Ingredients
1 (15.25 ounce) can whole kernel corn, undrained
1 (14.75 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 egg, beaten
1 (8.5 ounce) package dry corn muffin mix
1/2 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together the whole kernel corn, creamed corn, sour cream and egg.
Add the corn bread mix and butter. Stir to mix and pour into a 2 quart baking dish.
Bake for 40 to 60 minutes or until the top is medium to dark brown.
Saturday, October 1, 2011
Cooking : Best Watermelon Slushie
Ingredients
2 cups watermelon chunks
1/2 cup cantaloupe chunks
1/4 cup orange juice
1 tablespoon honey
4 sprigs mint, for garnish (optional)
Directions
Blend the ice, watermelon, cantaloupe, orange juice, and honey together in a blender until no chunks remain and the mixture is a thick slush. Garnish with the mint if desired.
2 cups watermelon chunks
1/2 cup cantaloupe chunks
1/4 cup orange juice
1 tablespoon honey
4 sprigs mint, for garnish (optional)
Directions
Blend the ice, watermelon, cantaloupe, orange juice, and honey together in a blender until no chunks remain and the mixture is a thick slush. Garnish with the mint if desired.
Cooking : Apricot - Date Bars
Ingredients
1 cup dates, pitted and chopped
1 3/4 cups drained stewed apricots
1/2 cup white sugar
2 tablespoons apricot nectar
3/4 cup shortening, melted
1 cup packed brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
2 cups quick cooking oats
1 teaspoon vanilla extract
Directions
To Make Filling: Cook together the dates, drained cooked apricots, white sugar and apricot juice. Cook for about three minutes, or until it resembles jam.
To Make Crust: Mix together melted shortening (part butter), brown sugar, all-purpose flour, baking soda, quick cooking oats, and vanilla.
Press half of the crust mixture on bottom of well greased 9 x 12 x 2 inch pan. Cover with filling. Top with rest of crumbs. Press down gently.
Bake for 30 minutes at 350 degrees F (175 degrees C).
1 cup dates, pitted and chopped
1 3/4 cups drained stewed apricots
1/2 cup white sugar
2 tablespoons apricot nectar
3/4 cup shortening, melted
1 cup packed brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
2 cups quick cooking oats
1 teaspoon vanilla extract
Directions
To Make Filling: Cook together the dates, drained cooked apricots, white sugar and apricot juice. Cook for about three minutes, or until it resembles jam.
To Make Crust: Mix together melted shortening (part butter), brown sugar, all-purpose flour, baking soda, quick cooking oats, and vanilla.
Press half of the crust mixture on bottom of well greased 9 x 12 x 2 inch pan. Cover with filling. Top with rest of crumbs. Press down gently.
Bake for 30 minutes at 350 degrees F (175 degrees C).
Cooking : Aunties Wild Huckleberry Pie
Ingredients
1 recipe pastry for a 9 inch double crust pie
4 cups huckleberries
2 1/2 tablespoons tapioca
2/3 cup white sugar
1/4 teaspoon salt
1/2 cup packed brown sugar
1 tablespoon cider vinegar
1 tablespoon butter
Directions
Mix together the huckleberries, tapioca, sugar, salt, brown sugar, and apple cider vinegar.
Pour mixture into unbaked pie shell. Dot top with butter. Add top pastry and flute edges.
Bake at 400 degrees F (205 degrees C) for 15 minutes. Then turn oven down to 350 degrees F (175 degrees C) for 45-55 minutes. Longer if berries are frozen.
1 recipe pastry for a 9 inch double crust pie
4 cups huckleberries
2 1/2 tablespoons tapioca
2/3 cup white sugar
1/4 teaspoon salt
1/2 cup packed brown sugar
1 tablespoon cider vinegar
1 tablespoon butter
Directions
Mix together the huckleberries, tapioca, sugar, salt, brown sugar, and apple cider vinegar.
Pour mixture into unbaked pie shell. Dot top with butter. Add top pastry and flute edges.
Bake at 400 degrees F (205 degrees C) for 15 minutes. Then turn oven down to 350 degrees F (175 degrees C) for 45-55 minutes. Longer if berries are frozen.
Cooking : Aebleskiver (Danish Pancakes)
Ingredients
1 cup whole wheat flour
2 tablespoons white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
1 dash ground cloves
1 egg, lightly beaten
3/4 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Directions
Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
Heat an aebleskiver pan over medium heat; prepare with cooking spray.
Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.
1 cup whole wheat flour
2 tablespoons white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
1 dash ground cloves
1 egg, lightly beaten
3/4 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Directions
Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
Heat an aebleskiver pan over medium heat; prepare with cooking spray.
Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.
Cooking : Beef or Moose Jerky
Ingredients
3 pounds rump roast
3 cups soy sauce
3 cups packed brown sugar
4 fluid ounces hickory-flavored liquid smoke
Directions
Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long.
In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.
Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.
3 pounds rump roast
3 cups soy sauce
3 cups packed brown sugar
4 fluid ounces hickory-flavored liquid smoke
Directions
Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long.
In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.
Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.
Cooking : Amanda's Stuffed Peppers
Ingredients
1 pound ground beef
1/2 cup bread crumbs
1/2 teaspoon Italian seasoning
3 cloves garlic, chopped
3/4 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1 egg, lightly beaten
6 white mushrooms, chopped
1/2 small onion, finely chopped
4 bell peppers, tops cut off and seeded
1 (26 ounce) can spaghetti sauce
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
In a large bowl, mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded bell peppers. Replace tops. Place stuffed peppers in lined baking dish.
Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
In a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over top of peppers.
1 pound ground beef
1/2 cup bread crumbs
1/2 teaspoon Italian seasoning
3 cloves garlic, chopped
3/4 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1 egg, lightly beaten
6 white mushrooms, chopped
1/2 small onion, finely chopped
4 bell peppers, tops cut off and seeded
1 (26 ounce) can spaghetti sauce
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
In a large bowl, mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded bell peppers. Replace tops. Place stuffed peppers in lined baking dish.
Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
In a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over top of peppers.
Cooking : Addictive Chocolate Truffles
Ingredients
cooking spray
12 ounces milk chocolate
1/3 cup light cream
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
2 teaspoons shortening
Directions
Cover a baking sheet with wax paper, and spray paper with nonstick cooking spray. Melt milk chocolate in a small saucepan over low heat, stirring constantly. Stir in the cream and vanilla. Spoon tablespoon-sized scoops of the chocolate mixture onto the prepared baking sheets. Refrigerate until well chilled, about 30 minutes.
Melt the chocolate chips in a small saucepan over low heat. Stir in shortening.
Roll each piece of chilled chocolate into a ball. Use a spoon to dip chocolate balls into the melted chocolate chip mixture. Return truffles to baking sheet, and chill until firm.
cooking spray
12 ounces milk chocolate
1/3 cup light cream
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
2 teaspoons shortening
Directions
Cover a baking sheet with wax paper, and spray paper with nonstick cooking spray. Melt milk chocolate in a small saucepan over low heat, stirring constantly. Stir in the cream and vanilla. Spoon tablespoon-sized scoops of the chocolate mixture onto the prepared baking sheets. Refrigerate until well chilled, about 30 minutes.
Melt the chocolate chips in a small saucepan over low heat. Stir in shortening.
Roll each piece of chilled chocolate into a ball. Use a spoon to dip chocolate balls into the melted chocolate chip mixture. Return truffles to baking sheet, and chill until firm.
Cooking : Almond Cookies II
Ingredients
1/2 cup butter
1/2 cup packed brown sugar
1 teaspoon almond extract
1/2 cup white rice flour
2 cups crisp rice cereal
2 tablespoons chopped almonds
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.
Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.
1/2 cup butter
1/2 cup packed brown sugar
1 teaspoon almond extract
1/2 cup white rice flour
2 cups crisp rice cereal
2 tablespoons chopped almonds
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.
Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.
Cooking : Almond Crescents III
Ingredients
1 cup shortening
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1/4 teaspoon salt
1 tablespoon water
2 cups all-purpose flour
1 cup ground blanched almonds
1 cup semisweet chocolate chips
Directions
Mix together shortening and confectioner's sugar and water. Stir in flour, salt, vanilla and almonds. Mix well.
Form dough with hands into 3 inch lengths about pencil thin.
Bake on ungreased sheet in a preheated 300 degrees F oven (150 degrees C) for 20 minutes.
While cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. When cookies are completely cool, dip one half in melted chocolate.
1 cup shortening
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1/4 teaspoon salt
1 tablespoon water
2 cups all-purpose flour
1 cup ground blanched almonds
1 cup semisweet chocolate chips
Directions
Mix together shortening and confectioner's sugar and water. Stir in flour, salt, vanilla and almonds. Mix well.
