Busy Friends Recipe Swap

2012-01-04T14:33:00.002-07:00

Clam Chowder
(the best!)

1 chopped onion
2 peeled and cubed potatoes
1 cup diced celery
1 cup diced carrots
1 1/2 teaspoons salt
ground black pepper to taste
2 (10 ounce) cans minced clams
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar

Drain juice from clams into a large pan. Add onions, celery, potatoes and carrots, cover with water. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

In a sauce pan or bowl, melt the butter, whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Add to the veggies and water.

Stir in clams just before serving. Cook for about 5 minutes, or until heated through. Do not allow to boil (if clams are cooked to long they will become tough). When clams are heated through, stir in vinegar, and season with salt and pepper.

2012-01-04T14:08:00.002-07:00

Stuffed Shells
Courtesy of Josh Walters
Cook 1 pound hamburger with salt and pepper and freeze dried chives (to taste)

Cook 1/2 Jumbo Shells (About 1/2 box)
Mix together
1 pkg cream cheese
1 tsp salt
1 tsp pepper
fresh minced garlic (to taste/ about 1 tsp)
Dried onions

Mix cooked hamburger in with previous ingredients. Fill each shell with completed mixture.
Place in a casserole dish. Top with your choice of sauce, use Bertolli Spaghetti, or Vodka sauce.
Top with mozzarella cheese or fresh Parmesan.
Cook on 400 for approx. 20 mins or until cheese is melted.
Makes about 20 shells

Colorful Christmas Swirl Cookies

2011-12-08T13:03:00.003-07:00

2 cups flour, plus possibly a few more tbsp

1/2 tsp baking powder

1/4 tsp salt

2/3 cup unsifted powdered sugar

1/4 cup granulated sugar

2 1/2 sticks unsalted butter (cut in chunks)

1 tsp vanilla

1/2 tsp of food coloring of your choice

(and/or 1/2 tsp of any desired extra extracts)

1 1/2 cup holiday sprinkles

1. In a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended.

2. Add butter in, gradually, and continue mixing. Add in vanilla extract. At this point, your dough will form a ball on your paddle.

3. Remove all your dough and divide into two equal parts. Return one portion back in to the mixer and add the food coloring and any extra extracts. Or use gel food coloring.

(You could coordinate your colors and flavors, for example green food coloring matched with a mint extract or yellow with a lemon extract, etc. Also, if you are using liquid food coloring, you will need to add a few tbsp of flour to keep the dough from becoming too wet. Mix until the color is spread out evenly.)

4. Roll out each portions of your dough, between two sheets a wax paper until is reaches about 11 x 9 inches and is 1/4 inch thick. Slide both unto a cookie sheet and chill in the refrigerator for at least 2 hours.

5. When firm, remove the top sheets of wax paper from both. Brush the uncolored vanilla dough lightly with water using a pastry brush. Then flip the colored dough onto the vanilla uncolored dough so they are stacked atop each other and even. Press the edges lightly with your fingertips to seal them together. Using a small pairing knife, trim the edges of the dough to make straight, even lines.

6. Pour out sprinkles onto a large platter and set aside. Be sure your dough is still cold, but flexible. Once it's ready, begin rolling the long side of dough into a swirl, jelly-roll style. Now, don't get nervous if the outer layer of uncolored dough tears a bit. It's no problem, just pinch and pat those tears and voila, then just keep rolling.

7. Now gently lift your dough log onto the sprinkles and roll away. Cover the log completely with your sprinkles. Wrap the colorfully decorated log in plastic wrap twice. Depending on when you want to bake the cookies, either place the wrapped dough into refrigerator for about 3-4 hours or you can put it the freezer and keep it there for up to 2 months. (If freezing, give yourself time for the dough to defrost in the fridge overnight before cutting.)

8. Slice your dough into 1/4-1/8 inch slices and bake on parchment lined baking sheets. Bake at 350 for 15-17 minutes until edges are slightly golden. Let the cookies rest on the baking sheet for about 5 minutes, then move them to a cookie rack to finish cooling. Enjoy your whimsical Christmas cookies!

Adapted from Sprinkle Bakes.

2011-11-07T12:59:00.002-07:00

Apple Pudding Cake

Ingredients
2 medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups)
3 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup raisins
1 cup all-purpose flour
3/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup milk
2 tablespoons butter (no substitutes), melted
1 teaspoon vanilla
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice cream topping
1/2 cup water 1 tablespoon butter (no substitutes

Directions
Preheat oven to 350 degrees F. Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside.
Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture.
Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish.
Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel-apple mixture from the pan over each portion.
Makes 12 servings.

2011-11-07T12:02:00.003-07:00

SPINACH DIP

INGREDIENTS
1 package (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 container (16 oz.) sour cream
1 cup Real Mayonnaise
1 package Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped
3 green onions, chopped

DIRECTIONS

Combine all ingredients and chill about 2 hours.

(Makes 4 cups dip)

LOVE THIS!!

2011-11-07T11:55:00.003-07:00

Microwave Stuffed Mushrooms

INGREDIENTS
1 pound large stuffing mushrooms, cleaned and stems removed
4 ounces bulk italian sausage, cooked
1/2 teaspoon Italian seasoning
1 large clove garlic, minced
2 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese plus two tablespoons
2 green onions

DIRECTIONS
Chop mushroom stems. In microwaveable pie plate using a fork, combine mushroom stems, sausage, Italian seasoning, garlic, Parmesan cheese, ½ cup Mozzarella cheese and green onions. Cover with paper towel.
Microwave on HIGH (100% power) for 1 minute. Arrange mushroom caps on paper towel lined microwaveable pie plate. Spoon about 1 tablespoon sausage mixture into each cap. Sprinkle the remaining Mozzarella over the stuffed mushrooms.

Microwave on HIGH (100% power) uncovered, until cheese melts, about 30 seconds.

Banana Stuffed French Toast

2011-10-28T14:40:00.004-06:00

Ingredients

4 tablespoons butter

1/4 cup light brown sugar

Pinch ground cinnamon

3 ripe bananas, peeled, cut into 1/2-inch-thick rounds

4 ounces cream cheese, room temperature

1 large unsliced loaf French bread, bread cut into

8 slices

4 large eggs

1/2 cup heavy cream

1 1/2 cups whole milk

2 teaspoons ground cinnamon

1 teaspoon rum extract

Nonstick cooking spray

Confectioners' sugar, for garnish & Maple syrup

Directions

Preheat oven to 350 degrees F.
Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon.

Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce.

Add bananas and toss together.

Let cook until the bananas are soft and incorporated into the sauce.

Remove to a bowl and let cool completely.

Once cool, add cream cheese and mash with a wooden spoon.
Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact.

Divide banana mixture equally among the bread pockets.

In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine.

Pour mixture into a 13 by 9-inch casserole dish.

Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally.

Remove the bread from egg mixture, using a spatula, letting the excess drain off.
Spray a wire rack with nonstick spray and put the rack on a baking sheet.

Put the bread on the rack and transfer to the oven.
Bake the French toast until it is golden brown and filling is hot, about 25 minutes.

Serve with confectioners' sugar and maple syrup! Enjoy!

Hamburger Stroganoff Recipe

2011-10-28T14:09:00.003-06:00

Ingredients

1 lb ground hamburger

Salt and pepper (to taste)
2 TBL worcestershire

4 ounces sliced mushrooms (optional)

1/3 cup of dry sherry or dry white wine (optional)
1/4 cup chopped parsley, loosely packed
1/2 cups sour cream

1-2 cans cream of mushroom soup

1/4 teaspoon paprika or more to taste

8 ounces egg noodles, COOKED

Cook hamburger, drain.

Add mushrooms and sherry or wine & worestershire & paprika & soup & sour cream.

Serve over noodles.

Chicken & Vegetable Pizza

2011-10-28T14:01:00.002-06:00

1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup

1 prepared pizza crust (12-inch)
1 tablespoon vegetable oil
3 cups frozen vegetables
1/8 teaspoon garlic powder
2 cooked chicken breast (10ounce)
1 cup shredded Cheddar cheese (about 4 ounces)
Dried oregano leaves or crushed red pepper

Spread the soup on the crust to within 1/4 inch of the edge.

Bake at 450°F. for 5 minutes.
Heat the oil in a 10-inch skillet over medium heat.

Add the vegetables and garlic and cook until the vegetables are tender-crisp, stirring occasionally.
Spoon the vegetables on the pizza.

Top with the chicken and cheese. Sprinkle with the oregano, if desired.
Bake for 5 minutes or until the cheese is melted.

2011-10-26T11:47:00.003-06:00

Red & Black Candy Apples

http://www.mattbites.com/

8-10 medium sized apples
8-10 wooden twigs, twimmed
3 cups granulated sugar1/2 cup light corn syrup
1 cup of waterseveral drops of cinnamon flavored oil
1/4 teaspoon of red food coloring
1/4 teaspoon of black food coloring

Clean and dry the apples. Try to remove as much of the wax as possible. If you purchase them from your local farmer’s market then chances are they have not been treated with the food grade wax that makes then shine. Remove any stems or leaves and insert a twig into the end of each apple. To facilitate easier twig entry you can carefully sharpen the end of the twig or use a candy stick to create a guide hole. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer. Don’t go over 310 degrees or your candy burns and then you’ll be sad.
Remove from heat and stir in flavored oil and food coloring.
Dip one apple completely in the syrup and swirl it so that it becomes coated with the melted sugar candy. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, onto a baking sheet that’s greased or lined with a silpat. Repeat the process with the remaining apples. If your syrup thickens or cools too much, simply reheat briefly before proceeding. Let the apples cool completely before serving.
A note about the black apples: Lighter colored apples (Granny Smith, Golden Delicious) work well in making the red appear bright and glassy; darker apples like red delicious help the black candy appear as dark as possible. Muy spooky!
Also, Adam made one batch with red food coloring and after he had a few red apples he reheated the candy mixture and added black food coloring. Adding black to red will make it darker. He repeated the dipping process. Black food coloring can be found online or at specialty baking stores.

CHECK OUT THESE COOL IDEAS FOR HALLOWEEN!

http://sassysites.blogspot.com/2011/10/halloween-treats-for-kids-link-up.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+SassySites+%28Sassy+Sites%21%29

Crock Pot Apple Pie

2011-10-26T11:31:00.005-06:00

http://www.skinnychef.com

This dessert has the same flavors as apple pie without the guilt of a fattening crust!
Makes 6 baked apples

Ingredients
1/4 cup brown sugar
1/4 cup walnuts, chopped
2 tablespoons trans-fat free margarine
1 teaspoon cinnamon6 Gala or Macintosh apples, cored
1/2 cup apple juice or apple cider
2 tablespoons orange liquor (optional)

Directions
Preheat a large crock-pot on high heat and preset it for 3 hours. In a large bowl, mix brown sugar, walnuts, margarine, and cinnamon. Fill the apples with the filling and place them in the crock-pot. Pour in the apple juice or cider and the liquor, if using. Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.

2011-10-12T10:28:00.002-06:00

PLUM CRUMBLE

1 3/4 lbs. plums, stoned, thickly sliced (about 4 c.)
1/2 c. granulated sugar or more depending on the tartness of fruit
3 tbsp. flour
1/2 tsp. cinnamon
Unsalted butter, softened for pie dish

TOPPING:
1 c. brown sugar, lightly packed
3/4 c. oatmeal
3/4 c. flour
1 stick (4 oz.) chilled, unsalted butter, cut up
Preheat oven to 375 degrees. Combine plum slices, granulated sugar, flour, and cinnamon in bowl. Toss gently. Butter 10 inch pie plate.

Topping: Rub brown sugar, oatmeal, flour, and butter together with fingers until crumbly. Arrange mixture evenly over plums. Lay sheet of foil under dish to catch drips. Bake about 45 minutes. Can serve warm with vanilla ice cream. Serves 4 to 6. Delicious

Deviled Chicken Lollipops on the Food Network

2011-10-11T12:29:00.001-06:00

Deviled Chicken Lollipops on the Food Network

2011-10-08T17:55:00.003-06:00

Pork chops with Apple Stuffing

Ingredients
Apples
Pork Chops
Stove Top Stuffing
Sugar

Directions
Cut up your apples and put them in the bottom of a cake pan put a little sugar over them.
Then get a stove top stuffing mix make it (follow the directions for the stuffing)

Layer
Put half of the stuffing over the apples,
Then put pork chops on
Next put the other half of stuffing on top.
Bake until done

My friend Dena Mills gave this to me!

2011-10-08T17:26:00.002-06:00

Jalapeño(Honey) Plum Jam

Ingredients
2 pounds plums, pitted and chopped
1½ cups honey
1 cup minced jalapeno peppers
1/4 cup lemon juice
1 (2 ounce) package powdered fruit pectin
1½ cups honey OR 7 cups white sugar

8 half pint canning jars with lids and rings

Directions
Place the pitted, mashed plums, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.

Than sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

2011-10-08T17:12:00.004-06:00

Apple Butter

Ingredients
4 lbs of good cooking apples (Granny Smith or Gravenstein)
1 cup apple cider vinegar
2 cups water
Sugar (about 4 cups, see cooking instructions)
Salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 1 lemon

Equipment Needed
1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
A food mill

A large (8 cup) measuring cup pourer
6-8 8-ounce canning jars

Preparing the Fruit
1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.

