Ingredients
6 tablespoons lemon juice
1/2 cup ketchup
1/2 cup steak sauce
1/3 cup balsamic vinegar
1/4 cup Worcestershire sauce
2 tablespoons butter
1 tablespoon dark brown sugar
1 teaspoon Dijon mustard
1 tablespoon ground black pepper
1 tablespoon ground red pepper
1 (6 ounce) can tomato paste
Directions
In a saucepan over medium heat, mix the lemon juice, ketchup, steak sauce, balsamic vinegar, Worcestershire sauce, butter, brown sugar, Dijon mustard, black pepper, and red pepper. Blend until smooth, then mix in tomato paste. Stirring frequently, bring sauce to a boil. Reduce heat to low, and simmer 10 to 15 minutes, until slightly thickened.
Monday, August 15, 2011
Cooking : Busy Mom Peach Cobbler
Ingredients
1/2 cup butter
1 (16 ounce) can sliced peaches in heavy syrup
2 tablespoons white sugar
1 cup self-rising flour
1 cup white sugar
1/4 teaspoon ground cinnamon, or to taste
1/8 teaspoon ground nutmeg, or to taste
1 cup 2% milk
2 tablespoons white sugar
Directions
Preheat an oven to 325 degrees F (165 degrees C). Put the butter in an 8x8 inch baking dish and place in the oven to melt while you prepare the remaining ingredients.
Bring the peaches with syrup and 2 tablespoons of sugar to a boil in a saucepan. Reduce heat to medium-low and simmer 10 minutes; set aside. Whisk together the flour, 1 cup sugar, cinnamon, and nutmeg in a bowl. Stir in the milk until the mixture is just moistened. Pour into the hot baking dish over the butter. Spoon the peach slices and most of the syrup over the batter.
Bake in the preheated oven for 30 minutes. Sprinkle with the remaining 2 tablespoons of sugar. Return to the oven and bake until the top is golden brown, 30 to 45 minutes longer.
1/2 cup butter
1 (16 ounce) can sliced peaches in heavy syrup
2 tablespoons white sugar
1 cup self-rising flour
1 cup white sugar
1/4 teaspoon ground cinnamon, or to taste
1/8 teaspoon ground nutmeg, or to taste
1 cup 2% milk
2 tablespoons white sugar
Directions
Preheat an oven to 325 degrees F (165 degrees C). Put the butter in an 8x8 inch baking dish and place in the oven to melt while you prepare the remaining ingredients.
Bring the peaches with syrup and 2 tablespoons of sugar to a boil in a saucepan. Reduce heat to medium-low and simmer 10 minutes; set aside. Whisk together the flour, 1 cup sugar, cinnamon, and nutmeg in a bowl. Stir in the milk until the mixture is just moistened. Pour into the hot baking dish over the butter. Spoon the peach slices and most of the syrup over the batter.
Bake in the preheated oven for 30 minutes. Sprinkle with the remaining 2 tablespoons of sugar. Return to the oven and bake until the top is golden brown, 30 to 45 minutes longer.
Cooking : Butter Rum Cream Pie
Ingredients
1 (9 inch) pie crust, baked
3/4 cup packed brown sugar
6 tablespoons cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks
3 tablespoons butter
2 teaspoons vanilla extract
1 teaspoon butterscotch flavored extract
1 1/4 teaspoons rum flavored extract
1 tablespoon spiced rum
Directions
In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in milk and egg yolks until well blended. Cook mixture over medium heat, stirring constantly. Once mixture begins to boil, continue to boil for 2 minutes, then remove from heat.
To milk mixture stir in butter or margarine, vanilla extract, butterscotch extract, rum extract, and spiced rum. Pour this mixture into baked pie shell and chill for 2 to 3 hours before serving. Garnish with whipped cream and butterscotch topping.
1 (9 inch) pie crust, baked
3/4 cup packed brown sugar
6 tablespoons cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks
3 tablespoons butter
2 teaspoons vanilla extract
1 teaspoon butterscotch flavored extract
1 1/4 teaspoons rum flavored extract
1 tablespoon spiced rum
Directions
In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in milk and egg yolks until well blended. Cook mixture over medium heat, stirring constantly. Once mixture begins to boil, continue to boil for 2 minutes, then remove from heat.
