Ham with Rice and Pineapple—Pat Fuhriman
4 cups instant rice
1 pkg chicken noodle soup (Lipton type)
5 cups water
1 small onion chopped/diced
3/4 cup chopped celery
1 can crushed pineapple
Ham cubed/diced/sliced
Spices "to taste"
Cumin
Oregano
Soy Sauce
Worcestershire Sauce
Cream Cheese Dip—Brooke Stevenson
8 oz. package of cream cheese softened
Large container of small curd cottage cheese
Bacon bits - as many as you like
2 Green onions
Garlic salt
Season all
Mix all ingredients together and season to taste. Serve on ritz crackers.
Jerk Chicken Salad—Pampered Chef-- Jamie Hoskins
1 T. Olive oil
1 T. Jamaican Jerk Rub
1 pound chicken tenders
1/2 medium pineapple
1 red bell pepper
3 green onions
2 heads romaine lettuce
1 can black beans (drained)
6 slices bacon, cooked, drained, and crumbled.
Dressing
2 limes
1/3 cup mayo
2 T. pineapple preserves
Whisk together oil and jerk rub. Add chicken. Coat well and set
aside. Cut pineapple into 1/4 inch slices. Heat pan over medium heat
for 5 minutes. Add chicken and cook 3-5 minutes on each side. Remove
and cut into bite size pieces. Add pineapple and cook one minute on
each side. Remove and set aside with chicken.
Thinly slice bell pepper and green onions. Arrange large romaine
leaves on a large round platter with top of pineapple in the center.
Chop remaining romaine lettuce. Layer in lettuce leaves as follows:
Additional lettuce, beans, chicken, pineapple, bell pepper, bacon, and
onion.
Dressing: zest one lime. Juice both limes and add zest to lime juice.
Mix in mayo and pineapple preserves. Drizzle over salad.
Three Cheese Tomato Appetizer Tart— Pampered Chef—Wendee Bacon
1 refrigerated pie crust (from 15 ounce package) soften as directed on package
1 cup (4oz) shredded mozzarella cheese, divided
1 package (8 ounces) reduced fat cream cheese, softened
1 egg
2 Tablespoons all-purpose flour
2 garlic cloves, pressed
¼ cup snipped fresh basil leaves
3 plum tomatoes, thinly sliced
2 Tablespoons (1/2 ounce) grated fresh parmesan cheese
Additional snipped basil (optional)
Pre-heat oven to 400 degrees. Gently unfold crust onto Baker’s Mat; roll to an 11 ½ inch circle. Press into bottom and up sides of Tart pan. Prick bottom of crust. Bake 10-12 minutes or until golden brown; remove from oven. Sprinkle with half mozzarella cheese and set aside.
In a Classic batter bowl, combine cream cheese, egg, flour, and garlic pressed with Garlic press; whisk until smooth. Add remaining mozzarella cheese and basil; mix well. Spread cheese mixture over crust using Small spreader.
Thinly slice tomatoes using Ultimate Slice and Grate fitted with a v-shape blade. Arrange tomato slices in a overlapping circular pattern to completely cover cheese mixture. Sprinkle with parmesan cheese. Bake 18-20 minutes or until cheese is melted and edge of crust is deep golden brown. Let stand 5 minutes; sprinkled with additional snipped basil, if desired.
Yield: 12 servings.
Philadelphia Oreo no-bake cheesecake—Kraft Foods—Tara Hille
1 pkg. (1lb. 2oz) Oreo Chocolate Sandwich cookies, divided
¼ cup (1/2 stick) butter, melted
4 pkg. (8oz. each) Philadelphia cream cheese, softened
½ cup sugar
1 tsp. vanilla
1 tub (8oz) Cool Whip whipped topping, thawed
Line 13x 9 inch pan with foil, with ends of foil extending over sides of pan. Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in hipped topping and chopped cookies. Spoon over crust; cover.
Refrigerate 4 hours until firm. Store leftover cheesecake in refrigerator.
Serves 24
Creamy Lemon Squares—Kraft Foods—Emily Barnett
20 Reduced Fat NILLA Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. Baking Powder
2 tsp. powdered sugar
PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.
MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.
BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.
Red Lobster Biscuits (from Tiffany Caraway)—Malinda Williams
2 c. Bisquick
2/3 c. milk
1/2 c. shredded cheddar cheese
1/2 c. buttler or margarine, melted
1/4 tsp. garlic powder
Heat oven to 450 deg. Mix Bisquick, milk, and cheese until soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8-10 minutes, until golden brown. Mix butter and garlic powder. brush mixture over warm biscuits before removing from cookie sheet.
Wednesday, December 17, 2008
Salad Recipes
Salad de Maison- Abbie Hafen
1 Whole Lemon, Juiced
3 Whole Garlic Cloves
1 Tsp. Salt
1/2 Tsp. Pepper
1/4 Cup Vegetable Oil
8 OZ Bacon, cooked crisp and drained
2 Whole Romaine Lettuce Heads
2 Cup Cherry/Grape Tomatoes
1 Cup Swiss Cheese grated
2/3 cup slivered toasted almonds
1/3 cup grated parmesan cheese, fresh
1/3 cup sunflower seeds
croutons
salt and pepper
At least 3 hours in advance of serving, prepare dressing and let stand. Cook bacon until crisp, diced or crunched after cooking. Cut tomatoes in half. Grate swiss cheese and toast almonds. Prepare romaine by cutting or tearing into smallish pieces, then chill well. Toss all ingredients at the last minute with the dressing, then topping with parmesan cheese, the bacon chunks, salt and pepper and sunflower seeds. Then last of all the croutons. Scrumptious!!!!
Top Ramen Chicken salad-- Tara Hille
2 Chicken breasts or 1 small can white chicken chunks
1 medium head cabbage
4 green onions
½ cup slivered almond
2 Tbsp. sesame seeds
1 pkg. Top Ramen Noodles (chicken flavor)
Dressing: (I double all ingredients but seasoning mix, I like a lot of dressing!)
½ cup salad oil
3 Tbsp. rice vinegar
4 Tbsp. sugar (Splenda works well)
½ tsp. salt
1 pkg. seasoning mix from Top Ramen
1 Tbsp. Sesame oil
Cook chicken, cool, and cut in small pieces. Chop cabbage and green onions. Toast almonds and sesame seeds together in 1 Tbsp. oil. Crumble the uncooked noodles. Mix all these together. Set aside while making dressing.
Dressing; Mix all ingredients together. (I use a tupperwear with a lid, and shake.) Right before serving mix dressing well before pouring over salad.
Strawberry & Chicken Salad --Michelle Beheiter
1pkg (10 oz) romaine salad greens or 8 cups torn romaine
1 pkg (6 oz) Louis Rich Oven Roasted Chicken Breast Cuts
1 can (15 oz) mandrin orange segments, drained
2 cups sliced straberries
1/2 medium red onion, sliced
1/2 cup Sliced Almonds
1/2 cup Creamy Poppyseed dressing
Toss romaine in large bowl with chicken cuts, oranges, strawberries and onion.
Sprinkle with almonds
serve with dressing Makes 4 servings
Mediterranean Chicken pockets ( summer)-- Juli Hancock
Total prep Time20 minutes
Serve 4-5
1 teaspoon canola spray
11/2 lbs boneless chicken breast
1 10 oz. Box frozen peas
2 med tomatoes, washed and chopped
2 oz. Feta cheese, crumbled
1 scallion, washed, trimmed, and chopped
½ cup plain nonfat yogurt (low fat)
½ cup fat free mayonnaise
1 tablespoon lemon juice
½ teaspoon dried dill weed
8 pita bread rounds
½ small head iceberg lettuce, outer leaves removed,
Washed, dried and separated into leaves
Cook chicken and then dice.
Add all the rest and stir well.
Then open pita and put lettuce to line the pita
Put a spoon full mixture in side the lettuce.
And Enjoy.
Substitution: instead of pita pockets you can use flour Tortillas
ORANGE JELLO -- Mary Dawn Meier
1 large package orange Jell-O (or raspberry)
1 large package cooked lemon pudding (or vanilla)
Make each according to package directions, then mix together and beat with mixer about 15 minutes. Let set several hours or overnight.
Topping:
1 small package instant lemon pudding
1 c. milk
1 c. powdered sugar
1 (8 oz) container cool whip
Mix all ingredients together and put over jell-o pudding mixture.
Variation: Recipe may be converted to a raspberry jello as noted in the paranthesis. After mixing the rasberry and vanilla pudding together mix in 1 package raspberries. I usually half the recipe.
Italian Chicken and Pasta Salad --Joie Spencer
16 oz. box bow tie pasta, cooked and drained (salt water before adding pasta)
1 lb. bacon, cooked, drained and crumbled
4 boneless, skinless chicken breasts, cooked*, and diced
1 pkg. sun-dried tomatoes, julienned (non-marinated)
2 pkg Knorr pesto sauce mix (regular or creamy), prepare according to directions on pkg. using virgin olive oil
Romano Cheese
*Chicken- dissolve two chicken bouillon cubes in 2 cups boiling hot water. Add a generous amount of garlic salt to the water and stir. Put chicken in crock pot and pour the bouillon over the top and set on low. Frozen chicken cook 6-7 hours, or thawed chicken 3-4 hours or until done.
Put pasta in the bottom of a large bowl then add chicken, bacon, and sun-dried tomatoes. Mix together. Pour pesto sauce over the top and mix thoroughly. Sprinkle with finely grated Romano cheese. Mix through.
** The amount of bacon, chicken, and sun-dried tomatoes may be varied according to your own tastes.
Jello Salad --~Valerie Andelin
1-16 oz. tub of Cool Whip
1-16 oz. tub of Cottage Cheese
1-large package of Strawberry Jello (or any flavor of your choice)
1-can of pinapple chunks drained
1-can of mandarin oranges drained (feel free to add any other fruit you think would taste good in it)
Combine cool whip, cottage cheese and jello in a large bowl and mix well. Let stand in fridge for 3-4 hours. Add fruit before serving (allows jello to set up better).
Summer Pasta Salad --Jamie Hoskins
1/2 lb Rotini noodles
tomatoes
cucumbers
green onions
steamed broccoli
steamed cauliflower
olives
Kraft shredded parmesan, romano and asiago cheeses
Kraft sun-dried tomato dressing
Mix together in desired amounts and marinate in the fridge overnight.
Turkey Salad -- Emily Burneson
1 qt. turkey, cooked and chopped
1 can water chestnuts, sliced, drained
1 C seedless grapes
1 C celery, chopped
1 C sliced almonds
1 C pineapple chunks or tidbits, drained
Dressing:
1 C mayonnaise
1 tsp curry powder
1 tsp soy sauce
1 tsp lemon juice
Combine dressing ingredients then pour over the salad, and toss. Serve atop lettuce.
Teriyaki Chicken Salad-- Malinda Williams
1 lb boneless, skinless chicken breasts
1/3 c. Soy sauce
2/3 c. Teriyaki sauce
½ tsp. Garlic powder
Salt & pepper to taste
Iceberg lettuce (or butter lettuce)
Red leaf lettuce (or Romaine)
1 bunch green onion, thinly sliced
1 pkg. square won tons, cut in strips
¼ c. slivered almonds
2 Tbs. sesame seeds
Dressing:
½ cup vegetable oil
8 Tbs. sugar
8 Tbs. red wine vinegar or rice vinegar
1 tsp. sesame oil
Marinade chicken in mixture: 1 part soy sauce, 2 parts teriyaki sauce, garlic powder, salt and pepper for 2 hours to overnight. Bake chicken at 350 deg for 25-30 minutes, broil or the last 5 min. Shred ½ of meat. Thinly slice rest of meat to lay on top.
Mix lettuces and onions in a serving bowl. Fry won tons and sesame seeds in wok. Blot off oil. Toast almonds. Toss all in salad, adding shredded chicken. Mix dressing ingredients. Add to salad & serve.
Orzo Dried Cherry Pasta
16 oz. orzo pasta, cooked, draining and drizzled with olive oil. Allow to cool.
Add a package of pine nuts, a package of dried cherries, and about a cup each of chopped fresh basil and spinach. Amounts can vary – make to taste. Serve at room temperature or chilled.
Chinese Chicken Salad
Dressing:
¼ cup vegetable oil
2 T sugar
2 T cider vinegar
1 T soy sauce
½ t ginger
¼ t salt
¼ t pepper
Salad:
1 head romaine lettuce, chopped (about 8 cups)
3 cups cooked chicken, cubed
1 cup chow mein noodles
½ cup chopped cashews
¼ cup toasted sesame seeds
2 scallions, sliced
Whisk dressing ingredients until blended. Pour over salad ingredients and toss to coat. Serves four.
Classic Pepperoni and Vegetable Pasta Salad
1 pouch Pasta Mix (Betty Crocker Suddenly Salad)
1 pouch Seasoning Mix (also Betty Crocker Suddenly Salad)
Cold water and vegetable oil called for on the Suddenly Salad box
1 cup ready-to-eat pepperoni slices, cut in half
8 ounches frozen broccoli, carrots, and cauliflower – cooked and drained
2 ¼ ounce sliced olives
Make pasta salad as directed on box. Stir in remaining ingredients. Refrigerate at least 1 hour. Cover and refrigerate any remaining salad. Serves four.
Caribbean Salad
- Iceberg and Romaine Lettuce - add other salad additions as desired: carrots, red cabbage, celery, etc.
- Pineapple Chunks – canned or fresh
- Pico de Gallo - chop and mix 2 tomatoes , ½ onion, ¼ c yellow bell pepper, 1T cilantro.
- Wanton Wrappers – sliced into strips and fried in oil
- Chicken Breasts - marinated in ginger, sesame seeds, sesame oil, and soy sauce)
- Honey Lime Dressing - combine the following ingredients in a blender: ¼ c red wine vinegar, ½ c olive oil, juice of 1 lime, 4 T honey, 2 T mayo, 2 t dijon mustard, 1 t regular mustard, ¼ t dry mustard, ¼ t salt, 1 t onion, ¼ c fructose, dash black pepper, paprika, 5 drops tobasco, ¼ t horseradish
Toss lettuce salad with pineapple and Pico de Gallo. Top with grilled chicken, dressing, and wontons.
1 Whole Lemon, Juiced
3 Whole Garlic Cloves
1 Tsp. Salt
1/2 Tsp. Pepper
1/4 Cup Vegetable Oil
8 OZ Bacon, cooked crisp and drained
2 Whole Romaine Lettuce Heads
2 Cup Cherry/Grape Tomatoes
1 Cup Swiss Cheese grated
2/3 cup slivered toasted almonds
1/3 cup grated parmesan cheese, fresh
1/3 cup sunflower seeds
croutons
salt and pepper
At least 3 hours in advance of serving, prepare dressing and let stand. Cook bacon until crisp, diced or crunched after cooking. Cut tomatoes in half. Grate swiss cheese and toast almonds. Prepare romaine by cutting or tearing into smallish pieces, then chill well. Toss all ingredients at the last minute with the dressing, then topping with parmesan cheese, the bacon chunks, salt and pepper and sunflower seeds. Then last of all the croutons. Scrumptious!!!!
Top Ramen Chicken salad-- Tara Hille
2 Chicken breasts or 1 small can white chicken chunks
1 medium head cabbage
4 green onions
½ cup slivered almond
2 Tbsp. sesame seeds
1 pkg. Top Ramen Noodles (chicken flavor)
Dressing: (I double all ingredients but seasoning mix, I like a lot of dressing!)
