Ingredients
1 (20 ounce) can unsweetened pineapple chunks
3 tablespoons white sugar
6 tablespoons butter, melted
3 tablespoons all-purpose flour
5 ounces shredded Cheddar cheese
25 buttery round crackers, crumbled
Directions
Drain pineapple, reserving 3 tablespoons juice.
Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.
Wednesday, July 6, 2011
Cooking : BREAKSTONE'S Classic Cheesy Potatoes
Ingredients
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
1 (32 ounce) package frozen Southern-style hash browns, thawed
1 (8 ounce) package KRAFT Shredded Sharp Cheddar Cheese
20 RITZ Crackers, crushed
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
Spoon mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.
Bake 50 minutes or until heated through.
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
1 (32 ounce) package frozen Southern-style hash browns, thawed
1 (8 ounce) package KRAFT Shredded Sharp Cheddar Cheese
20 RITZ Crackers, crushed
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
Spoon mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.
Bake 50 minutes or until heated through.
Cooking : Aaku Pappu (Dal with Greens)
Ingredients
1 cup hulled, split pigeon peas (toor dal)
2 cups water
2 cups water
1/2 teaspoon ground turmeric
salt, to taste
1 (8 ounce) bunch amaranth greens, chopped
2 teaspoons cooking oil
1 teaspoon skinned split black lentils (urad dal)
1 teaspoon mustard seed
1 teaspoon cumin seed
4 dried red chile peppers
1 pinch asafoetida powder
2 green chile peppers, cut into large chunks
1 sprig fresh curry leaves
Directions
Cook the pigeon peas with 2 cups water in a pressure cooker until the water is absorbed and the peas are tender, about 5 minutes.
Bring 2 cups of water to a boil with the turmeric and salt; add the amaranth greens and cook until tender, about 5 minutes; drain. Stir the cooked peas into the greens; set aside.
Heat the oil in a small skillet; cook the lentils, mustard seed, cumin seed, and red chile peppers in the oil until the seeds begin to splutter. Add the green chile peppers, curry leaves, and asafoetida powder and continue cooking another 30 seconds; immediately stir into the peas and greens.
1 cup hulled, split pigeon peas (toor dal)
2 cups water
2 cups water
1/2 teaspoon ground turmeric
salt, to taste
1 (8 ounce) bunch amaranth greens, chopped
2 teaspoons cooking oil
1 teaspoon skinned split black lentils (urad dal)
1 teaspoon mustard seed
1 teaspoon cumin seed
4 dried red chile peppers
1 pinch asafoetida powder
2 green chile peppers, cut into large chunks
1 sprig fresh curry leaves
Directions
Cook the pigeon peas with 2 cups water in a pressure cooker until the water is absorbed and the peas are tender, about 5 minutes.
Bring 2 cups of water to a boil with the turmeric and salt; add the amaranth greens and cook until tender, about 5 minutes; drain. Stir the cooked peas into the greens; set aside.
Heat the oil in a small skillet; cook the lentils, mustard seed, cumin seed, and red chile peppers in the oil until the seeds begin to splutter. Add the green chile peppers, curry leaves, and asafoetida powder and continue cooking another 30 seconds; immediately stir into the peas and greens.
Cooking : Bill's Braisin Bread
Ingredients
1 1/2 cups water
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
3 cups bread flour
1 1/2 cups raisin bran cereal
1 teaspoon salt
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Med Crust cycle; press Start.
1 1/2 cups water
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
3 cups bread flour
1 1/2 cups raisin bran cereal
1 teaspoon salt
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Med Crust cycle; press Start.
Cooking : Baked Chicken with Apple Stuffing
Ingredients
2 cups milk
1 tablespoon water
1 cup dry bread crumbs
4 skinless, boneless chicken breast halves
1 Red Delicious apple, cored and diced
1 (8 ounce) package dry bread stuffing mix
2 cups apple juice, or as needed
2 tablespoons butter, or as needed
1 Red Delicious apple - peeled, cored and diced
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Pour the milk into a shallow bowl. In a separate bowl, whisk together the eggs and water. Place the bread crumbs in a shallow dish or on a plate. Dip the chicken breast halves into the milk, then into the egg, then press into the bread crumbs to coat. Place on a plate, and set aside.
Prepare the stuffing mix according to the package directions, but substituting apple juice for the water. When bringing the juice and butter to a boil, add the diced apple with peel to the pan. Stir in the stuffing mix until the liquid is absorbed. Transfer the stuffing to a baking dish, and top with the pieces of the remaining apple. Place the chicken breasts on top of the stuffing, and cover with aluminum foil.
Bake for 45 to 50 minutes, or until the chicken juices run clear.