First Stage of Cooking
2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.

Measure out the purée and add the sugar and spices
3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Second Stage of Cooking

4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth (about 1 to 2 hours). A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)

Canning
5 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.

6 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.

As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.

Makes a little more than 3 pint jars.

2011-10-08T17:06:00.002-06:00

Apple Cobbler with Coconut

Ingredients

4 Granny Smith apples - peeled, cored and sliced
1/2 cup caramel ice cream topping
1 tablespoon all-purpose flour
1 (10 ounce) can refrigerated flaky biscuit dough
2 tablespoons butter
3 tablespoons white sugar
3/4 cup sweetened flaked coconut

Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Stir together apples, caramel topping, and flour in a large round baking dish. Pull apart each biscuit into two halves, and arrange over the apples. Drizzle with butter. Stir together the sugar and coconut; sprinkle over the buttered biscuits.
3.Bake in preheated oven until the biscuits have puffed, and are lightly browned, about 30 minutes.

Apple Cobbler

7 to 8 large (9 cups) tart cooking apples, peeled, cored, sliced 1/4-inch
3/4 cup sugar
3/4 teaspoon ground cinnamon
2 cups all-purpose flour
2 cups sugar
2 Eggs
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup Butter, melted

Heat oven to 350°F. Place sliced apples in ungreased 13x9-inch baking pan.

Stir together 3/4 cup sugar and 1/2 teaspoon cinnamon in small bowl; sprinkle over apples.

Combine remaining cinnamon, flour, sugar, eggs, baking powder and salt in large bowl. Beat at medium speed until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake for 45 to 55 5minutes or until lightly browned and apples are tender.

Serve warm with ice cream!!! ENJOY

2011-10-08T17:01:00.002-06:00

Country (easy) Apple Dumplings with mountain dew

•2 Granny Smith apples, peeled and cut into 16 pieces
•2 cans refrigerated crescent rolls
•1 1/2 cups sugar
•1 tsp cinnamon
•2 sticks butter, melted
•12 oz Mountain Dew

Unroll and separate the crescent rolls. Wrap each apple slice in a crescent roll and place in a 9×13 ungreased pan. Melt butter; add sugar and cinnamon and mix well. Pour mixture over the tops of the crescent rolls. Pour Mountain Dew between the rolls. Bake at 350 degrees for 40-45 minutes or until golden brown.

2011-10-08T16:57:00.001-06:00

Apple Crisp

Filling:
5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice

Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans

Directions
Preheat oven to 350 degrees F.

For the Filling:
Mix all the ingredients together. Place into 7 to 8-ounce ramekins.

For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

2011-10-08T16:54:00.001-06:00

Apple Hermits

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups packed brown sugar
1 egg, beaten
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins
2/3 cup confectioners' sugar
1 tablespoon milk

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2.In a medium bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. In a large mixing bowl, cream butter until light and fluffy. Mix in sugar and egg. Stir in flour mixture, and mix thoroughly. Fold in nuts, apples, and raisins.
3.Drop by rounded teaspoon onto prepared cookie sheets about 1 1/2 inches apart. Bake for 12 to 14 minutes. Cool on wire rack.
4.In a small bowl, mix confectioners' sugar with milk to make a thin glaze. Drizzle over cooled cookies.

DONUTS

2011-09-30T14:05:00.003-06:00

SHORT CUT DONUTS WITH GLAZES

1 package refrigerator biscuit (10 in pkg.)

Preheat oil in deep fryer. Cut centers out of biscuits with a 1 inch cutter. Fry 3 donuts at a time for 1 1/2 minutes; turn and fry 1 1/2 minutes more. Fry donut holes for about 2 minutes, turning once. Drain on absorbent paper. Makes 10 donuts and holes.

MAPLE GLAZE:
1 c. sifted powdered sugar
3 or 4 tbsp. maple syrup

Combine powdered sugar with maple syrup, stirring until smooth. Dip donuts and holes in glaze. Sit on rack to drain.

FRUIT GLAZE:
2 tbsp. grape, apricot or peach jam
1 c. powdered sugar
1 or 2 tsp. milk

Put jam in a glass jar and microwave on high for 15 seconds; stir to melt. Stir in powdered sugar, adding milk and stirring until smooth. Dip donuts and holes in glaze. Drain on rack.

CHOCOLATE GLAZE:
1/2 c. chocolate chips
1 tbsp. light corn syrup
2 tbsp. milk

Combine chocolate chips, syrup and milk in a 2 cup glass cup; microwave on high for 1 to 1 2/3 minutes; stir until melted. Dip donuts and holes in glaze.

Some other maple frosting recipes
Maple frosting4 1/2 cups powdered sugar
1/2 cup margarine
4 tablespoons milk
2 tablespoons maple flavoring

or

1/2 cup butter, room temp
1/4 cup milk
2 cups powdered sugar
1 teaspoon maple flavoring

MAPLE FROSTING
1/4 c. Crisco
1/2 tsp. salt
1/4 c. maple blend syrup
2 tsp. vanilla
3 c. confectioners' sugar
1/4 c. milk

Combine Crisco, salt, syrup, vanilla and 1 cup of sugar. Add milk and remaining sugar alternately. Mix until smooth and creamy. Add more sugar to thicken or milk to thin, if needed for good spreading consistency.

DONUTS FROM SCRATCH

Ingredients for Doughnuts

4 cups all-purpose flour
1 teaspoon instant dry yeast
1 1/4 cups 2% milk, warmed up to 105 °F
6 tablespoons unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large 1 large egg yolk
4 cups vegetable oil, for frying

Maple Cream Filling
8 ounces cream cheese, room temperature
1/2 cup sifted icing sugar
1/3 cup pure maple syrup
1 teaspoon vanilla extract

Maple Glaze
1 cup sifted icing sugar
2 tablespoons pure maple syrup
2 tablespoons milk

Directions for Doughnuts

1.For doughnuts, stir ¾ cup of flour, yeast and ¾ cup milk together until blended, cover with plastic wrap and let rise for an hour.

2.In a large mixing bowl using electric beaters, or in a stand-up mixer fitted with the paddle, add remaining 3 ¼ cups flour, butter, sugar salt and spices and blend for 1 minute on low speed. Combine the initial flour, milk and yeast mixture, with the remaining milk, egg and egg yolk and beat on medium-low speed until batter is smooth and thick. Place dough in a lightly oiled bowl, cover with plastic and let sit until doubled in volume, about 1 hour.

3.On a lightly floured surface, roll out dough to ½-inch thick. Cut doughnuts with a 3-inch cutter and place on a parchment lined baking tray. Cover with a tea towel and let doughnuts rest 15 minutes.

4.Heat oil in a deep pot to 365 °F. Set a doughnut onto a slotted spoon and set gently into oil. Let cook until brown on one side, then carefully turn over. Remove doughnut with slotted spoon and place on a plate with paper towel to cool. Make a few doughnuts at a time, but take care not to overcrowd the pot (to prevent oil from cooling, resulting in greasy doughnuts).

Maple Cream Filling

1.For cream, beat cream cheese until soft and beat in icing sugar, maple syrup and vanilla until smooth. Spoon batter into a piping bag fitted with a plain tip. Insert tip into side of doughnut and pipe in cream filling. Repeat with remaining doughnuts.

Maple Glaze

1.For glaze, beat all ingredients until smooth, adjusting consistency with milk, if needed. Dip each doughnut halfway into glaze and let dry for 10 minutes on a cooling rack before serving.

Vanilla Glaze

In a mug, microwave half of cup of milk with a teaspoon of butter (you'll use this later)

In a bowl mix:
1 cup of powdered sugar
2 Tablespoons of the milk mixture
1/4 teaspoon of lemon
1/4 teaspoon of vanilla extract
If you a really thin glaze, just add a little more of the milk mixture.

Chocolate Glaze

Use the milk mixture from above.
In a bowl mix:

1 cup of powdered sugar
2 Tablespoons of Hershey Cocoa
3 Tablespoons of the milk mixture from above.

Put a slightly warm donut face down in the chocolate glaze, turn slightly and remove. Perfect!

Candy Corn Cheesecake Mousse

2011-09-28T14:09:00.002-06:00

Candy Corn Cheesecake Mousse
This recipe yields a sweet and fluffy, light cream cheese flavored dessert.

1 package (8 oz.) cream cheese
1/2 cup powdered sugar
1/4 cup milk or cream
1 teaspoon vanilla
1 small container (8 oz.) Cool Whip, thawed

orange and yellow food color
candy corn (for garnish)

Directions ~
Beat cream cheese in the bowl of an electric mixer until fully smooth. Slowly add powdered sugar, then milk (or cream). Add vanilla. Continue mixing. Beat about 1 minute on medium to medium-high speed. Fold cool whip into cream cheese mixture, and stir until fully combined.

Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange. Color another third of the mixture yellow. Leave the remaining third white. One color at a time (starting with yellow), scoop mixture into a piping bag or large ziplock bag, and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice. Repeat with orange and then white Mousse.

Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn if desired.

Recipe yields 4 moderate servings or 6-8 mini servings.

Recipe Source: Glorious Treats

Sugar Free Option: In the past, I have adjusted this recipe to be sugar free, with good results. Simply substitute 1/3 cup Splenda for the powdered sugar, and replace regular cool whip with sugar free cool whip. Omit candy corn garnish.

Recipe options: This general concept could be created using vanilla pudding or white chocolate mousse (from a mix or from scratch).

Philadelphia Cheese Steak Sandwich

2011-09-21T10:32:00.004-06:00

There are so many different ways to make Philly Cheese steak sandwiches.....

Ingredients

1 12-ounce boneless beef rib eye steak (thin sliced eye of round, rib eye, or sirloin tip roast)*

2 tablespoons margarine or butter
2 medium onions, thinly sliced and separated into rings
1 medium red or green sweet pepper, cut into thin strips
4 French rolls or hogie buns, split
4 ounces thinly sliced cheddar cheese
optional
1/2 cup sliced mushrooms
Dill pickle spears

Directions

1. Partially freeze beef. Thinly slice beef across the grain into bite-size strips. In a 10-inch skillet melt margarine or butter; add onions and pepper. Cover and cook over medium-low heat about 10 minutes or until tender, stirring occasionally.
2. Remove onion-pepper mixture from skillet with a slotted spoon. If necessary, add additional margarine to skillet. Add beef; cook and stir over medium-high heat for 2 to 3 minutes or until done.
3. To serve, spread rolls open face on a baking sheet. Divide beef and onion-pepper mixture among rolls. Top with cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Serve immediately. Makes 4 servings.

OR

Ingredients

2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
1 white onion, thinly sliced
1/2 large green bell pepper, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound rib-eye steak, very very thinly shaved or sliced
1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
Ketchup, optional topping
Italian pickled peppers, accompaniment

Directions

Preheat the oven to 200 degrees F.

Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

Sloppy Chicken Joes

2011-09-21T10:26:00.002-06:00

Ingredients

Nonstick cooking spray
3 pounds uncooked ground chicken or uncooked ground turkey
2 14-oz. jars pizza sauce
2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables, thawed and chopped
1 14.5-oz. can diced tomatoes
8 hoagie rolls, split
8 slices mozzarella or provolone cheese (8 ounces)

Directions

1. Coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken to hot skillet; cook until chicken is no longer pink, stirring to break apart. In a 3-1/2- or 4-quart slow cooker, combine chicken, pizza sauce, vegetables, and undrained tomatoes.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. Arrange split rolls, cut sides up, on an unheated broiler pan. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until toasted. Spoon chicken mixture onto bottoms of toasted rolls. Top with cheese and roll tops. Makes 8 sandwiches.

Chicken-Parmesan Bundles

2011-09-21T10:13:00.001-06:00

Chicken-Parmesan Bundles

Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1 1/2cups spaghetti sauce, heated

Directions

HEAT oven to 375 degrees F.

MIX cream cheese, spinach, 1 cup mozzarella and 3 tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is done (165 degrees F). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.

Make Ahead:
Assemble chicken bundles and place in baking dish as directed. Refrigerate up to 4 hours. When ready to serve, uncover and bake at 375 degrees F for 35 min. or until chicken is done.

Special Extra:
Stir chopped fresh basil and/or sliced black olives into spaghetti sauce before heating

2011-08-18T13:55:00.001-06:00

Outback Steakhouse Coconut Shrimp

1 1/2 lb large raw shrimp
1/2 c all-purpose flour
1/2 c cornstarch
1 T salt
1/2 T white pepper
2 T vegetable oil
1 c ice water
oil for deep frying
2 c short shredded coconut

Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric
skillet. Spread coconut on a flat pan a little at a time, adding
more as needed. Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about 4 minutes.

Bake at 300 5 minutes to finish cooking of the shrimp.

