|
A
to Z
Recipes
December 20, 2009
Always
something to make you think,
laugh and cook.
|
If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. We're days away from Christmas and most
of us are very busy with preparations. I hope you will cook up a storm
and that A to Z Recipes has helped in some way with
your recipe selections. I rely on recipes that have been shared here
just about every time I entertain. Heck, seems like every week I search
for a recipe that one of you shared to try for my family. That's all
part of the spirit of Christmas, isn't it? Sharing. It is what A
to Z Recipes is all about, too!
The current Monthly Theme topic is Healthier Recipes.
With the busy holidays here, please don't forget to share a recipe or
two in this theme topic. Please visit the Monthly Theme -
Recipe Submissions section to read all about it. You'll find
the link there to use for sharing recipes here at A to Z
Recipes.
Even though most of us have the menus planned, cookies baked, candies
wrapped and in containers, etc., there are still last-minute meals and
presents from the kitchen to be prepared. We've got some recipes (about
60!) that will save the day in today's issue. My thanks to all who have
helped in sharing the goodies you'll find here.
We'll see you here again on Wednesday, God willing.
PS:
Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link
right away.
|
|
|
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
|
|
|
I
wish we could
put up some of the Christmas
spirit in jars and open a jar of it every month.
~Harlan Miller
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
A
Wish
Sincere
~Shared by Treva, NC
To those we love
And see each day
And other loved ones
Far away
To all good friends
Who mean so much
And those with whom
We're out of touch
To folks who are
So good and kind
It's so easy
To keep them in mind
To people we keep
Close at heart
Even when
We are apart
We send to you
This wish sincere
For a Merry Christmas
And a Happy New Year!
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
EASY
LAST-MINUTE GIFT MIX IDEAS
Shortbread Cookie Mix
A mix recipe to put in a jar and give for the holidays.
Cook Time: 50 minutes
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/4 teaspoon salt
Preparation:
In a medium bowl, combine all the ingredients, blending well. Transfer
to a jar or put mix in a small bag, then seal, tie with a decorative
bow, fasten and put in a large mug or pretty bowl with instructions
attached. On a small card or decorative paper, write these instructions:
Shortbread Cookies
1/2 cup butter, softened
1 package Shortbread Cookie Mix
Preheat the oven to 300°. Using fingers, gently knead the butter into
the shortbread mix until well blended. Press the shortbread mixture
firmly into an 8-inch pie plate. Bake for 50 to 60 minutes, until pale
in color, but not browned. Cut into wedges while still warm. Makes 16
buttery cookie wedges.
Source: Diana Rattray, About.com
Guide
Snow Ball Cookie Mix
A favorite recipe at Christmas that can become someone's favorite gift.
Share it with the ones you love.
Ingredients:
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 cup chopped pecans
Directions:
In a medium bowl, combine the confectioners' sugar and flour. Place
into a 1 quart canning jar. Put the chopped pecans on top. Close the
lid and attach a tag with the following instructions:
Snow Balls
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie
sheets. In a medium bowl, cream together 3/4 cup of shortening and 1/4
cup of margarine. Stir in 2 teaspoons of vanilla. Add the entire
contents of the jar, and mix well. Roll dough into 1 inch balls and
place them on the prepared cookie sheet. Bake for 20 to 25 minutes,
until lightly browned. Cool, and roll in confectioners' sugar. Makes 4
dozen.
Source: Allrecipes.com
Chef's Salt
1 pound salt
1/8 cup garlic powder
1 tablespoon black pepper
1 tablespoon white pepper
1/2 cup paprika
Mix well. Place into an airtight container or shaker. Use as needed for
your favorite recipes.
Emeril's Bayou Blast Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne powder
1 tablespoon oregano -- dried
1 tablespoon thyme -- dried
Combine all ingredients thoroughly. Place into an airtight container or
shaker.
Spicy Seasoning Mix
1 1/2 teaspoons white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon onion powder
1 1/4 teaspoons garlic powder
1 tablespoon dried basil
1 1/2 teaspoons dried thyme
Mix all the ingredients together. Place into an airtight container or
shaker. Yield: 1/8 cup
Taco Seasoning Mix in a Jar
3/4 C. dried minced onion
1/4 C. salt
1/4 C. chili powder
1 T. dried oregano
2 T. cornstarch
2 T. crushed dried peppers
2 T. dried minced garlic
2 T. ground cumin
Mix ingredients together to blend. Store in a pint jar. Yield: almost 2
cups
Heloise's No-Salt Substitute
5 teaspoons onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon dry mustard
1 teaspoon thyme
1/2 teaspoon white pepper
1/2 teaspoon celery seed
Mix all ingredients and store in a tightly covered container in a cool,
dark place.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Monthly Theme, Recipe Submissions |
|
Our
Monthly Theme topic is: "Healthier Recipes"
Many
folks make New Year resolutions and often set a goal to lose weight.
Even if we just ate healthier it would be great (and we'll undoubtedly
lose weight!). We're looking for recipes that are prepared using less
processed ingredients and using healthier cooking methods (sorry, no
deep-fried chicken, cheesy potatoes and calorie-laden sauces this time,
folks!). If you have recipes that can help us become healthier in 2010,
please share them in this great theme topic. Bring one and bring all:
main course, appetizers, sides, desserts, etc. are welcome. (Make
sure to not send
recipes
you've already shared at a2z.) This is a theme topic that
will become a
keeper.
Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Healthier Recipes"
for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Healthier Recipes".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email
link for submitting only theme recipes: "Healthier
Recipes".
Please use this email
link for submitting all other items for
posting: A to Z Recipes.
See the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue
for "Healthier Recipes" has a deadline of
December 31,
2009,
and will be posted on January 10, 2010.
Please use this email
link to submit a recipe for theme
recipes: "Healthier
Recipes"
As usual, only
recipes are to be sent to: A to Z Recipes Inbox.
|
|
|
Placing a vote takes
only a moment and helps
promote A to Z Recipes.
Having trouble using the
method above for placing your vote?
Vote for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
|
|
|
Would you like to
celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you only a2z
readers...
not
friends or family members. This
feature will cease at the end of this year. Please do not send any
birthdays
that occur after December 2009.
