Amish Chicken Corn Soup
Ingredients
12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper
Directions
In a Dutch oven, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.
Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper.
Yield: 16servings (about4 quarts).
Nutrition Facts: 1 serving (1 cup) equals 134
calories, 5 g fat (2 g saturated fat),
44 mg cholesterol,
498 mg sodium,
10 g carbohydrate,
1 g fiber,
13 g protein.
Amish Chicken Corn Soup published in Country February/March 2006, p51
Michelle's Recipe Place
http://www.michellesrecipeplace.com
Monday, October 24, 2011
Peppermint Patties
Peppermint Patties
Ingredients:
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
Directions:
In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time,
to form a stiff dough that is no longer sticky.
Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties.
Let patties dry at room temperature two hours, turning once.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often.
Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the
liquid. Let cool on waxed paper until set.
Source - Delicious Candy Recipes
Ingredients:
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
Directions:
In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time,
to form a stiff dough that is no longer sticky.
Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties.
Let patties dry at room temperature two hours, turning once.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often.
Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the
liquid. Let cool on waxed paper until set.
Source - Delicious Candy Recipes
Sunday, October 23, 2011
German Potato Soup
German Potato Soup
4 cups potatoes peeled and diced
2 1/2 quarts chicken broth
1 cup thin noodles, cooked and drained
1/4 lb thick bacon diced
1 cup chopped onion
Salt and pepper
Fry bacon and remove from pan. Saute onions in the bacon grease. Add chicken broth and potatoes.
Cook until tender. Add noodles.
Simmer for 10 minutes and serve.
4 cups potatoes peeled and diced
2 1/2 quarts chicken broth
1 cup thin noodles, cooked and drained
1/4 lb thick bacon diced
1 cup chopped onion
Salt and pepper
Fry bacon and remove from pan. Saute onions in the bacon grease. Add chicken broth and potatoes.
Cook until tender. Add noodles.
Simmer for 10 minutes and serve.
German Chocolate Upside Down Cake
German Chocolate Upside Down Cake
1 cup chopped pecans
1 cup coconut
1 German chocolate cake mix
1 lb. powdered sugar
1 8oz. pkg. cream cheese, softened
½ cup margarine, softened
Grease and flour a 9 by 13 pan.
Pour pecans and coconut in bottom of pan. Mix the cake according to the directions on the box.
Pour on top of coconut and pecans in pan. Mix cream cheese, butter, and sugar and drop by spoonfuls on top of cake mix.
Bake at 350 for 45 minutes.
(You might want to place the cake pan on a cookie sheet as it could run over while cooking
1 cup chopped pecans
1 cup coconut
1 German chocolate cake mix
1 lb. powdered sugar
1 8oz. pkg. cream cheese, softened
½ cup margarine, softened
Grease and flour a 9 by 13 pan.
Pour pecans and coconut in bottom of pan. Mix the cake according to the directions on the box.
Pour on top of coconut and pecans in pan. Mix cream cheese, butter, and sugar and drop by spoonfuls on top of cake mix.
Bake at 350 for 45 minutes.
(You might want to place the cake pan on a cookie sheet as it could run over while cooking
Saturday, October 22, 2011
Sticky Pecan Bites
Sticky Pecan Bites
24 pecan halves
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup heavy cream
1/2 cup brown sugar, packed
1/2 tsp. cinnamon
2 TBSP. unsalted butter, very soft
Preheat oven to 400F. Grease a 24 cup mini muffin tin with baking spray. Set aside.
Place a pecan half in each cup, top side down.
Combine the flour, baking powder, and salt in a medium bowl. Make a well in the center. Pour the cream into the well. Using a rubber
spatula, fold and stir the flour mixture and cream together just until the dry ingredients are entirely moistened and a soft dough is formed.
Let dough rest for 2 to 3 minutes.
On a lightly floured surface, with a floured rolling pin, roll the dough into a 12-x-7 inch rectangle.
Spread the dough with soft butter and sprinkle with brown sugar.
Start at one short end, roll the dough tightly. Gently stretch the dough to lengthen the roll. Cut each roll crosswise into 24 pieces.
Place each piece in a muffin cup, cut side up.
Bake 12-15 minutes, until well browned. Rotate pan halfway through.
Immediately turn the buns out onto a sheet of parchment on a heat proof surface.
Serve on the day you make.
24 pecan halves
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup heavy cream
1/2 cup brown sugar, packed
1/2 tsp. cinnamon
2 TBSP. unsalted butter, very soft
Preheat oven to 400F. Grease a 24 cup mini muffin tin with baking spray. Set aside.
Place a pecan half in each cup, top side down.
Combine the flour, baking powder, and salt in a medium bowl. Make a well in the center. Pour the cream into the well. Using a rubber
spatula, fold and stir the flour mixture and cream together just until the dry ingredients are entirely moistened and a soft dough is formed.
Let dough rest for 2 to 3 minutes.
On a lightly floured surface, with a floured rolling pin, roll the dough into a 12-x-7 inch rectangle.
Spread the dough with soft butter and sprinkle with brown sugar.
Start at one short end, roll the dough tightly. Gently stretch the dough to lengthen the roll. Cut each roll crosswise into 24 pieces.
Place each piece in a muffin cup, cut side up.
Bake 12-15 minutes, until well browned. Rotate pan halfway through.
Immediately turn the buns out onto a sheet of parchment on a heat proof surface.
Serve on the day you make.
Super Easy Chocolate Bars
Super Easy Chocolate Bars
1 cup butter (no substitute)
1/2 cup sugar
1/8 teaspoon salt
2 cups all purpose flour
1- 14 ounce can (1 1/4 cups) sweetened condensed milk
1 cup (1/2 of a 12 ounce package) semisweet chocolate pieces
1/2 cup chopped walnuts or pecans
1/2 teaspoon vanilla
For crust, beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Add sugar and salt; beat till combined, scraping sides of bowl occasionally.
Beat in flour on law speed till combined.
Press two-thirds of the crust mixture into the bottom of an ungreased 13 x 9 x2 inch baking pan.
For filling, combine sweetened condensed milk and chocolate in a medium saucepan. Stir over low heat till chocolate melts and mixture is smooth. Remove from heat. Stir in nuts and vanilla.
Spread hot mixture over the crust. Dot with remaining crust mixture.
Bake in 350º oven about 30 minutes or till golden.
Cool in pan on wire rack.
Cut into bars.
1 cup butter (no substitute)
1/2 cup sugar
1/8 teaspoon salt
2 cups all purpose flour
1- 14 ounce can (1 1/4 cups) sweetened condensed milk
1 cup (1/2 of a 12 ounce package) semisweet chocolate pieces
1/2 cup chopped walnuts or pecans
1/2 teaspoon vanilla
For crust, beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Add sugar and salt; beat till combined, scraping sides of bowl occasionally.
Beat in flour on law speed till combined.
Press two-thirds of the crust mixture into the bottom of an ungreased 13 x 9 x2 inch baking pan.
For filling, combine sweetened condensed milk and chocolate in a medium saucepan. Stir over low heat till chocolate melts and mixture is smooth. Remove from heat. Stir in nuts and vanilla.
Spread hot mixture over the crust. Dot with remaining crust mixture.
Bake in 350º oven about 30 minutes or till golden.
Cool in pan on wire rack.
Cut into bars.
Chocolate Kiss Pie
Chocolate Kiss Pie
1 12-13-ounce package chocolate kisses
2 ounces milk
1 8-ounce package cream cheese
1 12-ounce carton frozen whipped topping, thawed
1 chocolate ready-made pie crust
Remove foil wrappers and melt kisses over medium heat in the milk. When melted, add cream cheese and stir until
completely melted.
Rapidly stir in whipped topping with the heat off. (Be careful it doesn't burn.)
Pour into crust. Refrigerate until set.
Serves 6-8.
1 12-13-ounce package chocolate kisses
2 ounces milk
1 8-ounce package cream cheese
1 12-ounce carton frozen whipped topping, thawed
1 chocolate ready-made pie crust
Remove foil wrappers and melt kisses over medium heat in the milk. When melted, add cream cheese and stir until
completely melted.
Rapidly stir in whipped topping with the heat off. (Be careful it doesn't burn.)
Pour into crust. Refrigerate until set.
Serves 6-8.
Sugared Pecans/Walnuts
Sugared Pecans/Walnuts
1 egg white, lightly beaten
2 cups pecans or walnuts
1/4 cup sugar
1 tablespoon cinnamon
Preheat oven to 300F.
Toss nuts in egg white until thoroughly coated. Mix together the sugar and cinnamon, and toss or stir nuts into this mixture to coat evenly.
Spread the nuts in a single layer on an ungreased cookie sheet.
Bake at 300F for 30 minutes.
Makes 2 Cups
1 egg white, lightly beaten
2 cups pecans or walnuts
1/4 cup sugar
1 tablespoon cinnamon
Preheat oven to 300F.
Toss nuts in egg white until thoroughly coated. Mix together the sugar and cinnamon, and toss or stir nuts into this mixture to coat evenly.
Spread the nuts in a single layer on an ungreased cookie sheet.
Bake at 300F for 30 minutes.
Makes 2 Cups
Tuesday, October 11, 2011
Apple Pear Coffee Cake
Apple Pear Coffee Cake Recipe
Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/4 cups chopped peeled apples
1/2 cup chopped peeled pear
Topping:
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
Fold in apples and pear. Pour into a greased 13-in. x 9-in. baking dish.
In a small bowl, combine brown sugar and cinnamon.
Cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Yield: 12-15 servings.
Apple Pear Coffee Cake published in Taste of Home February/March 2003, p29
Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/4 cups chopped peeled apples
1/2 cup chopped peeled pear
Topping:
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
Fold in apples and pear. Pour into a greased 13-in. x 9-in. baking dish.
In a small bowl, combine brown sugar and cinnamon.
Cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Yield: 12-15 servings.
Apple Pear Coffee Cake published in Taste of Home February/March 2003, p29
Pumpkin Mousse
Pumpkin Mousse
Ingredients
1 carton (4 ounces) PHILADELPHIA Whipped Cream Cheese Spread with cinnamon and brown sugar
1 cup pumpkin pie filling
1/2 cup whipped topping
6 individual graham cracker tart shells
Additional whipped topping and ground cinnamon
Directions
In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells.
Garnish each with additional whipped topping and sprinkle with cinnamon.
Store in the refrigerator.
Yield: 6 servings.
Ingredients
1 carton (4 ounces) PHILADELPHIA Whipped Cream Cheese Spread with cinnamon and brown sugar
1 cup pumpkin pie filling
1/2 cup whipped topping
6 individual graham cracker tart shells
Additional whipped topping and ground cinnamon
Directions
In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells.
Garnish each with additional whipped topping and sprinkle with cinnamon.
Store in the refrigerator.
Yield: 6 servings.
Cherry Chocolate Chip Cookies
Cherry Chocolate Chip Cookies
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 tsp. baking soda
1 tsp. salt
2 eggs
1-1/2 tsp. vanilla
3 cups all-purpose flour
1 12-oz. pkg. semisweet chocolate pieces
1 cup snipped dried cherries
Directions:
Preheat oven to 375 degrees F.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add sugars, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally.
Beat in eggs and vanilla until combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour.
Stir in chocolate pieces and cherries.
Drop dough by tablespoons 2 inches apart onto ungreased cookie sheets.
Bake 9 minutes. Transfer to racks. Cool.
Makes 6 dozen cookies.
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 tsp. baking soda
1 tsp. salt
2 eggs
1-1/2 tsp. vanilla
3 cups all-purpose flour
1 12-oz. pkg. semisweet chocolate pieces
1 cup snipped dried cherries
Directions:
Preheat oven to 375 degrees F.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add sugars, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally.
Beat in eggs and vanilla until combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour.
Stir in chocolate pieces and cherries.
Drop dough by tablespoons 2 inches apart onto ungreased cookie sheets.
Bake 9 minutes. Transfer to racks. Cool.
Makes 6 dozen cookies.
Chocolate Chunk Coffeecake Mix In A Jar
Chocolate Chunk Coffeecake Mix in a Jar
Mix ingredients:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chunks
3/4 cup packed brown sugar
1/2 cup chopped nuts
Sift flour, baking powder, baking soda and salt together in mixing bowl.
Transfer mixture to 1-quart wide-mouth jar. Add sugar, then nuts and then chocolate.
Seal jar.
Decorate jar and attach the following instructions on a gift tag:
Chocolate Chunk Coffeecake:
Makes 12 to 16 servings
1/2 cup (1 stick) butter, softened
3 eggs
1 teaspoon vanilla extract
1 jar Chocolate Chunk Coffeecake Mix
1 cup sour cream
Heat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
Beat butter in large bowl until smooth. Beat in eggs and vanilla extract until blended (mixture will be lumpy).
Add jar mix and sour cream to butter mixture. Stir until well blended.
Spread batter evenly in prepared pan. Bake 25 to 35 minutes or until a wooden pick inserted into center comes out clean. Cool in pan on wire rack.
Mix ingredients:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chunks
3/4 cup packed brown sugar
1/2 cup chopped nuts
Sift flour, baking powder, baking soda and salt together in mixing bowl.
Transfer mixture to 1-quart wide-mouth jar. Add sugar, then nuts and then chocolate.
Seal jar.
Decorate jar and attach the following instructions on a gift tag:
Chocolate Chunk Coffeecake:
Makes 12 to 16 servings
1/2 cup (1 stick) butter, softened
3 eggs
1 teaspoon vanilla extract
1 jar Chocolate Chunk Coffeecake Mix
1 cup sour cream
Heat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
Beat butter in large bowl until smooth. Beat in eggs and vanilla extract until blended (mixture will be lumpy).
Add jar mix and sour cream to butter mixture. Stir until well blended.
Spread batter evenly in prepared pan. Bake 25 to 35 minutes or until a wooden pick inserted into center comes out clean. Cool in pan on wire rack.
Monday, October 10, 2011
Sicilian Ricotta Cheesecake
Sicilian Ricotta Cheesecake
Sponge Cake:
Butter
3 egg yolks
1/2 cup sugar
Finely chopped rind of 1/2 lemon
1 cup all-purpose flour
1 tsp. baking powder
3 egg whites
Filling:
1-1/2 cup sugar
1-1/2 lb. fresh ricotta cheese
1 lb. mixed candied fruit
1/8 tsp. ground cinnamon
3 1-oz. squares semi-sweet chocolate, chopped in pieces
8 tbsp. Maraschino liqueur
To make the Sponge Cake:
Preheat the oven to 375 degrees. Butter a 10 inch spring-form cake pan.
Whisk the eggs yolks with the sugar, grated lemon rind and 3 tbsp. hot water until light and foamy.
Sift the flour and baking powder together, and fold it into the egg yolk mixture.
Whisk the egg whites until stiff, but not dry. With a large spoon, fold them into the cake mixture.
Pour the mixture into the prepared cake pan and bake for 15 to 20 minutes, or until the cake is a rich golden color and springs
back when pressed lightly. Turn out and cool on a wire rack.