½ cup salad oil
3 Tbsp. rice vinegar
4 Tbsp. sugar (Splenda works well)
½ tsp. salt
1 pkg. seasoning mix from Top Ramen
1 Tbsp. Sesame oil
Cook chicken, cool, and cut in small pieces. Chop cabbage and green onions. Toast almonds and sesame seeds together in 1 Tbsp. oil. Crumble the uncooked noodles. Mix all these together. Set aside while making dressing.
Dressing; Mix all ingredients together. (I use a tupperwear with a lid, and shake.) Right before serving mix dressing well before pouring over salad.
Strawberry & Chicken Salad --Michelle Beheiter
1pkg (10 oz) romaine salad greens or 8 cups torn romaine
1 pkg (6 oz) Louis Rich Oven Roasted Chicken Breast Cuts
1 can (15 oz) mandrin orange segments, drained
2 cups sliced straberries
1/2 medium red onion, sliced
1/2 cup Sliced Almonds
1/2 cup Creamy Poppyseed dressing
Toss romaine in large bowl with chicken cuts, oranges, strawberries and onion.
Sprinkle with almonds
serve with dressing Makes 4 servings
Mediterranean Chicken pockets ( summer)-- Juli Hancock
Total prep Time20 minutes
Serve 4-5
1 teaspoon canola spray
11/2 lbs boneless chicken breast
1 10 oz. Box frozen peas
2 med tomatoes, washed and chopped
2 oz. Feta cheese, crumbled
1 scallion, washed, trimmed, and chopped
½ cup plain nonfat yogurt (low fat)
½ cup fat free mayonnaise
1 tablespoon lemon juice
½ teaspoon dried dill weed
8 pita bread rounds
½ small head iceberg lettuce, outer leaves removed,
Washed, dried and separated into leaves
Cook chicken and then dice.
Add all the rest and stir well.
Then open pita and put lettuce to line the pita
Put a spoon full mixture in side the lettuce.
And Enjoy.
Substitution: instead of pita pockets you can use flour Tortillas
ORANGE JELLO -- Mary Dawn Meier
1 large package orange Jell-O (or raspberry)
1 large package cooked lemon pudding (or vanilla)
Make each according to package directions, then mix together and beat with mixer about 15 minutes. Let set several hours or overnight.
Topping:
1 small package instant lemon pudding
1 c. milk
1 c. powdered sugar
1 (8 oz) container cool whip
Mix all ingredients together and put over jell-o pudding mixture.
Variation: Recipe may be converted to a raspberry jello as noted in the paranthesis. After mixing the rasberry and vanilla pudding together mix in 1 package raspberries. I usually half the recipe.
Italian Chicken and Pasta Salad --Joie Spencer
16 oz. box bow tie pasta, cooked and drained (salt water before adding pasta)
1 lb. bacon, cooked, drained and crumbled
4 boneless, skinless chicken breasts, cooked*, and diced
1 pkg. sun-dried tomatoes, julienned (non-marinated)
2 pkg Knorr pesto sauce mix (regular or creamy), prepare according to directions on pkg. using virgin olive oil
Romano Cheese
*Chicken- dissolve two chicken bouillon cubes in 2 cups boiling hot water. Add a generous amount of garlic salt to the water and stir. Put chicken in crock pot and pour the bouillon over the top and set on low. Frozen chicken cook 6-7 hours, or thawed chicken 3-4 hours or until done.
Put pasta in the bottom of a large bowl then add chicken, bacon, and sun-dried tomatoes. Mix together. Pour pesto sauce over the top and mix thoroughly. Sprinkle with finely grated Romano cheese. Mix through.
** The amount of bacon, chicken, and sun-dried tomatoes may be varied according to your own tastes.
Jello Salad --~Valerie Andelin
1-16 oz. tub of Cool Whip
1-16 oz. tub of Cottage Cheese
1-large package of Strawberry Jello (or any flavor of your choice)
1-can of pinapple chunks drained
1-can of mandarin oranges drained (feel free to add any other fruit you think would taste good in it)
Combine cool whip, cottage cheese and jello in a large bowl and mix well. Let stand in fridge for 3-4 hours. Add fruit before serving (allows jello to set up better).
Summer Pasta Salad --Jamie Hoskins
1/2 lb Rotini noodles
tomatoes
cucumbers
green onions
steamed broccoli
steamed cauliflower
olives
Kraft shredded parmesan, romano and asiago cheeses
Kraft sun-dried tomato dressing
Mix together in desired amounts and marinate in the fridge overnight.
Turkey Salad -- Emily Burneson
1 qt. turkey, cooked and chopped
1 can water chestnuts, sliced, drained
1 C seedless grapes
1 C celery, chopped
1 C sliced almonds
1 C pineapple chunks or tidbits, drained
Dressing:
1 C mayonnaise
1 tsp curry powder
1 tsp soy sauce
1 tsp lemon juice
Combine dressing ingredients then pour over the salad, and toss. Serve atop lettuce.
Teriyaki Chicken Salad-- Malinda Williams
1 lb boneless, skinless chicken breasts
1/3 c. Soy sauce
2/3 c. Teriyaki sauce
½ tsp. Garlic powder
Salt & pepper to taste
Iceberg lettuce (or butter lettuce)
Red leaf lettuce (or Romaine)
1 bunch green onion, thinly sliced
1 pkg. square won tons, cut in strips
¼ c. slivered almonds
2 Tbs. sesame seeds
Dressing:
½ cup vegetable oil
8 Tbs. sugar
8 Tbs. red wine vinegar or rice vinegar
1 tsp. sesame oil
Marinade chicken in mixture: 1 part soy sauce, 2 parts teriyaki sauce, garlic powder, salt and pepper for 2 hours to overnight. Bake chicken at 350 deg for 25-30 minutes, broil or the last 5 min. Shred ½ of meat. Thinly slice rest of meat to lay on top.
Mix lettuces and onions in a serving bowl. Fry won tons and sesame seeds in wok. Blot off oil. Toast almonds. Toss all in salad, adding shredded chicken. Mix dressing ingredients. Add to salad & serve.
Orzo Dried Cherry Pasta
16 oz. orzo pasta, cooked, draining and drizzled with olive oil. Allow to cool.
Add a package of pine nuts, a package of dried cherries, and about a cup each of chopped fresh basil and spinach. Amounts can vary – make to taste. Serve at room temperature or chilled.
Chinese Chicken Salad
Dressing:
¼ cup vegetable oil
2 T sugar
2 T cider vinegar
1 T soy sauce
½ t ginger
¼ t salt
¼ t pepper
Salad:
1 head romaine lettuce, chopped (about 8 cups)
3 cups cooked chicken, cubed
1 cup chow mein noodles
½ cup chopped cashews
¼ cup toasted sesame seeds
2 scallions, sliced
Whisk dressing ingredients until blended. Pour over salad ingredients and toss to coat. Serves four.
Classic Pepperoni and Vegetable Pasta Salad
1 pouch Pasta Mix (Betty Crocker Suddenly Salad)
1 pouch Seasoning Mix (also Betty Crocker Suddenly Salad)
Cold water and vegetable oil called for on the Suddenly Salad box
1 cup ready-to-eat pepperoni slices, cut in half
8 ounches frozen broccoli, carrots, and cauliflower – cooked and drained
2 ¼ ounce sliced olives
Make pasta salad as directed on box. Stir in remaining ingredients. Refrigerate at least 1 hour. Cover and refrigerate any remaining salad. Serves four.
Caribbean Salad
- Iceberg and Romaine Lettuce - add other salad additions as desired: carrots, red cabbage, celery, etc.
- Pineapple Chunks – canned or fresh
- Pico de Gallo - chop and mix 2 tomatoes , ½ onion, ¼ c yellow bell pepper, 1T cilantro.
- Wanton Wrappers – sliced into strips and fried in oil
- Chicken Breasts - marinated in ginger, sesame seeds, sesame oil, and soy sauce)
- Honey Lime Dressing - combine the following ingredients in a blender: ¼ c red wine vinegar, ½ c olive oil, juice of 1 lime, 4 T honey, 2 T mayo, 2 t dijon mustard, 1 t regular mustard, ¼ t dry mustard, ¼ t salt, 1 t onion, ¼ c fructose, dash black pepper, paprika, 5 drops tobasco, ¼ t horseradish
Toss lettuce salad with pineapple and Pico de Gallo. Top with grilled chicken, dressing, and wontons.
Slow Cooker and Food Storage Recipes
Awesome Slow Cooker Tips
• Because slow cookers cook at a low heat for a long time, they’re perfect for dishes calling for less tender cuts of meat.
• Don’t use slow cooker to reheat leftover food. Use a microwave oven, the stove top or the oven for reheating.
• To reduce the amount of fat in slow cooker meals, trim an discard excess fat from meats, or choose lean cuts. Also, fat can add an unpleasant texture to the finished dish.
• Don’t add water to the slow cooker, unless the recipe specifically says to do so.
• Keep the lid on!! The slow cooker can take as long as 30 minutes to regain the heat lost when the cover is removed. Only remove the cover when you’re instructed to do so by the recipe.
• Tapping or spinning the cover until the condensation falls off will allow you to see inside the slow cooker without removing, the lid.
• Consider using your slow cookers as an “extra: oven or burner when entertaining. The slow cooker can cook other dishes while the holiday roast is in the oven.
• When adapting your own recipes for the slow cooker, use canned evaporated milk, nonfat dry milk or undiluted condensed soups instead of milk to make smooth dips and sauces.
• When adapting your favorite recipe for a slow cooker, reduce the liquid by as much as half, because food doesn’t lose as much moisture during slow cooking as during conventional cooking.
• Dairy products should generally be added during the last 30 minutes of cooking time unless the recipe states otherwise.
• For a party, use a small-sized slow cooker on the LOW or WARM setting to keep hot dips warm.
• When adapting conventionally prepared recipes for your slow cooker, revise the amount of herbs and spices you use. Whole herbs and spices increase in flavor while ground spices tend to loose flavor during slow cooking.
• When preparing ingredients for the slow cooker, cut into uniform pieces so that everything cooks evenly.
• Root vegetables, such as potatoes, carrots and onions should be placed in the bottom of the pot, under the meat, for faster cooking.
• Vegetables, such as zucchini, mushrooms, and tomatoes should be added during the last 45 minutes of cooking time so they don’t over cook, unless otherwise stated.
• Don’t worry about making big batches of food in your slow cooker. Instead plan ahead to freeze the leftovers as individual portions. Just reheat a single serving in the microwave for fast meals.
• Recipes calling for raw meats should cook a minimum of 3 hours on LOW for food safety reasons.
• It’s not necessary to brown meat before slow cooking. If you prefer the look and flavor of browned meat, don’t skip this step.
• Browning pork and hamburger before adding to the slow cooker helps reduce the fat. Just remember to drain off the fat!
• Dairy products should be added at the end of the cooking time, they will curdle if cooked in the slow cooker for a long time.
• Unless you have a 5,6 or 7 quart slow cooker, cut any roast larger than 2 ½ pounds in half so it cooks completely.
• Only fill slow cooker one half to three quarters full. The food will not cook properly is the cooker is filled to the brim. Also, if the food and liquid level is lower the food will cook too quickly.
Converting recipes to the slow cooker:
Many recipes can be converted to cooking in the slow cooker. Soups and stews are a natural favorite for the slow cooker, and casseroles and most meats benefit from the low temperatures and even cooking heat. Reduce the amount of liquid called for in the recipe, since liquids do not evaporate in the slow cooker. However, if you are cooking rice, beans, or past, don’t reduce the liquid. You generally need twice as much liquid as product to cook these ingredients.
Below is a list that will help in converting oven and stovetop cooking times to the slow cooker:
Oven or Stovetop Cooking time LOW cooking time HIGH cooking time
15-30 minutes 4-6 hours 1.5-2.5 hours
35-45 minutes 6-8 hours 3-4 hours
50 minutes-3 hours 8-18 hours 4-6 hours
Wassail – Michelle Marshall
Ingredients:
2 quarts apple juice or cider
1 pint cranberry juice
3/4 c. sugar
1 tsp. aromatic bitters
2 sticks cinnamon
1 tsp. whole allspice
1 small orange, studded with whole cloves
Put all ingredients in crock-pot. Cover and cook on High for 1 hour, then on low for 4 to 8 hours. Serve warm from crock-pot. (About 12 cups.)
Hot Fudge Cake- Crock Pot Style- Lindsay Darley
Ingredients:
Mix Together:
1 Cup brown sugar
1 Cup flour
2 tsp baking powder
½ tsp salt
3 Tbsp cocoa
Add:
½ Cup milk
2 Tbsp melted butter
1 tsp vanilla
Pour batter into bottom of crock pot
Mix:
¾ Cup brown sugar
¼ Cup cocoa
Sprinkle this mixture on top of the batter
Pour 1 ½ Cups boiling water over dry stuff. Do not mix. Cook 2-3 hours on high.
Serve with a dollop of Cool Whip!
Curried Chickpeas and Kale- Emily Gibb
Ingredients:
2 Tlbs oil
1 ½ cups chopped onion
4 cloves garlic, minced
½ tsp cumin
1 ½ Tbls curry powder
1 tsp ground ginger
1 tsp ground coriander
3 cups chopped kale, or 1 pkg frozen spinach
2 cups vegetable or chicken broth
3 cups cooked chickpeas
2-3 cups diced/chopped potatoes
1 cup, or 1 (14oz) can, chopped tomatoes
Salt to taste
Plain yogurt/sour cream (optional)
Cilantro (optional)
Heat oil in a pan. Sauté onion and garlic until onion starts turning clear. Add cumin, curry powder, ginger and coriander and continue to sauté for 2-3 minutes. Combine all ingredients on the slow cooker and cook on high for 4 hours, or on low for 8 hours. Serve over rice or couscous, topped with a dollop of yogurt and sprinkled with cilantro.
Steel-cut Oatmeal- Emily Gibb
Ingredients:
1 cup steel-cut oatmeal
4 cups water
½ cup raisins
½ cup craisins
1 apple, chopped
*You can add any fruit that you like, the sweetness makes the oatmeal really yummy. Nuts and spices, like cinnamon, can also be added, before or after the cooking.
Find a bowl that will 1) fit comfortably inside your slow cooker with the lid on, and 2) that will comfortably hold all of the ingredients. Put all the ingredients into the bowl and place it inside the slow cooker. Slowly pour water AROUND the bowl that you have placed into the slow cooker, until the water has reached about half way up the side of the bowl. You are creating a bain-marie, or water bath, in which to cook the oatmeal. Put the lid on and cook on low for 8 hours. Go to bed. Enjoy a warm, filling breakfast!
Slow Cooker Cheesecake –Emily Gibb (…. I know, it sounds crazy)
Ingredients:
Crust:
1 cup graham cracker crumbs
2 Tbls brown sugar
3 Tbls melted butter
Filling:
16 oz cream cheese, softened
¾ cups
2 large eggs, room temperature
¼ cup heavy cream (I used evaporated milk)
1 tsp vanilla
1 Tlbs flour
Find a heat-resistant dish that will fit inside your slow cooker for the cheesecake. You are going to create a bain marie, or water bath. Put crumbs, brown sugar and melted butter in a small bowl and stir until wet and crumbly. Press the crumbs into the bottom and up onto the sides of the dish you are going to use. In a separate bowl cream the cheese, sugar, eggs, heavy cream, vanilla and flour until well blended. Pour the cheese mixture slowly onto the crust. Pour about 1 cup water into the bottom of your slow cooker and slowly lower the dish inside, being careful not to slosh the water onto your cheesecake. Add more water if necessary; be sure that the water level reaches about half-way up the side of the dish. Cover and cook on high for 2-3 hours. Check after 1 hour, just in case yours cooks faster. The cheesecake is done when the edges are set up and are no longer shiny. Touch lightly to see that none sticks to your finger. Let the cheesecake sit in the cooling slow cooker for 1 hour. Chill in the refrigerator for about 2 hours before cutting and serving.