Please send your request using this
link. Tell us so we can strike up the band and light
the candles on that cake. Please, basic
information:
Your
Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our December Birthday Babies:
2nd Leen in Houston,
Texas
3rd Vrushali D. in Mumbai, Maharashtra, India
3rd Edna in London, Kentucky
4th Patricia F. in Galveston, Texas
4th Trey B. in Texas
5th Norma in Mattydale, New York
6th Laurie in Magnolia Springs, Alabama
6th Fannie in Pulaski, Virginia
7th Margie in Kansas
7th Kevin in Belleville, Kansas
9th Debra S. in Norfolk, Virginia
9th Elaine in Garden City, Kansas
9th Karen S. in Philadelphia, Pennsylvania
12th Gary C. in Greensboro, North Carolina
13th Maudie F. in Elwood, Indiana
13th Marilyn in Ohio
14th Nancy F. in Sacramento, California
15th Chuck W. in Belle Vernon, Pennsylvania
15th Jan G. in Tucson, Arizona
15th Corey in New Johnsonville, Tennessee
16th Louise in Ashtabula, Ohio
16th Mary M. in Spiro, Oklahoma
17th Brittany K. in Clanton, Alabama
17th Jennifer in Manhattan, Kansas
21st Clifford in Negaunee, Michigan
21st Chrystal N. in Stockport, Ohio
24th Pat in Merritt Island, Florida
24th Mary M. in Macon, Georgia
25th Chris in Alamogordo, New Mexico
26th Marcia K. in Sarnia, Ontario, Canada
27th Wanda D. in Ohio
28th Karen in Goshen, New Hampshire
29th Soraiya in South Carolina
29th Sylvia in Jenkinsville, South Carolina
30th Elizabeth in Tupelo, Oklahoma
Only emails using the appropriate
link and containing the basic
information will be considered for
posting.
|
|
|
HOLIDAY
FOOD TIPS
~Shared by Patricia, Charlevoix, MI
1. Avoid carrot sticks. Anyone who puts carrots on a holiday buffet
table knows nothing of the Christmas spirit. In fact, if you
see carrots, leave immediately. Go next door, where they're
serving rum balls.
2. Drink as much eggnog as you can. And quickly.
Like fine single-malt scotch, it's rare. In fact, it's even
rarer than single-malt scotch. You can't find it any other
time of year but now. So drink up! Who cares that
it has 10,000 calories in every sip? It's not as if
you're going to turn into an eggnog-alcoholic or something.
It's a treat. Enjoy it. Have one for me. Have
two. It's later than you think. It's Christmas!
3. If something comes with gravy, use it. That's the whole
point of gravy. Gravy does not stand alone. Pour it
on. Make a volcano out of your mashed potatoes.
Fill it with gravy. Eat the volcano. Repeat.
4. As for mashed potatoes, always ask if they're made with skim milk or
whole milk. If it's skim, pass. Why
bother? It's like buying a sports car with an automatic
transmission.
5.. Do not have a snack before going to a party in an effort to control
your eating. The whole point of going to a Christmas party is to eat
other people's food for free. Lots of it. Hello?
6. Under no circumstances should you exercise between now and New
Year's. You can do that in January when you have nothing else
to do. This is the time for long naps, which you'll need
after circling the buffet table while carrying a
10-pound plate of food and that vat of eggnog.
7. If you come across something really good at a buffet table, like
frosted Christmas cookies in the shape and size of Santa, position
yourself near them and don't budge. Have as many as you can
before becoming the center of attention. They're like a
beautiful pair of shoes. If you leave them behind, you're
never going to see them again.
8. Same for pies. Apple. Pumpkin. Mincemeat. Have a
slice of each. Or if you don't like mincemeat, have two
apples and one pumpkin. Always have three. When else do you
get to have more than one dessert? Labor Day?
9. Did someone mention fruitcake? Granted, it's loaded with
the mandatory celebratory calories, but avoid it at all cost.
I mean, have some standards.
10. One final tip: If you don't feel terrible when you leave the party
or get up from the table, you haven't been paying attention.
Re-read tips; start over, but hurry, January is just around the corner.
Have a great but, safe Holiday Season!
Merry Christmas and Happy New Year
Golfing on Sunday
~Shared by Brenda, AL
The Reverend Francis Norton woke up Sunday morning and, realizing it
was an exceptionally beautiful and sunny early spring day, decided he
just had to play golf. So... he told the Associate Pastor that he was
feeling sick and convinced him to say Mass for him that day.
As soon as the Associate Pastor left the room, Father Norton headed out
of town to a golf course about forty miles away. This way he knew he
wouldn't accidentally meet anyone he knew from his parish. Setting up
on the first tee, he was alone. After all, it was Sunday morning and
everyone else was in church!
At about this time, Saint Peter leaned over to the Lord while looking
down from the heavens and exclaimed, "You're not going to let him get
away with this, are you?"
The Lord sighed, and said, "No, I guess not."
Just then Father Norton hit the ball and it shot straight towards the
pin, dropping just short of it, rolled up and fell into the hole. It
WAS A 420 YARD HOLE IN ONE!
St. Peter was astonished. He looked at the Lord and asked, "Why did you
let him do that?"
The Lord smiled and replied, "Who's he going to tell?"
Special Golf Ball
~Shared by Mary H., Montreal, Canada
Two golfing friends were about to tee off, when one fellow noticed that
his partner had but one golf ball.
"Don't you have at least one other ball?", he asked.
"Nope, I only need one ball."
"Are you sure? What happens if you lose that one?"
"This is a very special golf ball. You can't lose it, so I don't need
another one."
"What do you mean you can't lose it! What happens if you slice your
shot and the ball goes in the lake?"
"That's okay, this special golf ball senses when it's under water and
it puts out a steam of bubbles. I'll be able to retrieve it. You can't
lose this ball"
"Well what happens if you hit it into the long rough?"
"No problem, you see, this ball can detect the long grass and it sends
up puffs of fluorescent smoke. I'll be able to see it easily. You can't
lose this ball"
Exasperated, the friend asks, "Okay. Let's say our game goes late, the
sun goes down, and you hit your ball deep into the trees and it gets
lost among the bushes and shrubs?. What are you going to do then?"
"That's okay too. You see, this special ball can sense the darkness and
it makes a beeping sound. I'll be able to get it back - no problem."
Finally satisfied that he needs only the one amazing golf ball, the
friend asks, "Hey, where did you get a golf ball like that anyway?"
"I found it."
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Recipe Reviews, Reader Comments |
|
Re:
Skinless Boneless Chicken Breasts (from the DYK section on December 13,
2009)
~Shared by Dorine H., Newark, DE
These recipes can be just as well applied to the far tastier thighs.
Changing the recipe to keep the bone in makes the final product juicier
and tastier than without the bone. This is even more
important when using chicken to make soups and stews. The
collagen the bones release greatly improves the flavor and texture of
the liquid part of the soup or stew.
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
|
|
|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
ALMOND AND MASCARPONE RICE PUDDING WITH
VANILLA
~Shared by Larry Holmes, Toronto, Canada
Almonds are used to make a non-dairy creamy beverage available in 1 L
Tetra-Paks on the grocery or health-food store shelf (not refrigerated
until opened). This rich pudding has tiny black flecks of vanilla seed,
and even more natural flavour from the almond beverage, for a comfort
food that is anything but boring.
