Ingredients
1/2 cup butter or margarine, softened
1 1/8 cups sugar, divided
1 cup grated peeled apple
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons buttermilk
1/2 teaspoon vanilla extract
1 cup chopped nuts
3/4 teaspoon ground cinnamon
Directions
In a mixing bowl, cream the butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in apple. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in vanilla and nuts. Pour into a greased and floured 9-in. x 5-in. x 3-in. loaf pan. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to wire rack.
Thursday, May 5, 2011
Cooking : Breakfast Burritos de Frank
Ingredients
1 (15 ounce) can black beans, drained
2 tablespoons vegetable oil
8 (10 inch) flour tortillas
1 1/2 cups shredded Cheddar cheese
1 (16 ounce) jar salsa
Directions
Pour the drained can of black beans into a small saucepan and cook over medium-low until heated through.
While the beans are heating, heat the vegetable oil in a large skillet. In a large bowl, scramble the eggs together. Pour the eggs into the hot skillet and scramble until cooked to desired wetness.
Heat the tortillas in a microwave or in the oven until soft. Lay the tortillas flat and spoon as many black beans onto each tortilla as you like. Follow with eggs, cheese and salsa. Roll the tortillas into burritos. Serve or let cool and freeze for reheating and eating another morning.
1 (15 ounce) can black beans, drained
2 tablespoons vegetable oil
8 (10 inch) flour tortillas
1 1/2 cups shredded Cheddar cheese
1 (16 ounce) jar salsa
Directions
Pour the drained can of black beans into a small saucepan and cook over medium-low until heated through.
While the beans are heating, heat the vegetable oil in a large skillet. In a large bowl, scramble the eggs together. Pour the eggs into the hot skillet and scramble until cooked to desired wetness.
Heat the tortillas in a microwave or in the oven until soft. Lay the tortillas flat and spoon as many black beans onto each tortilla as you like. Follow with eggs, cheese and salsa. Roll the tortillas into burritos. Serve or let cool and freeze for reheating and eating another morning.
Cooking : Brunch Pizza Squares
Ingredients
1 pound bulk pork sausage
1 (8 ounce) can refrigerated crescent rolls
2 tablespoons milk
1/8 teaspoon pepper
3/4 cup shredded Cheddar cheese
Directions
In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent dough into a lightly greased 13-in. x 9-in. x 2-in. baking pan. Press dough 1/2 in. up the sides; seal seams. Sprinkle with sausage. In a bowl, beat the eggs, milk and pepper; pour over sausage. Sprinkle with cheese.
Bake, uncovered, at 400 degrees for 15 minutes or until the crust is golden brown and the cheese is melted.
1 pound bulk pork sausage
1 (8 ounce) can refrigerated crescent rolls
2 tablespoons milk
1/8 teaspoon pepper
3/4 cup shredded Cheddar cheese
Directions
In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent dough into a lightly greased 13-in. x 9-in. x 2-in. baking pan. Press dough 1/2 in. up the sides; seal seams. Sprinkle with sausage. In a bowl, beat the eggs, milk and pepper; pour over sausage. Sprinkle with cheese.
Bake, uncovered, at 400 degrees for 15 minutes or until the crust is golden brown and the cheese is melted.
Cooking : Blueberry Custard
Ingredients
3 tablespoons butter
1/4 cup honey
2 1/2 cups milk
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup blueberries
1/2 teaspoon ground nutmeg
3 tablespoons confectioners' sugar for dusting
Directions
Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.
3 tablespoons butter
1/4 cup honey
2 1/2 cups milk
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup blueberries
1/2 teaspoon ground nutmeg
3 tablespoons confectioners' sugar for dusting
Directions
Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.
Cooking : Best Chicken Salad Ever II
Ingredients
1/4 cup honey
1/4 cup Worcestershire sauce
6 (4 ounce) skinless, boneless chicken breast halves
3 tablespoons honey
3 tablespoons prepared Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons lemon zest
1 1/2 teaspoons lemon pepper
1/2 teaspoon poppy seeds
1/2 teaspoon garlic powder
1 cup halved seedless red grapes
1/2 cup cashews
Directions
In a large, self-sealing bag, combine honey and Worcestershire sauce. Add chicken and place bag in a shallow dish in the refrigerator. Chill 2 to 4 hours, turning bag occasionally. Remove chicken and discard marinade.
Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. Remove from grill, cool and chop.
In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. Add chicken, grapes and cashews and toss until evenly coated. Cover and chill until serving.
1/4 cup honey
1/4 cup Worcestershire sauce
6 (4 ounce) skinless, boneless chicken breast halves
3 tablespoons honey
3 tablespoons prepared Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons lemon zest
1 1/2 teaspoons lemon pepper
1/2 teaspoon poppy seeds
1/2 teaspoon garlic powder
1 cup halved seedless red grapes
1/2 cup cashews
Directions
In a large, self-sealing bag, combine honey and Worcestershire sauce. Add chicken and place bag in a shallow dish in the refrigerator. Chill 2 to 4 hours, turning bag occasionally. Remove chicken and discard marinade.
Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. Remove from grill, cool and chop.
In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. Add chicken, grapes and cashews and toss until evenly coated. Cover and chill until serving.
Cooking : Baked Apricots
Ingredients
3 (15 ounce) cans apricot halves, drained
3/4 cup packed brown sugar
50 buttery round crackers, crumbled
1/2 cup butter, melted
Directions
Preheat oven to 325 degrees F (165 degrees C).
