Ingredients
6 cups dry bread crumbs
1 onion, chopped
1 stalk celery, diced
1 (16 ounce) jar applesauce
1 (14 ounce) can chicken broth
2 tablespoons dried parsley
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon dried sage
salt and pepper to taste
1 (4 pound) whole chicken, cut into pieces
3/4 cup butter, melted
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking pan with cooking spray.
In a large bowl, mix the bread crumbs, onion, celery, applesauce, and broth. Season with parsley, rosemary, thyme, sage, salt, and pepper. Transfer to the baking dish. Arrange chicken pieces in the dish so they are partially covered with the stuffing. Drizzle with butter. Cover the dish with aluminum foil.
Bake 1 hour in the preheated oven. Remove foil, and continue baking 30 minutes, until chicken juices run clear and stuffing is lightly browned.
Monday, July 18, 2011
Cooking : Breakfast Fruit Salad
Ingredients
2 cups cubed cantaloupe
2 large red apples, chopped
1 cup red or green grapes
1 medium firm banana, sliced
1/2 cup lemon yogurt
1 tablespoon orange juice concentrate
Directions
In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit.
2 cups cubed cantaloupe
2 large red apples, chopped
1 cup red or green grapes
1 medium firm banana, sliced
1/2 cup lemon yogurt
1 tablespoon orange juice concentrate
Directions
In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit.
Cooking : Almond Citrus Biscotti
Ingredients
1/2 cup butter (no substitutes), softened
1 1/2 cups sugar
1 tablespoon grated lemon peel
2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons coarsely ground almonds
Directions
In a mixing bowl, cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 8-in. x 2-in. rectangle on ungreased baking sheets. In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds.
Bake at 350 degrees F for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place, cut side down, on ungreased baking sheets. Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks. Store in an airtight container.
1/2 cup butter (no substitutes), softened
1 1/2 cups sugar
1 tablespoon grated lemon peel
2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons coarsely ground almonds
Directions
In a mixing bowl, cream butter and sugar. Add 3 eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough into four portions; shape each into an 8-in. x 2-in. rectangle on ungreased baking sheets. In a small bowl, lightly beat remaining egg; brush evenly over dough. Sprinkle with almonds.
Bake at 350 degrees F for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place, cut side down, on ungreased baking sheets. Bake for 12-14 minutes or until golden brown, turning once. Cool on wire racks. Store in an airtight container.
Cooking : Breakfast Pepperoni Pizza
Ingredients
1 green onion, chopped
2 teaspoons water
1 teaspoon butter
1 (7 inch) prebaked Italian bread shell crust
1/3 cup shredded Cheddar cheese
1/4 cup pizza sauce
12 slices pepperoni sausage
Directions
In a small bowl, whisk the eggs, onion and water. In a small skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are partially set.
Place the crust on an ungreased baking sheet. Sprinkle with about 2 tablespoons cheese and drizzle with about 2 tablespoons pizza sauce. Top with scrambled egg mixture. Drizzle with remaining pizza sauce; sprinkle with remaining cheese. Top with pepperoni. Bake at 400 degrees F for 10-12 minutes or until crust is slightly crisp. Let stand for 5 minutes before serving.
1 green onion, chopped
2 teaspoons water
1 teaspoon butter
1 (7 inch) prebaked Italian bread shell crust
1/3 cup shredded Cheddar cheese
1/4 cup pizza sauce
12 slices pepperoni sausage
Directions
In a small bowl, whisk the eggs, onion and water. In a small skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are partially set.
Place the crust on an ungreased baking sheet. Sprinkle with about 2 tablespoons cheese and drizzle with about 2 tablespoons pizza sauce. Top with scrambled egg mixture. Drizzle with remaining pizza sauce; sprinkle with remaining cheese. Top with pepperoni. Bake at 400 degrees F for 10-12 minutes or until crust is slightly crisp. Let stand for 5 minutes before serving.
Cooking : Brown Sugar Muffins
Ingredients
1/2 cup shortening
1 cup packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Directions
In a mixing bowl, cream shortening and brown sugar. Add egg, milk and vanilla. Combine the dry ingredients; add to creamed mixture just until combined. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1/2 cup shortening
1 cup packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Directions
In a mixing bowl, cream shortening and brown sugar. Add egg, milk and vanilla. Combine the dry ingredients; add to creamed mixture just until combined. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Cooking : Black-Eyed Pea Salad
Ingredients
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 large tomato, seeded and chopped
2 cups shredded lettuce
2/3 cup fat-free ranch salad dressing
Directions
In a large bowl, combine all ingredients; toss lightly. Serve immediately.