1 cup (250 mL) sliced or slivered almonds, divided
1 L carton almond beverage, about 4 cups
2 1/2 cups (625 mL) whipping cream
1 cup (250 mL) arborio or other Italian short-grain rice
3/4 cup (175 mL) granulated sugar, divided
1/4 tsp (5 mL) salt
1/4 to 1/2 vanilla bean or 1 1/2 tsp (2 mL) pure
vanilla extract
3 eggs
1/2 cup (125 mL) mascarpone cheese
1. Preheat oven to 350°F (180°C).
2. Spread out almonds on a dry tray; bake 5 to 8 minutes or until
golden. Cool on a rack. Finely chop half the almonds; set all
separately aside.
3. Combine almond beverage, whipping cream, rice, 1/2 cup (125 mL)
4. Cook sugar and salt in a large saucepan. Split vanilla bean
lengthwise;
scrape out seeds. Add pod and seeds to rice mixture. (If using extract,
do not add.)
5. Cook over medium-high heat, stirring constantly for 8 to 10 minutes,
or just until mixture beings to simmer. Reduce heat as needed to
between medium and medium-low. Gently bubble, partially covered and
stirring frequently, especially near the end of cooking time, for 35
minutes or until rice is tender and mixture is very creamy. Take out
and discard vanilla pod. Remove pan from heat.
6. Beat eggs with remaining 1/4 cup (50 mL) sugar with a whisk in a
small bowl until just combined. Stirring constantly, whisk in several
spoonfuls of hot rice mixture; then whisk egg mixture back into
remaining rice mixture in pan. Return to medium-low heat, stirring
constantly for 2 to 3 minutes to cook eggs and thicken pudding. Stir in
chopped almond and spoonfuls of mascarpone cheese - and vanilla
extract, if using.
7. Serve warm or at room temperature. (Or lay a piece of plastic
directly on pudding surface; refrigerate for up to 2 to 3 days. If cold
pudding thickens too much for your taste, thin with milk.) Serve
sprinkled with remaining toasted almonds and sliced kumquats or other
colourful fruit.
Serves 8
Source: Liquor
Control Board of Ontario
TUNA DESPERATION PITA
~Shared by Pat B., Merritt Island, FL
I came up with this years ago and forgot about it until recently
cleaning out my refrigerator. It is good in any weather, but
especially hot. We’ve had it with a cup of soup in cold
weather. All measurements are to your best guesstimate and taste.
INGREDIENTS:
2 (6 oz) cans of water-packed chuck tuna, drained
Some chopped Kalamata olives (any type would work)
chopped roasted red peppers from a jar
chopped marinated artichoke hearts (drained)
pine nuts, almonds, etc.
sun dried tomatoes, anchovy
Salt & pepper
a little lemon juice
a goodly splash of extra virgin olive oil
NOTE: Any ingredient is fair game, i.e., green onions,
pickled onions, peppericini, chopped hard-boiled egg, etc.
Use your imagination.
DIRECTIONS:
Mix together and chill for about a 1/2 - 1 hour - how long can you
wait?. Stuff it in a pita, stuff it in a tomato, wrap it in
lettuce. Serve with cottage cheese, crackers, fruit.
Makes 2-3 pitas.
CANDY BAR PIE
~Shared by Marilyn, Canton, OH
This is very rich and creamy. It is easy to make and a thin
slice goes a long way. Great for company, but a small sliver is all
most folks can handle.
5 Snickers candy bars (2.07 ounces each), cut into 1/4-inch pieces
1 9-inch pastry shell, baked and cooled
12 ounces cream cheese, softened (1 1/2 packages)
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 cup peanut butter
2/3 cup semisweet chocolate chips
2 Tbsp. heavy whipping cream
Place candy bar pieces in the cooled pastry shell; set aside.
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs, sour cream and peanut butter; beat on low speed just until
combined.
Pour into pastry shell. Bake at 325° for 35-40 minutes or
until set. Cool on wire rack.
In a large heavy saucepan, melt chocolate chips with cream over low
heat; stir until smooth.
Spread over filling. Refrigerate for 2 hours or
overnight. Cut with a warm knife.
BARB'S MARINARA SAUCE
~Shared by Barb C., Chula Vista, CA
1 Crushed tomatoes canned 28 oz.
1 can water 28 oz. (add more water if needed)
1 handful of Greek basil or about 5 leaves of Italian basil, chopped
1 onion minced very fine
1 zucchini minced very fine
2 cloves garlic, chopped fine
Extra Virgin Olive Oil (good quality)
1 package of mushrooms sliced
1 roasted red pepper (skin removed) minced very fine (optional)
1/4 teaspoon cumin
1/4 teaspoon Italian seasoning
Salt to taste
Pepper to taste
1/8 cup Parmesan cheese or more if desired
Add first 3 ingredients to 5 quart dutch oven with lid. Turn fire under
it and slowly bring to a simmer. Turn fire down very low and simmer. In
the meantime dice onion, garlic, zucchini. Put the onion into skillet
with a little olive oil and cook till slightly transparent, add garlic
and zucchini. Cook till zucchini is tender stirring often. Cut the
roasted pepper into slices and mince. Add directly into the dutch oven.
You do not want the onions and garlic to burn. Put in the dutch oven
with the crushed tomatoes.
Slice mushroom thickly. Add a little bit of olive oil to the skillet
and cook till tender. Add to the dutch oven with the tomatoes. You do
not want the mushrooms to completely break down.
Cook under low heat, stirring about every 15 minutes until the onions
and the zucchini have broken down and thickened the sauce. Again I say
if you need to add more water to this process, do it.
When the vegetables have started to break down, add the cumin, Italian
seasoning and the salt and pepper to taste. Simmer another 30 minutes
and it should be done.
Turn the fire off and while the sauce is still hot, stir in the
Parmesan cheese.
Use on any pasta of your choice.
Note: We prefer the Greek basil and grow it in pots. It has smaller
leaves but is very pungent and full of flaver but Italian basil will
work. My husband loves this sauce.
Source: Me over a few years of perfecting it to our taste.
MAKE-AHEAD SNOWMAN CHEESE BALL
~Shared by Treva, NC
All holiday appetizers should be this fun! This adorable snowman is
made of a delicious spread of seasoned cream and Cheddar cheeses.
