Ingredients
1 pound trout fillets
1 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1/2 teaspoon salt
Paprika
Directions
Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, Parmesan cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. Bake, uncovered, at 350 degrees F for 20-25 minutes or until fish flakes easily with a fork.
Saturday, July 30, 2011
Cooking : Banana Split Cake
Ingredients
1 1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 (20 ounce) can crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans
Directions
Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.
1 1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 (20 ounce) can crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans
Directions
Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.
Cooking : Apple Butter Ham Glaze
Ingredients
1 cup apple butter
1/2 cup orange juice
1 tablespoon dried onion flakes
1 tablespoon Worcestershire sauce
Directions
Whisk together the apple butter, orange juice, dried onion flakes, and Worcestershire sauce in a small saucepan. Simmer until slightly thickened.
1 cup apple butter
1/2 cup orange juice
1 tablespoon dried onion flakes
1 tablespoon Worcestershire sauce
Directions
Whisk together the apple butter, orange juice, dried onion flakes, and Worcestershire sauce in a small saucepan. Simmer until slightly thickened.
Cooking : Baked Chicken Wings
Ingredients
3 tablespoons olive oil
3 cloves garlic, pressed
2 teaspoons chili powder
1 teaspoon garlic powder
salt and ground black pepper to taste
10 chicken wings
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Combine the olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet.
Cook the wings in the preheated oven 1 hour, or until crisp and cooked through.
3 tablespoons olive oil
3 cloves garlic, pressed
2 teaspoons chili powder
1 teaspoon garlic powder
salt and ground black pepper to taste
10 chicken wings
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Combine the olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet.
Cook the wings in the preheated oven 1 hour, or until crisp and cooked through.
Cooking : Black Bean and Corn Salad
Ingredients
1 (15 ounce) can black beans, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup sliced green onions with tops
3/4 cup thinly sliced celery
1 small sweet red pepper, diced
3/4 cup picante sauce
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 garlic clove, minced
Directions
Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight.
1 (15 ounce) can black beans, rinsed and drained
4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup sliced green onions with tops
3/4 cup thinly sliced celery
1 small sweet red pepper, diced
3/4 cup picante sauce
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 garlic clove, minced
Directions
Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight.
Cooking : Authentic Kicked-Up Syrian Hummus
Ingredients
5 unpeeled garlic cloves
1 tablespoon extra-virgin olive oil
1 (15 ounce) can garbanzo beans, drained
1/2 cup tahini
1/3 cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon extra-virgin olive oil
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil. Roast in preheated oven for 10 to 15 minutes until golden brown. Remove from the oven, and allow to cool. When slightly cooled, squeeze roasted garlic out of peels.
Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor. Process until very creamy.
5 unpeeled garlic cloves
1 tablespoon extra-virgin olive oil
1 (15 ounce) can garbanzo beans, drained
1/2 cup tahini
1/3 cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon extra-virgin olive oil
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil. Roast in preheated oven for 10 to 15 minutes until golden brown. Remove from the oven, and allow to cool. When slightly cooled, squeeze roasted garlic out of peels.
Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor. Process until very creamy.
Cooking : Black Forest Dump Cake II
Ingredients
1 (21 ounce) can cherry pie filling
1 (16.5 ounce) can pitted dark sweet cherries
1 (18.25 ounce) package chocolate cake mix
1 cup chopped walnuts
3/4 cup butter, cut into pieces
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray 9x13 baking dish with cooking spray.
Dump cherry pie filling into dish and spread evenly. Repeat with cherries, including juice. Sprinkle cake mix over the top - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly over the top.
Bake in the preheated oven for 45 minutes.
1 (21 ounce) can cherry pie filling
1 (16.5 ounce) can pitted dark sweet cherries
1 (18.25 ounce) package chocolate cake mix
1 cup chopped walnuts
3/4 cup butter, cut into pieces
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray 9x13 baking dish with cooking spray.
Dump cherry pie filling into dish and spread evenly. Repeat with cherries, including juice. Sprinkle cake mix over the top - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly over the top.
Bake in the preheated oven for 45 minutes.