Serve with sweet & sour sauce or the following sauce: Combine
marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.
1/2 c orange marmalade
1/4 c Grey Poupon country mustard
1/4 c honey
3-4 drops Tabasco sauce

Chicken Pasta Whiskey, Wine, and Mushrooms

2011-08-11T11:09:00.002-06:00

Ingredients
■24 ounces, weight Thickly Sliced Mushrooms (baby Portobellos Are Best)
■2 Tablespoons Olive Oil
■Kosher Salt
■Black Pepper
■2 Tablespoons Olive Oil
■2 Tablespoons Butter
■1 whole Large Onion, Peeled And Sliced
■1 cup Dry White Wine
■3/4 cups Whiskey (Jack Daniels Is Good)
■1/2 cup Chicken Broth
■1 cup Heavy Cream
■Salt And Pepper, to taste
■12 ounces, weight Mostaciolli, Cooked Al Dente
Chicken Thighs or breast

Preparation InstructionsPreheat oven to 375 degrees. Drizzle mushrooms with a little olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until golden brown. Set aside.
Salt and pepper the breasts, then brown them on both sides…

In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the sliced onions and saute for a couple of minutes, or until beginning to turn translucent. I put the chicken back into the pot…

Pour in wine and whiskey and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and simmer until sauce thickens.
Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and add immediately.

2011-08-05T19:17:00.000-06:00

Black-Bean Salad
Courtesy of Food Network Magazine

Directions
Heat 2 smashed garlic cloves
1 diced jalapeno
1 teaspoon cumin seeds
In a skillet with olive oil over low heat, 5 minutes. Toss a 15-ounce can of black beans, 1 1/2 cups each diced cucumber and halved grape tomatoes, 4 chopped scallions, a squeeze of lime juice and some chopped cilantro in a bowl. Mash the hot garlic mixture and add to the beans. Season with salt and toss with watercress.

Chocolate Fondue recipe

2011-08-02T14:45:00.000-06:00

Ingredients:
1 ½ cups sugar
1 ¼ cups water
¼ cup corn syrup
1 cup unsweetened cocoa powder, sifted
¾ cup heavy cream, plus more, as needed
5 ounces chocolate, chopped
1 tablespoon whipping cream
Favorite cake, cubed, for serving
Fresh fruit, cubed, for serving

Directions:

1) Combine sugar, water, and corn syrup in a medium pot; bring to a boil over high heat. Simmer 15 minutes, until liquid reduces by almost half.

2) Add cocoa powder, whisking to mix. Add heavy cream; bring to a boil and simmer 5 minutes.

3) Remove from heat; stir in chopped chocolate and whipping cream. Transfer to fondue pot to keep warm.

4) Serve with cake and fresh fruit.

Caramel Fondue recipe

2011-08-02T14:42:00.001-06:00

Take a leap back to your childhood with this homemade caramel fondue. Served with skewered marshmallows, it's a first-rate camping trip brought indoors.
Ingredients:
1 cup sugar
1 tablespoon cornstarch
1 tablespoon rum
3 egg yolks, beaten
1 cup milk, warmed
¼ cup boiling water
½ teaspoon vanilla extract
Fresh apples, for serving
Marshmallows, for serving

Directions:
Place sugar in a small pan; heat over medium until sugar melts and liquefies, stirring. Set aside.
In a small bowl, whisk together cornstarch and rum. Set aside.
Combine egg yolks, milk, and reserved rum mixture in a double boiler over hot water; cook, stirring constantly, until thickened.
Combine melted sugar and boiling water in a small pot; immediately add to warm milk mixture; continue stirring over low heat 20 minutes, until caramel has melted.
Remove from double boiler; stir in vanilla and transfer to a fondue pot.

Serve with apples or marshmallows on spears

Basic Fondue

2011-08-02T14:37:00.001-06:00

Ingredients
2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese

Directions
In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

Bread Bowl Fondue

2011-08-02T14:30:00.001-06:00

Bread Bowl Fondue
Ingredients
1 (1 pound) loaf round bread
8 ounces process cheese (eg. Velveeta), cubed
2 cups sour cream
1 (8 ounce) package cream cheese, softened
1 cup diced fully cooked ham
1/2 cup chopped green onions
1 (4 ounce) can chopped green chilies
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Assorted fresh vegetables

Directions
1.Cut the top fourth off the loaf of bread; set top aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.

2.In a bowl, combine the process cheese, sour cream and cream cheese. Stir in the ham, green onions, chilies and Worcestershire sauce. Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil and place on a baking sheet. Bake at 350 degrees F for 60-70 minutes or until the filling is heated through.

3.Meanwhile, toss reserved bread cubes with oil and butter. Place in a 15-in. x 10-in. x 1-in. baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally. Unwrap loaf and remove bread top; stir filling. Serve with vegetables and toasted bread cubes.

Beef Fondue with Sauces

2011-08-02T14:30:00.000-06:00

CURRY SAUCE:
1/2 cup mayonnaise
2 tablespoons curry powder
2 tablespoons milk
1/2 teaspoon hot pepper sauce
MUSTARD SAUCE:
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon hot pepper sauce
1 garlic clove, minced
ONION-HORSERADISH SAUCE:
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons water
1/4 teaspoon hot pepper sauce
FONDUE:
1 1/2 pounds beef tenderloin, cut into 3/4-inch cubes
3 cups vegetable oil
Directions
1.In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. Heat oil in a fondue pot to 375 degrees F. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

BBQ Wings

2011-08-01T15:54:00.000-06:00

Ingredients

8 chicken wings
pinch smoked paprika, or you could use ordinary paprika
4 tablespoons hoisin sauce
4 tablespoons plum sauce
4 tablespoons tomato ketchup
salt and freshly ground black pepper
Directions

Remove the wing tips and discard, then cut the wings in half at the joint. Season with salt and pepper and smoked paprika. Oil the rack of the barbecue. Barbecue the chicken wings skin side down for 8 to 10 minutes, turn and barbecue for 5 to 6 minutes until cooked through. Meanwhile, combine the hoisin and plum sauces with the tomato ketchup to make a sticky sauce. Brush the wings with the sauce, then barbecue for 1 minute. Brush again, turn and cook for another minute. Brush again, turn and cook for a further minute. Repeat this process. Cool slightly before serving.

Sizzled Citrus Shrimp

2011-08-01T15:45:00.000-06:00

Ingredients
3 tablespoons lemon juice
3 tablespoons dry white wine
2 teaspoons extra-virgin olive oil
3 cloves garlic , minced
1 pound medium shrimp (30-40 per pound), peeled and deveined
1 teaspoon extra-virgin olive oil
1 bay leaf
1/4 teaspoon crushed red pepper
1/4 teaspoon salt , or to taste
2 tablespoons chopped fresh parsley

Directions
Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.

Lemony Green Beans

2011-08-01T15:43:00.000-06:00

Ingredients

1 pound green beans
2 tablespoons minced garlic
1/4 cup olive oil
Zest of 2 large lemons (yellow part only)
1/2 cup chopped fresh Italian parsley (optional)
1/3 cup lightly packed grated Parmesan
Salt and pepper to taste

Directions

For crunchy green beans, blanch them in boiling salted water for 1 minute. For softer beans, aim for 5 minutes. Either way, drain them, plunge them into ice water, and drain again thoroughly. Transfer them to a bowl.

In a small skillet over low heat, sauté the garlic in the olive oil just until fragrant, about 1 minute (do not let it brown). Pour the mixture over the green beans and add the lemon zest, parsley, cheese, and salt and pepper, tossing everything together. Serve warm or at room temperature.

Pork Kabobs

2011-08-01T14:54:00.000-06:00

Ingredients

2/3 cup balsamic vinegar
1/3 cup brown sugar
1/3 cup freshly squeezed orange juice , (about 1 medium orange)
3 garlic cloves,, smashed
2 tablespoons olive oil, (extra virgin)

1 green apple, cut into 1 inch chunks
1 red onion, cut into 1-inch chunks
bamboo or metal skewers
1 pinch salt and pepper

Directions

Measure vinegar, brown sugar, orange juice, garlic, olive oil, salt and pepper into a large zip-top bag. Seal and shake to combine.
Cut pork chops into 1 1/2 inch cubes and add to the bag, seal and refrigerate for 1 hour or up to one day.
Soak bamboo skewers in water for 30 minutes.
Remove pork from the marinade, and place the marinade, minus the garlic, in a small saucepan. Heat the marinade to boiling and boil until slightly thickened and reduced by half, about 5-7 minutes. Reserve.
Skewer the pork, along with the apples and onions and sprinkle with salt and pepper.
Heat a grill pan (or your broiler) to medium high.
Drizzle pan with a little oil to keep the skewers from sticking.
Place the skewers on the pan and grill for 4 minutes.
Turn them a quarter of the way around and grill another 4 minutes.
Finish grilling the remaining two sides for 4 minutes each, grilling the skewers for a total of 16 minutes. If using your broiler, broil for about 10 minutes total, flipping once.
Do not overcook the pork, or it will become tough.

Margarita Chicken

2011-08-01T14:47:00.000-06:00

Ingredients
zest from one lime
1/3 cup fresh lime juice, from about 4 limes
1/4 cup olive oil
2 tablespoons tequila, optional
2 tablespoons fresh cilantro, chopped
2 cloves garlic, mashed
1 teaspoon chile powder
pinch salt and pepper
2 pounds boneless, skinless chicken breast halves, 6-8
Directions
Place all ingredients, except for the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight. Coat grill pan (or grill) with cooking spray. Heat pan (or grill) to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately.

Homemade Root Beer

2011-08-01T12:29:00.001-06:00

Ingredients

6 cups white sugar
3 1/3 gallons cold water
1 (2 ounce) bottle root beer extract
4 pounds dry ice

Directions

In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.

Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.

Serves 64

Here is another recipe from my sister-in-law!

Macaroni & Chick Pea Salad

2011-07-31T16:09:00.002-06:00

Ingredients
Dressing:
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup chopped shallots
1/4 cup reduced-fat mayonnaise
4 teaspoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt

Salad:
8 ounces uncooked large elbow macaroni
2/3 cup fresh green peas
2/3 cup finely diced red bell pepper
1/4 cup thinly sliced green onions
1/4 cup chopped fresh flat-leaf parsley
4 lower-sodium bacon slices or turkey bacon, cooked and crumbled

Directions
To prepare dressing, combine all the dressing ingredients in a food processor, and process until smooth. Cover and chill.

To prepare salad, cook pasta according to package directions, omitting salt and fat; add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain. Combine the dressing, pasta and the remaining salad ingredients. Cover and chill until ready to serve.

Chicken Stuffed with Golden Onions & Fontina

2011-07-30T15:07:00.000-06:00

Ingredients
4 teaspoons extra-virgin olive oil , divided
1 1/2 cups thinly sliced red onion
2 teaspoons minced fresh rosemary , divided
1/8 teaspoon salt
Freshly ground pepper to taste
2/3 cup shredded fontina cheese , preferably aged
(I think I will use mozzarella cheese)4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1/2 cup white wine
1 cup reduced-sodium chicken broth
4 teaspoons all-purpose flour

Recipe Directions
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.
Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.
Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes. Serve the chicken topped with the sauce.

Wok-Seared Chicken Tenders with Asparagus & Pistachios

2011-07-30T14:56:00.000-06:00

Ingredients
1 tablespoon toasted sesame oil
1 1/2 pounds fresh asparagus , tough ends trimmed, cut into 1-inch pieces
1 pound chicken tenders (see Ingredient Note), cut into bite-size pieces
4 scallions , trimmed and cut into 1-inch pieces
2 tablespoons minced fresh ginger
1 tablespoon oyster-flavored sauce
1 teaspoon chile-garlic sauce (see Ingredient Note)
1/4 cup shelled salted pistachios , coarsely chopped

Directions
Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stir in pistachios and serve immediately.

Sweet and Sour Chicken

2011-07-28T16:15:00.000-06:00

Ingredients1
(8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

Directions

1.In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

2.Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

3.Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.

4.When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Strawberry and Pineapple Salsa

2011-07-28T16:02:00.000-06:00

Ingredients

2 slices fresh pineapple, each 1/2 inch thick, patted dry
1 cup whole strawberries (about 5 ounces), diced
1/4 cup finely chopped red onion
3 to 4 tablespoons chopped fresh mint leaves
1 to 2 teaspoons sugar
1/8 teaspoon crushed red pepper flakes
1 medium lemon

Try over Chicken!!

Raspberry Pretzel Dessert

2011-06-22T13:12:00.002-06:00

RASPBERRY PRETZEL DESSERT

2 c. crushed pretzels
1 tbsp. sugar
1 tbsp. melted butter
1 2/3 c. Cool Whip
1 c. sugar
1 (8 oz.) pkg. cream cheese
2 (3 oz.) pkgs. raspberry gelatin
2 c. pineapple juice, heated
16 oz. pkg. frozen raspberries

Mix pretzels, 1 tablespoon sugar and butter. Press into greased 13"x9" pan. Bake at 400 degrees for 7 to 10 minutes. Cool.
Mix Cool Whip, sugar and cream cheese. Spread mixture over pretzel mix. Chill until firm.
Dissolve gelatin in hot juice. Add raspberries. Pour gelatin mixture over cream cheese layer. Chill.