Prep Time: 10 min
Total Time: 4 hours 10 min
Makes: 7 cups spread
3 packages (8 ounces each) cream cheese, softened
4 cups shredded Cheddar cheese (16 ounces)
2 tablespoons basil pesto
1 tablespoon grated onion
1/4 teaspoon yellow mustard
2 drops red pepper sauce
1 container (4 ounces) whipped cream cheese, softened
Decorations (see Success Hint), if desired
Assorted crackers, if desired
1. Mix 3 packages cream cheese and the Cheddar cheese; divide into 3
equal parts. Combine 2 parts to equal two-thirds of mixture; mix in
pesto. Mix onion, mustard and pepper sauce into remaining one-third
mixture.
2. Cover each cheese mixture and refrigerate about 4 hours or until
firm enough to shape. Shape each cheese mixture into ball. Wrap each
ball, label and freeze.
3. About 12 hours before serving, remove balls from freezer. Thaw in
wrappers in refrigerator.
4. Arrange balls on serving plate with smaller ball on top for head of
snowman. Frost snowman with whipped cream cheese before serving.
Decorate as desired. Serve with crackers. Store covered in
refrigerator.
Do-Ahead Tip
You can make this cute little guy up to 1 month ahead!
How-To
Guests may be a little reluctant to start sampling your delicious
creation, so make extra to fill serving bowls to help get them started.
Success
Use your imagination to decorate this whimsical snowman! You can use
fresh rosemary and dried cranberries (crown), chopped olive pieces or
raisins (eyes and buttons), pimiento or red bell pepper (mouth),
radicchio or carrot ribbon (scarf), and asparagus spears or celery
sticks (arms).
Nutrition Information:
1 Tablespoon: Calories 42 (Calories from Fat 35 ); Total Fat 4 g
(Saturated Fat 2 g); Cholesterol 10 mg; Sodium 45 mg; Total
Carbohydrate 0g (Dietary Fiber 0g); Protein 2 g
LINDA'S SNICKERDOODLE MARSHMALLOW CHEX® MIX
~Shared by Linda H., Rosharon, TX
I'm making the Snickerdoodle mix instead of cookies this
year! Yumm! I doubled this recipe yeserday and there is none
left! The grandkids loved it!
1/4 cup sugar
1 teaspoon ground cinnamon
2 cups Rice or Corn Chex® cereal
2 cups Chocolate Chex® cereal
1/4 cup butter or margarine
½ bag of mini marshmallows
In small bowl, mix sugar and cinnamon; set aside. In large microwavable
bowl, mix cereals.
In 1-cup microwavable measuring cup, microwave butter uncovered on High
about 40 seconds or until melted. Pour over cereal mixture, stirring
until evenly coated.
Microwave uncovered on High 2 minutes, stirring after 1 minute.
Sprinkle half of the sugar mixture evenly over cereal mixture; stir.
Sprinkle with remaining sugar mixture; stir. Microwave 1 minute longer.
Spread on waxed paper or paper towels to cool. When cool, add
marshmallows. Store in airtight container.
MAGIC PRIME RIB
~Shared by Jim H., Calgary, Alberta, Canada
This recipe for Prime Rib works every time, no matter the size, thus
the word "magic." I have relied on it for holiday dinners and special
occasion meals for 25 years. It really gives the chef a lot of wiggle
room to make the rest of the meal. It does take 2 1/2 hours of oven
time. And it does work! I have the butcher debone then retie it for the
best flavor.(A 3-lb roast seves 4-6 at our house.) ~by Chef PotPie
3¼ hours - 5 min prep
Serves 6
1 boneless beef roast or prime rib roast, any size, Room Temperature
Cooking time = 2 1/2 hours EXACTLY.
Preheat oven to 350°F.
Season the roast to your taste, (I use Johnny's Dock), place on rack
and place in preheated oven.
Cook for exactly 1 hour. DO NOT OPEN OVEN DOOR AT ANY TIME DURING THE
ENTIRE COOKING PROCESS!
Turn oven OFF for exactly 1 hour.
Then turn oven on at 400 F for half an hour.
Let roast stand for 15 minutes or so to let juices redistribute before
carving. Roast will be juicy and pink without failure. The size of the
roast doesn't matter. It works!
Source: Recipezaar
ROAST BEEF TENDERLOIN
~Shared by Jim D., WA
Serves 4 to 6.
If using table salt, reduce the amount to 1 teaspoon. Ask your butcher
to prepare a trimmed, center-cut Châteaubriand from the whole
tenderloin, as this cut is not usually available without special
ordering. If you are cooking for a crowd, this recipe can be doubled to
make two roasts. Sear the roasts one after the other, wiping out the
pan and adding new oil after searing the first roast. Both pieces of
meat can be roasted on the same rack.
Ingredients
1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of
fat and silver skin (see note)
2 teaspoons kosher salt (see note)
1 teaspoon coarsely ground black pepper
2 tablespoons unsalted butter, softened
1 tablespoon vegetable oil
1 recipe flavored butter (see related recipes)
Instructions
1. Using 12-inch lengths of twine, tie roast crosswise at 1 1/2-inch
intervals. Sprinkle roast evenly with salt, cover loosely with plastic
wrap, and let stand at room temperature 1 hour. Meanwhile, adjust oven
rack to middle position and heat oven to 300 degrees.
2. Pat roast dry with paper towels. Sprinkle roast evenly with pepper
and spread unsalted butter evenly over surface. Transfer roast to wire
rack set in rimmed baking sheet. Roast until instant-read thermometer
inserted into center of roast registers 125 degrees for medium-rare, 40
to 55 minutes, or 135 degrees for medium, 55 to 70 minutes, flipping
roast halfway through cooking.
3. Heat oil in 12-inch heavy-bottomed skillet over medium-high heat
until just smoking. Place roast in skillet and sear until well browned
on four sides, 1 to 2 minutes per side (total of 4 to 8 minutes).
Transfer roast to carving board and spread 2 tablespoons flavored
butter evenly over top of roast; let rest 15 minutes. Remove twine and
cut meat crosswise into ½-inch-thick slices. Serve, passing remaining
flavored butter separately.
Source: Cook's
Illustrated
Shallot-Parsley Butter
8 1/2 tablespoons unsalted butter -- room temperature
3 tablespoons minced shallot
1 tablespoon dry white wine
1 teaspoon kosher salt
1 tablespoon finely-chopped flat-leaf parsley
Heat 1/2 tablespoon butter in small skillet over medium-low heat. Add
shallot and cook until soft, 1 to 2 minutes. Add white wine and cook
until liquid has evaporated, about 30 seconds. Remove from heat and
stir in salt. Cool completely.
Place remaining butter in a medium bowl. Add shallot mixture and
parsley. Smash with back of fork or wooden spoon until well combined.
Transfer butter mixture to sheet of parchment or wax paper. Roll into a
1-inch-wide log. Refrigerate until ready to use.
Makes 1 (5-ounce, 7-by-1-inch log), enough for 36 canapes or tea
sandwiches.