Form dough with hands into 3 inch lengths about pencil thin.
Bake on ungreased sheet in a preheated 300 degrees F oven (150 degrees C) for 20 minutes.
While cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. When cookies are completely cool, dip one half in melted chocolate.
Cooking : Alyson's Broccoli Salad
Ingredients
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.
Cooking : Banana Oatmeal Crumb Cake
Ingredients
1/2 cup butter, softened
2/3 cup packed brown sugar
1 cup mashed bananas
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 1/3 cups rolled oats
1/4 teaspoon salt
1 teaspoon baking soda
3/4 cup rolled oats
1/3 cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
Directions
Stir together flour, 1 1/3 cups oats, salt, and baking soda.
In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan.
Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly. Sprinkle evenly over the top of the batter.
Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.
1/2 cup butter, softened
2/3 cup packed brown sugar
1 cup mashed bananas
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 1/3 cups rolled oats
1/4 teaspoon salt
1 teaspoon baking soda
3/4 cup rolled oats
1/3 cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
Directions
Stir together flour, 1 1/3 cups oats, salt, and baking soda.
In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan.
Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly. Sprinkle evenly over the top of the batter.
Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.
Cooking : Bittersweet Chocolate Mousse Brownies
Ingredients
6 tablespoons unsalted butter
1 (1 ounce) square unsweetened chocolate
1/2 cup white sugar
1/4 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 (1 ounce) squares bittersweet chocolate, chopped
3 tablespoons strong brewed coffee
3/4 cup heavy whipping cream
1/3 cup heavy whipping cream
1 tablespoon confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan.
Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.
Whisk in 1/2 cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan.
Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.
To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.
In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest
Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan.
To Make Topping: In a chilled medium sized bowl, beat 1/3 cup heavy cream and 1 tablespoon confectioners' sugar until soft peaks form. Remove brownie from baking pan by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean. Store in refrigerator.
6 tablespoons unsalted butter
1 (1 ounce) square unsweetened chocolate
1/2 cup white sugar
1/4 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 (1 ounce) squares bittersweet chocolate, chopped
3 tablespoons strong brewed coffee
3/4 cup heavy whipping cream
1/3 cup heavy whipping cream
1 tablespoon confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan.
Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.
Whisk in 1/2 cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan.
Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.
To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.
In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest
Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan.
To Make Topping: In a chilled medium sized bowl, beat 1/3 cup heavy cream and 1 tablespoon confectioners' sugar until soft peaks form. Remove brownie from baking pan by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean. Store in refrigerator.
Cooking : Aunt Janet's Pumpkin Dump Cake
Ingredients
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can nonfat evaporated milk
1 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.
Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can nonfat evaporated milk
1 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.
Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.
Cooking : Avocado Ranch Salad Dressing
Ingredients
1/4 cup ripe avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons distilled white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1 pinch dried dill weed
1/8 teaspoon onion powder
1 pinch garlic powder
Directions
Mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. Sprinkle with salt, parsley, dill, onion powder, and garlic powder. Stir until well blended, chill until ready to serve.
1/4 cup ripe avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons distilled white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1 pinch dried dill weed
1/8 teaspoon onion powder
1 pinch garlic powder
Directions
Mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. Sprinkle with salt, parsley, dill, onion powder, and garlic powder. Stir until well blended, chill until ready to serve.
Cooking : Brazilian-Style Moist Coconut Cake
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
3 egg whites
2 1/2 cups white sugar
3 egg yolks
1 cup orange juice
1 3/4 cups milk
1 (14 ounce) can coconut milk
1 (14 ounce) can sweetened condensed milk
1 cup flaked coconut
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.
Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour batter into the prepared pan.
Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.
When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill cake in the refrigerator until cold, about 3 hours.
3 cups all-purpose flour
1 tablespoon baking powder
3 egg whites
2 1/2 cups white sugar
3 egg yolks
1 cup orange juice
1 3/4 cups milk
1 (14 ounce) can coconut milk
1 (14 ounce) can sweetened condensed milk
1 cup flaked coconut
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.
Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour batter into the prepared pan.
Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.
When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill cake in the refrigerator until cold, about 3 hours.
