream of mushroom soup (10 oz)
Put ingredients in a greased casserole dish in the order listed. Cover chicken with soup. Bake uncovered 2 hours at 350.
1 envelope onion soup mix (approx 1/4 C)
1 C rice
2 C water
3 lb split chicken breasts/pieces
1 cn cream of mushroom soup (10 oz)
Put ingredients in a greased casserole dish in the order listed. Cover chicken with soup. Bake uncovered 2 hours at 350.
Sunday, May 25, 2008
Peaches and Cream Pie
1/4 C sugar
4 C fresh/frozen sliced peaches
9" pie shell
Filling:
1/2 t almond flavouring
3/4 C sugar
2 T flour
1 C sour cream
1/4 t salt
1 egg
Topping:
1/3 C sugar
1/4 C butter
1/3 C flour
Sprinkle the sugar over peaches and let stand. Combine filling ingredients and stir into peaches. Pour into pir shell. Blend topping ingredients. Cover filling. Bake at 400 for 10 min, then at 350 for 30 min. Serve chilled or freeze and let thaw before serving.
4 C fresh/frozen sliced peaches
9" pie shell
Filling:
1/2 t almond flavouring
3/4 C sugar
2 T flour
1 C sour cream
1/4 t salt
1 egg
Topping:
1/3 C sugar
1/4 C butter
1/3 C flour
Sprinkle the sugar over peaches and let stand. Combine filling ingredients and stir into peaches. Pour into pir shell. Blend topping ingredients. Cover filling. Bake at 400 for 10 min, then at 350 for 30 min. Serve chilled or freeze and let thaw before serving.
Easy Pat-In Pastry
From: Liz Shiel
1 1/2 C flour
1 1/2 t sugar
3/4 t salt
1/2 C oil
3 T cold milk
Sift flour, sugar and salt into a 9" pie plate or food processor. Combine oil and milk; beat with fork until creamy. Pour all at once over flour.
In pie plate mix with a fork until flour is completely dampened or give food processor a whirl. Pat dough with fingers to line sides and bottom of pie plate. Flute edges, then fill. If making shell to be filled later, prick entire surface with fork. Bake at 425 for 15 min or until golden brown.
1 1/2 C flour
1 1/2 t sugar
3/4 t salt
1/2 C oil
3 T cold milk
Sift flour, sugar and salt into a 9" pie plate or food processor. Combine oil and milk; beat with fork until creamy. Pour all at once over flour.
In pie plate mix with a fork until flour is completely dampened or give food processor a whirl. Pat dough with fingers to line sides and bottom of pie plate. Flute edges, then fill. If making shell to be filled later, prick entire surface with fork. Bake at 425 for 15 min or until golden brown.
Pear Crumble Pie
6 medium barlett pears, pared
3 T lemon juice
1/2 C sugar
2 T flour
1 t grated lemon peel
9 inch unbaked pie shell
Crumble Topping:
1/2 C flour
1/2 C sugar
1/2 t cinnamon
1/2 t ginger
1/4 t mace
1/4 C butter
Slice 5 pears, and cut remaining pear in sixths. Sprinkle pears with lemon juice. Mix sugar, flour and lemon peel. Stir into pears. Spoon into pastry shell. Arrange pear wedges on top of sliced pear mixture.
Mix flour, sugar and spices for topping. Cut in butter until crumbly. Sprinkle topping on pears. Bake at 400 for 45 min or until pears are tender. Serve warm if desired.
3 T lemon juice
1/2 C sugar
2 T flour
1 t grated lemon peel
9 inch unbaked pie shell
Crumble Topping:
1/2 C flour
1/2 C sugar
1/2 t cinnamon
1/2 t ginger
1/4 t mace
1/4 C butter
Slice 5 pears, and cut remaining pear in sixths. Sprinkle pears with lemon juice. Mix sugar, flour and lemon peel. Stir into pears. Spoon into pastry shell. Arrange pear wedges on top of sliced pear mixture.
Mix flour, sugar and spices for topping. Cut in butter until crumbly. Sprinkle topping on pears. Bake at 400 for 45 min or until pears are tender. Serve warm if desired.
Taffy Tarts
2 C brown sugar
2 eggs
2 t vanilla
2 T melted butter
4 t cold water
Mix all ingredients together. Spoon about 1/8 C of filling into approx. 18 unbaked tart shells. Bake at 400 for 14 min, or until done.
2 eggs
2 t vanilla
2 T melted butter
4 t cold water
Mix all ingredients together. Spoon about 1/8 C of filling into approx. 18 unbaked tart shells. Bake at 400 for 14 min, or until done.
Chocolate Chip Banana Muffins
2 C flour
1 t baking soda
1 t salt
1 C semi-sweet chocolate chips
1/2 C butter
3/4 C white sugar
2 eggs
1 t vanilla
1 C ripe mashed banana
Cream sugar and butter. Beat in eggs one at a time. Add bananas and vanilla. Add dry ingredients all at once. Stir until batter is moist but still lumpy. Bake at 350 for 25 minutes.
VARIATION: Use 1 1/2C flour and 1/2C bran instead of 2 C flour.
1 t baking soda
1 t salt
1 C semi-sweet chocolate chips
1/2 C butter
3/4 C white sugar
2 eggs
1 t vanilla
1 C ripe mashed banana
Cream sugar and butter. Beat in eggs one at a time. Add bananas and vanilla. Add dry ingredients all at once. Stir until batter is moist but still lumpy. Bake at 350 for 25 minutes.
VARIATION: Use 1 1/2C flour and 1/2C bran instead of 2 C flour.
Rich Blueberry Muffins
1/4 C butter
3 T margarine
2/3 C white sugar
1 egg, beaten
2 1/4 C all purpose flour
1 t salt
4 t baking powder
1 C milk
1 1/4 C blueberries
Mix butter, margarine and sugar until light and creamy. Beat in egg. Add rest of ingredients. Fold in blueberries. Spoon into muffin cups and bake at 400 for 25-30 min.
3 T margarine
2/3 C white sugar
1 egg, beaten
2 1/4 C all purpose flour
1 t salt
4 t baking powder
1 C milk
1 1/4 C blueberries
Mix butter, margarine and sugar until light and creamy. Beat in egg. Add rest of ingredients. Fold in blueberries. Spoon into muffin cups and bake at 400 for 25-30 min.
Pumpkin Muffins
From: Irene Osborne
4 eggs
2 C white sugar
1 C oil
2 C mashed pumpkin
3 C flour
1 1/2 T cinnamon
2 t baking powder
2 t baking soda
1 t salt
2 C raisins
Beat eggs slightly. Add sugar (Note:1 1/2C is plenty), oil and pumpkin and beat thoroughly. Add dry ingredients and mix until smooth. Stir in raisins. Fill muffin cups 2/3 full. Bake at 375 for 15-20 min or until done.
4 eggs
2 C white sugar
1 C oil
2 C mashed pumpkin
3 C flour
1 1/2 T cinnamon
2 t baking powder
2 t baking soda
1 t salt
2 C raisins
Beat eggs slightly. Add sugar (Note:1 1/2C is plenty), oil and pumpkin and beat thoroughly. Add dry ingredients and mix until smooth. Stir in raisins. Fill muffin cups 2/3 full. Bake at 375 for 15-20 min or until done.
Seven Layer Dinner
2 C sliced raw potatoes
2 C chopped celery
2 C diced carrots
2 C ground beef
1 C sliced raw onion
1 C finely chopped green pepper
2 C canned diced tomatoes
2 t salt
1/4 t pepper
Other options:
rice
peas
cabbage
Arrange in a greased baking dish in order given. Bake 2 hours at 350.
2 C chopped celery
2 C diced carrots
2 C ground beef
1 C sliced raw onion
1 C finely chopped green pepper
2 C canned diced tomatoes
2 t salt
1/4 t pepper
Other options:
rice
peas
cabbage
Arrange in a greased baking dish in order given. Bake 2 hours at 350.
Creamy Rice Pudding
3/4 C rice, uncooked
6 C milk
2 eggs
3/4 C sugar
3/4 t salt
1 t vanilla
raisins
Combine rice and milk in large bowl. Cook uncovered in microwave for 25 min on power level 7, then 20 min on power level 9 until rice is tender. Beat eggs, sugar and salt. Stir some rice mixture into sugar mixture. Gradually stir all together. Cook another 5 min at power level 5. Add vanilla and raisins. Cover with plate to cool to prevent scum from forming on top.
6 C milk
2 eggs
3/4 C sugar
3/4 t salt
1 t vanilla
raisins
Combine rice and milk in large bowl. Cook uncovered in microwave for 25 min on power level 7, then 20 min on power level 9 until rice is tender. Beat eggs, sugar and salt. Stir some rice mixture into sugar mixture. Gradually stir all together. Cook another 5 min at power level 5. Add vanilla and raisins. Cover with plate to cool to prevent scum from forming on top.
Banana Spilt Squares
2 C graham wafer crumbs
1/2 C melted butter
2 C icing sugar
1 C butter
2 eggs
1 t vanilla
1 cn pineapple
4 bananas
1 qt cool whip
chopped nuts
Mix and press graham crackers and 1/2 C butter into 9x13 pan. Bake for 8 min at 350. Beat icing sugar, butter, eggs and vanilla in mixer for 15 min. Spread over crumbs. Drain large can of pineapple and spread over sauce. Cut bananas lengthwise and put on pineapple. Spread whip cream over this and then sprinkle with chopped nuts. Refrigerate all day before serving.
1/2 C melted butter
2 C icing sugar
1 C butter
2 eggs
1 t vanilla
1 cn pineapple
4 bananas
1 qt cool whip
chopped nuts
Mix and press graham crackers and 1/2 C butter into 9x13 pan. Bake for 8 min at 350. Beat icing sugar, butter, eggs and vanilla in mixer for 15 min. Spread over crumbs. Drain large can of pineapple and spread over sauce. Cut bananas lengthwise and put on pineapple. Spread whip cream over this and then sprinkle with chopped nuts. Refrigerate all day before serving.
Broken Glass Cake
1 pkg red jello (any flavour)
1 pkg lime jello
1 pkg orange jello
1/2 pt whip cream OR 2 packets Dreamwhip
1/2 C sugar (for whipping cream. Omit if using dreamwhip)
1 pkg lemon jello
Dissolve red, lime and orange jello packets into separate bowls in 1 1/2C boiling water for each colour. Pour into oiled separate pans (one for each colour) and chill until set. Prepare lemon jello according to package directions. When partially set, prepare whipping cream. Add whipped cream to lemon jello and stir. Keep chilled. Cut pans of jello into cubes and place over lemon mixture. Serve in fruit dishes or put on top of prepared 9x13 graham cracker crust.
1 pkg lime jello
1 pkg orange jello
1/2 pt whip cream OR 2 packets Dreamwhip
1/2 C sugar (for whipping cream. Omit if using dreamwhip)
1 pkg lemon jello
Dissolve red, lime and orange jello packets into separate bowls in 1 1/2C boiling water for each colour. Pour into oiled separate pans (one for each colour) and chill until set. Prepare lemon jello according to package directions. When partially set, prepare whipping cream. Add whipped cream to lemon jello and stir. Keep chilled. Cut pans of jello into cubes and place over lemon mixture. Serve in fruit dishes or put on top of prepared 9x13 graham cracker crust.
Monday, May 19, 2008
Crepes
1 1/2 C milk
1 C flour
2 eggs
1 T oil
2 T sugar
Mix together milk, eggs, oil and sugar. Add flour until combined.
Heat a nonstick skillet on high. Remove from heat, pour 1/4 cup batter onto skillet, tilt pan to spread batter.
When crepe is dry on top, turn onto paper towels. Repeat steps with remaining batter.
1 C flour
2 eggs
1 T oil
2 T sugar
Mix together milk, eggs, oil and sugar. Add flour until combined.
Heat a nonstick skillet on high. Remove from heat, pour 1/4 cup batter onto skillet, tilt pan to spread batter.
When crepe is dry on top, turn onto paper towels. Repeat steps with remaining batter.
Serve with fruit, whipped cream, syrup, anything! If you want savory crepes, omit the sugar in the recipe.
Peachy Iced Tea Sangria
5 C cold water (=40 fl. oz, or 1 1/4 quarts)
1 C orange juice
1 tub crystal light peach iced tea mix (or other brand, match the amount to the water listed on container)
2 peaches, sliced
1 C raspberries
1 C blueberries
Stir all together until blended, stir in fruit. Serve over ice.
1 C orange juice
1 tub crystal light peach iced tea mix (or other brand, match the amount to the water listed on container)
2 peaches, sliced
1 C raspberries
1 C blueberries
Stir all together until blended, stir in fruit. Serve over ice.
Cracker Toppers
Ritz Crackers - top with:
light cream cheese spread
thin apple slice
pinch of cinnamon sugar
light cream cheese spread
strawberry preserves
sliced almonds, toasted
Simply Socials Crackers - top with:
colby and monterey jack cheese slice
hard salami
stuffed green olive half
cream cheese spread
dried cranberries, finely chopped
Wheat Thins Crackers - top with:
sour cream
salsa
mexican shredded cheese
light cream cheese spread
thin apple slice
pinch of cinnamon sugar
light cream cheese spread
strawberry preserves
sliced almonds, toasted
Simply Socials Crackers - top with:
colby and monterey jack cheese slice
hard salami
stuffed green olive half
cream cheese spread
dried cranberries, finely chopped
Wheat Thins Crackers - top with:
sour cream
salsa
mexican shredded cheese
Philadelphia Tuscan Dip
1 pkg (8oz) cream cheese, softened
2 T sour cream
1/2 C finely chopped sun dried tomatoes
1/2 C finely chopped black olives
1/4 C finely chopped red onions
Mix cream cheese and sour cream in medium bowl. Add remaining ingredients, mix well. Cover and refrigerate 1 hr before serving.