Source: "Martha
Stewart's Hors D'Oeuvres Handbook" by Martha Stewart
Blue Cheese Chive Butter
1 lb. unsalted butter, cubed and soft
1 lb crumbled bleu cheese
1 cup chives, chopped
1 tsp kosher or sea salt
Let soften for about an hour at room temperature. Place all ingredients
in the bowl of a food processor and pulse until well incorporated.
Using a spatula, place the butter into a storage container. Scoop 1-2
tbs. of butter on steaks prior to removing from grill and keep
remaining butter in the refrigerator for future use.
Source: KC
Steak Company
GUMDROP FUDGE
~Shared by Johnny, LA
I got this from a friend of mine who lives in Omaha and it looked so
good I had to share the recipe. "Making candy is one of my favorite
things to do during the holidays," pens Jennifer Short from her home in
Omaha, Nebraska. "This sweet white fudge is as easy to put together as
it is beautiful to serve."
Ingredients
1-1/2 pounds white candy coating, coarsely chopped
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1-1/2 teaspoons vanilla extract
1-1/2 cups chopped gumdrops
Directions Line a 9-in. square pan with foil; set aside. In a large
saucepan, heat the candy coating, milk and salt over low heat until
coating is melted. Remove from the heat; stir in vanilla and gumdrops.
Spread into prepared pan. Cover and refrigerate until firm. Using foil,
remove fudge from the pan; cut into 1-in. squares. Store at room
temperature.
Yield: about 3 pounds.
Source: Quick Cooking November/December 2002, p9
CHRISTMAS CRANBERRY PUNCH
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 lg. jar cranberry juice
1 lg. can pineapple juice
1 1/2 c. sugar
1 tbsp. almond extract
Mix above ingredients well and chill. Just before serving add 1 large
bottle ginger ale.
HOLIDAY CHEESECAKE
~Shared by Treva, NC
Make Christmas dazzle with this show-stopping cheesecake from the
experts at our Taste of Home Cooking School. Each slice is overloaded
with fun, festive candy toppings.
16 Servings
Prep: 30 min.
Bake: 1-1/2 hours + chilling
1-1/2 cups graham cracker crumbs
1/2 cup pecan, toasted and finely chopped
2 tablespoons light brown sugar
6 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
4 eggs, lightly beaten
3 teaspoons vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips
TOPPING:
2 cups (16 ounces) sour cream
1/4 cup sugar
Assorted candies
Place an ungreased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cracker crumbs, pecans and brown sugar; stir
in butter. Press onto bottom and 1-1/2 in. up the sides of prepared
pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a
wire rack.
In a large, bowl, beat cream cheese and sugar until smooth. Beat in
eggs and vanilla on low speed just until combined. Fold in chocolate
chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot
water to larger pan. Bake at 325° for 1-1/2 hours or until surface is
no longer shiny and center is almost set.
In a small bowl, combine sour cream and sugar until smooth; spoon over
hot cheesecake and spread to cover. Bake for 5 minutes or until topping
is just set. Remove pan from water bath. Cool on a wire rack for 10
minutes. Carefully run a knife around the edge of pan to loosen; cool 1
hour longer. Refrigerate overnight. Remove sides of pan. Garnish with
candies.
CHOCOLATE-TOPPED CRISPY BARS
~Shared by Ann, Mims, FL
Serves 24
Hands-on Time: 15m
Total Time: 1hr 00m
Ingredients
2 tablespoons unsalted butter
1 10-ounce bag marshmallows
6 cups rice cereal (such as Rice Krispies)
12 ounces chocolate (such as Toblerone or Hershey's bar)
Directions
1. In a large saucepan, over medium-low heat, melt the butter and
marshmallows, stirring until smooth, 6 to 8 minutes. Add the cereal and
stir until coated and combined. Press into a 9-by-13-inch baking dish.
2. Roughly chop the chocolate and place it in a heatproof bowl set over
(but not in) a saucepan of gently simmering water. Spread the chocolate
evenly over the rice mixture.
3. Cover and refrigerate 45 minutes. Cut into 24 squares.
Tip
Gourmet chocolate contains high-quality cacao beans and a high
percentage of cocoa butter. Inferior chocolate often has sugar added to
mask the flavor.
Nutritional Information
Serving Size: 1 cookie
Calories 143; Calories From Fat 32%; Protein 2g; Carbohydrate 24g;
Sugar 16g; Fiber 0g; Fat 5g; Sat Fat 3g; Sodium 75mg; Cholesterol 3mg
CINNABONS FOR THE BREAD MACHINE
~Shared by Doe, Oliver, B.C., Canada
1 c. milk
1 egg, beaten
4 Tbsp. melted butter
4 Tbsp. water
1 small box vanilla instant pudding
4 c. bread flour
1 T sugar
1/2 tsp. salt
2-1/2 t. bread machine yeast
FILLING
1/2 c. softened butter
1 c.brown sugar
2 t cinnamon
walnuts, raisins, opt.
FROSTING
4 oz.cream cheese
1/4 c butter
1-1/2 powdered sugar
1/2 t vanilla
1-1/2 tsp milk
3 T real maple syrup
Place all ingredients in machine in order listed. Select dough cycle,
press start. When done, knead enough to punch down and roll to 17 x 10.
Combine first 3 filling ingredients and mix. Heat in micro. To make it
spreadable: spread on rolled out dough, add raisins and nuts, roll into
tight log. Cut into 1/2- 1" slices. Put into lightly greased baking
dish with sides. Put in warm draft-free place and allow them to raise
till double (I turn my oven on "warm" and place them inside). When the
temp light goes off, turn the oven off. I let them rise 20-30 min. Take
out to heat the oven to baking temp. Bake at 350 for 15-20 min. FROST
WHEN COOL. ENJOY!
THANKSGIVING POTATOES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
4 red potatoes
1/4 cup melted butter
1/2 cup cheddar cheese
4 oz. sour cream
Salt and pepper
1/2 cup chopped onions
Boil potatoes until soft. Drain, cool, cut into 1 inch cubes. Saute 1/2
cup chopped onions in butter. Toss with potatoes and other ingredients.
Spoon into greased baking dish. Bake at 350 degrees for 30 minutes or
until bubbling. Can be made the day before.
PUMPKIN COOKIES
~Shared by Rita K., Niceville, FL
1 Cup Regular Crisco
1 Cup Sugar
1 Cup Pumpkin
1 Egg
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
FROSTING:
1 tbsp. vanilla
1 lb. powdered sugar
1 stick butter
8 oz. cream cheese
Cream the shortening, sugar and pumpkin. Add egg and mix
well. Add sifted dry ingredients. Drop from spoon
onto cookie sheet. Bake at 376 degrees for 10-12 minutes.