Greek Salad

2011-06-22T13:05:00.003-06:00

Ingredients
1 head Romaine Lettuce, Chopped
4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
½ whole Red Onion, Sliced Very Thin
30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
6 ounces, weight Crumbled Feta Cheese
Fresh Parsley, Roughly Chopped
¼ cups Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Sugar (more To Taste)
1 clove Garlic, Minced
6 whole Kalamata Olives (extra), Chopped Fine
¼ teaspoons Salt
Freshly Ground Black Pepper
1 whole Lemon, For Squeezing

Preparation Instructions
Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.
Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)
Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

Layered Salad

2011-06-22T12:59:00.001-06:00

Ingredients
SALAD:
2 heads Iceberg Lettuce, Chopped
8 ounces, fluid Baby Spinach, Washed And Dried
Salt And Pepper, to taste
8 whole Hard Boiled Eggs, Chopped
16 ounces, weight Bacon, Cooked And Chopped
4 whole Tomatoes, Chopped
1 bunch Green Onions, Thinly Sliced
8 ounces, weight Cheddar Cheese, Grated
1 bag (10 Ounce) Frozen Peas, Partially Thawed
FOR THE DRESSING:
½ cups (Real) Mayonnaise
½ cups Sour Cream
1 Tablespoon Sugar (more To Taste)

http://thepioneerwoman.com/cooking/2010/10/big-steak-salad/

2011-06-22T12:47:00.004-06:00

2 whole Rib-eye Or Strip Steaks, Extra Fat Trimmed
_____
FOR THE DRESSING/MARINADE:
¾ cups Canola Oil
3 Tablespoons Red Wine Vinegar
1 Tablespoon Balsamic Vinegar
1 Tablespoon Worcestershire Sauce
2 Tablespoons Soy Sauce
1 teaspoon (additional) Soy Sauce
2 Tablespoons Lime Juice
2 Tablespoons Sugar
3 cloves Garlic, Peeled
1 Tablespoon Minced Fresh Ginger
½ teaspoons Hot Chili Oil
1 teaspoon Kosher Salt
Lots Of Freshly Ground Black Pepper
_____
FOR THE ONION STRINGS:
2 whole Onions, Sliced As Thin As Possible
2 cups Buttermilk
2 cups Flour
1 Tablespoon Salt
½ teaspoons Cayenne Pepper
1 quart Canola Oil
Black Pepper To Taste
_____
FOR THE CANDIED PECAN BITS:
½ cups Pecans, Chopped
1 cup Sugar
2 Tablespoons Water
_____
FOR THE SALAD:
Lettuce Mix: Romaine, Arugula, Watercress, Raddiccio, Etc.
Small Grape Tomatoes
¾ cups Crumbled Blue Cheese
Preparation Instructions
To make the dressing/marinade, combine all ingredients in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
Place steak in a plastic zipper bag. Pour in half the marinade and seal. Refrigerate and marinate for at least two hours.
Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Make the candied pecans: Spread pecans on a baking mat or sheet of waxed paper. Add sugar and water to a small saucepan or skillet over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans (may not need all of mixture) and quickly stir/poke with a fork to evenly distribute mixture all over pecans. Allow to cool completely.

Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove to a paper towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
Grill (or sautee) the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest. Slice steak against the grain in thin slices.
In a large bowl, add lettuce mix, blue cheese, and cherry tomatoes. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to combine.
Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes, and pecans on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
Serve immediately. Yum!

Quick Chicken with Asparagus and Provolone

2011-06-22T12:41:00.000-06:00

Ingredients
4 skinless, boneless chicken breast halves
5 tablespoons olive oil
2 eggs, beaten
1 cup Italian-style dry bread crumbs
1 (14.5 ounce) can chicken broth
1 (10 ounce) can asparagus, drained
4 slices provolone cheese

Directions
Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.

Chicken with Asparagus and Roasted Red Peppers

2011-06-22T12:40:00.001-06:00

Ingredients
1/2 cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
1/2 cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
1/2 cup shredded mozzarella cheese

Directions
Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet.
Cook 15 minutes, until chicken is almost done.
Place asparagus, red peppers and garlic in skillet.
Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender.
Place tomatoes in skillet during last 2 minutes of cook time.
Sprinkle with vinegar.
Top with mozzarella cheese to serve.

Asparagus and Mozzarella Stuffed Chicken Breasts

2011-06-22T12:36:00.001-06:00

Ingredients
2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
1/2 cup shredded mozzarella cheese, divided
1/4 cup Italian seasoned bread crumbs

Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface.
Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus.
Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll.
Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutella Mug Cake

2011-06-06T08:59:00.000-06:00

Oh this is good, easy and FAST!!

4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil

Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 2 1/2 minutes.) Top with whipped cream and a little chocolate sauce if desired. (we were out of whipped cream so we drizzled caramel over it!!)

Top with whipped cream and chocolate syrup. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.

Makes 1 very large serving.

This is where I found the picture and recipe! Enjoy!! :)

Fruit Pizza

2011-05-18T15:02:00.008-06:00

Fruit Pizza with White Chocolate

Ingredients
1/2 cup butter
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups vanilla baking chips
1/4 cup heavy cream
1 (8 ounce) package cream cheese
1 pint fresh strawberries, sliced
1/2 cup white sugar
2 tablespoons cornstarch
1 cup pineapple juice
1 teaspoon lemon juice
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
For the crust: Cream together butter, shortening and 1 1/2 cups sugar with electric mixer. Beat in eggs. In a separate bowl, stir together flour, cream of tartar, baking soda and salt. Beat flour mixture into butter mixture to form a stiff dough. Press dough into a rectangle as large as the baking sheet.
Bake for 10 minutes in the preheated oven, or until light brown.
For the filling: In medium microwave safe bowl, microwave vanilla chips and cream on high 60 to 90 seconds, or until chips are melted and smooth after stirring. Beat in cream cheese with electric mixer until creamy. Spread on cooled cookie crust.
For the topping: Arrange sliced fruit decoratively over filling. In a medium saucepan over medium heat, combine 1/2 cup sugar, cornstarch, pineapple and lemon juices. Stir and cook until sugar dissolves and mixture thickens. Pour over fruit. Refrigerate until serving.

PHILADELPHIA Cream Cheese~Fruit Pizza

1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
4 cups assorted cut-up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges)
1/4 cup apricot preserves, pressed through sieve to remove lumps
1 Tbsp. water
Make It
HEAT oven to 375°F.
LINE 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over.
BEAT cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.
TOP with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.

To Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH for 10 to 15 sec. or until slightly softened

JELL-O Pudding Fruit Pizza

Instead of cool whip or cream cheese use pudding!

Cool Whip~Fruit Pizza

1 pkg. (18 oz.) refrigerated sliceable sugar cookies

2 cups thawed COOL WHIP Whipped Topping
2 cups assorted fruit, such as sliced bananas, strawberry slices, grapes, nectarine slices, peeled kiwi slices

PREHEAT oven to 350°F. Press dough evenly into 12-inch pizza pan. Bake 15 to 18 minutes or until golden brown. Cool in pan on wire rack.

REMOVE crust from pan; place on serving plate. Spread with whipped topping; top with fruit.
SERVE immediately. Or, cover and refrigerate until ready to serve. Cut into 16 slices to serve. Store leftover pizza in refrigerator.

You can decorate it so many ways!!

~Variation~

Prepare as directed, substituting 1 pkg. (20 oz.) refrigerated chocolate chip cookie dough for the sugar cookie dough. Bake 10 to 12 minutes or until golden brown.

~Great Substitute~

Prepare as directed, substituting chopped candy bars for assorted fruit.

You can use regular pizza dough or sugar cookie dough or chocolate chip dough or a cake mix! Cool Whip or Cream cheese or white chocolate or frosting for the frosting.

Dessert Pizza Recipe

2011-05-18T14:33:00.006-06:00

Nonstick spray
3 Tbsp butter
10 oz mini marshmallows
6 cups crisp rice cereal
1 quart raspberry or strawberry sherbet, softened
Fruit of choice

Spray a metal or tinfoil pizza pan with nonstick spray, set aside.

In a glass bowl (microwave) or large pot (stove top), melt butter and marshmallows, stirring until completely melted and well combined. Add cereal, stir until well coated.
Press mixture into bottom of pizza pan to form a “pizza crust” – keep the middle relatively even, and build up a bit of a “crust” around the outside. Cool until set.

Spread with softened sherbet:

Wrap with plastic wrap, freeze until ready to serve. Just before serving, remove from freezer, top with fruit! Slice and serve like you would any other pizza

Smothered Chicken

2011-05-16T11:52:00.000-06:00

1 rotisserie chicken, shredded up how you like it.
1~ 8oz package of sliced fresh mushrooms
1 large yellow onion, sliced
1 can cream of mushroom and garlic soup
1 can/jar (10 oz) white or bechamel sauce ( We like roasted red pepper alfredo sauce)
2 tbsp lemon juice
1 tsp crushed garlic
Noodles to serve over (We use wide egg noodles)

Heat oven to 375. Place chicken in a 9x13 baking pan. Cover with sliced mushrooms and onions. Set aside.
In bowl, mix cream of mushroom and garlic soup, white sauce, lemon juice, and garlic. Pour over chicken and vegetables in baking dish and cover with foil. Bake for 45 minutes.
Serve over noodles!!

Flour Tortillas

2011-03-24T20:49:00.003-06:00

I have wanted to make flour tortillas from scratch. I found this recipe at The Pioneer Woman!!

All you need is Flour, Lard, Baking powder and Kosher salt! And a hot pan of oil!

2-½ cups All-purpose Flour
2-½ teaspoons Baking Powder
1 teaspoon Kosher Salt
½ cups Lard Or Vegetable Shortening
2 Tablespoons (additional) Lard Or Vegetable Shortening
1 cup Hot Water

Combine flour, baking powder and salt in a large wooden bowl. Stir together.

Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.

Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.

Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.

When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.

To summarize, keep these tips in mind:
* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.

Eating Healthy

2011-03-23T22:28:00.002-06:00

This Isn’t Swanson’s Chicken Pot Pie

INGREDIENTS
3 cups fat-free chicken broth
1 1/2 cups frozen green peas, thawed (pleeeeze don’t use canned peas!)
1 cup (1/2-inch) cubed baking potato (I leave the peel on, but do as you please)
1 cup (1/2-inch) cubed sweet potato (again, I like the peel for the extra fiber, but peel them if you choose)
1 cup (1/2-inch) cubed celeriac (celery root)
1 cup (1/2-inch-thick)slices parsnip
1 (10 ounce) package frozen pearl onions (thawed)
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
2/3 cup all-purpose flour (about 3 ounces) divided
1 1/2 cups fat-free milk (skim milk)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme (if using dried, see Substitution Solutions)
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Cooking spray
1 sheet frozen puff pastry dough, thawed
PREPARATION
Preheat oven to 400°
Bring broth to a boil in a large Dutch oven.
Add peas and next 5 ingredients (through onions) to pan; cover, reduce heat, and simmer for 6 minutes.
Add chicken; cook for 5 minutes or until chicken is done.
Remove chicken and vegetables from broth with a slotted spoon; place in a large bowl.
Increase heat to medium.
Lightly spoon flour into dry measuring cups; level with a knife.
Place all but 1 tablespoon flour in a medium bowl; gradually add milk to bowl, stirring with a whisk until well blended.
Add milk mixture to broth; cook for 5 minutes or until thickened, stirring frequently.
Stir in chicken mixture, parsley, thyme, salt, and pepper.
Spoon mixture into an 11×7-inch baking dish coated with cooking spray.
Sprinkle remaining 1 tablespoon flour on a work surface; roll dough out and place over chicken mixture, pressing to seal at edges of dish.
Cut small slits into dough to allow steam to escape; coat dough lightly with cooking spray.
Place dish on a foil-lined baking sheet.
Bake at 400° for 16 minutes or until pastry is browned and filling is bubbly.
Note: You can substitute the frozen puff pastry with 2 or 3 sheets of Phyllo dough (add one quick spray of non-stick spray between sheets and to the top sheet). Your results will be more like the pie pictured above.
YIELD: 8 servings
CALORIES 388 (30% from fat) / FAT 13 g / CARB 45.7 g / FIBER 4.4 g

Mashed Potatoes: Canyon Ranch Lime Cilantro

2011-03-23T22:09:00.005-06:00

CANYON RANCH LIME CILANTRO MASHED POTATOES

When trying to lose weight, many people shy away from potatoes. That’s a crying out loud shame because potatoes pack lots of nutrition, very little fat, oodles of versatility for flavor profiles, and they make you feel full and satisfied. Put the potatoes back on your plate and you can start with these delicious Lime Cilantro Mashed Potatoes from Canyon Ranch Spa.

INGREDIENTS
3 medium Yukon gold or red bliss potatoes, scrubbed and chopped
2 tablespoons chopped fresh cilantro
3 tablespoons nonfat sour cream
1 tablespoon fresh lime juice
1 tablespoon butter
¼ teaspoon chipotle chili powder, or ½ teaspoon minced chipotle pepper (how to store leftover chipotle peppers)
½ teaspoon salt
Pinch black pepper

PREPARATION
Place potatoes in 6 cups of boiling water. Cook for 10 to 15 minutes or until potatoes are tender. Turn off the heat and drain water. Place saucepan back on burner for 30 seconds to dry potatoes.
Add the remaining ingredients and mash with a potato masher until all ingredients are mixed well. Potatoes will be slightly lumpy.
NOTE: For smoother potatoes peel before cooking and beat with an electronic mixer on a low setting until smooth. I prefer to leave the skins on for a heartier flavor, more interesting texture and better nutrition.
YIELD: 4 servings (each 1/2 cup)
CALORIES: 105 / FAT: 3 g / CARBS: 17 g / FIBER: 2 g

Pineapple Coconut Salad

2011-03-23T21:54:00.007-06:00

HEALTHY PINEAPPLE COCONUT SALAD

Great salads to serve with BBQ or oriental flavored foods.