In an 8x12 inch baking pan, layer half of apricots, brown sugar, cracker crumbs, and butter. Repeat.
Bake for 50 to 60 minutes.
3 (15 ounce) cans apricot halves, drained
3/4 cup packed brown sugar
50 buttery round crackers, crumbled
1/2 cup butter, melted
Directions
Preheat oven to 325 degrees F (165 degrees C).
In an 8x12 inch baking pan, layer half of apricots, brown sugar, cracker crumbs, and butter. Repeat.
Bake for 50 to 60 minutes.
Cooking : Airport Bob's Green Beans
Ingredients
6 thick slices bacon, cut into 1 inch pieces
1 (16 ounce) package frozen cut green beans
1/4 cup butter
1/4 cup packed brown sugar
Directions
Fry the bacon in a large skillet over medium heat until done, but not quite crisp, about 9 minutes. Drain off grease and add butter and brown sugar. Cook and stir over medium heat until sugar has dissolved; remove from the heat and set aside.
Place the green beans into a pot and fill with about 1 inch of water. Bring to a boil then cover, and steam over medium heat until cooked through, about 5 minutes. Drain off water and stir in the sugar and bacon mixture. Serve immediately.
6 thick slices bacon, cut into 1 inch pieces
1 (16 ounce) package frozen cut green beans
1/4 cup butter
1/4 cup packed brown sugar
Directions
Fry the bacon in a large skillet over medium heat until done, but not quite crisp, about 9 minutes. Drain off grease and add butter and brown sugar. Cook and stir over medium heat until sugar has dissolved; remove from the heat and set aside.
Place the green beans into a pot and fill with about 1 inch of water. Bring to a boil then cover, and steam over medium heat until cooked through, about 5 minutes. Drain off water and stir in the sugar and bacon mixture. Serve immediately.
Cooking : Beef 'n' Black Bean Soup
Ingredients
1 pound ground beef
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups cooked rice
Directions
In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated through.
1 pound ground beef
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups cooked rice
Directions
In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated through.
Cooking : Apple Sweet Potato Bake
Ingredients
3 cups sliced peeled cooked sweet potatoes
3 cups sliced peeled tart apples
3/4 cup packed brown sugar
3/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 dash pepper
3 tablespoons butter or margarine
Directions
In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. Cover and bake at 350 for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until the apples are tender.
3 cups sliced peeled cooked sweet potatoes
3 cups sliced peeled tart apples
3/4 cup packed brown sugar
3/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 dash pepper
3 tablespoons butter or margarine
Directions
In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. Cover and bake at 350 for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until the apples are tender.
Cooking : Aunt Anne's Coffee Cake
Ingredients
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup milk, or as needed
1 1/2 teaspoons vanilla extract
1/4 cup all-purpose flour
2/3 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup milk, or as needed
1 1/2 teaspoons vanilla extract
1/4 cup all-purpose flour
2/3 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Cooking : Black 'N' White Brownies
Ingredients
3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup quick-cooking oats
1 cup flaked coconut
2/3 cup butter, melted
2 tablespoons milk
CHOCOLATE LAYER:
1/3 cup butter
1 (1 ounce) square unsweetened chocolate
1 cup packed brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 teaspoons vanilla extract
2 1/4 cups confectioners' sugar
1/4 cup chopped walnuts
Directions
In a bowl, combine the first four ingredients. Stir in oats and coconut. Add butter and milk; mix well. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 10-12 minutes. Remove from the oven. Reduce heat to 325 degrees F.
In a saucepan, melt the butter and chocolate; cool slightly. In a mixing bowl, combine the eggs, brown sugar, milk and vanilla; mix well. Add chocolate mixture; mix well. Combine the flour, baking powder and salt; add to chocolate mixture and mix well. Stir in walnuts. Spread evenly over crust. Bake at 325 degrees F for 25-30 minutes or until a toothpick comes out with moist crumbs (do not overbake). Cool on a wire rack.
In a mixing bowl, combine the first four frosting ingredients until smooth and creamy. Spread over bars. Sprinkle with walnuts. Store in the refrigerator.
3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup quick-cooking oats
1 cup flaked coconut
2/3 cup butter, melted
2 tablespoons milk
CHOCOLATE LAYER:
1/3 cup butter
1 (1 ounce) square unsweetened chocolate
1 cup packed brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 teaspoons vanilla extract
2 1/4 cups confectioners' sugar
1/4 cup chopped walnuts
Directions
In a bowl, combine the first four ingredients. Stir in oats and coconut. Add butter and milk; mix well. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 10-12 minutes. Remove from the oven. Reduce heat to 325 degrees F.
In a saucepan, melt the butter and chocolate; cool slightly. In a mixing bowl, combine the eggs, brown sugar, milk and vanilla; mix well. Add chocolate mixture; mix well. Combine the flour, baking powder and salt; add to chocolate mixture and mix well. Stir in walnuts. Spread evenly over crust. Bake at 325 degrees F for 25-30 minutes or until a toothpick comes out with moist crumbs (do not overbake). Cool on a wire rack.
In a mixing bowl, combine the first four frosting ingredients until smooth and creamy. Spread over bars. Sprinkle with walnuts. Store in the refrigerator.