To milk mixture stir in butter or margarine, vanilla extract, butterscotch extract, rum extract, and spiced rum. Pour this mixture into baked pie shell and chill for 2 to 3 hours before serving. Garnish with whipped cream and butterscotch topping.
Cooking : Au Gratin Turkey Skillet
Ingredients
2 1/2 cups water
1 (4.9 ounce) package au gratin potatoes
1/2 cup chopped onion
1/2 cup milk
2 tablespoons butter
1/2 teaspoon poultry seasoning
1/4 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey
2 cups frozen peas, thawed
Directions
In a large skillet, combine the water, potatoes with contents of sauce mix, onion, milk, butter, poultry seasoning and rosemary. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Gently stir in turkey and peas; heat through.
2 1/2 cups water
1 (4.9 ounce) package au gratin potatoes
1/2 cup chopped onion
1/2 cup milk
2 tablespoons butter
1/2 teaspoon poultry seasoning
1/4 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey
2 cups frozen peas, thawed
Directions
In a large skillet, combine the water, potatoes with contents of sauce mix, onion, milk, butter, poultry seasoning and rosemary. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Gently stir in turkey and peas; heat through.
Cooking : Amber's Devils on Horseback
Ingredients
1 pound bay or sea scallops, rinsed and drained
1/4 cup lemon juice
2 cloves garlic, minced
lemon pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pat scallops dry with paper towels and place in a lightly greased 1 quart casserole dish.
Bake scallops in preheated oven for 5 minutes.
In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper.
Return scallops to oven and bake until firm, about 10 minutes. Serve warm.
1 pound bay or sea scallops, rinsed and drained
1/4 cup lemon juice
2 cloves garlic, minced
lemon pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pat scallops dry with paper towels and place in a lightly greased 1 quart casserole dish.
Bake scallops in preheated oven for 5 minutes.
In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper.
Return scallops to oven and bake until firm, about 10 minutes. Serve warm.
Cooking : Asian Mushroom Soup
Ingredients
4 cups fat-free, reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
3 garlic cloves, crushed
3 cups assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems)
3 cups white cabbage, cut in wedges
1 cup thinly sliced carrots
2 cups chicken breast, shredded
2 cups fresh udon noodles (or substitute cooked linguine)
1 cup thinly sliced green onions, with some of the green tops
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground black pepper to taste
1 tablespoon mirin (sweetened rice wine) (optional)
Directions
In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.
4 cups fat-free, reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
3 garlic cloves, crushed
3 cups assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems)
3 cups white cabbage, cut in wedges
1 cup thinly sliced carrots
2 cups chicken breast, shredded
2 cups fresh udon noodles (or substitute cooked linguine)
1 cup thinly sliced green onions, with some of the green tops
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground black pepper to taste
1 tablespoon mirin (sweetened rice wine) (optional)
Directions
In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.
Cooking : African Sweet Potato and Peanut Soup
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups water
1 teaspoon salt
1/4 cup chopped, unsalted dry-roasted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro
Directions
Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups water
1 teaspoon salt
1/4 cup chopped, unsalted dry-roasted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro
Directions
Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
Cooking : Broccoli Salad V
Ingredients
8 slices bacon
1 large head broccoli, cut into florets
1/2 cup red seedless grapes, halved
3 large green onions, chopped
2/3 cup creamy salad dressing
2 tablespoons tarragon vinegar
1/4 cup slivered almonds, toasted
1/2 cup raisins
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl combine the broccoli, grapes and onions.
Whisk the creamy salad dressing and vinegar together. Toss with broccoli mixture and chill. Just before serving toss with bacon, almonds and raisins.
8 slices bacon
1 large head broccoli, cut into florets
1/2 cup red seedless grapes, halved
3 large green onions, chopped
2/3 cup creamy salad dressing
2 tablespoons tarragon vinegar
1/4 cup slivered almonds, toasted
1/2 cup raisins
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl combine the broccoli, grapes and onions.
Whisk the creamy salad dressing and vinegar together. Toss with broccoli mixture and chill. Just before serving toss with bacon, almonds and raisins.