2 cups milk
1 tablespoon water
1 cup dry bread crumbs
4 skinless, boneless chicken breast halves
1 Red Delicious apple, cored and diced
1 (8 ounce) package dry bread stuffing mix
2 cups apple juice, or as needed
2 tablespoons butter, or as needed
1 Red Delicious apple - peeled, cored and diced
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Pour the milk into a shallow bowl. In a separate bowl, whisk together the eggs and water. Place the bread crumbs in a shallow dish or on a plate. Dip the chicken breast halves into the milk, then into the egg, then press into the bread crumbs to coat. Place on a plate, and set aside.
Prepare the stuffing mix according to the package directions, but substituting apple juice for the water. When bringing the juice and butter to a boil, add the diced apple with peel to the pan. Stir in the stuffing mix until the liquid is absorbed. Transfer the stuffing to a baking dish, and top with the pieces of the remaining apple. Place the chicken breasts on top of the stuffing, and cover with aluminum foil.
Bake for 45 to 50 minutes, or until the chicken juices run clear.
Cooking : Apple and Honey Sorbet
Ingredients
1 1/4 pounds Granny Smith apples, cored and thinly sliced
1 1/2 cups water
1 1/2 cups sugar
1 1/2 lemons, juiced
1 tablespoon honey
Directions
In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
1 1/4 pounds Granny Smith apples, cored and thinly sliced
1 1/2 cups water
1 1/2 cups sugar
1 1/2 lemons, juiced
1 tablespoon honey
Directions
In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
Cooking : Banana Ice Cream Shake
Ingredients
1 banana, peeled and chopped
2 scoops vanilla ice cream
2 egg white
1 teaspoon vanilla extract
Directions
In a blender, combine banana, ice cream, milk, egg white and vanilla extract. Blend until smooth. Pour into glasses and serve.
1 banana, peeled and chopped
2 scoops vanilla ice cream
2 egg white
1 teaspoon vanilla extract
Directions
In a blender, combine banana, ice cream, milk, egg white and vanilla extract. Blend until smooth. Pour into glasses and serve.
Cooking : Barbecue Pork On Buns
Ingredients
1 (2 pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Directions
Combine all ingredients except buns in a 4-quart slow-cooker; cook, covered, on high for 5-6 hours, until very tender.
Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired.
1 (2 pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Directions
Combine all ingredients except buns in a 4-quart slow-cooker; cook, covered, on high for 5-6 hours, until very tender.
Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired.
Cooking : Awesome Carrot Muffins
Ingredients
1 cup raisins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3/4 cup brown sugar
3 cups shredded carrots
Directions
Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.
1 cup raisins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3/4 cup brown sugar
3 cups shredded carrots
Directions
Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.
Cooking : Beef Pinwheels II
Ingredients
1 1/2 pounds ground beef
1/8 teaspoon cayenne pepper
1 cup corn flakes cereal, coarsely crushed
1 onion, finely chopped
2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon chopped fresh parsley
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/8 tablespoons white sugar
3/8 cup shortening
1 cup milk
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease two baking sheets.
Beat the egg in a bowl until smooth. Add the ground beef, cayenne pepper, crushed cereal, onion, salt, black pepper, and parsley. Mix until evenly combined; set aside. Stir together the flour, baking powder, salt, and sugar in a separate bowl. Cut in the shortening with a pastry blender until no lumps of shortening remain and the mixture takes on a sandy appearance. Stir in the milk until a dough forms.
Roll the dough out to a 10x15-inch rectangle on a well-floured surface. Spread the meat mixture evenly over the entire surface of the dough. Roll the dough into a cylinder from one of the wide ends to form a 15-inch long log. Cut the log into 3/4-inch slices and place on to the prepared baking sheets.
Bake in the preheated oven until dark golden brown, 30 to 45 minutes. Serve hot.
1 1/2 pounds ground beef
1/8 teaspoon cayenne pepper
1 cup corn flakes cereal, coarsely crushed
1 onion, finely chopped
2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon chopped fresh parsley
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/8 tablespoons white sugar
3/8 cup shortening
1 cup milk
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease two baking sheets.
Beat the egg in a bowl until smooth. Add the ground beef, cayenne pepper, crushed cereal, onion, salt, black pepper, and parsley. Mix until evenly combined; set aside. Stir together the flour, baking powder, salt, and sugar in a separate bowl. Cut in the shortening with a pastry blender until no lumps of shortening remain and the mixture takes on a sandy appearance. Stir in the milk until a dough forms.
Roll the dough out to a 10x15-inch rectangle on a well-floured surface. Spread the meat mixture evenly over the entire surface of the dough. Roll the dough into a cylinder from one of the wide ends to form a 15-inch long log. Cut the log into 3/4-inch slices and place on to the prepared baking sheets.
Bake in the preheated oven until dark golden brown, 30 to 45 minutes. Serve hot.