Cooking : Absolute Best Pancake Syrup
Ingredients
1/2 cup butter
1 cup sugar
1 cup buttermilk
1 tablespoon vanilla extract
1 tablespoon corn syrup
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
Directions
Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.
1/2 cup butter
1 cup sugar
1 cup buttermilk
1 tablespoon vanilla extract
1 tablespoon corn syrup
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
Directions
Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.
Cooking : Apricot Upside-Down Cake
Ingredients
2 (15 ounce) cans apricot halves
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 eggs, separated
2/3 cup sugar
2/3 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Directions
Drain apricots, reserving 3 tablespoons juice (discard remaining juice or save for another use); set aside. Place butter in a greased 9-in. square baking pan; place in a 350 degrees F oven for 3-4 minutes or until melted. Stir in the brown sugar. Arrange apricot halves, cut side up, in a single layer over sugar. In a mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in reserved apricot juice. Combine flour, baking powder and salt; gradually add to egg yolk mixture. In another mixing bowl, beat egg whites until stiff. Fold into yolk mixture. Carefully spread over apricots. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving plate.
2 (15 ounce) cans apricot halves
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 eggs, separated
2/3 cup sugar
2/3 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Directions
Drain apricots, reserving 3 tablespoons juice (discard remaining juice or save for another use); set aside. Place butter in a greased 9-in. square baking pan; place in a 350 degrees F oven for 3-4 minutes or until melted. Stir in the brown sugar. Arrange apricot halves, cut side up, in a single layer over sugar. In a mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in reserved apricot juice. Combine flour, baking powder and salt; gradually add to egg yolk mixture. In another mixing bowl, beat egg whites until stiff. Fold into yolk mixture. Carefully spread over apricots. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving plate.
Cooking : Bacon Wrapped Tater Tots
Ingredients
1 (32 ounce) package tater tots
2 pounds sliced bacon, cut in half
6 slices American cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Arrange the tater tots in a single layer on a large baking sheet. Bake for about 10 minutes, so that they are no longer frozen but not completely cooked. Remove from the oven and allow to cool.
Place bacon slices in a skillet over medium heat. Fry bacon until cooked through but still flexible. Drain on paper towels.
Break each slice of cheese into small pieces. Each slice should make about 16 pieces. Place a piece of cheese against the side of a tater tot. Wrap with a piece of the bacon and secure with a toothpick. Place on a baking sheet. Repeat until you run out of tots.
Bake for about 30 minutes in the preheated oven, until the bacon is crisp.
1 (32 ounce) package tater tots
2 pounds sliced bacon, cut in half
6 slices American cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Arrange the tater tots in a single layer on a large baking sheet. Bake for about 10 minutes, so that they are no longer frozen but not completely cooked. Remove from the oven and allow to cool.
Place bacon slices in a skillet over medium heat. Fry bacon until cooked through but still flexible. Drain on paper towels.
Break each slice of cheese into small pieces. Each slice should make about 16 pieces. Place a piece of cheese against the side of a tater tot. Wrap with a piece of the bacon and secure with a toothpick. Place on a baking sheet. Repeat until you run out of tots.
Bake for about 30 minutes in the preheated oven, until the bacon is crisp.
Cooking : Apple and Raisin Sauce
Ingredients
2 tablespoons butter
1 Royal Gala apple - peeled, cored and sliced
1 cup white wine
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/3 cup golden raisins
Directions
Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.
2 tablespoons butter
1 Royal Gala apple - peeled, cored and sliced
1 cup white wine
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/3 cup golden raisins
Directions
Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.
Cooking : Amish Coleslaw
Ingredients
1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup SPLENDA� No Calorie Sweetener, Granulated
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon SPLENDA� No Calorie Sweetener, Granulated
1 teaspoon prepared mustard
3/4 cup vegetable oil
Directions
In a large bowl, toss together the cabbage, onion, and 1 cup SPLENDA� Granulated Sweetener. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon SPLENDA� Granulated Sweetener, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup SPLENDA� No Calorie Sweetener, Granulated
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon SPLENDA� No Calorie Sweetener, Granulated
1 teaspoon prepared mustard
3/4 cup vegetable oil
Directions
In a large bowl, toss together the cabbage, onion, and 1 cup SPLENDA� Granulated Sweetener. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon SPLENDA� Granulated Sweetener, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
Cooking : Bow Ties with Sausage, Tomatoes and Cream
Ingredients
1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.
1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.
Cooking : Bacon and Mushroom Spaghetti
Ingredients
1 pound dry spaghetti
1 pound bacon, cut crosswise into 1-inch pieces
1 large sweet onion (such as Vidalia�), chopped
2 (4.5 ounce) cans sliced mushrooms, drained
2 (15 ounce) cans tomato sauce
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, brown the bacon with onion in a large pan over medium heat until the bacon is almost crisp, about 10 minutes; drain excess fat, and stir in the mushrooms and tomato sauce. Bring the sauce to a boil. Return the cooked spaghetti to the pot, mix with sauce, and serve.
1 pound dry spaghetti
1 pound bacon, cut crosswise into 1-inch pieces
1 large sweet onion (such as Vidalia�), chopped
2 (4.5 ounce) cans sliced mushrooms, drained
2 (15 ounce) cans tomato sauce
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, brown the bacon with onion in a large pan over medium heat until the bacon is almost crisp, about 10 minutes; drain excess fat, and stir in the mushrooms and tomato sauce. Bring the sauce to a boil. Return the cooked spaghetti to the pot, mix with sauce, and serve.