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 large tomato, seeded and chopped
2 cups shredded lettuce
2/3 cup fat-free ranch salad dressing
Directions
In a large bowl, combine all ingredients; toss lightly. Serve immediately.
Cooking : Bow Ties with Veggies
Ingredients
1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 zucchini, chopped
1 large onion, chopped
salt and pepper to taste
Directions
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.
In a skillet over medium heat, saute zucchini and onion in olive oil until tender. Toss farfalle pasta with vegetables and season with salt and pepper; serve.
1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 zucchini, chopped
1 large onion, chopped
salt and pepper to taste
Directions
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.
In a skillet over medium heat, saute zucchini and onion in olive oil until tender. Toss farfalle pasta with vegetables and season with salt and pepper; serve.
Cooking : Blushing Applesauce
Ingredients
5 pounds Macintosh apples, quartered and cored
3/4 cup sugar
3/4 cup water
1/4 cup lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Place apples in a large pot with the sugar, water, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the apples are very soft and lose their shape, about 25 minutes.
Remove the apples from the heat and allow to cool slightly. Puree apples in a food processor or food mill. If using the food processor, strain the apples through a sieve to remove the pieces of apple skin.
Stir in the cinnamon and nutmeg. Serve at room temperature or refrigerate and serve cold.
5 pounds Macintosh apples, quartered and cored
3/4 cup sugar
3/4 cup water
1/4 cup lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Place apples in a large pot with the sugar, water, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the apples are very soft and lose their shape, about 25 minutes.
Remove the apples from the heat and allow to cool slightly. Puree apples in a food processor or food mill. If using the food processor, strain the apples through a sieve to remove the pieces of apple skin.
Stir in the cinnamon and nutmeg. Serve at room temperature or refrigerate and serve cold.
Cooking : Blue Cheese Dressing
Ingredients
1 cup mayonnaise
2 tablespoons minced onion
1 tablespoon minced garlic
1/4 cup chopped fresh parsley
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon distilled white vinegar
1/4 cup blue cheese, crumbled
salt and pepper to taste
Directions
In a small mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, and blue cheese. Season with salt and pepper to taste. Cover, and refrigerate for at least one hour before serving.
1 cup mayonnaise
2 tablespoons minced onion
1 tablespoon minced garlic
1/4 cup chopped fresh parsley
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon distilled white vinegar
1/4 cup blue cheese, crumbled
salt and pepper to taste
Directions
In a small mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, and blue cheese. Season with salt and pepper to taste. Cover, and refrigerate for at least one hour before serving.
Cooking : Apple Coconut Bread
Ingredients
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground nutmeg
1 1/2 tablespoons ground cinnamon
3/4 cup soy milk
1 tablespoon vanilla extract
1/2 cup butter or margarine, melted
3 apples, cored and chopped
1/2 cup sweetened dried cranberries (optional)
1 cup flaked coconut
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, stir together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Make a well in the center, and pour in the soy milk, vanilla and melted butter. Stir just until dry ingredients are moistened. Mix in the apples, dried cranberries and most of the coconut. Reserve a small handful for sprinkling over the top of the loaf. Pour into the prepared loaf pan, and sprinkle reserved coconut on top.
Bake for 40 to 45 minutes in the preheated oven, until a knife inserted into the loaf comes out clean. Cool for at least 5 minutes before removing from the pan.
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground nutmeg
1 1/2 tablespoons ground cinnamon
3/4 cup soy milk
1 tablespoon vanilla extract
1/2 cup butter or margarine, melted
3 apples, cored and chopped
1/2 cup sweetened dried cranberries (optional)
1 cup flaked coconut
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, stir together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Make a well in the center, and pour in the soy milk, vanilla and melted butter. Stir just until dry ingredients are moistened. Mix in the apples, dried cranberries and most of the coconut. Reserve a small handful for sprinkling over the top of the loaf. Pour into the prepared loaf pan, and sprinkle reserved coconut on top.
Bake for 40 to 45 minutes in the preheated oven, until a knife inserted into the loaf comes out clean. Cool for at least 5 minutes before removing from the pan.