Cooking : Annette's Great Ham Glaze
Ingredients
1/2 cup packed brown sugar
8 tablespoons butter
1/2 cup gold rum (such as Bacardi Gold�)
1/4 cup dark molasses
3 tablespoons spicy mustard
1 tablespoon cider vinegar
salt and pepper to taste
Directions
Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.
1/2 cup packed brown sugar
8 tablespoons butter
1/2 cup gold rum (such as Bacardi Gold�)
1/4 cup dark molasses
3 tablespoons spicy mustard
1 tablespoon cider vinegar
salt and pepper to taste
Directions
Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.
Cooking : Best Screwdriver
Ingredients
1 (1.5 fluid ounce) jigger good quality vodka
6 fluid ounces pulp-free pure premium orange juice
ice cubes
Directions
Pour the orange juice into a glass with ice, then pour in the shot of vodka. Stir and serve.
1 (1.5 fluid ounce) jigger good quality vodka
6 fluid ounces pulp-free pure premium orange juice
ice cubes
Directions
Pour the orange juice into a glass with ice, then pour in the shot of vodka. Stir and serve.
Cooking : Awesome Pasta Salad
Ingredients
1 (16 ounce) package fusilli (spiral) pasta
3 cups cherry tomatoes, halved
1/2 pound provolone cheese, cubed
1/2 pound salami, cubed
1/4 pound sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 (10 ounce) can black olives, drained
1 (4 ounce) jar pimentos, drained
1 (8 ounce) bottle Italian salad dressing
Directions
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.
1 (16 ounce) package fusilli (spiral) pasta
3 cups cherry tomatoes, halved
1/2 pound provolone cheese, cubed
1/2 pound salami, cubed
1/4 pound sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 (10 ounce) can black olives, drained
1 (4 ounce) jar pimentos, drained
1 (8 ounce) bottle Italian salad dressing
Directions
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.
Cooking : Brussels Sprouts Salad
Ingredients
1 1/2 pounds Brussels sprouts, trimmed and halved
2 green onions, chopped
1/2 cup olive or vegetable oil
2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 head red leaf lettuce or radiccio, torn
2 tablespoons slivered almonds, toasted
Directions
Place 1 in. of water in a saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain; rinse with cold water and pat dry. Place sprouts and onions in a bowl; set aside.
In a small bowl, whisk the oil, lemon juice, mustard, salt, thyme and pepper. Toss lettuce with 2 tablespoons of dressing; place in a large shallow serving bowl. Pour remaining dressing over brussels sprouts and toss to coat; mound on lettuce. Sprinkle with almonds.
1 1/2 pounds Brussels sprouts, trimmed and halved
2 green onions, chopped
1/2 cup olive or vegetable oil
2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 head red leaf lettuce or radiccio, torn
2 tablespoons slivered almonds, toasted
Directions
Place 1 in. of water in a saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain; rinse with cold water and pat dry. Place sprouts and onions in a bowl; set aside.
In a small bowl, whisk the oil, lemon juice, mustard, salt, thyme and pepper. Toss lettuce with 2 tablespoons of dressing; place in a large shallow serving bowl. Pour remaining dressing over brussels sprouts and toss to coat; mound on lettuce. Sprinkle with almonds.
Cooking : Artichoke Nibbles
Ingredients
1 small onion, chopped
1 garlic clove, minced
1 teaspoon vegetable oil
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried oregano
1/8 teaspoon hot pepper sauce
2 cups shredded Cheddar cheese
1/3 cup crushed saltines
Directions
In a small skillet, saute onion and garlic in oil until tender. Stir in artichokes. Remove from the heat; set aside. In a large bowl, whisk the eggs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in the cheese, cracker crumbs and artichoke mixture.
Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Cool for 10-15 minutes before cutting into 1-in. squares. Serve warm.
1 small onion, chopped
1 garlic clove, minced
1 teaspoon vegetable oil
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried oregano
1/8 teaspoon hot pepper sauce
2 cups shredded Cheddar cheese
1/3 cup crushed saltines
Directions
In a small skillet, saute onion and garlic in oil until tender. Stir in artichokes. Remove from the heat; set aside. In a large bowl, whisk the eggs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in the cheese, cracker crumbs and artichoke mixture.
Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Cool for 10-15 minutes before cutting into 1-in. squares. Serve warm.
Cooking : Beef and Spinach Curry
Ingredients
2 tablespoons ghee (clarified butter)
2 cloves garlic, crushed
1 large onion, finely sliced
2 serrano peppers, thinly sliced
2 whole cloves, bruised
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon chile powder
1 teaspoon turmeric
1 1/2 teaspoons ground cumin
1 1/2 pounds beef tenderloin, cubed
1 teaspoon salt
1 cup chopped tomatoes
2/3 cup coconut milk
1 (10 ounce) bag spinach
1 teaspoon lemon juice
Directions
Heat the ghee in a large saucepan over medium heat. Stir in the garlic and onion, and cook until softened, about 5 minutes. Add the serrano, and continue to cook for another 3 minutes. Season with the cloves, garam masala, coriander, chile powder, turmeric, and cumin, cook for 2 to 3 more minutes to release the flavor.