Cooking : Apple-Topped Chops
Ingredients
6 pork chops, 3/4 inch thick
1 tablespoon cooking oil
1 medium onion, thinly sliced into rings
1/2 cup raisins, divided
3 medium apples, cut into 1/2-inch slices
1 cup apple juice
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Directions
In a large skillet, brown pork chops in oil over medium heat. Place in an ungreased 3-qt. baking dish. Place onion rings over the chops. Sprinkle with two-thirds of the raisins. Arrange the apple slices on top and sprinkle with remaining raisins. Combine the apple juice, brown sugar, salt, basil, nutmeg and cloves; pour over all. Cover and bake at 350 degrees F for 1 hour. Uncover and bake 30 minutes longer or until meat is tender.
6 pork chops, 3/4 inch thick
1 tablespoon cooking oil
1 medium onion, thinly sliced into rings
1/2 cup raisins, divided
3 medium apples, cut into 1/2-inch slices
1 cup apple juice
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Directions
In a large skillet, brown pork chops in oil over medium heat. Place in an ungreased 3-qt. baking dish. Place onion rings over the chops. Sprinkle with two-thirds of the raisins. Arrange the apple slices on top and sprinkle with remaining raisins. Combine the apple juice, brown sugar, salt, basil, nutmeg and cloves; pour over all. Cover and bake at 350 degrees F for 1 hour. Uncover and bake 30 minutes longer or until meat is tender.
Cooking : A Number One Egg Bread
Ingredients
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
6 egg yolks
3 eggs, room temperature
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
4 1/2 cups all-purpose flour
1 pinch salt
Directions
In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.
Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.
Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.
Bake for 40 minutes, or until golden. Cool on a wire rack.
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
6 egg yolks
3 eggs, room temperature
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
4 1/2 cups all-purpose flour
1 pinch salt
Directions
In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.
Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.
Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.
Bake for 40 minutes, or until golden. Cool on a wire rack.
Cooking : Bucket of Margaritas
Ingredients
4 1/2 cups water
1 1/2 cups tequila
1 (12 fluid ounce) can frozen limeade
1/2 cup triple sec (orange-flavored liqueur)
1 whole lime, cut into 6 wedges
Directions
Mix the water, tequila, limeade, and orange liqueur in a freezer-proof container with a lid; stir. Cover and store in freezer until it reaches a slush-like consistency, about 24 hours. Serve in glasses garnished with lime wedges.
4 1/2 cups water
1 1/2 cups tequila
1 (12 fluid ounce) can frozen limeade
1/2 cup triple sec (orange-flavored liqueur)
1 whole lime, cut into 6 wedges
Directions
Mix the water, tequila, limeade, and orange liqueur in a freezer-proof container with a lid; stir. Cover and store in freezer until it reaches a slush-like consistency, about 24 hours. Serve in glasses garnished with lime wedges.
Cooking : Broccoli Chicken Fettuccini Alfredo
Ingredients
1/2 pound dry fettuccine pasta
1 cup fresh chopped broccoli
2 tablespoons butter
1 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.
Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.
1/2 pound dry fettuccine pasta
1 cup fresh chopped broccoli
2 tablespoons butter
1 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.
Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.
Cooking : Black Joe Cake
Ingredients
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
6 tablespoons unsweetened cocoa
1 cup vegetable oil
2 tablespoons vinegar
2 cups water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, sift together the flour, sugar, baking soda and cocoa. Measure and combine water, oil, vinegar and vanilla. Pour liquid ingredients into flour mixture and beat until smooth. Pour into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
6 tablespoons unsweetened cocoa
1 cup vegetable oil
2 tablespoons vinegar
2 cups water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, sift together the flour, sugar, baking soda and cocoa. Measure and combine water, oil, vinegar and vanilla. Pour liquid ingredients into flour mixture and beat until smooth. Pour into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Cooking : Apple Walnut Cake
Ingredients
1 cup butter, softened
2 cups sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground mace
3 cups chopped, peeled baking apples
2 cups chopped walnuts
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder, cinnamon, salt and mace; gradually add to creamed mixture. Stir in apples and nuts. (Batter will be very stiff.)
Spoon into a greased and floured 10-in. tube pan bake at 325 degrees F for 1 hour and 25 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely.
1 cup butter, softened
2 cups sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground mace
3 cups chopped, peeled baking apples
2 cups chopped walnuts
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder, cinnamon, salt and mace; gradually add to creamed mixture. Stir in apples and nuts. (Batter will be very stiff.)
Spoon into a greased and floured 10-in. tube pan bake at 325 degrees F for 1 hour and 25 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely.