Cooking : Avocado and Pilchard Pate
Ingredients
2 large avocados - halved, peeled, and pitted
2 (3.88 ounce) tins herring fillets packed in oil or Pacific Pilchards
12 pimento-stuffed green olives, chopped
3 pickled gherkins, chopped
2 tablespoons capers, chopped
Worcestershire sauce
4 tablespoons mayonnaise
freshly ground black pepper to taste
4 green onions, finely chopped (optional)
Directions
In a mixing bowl, combine avocados herring fillets, olives, gherkins, and capers. Add chopped green onion if desired. Season with Worcestershire sauce and pepper. With an electric mixer, begin whisking together ingredients to make paste. Mix in mayonnaise to bind: for a rough mixture add in about 1 tablespoon mayonnaise, and for a smoother paste add up to 4 tablespoons. Chill for 4 to 8 hours.
2 large avocados - halved, peeled, and pitted
2 (3.88 ounce) tins herring fillets packed in oil or Pacific Pilchards
12 pimento-stuffed green olives, chopped
3 pickled gherkins, chopped
2 tablespoons capers, chopped
Worcestershire sauce
4 tablespoons mayonnaise
freshly ground black pepper to taste
4 green onions, finely chopped (optional)
Directions
In a mixing bowl, combine avocados herring fillets, olives, gherkins, and capers. Add chopped green onion if desired. Season with Worcestershire sauce and pepper. With an electric mixer, begin whisking together ingredients to make paste. Mix in mayonnaise to bind: for a rough mixture add in about 1 tablespoon mayonnaise, and for a smoother paste add up to 4 tablespoons. Chill for 4 to 8 hours.
Cooking : Blueberry and Banana Cream Cheese Pie
Ingredients
1/2 cup chopped pecans
3 ripe bananas
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package cream cheese
1 (21 ounce) can blueberry pie filling
1 cup white sugar
1 recipe pastry for a 9 inch single crust pie
Directions
Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
Slice bananas into cooled crusts.
Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.
Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!
1/2 cup chopped pecans
3 ripe bananas
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package cream cheese
1 (21 ounce) can blueberry pie filling
1 cup white sugar
1 recipe pastry for a 9 inch single crust pie
Directions
Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
Slice bananas into cooled crusts.
Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.
Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!
Cooking : Blueberry Dessert
Ingredients
1/2 cup softened butter
26 saltine crackers, crushed
1/2 cup chopped walnuts
4 large egg whites
1 cup white sugar
1 teaspoon cream of tartar
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 (21 ounce) can blueberry pie filling
1 teaspoon lemon juice
1 cup heavy cream
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Mix the butter, crushed saltines, and walnuts together in a bowl, and press the mixture into the bottom of an 8x12 inch baking dish.
With an electric mixer, beat the egg whites, sugar, cream of tartar, and vinegar in a large metal or glass bowl until the mixture forms stiff peaks, then beat in 1 teaspoon of vanilla extract. Spread the meringue mixture over the prepared crust, and bake in the preheated oven until the meringue is golden brown and firm, 10 to 15 minutes. Let the crust cool.
Mix together the blueberry pie filling and lemon juice in a bowl, and spread the mixture over the cooled meringue.
Beat the cream and 1/2 teaspoon of vanilla extract together with an electric mixer, gradually adding confectioners' sugar, until the whipped cream forms fluffy peaks. Cover the blueberry pie filling with the whipped cream, and refrigerate until served.
1/2 cup softened butter
26 saltine crackers, crushed
1/2 cup chopped walnuts
4 large egg whites
1 cup white sugar
1 teaspoon cream of tartar
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 (21 ounce) can blueberry pie filling
1 teaspoon lemon juice
1 cup heavy cream
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Mix the butter, crushed saltines, and walnuts together in a bowl, and press the mixture into the bottom of an 8x12 inch baking dish.
With an electric mixer, beat the egg whites, sugar, cream of tartar, and vinegar in a large metal or glass bowl until the mixture forms stiff peaks, then beat in 1 teaspoon of vanilla extract. Spread the meringue mixture over the prepared crust, and bake in the preheated oven until the meringue is golden brown and firm, 10 to 15 minutes. Let the crust cool.
Mix together the blueberry pie filling and lemon juice in a bowl, and spread the mixture over the cooled meringue.
Beat the cream and 1/2 teaspoon of vanilla extract together with an electric mixer, gradually adding confectioners' sugar, until the whipped cream forms fluffy peaks. Cover the blueberry pie filling with the whipped cream, and refrigerate until served.
Cooking : Bean and Carrot Salad
Ingredients
1/2 cup baby carrots, cut in half lengthwise
2 cups fresh-cut green beans
1/4 cup chopped radishes
1/4 cup chopped red onion
1 tablespoon lemon juice
1 1/2 teaspoons olive oil
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon ground cumin
1 1/2 teaspoons sesame seeds, toasted
Directions
In a small saucepan, cook carrots in a small amount of boiling water for 4 minutes. Add the beans; cook 4-5 minutes longer or until vegetables are crisp-tender. Drain; chill in ice water. Drain and pat dry; place in a large bowl. Add radishes and onion.