Cooking : All-Star Apple Pie
Ingredients
1 (21 ounce) can apple pie filling
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1 (9 inch) pastry shell, baked
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter or margarine
1/4 cup chopped pecans or walnuts
1/4 cup quick-cooking oats
2 tablespoons flaked coconut
Directions
In a bowl, combine pie filling, lemon juice and cinnamon; spoon into pastry shell. In another bowl, combine the flour and brown sugar; cut in butter until the mixture resembles coarse crumbs. Stir in nuts, oats and coconut; sprinkle over pie filling. Bake at 400 degrees F for 12-15 minutes or until topping is golden brown, covering edge of pastry with foil to prevent overbrowning if needed. Cool on a wire rack before cutting.
1 (21 ounce) can apple pie filling
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1 (9 inch) pastry shell, baked
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter or margarine
1/4 cup chopped pecans or walnuts
1/4 cup quick-cooking oats
2 tablespoons flaked coconut
Directions
In a bowl, combine pie filling, lemon juice and cinnamon; spoon into pastry shell. In another bowl, combine the flour and brown sugar; cut in butter until the mixture resembles coarse crumbs. Stir in nuts, oats and coconut; sprinkle over pie filling. Bake at 400 degrees F for 12-15 minutes or until topping is golden brown, covering edge of pastry with foil to prevent overbrowning if needed. Cool on a wire rack before cutting.
Cooking : Black Bean Nacho Bake
Ingredients
1 (7 ounce) package shell or elbow macaroni, cooked and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can condensed nacho cheese soup, undiluted
1/3 cup milk
1/2 cup crushed tortilla chips
1/2 cup shredded Cheddar cheese
Directions
In a bowl, combine macaroni and beans. Combine soup and milk; stir into macaroni mixture. Transfer to a greased 8-in. square baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with tortilla chips and cheese. Bake 5-10 minutes longer or until cheese is melted.
1 (7 ounce) package shell or elbow macaroni, cooked and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can condensed nacho cheese soup, undiluted
1/3 cup milk
1/2 cup crushed tortilla chips
1/2 cup shredded Cheddar cheese
Directions
In a bowl, combine macaroni and beans. Combine soup and milk; stir into macaroni mixture. Transfer to a greased 8-in. square baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with tortilla chips and cheese. Bake 5-10 minutes longer or until cheese is melted.
Cooking : Brown Sugar and Honey Limeade
Ingredients
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
Cooking : Applesauce Raisin Bars
Ingredients
1/4 cup shortening
2/3 cup brown sugar
1 cup applesauce
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup raisins
3 tablespoons butter
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, cream together shortening and brown sugar until smooth. Blend in the applesauce and egg. Combine the flour, baking soda, salt and pumpkin pie spice, stir into the applesauce mixture. Fold in raisins. Spread the batter evenly in to the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until firm. To make frosting: Heat butter in a small saucepan until melted and golden brown. Blend in the confectioners' sugar and vanilla. Gradually stir in the milk until icing is smooth and spreadable. Spread over cooled bars before cutting into squares.
1/4 cup shortening
2/3 cup brown sugar
1 cup applesauce
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup raisins
3 tablespoons butter
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, cream together shortening and brown sugar until smooth. Blend in the applesauce and egg. Combine the flour, baking soda, salt and pumpkin pie spice, stir into the applesauce mixture. Fold in raisins. Spread the batter evenly in to the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until firm. To make frosting: Heat butter in a small saucepan until melted and golden brown. Blend in the confectioners' sugar and vanilla. Gradually stir in the milk until icing is smooth and spreadable. Spread over cooled bars before cutting into squares.
Cooking : Bekki's Mexican Egg Rolls
Ingredients
2 tablespoons vegetable oil
1 pound ground beef
1 large onion, chopped
5 cloves garlic, minced
1 red bell pepper, chopped
1 (1 ounce) package taco seasoning
1 (8 ounce) jar taco sauce
4 (16 ounce) packages egg roll wrappers
1 (1 pound) loaf processed cheese food (i.e. Velveeta�), cut into 1/4 inch thick slices
2 egg whites, lightly beaten
2 quarts canola oil
Directions
Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place.
If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.
Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.
2 tablespoons vegetable oil
1 pound ground beef
1 large onion, chopped
5 cloves garlic, minced
1 red bell pepper, chopped
1 (1 ounce) package taco seasoning
1 (8 ounce) jar taco sauce
4 (16 ounce) packages egg roll wrappers
1 (1 pound) loaf processed cheese food (i.e. Velveeta�), cut into 1/4 inch thick slices
2 egg whites, lightly beaten
2 quarts canola oil
Directions
Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place.