This site has lots of recipes, many that you wouldn’t traditionally use a slow cooker for, as well as many other helpful links: http://crockpot365.blogspot.com/
Moroccan Chicken Stew with Dried Apricots-Ashley Timm
From “Slow Cookers for Dummies”
Ingredients:
4 (6-oz) boneless, skinless chicken breast halves
4 garlic cloves, peeled and minced
¾ cup dry white wine (Can substitute chicken stock for this as well)
¾ cup chicken stock
1/3 cup white wine vinegar
2 TB olive oil
¼ lb dried apricots, finely chopped
½ cup sliced pimiento-stuffed green olives
¼ cup firmly packed dark brown sugar
3 TB dried oregano
2 tsp ground cumin
2 TB cornstarch
2TB cold water
Salt and freshly ground black pepper
2 cups hot couscous or rice
1. Rinse chicken and pat dry with paper towels. Trim fat, and cut chicken into 1-inch cubes. Arrange chicken in the slow cooker.
2. Combine garlic, wine, stock, vinegar, oil, apricots, olives, brown sugar, oregano, and cumin in a bowl. Pour over chicken. Cook on low for 6 to 8 hours or on high for 3 to 4 hours or until chicken cooked through and no longer pink.
3. If cooking on low, raise heat to high. Mix cornstarch and cold water in a small cup. Stir mixture into chicken. Cook for an additional 15 to 20 minutes or until juices are bubbling and slightly thickened. Season with salt and pepper. Serve stew over couscous or rice.
Chicken and Green Chile Slow Cooker Chili- Amy Larson
Estimated Cost: $6.00 for 4 servings
Money Saving Tips: This one relies on dried pinto beans so it's budget friendly already, especially if you've got chicken and canned green chilies on hand. Green salsa is also called salsa verde, but you can also use canned green enchilada sauce.
Ingredients:
1 and 1/2 cup dried pinto beans
4 cups chicken or vegetable broth
2 tablespoons flour
1 cup chopped green chilies, or 1 (7 ounce) can
1 cup green salsa (Herdez is my favorite) or green enchilada sauce
1 large onion, chopped
1/2 to 1 teaspoon dried cumin
3/4 lb. boneless, skinless chicken
if desired sour cream, chopped cilantro, tabasco for serving
Coat the inside of your slow cooker with cooking spray. Combine beans, broth, flour, chilies, salsa, onion, and cumin. Place chicken on top. Cover and cook on high for 4-6 hours, or low for 8-10 hours. Remove lid and reach in to the crock pot and shred chicken with fork. Stir into chili taste for seasonings and add salt and pepper if needed and serve.
Food Storage Bread- Alicia Alba
1 ¼ cup warm water
2 T powdered butter
3 cups flour
2 T sugar
3 T powdered milk
1 ½ t salt
2 t yeast
Combine all of the dry ingredients, then add the water and knead. Let rise in a warm place until doubled in size. Knead again and shape into loaf. Let rise again and double in size. Cook for 15-20 minutes at 350 degrees or until golden brown.
Lemon pepper Chicken- Michelle Maddox
Ingredients:
3lbs frozen chicken
4 cans cream of chicken soup
2 tsp. minced garlic
1/4 c dried onions (or 1 reg. onion diced)
4Tbs. lemon pepper seasoning
Cook for 3 hours then pull chicken out and cut it up. Put it back in and add a bag of frozen veggie medley (I do the one with broccoli, cauliflower, water chestnuts, and carrots). Cook for another hour.
I Cut this recipe in half because it make so much.
• Because slow cookers cook at a low heat for a long time, they’re perfect for dishes calling for less tender cuts of meat.
• Don’t use slow cooker to reheat leftover food. Use a microwave oven, the stove top or the oven for reheating.
• To reduce the amount of fat in slow cooker meals, trim an discard excess fat from meats, or choose lean cuts. Also, fat can add an unpleasant texture to the finished dish.
• Don’t add water to the slow cooker, unless the recipe specifically says to do so.
• Keep the lid on!! The slow cooker can take as long as 30 minutes to regain the heat lost when the cover is removed. Only remove the cover when you’re instructed to do so by the recipe.
• Tapping or spinning the cover until the condensation falls off will allow you to see inside the slow cooker without removing, the lid.
• Consider using your slow cookers as an “extra: oven or burner when entertaining. The slow cooker can cook other dishes while the holiday roast is in the oven.
• When adapting your own recipes for the slow cooker, use canned evaporated milk, nonfat dry milk or undiluted condensed soups instead of milk to make smooth dips and sauces.
• When adapting your favorite recipe for a slow cooker, reduce the liquid by as much as half, because food doesn’t lose as much moisture during slow cooking as during conventional cooking.
• Dairy products should generally be added during the last 30 minutes of cooking time unless the recipe states otherwise.
• For a party, use a small-sized slow cooker on the LOW or WARM setting to keep hot dips warm.
• When adapting conventionally prepared recipes for your slow cooker, revise the amount of herbs and spices you use. Whole herbs and spices increase in flavor while ground spices tend to loose flavor during slow cooking.
• When preparing ingredients for the slow cooker, cut into uniform pieces so that everything cooks evenly.
• Root vegetables, such as potatoes, carrots and onions should be placed in the bottom of the pot, under the meat, for faster cooking.
• Vegetables, such as zucchini, mushrooms, and tomatoes should be added during the last 45 minutes of cooking time so they don’t over cook, unless otherwise stated.
• Don’t worry about making big batches of food in your slow cooker. Instead plan ahead to freeze the leftovers as individual portions. Just reheat a single serving in the microwave for fast meals.
• Recipes calling for raw meats should cook a minimum of 3 hours on LOW for food safety reasons.
• It’s not necessary to brown meat before slow cooking. If you prefer the look and flavor of browned meat, don’t skip this step.
• Browning pork and hamburger before adding to the slow cooker helps reduce the fat. Just remember to drain off the fat!
• Dairy products should be added at the end of the cooking time, they will curdle if cooked in the slow cooker for a long time.
• Unless you have a 5,6 or 7 quart slow cooker, cut any roast larger than 2 ½ pounds in half so it cooks completely.
• Only fill slow cooker one half to three quarters full. The food will not cook properly is the cooker is filled to the brim. Also, if the food and liquid level is lower the food will cook too quickly.
Converting recipes to the slow cooker:
Many recipes can be converted to cooking in the slow cooker. Soups and stews are a natural favorite for the slow cooker, and casseroles and most meats benefit from the low temperatures and even cooking heat. Reduce the amount of liquid called for in the recipe, since liquids do not evaporate in the slow cooker. However, if you are cooking rice, beans, or past, don’t reduce the liquid. You generally need twice as much liquid as product to cook these ingredients.
Below is a list that will help in converting oven and stovetop cooking times to the slow cooker:
Oven or Stovetop Cooking time LOW cooking time HIGH cooking time
15-30 minutes 4-6 hours 1.5-2.5 hours
35-45 minutes 6-8 hours 3-4 hours
50 minutes-3 hours 8-18 hours 4-6 hours
Wassail – Michelle Marshall
Ingredients:
2 quarts apple juice or cider
1 pint cranberry juice
3/4 c. sugar
1 tsp. aromatic bitters
2 sticks cinnamon
1 tsp. whole allspice
1 small orange, studded with whole cloves
Put all ingredients in crock-pot. Cover and cook on High for 1 hour, then on low for 4 to 8 hours. Serve warm from crock-pot. (About 12 cups.)
Hot Fudge Cake- Crock Pot Style- Lindsay Darley
Ingredients:
Mix Together:
1 Cup brown sugar
1 Cup flour
2 tsp baking powder
½ tsp salt
3 Tbsp cocoa
Add:
½ Cup milk
2 Tbsp melted butter
1 tsp vanilla
Pour batter into bottom of crock pot
Mix:
¾ Cup brown sugar
¼ Cup cocoa
Sprinkle this mixture on top of the batter
Pour 1 ½ Cups boiling water over dry stuff. Do not mix. Cook 2-3 hours on high.
Serve with a dollop of Cool Whip!
Curried Chickpeas and Kale- Emily Gibb
Ingredients:
2 Tlbs oil
1 ½ cups chopped onion
4 cloves garlic, minced
½ tsp cumin
1 ½ Tbls curry powder
1 tsp ground ginger
1 tsp ground coriander
3 cups chopped kale, or 1 pkg frozen spinach
2 cups vegetable or chicken broth
3 cups cooked chickpeas
2-3 cups diced/chopped potatoes
1 cup, or 1 (14oz) can, chopped tomatoes
Salt to taste
Plain yogurt/sour cream (optional)
Cilantro (optional)
Heat oil in a pan. Sauté onion and garlic until onion starts turning clear. Add cumin, curry powder, ginger and coriander and continue to sauté for 2-3 minutes. Combine all ingredients on the slow cooker and cook on high for 4 hours, or on low for 8 hours. Serve over rice or couscous, topped with a dollop of yogurt and sprinkled with cilantro.
Steel-cut Oatmeal- Emily Gibb
Ingredients:
1 cup steel-cut oatmeal
4 cups water
½ cup raisins
½ cup craisins
1 apple, chopped
*You can add any fruit that you like, the sweetness makes the oatmeal really yummy. Nuts and spices, like cinnamon, can also be added, before or after the cooking.
Find a bowl that will 1) fit comfortably inside your slow cooker with the lid on, and 2) that will comfortably hold all of the ingredients. Put all the ingredients into the bowl and place it inside the slow cooker. Slowly pour water AROUND the bowl that you have placed into the slow cooker, until the water has reached about half way up the side of the bowl. You are creating a bain-marie, or water bath, in which to cook the oatmeal. Put the lid on and cook on low for 8 hours. Go to bed. Enjoy a warm, filling breakfast!
Slow Cooker Cheesecake –Emily Gibb (…. I know, it sounds crazy)
Ingredients:
Crust:
1 cup graham cracker crumbs
2 Tbls brown sugar
3 Tbls melted butter
Filling:
16 oz cream cheese, softened
¾ cups
2 large eggs, room temperature
¼ cup heavy cream (I used evaporated milk)
1 tsp vanilla
1 Tlbs flour
Find a heat-resistant dish that will fit inside your slow cooker for the cheesecake. You are going to create a bain marie, or water bath. Put crumbs, brown sugar and melted butter in a small bowl and stir until wet and crumbly. Press the crumbs into the bottom and up onto the sides of the dish you are going to use. In a separate bowl cream the cheese, sugar, eggs, heavy cream, vanilla and flour until well blended. Pour the cheese mixture slowly onto the crust. Pour about 1 cup water into the bottom of your slow cooker and slowly lower the dish inside, being careful not to slosh the water onto your cheesecake. Add more water if necessary; be sure that the water level reaches about half-way up the side of the dish. Cover and cook on high for 2-3 hours. Check after 1 hour, just in case yours cooks faster. The cheesecake is done when the edges are set up and are no longer shiny. Touch lightly to see that none sticks to your finger. Let the cheesecake sit in the cooling slow cooker for 1 hour. Chill in the refrigerator for about 2 hours before cutting and serving.
This site has lots of recipes, many that you wouldn’t traditionally use a slow cooker for, as well as many other helpful links: http://crockpot365.blogspot.com/
Moroccan Chicken Stew with Dried Apricots-Ashley Timm
From “Slow Cookers for Dummies”
Ingredients:
4 (6-oz) boneless, skinless chicken breast halves
4 garlic cloves, peeled and minced
¾ cup dry white wine (Can substitute chicken stock for this as well)
¾ cup chicken stock
1/3 cup white wine vinegar
2 TB olive oil
¼ lb dried apricots, finely chopped
½ cup sliced pimiento-stuffed green olives
¼ cup firmly packed dark brown sugar
3 TB dried oregano
2 tsp ground cumin
2 TB cornstarch
2TB cold water
Salt and freshly ground black pepper
2 cups hot couscous or rice
1. Rinse chicken and pat dry with paper towels. Trim fat, and cut chicken into 1-inch cubes. Arrange chicken in the slow cooker.
2. Combine garlic, wine, stock, vinegar, oil, apricots, olives, brown sugar, oregano, and cumin in a bowl. Pour over chicken. Cook on low for 6 to 8 hours or on high for 3 to 4 hours or until chicken cooked through and no longer pink.
3. If cooking on low, raise heat to high. Mix cornstarch and cold water in a small cup. Stir mixture into chicken. Cook for an additional 15 to 20 minutes or until juices are bubbling and slightly thickened. Season with salt and pepper. Serve stew over couscous or rice.
Chicken and Green Chile Slow Cooker Chili- Amy Larson
Estimated Cost: $6.00 for 4 servings
Money Saving Tips: This one relies on dried pinto beans so it's budget friendly already, especially if you've got chicken and canned green chilies on hand. Green salsa is also called salsa verde, but you can also use canned green enchilada sauce.
Ingredients:
1 and 1/2 cup dried pinto beans
4 cups chicken or vegetable broth
2 tablespoons flour
1 cup chopped green chilies, or 1 (7 ounce) can
1 cup green salsa (Herdez is my favorite) or green enchilada sauce
1 large onion, chopped
1/2 to 1 teaspoon dried cumin
3/4 lb. boneless, skinless chicken
if desired sour cream, chopped cilantro, tabasco for serving
Coat the inside of your slow cooker with cooking spray. Combine beans, broth, flour, chilies, salsa, onion, and cumin. Place chicken on top. Cover and cook on high for 4-6 hours, or low for 8-10 hours. Remove lid and reach in to the crock pot and shred chicken with fork. Stir into chili taste for seasonings and add salt and pepper if needed and serve.
Food Storage Bread- Alicia Alba
1 ¼ cup warm water
2 T powdered butter
3 cups flour
2 T sugar
3 T powdered milk
1 ½ t salt
2 t yeast
Combine all of the dry ingredients, then add the water and knead. Let rise in a warm place until doubled in size. Knead again and shape into loaf. Let rise again and double in size. Cook for 15-20 minutes at 350 degrees or until golden brown.
Lemon pepper Chicken- Michelle Maddox
Ingredients:
3lbs frozen chicken
4 cans cream of chicken soup
2 tsp. minced garlic
1/4 c dried onions (or 1 reg. onion diced)
4Tbs. lemon pepper seasoning
Cook for 3 hours then pull chicken out and cut it up. Put it back in and add a bag of frozen veggie medley (I do the one with broccoli, cauliflower, water chestnuts, and carrots). Cook for another hour.
I Cut this recipe in half because it make so much.
Favorite Recipes
Snicker Apple Salad ~ Chelsie Pedersen
5 large granny Smith apples, cut into bite-size pieces
1 (3oz). vanilla instant pudding mix
1 (8oz) cool whip
1 cup milk
4-5 regular size snicker bars, cut up
Mix milk and pudding. Add cool whip. Fold in apples and snicker bar chunks and chill.
