Ingredients
1 cup egg whites
1 3/4 cups white sugar
5 1/3 cups chopped blanched almonds
2 cups hazelnuts, skinned and chopped
Directions
Preheat oven to 325 degrees F (165 degrees C).
Let egg whites stand until at room temperature. Beat the whites until lightly foamy. Add the sugar gradually as you beat. Beat until soft peaks are formed. Fold in the nuts.
Transfer this all to a large saucepot. Cook over low heat, stirring all the time, until it thickens and turns a little brown, about 10 minutes.
Spoon the cookies onto greased baking sheets by the teaspoonful, about 1 to 1-1/2 inches apart. Bake about 22 minutes, or until dry. Remove and place on a wire rack to cool.
Thursday, June 30, 2011
Cooking : Black Bean Dip
Ingredients
1 (15 ounce) can black beans
1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
1/2 cup reduced fat sour cream
1 (4 ounce) can chopped green chile peppers
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1 tablespoon olive oil
1 tablespoon salt
1/4 cup picante sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, mash the beans with a fork. Combine the salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce. Blend well. Refrigerate for 30 minutes. Serve with the baked tortilla chips.
Spray the tortillas lightly with olive oil, and sprinkle lightly with salt. Bake until crisp and lightly browned.
1 (15 ounce) can black beans
1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
1/2 cup reduced fat sour cream
1 (4 ounce) can chopped green chile peppers
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1 tablespoon olive oil
1 tablespoon salt
1/4 cup picante sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, mash the beans with a fork. Combine the salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce. Blend well. Refrigerate for 30 minutes. Serve with the baked tortilla chips.
Spray the tortillas lightly with olive oil, and sprinkle lightly with salt. Bake until crisp and lightly browned.
Cooking : Baked Parmesan Perch
Ingredients
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon paprika
1 teaspoon dried basil
1 pound perch or fish fillets of your choice
1 tablespoon butter or margarine, melted
Directions
In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. bake, uncovered, at 500 degrees F for 10 minutes or until fish flakes easily with a fork.
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon paprika
1 teaspoon dried basil
1 pound perch or fish fillets of your choice
1 tablespoon butter or margarine, melted
Directions
In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. bake, uncovered, at 500 degrees F for 10 minutes or until fish flakes easily with a fork.
Cooking : Best One Pot Cheese and Macaroni
Ingredients
3 cups water
1/2 teaspoon salt
8 ounces seashell pasta
1 cup whole milk
4 cups shredded Cheddar cheese
1 cup shredded Parmesan cheese
1/4 teaspoon ground black pepper
1 teaspoon Dijon mustard (optional)
Directions
Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.
3 cups water
1/2 teaspoon salt
8 ounces seashell pasta
1 cup whole milk
4 cups shredded Cheddar cheese
1 cup shredded Parmesan cheese
1/4 teaspoon ground black pepper
1 teaspoon Dijon mustard (optional)
Directions
Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.
Cooking : Bacon Biscuit Wreath
Ingredients
1 (5 ounce) jar sharp American cheese spread
3 tablespoons butter flavored shortening
1 (12 ounce) package refrigerated flaky biscuits
4 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley
Directions
In a small saucepan, melt the cheese spread and shortening; stir until blended. Pour into a well-greased 6-cup oven-proof ring mold or 9-in. fluted tube pan. Cut each biscuits into quarters and place over cheese mixture. Bake at 400 degrees F for 12-14 minutes or until golden brown. Immediately invert pan onto a serving platter and remove. Sprinkle with bacon and parsley. Serve warm.
1 (5 ounce) jar sharp American cheese spread
3 tablespoons butter flavored shortening
1 (12 ounce) package refrigerated flaky biscuits
4 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley
Directions
In a small saucepan, melt the cheese spread and shortening; stir until blended. Pour into a well-greased 6-cup oven-proof ring mold or 9-in. fluted tube pan. Cut each biscuits into quarters and place over cheese mixture. Bake at 400 degrees F for 12-14 minutes or until golden brown. Immediately invert pan onto a serving platter and remove. Sprinkle with bacon and parsley. Serve warm.
Cooking : Barbecued Chicken Salad Sandwiches
Ingredients
1 1/2 pounds skinless, boneless chicken breast halves
1/2 cup barbecue sauce
1 cup mayonnaise
1/2 cup finely chopped onion
1/2 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
8 Kaiser rolls, split
8 tomato slices
8 lettuce leaves
Directions
Place the chicken in a large resealable plastic bag; add barbecue sauce. Seal the bag and turn to coat. Refrigerate overnight.
Grill chicken, covered, over medium-hot heat for 6-8 minutes on each side or until juices run clear. Cool; cover and refrigerate chicken until chilled.
Chop chicken; place in a bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce.
1 1/2 pounds skinless, boneless chicken breast halves
1/2 cup barbecue sauce
1 cup mayonnaise
1/2 cup finely chopped onion
1/2 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
8 Kaiser rolls, split
8 tomato slices
8 lettuce leaves
Directions
Place the chicken in a large resealable plastic bag; add barbecue sauce. Seal the bag and turn to coat. Refrigerate overnight.
Grill chicken, covered, over medium-hot heat for 6-8 minutes on each side or until juices run clear. Cool; cover and refrigerate chicken until chilled.
Chop chicken; place in a bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce.
Cooking : Baked Spaghetti Squash Lasagna Style
Ingredients
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 (15 ounce) can black olives, chopped
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Directions
Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 (15 ounce) can black olives, chopped
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Directions
Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
Cooking : Almost Beau Monde Seasoning
Ingredients
1 tablespoon ground cloves
1 1/4 teaspoons ground cinnamon
1 tablespoon salt
1 tablespoon ground bay leaf
1 tablespoon ground allspice
2 tablespoons ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon celery seed
2 tablespoons ground white pepper
Directions
In a small mixing bowl. Sift together the clove, cinnamon, salt, bay leaf, allspice, pepper, nutmeg, mace, celery seed and white pepper; mix well and store in a tightly closed jar.
1 tablespoon ground cloves
1 1/4 teaspoons ground cinnamon
1 tablespoon salt
1 tablespoon ground bay leaf
1 tablespoon ground allspice
2 tablespoons ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon celery seed
2 tablespoons ground white pepper
Directions
In a small mixing bowl. Sift together the clove, cinnamon, salt, bay leaf, allspice, pepper, nutmeg, mace, celery seed and white pepper; mix well and store in a tightly closed jar.
Cooking : Almond Chocolate Torte
Ingredients
2/3 cup sliced almonds, toasted
8 (1 ounce) squares semisweet chocolate
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 (.25 ounce) envelope unflavored gelatin
1/4 cup cold water
2 cups whipping cream, whipped
Directions
Set aside 1 tablespoon almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan. In a microwave or heavy saucepan, melt chocolate; stir until smooth. Cool slightly. In a mixing bowl, beat cream cheese and sugar.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Beat into cream cheese mixture. Add melted chocolate; beat until blended. Fold in the whipped cream. Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours.
2/3 cup sliced almonds, toasted
8 (1 ounce) squares semisweet chocolate
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 (.25 ounce) envelope unflavored gelatin
1/4 cup cold water
2 cups whipping cream, whipped
Directions
Set aside 1 tablespoon almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan. In a microwave or heavy saucepan, melt chocolate; stir until smooth. Cool slightly. In a mixing bowl, beat cream cheese and sugar.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Beat into cream cheese mixture. Add melted chocolate; beat until blended. Fold in the whipped cream. Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours.
Cooking : Amaretto Divine
Ingredients
1 (18.25 ounce) package yellow cake mix
1 cup non dairy amaretto flavored creamer
1 cup amaretto liqueur
1/3 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 cup non dairy amaretto flavored creamer
1/4 cup amaretto liqueur
2 cups heavy cream, whipped
4 (1.4 ounce) bars chocolate covered toffee bars, chopped
1 (1.5 ounce) bar chocolate candy bar, melted
1/2 cup sliced almonds
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans.
Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.
To make the amaretto whipped cream filling: Combine pudding mix, 1/4 cup amaretto liqueur and 1 cup amaretto flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. Use to fill and frost top of the cake (do not frost sides). Drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. Refrigerate until ready to serve.
1 (18.25 ounce) package yellow cake mix
1 cup non dairy amaretto flavored creamer
1 cup amaretto liqueur
1/3 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 cup non dairy amaretto flavored creamer
1/4 cup amaretto liqueur
2 cups heavy cream, whipped
4 (1.4 ounce) bars chocolate covered toffee bars, chopped
1 (1.5 ounce) bar chocolate candy bar, melted
1/2 cup sliced almonds
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans.
Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.
To make the amaretto whipped cream filling: Combine pudding mix, 1/4 cup amaretto liqueur and 1 cup amaretto flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. Use to fill and frost top of the cake (do not frost sides). Drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. Refrigerate until ready to serve.
Cooking : Beef, Mushroom and Guinness� Pie
Ingredients
3 tablespoons olive oil, divided
1 pound cubed beef stew meat
2 slices bacon, chopped
1 white onion, chopped
1 carrot, sliced
1/3 pound crimini mushrooms, sliced
1 clove garlic, crushed
1 teaspoon white sugar
1 1/2 tablespoons all-purpose flour
1 cup Irish stout beer (such as Guinness�)
1 1/4 cups beef stock
1/2 teaspoon ground thyme
2 bay leaves
1/2 teaspoon cornstarch, or as needed
1 teaspoon water
1 sheet frozen puff pastry, thawed
1 egg, beaten
Directions
Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
Preheat oven to 350 degrees F (175 degrees C).
Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
Bake in the preheated oven until the crust is browned, 30 to 40 minutes.
3 tablespoons olive oil, divided
1 pound cubed beef stew meat
2 slices bacon, chopped
1 white onion, chopped
1 carrot, sliced
1/3 pound crimini mushrooms, sliced
1 clove garlic, crushed
1 teaspoon white sugar
1 1/2 tablespoons all-purpose flour
1 cup Irish stout beer (such as Guinness�)
1 1/4 cups beef stock
1/2 teaspoon ground thyme
2 bay leaves
1/2 teaspoon cornstarch, or as needed
1 teaspoon water
1 sheet frozen puff pastry, thawed
1 egg, beaten
Directions
Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
Preheat oven to 350 degrees F (175 degrees C).
Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
Bake in the preheated oven until the crust is browned, 30 to 40 minutes.
Cooking : Bottom Round Roast with Onion Gravy
Ingredients
6 onions, sliced
1 (4 pound) bottom round roast
salt and pepper to taste
1 tablespoon white vinegar
1 tablespoon all-purpose flour
1 cup water
Directions
Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.
6 onions, sliced
1 (4 pound) bottom round roast
salt and pepper to taste
1 tablespoon white vinegar
1 tablespoon all-purpose flour
1 cup water
Directions
Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.
Cooking : Apple Glazed Pork Tenderloin
Ingredients
1 tablespoon olive oil
1 (1 1/4 pound) pork tenderloin
kosher salt and ground black pepper to taste
2 teaspoons chopped fresh parsley
1/2 sweet onion, diced
1 Gala apple, cut into chunks
1/2 cup Riesling wine
1 cup apple jelly
2 tablespoons balsamic vinegar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
Bake the loin in the preheated oven until an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.
1 tablespoon olive oil
1 (1 1/4 pound) pork tenderloin
kosher salt and ground black pepper to taste
2 teaspoons chopped fresh parsley
1/2 sweet onion, diced
1 Gala apple, cut into chunks
1/2 cup Riesling wine
1 cup apple jelly
2 tablespoons balsamic vinegar
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
Bake the loin in the preheated oven until an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.
Cooking : Alma's Sweet Corn
Ingredients
12 ears corn, husks and silk removed
1 1/2 cups water
1/2 cup white sugar
2 tablespoons salt
Directions
Slice corn from the cob into a large skillet, leaving about a third of the kernel still on the cob. Using the back of the knife, scrape all of the juice and remaining kernels into the skillet. Stir in water, sugar, and salt and cook over medium high heat until sugar has dissolved, about 10 minutes. Allow to cool to room temperature before serving.
12 ears corn, husks and silk removed
1 1/2 cups water
1/2 cup white sugar
2 tablespoons salt
Directions
Slice corn from the cob into a large skillet, leaving about a third of the kernel still on the cob. Using the back of the knife, scrape all of the juice and remaining kernels into the skillet. Stir in water, sugar, and salt and cook over medium high heat until sugar has dissolved, about 10 minutes. Allow to cool to room temperature before serving.
Cooking : Almond Spice Sandwich
Ingredients
1/2 cup almond butter
1 tablespoon honey
1 teaspoon ground cinnamon
4 tablespoons sliced almonds
4 tablespoons raisins
8 slices whole-grain bread
Directions
In a small bowl, mix together almond butter, honey and cinnamon.