Stir in the beef and salt, cook for 3 minutes more. Add the tomatoes, coconut milk, and spinach. Bring to a simmer, then cover, and cook for 20 minutes, stirring occasionally.
Uncover, then stir in the lemon juice, and cook for 10 more minutes, stirring frequently, until the sauce has thickened.
2 tablespoons ghee (clarified butter)
2 cloves garlic, crushed
1 large onion, finely sliced
2 serrano peppers, thinly sliced
2 whole cloves, bruised
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon chile powder
1 teaspoon turmeric
1 1/2 teaspoons ground cumin
1 1/2 pounds beef tenderloin, cubed
1 teaspoon salt
1 cup chopped tomatoes
2/3 cup coconut milk
1 (10 ounce) bag spinach
1 teaspoon lemon juice
Directions
Heat the ghee in a large saucepan over medium heat. Stir in the garlic and onion, and cook until softened, about 5 minutes. Add the serrano, and continue to cook for another 3 minutes. Season with the cloves, garam masala, coriander, chile powder, turmeric, and cumin, cook for 2 to 3 more minutes to release the flavor.
Stir in the beef and salt, cook for 3 minutes more. Add the tomatoes, coconut milk, and spinach. Bring to a simmer, then cover, and cook for 20 minutes, stirring occasionally.
Uncover, then stir in the lemon juice, and cook for 10 more minutes, stirring frequently, until the sauce has thickened.
Cooking : Berry Delicious
Ingredients
2 cups frozen mixed berries
1 cup strawberry flavored yogurt
1 banana, sliced
1/2 teaspoon white sugar (optional)
Directions
In the container of a blender, combine the mixed berries, strawberry yogurt, banana, milk and sugar. Cover, and blend until smooth. Pour into glasses and serve.
2 cups frozen mixed berries
1 cup strawberry flavored yogurt
1 banana, sliced
1/2 teaspoon white sugar (optional)
Directions
In the container of a blender, combine the mixed berries, strawberry yogurt, banana, milk and sugar. Cover, and blend until smooth. Pour into glasses and serve.
Cooking : Beef and Barley Soup II
Ingredients
2 quarts beef stock
1 cup diced cooked beef
1 (12 ounce) package barley
ground black pepper to taste
Directions
In a large stock pot bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.
Add ground pepper to taste. Cook until soup reaches desired thickness.
2 quarts beef stock
1 cup diced cooked beef
1 (12 ounce) package barley
ground black pepper to taste
Directions
In a large stock pot bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.
Add ground pepper to taste. Cook until soup reaches desired thickness.
Cooking : Apple-Cinnamon Farfel Kugel
Ingredients
1 cup hot water
1 cup matzo farfel
1/2 cup white sugar
2 large apples - peeled, cored and shredded
2 teaspoons ground cinnamon
3 egg whites, stiffly beaten
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with non-stick cooking spray.
In a large bowl, combine the water and farfel. Add the sugar, apple, and cinnamon. Fold in the egg whites. Pour mixture into the prepared baking dish and dust the top with more cinnamon.
Bake at 375 degrees F (190 degrees C) for 45 minutes.
1 cup hot water
1 cup matzo farfel
1/2 cup white sugar
2 large apples - peeled, cored and shredded
2 teaspoons ground cinnamon
3 egg whites, stiffly beaten
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with non-stick cooking spray.
In a large bowl, combine the water and farfel. Add the sugar, apple, and cinnamon. Fold in the egg whites. Pour mixture into the prepared baking dish and dust the top with more cinnamon.
Bake at 375 degrees F (190 degrees C) for 45 minutes.
Cooking : Baked Macaroni and Cheese I
Ingredients
2 slices bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large pot with boiling salted water cook pasta until al dente. Drain.
In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
2 slices bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large pot with boiling salted water cook pasta until al dente. Drain.
In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
Cooking : Broccoli Peanut Picnic Slaw
Ingredients
4 cups Green Cabbage, shredded
4 cups Broccoli broken into small florets
1/2 cup Raisins
3/4 cup Dry Roasted Peanuts
1/2 cup Onion, chopped
10 slices Bacon, crumbled
1 cup Marzetti� Slaw Dressing
1/4 cup Sugar
Directions
In a salad bowl, mix all ingredients together, making sure the flavor is blended well. In a small bowl, mix slaw dressing and sugar together. Pour on top of vegetables. Mix and chill overnight.