Cooking : Apricot Cookies
Ingredients
1 cup butter
1 cup white sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.
1 cup butter
1 cup white sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.
Cooking : Braunschweiger Spread
Ingredients
1 pound braunschweiger liverwurst
1 (8 ounce) package cream cheese, softened
2 drops ketchup
1/2 onion, chopped
2 teaspoons steak sauce
1 (5 ounce) jar pitted green olives
Directions
In a medium-size mixing bowl, combine braunsweiger, cream cheese, ketchup, onion, and steak sauce. Mix until blended. Shape mixture into a ball. Press olives into the ball. Chill before serving.
1 pound braunschweiger liverwurst
1 (8 ounce) package cream cheese, softened
2 drops ketchup
1/2 onion, chopped
2 teaspoons steak sauce
1 (5 ounce) jar pitted green olives
Directions
In a medium-size mixing bowl, combine braunsweiger, cream cheese, ketchup, onion, and steak sauce. Mix until blended. Shape mixture into a ball. Press olives into the ball. Chill before serving.
Cooking : Bacon Corn Soup
Ingredients
4 bacon strips
1 cup chopped onion
2 cups water
1 1/2 cups diced peeled potatoes
1 teaspoon chicken bouillon granules
1/4 cup all-purpose flour
2 cups milk, divided
1 cup half-and-half cream
1 (16 ounce) package frozen corn
8 ounces process American cheese, cubed
salt and pepper to taste
Directions
In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, saute onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender. In a small bowl, combine flour and 1/4 cup milk until smooth. Add flour mixture, cream, corn and remaining milk to soup; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper.
4 bacon strips
1 cup chopped onion
2 cups water
1 1/2 cups diced peeled potatoes
1 teaspoon chicken bouillon granules
1/4 cup all-purpose flour
2 cups milk, divided
1 cup half-and-half cream
1 (16 ounce) package frozen corn
8 ounces process American cheese, cubed
salt and pepper to taste
Directions
In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, saute onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender. In a small bowl, combine flour and 1/4 cup milk until smooth. Add flour mixture, cream, corn and remaining milk to soup; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper.
Cooking : Baked Omelet Squares
Ingredients
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
Cooking : Bacon Wrapped Delights
Ingredients
12 spears white asparagus
4 ounces enoki mushrooms
4 ounces shiitake mushrooms, stemmed and sliced 1/4-inch thick
24 slices bacon
Directions
Preheat oven to 425 degrees F (220 degrees C).
Bring a pot of water to a boil. Blanch the asparagus until it is barely cooked and still crisp, 2 to 4 minutes. When done, plunge the asparagus into ice water to stop the cooking. When cool, trim the asparagus to 8-inch lengths. Wrap a bundle of 6 asparagus spears with six strips of bacon, side by side, securing each slice with a toothpick. The bacon should be wrapped around twice so that there are two layers.
Trim the enoki mushrooms, and separate into 12 pieces. Stuff each enoki piece with four pieces of shiitake. Wrap each bundle with a slice of bacon, wrapping around twice, and secure with a toothpick. Place the bundles on a wire rack placed over a baking sheet.
Roast in preheated oven for 6 minutes, then flip the bundles over, and cook for another 4 to 6 minutes, until the bacon is brown and crisp.
To serve, remove all 24 toothpicks, and slice the asparagus bundles between the bacon. Drain on paper towels for a moment before serving.
12 spears white asparagus
4 ounces enoki mushrooms
4 ounces shiitake mushrooms, stemmed and sliced 1/4-inch thick
24 slices bacon
Directions
Preheat oven to 425 degrees F (220 degrees C).
Bring a pot of water to a boil. Blanch the asparagus until it is barely cooked and still crisp, 2 to 4 minutes. When done, plunge the asparagus into ice water to stop the cooking. When cool, trim the asparagus to 8-inch lengths. Wrap a bundle of 6 asparagus spears with six strips of bacon, side by side, securing each slice with a toothpick. The bacon should be wrapped around twice so that there are two layers.
Trim the enoki mushrooms, and separate into 12 pieces. Stuff each enoki piece with four pieces of shiitake. Wrap each bundle with a slice of bacon, wrapping around twice, and secure with a toothpick. Place the bundles on a wire rack placed over a baking sheet.
Roast in preheated oven for 6 minutes, then flip the bundles over, and cook for another 4 to 6 minutes, until the bacon is brown and crisp.
To serve, remove all 24 toothpicks, and slice the asparagus bundles between the bacon. Drain on paper towels for a moment before serving.
Cooking : Braunschweiger Ball
Ingredients
2 (8 ounce) packages braunschweiger liverwurst, cubed
1/2 cup chili sauce
2 teaspoons prepared horseradish
6 drops hot pepper sauce
1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 cup pimento-stuffed green olives, sliced
Directions
Using an electric mixer or food processor, beat or process braunschweiger, chili sauce, horseradish and hot pepper sauce until well mixed. Cover and refrigerate until mixture firms up, for approximately 1 hour.
In a medium-sized mixing bowl, mash cream cheese with mayonnaise until smooth and spreadable. Turn liverwurst mixture out onto a sheet of foil and mold it into a ball. Using a small spatula, frost with cream cheese mixture. Decorate with sliced stuffed green olives.