Cooking : Arroz con Pollo (Chicken and Rice)
Ingredients
1 (3 1/2) pound chicken, cut into 8 pieces
Goya Adobo with Pepper, to taste
3 tablespoons Goya Extra Virgin Olive Oil
1 cup yellow onion, finely chopped
3/4 cup green bell pepper, finely chopped
1 1/2 teaspoons Goya Minced Garlic
1 1/2 cups Canilla Extra Long Grain Rice
1 packet Goya Powdered Chicken Bouillon
1 packet Sazon Goya with Azafran
1/4 cup Goya Pitted Alcaparrado, sliced
1 (4 ounce) jar Goya Fancy Sliced Pimientos
1/2 cup Goya Frozen Peas, thawed
Directions
Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
To serve, using fork, fluff rice; garnish with pimiento strips and peas.
1 (3 1/2) pound chicken, cut into 8 pieces
Goya Adobo with Pepper, to taste
3 tablespoons Goya Extra Virgin Olive Oil
1 cup yellow onion, finely chopped
3/4 cup green bell pepper, finely chopped
1 1/2 teaspoons Goya Minced Garlic
1 1/2 cups Canilla Extra Long Grain Rice
1 packet Goya Powdered Chicken Bouillon
1 packet Sazon Goya with Azafran
1/4 cup Goya Pitted Alcaparrado, sliced
1 (4 ounce) jar Goya Fancy Sliced Pimientos
1/2 cup Goya Frozen Peas, thawed
Directions
Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
To serve, using fork, fluff rice; garnish with pimiento strips and peas.
Cooking : Brooke's Best Bombshell Brownies
Ingredients
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
Cooking : Artichoke Pie
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
2 (6 ounce) cans artichoke hearts, drained
1/2 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided
1 (9 inch) unbaked 9 inch pie crust
3 eggs, beaten
1 (8 ounce) package mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
Bake in preheated oven for 45 minutes, or until crust begins to brown.
1 tablespoon olive oil
1 clove garlic, minced
2 (6 ounce) cans artichoke hearts, drained
1/2 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided
1 (9 inch) unbaked 9 inch pie crust
3 eggs, beaten
1 (8 ounce) package mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
Bake in preheated oven for 45 minutes, or until crust begins to brown.
Cooking : Beer Lime Grilled Chicken
Ingredients
1 lime, juiced
1 (12 fluid ounce) can light colored beer
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
Salt and pepper
4 skinless, boneless chicken breast halves
Directions
In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
Preheat an outdoor grill for medium heat and lightly oil grate.
Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.
1 lime, juiced
1 (12 fluid ounce) can light colored beer
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
Salt and pepper
4 skinless, boneless chicken breast halves
Directions
In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
Preheat an outdoor grill for medium heat and lightly oil grate.
Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.
Cooking : Blueberry Bars
Ingredients
1 cup butter or margarine, softened
1 3/4 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (21 ounce) can blueberry pie filling
1/8 teaspoon ground nutmeg
1 1/4 cups confectioners' sugar
2 tablespoons lemon juice
1 tablespoon butter or margarine, melted
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until combined. Spread half of the batter into a greased 15-in. x 10-in. x 1-in. baking pan. Spread with pie filling; sprinkle with nutmeg. Drop remaining batter by teaspoonfuls over the top.
Bake at 350 degrees F for 40-45 minutes or until golden brown. In a small bowl, combine the glaze ingredients until smooth. Drizzle over warm bars.
1 cup butter or margarine, softened
1 3/4 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (21 ounce) can blueberry pie filling
1/8 teaspoon ground nutmeg
1 1/4 cups confectioners' sugar
2 tablespoons lemon juice
1 tablespoon butter or margarine, melted
Directions
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until combined. Spread half of the batter into a greased 15-in. x 10-in. x 1-in. baking pan. Spread with pie filling; sprinkle with nutmeg. Drop remaining batter by teaspoonfuls over the top.
Bake at 350 degrees F for 40-45 minutes or until golden brown. In a small bowl, combine the glaze ingredients until smooth. Drizzle over warm bars.
Cooking : Banana Pumpkin Bread
Ingredients
2 ripe bananas, mashed
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (optional)
1/2 cup walnut pieces (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.
2 ripe bananas, mashed
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (optional)
1/2 cup walnut pieces (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.