Cream Cheese- Oatmeal- Sugar Cookies ~ Amy Mortensen
1 cup butter
6 oz. cream cheese (low fat optional)
1 cup sugar
1 tsp. vanilla
2 cups flour
1 Tbsp. baking powder
¼ tsp. salt
1 cup oats
Cream butter, cream cheese and sugar, add dry ingredients. Put in fridge to cool (30 min.) Roll into balls on cookie sheet and smash with hand. Bake at 350 degrees for 12-15 minutes.
Frosting:
Mix: 2 cups powdered sugar
3 Tbsp. milk
3 Tbsp. butter
¾ tsp vanilla
2-3 drops food coloring (optional)
White Enchiladas Casserole ~ Michelle Maddox
1 small package tortilla chips
10 ¾ oz. can Cream of Chicken soup
4 oz. can chopped green chilies
2 cups diced, cooked chicken
8 oz. sour cream
½ cup milk
½ cup chopped onion
1 cup grated cheddar cheese
In a greased, shallow casserole dish spread tortilla chips and mash down slightly. Then mix all remaining ingredients except cheese. Pour over chips. Top with grated cheddar cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake another 10-15 minutes.
Apple Pastry Squares ~ Lucenda Usher
Filling:
¼ cup brown sugar
2 Tbsp. cornstarch
1 cup water
5 cups thin slice peeled apples
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 Tbsp. lemon juice
Pastry:
2 cups flour
½ tsp salt
2/3 cup shortening (cold)
2 egg yolks beaten
¼ cup cold water
1 Tbsp. Lemon Juice
Glaze:
½ cup confection sugar
1 Tbsp. Butter
½ tsp. vanilla
1 Tbsp. Milk
Preheat oven to 400 degrees.
Filling: Combine sugar, cornstarch and water in a saucepan. Mix until blend. Add apples: heat to boiling, stirring constantly. Reduce heat simmer 5 minutes- then remove from heat, stir in spices and lemon juice; set aside.
Pastry: Combine flour and salt, cut in shortening until mixture is crumbly. Combine egg yolks, water and lemon juice; blend into flour mixture- will form a ball. Divide in half. On a lightly floured board, roll dough between 2 pieces of waxed paper to fit the bottom and half-way up sides of 13x9x2 baking pan. Spread filling over pastry- roll remaining pastry to fit pan exactly- place on top of filling. Fold bottom of pastry over the top and press to seal. Cut a few small slits in top of crust. Bake at 400 degrees for 40 minutes or until lightly browned.
Glaze: Combine all ingredients, drizzle over warm pastry
Serving size: 24
Peanut Butter and Jelly Sandwich: aka PB&J ~ Joie Spencer
2 Slices of bread
Peanut butter (for best results, use Peter Pan creamy style. No guarantees if using crunchy)
Jelly or Jam (not marmalade because nobody wants to call it PB&M)
Using a butter knife, spread a generous amount of peanut butter, using soft even strokes, from the center to the edges on 1 side of 1 piece of bread.
To prevent cross contamination of containers, wipe butter knife off with a napkin or us a separate butter knife. (At this point, if nobody else is watching, feel free to lick the knife clean.)
Using your “clean” butter knife spread the jelly or jam from the center to the edge on 1 side of the remaining piece of bread.
Place the two pieces of bread together facing the peanut butter and jelly sides together. Place peanut butter side down as to slow the process of the jelly soaking into the bread. Serves 1 (or ½ of one, if he’s hungry)
Cream Puffs~ Jamie Hoskins
Ingredients:
1 cup water
1 cup flour
1 stick margarine
4 eggs
Directions:
Heat to Boiling: 1 stick margarine and 1 cup water.
Stir in: 1 cup flour. Stir constantly until mixture forms a glob.
Remove from heat.
With a hand mixer, beat 4 eggs into mixture one at a time.
Beat until smooth and velvetty.
Drop onto greased cookie sheet in any size--they will double in size.
Bake at 350 for 45 minutes.
Allow to cool, then cut in half, remove doughy center, and fill with
whipped cream, pudding, or filling of your choice.
Topping:
3 tsp. cocoa
3 tsp. margarine
3 Tablespoons hot water
1 1/2 cup powdered sugar
Melt and mix cocoa and margarine over low heat. Stir in water and
powdered sugar. Drizzle over each cream puff.
Butter Crecent Rolls~ Nicole Ward
2 packages dry yeast
2 cups lukewarm water
1 cup sugar
1 cup butter (melted)
6 beaten eggs
1 ½ tsp. salt
9 cups flour
Mix the yeast with 2 Tbps sugar and the 2 cups lukewarm water. Add melted butter (make sure it is cool enough to add or it will kill the yeast). Next add the sugar and beaten eggs. Mix well with wire whip or hand mixer. Add 4 cups of flour and salt, mix again with whip or mixer. Add 4 ½ cups flour and mix with a wooden spoon (I use my kitchen aid dough hook) until it is completely mixed together. The remaining half cup of flour is used when you roll out the dough. It will form a huge ball. Now just cover it over with a lid or plastic wrap and let it rise until it is double is size. This should take about 2 hours depending on the temperature of your house. After is rises you can either roll it out or punch it down (don’t knead) and place it covered in the refrigerator. The dough will be good up to 4 days in the fridge.
Divide the dough into fourths rolling each fourth into a circle (leave the dough ¼ - 1/3 inches thick). Brush the circle with melted butter and cut like a pie into 12 pieces. Roll each slice starting from wide end to point. Place on a greased cookie sheet with point face down on pan. Cover with a towel and let rise. It will take 2-4 hours depending on whether the dough was refrigerated. Makes 4 dozen.
Bake at 400 degrees for 10 minutes. Brush the tops with melted butter after they come out of oven.
Summer Chicken Salad ~ Jill Anderson
2 Chicken Breast boiled and cooled
8 oz. Bowtie Pasta
8 oz. Rigatoni
Mandarin Oranges
Pineapple
Red Grapes
Craisins
Sprinkle with Cashews (optional)
Cook Chicken and set aside. Boil pasta then rinse in cold water. Add fruit (as much as desired). Cube chicken and add to pasta mix.
Dressing
¼ cup sugar
1/8 cup vinegar
½ cup Miracle Whip Light
1/8 cup milk
Add sugar and vinegar in saucepan and bring to a boil. Reduce heat and simmer until mixture is clear. Remove from stove and add Miracle Whip and milk. Cool before adding to pasta mixture.
*To simplify you can substitute Kraft Coleslaw Dressing instead of making your own. Serves 4-6
Crescent Rolls ~ Mary Dawn Meier
¾ c. lukewarm water
3 Tbsp. yeast
1 tsp. sugar
Mix and let rise.
1 and ½ c. water
¾ c. butter
½ c. plus 1 Tbsp. sugar
3 tsp. salt
Melt and mix together in microwave 2 to 3 minutes.
Add:
1 can evaporated milk
3 eggs, beaten
previously made yeast mixture
10 and ½ c. flour
Mix 5 minutes in bread mixture. Place in bowl and let rise until double. Separate dough into 3 parts. Roll dough into large circle; pour melted butter over top and cut into 12 (or 16) equal pieces. Roll piece into crescent shape, stretching as you go. Put on buttered pan and let rise until double. Bake at 375 degrees for 14 to 20 minutes.
Recipe may be converted into orange rolls. Mix ¾ c. sugar, ¾ c. coconut, and 2 Tbsp. orange peel. Add to dough when you pour butter over rolled dough. After baked, cover with glaze: ¾ c. sugar, ½ c. sour cream, 2 Tbsp. orange juice concentrate, and ¼ c. butter. Cook on stove on medium heat until bois, stirring constantly. Let boil three minutes and then pour over hot rolls. * Note: This recipe works well in Utah, but in Missouri I always have to add a lot more flour than the recipe calls for--just keep adding flour until the dough is no longer sticky. I cut my rolls into16 equal pieces, rather than 12 and cook the rolls for about 14 minutes.
Homemade Oreo Cookies ~ Tara Hille
2 boxes Devils food cake mix
4 eggs
1 cup vegetable oil
½ cup flour
Mix above ingredients. Roll into small balls and place on greased cookie sheet. Bake at 350 degrees for 10-11 minutes.
Filling:
½ cup butter (melted)
8oz. cream cheese (soften)
3 ¾ cup powder sugar
Mix above ingredients. When cookies have cooled, place filling in between two cookies. Makes about 24 Homemade Oreo cookies. `
5 large granny Smith apples, cut into bite-size pieces
1 (3oz). vanilla instant pudding mix
1 (8oz) cool whip
1 cup milk
4-5 regular size snicker bars, cut up
Mix milk and pudding. Add cool whip. Fold in apples and snicker bar chunks and chill.
Cream Cheese- Oatmeal- Sugar Cookies ~ Amy Mortensen
1 cup butter
6 oz. cream cheese (low fat optional)
1 cup sugar
1 tsp. vanilla
2 cups flour
1 Tbsp. baking powder
¼ tsp. salt
1 cup oats
Cream butter, cream cheese and sugar, add dry ingredients. Put in fridge to cool (30 min.) Roll into balls on cookie sheet and smash with hand. Bake at 350 degrees for 12-15 minutes.
Frosting:
Mix: 2 cups powdered sugar
3 Tbsp. milk
3 Tbsp. butter
¾ tsp vanilla
2-3 drops food coloring (optional)
White Enchiladas Casserole ~ Michelle Maddox
1 small package tortilla chips
10 ¾ oz. can Cream of Chicken soup
4 oz. can chopped green chilies
2 cups diced, cooked chicken
8 oz. sour cream
½ cup milk
½ cup chopped onion
1 cup grated cheddar cheese
In a greased, shallow casserole dish spread tortilla chips and mash down slightly. Then mix all remaining ingredients except cheese. Pour over chips. Top with grated cheddar cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake another 10-15 minutes.
Apple Pastry Squares ~ Lucenda Usher
Filling:
¼ cup brown sugar
2 Tbsp. cornstarch
1 cup water
5 cups thin slice peeled apples
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 Tbsp. lemon juice
Pastry:
2 cups flour
½ tsp salt
2/3 cup shortening (cold)
2 egg yolks beaten
¼ cup cold water
1 Tbsp. Lemon Juice
Glaze:
½ cup confection sugar
1 Tbsp. Butter
½ tsp. vanilla
1 Tbsp. Milk
Preheat oven to 400 degrees.
Filling: Combine sugar, cornstarch and water in a saucepan. Mix until blend. Add apples: heat to boiling, stirring constantly. Reduce heat simmer 5 minutes- then remove from heat, stir in spices and lemon juice; set aside.
Pastry: Combine flour and salt, cut in shortening until mixture is crumbly. Combine egg yolks, water and lemon juice; blend into flour mixture- will form a ball. Divide in half. On a lightly floured board, roll dough between 2 pieces of waxed paper to fit the bottom and half-way up sides of 13x9x2 baking pan. Spread filling over pastry- roll remaining pastry to fit pan exactly- place on top of filling. Fold bottom of pastry over the top and press to seal. Cut a few small slits in top of crust. Bake at 400 degrees for 40 minutes or until lightly browned.
Glaze: Combine all ingredients, drizzle over warm pastry
Serving size: 24
Peanut Butter and Jelly Sandwich: aka PB&J ~ Joie Spencer
2 Slices of bread
Peanut butter (for best results, use Peter Pan creamy style. No guarantees if using crunchy)
Jelly or Jam (not marmalade because nobody wants to call it PB&M)
Using a butter knife, spread a generous amount of peanut butter, using soft even strokes, from the center to the edges on 1 side of 1 piece of bread.
To prevent cross contamination of containers, wipe butter knife off with a napkin or us a separate butter knife. (At this point, if nobody else is watching, feel free to lick the knife clean.)
Using your “clean” butter knife spread the jelly or jam from the center to the edge on 1 side of the remaining piece of bread.
Place the two pieces of bread together facing the peanut butter and jelly sides together. Place peanut butter side down as to slow the process of the jelly soaking into the bread. Serves 1 (or ½ of one, if he’s hungry)
Cream Puffs~ Jamie Hoskins
Ingredients:
1 cup water
1 cup flour
1 stick margarine
4 eggs
Directions:
Heat to Boiling: 1 stick margarine and 1 cup water.
Stir in: 1 cup flour. Stir constantly until mixture forms a glob.
Remove from heat.
With a hand mixer, beat 4 eggs into mixture one at a time.
Beat until smooth and velvetty.
Drop onto greased cookie sheet in any size--they will double in size.
Bake at 350 for 45 minutes.
Allow to cool, then cut in half, remove doughy center, and fill with
whipped cream, pudding, or filling of your choice.
Topping:
3 tsp. cocoa
3 tsp. margarine
3 Tablespoons hot water
1 1/2 cup powdered sugar
Melt and mix cocoa and margarine over low heat. Stir in water and
powdered sugar. Drizzle over each cream puff.
Butter Crecent Rolls~ Nicole Ward
2 packages dry yeast
2 cups lukewarm water
1 cup sugar
1 cup butter (melted)
6 beaten eggs
1 ½ tsp. salt
9 cups flour
Mix the yeast with 2 Tbps sugar and the 2 cups lukewarm water. Add melted butter (make sure it is cool enough to add or it will kill the yeast). Next add the sugar and beaten eggs. Mix well with wire whip or hand mixer. Add 4 cups of flour and salt, mix again with whip or mixer. Add 4 ½ cups flour and mix with a wooden spoon (I use my kitchen aid dough hook) until it is completely mixed together. The remaining half cup of flour is used when you roll out the dough. It will form a huge ball. Now just cover it over with a lid or plastic wrap and let it rise until it is double is size. This should take about 2 hours depending on the temperature of your house. After is rises you can either roll it out or punch it down (don’t knead) and place it covered in the refrigerator. The dough will be good up to 4 days in the fridge.
Divide the dough into fourths rolling each fourth into a circle (leave the dough ¼ - 1/3 inches thick). Brush the circle with melted butter and cut like a pie into 12 pieces. Roll each slice starting from wide end to point. Place on a greased cookie sheet with point face down on pan. Cover with a towel and let rise. It will take 2-4 hours depending on whether the dough was refrigerated. Makes 4 dozen.
Bake at 400 degrees for 10 minutes. Brush the tops with melted butter after they come out of oven.
Summer Chicken Salad ~ Jill Anderson
2 Chicken Breast boiled and cooled
8 oz. Bowtie Pasta
8 oz. Rigatoni
Mandarin Oranges
Pineapple
Red Grapes
Craisins
Sprinkle with Cashews (optional)
Cook Chicken and set aside. Boil pasta then rinse in cold water. Add fruit (as much as desired). Cube chicken and add to pasta mix.
Dressing
¼ cup sugar
1/8 cup vinegar
½ cup Miracle Whip Light
1/8 cup milk
Add sugar and vinegar in saucepan and bring to a boil. Reduce heat and simmer until mixture is clear. Remove from stove and add Miracle Whip and milk. Cool before adding to pasta mixture.
*To simplify you can substitute Kraft Coleslaw Dressing instead of making your own. Serves 4-6
Crescent Rolls ~ Mary Dawn Meier
¾ c. lukewarm water
3 Tbsp. yeast
1 tsp. sugar
Mix and let rise.
1 and ½ c. water
¾ c. butter
½ c. plus 1 Tbsp. sugar
3 tsp. salt
Melt and mix together in microwave 2 to 3 minutes.