2 (8 ounce) packages braunschweiger liverwurst, cubed
1/2 cup chili sauce
2 teaspoons prepared horseradish
6 drops hot pepper sauce
1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 cup pimento-stuffed green olives, sliced
Directions
Using an electric mixer or food processor, beat or process braunschweiger, chili sauce, horseradish and hot pepper sauce until well mixed. Cover and refrigerate until mixture firms up, for approximately 1 hour.
In a medium-sized mixing bowl, mash cream cheese with mayonnaise until smooth and spreadable. Turn liverwurst mixture out onto a sheet of foil and mold it into a ball. Using a small spatula, frost with cream cheese mixture. Decorate with sliced stuffed green olives.
Cooking : Apple Curry Turkey Pita
Ingredients
2 tablespoons olive oil
1 cup sliced onion
2 tablespoons lemon juice
1/2 pound cooked turkey, cut into chunks
1 tablespoon curry powder, or to taste
1 medium apple, cored and thinly sliced
3 pita bread rounds
1/2 cup plain yogurt
Directions
Heat oil in a skillet over medium-high heat. Stir in onion and lemon juice. Cook until onion is tender. Mix in turkey, season with curry powder and continue cooking until heated through.
Remove from heat. Stir in apple. Stuff pitas with the mixture. Drizzle with yogurt to serve.
2 tablespoons olive oil
1 cup sliced onion
2 tablespoons lemon juice
1/2 pound cooked turkey, cut into chunks
1 tablespoon curry powder, or to taste
1 medium apple, cored and thinly sliced
3 pita bread rounds
1/2 cup plain yogurt
Directions
Heat oil in a skillet over medium-high heat. Stir in onion and lemon juice. Cook until onion is tender. Mix in turkey, season with curry powder and continue cooking until heated through.
Remove from heat. Stir in apple. Stuff pitas with the mixture. Drizzle with yogurt to serve.
Cooking : Aunt Dorothy's Marinated Carrot Salad
Ingredients
2 pounds carrots, peeled and sliced into rounds
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
3/4 cup white vinegar
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large onion, chopped
Directions
Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
2 pounds carrots, peeled and sliced into rounds
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
3/4 cup white vinegar
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large onion, chopped
Directions
Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
Cooking : Apricot Glazed Carrots
Ingredients
2 pounds carrots, peeled and diagonally sliced
3 tablespoons butter, melted
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon orange zest
2 teaspoons fresh lemon juice
chopped fresh parsley for garnish
Directions
Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.
2 pounds carrots, peeled and diagonally sliced
3 tablespoons butter, melted
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon orange zest
2 teaspoons fresh lemon juice
chopped fresh parsley for garnish
Directions
Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.
Cooking : Baked Salmon with Herbs
Ingredients
2 1/2 cups soft bread crumbs
4 garlic cloves, minced
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted
1 (3 pound) salmon fillet
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with nonstick cooking spray. Set aside. In a bowl, combine the bread crumbs, garlic, Parmesan cheese, parsley, thyme, rosemary, salt and pepper. Add butter; toss to coat evenly.
Place salmon on prepared pan. Spray with nonstick cooking spray and pat with bread crumb mixture. Bake, uncovered, at 350 degrees F for 35-40 minutes or until fish flakes easily with a fork.
2 1/2 cups soft bread crumbs
4 garlic cloves, minced
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted
1 (3 pound) salmon fillet
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with nonstick cooking spray. Set aside. In a bowl, combine the bread crumbs, garlic, Parmesan cheese, parsley, thyme, rosemary, salt and pepper. Add butter; toss to coat evenly.
Place salmon on prepared pan. Spray with nonstick cooking spray and pat with bread crumb mixture. Bake, uncovered, at 350 degrees F for 35-40 minutes or until fish flakes easily with a fork.
Cooking : Beefy Bloody Caesar
Ingredients
1 pinch celery salt
1 fluid ounce vodka
6 fluid ounces tomato and clam juice cocktail
1 dash dry beef bouillon powder
1 dash hot pepper sauce
1 dash Worcestershire sauce
1 stalk celery
Directions
Rub the rim of a cocktail glass with celery salt. Place ice in the glass, and pour in vodka and tomato and clam juice cocktail. Mix in the bouillon powder, hot pepper sauce, and Worcestershire sauce. Garnish with celery.
1 pinch celery salt
1 fluid ounce vodka
6 fluid ounces tomato and clam juice cocktail
1 dash dry beef bouillon powder
1 dash hot pepper sauce
1 dash Worcestershire sauce
1 stalk celery
Directions
Rub the rim of a cocktail glass with celery salt. Place ice in the glass, and pour in vodka and tomato and clam juice cocktail. Mix in the bouillon powder, hot pepper sauce, and Worcestershire sauce. Garnish with celery.
Cooking : Bierocks (German Meat Turnovers)
Ingredients
2 (1 pound) loaves frozen bread dough, thawed
1 pound ground beef
1 onion, chopped
1 clove garlic, crushed
1 1/2 teaspoons salt
1 1/2 teaspoons lemon pepper
1 small head cabbage, chopped
2 tablespoons Worcestershire sauce
2 teaspoons caraway seeds
1/2 cup melted butter
Directions
Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
Preheat oven to 350 degrees F (175 degrees C).
On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.