Cooking : Apple Butter Bars
Ingredients
1/2 cup butter
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup white sugar
3/4 cup apple butter
1/2 teaspoon baking soda
1/2 teaspoon apple pie spice
1 cup raisins
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 tablespoons milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 13 x 9 x 2 inch baking pan.
Beat butter or margarine until creamy. Add half of the flour, the brown sugar, white sugar, egg, apple butter, baking soda and the apple pie spice. Beat together until well blended. Beat in remaining flour and stir in raisins. Spread in prepared baking pan.
Bake for 20-25 minutes or till toothpick in center comes out clean. Cool in pan on wire rack. Drizzle with icing. Cut into bars.
To Make Icing: Mix 1 cup confectioners' sugar, 1/4 teaspoon vanilla and 1 - 2 tablespoons milk. Mix to drizzling consistency.
1/2 cup butter
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup white sugar
3/4 cup apple butter
1/2 teaspoon baking soda
1/2 teaspoon apple pie spice
1 cup raisins
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 tablespoons milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 13 x 9 x 2 inch baking pan.
Beat butter or margarine until creamy. Add half of the flour, the brown sugar, white sugar, egg, apple butter, baking soda and the apple pie spice. Beat together until well blended. Beat in remaining flour and stir in raisins. Spread in prepared baking pan.
Bake for 20-25 minutes or till toothpick in center comes out clean. Cool in pan on wire rack. Drizzle with icing. Cut into bars.
To Make Icing: Mix 1 cup confectioners' sugar, 1/4 teaspoon vanilla and 1 - 2 tablespoons milk. Mix to drizzling consistency.
Cooking : Beefy Cabbage Stew
Ingredients
1 pound extra-lean ground beef
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can Italian-style diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1 (11.5 ounce) can tomato juice
1 1/2 cups water
1 (16 ounce) package coleslaw mix
1 teaspoon Greek-style seasoning
Directions
In a large pot over medium heat, cook beef until brown; drain.
Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.
1 pound extra-lean ground beef
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can Italian-style diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1 (11.5 ounce) can tomato juice
1 1/2 cups water
1 (16 ounce) package coleslaw mix
1 teaspoon Greek-style seasoning
Directions
In a large pot over medium heat, cook beef until brown; drain.
Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.
Cooking : Baked Apples with Mint
Ingredients
4 Red Delicious apples
1/2 cup raisins
1/4 cup brown sugar
1 tablespoon chopped fresh mint leaves
4 teaspoons butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Core apples and peel off a 1 inch strip around the hole on the top of each apple. Place apples in a shallow baking dish.
Combine raisins, brown sugar, and mint leaves. Fill apples with the raisin mixture. Top the raisin filling in each apple with 1 teaspoon butter.
Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes, until apples are tender.
4 Red Delicious apples
1/2 cup raisins
1/4 cup brown sugar
1 tablespoon chopped fresh mint leaves
4 teaspoons butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Core apples and peel off a 1 inch strip around the hole on the top of each apple. Place apples in a shallow baking dish.
Combine raisins, brown sugar, and mint leaves. Fill apples with the raisin mixture. Top the raisin filling in each apple with 1 teaspoon butter.
Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes, until apples are tender.
Cooking : Baked Mushrooms
Ingredients
1 pound fresh mushrooms, quartered
1 onion, diced
1 clove garlic, chopped
1 green bell pepper, diced
1/2 teaspoon Italian seasoning
1/4 teaspoon seasoning salt
1 dash pepper
2 tablespoons chopped fresh parsley
2 tablespoons water
4 tablespoons melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 1 quart casserole dish combine mushrooms, onion, garlic, green pepper, Italian seasoning, seasoning salt, pepper and parsley. Pour water and butter over mixture and cover.
Bake in preheated oven for 40 to 45 minutes.
1 pound fresh mushrooms, quartered
1 onion, diced
1 clove garlic, chopped
1 green bell pepper, diced
1/2 teaspoon Italian seasoning
1/4 teaspoon seasoning salt
1 dash pepper
2 tablespoons chopped fresh parsley
2 tablespoons water
4 tablespoons melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 1 quart casserole dish combine mushrooms, onion, garlic, green pepper, Italian seasoning, seasoning salt, pepper and parsley. Pour water and butter over mixture and cover.