If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.
Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.
Cooking : All Day Apple Butter
Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
Spoon the mixture into sterile containers, cover and refrigerate or freeze.
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
Spoon the mixture into sterile containers, cover and refrigerate or freeze.
Cooking : Blueberry 'S' Pie
Ingredients
1 cup butter
1 cup all-purpose flour
1 cup brown sugar
1 1/2 cups quick cooking oats
1/2 teaspoon salt
1 (15 ounce) can sweetened blueberries, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and brown sugar. Stir in flour, salt and oats. Mix until well combined.
Pat 2/3 of the mixture into an ungreased 9 inch pie pan to form the bottom crust. Spread blueberries evenly into crust. Pat the remaining oat mixture onto top of blueberries.
Bake in preheated oven for 40 to 50 minutes.
1 cup butter
1 cup all-purpose flour
1 cup brown sugar
1 1/2 cups quick cooking oats
1/2 teaspoon salt
1 (15 ounce) can sweetened blueberries, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and brown sugar. Stir in flour, salt and oats. Mix until well combined.
Pat 2/3 of the mixture into an ungreased 9 inch pie pan to form the bottom crust. Spread blueberries evenly into crust. Pat the remaining oat mixture onto top of blueberries.
Bake in preheated oven for 40 to 50 minutes.
Cooking : Brown Sugar and Honey Limeade
Ingredients
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
Cooking : Barbecue Chicken Wings
Ingredients
3 pounds whole chicken wings
2 cups ketchup
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon paprika
4 garlic cloves, minced
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
Directions
Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until juices run clear.
In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.
3 pounds whole chicken wings
2 cups ketchup
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon paprika
4 garlic cloves, minced
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
Directions
Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until juices run clear.
In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.
Cooking : Broccoli With Lemon Almond Butter
Ingredients
1 head fresh broccoli, cut into florets
1/4 cup butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup blanched slivered almonds
Directions
Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.
1 head fresh broccoli, cut into florets
1/4 cup butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup blanched slivered almonds
Directions
Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.
Cooking : Breakfast Pies
Ingredients
3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded Colby-Monterey Jack cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
Bake in preheated oven for 18 to 20 minutes, or until filling is set.
3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded Colby-Monterey Jack cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
Bake in preheated oven for 18 to 20 minutes, or until filling is set.
Cooking : Applesauce Raisin Cookies II
Ingredients
3/4 cup shortening
1 cup packed brown sugar
1/2 cup applesauce
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped raisins
1/2 cup chopped walnuts
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the shortening, brown sugar, applesauce and egg until smooth, Combine the flour, baking soda, salt, cinnamon and cloves; stir into the applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
3/4 cup shortening
1 cup packed brown sugar
1/2 cup applesauce
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped raisins
1/2 cup chopped walnuts
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the shortening, brown sugar, applesauce and egg until smooth, Combine the flour, baking soda, salt, cinnamon and cloves; stir into the applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Cooking : Bourbon Glaze
Ingredients
1 cup bourbon whiskey
1/2 cup brown sugar
1 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup white vinegar
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1 pinch dry mustard
salt and pepper to taste
Directions
In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
Use to baste meat, especially chicken or salmon, while cooking.
1 cup bourbon whiskey
1/2 cup brown sugar
1 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup white vinegar
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1 pinch dry mustard
salt and pepper to taste
Directions
In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
Use to baste meat, especially chicken or salmon, while cooking.
Cooking : Best-Ever Cornbread-Sausage Stuffing
Ingredients
1 (8.5 ounce) package corn bread mix
10 slices firm white bread
1 pound bulk spicy pork sausage
2 cups sliced celery
1 large onion, chopped
2 teaspoons dried sage
1/4 cup melted butter
1 (14 ounce) can chicken broth
2 eggs
Directions
The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.
1 (8.5 ounce) package corn bread mix
10 slices firm white bread
1 pound bulk spicy pork sausage
2 cups sliced celery
1 large onion, chopped
2 teaspoons dried sage
1/4 cup melted butter
1 (14 ounce) can chicken broth
2 eggs
Directions
The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.