Spread about 2 tablespoons of almond butter mixture evenly over one slice of bread. Sprinkle one tablespoon each sliced almonds and raisins over the almond butter, and top with another slice of bread. Repeat with remaining ingredients.
1/2 cup almond butter
1 tablespoon honey
1 teaspoon ground cinnamon
4 tablespoons sliced almonds
4 tablespoons raisins
8 slices whole-grain bread
Directions
In a small bowl, mix together almond butter, honey and cinnamon.
Spread about 2 tablespoons of almond butter mixture evenly over one slice of bread. Sprinkle one tablespoon each sliced almonds and raisins over the almond butter, and top with another slice of bread. Repeat with remaining ingredients.
Cooking : Baked Spaghetti with Chicken
Ingredients
3 tablespoons olive oil
2 bay leaves
1 1/2 tablespoons Italian seasoning
1 teaspoon chopped garlic
salt and pepper to taste
4 skinless, boneless chicken breast halves
1 green bell pepper, chopped
1/2 onion, chopped
1 head broccoli, cut into florets
8 fresh mushrooms, sliced
1 pound uncooked spaghetti
5 ounces shredded Colby-Monterey Jack cheese
1 (16 ounce) jar spaghetti sauce
Directions
In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
While vegetables are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.
3 tablespoons olive oil
2 bay leaves
1 1/2 tablespoons Italian seasoning
1 teaspoon chopped garlic
salt and pepper to taste
4 skinless, boneless chicken breast halves
1 green bell pepper, chopped
1/2 onion, chopped
1 head broccoli, cut into florets
8 fresh mushrooms, sliced
1 pound uncooked spaghetti
5 ounces shredded Colby-Monterey Jack cheese
1 (16 ounce) jar spaghetti sauce
Directions
In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
While vegetables are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.
Cooking : Apricot Breakfast Muffins
Ingredients
Crisco� Original No-Stick Cooking Spray
1 cup Pillsbury BEST� All Purpose Flour
1/4 cup SPLENDA� No Calorie Sweetener, granulated
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2 tablespoons Crisco� Pure Canola Oil
2 tablespoons skim milk
1/2 cup Smucker's� Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins
1/4 teaspoon almond extract
Directions
Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.
Combine flour, SPLENDA� Granulated Sweetener, baking powder and salt in medium mixing bowl.
Beat together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.
Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.
Crisco� Original No-Stick Cooking Spray
1 cup Pillsbury BEST� All Purpose Flour
1/4 cup SPLENDA� No Calorie Sweetener, granulated
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2 tablespoons Crisco� Pure Canola Oil
2 tablespoons skim milk
1/2 cup Smucker's� Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins
1/4 teaspoon almond extract
Directions
Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.
Combine flour, SPLENDA� Granulated Sweetener, baking powder and salt in medium mixing bowl.
Beat together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.
Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.
Cooking : Brandy Vanilla for Baking
Ingredients
1 vanilla bean, split lengthwise
1 cup brandy
Directions
Scrape the seeds from the vanilla bean with a sharp knife. Place the seeds and bean in a clean glass jar with a tight fitting lid. Pour the brandy over the vanilla bean, close the lid, and let sit for 2 weeks.
After 2 weeks, remove the bean.
1 vanilla bean, split lengthwise
1 cup brandy
Directions
Scrape the seeds from the vanilla bean with a sharp knife. Place the seeds and bean in a clean glass jar with a tight fitting lid. Pour the brandy over the vanilla bean, close the lid, and let sit for 2 weeks.
After 2 weeks, remove the bean.
Cooking : Baked Potato with Mushrooms
Ingredients
1 large baking potato
1 tablespoon unsalted butter
1/4 cup chopped onions
1/2 cup chopped mushrooms
salt to taste
2 tablespoons nonfat plain yogurt
Directions
Preheat an oven to 450 degrees F (230 degrees C).
Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.
1 large baking potato
1 tablespoon unsalted butter
1/4 cup chopped onions
1/2 cup chopped mushrooms
salt to taste
2 tablespoons nonfat plain yogurt
Directions
Preheat an oven to 450 degrees F (230 degrees C).
Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.
Cooking : Blueberry Crumb Muffins
Ingredients
1 1/3 cups all-purpose flour
1/3 cup white sugar
1/3 cup brown sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup vegetable oil
1/2 cup milk
1 1/2 cups blueberries
1/3 cup all-purpose flour
1/4 cup butter, softened
1 teaspoon ground cinnamon
1/3 cup brown sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.
In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.
1 1/3 cups all-purpose flour
1/3 cup white sugar
1/3 cup brown sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup vegetable oil
1/2 cup milk
1 1/2 cups blueberries
1/3 cup all-purpose flour
1/4 cup butter, softened
1 teaspoon ground cinnamon
1/3 cup brown sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.
In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.
Cooking : Beet Surprise Cake
Ingredients
2 teaspoons lemon juice
1 cup beets, boiled and grated
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 1/4 cups melted butter
4 eggs, beaten
2 tablespoons honey
1/2 cup milk
2 teaspoons vanilla extract
3 tablespoons cream
3 ounces cream cheese
1 teaspoon vanilla extract
1 pinch salt
1 pound confectioners' sugar
Directions
Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside.
Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) about 40 minutes. Cool and frost.
To make frosting: combine cream and cream cheese, 1 teaspoon vanilla, and pinch of salt. Add confectioners' sugar, beat until fluffy. Spread on cake. Add nuts if desired.
2 teaspoons lemon juice
1 cup beets, boiled and grated
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 1/4 cups melted butter
4 eggs, beaten
2 tablespoons honey
1/2 cup milk
2 teaspoons vanilla extract
3 tablespoons cream
3 ounces cream cheese
1 teaspoon vanilla extract
1 pinch salt
1 pound confectioners' sugar
Directions
Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside.
Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) about 40 minutes. Cool and frost.
To make frosting: combine cream and cream cheese, 1 teaspoon vanilla, and pinch of salt. Add confectioners' sugar, beat until fluffy. Spread on cake. Add nuts if desired.
Cooking : Brussels Sprouts with Mushrooms
Ingredients
4 cups Brussels sprouts, trimmed and halved
1/2 pound whole mushrooms
5 tablespoons butter
1/2 cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice
Directions
Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.
4 cups Brussels sprouts, trimmed and halved
1/2 pound whole mushrooms
5 tablespoons butter
1/2 cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice
Directions
Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.
Cooking : Beef and Cheese Baked Pasta
Ingredients
1 pound uncooked pasta
1 pound ground beef
1 onion, chopped
6 1/2 cups Classico� Tomato and Basil Sauce
6 ounces provolone cheese, thinly sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
Bake in preheated oven for 30 minutes, or until bubbly.
1 pound uncooked pasta
1 pound ground beef
1 onion, chopped
6 1/2 cups Classico� Tomato and Basil Sauce
6 ounces provolone cheese, thinly sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
Bake in preheated oven for 30 minutes, or until bubbly.
Cooking : Basil, Tomato and Mozzarella Sandwich
Ingredients
1 (1 pound) loaf Italian bread
6 fresh basil leaves, chopped
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
1/8 teaspoon red pepper flakes
1/2 cup balsamic vinegar
Directions
Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.
1 (1 pound) loaf Italian bread
6 fresh basil leaves, chopped
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
1/8 teaspoon red pepper flakes
1/2 cup balsamic vinegar
Directions
Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.
Cooking : Broccoli Stuffing
Ingredients
2 (16 ounce) packages frozen chopped broccoli
1 cup shredded Cheddar cheese
2 eggs, beaten
1 onion, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
10 ounces dry bread stuffing mix
1/2 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Cook broccoli according to package instructions. Lightly grease a large baking dish.
In a bowl, mix the cheese, eggs, onion, cream of mushroom soup, and mayonnaise.
Arrange the cooked broccoli in the prepared baking dish. Pour cheese sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter over all.
Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
2 (16 ounce) packages frozen chopped broccoli
1 cup shredded Cheddar cheese
2 eggs, beaten
1 onion, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
10 ounces dry bread stuffing mix
1/2 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Cook broccoli according to package instructions. Lightly grease a large baking dish.
In a bowl, mix the cheese, eggs, onion, cream of mushroom soup, and mayonnaise.
Arrange the cooked broccoli in the prepared baking dish. Pour cheese sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter over all.
Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
Cooking : Banana Split Bread
Ingredients
2/3 cup shortening
1 1/4 cups sugar
3 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas
2 (8 ounce) cans crushed pineapple, drained
2 cups semisweet chocolate chips
1 (10 ounce) jar maraschino cherries, drained and chopped
1 cup chopped walnuts
Directions
In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana and pineapple. Fold in the chocolate chips, cherries and walnuts. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
2/3 cup shortening
1 1/4 cups sugar
3 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas
2 (8 ounce) cans crushed pineapple, drained
2 cups semisweet chocolate chips
1 (10 ounce) jar maraschino cherries, drained and chopped
1 cup chopped walnuts
Directions
In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana and pineapple. Fold in the chocolate chips, cherries and walnuts. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Cooking : Baked Potato Soup V
Ingredients
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Directions
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Directions
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
Cooking : Blonde Brownies I
Ingredients
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter
1 cup packed brown sugar
1 tablespoon vanilla extract
2/3 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (180 degrees C).
Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. If shortening is used, add 1 tablespoon hot water. Cool slightly.
Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes.
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter
1 cup packed brown sugar
1 tablespoon vanilla extract
2/3 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (180 degrees C).
Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. If shortening is used, add 1 tablespoon hot water. Cool slightly.
Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes.
Cooking : Avocado and Cilantro Soup
Ingredients
4 avocados - peeled, pitted and diced
1 shallot, finely chopped
3 1/2 cups cold chicken broth
2 tablespoons tomato paste
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 tablespoon fresh lime juice, or to taste
1 tablespoon tequila (optional)
2 tablespoons chopped fresh cilantro
salt and pepper to taste
2 tablespoons sour cream
Directions
In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving.
To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of cilantro.
4 avocados - peeled, pitted and diced
1 shallot, finely chopped
3 1/2 cups cold chicken broth
2 tablespoons tomato paste
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 tablespoon fresh lime juice, or to taste
1 tablespoon tequila (optional)
2 tablespoons chopped fresh cilantro
salt and pepper to taste
2 tablespoons sour cream
Directions
In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving.
To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of cilantro.
Cooking : Apple Cake VII
Ingredients
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
7 apples - peeled, cored and shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour mixture. Fold in the shredded apples.
Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 60 minutes, then turn out and sprinkle with confectioners' sugar, if desired.
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
7 apples - peeled, cored and shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour mixture. Fold in the shredded apples.
Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 60 minutes, then turn out and sprinkle with confectioners' sugar, if desired.
Cooking : Apricot Pecan Bars
Ingredients
1 (8 ounce) package refrigerated crescent rolls
1 1/2 cups chopped pecans, divided
3/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (12 ounce) jar apricot preserves
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter or margarine
1 cup flaked coconut
Directions
Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Drop preserves over the top.
In a bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.
1 (8 ounce) package refrigerated crescent rolls
1 1/2 cups chopped pecans, divided
3/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (12 ounce) jar apricot preserves
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter or margarine
1 cup flaked coconut
Directions
Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Drop preserves over the top.
In a bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.
Cooking : BLT Macaroni Salad
Ingredients
2 cups uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1 1/4 cups diced celery
1 1/4 cups mayonnaise
5 teaspoons white vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
Directions
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add bacon.
2 cups uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1 1/4 cups diced celery
1 1/4 cups mayonnaise
5 teaspoons white vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
Directions
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add bacon.
Cooking : Authentic Middle Eastern Hummus (Chummus)
Ingredients
3 cups dry garbanzo beans, soaked overnight
1 pinch baking soda (optional)
1/2 cup extra-virgin olive oil
3/4 cup tahini paste
1/4 cup fresh lemon juice, or more to taste
1 large clove garlic, minced, or more to taste
1 teaspoon ground cumin
salt to taste
1 tablespoon extra virgin olive oil, for drizzling
Directions
Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.
3 cups dry garbanzo beans, soaked overnight
1 pinch baking soda (optional)
1/2 cup extra-virgin olive oil
3/4 cup tahini paste
1/4 cup fresh lemon juice, or more to taste
1 large clove garlic, minced, or more to taste
1 teaspoon ground cumin
salt to taste
1 tablespoon extra virgin olive oil, for drizzling
Directions
Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.
Cooking : Apple Cake with Buttermilk Sauce
Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
1/4 cup orange juice
2 cups chopped unpeeled apples
1 cup chopped walnuts
1 cup flaked coconut
BUTTERMILK SAUCE:
1 cup sugar
1/2 cup butter or margarine
1/2 teaspoon baking soda
1/2 cup buttermilk
Whipped cream
Directions
Combine flour, baking soda, salt and cinnamon; set aside. In a large mixing bowl, beat eggs. Add sugar, oil, vanilla and orange juice. On low speed, blend in flour mixture. Fold in apple, walnuts and coconut. Pour into a greased and floured 10-in. tube pan. Bake at 325 degrees F for 1-1/4 hours or until the cake tests done. Invert cake onto a large plate or platter. Deeply puncture the top of the warm cake with a skewer or pick.