Add:
1 can evaporated milk
3 eggs, beaten
previously made yeast mixture
10 and ½ c. flour
Mix 5 minutes in bread mixture. Place in bowl and let rise until double. Separate dough into 3 parts. Roll dough into large circle; pour melted butter over top and cut into 12 (or 16) equal pieces. Roll piece into crescent shape, stretching as you go. Put on buttered pan and let rise until double. Bake at 375 degrees for 14 to 20 minutes.
Recipe may be converted into orange rolls. Mix ¾ c. sugar, ¾ c. coconut, and 2 Tbsp. orange peel. Add to dough when you pour butter over rolled dough. After baked, cover with glaze: ¾ c. sugar, ½ c. sour cream, 2 Tbsp. orange juice concentrate, and ¼ c. butter. Cook on stove on medium heat until bois, stirring constantly. Let boil three minutes and then pour over hot rolls. * Note: This recipe works well in Utah, but in Missouri I always have to add a lot more flour than the recipe calls for--just keep adding flour until the dough is no longer sticky. I cut my rolls into16 equal pieces, rather than 12 and cook the rolls for about 14 minutes.
Homemade Oreo Cookies ~ Tara Hille
2 boxes Devils food cake mix
4 eggs
1 cup vegetable oil
½ cup flour
Mix above ingredients. Roll into small balls and place on greased cookie sheet. Bake at 350 degrees for 10-11 minutes.
Filling:
½ cup butter (melted)
8oz. cream cheese (soften)
3 ¾ cup powder sugar
Mix above ingredients. When cookies have cooled, place filling in between two cookies. Makes about 24 Homemade Oreo cookies. `
Enrichment Activity recipes
Texas Sheet Cake- Abbie Hafen
melt: 2 cubes butter
4 Tbs cocoa
1 C water
bring to boil and pour into dry mixture
dry mixture: 2 C flour
2 C sugar
1/2 tsp soda and salt
Beat well: 1/2 C milk
1 tsp vanilla
3 eggs
Add other mixture.
Bake in sheet pan at 350 for 20 minutes.
Frost while hot.
Frosting:
1 cube butter
4 Tbs coco-------Melt together
Add:
1 box powdered sugar (16oz)
1 tsp vanilla
5-6 Tbs milk
1 C chopped nuts (optional)
Rose Glaze- Wendee Bacon
1 box powdered sugar (1lb)
½ cup water
1Tbsp rose syrup
Whisk to form glaze till smooth
Makes enough for 1 cake
Lemon Glaze- Wendee Bacon
11/2 cups powdered sugar
3 Tbsp Lemon juice
1 lemon Zested
Mix all together till smooth
Makes enough for 1 cake
Chicken Salad- Alicia Alba
Chicken Salad Recipe Serves 15
8 Cups Chicken cubed
1 ¼ cup mayo
3 cups Red Grapes halved
11/2-2 cups Feta Cheese
Celery for Crunch
Mix all together.
Apple Dip- Bonnie Pierson
1 block of cream cheese
1 cup brown sugar
1 tsp vanilla (sometimes I add a little extra to give a little more zip, and add a little sparkle to my eye)
melt: 2 cubes butter
4 Tbs cocoa
1 C water
bring to boil and pour into dry mixture
dry mixture: 2 C flour
2 C sugar
1/2 tsp soda and salt
Beat well: 1/2 C milk
1 tsp vanilla
3 eggs
Add other mixture.
Bake in sheet pan at 350 for 20 minutes.
Frost while hot.
Frosting:
1 cube butter
4 Tbs coco-------Melt together
Add:
1 box powdered sugar (16oz)
1 tsp vanilla
5-6 Tbs milk
1 C chopped nuts (optional)
Rose Glaze- Wendee Bacon
1 box powdered sugar (1lb)
½ cup water
1Tbsp rose syrup
Whisk to form glaze till smooth
Makes enough for 1 cake
Lemon Glaze- Wendee Bacon
11/2 cups powdered sugar
3 Tbsp Lemon juice
1 lemon Zested
Mix all together till smooth
Makes enough for 1 cake
Chicken Salad- Alicia Alba
Chicken Salad Recipe Serves 15
8 Cups Chicken cubed
1 ¼ cup mayo
3 cups Red Grapes halved
11/2-2 cups Feta Cheese
Celery for Crunch
Mix all together.
Apple Dip- Bonnie Pierson
1 block of cream cheese
1 cup brown sugar
1 tsp vanilla (sometimes I add a little extra to give a little more zip, and add a little sparkle to my eye)
Christmas and Cookie Exchange recipes
French Mints- Carrie Linscott
4 squares unsweetened baking chocolate
1 c. margarine (NOT light)
2 c. powdered sugar
4 eggs (I just use the whites)
1 tsp. peppermint extract
2 tsp. vanilla
(1 c. chopped pecans or almonds)
(1/2 c. maraschino cherries, cut into small pieces)
Melt baking chocolate and set it aside to cool. In an electric mixer, beat the margarine until fluffy. Add the powdered sugar and beat for about 15 minutes (yes, really that long!). Continue to beat for 5 more minutes, slowly drizzling in the melted chocolate. Add the eggs one at a time, beating for 1–2 minutes between each one. Add the peppermint extract and vanilla. Spoon the mixture into small baking cups (about 2–3 Tbsp. in each cup). If desired, top with chopped nuts and maraschino cherry pieces. (At Christmas time, it’s fun to use holiday-themed baking cups and both red and green cherries.)
Freeze for at least 4 hours. Serve chilled.
Easy Brownies- Carrie Linscott
½ c. butter or margarine
1 c. granulated sugar
1 t. vanilla
2 eggs
¼ c. cocoa
¾ c. flour
(1/2 c. chopped nuts)
Melt butter and let cool. Stir in sugar and vanilla. Beat in eggs, beating well between each one. Stir cocoa and flour together, and blend into creamed mixture. Blend in nuts, if desired. Press into greased and floured 8-inch square pan. Bake at 350 F. for 25–30 minutes. Do not overbake! Cool pan on wire rack before cutting into squares.
Five Layer Bars- Wendee Bacon
¾ cup butter
1 ¾ cups graham cracker crumbs
2 Tablespoons sugar
¼ cup cocoa
1 can (14oz) sweetened condensed milk
1 cup Chocolate chips
1 cup miniature marshmallows
1 cup chopped nuts
Heat oven to 350> Place butter in 13x9 pan. Heat in oven until melted. Remove from oven.
Stir together graham cracker crumbs, cocoa, and sugar, sprinkle evenly over butter. Pour Sweetened condensed mild evenly over crumb mixture. Sprinkle with chocolate chips and nuts; press down firmly.
Bake 25-30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand at room temperature 6-8 hours. Cut into bars
Chocolate Chip Meringue Drops- Alicia Alba
4 large egg whites, at room temperature
pinch of salt
1/4 teaspoon cream of tartar
1/2 cup plus 2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chip morsels
1. Position the 2 oven racks to divide oven in thirds; preheat oven to 300°F. Line 2 cookie sheets with baking parchment or foil.
2. In a large mixing bowl, beat the egg whites, salt, and cream of tartar with an electric mixer set on medium speed until egg whites are foamy. Continue beating, gradually add the sugar, 2 tablespoons at a time, until mixture forms firm but still moist peaks. Add the vanilla and beat just until blended. In 2 additions, fold the chocolate chips into the beaten whites just until blended.
3. Drop heaping teaspoonfuls of the batter, 1 inch apart on the prepared baking sheets or scoop the meringue into a pastry bag and pipe 1-inch (2.5 cm) rosettes.
4. Bake the drops for 13 to 15 minutes until the tops have cracked and the centers are fairly dry.
Turn off the oven and allow the drops to cool inside for 1-2 hours.
Chocolate covered Pretzels- Michelle Maddox
So all you do is melt chocolate almond bark or whatever flavor you want, I put a pot of water on the stove and put a stainless steal bowl over it and melt the chocolate. Then put the pretzels in and coat them and pull them out to cool on wax paper. Sometimes I put sprinkles on them.
Almond Biscotti- Emily Gibb
1 ¾ c flour
2 t baking powder
¾ c unblanched whole almonds
2 eggs
¾ c sugar
1/3 c butter, melted
2 t vanilla
1 t almond extract
2 t orange zest
1 egg white, lightly beaten
Sift together flour, baking powder and almonds. In another bowl wish together eggs, sugar, butter, vanilla, almond extract, and orange zest; stir into flour mixture until a soft sticky dough forms. Transfer to a floured surface and form into a smooth ball. Divide ball in half and roll each half into a log, roughly 12 inches. Transfer to an uncreated baking sheet and brush tops lightly with beaten egg white. Place in oven preheated to 350 degrees and bake for 20 minutes.
Remove from oven and let cool on pan for 5 minutes. Transfer each log to a cutting board and using a serrated knife cut into ¾ inch slices. Return slices to the baking sheet, with the cut sides facing up, and bake for 20-25 minutes longer, or until golden. Transfer to a cooling rack to cool. Yield: about 24 cookies. These will keep well in an airtight container for up to 2 weeks or you may freeze them.
* Biscotti are great alone, but are really yummy with hot cocoa. You can do many things to change this recipe to your liking. I dipped these in dark chocolate, but you could use a different chocolate or even drizzle instead of dip, use sprinkles or more chopped nuts. You can also substitute a different nut into the recipe or add craisins, or chocolate chips directly to the dough. Also, I tripled the recipe without any problem.
Recipe from: http://www.recipezaar.com/Kittencals-Almond-Biscotti-78237
No- Fail Fudge- Lucenda Usher
2 cups sugar
1 cube margarine
2 Tbs Cocoa
2/3 cup milk
2 tsp Vanilla
Mix sugar, margarine, cocoa and milk together in medium sauce pan. Heat and boil for 2 minutes. Remove from heat and add vanilla. Using an electric mixer, beat until mixture reaches a spreading consistency (about 5 minutes). Pour into 9 x 9 greased dish to cool. Fudge begins to set as it begins cooling. Do not waste time between mixing and pouring.
Homemade Carmel- Tara Hille
From Granny Goodies Cookbook
2 cubes “real” butter
1 can Eagle Brand Sweet and Condensed milk (can becomes measuring cup)
1 can white Karo syrup
1 can white sugar
1 can brown sugar
Mix all ingredients in a sauce pan over medium heat. Stir constantly or it will burn. Cook until Carmel forms a soft ball in a cup of cold water. Remove from heat and pour into a cookie sheet lined with wax paper. Allow to cool several hours.
Once cooled, cut into pieces and wrap in wax paper.
Applesauce chocolate chip cookies- Haydee Hyde
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup applesauce
1 teaspoon baking soda
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon cocoa
1/2 teaspoon salt
1 bag semi-sweet chocolate chips
You are going to make 3 different mixtures.
1. Cream together the butter, sugar, eggs and vanilla.
2 .In a small bowl mix applesauce and baking soda. Add to the creamed mixture.
3. Mix the flour, cinnamon, nutmeg, cloves, cocoa and salt. Add the cream cheese-applesauce mixture. Then the chocolate chips. Bake at 375 degrees for 8 min. or until edges are golden brown.
White Chocolte Popcorn- Mary Dawn Meier
2 bags butter microwave popcorn
1 (12 oz) bag Nestle white chocolate chips
Pop popcorn; put in a large bowl. Melt chocolate in microwave on MEDIUM-HIGH for one minute. Stir; continue to melt in 20-second intervals until smooth. Mix chocolate and popcorn together; pour over waxed paper to dry.
Pecan-Topped Sweet Potatoes- Jamie Hoskins
Preheat oven to 350. In a large bowl mix:
3 c. cooked, mashed sweet potatoes
1 c. sugar
¼ c. butter, melted
2 beaten eggs
1 tsp. vanilla extract
1/3 c. evaporated milk
Place into a 2-quart casserole dish.
Mix:
½ c. brown sugar
¼ c. flour
2 ½ TB butter, melted
½ c. pecan pieces
Sprinkle on top of sweet potatoes. Bake uncovered at 350 for 25 minutes.
Top with marshmallows and bake another 5-10 minutes or until marshmallows are golden.
Mrs. Fields Eggnog Cookies -Chelsey Adams
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup SALTED butter, room temp (Mrs. Fields calls for this)
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg (optional)
Preheat oven to 300F.
In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside.
In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. (Chill dough if desired, by Jenny)
Drop by rounded teaspoons onto ungreased baking sheets, 1″ apart. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown.
Transfer to cool, flat surface immediately with spatula.
Eggnog Icing
3 C. confectioners' sugar
1/4 C. softened butter or margarine
1/3 C. commercial eggnog (use as much as you need)
In small mixer bowl, beat confectioners' sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups.
Gingersnaps-Heather Dopp
¾ cup shortening
1 cup sugar
1 egg
4 T molasses
1 t cinnamon
1 t ginger
2 t baking soda
pinch of salt
2 cups plus 2 T flour
Preheat oven to 350 degrees. Cream sugar and shortening. Add egg, molasses, spices, soda, and salt. Mix well, then stir in flour. Roll into balls, and roll in granulated sugar. Place on ungreased cookie sheet and bake 10-12 minutes or until there is a cracked effect on top. Especially yummy served hot!
Easy Peanut Butter Cookies- Julina Arthur
3 cups peanut butter
3 cups white sugar
3 eggs
Preheat oven to 350 degrees. Mix ingredients in bowl roll into ball and place on baking sheet. Use fork to smash down. Bake for 10 minutes or until they look done. Add candy of choice and let cool (the candy will melt on top). Makes about 4 dozen cookies.
Toasted Pecan Snowballs- Malinda Williams
1 cups pecans (toasted 8 minutes at 350 degrees and then cooled)
1¾ cup powdered sugar
1 cup (2 sticks) butter
2 ½ t vanilla extract
¼ t salt
2 cups flour
Preheat oven to 325 degrees. In food processor: pulse pecans & ¾ cup powdered sugar until finely ground. Add butter, vanilla and salt and process to blend. Add flour and pulse until dough forms a ball. Roll into 1 inch balls. Place 1 inch apart on ungreased baking sheet. Bake 20 minutes until the tops are dry and bottoms are light brown. Cool 10 minutes on the baking sheet. Gently roll warm cookies in remaining 1 cup sugar to coat. Cool some more and then roll in sugar again.
Spicy Molasses Cookies- Emily Gibb
1 ¾ cups all-purpose flour
½ cup whole wheat flour
1 ½ tsp ground cinnamon
1 tsp baking soda
1 tsp ground ginger
¼ tsp salt
¼ tsp ground allspice
¼ tsp ground cloves
¼ tsp ground black pepper
12 cup butter, softened
¼ cup shortening
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 egg yolk ½ cup dark molasses
1 tsp vanilla
1/3 cup pearl, course, or raw sugar
In a medium bowl, combine both flours, cinnamon, baking soda, ginger, salt, allspice, cloves and black pepper. Set aside. In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolk, molasses, and vanilla. Gradually add flour mixture, beating until combined. Cover and chill about 1 hour or until dough is easy to handle. Preheat oven to 375 degrees. Shape dough into 1 inch balls. Roll balls in course sugar. Place balls 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until bottoms are lightly browned. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks and let cool. To store: place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up ot 3 days or freeze for up to 3 months.