Serve with wheat thins crackers, veggies, or tortilla chips
2 T sour cream
1/2 C finely chopped sun dried tomatoes
1/2 C finely chopped black olives
1/4 C finely chopped red onions
Mix cream cheese and sour cream in medium bowl. Add remaining ingredients, mix well. Cover and refrigerate 1 hr before serving.
Serve with wheat thins crackers, veggies, or tortilla chips
Layered Summer Salad
4 C torn spinach OR torn romaine lettuce
1 1/2 C shredded cheddar cheese, divided
2 C fresh slice mushrooms
1 sm. red onion, sliced, separated into rings
2 tomatoes, chopped
1 pkg (10 oz) frozen peas, cooked, drained and cooled
1/2 C mayonnaise
1/2 C sour cream
1/4 C chopped fresh basil
4 slices bacon, crisply cooked, drained and crumbled
Layer all veggies and 1 C of cheese in 3 qt serving bowl.
Mix mayo, sour cream and basil. Spread over salad, completely covering. Cover. Refrigerate at least 5 hours. Sprinkle with remaining cheese and the bacon just before serving.
1 1/2 C shredded cheddar cheese, divided
2 C fresh slice mushrooms
1 sm. red onion, sliced, separated into rings
2 tomatoes, chopped
1 pkg (10 oz) frozen peas, cooked, drained and cooled
1/2 C mayonnaise
1/2 C sour cream
1/4 C chopped fresh basil
4 slices bacon, crisply cooked, drained and crumbled
Layer all veggies and 1 C of cheese in 3 qt serving bowl.
Mix mayo, sour cream and basil. Spread over salad, completely covering. Cover. Refrigerate at least 5 hours. Sprinkle with remaining cheese and the bacon just before serving.
Fresh Corn Salsa
4 tomatoes (1 1/2lbs) chopped
1 C cooked fresh corn kernels
1/4 C finely chopped red onions
1/4 C chopped cilantro or fresh parsley
1 jalapeno pepper, chopped
1/4 C Zesty italian dressing
Combine all ingredients and mix lightly.
NOTE: 2 cooked ears of corn on the cob will yield 1 cup cooked fresh corn kernels
1 C cooked fresh corn kernels
1/4 C finely chopped red onions
1/4 C chopped cilantro or fresh parsley
1 jalapeno pepper, chopped
1/4 C Zesty italian dressing
Combine all ingredients and mix lightly.
NOTE: 2 cooked ears of corn on the cob will yield 1 cup cooked fresh corn kernels
Sunday, May 18, 2008
Fiesta Chicken Enchiladas
1 sm onion, chopped
1 cl garlic, minced
4 cooked small chicken breasts, shredded
1 C salsa, divided
4 oz (1/2 of 8oz pkg) cream cheese, cubed
1 T chopped cilantro
1 t ground cumin
1 C shredded cheddar & monterey jack cheese, divided
4oz green chilies, chopped (optional)
8 flour tortillas
Preheat oven to 350 degrees. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 C of salsa, the cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 C of the shredded cheese; mix well.
Spoon about 1/3 C of the chicken mixture onto each tortilla; roll up. Place seam side down, in 9x13 inch baking dish sprayed with cooking spray; top with remaining salsa and cheese.
Bake 15 to 20 min. or until heated through.
1 cl garlic, minced
4 cooked small chicken breasts, shredded
1 C salsa, divided
4 oz (1/2 of 8oz pkg) cream cheese, cubed
1 T chopped cilantro
1 t ground cumin
1 C shredded cheddar & monterey jack cheese, divided
4oz green chilies, chopped (optional)
8 flour tortillas
Preheat oven to 350 degrees. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 C of salsa, the cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 C of the shredded cheese; mix well.
Spoon about 1/3 C of the chicken mixture onto each tortilla; roll up. Place seam side down, in 9x13 inch baking dish sprayed with cooking spray; top with remaining salsa and cheese.
Bake 15 to 20 min. or until heated through.
Farmers Market Squash Saute
2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 T olive oil
1/2 C shredded mozzarella cheese
2 T chopped fresh basil
2 T grated parmesan cheese
Cook zucchini and squash in hot oil in large skillet on medium heat for 3 min, stirring occasionally. Add garlic; cook another 3 min. or until vegetables are crisp-tender.
Remove from heat; stir in mozzarella and basil. Sprinkle with parmesan.
2 yellow squash, sliced
2 cloves garlic, minced
1 T olive oil
1/2 C shredded mozzarella cheese
2 T chopped fresh basil
2 T grated parmesan cheese
Cook zucchini and squash in hot oil in large skillet on medium heat for 3 min, stirring occasionally. Add garlic; cook another 3 min. or until vegetables are crisp-tender.
Remove from heat; stir in mozzarella and basil. Sprinkle with parmesan.
Monday, May 12, 2008
Chicken Paprika
1 T vegetable oil
1 md onion
2 T sweet paprika
1 t salt
1/2 t pepper
2 lb boneless skinless chicken, cut up
4 t flour, divided
1 C milk
1 red or green pepper, chopped
2 ripe plum tomatoes, diced
1/2 C sour cream
parsley
In a large skillet heat oil over medium heat. Cook onion, stirring for 2 min. Add paprika, cook, stirring 2 min. Sprinkle chicken with salt and pepper and add to pan. Brown for 5 minutes on each side, adding more oil if necessary to prevent burning.
Reduce heat to med. Whisk 3 t of flour into the milk. Pour into pan and bring to simmer, stirring. Reduce heat to med-low, cover and simmer for 10 min.
Stir in peppers and tomatoes. Cover and simmer for about 10 min longer or until chicken is thoroughly cooked. Whisk remaining flour into sour cream. Whisk into chicken and sauce and cook stirring for 1 min. Add parsley if desired. Serve over rice or pasta.
1 md onion
2 T sweet paprika
1 t salt
1/2 t pepper
2 lb boneless skinless chicken, cut up
4 t flour, divided
1 C milk
1 red or green pepper, chopped
2 ripe plum tomatoes, diced
1/2 C sour cream
parsley
In a large skillet heat oil over medium heat. Cook onion, stirring for 2 min. Add paprika, cook, stirring 2 min. Sprinkle chicken with salt and pepper and add to pan. Brown for 5 minutes on each side, adding more oil if necessary to prevent burning.
Reduce heat to med. Whisk 3 t of flour into the milk. Pour into pan and bring to simmer, stirring. Reduce heat to med-low, cover and simmer for 10 min.
Stir in peppers and tomatoes. Cover and simmer for about 10 min longer or until chicken is thoroughly cooked. Whisk remaining flour into sour cream. Whisk into chicken and sauce and cook stirring for 1 min. Add parsley if desired. Serve over rice or pasta.
Chicken Divan
3 C hot cooked broccoli spears
2 C cubed cooked chicken
1 cn cream of broccoli OR mushroom soup
1/3 C milk
1/2 C shredded cheddar cheese
3 T bread crumbs
1 T butter, melted
Arrange broccoli and chicken in baking dish. Combine soup and milk, then pour over chicken & broccoli. Sprinkle mixture with cheese. Mix bread crumbs and butter and sprinkle over cheese. Bake at 450 for 20 minutes or until heated through. Serve with rice.
2 C cubed cooked chicken
1 cn cream of broccoli OR mushroom soup
1/3 C milk
1/2 C shredded cheddar cheese
3 T bread crumbs
1 T butter, melted
Arrange broccoli and chicken in baking dish. Combine soup and milk, then pour over chicken & broccoli. Sprinkle mixture with cheese. Mix bread crumbs and butter and sprinkle over cheese. Bake at 450 for 20 minutes or until heated through. Serve with rice.
Chinese Chicken Casserole
1 cn chow mein noodles
1 cn sliced mushrooms
1 cn mushroom soup
1 C chopped onion
1 C chopped celery
3 C cut up chicken, cooked
Mix soup, sliced mushrooms with juice, celery and onions. Place in greased casserole dish in layers. On bottom put layer of chow mein noodles. Then of the mixture, then the chicken. Bake 30 min at 325. Remove from oven and put more noodles on top and bake for 5 more min.
1 cn sliced mushrooms
1 cn mushroom soup
1 C chopped onion
1 C chopped celery
3 C cut up chicken, cooked
Mix soup, sliced mushrooms with juice, celery and onions. Place in greased casserole dish in layers. On bottom put layer of chow mein noodles. Then of the mixture, then the chicken. Bake 30 min at 325. Remove from oven and put more noodles on top and bake for 5 more min.
Beef Stroganoff
From: Nancy Dorscht
1 lb ground beef
1/2 C onion, chopped
1/4 C oil
2 T flour
1 t salt
1 cl garlic
1/4 t pepper
1 cn mushrooms
1 cn cream of chicken soup or mushroom soup
celery (optional)
green peppers
1 C sour cream
In a large skillet cook onion in oil and then add the meat and brown. Stir in flour, salt, garlic, peppers and mushrooms. Cook for 5 min stirring constantly. After 5 min stir in the soup. Bring to a boil. Reduce and simmer uncovered 10 min. Stir in sour cream. Serve over egg noodles.
1 lb ground beef
1/2 C onion, chopped
1/4 C oil
2 T flour
1 t salt
1 cl garlic
1/4 t pepper
1 cn mushrooms
1 cn cream of chicken soup or mushroom soup
celery (optional)
green peppers
1 C sour cream
In a large skillet cook onion in oil and then add the meat and brown. Stir in flour, salt, garlic, peppers and mushrooms. Cook for 5 min stirring constantly. After 5 min stir in the soup. Bring to a boil. Reduce and simmer uncovered 10 min. Stir in sour cream. Serve over egg noodles.
Quick Chicken Teriyaki
1/4 C Zesty Italian Dressing
1 lb boneless skinless chicken breasts, but into strips
1 1/3 C water
1/4 C teriyaki sauce
1/2 t garlic powder
2 C frozen broccoli florets
1 1/2 C minute rice, uncooked (I use real rice)
Heat dressing in a large skillet on med-high heat. Add chicken, cook 5-7 min or until done.
Add water, teriyaki sauce and garlic powder, stir. Bring to boil
Stir in broccoli and rice. Cover. Cook on low heat 5 min. Remove from heat, Let stand 5 min. Fluff with fork.
EDIT: I guess it's obvious, but if using real rice...I can't remember if I eliminate the water totally or only add a small bit for moisture/steam for the broccoli. Use common sense I guess, but I just cook the rice normally and add it to the pan at the end to cook it together with the flavours. It's a "dry dish" it's not soupy or sauce-y.
1 lb boneless skinless chicken breasts, but into strips
1 1/3 C water
1/4 C teriyaki sauce
1/2 t garlic powder
2 C frozen broccoli florets
1 1/2 C minute rice, uncooked (I use real rice)
Heat dressing in a large skillet on med-high heat. Add chicken, cook 5-7 min or until done.
Add water, teriyaki sauce and garlic powder, stir. Bring to boil
Stir in broccoli and rice. Cover. Cook on low heat 5 min. Remove from heat, Let stand 5 min. Fluff with fork.
EDIT: I guess it's obvious, but if using real rice...I can't remember if I eliminate the water totally or only add a small bit for moisture/steam for the broccoli. Use common sense I guess, but I just cook the rice normally and add it to the pan at the end to cook it together with the flavours. It's a "dry dish" it's not soupy or sauce-y.
Chinese "Takeout" Lemon Chicken
1 T oil
1 lb boneless skinless chicken breasts, cut into strips
1 pkg (6oz) snow peas (about 2 C) trimmed (I used frozen ones)
1 sm red pepper, cut into strips
1 pkg (4 serving size) Lemon jello gelatin
1 T cornstarch
1/2 C chicken broth
2 T Kraft Zesty Italian Dressing (I used regular italian)
2 cl garlic, minced
Heat oil in skillet on med-high heat. Add chicken, cook 4 min or until done. Add snow peas and peppers, cook and stir 2 min.
Mix dry gelatin and cornstarch in small bowl. Add broth, dressing and garlic, stir until gelatin is dissolved. Add to skillet. Reduce heat to med, cook 3 min or until sauce thickens, stirring frequently.
Serve over hot rice.
1 lb boneless skinless chicken breasts, cut into strips
1 pkg (6oz) snow peas (about 2 C) trimmed (I used frozen ones)
1 sm red pepper, cut into strips
1 pkg (4 serving size) Lemon jello gelatin
1 T cornstarch
1/2 C chicken broth
2 T Kraft Zesty Italian Dressing (I used regular italian)
2 cl garlic, minced
Heat oil in skillet on med-high heat. Add chicken, cook 4 min or until done. Add snow peas and peppers, cook and stir 2 min.
Mix dry gelatin and cornstarch in small bowl. Add broth, dressing and garlic, stir until gelatin is dissolved. Add to skillet. Reduce heat to med, cook 3 min or until sauce thickens, stirring frequently.
Serve over hot rice.
Chicken Lo Mein
3 boneless skinless chicken breasts
1/2 lb snow peas (I used frozen ones)
1 C carrots, cut julienne (thin sticks)
1 1/2 C cooked spaghetti, break in half before cooking or chinese noodles (tomoshiraga somen)
1 1/4-2 t cornstarch
1 t sugar
2 t water
1/3 C chicken broth
1 T soy sauce or oyster sauce
4 cl garlic, finely chopped (I just crushed it)
2 t fresh gingerroot, finely chopped (I think I used 1 t of ginger powder, since the powder is stronger in flavour...might need to do to taste)
1/2 C bean sprouts (optional)
Cut chicken in small strips. Heat a large sauce pan filled with water to boiling. Add snow peas, carrots and pasta. Boil for 5-7 minutes or until pasta is al dente. Remove from heat and drain. Mix cornstarch, sugar and water. Mix remaining ingred. And stir together with the cornstarch mixture.
Spray a skillet or wok with cooking spray and heat over medium heat. Add chicken and stir fry about 2 minutes or until chicken is white. Stir in broth mixture, add veggies and pasta and continue to cook another 2 minutes.