For the Filling:
Dissolve the sugar in 3 tbsp. of water over low heat. Beat the sugar syrup with the ricotta cheese until it is smoothly
blended. Put aside about half of the best pieces of candied fruit to decorate the cake. Chop the remainder coarsely.
Add the cinnamon to the sweetened ricotta and beat until smooth and creamy. Put aside a few tbsp. of the mixture for decoration.
Combine the remainder with the chopped fruit and chocolate.
Cut the sponge cake in half horizontally. Put one layer on the bottom of the cake pan, cut side up, and sprinkle it with half
of the Maraschino. Spread with the remaining cheese mixture.
Fit the ring of the cake pan in position and chill the cake for several hours.
When ready to serve, remove the cake from the pan and place it on a large, flat serving dish.
Coat the top and sides with the reserved cheese and decorate with the reserved candied fruit.
You may also decorate the cake with whipped cream, and the candied fruits may be supplemented with chopped nuts.
Sponge Cake:
Butter
3 egg yolks
1/2 cup sugar
Finely chopped rind of 1/2 lemon
1 cup all-purpose flour
1 tsp. baking powder
3 egg whites
Filling:
1-1/2 cup sugar
1-1/2 lb. fresh ricotta cheese
1 lb. mixed candied fruit
1/8 tsp. ground cinnamon
3 1-oz. squares semi-sweet chocolate, chopped in pieces
8 tbsp. Maraschino liqueur
To make the Sponge Cake:
Preheat the oven to 375 degrees. Butter a 10 inch spring-form cake pan.
Whisk the eggs yolks with the sugar, grated lemon rind and 3 tbsp. hot water until light and foamy.
Sift the flour and baking powder together, and fold it into the egg yolk mixture.
Whisk the egg whites until stiff, but not dry. With a large spoon, fold them into the cake mixture.
Pour the mixture into the prepared cake pan and bake for 15 to 20 minutes, or until the cake is a rich golden color and springs
back when pressed lightly. Turn out and cool on a wire rack.
For the Filling:
Dissolve the sugar in 3 tbsp. of water over low heat. Beat the sugar syrup with the ricotta cheese until it is smoothly
blended. Put aside about half of the best pieces of candied fruit to decorate the cake. Chop the remainder coarsely.
Add the cinnamon to the sweetened ricotta and beat until smooth and creamy. Put aside a few tbsp. of the mixture for decoration.
Combine the remainder with the chopped fruit and chocolate.
Cut the sponge cake in half horizontally. Put one layer on the bottom of the cake pan, cut side up, and sprinkle it with half
of the Maraschino. Spread with the remaining cheese mixture.
Fit the ring of the cake pan in position and chill the cake for several hours.
When ready to serve, remove the cake from the pan and place it on a large, flat serving dish.
Coat the top and sides with the reserved cheese and decorate with the reserved candied fruit.
You may also decorate the cake with whipped cream, and the candied fruits may be supplemented with chopped nuts.
Cranberry Pumpkin Bread
Cranberry Pumpkin Bread
Cranberry Pumpkin Bread
2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees.
Combine eggs, sugar, vegetable oil, and pumpkin, mixing well.
Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl.
Make a well in the center of the batter and add the pumpkin. Stir in cranberries.
Spoon batter into 2 greased and floured loaf pans.
Bake for 1 hour.
Cranberry Pumpkin Bread
2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees.
Combine eggs, sugar, vegetable oil, and pumpkin, mixing well.
Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl.
Make a well in the center of the batter and add the pumpkin. Stir in cranberries.
Spoon batter into 2 greased and floured loaf pans.
Bake for 1 hour.
Sunday, October 9, 2011
Brandied Pumpkin Cheesecake
Brandied Pumpkin Cheesecake
Crust:
1-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar
Filling:
2 (250 g) pack cream cheese at room temperature
1 (125 g) pack cream cheese at room temperature
1 cup sugar
4 medium eggs
1 (14 oz.) can pumpkin (no spices added)
2-1/2 tsp. ginger
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup brandy
whipped cream
preserved ginger
For crust, combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of 10 inch spring
form pan and 2 inches up sides.
Bake in moderate oven, 350 degrees for 10 minutes.
For filling beat together cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each
addition until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy and mix until well blended.
Pour cheese mixture into crust and bake in slow oven, 325 degrees, for 50 or 60 minutes, or until well risen.
Turn off heat and let cheesecake cool in oven. When cold, decorate top with whipped cream and sliced ginger.
Crust:
1-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar
Filling:
2 (250 g) pack cream cheese at room temperature
1 (125 g) pack cream cheese at room temperature
1 cup sugar
4 medium eggs
1 (14 oz.) can pumpkin (no spices added)
2-1/2 tsp. ginger
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup brandy
whipped cream
preserved ginger
For crust, combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of 10 inch spring
form pan and 2 inches up sides.
Bake in moderate oven, 350 degrees for 10 minutes.
For filling beat together cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each
addition until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy and mix until well blended.
Pour cheese mixture into crust and bake in slow oven, 325 degrees, for 50 or 60 minutes, or until well risen.
Turn off heat and let cheesecake cool in oven. When cold, decorate top with whipped cream and sliced ginger.
Mini Dessert Cups
Mini Dessert Cups
1 pkg. refrigerated sugar cookie dough
2 (8 oz.) cream cheese, softened and mixed with,
2/3 C. powdered sugar
Fill with Assorted fruits: strawberries, kiwi, grapes,custard, pdding etc.
Form cookie dough into 48 walnut-sized balls.
Place each into greased mini muffin tins.
Dredge tart shaper in powdered
1 pkg. refrigerated sugar cookie dough
2 (8 oz.) cream cheese, softened and mixed with,
2/3 C. powdered sugar
Fill with Assorted fruits: strawberries, kiwi, grapes,custard, pdding etc.
Form cookie dough into 48 walnut-sized balls.
Place each into greased mini muffin tins.
Dredge tart shaper in powdered
Bean Burritos
Bean Burritos
1 can refried beans
1 C. salsa of your choice
1 C. cooked rice
2 C. (8 oz.) shredded cheddar cheese, divided
12 6 to 7-inch flour tortillas
Combine beans, salsa, rice and 1 cup of the cheese in a bowl.
Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends of tortilla over filling and roll up.
Arrange burritos in a lightly greased 9x13-inch baking pan. Sprinkle with remaining cheese.
Cover and bake at 375 degrees for 20 to 25 minutes or until heated through.
Makes 12 burritos
From Fix-It and Enjoy-It! 5-Ingredient Recipes
1 can refried beans
1 C. salsa of your choice
1 C. cooked rice
2 C. (8 oz.) shredded cheddar cheese, divided
12 6 to 7-inch flour tortillas
Combine beans, salsa, rice and 1 cup of the cheese in a bowl.
Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends of tortilla over filling and roll up.
Arrange burritos in a lightly greased 9x13-inch baking pan. Sprinkle with remaining cheese.
Cover and bake at 375 degrees for 20 to 25 minutes or until heated through.
Makes 12 burritos
From Fix-It and Enjoy-It! 5-Ingredient Recipes
Saturday, October 8, 2011
Pumpkin Spice Muffins
Pumpkin Spice Muffins
1/2 cup canned pumpkin
1/2 cup milk
1 egg
2 cups biscuit mix
1/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
***STREUSEL TOPPING***
1 tablespoon biscuit mix
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 teaspoons butter or margarine -- softened
In a mixing bowl, combine pumpkin, milk and egg with a fork. Combine dry = ingredients; add to mixing bowl and stir just until moistened. Spoon =
into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle = over muffins. Bake at 400 for 15 minutes or until golden brown. Sen'e =
warm.
Yield:1 dozen.
1/2 cup canned pumpkin
1/2 cup milk
1 egg
2 cups biscuit mix
1/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
***STREUSEL TOPPING***
1 tablespoon biscuit mix
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 teaspoons butter or margarine -- softened
In a mixing bowl, combine pumpkin, milk and egg with a fork. Combine dry = ingredients; add to mixing bowl and stir just until moistened. Spoon =
into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle = over muffins. Bake at 400 for 15 minutes or until golden brown. Sen'e =
warm.
Yield:1 dozen.
Pop Tarts - Raspberry
Pop Tarts~Raspberry
Ingredients
1 Packet (2 x 9-inch) Refrigerated Pie Crusts, at room temperature
Raspberry Jam
Egg Wash
1 Egg + 1 Tbsp Of Water or Milk, lightly beaten
Lemon Glaze
1/4 Cup Powdered/Confectioners’ Sugar
About 1 Tbsp Fresh Lemon Juice
Sprinkles (any flavor)
Equipment
2 ½ to 3 inches Cookie Cutter (any shape)
Baking Sheet, lined with parchment paper
Method
Preheat the oven to 375 ˚F/190˚C. Unroll the pie crust on a lightly floured work surface, cut the dough into desire cookie cutter.
Fill about 2 tsp of raspberry jam in a mound in the center of the dough. Lay the second dough on top of the first dough and gently press down all edges
with your fingertips. Then seal the edges with a fork. Brush the top of the dough with egg-wash.
Place the filled dough on a baking sheet, and bake for about 17 to 18 minutes or until the pastries are golden brown in color.
To make the lemon glaze: While the pastry is cooling, in a small bowl, whisk together the confectioners’ sugar and enough of the lemon juice to make an
easily spreadable, smooth glaze. Spoon the glaze on top of the cooled pastry and top with your favorite sprinkles.
Makes 14 Pop Tarts
Ingredients
1 Packet (2 x 9-inch) Refrigerated Pie Crusts, at room temperature
Raspberry Jam
Egg Wash
1 Egg + 1 Tbsp Of Water or Milk, lightly beaten
Lemon Glaze
1/4 Cup Powdered/Confectioners’ Sugar
About 1 Tbsp Fresh Lemon Juice
Sprinkles (any flavor)
Equipment
2 ½ to 3 inches Cookie Cutter (any shape)
Baking Sheet, lined with parchment paper
Method
Preheat the oven to 375 ˚F/190˚C. Unroll the pie crust on a lightly floured work surface, cut the dough into desire cookie cutter.
Fill about 2 tsp of raspberry jam in a mound in the center of the dough. Lay the second dough on top of the first dough and gently press down all edges
with your fingertips. Then seal the edges with a fork. Brush the top of the dough with egg-wash.
Place the filled dough on a baking sheet, and bake for about 17 to 18 minutes or until the pastries are golden brown in color.
To make the lemon glaze: While the pastry is cooling, in a small bowl, whisk together the confectioners’ sugar and enough of the lemon juice to make an
easily spreadable, smooth glaze. Spoon the glaze on top of the cooled pastry and top with your favorite sprinkles.
Makes 14 Pop Tarts
Angel Biscuits
Angel Biscuits
1/2 cup shortening
1/2 cup warm water
1 tbs sugar or Splenda
1/8 tsp baking soda
3 1/4 cups all purpose flour
1/4 tsp salt
1 tbs or 1 envelope active dry yeast
1 cup low fat buttermilk
Thinly sliced country ham
Heat oven to 400°.
Mix buttermilk and baking soda together. Mix yeast, sugar, salt and water together. Let stand until foamy.
Combine flour and shortening, stirring until mixed. Mix in buttermilk mixture. Mix in yeast mixture.
Cover with a towel and let rise in a warm place until doubled in size.
Step 2---Pat out dough to 1/2" thickness on a floured board. Cut biscuits with a 2" cutter.
Place on a baking sheet and let rise 20 min.
Bake biscuits 12 min. or until golden brown. Split and fill with thinly sliced country ham,
Makes 18 biscuits.
1/2 cup shortening
1/2 cup warm water
1 tbs sugar or Splenda
1/8 tsp baking soda
3 1/4 cups all purpose flour
1/4 tsp salt
1 tbs or 1 envelope active dry yeast
1 cup low fat buttermilk
Thinly sliced country ham
Heat oven to 400°.
Mix buttermilk and baking soda together. Mix yeast, sugar, salt and water together. Let stand until foamy.
Combine flour and shortening, stirring until mixed. Mix in buttermilk mixture. Mix in yeast mixture.
Cover with a towel and let rise in a warm place until doubled in size.
Step 2---Pat out dough to 1/2" thickness on a floured board. Cut biscuits with a 2" cutter.
Place on a baking sheet and let rise 20 min.
Bake biscuits 12 min. or until golden brown. Split and fill with thinly sliced country ham,
Makes 18 biscuits.
Chili Dog Soup
Chili Dog Soup
1 pound ground beef
1 package hot dogs, cut up
1 (28 ounce) can diced tomatoes, undrained
2 (16 ounce) cans dark red kidney beans, undrained
2 (15 ounce) cans tomato sauce
Salt and pepper
1 cup shredded cheese
1 bag Fritos Corn Chips
Cook ground beef. Drain. Stir in hot dogs, diced tomatoes, kidney Beans, tomato sauce, salt and pepper.
Cover and simmer for 30 minutes, stirring occasionally.
Serve over Frito chips and top with cheese.
1 pound ground beef
1 package hot dogs, cut up
1 (28 ounce) can diced tomatoes, undrained
2 (16 ounce) cans dark red kidney beans, undrained
2 (15 ounce) cans tomato sauce
Salt and pepper
1 cup shredded cheese
1 bag Fritos Corn Chips
Cook ground beef. Drain. Stir in hot dogs, diced tomatoes, kidney Beans, tomato sauce, salt and pepper.
Cover and simmer for 30 minutes, stirring occasionally.
Serve over Frito chips and top with cheese.
Monday, October 3, 2011
Thursday, September 29, 2011
Peanut Butter Blondies
Peanut Butter Blondies
1 cup vanilla frosting
3/4 tsp each vanilla and baking powder
1 egg
1 cup + 2 tbs peanut butter
1/2 cup chopped peanuts
1 3/4 cups flour
1 cup sugar or Splenda
12 tbs salted butter or margarine
Heat oven to 350°. In bowl, beat butter, 1 cup peanut butter and sugar 2 min.
Beat in egg, flour, vanilla and baking powder. Stir in 1/2 peanuts, pour into greased foil lined 9" square pan.
Bake 30 min. let cool. In bowl, blend frosting and remaining peanut butter, spread over bars.
Sprinkle with remaining peanuts.
Makes 12 Servings
1 cup vanilla frosting
3/4 tsp each vanilla and baking powder
1 egg
1 cup + 2 tbs peanut butter
1/2 cup chopped peanuts
1 3/4 cups flour
1 cup sugar or Splenda
12 tbs salted butter or margarine
Heat oven to 350°. In bowl, beat butter, 1 cup peanut butter and sugar 2 min.
Beat in egg, flour, vanilla and baking powder. Stir in 1/2 peanuts, pour into greased foil lined 9" square pan.
Bake 30 min. let cool. In bowl, blend frosting and remaining peanut butter, spread over bars.
Sprinkle with remaining peanuts.