Beat frosting ingredients until smooth. After cookies have
cooled, frost them with frosting mixture.
SHRIMP AND GRITS CASSEROLE
~Shared by Larry J., Spring Hill, TN
Southern comfort food favorite.
INGREDIENTS:
5 cups water
1-1/2 pounds unpeeled medium fresh shrimp
3-1/4 cups water
1/2 teaspoon salt
1 cup uncooked regular grits
2 eggs, lightly beaten
1/4 cup milk
2 garlic cloves, minced
1-1/2 cups shredded Cheddar cheese
Garnish: Chopped fresh parsley
TO PREPARE:
Bring 5 cups water to boil in a stockpot. Add the
shrimp. Cook for 3 to 5 minutes or until the shrimp turn
pink. Drain well and rinse with cold water. Peel
and devein the shrimp.
Bring 3–1/4 cups water and salt to a boil in a medium
saucepan. Stir in the grits. Cover and reduce the
heat. Simmer for 10 minutes. Remove from the
heat. Combine the eggs and milk in a large bowl and beat
well. Add the grits gradually, stirring constantly.
Stir in the shrimp, garlic and 1 cup of the cheese.
Spoon into a lightly greased 7x11-inch baking dish Sprinkle with the
remaining 1/2 cup cheese. Bake at 350 degrees for 30
minutes. Let stand for 5 minutes. Garnish with
parsley.
Serves: 6
Source: At
Your Service: Southern Recipes, Places and Traditions by
Patton Howell and Junior League of Gwinnett North Fulton
BOW TIE AND PEPPERONI CASSEROLE
~Shared by Luanne, FL
Makes such a good supper. Salad and hot garlic bread completes it.
1 lb. bowtie noodles
1/2 lb. pepperoni, sliced thin
2 cloves garlic--minced
1 qt. tomatoes, diced (2 cans)
1 lb. longhorn cheese
1 cup tomato juice (I used spicy V-8)
Cook noodles to ala dente- Set aside.
Put pepperoni in a fry pan and cook lightly until grease comes out. Do
not pour off.
Add tomatoes and garlic, cook for a couple minutes.
Put noodles in a long lightly greased casserole dish. Pour the
tomatoes, pepperoni, cubed cheese and tomato juice over noodles and
stir lightly.
Cover with foil and bake at 350 or 35 minutes
CRANBERRY CANDY
~Shared by Barb C., Chula Vista, CA
1 (16 oz.) can jellied cranberry sauce
1 (6 oz.) pkg. Raspberry Jello
1 c. Finely chopped walnuts
Instructions
Combine cranberry Jelly and Jello in saucepan.
Cook and stir constantly until mixture comes to full rolling
boil.Boil for 3 to 4 minutes. Remove from heat and stir in nuts.
Immediately pour into greased 9 x 9 pan. Chill until firm. Cut into
pieces. (Very good dipped in melted milk chocolate.)
FESTIVE CHEESE SPREAD
~Shared by Treva, NC
Guests will love cheese spread not only for its herb and garlic flavor,
but for its very festive candy cane look on your holiday table.
Makes 18 (2-tablespoon) servings.
Prep Time: 10 minutes
2 packages (8 ounces each) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons McCormick® Chives
2 tablespoons McCormick® Parsley Flakes
1 teaspoon McCormick® California Style Garlic Pepper with Red Bell and
Black Pepper
1/2 teaspoon McCormick® Dill Weed
1/4 teaspoon McCormick® Thyme Leaves
1/2 red bell pepper, chopped (about 1/2 cup)
1. Beat cream cheese and butter in large bowl with electric
mixer on medium speed until smooth. Add remaining ingredients except
red bell pepper; beat well.
2. Place piece of plastic wrap on baking sheet.
Spoon cheese mixture onto plastic wrap to form a candy cane shape, log
or ball. Fold up plastic wrap over cheese to
encase.
3. Refrigerate 4 hours or overnight or until cheese is firm
4. Unwrap cheese mixture. Place on serving
plate. Smooth entire shape with spatula or knife. Garnish
with bell pepper. Serve with assorted crackers.
Per serving Calories: 111 Fat: 11 g Carbohydrates: 1 g Cholesterol: 33
mg Sodium: 120 mg Fiber: 0 g Protein: 2 g
BLEU CHEESE & BEEF PASTA
~Shared by Linda H., Rosharon, TX
Hot or cold, this pasta makes a wonderful summer dish!
1 tsp olive oil
12 oz beef tenderloin
8 oz radiatore pasta, cooked and cooled
1 cup white mushrooms, sliced
1/2 small red onion, thinly sliced
1 can artichoke hearts (13.75 oz), drained
1 cup frozen peas, thawed
1 red bell pepper, sliced into short, thin strips
3/4 cup Litehouse® Bleu Cheese Dressing
Salt and freshly ground black pepper
Lots of sprinkled bleu cheese on top
Sour rye bread and garlic butter.
1. Heat olive oil over medium heat.
2. Add steak; cook 7-9 minutes or until desired doneness, turning once.
Cut beef into 1/4 inch slices.
3. Using the same pan, saute mushrooms and onions until tender, about 5
minutes.
4. Mix beef, pasta, artichokes, mushrooms, peas, red pepper and toss
with Litehouse® Bleu Cheese Dressing.
5. Season to taste with salt and pepper.
6. Serve warm or refrigerate and serve as a cold salad.
Source: Group Recipes
EASY SKILLET CHEESE-TOPPED CHILI MACARONI
~Shared by Jim H., Calgary, Alberta, Canada
This is a quick and easy recipe for a weeknight meal. Its very tasty
and very filling. DH loves it when I make this and always takes
leftovers to work! ~by Little Bee
30 min - 5 min prep
Serves 6
1/2 cup chopped onion
1 lb lean ground beef
1/2 teaspoon garlic powder
1 tablespoon vegetable oil
8 ounces elbow macaroni, cooked al dente
1 (16 ounce) can kidney beans, undrained
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon chili powder
1/2 teaspoon cumin (optional)
1 teaspoon salt
1 cup shredded cheddar cheese
In a large skillet, brown onion and garlic with ground beef.
Drain and return to pan.
Add kidney beans, tomato sauce, water, chili powder, and salt.
Cover and simmer for 15-20 minutes.
Add cooked macaroni and stir.
Add grated cheddar to top, cover and simmer just until cheese melts.
Source: Recipezaar
FESTIVE HOLIDAY BARS
~Shared by Treva, NC
1/2 cup butter
1/2 cup shortening
2 & 1/2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons Baking Powder
1 teaspoon vanilla
1 & 1/2 cups colored chocolate candy pieces
Preheat oven to 350 degrees F., grease a 15 x 10 x 1 inch jelly roll
pan and set aside.