1/2 lb snow peas (I used frozen ones)
1 C carrots, cut julienne (thin sticks)
1 1/2 C cooked spaghetti, break in half before cooking or chinese noodles (tomoshiraga somen)
1 1/4-2 t cornstarch
1 t sugar
2 t water
1/3 C chicken broth
1 T soy sauce or oyster sauce
4 cl garlic, finely chopped (I just crushed it)
2 t fresh gingerroot, finely chopped (I think I used 1 t of ginger powder, since the powder is stronger in flavour...might need to do to taste)
1/2 C bean sprouts (optional)
Cut chicken in small strips. Heat a large sauce pan filled with water to boiling. Add snow peas, carrots and pasta. Boil for 5-7 minutes or until pasta is al dente. Remove from heat and drain. Mix cornstarch, sugar and water. Mix remaining ingred. And stir together with the cornstarch mixture.
Spray a skillet or wok with cooking spray and heat over medium heat. Add chicken and stir fry about 2 minutes or until chicken is white. Stir in broth mixture, add veggies and pasta and continue to cook another 2 minutes.
Sunday, May 11, 2008
Edible Playdoh
Mix together equal parts of:
powdered milk
honey
peanut butter
*a little flour to help the consistancy.
powdered milk
honey
peanut butter
*a little flour to help the consistancy.
Deep Dish Chicken Pot Pie
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1/4C Zesty italian dressing
4 oz neufchatel cheese (or cream cheese)
2 T flour
1/2 C chicken broth
1 pkg (10 oz) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15oz pkg)
Preheat oven to 375. Cook chicken in dressing. Add cream cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.
Pour mixture into deep dish 10 inch pie plate. Arrange pie crust over filling; flute edges. Cut four slits in crust to allow steam to escape. Bake 30 or until crust is golden brown.
1/4C Zesty italian dressing
4 oz neufchatel cheese (or cream cheese)
2 T flour
1/2 C chicken broth
1 pkg (10 oz) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15oz pkg)
Preheat oven to 375. Cook chicken in dressing. Add cream cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.
Pour mixture into deep dish 10 inch pie plate. Arrange pie crust over filling; flute edges. Cut four slits in crust to allow steam to escape. Bake 30 or until crust is golden brown.
Tuna Twister Melt
Makes 1 serving
mix 1/4 C drained and flaked canned tuna, 1/4 C shredded sharp cheddar cheese, 2 T chopped celery, 1 T Mayonnaise, and 1T sweet pickle relish
Spread evenly onto 2 flour tortillas; roll up.
Place roll ups, seam sides down on microwaveable plate, microwave on HIGH for 20 seconds or until cheese begins to melt.
mix 1/4 C drained and flaked canned tuna, 1/4 C shredded sharp cheddar cheese, 2 T chopped celery, 1 T Mayonnaise, and 1T sweet pickle relish
Spread evenly onto 2 flour tortillas; roll up.
Place roll ups, seam sides down on microwaveable plate, microwave on HIGH for 20 seconds or until cheese begins to melt.
Double-Cheese Chili
1 lb ground beef
1 small onion, chopped
1/2 C green peppers. chopped
1 can (15oz) kidney beans, drained, rinsed
1 can (14 1/2 oz) whole tomatoes, undrained
1 can (8 oz) tomato sauce
1 T chili powder
1 1/2 C shredded cheddar cheese, divided
Brown meat in large skillet on med heat; drain. Add onions and peppers; cook and stir 5 min. or until tender.
Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover. Simmer 30 min, stirring occasionally.
Sprinkle 3 T on the bottom of each of 6 soup bowls; top with chili and remaining cheese.
1 small onion, chopped
1/2 C green peppers. chopped
1 can (15oz) kidney beans, drained, rinsed
1 can (14 1/2 oz) whole tomatoes, undrained
1 can (8 oz) tomato sauce
1 T chili powder
1 1/2 C shredded cheddar cheese, divided
Brown meat in large skillet on med heat; drain. Add onions and peppers; cook and stir 5 min. or until tender.
Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover. Simmer 30 min, stirring occasionally.
Sprinkle 3 T on the bottom of each of 6 soup bowls; top with chili and remaining cheese.
Saturday, May 10, 2008
Easy Oero Truffles
1 pkg (1 lb 2 oz) Oreo Chocolate Sandwich Cookies, divided
1 pkg (8oz) cream cheese, softened
2 pkg semi-sweet baking chocolate melted
Crush 9 of the cookies (cookie and icing) to crumbs in food processor; reserve for later use. Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 in. in diameter.
Dip balls in chocolate; place on wax paper. Sprinkle with reserved crumbs.
Refrigerate until firm, about 1 hr. Store leftovers in refrigerator, covered.
1 pkg (8oz) cream cheese, softened
2 pkg semi-sweet baking chocolate melted
Crush 9 of the cookies (cookie and icing) to crumbs in food processor; reserve for later use. Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 in. in diameter.
Dip balls in chocolate; place on wax paper. Sprinkle with reserved crumbs.
Refrigerate until firm, about 1 hr. Store leftovers in refrigerator, covered.
Wednesday, May 7, 2008
Greek Isles Pasta Salad
Total: 15 min.
3 C farfalle (bow tie) pasta, uncooked
2 C baby spinach leaves
1 C Kraft mediterranean style cheese crumbles
1 C cherry tomatos, halved
3/4 C drained canned chickpeas (garbanzo beans), rinsed
1/2 C greek vinaigrette dressing
Cook pasta as directed on package; drain, place in large bowl.
Add remaining ingredients; mix lightly.
Serve immediately or cover and refrigerate until ready to serve.
OPTIONAL: Add 1/2 C sliced ripe olives
3 C farfalle (bow tie) pasta, uncooked
2 C baby spinach leaves
1 C Kraft mediterranean style cheese crumbles
1 C cherry tomatos, halved
3/4 C drained canned chickpeas (garbanzo beans), rinsed
1/2 C greek vinaigrette dressing
Cook pasta as directed on package; drain, place in large bowl.
Add remaining ingredients; mix lightly.
Serve immediately or cover and refrigerate until ready to serve.
OPTIONAL: Add 1/2 C sliced ripe olives
French Onion Soup
Yield: 6 one cup servings
2 T margarine or butter
3 large spanish onions, peeled, sliced
1 can (14 1/2oz) beef broth
3 C cold water
1 bay leaf
6 slices french bread, toasted
1 C swiss cheese
1/4 C grated parmesan cheese
Melt margarine in large skillet on medium heat. Add onions; cook 15 min or until golden brown, stirring frequently. Add broth, water and bay leaf; stir. Cover; simmer 15 min. Remove and discard bay leaf.
Preheat broiler. Ladle hot soup evenly into 6 ovenproof bowls.
Top each with a toast slice; sprinkle with cheeses. Broil 5 - 10 min. or until cheese is golden brown.
2 T margarine or butter
3 large spanish onions, peeled, sliced
1 can (14 1/2oz) beef broth
3 C cold water
1 bay leaf
6 slices french bread, toasted
1 C swiss cheese
1/4 C grated parmesan cheese
Melt margarine in large skillet on medium heat. Add onions; cook 15 min or until golden brown, stirring frequently. Add broth, water and bay leaf; stir. Cover; simmer 15 min. Remove and discard bay leaf.
Preheat broiler. Ladle hot soup evenly into 6 ovenproof bowls.
Top each with a toast slice; sprinkle with cheeses. Broil 5 - 10 min. or until cheese is golden brown.
Grilled Salmon with Herb Sauce
Prep: 10 min; Total: 20 min
2 T Greek vinaigrette dressing, divided
2 salmon fillets (4 oz each)
1/4 C sour cream
3 T finely chopped fresh cilantro
1 small clove garlic, minced
Preheat grill to medium heat. Place 1 T of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat.
Meanwhile, mix remaining dressing and the remaining ingredients until well blended. Refrigerate until ready to serve.
Place salmon, skin side down, on grill. Cover grill. Grill 10 min or until salmon flakes easily with fork. Serve topped with sour cream mixture.
SUBSTITUTE: Chopped fresh dill instead of cilantro, for a different taste
2 T Greek vinaigrette dressing, divided
2 salmon fillets (4 oz each)
1/4 C sour cream
3 T finely chopped fresh cilantro
1 small clove garlic, minced
Preheat grill to medium heat. Place 1 T of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat.
Meanwhile, mix remaining dressing and the remaining ingredients until well blended. Refrigerate until ready to serve.
Place salmon, skin side down, on grill. Cover grill. Grill 10 min or until salmon flakes easily with fork. Serve topped with sour cream mixture.
SUBSTITUTE: Chopped fresh dill instead of cilantro, for a different taste
Spinach, Tomato & Basil Salad
Yield: 2 servings, 1 C each
1 1/2 C torn spinach leaves
2 small tomatoes, cut into wedges
1/2 C peeled cucumber chunks
2 thin slices red onion
1/4 C sun-dried tomoto vinaigrette dressing
1/4 C shredded mozzarella cheese
2 T chopped fresh basil
Mix all veggies, add dressing, cheese and basil; toss lightly. Refrigerate 30 min.
1 1/2 C torn spinach leaves
2 small tomatoes, cut into wedges
1/2 C peeled cucumber chunks
2 thin slices red onion
1/4 C sun-dried tomoto vinaigrette dressing
1/4 C shredded mozzarella cheese
2 T chopped fresh basil
Mix all veggies, add dressing, cheese and basil; toss lightly. Refrigerate 30 min.
Farmhouse Chicken Dinner
Yield: 4 servings
1/4 C flour
1/2 t pepper
4 small bone-in chicken breast halves, skin removed
1/4 C zesty italian dressing
2 C baby carrots
1 med. onion cut into wedges
1 can (14 1/2 oz) chicken broth, divided
2 C brown minute rice, uncooked
4 oz neufchatel cheese (or cream cheese)
2 T chopped fresh parsley
Mix flour and pepper in shallow dish. Add chicken; turn evenly to coat both sides with flour mixture. Shake off excess. Heat dressing in skillet on medium heat. Add chicken, meat side down, cook 5 to 6 min or until golden brown. Turn chicken over; add carrots, onions and 1 C of broth. Cover. Reduce to med-low heat and simmer 20 min. or until carrots are tender and chicken is cooked through.
Meanwhile prepare rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from stew; place over rice. Cover to keep warm. Add neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to med-low, simmer 3 to 5 min. or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.
1/4 C flour
1/2 t pepper
4 small bone-in chicken breast halves, skin removed
1/4 C zesty italian dressing
2 C baby carrots
1 med. onion cut into wedges
1 can (14 1/2 oz) chicken broth, divided
2 C brown minute rice, uncooked
4 oz neufchatel cheese (or cream cheese)
2 T chopped fresh parsley
Mix flour and pepper in shallow dish. Add chicken; turn evenly to coat both sides with flour mixture. Shake off excess. Heat dressing in skillet on medium heat. Add chicken, meat side down, cook 5 to 6 min or until golden brown. Turn chicken over; add carrots, onions and 1 C of broth. Cover. Reduce to med-low heat and simmer 20 min. or until carrots are tender and chicken is cooked through.
Meanwhile prepare rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from stew; place over rice. Cover to keep warm. Add neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to med-low, simmer 3 to 5 min. or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.
Easy Chicken Skewers with Peanut Sauce
1/4 C catalina dressing
3 T peanut butter
1 T soy sauce
1 lb boneless skinless chicken breasts, cut into lengthwise slices
2 T dry roasted peanuts, chopped
1/4 C chopped green onions (about 1 medium)
8 wooden skewers, soaked in water (or metal)
Mix dressing, peanut butter and soy sauce in large bowl until well blended. Add chicken, toss to coat. Cover, refrigerate and marinate at least 10 min.
Preheat broiler. Remove chicken from marinade, and discard marinade. Thread chicken evenly onto 8 soaked wooden skewers (or metal). Place on rack in broiler pan.
Broil 4 to 6 inches from heat, 4 min on each side, or until cooked through. Serve sprinkled with peanuts and onions.
CREATIVE LEFTOVERS: Turn leftovers into an Asian inspired salad. Remove chicken from skewers, chop, add to mixed greens with Asian Toasted Sesame Dressing.
3 T peanut butter
1 T soy sauce
1 lb boneless skinless chicken breasts, cut into lengthwise slices
2 T dry roasted peanuts, chopped
1/4 C chopped green onions (about 1 medium)
8 wooden skewers, soaked in water (or metal)
Mix dressing, peanut butter and soy sauce in large bowl until well blended. Add chicken, toss to coat. Cover, refrigerate and marinate at least 10 min.
Preheat broiler. Remove chicken from marinade, and discard marinade. Thread chicken evenly onto 8 soaked wooden skewers (or metal). Place on rack in broiler pan.
Broil 4 to 6 inches from heat, 4 min on each side, or until cooked through. Serve sprinkled with peanuts and onions.
CREATIVE LEFTOVERS: Turn leftovers into an Asian inspired salad. Remove chicken from skewers, chop, add to mixed greens with Asian Toasted Sesame Dressing.
Tuna Cakes
Yield: 6 servings, 2 cakes each
2 cans (6oz each) light tuna in water, drained and flaked.
1 pkg (6oz) Stove Top Stuffing mix for chicken
1 C shredded cheddar cheese
1/2 C shredded carrots
1/3 C mayonnaise
2 T sweet pickle relish
3/4 C water
Mix all ingredients together. Cover and refrigerate for 10 minutes.
Heat a large non-stick skillet sprayed with cooking spray on medium heat. Scoop tuna mixture, using about 1/3 C for each cake, into skillet in batches. Try using an ice cream scoop. Gently flatten cakes using a spatula.
Cook 3 min on each side or until golden brown on each side, turning cakes over carefully.
2 cans (6oz each) light tuna in water, drained and flaked.