Bake in preheated oven for 40 to 45 minutes.
Cooking : Apricot Explosions
Ingredients
1 cup chopped walnuts
3 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1 cup shortening
1 cup apricot preserves
2 teaspoons ground cinnamon
Directions
In large mixing bowl, combine sugar, eggs, and shortening together by hand. Add flour and baking powder; mix well. Divide dough in half.
Spread half of dough in 10 x 15 inch pan. Spread preserves over dough. Sprinkle walnuts on top and then sprinkle cinnamon on top
Grate second half of dough on top (crumble). Press down gently. Bake for 1/2 hour at 350 degrees F (175 degrees C). Cut into squares when cool.
1 cup chopped walnuts
3 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1 cup shortening
1 cup apricot preserves
2 teaspoons ground cinnamon
Directions
In large mixing bowl, combine sugar, eggs, and shortening together by hand. Add flour and baking powder; mix well. Divide dough in half.
Spread half of dough in 10 x 15 inch pan. Spread preserves over dough. Sprinkle walnuts on top and then sprinkle cinnamon on top
Grate second half of dough on top (crumble). Press down gently. Bake for 1/2 hour at 350 degrees F (175 degrees C). Cut into squares when cool.
Cooking : Best Chocolate Chippers
Ingredients
1 cup butter
1 cup vegetable oil
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
4 teaspoons cream of tartar
1 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, oil, brown sugar, and white sugar until smooth. Beat in the eggs and vanilla. Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the chocolate chips and walnuts. Drop dough by rounded teaspoons onto ungreased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, or until light brown. Allow cookies to cool on the baking sheets for a couple of minutes before transferring to wire racks to cool completely.
1 cup butter
1 cup vegetable oil
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
4 teaspoons cream of tartar
1 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, oil, brown sugar, and white sugar until smooth. Beat in the eggs and vanilla. Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the chocolate chips and walnuts. Drop dough by rounded teaspoons onto ungreased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, or until light brown. Allow cookies to cool on the baking sheets for a couple of minutes before transferring to wire racks to cool completely.
Cooking : Appetizer Meatballs
Ingredients
1 (8 ounce) can crushed pineapple
1/4 cup dry bread crumbs
1/8 teaspoon pepper
1/2 pound bulk pork sausage
1/2 pound ground beef
1/4 cup packed brown sugar
1/4 cup ketchup
1/4 cup vinegar
1/4 cup water
2 tablespoons Dijon-mayonnaise blend
Directions
Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a bowl (set the remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple; mix well. Add sausage and beef; mix well. Shape into 1-in. balls; place in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 450 degrees for 12-15 minutes or until no longer pink; drain.
In a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; simmer and stir for 5-10 minutes or until heated through.
1 (8 ounce) can crushed pineapple
1/4 cup dry bread crumbs
1/8 teaspoon pepper
1/2 pound bulk pork sausage
1/2 pound ground beef
1/4 cup packed brown sugar
1/4 cup ketchup
1/4 cup vinegar
1/4 cup water
2 tablespoons Dijon-mayonnaise blend
Directions
Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a bowl (set the remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple; mix well. Add sausage and beef; mix well. Shape into 1-in. balls; place in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 450 degrees for 12-15 minutes or until no longer pink; drain.
In a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; simmer and stir for 5-10 minutes or until heated through.
Cooking : Apple-Berry Pie
Ingredients
1 pastry for a 9 inch double crust pie
1 cup white sugar
4 teaspoons tapioca
1/2 teaspoon ground cinnamon
2 cups fresh blackberries
2 cups apples - peeled, cored and sliced
2 tablespoons butter, cut into small pieces
Directions
Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.
1 pastry for a 9 inch double crust pie
1 cup white sugar
4 teaspoons tapioca
1/2 teaspoon ground cinnamon
2 cups fresh blackberries
2 cups apples - peeled, cored and sliced
2 tablespoons butter, cut into small pieces
Directions
Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.
Cooking : Apple Snack Squares
Ingredients
2 cups white sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups self-rising flour
1 teaspoon ground cinnamon
3 cups peeled, cored, and chopped tart apple
1 cup chopped walnuts
1 cup butterscotch chips
Directions
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
In a large bowl, combine sugar, eggs, oil and vanilla until well blended. Stir in flour and cinnamon. Mixture will be thick. Fold in apple and nuts. Spread in prepared baking dish. Sprinkle top with butterscotch chips.