If you’re not familiar with Coconut Secret products, I bet you’ll thank me for introducing you to them! All of their products are ONE INGREDIENT products — coconut!! Amazing!
Raw Coconut Crystals: First of all, the raw coconut crystals are a low glycemic sweetener. I don’t even feel guilty using this palm sugar in my recipes because it actually has a very low glycemic index of just 35 (compared to honey with a GI of 55-83, and sugar with a GI of 65-100) and it has a wonderful brown sugar flavor.
Raw Coconut Flour: And then the Coconut flour is a great thickener (yes, you can use it in gravies and baking, too), it’s adds fiber to your diet. rivaling other fiber sources such as psyllium, wheat bran, oat bran, and rice bran. Coconut supplies an impressive 61% dietary fiber! Foods contain two types of carbohydrates – digestible and non-digestible. Digestible carbohydrates (soluble fiber) consists of starch and sugar and promote calories. Non-digestible carbohydrates (insoluble fiber) contains NO calories. Since the body cannot digest the dietary fiber in coconut, no calories are derived from it and it has no effect on blood sugar.
Here’s the skinny — Coconut flour is gluten-free, very low carb, actually lowers the calorie content of food, contains 40% dietary fiber, promotes lipid oxidation (helps burn fat), aids in digestive health, and helps balance blood sugar levels.

Recipe
Servings: 4
Preparation Time: 5 minutes

15 oz pineapple (fresh or canned), in chunks (doesn’t need to be organic due to the thick shell)
1/3 – 1/2 cup organic shredded unsweetened dried coconut
1/2 cup organic sour cream (yogurt if preferred)
1 – 2 tablespoons organic Coconut Secret Raw Coconut Crystals (Palm Sugar Crystals — to taste) 1 teaspoon organic vanilla
1 tablespoon organic Coconut Secret Raw Coconut Flour (thicker — can substitute with arrowroot)
Pecans (optional)

Place pineapple chunks in a bowl (drain off extra juice) and add shredded coconut. Mix the sour cream (or yogurt), Coconut Secret Raw Coconut Crystals, vanilla, and Coconut Secret Raw Coconut Flour together and pour over the pineapple and coconut mixture. Mix thoroughly.

Marinate in refrigerator to moisten the coconut and allow the flavors to blend. Sprinkle with chopped pecans just before serving if desired.

Fresh Citrus Cooler

2011-03-23T21:49:00.001-06:00

FRESH CITRUS COOLER

INGREDIENTS
1 cup fresh orange juice
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1/3 cup Coconut Secret Raw Coconut Crystals
1 cup lime-flavored sparkling water, chilled
Lime wedges (optional)

DREAM SMOOTHIE

2011-03-23T21:39:00.003-06:00

Mango’s are one of my all-time favorite fruits and when mango and spinach are combined in a smoothie, the body’s ability to absorb their antioxidants, particularly lutein and xanthein, TRIPLES!

This is good news since together these nutrients reduce the risk of cataracts by 72 percent and lower the risk of age-related macular degeneration (AMD) by 67 percent.
How’s that for a smart smoothie breakfast?

BLEND:
2 cups fresh spinach, washed
1 banana, frozen (I cut mine into chunks before I freeze them)
1 cup peeled and chopped mango
6 natural almonds
1 cup fat free soy or rice milk
1 cup fat free vanilla yogurt
Combine everything in a blender and blend til smooth.
In case you’re worried about the bitterness of the spinach, you won’t even notice it since the delicious, sweet mango and ripe banana are the most powerful flavors in this drink.

ROSEMARY KISSED BEEF TENDERLOIN STEAKS

2011-03-23T21:35:00.000-06:00

INGREDIENTS
2 (4-ounce) beef tenderloin steaks (1 inch thick)
Vegetable cooking spray
1/4 teaspoon olive oil
1/4 cup pear nectar
3/4 teaspoon all-purpose flour
3/4 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dried rosemary, crushed)
1/8 teaspoon salt
1/3 cup evaporated skimmed milk
1 teaspoon white wine vinegar
1 medium red or green pear, sliced
Fresh Rosemary sprigs (optional)
PREPARATION
Trim fat from steaks. Coat a medium non-stick skillet with cooking spray; add oil. Place over medium-high het until hot. Add steaks, and cook 2 1/2 minutes, turning to brown all sides. Reduce heat to low; add nectar. Cover and simmer for 10 minutes or until steaks are done. Remove steaks from skillet; set aside and keep warm.
Combine flour, rosemary, and salt in a bowl. Gradually add milk and vinegar, stirring with a wire whisk until blended; add to skillet. Bring to a boil, and cook 30 seconds or until thickened, stirring constantly. Turn heat to low and add pears (in single row) and cook just until slightly softened. Gently scoot pears to the side and spoon sauce onto individual serving plates; place steaks on top of sauce. Arrange pear slices to the side. Garnish with Rosemary if you like.
SERVES 2
CALORIES 282 (28% from fat) / PROTEIN 27.4 g / FAT 8.8 g / CARB 23 g

Chocolate Souffle Cake (Low Fat)

2011-03-23T20:18:00.003-06:00

I’m a big time dessert lover — and eating traditional desserts made me BIG TIME! Or at least BIG! Having said that, let me assure you I didn’t lose 150 pounds (twice) by forgoing desserts. Living a healthy lifestyle is exactly that — a lifestyle — and I don’t want any part of a lifestyle that doesn’t include desserts as often as I feel like dessert.

This delicious low fat chocolate souffle recipe is a wonderfully decadent dessert, but with only 4% fat, you don’t need to save it for special occasions (although it’s certainly company worthy). It’s easy to make, so even if you’ve been “skerrrred” to make souffles before, no worries! I wouldn’t steer you wrong. This is EASY and DELICIOUS!

Serve with fresh berries and non-fat whipped cream. I use my ISO Whipped Cream Maker with skim milk, vanilla and a packet of Splenda (or real sugar if you prefer).
________________________
Recipe Courtesy of: Cooking Light Magazine

To serve four, use five teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.
Yield 2 servings (serving size: 1 soufflé)

Ingredients
Cooking spray
4 1/2 tablespoons granulated sugar, divided
1 tablespoon all-purpose flour
1 1/2 tablespoons Dutch process cocoa (use the best quality you can get your hands on)
2 tablespoons fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1 teaspoon powdered sugar

Preparation
Preheat oven to 350°.
Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.

Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.

Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.

Nutritional Information
Calories: 152 (4% from fat); Fat: 0.6g (sat 0.3g,mono 0.2g,poly 0.0g)Protein: 3.5gCarbohydrate: 35.3gFiber: 1.4gCholesterol: 0.31mgIron: 0.8mgSodium: 35mgCalcium: 26mg

Tropical Fruit Slaw

2011-03-23T17:52:00.003-06:00

This is fantastic for a potluck or a summer lunch.
Speed preparation by buying pre-shredded cabbage.

INGREDIENTS
2 medium oranges, peeled
1 medium banana, sliced
1 8-ounce can pineapple chunks (juice pack), drained
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 8-ounce carton orange yogurt (I like to use fat-free)

PREPARATION
Section oranges over a small bowl, reserving juice. Halve sections, if desired.
Toss sliced bananas in orange juice, drain.
In a large mixing bowl combine orange sections, sliced banana, pineapple, cabbage, and celery. Add yogurt; toss lightly to coat.
Serve immediately or cover and chill up to 3 hours. Serves 8 to 10.
YIELD: 8 to 10 servings
CALORIES: 75 / FAT: 1 g / CARBS: 17 g / PROTEIN: 2 g

LOW FAT FRUIT AND PASTA SALAD

Ingredients
1 medium orange
1/4 cup plain low-fat yogurt
1 teaspoon sugar
Dash salt
1/4 cup tiny bow tie pasta, cooked and drained
2 medium apples, cored and chopped
2 tablespoons sliced green onions
Directions
Finely shred enough orange peel to make 1/2 teaspoon; set aside. Remove the remaining peel from orange and section orange over a bowl to catch juice. Measure 2 tablespoons of the juice. Set the sections aside.
In a medium mixing bowl stir together orange peel, the 2 tablespoons juice, the yogurt, sugar, and salt. Mix well. Add cooked pasta, chopped apples, and sliced green onions; toss to coat. Gently stir in orange sections.
Cover and chill for 2 to 24 hours.
Makes 6 servings.
Nutrition Facts
YIELD: 6 servings
CALORIES: 65 / FAT: 0 g / CARBS: 18 g / PROTEIN: 1 g

WHEAT BERRY SALAD WITH PECANS AND CRAISINS

I’m sure you know by now that eating whole wheat is a smart dietary choice and eating wheat berries is as whole as the wheat comes. In case you didn’t know, wheat berries are what all wheat products come from and they’re delicious!
Wheat berries are loaded with nutrients and are as easy as rice to prepare — perfect for a meal any time of year. Contrary to popular belief, wheat berries do not require an overnight soak before cooking. Simply boil them for 1 hour to soften the kernels, which will produce their characteristically chewy, nutty texture.

This salad is clean, fresh and delicious! Every ingredient pops with vibrancy
Servings: 8
INGREDIENTS
1 cup wheat berries (rinsed)
4 cups water
1 cup finely diced green onion
2 stalks celery, small dice
1 cup pecans, rough chop
1 cup dried cranberries, rough chop
1 teaspoon fresh ginger, minced
1 sprig rosemary, minced
2 tablespoons extra virgin olive oil
3 limes, juiced
salt, to taste
fresh ground pepper, to taste

PREPARATION
Bring water to a boil; add rinsed wheat berries and simmer in covered pot for about 1 hour or until grains are tender but a little chewy. When done, drain off water.
Prep green onion, celery, pecans, cranberries, ginger and rosemary; add to medium bowl.
Combine wheat berries with above ingredients, add olive oil, lime juice and mix well. Salt and pepper to taste.

Hash Brown Casserole

2011-03-23T17:47:00.000-06:00

HASH BROWN CASSEROLE EVEN
PAULA DEEN WOULD LOVE

Paula Deen coming to brunch and you don’t know what to serve? Okay, maybe not! But she could be and she’d be thrilled with this cheesy hash brown casserole that’s so packed with cheesy goodness, even Paula wouldn’t miss the fat!
Seriously, this is reeeely good!

INGREDIENTS
3/4 cup chopped onion
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 (32-ounce) package frozen Southern-style hash brown potatoes, diced
2 tablespoons butter, melted and divided
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted (such as Campbell’s Healthy Request)
8 ounces light processed cheese, cubed (such as Velveeta Light)
1 (8-ounce) carton light sour cream (such as Daisy)
Cooking spray
2 cups cornflakes, coarsely crushed (the cornflakes are the secret key to this wonderful casserole)

PREPARATION
Preheat oven to 350°.
Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
Combine soup and cheese in a medium microwave-safe bowl.
Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream.
Pour cheese mixture over potato mixture, and stir well.
Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray
Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture.
Bake at 350° for 1 hour.
NUTRITIONAL INFORMATION
YIELD: 12 servings (1/2 cup)CALORIES 181 (30% from fat) / FAT 6g / CARB 25.5 g /FIBER 1.5 g

Pineapple Sorbet (Low Fat)

2011-03-23T14:54:00.001-06:00

Less than 1% fat. Healthy low-fat or fat-free desserts that don’t send my blood sugar spiking.
One key to losing weight effortlessly (or reasonably so), is to keep a stable blood sugar level, and one of the ways I do that is by avoiding processed sugars as much as possible. I admit it, I’m not perfect, but I do try.

This sorbet is so scrumptious, it’s totally healthy and it rocks!

INGREDIENTS:
1 fresh pineapple, peeled, cored and cubed
1/4 cup pineapple juice
2 1/2 tablespoons fresh lime juice (about one lime)
3 tablespoons water
1/3 cup Coconut Secret Raw Coconut Nectar (Or to taste. If the pineapple is really ripe, you’ll need less coconut nectar)

PREPARATION:
Combine the cubed pineapple, pineapple juice, lime juice and water in a food processor or blender. Process until smooth. Pour the mixture into a metal bowl and stir in the coconut nectar

Refrigerate until completely cold

Now you have two options for making the sorbet:
I process mine in my ice cream maker. Patience isn’t my best virtue, nor is planning ahead 5 hours. If you don’t have an ice cream maker and you do have five hours; pour ingredients into a metal bowl and seal the bowl tightly with plastic wrap or a lid and place in the freezer for at least 5 hours until firm. It should be crispy on the outside, but still slushy on the inside.
This is truly yummy and I know you’ll enjoy it. Enjoy!

Note: I was told that you can make this just as well with 2 cups of canned pineapple chunks (in their own juice, no added sugar). I haven’t tried that yet because I always seem to get in the mood for this when the pineapples are fresh and ripe at the market. It’s so simple and delicious to use fresh pineapple, so I haven’t tried any other way. I’m of the belief that fresh is always best when available, but use canned if you prefer.

Alternative Flavors: Want Pina Colada? Simply add 1/2 teaspoon coconut extract (or to taste). Have fun with this basic recipe. It’s delicious and extra creamy when you add a ripe banana to it. Also yummo with a 1 cup of fresh strawberries. This is simply a delicious base and you can let your adventurous spirit fly with this one.