In a small bowl, whisk the lemon juice, oil, sugar, mustard, garlic, salt and cumin. Pour over bean mixture; toss to coat. Cover and refrigerate until serving. Sprinkle with sesame seeds.
1/2 cup baby carrots, cut in half lengthwise
2 cups fresh-cut green beans
1/4 cup chopped radishes
1/4 cup chopped red onion
1 tablespoon lemon juice
1 1/2 teaspoons olive oil
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon ground cumin
1 1/2 teaspoons sesame seeds, toasted
Directions
In a small saucepan, cook carrots in a small amount of boiling water for 4 minutes. Add the beans; cook 4-5 minutes longer or until vegetables are crisp-tender. Drain; chill in ice water. Drain and pat dry; place in a large bowl. Add radishes and onion.
In a small bowl, whisk the lemon juice, oil, sugar, mustard, garlic, salt and cumin. Pour over bean mixture; toss to coat. Cover and refrigerate until serving. Sprinkle with sesame seeds.
Cooking : Bacon Cheeseburger Cake
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (13 ounce) package brownie mix
2 (12 fluid ounce) cans vanilla frosting
yellow food coloring
red food coloring
3 vanilla wafer cookies
1 large roll of red fruit leather
4 caramels, with stripes
8 yellow chewy fruit-flavored candy squares
1 (16 ounce) container chocolate frosting
1 large roll of green fruit leather
2 teaspoons sesame seeds
Directions
Preheat oven according to instructions on cake mix box; prepare mix. Grease and flour a 9 inch pan, and a shallow metal bowl at least 9 inches in diameter. Fill the 9 inch cake pan 2/3 full with cake batter; pour the remaining batter into the prepared metal bowl (this will be the top of your "bun"). Bake according to directions, remove from pans, and cool on a wire rack.
Grease and flour a 9 inch pan. Prepare brownie batter, and bake according to instructions on box. Remove from pan, and cool on a wire rack. Shave off the sharp edges of the brownie, making it resemble a hamburger patty.
Place 1/4 cups of vanilla frosting in a heavy duty plastic sandwich bag, and color with yellow food coloring to make your mustard. Repeat a second time using the red food coloring to make your ketchup. Place remaining frosting in a bowl, and color with a mix of red and yellow food coloring until you arrive at the color of a hamburger bun.
Cut the cookies in half and wrap with pieces of red fruit leather to create your tomatoes. Unwrap the caramels, and heat in microwave for 10 to 15 seconds to slightly soften. Roll the caramels individually between sheets of waxed paper to create bacon strips. Microwave the chewy fruit-flavored candy squares, place together, and roll between sheets of waxed paper to create your cheese slice; trim into a square shape.
To assemble, place bottom bun on your serving dish, and spread with some of the hamburger bun frosting. Place brownie on top of this, and spread it with chocolate frosting. Decorate edges with the tomatoes, bacon, cheese, mustard, and ketchup; use the green fruit leather as lettuce. Place top bun over this and spread with the remaining hamburger bun frosting; sprinkle with sesame seeds.
1 (18.25 ounce) package yellow cake mix
1 (13 ounce) package brownie mix
2 (12 fluid ounce) cans vanilla frosting
yellow food coloring
red food coloring
3 vanilla wafer cookies
1 large roll of red fruit leather
4 caramels, with stripes
8 yellow chewy fruit-flavored candy squares
1 (16 ounce) container chocolate frosting
1 large roll of green fruit leather
2 teaspoons sesame seeds
Directions
Preheat oven according to instructions on cake mix box; prepare mix. Grease and flour a 9 inch pan, and a shallow metal bowl at least 9 inches in diameter. Fill the 9 inch cake pan 2/3 full with cake batter; pour the remaining batter into the prepared metal bowl (this will be the top of your "bun"). Bake according to directions, remove from pans, and cool on a wire rack.
Grease and flour a 9 inch pan. Prepare brownie batter, and bake according to instructions on box. Remove from pan, and cool on a wire rack. Shave off the sharp edges of the brownie, making it resemble a hamburger patty.
Place 1/4 cups of vanilla frosting in a heavy duty plastic sandwich bag, and color with yellow food coloring to make your mustard. Repeat a second time using the red food coloring to make your ketchup. Place remaining frosting in a bowl, and color with a mix of red and yellow food coloring until you arrive at the color of a hamburger bun.
