Ingredients
1 (1 pound 1.5 ounce) pouch Betty Crocker� sugar cookie mix
1/3 cup Gold Medal� all-purpose flour
1 tablespoon poppy seeds
1/2 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
2 teaspoons almond extract
1/4 cup sliced almonds, if desired
1 cup powdered sugar
3 teaspoons water, or as needed
Directions
Mix cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg in bowl until soft dough forms.
Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flattened ball with 5 sliced almonds arranged to form a star.
Bake at 350 degrees F for 9 to 11 minutes. Cool 3 minutes; remove from cookie sheet to wire rack.
Blend powdered sugar, remaining 1 teaspoon almond extract and enough water in a bowl, to spreading consistency. Spread glaze over warm cookies. Store tightly covered at room temperature.
Sunday, August 21, 2011
Cooking : Amber Beer Cheese Dip
Ingredients
2 (10 ounce) packages extra-sharp Cheddar cheese (such as Cracker Barrel�), shredded
3 tablespoons minced garlic
1 (12 ounce) bottle amber beer
1/4 teaspoon cayenne pepper, or to taste
Directions
Place the shredded cheese and garlic in the bowl of a food processor. With food processor running, slowly pour in the beer, scraping sides of the bowl as necessary; process until evenly blended. Season with cayenne pepper to taste. Transfer to a serving bowl, cover, and chill until ready to serve.
2 (10 ounce) packages extra-sharp Cheddar cheese (such as Cracker Barrel�), shredded
3 tablespoons minced garlic
1 (12 ounce) bottle amber beer
1/4 teaspoon cayenne pepper, or to taste
Directions
Place the shredded cheese and garlic in the bowl of a food processor. With food processor running, slowly pour in the beer, scraping sides of the bowl as necessary; process until evenly blended. Season with cayenne pepper to taste. Transfer to a serving bowl, cover, and chill until ready to serve.
Cooking : Brine for Smoked Salmon
Ingredients
1 gallon water
1 cup kosher salt
1 cup white sugar
1 cup brown sugar
lemon pepper to taste
1 (3 ounce) package dry crab and shrimp seasoning mix
freshly ground black pepper to taste
4 cloves garlic, crushed or to taste
1 dash hot pepper sauce (optional)
4 lemons, sliced and crushed
2 oranges, sliced and crushed
1 lime, sliced and crushed
1 large yellow onion, sliced
Directions
Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion. Soak your salmon in this brine for 12 to 36 hours. Smoke using your desired method.
1 gallon water
1 cup kosher salt
1 cup white sugar
1 cup brown sugar
lemon pepper to taste
1 (3 ounce) package dry crab and shrimp seasoning mix
freshly ground black pepper to taste
4 cloves garlic, crushed or to taste
1 dash hot pepper sauce (optional)
4 lemons, sliced and crushed
2 oranges, sliced and crushed
1 lime, sliced and crushed
1 large yellow onion, sliced
Directions
Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion. Soak your salmon in this brine for 12 to 36 hours. Smoke using your desired method.
Cooking : Bacon 'N' Egg Tacos
Ingredients
1/4 cup crumbled cooked bacon
2 tablespoons butter or margarine
3 slices process American cheese, diced
1/4 teaspoon salt
1/4 teaspoon pepper
6 (6 inch) flour tortillas, warmed
Salsa
Directions
In a bowl, beat the egg; add bacon. melt butter in a skillet over medium heat. Add egg mixture; cook and stir until the eggs are completely set. Stir in the cheese, salt and pepper. Spoon 1/4 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.
1/4 cup crumbled cooked bacon
2 tablespoons butter or margarine
3 slices process American cheese, diced
1/4 teaspoon salt
1/4 teaspoon pepper
6 (6 inch) flour tortillas, warmed
Salsa
Directions
In a bowl, beat the egg; add bacon. melt butter in a skillet over medium heat. Add egg mixture; cook and stir until the eggs are completely set. Stir in the cheese, salt and pepper. Spoon 1/4 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.
Cooking : Bait and Tackle Salad
Ingredients
2 cups grape or cherry tomatoes
2 small zucchini, coarsely chopped
2 small yellow summer squash, coarsley chopped
2 tablespoons minced fresh cilantro
5 tablespoons white wine vinegar
3 tablespoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
Directions
In a large bowl, combine the tomatoes, zucchini, yellow squash and cilantro. In a blender, combine the vinegar, sugar, mustard, salt and pepper. White processing, gradually add oil. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 20 minutes.
2 cups grape or cherry tomatoes
2 small zucchini, coarsely chopped
2 small yellow summer squash, coarsley chopped
2 tablespoons minced fresh cilantro
5 tablespoons white wine vinegar
3 tablespoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
Directions
In a large bowl, combine the tomatoes, zucchini, yellow squash and cilantro. In a blender, combine the vinegar, sugar, mustard, salt and pepper. White processing, gradually add oil. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 20 minutes.
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