In a large mixing bowl beat butter and shortening with an electric
mixer on medium to high speed about 30 seconds. Add about half of the
flour, all the brown sugar and granulated sugar, eggs, Clabber Girl
Baking Powder and vanilla. Beat till thoroughly combined, scraping
sides of bowl occasionally. Beat or stir in the remaining flour. Stir
in chocolate pieces.
Press batter into prepared pan and bake for 25 to 30 minutes, or until
edges are browned. Cool and cut into squares.
OFFICE PARTY CRAB BALL
~Shared by Jim D., WA
1 (8-oz.) pkg. cream cheese, softened
1 lb. fresh or canned crabmeat
1 (10 or 12 oz.) bottle seafood sauce
horseradish, to taste
Soften cream cheese; mix with crab; roll into a ball. Refrigerate until
ready to serve, then add horseradish to sauce, if desired, and pour
sauce over the ball. Serve with crackers.
Covers 30-50 crackers.
Source: Merry
Christmas from Tennessee: Recipes for the Season by Betty
Jane McClanahan
RANGER COOKIES
~Shared by Johnny, LA
Here's a simple recipe for some really yummy cookies. These are great
to have around for the holidays and also to give as presents. Rumor has
it that these cookies have a long shelf life and would be sent to the
troops during World War II for Christmas cookies, hence the name
"Ranger Cookies".
Ingredients:
1 Cup Shortening or Butter
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs
2 Cups Flour
1/2 teaspoon Baking Powder
1 teaspoon Soda
1/2 teaspoon Salt
1 teaspoon Vanilla
5 Cups of Stuff - This can be any combination of the following as long
as it equals five cups - Coconut, Nuts, Oats, Raisins, CRAISINS and/or
Chocolate Chips.
Mix all the ingredients together and roll into balls. Place on a
greased cookie sheet and bake at 375 degrees F for 12 minutes.
That's all there is to it so get busy and enjoy!
HELLO DOLLY BARS
~Shared by Ann S., Mims, FL
These bar cookies are also known as seven-layer bars. They can create a
sticky mess in the pan, so it's crucial to line it with parchment
paper. Because the milk needs to seep into the graham cracker crumbs,
don't pack the crumbs too tightly in the bottom of the pan.
1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
2 tablespoons butter, melted
1 tablespoon water
1/3 cup semisweet chocolate chips
1/3 cup butterscotch morsels
2/3 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 (15-ounce) can fat-free sweetened condensed milk
Preheat oven to 350°.
Line the bottom and sides of a 9-inch square baking pan with parchment
paper; cut off excess parchment paper around top edge of pan.
Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon
water; toss with a fork until moist. Gently pat mixture into an even
layer in pan (do not press firmly). Sprinkle chips and morsels over
crumb mixture. Top evenly with coconut and pecans. Drizzle milk evenly
over top. Bake at 350° for 25 minutes or until lightly browned and
bubbly around edges. Cool completely on wire rack.
Yield: 24 servings (serving size: 1 bar)
CALORIES 123 (32% from fat); FAT 4.4g (sat 2.3g,mono 1.3g,poly 0.6g);
IRON 0.3mg; CHOLESTEROL 5mg; CALCIUM 50mg; CARBOHYDRATE 19.1g; SODIUM
64mg; PROTEIN 2.1g; FIBER 0.5g
Source: Cooking Light, December 2007
ABM BOSTON CREAM PIE
~Shared by Doe, Oliver, B.C., Canada
This dessert tastes like a combination of Boston Cream Pie &
cream filled raised doughnuts. An egg rich cake is split &
filled with vanilla pudding, then frosted with chocolate glaze. For
best results, bake cake early in day or let it sit chilled overnight.
For dough-
1 1/2 tsp yeast
1 1/2 c flour
1/2 tsp salt
3/4 c b powder
1/4 c sugar
1 oz unsalted butter, softened (1/4 stick)
2 lg eggs
1/4 c milk
Place all ingred in bread pan, select dough. At end of cycle, transfer
dough to a greased & floured 9” springform, let rise for 1 1/2
hrs. til dbled. It should be slightly above the rim if pan. The dough
will be sticky. Make pudding while dough is rising so that it has time
to cool. When dough is finished proceed with completing the pie.
Completing the pie-
1 pkg vanilla pudding cooked according to directions, do not use
instant, OR 2 tbsp cornstarch
1/2 c sugar
1/2 tsp salt
2 c cold milk
2 lg egg yolks beaten in med bowl
2 tsp vanilla
4 tbsp unsalted butter, softened
1/4 c cocoa
pinch salt
1 c icing sugar
1-2 tbsp hot water
To make pudding-
While dough is rising, mix together the cornstarch, sugar, 1/2 tsp salt
in med pot. Gradually add the milk & stir constantly over med
heat, bringing mix to a boil. Boil 1 min & take from heat.
Place egg yolks in 2 qt bowl & mix with whisk to combine.
Whisking constantly, gradually add about 1 c of the cooked pudding to
the egg yolks. When thoroughly combined, whisk back into the pudding in
pot. Stirring constantly, bring to a boil again, & boil 1 min.
Take from heat and stir in 1 tsp vanilla. Spread 1 tbsp butter over
surface of pudding, cover with saran & chill until cooled.
Preheat oven to 375, bake cake for 20-25 mins until nicely golden. Cool
cake totally before proceeding.
To make glaze-
Place rem 3 tbsp butter, cocoa, salt, icing sugar &
rem 1 tsp vanilla in sm bowl, stir until well mixed. Add 1 tbsp hot
water & stir until blended. Continue adding water, 1 tsp at a
time until glaze just starts to run from spoon but is still thick. You
want a consistency where some will drizzle down the sides of the cake
but most will stay in an even layer on the top.
To assemble-
With serrated knife, split the cooled cake horizontally. Place bottom
half on serving plate. Spread with vanilla pudding up to 1/2 inch from
edge, letting a little run down the sides. Chill at least 1-2 hrs.
CHESTNUT-STUFFED PORK ROAST
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
5-pound boneless double loin roast, tied
1/2 pound ground pork
1/2 cup finely chopped celery
1/2 cup finely chopped shallots or onion
1 tablespoon butter
2 tablespoons chopped parsley
2 tablespoons brandy
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon allspice
1 15-1/2 oz can chestnuts, drained
2 teaspoons drippings
3 tablespoons flour
2 cups chicken broth
1 tablespoon chopped parsley
1 teaspoon brandy
Salt and pepper, to taste
Untie roast, open and pound lightly to even thickness.
Cook celery and shallots (or onion) in butter until tender. Combine
with ground pork, parsley, brandy and seasonings. Spread over roast.