Makes 12 Servings
Zippy Chicken Fingers
Zippy Chicken Fingers
4 boneless, skinless chicken breasts, cut into strips
Juice of 1 lemon
Poultry seasoning to taste
1 1/2 C. seasoned dry bread crumbs
1/4 C. oil
Place chicken strips in a bowl; sprinkle with lemon juice, then with poultry seasoning to taste.
Spread bread crumbs in a shallow dish; coat each chicken strip with crumbs.
Pour oil in a 13x9-inch baking pan; arrange strips on top.
Bake, uncovered, at 375 degrees for 20 minutes, turning once, until golden.
4 servings
From Gooseberry Patch - Quick & Easy 2
4 boneless, skinless chicken breasts, cut into strips
Juice of 1 lemon
Poultry seasoning to taste
1 1/2 C. seasoned dry bread crumbs
1/4 C. oil
Place chicken strips in a bowl; sprinkle with lemon juice, then with poultry seasoning to taste.
Spread bread crumbs in a shallow dish; coat each chicken strip with crumbs.
Pour oil in a 13x9-inch baking pan; arrange strips on top.
Bake, uncovered, at 375 degrees for 20 minutes, turning once, until golden.
4 servings
From Gooseberry Patch - Quick & Easy 2
Pepperoni Pizza Wraps
Pepperoni Pizza Wraps
1/2 cup pizza sauce
4 (7- or 8-inch) flour tortillas
4 ounces (1 cup) shredded mozzarella cheese
1/2 (3.5 ounce) package pepperoni slices
Preheat oven to 350 degrees F.
Spread pizza sauce evenly over tortillas to within 1 inch of edges. Sprinkle each evenly with cheese.
Arrange 1/4 of pepperoni slices down center of each tortilla. Roll up each tortilla; wrap each in foil.
Bake for 10 to 15 minutes or until thoroughly heated and cheese is melted.
1/2 cup pizza sauce
4 (7- or 8-inch) flour tortillas
4 ounces (1 cup) shredded mozzarella cheese
1/2 (3.5 ounce) package pepperoni slices
Preheat oven to 350 degrees F.
Spread pizza sauce evenly over tortillas to within 1 inch of edges. Sprinkle each evenly with cheese.
Arrange 1/4 of pepperoni slices down center of each tortilla. Roll up each tortilla; wrap each in foil.
Bake for 10 to 15 minutes or until thoroughly heated and cheese is melted.
Wednesday, September 28, 2011
Cherry Cheesecake-Nigella lawson
Cherry Cheesecake-Nigella Lawson
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3/4 stick soft unsalted butter
10 ounces cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 cup heavy cream
1 (10-ounce) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit)
Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump.
If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
Lightly whip the cream, and then fold it into the cream cheese mixture.
Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top
Yield: 6 to 8 servings
Recipe courtesy Nigella Lawson
Copyright 2007, Nigella Express, Hyperion, All Rights Reserved
Show: Nigella ExpressEpisode: Retro Rapido
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3/4 stick soft unsalted butter
10 ounces cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 cup heavy cream
1 (10-ounce) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit)
Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump.
If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
Lightly whip the cream, and then fold it into the cream cheese mixture.
Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top
Yield: 6 to 8 servings
Recipe courtesy Nigella Lawson
Copyright 2007, Nigella Express, Hyperion, All Rights Reserved
Show: Nigella ExpressEpisode: Retro Rapido
Carrot Cupcakes With Cream Cheese Frosting-Ellie Krieger
Carrot Cupcakes with Cream Cheese Frosting-Ellie Krieger
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest
Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined.
Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes.
Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy.
Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts.
The cupcakes should be stored in the refrigerator
2005, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger
Episode: Old Favorites
10 cupcakes
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest
Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined.
Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes.
Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy.
Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts.
The cupcakes should be stored in the refrigerator
2005, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger
Episode: Old Favorites
10 cupcakes
Carrot & PIneapple Cake-Ina Garten
Carrot and Pineapple Cake-Ina Garten
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
For the decoration:
1/2 cup diced fresh pineapple
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla.
In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour.
Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean.
Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined.
Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting.
Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Decorate with diced pineapple.
8 servings
2007, Ina Garten, All Rights Reserved
Show: Barefoot Contessa
Episode: Pots and Plans
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
For the decoration:
1/2 cup diced fresh pineapple
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla.
In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour.
Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean.
Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined.
Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting.
Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Decorate with diced pineapple.
8 servings
2007, Ina Garten, All Rights Reserved
Show: Barefoot Contessa
Episode: Pots and Plans
Powdered Sugar Crisps -Ellie Krieger
Powdered Sugar Crisps
Cooking Spray
10 wonton wrappers
2 teaspoons canola oil
1 teaspoon confectioners' sugar
Preheat the oven to 375 degrees F. Spray a baking sheet with cooking spray.
Cut the wonton wrappers in half on the diagonal so you wind up with 20 triangles.
In a medium sized bowl, toss the triangles gently with the canola oil, separating the pieces gently so each piece is coated with oil.
Place the triangles onto the baking sheet in a single layer.
Bake for about 10 minutes, until they are golden brown and crisped.
Dust with confectioners' sugar, and serve.
Crisps will keep up to 4 days in an airtight container.
4 servings, serving size 5 crisps
Per Serving:
Calories 80; Total Fat 2.5 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 1 g) ; Protein 2 g; Carb 12 g; Fiber 0 g; Cholesterol 2 mg; Sodium 115 mg
2008 Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger
Episode: Eat Out
Cooking Spray
10 wonton wrappers
2 teaspoons canola oil
1 teaspoon confectioners' sugar
Preheat the oven to 375 degrees F. Spray a baking sheet with cooking spray.
Cut the wonton wrappers in half on the diagonal so you wind up with 20 triangles.
In a medium sized bowl, toss the triangles gently with the canola oil, separating the pieces gently so each piece is coated with oil.
Place the triangles onto the baking sheet in a single layer.
Bake for about 10 minutes, until they are golden brown and crisped.
Dust with confectioners' sugar, and serve.
Crisps will keep up to 4 days in an airtight container.
4 servings, serving size 5 crisps
Per Serving:
Calories 80; Total Fat 2.5 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 1 g) ; Protein 2 g; Carb 12 g; Fiber 0 g; Cholesterol 2 mg; Sodium 115 mg
2008 Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger
Episode: Eat Out
Cake In A Mug
Cake in a Mug
1 micowave safe 12 ounce or larger mug
1 cake mix any flavor
1 - four serving size, instant pudding mix
Throughly mix dry ingredients together put 1/2 cup of dry mix in mug
Flavor Ideas:
Yellow cake mix/pistachio pudding
Devils food cake mix/ chocolate pudding
Butterscotch cake mix/ butterscotch pudding
Spice cake/banana instant pudding
Lemon cake mix/ lemon pudding
Yellow cake mix/ vanilla pudding or french vaniila
Spray or grease mug and add
1/2 C. Mix,
1 tablespoon egg white
1 tablesppom oil
1 tablespoon water
Mix with a fork
Microwave on high for 2-3 minutes add chocolate chips etc before baking if you like.
Enjoy
1 micowave safe 12 ounce or larger mug
1 cake mix any flavor
1 - four serving size, instant pudding mix
Throughly mix dry ingredients together put 1/2 cup of dry mix in mug
Flavor Ideas:
Yellow cake mix/pistachio pudding
Devils food cake mix/ chocolate pudding
Butterscotch cake mix/ butterscotch pudding
Spice cake/banana instant pudding
Lemon cake mix/ lemon pudding
Yellow cake mix/ vanilla pudding or french vaniila
Spray or grease mug and add
1/2 C. Mix,
1 tablespoon egg white
1 tablesppom oil
1 tablespoon water
Mix with a fork
Microwave on high for 2-3 minutes add chocolate chips etc before baking if you like.
Enjoy
Quesadillas
Quesadillas
2 bell peppers -- quartered lengthwise
nonstick cooking spray
4 10" flour tortillas
1 1/3 cups shredded cheddar cheese
1/4 cup sliced ripe olives
3/4 cup salsa
1/4 cup light sour cream
Heat the grill. Spray bell peppers with nonstick cooking spray.
When ready to grill, place the peppers on a gas grill over medium high heat or on a charcoal grill 4-6" from medium high coals.
Cook 4-6 minutes or until crisp tender and grill marked, turning occasionally.
Remove from the grill; let stand until cool enough to handle.
Reduce the heat on the gas grill to low or spread out the coals to reduce the heat in the charcoal grill.
Spray one side of each tortilla with nonstick cooking spray. Place the sprayed side down on a work surface.
Thinly slice the bell peppers.
Place 1/4 of the peppers on half of each tortilla. Sprinkle each with 1/3 cup cheese and 1 tbsp olives.
Fold the remaining half of each tortilla over the filling.
Place folded tortillas on the grill; cook 2-3 minutes or until the bottoms are golden brown.
Pillsbury Farmer's Market Vegetarian Booklet
2 bell peppers -- quartered lengthwise
nonstick cooking spray
4 10" flour tortillas
1 1/3 cups shredded cheddar cheese
1/4 cup sliced ripe olives
3/4 cup salsa
1/4 cup light sour cream
Heat the grill. Spray bell peppers with nonstick cooking spray.
When ready to grill, place the peppers on a gas grill over medium high heat or on a charcoal grill 4-6" from medium high coals.
Cook 4-6 minutes or until crisp tender and grill marked, turning occasionally.
Remove from the grill; let stand until cool enough to handle.
Reduce the heat on the gas grill to low or spread out the coals to reduce the heat in the charcoal grill.
Spray one side of each tortilla with nonstick cooking spray. Place the sprayed side down on a work surface.
Thinly slice the bell peppers.
Place 1/4 of the peppers on half of each tortilla. Sprinkle each with 1/3 cup cheese and 1 tbsp olives.
Fold the remaining half of each tortilla over the filling.
Place folded tortillas on the grill; cook 2-3 minutes or until the bottoms are golden brown.
Pillsbury Farmer's Market Vegetarian Booklet
Cowboy Stew
Cowboy Stew
1 medium can red kidney beans
1 medium can tomatoes
1 medium can whole kernel corn
1 lb. hamburger
1 small green pepper
1 small onion
1 tbsp. Worcestershire sauce
Brown hamburger in a skillet with diced onion and green pepper.
Place in a large soup pot. Add tomatoes, beans, and corn. Use juice from corn and tomatoes as needed for
added moisture.
Salt and pepper to taste and simmer until beans are tender.
1 medium can red kidney beans
1 medium can tomatoes
1 medium can whole kernel corn
1 lb. hamburger
1 small green pepper
1 small onion
1 tbsp. Worcestershire sauce
Brown hamburger in a skillet with diced onion and green pepper.
Place in a large soup pot. Add tomatoes, beans, and corn. Use juice from corn and tomatoes as needed for
added moisture.
Salt and pepper to taste and simmer until beans are tender.
Cheeseburger Soup
Cheeseburger Soup
1/2 lb. ground beef
3/4 C. chopped onion
3/4 C. shredded carrots
3/4 C. diced celery
1 tsp. dried basil
1 tsp. dried parsley
4 tbsp. butter
3 C. chicken broth
4 C. potatoes
1/4 C. flour
1 C. cheddar cheese, grated
1 1/2 C. milk
1/4 C. sour cream
Brown beef; drain and set aside. Saute onion, carrots, celery, basil, and parsley in 1 tbsp. butter for about 10 minutes. Add potatoes and beef, bring to a boil.
Simmer 10 minutes or until potatoes are tender. In a small skillet, melt remaining butter. Add flour.
Cook and stir for 2 minutes. Reduce heat. Add cheese, milk, salt, and pepper.
Cook until cheese is melted.
Remove from heat, stir in sour cream.
1/2 lb. ground beef
3/4 C. chopped onion
3/4 C. shredded carrots
3/4 C. diced celery
1 tsp. dried basil
1 tsp. dried parsley
4 tbsp. butter
3 C. chicken broth
4 C. potatoes
1/4 C. flour
1 C. cheddar cheese, grated
1 1/2 C. milk
1/4 C. sour cream
Brown beef; drain and set aside. Saute onion, carrots, celery, basil, and parsley in 1 tbsp. butter for about 10 minutes. Add potatoes and beef, bring to a boil.
Simmer 10 minutes or until potatoes are tender. In a small skillet, melt remaining butter. Add flour.
Cook and stir for 2 minutes. Reduce heat. Add cheese, milk, salt, and pepper.
Cook until cheese is melted.
Remove from heat, stir in sour cream.
Beef Noodle Soup
Beef Noodle Soup
1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups Frozen egg noodles
In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is
browned on all sides.
Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles.
Bring to a boil, reduce heat to low and simmer for 30 minutes.
1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups Frozen egg noodles
In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is
browned on all sides.
Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles.
Bring to a boil, reduce heat to low and simmer for 30 minutes.
French Onion Soup
French Onion Soup
4 cups sliced onions
4 (10.5 ounce) cans beef broth
1/2 cup unsalted butter
2 tablespoons olive oil
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme
salt and pepper to taste
1 (1 pound) loaf French bread, sliced
6 slices provolone cheese
3/4 cup diced Swiss cheese
1/4 cup grated Parmesan cheese
Melt butter in an 8 quart stock pot on medium heat.
Add olive oil and stir. Add onions and continually stir until tender and translucent.
Do not brown the onions.
Add beef stock, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
Ladle soup into individual, oven safe, serving bowls and place one slice of bread on top, (it can also be broken into pieces, whichever you prefer).
Layer cheese on top of bread; placing a slice of provolone,1/2 slice diced Swiss and then Parmesan cheese.
Place bowls on cookie sheet and broil until cheese bubbles and browns slightly.
4 cups sliced onions
4 (10.5 ounce) cans beef broth
1/2 cup unsalted butter
2 tablespoons olive oil
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme
salt and pepper to taste
1 (1 pound) loaf French bread, sliced
6 slices provolone cheese
3/4 cup diced Swiss cheese
1/4 cup grated Parmesan cheese
Melt butter in an 8 quart stock pot on medium heat.
Add olive oil and stir. Add onions and continually stir until tender and translucent.
Do not brown the onions.
Add beef stock, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
Ladle soup into individual, oven safe, serving bowls and place one slice of bread on top, (it can also be broken into pieces, whichever you prefer).
Layer cheese on top of bread; placing a slice of provolone,1/2 slice diced Swiss and then Parmesan cheese.
Place bowls on cookie sheet and broil until cheese bubbles and browns slightly.
Italian Sausage Soup
Italian Sausage Soup
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can
Italian−style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great
northern beans, undrained
2 small zucchini, cubed
2 cups spinach − packed,
rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt
In a stockpot or Dutch oven, brown sausage with garlic.
Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves.
Soup is ready to serve after 5 minutes.
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can
Italian−style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great
northern beans, undrained
2 small zucchini, cubed
2 cups spinach − packed,
rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt
In a stockpot or Dutch oven, brown sausage with garlic.
Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves.
Soup is ready to serve after 5 minutes.
Lentil Soup
Lentil Soup
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils − soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
In a large stockpot, saute the onions in oil until they are glossy.
Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper.
Stir well, then add the wine and bring the mixture to a boil.
Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
Sprinkle the soup with parsley and Parmesan before serving.
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils − soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
In a large stockpot, saute the onions in oil until they are glossy.
Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper.
Stir well, then add the wine and bring the mixture to a boil.
Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
Sprinkle the soup with parsley and Parmesan before serving.
Minestrone
inestrone
-
10 cups cooked red beans
1 tsp. salt
1 clove garlic, pressed
1/4 cup chopped parsley
1 zucchini, sliced
2 stalks celery, chopped
3 tablespoons butter
2 bay leaves
1/2 cup uncooked elbow macaroni
1 tsp. basil
1/4 tsp. pepper
1 tablespoon oil
1 carrot, diced
5 leaves spinach or chard, chopped
8 oz. tomato sauce or stewed tomatoes
Crush 7 cups of beans and leave the remaining beans whole. Combine all remaining ingredients except macaroni and basil.
Bring to a boil. Turn down heat and simmer for 45 minutes. Add basil and macaroni and cook an additional 15 minutes.
Serve with a sprinkling of grated Parmesan cheese.
-
10 cups cooked red beans
1 tsp. salt
1 clove garlic, pressed
1/4 cup chopped parsley
1 zucchini, sliced
2 stalks celery, chopped
3 tablespoons butter
2 bay leaves
1/2 cup uncooked elbow macaroni
1 tsp. basil
1/4 tsp. pepper
1 tablespoon oil
1 carrot, diced
5 leaves spinach or chard, chopped
8 oz. tomato sauce or stewed tomatoes
Crush 7 cups of beans and leave the remaining beans whole. Combine all remaining ingredients except macaroni and basil.
Bring to a boil. Turn down heat and simmer for 45 minutes. Add basil and macaroni and cook an additional 15 minutes.
Serve with a sprinkling of grated Parmesan cheese.
New Orleans Gumbo
New Orleans Gumbo
2 tablespoons shortening
2 green onions, diced
1 stalk celery, diced
1 green bell pepper, diced
1 jalapeño pepper (optional)
1 tablespoon chopped fine parsley
1 quart cut−up okra
1/2 can tomato paste
1 tomato paste can of water
1 (18 oz.) can stewed tomatoes, chopped
1 lb. crabmeat
1 lb. shrimp
1 cup diced cooked ham
1 cup diced, cooked chicken
1 jar oysters (optional)
In a 10−inch frying pan melt the shortening. Add the onions, celery and peppers.
Cook for 3 minutes. Add parsley and cook for 2 minutes.
Add okra, reduce heat and cook for 15 minutes.
Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes.
Add all the meats and cook for 20 to 25 minutes more, stirring frequently.
Serve over hot, cooked rice.
2 tablespoons shortening
2 green onions, diced
1 stalk celery, diced
1 green bell pepper, diced
1 jalapeño pepper (optional)
1 tablespoon chopped fine parsley
1 quart cut−up okra
1/2 can tomato paste
1 tomato paste can of water
1 (18 oz.) can stewed tomatoes, chopped
1 lb. crabmeat
1 lb. shrimp
1 cup diced cooked ham
1 cup diced, cooked chicken
1 jar oysters (optional)
In a 10−inch frying pan melt the shortening. Add the onions, celery and peppers.
Cook for 3 minutes. Add parsley and cook for 2 minutes.
Add okra, reduce heat and cook for 15 minutes.
Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes.
Add all the meats and cook for 20 to 25 minutes more, stirring frequently.
Serve over hot, cooked rice.
Potato Soup
Potato Soup
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all−purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste
In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all
but 1/4 cup of the bacon grease.
In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the
garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the
bacon to the pan, and add enough chicken stock to just cover the potatoes.
Cover, and simmer until potatoes are tender.
In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring
the cream mixture to a boil, and cook, stirring constantly, until thickened.
Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan.
Adjust seasonings to your taste.
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all−purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste
In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all
but 1/4 cup of the bacon grease.
In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the
garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the
bacon to the pan, and add enough chicken stock to just cover the potatoes.
Cover, and simmer until potatoes are tender.
In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring
the cream mixture to a boil, and cook, stirring constantly, until thickened.
Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan.
Adjust seasonings to your taste.
Tuscan Soup
Tuscan Soup
6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk
salt to taste
ground black pepper to taste
Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is
no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
Add spinach. Continue boiling until spinach is lightly cooked.
Remove soup from heat, stir in evaporated milk, and season to taste.
Do not add any salt if using canned stock.
6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk
salt to taste
ground black pepper to taste
Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is
no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
Add spinach. Continue boiling until spinach is lightly cooked.
Remove soup from heat, stir in evaporated milk, and season to taste.
Do not add any salt if using canned stock.
White Chicken Chili
White Chicken Chili
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (10.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
Heat the oil in a large saucepan over medium−low heat. Slowly cook and stir the onion until tender. Mix in the
garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender,
about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in the cheese until melted.
Serve warm.
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (10.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
Heat the oil in a large saucepan over medium−low heat. Slowly cook and stir the onion until tender. Mix in the
garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender,
about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in the cheese until melted.
Serve warm.
Wisconsin Cheese Soup
Wisconsin Cheese Soup
1 cup sliced carrots
2 cups chopped broccoli
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup chopped onion
1/4 cup butter
1/4 cup all−purpose flour
1/4 teaspoon ground black pepper
2 cups milk
2 cups shredded sharp Cheddar cheese
In a small saucepan over medium−high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil.
Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.
In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper; cook 1 minute. Stir in milk. Bring to a boil, then stir in cheese until melted.
Stir in reserved vegetables and cooking liquid.
Heat through, and serve.
1 cup sliced carrots
2 cups chopped broccoli
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup chopped onion
1/4 cup butter
1/4 cup all−purpose flour
1/4 teaspoon ground black pepper
2 cups milk
2 cups shredded sharp Cheddar cheese
In a small saucepan over medium−high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil.
Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.
In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper; cook 1 minute. Stir in milk. Bring to a boil, then stir in cheese until melted.
Stir in reserved vegetables and cooking liquid.
Heat through, and serve.
Libby's Famous Pumpkin Pie
LIBBY'S® Famous Pumpkin Pie
Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes.
Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Top with whipped cream before serving.
Recipe from the Libby's Pumpkin Can
Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes.
Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Top with whipped cream before serving.
Recipe from the Libby's Pumpkin Can
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies
Ingredients
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
Filling:
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
Drop dough by heaping teaspoons onto the prepared baking sheets.
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
To Make Whoopie Pie Filling:
Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar.
Beat until light and fluffy.
Ingredients
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
Filling:
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
Drop dough by heaping teaspoons onto the prepared baking sheets.
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
To Make Whoopie Pie Filling:
Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar.
Beat until light and fluffy.
Roopasted Cinnamon Sweet Potato Fries
Roasted Cinnamon Sweet Potato Fries
2 pounds sweet potatoes, cut into thin wedges
3 tbs olive oil
Salt and Pepper
1 tsp cinnamon
Toss potatoes with oil, salt and pepper. Roast 30 min. at 475°. Toss with cinnamon.
Makes 6 servings.
2 pounds sweet potatoes, cut into thin wedges
3 tbs olive oil
Salt and Pepper
1 tsp cinnamon
Toss potatoes with oil, salt and pepper. Roast 30 min. at 475°. Toss with cinnamon.
Makes 6 servings.
Crockpot Caramel Apple Nachos
Crockpot Caramel Apple Nachos
Ingredients
2/3 cup packed brown sugar
1/4 cup granulated sugar
1 tablespoon quick-cooking tapioca
1 teaspoon ground cinnamon
11/2 cups apple juice or apple cider
2 pounds cooking apples, peeled, cored, and cut into 1/2-inch-thick
slices (6 cups)
1 tablespoon margarine or butter, cut up
1 8-ounce carton vanilla yogurt
1/4 cup chopped pecans, toasted
1 recipe Cinnamon Tortilla Crisps
Directions
In a 3 1/2- or 4-quart crockery cooker stir together brown sugar, granulated sugar; tapioca, and cinnamon.
Stir in the apple juice or cider. Add apple slices and margarine or butter; stir to mix.
Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
To serve, divide apples and syrup among 8 dessert dishes.
Top each serving with vanilla yogurt and pecans.
Serve with Cinnamon Tortilla Crisps.
Cinnamon Tortilla Crisps:
In a bowl combine 4 teaspoons granulated sugar and 1 teaspoon ground cinnamon.
Cut two 7- to 8-inch flour tortillas into 8 wedges each. (Or, cut three 6-inch corn tortillas into 6 wedges each.)
Lightly spray wedges with nonstick coating. Place wedges in a single layer on an ungreased baking sheet.
Sprinkle with sugar-cinnamon mixture. Bake in a 350 oven about 12 minutes or until crisp.
(Or, bake corn tortillas about 8 minutes.)
Nutritional Information Nutritional facts per serving
Makes 8 servings
calories: 280, total fat: 5g, saturated fat: 1g, cholesterol: 1mg, sodium: 85mg, carbohydrate: 60g, fiber: 2g, protein: 3g
Ingredients
2/3 cup packed brown sugar
1/4 cup granulated sugar
1 tablespoon quick-cooking tapioca
1 teaspoon ground cinnamon
11/2 cups apple juice or apple cider
2 pounds cooking apples, peeled, cored, and cut into 1/2-inch-thick
slices (6 cups)
1 tablespoon margarine or butter, cut up
1 8-ounce carton vanilla yogurt
1/4 cup chopped pecans, toasted
1 recipe Cinnamon Tortilla Crisps
Directions
In a 3 1/2- or 4-quart crockery cooker stir together brown sugar, granulated sugar; tapioca, and cinnamon.
Stir in the apple juice or cider. Add apple slices and margarine or butter; stir to mix.
Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
To serve, divide apples and syrup among 8 dessert dishes.
Top each serving with vanilla yogurt and pecans.
Serve with Cinnamon Tortilla Crisps.
Cinnamon Tortilla Crisps:
In a bowl combine 4 teaspoons granulated sugar and 1 teaspoon ground cinnamon.
Cut two 7- to 8-inch flour tortillas into 8 wedges each. (Or, cut three 6-inch corn tortillas into 6 wedges each.)
Lightly spray wedges with nonstick coating. Place wedges in a single layer on an ungreased baking sheet.
Sprinkle with sugar-cinnamon mixture. Bake in a 350 oven about 12 minutes or until crisp.
(Or, bake corn tortillas about 8 minutes.)
Nutritional Information Nutritional facts per serving
Makes 8 servings
calories: 280, total fat: 5g, saturated fat: 1g, cholesterol: 1mg, sodium: 85mg, carbohydrate: 60g, fiber: 2g, protein: 3g
Saturday, September 24, 2011
apple Crumble
Apple Crumble
This recipe is:
Contest Winning
Ingredients
8 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored cooking spray
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
4 medium tart apples, peeled and sliced
Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup soft whole wheat bread crumbs
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup cold butter
1/4 cup slivered almonds
Directions
Place phyllo dough on a work surface; cut in half. Spritz one sheet with butter-flavored spray. Repeat with remaining sheets of phyllo, placing each
layer, sprayed side up, in a greased 8-in. square baking dish. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it
from drying out.)
In a large bowl, combine the brown sugar, flour, ginger and cinnamon; add apples and toss to coat. Spoon over phyllo dough.
In another large bowl, combine the flour, brown sugar, bread crumbs, ginger and cinnamon; cut in butter until mixture resembles coarse crumbs.
Add almonds; sprinkle over apple mixture.
Bake at 350° for 40-45 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes before serving.
Yield: 9 servings.
Nutrition Facts: 1 serving (1/2 cup) equals 322 calories, 12 g fat (6 g saturated fat), 27 mg cholesterol, 213 mg sodium, 51 g carbohydrate, 2 g
fiber, 4 g protein.
Apple Crumble published in Taste of Home October/November 2005, p27- Carol Simpkins, Santa Cruz, California
This recipe is:
Contest Winning
Ingredients
8 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored cooking spray
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
4 medium tart apples, peeled and sliced
Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup soft whole wheat bread crumbs
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup cold butter
1/4 cup slivered almonds
Directions
Place phyllo dough on a work surface; cut in half. Spritz one sheet with butter-flavored spray. Repeat with remaining sheets of phyllo, placing each
layer, sprayed side up, in a greased 8-in. square baking dish. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it
from drying out.)
In a large bowl, combine the brown sugar, flour, ginger and cinnamon; add apples and toss to coat. Spoon over phyllo dough.
In another large bowl, combine the flour, brown sugar, bread crumbs, ginger and cinnamon; cut in butter until mixture resembles coarse crumbs.
Add almonds; sprinkle over apple mixture.
Bake at 350° for 40-45 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes before serving.
Yield: 9 servings.
Nutrition Facts: 1 serving (1/2 cup) equals 322 calories, 12 g fat (6 g saturated fat), 27 mg cholesterol, 213 mg sodium, 51 g carbohydrate, 2 g
fiber, 4 g protein.
Apple Crumble published in Taste of Home October/November 2005, p27- Carol Simpkins, Santa Cruz, California
Wednesday, September 21, 2011
Red Hot Fried Apples
Red Hot Fried Apples
6 medium cooking apples (Granny Smith are good)
1/3 cup butter
1/3 cup granulated sugar
1/3 cup red hots candies
1/4 teaspoon salt
Core, but do not peel apples. Slice into 1/2-inch thick slices. Heat butter in heavy skillet. Arrange apple slices in skillet.
Mix together sugar, candies, and salt. Sprinkle over apples and simmer over low heat until apples are transparent.
Turn them a few times during cooking with a spatula.
Yield: 6 servings
6 medium cooking apples (Granny Smith are good)
1/3 cup butter
1/3 cup granulated sugar
1/3 cup red hots candies
1/4 teaspoon salt
Core, but do not peel apples. Slice into 1/2-inch thick slices. Heat butter in heavy skillet. Arrange apple slices in skillet.
Mix together sugar, candies, and salt. Sprinkle over apples and simmer over low heat until apples are transparent.
Turn them a few times during cooking with a spatula.
Yield: 6 servings
Butterfinger, Milky Way Chocolate Chunk Cookies
Butterfinger, Milky Way Chocolate Chunk Cookies
2 sticks softened butter
3/4 Cup brown sugar
3/4 Cup granulated sugar
2 eggs
1 teaspoon vanilla
3 Cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
6 mini butterfinger (fun size) or 1 1/2 full size candy bars
6 mini milky ways quartered or 1 full size candy bar
1/2 Cup chocolate chips
1. Preheat oven to 375 degrees F. In a stand or electric mixer, beat butter and sugars until well combined. Slowly add in eggs and vanilla until well
mixed.
Place flour, baking soda and salt into a large bowl; mix to combine.
Slowly add to wet ingredients along with the candy bars and chocolate chips until just combined. With a medium cookie scoop, scoop dough onto a silpat
lined baking sheet about 1 1/2 inches apart.
Bake for 9-11 minutes or until done to your liking. I take them out right at 9 minutes for a softer cookie.
Let cool for 5-7 minutes on baking sheet to set up.