Cooking : Bride's Peach Pie
Ingredients
1 pastry for a 9 inch double crust pie
5 cups sliced peeled peaches
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 teaspoon almond extract
2 tablespoons butter or margarine, cubed
Directions
Line a 9-in. pie plate with bottom crust; trim pastry even with edge and set aside. In a bowl, toss peaches with lemon juice. Combine the sugar, flour, nutmeg and salt; add to peaches and toss. Sprinkle with almond extract; toss gently. Transfer to prepared crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Cut slits in pastry. Trim, seal and flute edges. Cover edge loosely with foil. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; remove foil and bake for 45-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
1 pastry for a 9 inch double crust pie
5 cups sliced peeled peaches
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 teaspoon almond extract
2 tablespoons butter or margarine, cubed
Directions
Line a 9-in. pie plate with bottom crust; trim pastry even with edge and set aside. In a bowl, toss peaches with lemon juice. Combine the sugar, flour, nutmeg and salt; add to peaches and toss. Sprinkle with almond extract; toss gently. Transfer to prepared crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Cut slits in pastry. Trim, seal and flute edges. Cover edge loosely with foil. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; remove foil and bake for 45-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Cooking : Asian Style Meatloaf
Ingredients
1 1/2 pounds ground beef
1/2 pound ground pork
3 slices bread, broken up into small pieces
2 eggs, lightly beaten
1 small onion, finely chopped
2 stalks celery, finely chopped
3 tablespoons soy sauce
1 tablespoon minced fresh ginger
2 tablespoons hoisin sauce
1/2 cup hoisin sauce
2 tablespoons ketchup
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the beef, pork, bread crumbs, eggs, onion, and celery. Season with 3 tablespoons soy sauce, ginger, and 2 tablespoons hoisin sauce. Pat mixture into a shallow 2 quart baking pan.
Bake in preheated oven for 40 minutes.
Drain grease from pan. In a small bowl, mix 1/2 cup hoisin with 2 tablespoons ketchup. Spread over top of meatloaf. Continue baking for 20 minutes or so. Remove from oven, and let rest for 5 minutes.
1 1/2 pounds ground beef
1/2 pound ground pork
3 slices bread, broken up into small pieces
2 eggs, lightly beaten
1 small onion, finely chopped
2 stalks celery, finely chopped
3 tablespoons soy sauce
1 tablespoon minced fresh ginger
2 tablespoons hoisin sauce
1/2 cup hoisin sauce
2 tablespoons ketchup
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the beef, pork, bread crumbs, eggs, onion, and celery. Season with 3 tablespoons soy sauce, ginger, and 2 tablespoons hoisin sauce. Pat mixture into a shallow 2 quart baking pan.
Bake in preheated oven for 40 minutes.
Drain grease from pan. In a small bowl, mix 1/2 cup hoisin with 2 tablespoons ketchup. Spread over top of meatloaf. Continue baking for 20 minutes or so. Remove from oven, and let rest for 5 minutes.
Cooking : Apricot Granola Treats
Ingredients
CRISCO� Butter Flavor No-Stick Cooking Spray
1 cup SMUCKER'S� Low Sugar Apricot Preserves
1/2 teaspoon salt
2 cups low fat reduced sugar granola with raisins cereal
1/4 cup toasted wheat germ
1/4 cup sunflower kernels
Directions
Preheat oven to 350 degrees F. Coat 2 cookie sheets generously with no-stick spray.
Stir together the apricot preserves and salt in a medium bowl. Add the rest of the ingredients, stirring to combine. Press about a tablespoon of the mixture into the bowl of spoon to form a rounded shape. Place the treats on the prepared cookie sheet about an inch apart.
Bake 14 to 16 minutes or until lightly browned on the bottom. Cool treats on cookie sheets.
CRISCO� Butter Flavor No-Stick Cooking Spray
1 cup SMUCKER'S� Low Sugar Apricot Preserves
1/2 teaspoon salt
2 cups low fat reduced sugar granola with raisins cereal
1/4 cup toasted wheat germ
1/4 cup sunflower kernels
Directions
Preheat oven to 350 degrees F. Coat 2 cookie sheets generously with no-stick spray.
Stir together the apricot preserves and salt in a medium bowl. Add the rest of the ingredients, stirring to combine. Press about a tablespoon of the mixture into the bowl of spoon to form a rounded shape. Place the treats on the prepared cookie sheet about an inch apart.