In a small saucepan, bring all sauce ingredients to a boil, stirring frequently. Immediately spoon 1-1/4 cups of sauce slowly over the top of the cake, then pour the remainder down the sides. Cool. Serve with whipped cream if desired.
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
1/4 cup orange juice
2 cups chopped unpeeled apples
1 cup chopped walnuts
1 cup flaked coconut
BUTTERMILK SAUCE:
1 cup sugar
1/2 cup butter or margarine
1/2 teaspoon baking soda
1/2 cup buttermilk
Whipped cream
Directions
Combine flour, baking soda, salt and cinnamon; set aside. In a large mixing bowl, beat eggs. Add sugar, oil, vanilla and orange juice. On low speed, blend in flour mixture. Fold in apple, walnuts and coconut. Pour into a greased and floured 10-in. tube pan. Bake at 325 degrees F for 1-1/4 hours or until the cake tests done. Invert cake onto a large plate or platter. Deeply puncture the top of the warm cake with a skewer or pick.
In a small saucepan, bring all sauce ingredients to a boil, stirring frequently. Immediately spoon 1-1/4 cups of sauce slowly over the top of the cake, then pour the remainder down the sides. Cool. Serve with whipped cream if desired.
Cooking : Asian Spicy Tuna Salad
Ingredients
1 (6 ounce) can solid white tuna packed in water, drained
1 teaspoon grated fresh ginger root
1/2 teaspoon diced green chile pepper
3 tablespoons finely chopped onion
1/4 teaspoon curry powder (optional)
1/4 cup mayonnaise
1/2 teaspoon fresh lemon juice
Directions
With a fork, flake tuna into a small bowl. Mix in ginger, pepper, chopped onion, curry powder, mayonnaise, and lemon juice.
1 (6 ounce) can solid white tuna packed in water, drained
1 teaspoon grated fresh ginger root
1/2 teaspoon diced green chile pepper
3 tablespoons finely chopped onion
1/4 teaspoon curry powder (optional)
1/4 cup mayonnaise
1/2 teaspoon fresh lemon juice
Directions
With a fork, flake tuna into a small bowl. Mix in ginger, pepper, chopped onion, curry powder, mayonnaise, and lemon juice.
Cooking : Baked Chicken and Cheese Risotto
Ingredients
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup or Campbell's� Condensed 98% Fat Free Cream of Mushroom Soup
1 1/4 cups water
1/2 cup milk
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 pound skinless, boneless chicken breast, cut into cubes
3/4 cup uncooked Arborio or regular long-grain white rice
Directions
Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3-qt. shallow baking dish. Cover.
Bake at 400 degrees F. for 35 min. Stir.
Bake for 10 min. or until hot and rice is done. Let stand 5 min.
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup or Campbell's� Condensed 98% Fat Free Cream of Mushroom Soup
1 1/4 cups water
1/2 cup milk
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 pound skinless, boneless chicken breast, cut into cubes
3/4 cup uncooked Arborio or regular long-grain white rice
Directions
Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3-qt. shallow baking dish. Cover.
Bake at 400 degrees F. for 35 min. Stir.
Bake for 10 min. or until hot and rice is done. Let stand 5 min.
Cooking : A Pad Thai Worth Making
Ingredients
1 (8 ounce) package dried flat rice noodles
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
1 1/2 tablespoons Asian chile pepper sauce, divided
1/4 cup chicken stock
1/4 cup vegetable oil
1 tablespoon chopped garlic
8 ounces medium shrimp - peeled and deveined
8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 eggs, beaten
3 cups bean sprouts
6 green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into 8 wedges
2 cups bean sprouts
Directions
Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.
1 (8 ounce) package dried flat rice noodles
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
1 1/2 tablespoons Asian chile pepper sauce, divided
1/4 cup chicken stock
1/4 cup vegetable oil
1 tablespoon chopped garlic
8 ounces medium shrimp - peeled and deveined
8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 eggs, beaten
3 cups bean sprouts
6 green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into 8 wedges
2 cups bean sprouts
Directions
Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.
Wednesday, June 29, 2011
Cooking : Blueberry Oat Waffles
Ingredients
2 cups buttermilk pancake mix
1/2 cup quick-cooking oats
3 tablespoons sugar
1 1/2 cups milk
1 tablespoon vegetable oil
1 cup fresh or frozen blueberries*
Directions
In a bowl, combine the pancake mix, oats and sugar. Whisk the milk, egg and oil; stir into dry ingredients just until combined. Fold in berries. Bake in a preheated waffle iron according to manufacturer's direction.
2 cups buttermilk pancake mix
1/2 cup quick-cooking oats
3 tablespoons sugar
1 1/2 cups milk
1 tablespoon vegetable oil
1 cup fresh or frozen blueberries*
Directions
In a bowl, combine the pancake mix, oats and sugar. Whisk the milk, egg and oil; stir into dry ingredients just until combined. Fold in berries. Bake in a preheated waffle iron according to manufacturer's direction.
Cooking : Bacon 'n' Egg Wraps
Ingredients
1 medium onion, chopped
3/4 cup chopped green pepper
1 tablespoon butter or margarine
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
4 (10 inch) flour tortillas, warmed
Salsa
Directions
In a nonstick skillet, saute onion and green pepper in butter until tender. In a bowl, beat the eggs, milk, salt and pepper. Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set. Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.
1 medium onion, chopped
3/4 cup chopped green pepper
1 tablespoon butter or margarine
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
4 (10 inch) flour tortillas, warmed
Salsa
Directions
In a nonstick skillet, saute onion and green pepper in butter until tender. In a bowl, beat the eggs, milk, salt and pepper. Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set. Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.
Cooking : Burmese Chicken Curry
Ingredients
2 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
1/2 teaspoon garam masala
1 teaspoon salt
2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
1/2 teaspoon cayenne pepper
2 teaspoons paprika
2 tablespoons water
5 teaspoons corn oil
2 tomatoes, chopped
1 teaspoon minced lemon grass
1 tablespoon fish sauce
1 cup water
Directions
Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.
2 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
1/2 teaspoon garam masala
1 teaspoon salt
2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
1/2 teaspoon cayenne pepper
2 teaspoons paprika
2 tablespoons water
5 teaspoons corn oil
2 tomatoes, chopped
1 teaspoon minced lemon grass
1 tablespoon fish sauce
1 cup water
Directions
Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.
Cooking : Blackberry-Chocolate Chip Pie
Ingredients
1 (15 ounce) package pastry for a 9 inch double crust pie
3/4 cup white sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
4 cups blackberries
3/4 cup semisweet chocolate chips
1/2 tablespoon lemon juice
Directions
Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.
In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.
1 (15 ounce) package pastry for a 9 inch double crust pie
3/4 cup white sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
4 cups blackberries
3/4 cup semisweet chocolate chips
1/2 tablespoon lemon juice
Directions
Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.
In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.
Cooking : Breaded Pork Chops
Ingredients
3/4 cup seasoned bread crumbs
4 (1/2-inch thick) bone-in pork loin chops
1 (8 ounce) container spreadable chive and onion cream cheese
3 tablespoons chicken broth
2 tablespoons milk
Directions
In a shallow bowl, beat the egg. Place the bread crumbs in another shallow bowl. Dip pork chops into egg, then coat with crumbs. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a meat thermometer reads 160 degrees F.
In a small saucepan, combine the cream cheese, broth and milk. Cook and stir over medium heat for 5 minutes or until smooth and blended. Serve with pork chops.
3/4 cup seasoned bread crumbs
4 (1/2-inch thick) bone-in pork loin chops
1 (8 ounce) container spreadable chive and onion cream cheese
3 tablespoons chicken broth
2 tablespoons milk
Directions
In a shallow bowl, beat the egg. Place the bread crumbs in another shallow bowl. Dip pork chops into egg, then coat with crumbs. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a meat thermometer reads 160 degrees F.
In a small saucepan, combine the cream cheese, broth and milk. Cook and stir over medium heat for 5 minutes or until smooth and blended. Serve with pork chops.
Cooking : Banana Custard Scrunch
Ingredients
1 cup plain yogurt
3/4 cup prepared vanilla pudding
3/4 cup rolled oats
2 tablespoons honey
3 small bananas, sliced
Directions
In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges.
Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.
1 cup plain yogurt
3/4 cup prepared vanilla pudding
3/4 cup rolled oats
2 tablespoons honey
3 small bananas, sliced
Directions
In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges.
Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.
Cooking : Almond Bark Snacker
Ingredients
1 pound white candy coating, melted
1 cup peanut butter
3 cups crispy rice cereal
1 (16 ounce) package miniature marshmallows
1 cup chopped pecans (optional)
Directions
Stir together the melted candy coating and peanut butter. Add the rice cereal, marshmallows, and pecans; stir until evenly combined. Spoon the mixture onto a sheet of waxed paper in an even layer to cool completely before serving.
1 pound white candy coating, melted
1 cup peanut butter
3 cups crispy rice cereal
1 (16 ounce) package miniature marshmallows
1 cup chopped pecans (optional)
Directions
Stir together the melted candy coating and peanut butter. Add the rice cereal, marshmallows, and pecans; stir until evenly combined. Spoon the mixture onto a sheet of waxed paper in an even layer to cool completely before serving.
Cooking : Arti-Cheesy Chicken
Ingredients
1/2 pound sliced bacon
1 pound fresh mushrooms, sliced
2 skinless, boneless chicken breast halves - cooked and cubed
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 pint heavy cream
1 (6 ounce) can black olives, drained
2 tablespoons grated Parmesan cheese
1 tablespoon garlic, minced
salt and pepper to taste
1 (6 ounce) package feta cheese, crumbled
Directions
Fry bacon in a large skillet over medium heat. Remove from skillet, leaving 3 tablespoons of the bacon grease in the skillet. Set bacon aside.
Add mushrooms to skillet and saute for 3 to 4 minutes over medium-high heat. Reduce heat to low and add the chicken, artichoke hearts, soup, cream, olives, Parmesan cheese, garlic and salt and pepper to taste.
When this mixture begins to simmer, slowly stir in feta cheese. Crumble the bacon into the skillet and let all simmer, stirring often, for 5 to 10 minutes.
1/2 pound sliced bacon
1 pound fresh mushrooms, sliced
2 skinless, boneless chicken breast halves - cooked and cubed
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 pint heavy cream
1 (6 ounce) can black olives, drained
2 tablespoons grated Parmesan cheese
1 tablespoon garlic, minced
salt and pepper to taste
1 (6 ounce) package feta cheese, crumbled
Directions
Fry bacon in a large skillet over medium heat. Remove from skillet, leaving 3 tablespoons of the bacon grease in the skillet. Set bacon aside.
Add mushrooms to skillet and saute for 3 to 4 minutes over medium-high heat. Reduce heat to low and add the chicken, artichoke hearts, soup, cream, olives, Parmesan cheese, garlic and salt and pepper to taste.
When this mixture begins to simmer, slowly stir in feta cheese. Crumble the bacon into the skillet and let all simmer, stirring often, for 5 to 10 minutes.
Cooking : Bacon Corn Chowder
Ingredients
6 bacon strips, diced
3/4 cup diced celery
1 small onion, diced
1 cup diced potato
1 cup water
1 (14.75 ounce) can cream-style corn
1/2 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Directions
In a saucepan, cook bacon, celery and onion over medium heat for 10-15 minutes or until bacon is cooked; drain. Add potato and water. Cover and simmer for 20 minutes or until potato is tender. Stir in remaining ingredients; heat through (do not boil). Refrigerate or freeze leftovers.
6 bacon strips, diced
3/4 cup diced celery
1 small onion, diced
1 cup diced potato
1 cup water
1 (14.75 ounce) can cream-style corn
1/2 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Directions
In a saucepan, cook bacon, celery and onion over medium heat for 10-15 minutes or until bacon is cooked; drain. Add potato and water. Cover and simmer for 20 minutes or until potato is tender. Stir in remaining ingredients; heat through (do not boil). Refrigerate or freeze leftovers.
Cooking : Apple Mincemeat Crumble
Ingredients
4 cups thinly sliced apples
1 1/2 cups prepared mincemeat pie filling
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup Brazil nuts, chopped
1/3 cup packed brown sugar
1/3 cup quick cooking oats
1/3 cup butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 9x9 inch pan.
Mix together the apples, mincemeat and lemon juice. Place in prepared pan.
In a medium bowl, stir together the flour, nuts, sugar and oats; cut in butter until crumbly. Sprinkle evenly over apple mixture.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until apples are tender.