If you come up with something really yummo, be sure to let us know! I L-O-V-E comments!

Sweet Potato Smoothie

2011-03-23T10:08:00.001-06:00

The sweet potatoes do double duty by making the smoothie extra sweet and extra creamy! Thanks to their carotenoids, sweet potatoes stabilize blood sugar and lower insulin resistance (a condition that can lead to diabetes), restoring energy and helping women shed up to eight pounds a week! Plus, their beta-carotene and vitamin C help eliminate the free radicals that contribute to heart disease and colon cancer.

BLEND:
2 small bananas (preferably frozen — I cut my bananas into segments before I freeze them)
1 fresh orange, peeled, seeded and juiced
1 cup milk or soy milk, like Vitasoy
1/4 cup cooked sweet potatoes, smashed with a fork
1/2 cup fat-free vanilla yogurt

Everthing in your blender til smooth. Yummo and so good for you! Serving: 2.

Smoothie

2011-03-23T10:06:00.001-06:00

Ohh-la-la, you’re gonna love this one! The healthy mono-unsaturated fats in avocados keep the heart in shape by lowering LDL (“bad”) cholesterol by 24 percent and raising HDL (“good”) cholesterol by 47 percent. This can reduce blood pressure by up to 13 points.

BLEND:
3/4 cup frozen blueberries
1/4 avocado, pitted and peeled
1 Tbs. almond butter
10 oz. cold water
1 scoop protein powder
1 tsp Coconut Secret Raw Coconut Nectar
1 tsp cinnamon
1/2 tsp. vanilla extract
Put everything in your blender and blend til smooth.

Cranbeery Holiday Punch

2011-03-23T10:01:00.000-06:00

CRANBERRY HOLIDAY PUNCH

Straight up, or on the rocks, cranberry and cranberry apple juice cocktail spells r-e-f-r-e-s-h-m-e-n-t.

Serves: 20 to 24

INGREDIENTS
2 quarts ginger ale
2 cups cranberry juice cocktail
1 quart orange juice
8 ounces lemon lime soda
orange slices and mint leaves to garnish

PREPARATION
Freeze 1 quart ginger ale in ice cube trays. Chill remaining soft drinks and orange juice. When ready to serve, pour cranberry juice cocktail, orange juice and carbonated beverages into punch bowl. Float ginger ale cubes. Garnish with orange slices and mint leaves.

"Lucky You "Mint Pie

2011-03-09T11:27:00.004-07:00

Lucky You" Mint Pie

Ingredients
1 cup (6 ounces) Nestlé Toll House Semi-Sweet Chocolate Mini Morsels
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk, divided
1 tablespoon butter
1 prepared 9-inch (6 ounces) chocolate crumb crust
1 pkg. (3.4 ounces) vanilla instant pudding and pie filling mix
1/3 cup water
1 teaspoon peppermint extract
3 to 4 drops green food coloring (optional)
1 container (8 ounces) frozen whipped topping, thawed, divided
Additional Nestlé Toll House Semi-Sweet Chocolate Mini Morsels, fresh mint sprigs (optional)

Preparation
MICROWAVE 1 cup morsels and 1/3 cup evaporated milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir until smooth. Stir in butter; pour into crust. Refrigerate for 20 minutes or until cool to the touch.
MEANWHILE, BEAT remaining evaporated milk, pudding mix, water, peppermint extract and 3 drops food coloring in medium bowl until combined. Gently stir in 2 cups whipped topping and additional drop of food coloring, if desired. Spoon over chocolate layer.
REFRIGERATE for 2 hours or until set. Sprinkle with additional morsels. Spoon remaining whipped topping in center of pie. Garnish with fresh mint.

Preparation Time
15 minutes
Chill Time
2 hours 20 minutes

Makes 8 servings

Sweetheart Cheesecake

2011-02-01T13:49:00.004-07:00

Crust
1 1/3 cup(s) (crushed) chocolate wafer cookies
4 tablespoon(s) (1/2 stick unsalted) butter, melted
2 tablespoon(s) sugar

Filling
4 large eggs, separated
1/2 cup(s) (1 stick unsalted) butter, softened
2 package(s) (8-oz.) cream cheese, softened
1 cup(s) sugar
1 tablespoon(s) cornstarch
1 teaspoon(s) baking powder
1 tablespoon(s) lemon juice

Topping
1 cup(s) sour cream
2 tablespoon(s) sugar
1 teaspoon(s) vanilla extract
1 can(s) (21-oz.) cherry pie filling
3 tablespoon(s) orange juice, or kirsch

--------------------------------------------------------------------------------
Directions

Preheat oven to 325-degrees F. Stir together crust ingredients and press onto bottom and up sides of 9-inch springform pan. Bake 10 minutes. Let cool in pan on wire rack.
In small bowl, beat egg whites on high speed until soft peaks form, 1 to 2 minutes. Set aside.
Combine 1/2 cup butter, cream cheese and egg yolks in a bowl. Beat at medium speed, scraping sides, until creamy, 2 to 3 minutes. Add all remaining filling ingredients except egg whites. Continue beating, scraping sides, until well mixed, 1 to 2 minutes. Fold in egg whites by hand.
Spoon filling into pan. Bake for 55 to 65 minutes, or until center is set. Cool 15 minutes; loosen sides of cheesecake from pan with a knife. Leave to cool completely.
Stir together sour cream, sugar and vanilla. Spread evenly over top of cooled cheesecake. Spoon out 2 to 3 Tbsp. cherry sauce from pie filling; drop by teaspoonfuls onto topping. Pull a knife through cherry sauce to form hearts. Cover and refrigerate at least 4 hours. To serve, stir together remaining pie filling and orange juice in medium bowl; spoon over cheesecake.

http://www.delish.com/entertaining-ideas/holidays/valentines-day-recipes/

German Chocolate Cake

2011-01-31T21:00:00.002-07:00

My husbands favorite!!!!!

Ingredients

1/2 cup(s) boiling water

4 ounce(s) German's Chocolate, coarsely chopped

2 cup(s) all-purpose flour

1/4 cup(s) cocoa

1 teaspoon(s) baking soda

1 teaspoon(s) salt 2 cup(s) sugar

1 cup(s) (2 sticks) unsalted butter, softened

4 large eggs, separated

1 teaspoon(s) vanilla

1 cup(s) buttermilk

Directions

Make batter: Preheat oven to 350 degrees F.

Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium heat-proof bowl, pour boiling water over German's Chocolate. Stir until smooth and set aside. In another medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. In a large bowl, using a mixer set on medium-high speed, beat sugar and butter until very light, 1 to 2 minutes. Add egg yolks, one at a time, until well incorporated. Reduce mixer speed to low and add chocolate mixture and vanilla. Add flour mixture by thirds, alternating with buttermilk and ending with dry ingredients. Thoroughly clean mixer beaters. In a medium bowl, beat egg whites to soft peaks. Use a rubber spatula to gently stir a half cup beaten whites into batter. Fold remaining whites into batter.

Bake cake: Divide batter equally between pans and spread evenly.

Bake on middle rack of oven until a tester inserted in center of each cake layer comes out clean, 30 to 35 minutes.

Cool in pans on a wire rack for 15 minutes.

Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely.
Finish cake: Place 1 layer on a cake plate and top with 1/3 of our Coconut-Pecan Filling.

Repeat with second and third layers and remaining filling. Serve or store in an airtight container at room temperature.

Coconut-Pecan Filling

1 cup(s) sugar
1 can(s) (12-ounce) evaporated milk
1/2 cup(s) unsalted butter
3 large egg yolks
1 teaspoon(s) vanilla
2 1/3 cup(s) (one 7-ounce package) flaked coconut
1 1/2 cup(s) chopped pecans

No-Bake Chocolate Oatmeal Cookies

2011-01-31T21:00:00.000-07:00

2 cup(s) sugar
1 stick(s) unsalted butter
033 cup(s) cocoa powder
1/2 cup(s) milk

1 teaspoon(s) pure vanilla extract
1/2 cup(s) peanut butter, creamy or crunchy
2 1/2 cup(s) rolled oats, plus 1/2 cup more if necessary

Crepe Cake

2011-01-30T14:17:00.002-07:00

1 1/2 cup(s) flour
3/4 teaspoon(s) salt
1/3 cup(s) granulated sugar
6 eggs
2 cup(s) whole milk
5 tablespoon(s) melted butter
3 cup(s) Deep Chocolate Pudding
1 teaspoon(s) confectioners' sugar

Directions
Combine the flour, salt, and granulated sugar in a large bowl.
Whisk in the eggs until smooth and shiny, about 3 minutes.
Slowly pour in the milk, while whisking, and add the butter.
Mix until smooth.
Let batter rest for 20 minutes.
Heat an 8-inch nonstick skillet over medium-high heat.
Add enough batter to make a thin layer on the bottom of the pan (3 tablespoons batter) and cook until the edges turn golden brown, about 30 seconds.
Flip the crepe and cook until crepe is golden brown, about 15 more seconds.
Transfer to a plate; cover with waxed paper.
Repeat with remaining batter to make 24 crepes.
To assemble, place a crepe on a serving plate and spread with 2 tablespoons chocolate pudding. Top with another crepe and repeat until all the crepes have been used.
Do not spread pudding on the top layer. Sprinkle with confectioners' sugar.
Serve immediately or refrigerate up to 2 hours.
Let sit at room temperature for 15 minutes before serving.

Tiramisu layer Cake

2011-01-12T13:30:00.004-07:00

CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

To make the filling:

In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

To make the frosting:

In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

To assemble the cake:

Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Kiss Pies

2010-12-23T11:43:00.005-07:00

Kiss Pies
1 refrigerated pie crust, thawed
14 Hershey Kisses of choice, I used Mint Truffle today
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting

1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top.

Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knive and cut a 2 1/2-3 inch circle around kiss.

Fold half of pie dough around top of dough and pinch edge around top of kiss.

See Photo, step 1). Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge.

(See Photo, step 2). Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up.

I got about 14 rounds cut when I re-rolled my scraps **

2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden.

Remove and let cool for 5 minutes before transferring to cooling rack.

Dust each with powdered sugar and serve.

Brownie Covered Oreos

2010-12-23T11:36:00.004-07:00

1 Brownie mix (or use your own brownie recipe)
1 package Oreos, I used the Holiday ones
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles

1. Preheat oven to 350 degrees F.

Prepare brownie batter according to package directions.

Leave in mixing bowl.

Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long).

As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan

2. Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT!

Enjoy
Makes entire package of Oreos

Chocolate Peppermint Martini

2010-12-22T14:26:00.007-07:00

Mixed 1 part vodka,

1 part triple sec,

1/4 part peppermint schnapps,

1/2 part Kahlua,

1/2 part very chocolaty chocolate milk.

Cherry Limeade Punch

2010-12-18T20:03:00.005-07:00

1 can frozen limeade concentrate.
1 bottle Sprite.
1 jar of maraschino cherries.
1 lime.
Put in the limeade and then add the sprite.
Pour in the juice from the cherries and then add the cherries.
Add sliced up lime for looks and taste {I even juiced some of the limes for added flavor.}

If you have ever had a Lime Rickey, this drink is so similar to one of those! I served this punch at my daughter's birthday party which was in July! Sorry just getting around to sharing it. I found this at http://kellyskornerrecipes.blogspot.com/.

The Party Punch

2010-12-18T19:57:00.004-07:00

1 can frozen pina colada concentrate, thawed.
1 can frozen orange pineapple juice concentrate, thawed.
4 liters diet lemon-lime soda.
1 bag pebble ice (you can buy it at Sonic Drive-In. DO NOT insult the punch by using regular ice!)
1 bag frozen raspberries.
Pour thawed concentrates into punch bowl and stir.
Use one of the empty cans and fill it with water four times and add to mixture.
Stir.
Add diet soda.
Add about half the bag of ice (don't add before the soda or you'll get an ugly foam at the top of the bowl).
Add frozen raspberries to the top.

I have not had a chance to make this yet but it is on my list! I wish I could remember where I came across this drink so I could give credit.

Frosty the Cheese Ball

2010-12-15T14:56:00.001-07:00

Ingredients
16 ounces cream cheese
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
10 raisins for eyes, mouth, and buttons
1 piece of carrot for the nose
4 crackers for the hat (we used Ritz and Dare water crackers)
1 thyme sprig for the hat (optional)
Strips of carrot for the scarf
2 broken pretzels for the arms
1 (1/2-inch) piece of a canned baby corn for the pipe
Toothpick for the pipe

Instructions
In a large bowl, let the cream cheese soften at room temperature for about 30 minutes.
Stir in the garlic salt and the onion powder, then cover the bowl with plastic wrap and chill for 2
hours.
Make the snowman by rolling two thirds of the cheese into a ball for his body and the other third into a ball for his head.
Stack the balls, then add the facial features, clothing, arms, and pipe as shown.
Serve with crackers or mini bagels.

Christmas Package Cheese Snack

2010-12-15T14:48:00.003-07:00

Ingredients
8 ounces of cream cheese (softened)
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/8 teaspoon salt
Scallion

Instructions
Mix the dried dill, garlic powder, and salt into the softened cream cheese.
Pack the mixture into a rectangular container lined with plastic wrap (you can reuse the cream cheese box).
Refrigerate it for at least 3 hours. Before serving time, set the unwrapped block of cheese on a platter and decorate it with a scallion bow and red pepper polka dots and gift tag.