Transfer to a cooling rack to finish cooling.
3 dozen cookies
2 sticks softened butter
3/4 Cup brown sugar
3/4 Cup granulated sugar
2 eggs
1 teaspoon vanilla
3 Cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
6 mini butterfinger (fun size) or 1 1/2 full size candy bars
6 mini milky ways quartered or 1 full size candy bar
1/2 Cup chocolate chips
1. Preheat oven to 375 degrees F. In a stand or electric mixer, beat butter and sugars until well combined. Slowly add in eggs and vanilla until well
mixed.
Place flour, baking soda and salt into a large bowl; mix to combine.
Slowly add to wet ingredients along with the candy bars and chocolate chips until just combined. With a medium cookie scoop, scoop dough onto a silpat
lined baking sheet about 1 1/2 inches apart.
Bake for 9-11 minutes or until done to your liking. I take them out right at 9 minutes for a softer cookie.
Let cool for 5-7 minutes on baking sheet to set up.
Transfer to a cooling rack to finish cooling.
3 dozen cookies
Cinnamon Bundt Cake
Cinnamon Bundt Cake
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
3/4 C. Wesson oil
3/4 C. water
4 eggs
1 tsp. vanilla
Mix together at high speed for 8 minutes. Grease bundt pan well with pastry brush. Sprinkle 1 cup nuts in pan; spread around. Nuts will cling to grease!
Place 1/3 of batter in pan; sprinkle with cinnamon and sugar mixture.
Place another 1/3 of mixture in pan; sprinkle with cinnamon and sugar.
Place remaining 1/3 of batter in pan.
Bake at 350 degrees for 1 hour or more
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
3/4 C. Wesson oil
3/4 C. water
4 eggs
1 tsp. vanilla
Mix together at high speed for 8 minutes. Grease bundt pan well with pastry brush. Sprinkle 1 cup nuts in pan; spread around. Nuts will cling to grease!
Place 1/3 of batter in pan; sprinkle with cinnamon and sugar mixture.
Place another 1/3 of mixture in pan; sprinkle with cinnamon and sugar.
Place remaining 1/3 of batter in pan.
Bake at 350 degrees for 1 hour or more
Friday, August 26, 2011
Fresh Apple Cake
Fresh Apple Cake
4 C. diced apples
2 C. sugar
2 tsp. cinnamon
1 tsp. soda
1/2 C. chopped nuts
2 eggs
1/2 C. salad oil
1 tsp. salt
2 C. flour
Dice apples in a bowl. Break eggs over the apples. Stir with spoon, add sugar, cinnamon, oil and nuts.
Mix dry ingredients together and add to apple mixture, mix well and pour into a greased 9 x 13 pan.
Top with mixture of 1/4 cup brown sugar, 1/4 cup white sugar, 1/2 teaspoon cinnamon and 1/2 cup chopped nuts.
Bake at 350 degrees for 50 minutes.
4 C. diced apples
2 C. sugar
2 tsp. cinnamon
1 tsp. soda
1/2 C. chopped nuts
2 eggs
1/2 C. salad oil
1 tsp. salt
2 C. flour
Dice apples in a bowl. Break eggs over the apples. Stir with spoon, add sugar, cinnamon, oil and nuts.
Mix dry ingredients together and add to apple mixture, mix well and pour into a greased 9 x 13 pan.
Top with mixture of 1/4 cup brown sugar, 1/4 cup white sugar, 1/2 teaspoon cinnamon and 1/2 cup chopped nuts.
Bake at 350 degrees for 50 minutes.
Chicken Curry In A Crock Pot
Chicken Curry In A Crock Pot
2 whole chicken breasts, boned
1 can cream of chicken soup
1/4 c. dry sherry
2 tbsp. butter or margarine
2 green onions with tops, finely chopped
1 tsp. curry powder
1 tsp. salt
Dash of pepper
Fluffy rice
Cut chicken into small pieces, place in crock pot. Add all remaining ingredients except rice. Cover and cook on high setting 2 1/2 to 4 hours.
Serve over hot rice.
2 whole chicken breasts, boned
1 can cream of chicken soup
1/4 c. dry sherry
2 tbsp. butter or margarine
2 green onions with tops, finely chopped
1 tsp. curry powder
1 tsp. salt
Dash of pepper
Fluffy rice
Cut chicken into small pieces, place in crock pot. Add all remaining ingredients except rice. Cover and cook on high setting 2 1/2 to 4 hours.
Serve over hot rice.
Cream Cheese Pound Cake
Cream Cheese Pound Cake
3 C. sugar
3 C. flour
1 lb. butter
1 (8 oz.) pkg. cream cheese
6 lg. eggs
1 tbsp. vanilla
1 tsp. lemon extract
NOTE: The butter, cream cheese, and eggs should be at room temperature. Cream sugar and butter together with cream cheese very well. Add flour alternately
with 2 eggs; beat well after each addition. Add vanilla and lemon extract.
Beat very well.
Bake in a tube pan 60 to 80 minutes at 350 degrees.
Crockpot Macaroni & Cheese
Crock Pot Macaroni & Cheese
1 (18 oz.) pkg. macaroni, cooked & drained
1 tbsp. salad oil
1 (13 oz.) can evaporated milk
1 1/2 c. milk
1 tsp. salt
3 c. shredded sharp cheddar cheese
1/2 c. melted butter
Lightly grease crock pot. Toss macaroni and oil. Add all remaining ingredients. Stir, cover and cook on low 3 to 4 hours, stirring occasionally
1 (18 oz.) pkg. macaroni, cooked & drained
1 tbsp. salad oil
1 (13 oz.) can evaporated milk
1 1/2 c. milk
1 tsp. salt
3 c. shredded sharp cheddar cheese
1/2 c. melted butter
Lightly grease crock pot. Toss macaroni and oil. Add all remaining ingredients. Stir, cover and cook on low 3 to 4 hours, stirring occasionally
Thursday, August 25, 2011
Crock Pot Pizza
Crock Pot Pizza
1 1/2 lbs. hamburger
1 med. onion, chopped
2 cans Ragu chunky pizza sauce mix
2/3 pkg. rigatoni noodles
3 lbs. Mozzarella cheese
Olives, peppers, mushrooms - optional
Pepperoni
Brown hamburger and onion together and drain. Mix in sauce mix.
Make alternate layers in crock pot, starting with meat sauce, noodles, pepperoni and cheese.
Cook on low for 5 hours.
1 1/2 lbs. hamburger
1 med. onion, chopped
2 cans Ragu chunky pizza sauce mix
2/3 pkg. rigatoni noodles
3 lbs. Mozzarella cheese
Olives, peppers, mushrooms - optional
Pepperoni
Brown hamburger and onion together and drain. Mix in sauce mix.
Make alternate layers in crock pot, starting with meat sauce, noodles, pepperoni and cheese.
Cook on low for 5 hours.
Crock Pot Stew
Crock Pot Stew
24 oz. pkg. stew vegetables (thawed)
1 lb. stew beef, cut into 1 1/2 inch cubes
1 can (10 1/2 oz.) condensed tomato soup
1/2 c. water
2 tbsp. dried onion flakes
1 tbsp. pepper
1 bay leaf
Place vegetables in bottom of crock pot. Add meat. In separate bowl mix remaining ingredients and pour over meat and vegetables.
Cover and cook over low setting for 10 or 14 hours (high 3-4 hours).
24 oz. pkg. stew vegetables (thawed)
1 lb. stew beef, cut into 1 1/2 inch cubes
1 can (10 1/2 oz.) condensed tomato soup
1/2 c. water
2 tbsp. dried onion flakes
1 tbsp. pepper
1 bay leaf
Place vegetables in bottom of crock pot. Add meat. In separate bowl mix remaining ingredients and pour over meat and vegetables.
Cover and cook over low setting for 10 or 14 hours (high 3-4 hours).
Fresh Peach Salsa
Fresh Peach Salsa
4 medium peaches, peeled and pitted
2 large tomatoes, cut into wedges and seeded
1/2 sweet onion, cut into wedges
1/2 cup fresh cilantro leaves
2 garlic cloves, peeled and crushed
2 cans (4 ounces each) chopped green chilies
4 teaspoons cider vinegar
1 teaspoon lime juice
1/4 teaspoon pepper
Baked tortilla chip scoops
Directions
In a food processor, combine the first five ingredients; cover and pulse until coarsely chopped. Add the chilies, vinegar, lime juice and
pepper; cover and pulse just until blended. Transfer to a serving bowl; chill until serving.
Serve with chips.
Yield: 4 cups.
Nutrition Facts: 1/4 cup (calculated without chips) equals 20 calories, trace fat (trace saturated fat), 0 cholesterol, 58 mg sodium, 5 g
carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food.
Fresh Peach Salsa published in Healthy Cooking June/July 2009, p33
4 medium peaches, peeled and pitted
2 large tomatoes, cut into wedges and seeded
1/2 sweet onion, cut into wedges
1/2 cup fresh cilantro leaves
2 garlic cloves, peeled and crushed
2 cans (4 ounces each) chopped green chilies
4 teaspoons cider vinegar
1 teaspoon lime juice
1/4 teaspoon pepper
Baked tortilla chip scoops
Directions
In a food processor, combine the first five ingredients; cover and pulse until coarsely chopped. Add the chilies, vinegar, lime juice and
pepper; cover and pulse just until blended. Transfer to a serving bowl; chill until serving.
Serve with chips.
Yield: 4 cups.
Nutrition Facts: 1/4 cup (calculated without chips) equals 20 calories, trace fat (trace saturated fat), 0 cholesterol, 58 mg sodium, 5 g
carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food.
Fresh Peach Salsa published in Healthy Cooking June/July 2009, p33
Friday, August 19, 2011
Michelle's Recipe Place Newsletter
Michelle's Recipe Place Newsletter is Returning!
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Get free weekly recipes delivered right to you,
If you have signed up in the past you will need to sign up again.
Quick Oatmeal Cookies
Quick Oatmeal Cookies
1 1/2 cups rolled oats
2/3 cup sugar
2/3 cup butter or margarine
Preheat the oven to 350 F.
Combine the oats and the sugar. Melt the butter. Pour over the oat mixture. Mix well.
Spoon into mini-muffin tins or into miniature paper cups on a baking sheet.
Bake on the center oven rack for 10 minutes or until golden and cookie tests done.
Makes about 45 cookies
1 1/2 cups rolled oats
2/3 cup sugar
2/3 cup butter or margarine
Preheat the oven to 350 F.
Combine the oats and the sugar. Melt the butter. Pour over the oat mixture. Mix well.
Spoon into mini-muffin tins or into miniature paper cups on a baking sheet.
Bake on the center oven rack for 10 minutes or until golden and cookie tests done.
Makes about 45 cookies
Salted Peanut Crisps
1 cup shortening - part butter or margarine
1 1/2 cups packed brown sugar
2 eggs
2 tsp vanilla
3 cups flour
1/2 tsp baking soda
1 tsp salt
2 cups salted peanuts
Heat oven to 375 F.
Mix together the shortening, sugar, eggs, and vanilla. Blend together the flour, soda, and salt. Stir into the shortening ingredients.
Mix in the peanuts.
Drop by rounded teaspoonfuls onto lightly greased baking sheets about 2 inches apart.
Flatten with the bottom of a greased glass dipped in sugar.
Bake for 8 to 10 minutes or until golden brown.
Makes about 6 dozen
Recipe Source - Betty Crocker Cooky Book - - 1963
1 1/2 cups packed brown sugar
2 eggs
2 tsp vanilla
3 cups flour
1/2 tsp baking soda
1 tsp salt
2 cups salted peanuts
Heat oven to 375 F.
Mix together the shortening, sugar, eggs, and vanilla. Blend together the flour, soda, and salt. Stir into the shortening ingredients.
Mix in the peanuts.
Drop by rounded teaspoonfuls onto lightly greased baking sheets about 2 inches apart.
Flatten with the bottom of a greased glass dipped in sugar.
Bake for 8 to 10 minutes or until golden brown.
Makes about 6 dozen
Recipe Source - Betty Crocker Cooky Book - - 1963
Hermits
1 cup shortening
2 cups brown sugar (packed)
2 eggs
1/2 cup cold coffee
3 1/2 cups flour
1 tsp soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 1/2 cups seeded raisins
1 1/4 cups chopped nuts
Mix the shortening, sugar, and the eggs thoroughly. Stir in the coffee.
Stir the dry ingredients together. Blend into the shortening mixture. Mix in the raisins and the nuts.
Chill the dough for at least one hour.
Heat the oven to 400 F. Drop by rounded teaspoonfuls about 2 inches apart onto lightly greased baking sheets.
Bake for 8 to 10 minutes or until almost no imprint remains when touched lightly in the center. Makes 7 to 8 dozen cookies
Recipe Source: Betty Crocker's Cooky Book - 1963
2 cups brown sugar (packed)
2 eggs
1/2 cup cold coffee
3 1/2 cups flour
1 tsp soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 1/2 cups seeded raisins
1 1/4 cups chopped nuts
Mix the shortening, sugar, and the eggs thoroughly. Stir in the coffee.
Stir the dry ingredients together. Blend into the shortening mixture. Mix in the raisins and the nuts.
Chill the dough for at least one hour.
Heat the oven to 400 F. Drop by rounded teaspoonfuls about 2 inches apart onto lightly greased baking sheets.
Bake for 8 to 10 minutes or until almost no imprint remains when touched lightly in the center. Makes 7 to 8 dozen cookies
Recipe Source: Betty Crocker's Cooky Book - 1963
Meatball Sub Sandwiches for the Grill
Meatball Sub Sandwiches
4 sheets foil, prepared as above
1 package frozen meatballs (16 oz., or approx. 32)
1 jar (27.75 oz.) chunky spaghetti sauce ....Lowest carb you can find..
4 sub or hoagie-style rolls..Lor ow carb HOT DOG BUNS WOULD WORK BETTER
1 cup shredded mozzarella cheese
Center one-fourth of meatballs on each sheet of foil. Top with spaghetti sauce. Bring up foil sides.
Double fold top and ends to seal packet, leaving room for heat circulation inside.
Repeat to make four packets.
Grill 10 to 12 minutes in covered grill or bake 15 to 20 minutes on a cookie sheet in oven.
Serve meatballs and sauce in sub rolls.
Sprinkle with cheese before serving.
4 sheets foil, prepared as above
1 package frozen meatballs (16 oz., or approx. 32)
1 jar (27.75 oz.) chunky spaghetti sauce ....Lowest carb you can find..
4 sub or hoagie-style rolls..Lor ow carb HOT DOG BUNS WOULD WORK BETTER
1 cup shredded mozzarella cheese
Center one-fourth of meatballs on each sheet of foil. Top with spaghetti sauce. Bring up foil sides.
Double fold top and ends to seal packet, leaving room for heat circulation inside.
Repeat to make four packets.
Grill 10 to 12 minutes in covered grill or bake 15 to 20 minutes on a cookie sheet in oven.
Serve meatballs and sauce in sub rolls.
Sprinkle with cheese before serving.