4 cups thinly sliced apples
1 1/2 cups prepared mincemeat pie filling
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup Brazil nuts, chopped
1/3 cup packed brown sugar
1/3 cup quick cooking oats
1/3 cup butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 9x9 inch pan.
Mix together the apples, mincemeat and lemon juice. Place in prepared pan.
In a medium bowl, stir together the flour, nuts, sugar and oats; cut in butter until crumbly. Sprinkle evenly over apple mixture.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until apples are tender.
Cooking : Apple Dip with a Twist
Ingredients
1 1/4 cups fat free ranch dressing
1 1/4 cups grated apple
1 tablespoon prepared horseradish
3/4 teaspoon pumpkin pie spice
2 teaspoons fresh lemon juice
1/4 teaspoon ground black pepper, or to taste
Directions
Mix the fat free ranch dressing, grated apple, horseradish, pumpkin pie spice, lemon juice and pepper in a medium sized serving bowl and chill until serving.
1 1/4 cups fat free ranch dressing
1 1/4 cups grated apple
1 tablespoon prepared horseradish
3/4 teaspoon pumpkin pie spice
2 teaspoons fresh lemon juice
1/4 teaspoon ground black pepper, or to taste
Directions
Mix the fat free ranch dressing, grated apple, horseradish, pumpkin pie spice, lemon juice and pepper in a medium sized serving bowl and chill until serving.
Cooking : Bacon-Wrapped Halibut
Ingredients
18 slices bacon, cut in half
1 1/2 pounds halibut steaks, cubed
ground black pepper to taste
toothpicks
Directions
Cook bacon in a large skillet over medium-high heat until just beginning to brown, but still soft. Set aside until cooled enough to handle.
Preheat your oven's broiler. Season the halibut with pepper. Wrap one piece of bacon around each cube of fish, and secure with a toothpick. Place on a baking sheet.
Broil for about 5 minutes, turning once, until fish is cooked through and bacon is crisp. Transfer to a platter, and serve warm.
18 slices bacon, cut in half
1 1/2 pounds halibut steaks, cubed
ground black pepper to taste
toothpicks
Directions
Cook bacon in a large skillet over medium-high heat until just beginning to brown, but still soft. Set aside until cooled enough to handle.
Preheat your oven's broiler. Season the halibut with pepper. Wrap one piece of bacon around each cube of fish, and secure with a toothpick. Place on a baking sheet.
Broil for about 5 minutes, turning once, until fish is cooked through and bacon is crisp. Transfer to a platter, and serve warm.
Cooking : Best Chicken Salad Ever I
Ingredients
1 (5 ounce) can chunk chicken, drained and flaked
2 tablespoons creamy salad dressing
1 teaspoon sweet pickle relish
1 large apple, cored and diced
1 cup chopped pecans
1/2 stalk celery, chopped (optional)
2/3 cup raisins
salt and pepper to taste
Directions
In a large bowl, mix the chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins. Season with salt and pepper. Chill until serving.
1 (5 ounce) can chunk chicken, drained and flaked
2 tablespoons creamy salad dressing
1 teaspoon sweet pickle relish
1 large apple, cored and diced
1 cup chopped pecans
1/2 stalk celery, chopped (optional)
2/3 cup raisins
salt and pepper to taste
Directions
In a large bowl, mix the chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins. Season with salt and pepper. Chill until serving.
Cooking : Anytime Fruit Salad
Ingredients
24 ounces cottage cheese
1 (12 ounce) container frozen whipped topping, thawed
1 (6 ounce) package orange flavored gelatin mix
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can pineapple chunks, drained
Directions
In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator.
24 ounces cottage cheese
1 (12 ounce) container frozen whipped topping, thawed
1 (6 ounce) package orange flavored gelatin mix
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can pineapple chunks, drained
Directions
In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator.
Cooking : Bananas Foster I
Ingredients
2 tablespoons butter
3 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup rum
2 tablespoons banana liqueur
Directions
In a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with syrup.
In a long-handled pan, heat rum and banana liqueur over medium heat until just warm. Ignite the alcohol and pour carefully over the banana slices. Remove the banana pan from the heat and continue to baste the banana slices with their sauce until the flames die down. Serve at once.
2 tablespoons butter
3 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup rum
2 tablespoons banana liqueur
Directions
In a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with syrup.
In a long-handled pan, heat rum and banana liqueur over medium heat until just warm. Ignite the alcohol and pour carefully over the banana slices. Remove the banana pan from the heat and continue to baste the banana slices with their sauce until the flames die down. Serve at once.
Cooking : Blue Ridge Blackberry Lemon Bars
Ingredients
2 cups oats, either quick or old-fashioned (uncooked)
2 cups Pillsbury BEST� All Purpose Flour
1 1/4 cups light brown sugar, firmly packed
1 cup walnuts, chopped and lightly toasted
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1 teaspoon grated lemon zest
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 cup butter or margarine, chilled (cut into small pieces)
Crisco� Original No-Stick Cooking Spray
1 (12 ounce) jar Smucker's� Seedless Blackberry Jam
powdered sugar, if desired
Directions
Heat oven to 325 degrees F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended.
Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
Spray a 9 x 13 inch baking pan with non-stick cooking spray.
Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust.
Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust.
Sprinkle evenly with reserved oat mixture, pressing down gently.
Return to oven and bake for 15 to 20 minutes, or until crust is golden brown.
2 cups oats, either quick or old-fashioned (uncooked)
2 cups Pillsbury BEST� All Purpose Flour
1 1/4 cups light brown sugar, firmly packed
1 cup walnuts, chopped and lightly toasted
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1 teaspoon grated lemon zest
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 cup butter or margarine, chilled (cut into small pieces)
Crisco� Original No-Stick Cooking Spray
1 (12 ounce) jar Smucker's� Seedless Blackberry Jam
powdered sugar, if desired
Directions
Heat oven to 325 degrees F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended.
Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
Spray a 9 x 13 inch baking pan with non-stick cooking spray.
Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust.
Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust.
Sprinkle evenly with reserved oat mixture, pressing down gently.
Return to oven and bake for 15 to 20 minutes, or until crust is golden brown.
Cooking : Basic Sugar Cookies
Ingredients
1/2 cup butter
2 cups Basic Cookie Mix
1 teaspoon vanilla extract
Directions
Melt butter over low heat and add to 2 cups Basic Cookie Mix.
Lightly beat the egg and add to mixture. Stir in vanilla and mix well.
With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.
Bake at 350 degrees F (180 degrees C) for 12 to 15 minutes until golden.
Cool a couple of minutes before removing from cookie sheet to racks to complete cooling.
1/2 cup butter
2 cups Basic Cookie Mix
1 teaspoon vanilla extract
Directions
Melt butter over low heat and add to 2 cups Basic Cookie Mix.
Lightly beat the egg and add to mixture. Stir in vanilla and mix well.
With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.
Bake at 350 degrees F (180 degrees C) for 12 to 15 minutes until golden.
Cool a couple of minutes before removing from cookie sheet to racks to complete cooling.
Cooking : Baked Tomatoes and Mozzarella
Ingredients
6 roma (plum) tomatoes, thinly sliced
1 tablespoon olive oil
sea salt and freshly ground black pepper to taste
1 (8 ounce) ball of fresh mozzarella cheese, cubed
2 tablespoons chopped fresh basil
1 clove roasted garlic, mashed into a paste
1/4 cup balsamic vinegar
2 tablespoons olive oil
Directions
Preheat oven to 250 degrees F (120 degrees C). Grease a baking sheet.
Arrange tomato slices on prepared baking sheet in a single layer. Drizzle tomatoes with 1 tablespoon of olive oil; sprinkle lightly with sea salt and freshly ground pepper.
Bake the tomatoes in the preheated oven until they become leathery, a bit brown, and crunchy around the edges, approximately 2 hours. Remove from oven and let cool completely.
Combine the cooled roasted tomatoes, mozzarella cheese, basil, and roasted garlic in a large bowl. Season with salt and pepper to taste. Stir in the vinegar and the remaining 2 tablespoons of olive oil; mix well.
6 roma (plum) tomatoes, thinly sliced
1 tablespoon olive oil
sea salt and freshly ground black pepper to taste
1 (8 ounce) ball of fresh mozzarella cheese, cubed
2 tablespoons chopped fresh basil
1 clove roasted garlic, mashed into a paste
1/4 cup balsamic vinegar
2 tablespoons olive oil
Directions
Preheat oven to 250 degrees F (120 degrees C). Grease a baking sheet.
Arrange tomato slices on prepared baking sheet in a single layer. Drizzle tomatoes with 1 tablespoon of olive oil; sprinkle lightly with sea salt and freshly ground pepper.
Bake the tomatoes in the preheated oven until they become leathery, a bit brown, and crunchy around the edges, approximately 2 hours. Remove from oven and let cool completely.
Combine the cooled roasted tomatoes, mozzarella cheese, basil, and roasted garlic in a large bowl. Season with salt and pepper to taste. Stir in the vinegar and the remaining 2 tablespoons of olive oil; mix well.
Cooking : A Marinade To Die For
Ingredients
1/3 cup steak sauce
1/2 cup packed brown sugar
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1/2 cup butter, melted
4 tablespoons red wine vinegar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a medium bowl, combine the steak sauce, brown sugar, lemon-lime soda, butter, vinegar, onion powder, garlic powder, salt and ground black pepper. Mix together well and use on your favorite meat.
1/3 cup steak sauce
1/2 cup packed brown sugar
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1/2 cup butter, melted
4 tablespoons red wine vinegar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a medium bowl, combine the steak sauce, brown sugar, lemon-lime soda, butter, vinegar, onion powder, garlic powder, salt and ground black pepper. Mix together well and use on your favorite meat.
Cooking : Almond Crescents III
Ingredients
1 cup shortening
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1/4 teaspoon salt
1 tablespoon water
2 cups all-purpose flour
1 cup ground blanched almonds
1 cup semisweet chocolate chips
Directions
Mix together shortening and confectioner's sugar and water. Stir in flour, salt, vanilla and almonds. Mix well.
Form dough with hands into 3 inch lengths about pencil thin.
Bake on ungreased sheet in a preheated 300 degrees F oven (150 degrees C) for 20 minutes.
While cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. When cookies are completely cool, dip one half in melted chocolate.
1 cup shortening
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1/4 teaspoon salt
1 tablespoon water
2 cups all-purpose flour
1 cup ground blanched almonds
1 cup semisweet chocolate chips
Directions
Mix together shortening and confectioner's sugar and water. Stir in flour, salt, vanilla and almonds. Mix well.
Form dough with hands into 3 inch lengths about pencil thin.
Bake on ungreased sheet in a preheated 300 degrees F oven (150 degrees C) for 20 minutes.
While cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. When cookies are completely cool, dip one half in melted chocolate.
Cooking : Bacon & Eggs Spaghetti
Ingredients
12 ounces cooked and drained spaghetti
8 thick slices bacon, diced
2 onions, chopped
4 ounces processed cheese food (eg. Velveeta), cubed
Directions
In a large skillet, cook the bacon and remove to a paper towel-lined plate. Add the onion to the bacon drippings and cook until clear (about 5 minutes). Add the spaghetti and the bacon to the onions and toss until well mixed.
Add the eggs and the cheese and stir until the cheese is melted. Serve while warm.
12 ounces cooked and drained spaghetti
8 thick slices bacon, diced
2 onions, chopped
4 ounces processed cheese food (eg. Velveeta), cubed
Directions
In a large skillet, cook the bacon and remove to a paper towel-lined plate. Add the onion to the bacon drippings and cook until clear (about 5 minutes). Add the spaghetti and the bacon to the onions and toss until well mixed.
Add the eggs and the cheese and stir until the cheese is melted. Serve while warm.
Cooking : Amish Friendship Chocolate Bread
Ingredients
2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 (5.9 ounce) package instant chocolate pudding mix
1 cup Amish Friendship Bread Starter
1 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans.
Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.
2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 (5.9 ounce) package instant chocolate pudding mix
1 cup Amish Friendship Bread Starter
1 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans.
Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.
Cooking : Bloody Mary Salmon
Ingredients
1 pound salmon fillets
salt and pepper to taste
1 cup spicy Bloody Mary mix
Directions
Place salmon fillets in a medium baking dish, and season with salt and pepper. Pour spicy bloody mary mix over the fillets. Cover, and refrigerate at least 30 minutes.
Preheat the broiler.
Broil approximately 7 minutes, until fish is easily flaked with a fork and surface is lightly browned.
1 pound salmon fillets
salt and pepper to taste
1 cup spicy Bloody Mary mix
Directions
Place salmon fillets in a medium baking dish, and season with salt and pepper. Pour spicy bloody mary mix over the fillets. Cover, and refrigerate at least 30 minutes.