2 (1 pound) loaves frozen bread dough, thawed
1 pound ground beef
1 onion, chopped
1 clove garlic, crushed
1 1/2 teaspoons salt
1 1/2 teaspoons lemon pepper
1 small head cabbage, chopped
2 tablespoons Worcestershire sauce
2 teaspoons caraway seeds
1/2 cup melted butter
Directions
Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
Preheat oven to 350 degrees F (175 degrees C).
On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.
Cooking : Apple Port Pastry Cups
Ingredients
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets
4 ounces mascarpone cheese, softened
4 teaspoons packed brown sugar
1 tablespoon port wine
1/2 teaspoon ground cinnamon
2 teaspoons lemon juice
1 red or green apple, cored and finely chopped
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface and roll into a 14-inch square. Cut the pastry sheet into 36 (about 2 1/4-inch) squares. Press the pastry squares into 36 (1 3/4-inch) mini muffin pan cups.
Bake for 10 minutes or until the pastry cups are golden.
Stir the cheese, brown sugar, wine, cinnamon and lemon juice in a medium bowl until the mixture is smooth. Add the apples and toss to coat.
Divide the apple mixture among the pastry cups. Bake for 10 minutes or until the filling is hot.
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets
4 ounces mascarpone cheese, softened
4 teaspoons packed brown sugar
1 tablespoon port wine
1/2 teaspoon ground cinnamon
2 teaspoons lemon juice
1 red or green apple, cored and finely chopped
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface and roll into a 14-inch square. Cut the pastry sheet into 36 (about 2 1/4-inch) squares. Press the pastry squares into 36 (1 3/4-inch) mini muffin pan cups.
Bake for 10 minutes or until the pastry cups are golden.
Stir the cheese, brown sugar, wine, cinnamon and lemon juice in a medium bowl until the mixture is smooth. Add the apples and toss to coat.
Divide the apple mixture among the pastry cups. Bake for 10 minutes or until the filling is hot.
Cooking : BBQ Miso Chicken
Ingredients
1 cup miso paste
1 cup low sodium soy sauce
1 cup white sugar
2 teaspoons sesame oil
1/8 teaspoon cayenne pepper
2 1/2 pounds skinless, boneless chicken breast halves
Directions
In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear.
1 cup miso paste
1 cup low sodium soy sauce
1 cup white sugar
2 teaspoons sesame oil
1/8 teaspoon cayenne pepper
2 1/2 pounds skinless, boneless chicken breast halves
Directions
In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear.
Cooking : Amy's Chocolate Chip Cookies
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup margarine, softened
1/4 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips.
Drop batter by heaping teaspoonfuls, about 2 inches apart, onto an ungreased cookie sheet. Bake for 9 to 9 1/2 minutes, or until browned.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup margarine, softened
1/4 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips.
Drop batter by heaping teaspoonfuls, about 2 inches apart, onto an ungreased cookie sheet. Bake for 9 to 9 1/2 minutes, or until browned.
Cooking : Albondigas Soup I
Ingredients
1 pound lean ground beef
1/4 pound pork sausage
1 onion, chopped
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup milk
1/4 cup chopped fresh basil
1/2 cup cornmeal
6 (14 ounce) cans beef broth
1 (8 ounce) jar salsa
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 cup white rice
Directions
Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.
Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.
Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.
1 pound lean ground beef
1/4 pound pork sausage
1 onion, chopped
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup milk
1/4 cup chopped fresh basil
1/2 cup cornmeal
6 (14 ounce) cans beef broth
1 (8 ounce) jar salsa
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 cup white rice
Directions
Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.
Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.
Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.
Cooking : Barbeque Seitan and Black Bean Burritos
Ingredients
3 tablespoons olive oil
1 small onion, chopped
5 green onions, chopped
2 cloves garlic, minced
2 habanero peppers, seeded and minced
1 red bell pepper, chopped
1 1/2 (8 ounce) packages seitan
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
3 cups cooked white rice
3 tablespoons chopped fresh cilantro
1 (18 ounce) bottle barbecue sauce
10 (10 inch) flour tortillas
Directions
In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce.
Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside .
In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.
3 tablespoons olive oil
1 small onion, chopped
5 green onions, chopped
2 cloves garlic, minced
2 habanero peppers, seeded and minced
1 red bell pepper, chopped
1 1/2 (8 ounce) packages seitan
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
3 cups cooked white rice
3 tablespoons chopped fresh cilantro
1 (18 ounce) bottle barbecue sauce
10 (10 inch) flour tortillas
Directions
In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce.
Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside .
In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.
Cooking : Angel's Chunky Chicken Salad
Ingredients
1 cooked, boneless chicken breast half, chopped
2 stalks celery, chopped
3 tablespoons mayonnaise
1/2 onion, finely diced
2 dill pickles, chopped
1/4 teaspoon garlic powder
salt and pepper to taste
Directions
Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.
1 cooked, boneless chicken breast half, chopped
2 stalks celery, chopped
3 tablespoons mayonnaise
1/2 onion, finely diced
2 dill pickles, chopped
1/4 teaspoon garlic powder
salt and pepper to taste
Directions
Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.
Cooking : Breakfast Supreme
Ingredients
1 pound bulk pork sausage
1 pound ground beef
1 small onion, chopped
3/4 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine, melted
2 cups shredded Cheddar cheese, divided
2/3 cup whipping cream
Directions
In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Stir in salt and pepper; set aside.