Wednesday, August 17, 2011
How to Read Bar Codes - Do you know where your food is coming from??
Bar Codes - Where is your food coming from?
Interesting Information!
ALWAYS READ THE LABELS ON THE FOODS YOU BUY--NO MATTER WHAT THE FRONT OF THE BOX OR PACKAGE SAYS TURN IT OVER AND READ THE BACK---CAREFULLY!
With all the food and pet products now coming from China it is best to make sure you read label at the grocery store and especially Walmart when buying
food products.
Many products no longer show where they were made only give where the distributor is located.
It is important to read the bar code to track it's origin.
How to read Bar Codes .... interesting!
This may be useful to know when grocery shopping if it's a concern to you.
GREAT WAY TO "BUY USA & CANADA " AND NOT FROM CHINA!!
The whole world is concerned about China-made "black hearted goods".
Can you differentiate which one is made in Taiwan or China ?
If the first 3 digits of the barcode are 690 691 or 692the product is MADE IN CHINA.
471 is Made in Taiwan .
This is our right to know but the government and related departments never educate the public therefore we have to RESCUE ourselves.
Nowadays Chinese businessmen know that consumers do not prefer products MADE IN CHINA "so they don't show from which country it is made.
However you may now refer to the barcode - remember if the first 3 digits are:
690-692 ... then it is MADE IN CHINA
00 - 09 ... USA & CANADA
30 - 37 FRANCE
40 - 44 GERMANY
471 ... Taiwan
49 ... JAPAN
50 ... UK
BUY USA & CANADIAN MADE by watching for "0" at the beginning of the number.
Interesting Information!
ALWAYS READ THE LABELS ON THE FOODS YOU BUY--NO MATTER WHAT THE FRONT OF THE BOX OR PACKAGE SAYS TURN IT OVER AND READ THE BACK---CAREFULLY!
With all the food and pet products now coming from China it is best to make sure you read label at the grocery store and especially Walmart when buying
food products.
Many products no longer show where they were made only give where the distributor is located.
It is important to read the bar code to track it's origin.
How to read Bar Codes .... interesting!
This may be useful to know when grocery shopping if it's a concern to you.
GREAT WAY TO "BUY USA & CANADA " AND NOT FROM CHINA!!
The whole world is concerned about China-made "black hearted goods".
Can you differentiate which one is made in Taiwan or China ?
If the first 3 digits of the barcode are 690 691 or 692the product is MADE IN CHINA.
471 is Made in Taiwan .
This is our right to know but the government and related departments never educate the public therefore we have to RESCUE ourselves.
Nowadays Chinese businessmen know that consumers do not prefer products MADE IN CHINA "so they don't show from which country it is made.
However you may now refer to the barcode - remember if the first 3 digits are:
690-692 ... then it is MADE IN CHINA
00 - 09 ... USA & CANADA
30 - 37 FRANCE
40 - 44 GERMANY
471 ... Taiwan
49 ... JAPAN
50 ... UK
BUY USA & CANADIAN MADE by watching for "0" at the beginning of the number.
How to Read Bar Codes - Do you know where your food is coming from??
Bar Codes - Where is your food coming from?
Interesting Information!
ALWAYS READ THE LABELS ON THE FOODS YOU BUY--NO MATTER WHAT THE FRONT OF THE BOX OR PACKAGE SAYS TURN IT OVER AND READ THE BACK---CAREFULLY!
With all the food and pet products now coming from China it is best to make sure you read label at the grocery store and especially Walmart when buying
food products.
Many products no longer show where they were made only give where the distributor is located.
It is important to read the bar code to track it's origin.
How to read Bar Codes .... interesting!
This may be useful to know when grocery shopping if it's a concern to you.
GREAT WAY TO "BUY USA & CANADA " AND NOT FROM CHINA!!
The whole world is concerned about China-made "black hearted goods".
Can you differentiate which one is made in Taiwan or China ?
If the first 3 digits of the barcode are 690 691 or 692the product is MADE IN CHINA.
471 is Made in Taiwan .
This is our right to know but the government and related departments never educate the public therefore we have to RESCUE ourselves.
Nowadays Chinese businessmen know that consumers do not prefer products MADE IN CHINA "so they don't show from which country it is made.
However you may now refer to the barcode - remember if the first 3 digits are:
690-692 ... then it is MADE IN CHINA
00 - 09 ... USA & CANADA
30 - 37 FRANCE
40 - 44 GERMANY
471 ... Taiwan
49 ... JAPAN
50 ... UK
BUY USA & CANADIAN MADE by watching for "0" at the beginning of the number.
Interesting Information!
ALWAYS READ THE LABELS ON THE FOODS YOU BUY--NO MATTER WHAT THE FRONT OF THE BOX OR PACKAGE SAYS TURN IT OVER AND READ THE BACK---CAREFULLY!
With all the food and pet products now coming from China it is best to make sure you read label at the grocery store and especially Walmart when buying
food products.
Many products no longer show where they were made only give where the distributor is located.
It is important to read the bar code to track it's origin.
How to read Bar Codes .... interesting!
This may be useful to know when grocery shopping if it's a concern to you.
GREAT WAY TO "BUY USA & CANADA " AND NOT FROM CHINA!!
The whole world is concerned about China-made "black hearted goods".
Can you differentiate which one is made in Taiwan or China ?
If the first 3 digits of the barcode are 690 691 or 692the product is MADE IN CHINA.
471 is Made in Taiwan .
This is our right to know but the government and related departments never educate the public therefore we have to RESCUE ourselves.
Nowadays Chinese businessmen know that consumers do not prefer products MADE IN CHINA "so they don't show from which country it is made.
However you may now refer to the barcode - remember if the first 3 digits are:
690-692 ... then it is MADE IN CHINA
00 - 09 ... USA & CANADA
30 - 37 FRANCE
40 - 44 GERMANY
471 ... Taiwan
49 ... JAPAN
50 ... UK
BUY USA & CANADIAN MADE by watching for "0" at the beginning of the number.
Tuesday, August 16, 2011
Blueberry Crumb Cake - Barefoot Contessa
Blueberry Crumb Cake-Barefoot Contess
For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour.
Mix well and set aside.
For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.
Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter.
Bake for 40 to 50 minutes, until a cake tester comes out clean.
Cool completely and serve sprinkled with confectioners' sugar.
Serves 6 to 8
2006, Barefoot Contessa at Home, All Rights Reserved
Show: Barefoot Contessa
Episode: Weekend Lunch
For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour.
Mix well and set aside.
For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.
Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter.
Bake for 40 to 50 minutes, until a cake tester comes out clean.
Cool completely and serve sprinkled with confectioners' sugar.
Serves 6 to 8
2006, Barefoot Contessa at Home, All Rights Reserved
Show: Barefoot Contessa
Episode: Weekend Lunch
Pulled Pork & Slaw Sandwiches
3/4 cup cider vinegar
2 tsp sugar
1/2 tsp crushed red pepper
2 1/2 cups coleslaw mix
Salt and Pepper
2 tbs mayonnaise
3 cups pulled pork
1 tbs Worcestershire sauce
4 hamburger buns
In a bowl, whisk together 1/2 cup vinegar, sugar and red pepper, add coleslaw and season with 1/2 tsp each salt and pepper.
Toss and let stand 15 min.
Pour off liquid and stir in mayo. In saucepan, cook pork, remaining vinegar,
Worcestershire and 2 tbs water to heat through.
Divide pork among buns, top with some slaw and serve remainder alongside...
Makes 4 servings.
Snickers Cheesecake
Snickers Cheesecake
1 (9-in.) unbaked pie shell
1 1/2 lb. gream cheese; cubed
1 1/4 cup sugar
1 tsp. vanilla
3 eggs; divided
6 Snickers bars; regular size
2-oz. caramels
1 tbsp whipping cream
2-oz. semisweet chocolate morsels
3 tbsp. whipping cream
Peanuts; chopped for garnish
Using a 9-in. pie shell remove fluted rim (reserve for another use) and place pie shell in bottom of 9-in. springform pan. Bake in 350ºF oven until golden brown.
Allow pan to cool grease sides of pan; set aside. In a mixing bowl place cream cheese sugar vanilla and 1 egg. With flat beater mix until smooth.
Scrape down sides of bowl with spatula and add 2 eggs. Mix until smooth and completely blended.
Cut each Snickers candy bars length-wise once then cut crosswise into 14 to 16 pieces.
Fold Snickers chunks into cream cheese batter with rubber spatula.
Pour batter into prepared crust in spring-form pan.
Bake in 275ºF oven for 2 hours. cool completely in refrigerator.
Remove from springform pan and place on service plate. Melt caramels with 1 Tbsp. whipping cream in microwave oven. Remove from microwave and blend completely with whisk.
Spread caramel on top of cheesecake to within 1-in. of edge.
Melt semisweet chocolate morsels with 3 Tbsp. of whipping cream in microwave oven for 30 seconds on HIGH setting. Remove from microwave blend completely with whisk.
Spread chocolate mixture on top of cheesecake over caramel to 1/2-in. of edge.
Sprinkle top of cheesecake with chopped peanuts.
1 (9-in.) unbaked pie shell
1 1/2 lb. gream cheese; cubed
1 1/4 cup sugar
1 tsp. vanilla
3 eggs; divided
6 Snickers bars; regular size
2-oz. caramels
1 tbsp whipping cream
2-oz. semisweet chocolate morsels
3 tbsp. whipping cream
Peanuts; chopped for garnish
Using a 9-in. pie shell remove fluted rim (reserve for another use) and place pie shell in bottom of 9-in. springform pan. Bake in 350ºF oven until golden brown.
Allow pan to cool grease sides of pan; set aside. In a mixing bowl place cream cheese sugar vanilla and 1 egg. With flat beater mix until smooth.
Scrape down sides of bowl with spatula and add 2 eggs. Mix until smooth and completely blended.
Cut each Snickers candy bars length-wise once then cut crosswise into 14 to 16 pieces.
Fold Snickers chunks into cream cheese batter with rubber spatula.
Pour batter into prepared crust in spring-form pan.
Bake in 275ºF oven for 2 hours. cool completely in refrigerator.
Remove from springform pan and place on service plate. Melt caramels with 1 Tbsp. whipping cream in microwave oven. Remove from microwave and blend completely with whisk.
Spread caramel on top of cheesecake to within 1-in. of edge.
Melt semisweet chocolate morsels with 3 Tbsp. of whipping cream in microwave oven for 30 seconds on HIGH setting. Remove from microwave blend completely with whisk.
Spread chocolate mixture on top of cheesecake over caramel to 1/2-in. of edge.
Sprinkle top of cheesecake with chopped peanuts.
Monday, August 15, 2011
Death By Cheese Sandwich
Death by Cheese Sandwich
Ingredients:
1 quart oil for frying
4 teaspoons mayonnaise
4 slices white bread
4 slices Cheddar cheese
1 cup milk
2 eggs
2 cups dry bread crumbs
Directions:
Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
Spread one teaspoon of mayonnaise onto each slice of bread.
Place 2 pieces of cheese onto one slice of bread, then top with the other side of bread.
The mayonnaise should be on the inside.
In a medium bowl, whisk together the eggs and milk.
Place the bread crumbs into another dish.
Dip each sandwich into the egg mixture, then coat with bread crumbs.
One at a time, immerse the sandwiches in the preheated oil.
Fry until the cheese is melted, and the crust is golden brown, 3 to 4 minutes.
Repeat with the other sandwich.
Place on paper towel to absorb excess oil before serving.
Yield: 2 sandwiches.
Source: Tamara's Recipe Haven
This sandwich is great served with French fries and ketchup.
Tuesday, August 9, 2011
Friday, August 5, 2011
Michelle's recipe Place Group Chat
For members of Michelle's Recipe Place. A friendly place to chat with other members of Michelle's Recipe Place to chat about cooking , recipes, or to chat with other members of Michelle's Recipe Place. Our rules will be strictly adhered too. This is a family chat!!!! I do NOT tolerate profanity, pornography, or otherwise inappropriate content in of ANY kind.... Posting of such information will be grounds for cancellation of membership and you will be blacklisted from the chat group. We follow the golden rule. Treat others how you want them to treat you. Any violation of this will result in cancellation of membership. No Exceptions...........No Warnings.......... On another Note: Please Do Not share your personal information over the internet. Period..... Be safe | |
http://imgroups.net/gid-167164
Apple Smoked Barbecued Ribs
2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs.
Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue coals.
Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes.
Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.
Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar
Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes.
Chill at least 24 hours, or until ready to use.
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs.
Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue coals.
Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes.
Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.
Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar
Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes.
Chill at least 24 hours, or until ready to use.
Memphis -Style Barbecued Ribs
3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce
Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack.
With paring knife, scrape any fat away from bone.
Sprinkle ribs on both sides with even, light coating of salt and pepper.
Place ribs, bone−side−down on grill. Grill over low fire 1 1/2 hours, turning every 15 to 20 minutes, replenishing fire as necessary.
Baste with apple juice at every turn during first half of cooking period either by brushing on, or simply spraying apple juice from spray bottle. If smoking with indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.
Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.
Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.
Add lemon slices. Stir occasionally to keep from sticking.
Use sauce as frequent baste for last half of cooking period, whether grilling or smoking, being careful not to burn ribs.
Serve remaining sauce on side.
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce
Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack.
With paring knife, scrape any fat away from bone.
Sprinkle ribs on both sides with even, light coating of salt and pepper.
Place ribs, bone−side−down on grill. Grill over low fire 1 1/2 hours, turning every 15 to 20 minutes, replenishing fire as necessary.
Baste with apple juice at every turn during first half of cooking period either by brushing on, or simply spraying apple juice from spray bottle. If smoking with indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.
Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.
Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.
Add lemon slices. Stir occasionally to keep from sticking.
Use sauce as frequent baste for last half of cooking period, whether grilling or smoking, being careful not to burn ribs.
Serve remaining sauce on side.
Thursday, August 4, 2011
Baby Back Ribs With Mustard Sauce
1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces
For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard, celery seed and garlic powder.
Bring to boiling, stirring till sugar dissolves. Preheat grill. Adjust heat for indirect cooking.
Place ribs on grill rack over medium heat.
Cover and grill for 1 1/4 to 1 1/2 hours or till ribs are tender and no pink remains.
Brush occasionally with sauce the last 15 minutes of grilling.
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces
For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard, celery seed and garlic powder.
Bring to boiling, stirring till sugar dissolves. Preheat grill. Adjust heat for indirect cooking.
Place ribs on grill rack over medium heat.
Cover and grill for 1 1/4 to 1 1/2 hours or till ribs are tender and no pink remains.
Brush occasionally with sauce the last 15 minutes of grilling.
Mediterranean Grilled Vegetables
Mediterranean Grilled Vegetables
1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning
Peel onions and cut top−to−bottom in large wedges. Cut tops from bell peppers, remove core, and cut in large top−to−bottom pieces. Trim ends
from squash and cut in diagonal rounds, about 1/2" thick. Toss all vegetables in a large bowl with olive oil and seasoning, breaking up the
onion wedges somewhat.