Preheat the broiler.
Broil approximately 7 minutes, until fish is easily flaked with a fork and surface is lightly browned.
Cooking : Adobo Herb Salsa
Ingredients
1 (28 ounce) can diced tomatoes
1 green bell pepper, diced
1/4 cup minced red onion
1/4 cup minced fresh cilantro
1 tablespoon adobo sauce from canned chipotle peppers
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
2 tablespoons balsamic vinegar
Directions
In a bowl, toss together the tomatoes, bell pepper, onion, cilantro, adobo sauce, tarragon, and vinegar. Season to taste with salt, cover, and refrigerate at least 30 minutes.
1 (28 ounce) can diced tomatoes
1 green bell pepper, diced
1/4 cup minced red onion
1/4 cup minced fresh cilantro
1 tablespoon adobo sauce from canned chipotle peppers
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
2 tablespoons balsamic vinegar
Directions
In a bowl, toss together the tomatoes, bell pepper, onion, cilantro, adobo sauce, tarragon, and vinegar. Season to taste with salt, cover, and refrigerate at least 30 minutes.
Cooking : Apple Walnut Pound Cake
Ingredients
1/2 cup butter
1 cup white sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons buttermilk
1 cup chopped apples
1/2 cup chopped walnuts
1 teaspoon vanilla extract
Directions
Butter a 9x5x3-inch pan. Preheat oven to 350 degrees F (175 degrees C).
Cream butter, add sugar slowly, and continue to beat until light and lemon-colored. Beat in eggs.
Sift flour with salt, baking soda, and baking powder. Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the apples, nuts, and vanilla. Spoon batter into prepared pan.
Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean. Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.
1/2 cup butter
1 cup white sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons buttermilk
1 cup chopped apples
1/2 cup chopped walnuts
1 teaspoon vanilla extract
Directions
Butter a 9x5x3-inch pan. Preheat oven to 350 degrees F (175 degrees C).
Cream butter, add sugar slowly, and continue to beat until light and lemon-colored. Beat in eggs.
Sift flour with salt, baking soda, and baking powder. Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the apples, nuts, and vanilla. Spoon batter into prepared pan.
Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean. Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.
Cooking : Broccoli and Provolone Quiche
Ingredients
3 cups broccoli florets
3 tablespoons olive oil
2 cloves garlic, peeled and minced
1 medium onion, finely chopped
1/4 teaspoon red pepper flakes
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 egg yolk, beaten
1 pint heavy cream
salt and pepper to taste
1 cup shredded provolone cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place a steamer basket in a medium saucepan filled with about 1 inch of water. Place broccoli in the steamer basket, and bring water to a boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.
Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. Mix in the broccoli, and continue cooking 1 to 2 minutes. Season with red pepper flakes. Transfer to the pie crust.
In a medium bowl, whisk together eggs, egg yolk, and heavy cream. Pour over the broccoli mixture in the pie crust. Season with salt and pepper. Top with Provolone.
Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
3 cups broccoli florets
3 tablespoons olive oil
2 cloves garlic, peeled and minced
1 medium onion, finely chopped
1/4 teaspoon red pepper flakes
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 egg yolk, beaten
1 pint heavy cream
salt and pepper to taste
1 cup shredded provolone cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place a steamer basket in a medium saucepan filled with about 1 inch of water. Place broccoli in the steamer basket, and bring water to a boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.
Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. Mix in the broccoli, and continue cooking 1 to 2 minutes. Season with red pepper flakes. Transfer to the pie crust.
In a medium bowl, whisk together eggs, egg yolk, and heavy cream. Pour over the broccoli mixture in the pie crust. Season with salt and pepper. Top with Provolone.
Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Cooking : Baby Ruth Cookies
Ingredients
1/2 cup butter
3/4 cup white sugar
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2 mini chocolate-coated peanut and nougat candy, eg: Baby Ruth TM
Directions
Cream together butter and sugar. Add eggs and vanilla. mix well. Mix dry ingredients together. Add to egg mixture. Mix well. Add chopped up Babe Ruth Candy bars.
Drop by heaping teaspoonful on cookie sheet. Bake at 375 degrees F (190 degrees C) for 12-15 minutes.
1/2 cup butter
3/4 cup white sugar
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2 mini chocolate-coated peanut and nougat candy, eg: Baby Ruth TM
Directions
Cream together butter and sugar. Add eggs and vanilla. mix well. Mix dry ingredients together. Add to egg mixture. Mix well. Add chopped up Babe Ruth Candy bars.
Drop by heaping teaspoonful on cookie sheet. Bake at 375 degrees F (190 degrees C) for 12-15 minutes.
Cooking : Blueberry Orange Bread
Ingredients
2 1/4 cups all-purpose flour
3/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup margarine, softened
2 tablespoons orange zest
1/2 cup milk
1/2 cup orange juice
1 cup fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 5x9 inch loaf pan.
In a large bowl combine the flour, brown sugar, baking powder, salt, butter, egg, orange zest, milk and orange juice. Beat at low speed just until moistened. Then beat at medium speed for 2 minutes. Fold in the blueberries and spread into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes or until a toothpick poked into the center of the loaf comes out clean. Cool in pan for 10 minutes then invert onto a wire rack to cool completely before serving.
2 1/4 cups all-purpose flour
3/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup margarine, softened
2 tablespoons orange zest
1/2 cup milk
1/2 cup orange juice
1 cup fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 5x9 inch loaf pan.
In a large bowl combine the flour, brown sugar, baking powder, salt, butter, egg, orange zest, milk and orange juice. Beat at low speed just until moistened. Then beat at medium speed for 2 minutes. Fold in the blueberries and spread into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes or until a toothpick poked into the center of the loaf comes out clean. Cool in pan for 10 minutes then invert onto a wire rack to cool completely before serving.
Cooking : Apricot Coconut Balls
Ingredients
1 1/2 cups dried apricots
2 cups flaked coconut
2/3 cup sweetened condensed milk
confectioners' sugar
Directions
Chop apricots in a food processor. Transfer to a bowl; add coconut and milk. Shape into 1-in. balls; roll in sugar. Place on a baking sheet. Refrigerate until firm. Store in an airtight container in the freezer or refrigerator.
1 1/2 cups dried apricots
2 cups flaked coconut
2/3 cup sweetened condensed milk
confectioners' sugar
Directions
Chop apricots in a food processor. Transfer to a bowl; add coconut and milk. Shape into 1-in. balls; roll in sugar. Place on a baking sheet. Refrigerate until firm. Store in an airtight container in the freezer or refrigerator.
Cooking : Best Cocktail Meatballs
Ingredients
1 pound lean ground beef
2/3 cup evaporated milk
2 (1 ounce) packages dry onion soup mix
1/4 cup Worcestershire sauce
1 cup ketchup
1/2 cup packed brown sugar
Directions
Preheat oven to broil.
In a medium-sized mixing bowl, combine hamburger, milk, onion soup mix, and Worcestershire sauce. Roll the mixture into small balls. Arrange meatballs on a cookie sheet. Broil for 10 minutes, or until cooked through.
In a small bowl, mix ketchup and brown sugar. Transfer mixture to a slow cooker. Add the meatballs to the slow cooker.
Cook meatballs on high for approximately 30 minutes.
1 pound lean ground beef
2/3 cup evaporated milk
2 (1 ounce) packages dry onion soup mix
1/4 cup Worcestershire sauce
1 cup ketchup
1/2 cup packed brown sugar
Directions
Preheat oven to broil.
In a medium-sized mixing bowl, combine hamburger, milk, onion soup mix, and Worcestershire sauce. Roll the mixture into small balls. Arrange meatballs on a cookie sheet. Broil for 10 minutes, or until cooked through.
In a small bowl, mix ketchup and brown sugar. Transfer mixture to a slow cooker. Add the meatballs to the slow cooker.
Cook meatballs on high for approximately 30 minutes.
Cooking : Bacon 'N' Veggie Pasta
Ingredients
2 (14.5 ounce) cans stewed tomatoes
2 cups broccoli florets
2 medium carrots, thinly sliced
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
4 bacon strips, diced
1/2 pound fresh mushrooms, sliced
1/3 cup chopped green pepper
1/4 cup chopped onion
2 garlic cloves, minced
16 ounces uncooked medium shell pasta
1/4 cup shredded Parmesan cheese
Directions
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until broccoli and carrots are tender.
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, green pepper, onion and garlic until tender; add to tomato mixture and heat through. Meanwhile, cook the pasta according to package directions. Drain and place in a serving bowl; top with vegetable mixture. Sprinkle with bacon and Parmesan cheese.
2 (14.5 ounce) cans stewed tomatoes
2 cups broccoli florets
2 medium carrots, thinly sliced
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
4 bacon strips, diced
1/2 pound fresh mushrooms, sliced
1/3 cup chopped green pepper
1/4 cup chopped onion
2 garlic cloves, minced
16 ounces uncooked medium shell pasta
1/4 cup shredded Parmesan cheese
Directions
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until broccoli and carrots are tender.
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, green pepper, onion and garlic until tender; add to tomato mixture and heat through. Meanwhile, cook the pasta according to package directions. Drain and place in a serving bowl; top with vegetable mixture. Sprinkle with bacon and Parmesan cheese.
Cooking : Award Winning Chili Con Carne
Ingredients
4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 1/2 pounds lean ground beef
2 beef bouillon cubes
2/3 cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 1/2 teaspoons paprika
2 1/2 teaspoons chili powder
1 teaspoon cayenne pepper
2 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
2 tablespoons dried parsley
1/2 teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
1/2 cup water
Directions
Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.
4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 1/2 pounds lean ground beef
2 beef bouillon cubes
2/3 cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 1/2 teaspoons paprika
2 1/2 teaspoons chili powder
1 teaspoon cayenne pepper
2 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
2 tablespoons dried parsley
1/2 teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
1/2 cup water
Directions
Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.
Cooking : Black Beans with Pico de Gallo
Ingredients
1 large tomato, diced
2 tablespoons chopped red onion
1/2 cup chopped cilantro
1/2 teaspoon honey
1 teaspoon lime juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon bacon grease
1 clove garlic, minced
2 tablespoons minced red onion
1 (15.5 ounce) can black beans, drained and rinsed
2 tablespoons water
Directions
Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.
1 large tomato, diced
2 tablespoons chopped red onion
1/2 cup chopped cilantro
1/2 teaspoon honey
1 teaspoon lime juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon bacon grease
1 clove garlic, minced
2 tablespoons minced red onion
1 (15.5 ounce) can black beans, drained and rinsed
2 tablespoons water
Directions
Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.
Tuesday, June 28, 2011
Cooking : Banana Banana Strawberry Smoothie
Ingredients
1 banana, broken into chunks
1 teaspoon banana extract
3/4 cup milk
1 (8 ounce) container strawberry yogurt
2 teaspoons white sugar
Directions
Place banana, banana extract, milk, yogurt, and sugar into a blender. Blend until smooth and serve.
1 banana, broken into chunks
1 teaspoon banana extract
3/4 cup milk
1 (8 ounce) container strawberry yogurt
2 teaspoons white sugar
Directions
Place banana, banana extract, milk, yogurt, and sugar into a blender. Blend until smooth and serve.
Cooking : Bird's Nests II
Ingredients
2 cups chow mein noodles
2 cups crushed cornflakes cereal
16 (1 ounce) squares white chocolate
1/3 cup chocolate covered raisins
Directions
Place a sheet of waxed paper or foil on a large cookie sheet. In a large bowl, combine the noodles and the cereal and set aside.
Melt white chocolate or vanilla candy-coating in a double boiler over hot water (or in the microwave). Remove from heat and pour over noodles and cereal.
To form nests, mound 2 tablespoons of the mixture onto the prepared cookie sheet. With the back of a teaspoon, make an indentation in the center of each mound. Press 3 or 4 candies in the center of each "nest". Allow to set at room temperature until firm.
2 cups chow mein noodles
2 cups crushed cornflakes cereal
16 (1 ounce) squares white chocolate
1/3 cup chocolate covered raisins
Directions
Place a sheet of waxed paper or foil on a large cookie sheet. In a large bowl, combine the noodles and the cereal and set aside.
Melt white chocolate or vanilla candy-coating in a double boiler over hot water (or in the microwave). Remove from heat and pour over noodles and cereal.
To form nests, mound 2 tablespoons of the mixture onto the prepared cookie sheet. With the back of a teaspoon, make an indentation in the center of each mound. Press 3 or 4 candies in the center of each "nest". Allow to set at room temperature until firm.
Cooking : 15-Minute Marinated Chicken
Ingredients
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves
Directions
Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves
Directions
Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.
Cooking : Beef Jerky in a Smoker
Ingredients
4 tablespoons ground black pepper
1 cup soy sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 pounds sirloin, cut into 1/2 inch thick slices
Directions
In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight.