Bake in preheated oven for 35 to 40 minutes, until pick inserted in center comes out clean. Cool and cut into squares.
2 cups white sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups self-rising flour
1 teaspoon ground cinnamon
3 cups peeled, cored, and chopped tart apple
1 cup chopped walnuts
1 cup butterscotch chips
Directions
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
In a large bowl, combine sugar, eggs, oil and vanilla until well blended. Stir in flour and cinnamon. Mixture will be thick. Fold in apple and nuts. Spread in prepared baking dish. Sprinkle top with butterscotch chips.
Bake in preheated oven for 35 to 40 minutes, until pick inserted in center comes out clean. Cool and cut into squares.
Cooking : Big B's Collard Greens
Ingredients
1 quart chicken stock
3 small ham hocks
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon crushed red pepper flakes
3 tablespoons cider vinegar
1/4 teaspoon black pepper
1 bunch collard greens - rinsed, trimmed and chopped
salt to taste
hot pepper sauce to taste
Directions
Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.
Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.
1 quart chicken stock
3 small ham hocks
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon crushed red pepper flakes
3 tablespoons cider vinegar
1/4 teaspoon black pepper
1 bunch collard greens - rinsed, trimmed and chopped
salt to taste
hot pepper sauce to taste
Directions
Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.
Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.
Cooking : Angel Chicken Pasta
Ingredients
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Cooking : Adrienne's Overnight Barbecued Beef Sandwiches
Ingredients
1 large onion, chopped
1/2 cup brown sugar
1 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried oregano
2 cloves garlic, minced
1 cup ketchup
1/2 cup water
1/2 cup white vinegar
2 tablespoons canola oil
2 tablespoons Worcestershire sauce
3 drops liquid smoke flavoring
1 (3 pound) beef brisket
2 teaspoons cornstarch
10 whole-wheat buns
Directions
Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, Worcestershire sauce, and liquid smoke in a slow cooker; stir. Lay the beef pieces into the sauce. Cook on LOW for 10 hours.
Remove the beef from the sauce, keeping the sauce in the slow cooker, and shred with two forks. Remove 1/4 cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce; stir the mixture back into the slow cooker. Add the shredded beef; stir. Serve hot on the whole-wheat buns.
1 large onion, chopped
1/2 cup brown sugar
1 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried oregano
2 cloves garlic, minced
1 cup ketchup
1/2 cup water
1/2 cup white vinegar
2 tablespoons canola oil
2 tablespoons Worcestershire sauce
3 drops liquid smoke flavoring
1 (3 pound) beef brisket
2 teaspoons cornstarch
10 whole-wheat buns
Directions
Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, Worcestershire sauce, and liquid smoke in a slow cooker; stir. Lay the beef pieces into the sauce. Cook on LOW for 10 hours.
Remove the beef from the sauce, keeping the sauce in the slow cooker, and shred with two forks. Remove 1/4 cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce; stir the mixture back into the slow cooker. Add the shredded beef; stir. Serve hot on the whole-wheat buns.
Cooking : Almond and Soy Nut Power Bars
Ingredients
1 1/2 cups rolled oats
1 cup blanched almonds
1 cup walnuts
1/2 cup soy nuts
2 cups crispy brown rice cereal
2 cups nonfat dry milk powder
1/2 cup wheat germ
1/2 cup raisins
1/2 cup miniature semisweet chocolate chips
1/3 cup flax seed meal
1 tablespoon ground cinnamon
1/2 teaspoon salt
4 egg whites
3/4 cup canola oil (such as Smart Balance � Omega)
1 cup honey
2 teaspoons vanilla extract
Directions
Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
Place the oats, almonds, walnuts, and soy nuts into a food processor. Pulse until finely ground; pour into a large mixing bowl. Whisk in the brown rice cereal, dry milk, wheat germ, raisins, chocolate chips, flax, cinnamon, and salt; set aside.
Beat the egg whites until frothy in a small bowl; stir in the canola oil, honey, and vanilla extract and pour into the dry mixture. Stir until evenly moistened and press into the prepared pan.