Cut the cookies in half and wrap with pieces of red fruit leather to create your tomatoes. Unwrap the caramels, and heat in microwave for 10 to 15 seconds to slightly soften. Roll the caramels individually between sheets of waxed paper to create bacon strips. Microwave the chewy fruit-flavored candy squares, place together, and roll between sheets of waxed paper to create your cheese slice; trim into a square shape.
To assemble, place bottom bun on your serving dish, and spread with some of the hamburger bun frosting. Place brownie on top of this, and spread it with chocolate frosting. Decorate edges with the tomatoes, bacon, cheese, mustard, and ketchup; use the green fruit leather as lettuce. Place top bun over this and spread with the remaining hamburger bun frosting; sprinkle with sesame seeds.
Cooking : Bacon Waffles
Ingredients
1 pound sliced bacon
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1 1/2 cups milk
1/4 cup butter or margarine, melted
Directions
In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
1 pound sliced bacon
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1 1/2 cups milk
1/4 cup butter or margarine, melted
Directions
In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Cooking : Basil Pesto Sunshine Sandwich
Ingredients
1 slice focaccia bread, cut in half horizontally
1 tablespoon mayonnaise
2 teaspoons basil pesto
2 tablespoons sun-dried tomato pesto
1/4 cup roasted red peppers
1/2 cup crumbled feta cheese
1/2 cup fresh basil leaves
Directions
In a small bowl, mix together mayonnaise and basil pesto; spread onto one half of bread. Spread other half with sun-dried tomato pesto. Arrange roasted red peppers on bottom piece. Cover with feta cheese, then fresh basil. Top with remaining slice of bread.
1 slice focaccia bread, cut in half horizontally
1 tablespoon mayonnaise
2 teaspoons basil pesto
2 tablespoons sun-dried tomato pesto
1/4 cup roasted red peppers
1/2 cup crumbled feta cheese
1/2 cup fresh basil leaves
Directions
In a small bowl, mix together mayonnaise and basil pesto; spread onto one half of bread. Spread other half with sun-dried tomato pesto. Arrange roasted red peppers on bottom piece. Cover with feta cheese, then fresh basil. Top with remaining slice of bread.
Cooking : Basic Fondue
Ingredients
2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese
Directions
In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese
Directions
In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
Cooking : Baked Beans III
Ingredients
1 (28 ounce) can baked beans
1/2 pound bacon, cut into small pieces
8 ounces brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Pour beans into a 2 quart casserole dish.
Place bacon in a 9 inch skillet, completely covering bottom of pan. Spread brown sugar over bacon and cook on medium heat. When bacon grease starts to bubble up through the sugar, transfer to the casserole dish and mix with beans.
Bake in preheated oven for 45 minutes.
1 (28 ounce) can baked beans
1/2 pound bacon, cut into small pieces
8 ounces brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Pour beans into a 2 quart casserole dish.
Place bacon in a 9 inch skillet, completely covering bottom of pan. Spread brown sugar over bacon and cook on medium heat. When bacon grease starts to bubble up through the sugar, transfer to the casserole dish and mix with beans.
Bake in preheated oven for 45 minutes.
Cooking : Beef or Chicken Enchiladas
Ingredients
1 tablespoon butter or margarine
2 medium onions, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1 cup chicken broth
2 (4 ounce) cans chopped green chilies
1/4 teaspoon salt
1/4 teaspoon ground cumin
12 flour or corn tortillas
1 1/2 cups cooked, shredded beef chuck roast
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 green onions with tops, thinly sliced
Salsa
Directions
In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.
Grease a 13-in. x 9-in.x 2-in. baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350 degrees F for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.
1 tablespoon butter or margarine
2 medium onions, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1 cup chicken broth
2 (4 ounce) cans chopped green chilies
1/4 teaspoon salt
1/4 teaspoon ground cumin
12 flour or corn tortillas
1 1/2 cups cooked, shredded beef chuck roast
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 green onions with tops, thinly sliced
Salsa
Directions
In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.
Grease a 13-in. x 9-in.x 2-in. baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350 degrees F for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.
Cooking : Apricot Raisin Cookies
Ingredients
1 cup dried apricots
1 teaspoon baking powder
1 teaspoon ground allspice
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup shortening
1 cup white sugar
1 teaspoon baking soda
1 tablespoon warm water
1 cup raisins
1 cup chopped pecans
Directions
Grind apricots in food processor or blender.
In small bowl, combine flour, baking powder, spices and salt.