Bake 14 to 16 minutes or until lightly browned on the bottom. Cool treats on cookie sheets.
Cooking : Best Grilled Margarita Chicken... Ever!
Ingredients
2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup margarita mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves
Directions
Place cilantro, pepper, garlic powder, and onion powder in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.
2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup margarita mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves
Directions
Place cilantro, pepper, garlic powder, and onion powder in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.
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 : Best Marinara Sauce Yet
Ingredients
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
Directions
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
Directions
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.
Cooking : Beef and Mushroom Stuffed Peppers
Ingredients
1 pound ground beef
1 cup fresh mushrooms, sliced
1/2 white onion, diced
2 cups beef gravy
salt and pepper to taste
3 small red bell peppers, halved and seeded
3/4 cup shredded Monterey Jack cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.
Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.
1 pound ground beef
1 cup fresh mushrooms, sliced
1/2 white onion, diced
2 cups beef gravy
salt and pepper to taste
3 small red bell peppers, halved and seeded
3/4 cup shredded Monterey Jack cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.
Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.
Cooking : Apple Cinnamon Delight
Ingredients
Nonstick cooking spray
2 (12.4 ounce) packages refrigerated sweet roll dough
1 (21 ounce) can LUCKY LEAF� Apple Pie Filling
3/4 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray a 13x9x2-inch baking pan with nonstick cooking spray; set aside. Remove cinnamon rolls from package. Set frosting aside. Cut each cinnamon roll into 4 equal pieces. Place cinnamon roll pieces in a even layer in the prepared baking pan. Spoon apple pie filling over the cinnamon roll pieces. Sprinkle with walnuts.
Bake, uncovered, for 30 to 35 minutes or until rolls are golden brown. Cool in pan on a wire rack for 10 minutes. Place frosting in a self-sealing plastic bag. Snip off a tiny corner of bag. Drizzle frosting evenly over rolls in a crisscross design. Serve warm or at room temperature.
Nonstick cooking spray
2 (12.4 ounce) packages refrigerated sweet roll dough
1 (21 ounce) can LUCKY LEAF� Apple Pie Filling
3/4 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray a 13x9x2-inch baking pan with nonstick cooking spray; set aside. Remove cinnamon rolls from package. Set frosting aside. Cut each cinnamon roll into 4 equal pieces. Place cinnamon roll pieces in a even layer in the prepared baking pan. Spoon apple pie filling over the cinnamon roll pieces. Sprinkle with walnuts.
Bake, uncovered, for 30 to 35 minutes or until rolls are golden brown. Cool in pan on a wire rack for 10 minutes. Place frosting in a self-sealing plastic bag. Snip off a tiny corner of bag. Drizzle frosting evenly over rolls in a crisscross design. Serve warm or at room temperature.
Cooking : Broccoli Mac and Cheese with Bacon and Potato Nugget Topping
Ingredients
1 (16 ounce) package elbow macaroni
6 slices bacon
2 teaspoons butter
1 head broccoli, cut into florets
1 small onion, chopped
2 cups milk
salt and pepper to taste
1/4 teaspoon adobo seasoning
2 cups shredded Cheddar cheese, divided
2 cups shredded mozzarella cheese, divided
20 frozen bite-size potato nuggets (such as Tater Tots�)
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside. Heat 1 teaspoon of butter in a skillet over medium heat. Stir in the broccoli and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Whisk together the eggs, the remaining 1 teaspoon of butter, and milk in a large bowl. Season with salt, pepper, and adobo seasoning. Stir in 1 cup of Cheddar cheese, 1 cup of mozzarella cheese, the broccoli mixture and half of the potato nuggets. Place macaroni into the baking dish and pour the cheese mixture over the pasta, mixing well. Top with the remaining 1 cup of Cheddar cheese, 1 cup of mozzarella, bacon, and potato nuggets. Cover with aluminum foil.
Bake in the preheated oven until golden brown, 40 to 45 minutes.
1 (16 ounce) package elbow macaroni
6 slices bacon
2 teaspoons butter
1 head broccoli, cut into florets
1 small onion, chopped
2 cups milk
salt and pepper to taste
1/4 teaspoon adobo seasoning
2 cups shredded Cheddar cheese, divided
2 cups shredded mozzarella cheese, divided
20 frozen bite-size potato nuggets (such as Tater Tots�)
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside. Heat 1 teaspoon of butter in a skillet over medium heat. Stir in the broccoli and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Whisk together the eggs, the remaining 1 teaspoon of butter, and milk in a large bowl. Season with salt, pepper, and adobo seasoning. Stir in 1 cup of Cheddar cheese, 1 cup of mozzarella cheese, the broccoli mixture and half of the potato nuggets. Place macaroni into the baking dish and pour the cheese mixture over the pasta, mixing well. Top with the remaining 1 cup of Cheddar cheese, 1 cup of mozzarella, bacon, and potato nuggets. Cover with aluminum foil.