4 cups Green Cabbage, shredded
4 cups Broccoli broken into small florets
1/2 cup Raisins
3/4 cup Dry Roasted Peanuts
1/2 cup Onion, chopped
10 slices Bacon, crumbled
1 cup Marzetti� Slaw Dressing
1/4 cup Sugar
Directions
In a salad bowl, mix all ingredients together, making sure the flavor is blended well. In a small bowl, mix slaw dressing and sugar together. Pour on top of vegetables. Mix and chill overnight.
Cooking : Beefy Barbecue Macaroni
Ingredients
3/4 pound ground beef
1/2 cup chopped onion
3 garlic cloves, minced
3 1/2 cups cooked elbow macaroni
3/4 cup barbeque sauce
1/4 teaspoon pepper
1 dash cayenne pepper
1/4 cup milk
1 tablespoon butter or margarine
1 cup shredded sharp Cheddar cheese
Additional Cheddar cheese (optional)
Directions
In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add macaroni, barbecue sauce, pepper and cayenne; mix well. In a saucepan, heat milk and butter over medium heat until butter is melted. Stir in cheese until melted. Pour over the macaroni mixture and mix gently. Sprinkle with cheese if desired.
3/4 pound ground beef
1/2 cup chopped onion
3 garlic cloves, minced
3 1/2 cups cooked elbow macaroni
3/4 cup barbeque sauce
1/4 teaspoon pepper
1 dash cayenne pepper
1/4 cup milk
1 tablespoon butter or margarine
1 cup shredded sharp Cheddar cheese
Additional Cheddar cheese (optional)
Directions
In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add macaroni, barbecue sauce, pepper and cayenne; mix well. In a saucepan, heat milk and butter over medium heat until butter is melted. Stir in cheese until melted. Pour over the macaroni mixture and mix gently. Sprinkle with cheese if desired.
Cooking : Buttermilk Pie I
Ingredients
1 recipe pastry for a 9 inch single crust pie
1 1/4 cups white sugar
1/4 cup all-purpose flour
2 cups buttermilk
1 teaspoon vanilla extract
1/4 cup butter
Directions
Mix sugar and flour. Add buttermilk, beaten eggs, vanilla. Melt the butter over low heat. Add to buttermilk mixture and mix well.
Pour into pie crust and bake at 350 degrees F (175 degrees C) for 35 - 40 minutes.
1 recipe pastry for a 9 inch single crust pie
1 1/4 cups white sugar
1/4 cup all-purpose flour
2 cups buttermilk
1 teaspoon vanilla extract
1/4 cup butter
Directions
Mix sugar and flour. Add buttermilk, beaten eggs, vanilla. Melt the butter over low heat. Add to buttermilk mixture and mix well.
Pour into pie crust and bake at 350 degrees F (175 degrees C) for 35 - 40 minutes.
Cooking : Broccoli, Corn, and Green Bean Saute
Ingredients
1/4 cup butter
1 1/2 cups chopped fresh broccoli
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1/2 (8 ounce) package crumbled feta cheese with basil and sun-dried tomatoes
dried oregano to taste
salt to taste
ground black pepper to taste
Directions
Melt the butter in a skillet over medium-high heat. Stir in broccoli, corn, and green beans. Cook until broccoli is tender. Sprinkle with feta cheese, and continue cooking until cheese is melted. Season with oregano, salt, and pepper. Serve immediately.
1/4 cup butter
1 1/2 cups chopped fresh broccoli
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1/2 (8 ounce) package crumbled feta cheese with basil and sun-dried tomatoes
dried oregano to taste
salt to taste
ground black pepper to taste
Directions
Melt the butter in a skillet over medium-high heat. Stir in broccoli, corn, and green beans. Cook until broccoli is tender. Sprinkle with feta cheese, and continue cooking until cheese is melted. Season with oregano, salt, and pepper. Serve immediately.
Cooking : Briam (Greek Mixed Vegetables in Tomato Sauce)
Ingredients
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons white sugar
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
1/3 cup chopped fresh basil
2 tablespoons fresh oregano
1/4 cup capers
2 cloves garlic
salt and ground black pepper to taste
2 tablespoons olive oil
2 onions, sliced
2 potatoes, sliced
2 eggplant, sliced
3 zucchini, sliced
3 green bell peppers, sliced
2 cups okra
Directions
Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
Bake in the preheated oven until all vegetables are tender, about 1 hour.
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons white sugar
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
1/3 cup chopped fresh basil
2 tablespoons fresh oregano
1/4 cup capers
2 cloves garlic
salt and ground black pepper to taste
2 tablespoons olive oil
2 onions, sliced
2 potatoes, sliced
2 eggplant, sliced
3 zucchini, sliced
3 green bell peppers, sliced
2 cups okra
Directions
Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
Bake in the preheated oven until all vegetables are tender, about 1 hour.