In a large bowl, cream the shortening and sugar. Dissolve baking soda in warm water and add to creamed mixture, beating until smooth. Beat in the egg.
Slowly blend in the dry ingredients, mixing until well blended. Fold in the apricots, raisins and pecans. Cover and chill for one hour.
Preheat oven to 375 degrees F. Grease cookie sheets.
Drop dough by teaspoonfuls two inches apart. Bake for 18 to 20 minutes.
1 cup dried apricots
1 teaspoon baking powder
1 teaspoon ground allspice
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup shortening
1 cup white sugar
1 teaspoon baking soda
1 tablespoon warm water
1 cup raisins
1 cup chopped pecans
Directions
Grind apricots in food processor or blender.
In small bowl, combine flour, baking powder, spices and salt.
In a large bowl, cream the shortening and sugar. Dissolve baking soda in warm water and add to creamed mixture, beating until smooth. Beat in the egg.
Slowly blend in the dry ingredients, mixing until well blended. Fold in the apricots, raisins and pecans. Cover and chill for one hour.
Preheat oven to 375 degrees F. Grease cookie sheets.
Drop dough by teaspoonfuls two inches apart. Bake for 18 to 20 minutes.
Cooking : Brown Sugar Chops
Ingredients
6 pork chops
6 tablespoons brown sugar
6 tablespoons margarine
1 tablespoon soy sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chops in a 9x13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce.
Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned.
6 pork chops
6 tablespoons brown sugar
6 tablespoons margarine
1 tablespoon soy sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chops in a 9x13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce.
Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned.
Cooking : Barbecued Spam Sandwiches
Ingredients
1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)
1 1/2 cups barbeque sauce
1 cup prepared coleslaw
1 loaf French bread, cut into 4 pieces, split and toasted
Directions
Slice the lunch meat into thin slices. Combine the sliced lunch meat and barbeque sauce in a large skillet over medium heat. Cook until heated through. Spoon meat and sauce onto the bottom halves of the toasted bread. Top with coleslaw, and then the other half of the pieces of bread.
1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)
1 1/2 cups barbeque sauce
1 cup prepared coleslaw
1 loaf French bread, cut into 4 pieces, split and toasted
Directions
Slice the lunch meat into thin slices. Combine the sliced lunch meat and barbeque sauce in a large skillet over medium heat. Cook until heated through. Spoon meat and sauce onto the bottom halves of the toasted bread. Top with coleslaw, and then the other half of the pieces of bread.
Cooking : Buttermilk Oatmeal Bread
Ingredients
1 cup rolled oats
1 cup buttermilk
1/2 cup vegetable oil
1/2 cup packed brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Mix oats with buttermilk. Let stand for 1/2 hour.
Stir oil, egg, and brown sugar into oat mixture. Stir together flour, baking powder, soda, and salt: mix into oat mixture. Pour batter into a greased and floured 8 1/2 x 4 1/2 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until done.
1 cup rolled oats
1 cup buttermilk
1/2 cup vegetable oil
1/2 cup packed brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Mix oats with buttermilk. Let stand for 1/2 hour.
Stir oil, egg, and brown sugar into oat mixture. Stir together flour, baking powder, soda, and salt: mix into oat mixture. Pour batter into a greased and floured 8 1/2 x 4 1/2 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until done.
Cooking : Black Bean Rice Burgers
Ingredients
1 (15 ounce) can black beans, rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
6 tablespoons salsa, divided
1/4 cup reduced-fat sour cream
4 lettuce leaves
4 slices reduced-fat Cheddar cheese
4 hamburger buns, split
Directions
In a large bowl, mash beans with a fork. Add the rice, onion, egg and 2 tablespoons salsa; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-in. thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.
In a small bowl, combine sour cream and remaining salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun.
1 (15 ounce) can black beans, rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
6 tablespoons salsa, divided
1/4 cup reduced-fat sour cream
4 lettuce leaves
4 slices reduced-fat Cheddar cheese
4 hamburger buns, split
Directions
In a large bowl, mash beans with a fork. Add the rice, onion, egg and 2 tablespoons salsa; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-in. thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.
In a small bowl, combine sour cream and remaining salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun.
Cooking : Banana Layer Cake
Ingredients
3 tablespoons shortening
3/4 cup sugar
2 eggs, separated
1/2 cup mashed ripe banana
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup 1% buttermilk
3 tablespoons shortening
3 tablespoons butter, softened
3 cups confectioners' sugar, divided
1/4 teaspoon salt
1/4 teaspoon lemon extract
1/3 cup mashed ripe banana
3 drops yellow food coloring
Directions
In a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes. Add egg yolks; beat well. Add banana; beat on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk. In a small mixing bowl, beat egg whites until soft peaks form; fold into batter.