Bake in the preheated oven until golden brown, 40 to 45 minutes.
Cooking : Brandy Snap Baskets
Ingredients
1/2 cup all-purpose flour
1 teaspoon ground ginger
1/4 cup butter
1/3 cup superfine sugar
1/3 cup golden syrup
1/2 teaspoon grated lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Generously grease baking sheets.
Sift together flour and ginger.
In a small saucepan over medium heat, combine butter, sugar and syrup and cook until butter is melted. Allow to cool.
Stir flour mixture and lemon rind into syrup. Drop by spoonfuls onto prepared sheets, well spaced apart, as the mixture will spread.
Bake 10 to 15 minutes in preheated oven, until golden. Remove from oven and let cool 1 minute. Have ready 5 small bowls, their undersides buttered. Gently lift the brandy snap off the tray and bend it over a bowl to shape. Remove baskets when cooler and set.
1/2 cup all-purpose flour
1 teaspoon ground ginger
1/4 cup butter
1/3 cup superfine sugar
1/3 cup golden syrup
1/2 teaspoon grated lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Generously grease baking sheets.
Sift together flour and ginger.
In a small saucepan over medium heat, combine butter, sugar and syrup and cook until butter is melted. Allow to cool.
Stir flour mixture and lemon rind into syrup. Drop by spoonfuls onto prepared sheets, well spaced apart, as the mixture will spread.
Bake 10 to 15 minutes in preheated oven, until golden. Remove from oven and let cool 1 minute. Have ready 5 small bowls, their undersides buttered. Gently lift the brandy snap off the tray and bend it over a bowl to shape. Remove baskets when cooler and set.
Cooking : Apricot Confection
Ingredients
1/2 cup white sugar
3/4 cup chopped walnuts
2 cups flaked coconut
7 1/2 ounces vanilla wafers, crushed
8 ounces dried apricots
Directions
Snip apricots into small strips. Sprinkle with water and let stand in a sealed container overnight.
Combine eggs, sugar, and apricots. In a lightly buttered skillet cook the apricot mixture over low heat for 10 minutes. Stir in the nuts, vanilla wafer crumbs and 1/2 of the coconut.
Shape mixture into small balls. Roll balls in the remaining coconut. Store in a tightly covered box. These taste best after aging for a few days.
1/2 cup white sugar
3/4 cup chopped walnuts
2 cups flaked coconut
7 1/2 ounces vanilla wafers, crushed
8 ounces dried apricots
Directions
Snip apricots into small strips. Sprinkle with water and let stand in a sealed container overnight.
Combine eggs, sugar, and apricots. In a lightly buttered skillet cook the apricot mixture over low heat for 10 minutes. Stir in the nuts, vanilla wafer crumbs and 1/2 of the coconut.
Shape mixture into small balls. Roll balls in the remaining coconut. Store in a tightly covered box. These taste best after aging for a few days.
Cooking : Bean Salad Medley
Ingredients
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can lima beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
2 (4 ounce) jars whole mushrooms, drained
1 medium green pepper, julienned
1 medium onion, chopped
3/4 cup vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 teaspoon pepper
3/4 teaspoon salt
Directions
In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients; mix well.
Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can lima beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
2 (4 ounce) jars whole mushrooms, drained
1 medium green pepper, julienned
1 medium onion, chopped
3/4 cup vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 teaspoon pepper
3/4 teaspoon salt
Directions
In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients; mix well.
Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Cooking : Aebleskiver (Danish Pancakes)
Ingredients
1 cup whole wheat flour
2 tablespoons white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
1 dash ground cloves
1 egg, lightly beaten
3/4 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Directions
Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
Heat an aebleskiver pan over medium heat; prepare with cooking spray.
Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.
1 cup whole wheat flour
2 tablespoons white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
1 dash ground cloves
1 egg, lightly beaten
3/4 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Directions
Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
Heat an aebleskiver pan over medium heat; prepare with cooking spray.
Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.
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