Elise’s Chocolate Chip Cookies- Valerie Andelin
Cream together:
1 cup butter or margarine (softened)
1 cup sugar
1 cup brown sugar
Add and mix:
2 eggs
1 t vanilla
3 oz instant vanilla pudding mix
Add:
2 c flour
2 t baking powder
2 t baking soda
¾ t salt
2 c ground oatmeal (put it in the blender until it is a powder)
2 c chocolate chips
1 c coconut (optional)
Bake for 10 minutes at 350 degrees.
White Chocolate and Cranberry Cookies- Chelsie Pederson
½ cup butter, softened
½ cup packed brown sugar
1/3 cup white sugar
1 egg
1 ½ tsp vanilla
1 ½ cups flour
½ tsp baking soda
¼ tsp salt
¼ tsp ginger
¾ cup white chocolate chips
1 cup dried craisins
Preheat oven to 375. Cream together butter and sugars until smooth. Beat in egg and vanilla. In another bowl combine dry ingredients and stir into mixture. Add chips and cranberries. Drop by heaping spoonfuls onto cookie sheets. Bake for 8-10 minutes. For best results take out while still doughy. Allow to cool 1 minute on pan before transferring to wire racks.
Peanut Butter Candy- Wendee Bacon
1 c peanut butter
2 cubes margarine, softened
1 package crushed graham crackers (2 cups graham cracker crumbs)
1 pound powdered sugar (3 cups)
Mix the ingredients together and put on cookie sheet. Don’t bake. Melt 12 oz chocolate chips and spread on top of the peanut butter mixture. Cool.
Chocolate Chocolate Chocolate Cookies- Alicia Alba
½ c shortening
1 ½ c sifted all-purpose flour
2 one oz. squares unsweetened chocolate
½ t baking powder
1 c brown sugar
½ t soda
1 egg
¼ t salt
1 t vanilla
½ c chopped nuts
½ c buttermilk or sour milk
6 oz. semi-sweet chocolate chips
Melt shortening and unsweetened chocolate together in a saucepan. Cool 10 minutes. Stir in brown sugar. Beat in the egg, vanilla and buttermilk. Sift together dry ingredients and add to chocolate mix. Bake at 375o for 10 minutes.
Chocolate Frosting:
Cream together
¼ cup butter
2 T cocoa (regular type – dry)
2 t more cocoa
a dash of salt.
Beat in
2 ½ cups sifted confectioners sugar,
1 ½ t vanilla
enough milk (about 3 T) for spreading.
Spread on cooled cookies.
Banana Cookies
1 c. sugar (brown or white)
1/2 c. butter
1 egg
1 c. applesauce/smashed banana (or both)
1 tsp. baking soda
1 tsp. cloves (optional)
1 tsp. nutmeg (optional)
2 c. whole wheat flour
1 c. raisins, chopped walnuts
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. lemon (optional)
Cream sugar and butter, then stir in egg. Mix soda into applesauce (or banana) in separate bown. Add remaining ingredients (including applesauce w/soda) and mix well. Drop and pan and bake at 400 degrees for approximately 8 minutes.
4 squares unsweetened baking chocolate
1 c. margarine (NOT light)
2 c. powdered sugar
4 eggs (I just use the whites)
1 tsp. peppermint extract
2 tsp. vanilla
(1 c. chopped pecans or almonds)
(1/2 c. maraschino cherries, cut into small pieces)
Melt baking chocolate and set it aside to cool. In an electric mixer, beat the margarine until fluffy. Add the powdered sugar and beat for about 15 minutes (yes, really that long!). Continue to beat for 5 more minutes, slowly drizzling in the melted chocolate. Add the eggs one at a time, beating for 1–2 minutes between each one. Add the peppermint extract and vanilla. Spoon the mixture into small baking cups (about 2–3 Tbsp. in each cup). If desired, top with chopped nuts and maraschino cherry pieces. (At Christmas time, it’s fun to use holiday-themed baking cups and both red and green cherries.)
Freeze for at least 4 hours. Serve chilled.
Easy Brownies- Carrie Linscott
½ c. butter or margarine
1 c. granulated sugar
1 t. vanilla
2 eggs
¼ c. cocoa
¾ c. flour
(1/2 c. chopped nuts)
Melt butter and let cool. Stir in sugar and vanilla. Beat in eggs, beating well between each one. Stir cocoa and flour together, and blend into creamed mixture. Blend in nuts, if desired. Press into greased and floured 8-inch square pan. Bake at 350 F. for 25–30 minutes. Do not overbake! Cool pan on wire rack before cutting into squares.
Five Layer Bars- Wendee Bacon
¾ cup butter
1 ¾ cups graham cracker crumbs
2 Tablespoons sugar
¼ cup cocoa
1 can (14oz) sweetened condensed milk
1 cup Chocolate chips
1 cup miniature marshmallows
1 cup chopped nuts
Heat oven to 350> Place butter in 13x9 pan. Heat in oven until melted. Remove from oven.
Stir together graham cracker crumbs, cocoa, and sugar, sprinkle evenly over butter. Pour Sweetened condensed mild evenly over crumb mixture. Sprinkle with chocolate chips and nuts; press down firmly.
Bake 25-30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand at room temperature 6-8 hours. Cut into bars
Chocolate Chip Meringue Drops- Alicia Alba
4 large egg whites, at room temperature
pinch of salt
1/4 teaspoon cream of tartar
1/2 cup plus 2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chip morsels
1. Position the 2 oven racks to divide oven in thirds; preheat oven to 300°F. Line 2 cookie sheets with baking parchment or foil.
2. In a large mixing bowl, beat the egg whites, salt, and cream of tartar with an electric mixer set on medium speed until egg whites are foamy. Continue beating, gradually add the sugar, 2 tablespoons at a time, until mixture forms firm but still moist peaks. Add the vanilla and beat just until blended. In 2 additions, fold the chocolate chips into the beaten whites just until blended.
3. Drop heaping teaspoonfuls of the batter, 1 inch apart on the prepared baking sheets or scoop the meringue into a pastry bag and pipe 1-inch (2.5 cm) rosettes.
4. Bake the drops for 13 to 15 minutes until the tops have cracked and the centers are fairly dry.
Turn off the oven and allow the drops to cool inside for 1-2 hours.
Chocolate covered Pretzels- Michelle Maddox
So all you do is melt chocolate almond bark or whatever flavor you want, I put a pot of water on the stove and put a stainless steal bowl over it and melt the chocolate. Then put the pretzels in and coat them and pull them out to cool on wax paper. Sometimes I put sprinkles on them.
Almond Biscotti- Emily Gibb
1 ¾ c flour
2 t baking powder
¾ c unblanched whole almonds
2 eggs
¾ c sugar
1/3 c butter, melted
2 t vanilla
1 t almond extract
2 t orange zest
1 egg white, lightly beaten
Sift together flour, baking powder and almonds. In another bowl wish together eggs, sugar, butter, vanilla, almond extract, and orange zest; stir into flour mixture until a soft sticky dough forms. Transfer to a floured surface and form into a smooth ball. Divide ball in half and roll each half into a log, roughly 12 inches. Transfer to an uncreated baking sheet and brush tops lightly with beaten egg white. Place in oven preheated to 350 degrees and bake for 20 minutes.
Remove from oven and let cool on pan for 5 minutes. Transfer each log to a cutting board and using a serrated knife cut into ¾ inch slices. Return slices to the baking sheet, with the cut sides facing up, and bake for 20-25 minutes longer, or until golden. Transfer to a cooling rack to cool. Yield: about 24 cookies. These will keep well in an airtight container for up to 2 weeks or you may freeze them.
* Biscotti are great alone, but are really yummy with hot cocoa. You can do many things to change this recipe to your liking. I dipped these in dark chocolate, but you could use a different chocolate or even drizzle instead of dip, use sprinkles or more chopped nuts. You can also substitute a different nut into the recipe or add craisins, or chocolate chips directly to the dough. Also, I tripled the recipe without any problem.
Recipe from: http://www.recipezaar.com/Kittencals-Almond-Biscotti-78237
No- Fail Fudge- Lucenda Usher
2 cups sugar
1 cube margarine
2 Tbs Cocoa
2/3 cup milk
2 tsp Vanilla
Mix sugar, margarine, cocoa and milk together in medium sauce pan. Heat and boil for 2 minutes. Remove from heat and add vanilla. Using an electric mixer, beat until mixture reaches a spreading consistency (about 5 minutes). Pour into 9 x 9 greased dish to cool. Fudge begins to set as it begins cooling. Do not waste time between mixing and pouring.
Homemade Carmel- Tara Hille
From Granny Goodies Cookbook
2 cubes “real” butter
1 can Eagle Brand Sweet and Condensed milk (can becomes measuring cup)
1 can white Karo syrup
1 can white sugar
1 can brown sugar
Mix all ingredients in a sauce pan over medium heat. Stir constantly or it will burn. Cook until Carmel forms a soft ball in a cup of cold water. Remove from heat and pour into a cookie sheet lined with wax paper. Allow to cool several hours.
Once cooled, cut into pieces and wrap in wax paper.
Applesauce chocolate chip cookies- Haydee Hyde
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup applesauce
1 teaspoon baking soda
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon cocoa
1/2 teaspoon salt
1 bag semi-sweet chocolate chips
You are going to make 3 different mixtures.
1. Cream together the butter, sugar, eggs and vanilla.
2 .In a small bowl mix applesauce and baking soda. Add to the creamed mixture.
3. Mix the flour, cinnamon, nutmeg, cloves, cocoa and salt. Add the cream cheese-applesauce mixture. Then the chocolate chips. Bake at 375 degrees for 8 min. or until edges are golden brown.
White Chocolte Popcorn- Mary Dawn Meier
2 bags butter microwave popcorn
1 (12 oz) bag Nestle white chocolate chips
Pop popcorn; put in a large bowl. Melt chocolate in microwave on MEDIUM-HIGH for one minute. Stir; continue to melt in 20-second intervals until smooth. Mix chocolate and popcorn together; pour over waxed paper to dry.
Pecan-Topped Sweet Potatoes- Jamie Hoskins
Preheat oven to 350. In a large bowl mix:
3 c. cooked, mashed sweet potatoes
1 c. sugar
¼ c. butter, melted
2 beaten eggs
1 tsp. vanilla extract
1/3 c. evaporated milk
Place into a 2-quart casserole dish.
Mix:
½ c. brown sugar
¼ c. flour
2 ½ TB butter, melted
½ c. pecan pieces
Sprinkle on top of sweet potatoes. Bake uncovered at 350 for 25 minutes.
Top with marshmallows and bake another 5-10 minutes or until marshmallows are golden.
Mrs. Fields Eggnog Cookies -Chelsey Adams
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup SALTED butter, room temp (Mrs. Fields calls for this)
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg (optional)
Preheat oven to 300F.
In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside.
In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. (Chill dough if desired, by Jenny)
Drop by rounded teaspoons onto ungreased baking sheets, 1″ apart. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown.
Transfer to cool, flat surface immediately with spatula.
Eggnog Icing
3 C. confectioners' sugar
1/4 C. softened butter or margarine
1/3 C. commercial eggnog (use as much as you need)
In small mixer bowl, beat confectioners' sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups.
Gingersnaps-Heather Dopp
¾ cup shortening
1 cup sugar
1 egg
4 T molasses
1 t cinnamon
1 t ginger
2 t baking soda
pinch of salt
2 cups plus 2 T flour
Preheat oven to 350 degrees. Cream sugar and shortening. Add egg, molasses, spices, soda, and salt. Mix well, then stir in flour. Roll into balls, and roll in granulated sugar. Place on ungreased cookie sheet and bake 10-12 minutes or until there is a cracked effect on top. Especially yummy served hot!
Easy Peanut Butter Cookies- Julina Arthur
3 cups peanut butter
3 cups white sugar
3 eggs
Preheat oven to 350 degrees. Mix ingredients in bowl roll into ball and place on baking sheet. Use fork to smash down. Bake for 10 minutes or until they look done. Add candy of choice and let cool (the candy will melt on top). Makes about 4 dozen cookies.
Toasted Pecan Snowballs- Malinda Williams
1 cups pecans (toasted 8 minutes at 350 degrees and then cooled)
1¾ cup powdered sugar
1 cup (2 sticks) butter
2 ½ t vanilla extract
¼ t salt
2 cups flour
Preheat oven to 325 degrees. In food processor: pulse pecans & ¾ cup powdered sugar until finely ground. Add butter, vanilla and salt and process to blend. Add flour and pulse until dough forms a ball. Roll into 1 inch balls. Place 1 inch apart on ungreased baking sheet. Bake 20 minutes until the tops are dry and bottoms are light brown. Cool 10 minutes on the baking sheet. Gently roll warm cookies in remaining 1 cup sugar to coat. Cool some more and then roll in sugar again.
Spicy Molasses Cookies- Emily Gibb
1 ¾ cups all-purpose flour
½ cup whole wheat flour
1 ½ tsp ground cinnamon
1 tsp baking soda
1 tsp ground ginger
¼ tsp salt
¼ tsp ground allspice
¼ tsp ground cloves
¼ tsp ground black pepper
12 cup butter, softened
¼ cup shortening
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 egg yolk ½ cup dark molasses
1 tsp vanilla
1/3 cup pearl, course, or raw sugar
In a medium bowl, combine both flours, cinnamon, baking soda, ginger, salt, allspice, cloves and black pepper. Set aside. In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolk, molasses, and vanilla. Gradually add flour mixture, beating until combined. Cover and chill about 1 hour or until dough is easy to handle. Preheat oven to 375 degrees. Shape dough into 1 inch balls. Roll balls in course sugar. Place balls 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until bottoms are lightly browned. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks and let cool. To store: place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up ot 3 days or freeze for up to 3 months.
Elise’s Chocolate Chip Cookies- Valerie Andelin
Cream together:
1 cup butter or margarine (softened)
1 cup sugar
1 cup brown sugar
Add and mix:
2 eggs
1 t vanilla
3 oz instant vanilla pudding mix
Add:
2 c flour
2 t baking powder
2 t baking soda
¾ t salt
2 c ground oatmeal (put it in the blender until it is a powder)
2 c chocolate chips
1 c coconut (optional)
Bake for 10 minutes at 350 degrees.
White Chocolate and Cranberry Cookies- Chelsie Pederson
½ cup butter, softened
½ cup packed brown sugar
1/3 cup white sugar
1 egg
1 ½ tsp vanilla
1 ½ cups flour
½ tsp baking soda
¼ tsp salt
¼ tsp ginger
¾ cup white chocolate chips
1 cup dried craisins
Preheat oven to 375. Cream together butter and sugars until smooth. Beat in egg and vanilla. In another bowl combine dry ingredients and stir into mixture. Add chips and cranberries. Drop by heaping spoonfuls onto cookie sheets. Bake for 8-10 minutes. For best results take out while still doughy. Allow to cool 1 minute on pan before transferring to wire racks.
Peanut Butter Candy- Wendee Bacon
1 c peanut butter
2 cubes margarine, softened
1 package crushed graham crackers (2 cups graham cracker crumbs)
1 pound powdered sugar (3 cups)
Mix the ingredients together and put on cookie sheet. Don’t bake. Melt 12 oz chocolate chips and spread on top of the peanut butter mixture. Cool.