Prepare an outdoor smoker for low heat and lightly oil grate.
Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.
4 tablespoons ground black pepper
1 cup soy sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 pounds sirloin, cut into 1/2 inch thick slices
Directions
In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight.
Prepare an outdoor smoker for low heat and lightly oil grate.
Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.
Cooking : Baked Havarti Chicken
Ingredients
4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt
Directions
Preheat oven to 400 degrees F (200 degrees C).
Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.
Remove chicken from the oven, top with mushrooms and their pan juices, and serve.
4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt
Directions
Preheat oven to 400 degrees F (200 degrees C).
Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.
Remove chicken from the oven, top with mushrooms and their pan juices, and serve.
Cooking : Apple, Cranberry, and Pear Crisp
Ingredients
2 Rome Beauty apples - peeled, cored, and cubed
2 Comice pears - peeled, cored, and cubed
1/2 cup dried cranberries
1 tablespoon all-purpose flour
2 tablespoons honey
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/4 cup ground walnuts
1/2 cup butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
Bake 45 minutes in the preheated oven, or until brown and crisp on top.
2 Rome Beauty apples - peeled, cored, and cubed
2 Comice pears - peeled, cored, and cubed
1/2 cup dried cranberries
1 tablespoon all-purpose flour
2 tablespoons honey
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/4 cup ground walnuts
1/2 cup butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
Bake 45 minutes in the preheated oven, or until brown and crisp on top.
Cooking : Brown Rice and Black Bean Salad
Ingredients
1 1/2 cups uncooked brown rice
3 cups water
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 (14.5 ounce) can collard greens, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can green peas, rinsed and drained
1 (15.25 ounce) can corn kernels, drained
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped
salt and freshly ground black pepper to taste
Directions
Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.
1 1/2 cups uncooked brown rice
3 cups water
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 (14.5 ounce) can collard greens, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can green peas, rinsed and drained
1 (15.25 ounce) can corn kernels, drained
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped
salt and freshly ground black pepper to taste
Directions
Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.
Cooking : Apricot Oat Muffins
Ingredients
2 cups all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed dark brown sugar
1/4 cup sugar
3 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups fat-free milk
1/3 cup canola oil
1/4 cup egg substitute
3/4 cup chopped dried apricots
1/3 cup chopped walnuts
Directions
In a bowl, combine the flour, oats, sugars, baking powder, pumpkin pie spice and salt. In another bowl, combine milk, oil and egg substitute until blended; stir into dry ingredients just until blended (batter will be thin). Fold in the apricots and walnuts.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
2 cups all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed dark brown sugar
1/4 cup sugar
3 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups fat-free milk
1/3 cup canola oil
1/4 cup egg substitute
3/4 cup chopped dried apricots
1/3 cup chopped walnuts
Directions
In a bowl, combine the flour, oats, sugars, baking powder, pumpkin pie spice and salt. In another bowl, combine milk, oil and egg substitute until blended; stir into dry ingredients just until blended (batter will be thin). Fold in the apricots and walnuts.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Cooking : Ben's Bearnaise Sauce
Ingredients
1/2 cup dry white wine
2 tablespoons tarragon vinegar
2 tablespoons shallots, minced
1/2 teaspoon ground white pepper
4 sprigs fresh tarragon, chopped
2 sprigs fresh chervil, minced
2 sprigs fresh parsley, minced
4 egg yolks
1 cup hot melted butter
Directions
Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.
1/2 cup dry white wine
2 tablespoons tarragon vinegar
2 tablespoons shallots, minced
1/2 teaspoon ground white pepper
4 sprigs fresh tarragon, chopped
2 sprigs fresh chervil, minced
2 sprigs fresh parsley, minced
4 egg yolks
1 cup hot melted butter
Directions
Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.
Cooking : Brown Sugar Chocolate Crackle Cookies
Ingredients
1 cup semisweet chocolate chips
1 cup packed brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup sifted confectioners' sugar
Directions
Melt the chocolate chips and combine with the brown sugar and vegetable oil. Add the eggs one at a time and beat well. Stir in the vanilla.
Combine the flour, baking powder and salt. Add flour mixture to the chocolate mixture. Stir in the chopped walnuts. Chill dough for a few hours.
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
Drop teaspoonfuls of dough in confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool on racks.
1 cup semisweet chocolate chips
1 cup packed brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup sifted confectioners' sugar
Directions
Melt the chocolate chips and combine with the brown sugar and vegetable oil. Add the eggs one at a time and beat well. Stir in the vanilla.
Combine the flour, baking powder and salt. Add flour mixture to the chocolate mixture. Stir in the chopped walnuts. Chill dough for a few hours.
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
Drop teaspoonfuls of dough in confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool on racks.
Cooking : Bread Machine Challah for Shabbat and Festivals
Ingredients
1 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
2 tablespoons white sugar
1/4 cup pareve margarine
3 cups bread flour
2 1/4 teaspoons bread machine yeast
1 tablespoon water
1/8 teaspoon vanilla extract
Directions
Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).
Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.
1 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
2 tablespoons white sugar
1/4 cup pareve margarine
3 cups bread flour
2 1/4 teaspoons bread machine yeast
1 tablespoon water
1/8 teaspoon vanilla extract
Directions
Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).
Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.
Cooking : Asparagus and Crab Salad
Ingredients
2 pounds fresh asparagus spears, trimmed
1 pint grape tomatoes
2 tablespoons olive oil
salt and pepper to taste
1 clove garlic, minced
1/2 pound bacon strips, diced
1 pound imitation crabmeat, flaked
4 hearts of palm, drained and sliced
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Directions
Preheat an oven to 430 degrees F (225 degrees C).
Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
2 pounds fresh asparagus spears, trimmed
1 pint grape tomatoes
2 tablespoons olive oil
salt and pepper to taste
1 clove garlic, minced
1/2 pound bacon strips, diced
1 pound imitation crabmeat, flaked
4 hearts of palm, drained and sliced
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Directions
Preheat an oven to 430 degrees F (225 degrees C).
Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
Cooking : Bahama-Mama Pork Chops
Ingredients
1 (8 ounce) can pineapple chunks, reserve juice
1 tablespoon cornstarch
2/3 cup tomato-based chili sauce
1/3 cup raisins
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
4 pork chops
1 tablespoon vegetable oil
Directions
In medium bowl, blend reserved pineapple juice with cornstarch; stir in pineapple, chili sauce, raisins, sugar and cinnamon and set aside.
In large skillet lightly brown chops in oil and drain. Pour pineapple mixture over chops. Cover and simmer 15 minutes or until pork is cooked throughout.
1 (8 ounce) can pineapple chunks, reserve juice
1 tablespoon cornstarch
2/3 cup tomato-based chili sauce
1/3 cup raisins
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
4 pork chops
1 tablespoon vegetable oil
Directions
In medium bowl, blend reserved pineapple juice with cornstarch; stir in pineapple, chili sauce, raisins, sugar and cinnamon and set aside.
In large skillet lightly brown chops in oil and drain. Pour pineapple mixture over chops. Cover and simmer 15 minutes or until pork is cooked throughout.
Cooking : Amazingly Easy Irish Soda Bread
Ingredients
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1/4 cup butter, melted
1/4 cup buttermilk
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1/4 cup butter, melted
1/4 cup buttermilk
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
Cooking : Almond Sole Fillets
Ingredients
1/3 cup butter or margarine
1/4 cup slivered almonds
1 pound sole fillets
2 tablespoons lemon juice
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
Directions
In a microwave-safe bowl, combine the butter and almonds. Heat, uncovered, on high for 2 minutes or until almonds are golden brown. Place the fillets in a greased microwave-safe 11-in. x 7-in. x 2-in. dish. Top with almond mixture.
Combine the lemon juice, dill, salt and pepper; drizzle over fish. Sprinkle with paprika. Cover and microwave on high for 4 minutes or until fish flakes easily with a fork.
1/3 cup butter or margarine
1/4 cup slivered almonds
1 pound sole fillets
2 tablespoons lemon juice
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
Directions
In a microwave-safe bowl, combine the butter and almonds. Heat, uncovered, on high for 2 minutes or until almonds are golden brown. Place the fillets in a greased microwave-safe 11-in. x 7-in. x 2-in. dish. Top with almond mixture.
Combine the lemon juice, dill, salt and pepper; drizzle over fish. Sprinkle with paprika. Cover and microwave on high for 4 minutes or until fish flakes easily with a fork.
Cooking : Aunt Jules' Balsalmic Chicken with Peppers
Ingredients
2 tablespoons olive oil, or to taste
4 cloves garlic, crushed
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 tablespoon olive oil
2 cloves garlic, crushed
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 large red onion, cut into strips
1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
1 (6 ounce) bag baby spinach leaves
1/3 cup balsamic vinegar, or to taste
1 tablespoon brown sugar
Directions
Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.
2 tablespoons olive oil, or to taste
4 cloves garlic, crushed
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 tablespoon olive oil
2 cloves garlic, crushed
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 large red onion, cut into strips
1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
1 (6 ounce) bag baby spinach leaves
1/3 cup balsamic vinegar, or to taste
1 tablespoon brown sugar
Directions
Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm.
Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.
Cooking : Bloody Mary Deluxe
Ingredients
1 (11.5 fl oz) can spicy vegetable juice cocktail
1/2 lime, juiced
1 stalk celery
4 dashes pepper sauce (such as Frank's Red Hot�)
2 dashes Worcestershire sauce
1 teaspoon prepared horseradish
4 (1.5 fluid ounce) jiggers vodka, or to taste
1/2 cup crushed ice
salt and ground black pepper to taste
1 cup ice cubes
4 marinated cocktail onions
1/2 carrot (optional)
2 short stalks of celery with leaves
2 stuffed green olives
1/2 lime, cut into wedges
2 thin strips of green bell pepper (optional)
2 small sprigs of mint (optional)
Directions
In a blender, combine the vegetable juice, lime juice, 1 celery stalk, hot pepper sauce, Worcestershire sauce, horseradish, vodka, and crushed ice. Season with salt and pepper. Cover, and blend until smooth.
Use two large frozen beer mugs, highball or pint glasses. Place one cocktail onion at the bottom of each glass. Put 1/2 cup of ice cubes into each glass. Use a vegetable peeler to pull a few strips off of the carrot for each glass. Put in a slice of green pepper. Divide the blended mixture evenly between the two glasses.
On cocktail toothpicks, place a green olive, a cocktail onion, and a lime wedge. Attach each one to a celery stalk so that when inserted, this garnish is on the top of the drink. Sprinkle on a few more carrot strips, and garnish each drink with a sprig of mint.
1 (11.5 fl oz) can spicy vegetable juice cocktail
1/2 lime, juiced
1 stalk celery
4 dashes pepper sauce (such as Frank's Red Hot�)
2 dashes Worcestershire sauce
1 teaspoon prepared horseradish
4 (1.5 fluid ounce) jiggers vodka, or to taste
1/2 cup crushed ice
salt and ground black pepper to taste
1 cup ice cubes
4 marinated cocktail onions
1/2 carrot (optional)
2 short stalks of celery with leaves
2 stuffed green olives
1/2 lime, cut into wedges
2 thin strips of green bell pepper (optional)
2 small sprigs of mint (optional)
Directions
In a blender, combine the vegetable juice, lime juice, 1 celery stalk, hot pepper sauce, Worcestershire sauce, horseradish, vodka, and crushed ice. Season with salt and pepper. Cover, and blend until smooth.
Use two large frozen beer mugs, highball or pint glasses. Place one cocktail onion at the bottom of each glass. Put 1/2 cup of ice cubes into each glass. Use a vegetable peeler to pull a few strips off of the carrot for each glass. Put in a slice of green pepper. Divide the blended mixture evenly between the two glasses.
On cocktail toothpicks, place a green olive, a cocktail onion, and a lime wedge. Attach each one to a celery stalk so that when inserted, this garnish is on the top of the drink. Sprinkle on a few more carrot strips, and garnish each drink with a sprig of mint.
Cooking : Buttermilk Pie IV
Ingredients
1/2 cup margarine, softened
2 cups white sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 (9 inch) deep dish pie crust
Directions
Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell.
Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set.
1/2 cup margarine, softened
2 cups white sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 (9 inch) deep dish pie crust
Directions
Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell.
Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set.
Cooking : Banana Macaroon Trifle
Ingredients
2 tablespoons butter or margarine, softened
1 cup sugar
1 cup flaked coconut
1/2 cup old-fashioned oats
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
3 small firm bananas. sliced
1 tablespoon pineapple juice
1 (12 ounce) container frozen whipped topping, thawed
Directions
For macaroon mixture, beat butter and sugar in a mixing bowl until well blended. Add egg; mix well. Combine coconut, oats, flour and baking powder. Combine milk and vanilla; add to the sugar mixture alternately with coconut mixture alternately with coconut mixture (mixture will appear curdled).