Place in a single layer on a very hot grill (watch out for the flare−ups!) and grill, turning occasionally, until peppers
are slightly charred and veggies are tender (about 5 minutes).
Serve immediately. These are also good refrigerated, then microwaved to reheat.
1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning
Peel onions and cut top−to−bottom in large wedges. Cut tops from bell peppers, remove core, and cut in large top−to−bottom pieces. Trim ends
from squash and cut in diagonal rounds, about 1/2" thick. Toss all vegetables in a large bowl with olive oil and seasoning, breaking up the
onion wedges somewhat.
Place in a single layer on a very hot grill (watch out for the flare−ups!) and grill, turning occasionally, until peppers
are slightly charred and veggies are tender (about 5 minutes).
Serve immediately. These are also good refrigerated, then microwaved to reheat.
Shrimp On The Barbie
Shrimp On The Barbie
12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)
Soak a dozen long wooden skewers in water for 30 minutes.
Then push skewers through prawns, lengthwise, from head to tail with only 1 to a skewer.
Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted. Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals. Baste liberally with sauce and grill for 2 minutes. Turn the prawn over and baste again, cooking for another 2 minutes. Smaller prawn will be done at this point, but continue basting and turning larger prawn until they are pink and cooked through.
Remove from heat immediately when done, as they will get tough if overcooked.
Use any remaining sauce for a dip for the prawns.
12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)
Soak a dozen long wooden skewers in water for 30 minutes.
Then push skewers through prawns, lengthwise, from head to tail with only 1 to a skewer.
Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted. Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals. Baste liberally with sauce and grill for 2 minutes. Turn the prawn over and baste again, cooking for another 2 minutes. Smaller prawn will be done at this point, but continue basting and turning larger prawn until they are pink and cooked through.
Remove from heat immediately when done, as they will get tough if overcooked.
Use any remaining sauce for a dip for the prawns.
Burbon Steak
Bourbon Steak
1−1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips
Mix all ingredients (except chips) together, place in ziplock bag and marinate steak 4 hours or over night. Soak wood chips in water for 30 minutes, and add to hot coals just before commencing to grill. Grill steak to desired doneness.
This recipe is good with any cut of steak you like.
1−1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips
Mix all ingredients (except chips) together, place in ziplock bag and marinate steak 4 hours or over night. Soak wood chips in water for 30 minutes, and add to hot coals just before commencing to grill. Grill steak to desired doneness.
This recipe is good with any cut of steak you like.
Marinated Steak kabobs
Marinated Steak Kabobs
1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
1 cup Apple Wood Chips
Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce, Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator. Remove meat and vegetables from marinade, reserving marinade. Alternate meat and vegetables on skewers.
Soak Apple Wood Chips in water for 30 minutes. Prepare fire in grill.
When the grill is up up temperature, add wood chips; let them start smoking.
Grill kabobs 5 minutes on each side over coals or until desired degree of doneness, brushing frequently with marinad
1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
1 cup Apple Wood Chips
Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce, Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator. Remove meat and vegetables from marinade, reserving marinade. Alternate meat and vegetables on skewers.
Soak Apple Wood Chips in water for 30 minutes. Prepare fire in grill.
When the grill is up up temperature, add wood chips; let them start smoking.
Grill kabobs 5 minutes on each side over coals or until desired degree of doneness, brushing frequently with marinad
Turn Your Grill into a Smoker
Turn Your Grill Into A Smoker!
Be sure to soak wood chips in water for 30 − 60 minutes before putting on the grill.
When using gas grills it’s best to put presoaked wood chips in a smoker box or wrap them in a piece of aluminum foil with a lot of holes in it.
This keeps your grill from filling up with ash and clogging the jets.
If you are using a charcoal grill or smoker then you can just put the wood directly on the coals (once they’ve heated up).
If you haven’t used wood before, start small. Use a 1/4 cup of presoaked chips on your grill and see what is does for you. One of the great things about barbecue is the wide variety of experimentation
available to the backyard cook. Wood is a great tool so don’t be afraid to use it.
You can make a homemade smoker box by using a tin can. Poke some holes in the can, then open the lid not quite all the way and fill with wood chips that have been soaked in water for an hour.
Position the can on the coals before grilling.
Wait a little bit until the wood starts smoking, and commence with grilling.
Be sure to soak wood chips in water for 30 − 60 minutes before putting on the grill.
When using gas grills it’s best to put presoaked wood chips in a smoker box or wrap them in a piece of aluminum foil with a lot of holes in it.
This keeps your grill from filling up with ash and clogging the jets.
If you are using a charcoal grill or smoker then you can just put the wood directly on the coals (once they’ve heated up).
If you haven’t used wood before, start small. Use a 1/4 cup of presoaked chips on your grill and see what is does for you. One of the great things about barbecue is the wide variety of experimentation
available to the backyard cook. Wood is a great tool so don’t be afraid to use it.
You can make a homemade smoker box by using a tin can. Poke some holes in the can, then open the lid not quite all the way and fill with wood chips that have been soaked in water for an hour.
Position the can on the coals before grilling.
Wait a little bit until the wood starts smoking, and commence with grilling.
Choco Heath Delight
1 angel food cake, broken in pieces
1 lg. chocolate instant pudding, per package directions
1 lg. Cool Whip
1 jar chocolate fudge topping (for ice cream)
1 (6 bar) pkg. Heath bars, crushed
Layer in large glass bowl, in order given.
Make several layers.
Cover with Cool Whip.
Chill.
1 lg. chocolate instant pudding, per package directions
1 lg. Cool Whip
1 jar chocolate fudge topping (for ice cream)
1 (6 bar) pkg. Heath bars, crushed
Layer in large glass bowl, in order given.
Make several layers.
Cover with Cool Whip.
Chill.
Banana Walnut Bread
1/2 cup chopped walnuts
1 tsp vanilla
1/2 cup fat free milk
1/2 tsp cinnamon
2 cups all purpose baking mix or Bisquick
2 bananas, peeled, mashed
3 eggs
6 tbs salted butter or margarine
1 cup sugar or Splenda
Heat oven to 350°.
In bowl, beat baking mix, sugar, cinnamon, butter, milk, eggs and vanilla 2 min.
Add bananas and nuts, pour into greased and floured loaf pan.
Bake 50 min. or until done.
Let cool in pan 5 min. Remove from pan.
Makes 10 servings.
Blue Star Martini
In shaker with ice, combine :
1.5 oz gin,
1 oz blue curacao,
1 oz coconut rum and a squeeze of lime.
Shake well and strain into a glass.
Garnish with starfruit slice.
For 10 minutes before serving.
Cut into slices
Makes 1 serving
Frozen Fruit Salad
1 pkg. Cream cheese, softened
1 carton Cool Whip (8 oz)
1 can cherry fruit filling (21 oz)
1 can mandarin oranges, drained (11 oz)
1 can pineapple chunks, drained (8 1/4 oz)
Combine Cool Whip and cream cheese. Gradually add fruit filling, blending well.
Fold orange and pineapple chunks into cherry mixture. Line bottom
Of a loaf pan with waxed paper. Pour in cherry mixture and freeze
Overnight or until firm. Let stand at room temperature
1 carton Cool Whip (8 oz)
1 can cherry fruit filling (21 oz)
1 can mandarin oranges, drained (11 oz)
1 can pineapple chunks, drained (8 1/4 oz)
Combine Cool Whip and cream cheese. Gradually add fruit filling, blending well.
Fold orange and pineapple chunks into cherry mixture. Line bottom
Of a loaf pan with waxed paper. Pour in cherry mixture and freeze
Overnight or until firm. Let stand at room temperature
Monday, August 1, 2011
Rye Biscuits
1/3 cup all-purpose flour
1/4 cup rye flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon caraway seeds
1/8 teaspoon salt
2 tablespoons cold butter
1 egg
1 tablespoon half-and-half cream
Directions
In a small bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in egg and cream just until moistened.
Drop batter into four mounds 2 in. apart on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until golden brown,
Immediately remove to a wire rack. Serve warm.
Yield: 4 biscuits.
Nutritional Analysis: One biscuit equals 148 calories, 8 g fat (4 g
saturated fat), 70 mg cholesterol, 209 mg sodium, 17 g carbohydrate, 1 g
fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Rye Biscuits published in Cooking for 2 Winter 2005, p35
1/4 cup rye flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon caraway seeds
1/8 teaspoon salt
2 tablespoons cold butter
1 egg
1 tablespoon half-and-half cream
Directions
In a small bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in egg and cream just until moistened.
Drop batter into four mounds 2 in. apart on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until golden brown,
Immediately remove to a wire rack. Serve warm.
Yield: 4 biscuits.
Nutritional Analysis: One biscuit equals 148 calories, 8 g fat (4 g
saturated fat), 70 mg cholesterol, 209 mg sodium, 17 g carbohydrate, 1 g
fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Rye Biscuits published in Cooking for 2 Winter 2005, p35
Rye Drop Biscuits
Rye Drop Biscuits
1/3 cup all-purpose flour
1/4 cup rye flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon dried parsley flakes
1/8 teaspoon salt
1/4 cup cold butter
1 egg
1 tablespoon milk
Directions
In a small bowl, combine the flours, brown sugar, baking powder, parsley and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the
egg and milk just until combined.
Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet.
Bake at 400° for 7-10 minutes or until golden brown. Remove from pan to a wire rack.
Serve warm.
Yield: 4 biscuits.
Nutrition Facts: 1 serving (1 each) equals 195 calories, 13 g fat (8 g saturated fat), 84 mg cholesterol, 309 mg sodium, 17 g carbohydrate, 1 g
fiber, 3 g protein.
Rye Drop Biscuits published in Taste of Home August/September 2001, p10
1/3 cup all-purpose flour
1/4 cup rye flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon dried parsley flakes
1/8 teaspoon salt
1/4 cup cold butter
1 egg
1 tablespoon milk
Directions
In a small bowl, combine the flours, brown sugar, baking powder, parsley and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the
egg and milk just until combined.
Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet.
Bake at 400° for 7-10 minutes or until golden brown. Remove from pan to a wire rack.
Serve warm.
Yield: 4 biscuits.
Nutrition Facts: 1 serving (1 each) equals 195 calories, 13 g fat (8 g saturated fat), 84 mg cholesterol, 309 mg sodium, 17 g carbohydrate, 1 g
fiber, 3 g protein.
Rye Drop Biscuits published in Taste of Home August/September 2001, p10
Sour Cream Cutout Coookies
1 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1 cup sour cream
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Frosting:
1/3 cup butter or margarine, softened
2 cups confectioners' sugar
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
In a mixing bowl, cream butter and sugar. Beat in eggs. Add sour cream and vanilla; mix well. Combine flour, baking powder and baking soda; add to the creamed mixture and mix well. Chill dough at least 2 hours or overnight.
Roll on a heavily floured surface to 1/4-in. thickness. Cut with a 3-in. cutter.
Place on lightly greased baking sheets.
Bake at 350 degrees F for 10-12 minutes or until cookie springs back when lightly touched.
Cool.
Mix all frosting ingredients until smooth; spread over cookies.
1 1/2 cups sugar
3 eggs
1 cup sour cream
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Frosting:
1/3 cup butter or margarine, softened
2 cups confectioners' sugar
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
In a mixing bowl, cream butter and sugar. Beat in eggs. Add sour cream and vanilla; mix well. Combine flour, baking powder and baking soda; add to the creamed mixture and mix well. Chill dough at least 2 hours or overnight.
Roll on a heavily floured surface to 1/4-in. thickness. Cut with a 3-in. cutter.
Place on lightly greased baking sheets.
Bake at 350 degrees F for 10-12 minutes or until cookie springs back when lightly touched.
Cool.
Mix all frosting ingredients until smooth; spread over cookies.
Tuesday, July 26, 2011
Diabetic Orange Sunbeams
1-1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup shortening
1/2 cup raisins
1 egg
2 TBSP orange juice
2 TBSP grated orange rind
1-1/2 tsp. granulated sugar replacement
Sift together flour, baking powder and salt. Cut in shortening until crumbly.
Add all at once: raisins, egg, orange juice, orange rind, and sugar replacement.
Mix well. Make into small balls; flatten on cookie sheets.
Bake at 375 for 12 to 15 minutes.
1 tsp. baking powder
1/4 tsp. salt
1/2 cup shortening
1/2 cup raisins
1 egg
2 TBSP orange juice
2 TBSP grated orange rind
1-1/2 tsp. granulated sugar replacement
Sift together flour, baking powder and salt. Cut in shortening until crumbly.
Add all at once: raisins, egg, orange juice, orange rind, and sugar replacement.
Mix well. Make into small balls; flatten on cookie sheets.
Bake at 375 for 12 to 15 minutes.
Weight Watchers Oven Fried Chicken
Ingredients
1/3 cup(s) all-purpose flour
1/4 tsp table salt
1/8 tsp cayenne pepper
3 oz buttermilk
1/2 cup(s) cornflake crumbs
1 pound(s) Chicken, breast, raw, without skin & bone, four 4-oz pieces
Instructions
Preheat oven to 365ºF. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.
Combine flour, salt and cayenne pepper together in a medium-size bowl.
Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
Roll chicken breast halves in flour mixture and evenly coat each side.
Next dip chicken into buttermilk and then corn flakes crumbs.
Place coated chicken breasts in prepared baking dish.
Bake until chicken is tender and no longer pink, about 25 to 30 minutes (there is no need to flip the chicken during baking).
Yields 1 breast per serving.
1/3 cup(s) all-purpose flour
1/4 tsp table salt
1/8 tsp cayenne pepper
3 oz buttermilk
1/2 cup(s) cornflake crumbs
1 pound(s) Chicken, breast, raw, without skin & bone, four 4-oz pieces
Instructions
Preheat oven to 365ºF. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.
Combine flour, salt and cayenne pepper together in a medium-size bowl.
Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
Roll chicken breast halves in flour mixture and evenly coat each side.
Next dip chicken into buttermilk and then corn flakes crumbs.
Place coated chicken breasts in prepared baking dish.
Bake until chicken is tender and no longer pink, about 25 to 30 minutes (there is no need to flip the chicken during baking).
Yields 1 breast per serving.
Monday, July 25, 2011
Pineapple , Orange & Banana Smoothie
1 banana
6 oz. light (reduced sugar) fat-free peach yogurt, frozen
(This is one container of Yoplait)
6 oz. (1 can) Dole Pine-Orange-Banana juice
Put all ingredients into blender. Blend until smoothie consistency is reached!
If drink is too thick, add orange juice.
6 oz. light (reduced sugar) fat-free peach yogurt, frozen
(This is one container of Yoplait)
6 oz. (1 can) Dole Pine-Orange-Banana juice
Put all ingredients into blender. Blend until smoothie consistency is reached!
If drink is too thick, add orange juice.
Pumpkin Smoothie
1 3/4 cups pumpkin, canned -- chilled
12 ounces evaporated skim milk -- chilled
1 1/2 cups orange juice
1/2 cup banana -- sliced
1/3 cup brown sugar, packed
Place all ingredients in blender and blend well. If desired, serve over ice and sprinkle with cinnamon.