1 pkg (6oz) Stove Top Stuffing mix for chicken
1 C shredded cheddar cheese
1/2 C shredded carrots
1/3 C mayonnaise
2 T sweet pickle relish
3/4 C water
Mix all ingredients together. Cover and refrigerate for 10 minutes.
Heat a large non-stick skillet sprayed with cooking spray on medium heat. Scoop tuna mixture, using about 1/3 C for each cake, into skillet in batches. Try using an ice cream scoop. Gently flatten cakes using a spatula.
Cook 3 min on each side or until golden brown on each side, turning cakes over carefully.
Tuesday, May 6, 2008
Creamy Broccoli-Stuffed Chicken Breasts
Prep: 15 min; Total: 45 min; Yield: 6 servings
1 pkg (6oz) Stove Top Stuffing Mix for Chicken
1 C water
6 small boneless skinless chicken breasts halves (1 1/2 lbs)
1 pkg (10 oz) frozen chopped broccoli, thawed and drained
1 can (10 3/4 oz) condensed cream of chicken soup OR cream of mushroom soup
1/2 C milk
1 paprika
2 T grated parmesan cheese
Preheat oven to 400 degrees. Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile pound chicken to 1/4 in thickness. Add broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture.
Place chicken, seam side down, in 9x13 baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and parmesan cheese.
Bake 30 min. or until chicken is cooked through.
1 pkg (6oz) Stove Top Stuffing Mix for Chicken
1 C water
6 small boneless skinless chicken breasts halves (1 1/2 lbs)
1 pkg (10 oz) frozen chopped broccoli, thawed and drained
1 can (10 3/4 oz) condensed cream of chicken soup OR cream of mushroom soup
1/2 C milk
1 paprika
2 T grated parmesan cheese
Preheat oven to 400 degrees. Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile pound chicken to 1/4 in thickness. Add broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture.
Place chicken, seam side down, in 9x13 baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and parmesan cheese.
Bake 30 min. or until chicken is cooked through.
Saturday, May 3, 2008
Substitutions
Buttermilk: 1 Cup
1 tablespoon of lemon juice or white vinegar. Add milk to equal one cup. Let sit for 5 minutes.
Baking powder: 1 teaspoon
1/3 teaspoon baking soda
1/2 teaspoon cream of tartar
Cream, whipped
Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 t lemon juice. Whip until stiff.
Garlic: 1 clove
1/8 teaspoon garlic powder
Herbs, dried: 1 teaspoon
1 tablespoon fresh, finely cut
Herbs, fresh: 1 tablespoon
1 teaspoon dried herbs, finely cut
1/2 teaspoon ground herbs
Mustard, dry: 1 teaspoon
1 tablespoon prepared mustard
Pumpkin pie spice: 1 teaspoon
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg
Sugar, brown: 1 cup, firmly packed
1 cup granulated sugar
1/4 cup molasses
1 tablespoon of lemon juice or white vinegar. Add milk to equal one cup. Let sit for 5 minutes.
Baking powder: 1 teaspoon
1/3 teaspoon baking soda
1/2 teaspoon cream of tartar
Cream, whipped
Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 t lemon juice. Whip until stiff.
Garlic: 1 clove
1/8 teaspoon garlic powder
Herbs, dried: 1 teaspoon
1 tablespoon fresh, finely cut
Herbs, fresh: 1 tablespoon
1 teaspoon dried herbs, finely cut
1/2 teaspoon ground herbs
Mustard, dry: 1 teaspoon
1 tablespoon prepared mustard
Pumpkin pie spice: 1 teaspoon
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg
Sugar, brown: 1 cup, firmly packed
1 cup granulated sugar
1/4 cup molasses
Thursday, May 1, 2008
Mississippi Mud Pie
24 chocolate wafers
1/4 C melted butter
vanilla ice cream
fudge topping
toasted almonds
whipped cream
Crush wafers and stir in butter. Pat into a 9x13 pan. Scoop on semi-softened ice cream. Can also use chocolate or mocha. Drizzle on fudge topping. Sprinkle with toasted almonds. Return to freezer until just before serving. Serve with whipped cream and or a maraschino cherry.
1/4 C melted butter
vanilla ice cream
fudge topping
toasted almonds
whipped cream
Crush wafers and stir in butter. Pat into a 9x13 pan. Scoop on semi-softened ice cream. Can also use chocolate or mocha. Drizzle on fudge topping. Sprinkle with toasted almonds. Return to freezer until just before serving. Serve with whipped cream and or a maraschino cherry.
Apple Shortbread
1 C butter
2 C flour
1/2 C brown sugar
1 t vanilla
3 C sliced apples
1/4 t cinnamon
1/2 C brown sugar
1 T flour
Mix butter, flour, brown sugar and vanilla. Knead into firm ball. Roll into 10" circle, 1/4" thick. Put in pie plate and turn edges to form rim. Mix all other ingredients. Add to apples and toss to cover apples. Spread on base. Bake at 375 for 25 mins. Make sure centre is thoroughly baked. Serve hot or cold with whip cream or ice cream.
VARIATION: Spread on pizza pan
2 C flour
1/2 C brown sugar
1 t vanilla
3 C sliced apples
1/4 t cinnamon
1/2 C brown sugar
1 T flour
Mix butter, flour, brown sugar and vanilla. Knead into firm ball. Roll into 10" circle, 1/4" thick. Put in pie plate and turn edges to form rim. Mix all other ingredients. Add to apples and toss to cover apples. Spread on base. Bake at 375 for 25 mins. Make sure centre is thoroughly baked. Serve hot or cold with whip cream or ice cream.
VARIATION: Spread on pizza pan
Cheescake Cupcakes
24 paper cups
24 vanilla wafers
1 C sugar
3 pkgs of 8oz cream cheese, softened
4 eggs
2 t lemon juice
1 cn cherry, blueberry or raspberry pie filling
Preheat oven to 350. Mix sugar, cheese, eggs and lemon juice until smooth. Put papers into muffin tins and put one wafer in the bottom of each. Spoon filling over wafers to 3/4 full. Bake for 18-20 min. Cool. Spoon on pie filling. Refrigerate at least 1 hr. Serve with whipped cream. Freeze baked cheesecakes before adding pie filling.
24 vanilla wafers
1 C sugar
3 pkgs of 8oz cream cheese, softened
4 eggs
2 t lemon juice
1 cn cherry, blueberry or raspberry pie filling
Preheat oven to 350. Mix sugar, cheese, eggs and lemon juice until smooth. Put papers into muffin tins and put one wafer in the bottom of each. Spoon filling over wafers to 3/4 full. Bake for 18-20 min. Cool. Spoon on pie filling. Refrigerate at least 1 hr. Serve with whipped cream. Freeze baked cheesecakes before adding pie filling.
Wednesday, April 30, 2008
Easy {Measuring} Conversions
Cup = Fl. oz = T = t = ml
1C = 8oz = 16T = 48t = 237ml
3/4C = 6oz = 12T = 36t = 177ml
2/3C = 5oz = 11T = 32t = 158ml
1/2C = 4oz = 8T = 24t = 118ml
1/3C = 3oz = 5T = 16t = 79ml
1/4C = 2oz = 4T = 12t = 59ml
1/8C = 1oz = 2T = 6t = 30ml
1/16 = 0.5oz = 1T = 3t = 15ml
1C = 8oz = 16T = 48t = 237ml
3/4C = 6oz = 12T = 36t = 177ml
2/3C = 5oz = 11T = 32t = 158ml
1/2C = 4oz = 8T = 24t = 118ml
1/3C = 3oz = 5T = 16t = 79ml
1/4C = 2oz = 4T = 12t = 59ml
1/8C = 1oz = 2T = 6t = 30ml
1/16 = 0.5oz = 1T = 3t = 15ml
Tuesday, April 29, 2008
Apple Crisp
1 C oatmeal
1 C brown sugar
3/4 C flour
1 1/4 t cinnamon
2/3 C butter
sliced apples
Mix ingredients together. Spread over sliced apples in casserole dish. Bake in oven or cook in microwave. If using a very tart apple, you can add 2/3 C sugar, 2T flour, 2T lemon juice and 1/2t cinnamon to apples before spreading on the crisp.
1 C brown sugar
3/4 C flour
1 1/4 t cinnamon
2/3 C butter
sliced apples
Mix ingredients together. Spread over sliced apples in casserole dish. Bake in oven or cook in microwave. If using a very tart apple, you can add 2/3 C sugar, 2T flour, 2T lemon juice and 1/2t cinnamon to apples before spreading on the crisp.
Cherry Crunch
1 C oatmeal
1 C brown sugar
1/2 C flour
1/2 C chopped nuts or coconut
1/2 C butter
1 cn cherry pie filling
Combine oats, sugar, flour and nuts. Put half in bottom of 8x8 pan. Add filling and top with more crumbs. Bake at 350 for 40 minutes.
1 C brown sugar
1/2 C flour
1/2 C chopped nuts or coconut
1/2 C butter
1 cn cherry pie filling
Combine oats, sugar, flour and nuts. Put half in bottom of 8x8 pan. Add filling and top with more crumbs. Bake at 350 for 40 minutes.
Quick Fruit Cobbler
From: More with Less Cookbook
1/2 C sugar
1/2 C flour
1/2 C milk
1 t baking powder
1/4 t salt
2 C fruit, fresh or frozen
Combine sugar. flour, milk, baking powder and salt in bowl. Pour into greased 9x9 pan. Add the fruit, thickened if necessary. Bake for 40 min at 350 degrees.
1/2 C sugar
1/2 C flour
1/2 C milk
1 t baking powder
1/4 t salt
2 C fruit, fresh or frozen
Combine sugar. flour, milk, baking powder and salt in bowl. Pour into greased 9x9 pan. Add the fruit, thickened if necessary. Bake for 40 min at 350 degrees.
Best Butterscotch Chip Cookies
1 C butter, softened
1 C firmly packed brown sugar
1/2 C white sugar
2 t vanilla
2 eggs
2 1/4 C flour
1 t baking soda
1/2 t salt
1 pk (300 g) butterscotch chips
1 C chopped pecans or walnuts
Preheat oven to 375. Beat butter, sugars, vanilla and eggs until light and fluffy. Mix in flour, baking soda and salt by hand until well blended. Stir in chips and nuts. Drop by heaping teaspoon onto ungreased cookie sheet 2 inches apart. Bake for 10-12 min or until lightly browned.
1 C firmly packed brown sugar
1/2 C white sugar
2 t vanilla
2 eggs
2 1/4 C flour
1 t baking soda
1/2 t salt
1 pk (300 g) butterscotch chips
1 C chopped pecans or walnuts
Preheat oven to 375. Beat butter, sugars, vanilla and eggs until light and fluffy. Mix in flour, baking soda and salt by hand until well blended. Stir in chips and nuts. Drop by heaping teaspoon onto ungreased cookie sheet 2 inches apart. Bake for 10-12 min or until lightly browned.
Darrell's Forget the Cookies Just Give Me That Batter!
1/2 C butter
1/2 C brown sugar
1/2 C white sugar
1 t vanilla
1 egg
1/4 t salt
1 1/8 C flour
1/2 t baking soda
12 oz chocolate chips
1/2 C walnuts, optional
Melt the butter and add both sugars. Stir and let cool if too warm. Beat egg slightly with a fork. Add the egg and vanilla to the butter mixture. Stir. Add the dry ingredients. Stir again then add the chocolate chips and nuts. Put dough in fridge and cool for about 1 hour. Preheat oven to 375. Drop onto ungreased cookie sheet and bake for 12 minutes. Do not overcook.
1/2 C brown sugar
1/2 C white sugar
1 t vanilla
1 egg
1/4 t salt
1 1/8 C flour
1/2 t baking soda
12 oz chocolate chips
1/2 C walnuts, optional
Melt the butter and add both sugars. Stir and let cool if too warm. Beat egg slightly with a fork. Add the egg and vanilla to the butter mixture. Stir. Add the dry ingredients. Stir again then add the chocolate chips and nuts. Put dough in fridge and cool for about 1 hour. Preheat oven to 375. Drop onto ungreased cookie sheet and bake for 12 minutes. Do not overcook.
Chocolate Coconut Macaroons
2 C white sugar
1/2 C milk
1/2 C butter
6 dessert spoons of cocoa
1 1/2 C oatmeal
1 C coconut
Bring sugar, milk, butter and cocoa to boil in a pan. Boil for 2 minutes. Add oatmeal and coconut. Drop by teaspoon onto wax paper. Let set.
1/2 C milk
1/2 C butter
6 dessert spoons of cocoa
1 1/2 C oatmeal
1 C coconut
Bring sugar, milk, butter and cocoa to boil in a pan. Boil for 2 minutes. Add oatmeal and coconut. Drop by teaspoon onto wax paper. Let set.
Oatmeal Cookies
From: Laurel Whitham; Yield: approx 5 dozen
1 C brown sugar
1/2 C white sugar
1 egg
3/4 C butter
1 t salt
1 t vanilla
1 C flour
1 t baking soda
3 C oatmeal
1 C raisins
Pour hot water over raisins and let stand. Set oven to 350. Cream butter and sugar. Add egg, salt, and vanilla. Add remaining ingredients. Drain raisins leaving a little moisture still on them. Add to dough. Drop by teaspoon on greased cookie sheet. Bake 9-10 min or until done.
VARIATIONS:
Use approx 1/3 C bran and 2 2/3C oatmeal instead of just oatmeal. Use whole wheat flour instead of white.
1 C brown sugar
1/2 C white sugar
1 egg
3/4 C butter
1 t salt
1 t vanilla
1 C flour
1 t baking soda
3 C oatmeal
1 C raisins
Pour hot water over raisins and let stand. Set oven to 350. Cream butter and sugar. Add egg, salt, and vanilla. Add remaining ingredients. Drain raisins leaving a little moisture still on them. Add to dough. Drop by teaspoon on greased cookie sheet. Bake 9-10 min or until done.