Chocolate Chocolate Chocolate Cookies- Alicia Alba
½ c shortening
1 ½ c sifted all-purpose flour
2 one oz. squares unsweetened chocolate
½ t baking powder
1 c brown sugar
½ t soda
1 egg
¼ t salt
1 t vanilla
½ c chopped nuts
½ c buttermilk or sour milk
6 oz. semi-sweet chocolate chips
Melt shortening and unsweetened chocolate together in a saucepan. Cool 10 minutes. Stir in brown sugar. Beat in the egg, vanilla and buttermilk. Sift together dry ingredients and add to chocolate mix. Bake at 375o for 10 minutes.
Chocolate Frosting:
Cream together
¼ cup butter
2 T cocoa (regular type – dry)
2 t more cocoa
a dash of salt.
Beat in
2 ½ cups sifted confectioners sugar,
1 ½ t vanilla
enough milk (about 3 T) for spreading.
Spread on cooled cookies.
Banana Cookies
1 c. sugar (brown or white)
1/2 c. butter
1 egg
1 c. applesauce/smashed banana (or both)
1 tsp. baking soda
1 tsp. cloves (optional)
1 tsp. nutmeg (optional)
2 c. whole wheat flour
1 c. raisins, chopped walnuts
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. lemon (optional)
Cream sugar and butter, then stir in egg. Mix soda into applesauce (or banana) in separate bown. Add remaining ingredients (including applesauce w/soda) and mix well. Drop and pan and bake at 400 degrees for approximately 8 minutes.
Breakfast reicpes
Mary Dawn
Ingredients
1/2 cup all-purpose flour
1/2 cup fat-free milk
2 tablespoons granulated sugar
1/4 teaspoon salt
1 large egg
1 large egg white
1 tablespoon butter
Powdered sugar (optional)
Preparation
Preheat oven to 425°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through egg white); stir until moist.
Melt butter in a 10-inch cast-iron skillet over medium heat. Pour batter into pan; cook 1 minute (do not stir). Bake at 425° for 18 minutes or until golden. Sprinkle with powdered sugar, if desired. Cut into quarters; serve immediately.
Yield
4 servings
Nutritional Information
CALORIES 141(28% from fat); FAT 4.4g (sat 2.3g,mono 1.4g,poly 0.4g); PROTEIN 5.2g; CHOLESTEROL 64mg; CALCIUM 48mg; SODIUM 222mg; FIBER 0.4g; IRON 0.9mg; CARBOHYDRATE 19.9g
Make Ahead French Toast
Emily Gibb
5 eggs
1 cup milk
1 cup half and half
1 tsp vanilla
1 tsp cinnamon
¼ tsp nutmeg
1 lb loaf French Bread, cut diagonally in 1-1 1/2 inch slices (better if it is day old)
1/3 cup butter, melted
½ cup brown sugar
2 Tbsp maple syrup
½-1 cup chopped walnuts
Butter a 9x13 and possibly an 8x8 pan very well, depends on how thick your slices are. Wisk the first6 ingredients together. Dip the bread slices into the mixture, letting them really soak it up. Place the bread in the pan, touching, but not overlapping. I usually spoon the rest of the mixture over the bread and leave a little in the bottom of the pan as well, which all eventually soaks up. Cover and refrigerate overnight. The next morning, preheat over to 350. Combine the remaining ingredients and spoon over the top of each slice of bread. Bake for 40 minutes, until golden, and let rest for 5 minutes before serving.
Sour Cream Coffee Cake
Brown Sugar Filling
½ cup brown sugar
½ cup finely chopped nuts
1 ½ tsp ground cinnamon
3 cups flour
1 ½ tsp baking powder
1 ½ tsp baking soda
¾ tsp salt
1 ½ cups sugar
¾ cup butter softened
1f1/2 tsp vanilla
3 large eggs
1 ½ cups sour cream
1. Heat oven to 350 degrees. Grease 2 loaf pans with shortening and set aside.
2. Make brown sugar filling and set aside.
3. Mix flour. Baking powder, baking soda, and salt. Set aside.
4. Beat sugar, butter, vanilla, and eggs in large bowl for 2 minutes. Beat about ¼ of the flour mixture and sour cream at a time alternately into sugar mixture until blended.
5. Spread ¼ of the batter in each pan, then sprinkle with ¼ brown sugar mixture in each pan. Add remaining batter to each pan, and top with remaining brown sugar mixture.
6. Bake 45 minutes, or until toothpick inserted in middle comes out clean.
7. Cool 10 minutes on wire rack. Remove from pans and cool 20 minutes. Drizzle with vanilla glaze.
Vanilla Glaze
½ cup powdered sugar
¼ tsp vanilla
2-3 tsp milk
Waffles-Better Homes and Gardens
2 egg yolks
1 ¾ cups milk
½ cup cooking oil
1 ¾ cups flour
1 Tbsp baking powder
½ tsp salt
2 egg whites
1. In small mixing bowl beat egg yolks with fork. Beat in milk and cooking oil.
2. In large mixing bowl, stir together flour, baking powder, and salt.
3. Add egg mixture to flour mixture all at once.
4. Stir mixture till blended but still slightly lumpy.
5. In small bowl, beat egg whites till stiff peak form (tips stand straight.)
6. Carefully fold egg whites into egg-flour mixture.
7. Leave a few fluffs of egg whites, do not over mix.
8. Lightly grease the waffle iron. Preheat.
9. Pour batter onto grids of preheated iron.
10. Remove waffle form baker with a fork. Makes three 9-inch waffles.
Cinnamon Sugar Muffins
1 c. flour
1 c. oats (quick or regular)
2/3 c. packed brown sugar
2 tsp. baking powder
2 eggs
1/4 c. vegetable oil
2/3 c. milk
Topping:
4 Tbsp. brown sugar
1 tsp. cinnamon
Preheat oven to 350 degrees. Combine first 4 ingredients. Combine eggs, oil, and milk in separate bowl. Add the liquids to dry ingredients just until moist. Fill muffin tins 2/3 with batter. Sprinkle with topping. Bake 15-18 minutes. Makes 1 dozen muffins.
Ingredients
1/2 cup all-purpose flour
1/2 cup fat-free milk
2 tablespoons granulated sugar
1/4 teaspoon salt
1 large egg
1 large egg white
1 tablespoon butter
Powdered sugar (optional)
Preparation
Preheat oven to 425°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through egg white); stir until moist.
Melt butter in a 10-inch cast-iron skillet over medium heat. Pour batter into pan; cook 1 minute (do not stir). Bake at 425° for 18 minutes or until golden. Sprinkle with powdered sugar, if desired. Cut into quarters; serve immediately.
Yield
4 servings
Nutritional Information
CALORIES 141(28% from fat); FAT 4.4g (sat 2.3g,mono 1.4g,poly 0.4g); PROTEIN 5.2g; CHOLESTEROL 64mg; CALCIUM 48mg; SODIUM 222mg; FIBER 0.4g; IRON 0.9mg; CARBOHYDRATE 19.9g
Make Ahead French Toast
Emily Gibb
5 eggs
1 cup milk
1 cup half and half
1 tsp vanilla
1 tsp cinnamon
¼ tsp nutmeg
1 lb loaf French Bread, cut diagonally in 1-1 1/2 inch slices (better if it is day old)
1/3 cup butter, melted
½ cup brown sugar
2 Tbsp maple syrup
½-1 cup chopped walnuts
Butter a 9x13 and possibly an 8x8 pan very well, depends on how thick your slices are. Wisk the first6 ingredients together. Dip the bread slices into the mixture, letting them really soak it up. Place the bread in the pan, touching, but not overlapping. I usually spoon the rest of the mixture over the bread and leave a little in the bottom of the pan as well, which all eventually soaks up. Cover and refrigerate overnight. The next morning, preheat over to 350. Combine the remaining ingredients and spoon over the top of each slice of bread. Bake for 40 minutes, until golden, and let rest for 5 minutes before serving.
Sour Cream Coffee Cake
Brown Sugar Filling
½ cup brown sugar
½ cup finely chopped nuts
1 ½ tsp ground cinnamon
3 cups flour
1 ½ tsp baking powder
1 ½ tsp baking soda
¾ tsp salt
1 ½ cups sugar
¾ cup butter softened
1f1/2 tsp vanilla
3 large eggs
1 ½ cups sour cream
1. Heat oven to 350 degrees. Grease 2 loaf pans with shortening and set aside.
2. Make brown sugar filling and set aside.
3. Mix flour. Baking powder, baking soda, and salt. Set aside.
4. Beat sugar, butter, vanilla, and eggs in large bowl for 2 minutes. Beat about ¼ of the flour mixture and sour cream at a time alternately into sugar mixture until blended.
5. Spread ¼ of the batter in each pan, then sprinkle with ¼ brown sugar mixture in each pan. Add remaining batter to each pan, and top with remaining brown sugar mixture.
6. Bake 45 minutes, or until toothpick inserted in middle comes out clean.
7. Cool 10 minutes on wire rack. Remove from pans and cool 20 minutes. Drizzle with vanilla glaze.
Vanilla Glaze
½ cup powdered sugar
¼ tsp vanilla
2-3 tsp milk
Waffles-Better Homes and Gardens
2 egg yolks
1 ¾ cups milk
½ cup cooking oil
1 ¾ cups flour
1 Tbsp baking powder
½ tsp salt
2 egg whites
1. In small mixing bowl beat egg yolks with fork. Beat in milk and cooking oil.
2. In large mixing bowl, stir together flour, baking powder, and salt.
3. Add egg mixture to flour mixture all at once.
4. Stir mixture till blended but still slightly lumpy.
5. In small bowl, beat egg whites till stiff peak form (tips stand straight.)
6. Carefully fold egg whites into egg-flour mixture.
7. Leave a few fluffs of egg whites, do not over mix.
8. Lightly grease the waffle iron. Preheat.
9. Pour batter onto grids of preheated iron.
10. Remove waffle form baker with a fork. Makes three 9-inch waffles.
Cinnamon Sugar Muffins
1 c. flour
1 c. oats (quick or regular)
2/3 c. packed brown sugar
2 tsp. baking powder
2 eggs
1/4 c. vegetable oil
2/3 c. milk
Topping:
4 Tbsp. brown sugar
1 tsp. cinnamon
Preheat oven to 350 degrees. Combine first 4 ingredients. Combine eggs, oil, and milk in separate bowl. Add the liquids to dry ingredients just until moist. Fill muffin tins 2/3 with batter. Sprinkle with topping. Bake 15-18 minutes. Makes 1 dozen muffins.
Tuesday, December 16, 2008
Appetizer recipes
Spinach and artichoke dip--Jamie Hoskins
Ingredients:
1 package cream cheese
1 (14 oz.) artichoke hearts, drained and chopped
1/2 cup spinach, drained and chopped
1/4 cup mayonnaise
1/4 cup Parmesan cheese
1/4 cup Romano cheese
1 clove garlic, finely minced
1/2 teaspoon dried basil or 1 tablespoon fresh basil
1/4 cup mozzarella cheese, grated
1/4 teaspoon garlic salt
salt and pepper to taste
Directions: Allow cream cheese to come to room temp. Cream together mayonnaise, Parmesan, Romano, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach, and mix until blended, Store in a container until you are ready to use. Spray pan with PAM, pour in dip, and top with cheese. Bake at 350 degrees for 25 min. or until the top is browned, Serve with toasted bread or chips.
Crab Stuffed Mushrooms--Haydee Hyde
Ingredients:
60 whole white mushrooms
2 Tbsp. Vegetable oil
2 Tbsp. Minced garlic
2-8oz pkg. cream cheese
2 tsp. lemon juice
½ cup parmesan cheese
½ tsp pepper to taste
½ cup green onion finely chopped
2-6 oz. Cans crab meat
½ cup mozzarella cheese
Pre-heat oven 350 degrees.
Spray cookie sheet.
Take stems out of mushrooms, chop stems.
Heat oil, add garlic, and chopped mushroom stems. Cook until soften. Cool. Stir cream cheese, parmesan cheese, lemon juice, cooked mushrooms, green onions, pepper and crab meat. Fill mushrooms, put on cookie sheet. Sprinkle mozzarella cheese on top. Bake for 20 minutes.
Creamy Phyllo cheese straws--Alicia Alba (from Semi-Homemade Cooking with Sandra Lee)
Ingredients:
8 ounces cream cheese, softened
1 egg, lightly beaten
¼ cup grated parmesan cheese
¼ tps. Salt
1 box phyllo dough, thawed
1 stick of butter melted
Preheat oven to 375 degrees. Combine the cream cheese, egg, parmesan and salt in a small bowl. Spoon mixture into a plastic bag. Make it a pastry bag by cutting off the corner of the bag to make a ¼ inch diameter opening. Set aside. Lay out thawed phyllo dough. Brush top sheet with melted butter. Pipe a line of cheese filling along the long edge of phyllo (about ½ inch from each end). Fold over the end to seal in the filling and roll up the straw. Repeat with remaining sheets of phyllo and place on a baking sheet. Bake until golden, about 10 minutes. Serve warm plain or with your favorite dipping sauce (pesto, marinara, garlic butter, etc.)
Mozzarella, Tomato and Pesto Bruschetta-- Joie Spencer
Ingredients:
1/4 c. butter- softened
4 cloves garlic- minced
1/2 tsp. garlic powder
(6) 1/2" slices Italian or French bread
6 slices mozzarella cheese- trimmed to fit bread slices
3 Tbsp. basil pesto
(6) 1/4" slices Roma tomatoes
julienne fresh basil- to top
- Mix butter with garlic and garlic powder
- Spread butter mixture over bread slices
- Place a slice of mozzarella on each piece of bread
- Place a slice of tomato on each slice of mozzarella
- Spread 1/2 Tbsp. of pesto over each slice of tomato
- Place bread on a cookie sheet and bake in 500 degree oven for 4 min., or until cheese has melted
- Sprinkle basil over top
Niemann Marcus-- Michelle Beheiter
Ingredients:
8-10 strips Crispy Bacon
1 cup fine grated Swiss and Sharp Cheddar Cheese
3-5 Green Onions
3/4 cup Slivered Almonds
Enough Mayo to moisten
Mix all ingredients. Best if refrigerated for several hours before serving.
Clam Dip-- Tara Hille
Ingredients:
2-8oz. Cream Cheese
1 small can minced clams
2 tsp. Worcestershire
1 Tbsp. lemon juice
¼ tsp. onion salt
1 Tbsp. milk
Soften cream cheese, then add drained clams and remaining ingredients. Add a table spoon or so of milk and beat with mixer. Add more milk, if needed, to get desired thickness. Chill and serve with chips.
Cheesy Chip dip--Tara Hille
Ingredients:
1-8oz. Cream cheese
1 can chicken
1 cup cheddar cheese
Favorite Hot Sauce to taste
Combine ingredients and bake @ 350 degrees for 30 min. Can also use microwave for a quick fix. Serve warm with chips.
Fruity Pebble chips and dip--Pat Fuhriman
Ingredients:
Take flour tortillas and "wash" with egg white
Sprinkle fruity pebble cereal on each one - about 3 tbsp
Bake at 350 for 10 minutes or until golden brown on the edges
Dip in strawberry yogurt
Mexican Cheesecake (Sopapilla)--Pat Fuhriman
Ingredients:
2 cans Crecent Rolls
2 8oz. cream cheese
2 Cups sugar
1 stick butter
Cinnamon
Preheat oven to 375 degrees. Grease 9 x 13 pan. Unroll 1 can of crescent rolls and place on bottom of pan. Mix 1 cup sugar with all of the cream cheese until creamy. Spread mixture in pan. Cover mixture with 2nd can of crescent rolls. pour 1 cup of sugar over the crescent rolls. Drizzle stick of melted butter over the sugar.