Cooking : Brandi's Won Tons
Ingredients
2 cups shredded napa cabbage
1/2 pound ground pork
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
1 1/2 teaspoons minced fresh ginger root
1 green onion, minced
36 wonton wrappers
1 egg white, beaten
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
2 tablespoons finely shredded fresh ginger
Directions
Bring a large pot of lightly salted water to a boil. Add the napa cabbage, and cook uncovered until tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the napa cabbage is cold, drain well, squeezing out any excess water, and place in a large bowl. Stir in ground pork, 2 tablespoons of soy sauce, sherry, cornstarch, 1 1/2 teaspoon of minced ginger, and green onion.
Arrange half of the wonton wrappers on a large sheet of waxed paper. Brush each wrapper lightly with the egg white. Place a heaping teaspoon of the pork mixture in the center of each wrapper. Gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. Repeat with remaining wonton wrappers.
Bring large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and place on a platter.
Dipping sauce: Mix 1/4 cup soy sauce, seasoned rice vinegar, and 2 tablespoons of shredded fresh ginger in a bowl.
2 cups shredded napa cabbage
1/2 pound ground pork
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
1 1/2 teaspoons minced fresh ginger root
1 green onion, minced
36 wonton wrappers
1 egg white, beaten
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
2 tablespoons finely shredded fresh ginger
Directions
Bring a large pot of lightly salted water to a boil. Add the napa cabbage, and cook uncovered until tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the napa cabbage is cold, drain well, squeezing out any excess water, and place in a large bowl. Stir in ground pork, 2 tablespoons of soy sauce, sherry, cornstarch, 1 1/2 teaspoon of minced ginger, and green onion.
Arrange half of the wonton wrappers on a large sheet of waxed paper. Brush each wrapper lightly with the egg white. Place a heaping teaspoon of the pork mixture in the center of each wrapper. Gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. Repeat with remaining wonton wrappers.
Bring large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and place on a platter.
Dipping sauce: Mix 1/4 cup soy sauce, seasoned rice vinegar, and 2 tablespoons of shredded fresh ginger in a bowl.
Cooking : Banana Orange Swirly Goodness
Ingredients
2 frozen bananas, peeled and cut into chunks
1 orange - peeled, segmented, and seeded
1 (8 ounce) container raspberry yogurt
1 1/2 tablespoons honey
1/2 teaspoon ground nutmeg
Directions
In a blender, blend the bananas, orange, raspberry yogurt, honey, and nutmeg until smooth.
2 frozen bananas, peeled and cut into chunks
1 orange - peeled, segmented, and seeded
1 (8 ounce) container raspberry yogurt
1 1/2 tablespoons honey
1/2 teaspoon ground nutmeg
Directions
In a blender, blend the bananas, orange, raspberry yogurt, honey, and nutmeg until smooth.
Cooking : Alligator Chili
Ingredients
1 tablespoon olive oil
1 green bell pepper, diced
1 sweet onion, diced
2 pounds ground alligator meat
1 (28 ounce) can crushed tomatoes
1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8�)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 tablespoon chipotle chile in adobo sauce, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 teaspoon celery salt
1/2 teaspoon ground ginger
salt and pepper to taste
1 dash hot sauce, or to taste
Directions
Heat the olive oil in a large skillet over medium heat. Stir in the green bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high heat and stir in the ground alligator. Cook and stir until the meat is crumbly, and evenly browned. Drain and discard any excess grease. Stir in the crushed tomatoes, tomato-vegetable juice cocktail, black beans, kidney beans, and chipotle chile. Season with chili powder, cumin, cinnamon, smoked paprika, celery salt, ground ginger, salt, and pepper. Reduce heat to low; cover and simmer for 2 to 3 hours, stirring in water if the chili becomes too thick. Serve with hot sauce.
1 tablespoon olive oil
1 green bell pepper, diced
1 sweet onion, diced
2 pounds ground alligator meat
1 (28 ounce) can crushed tomatoes
1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8�)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 tablespoon chipotle chile in adobo sauce, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 teaspoon celery salt
1/2 teaspoon ground ginger
salt and pepper to taste
1 dash hot sauce, or to taste
Directions
Heat the olive oil in a large skillet over medium heat. Stir in the green bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high heat and stir in the ground alligator. Cook and stir until the meat is crumbly, and evenly browned. Drain and discard any excess grease. Stir in the crushed tomatoes, tomato-vegetable juice cocktail, black beans, kidney beans, and chipotle chile. Season with chili powder, cumin, cinnamon, smoked paprika, celery salt, ground ginger, salt, and pepper. Reduce heat to low; cover and simmer for 2 to 3 hours, stirring in water if the chili becomes too thick. Serve with hot sauce.