Serves 6.
12 ounces evaporated skim milk -- chilled
1 1/2 cups orange juice
1/2 cup banana -- sliced
1/3 cup brown sugar, packed
Place all ingredients in blender and blend well. If desired, serve over ice and sprinkle with cinnamon.
Serves 6.
Raspberry Cream Smoothie
1 cup orange juice
1 cup raspberry yogurt
1 cup vanilla frozen yogurt
1/2 frozen banana (chunks)
1 1/2 cup frozen raspberries
Pour all liquid ingredients into the blender. Add all frozen ingredients.
Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth.
While the machine is running, move the stir stick around counter-clockwise to aid mixing.
Serve immediately.
Each recipe serves 3-5.
1 cup raspberry yogurt
1 cup vanilla frozen yogurt
1/2 frozen banana (chunks)
1 1/2 cup frozen raspberries
Pour all liquid ingredients into the blender. Add all frozen ingredients.
Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth.
While the machine is running, move the stir stick around counter-clockwise to aid mixing.
Serve immediately.
Each recipe serves 3-5.
Raspberry Peach Smoothie
10 oz frozen raspberries (in light syrup, thawed)
1 cup peach nectar
1/2 cup buttermilk
1 Tbsp. honey
Place all ingredients in a blender and process until smooth.
Serves 2.
1 cup peach nectar
1/2 cup buttermilk
1 Tbsp. honey
Place all ingredients in a blender and process until smooth.
Serves 2.
Raspberry Smoothie (Low Fat)
Raspberry Smoothie (Low Fat)
1 pkt Weight Watchers Vanilla Smoothie
1 cup cold skim milk
1/2 cup fresh or frozen raspberries
5 ice cubes
Crush ice cubes in blender. Add smoothie mix and milk and blend. Add raspberries and frappe.
If needed, add a packet or two of sugar substitute.
Serves 1.
1 pkt Weight Watchers Vanilla Smoothie
1 cup cold skim milk
1/2 cup fresh or frozen raspberries
5 ice cubes
Crush ice cubes in blender. Add smoothie mix and milk and blend. Add raspberries and frappe.
If needed, add a packet or two of sugar substitute.
Serves 1.
Raspberry Smoothie I
Raspberry Smoothie I
1/4 cup orange juice
1/2 cup plain, low-fat yogurt
1/2 cup washed, stemmed raspberries
honey to taste
Place all the ingredients in a blender.
Blend on high speed until smooth.
1/4 cup orange juice
1/2 cup plain, low-fat yogurt
1/2 cup washed, stemmed raspberries
honey to taste
Place all the ingredients in a blender.
Blend on high speed until smooth.
Rasberry Smoothie II
1 cup milk
½ cup natural yogurt
1 cup raspberries
sugar or honey to taste.
Blend all ingredients on high until smooth.
Pour into glasses.
Quick Start Breakfast Drink
Quick Start Breakfast Drink
2 C. Pineapple Juice
2 ripe med. bananas, peeled & sliced
2 (8 oz.) cartons vanilla yogurt
1 C. fresh or frozen strawberries
¼ C. wheat germ (opt.)
1 T. vanilla extract
Combine all ingredients in blender.
Whir until smooth. (For small blender, do ½ at a time.)
Makes 4 drinks.
2 C. Pineapple Juice
2 ripe med. bananas, peeled & sliced
2 (8 oz.) cartons vanilla yogurt
1 C. fresh or frozen strawberries
¼ C. wheat germ (opt.)
1 T. vanilla extract
Combine all ingredients in blender.
Whir until smooth. (For small blender, do ½ at a time.)
Makes 4 drinks.
Rasberry Sunrise Smoothie
Rasberry Sunrise Smoothie
2 1/2 cups orange juice
1 1/2 cups frozen raspberries
1 cup raspberry sherbet
Pour all liquid ingredients into the blender. Add all frozen ingredients.
Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth.
While the machine is running, move the stir stick around counter-clockwise to aid mixing.
Serve immediately.
Each recipe serves 3-5.
2 1/2 cups orange juice
1 1/2 cups frozen raspberries
1 cup raspberry sherbet
Pour all liquid ingredients into the blender. Add all frozen ingredients.
Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth.
While the machine is running, move the stir stick around counter-clockwise to aid mixing.
Serve immediately.
Each recipe serves 3-5.
Sunday, July 24, 2011
Strawberry Pineapple Smoothie
Strawberry Pineapple Smoothie
3/4 bag frozen unsweetened whole strawberries
4 cups Dole pineapple juice
1 cup orange juice (fresh-squeezed or Tropicana Pure Premium recommended)
1 1/2 cups lowfat vanilla yogurt, frozen
Put all ingredients into blender. Blend well, stopping to stir when necessary, until smoothie consistency is
reached!
3/4 bag frozen unsweetened whole strawberries
4 cups Dole pineapple juice
1 cup orange juice (fresh-squeezed or Tropicana Pure Premium recommended)
1 1/2 cups lowfat vanilla yogurt, frozen
Put all ingredients into blender. Blend well, stopping to stir when necessary, until smoothie consistency is
reached!
Sunshine Smoothie
Sunshine Smoothie
1 cup orange sherbet (or substitute frozen yogurt)
1 cup fresh strawberries, trimmed
1 1/3 cups pineapple chunks, fresh or canned in juice and drained
1 1/2 cups sparkling mineral water
Blend first 3 ingredients in a food processor until smooth; add mineral water until blended.
Serves 4
1 cup orange sherbet (or substitute frozen yogurt)
1 cup fresh strawberries, trimmed
1 1/3 cups pineapple chunks, fresh or canned in juice and drained
1 1/2 cups sparkling mineral water
Blend first 3 ingredients in a food processor until smooth; add mineral water until blended.
Serves 4
Sweet Strawberry Smoothie
Sweet Strawberry Smoothie
1 strawberry/mango yogurt (any kind will do)
1 cup fresh strawberries, cut up (or you can use any kind of fruit that's in the yogurt you desire)
½ cup of sugar
1 cup chopped ice cubes
Combine the strawberries (or any kind of fruit) and sugar in the blender and mix on second speed into a liquid.
Add the yogurt and blend until mixed thoroughly.
Add the ice a little at a time until it's completely mixed.
Enjoy!
1 strawberry/mango yogurt (any kind will do)
1 cup fresh strawberries, cut up (or you can use any kind of fruit that's in the yogurt you desire)
½ cup of sugar
1 cup chopped ice cubes
Combine the strawberries (or any kind of fruit) and sugar in the blender and mix on second speed into a liquid.
Add the yogurt and blend until mixed thoroughly.
Add the ice a little at a time until it's completely mixed.
Enjoy!
Friday, July 22, 2011
Grilled Vegetables
Grilled Vegetables
4 C. sliced fresh summer squash and/or zucchini
4 C. sliced sweet onions, such as Vidalia
3 to 4 Tbsp. olive or canola oil
1 to 2 Tbsp. red wine vinegar
Salt and pepper to taste
Toss all ingredients in a large bowl until vegetables are evenly coated with oil and vinegar.
Spray a grill basket with nonstick cooking spray. Place on grill rack over hot coals.
Pour vegetables into basket, replace grill lid, and cook 15 to 25 minutes until vegetables reach desired doneness, stirring every 4 to 5 minutes.
Tip: This is a versatile dish. Add or substitute your favorite garden vegetables, especially those that are in season.
Makes 4 servings
Recipe from From Fix-It and Enjoy-It! 5-Ingredient Recipes
4 C. sliced fresh summer squash and/or zucchini
4 C. sliced sweet onions, such as Vidalia
3 to 4 Tbsp. olive or canola oil
1 to 2 Tbsp. red wine vinegar
Salt and pepper to taste
Toss all ingredients in a large bowl until vegetables are evenly coated with oil and vinegar.
Spray a grill basket with nonstick cooking spray. Place on grill rack over hot coals.
Pour vegetables into basket, replace grill lid, and cook 15 to 25 minutes until vegetables reach desired doneness, stirring every 4 to 5 minutes.
Tip: This is a versatile dish. Add or substitute your favorite garden vegetables, especially those that are in season.
Makes 4 servings
Recipe from From Fix-It and Enjoy-It! 5-Ingredient Recipes
Easy Au Gratin Potato Bake
Easy Au Gratin Potato Bake
4 cups (about 1/2 of 32-oz. pkg.) frozen Southern-style hash browns, thawed
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Cheddar CLASSIC MELTS Cheddar & American
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup green onion slices
Preheat oven to 350°F. Mix all ingredients until well blended.
Spoon into 2-quart casserole dish.
Bake 50 minutes or until heated through.
Makes 8 servings
Kraft Kitchens Tips This cheesy side dish is perfect for a special occasion.
Great Substitute Prepare as directed, using condensed cream of mushroom soup.
recipe from Kraft.com
4 cups (about 1/2 of 32-oz. pkg.) frozen Southern-style hash browns, thawed
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Cheddar CLASSIC MELTS Cheddar & American
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup green onion slices
Preheat oven to 350°F. Mix all ingredients until well blended.
Spoon into 2-quart casserole dish.
Bake 50 minutes or until heated through.
Makes 8 servings
Kraft Kitchens Tips This cheesy side dish is perfect for a special occasion.
Great Substitute Prepare as directed, using condensed cream of mushroom soup.
recipe from Kraft.com
Thursday, July 21, 2011
Tuesday, July 19, 2011
Peach Cheesecake Ice Cream
Peach Cheesecake Ice Cream
3 cups half and half
1 cup sugar
1 (8 ounce) package Neufchatel cream cheese, softened
1 cup peeled and finely mashed ripe peaches
Blend together half and half, sugar and cream cheese until smooth; stir in peaches.
Place in a 1 or 2 quart ice cream maker and freeze according tomanufacturer's instructions.
Cover and place in the freezer for several hours to firm up.
Makes 8 servings.
www.Michellesrecipeplace.com
3 cups half and half
1 cup sugar
1 (8 ounce) package Neufchatel cream cheese, softened
1 cup peeled and finely mashed ripe peaches
Blend together half and half, sugar and cream cheese until smooth; stir in peaches.
Place in a 1 or 2 quart ice cream maker and freeze according tomanufacturer's instructions.
Cover and place in the freezer for several hours to firm up.
Makes 8 servings.
www.Michellesrecipeplace.com
Check out Classic Whoppie Pies | Michelle's Recipe Place
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Check out Blueberry Bars | Michelle's Recipe Place
| Hi, I want you to take a look at Blueberry Bars | Michelle's Recipe Place Link: http://www.michellesrecipeplace.com/node/4915 |
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FW: Blueberry Bars
Blueberry Bars
Ingredients:
2 cups all-purpose flour
1/2 tsp baking soda
1 Tbsp Clabber Girl Baking Powder
2 cups quick-cooking rolled oats
1 cup firmly packed brown sugar
1 cup margarine
3 cups blueberries
3/4 cup granulated sugar
1/3 cup water
2 Tbsp Clabber Girl Cornstarch
1/4 tsp salt
Instructions:
Filling: In a medium saucepan combine blueberries, sugar, water, Clabber Girl Cornstarch and salt.
Cook at medium heat about 10 minutes or util thickened. Set aside.
In a large bowl, sift together flour, baking soda, and Clabber Girl Baking Powder. Cut in margarine with pastry cutter. Stir in brown sugar and rolled oats.
Press half of mixture into greased 13 X 9 inch baking pan.
Pour blueberry mixture on top; top with other half of flour mixture.
Bake at 350 degrees for 45 minutes, until top is slightly browned.
Cool before cutting into bars.
Michelle's Recipe Place
http://www.michellesrecipeplace.com
Ingredients:
2 cups all-purpose flour
1/2 tsp baking soda
1 Tbsp Clabber Girl Baking Powder
2 cups quick-cooking rolled oats
1 cup firmly packed brown sugar
1 cup margarine
3 cups blueberries
3/4 cup granulated sugar
1/3 cup water
2 Tbsp Clabber Girl Cornstarch
1/4 tsp salt
Instructions:
Filling: In a medium saucepan combine blueberries, sugar, water, Clabber Girl Cornstarch and salt.
Cook at medium heat about 10 minutes or util thickened. Set aside.
In a large bowl, sift together flour, baking soda, and Clabber Girl Baking Powder. Cut in margarine with pastry cutter. Stir in brown sugar and rolled oats.
Press half of mixture into greased 13 X 9 inch baking pan.
Pour blueberry mixture on top; top with other half of flour mixture.
Bake at 350 degrees for 45 minutes, until top is slightly browned.
Cool before cutting into bars.
Michelle's Recipe Place
http://www.michellesrecipeplace.com
Potato Patties
Potato Patties
8 bacon slices cut into small pieces
4 medium potatoes, pared and coarsely grated
1 egg
2 green onions, minced
1/4 tsp salt
1/4 tsp MSG
1/8 tsp pepper
Put grated potatoes in a strainer and press to remove some moisture from it.
Set aside.
Cook bacon pieces until crisp.
Drain on paper towels.
Combine all ingredients and shape into 6 patties.
Fry in bacon drippings for 4 to 5 minutes on each side or until golden brown.
Serve at once.
http://www.michellesrecipeplace.com/node/4914
michellesrecipeplace-michie.blogspot.com/
8 bacon slices cut into small pieces
4 medium potatoes, pared and coarsely grated
1 egg
2 green onions, minced
1/4 tsp salt
1/4 tsp MSG
1/8 tsp pepper
Put grated potatoes in a strainer and press to remove some moisture from it.
Set aside.
Cook bacon pieces until crisp.
Drain on paper towels.
Combine all ingredients and shape into 6 patties.
Fry in bacon drippings for 4 to 5 minutes on each side or until golden brown.
Serve at once.
http://www.michellesrecipeplace.com/node/4914
michellesrecipeplace-michie.blogspot.com/
Overnight Baked Beans (Slow Cooker)
Overnight Baked Beans (Slow Cooker)
Salt and Pepper
1/4 cup cider vinegar
1/2 cup dark brown sugar or Splenda
1 pound small dried white beans
2 tsp dry mustard
1/4 cup molasses
1 medium onion, chopped
In a slow cooker, combine beans, onion, brown sugar, molasses, vinegar, mustard, 5 cups water and 1/4 tsp pepper.
Cook, covered, on low until beans are tender and liquid is syrupy, 12 hours.
The onions will rise to the top and look very dark.
Before Serving stir in 1/2 tsp salt...
Salt and Pepper
1/4 cup cider vinegar
1/2 cup dark brown sugar or Splenda
1 pound small dried white beans
2 tsp dry mustard
1/4 cup molasses
1 medium onion, chopped
In a slow cooker, combine beans, onion, brown sugar, molasses, vinegar, mustard, 5 cups water and 1/4 tsp pepper.
Cook, covered, on low until beans are tender and liquid is syrupy, 12 hours.
The onions will rise to the top and look very dark.
Before Serving stir in 1/2 tsp salt...
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