Cooking : Beef Stroganoff with White Wine
Ingredients
3 tablespoons butter
1 (8 ounce) package sliced mushrooms
1 large onion, diced
4 cloves garlic, diced
salt and ground black pepper to taste
1 1/2 pounds beef sirloin steak, cut into 1 inch cubes
1 cup white wine
2 cups beef bouillon
1 teaspoon crumbled dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 bay leaves
1/2 teaspoon ground black pepper
1/4 cup all-purpose flour
2 cups half-and-half cream
Directions
Melt the butter in a large saucepan over medium-high heat. Cook and stir the mushrooms, onion and garlic in the butter until tender. Reserving the liquid in the saucepan, remove the mushroom mixture to a bowl. Return the butter mixture to medium-high heat.
Whisk together the flour and half-and-half until smooth; set aside.
Season the beef with salt and pepper; cook the beef in the reserved liquid until browned, about 5 minutes. Stir the wine, beef bouillon, thyme, basil, oregano, bay leaves, and pepper; reduce heat to medium-low and simmer 10 minutes. Slowly stir in the flour mixture and simmer, stirring occasionally, until the sauce thickens, 20 to 30 minutes. Add the mushroom mixture and stir.
3 tablespoons butter
1 (8 ounce) package sliced mushrooms
1 large onion, diced
4 cloves garlic, diced
salt and ground black pepper to taste
1 1/2 pounds beef sirloin steak, cut into 1 inch cubes
1 cup white wine
2 cups beef bouillon
1 teaspoon crumbled dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 bay leaves
1/2 teaspoon ground black pepper
1/4 cup all-purpose flour
2 cups half-and-half cream
Directions
Melt the butter in a large saucepan over medium-high heat. Cook and stir the mushrooms, onion and garlic in the butter until tender. Reserving the liquid in the saucepan, remove the mushroom mixture to a bowl. Return the butter mixture to medium-high heat.
Whisk together the flour and half-and-half until smooth; set aside.
Season the beef with salt and pepper; cook the beef in the reserved liquid until browned, about 5 minutes. Stir the wine, beef bouillon, thyme, basil, oregano, bay leaves, and pepper; reduce heat to medium-low and simmer 10 minutes. Slowly stir in the flour mixture and simmer, stirring occasionally, until the sauce thickens, 20 to 30 minutes. Add the mushroom mixture and stir.
Cooking : Amish Coleslaw
Ingredients
1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup SPLENDA� No Calorie Sweetener, Granulated
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon SPLENDA� No Calorie Sweetener, Granulated
1 teaspoon prepared mustard
3/4 cup vegetable oil
Directions
In a large bowl, toss together the cabbage, onion, and 1 cup SPLENDA� Granulated Sweetener. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon SPLENDA� Granulated Sweetener, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup SPLENDA� No Calorie Sweetener, Granulated
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon SPLENDA� No Calorie Sweetener, Granulated
1 teaspoon prepared mustard
3/4 cup vegetable oil
Directions
In a large bowl, toss together the cabbage, onion, and 1 cup SPLENDA� Granulated Sweetener. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon SPLENDA� Granulated Sweetener, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
Cooking : A Good Easy Garlic Chicken
Ingredients
3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder
Directions
Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder
Directions
Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
Cooking : Buko (Young Coconut) Pie
Ingredients
1 fresh young coconut, drained with meat removed and chopped
2 (12 fluid ounce) cans evaporated milk
1 (14 ounce) can sweetened condensed milk
4 eggs, beaten
1/4 cup white sugar
1 pinch salt
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Stir the coconut, evaporated milk, sweetened condensed milk, eggs, sugar, and salt together in a bowl; pour into a round 3-quart baking dish. Set the baking dish into a large roasting pan. Pour enough water into the bottom of the roasting pan to fill about halfway up the side of the baking dish. Carefully move to the preheated oven.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Allow to cool completely before serving.
1 fresh young coconut, drained with meat removed and chopped
2 (12 fluid ounce) cans evaporated milk
1 (14 ounce) can sweetened condensed milk
4 eggs, beaten
1/4 cup white sugar
1 pinch salt
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Stir the coconut, evaporated milk, sweetened condensed milk, eggs, sugar, and salt together in a bowl; pour into a round 3-quart baking dish. Set the baking dish into a large roasting pan. Pour enough water into the bottom of the roasting pan to fill about halfway up the side of the baking dish. Carefully move to the preheated oven.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Allow to cool completely before serving.
Cooking : Apple-Cinnamon Oatmeal Mix
Ingredients
6 cups quick cooking oats
1 1/3 cups nonfat dry milk powder
1 cup dried apples, diced
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves
ADDITIONAL INGREDIENT (for each serving):
1/2 cup water
Directions
In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 8 cups total.
To prepare oatmeal: Shake mix well. In a saucepan, bring water to a boil; slowly stir in 1/2 cup mix. Cook and stir over medium heat for 1 minute. Remove from the heat. Cover and let stand for 1 minute or until oatmeal reaches desired consistency.