Cooking : Banana Cream Cheese Pie
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 cup mashed ripe bananas
1 teaspoon lemon juice
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) graham cracker crust
STRAWBERRY TOPPING:
2 tablespoons white sugar
1 teaspoon cornstarch
1 1/4 cups sliced fresh strawberries
5 drops red food coloring (optional)
Directions
In a bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; add to cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set.
In a saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping.
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 cup mashed ripe bananas
1 teaspoon lemon juice
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) graham cracker crust
STRAWBERRY TOPPING:
2 tablespoons white sugar
1 teaspoon cornstarch
1 1/4 cups sliced fresh strawberries
5 drops red food coloring (optional)
Directions
In a bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; add to cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set.
In a saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping.
Cooking : Black Bottom Pie IV
Ingredients
30 gingersnaps, crushed
1/2 cup butter, softened
3/4 cup white sugar
1 3/4 teaspoons cornstarch
1/8 teaspoon salt
4 egg yolks, beaten
2 cups milk
1 1/2 (1 ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 tablespoon unflavored gelatin
1/4 cup cold water
2 tablespoons dark rum
4 egg whites
1/4 teaspoon cream of tartar
1 cup heavy cream
1/4 cup grated semisweet chocolate
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch pie pan.
In a medium bowl, mix together cookie crumbs and softened butter. Press firmly into pie pan. Bake in preheated oven for 10 minutes. Allow to cool completely.
In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. Bring milk to a simmer in top of a double boiler. Slowly whisk 1/2 cup of milk into egg yolk mixture, then gradually whisk egg yolk mixture into remaining 1 1/2 cups milk. Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat back of spoon. Remove from heat.
Transfer 1 1/4 cups of hot egg yolk mixture to a small bowl and add unsweetened chocolate. Stir until chocolate is melted. Allow to cool slightly, then mix in vanilla extract. Pour chocolate mixture into cooled pie crust. Place in refrigerator.
Combine gelatin with cold water and set aside to soften 5 minutes. Add to remaining egg yolk mixture, stirring well. Allow to cool, then stir in rum.
In a large glass or metal bowl, combine egg whites and cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate layer.
In a medium bowl, whip cream until soft peaks form. Spread over top of pie. Sprinkle with grated chocolate. Chill at least 1 hour before serving.
30 gingersnaps, crushed
1/2 cup butter, softened
3/4 cup white sugar
1 3/4 teaspoons cornstarch
1/8 teaspoon salt
4 egg yolks, beaten
2 cups milk
1 1/2 (1 ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 tablespoon unflavored gelatin
1/4 cup cold water
2 tablespoons dark rum
4 egg whites
1/4 teaspoon cream of tartar
1 cup heavy cream
1/4 cup grated semisweet chocolate
Directions
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch pie pan.
In a medium bowl, mix together cookie crumbs and softened butter. Press firmly into pie pan. Bake in preheated oven for 10 minutes. Allow to cool completely.
In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. Bring milk to a simmer in top of a double boiler. Slowly whisk 1/2 cup of milk into egg yolk mixture, then gradually whisk egg yolk mixture into remaining 1 1/2 cups milk. Continue to cook over low heat, stirring constantly, until mixture is thick enough to coat back of spoon. Remove from heat.
Transfer 1 1/4 cups of hot egg yolk mixture to a small bowl and add unsweetened chocolate. Stir until chocolate is melted. Allow to cool slightly, then mix in vanilla extract. Pour chocolate mixture into cooled pie crust. Place in refrigerator.
Combine gelatin with cold water and set aside to soften 5 minutes. Add to remaining egg yolk mixture, stirring well. Allow to cool, then stir in rum.
In a large glass or metal bowl, combine egg whites and cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate layer.
In a medium bowl, whip cream until soft peaks form. Spread over top of pie. Sprinkle with grated chocolate. Chill at least 1 hour before serving.
Cooking : Applesauce Doughnuts
Ingredients
2 quarts oil for deep frying
3/4 cup white sugar
2 tablespoons butter, softened
3/4 cup applesauce
4 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 cup buttermilk
1/4 cup confectioners' sugar for dusting
Directions
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large bowl, beat together white sugar, butter, eggs and applesauce. In a separate bowl, stir together flour baking powder, salt, baking soda, mace and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed.