VARIATIONS:
Use approx 1/3 C bran and 2 2/3C oatmeal instead of just oatmeal. Use whole wheat flour instead of white.
Monday, April 28, 2008
Chocolate Chip Merinques
1/2 C white sugar
2 egg whites
1 t vanilla
1 ds salt
chocolate chips
Beat egg whites, vanilla and salt. Add sugar by tablespoons. Add choc chips. Place sheets of 8x11 white paper on cookie sheets. Drop by teaspoon onto paper. Bake for 50 min at 250. This is a very small recipe.
2 egg whites
1 t vanilla
1 ds salt
chocolate chips
Beat egg whites, vanilla and salt. Add sugar by tablespoons. Add choc chips. Place sheets of 8x11 white paper on cookie sheets. Drop by teaspoon onto paper. Bake for 50 min at 250. This is a very small recipe.
Spring Bonnet Cookies
1 C soft butter
1/2 C lightly packed brown sugar
2 1/2 C flour
3 C icing sugar
3 T milk
1/2 t vanilla
1/3 C butter
food colouring
large marshmellows
Beat butter. Add sugar and flour. Beat. Knead dough until it begins to crack. Roll 1/4" thick, cut into circles and bake in 350 oven for 4 min. Put half of a marshmellow on top. Mix rest of ingredients for icing abd beat. Decorate with flowers etc, like little bonnets.
1/2 C lightly packed brown sugar
2 1/2 C flour
3 C icing sugar
3 T milk
1/2 t vanilla
1/3 C butter
food colouring
large marshmellows
Beat butter. Add sugar and flour. Beat. Knead dough until it begins to crack. Roll 1/4" thick, cut into circles and bake in 350 oven for 4 min. Put half of a marshmellow on top. Mix rest of ingredients for icing abd beat. Decorate with flowers etc, like little bonnets.
Easter Cream Filled Eggs
From: Jennie's Cakes
1 cn sweetened condensed milk
1/2 lb white margarine or butter
3 lb icing sugar
1 T vanilla
1 t salt
yellow food colouring
merkins chocolate wafers
Mix first 5 ingredients using only half of icing sugar. Mix slowly then faster. Beat really well. Add rest of icing sugar. Beat well. Knead until smooth. Colour 1/4 of the mixture a yellow egg yoke shade. Form into a log. Cut it lengthwise, then into 9's = 18 pieces. Form white into log. Cut into 4 strips then into 9's = 36 pcs. Roll yellow into balls. Make white into a pancake and wrap 2 around the yoke. Form into egg shape. Sit in open on waxpaper for 4 hrs. Take off waxed paper and then ono cookie rack overnight. Melt chocolate. Use potato masher to dip eggs into chocolate. Dip masher in first then set egg on. Cover completely. Slide off onto waxed paper.
1 cn sweetened condensed milk
1/2 lb white margarine or butter
3 lb icing sugar
1 T vanilla
1 t salt
yellow food colouring
merkins chocolate wafers
Mix first 5 ingredients using only half of icing sugar. Mix slowly then faster. Beat really well. Add rest of icing sugar. Beat well. Knead until smooth. Colour 1/4 of the mixture a yellow egg yoke shade. Form into a log. Cut it lengthwise, then into 9's = 18 pieces. Form white into log. Cut into 4 strips then into 9's = 36 pcs. Roll yellow into balls. Make white into a pancake and wrap 2 around the yoke. Form into egg shape. Sit in open on waxpaper for 4 hrs. Take off waxed paper and then ono cookie rack overnight. Melt chocolate. Use potato masher to dip eggs into chocolate. Dip masher in first then set egg on. Cover completely. Slide off onto waxed paper.
Chocolate Fudge
From: Annie Smith
1 pkg chocolate pudding mix (NOT instant)
2 t butter
1/4 C milk
1/4 C nuts
1 1/2 C icing sugar
Do not prepare pudding according to package directions. Mix together chocolate pudding mix powder, butter and milk. Stir and boil for 1 min. Remove from heat. Add nuts and icing sugar. Put into greased pan. Cool.
1 pkg chocolate pudding mix (NOT instant)
2 t butter
1/4 C milk
1/4 C nuts
1 1/2 C icing sugar
Do not prepare pudding according to package directions. Mix together chocolate pudding mix powder, butter and milk. Stir and boil for 1 min. Remove from heat. Add nuts and icing sugar. Put into greased pan. Cool.
Magic Chocolate Fudge
1 pkg (350 g) semi-sweet chocolate chips
1 cn sweetened condensed milk
1 1/4 C icing sugar
1 pn salt
1 t vanilla
1 C chopped pecans or walnuts
In top of double boiler melt chocolate chips over boiling water, stirring occasionally. Remove from heat. Stir in milk, icing sugar, salt, vanilla and nuts. Spread mixture evenly into waxed paper lined 8x8 pan. Chill and cut into squares. Keep tightly covered.
MAGIC MAPLE FUDGE:
to make this variation substitute 1 pkg butterscotch chips for choc. chips and
1 t maple flavouring for vanilla
1 cn sweetened condensed milk
1 1/4 C icing sugar
1 pn salt
1 t vanilla
1 C chopped pecans or walnuts
In top of double boiler melt chocolate chips over boiling water, stirring occasionally. Remove from heat. Stir in milk, icing sugar, salt, vanilla and nuts. Spread mixture evenly into waxed paper lined 8x8 pan. Chill and cut into squares. Keep tightly covered.
MAGIC MAPLE FUDGE:
to make this variation substitute 1 pkg butterscotch chips for choc. chips and
1 t maple flavouring for vanilla
Peanut Brittle
1 C sugar
1/2 C corn syrup
1 C salted peanuts
1 t butter
1 t vanilla
1 t baking soda
In a large measuring cup or glass bowl, stir together sugar and corn syrup. Cook in microwave on high for 4 min (could be longer or shorter depending on your microwave. Do not burn) Stir in peanuts and cook on high for another 4 min. Add butter for vanilla. Cook on high for 1 min more. Add baking soda and gently stir until light and foamy. Pour mixture only lightly greased cookie sheet. Let cool for 1/2 hour, then break into pieces. Do not use candy thermometer.
1/2 C corn syrup
1 C salted peanuts
1 t butter
1 t vanilla
1 t baking soda
In a large measuring cup or glass bowl, stir together sugar and corn syrup. Cook in microwave on high for 4 min (could be longer or shorter depending on your microwave. Do not burn) Stir in peanuts and cook on high for another 4 min. Add butter for vanilla. Cook on high for 1 min more. Add baking soda and gently stir until light and foamy. Pour mixture only lightly greased cookie sheet. Let cool for 1/2 hour, then break into pieces. Do not use candy thermometer.
Glossy Icing
2 egg whites stiffly beaten
1/4 C white sugar
3/4 corn syrup
1 t vanilla
1 ds salt
Beat egg whites until stiff. add sugar. Beat until glossy. Add rest of ingredients. Beat until icing stands in peaks.
1/4 C white sugar
3/4 corn syrup
1 t vanilla
1 ds salt
Beat egg whites until stiff. add sugar. Beat until glossy. Add rest of ingredients. Beat until icing stands in peaks.
Coconut Icing
5 T brown sugar
3 t butter
2 T milk
1/2 C coconut
Boil for 3 min. Pour on hot cake and brown in oven.
3 t butter
2 T milk
1/2 C coconut
Boil for 3 min. Pour on hot cake and brown in oven.
Butter Icing
1/2 C margarine or butter
1 t vanilla
4 C icing sugar
3 T milk
Beat together. Makes enough to ice a layer cake.
VARIATIONS:
Chocolate - prepare as above and add 2 melted squares unsweetened chocolate or 6 T cocoa.
Lemon - omit milk in above recipe. Blend icing sugar into butter alternately with mixture of 2T lemon juice and 2T lemon rind. Add 1T milk if necessary.
Coffee - prepare as above but dissolve 1t instant coffee in 2t boiling water and blend.
1 t vanilla
4 C icing sugar
3 T milk
Beat together. Makes enough to ice a layer cake.
VARIATIONS:
Chocolate - prepare as above and add 2 melted squares unsweetened chocolate or 6 T cocoa.
Lemon - omit milk in above recipe. Blend icing sugar into butter alternately with mixture of 2T lemon juice and 2T lemon rind. Add 1T milk if necessary.
Coffee - prepare as above but dissolve 1t instant coffee in 2t boiling water and blend.
Fluffy Pudding Frosting
1 1/2 C milk
1 pkg instant pudding mix (4 serving size)
1 pkg dream whip
Measure milk into bowl. Add pudding mix and dream whip. Beat slowly to mix and then beat until it forms soft peaks (about 5 min) Makes enough to ice a layer cake.
1 pkg instant pudding mix (4 serving size)
1 pkg dream whip
Measure milk into bowl. Add pudding mix and dream whip. Beat slowly to mix and then beat until it forms soft peaks (about 5 min) Makes enough to ice a layer cake.
Fiesta Banana Cake
2 C flour
1 t baking soda
1 t baking powder
3/4 t salt
1 1/3 C sugar
1/2 C margarine or butter
1/2 C sour milk or buttermilk
1 t vanilla
1 C mashed bananas
2 eggs
walnuts
Stir butter to soften. Stir in dry ingredients. Add 1/4 C sour milk, vanilla and bananas. Mix. Beat 2 min. Add eggs, nuts and remainder milk. Beat 1 min. Bake at 375 for 25-45 min.
1 t baking soda
1 t baking powder
3/4 t salt
1 1/3 C sugar
1/2 C margarine or butter
1/2 C sour milk or buttermilk
1 t vanilla
1 C mashed bananas
2 eggs
walnuts
Stir butter to soften. Stir in dry ingredients. Add 1/4 C sour milk, vanilla and bananas. Mix. Beat 2 min. Add eggs, nuts and remainder milk. Beat 1 min. Bake at 375 for 25-45 min.
Pineapple Cream Cheese Cake
From: Beccy Kennedy
19 oz crushed pineapple
2 eggs
2 C white sugar
2 t baking powder
2 C flour
1 C walnuts
1 t vanilla
1 t salt
ICING:
125 g cream cheese
1 1/2 C icing sugar
dab of butter
Do not drain pineapple. Empty can into bowl. Add eggs. Stir and then add all other ingredients. Mix. Bake at 350 for 35-40 minutes in 9x13 pan. Mix icing ingredients. Spread on cooled cake.
19 oz crushed pineapple
2 eggs
2 C white sugar
2 t baking powder
2 C flour
1 C walnuts
1 t vanilla
1 t salt
ICING:
125 g cream cheese
1 1/2 C icing sugar
dab of butter
Do not drain pineapple. Empty can into bowl. Add eggs. Stir and then add all other ingredients. Mix. Bake at 350 for 35-40 minutes in 9x13 pan. Mix icing ingredients. Spread on cooled cake.
Crumb Cake
1 3/4 C flour
1/4 t salt
1 t cinnamon
1/4 t nutmeg
1/4 t cloves
3/4 C butter
1 C white sugar
1 t baking soda
2 eggs
1/4 C sour milk or buttermilk
1/2 C sour milk or buttermilk
Preheat oven to 350 degrees. Grease 9x9 pan and dust with flour. Cream butter and sugar. Add dry ingredients (except baking soda) to creamed mixture and blend until mixture resembles cornmeal. Reserve 1 C of this mixture and set aside. Add to remaining mixture baking soda, eggs and 1/4 C sour milk. Beat at low speed for 1 min. Add 1/2 C sour milk. Beat for an additional 2 min at low speed. Pour batter into pan. Sprinkle with reserved crumb mixture. Bake for 40-50 minutes or until cake begins to pull away from sides of pan. Cool for 5 min and then remove from pan.
1/4 t salt
1 t cinnamon
1/4 t nutmeg
1/4 t cloves
3/4 C butter
1 C white sugar
1 t baking soda
2 eggs
1/4 C sour milk or buttermilk
1/2 C sour milk or buttermilk
Preheat oven to 350 degrees. Grease 9x9 pan and dust with flour. Cream butter and sugar. Add dry ingredients (except baking soda) to creamed mixture and blend until mixture resembles cornmeal. Reserve 1 C of this mixture and set aside. Add to remaining mixture baking soda, eggs and 1/4 C sour milk. Beat at low speed for 1 min. Add 1/2 C sour milk. Beat for an additional 2 min at low speed. Pour batter into pan. Sprinkle with reserved crumb mixture. Bake for 40-50 minutes or until cake begins to pull away from sides of pan. Cool for 5 min and then remove from pan.
Easy Mix Chocolate Cake
From: Marg Ratcliffe
1/3 C vegetable oil
2 squares unsweetened baking chocolate
3/4 C water
1 egg
1 pk chocolate chips
1 C white sugar
1 t vanilla
1 1/3 C flour
1/2 t baking soda
1/3 C walnuts
1/2 t salt
Heat oil and chocolate squares in 8x8 pan in oven (at 350 degrees) for 4 minutes. Add water, sugar, egg, flour, soda and vanilla. Beat with a fork until smooth. Sprinkle with choc. chips and nuts OR stir in half and sprinkle with half. Bake at 350 for 30 minutes.
REPLACE: chocolate squares with 6T cocoa powder and 2 T margarine or butter.
1/3 C vegetable oil
2 squares unsweetened baking chocolate
3/4 C water
1 egg
1 pk chocolate chips
1 C white sugar
1 t vanilla
1 1/3 C flour
1/2 t baking soda
1/3 C walnuts
1/2 t salt
Heat oil and chocolate squares in 8x8 pan in oven (at 350 degrees) for 4 minutes. Add water, sugar, egg, flour, soda and vanilla. Beat with a fork until smooth. Sprinkle with choc. chips and nuts OR stir in half and sprinkle with half. Bake at 350 for 30 minutes.
REPLACE: chocolate squares with 6T cocoa powder and 2 T margarine or butter.