Bake in the preheated oven until the mixture is hot, 15 to 20 minutes. Remove the power bar mixture by lifting the foil out of the pan. Allow to cool slightly; remove the foil and cut into bars while still warm. Allow to cool completely on a wire rack before serving. Store in airtight container, or freeze in plastic snack bags.
1 1/2 cups rolled oats
1 cup blanched almonds
1 cup walnuts
1/2 cup soy nuts
2 cups crispy brown rice cereal
2 cups nonfat dry milk powder
1/2 cup wheat germ
1/2 cup raisins
1/2 cup miniature semisweet chocolate chips
1/3 cup flax seed meal
1 tablespoon ground cinnamon
1/2 teaspoon salt
4 egg whites
3/4 cup canola oil (such as Smart Balance � Omega)
1 cup honey
2 teaspoons vanilla extract
Directions
Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
Place the oats, almonds, walnuts, and soy nuts into a food processor. Pulse until finely ground; pour into a large mixing bowl. Whisk in the brown rice cereal, dry milk, wheat germ, raisins, chocolate chips, flax, cinnamon, and salt; set aside.
Beat the egg whites until frothy in a small bowl; stir in the canola oil, honey, and vanilla extract and pour into the dry mixture. Stir until evenly moistened and press into the prepared pan.
Bake in the preheated oven until the mixture is hot, 15 to 20 minutes. Remove the power bar mixture by lifting the foil out of the pan. Allow to cool slightly; remove the foil and cut into bars while still warm. Allow to cool completely on a wire rack before serving. Store in airtight container, or freeze in plastic snack bags.
Cooking : Broiled Sirloin
Ingredients
3 pounds (1 inch thick) sirloin or round steak
1 medium onion, chopped
1/2 cup lemon juice
1/4 cup vegetable oil
1 teaspoon garlic salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon celery salt
1/2 teaspoon pepper
2 tablespoons butter, melted
Directions
With a meat fork, pierce holes in both sides of steak. Place in a large resealable bag. Combine the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper; pour over meat. Cover and refrigerate for 6 hours or overnight.
Drain and discard marinade. Broil steak 6 in. from the heat for 8 minutes. Brush with butter and turn. Broil 6 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
3 pounds (1 inch thick) sirloin or round steak
1 medium onion, chopped
1/2 cup lemon juice
1/4 cup vegetable oil
1 teaspoon garlic salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon celery salt
1/2 teaspoon pepper
2 tablespoons butter, melted
Directions
With a meat fork, pierce holes in both sides of steak. Place in a large resealable bag. Combine the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper; pour over meat. Cover and refrigerate for 6 hours or overnight.
Drain and discard marinade. Broil steak 6 in. from the heat for 8 minutes. Brush with butter and turn. Broil 6 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Cooking : Berry Rhubarb Pie
Ingredients
1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 inch pieces
3/4 cup white sugar
1/4 cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 1/2 tablespoons half-and-half cream
2 tablespoons white sugar
Directions
To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
Preheat oven to 400 degrees F (200 degrees C).
Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.
1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 inch pieces
3/4 cup white sugar
1/4 cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 1/2 tablespoons half-and-half cream
2 tablespoons white sugar
Directions
To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
Preheat oven to 400 degrees F (200 degrees C).
Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.
Cooking : Artichoke and Garlic Pizza
Ingredients
1 unbaked pizza crust
1 (6 ounce) jar marinated artichoke hearts, drained, liquid reserved
2 cloves garlic, minced
3/4 cup Classico� Tomato and Basil Sauce
1 medium tomato, cut in half and sliced
1 pound shredded Colby-Monterey Jack cheese
Directions
Preheat the oven to 450 degrees F (230 degrees C). Prepare pizza crust according to recipe or package instructions. Place on a pizza pan.
Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
Spread the pasta sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top.
Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.
1 unbaked pizza crust
1 (6 ounce) jar marinated artichoke hearts, drained, liquid reserved
2 cloves garlic, minced
3/4 cup Classico� Tomato and Basil Sauce
1 medium tomato, cut in half and sliced
1 pound shredded Colby-Monterey Jack cheese
Directions
Preheat the oven to 450 degrees F (230 degrees C). Prepare pizza crust according to recipe or package instructions. Place on a pizza pan.
Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
Spread the pasta sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top.
Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.
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