6 cups quick cooking oats
1 1/3 cups nonfat dry milk powder
1 cup dried apples, diced
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves
ADDITIONAL INGREDIENT (for each serving):
1/2 cup water
Directions
In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 8 cups total.
To prepare oatmeal: Shake mix well. In a saucepan, bring water to a boil; slowly stir in 1/2 cup mix. Cook and stir over medium heat for 1 minute. Remove from the heat. Cover and let stand for 1 minute or until oatmeal reaches desired consistency.
Cooking : Apple Puff Pancake
Ingredients
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 cup milk
1 tablespoon butter or margarine, melted
1 medium tart apple, peeled and chopped
1/2 cup apple jelly
1/8 teaspoon ground cinnamon
Directions
In a mixing bowl, combine flour and salt. Add eggs, milk and butter. Pour into a greased 8-in. square baking pan. bake at 400 degrees F for 20-25 minutes or until lightly browned. Meanwhile, combine the chopped apple, jelly and cinnamon in a saucepan. Cook and stir until jelly is melted. Cut pancake into fourths; place two pieces on each plate. Top with apple mixture.
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 cup milk
1 tablespoon butter or margarine, melted
1 medium tart apple, peeled and chopped
1/2 cup apple jelly
1/8 teaspoon ground cinnamon
Directions
In a mixing bowl, combine flour and salt. Add eggs, milk and butter. Pour into a greased 8-in. square baking pan. bake at 400 degrees F for 20-25 minutes or until lightly browned. Meanwhile, combine the chopped apple, jelly and cinnamon in a saucepan. Cook and stir until jelly is melted. Cut pancake into fourths; place two pieces on each plate. Top with apple mixture.
Cooking : Baked Chicken Breasts Supreme
Ingredients
1 1/2 cups Plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 skinless, boneless chicken breast halves
2 cups fine dry bread crumbs
Directions
In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until juices run clear.
1 1/2 cups Plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 skinless, boneless chicken breast halves
2 cups fine dry bread crumbs
Directions
In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until juices run clear.
Cooking : Almond Melon Tart
Ingredients
1/2 (11 ounce) package pie crust mix
1 cup sour cream
1 cup ground blanched almonds
1/2 cup light corn syrup
1/4 teaspoon almond extract
1/2 cup soft style cream cheese with pineapple
1 cantaloupe, peeled and seeded
1/2 mango, peeled and seeded
1/4 cup apple jelly
Directions
In a small mixing bowl combine pie crust mix and 1/4 cup sour cream; stir till moistened. Turn dough onto a generously floured surface. Knead about 12 times, or till dough is firm enough for easy handling. Spray a 10 inch round tart pan with a removable bottom with cooking spray. Press dough evenly onto the bottom and up the sides of the pan.
In another bowl beat egg slightly. Stir in almonds, corn syrup, and almond extract. Pour mixture into tart shell, spreading evenly. Bake at 375 degrees F ( 190 degrees C) for 25 to 30 minutes, or till crust is brown and filling set. Cool in pan on a wire rack.
In a small mixing bowl, stir together remaining 3/4 cup sour cream and cream cheese. Spread atop the almond mixture.
Using a cheese slicer or a vegetable peeler, thinly slice the peeled melon and mango or papaya. Arrange the fruit slices atop the filling. Cover and chill for up to 2 hours.
Before serving, melt the apple jelly over medium heat in a small saucepan. Brush onto melon and mango. Cut into squares or wedges, and serve immediately.
1/2 (11 ounce) package pie crust mix
1 cup sour cream
1 cup ground blanched almonds
1/2 cup light corn syrup
1/4 teaspoon almond extract
1/2 cup soft style cream cheese with pineapple
1 cantaloupe, peeled and seeded
1/2 mango, peeled and seeded
1/4 cup apple jelly
Directions
In a small mixing bowl combine pie crust mix and 1/4 cup sour cream; stir till moistened. Turn dough onto a generously floured surface. Knead about 12 times, or till dough is firm enough for easy handling. Spray a 10 inch round tart pan with a removable bottom with cooking spray. Press dough evenly onto the bottom and up the sides of the pan.
In another bowl beat egg slightly. Stir in almonds, corn syrup, and almond extract. Pour mixture into tart shell, spreading evenly. Bake at 375 degrees F ( 190 degrees C) for 25 to 30 minutes, or till crust is brown and filling set. Cool in pan on a wire rack.
In a small mixing bowl, stir together remaining 3/4 cup sour cream and cream cheese. Spread atop the almond mixture.
Using a cheese slicer or a vegetable peeler, thinly slice the peeled melon and mango or papaya. Arrange the fruit slices atop the filling. Cover and chill for up to 2 hours.
Before serving, melt the apple jelly over medium heat in a small saucepan. Brush onto melon and mango. Cut into squares or wedges, and serve immediately.