Crazy Cake
1 1/2 C flour
1 C sugar
3 T unsweetened cocoa powder
1 t baking soda
1/2 t salt
3 T vegetable oil
1 T white vinegar
1 t vanilla
1 C cold water
Preheat oven to 350 degrees. Sift flour, sugar, cocoa, baking soda and salt into an ungreased 8x8 glass baking dish. Make 3 depressions in the dry ingredients. Pour oil into one, vinegar into one and vanilla into one. Pour water over all and mix thoroughly with a fork to moisten all dry ingredients. Bake 30 min. or until done.
1 C sugar
3 T unsweetened cocoa powder
1 t baking soda
1/2 t salt
3 T vegetable oil
1 T white vinegar
1 t vanilla
1 C cold water
Preheat oven to 350 degrees. Sift flour, sugar, cocoa, baking soda and salt into an ungreased 8x8 glass baking dish. Make 3 depressions in the dry ingredients. Pour oil into one, vinegar into one and vanilla into one. Pour water over all and mix thoroughly with a fork to moisten all dry ingredients. Bake 30 min. or until done.
Chocolate Cherry Cake
1 chocolate cake mix (do not mix according to pkg directions, use only ingredients listed in recipe)
1 can cherry pie filling
1 t almond flavouring
2 beaten eggs
ICING:
1 C sugar
5 T margarine or butter
1/3 C milk
1 C chocolate chips
Stir all cake ingredients well by hand. Bake in 9x13 greased and floured pan at 350 for 25-30 min.
ICING: Heat milk in saucepan, add butter and sugar. Boil for 1 min, until sugar is dissolved. Add chocolate chips. Stir until melted. Pour over hot cake.
Will stay moist and keeps weeks in the refrigerator.
1 can cherry pie filling
1 t almond flavouring
2 beaten eggs
ICING:
1 C sugar
5 T margarine or butter
1/3 C milk
1 C chocolate chips
Stir all cake ingredients well by hand. Bake in 9x13 greased and floured pan at 350 for 25-30 min.
ICING: Heat milk in saucepan, add butter and sugar. Boil for 1 min, until sugar is dissolved. Add chocolate chips. Stir until melted. Pour over hot cake.
Will stay moist and keeps weeks in the refrigerator.
Mars Bar Cake (aka Gunk-a Lunk-a Cake)
1 chocolate cake mix
14 oz of Kraft caramels
1/4 C butter
1/2 C evaporated milk
chocolate chips
Buttercream icing OR
Chocolate icing glaze from Chocolate Cherry Cake
Mix cake according to package directions. Pour less than half into greased cake pan. Bake at 350 for 15-20 min. Melt caramels and butter. Add milk. Pour over hot cake. Sprinkle with chocolate chips. Spread remaining batter over the top. Bake again for 15-20 min or until done. Cool completely, then ice. If using the glaze from chocolate cherry cake pour over warm cake.
14 oz of Kraft caramels
1/4 C butter
1/2 C evaporated milk
chocolate chips
Buttercream icing OR
Chocolate icing glaze from Chocolate Cherry Cake
Mix cake according to package directions. Pour less than half into greased cake pan. Bake at 350 for 15-20 min. Melt caramels and butter. Add milk. Pour over hot cake. Sprinkle with chocolate chips. Spread remaining batter over the top. Bake again for 15-20 min or until done. Cool completely, then ice. If using the glaze from chocolate cherry cake pour over warm cake.
Oatmeal Cake
1 C oatmeal
1 1/4 C boiling water
1/2 C shortening
1 C brown sugar
1 C white sugar
2 eggs
1 t vanilla
1 1/2 C flour
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon
TOPPING:
1/2 C brown sugar
1/3 C margarine or butter
1/4 C milk or cream
1/2 C chopped nuts
1 C coconut
Preheat oven to 350 degrees. Combine oatmeal and water. Let stand for 20 minutes. Cream together until fluffy the shortening, sugars, eggs and vanilla. Add oatmeal mixture. Beat well. Add dry ingredients to the creamed mixture and beat well. Pour into greased and floured 9x13 pan. Bake for 35 minutes or until done. Combine ingredients for topping. Spread on hot cake and broil for 2-4 min. until brown. Watch closely!
ALTERNATE TOPPING: From: Nancy DeGorter
1/2 C brown sugar
1/3 C margarine or butter
1/4 C milk
1/2 C chocolate chips
1/2 t vanilla
Combine and spread on hot cake. Broil as above.
1 1/4 C boiling water
1/2 C shortening
1 C brown sugar
1 C white sugar
2 eggs
1 t vanilla
1 1/2 C flour
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon
TOPPING:
1/2 C brown sugar
1/3 C margarine or butter
1/4 C milk or cream
1/2 C chopped nuts
1 C coconut
Preheat oven to 350 degrees. Combine oatmeal and water. Let stand for 20 minutes. Cream together until fluffy the shortening, sugars, eggs and vanilla. Add oatmeal mixture. Beat well. Add dry ingredients to the creamed mixture and beat well. Pour into greased and floured 9x13 pan. Bake for 35 minutes or until done. Combine ingredients for topping. Spread on hot cake and broil for 2-4 min. until brown. Watch closely!
ALTERNATE TOPPING: From: Nancy DeGorter
1/2 C brown sugar
1/3 C margarine or butter
1/4 C milk
1/2 C chocolate chips
1/2 t vanilla
Combine and spread on hot cake. Broil as above.
Applesauce Cake
1 C sugar
1/2 C shortening
1 t salt
1 t cinnamon
1 t cloves
1 C raisins
1 t baking soda
1/4 C warm water
1 C unsweetened applesauce
1 1/2 C flour
Dissolve baking soda in warm water. Beat all ingredients together thoroughly, then add flour. Stir in raisins. Bake at 350 degrees for 45 mintues or until done.
NOTE: 1C raisins is a little too much.
1/2 C shortening
1 t salt
1 t cinnamon
1 t cloves
1 C raisins
1 t baking soda
1/4 C warm water
1 C unsweetened applesauce
1 1/2 C flour
Dissolve baking soda in warm water. Beat all ingredients together thoroughly, then add flour. Stir in raisins. Bake at 350 degrees for 45 mintues or until done.
NOTE: 1C raisins is a little too much.
Buttercream Icing
From: Laurel Whitham; Yield: 3 1/2 C
1/2 C solid vegetable shortening
1/2 C white margarine or butter
1 1/2 t vanilla
5 C icing sugar
3 T milk
Cream butter and shortening. Add vanilla. Gradually add sugar, beating well on medium speed. When all sugar is mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with damp cloth until ready to use.
1/2 C solid vegetable shortening
1/2 C white margarine or butter
1 1/2 t vanilla
5 C icing sugar
3 T milk
Cream butter and shortening. Add vanilla. Gradually add sugar, beating well on medium speed. When all sugar is mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with damp cloth until ready to use.
Cake Recipe
1 Duncan Hines (or similar brand) cake mix
1 Jello instant pudding mix of same flavour as cake mix
3 large eggs (4 medium sized)
1/2 C Crisco oil
1 C water
Mix all ingredients together and bake according to package directions.
1 Jello instant pudding mix of same flavour as cake mix
3 large eggs (4 medium sized)
1/2 C Crisco oil
1 C water
Mix all ingredients together and bake according to package directions.
Easy Bread
From: Ellon Barnett
8 C flour
1 T salt
2 1/2 C water
1/2 C sugar
1 T yeast
2 T oil
2 eggs
Mix flour and salt in bowl. Make hollow. Dump in water, sugar and yeast. Let sit approx 10 minutes. Add oil and eggs. Mix until dough leaves sides of bowl. Knead. Let rise 1 hour. Put into pans and let rise for 1 hour.
Variations: Use 3 C white flour and 5 C whole wheat and some molasses or whatever proportions of white and brown you prefer.
8 C flour
1 T salt
2 1/2 C water
1/2 C sugar
1 T yeast
2 T oil
2 eggs
Mix flour and salt in bowl. Make hollow. Dump in water, sugar and yeast. Let sit approx 10 minutes. Add oil and eggs. Mix until dough leaves sides of bowl. Knead. Let rise 1 hour. Put into pans and let rise for 1 hour.
Variations: Use 3 C white flour and 5 C whole wheat and some molasses or whatever proportions of white and brown you prefer.
Pizza Loaf
From: Linda Duffy
DOUGH
3 1/4 C flour
1 T white sugar
1 t salt
1 pk rapidrise yeast (=2 1/4 t)
1 C hot water
1 T soft margarine or butter
FILLING
1 lb ground beef
1 t salt
1/2 t garlic salt
1 t oregano
2 T dried onion chips OR
1/2 C chopped onion
1/2 C chopped olives, optional
6 oz can of tomato paste
4 oz can of mushrooms, undrained
4 oz shredded mozzarella cheese
egg white
Set aside 1C flour. In large bowl mix flour, sugar, salt and yeast. Stir in water and butter. Mix in only enough reserved flour to make soft dough. On floured surface kneed 4 min. On greased baking sheet roll dough to 14"x10".
Mix all filling ingredients together except cheese. Spoon filling into center of dough.
Make 1" strips on dough from filling to edge. Alternating sides, fold strips at an angle across filling. Cover dough. Let rise. Brush with egg white and sprinkle with cheese. Bake at 400 for 25 min. or until done.
DOUGH
3 1/4 C flour
1 T white sugar
1 t salt
1 pk rapidrise yeast (=2 1/4 t)
1 C hot water
1 T soft margarine or butter
FILLING
1 lb ground beef
1 t salt
1/2 t garlic salt
1 t oregano
2 T dried onion chips OR
1/2 C chopped onion
1/2 C chopped olives, optional
6 oz can of tomato paste
4 oz can of mushrooms, undrained
4 oz shredded mozzarella cheese
egg white
Set aside 1C flour. In large bowl mix flour, sugar, salt and yeast. Stir in water and butter. Mix in only enough reserved flour to make soft dough. On floured surface kneed 4 min. On greased baking sheet roll dough to 14"x10".
Mix all filling ingredients together except cheese. Spoon filling into center of dough.
Make 1" strips on dough from filling to edge. Alternating sides, fold strips at an angle across filling. Cover dough. Let rise. Brush with egg white and sprinkle with cheese. Bake at 400 for 25 min. or until done.
Pancakes
1 1/2 C all purpose flour
1 T sugar
3 t baking powder
1/3 t salt
1 egg, beaten
1 3/4 C milk
2 T vegetable oil
Beat together egg, milk and oil. Blend in dry ingredients and beat until almost smooth. Pout out about 1/4C batter for each pancake onto hot griddle or frying pan.
1 T sugar
3 t baking powder
1/3 t salt
1 egg, beaten
1 3/4 C milk
2 T vegetable oil
Beat together egg, milk and oil. Blend in dry ingredients and beat until almost smooth. Pout out about 1/4C batter for each pancake onto hot griddle or frying pan.
Banana Slush
From: Dorie Pilkey
2 C sugar
6 C water
5 ripe bananas
48 oz pineapple juice
1 cn frozen lemonade
Bring to a rolling boil the sugar and water. Let cool. Chill. In blender (fast speed), blend all the bananas with some of the pineapple juice. Mix all juices, banana mixture and syrup mixture in a large container. Freeze in desired amounts.
Take out of freezer 2 hours ahead. Mix half and half with Wink or Squirt pop.
2 C sugar
6 C water
5 ripe bananas
48 oz pineapple juice
1 cn frozen lemonade
Bring to a rolling boil the sugar and water. Let cool. Chill. In blender (fast speed), blend all the bananas with some of the pineapple juice. Mix all juices, banana mixture and syrup mixture in a large container. Freeze in desired amounts.
Take out of freezer 2 hours ahead. Mix half and half with Wink or Squirt pop.
Lime Sherbet Punch
1 can frozen lemonade
48 oz pineapple juice
water for lemonade (approx 4 cans), plus a little more to taste.
lime sherbet
gingerale
Mix juices and water. Add gingerale and sherbet at serving time. Scoop sherbet into punch with ice cream scoop until it covers the liquid.
48 oz pineapple juice
water for lemonade (approx 4 cans), plus a little more to taste.
lime sherbet
gingerale
Mix juices and water. Add gingerale and sherbet at serving time. Scoop sherbet into punch with ice cream scoop until it covers the liquid.
Red Punch
2 pkg cherry kool-aid
1 can frozen lemonade
2 C frozen orange juice
1/2 C lemon juice
2 C pineapple juice
sugar to taste
water to taste
gingerale to taste
1 can frozen lemonade
2 C frozen orange juice
1/2 C lemon juice
2 C pineapple juice
sugar to taste
water to taste
gingerale to taste
Fondue
canned whole potatoes
fresh mushrooms
raw meatballs
steak, cubed
raw shrimp
red or green peppers
Any other meat or veggie that would cook up nicely in a fondue pot, with vegetable oil, or broth. Chicken is not suggested, unless precooked or boiled. Follow directions provided with your fondue pot to avoid fires.
serve with caesar salad, dinner rolls and ambrosia
fresh mushrooms
raw meatballs
steak, cubed
raw shrimp
red or green peppers
Any other meat or veggie that would cook up nicely in a fondue pot, with vegetable oil, or broth. Chicken is not suggested, unless precooked or boiled. Follow directions provided with your fondue pot to avoid fires.
serve with caesar salad, dinner rolls and ambrosia
Sunday, April 27, 2008
Tomato Cucumber Salad with Mint
1/3 C red wine vinegar
1 T white sugar
1 t salt
2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices
3 large tomatoes, seeded and chopped
2/3 C chopped red onion
1/2 C chopped fresh mint
2 T olive oil
salt and pepper to taste
In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.
1 T white sugar
1 t salt
2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices
3 large tomatoes, seeded and chopped
2/3 C chopped red onion
1/2 C chopped fresh mint
2 T olive oil
salt and pepper to taste
In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.