Sprinkle with cinnamon. Bake 30-35 minutes
Cheesy corn dip --Pat Fuhriman
(didn't serve this one that night but it is oh, so good!)
Ingredients:
1- 8 oz container sour cream
3/4 cup mayonnaise
3/4 tsp ground cumin
3 - 11 oz. cans mexicorn drained
2 1/2 cups shredded cheddar cheese
2 - 4 oz cans diced green chiles
2/3 cups sliced green onions
Combine sour cream, mayonnaise and cumin in medium bowl, stir in mexicorn, cheese, green chiles and onions. Serve with tortilla chips, if desired.
PHYLLO CHEESE TRIANGLES--Sheila Moen
Ingredients:
2 tbs extra-virgin olive oil
1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp cayenne pepper (or less, depending on how spicy you want it, i would use less)
4 sheets phyllo dough, thawed
1/3 cup freshly grated Parmesan cheese
Preheat oven to 350, coat baking sheets with cooking spray
Stir together oil, mustard, salt and cayenne in a small bowl.
Lay one sheet of phyllo on a work surface. (Keep remaining dough covered with plastic wrap and a damp kitchen towel.) Dampen a pastry brush with water and use it to brush the phyllo lightly with the oil mixture. Sprinkle with about 1 1/2 tbsp of Parmesan. Lay another sheet of phyllo on top. Lightly brush with more oil mixture and sprinkle with Parmesan. Repeat with the remaining phyllo, oil mixture and Parmesan.
Cut the phyllo stack crosswise into 4 strips. Cut each strip into 7 triangles. Transfer the triangles to the prepared baking sheets.
Bake the triangles, 1 sheet at a time, for 6-10 minutes, or until golden crisp. Transfer to a wire rack to cool.
Makes 28 Triangles
21 calories per triangle; 1 G Fat, 1 Mg Cholesterol; 1 G carbohydrate; 1 G Protein; no fiber and 51 mg sodium.
Cucumber Sandwiches--Jill Anderson
Ingredients:
French Bread
fresh cucumbers, sliced
8 oz. Cream cheese
1 pkg. Ranch Dressing
Mix the ranch dressing and cream cheese together. Slice the french bread lengthwise and spread the mix on one side. Add sliced cucumbers.
Pineapple Salsa-Leigh Christensen
1 Medium pineapple, peeled, cored and chopped (or 1 large can of pineapple tidbits)
½ large red bell pepper, finely chopped
1-2 sorrano or jalapeno peppers, de-seeded and minced
4 green onions, minced
3 tablespoons cilantro
2 tablespoons rice vinegar
1 teaspoon sugar
1/8 teaspoon salt
Mix all ingredients in a large bowl, cover and chill at least 2 hours before serving. Serve on chicken as an entrée or with tortilla chips or cinnamon tortilla crisps.
Cinnamon Tortilla Crisps
Spread butter or margarine over desired number of tortillas and sprinkle with mixture of ½ cup sugar and 1 teaspoon cinnamon. Cut each tortilla into 8 wedges. Bake at 350 for 5-10 minutes, until dry and crisp. Cool and serve with pineapple salsa.
Hummus (adapted from the Moosewood Cookbook)
Emily Gibb
- ¾ cups dried chickpeas (equivalent to 2 cups cooked chickpeas, roughly 1 can), soaked and cooked according to package direction, reserving some of the cooking liquid
- 1 ½ tsp minced garlic
- 1 ½ tsp salt
- Dash of tamari
- ¼ c lemon juice (about 1 medium lemon)
- ¼ cups tahini
- 2 tbls parsley, tightly packed
- 2 scallions chopped (including about half of the greens)
- Black pepper
- Dash of cayenne
Combine all the ingredients in a food processor or a blender and mix until well-blended. Add small amounts of reserved cooking liquid to get the consistency that you want and the texture is as smooth as you like it. Adjust the seasoning to suit your personal taste; I usually add a little more lemon juice, garlic and salt. Chill thoroughly before serving. Serve with sliced veggies, pita chips, warm pita bread (I brush the pita with olive oil and sprinkle with sea salt before warming in the oven) or whatever else suits your fancy.
*Tamari is a higher quality soy sauce with a fuller flavor than regular soy sauce, though you can use regular soy sauce without much of a difference.
*Tahini is ground sesame paste and can be bought in many international and natural food stores.
** A 1 lb package of dried chickpeas makes slightly more than 6 cups cooked chickpeas. Cooked chickpeas and hummus can both be frozen for use later.
Here's my recipe from the cooking group:
Herbed Cream Cheese Dip Mindy Gilkey
4 oz. cream cheese, softened
1/4 c. sour cream
1 T. lemon juice
1 garlic clove, minced
1-2 tsp. dry minced onion
1/4 t. salt
1/4 t. thyme
Tabasco sauce (few drops)
Pinch parsley
Pinch dry mustard
2 T. chopped olives (opt.)
Cream together sour cream, cream cheese and lemon juice. Add other ingredients and blend well.
Fruit Dip- Pat Fuhriman
1 can Sweet and Condensed Milk
Remove wrapper from can. Boil can in water for 3 hours. Add water to pot as needed.
Remove from water. Allow to cool before opening. Serve and enjoy!
Ingredients:
1 package cream cheese
1 (14 oz.) artichoke hearts, drained and chopped
1/2 cup spinach, drained and chopped
1/4 cup mayonnaise
1/4 cup Parmesan cheese
1/4 cup Romano cheese
1 clove garlic, finely minced
1/2 teaspoon dried basil or 1 tablespoon fresh basil
1/4 cup mozzarella cheese, grated
1/4 teaspoon garlic salt
salt and pepper to taste
Directions: Allow cream cheese to come to room temp. Cream together mayonnaise, Parmesan, Romano, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach, and mix until blended, Store in a container until you are ready to use. Spray pan with PAM, pour in dip, and top with cheese. Bake at 350 degrees for 25 min. or until the top is browned, Serve with toasted bread or chips.
Crab Stuffed Mushrooms--Haydee Hyde
Ingredients:
60 whole white mushrooms
2 Tbsp. Vegetable oil
2 Tbsp. Minced garlic
2-8oz pkg. cream cheese
2 tsp. lemon juice
½ cup parmesan cheese
½ tsp pepper to taste
½ cup green onion finely chopped
2-6 oz. Cans crab meat
½ cup mozzarella cheese
Pre-heat oven 350 degrees.
Spray cookie sheet.
Take stems out of mushrooms, chop stems.
Heat oil, add garlic, and chopped mushroom stems. Cook until soften. Cool. Stir cream cheese, parmesan cheese, lemon juice, cooked mushrooms, green onions, pepper and crab meat. Fill mushrooms, put on cookie sheet. Sprinkle mozzarella cheese on top. Bake for 20 minutes.
Creamy Phyllo cheese straws--Alicia Alba (from Semi-Homemade Cooking with Sandra Lee)
Ingredients:
8 ounces cream cheese, softened
1 egg, lightly beaten
¼ cup grated parmesan cheese
¼ tps. Salt
1 box phyllo dough, thawed
1 stick of butter melted
Preheat oven to 375 degrees. Combine the cream cheese, egg, parmesan and salt in a small bowl. Spoon mixture into a plastic bag. Make it a pastry bag by cutting off the corner of the bag to make a ¼ inch diameter opening. Set aside. Lay out thawed phyllo dough. Brush top sheet with melted butter. Pipe a line of cheese filling along the long edge of phyllo (about ½ inch from each end). Fold over the end to seal in the filling and roll up the straw. Repeat with remaining sheets of phyllo and place on a baking sheet. Bake until golden, about 10 minutes. Serve warm plain or with your favorite dipping sauce (pesto, marinara, garlic butter, etc.)
Mozzarella, Tomato and Pesto Bruschetta-- Joie Spencer
Ingredients:
1/4 c. butter- softened
4 cloves garlic- minced
1/2 tsp. garlic powder
(6) 1/2" slices Italian or French bread
6 slices mozzarella cheese- trimmed to fit bread slices
3 Tbsp. basil pesto
(6) 1/4" slices Roma tomatoes
julienne fresh basil- to top
- Mix butter with garlic and garlic powder
- Spread butter mixture over bread slices
- Place a slice of mozzarella on each piece of bread
- Place a slice of tomato on each slice of mozzarella
- Spread 1/2 Tbsp. of pesto over each slice of tomato
- Place bread on a cookie sheet and bake in 500 degree oven for 4 min., or until cheese has melted
- Sprinkle basil over top
Niemann Marcus-- Michelle Beheiter
Ingredients:
8-10 strips Crispy Bacon
1 cup fine grated Swiss and Sharp Cheddar Cheese
3-5 Green Onions
3/4 cup Slivered Almonds
Enough Mayo to moisten
Mix all ingredients. Best if refrigerated for several hours before serving.
Clam Dip-- Tara Hille
Ingredients:
2-8oz. Cream Cheese
1 small can minced clams
2 tsp. Worcestershire
1 Tbsp. lemon juice
¼ tsp. onion salt
1 Tbsp. milk
Soften cream cheese, then add drained clams and remaining ingredients. Add a table spoon or so of milk and beat with mixer. Add more milk, if needed, to get desired thickness. Chill and serve with chips.
Cheesy Chip dip--Tara Hille
Ingredients:
1-8oz. Cream cheese
1 can chicken
1 cup cheddar cheese
Favorite Hot Sauce to taste
Combine ingredients and bake @ 350 degrees for 30 min. Can also use microwave for a quick fix. Serve warm with chips.
Fruity Pebble chips and dip--Pat Fuhriman
Ingredients:
Take flour tortillas and "wash" with egg white
Sprinkle fruity pebble cereal on each one - about 3 tbsp
Bake at 350 for 10 minutes or until golden brown on the edges
Dip in strawberry yogurt
Mexican Cheesecake (Sopapilla)--Pat Fuhriman
Ingredients:
2 cans Crecent Rolls
2 8oz. cream cheese
2 Cups sugar
1 stick butter
Cinnamon
Preheat oven to 375 degrees. Grease 9 x 13 pan. Unroll 1 can of crescent rolls and place on bottom of pan. Mix 1 cup sugar with all of the cream cheese until creamy. Spread mixture in pan. Cover mixture with 2nd can of crescent rolls. pour 1 cup of sugar over the crescent rolls. Drizzle stick of melted butter over the sugar.
Sprinkle with cinnamon. Bake 30-35 minutes
Cheesy corn dip --Pat Fuhriman
(didn't serve this one that night but it is oh, so good!)
Ingredients:
1- 8 oz container sour cream
3/4 cup mayonnaise
3/4 tsp ground cumin
3 - 11 oz. cans mexicorn drained
2 1/2 cups shredded cheddar cheese
2 - 4 oz cans diced green chiles
2/3 cups sliced green onions
Combine sour cream, mayonnaise and cumin in medium bowl, stir in mexicorn, cheese, green chiles and onions. Serve with tortilla chips, if desired.
PHYLLO CHEESE TRIANGLES--Sheila Moen
Ingredients:
2 tbs extra-virgin olive oil
1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp cayenne pepper (or less, depending on how spicy you want it, i would use less)
4 sheets phyllo dough, thawed
1/3 cup freshly grated Parmesan cheese
Preheat oven to 350, coat baking sheets with cooking spray
Stir together oil, mustard, salt and cayenne in a small bowl.
Lay one sheet of phyllo on a work surface. (Keep remaining dough covered with plastic wrap and a damp kitchen towel.) Dampen a pastry brush with water and use it to brush the phyllo lightly with the oil mixture. Sprinkle with about 1 1/2 tbsp of Parmesan. Lay another sheet of phyllo on top. Lightly brush with more oil mixture and sprinkle with Parmesan. Repeat with the remaining phyllo, oil mixture and Parmesan.
Cut the phyllo stack crosswise into 4 strips. Cut each strip into 7 triangles. Transfer the triangles to the prepared baking sheets.
Bake the triangles, 1 sheet at a time, for 6-10 minutes, or until golden crisp. Transfer to a wire rack to cool.
Makes 28 Triangles
21 calories per triangle; 1 G Fat, 1 Mg Cholesterol; 1 G carbohydrate; 1 G Protein; no fiber and 51 mg sodium.
Cucumber Sandwiches--Jill Anderson
Ingredients:
French Bread
fresh cucumbers, sliced
8 oz. Cream cheese
1 pkg. Ranch Dressing
Mix the ranch dressing and cream cheese together. Slice the french bread lengthwise and spread the mix on one side. Add sliced cucumbers.
Pineapple Salsa-Leigh Christensen
1 Medium pineapple, peeled, cored and chopped (or 1 large can of pineapple tidbits)
½ large red bell pepper, finely chopped
1-2 sorrano or jalapeno peppers, de-seeded and minced
4 green onions, minced
3 tablespoons cilantro
2 tablespoons rice vinegar
1 teaspoon sugar
1/8 teaspoon salt
Mix all ingredients in a large bowl, cover and chill at least 2 hours before serving. Serve on chicken as an entrée or with tortilla chips or cinnamon tortilla crisps.
Cinnamon Tortilla Crisps
Spread butter or margarine over desired number of tortillas and sprinkle with mixture of ½ cup sugar and 1 teaspoon cinnamon. Cut each tortilla into 8 wedges. Bake at 350 for 5-10 minutes, until dry and crisp. Cool and serve with pineapple salsa.
Hummus (adapted from the Moosewood Cookbook)
Emily Gibb
- ¾ cups dried chickpeas (equivalent to 2 cups cooked chickpeas, roughly 1 can), soaked and cooked according to package direction, reserving some of the cooking liquid
- 1 ½ tsp minced garlic
- 1 ½ tsp salt
- Dash of tamari
- ¼ c lemon juice (about 1 medium lemon)
- ¼ cups tahini
- 2 tbls parsley, tightly packed
- 2 scallions chopped (including about half of the greens)
- Black pepper
- Dash of cayenne
Combine all the ingredients in a food processor or a blender and mix until well-blended. Add small amounts of reserved cooking liquid to get the consistency that you want and the texture is as smooth as you like it. Adjust the seasoning to suit your personal taste; I usually add a little more lemon juice, garlic and salt. Chill thoroughly before serving. Serve with sliced veggies, pita chips, warm pita bread (I brush the pita with olive oil and sprinkle with sea salt before warming in the oven) or whatever else suits your fancy.
*Tamari is a higher quality soy sauce with a fuller flavor than regular soy sauce, though you can use regular soy sauce without much of a difference.
*Tahini is ground sesame paste and can be bought in many international and natural food stores.
** A 1 lb package of dried chickpeas makes slightly more than 6 cups cooked chickpeas. Cooked chickpeas and hummus can both be frozen for use later.
Here's my recipe from the cooking group:
Herbed Cream Cheese Dip Mindy Gilkey
4 oz. cream cheese, softened
1/4 c. sour cream
1 T. lemon juice
1 garlic clove, minced
1-2 tsp. dry minced onion
1/4 t. salt
1/4 t. thyme
Tabasco sauce (few drops)
Pinch parsley
Pinch dry mustard
2 T. chopped olives (opt.)
Cream together sour cream, cream cheese and lemon juice. Add other ingredients and blend well.
Fruit Dip- Pat Fuhriman
1 can Sweet and Condensed Milk
Remove wrapper from can. Boil can in water for 3 hours. Add water to pot as needed.
Remove from water. Allow to cool before opening. Serve and enjoy!
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