Pour butter into an ungreased 13-in. x 9-in. x 2-in. baking dish. sprinkle with 1 cup cheese. beat eggs; pour over cheese. Top with sausage mixture. Pour the cream over sausage mixture. Sprinkle with remaining cheese. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 35-40 minutes or until set. Let stand for 10 minutes before cutting.
1 pound bulk pork sausage
1 pound ground beef
1 small onion, chopped
3/4 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine, melted
2 cups shredded Cheddar cheese, divided
2/3 cup whipping cream
Directions
In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Stir in salt and pepper; set aside.
Pour butter into an ungreased 13-in. x 9-in. x 2-in. baking dish. sprinkle with 1 cup cheese. beat eggs; pour over cheese. Top with sausage mixture. Pour the cream over sausage mixture. Sprinkle with remaining cheese. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 35-40 minutes or until set. Let stand for 10 minutes before cutting.
Cooking : Butternut and Acorn Squash Soup
Ingredients
1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 tablespoons butter
1/4 cup chopped sweet onion
1 quart chicken broth
1/3 cup packed brown sugar
1 (8 ounce) package cream cheese, softened
1/2 teaspoon ground black pepper
ground cinnamon to taste (optional)
fresh parsley, for garnish
Directions
Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
Melt the butter in a skillet over medium heat, and saute the onion until tender.
In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.
1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 tablespoons butter
1/4 cup chopped sweet onion
1 quart chicken broth
1/3 cup packed brown sugar
1 (8 ounce) package cream cheese, softened
1/2 teaspoon ground black pepper
ground cinnamon to taste (optional)
fresh parsley, for garnish
Directions
Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
Melt the butter in a skillet over medium heat, and saute the onion until tender.
In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.
Cooking : Asparagus Sesame Rolls
Ingredients
12 fresh asparagus spears
12 slices bread, crust removed
1 (8 ounce) package cream cheese, softened
1/2 cup crumbled blue cheese
6 tablespoons butter or margarine, melted
1 tablespoon sesame seeds, toasted
Directions
Trim asparagus spears to 6 in. Flatten bread with a rolling pin. In a small mixing bowl, beat the cream cheese and blue cheese until combined. Spread over bread; top with an asparagus spear and roll up tightly. Roll in butter; place seam side down on a greased baking sheet. Sprinkle with sesame seeds. Bake at 375 degrees F for 14-16 minutes or until bottom is lightly browned.
12 fresh asparagus spears
12 slices bread, crust removed
1 (8 ounce) package cream cheese, softened
1/2 cup crumbled blue cheese
6 tablespoons butter or margarine, melted
1 tablespoon sesame seeds, toasted
Directions
Trim asparagus spears to 6 in. Flatten bread with a rolling pin. In a small mixing bowl, beat the cream cheese and blue cheese until combined. Spread over bread; top with an asparagus spear and roll up tightly. Roll in butter; place seam side down on a greased baking sheet. Sprinkle with sesame seeds. Bake at 375 degrees F for 14-16 minutes or until bottom is lightly browned.
Cooking : 2-Step Skillet Chicken Broccoli Divan
Ingredients
1 tablespoon butter or margarine
1 pound skinless, boneless chicken breast, cut up
3 cups fresh or frozen broccoli flowerets
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup shredded Cheddar cheese
Directions
Melt butter in skillet. Add chicken and cook until browned, stirring often.
Add broccoli, soup and milk. Cover and simmer 5 min. or until done. Sprinkle with cheese.
1 tablespoon butter or margarine
1 pound skinless, boneless chicken breast, cut up
3 cups fresh or frozen broccoli flowerets
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup shredded Cheddar cheese
Directions
Melt butter in skillet. Add chicken and cook until browned, stirring often.
Add broccoli, soup and milk. Cover and simmer 5 min. or until done. Sprinkle with cheese.
Cooking : Brownie Martini
Ingredients
2 fluid ounces vanilla-flavored vodka
3/4 fluid ounce Irish cream liqueur
3/4 fluid ounce creme de cacao
1 fluid ounce coffee-flavored liqueur
1/2 fluid ounce butterscotch schnapps
Directions
Fill a cocktail shaker with ice; pour the vodka, Irish cream, creme de cacao, coffee-flavored liqueur, and butterscotch schnapps over the ice; cover and shake. Strain into a chilled martini glass to serve.
2 fluid ounces vanilla-flavored vodka
3/4 fluid ounce Irish cream liqueur
3/4 fluid ounce creme de cacao
1 fluid ounce coffee-flavored liqueur
1/2 fluid ounce butterscotch schnapps
Directions
Fill a cocktail shaker with ice; pour the vodka, Irish cream, creme de cacao, coffee-flavored liqueur, and butterscotch schnapps over the ice; cover and shake. Strain into a chilled martini glass to serve.
Cooking : Bran Muffins I
Ingredients
2 cups raisin bran cereal
4 cups whole bran cereal
2 cups boiling water
1 cup shortening
3 cups white sugar
4 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking soda
1 1/2 teaspoons salt
Directions
Mix cereal and boiling water together in a metal bowl, and allow to cool.
Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.
When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.
2 cups raisin bran cereal
4 cups whole bran cereal
2 cups boiling water
1 cup shortening
3 cups white sugar
4 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking soda
1 1/2 teaspoons salt
Directions
Mix cereal and boiling water together in a metal bowl, and allow to cool.
Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.
When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.
Cooking : Blueberry Corn Muffins
Ingredients
1/4 cup butter or stick margarine, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup 2% milk
1 cup fresh or frozen blueberries*
Directions
In a mixing bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries. Coat muffin cups with nonstick cooking spray and use paper liners; fill two-thirds full with batter. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1/4 cup butter or stick margarine, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup 2% milk
1 cup fresh or frozen blueberries*
Directions
In a mixing bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries. Coat muffin cups with nonstick cooking spray and use paper liners; fill two-thirds full with batter. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Cooking : Barbecue Pork On Buns
Ingredients
1 (2 pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Directions
Combine all ingredients except buns in a 4-quart slow-cooker; cook, covered, on high for 5-6 hours, until very tender.
Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired.
1 (2 pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Directions
Combine all ingredients except buns in a 4-quart slow-cooker; cook, covered, on high for 5-6 hours, until very tender.
Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired.
Cooking : Beefy Spanish Rice
Ingredients
2 tablespoons vegetable oil
1 cup uncooked converted white rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 pound ground beef
1 cup canned corn
1 (6 ounce) can tomato sauce
1/2 cup ketchup
1 cup water
salt and pepper to taste
garlic powder to taste
Directions
In a large saucepan over medium heat, heat the oil. Add the rice, onion and bell pepper and saute for 5 minutes, or until onions are tender. Add the ground beef and saute until browned. Drain excess oil and fat.
Add the corn, tomato sauce, ketchup and water. Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Season with salt, pepper and garlic powder to taste.
2 tablespoons vegetable oil
1 cup uncooked converted white rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 pound ground beef
1 cup canned corn
1 (6 ounce) can tomato sauce
1/2 cup ketchup
1 cup water
salt and pepper to taste
garlic powder to taste
Directions
In a large saucepan over medium heat, heat the oil. Add the rice, onion and bell pepper and saute for 5 minutes, or until onions are tender. Add the ground beef and saute until browned. Drain excess oil and fat.
Add the corn, tomato sauce, ketchup and water. Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Season with salt, pepper and garlic powder to taste.
Cooking : Bacon Tater Bake
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 1/3 cups sour cream
1 large onion, chopped
1 pound sliced bacon, cooked and crumbled
1 (32 ounce) package tater tots
Directions
In a large bowl, combine the soup, sour cream and onion. Add the bacon and Tater Tots; stir until combined.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 50 minutes. Uncover and bake 8-10 minutes longer or until golden brown.
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 1/3 cups sour cream
1 large onion, chopped
1 pound sliced bacon, cooked and crumbled
1 (32 ounce) package tater tots
Directions
In a large bowl, combine the soup, sour cream and onion. Add the bacon and Tater Tots; stir until combined.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 50 minutes. Uncover and bake 8-10 minutes longer or until golden brown.
Cooking : Blueberry Buttermilk Coffeecake
Ingredients
1/2 cup butter
1 1/3 cups white sugar
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries
2/3 cup all-purpose flour
2/3 cup white sugar
6 tablespoons butter, softened
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1/2 cup butter
1 1/3 cups white sugar
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries
2/3 cup all-purpose flour
2/3 cup white sugar
6 tablespoons butter, softened
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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 : Apple-Rosemary Blue Cheese Bites
Ingredients
1 cup crumbled blue cheese
1/4 cup chopped pecans
1 ounce cream cheese, softened
1/2 teaspoon dried rosemary leaves, crushed
2 medium apples, peeled
1 (8 ounce) can Pillsbury� refrigerated crescent dinner rolls
Directions
Mix blue cheese, pecans, cream cheese and rosemary. Cut each apple into 16 wedges; set aside.
Separate dough into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1 tablespoon cheese mixture over each triangle; place 2 apple wedges along wide end of each triangle. Roll up each triangle from wide end and place point side down 1 inch apart on ungreased cookie sheet.
Bake at 375 degrees F 18 to 22 minutes or until golden brown. Serve warm.
1 cup crumbled blue cheese
1/4 cup chopped pecans
1 ounce cream cheese, softened
1/2 teaspoon dried rosemary leaves, crushed
2 medium apples, peeled
1 (8 ounce) can Pillsbury� refrigerated crescent dinner rolls
Directions
Mix blue cheese, pecans, cream cheese and rosemary. Cut each apple into 16 wedges; set aside.
Separate dough into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1 tablespoon cheese mixture over each triangle; place 2 apple wedges along wide end of each triangle. Roll up each triangle from wide end and place point side down 1 inch apart on ungreased cookie sheet.
Bake at 375 degrees F 18 to 22 minutes or until golden brown. Serve warm.
Cooking : Bob's BBQ Sauce
Ingredients
1/2 cup brown sugar
2 tablespoons cider vinegar
1/4 cup ketchup
1 teaspoon ground dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon horseradish sauce
Directions
In a bowl, mix the brown sugar, cider vinegar, ketchup, dry mustard, Worcestershire sauce, and horseradish sauce. Refrigerate until ready to use.
1/2 cup brown sugar
2 tablespoons cider vinegar
1/4 cup ketchup
1 teaspoon ground dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon horseradish sauce
Directions
In a bowl, mix the brown sugar, cider vinegar, ketchup, dry mustard, Worcestershire sauce, and horseradish sauce. Refrigerate until ready to use.
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