Devil Dogs
1/2 C shortening
1 C sugar
1 egg
1 C milk
1 t vanilla
2 C flour
1/2 t salt
1/2 t baking powder
1 1/2 t baking soda
1/2 C cocoa
FILLING:
1/2 C shortening
1/2 t vanilla
Few drops of milk
1 C confectioners' sugar
1 C marshmallow creme
Cream shortening and sugar. Mix in egg, milk and vanilla. Sift dry ingredients together. Add to creamed mixture. Drop by teaspoon onto greased cookie sheet. Bake at 425 degrees for 7 minutes. Let cool.
Mix all filling ingredients together. Put teaspoon of mixture onto cooled cake, top with another cake.
NOTE: I filled star shaped tinfoil cups with batter, when cooled I cut in half and a put the filling in the middle.
1 C sugar
1 egg
1 C milk
1 t vanilla
2 C flour
1/2 t salt
1/2 t baking powder
1 1/2 t baking soda
1/2 C cocoa
FILLING:
1/2 C shortening
1/2 t vanilla
Few drops of milk
1 C confectioners' sugar
1 C marshmallow creme
Cream shortening and sugar. Mix in egg, milk and vanilla. Sift dry ingredients together. Add to creamed mixture. Drop by teaspoon onto greased cookie sheet. Bake at 425 degrees for 7 minutes. Let cool.
Mix all filling ingredients together. Put teaspoon of mixture onto cooled cake, top with another cake.
NOTE: I filled star shaped tinfoil cups with batter, when cooled I cut in half and a put the filling in the middle.
Sunday, April 20, 2008
Cheese Ball
4 oz shredded sharp cheddar cheese
14 oz cream cheese
6 oz cheese whiz
1 t worchestershire sauce
1 T onion salt
1 t parsley
pecans
Note: 1/2 C shredded cheese = 2 oz
mix toghether. Roll in finely chopped pecans. Makes a very large ball, can halve the recipe. Serve with crackers
14 oz cream cheese
6 oz cheese whiz
1 t worchestershire sauce
1 T onion salt
1 t parsley
pecans
Note: 1/2 C shredded cheese = 2 oz
mix toghether. Roll in finely chopped pecans. Makes a very large ball, can halve the recipe. Serve with crackers
Breakfast Casserole
6 slices bread
6 slices ham
6 slices cheese
4 eggs
3/4 t mustard
1/4 t salt
2 C milk
1 dash of tabasco sauce
1 to 2 t worchestershire sauce
1/4 C onion, chopped (optional)
1/4 C green pepper, chopped (optional)
1 C corn flakes
Break bread into pieces. Put into greased pan. Layer meat and cheese in top. Mix eggs, milk and spices together. Pour over bread and ham. Let stand overnight. Sprinkle with crushed cereal. Bake at 325 for 1 hr.
6 slices ham
6 slices cheese
4 eggs
3/4 t mustard
1/4 t salt
2 C milk
1 dash of tabasco sauce
1 to 2 t worchestershire sauce
1/4 C onion, chopped (optional)
1/4 C green pepper, chopped (optional)
1 C corn flakes
Break bread into pieces. Put into greased pan. Layer meat and cheese in top. Mix eggs, milk and spices together. Pour over bread and ham. Let stand overnight. Sprinkle with crushed cereal. Bake at 325 for 1 hr.
Bruschetta
Plum/Roma tomatos, cubed
1 sm clove garlic, crushed
dry oregano to taste
fresh parsley to taste
salt to taste
pepper to taste
olive oil
mix together, let sit for an hour or so for flavours to blend. Serve with toasted french bread for dipping.
1 sm clove garlic, crushed
dry oregano to taste
fresh parsley to taste
salt to taste
pepper to taste
olive oil
mix together, let sit for an hour or so for flavours to blend. Serve with toasted french bread for dipping.
Artichoke Cracker Dip
1 can artichoke hearts, drained and mashed
1 C mayonnaise
1 C parmesan cheese
1 t garlic powder
1/2 t pepper
Mix together and place in greased casserole dish. Sprinkle with bread crumbs. Bake for 20 min covered and 10 min uncovered at 350. Serve with tortilla chips, or crackers.
1 C mayonnaise
1 C parmesan cheese
1 t garlic powder
1/2 t pepper
Mix together and place in greased casserole dish. Sprinkle with bread crumbs. Bake for 20 min covered and 10 min uncovered at 350. Serve with tortilla chips, or crackers.
Taco Dip
1 pkg (8 oz) cream cheese
1/2 C sour cream
1/4 C mayo
salsa, medium or hot
shredded lettuce
green onions, finely chopped
green peppers, finely chopped
olives, finely chopped (optional)
tomatos, finely chopped
grated cheddar cheese
grated monterey jack cheese
Mix cream cheese, sour cream and mayo. Spread on platter. Cover with layers of other ingredients. Serve with tortilla chips.
1/2 C sour cream
1/4 C mayo
salsa, medium or hot
shredded lettuce
green onions, finely chopped
green peppers, finely chopped
olives, finely chopped (optional)
tomatos, finely chopped
grated cheddar cheese
grated monterey jack cheese
Mix cream cheese, sour cream and mayo. Spread on platter. Cover with layers of other ingredients. Serve with tortilla chips.
Black Bean Salad
From: Ann Bolger
1 can black beans, drained and rinsed
1 can corn, drained
1 green pepper, finely chopped
1 small onion, finely chopped
1 tomato, chopped
oil/vinegar
salt/pepper
onion powder
garlic powder
cayenne pepper
chili powder
parsley
Serve with corn chips
1 can black beans, drained and rinsed
1 can corn, drained
1 green pepper, finely chopped
1 small onion, finely chopped
1 tomato, chopped
oil/vinegar
salt/pepper
onion powder
garlic powder
cayenne pepper
chili powder
parsley
Serve with corn chips
Mushroom Vegetable Soup
From: Lauren Bolger
1/4 C butter
onion
4 carrots
18 oz mushrooms (fresh), chopped
3 stalks celery
1/2 C flour
2 C rice (4 C cooked)
salt to taste
dash of dry mustard
1/2 t curry powder
1/4 t pepper
1/8 t cayenne pepper
2 C milk
6-8 C stock on high heat
1/4 C butter
onion
4 carrots
18 oz mushrooms (fresh), chopped
3 stalks celery
1/2 C flour
2 C rice (4 C cooked)
salt to taste
dash of dry mustard
1/2 t curry powder
1/4 t pepper
1/8 t cayenne pepper
2 C milk
6-8 C stock on high heat
Pecan Tassies
Make Tart Shells
Filling:
2 T butter, melted
3/4 C packed brown sugar
1 egg
1 t vanilla
1 1/2 C chopped pecans
Combine all ingredients. Mix well. Fill evenly. Bake 20-25 min at 350 degrees or until light golden brown. Remove from pan and cool completely. Sprinkle with powdered sugar if desired.
Filling:
2 T butter, melted
3/4 C packed brown sugar
1 egg
1 t vanilla
1 1/2 C chopped pecans
Combine all ingredients. Mix well. Fill evenly. Bake 20-25 min at 350 degrees or until light golden brown. Remove from pan and cool completely. Sprinkle with powdered sugar if desired.
Basic Tart Dough
1/2 C butter, softened
1 pkg (3 oz) cream cheese, softened
1 C all-purpose flour
Beat butter and cream cheese until smooth. Add flour. Mix until soft dough forms. Cover, chill at least one hour or overnight.
Preheat oven to 450 degrees. Shape dough into 1 inch balls. Place each ball of dough in cups of ungreased mini-muffin pan. Dip Tart-Shaper in flour; press into dough to form tart shell. Pierce tart with a fork; bake 10-12 min or until light golden brown. Carefully remove from muffin pan. Cool completely. Fill as desired.
1 pkg (3 oz) cream cheese, softened
1 C all-purpose flour
Beat butter and cream cheese until smooth. Add flour. Mix until soft dough forms. Cover, chill at least one hour or overnight.
Preheat oven to 450 degrees. Shape dough into 1 inch balls. Place each ball of dough in cups of ungreased mini-muffin pan. Dip Tart-Shaper in flour; press into dough to form tart shell. Pierce tart with a fork; bake 10-12 min or until light golden brown. Carefully remove from muffin pan. Cool completely. Fill as desired.
Mushroom Bread
From: The Pampered Chef
1 pkg (8oz) refrigerated crescent rolls
2 C sliced fresh mushrooms
1 T butter, melted
1/4 C grated parmesan cheese
1/4 t fine herbs or italian seasoning
Preheat oven to 375 degrees. Separate dough into triangles. Place on baking stone. Spread and roll out dough to cover stone. Toss sliced mushrooms in melted butter to coat. Arrange on top of dough. Sprinkle with cheese and herbs. Bake 15-20 min. Cut into squares and serve warm.
1 pkg (8oz) refrigerated crescent rolls
2 C sliced fresh mushrooms
1 T butter, melted
1/4 C grated parmesan cheese
1/4 t fine herbs or italian seasoning
Preheat oven to 375 degrees. Separate dough into triangles. Place on baking stone. Spread and roll out dough to cover stone. Toss sliced mushrooms in melted butter to coat. Arrange on top of dough. Sprinkle with cheese and herbs. Bake 15-20 min. Cut into squares and serve warm.
Savory Dip
1 okg (8oz) cream cheese, softened
1/4 C milk
1 pkg (0.7 oz) dry italian salad dressing mix
Combine ingredients, mixing until smooth. Serve with vegetables.
1/4 C milk
1 pkg (0.7 oz) dry italian salad dressing mix
Combine ingredients, mixing until smooth. Serve with vegetables.
Caramel Corn
15 C popped popcorn
1 C packed brown sugar
1/2 C butter
1/4 C light corn syrup
pinch of salt
1/2 t baking soda
ungreased large bowl or 2 9x13 pans. Heat sugar, butter, corn syrup and salt until bubbly around edges. Cook 5 min without stirring, remove from heat. Stir in baking soda until foamy. Pour over corn. Bake at 250 for 1 hr, stir every 15 min.
1 C packed brown sugar
1/2 C butter
1/4 C light corn syrup
pinch of salt
1/2 t baking soda
ungreased large bowl or 2 9x13 pans. Heat sugar, butter, corn syrup and salt until bubbly around edges. Cook 5 min without stirring, remove from heat. Stir in baking soda until foamy. Pour over corn. Bake at 250 for 1 hr, stir every 15 min.
Ravioli & Veggie Pesto Cream
2 t olive oil
8 oz green beans
1/2 med yellow pepper (1/2 C)
3 roma tomatos (1 cup)
1/2 t salt
16 oz cheese ravioli, cooked
1/2 C sour cream
3 T basil pesto
2 t grated lemon peel
Stir fry veggies add tomatos last, then add salt. Mix sour cream, pesto and lemon peel. Toss all together with ravioli.
8 oz green beans
1/2 med yellow pepper (1/2 C)
3 roma tomatos (1 cup)
1/2 t salt
16 oz cheese ravioli, cooked
1/2 C sour cream
3 T basil pesto
2 t grated lemon peel
Stir fry veggies add tomatos last, then add salt. Mix sour cream, pesto and lemon peel. Toss all together with ravioli.
Fiesta Chicken Pasta
2 C rotini pasta, uncooked
1 T oil
1 b boneless skinless chicken breasts, cut into bite size pieces
2 C chopped red peppers (about 2 medium)
1/4 C zesty italian dressing
1 T chili powder
1/2 C salsa
1/2 C sour cream
1/2 C shredded cheddar cheese
Cook pasta. Meanwhile, heat oil in large skiller on med-high heat. Add chicken. Cook and stir 6 min. add peppers, dressing and chili powder; cook 3 min or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream.
Drain pasta. Toss with chicken mixture. Sprinkle with cheese.
1 T oil
1 b boneless skinless chicken breasts, cut into bite size pieces
2 C chopped red peppers (about 2 medium)
1/4 C zesty italian dressing
1 T chili powder
1/2 C salsa
1/2 C sour cream
1/2 C shredded cheddar cheese
Cook pasta. Meanwhile, heat oil in large skiller on med-high heat. Add chicken. Cook and stir 6 min. add peppers, dressing and chili powder; cook 3 min or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream.
Drain pasta. Toss with chicken mixture. Sprinkle with cheese.
Butterscotch Dip
From: The Pampered Chef
1 pkg (8oz) cream cheese, softened
1/4 C butterscotch ice cream topping
1 T packed brown sugar
1 t vanilla
Combine all ingredients in bowl. Mix until smooth. Chill. Serve with fresh fruit
1 pkg (8oz) cream cheese, softened
1/4 C butterscotch ice cream topping
1 T packed brown sugar
1 t vanilla
Combine all ingredients in bowl. Mix until smooth. Chill. Serve with fresh fruit
Tomato-Herb Spread
From: The Pampered Chef
1/4 C butter, softened
2 T seeded, finely chopped tomato
1 sm pressed garlic clove, optional
1 t each fresh snipped parsley, basil leaves and thyme leaves
salt and pepper to taste
4 ears of corn
Rub corn with butter mixture. Wrap each with tinfol and grill.
1/4 C butter, softened
2 T seeded, finely chopped tomato
1 sm pressed garlic clove, optional
1 t each fresh snipped parsley, basil leaves and thyme leaves
salt and pepper to taste
4 ears of corn
Rub corn with butter mixture. Wrap each with tinfol and grill.