Sugar Plums

2010-12-14T09:53:00.009-07:00

Found this way cute family treat to make at Eighteen 25!

Check out the blog, so many great ideas!

What you'll need:
blue candy melts
lollipop sticks
large marshmallows
3" x 3" clear bags
sprinkles
ribbon (green)
a piece of styrofoam
hole punch

How to do it:
Step One... Follow the directions on the bag for melting the chocolate. Prepare the sugarplums by pushing the sticks halfway into the marshmallows.

Step Two... dip the marshmallows halfway into the chocolate then directly into the sprinkles. Stand the sugarplums up in the styrofoam to set.

Step Three... Once the chocolate is completely set, place the clear bags over them.

Step Four... punch a hole in the middle of the tag. tie a knot around the stick with your ribbon. stick the ends of the ribbon into the hole and then tie into a bow.

Step Five... place a strip of double-sided tape between the two strips of tag and stick them

together

Printable Lables!! (if it doesn't work go to http://eighteen25.blogspot.com/ and download from

that site!

Marshmallow Treats

2010-12-13T14:03:00.003-07:00

As pictured: Fudge icing, large marshmallows, Karo syrup (light colored), Rolos, mini Oreos, some black and orange confetti sprinkles (I have some left over from Halloween), and white sparkling sugar. You'll need some wood skewers and a clean paintbrush, and I also added a few things at the end of the project -- toothpicks and mini marshmallows.

Step 1: Take your large marshmallow and with a clean paintbrush, brush some Karo syrup all around the side of the marshmallow

Step 2: Now roll your marshmallow in the white sparkling sugar and set aside. Repeat these 2 steps for all of your marshmallows -- you'll need 3 marshmallows per snowman.

Step 3: Now it's time to add on the cutie pie face. Using your paint brush, dot the back of your confetti sprinkles with a touch of Karo syrup and then apply to your sugared marshmallow.

Step 4: Next, skewer 3 marshmallows together on your wood skewer to make a snowman.

Step 5: Now for the hat. Pry apart your mini Oreo cookie and use the side without the creme attached. With a butter knife, apply a small amount of fudge icing to your Oreo, unwrap a Rolo candy and press it onto your iced cookie.

Step 6: Making the arms. Now take a toothpick and press it through the side of your middle marshmallow on your snowman. Add 2 mini marshmallows at the ends of your toothpick for hands.
And that's all! Quick, cute snowman treats! Great for a fun after school project or even a class holiday party. With little ones, you could even have the pieces of the snowman made first and then let them put them together and add the hat and arms.

2010-12-08T15:06:00.002-07:00

Lillian’s spaghetti sauce with chicken and sausage

2 pounds (about 6 pieces) chicken thighs with the bones (with or without skin)

5 sweet or hot Italian sausages

2 tablespoons good olive oil

1 large onion, cut any which way you want (that’s how she always did it)

3 cloves garlic, finely sliced

1 teaspoon of dried Italian seasoning

2-3 28 ounce (800g) cans of tomatoes (crushed, whole peeled, or diced, or some of each)

1/2 cup (112g) tomato paste (one small can)

A sprig each of fresh herbs, such as oregano, basil, and thyme (but only if you have them)

1-2 bay leavessalt and pepper to taste

1. Rub chicken thighs with olive oil and season with salt and pepper. Place in a large pot set over medium high heat. Sear until well browned and remove to a plate. Next, brown the sausage, and remove to the plate.

2. Pour the olive oil into the pot and reduce heat to low. Sweat the onions until tender, about 10 minutes. Add in the garlic and dried herbs, and cook for a minute more. Add in the tomatoes, tomato paste, fresh herbs, and bay leaves, and bring the sauce to a simmer. Fill one of the tomato cans with water, and add to the pot. Stir the meat back in.

3. Reduce heat to the lowest possible setting. Simmer for 6-8 hours, stirring often to prevent the sauce from sticking to the bottom and burning. Add a cup of water every now and then to prevent it from sticking as well.
4. When all meat is cooked through, you can taste and add salt and pepper accordingly. Just before serving, remove bay leaves, herb sprigs, and chicken bones. (If you used chicken with the skin on, now would be a good time to fish those little suckers out as well, eww.)
5. Serve with pasta (I like using capellini or fettucini), and a generous amount of fresh parmesan.

CANT WAIT TO TRY THIS!!!

2010-12-03T09:47:00.001-07:00

Cinnamon Rolls

1 cup milk (heated approximately 1 minute in microwave)
¼ cup warm water (110 degrees F.)
1 teaspoon vanilla extract
½ cup butter, room temperature
2 eggs, room temperature and beaten
½ teaspoon salt
½ cup sugar5 cups bread flour
1 tablespoon vital wheat gluten (optional)
3 teaspoons instant active dry yeast

*In a Mixer combine all the ingredients in the order given. Using a dough hook, mix everything together until a soft dough forms.
Turn the dough out onto a lightly oiled surface (nonstick cooking spray) and knead until elastic, approximately 10 minutes.
Return dough to mixing bowl cover the bowl with plastic wrap and let rest for 10 minutes.
*Butter a 9x13x2 inch baking pan or cookie sheet; set aside.
*After dough has rested, roll and stretch the dough into approximately a 15x24 rectangle.

Cinnamon Filling:
½ cup butter, softened1 cup firmly-packed brown sugar
4 to 5 tablespoons cinnamon
¾ to 1 cup chopped nuts (optional)
*Brush ½ cup butter over the top of the dough with a rubber spatula.
Then sprinkle the cinnamon filling over the butter on the prepared dough.
*Starting with the long edge, roll up the dough; pinch seams to seal.
*With a knife, lightly mark roll into 1 ½ inch sections.
Use a sharp knife and saw very gently through the roll.
*Place rolls on the pan, cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size.
*Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.
• Bake in a regular oven approximately 20 to 25 minutes until they are a light golden brown.• Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.
*Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Serve warm.

Butter Frosting:

2 ounces cream cheese, room temperature
¼ cup butter, room temperature
1 cup powdered sugar
½ teaspoon vanilla extract
1/8 teaspoon lemon extract or oil (optional)
*In a medium bowl, combine cream cheese and butter until creamy.
Add powdered sugar, vanilla extract and lemon extract or oil until mixed and creamy. Refrigerate until ready to use and then bring to room temperature before spreading.

Reindeer Food

2010-12-02T12:05:00.004-07:00

Reindeer Poem to go with:
Sprinkle on the lawn at nightThe moon will make it sparkle bright As Santa's reindeer fly and roamThis will guide them to your home.

Reindeer Food

Supplies

Raw Oatmeal
Glitter (I use a silver or gold base and mix red and green in with it)
Plastic lunch baggies
Ribbon
Paper or cardstock

How To Make It
Pour about 1/8 cup of oatmeal in baggie. Add some glitter. Close baggie.
Attach with ribbon to the front of the baggie the following message.

"On Christmas Eve, sprinkle this wonderful Reindeer Food on your lawn. The shiny glitter will sparkle in the moonlight and the smell of oats will guide Rudolph to your home."

This makes a great gift to hand out to the kids on Christmas Eve!

2010-12-02T11:59:00.002-07:00

Cranberry Salsa Dip with Cream Cheese

1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained

1/4 cup minced green onions

2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded and minced

1/2 cup granulated sugar

1/4 cup fresh cilantro leaves, minced

2 tablespoons finely-grated fresh ginger

2 tablespoons fresh-squeezed lemon juice

2 (8-ounce) packages cream cheese

Cranberries and/or cilantro sprigs for garnish

Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised).

Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with green onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice.

Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.

2010-12-02T11:30:00.002-07:00

Raspberry Sauce
2pkg. Raspberries
1/4cup Granulated sugar
1-1/2tsp. Cornstarch

Chocolate Graham Crust
10 Whole chocolate graham crackers, broken into pieces
1/2 cup Pecans, toasted
1/3 cup Granulated sugar
5 Tbsp. Butter, melted

Cheesecake
4 pkg. (8 oz) cream cheese, at room temperature
1/2cup Sour cream
2/3cups Granulated sugar
1 Tbsp. Cornstarch
4 large eggs
1/3 cup Grand Marnier or orange flavored liqueur
1tsp. Vanilla

Raspberry Cheesecake Topping
2 pkg. Raspberries (6 oz)
2 Tbsp.powdered sugar

Raspberry SaucePuree
2 packages of raspberries in a food processor or blender until smooth.
Press through a mesh sieve to remove seeds.
Pour puree into a measuring cup and add enough water to make 1 cup, if necessary.
Whisk raspberry puree, sugar and cornstarch in a small saucepan until blended.
Bring to a boil over medium high heat, stirring constantly for 1-2 minutes or until slightly thickened.
Cool.

Chocolate Graham Crust
Preheat oven to 350°F.
Whirl graham crackers, sugar and pecans in a food processor or blender to make fine crumbs. Add 2 tablespoons raspberry sauce and melted butter; pulse or stir until combined. Press mixture onto bottom of 9-inch by 3-inch springform pan with removable bottom
Bake 10 minutes, cool completely.
Reduce oven to 325°F.

Cheesecake
Combine cream cheese, sour cream, sugar and cornstarch in a large mixing bowl.
Beat 2 minutes on medium speed.
Beat in eggs one at a time.
Stir in liqueur and vanilla; pour into prepared crust.
Set the springform pan on a length of wide heavy-duty aluminum foil.
Fold the foil carefully up the sides of the pan without tearing it.
Set the pan in a large baking dish or roasting pan and place on oven rack.
Pour in enough boiling water to reach halfway up sides of the springform pan.
Bake 1 hour at 325°F.
Turn off oven and prop the door ajar with the handle of a wooden spoon.
Let cool in the oven for 1 hour.
Remove from oven and cool completely.
Heat remaining raspberry sauce in a microwave-safe bowl on high for 30 seconds, or just until warm.
Spread evenly over top of cheesecake; refrigerate 1 hour.
Garnish cake with remaining fresh, whole raspberries.

Raspberry Cheesecake Topping
Top with remaining 2 packages of whole raspberries and dust with powdered sugar

2010-12-02T11:14:00.002-07:00

Classic Savory Cheese Ball with Pecans

6 (3-ounces each) packages cream cheese, or 18 ounces, room temperature
8 ounces shredded sharp Cheddar cheese
2 tsps grated onion2 tsps
Worcestershire sauce
2 tsps finely minced garlic
Finely chopped pecans

In a mixing bowl, combine cream cheese, Cheddar cheese, onion, Worcestershire sauce, and garlic. Beat with an electric mixer until well blended. Refrigerate until firm then shape into a ball. Roll cheese ball in chopped pecans until well coated. Wrap in plastic and let ripen in refrigerator for at least 24 hours.
Take out of refrigerator at least 2 hours before serving. Serve cheese ball with assorted crisp crackers.

Cheese Ball with Pineapple and Pecans

2 pkgs (8 ounces each) cream cheese, softened
1 can (8 ounces) crushed pineapple, drained
1/4 cup finely chopped bell pepper (various colors are pretty)
3 Tbsp finely chopped green onion
2 tsps seasoned salt, or to taste
2 cups chopped pecans, divided

Combine cream cheese, drained crushed pineapple, chopped bell pepper, chopped green onion, seasoned salt, and 1 cup chopped pecans.
Chill in refrigerator until firm then shape into a ball and roll in remaining chopped pecans. Serve with crisp crackers.

Italian Cheese Ball

16 oz cream cheese
1 jar shredded, dried beef or 1 lb deli beef shredded
1/3 cup zesty Italian salad dressing
2 cups chopped pecans, divided

Mix cream cheese, shredded beef and salad dressing with 1 cup of the pecans and chill. When chilled shape into ball and roll in remaining pecans. Serve with assorted crisp crackers.

Bacon Cheese Ball

16 ounces cream cheese -- softened
1/2 pound grated sharp cheddar cheese
1/4 cup finely chopped green onions
8 slices bacon -- cooked and crumbled
1 Clove garlic -- minced
1 tablespoons pimiento -- minced
2 tablespoons minced fresh parsley

Combine all ingredients, mixing well. Form into a ball; cover with plastic film. Refrigerate overnight to allow flavors to blend.

Chicken Cheese Balls with Pecans
2 can chunk chicken -- (5 oz) drained
2 pkgs. cream cheese -- (8 oz) softened
1 Ranch-Style salad dressing mix -- (0.4 oz)
1 cup pecans -- chopped & toasted

Combine first three ingredients well with mixer. Shape into a ball and roll in pecans. Cover with Plastic film and refrigerate until needed. Serve with assorted crisp crackers.

Crab Cheese Ball

1 lb. crabmeat
2 8oz. pkgs creamcheese
6 green onions chopped
3Tbsp powdered sugar

Combine all ingredients and form into a ball. Chill until ready to serve.