Coat two 6-in. round baking pans with nonstick cooking spray and dust with flour. Add batter. Bake at 375 degrees F for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, combine shortening and butter. Add 1/2 cup confectioners' sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners' sugar to achieve desired spreading consistency. Tint with food coloring if desired. Spread between layers and over top and sides of cake. Store in the refrigerator.
3 tablespoons shortening
3/4 cup sugar
2 eggs, separated
1/2 cup mashed ripe banana
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup 1% buttermilk
3 tablespoons shortening
3 tablespoons butter, softened
3 cups confectioners' sugar, divided
1/4 teaspoon salt
1/4 teaspoon lemon extract
1/3 cup mashed ripe banana
3 drops yellow food coloring
Directions
In a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes. Add egg yolks; beat well. Add banana; beat on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk. In a small mixing bowl, beat egg whites until soft peaks form; fold into batter.
Coat two 6-in. round baking pans with nonstick cooking spray and dust with flour. Add batter. Bake at 375 degrees F for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, combine shortening and butter. Add 1/2 cup confectioners' sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners' sugar to achieve desired spreading consistency. Tint with food coloring if desired. Spread between layers and over top and sides of cake. Store in the refrigerator.
Cooking : Butter Fragranced Frog Legs
Ingredients
1 pound frog legs, rinsed and patted dry
2 teaspoons white sugar
2 teaspoons garlic salt
1/2 teaspoon black pepper
Oil for deep frying
1 egg, beaten
3/4 cup cornstarch or tapioca starch
2 tablespoons butter
2 teaspoons garlic, minced
Salt to taste
Dipping Sauce:
1/4 cup soy sauce
1 tablespoon lime juice
2 teaspoons chili paste or sauce
1 teaspoon white sugar
1 teaspoon minced garlic
1/2 teaspoon sesame oil (optional)
Directions
Place the frog legs into a bowl and sprinkle with a mixture of 2 teaspoons sugar, garlic salt, and black pepper. Toss until evenly coated, then set aside to marinate for 30 minutes.
Heat at least 2 inches of oil in a large, heavy pot to 350 degrees F (175 degrees C).
Mix the frog legs in the beaten egg to coat, then drain off excess. Toss in cornstarch, and shake off excess. Fry in hot oil until golden brown and cooked through; 4 to 5 minutes. Turn once to insure they cook evenly.
While the frog legs are cooking, melt butter in a small skillet over medium heat; stir in 2 teaspoons of minced garlic. Cook gently for about 3 minutes until the garlic softens, season with salt to taste.
When the frog legs have finished cooking, drain well on paper towels, then place onto a serving dish. Pour garlic-butter sauce overtop; serve with dipping sauce.
To make the dipping sauce, stir together the soy sauce, lime juice, chili paste, 1 teaspoon of sugar, and 1 teaspoon of minced garlic in a small bowl. Season to taste with sesame oil if desired.
1 pound frog legs, rinsed and patted dry
2 teaspoons white sugar
2 teaspoons garlic salt
1/2 teaspoon black pepper
Oil for deep frying
1 egg, beaten
3/4 cup cornstarch or tapioca starch
2 tablespoons butter
2 teaspoons garlic, minced
Salt to taste
Dipping Sauce:
1/4 cup soy sauce
1 tablespoon lime juice
2 teaspoons chili paste or sauce
1 teaspoon white sugar
1 teaspoon minced garlic
1/2 teaspoon sesame oil (optional)
Directions
Place the frog legs into a bowl and sprinkle with a mixture of 2 teaspoons sugar, garlic salt, and black pepper. Toss until evenly coated, then set aside to marinate for 30 minutes.
Heat at least 2 inches of oil in a large, heavy pot to 350 degrees F (175 degrees C).
Mix the frog legs in the beaten egg to coat, then drain off excess. Toss in cornstarch, and shake off excess. Fry in hot oil until golden brown and cooked through; 4 to 5 minutes. Turn once to insure they cook evenly.
While the frog legs are cooking, melt butter in a small skillet over medium heat; stir in 2 teaspoons of minced garlic. Cook gently for about 3 minutes until the garlic softens, season with salt to taste.
When the frog legs have finished cooking, drain well on paper towels, then place onto a serving dish. Pour garlic-butter sauce overtop; serve with dipping sauce.
To make the dipping sauce, stir together the soy sauce, lime juice, chili paste, 1 teaspoon of sugar, and 1 teaspoon of minced garlic in a small bowl. Season to taste with sesame oil if desired.