Spread in a well-greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees F for 25-30 minutes or until edges are golden brown. Cool completely; crumble. Set aside 1/4 cup for topping.
Just before serving, toss bananas with pineapple juice. In a 2-1/2-qt. serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle with reserved crumbs.
2 tablespoons butter or margarine, softened
1 cup sugar
1 cup flaked coconut
1/2 cup old-fashioned oats
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
3 small firm bananas. sliced
1 tablespoon pineapple juice
1 (12 ounce) container frozen whipped topping, thawed
Directions
For macaroon mixture, beat butter and sugar in a mixing bowl until well blended. Add egg; mix well. Combine coconut, oats, flour and baking powder. Combine milk and vanilla; add to the sugar mixture alternately with coconut mixture alternately with coconut mixture (mixture will appear curdled).
Spread in a well-greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees F for 25-30 minutes or until edges are golden brown. Cool completely; crumble. Set aside 1/4 cup for topping.
Just before serving, toss bananas with pineapple juice. In a 2-1/2-qt. serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle with reserved crumbs.
Cooking : Blueberry Scones
Ingredients
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
Cooking : Basic White Bread
Ingredients
1 1/4 cups warm water
1 tablespoon butter, softened
1 tablespoon white sugar
1 teaspoon salt
3 cups bread flour
2 tablespoons dry milk powder
1 (.25 ounce) package active dry yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread setting; press Start.
1 1/4 cups warm water
1 tablespoon butter, softened
1 tablespoon white sugar
1 teaspoon salt
3 cups bread flour
2 tablespoons dry milk powder
1 (.25 ounce) package active dry yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread setting; press Start.
Cooking : Banana Pound Cake With Caramel Glaze
Ingredients
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter
1/2 cup vegetable shortening
2 cups brown sugar
1 cup white sugar
4 ripe bananas, mashed
2 teaspoons vanilla extract
1/2 cup milk
1 cup chopped pecans
1/2 cup butter
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1/4 cup heavy cream
Directions
Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter
1/2 cup vegetable shortening
2 cups brown sugar
1 cup white sugar
4 ripe bananas, mashed
2 teaspoons vanilla extract
1/2 cup milk
1 cup chopped pecans
1/2 cup butter
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1/4 cup heavy cream
Directions
Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Cooking : Bacon Baked Beans
Ingredients
6 slices bacon
2 (16 ounce) cans baked beans
1 onion, diced
1/4 cup yellow mustard
3/4 cup ketchup
1 cup packed brown sugar
1 Granny Smith apple - peeled, cored and diced
Directions
Preheat the oven to 350 degrees F (175 degrees C). Cook bacon in a large skillet or in the microwave until much of the grease has been released, but the bacon is still flexible. Drain on paper towels and set aside.
In a 9 inch square baking dish, stir together the baked beans, onion, mustard, ketchup, brown sugar and apple. Top with slices of bacon.
Bake uncovered for 45 minutes in the preheated oven, until the bacon is crisp and beans are bubbling hot.
6 slices bacon
2 (16 ounce) cans baked beans
1 onion, diced
1/4 cup yellow mustard
3/4 cup ketchup
1 cup packed brown sugar
1 Granny Smith apple - peeled, cored and diced
Directions
Preheat the oven to 350 degrees F (175 degrees C). Cook bacon in a large skillet or in the microwave until much of the grease has been released, but the bacon is still flexible. Drain on paper towels and set aside.
In a 9 inch square baking dish, stir together the baked beans, onion, mustard, ketchup, brown sugar and apple. Top with slices of bacon.
Bake uncovered for 45 minutes in the preheated oven, until the bacon is crisp and beans are bubbling hot.
Cooking : Basic Gingersnap Cookies
Ingredients
6 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon ground black pepper
1 cup unsalted butter, softened
1 cup packed brown sugar
1 cup unsulfured molasses
Directions
Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside. In a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time then stir in the molasses. Gradually mix in the sifted ingredients. Divide the dough into thirds and wrap in plastic wrap. Refrigerate for at least one hour.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. Remove to wire racks to cool completely. Decorate as desired.
6 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon ground black pepper
1 cup unsalted butter, softened
1 cup packed brown sugar
1 cup unsulfured molasses
Directions
Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside. In a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time then stir in the molasses. Gradually mix in the sifted ingredients. Divide the dough into thirds and wrap in plastic wrap. Refrigerate for at least one hour.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. Remove to wire racks to cool completely. Decorate as desired.
Cooking : Brown Sugar Frosting
Ingredients
1/2 cup packed dark brown sugar
1 tablespoon white corn syrup
2 tablespoons water
1 cup confectioners' sugar
Directions
Cook all ingredients except confectioner's sugar in iron skillet until smooth. Remove and add sugar. Spoon/drizzle over cookies. Frosting will harden when cool!
1/2 cup packed dark brown sugar
1 tablespoon white corn syrup
2 tablespoons water
1 cup confectioners' sugar
Directions
Cook all ingredients except confectioner's sugar in iron skillet until smooth. Remove and add sugar. Spoon/drizzle over cookies. Frosting will harden when cool!
Cooking : Boysenberry Cashew Cheesecake Ice Cream
Ingredients
1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons butter or margarine, melted
2 cups buttermilk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese
1/8 cup lemon juice
1 tablespoon lemon zest
1 pinch salt
1/4 cup coarsely chopped cashews
1/4 cup boysenberry preserves
Directions
Preheat an oven to 350 degrees F (175 degrees C). In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom of a pie pan. Bake for 8 minutes, and remove from oven. When cool, break into small pieces.
Combine buttermilk, sweetened condensed milk, cream cheese, lemon juice, zest, and salt in a blender or food processor. Process until smooth. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
Mix in cashews and pieces of graham cracker crust. Gently fold in preserves to create a ribbon effect. Transfer to the freezer for 1 hour to harden.
1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons butter or margarine, melted
2 cups buttermilk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese
1/8 cup lemon juice
1 tablespoon lemon zest
1 pinch salt
1/4 cup coarsely chopped cashews
1/4 cup boysenberry preserves
Directions
Preheat an oven to 350 degrees F (175 degrees C). In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom of a pie pan. Bake for 8 minutes, and remove from oven. When cool, break into small pieces.
Combine buttermilk, sweetened condensed milk, cream cheese, lemon juice, zest, and salt in a blender or food processor. Process until smooth. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
Mix in cashews and pieces of graham cracker crust. Gently fold in preserves to create a ribbon effect. Transfer to the freezer for 1 hour to harden.
Cooking : Aunt Betty's Banana Pudding
Ingredients
2 (3.4 ounce) packages instant vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container sour cream
1 (8 ounce) container frozen whipped topping, thawed
6 bananas, sliced
1/2 (12 ounce) package vanilla wafers
Directions
In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.
2 (3.4 ounce) packages instant vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container sour cream
1 (8 ounce) container frozen whipped topping, thawed
6 bananas, sliced
1/2 (12 ounce) package vanilla wafers
Directions
In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.
Cooking : Broccoli Chicken Divan
Ingredients
1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
Cooking : Beef Barley Soup
Ingredients
2 pounds ground beef
2 medium onions, chopped
1/2 cup chopped celery
3 cups water
2 (14.5 ounce) cans beef broth
1 cup quick-cooking barley
2 (14.5 ounce) cans diced tomatoes with garlic and onions, undrained
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
Directions
In a Dutch oven, cook beef,m onions and celery until meat is no longer pink and vegetables are tender; drain. Stir in the water and broth; bring to a boil. Reduce heat. Add barley; cover and simmer for 10-20 minutes or until barley is tender. Stir in the remaining ingredients; heat through. Transfer to three 1-qt. freezer containers; cover and freeze for up to 3 months.
2 pounds ground beef
2 medium onions, chopped
1/2 cup chopped celery
3 cups water
2 (14.5 ounce) cans beef broth
1 cup quick-cooking barley
2 (14.5 ounce) cans diced tomatoes with garlic and onions, undrained
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
Directions
In a Dutch oven, cook beef,m onions and celery until meat is no longer pink and vegetables are tender; drain. Stir in the water and broth; bring to a boil. Reduce heat. Add barley; cover and simmer for 10-20 minutes or until barley is tender. Stir in the remaining ingredients; heat through. Transfer to three 1-qt. freezer containers; cover and freeze for up to 3 months.
Cooking : Bean, Pasta and Roasted Pepper Soup
Ingredients
1 tablespoon olive oil
2 large carrots, diced
2 stalks celery, diced
1 large onion, chopped
1 tablespoon chopped fresh parsley
3 cloves garlic, minced
1 (49.5 fluid ounce) can Swanson� Chicken Broth (regular or Natural Goodness™)
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1/2 cup uncooked ditalini pasta
1/2 cup roasted sweet red pepper strips
1 tablespoon red wine vinegar
Directions
Heat oil in saucepot. Add carrots, celery, onion, parsley and garlic and cook until tender. Add broth, beans, tomatoes and pasta. Heat to a boil. Cover and cook 15 minutes or until pasta is done.
Add peppers and vinegar. Heat through.
1 tablespoon olive oil
2 large carrots, diced
2 stalks celery, diced
1 large onion, chopped
1 tablespoon chopped fresh parsley
3 cloves garlic, minced
1 (49.5 fluid ounce) can Swanson� Chicken Broth (regular or Natural Goodness™)
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1/2 cup uncooked ditalini pasta
1/2 cup roasted sweet red pepper strips
1 tablespoon red wine vinegar
Directions
Heat oil in saucepot. Add carrots, celery, onion, parsley and garlic and cook until tender. Add broth, beans, tomatoes and pasta. Heat to a boil. Cover and cook 15 minutes or until pasta is done.
Add peppers and vinegar. Heat through.
Cooking : Blueberry 'N' Spice Sauce
Ingredients
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup water
2 cups fresh or frozen blueberries
Directions
In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in blueberries; return to a boil. Reduce heat; cook and stir for 5 minutes. Serve warm.
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup water
2 cups fresh or frozen blueberries
Directions
In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in blueberries; return to a boil. Reduce heat; cook and stir for 5 minutes. Serve warm.
Cooking : Beefy Fajitas with a Twist
Ingredients
1 tablespoon vegetable oil
1 pound boneless beef top round steak, cut into strips
1 medium green pepper, cut into 2-inch strips
1 medium onion, sliced
1 (10.25 ounce) can Campbell's� Beef Gravy
8 (8 inch) flour tortilla, warmed
Shredded Cheddar cheese
Pace� Chunky Salsa
Directions
Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
Add pepper and onion and cook until tender-crisp.
Add gravy and heat through. Spoon beef mixture into tortillas. Top with cheese and salsa and wrap. Makes 8 fajitas.
1 tablespoon vegetable oil
1 pound boneless beef top round steak, cut into strips
1 medium green pepper, cut into 2-inch strips
1 medium onion, sliced
1 (10.25 ounce) can Campbell's� Beef Gravy
8 (8 inch) flour tortilla, warmed
Shredded Cheddar cheese
Pace� Chunky Salsa
Directions
Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
Add pepper and onion and cook until tender-crisp.
Add gravy and heat through. Spoon beef mixture into tortillas. Top with cheese and salsa and wrap. Makes 8 fajitas.
Cooking : Banana Pudding Crunch
Ingredients
2 cups cold milk
2 (3.4 ounce) packages instant vanilla pudding mix
1/2 cup sour cream
2 medium firm bananas. sliced
1 cup sugar
1 cup chopped pecans
1 egg, beaten
Directions
In a bowl, combine milk, pudding mix and sour cream; whisk until mixture begins to thicken, about 1 minute. Fold in bananas. Pour into a 1-1/2-qt. serving bowl. Cover and refrigerate.
For topping, combine sugar, pecans and egg; spoon onto a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20 minutes or until browned and crunchy. Cool. Using a spatula, loosen pecan mixture from pan and break into a small pieces. Sprinkle over pudding just before serving.
2 cups cold milk
2 (3.4 ounce) packages instant vanilla pudding mix
1/2 cup sour cream
2 medium firm bananas. sliced
1 cup sugar
1 cup chopped pecans
1 egg, beaten
Directions
In a bowl, combine milk, pudding mix and sour cream; whisk until mixture begins to thicken, about 1 minute. Fold in bananas. Pour into a 1-1/2-qt. serving bowl. Cover and refrigerate.
For topping, combine sugar, pecans and egg; spoon onto a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20 minutes or until browned and crunchy. Cool. Using a spatula, loosen pecan mixture from pan and break into a small pieces. Sprinkle over pudding just before serving.
Cooking : Baked Acorn Squash with Apricot Preserves
Ingredients
1 acorn squash, halved and seeded
salt to taste
2 teaspoons butter
3 tablespoons apricot preserves
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place squash halves cut side down in a baking dish. Fill the dish with water to the depth of 1/4 inch. Bake 40 minutes in the preheated oven.