Turn dough out onto a lightly floured surface. Roll into a 3/4 to 1 inch thick sheet. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter.
Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain on paper towels and dust with confectioners' sugar. Serve hot.
2 quarts oil for deep frying
3/4 cup white sugar
2 tablespoons butter, softened
3/4 cup applesauce
4 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 cup buttermilk
1/4 cup confectioners' sugar for dusting
Directions
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large bowl, beat together white sugar, butter, eggs and applesauce. In a separate bowl, stir together flour baking powder, salt, baking soda, mace and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed.
Turn dough out onto a lightly floured surface. Roll into a 3/4 to 1 inch thick sheet. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter.
Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain on paper towels and dust with confectioners' sugar. Serve hot.
Cooking : Apple Pumpkin Muffins
Ingredients
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine
Directions
In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine
Directions
In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
Cooking : Blueberry Shortbread Cheesecake
Ingredients
3/4 cup unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 pint sour cream
1 teaspoon vanilla extract
zest from 1 lemon
1 quart blueberries
1 cup white sugar
3 tablespoons cornstarch
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.
Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.
Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.
Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.
3/4 cup unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 pint sour cream
1 teaspoon vanilla extract
zest from 1 lemon
1 quart blueberries
1 cup white sugar
3 tablespoons cornstarch
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.
Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.
Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.
Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.
Cooking : Apple Cabbage Slaw
Ingredients
6 cups shredded cabbage
3 medium red apples, chopped
1 (5 ounce) can evaporated milk
1/4 cup lemon juice
2 tablespoons sugar
2 teaspoons grated onion
1 teaspoon celery seed
1/2 teaspoon salt
Dash pepper
Directions
In a large bowl, toss the cabbage and apples. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.
6 cups shredded cabbage
3 medium red apples, chopped
1 (5 ounce) can evaporated milk
1/4 cup lemon juice
2 tablespoons sugar
2 teaspoons grated onion
1 teaspoon celery seed
1/2 teaspoon salt
Dash pepper
Directions
In a large bowl, toss the cabbage and apples. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.
Cooking : Apple Sticky Buns
Ingredients
3 1/4 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1/4 cup sugar
1 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup butter, cubed
1 1/2 cups finely chopped peeled apple
1 cup packed brown sugar
3/4 cup butter, cubed
3/4 cup chopped walnuts or pecans
1 tablespoon water
1 tablespoon corn syrup
1 teaspoon ground cinnamon
Directions
In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat the milk, water and butter to 120 degrees F to 130 degrees F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in remaining flour and apples. Do not knead. Cover and let rise in a warm place for 30 minutes.
Meanwhile in a saucepan, combine the topping ingredients. Bring to a boil, stirring until blended. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish. Stir dough down. Spoon walnut-size pieces of dough over nut mixture. Cover and let rise for 30 minutes.
Bake at 375 degrees F for 30-35 minutes or until golden brown. Let stand for 1 minute before inverting onto a large serving platter.
3 1/4 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1/4 cup sugar
1 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup butter, cubed
1 1/2 cups finely chopped peeled apple
1 cup packed brown sugar
3/4 cup butter, cubed
3/4 cup chopped walnuts or pecans
1 tablespoon water
1 tablespoon corn syrup
1 teaspoon ground cinnamon
Directions
In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat the milk, water and butter to 120 degrees F to 130 degrees F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in remaining flour and apples. Do not knead. Cover and let rise in a warm place for 30 minutes.
Meanwhile in a saucepan, combine the topping ingredients. Bring to a boil, stirring until blended. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish. Stir dough down. Spoon walnut-size pieces of dough over nut mixture. Cover and let rise for 30 minutes.
Bake at 375 degrees F for 30-35 minutes or until golden brown. Let stand for 1 minute before inverting onto a large serving platter.
Cooking : Bacon Tomato Chowder
Ingredients
3 bacon strips, diced
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 dash ground nutmeg
1 (14.5 ounce) can chicken broth
3/4 cup canned diced tomatoes, with juices
2/3 cup half-and-half cream
Directions
In a saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Discard drippings. In same pan, melt butter. Stir in flour and nutmeg until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomatoes; heat through. Reduce heat; stir in tomatoes; heat through. Reduce heat; stir in cream. Heat through (do not boil). Add bacon.