Cooking : Blueberry Oatmeal Scones
Ingredients
1 1/2 cups rolled oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup white sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
6 tablespoons butter, cubed
3/4 cup milk
1 cup fresh blueberries or frozen blueberries, thawed
1/2 cup pecans
2 tablespoons milk
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
Bake in preheated oven until lightly browned, 20 to 25 minutes.
1 1/2 cups rolled oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup white sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
6 tablespoons butter, cubed
3/4 cup milk
1 cup fresh blueberries or frozen blueberries, thawed
1/2 cup pecans
2 tablespoons milk
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
Bake in preheated oven until lightly browned, 20 to 25 minutes.
Cooking : Apple Cinnamon Oatmeal Cookie
Ingredients
1 cup apple cinnamon granola
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup shortening
1/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
Directions
Preheat oven to 375 degrees F (190 degrees C).
Mix together granola, flour, brown sugar, shortening, white sugar, egg, salt, vanilla extract and baking soda together in a medium size mixing bowl. Mix until well blended.
Drop by teaspoonfuls 1 1/2 inches apart on baking sheets.
Bake for 12 to 15 minutes, or until golden brown. Cool on wire racks.
1 cup apple cinnamon granola
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup shortening
1/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
Directions
Preheat oven to 375 degrees F (190 degrees C).
Mix together granola, flour, brown sugar, shortening, white sugar, egg, salt, vanilla extract and baking soda together in a medium size mixing bowl. Mix until well blended.
Drop by teaspoonfuls 1 1/2 inches apart on baking sheets.
Bake for 12 to 15 minutes, or until golden brown. Cool on wire racks.
Cooking : Barbecued Olive Bread
Ingredients
1 (4.5 ounce) can chopped ripe olives, drained
1/2 cup chopped stuffed olives
3/4 cup shredded Colby-Monterey Jack cheese
3/4 cup grated Parmesan cheese, divided
1/4 cup butter or margarine, melted
1 tablespoon olive or vegetable oil
2 garlic cloves, minced
3 drops hot pepper sauce
2 cups biscuit/baking mix
2/3 cup milk
2 tablespoons minced fresh parsley
Paprika
Directions
In a bowl, combine the olives, Colby/Monterey Jack cheese, 1/2 cup Parmesan cheese, butter, oil, garlic and hot pepper sauce; set aside. In another bowl, combine biscuit mix, milk, 2 tablespoons Parmesan cheese and parsley just until moistened. press into two greased 9-in. disposable aluminum pie pans. Top with olive mixture; sprinkle with paprika and remaining Parmesan.
Grill bread, covered, over indirect heat for 8-10 minutes or until bottom crust is golden brown when edge of bread is lifted with a spatula.
1 (4.5 ounce) can chopped ripe olives, drained
1/2 cup chopped stuffed olives
3/4 cup shredded Colby-Monterey Jack cheese
3/4 cup grated Parmesan cheese, divided
1/4 cup butter or margarine, melted
1 tablespoon olive or vegetable oil
2 garlic cloves, minced
3 drops hot pepper sauce
2 cups biscuit/baking mix
2/3 cup milk
2 tablespoons minced fresh parsley
Paprika
Directions
In a bowl, combine the olives, Colby/Monterey Jack cheese, 1/2 cup Parmesan cheese, butter, oil, garlic and hot pepper sauce; set aside. In another bowl, combine biscuit mix, milk, 2 tablespoons Parmesan cheese and parsley just until moistened. press into two greased 9-in. disposable aluminum pie pans. Top with olive mixture; sprinkle with paprika and remaining Parmesan.
Grill bread, covered, over indirect heat for 8-10 minutes or until bottom crust is golden brown when edge of bread is lifted with a spatula.
Cooking : Black Walnut Pound Cake
Ingredients
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant vanilla flavor pudding mix
1/3 cup vegetable oil
1 cup water
1 1/4 cups ground black walnuts
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
In a large bowl, mix together the cake mix, instant pudding, eggs, oil and water for 2 minutes using an electric mixer on medium speed. Stir in the ground walnuts. Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool in the pan before inverting onto a plate to serve.
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant vanilla flavor pudding mix
1/3 cup vegetable oil
1 cup water
1 1/4 cups ground black walnuts
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
In a large bowl, mix together the cake mix, instant pudding, eggs, oil and water for 2 minutes using an electric mixer on medium speed. Stir in the ground walnuts. Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool in the pan before inverting onto a plate to serve.
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