Remove squash from oven, and set the oven to broil. Turn squash cut side up in the dish, and season lightly with salt. Place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. Return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned.
1 acorn squash, halved and seeded
salt to taste
2 teaspoons butter
3 tablespoons apricot preserves
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place squash halves cut side down in a baking dish. Fill the dish with water to the depth of 1/4 inch. Bake 40 minutes in the preheated oven.
Remove squash from oven, and set the oven to broil. Turn squash cut side up in the dish, and season lightly with salt. Place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. Return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned.
Cooking : Apple Almond Crunch Salad
Ingredients
1 (10 ounce) package mixed salad greens
1/2 cup slivered almonds
1/2 cup crumbled feta cheese
1 cup tart apple, cored and chopped
1/4 cup sliced red onion
1/4 cup golden raisins
1 cup raspberry vinaigrette salad dressing
Directions
In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.
1 (10 ounce) package mixed salad greens
1/2 cup slivered almonds
1/2 cup crumbled feta cheese
1 cup tart apple, cored and chopped
1/4 cup sliced red onion
1/4 cup golden raisins
1 cup raspberry vinaigrette salad dressing
Directions
In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.
Cooking : Broken Window Glass
Ingredients
1 (3 ounce) package lime flavored gelatin mix
1 (3 ounce) package orange flavored gelatin mix
1 (3 ounce) package cherry flavored gelatin mix
4 cups boiling water
1 1/2 cups cold water
1 (3 ounce) package lemon flavored gelatin mix
1/4 cup white sugar
1/2 cup pineapple juice
1 (1.3 ounce) envelope whipped topping mix
Directions
Prepare lime, orange and cherry flavored gelatins separately, according to package directions, using 1 cup boiling water and 1/2 cup cold water for each. Pour each into a separate 8x8-inch pan. Refrigerate until firm.
In medium bowl, combine lemon gelatin, sugar and remaining 1 cup boiling water. Stir until gelatin and sugar are dissolved. Stir in pineapple juice and chill in refrigerator until slightly thickened.
Cut firm gelatin into 1/2-inch cubes. Prepare whipped topping according to package directions. In a large bowl, combine whipped topping with lemon, pineapple juice mixture. Fold in cubed gelatin and pour into mold. Chill 5 hours or overnight before serving.
1 (3 ounce) package lime flavored gelatin mix
1 (3 ounce) package orange flavored gelatin mix
1 (3 ounce) package cherry flavored gelatin mix
4 cups boiling water
1 1/2 cups cold water
1 (3 ounce) package lemon flavored gelatin mix
1/4 cup white sugar
1/2 cup pineapple juice
1 (1.3 ounce) envelope whipped topping mix
Directions
Prepare lime, orange and cherry flavored gelatins separately, according to package directions, using 1 cup boiling water and 1/2 cup cold water for each. Pour each into a separate 8x8-inch pan. Refrigerate until firm.
In medium bowl, combine lemon gelatin, sugar and remaining 1 cup boiling water. Stir until gelatin and sugar are dissolved. Stir in pineapple juice and chill in refrigerator until slightly thickened.
Cut firm gelatin into 1/2-inch cubes. Prepare whipped topping according to package directions. In a large bowl, combine whipped topping with lemon, pineapple juice mixture. Fold in cubed gelatin and pour into mold. Chill 5 hours or overnight before serving.
Cooking : Almond Chicken and Rice
Ingredients
1 cup uncooked long grain rice
1 (3 1/2) pound broiler-fryer chicken, cut up
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 celery rib, chopped
1/2 cup chopped onion
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup slivered almonds, divided
Directions
Place the rice in a greased 13-in. x 9-in. x 2-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350 degrees F for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear.
1 cup uncooked long grain rice
1 (3 1/2) pound broiler-fryer chicken, cut up
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 celery rib, chopped
1/2 cup chopped onion
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup slivered almonds, divided
Directions
Place the rice in a greased 13-in. x 9-in. x 2-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350 degrees F for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear.
Cooking : Baked Corn Pudding
Ingredients
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
Directions
In a bowl, combine the sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
Directions
In a bowl, combine the sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.
Cooking : Boyfriend Brownies
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white sugar
1/4 cup water
2/3 cup butter
1 (12 ounce) bag semisweet chocolate chips
2 teaspoons vanilla extract
1 (12 ounce) bag semisweet chocolate chips
1 cup coarsely chopped walnuts
Directions
Preheat an oven to 325 degrees F (165 degrees C). Combine the flour, baking soda, and salt in a small bowl; set aside. Grease and flour a 9x9-inch baking dish.
Combine the sugar, water, and butter in a saucepan. Cook and stir over medium heat until the butter has melted and the sugar has dissolved. Remove from the heat and stir in one bag of chocolate chips and the vanilla extract until the chocolate has melted. Pour the mixture into a mixing bowl, and beat in the eggs one at a time until smooth. Fold in the flour mixture until incorporated, then fold in the remaining bag of chocolate chips along with the walnuts. Pour into prepared pan.
Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes. Cool completely before cutting into squares to serve.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white sugar
1/4 cup water
2/3 cup butter
1 (12 ounce) bag semisweet chocolate chips
2 teaspoons vanilla extract
1 (12 ounce) bag semisweet chocolate chips
1 cup coarsely chopped walnuts
Directions
Preheat an oven to 325 degrees F (165 degrees C). Combine the flour, baking soda, and salt in a small bowl; set aside. Grease and flour a 9x9-inch baking dish.
Combine the sugar, water, and butter in a saucepan. Cook and stir over medium heat until the butter has melted and the sugar has dissolved. Remove from the heat and stir in one bag of chocolate chips and the vanilla extract until the chocolate has melted. Pour the mixture into a mixing bowl, and beat in the eggs one at a time until smooth. Fold in the flour mixture until incorporated, then fold in the remaining bag of chocolate chips along with the walnuts. Pour into prepared pan.
Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes. Cool completely before cutting into squares to serve.
Cooking : Bunjal Chicken
Ingredients
1 (2 to 3 pound) whole chicken
1/2 teaspoon salt
2 tablespoons olive oil
1 onion, thinly sliced
1/4 teaspoon ground black pepper
1 tablespoon crushed garlic
1/2 tablespoon tomato paste
1/2 teaspoon garam masala
1 teaspoon curry powder
1/4 teaspoon celery salt
1/4 teaspoon salt
1/4 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C). Place the chicken into a 2 quart covered baking dish or dutch oven with 1/2 teaspoon of salt and olive oil.
Bake in the preheated oven for 40 minutes or until chicken is cooked through and appears brown. Add the onion, pepper, garlic, tomato paste, garam masala, curry powder, seasoning to taste and 1/4 teaspoon salt. Mix all together, then add 1/4 cup water for the ingredients to steam.
Return to the oven for 5 more minutes to blend all the flavors. Serve over rice or eat plain.
1 (2 to 3 pound) whole chicken
1/2 teaspoon salt
2 tablespoons olive oil
1 onion, thinly sliced
1/4 teaspoon ground black pepper
1 tablespoon crushed garlic
1/2 tablespoon tomato paste
1/2 teaspoon garam masala
1 teaspoon curry powder
1/4 teaspoon celery salt
1/4 teaspoon salt
1/4 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C). Place the chicken into a 2 quart covered baking dish or dutch oven with 1/2 teaspoon of salt and olive oil.
Bake in the preheated oven for 40 minutes or until chicken is cooked through and appears brown. Add the onion, pepper, garlic, tomato paste, garam masala, curry powder, seasoning to taste and 1/4 teaspoon salt. Mix all together, then add 1/4 cup water for the ingredients to steam.
Return to the oven for 5 more minutes to blend all the flavors. Serve over rice or eat plain.
Cooking : Baja Bean Salad
Ingredients
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 cup chopped tomatoes
3/4 cup cucumber - peeled, seeded, and chopped
2 tablespoons diced onion
1 (6 ounce) container guacamole
1/2 cup plain yogurt
1/4 teaspoon salt
1/4 cup milk
shredded lettuce
corn tortilla chips
Directions
In a large bowl, toss together the kidney beans, garbanzo beans, tomatoes, cucumber, and onion.
In a small bowl, mix the guacamole, yogurt, and salt. If dressing seems thick, stir in a little milk. Stir into the bean mixture, and chill. Serve topped with the shredded lettuce and corn chips.
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 cup chopped tomatoes
3/4 cup cucumber - peeled, seeded, and chopped
2 tablespoons diced onion
1 (6 ounce) container guacamole
1/2 cup plain yogurt
1/4 teaspoon salt
1/4 cup milk
shredded lettuce
corn tortilla chips
Directions
In a large bowl, toss together the kidney beans, garbanzo beans, tomatoes, cucumber, and onion.
In a small bowl, mix the guacamole, yogurt, and salt. If dressing seems thick, stir in a little milk. Stir into the bean mixture, and chill. Serve topped with the shredded lettuce and corn chips.
Monday, June 27, 2011
Cooking : Blueberry Pie in a Jar
Ingredients
7 quarts fresh blueberries
4 1/2 cups white sugar
3 tablespoons lemon juice
1 tablespoon salt
10 cups water, divided
1 cup cornstarch
Directions
Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more.
Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure. Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.
7 quarts fresh blueberries
4 1/2 cups white sugar
3 tablespoons lemon juice
1 tablespoon salt
10 cups water, divided
1 cup cornstarch
Directions
Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more.
Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure. Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.
Cooking : Bonnie's Fruit Dip
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream, for topping
1 cup whipped cream
1/4 cup brown sugar
1/4 cup white sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
Directions
In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth. Serve immediately or chill for later.
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream, for topping
1 cup whipped cream
1/4 cup brown sugar
1/4 cup white sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
Directions
In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth. Serve immediately or chill for later.
Cooking : Bacon-Wrapped Grilled Elk Backstrap
Ingredients
2 pounds elk loin (backstrap), cut into 2 ounce pieces
1 tablespoon liquid smoke flavoring
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon onion powder, or to taste
1/2 teaspoon black pepper, or to taste
16 slices thick cut bacon
Directions
Preheat an outdoor grill for medium heat.
Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.
2 pounds elk loin (backstrap), cut into 2 ounce pieces
1 tablespoon liquid smoke flavoring
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon onion powder, or to taste
1/2 teaspoon black pepper, or to taste
16 slices thick cut bacon
Directions
Preheat an outdoor grill for medium heat.
Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.
Cooking : Buttermilk Chocolate Bread
Ingredients
1/2 cup butter or margarine, softened
1 cup sugar
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup chopped pecans
CHOCOLATE HONEY BUTTER:
1/2 cup butter (no substitutes), softened
2 tablespoons honey
2 tablespoons chocolate syrup
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in pecans.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small mixing bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread.
1/2 cup butter or margarine, softened
1 cup sugar
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup chopped pecans
CHOCOLATE HONEY BUTTER:
1/2 cup butter (no substitutes), softened
2 tablespoons honey
2 tablespoons chocolate syrup
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in pecans.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small mixing bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread.
Cooking : Bee Lian's Rich Orange Cake
Ingredients
1/2 cup butter
3/4 cup white sugar
2 tablespoons grated orange zest
2 egg yolks
1 cup self-rising flour
1/2 cup fresh orange juice
2 egg whites
1 pinch salt
Directions
Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.
Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.
1/2 cup butter
3/4 cup white sugar
2 tablespoons grated orange zest
2 egg yolks
1 cup self-rising flour
1/2 cup fresh orange juice
2 egg whites
1 pinch salt
Directions
Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.
Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.
Cooking : Aromatic Asparagus
Ingredients
2 tablespoons butter
1/2 pound asparagus, cut into 1-inch pieces
3 tablespoons all-purpose flour
2 cups milk
1 1/2 cups vegetable broth
1/2 cup water
1/4 cup grated Parmesan cheese
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt to taste
Directions
Melt butter in a medium saucepan over medium heat. Stir in asparagus and cook 5 minutes.
Sprinkle flour over asparagus, and toss to coat. Mix milk, vegetable broth and water into saucepan. Stir in Parmesan cheese, thyme, sage and salt. Cook 30 minutes, stirring occasionally. Serve warm.
2 tablespoons butter
1/2 pound asparagus, cut into 1-inch pieces
3 tablespoons all-purpose flour
2 cups milk
1 1/2 cups vegetable broth
1/2 cup water
1/4 cup grated Parmesan cheese
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt to taste
Directions
Melt butter in a medium saucepan over medium heat. Stir in asparagus and cook 5 minutes.
Sprinkle flour over asparagus, and toss to coat. Mix milk, vegetable broth and water into saucepan. Stir in Parmesan cheese, thyme, sage and salt. Cook 30 minutes, stirring occasionally. Serve warm.
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