Monterey Spinach Melts
From: The Pampered Chef; 20 servings
1 pkg (16 oz) cocktail bread rounds
1/4 C chopped onion
1 sm carrot, chopped
1 garlic clove, pressed
1 pkg (9 oz) frozen chopped spinach, thawed and drained
1/4 C each: mayonnaise and sour cream
salt and pepper to taste
4 oz Monterey Jack cheese, thinly sliced
Preheat oven to 375 degrees. Combine all ingredients except bread and cheese in 2 qt bowl. Spread spinach mixture onto bread rounds with knife; place on baking stone. Slice 20 slices of cheese, place on top of spinach mixture. Bake 10-12 min or until cheese is melted. Serve immediately
1 pkg (16 oz) cocktail bread rounds
1/4 C chopped onion
1 sm carrot, chopped
1 garlic clove, pressed
1 pkg (9 oz) frozen chopped spinach, thawed and drained
1/4 C each: mayonnaise and sour cream
salt and pepper to taste
4 oz Monterey Jack cheese, thinly sliced
Preheat oven to 375 degrees. Combine all ingredients except bread and cheese in 2 qt bowl. Spread spinach mixture onto bread rounds with knife; place on baking stone. Slice 20 slices of cheese, place on top of spinach mixture. Bake 10-12 min or until cheese is melted. Serve immediately
Citrus Avocado Salad
From: The Pampered Chef; 4 servings
1 grapefruit
1 orange
1 avocado
1/2 head romaine lettuce, torn into pieces (3 C)
1/4 C lemon yogurt
Cut grapefruit in half; separate sections from membrane and peel using grapefruit knife. Cut orange and separate from peel. Cut orange and avocado into 1/2 inch pieces. Place all in 2 qt bowl. add yogurt; toss gently to coat. Serve immediately.
1 grapefruit
1 orange
1 avocado
1/2 head romaine lettuce, torn into pieces (3 C)
1/4 C lemon yogurt
Cut grapefruit in half; separate sections from membrane and peel using grapefruit knife. Cut orange and separate from peel. Cut orange and avocado into 1/2 inch pieces. Place all in 2 qt bowl. add yogurt; toss gently to coat. Serve immediately.
Meghan's Brownies
From: Meghan Bolger
1/4 C butter
1 pkg semi sweet chocolate chips (1 C)
3/4 C sugar
2/3 C flour
1/2 t vanilla
1/4 t baking powder
1/4 salt
2 eggs
1/2 chopped nuts, optional
1/2 C chocolate chips, optional
Grease bottom only of square pan (8x8) with shortening. Heat butter and 1 pkg choc. chips in saucepan over low heat stirring constantly until melted. Remove from heat, stir remaining ingredients except nuts and choc. chips until smooth. Stir in nuts and choc. chips. Bake at 350 degress for 30 min. or until centre is set.
1/4 C butter
1 pkg semi sweet chocolate chips (1 C)
3/4 C sugar
2/3 C flour
1/2 t vanilla
1/4 t baking powder
1/4 salt
2 eggs
1/2 chopped nuts, optional
1/2 C chocolate chips, optional
Grease bottom only of square pan (8x8) with shortening. Heat butter and 1 pkg choc. chips in saucepan over low heat stirring constantly until melted. Remove from heat, stir remaining ingredients except nuts and choc. chips until smooth. Stir in nuts and choc. chips. Bake at 350 degress for 30 min. or until centre is set.
Waffles
From: Maeve Bolger
2 1/4 C all purpose flour
4 t baking powder
3/4 t salt
1 1/2 T sugar
2 beaten eggs
2 1/4 C milk
1/2 C vegetable oil
Beat until moist
2 1/4 C all purpose flour
4 t baking powder
3/4 t salt
1 1/2 T sugar
2 beaten eggs
2 1/4 C milk
1/2 C vegetable oil
Beat until moist
Baked Macaroni & Cheese
From: Maeve Bolger
4 T butter
6 T flour
gradually stir in 4 C milk, until thickens
pepper to taste
4 C (8oz) shredded cheddar
16 oz cooked macaroni noodles
sprinkle with breadcrumbs
cook uncovered at 350 for 30 min.
4 T butter
6 T flour
gradually stir in 4 C milk, until thickens
pepper to taste
4 C (8oz) shredded cheddar
16 oz cooked macaroni noodles
sprinkle with breadcrumbs
cook uncovered at 350 for 30 min.
Luscious Cream Puffs
Prep: 30 min; Total: 45 min; 9 servings
1/2 pkg (17.3 oz) frozen puff pastry (1 sheet), thawed
1 C milk
1 pkg (4 serving size) vanilla flavour instant pudding & pie filling
1/2 C thawed cool whip
1 square bakers chocolate, melted
Preheat oven to 400 degrees. Unfold pastry sheet on lightly floured surface; roll pastry out to 10 inch square. Cut into 9 (3 inch) rounds using cookie cutter or rim of a glass. Place on ungreased baking sheet. Bake 10 min, cool completely.
Meanwhile, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 min.
Cut cream puffs horizontally in half. Spoon pudding mixture onto bottom halves of cream puffs; cover with tops. Drizzle with melted chocolate. Serve immediately. Or, cover and refrigerate until ready to serve.
VARIATION: For a chocolate-strawberry filling, prepare as directed, using White Chocolate flavour instant pudding mix and strawberry whipped topping.
1/2 pkg (17.3 oz) frozen puff pastry (1 sheet), thawed
1 C milk
1 pkg (4 serving size) vanilla flavour instant pudding & pie filling
1/2 C thawed cool whip
1 square bakers chocolate, melted
Preheat oven to 400 degrees. Unfold pastry sheet on lightly floured surface; roll pastry out to 10 inch square. Cut into 9 (3 inch) rounds using cookie cutter or rim of a glass. Place on ungreased baking sheet. Bake 10 min, cool completely.
Meanwhile, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 min.
Cut cream puffs horizontally in half. Spoon pudding mixture onto bottom halves of cream puffs; cover with tops. Drizzle with melted chocolate. Serve immediately. Or, cover and refrigerate until ready to serve.
VARIATION: For a chocolate-strawberry filling, prepare as directed, using White Chocolate flavour instant pudding mix and strawberry whipped topping.
Nilla Praline Cheesecake
Prep: 20 min; Total: 6 hrs 5 min; 16 servings
66 Nilla wafers, divided
1 1/4 C sugar
1/4 C margarine or butter, melted
3 pkg (8oz each) cream cheese, softened
1/2 C sour cream
1 t vanilla
3 eggs
25 Kraft caramels, unwrapped
3 T milk
1/2 C pecan pieces, toasted
Preheat oven to 325 degrees. Finely crush 50 of the wafers; mix with 1/4 C of the sugar and the margarine. Press firmly onto bottom of 9 inch springform pan. Stand remaining 16 wafers around the edge of pan, pressing gently into crust to secure.
Beat cream cheese and remaining 1 C sugar in large bowl with electric mixer on med speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low between each addition until just blended. Pour onto prepared crust.
Bake 45 to 50 min or until centre is almost set. Run knife around the rim of the pan to loosen the cake; cool before removing rim of pan. Refrigerate 4 hrs or overnight.
Microwave caramels and milk on HIGH 1 min or until caramels are completely melted, stirring every 30 seconds. Cool slightly. Pour over cheesecake; top evenly with pecans. Cut into 16 slices to serve, using the wafers standing around the edge as a guide.
66 Nilla wafers, divided
1 1/4 C sugar
1/4 C margarine or butter, melted
3 pkg (8oz each) cream cheese, softened
1/2 C sour cream
1 t vanilla
3 eggs
25 Kraft caramels, unwrapped
3 T milk
1/2 C pecan pieces, toasted
Preheat oven to 325 degrees. Finely crush 50 of the wafers; mix with 1/4 C of the sugar and the margarine. Press firmly onto bottom of 9 inch springform pan. Stand remaining 16 wafers around the edge of pan, pressing gently into crust to secure.
Beat cream cheese and remaining 1 C sugar in large bowl with electric mixer on med speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low between each addition until just blended. Pour onto prepared crust.
Bake 45 to 50 min or until centre is almost set. Run knife around the rim of the pan to loosen the cake; cool before removing rim of pan. Refrigerate 4 hrs or overnight.
Microwave caramels and milk on HIGH 1 min or until caramels are completely melted, stirring every 30 seconds. Cool slightly. Pour over cheesecake; top evenly with pecans. Cut into 16 slices to serve, using the wafers standing around the edge as a guide.
Holiday Poke Cupcakes
1 pkg (2 layer size) white cake mix
1 C boiling water
1 pkg (4 serv. size) Jello gelatin, any red flavour
1 tub (8 oz) Cool whip topping
red or green food colouring
coloured sugar, sprinkles, crushed candy cane etc.
Prepare cake batter and bake as directed on package for 24 cupcakes.
Cool in pans 10 min. Pierce cupcakes with large fork at 1/4 inch intervals.
Stir boiling water into dry gelatin mix until completely dissolved; spoon evenly over cupcakes. Refrigerate 30 min. Remove from pans.
Tint cool whip with food colouring; spread over cupcakes. Add decorations. Store in refrigerator.
1 C boiling water
1 pkg (4 serv. size) Jello gelatin, any red flavour
1 tub (8 oz) Cool whip topping
red or green food colouring
coloured sugar, sprinkles, crushed candy cane etc.
Prepare cake batter and bake as directed on package for 24 cupcakes.
Cool in pans 10 min. Pierce cupcakes with large fork at 1/4 inch intervals.
Stir boiling water into dry gelatin mix until completely dissolved; spoon evenly over cupcakes. Refrigerate 30 min. Remove from pans.
Tint cool whip with food colouring; spread over cupcakes. Add decorations. Store in refrigerator.
Chocolate Vanilla Swirl Cheesecake
Prep: 15 min; Total time: 4 hrs 55 min; 16 servings
20 Oreo Sandwich Cookies crushed (about 2 C)
3 T butter, melted
4 pkg (8 oz each) Philly cream cheese, softened
1 C sugar
1 t vanilla
1 C sour cream
4 eggs
6 squares semi-sweet baking chocolate, melted, cooled
20 Oreo Sandwich Cookies crushed (about 2 C)
3 T butter, melted
4 pkg (8 oz each) Philly cream cheese, softened
1 C sugar
1 t vanilla
1 C sour cream
4 eggs
6 squares semi-sweet baking chocolate, melted, cooled
- Preheat oven to 325 degrees. Line a 13x9 inch baking pan with foil, and let the ends extend over the sides of the pan.
- Mix the cookie crumbs and butter and press down firmly onto the bottom of a prepared pan. You can use a measuring cup if you like. Bake 10 min.
- Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on med speed until well blended. Add sour cream and mix well. Add eggs, one at a time, beating on a low speed after each one, just until blended.
- Remove one cup of the batter; set aside. Stir melted chocolate into the remaining batter in large bowl; pour over crust.
- Top with spoonfuls of the remaining 1 cup plain batter.
- Cut through the batters with a knife several times to make a swirled effect. Bake 40 min or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Use the foil handles to lift the cheesecake from the pan before cutting to serve. Store leftovers in the refrigerator.
Saturday, April 19, 2008
Decadent Chocolate Chunk Cheesecake
Prep time:10 min; Bake: 50 min; Total time: 4 hrs - 16 servings
1 1/2 C Oreo Cookie Crumbs
1/4 C butter, melted
3 pkg (8 oz each) Philly cream cheese, softened
3/4 C sugar
3 eggs
1/2 C sour cream
12 squares Bakers semi-sweet baking chocolate, divided
1/2 C whipping cream
1 1/2 C Oreo Cookie Crumbs
1/4 C butter, melted
3 pkg (8 oz each) Philly cream cheese, softened
3/4 C sugar
3 eggs
1/2 C sour cream
12 squares Bakers semi-sweet baking chocolate, divided
1/2 C whipping cream
- Preheat oven to 350 degrees if using a silver springform pan. (Or, preheat oven to 325 if using a dark nonstick springform pan). Combine crumbs and butter. Press firmly onto bottom of 9 inch springform pan.
- Beat cream cheese and sugar in large bowl with electric mixer on med speed until well blended. Add eggs 1 at a time, mixing just until blended after each addition. Stir in the sour cream and 8 squares chopped chocolate; pour over crust.
- Bake 45 to 50 min or until centre is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
- Bring cream to simmer on low heat. Remove from heat. Add 4 squares chopped chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hrs or overnight. Remove from pan.
Virgin Pina Colada
1 (46 oz) can pineapple juice
1 (15 oz) can cream of coconut
1 can sliced pineapple, drained, reserve juice
1 (8oz) bottle maraschino cherries
ice cubes
Directions:
In blender, combine pineapple juice, cream of coconut, juice from canned pineapple and ice. Blend until ice is crushed.Pour into glasses Put a slice of pineapple on rim of glass and pin a cherry on the pineapple slice with toothpick.
1 (15 oz) can cream of coconut
1 can sliced pineapple, drained, reserve juice
1 (8oz) bottle maraschino cherries
ice cubes
Directions:
In blender, combine pineapple juice, cream of coconut, juice from canned pineapple and ice. Blend until ice is crushed.Pour into glasses Put a slice of pineapple on rim of glass and pin a cherry on the pineapple slice with toothpick.
Curried Chicken and Rice
6 boneless skinless chicken thighs (1.5 lbs)
3 med potatoes, cubed
1 med onion, chopped
1 med apple, chopped
1 can ( 14.5 oz) chicken broth
3 T curry pwder
1/2 t salt
2 C frozen peas, thawed
2 C minute white rice, uncooked
Place chick in slow cooker; top woth potatoes, onions and apples.
Combine broth, curry powder and salt; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 8 - 10 hrs or HIGH for 4 - 5 hrs.
Stir in peas and rice. Cover. Cook on LOW an additional 20 min or until rice is tender.
3 med potatoes, cubed
1 med onion, chopped
1 med apple, chopped
1 can ( 14.5 oz) chicken broth
3 T curry pwder
1/2 t salt
2 C frozen peas, thawed
2 C minute white rice, uncooked
Place chick in slow cooker; top woth potatoes, onions and apples.
Combine broth, curry powder and salt; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 8 - 10 hrs or HIGH for 4 - 5 hrs.
Stir in peas and rice. Cover. Cook on LOW an additional 20 min or until rice is tender.
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