Cooking : Alex's Raw Chocolate Pudding
Ingredients
1 avocado - peeled, pitted, and cut into chunks
1 banana, peeled and cut into chunks
1 cup unsweetened soy milk
1/4 cup raw cocoa powder
2 tablespoons agave nectar
1 teaspoon lemon juice
1/4 cup shredded unsweetened coconut (optional)
Directions
Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.
1 avocado - peeled, pitted, and cut into chunks
1 banana, peeled and cut into chunks
1 cup unsweetened soy milk
1/4 cup raw cocoa powder
2 tablespoons agave nectar
1 teaspoon lemon juice
1/4 cup shredded unsweetened coconut (optional)
Directions
Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.
Cooking : Brownie Cheesecake Bars
Ingredients
1 (19.5 ounce) package Pillsbury� Classic Traditional Fudge Brownies
3/4 cup chopped walnuts
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
Smucker's� Chocolate Sundae Syrups Ice Cream Topping, or fruit dessert topping
Directions
Preheat oven to 350 degrees F. Prepare brownie mix as package directs; stir in nuts. Spread into well-greased 13x9-inch baking pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter.
Bake 40 minutes and until top is lightly browned. Cool. Chill. Garnish with chocolate syrup. Cut into bars. Store leftovers covered in refrigerator.
1 (19.5 ounce) package Pillsbury� Classic Traditional Fudge Brownies
3/4 cup chopped walnuts
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND� Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
Smucker's� Chocolate Sundae Syrups Ice Cream Topping, or fruit dessert topping
Directions
Preheat oven to 350 degrees F. Prepare brownie mix as package directs; stir in nuts. Spread into well-greased 13x9-inch baking pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter.
Bake 40 minutes and until top is lightly browned. Cool. Chill. Garnish with chocolate syrup. Cut into bars. Store leftovers covered in refrigerator.
Cooking : Boston Cream Dessert Cups
Ingredients
1 (16 ounce) package refrigerated sugar cookie dough
2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 cup white sugar
1 tablespoon all-purpose flour
1 tablespoon milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (16 ounce) container prepared chocolate frosting
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough into each muffin cup.
Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. Remove from oven and set aside.
Beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. Beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. Mix in the instant pudding mix until just incorporated. Spoon about 2 tablespoons of the cream cheese filling into each muffin cup. Return muffin cups to the oven and bake until the filling is set, about 25 minutes. Cool in the pans for 30 minutes then remove the desserts.
Remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. Stir frosting until smooth, then spread about one tablespoon of frosting onto each dessert cup. Refrigerate until set, about 1 hour.
1 (16 ounce) package refrigerated sugar cookie dough
2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 cup white sugar
1 tablespoon all-purpose flour
1 tablespoon milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (16 ounce) container prepared chocolate frosting
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough into each muffin cup.
Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. Remove from oven and set aside.
Beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. Beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. Mix in the instant pudding mix until just incorporated. Spoon about 2 tablespoons of the cream cheese filling into each muffin cup. Return muffin cups to the oven and bake until the filling is set, about 25 minutes. Cool in the pans for 30 minutes then remove the desserts.
Remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. Stir frosting until smooth, then spread about one tablespoon of frosting onto each dessert cup. Refrigerate until set, about 1 hour.
Cooking : Apple-Feta Tossed Salad
Ingredients
2 tablespoons butter
1 cup walnut halves
1 tablespoon sugar
1/8 teaspoon pepper
5 cups torn romaine
5 cups torn red leaf lettuce
1 medium red apple, chopped
1 green apple, chopped
1/2 cup crumbled feta cheese
6 tablespoons white wine vinegar
2 tablespoons finely chopped onion
1 1/2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon pepper
Directions
In a small skillet, melt the butter over medium heat. Add the walnuts; sprinkle with sugar and pepper. Stir until well coated. Spread onto a baking sheet. Bake at 350 degrees F for 15 minutes or until lightly browned, stirring every 5 minutes. Cool on a wire rack.
In a large bowl, combine romaine, red lettuce, apples and feta cheese; set aside. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Sprinkle with sugared walnuts.
2 tablespoons butter
1 cup walnut halves
1 tablespoon sugar
1/8 teaspoon pepper
5 cups torn romaine
5 cups torn red leaf lettuce
1 medium red apple, chopped
1 green apple, chopped
1/2 cup crumbled feta cheese
6 tablespoons white wine vinegar
2 tablespoons finely chopped onion
1 1/2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon pepper
Directions
In a small skillet, melt the butter over medium heat. Add the walnuts; sprinkle with sugar and pepper. Stir until well coated. Spread onto a baking sheet. Bake at 350 degrees F for 15 minutes or until lightly browned, stirring every 5 minutes. Cool on a wire rack.
In a large bowl, combine romaine, red lettuce, apples and feta cheese; set aside. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Sprinkle with sugared walnuts.
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