Ham Cheese Ball with Walnuts

2 (8 ounce) packages cream cheese, softened
2 cups shredded Cheddar cheese
3/4 tsp garlic powder
1/4 tsp salt
2 1/4 ounces thinly sliced cooked ham, chopped
1 cup chopped walnuts

In a medium bowl, mix cream cheese, Cheddar cheese, garlic powder, salt, and ham. Form the mixture into a ball. Roll the ball in the chopped walnuts until heavily coated. Wrap the ball in plastic wrap, and refrigerate for at least one hour before serving

Crab Cheese Ball 2

1 pound crabmeat (imitation is fine)
1 (8 ounce) package cream cheese, softened
1/4 small onion, chopped
1/2 cup chopped celery
1 Tbsp Worcestershire sauce
1 jar cocktail sauce

Mix together crab, cream cheese, onion, celery, and Worcestershire sauce. Form into a ball, place on a plate, and cover loosely with plastic wrap. Refrigerate until firm. When serving surround the cheese ball with assorted crisp crackers and drizzle cocktail sauce over the cheese ball. Very good!

Spicy Chili Cheese Ball

1 (8 ounce) package cream cheese, softened
1 cup shredded colby cheese
1 (4 ounce) can chopped green chilies
1/4 cup finely chopped onions
1 tsp hot pepper sauce
1/4 tsp salt

In bowl, combine all ingredients. Blend well. Place mixture on wax paper or plastic wrap. Wrap and form into ball. Chill for several hours. Serve with assorted crisp crackers.

Jalapeno Cheese Ball

Two 8-ounce packages cream cheese
1/4 pound margarine
2 ounces blue cheese
1 Tbsp diced onion
1 Tbsp powdered onion
6 jalapeno peppers (remove all seeds), finely diced
juice of 1/2 lemon
1 Tbsp Miracle Whip salad dressing
dash salt
1 cup finely chopped pecans

Thoroughly combine all ingredients (except pecans) together. Shape into ball and roll in crushed pecans. Refrigerate a few hours. Serve with assorted crisp crackers

3-Cheese Cheese Ball

4 8-ounce packages cream cheese
4 ounces blue cheese, crumbled
1 pound sharp cheddar cheese, shredded
2 Tbsps soy sauce
1 tsp ground pepper
1 tsp garlic powder
2 Tbsps minced onions

Soften cream cheese. Add cheeses and seasonings. Blend well. Chill.Before serving roll into chopped walnuts. One ball serves approx 20.

Shrimp Cheese Ball

1 pound tiny shrimp cooked and chopped
1 (8 ounce) package cream cheese, softened
1/4 small onion, chopped
1/2 cup chopped celery
1 Tbsp Worcestershire sauce
1 jar cocktail sauce

Mix together shrimp, cream cheese, onion, celery, and Worcestershire sauce. Form into a ball, place on a plate, and cover loosely with plastic wrap. Refrigerate until firm. When serving surround the cheese ball with assorted crisp crackers and drizzle cocktail sauce over the cheese ball. Very good!

Dessert Cheese Balls

Sweet Chocolate Chip Cheee Ball with Pecans
2 package cream cheese -- (8 ounces) softened
1/2 cup butter (no substitutes) -- softened
1/2 teaspoon vanilla extrac
t1 1/2 cup confectioners sugar
1/4 cup brown sugar
1 1/2 cup miniature semisweet chocolate chips
2 cup finely chopped pecans
Graham crackers (plain and/or chocolate) or Gingersnaps

In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Then place cream cheese mixture on a large piece of plastic wrap; shape into ball. Refrigerate for at least 1 more hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.
Makes 2 cheese balls

Dessert Cheese Ball Recipe

24 ounces cream cheese, softened
1 1/2 cup mini chocolate chips
1 cup confectioners sugar
1 Jar fudge ice cream topping1 cup pecans, chopped
1 box gingersnaps or graham crackers

Combine cream cheese, chips and sugar, mixing well. Line desired mold with plastic wrap and press mixture into pan. Chill overnight. When ready to serve turn onto serving plate, heat chocolate slightly and drizzle over cheese ball. Sprinkle with pecans and serve with gingersnaps or graham crackers.

2010-12-02T10:53:00.002-07:00

White Truffles

Ingredients
2 tablespoons heavy cream

7 ounces good white chocolate, chopped

2 tablespoons Irish cream liqueur (recommended: Baileys)

1/2 teaspoon good vanilla extract

1/2 cup chopped hazelnuts

6 ounces bittersweet or dark chocolate, chopped

Directions

Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.
Preheat the oven to 350 degrees F.
With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature.
Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.
Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.

2010-12-02T10:42:00.005-07:00

Holiday Peppermint Bark

Ingredients

1 (12 ounce) package NESTLE TOLL HOUSE Premier White Morsels

24 hard peppermint candies

Directions

Line baking sheet with waxed paper.

MICROWAVE morsels in medium, microwave-safe bowl 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Place peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture. Spread mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly.

Let stand for about 1 hour or until firm.

Break into pieces.

Store in airtight container at room temperature.

OR TRY THIS ONE

Ingredients:

12 ounces (about 2 cups) dark chocolate, chopped, or chocolate chips

12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips

8 peppermint candy canes

Preparation:

1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

2. Prepare a cookie sheet by covering it with smooth aluminum foil.

3. Melt or temper the dark chocolate. Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8" thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up while you prepare the white chocolate.

4. While the dark chocolate hardens, melt or temper the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

6. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

7. Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.

2010-12-02T10:32:00.004-07:00

Hot Tottie Drink

Ingredients
1 half shot Bourbon
1 tbsp Honey
1 tbsp Lemon juice
1 cups HOT!! Water

Directions:
Heat the cup of water, add the honey lemon and bourbon, stir sip and enjoy!!
(feels good on a sore throat)
Or try
3/4 cup black tea
shot of whiskey
squirt of lemon
1 teaspoon of honey cinnamon stick

How to make it
Microwave your black tea until hot. allow to steep for a little less than you would ordinarily.
Add the honey and the lemon, stir with the cinnamon stick.
Now the whiskey and stir again.
Enjoy! Or Feel better!!

Blackberry Hot Toddy

Hot Toddies, often associated with old-fashioned cold remedies, are usually made with water or tea and a shot of whisky. Fresh blackberry juice adds anti-oxidants and the addition of vanilla enhances the vanilla notes in the bourbon. To make more servings, increase the recipe and press the berries in a large bowl with a potato masher, then strain through a sieve

Ingredients
1/2 pkg. Blackberries (6 ounces)
2 oz. bourbon whiskey
1 tsp. sugar
1/2 tsp. vanilla
1 each lemon wedge
1 pinch brown sugar
1 each vanilla stick
Instructions
Smash blackberries with back of fork through sieve and capture juice in microwaveable bowl or glass pitcher.
Add whiskey, sugar, vanilla and juice from lemon wedge to blackberry mixture and stir until sugar is dissolved.
Prepare glass by running lemon wedge along rim of glass and dip glass in brown sugar.
Heat blackberry mixture for 30-45 seconds in microwave, pour into prepared glass.
Garnish with fresh blackberry and vanilla stick

2010-12-02T10:22:00.000-07:00

Toasted Almond Caramels

RECIPE INGREDIENTS
1 teaspoon plus 1/4 cup butter (no substitutes), divided
2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 cup whipping cream
1 teaspoon vanilla extract
1 cup chopped almonds, toasted

DIRECTIONS
Line an 8-in. square pan with foil and butter the foil with 1 teaspoon butter; set aside.
In a heavy saucepan, combine the sugar, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently without stirring for 4 minutes.
Remove from the heat; slowly stir in cream. Return to the heat; cook, without stirring, over medium-low heat until a candy thermometer reads 245 degrees F (firm-ball stage).
Remove from the heat; stir in vanilla and almonds. Pour into prepared pan (do not scrape sides of saucepan). Cool completely.
Cut into squares. Wrap individually in waxed paper or foil; twist ends.

Old Fashioned Chocolate Fudge

2010-12-02T10:17:00.008-07:00

Old-Fashioned Chocolate Fudge

Recipe

Makes 1 1/2 pounds (64 pieces)

RECIPE INGREDIENTS

2 ounces unsweetened chocolate

2 cups sugar

3/4 cup milk

2 tablespoons light corn syrup

2 tablespoons butter, cut into small pieces

2 teaspoons vanilla extract

DIRECTIONS

Butter a jelly-roll pan or an 8 x 8 -inch pan. Chop the chocolate in small pieces. Put the chocolate, sugar, milk, and corn syrup in a 3-quart heavy pot. Stir the ingredients to blend the mixture well.

Turn the heat on low and stirring slowly, bring to a boil. Cover the pot and let boil (over the low heat) for 2 minutes. Uncover the pot, and using a pastry brush, brush down the sides of the pot with the brush that has been dipped in cold water. (This helps the fudge not to become granulated.)

Continue to boil slowly, without stirring over the low heat, until the syrup reaches the soft-ball stage (it will read 234 degrees F on a candy thermometer.) Remove from the heat, add the butter without stirring, and set the pot on a cooling surface or rack. Do not stir until the syrup is lukewarm (110 degrees F), then add the vanilla and stir until the mixture loses its glass and thickens. Pour into the buttered pan and using a table knife mark it into the squares. When firm, cut into pieces and store airtight in plastic bags if not serving shortly.

OPTIONAL: If you wish, add 1 cup chopped walnuts when you add the vanilla.

Candy Bar Fudge

2010-12-02T10:17:00.004-07:00

Candy Bar Fudge

Yield: 4 Pounds (about 7 Dozen)
RECIPE INGREDIENTS

6 Snickers candy bars (2.07 ounces each)
3 cups sugar
3/4 cup butter (no substitutes)
2/3 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow crème
1 teaspoon vanilla extract

DIRECTIONS
Line a 9-inch square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-in. slices; set aside.
In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234 degrees F (soft-ball stage), about 3 minutes. Remove from the heat.
Stir in chocolate chips, marshmallow creme and vanilla until smooth. Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly.
Let stand at room temperature to cool. Lift out of pan and remove foil. Cut into squares.

2010-12-02T10:14:00.003-07:00

Peanut Butter Bonbons

RECIPE INGREDIENTS
1/2 cup butter or margarine, softened
1/2 cup chunky peanut butter
3/4 cup packed brown sugar
1/4 teaspoon baking soda
1 egg
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
One 12-ounce package semisweet chocolate pieces
2 teaspoons shortening

DIRECTIONS
In a large mixing bowl beat the butter or margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking soda; beat till combined. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Shape dough into 1-inch balls. Place balls 1 1/2 inches apart on ungreased cookie sheets.
Bake in a preheated 350 degrees F oven for 8 to 10 minutes, or till cookies are set and lightly browned on the bottom. Remove cookies from pan and cool on a rack.
In a medium, heavy saucepan heat chocolate
and shortening over low heat till melted. Cool slightly. Using a fork, dip peanut butter balls, one at a time, into chocolate mixture to coat. Transfer to waxed paper lined cookie sheets. Chill till firm. Store in a cool place.

2010-11-19T11:32:00.000-07:00

Meatball Recipe

1 1/2 -2 lbs. ground beef
1 lb. ground pork
1/2 cup ketchup
2 tsp. worchest. sauce
1/2 tsp. salt/pepper
1 c. filler - bread crumbs or approx. 28 crushed saltines
1 Tbl. grey poupon or mustard

Combine all and roll into balls (use cookie scoop).
Then bake at 350 for 30 min.

Sauce:
1 1/2 cup ketchup
1/2 cup water
2 Tbl. vinegar
4 Tbl. brown sugar
2 tsp. salt/pepper
2 Tbl. onion or onion salt/powder
1 Tbl. worchest. sauce

Combine in crockpot.
Add meatballs & simmer on high for 2 hours

2010-11-19T11:24:00.001-07:00

GARY & KATHY's HOMEMADE SALSA

Small l qt. Salsa Recipe

l can crushed toms. (28 oz)
3 med. Roma Toms (boil to slip skins)
l Tbsp Sea Salt
6 small grn onions or l/2 med. onion)
l head cilantro
l lime
l Serrano pepper
l Jalapeno peppers

BIG BIG SALSA RECIPE - it's about 4 X the small recipe

l - l06 oz can crushed tomatoes
12 Roma Tomatoes (slip skins) - maybe need more (depending on size) and desires flavor
3 l/2 to 4 Tbsp salt
24 small grn onions or 2 -3 large chopped onions
4 heads of cilantro
4 limes
4 Serrano Peppers
4 Jalapeno Peppers

THE BEST!

Zuchinni Brownies, CAKE

2010-11-19T11:21:00.002-07:00

Zucchini Brownies Frosting

1/2 c. oil l/4 c. butter
l l/2 c. white sugar 4 oz. cream cheese (half a pkg)
l tsp. salt l/8 c, canned milk (about)
l tsp. vanilla 4 c. powdered sugar (about)
2 c. zucchini l/4 c. cocoa (depends on how chocolaty you like)
pinch of salt (tiny bit) brings out flavour
Blend together and add l/4 tsp. almond or vanilla

2 c. flour Chopped walnuts, pecans, slivered almonds
l l/2 tsp. soda
about l/4 c. cocoa

Cook 350 - 25 min.

Zucchini Cake Frosting

2 eggs (beaten) same as above - (you can leave out cocoa)
2 c. sugar Use l tsp. lemon or almond for flavoring
l tsp. vanilla Chopped walnuts or pecans or slivered almonds
2 c. Zucchini

2 c. flour
l/4 c. cocoa
l tsp. soda
l tsp. Baking Powder
l tsp. salt
l tsp. cinnamon

Bake 350 - 30 min.