3 bacon strips, diced
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 dash ground nutmeg
1 (14.5 ounce) can chicken broth
3/4 cup canned diced tomatoes, with juices
2/3 cup half-and-half cream
Directions
In a saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Discard drippings. In same pan, melt butter. Stir in flour and nutmeg until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomatoes; heat through. Reduce heat; stir in tomatoes; heat through. Reduce heat; stir in cream. Heat through (do not boil). Add bacon.
Cooking : Butter Pound Cake
Ingredients
1 cup butter
3 cups white sugar
3 cups all-purpose flour
1 pint heavy whipping cream
1 tablespoon vanilla extract
2 teaspoons lemon extract
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.
1 cup butter
3 cups white sugar
3 cups all-purpose flour
1 pint heavy whipping cream
1 tablespoon vanilla extract
2 teaspoons lemon extract
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.
Cooking : Blue Cheese and Dried Cranberry Tossed Salad
Ingredients
4 hearts of romaine lettuce, chopped
1/2 English cucumber, sliced
3/4 cup grape tomatoes, halved
1/2 cup chopped toasted pecans
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
3/4 cup balsamic vinaigrette
Directions
Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.
4 hearts of romaine lettuce, chopped
1/2 English cucumber, sliced
3/4 cup grape tomatoes, halved
1/2 cup chopped toasted pecans
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
3/4 cup balsamic vinaigrette
Directions
Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.
Cooking : Beef Burger Pie with Cheese Puff
Ingredients
2 tablespoons shortening
2 tablespoons chopped onion
1 pound ground beef
1 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 (16 ounce) can diced tomatoes with juice
1/2 teaspoon Worcestershire sauce
1 (15 ounce) can carrots, drained
1 (15 ounce) can cut green beans, drained
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon mustard powder
1/2 teaspoon salt
2 tablespoons shortening
1/4 cup shredded sharp Cheddar cheese
1/2 cup milk
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons of shortening in a large skillet over medium-high heat. Add the onion and ground beef to the pan, and cook until onion is tender and beef is browned, stirring frequently and crumbling beef. Drain fat. Season with 1 teaspoon of salt and pepper, then sprinkle 3 tablespoons of flour over the top. Pour in the tomatoes and Worcestershire sauce, and stir to blend everything. Cook for a few minutes, until slightly thickened. Stir in the carrots and green beans, then transfer to a 2 quart casserole dish.
In a medium bowl, stir together 1 cup of flour, baking powder, mustard powder and 1/2 teaspoon of salt. Cut in 2 tablespoons of shortening until only small lumps remain, then stir in the cheese and milk to make a thick batter. Spoon over the top of the casserole, and spread evenly.
Bake for 25 to 30 minutes in the preheated oven, until the top of the puff is golden brown.
2 tablespoons shortening
2 tablespoons chopped onion
1 pound ground beef
1 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 (16 ounce) can diced tomatoes with juice
1/2 teaspoon Worcestershire sauce
1 (15 ounce) can carrots, drained
1 (15 ounce) can cut green beans, drained
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon mustard powder
1/2 teaspoon salt
2 tablespoons shortening
1/4 cup shredded sharp Cheddar cheese
1/2 cup milk
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons of shortening in a large skillet over medium-high heat. Add the onion and ground beef to the pan, and cook until onion is tender and beef is browned, stirring frequently and crumbling beef. Drain fat. Season with 1 teaspoon of salt and pepper, then sprinkle 3 tablespoons of flour over the top. Pour in the tomatoes and Worcestershire sauce, and stir to blend everything. Cook for a few minutes, until slightly thickened. Stir in the carrots and green beans, then transfer to a 2 quart casserole dish.
In a medium bowl, stir together 1 cup of flour, baking powder, mustard powder and 1/2 teaspoon of salt. Cut in 2 tablespoons of shortening until only small lumps remain, then stir in the cheese and milk to make a thick batter. Spoon over the top of the casserole, and spread evenly.
Bake for 25 to 30 minutes in the preheated oven, until the top of the puff is golden brown.
Cooking : Brown Sugar Oatmeal Pancakes
Ingredients
10 tablespoons quick cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
2 tablespoons vegetable oil
1 cup buttermilk
Directions
In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
10 tablespoons quick cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
2 tablespoons vegetable oil
1 cup buttermilk
Directions
In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
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