Lay a row of chestnuts down the center of stuffing. Chop remaining
chestnuts finely and set aside. Roll meat around chestnuts and tie
firmly. Roast in a 350 degree F. oven 1 1/2 hours or until meat
thermometer reads 155-160 degrees F. Remove roast and let rest 10-15
minutes before carving.
Pour off extra fat; measure 2 tablespoons. Stir flour into the 2
tablespoons fat. Add chicken broth, cook and stir until mixture
thickens. Add reserved chopped chestnuts, parsley and brandy. Season to
taste with salt and pepper. Serve gravy with roast.
Serves 15.
BAKED ASPARAGUS CHEESE SOUFFLE CASSEROLE
~Shared by Barb C., Chula Vista, CA
6 slices firm bread crusts removed
6 slices Swiss cheese
6 eggs
2 C. Milk
1/2 t. Salt
Pepper
1/4 t. Ground nutmeg
2 T. Finely chopped onion
18 cooked asparagus spears
1 C. Grated cheddar cheese
Arrange the bread in a buttered 9 x 13 pan. Top each piece of bread
with a slice of cheese. Beat eggs, milk, onion and seasonings together.
Pour over bread. Bake at 325° F. For 25 minutes. Remove from oven. Top
each bread slice with 3 of the asparagus spears. Sprinkle with the
cheddar cheese. Bake another 10 - 15 minutes until custard is set.
Serves 4 - 6
CHOCOLATE CHEESECAKE CANDY CANE BARS
~Shared by Treva, NC
Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt
Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature
Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cooks Note)
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with
foil.
For the crust: Process the chocolate wafers in a food processor with
the butter, sugar, coffee, and salt until fine. Evenly press
the crust into the prepared dish covering the bottom completely. Bake
until the crust sets, about 15 minutes.
Meanwhile, make the filling: Put the chocolate in a medium
microwave-safe bowl; heat at 75 percent power until softened, about 2
minutes. Stir, and continue to microwave until completely
melted, up to 2 minutes more. (Alternatively put the chocolate in a
heatproof bowl. Bring a saucepan filled with an inch or so of water to
a very slow simmer; set the bowl over, but not touching, the
water, and stir occasionally until melted and smooth.)
Blend the cream cheese, sugar, and sour cream together in the food
processor until smooth. Scrape down the sides, as needed. Add the eggs
and pulse until just incorporated. With the food processor
running, pour the chocolate into the wet ingredients and mix until
smooth.
Pour the filling evenly over the crust. Bake until filling puffs
slightly around the edges, but is still a bit wobbly in the center,
about 25 to 30 minutes. Cool on a rack.
For the Glaze: Put the chocolate, butter and corn syrup in microwave
safe bowl. Heat glaze in the microwave at 75 percent power until
melted, about 2 minutes. Stir the ingredients together until
smooth; add the sour cream. Spread glaze evenly over the warm cake and
scatter the crushed candy canes over top. Cool completely, then
refrigerate overnight.
Cut into small bars or squares. Serve chilled or room temperature.
Store cookies covered in the refrigerator for up to 5 days.
Cook's Note: To crush the candy canes, remove wrappers and place in a
resealable plastic bag. Use a rolling pin to roll and break
the candy up into small pieces, about 1/4 inch or so.
GARBAGE DIP
~Shared by Linda H., Rosharon, TX
1/4 c slivered almonds
3 slices bacon, fried and crumbled (can use real bacon bits)
1 c. grated cheddar cheese
2-3 chopped green onions
1/2 c. mayonnaise
Slop together. Dip and gobble. Serve with crackers.
Source: The cookbook I put together for my daughter's weddings in the
80's
PORK CHOPS IN ONION 'N GARLIC GRAVY
~Shared by Jim H., Calgary, Alberta, Canada
Tender juicy pork chop dish. Serve with garlic mashed potatoes and you
have real comfort food! This gravy can be used with other meats as
well. ~by Marie
40 min - 10 min prep
Serves 6
1 tablespoon olive oil
6 pork chops, 3/4 inch thick
salt and pepper
1 onion, chopped
4 cloves minced garlic
1/2 cup water
3 tablespoons flour
1 (14 1/2 ounce) can chicken broth
1 dash gravy browning sauce
Lightly salt and pepper chops.
Brown pork chops in olive oil.
Add onions and garlic and saute until soft, being careful not to burn.
Add water and bring to a boil.
Whisk together flour, chicken broth and browning sauce.
Add to skillet, stirring well.
Cover and cook over low heat 30 to 45 minutes or until tender.
Taste gravy and add additional salt and pepper, if necessary.
Source: Recipezaar
CRABMEAT APPETIZER
~Shared by Jim D., WA
1 6 oz can Crabmeat, drained
1 stick Butter, softened
1 1/2 tbsp Mayonnaise
1/4 tsp Garlic salt
1 jar Kraft Old English cheese spread
Soften the butter and cheese so they mix easily. Mix all ingredients
together.
Split 6 English Muffins and spread mixture on each one. Lay on cookie
sheet and freeze until almost frozen. Remove and cut each half into 8
pie shaped pieces. Place in foil or ziplock and freeze.
When ready to serve place on cookie sheet and bake in 400 degree oven
for 20 minutes.
This makes 96 pieces. Bake as needed and return rest to freezer.
DOUBLE CHOCOLATE BREAD PUDDING WITH SALTED
BOURBON CARAMEL
SAUCE
~Shared by Johnny, LA
Guas writes that he makes bread pudding for his family every holiday
season. It’s great for large gatherings and potlucks because it can be
made up to three days ahead of time. This chocolate version is amazing
when served with salted bourbon caramel.
Double Chocolate Bread Pudding
For the bread pudding:
2 tablespoons unsalted butter, at room temperature
1 pound brioche bread, crust removed and sliced into 1-inch
cubes
6 large eggs
1/3 cup Dutch-processed cocoa powder
12 ounces bittersweet chocolate (preferably 66%–72% cacao),
finely chopped
5 1/2 cups whole milk
2 1/2 cups heavy cream
1 3/4 cups sugar
1/4 teaspoon salt
3/4 teaspoon vanilla extract
For the caramel sauce:
1 1/2 cups sugar
3/4 cup heavy cream
2 tablespoons unsalted butter, at room temperature
1/4 cup bourbon
1/4 teaspoon salt
Heat the oven to 325 degrees. Grease a 9- by 13-inch baking dish with
the softened butter. Put bread on a rimmed baking sheet and toast until
golden brown, 12-15 minutes, rotating midway through. Set aside to cool.
Place the bread in the prepared baking dish and set aside. Whisk the
eggs in a medium bowl and set aside. Sift the cocoa into a medium bowl
and set aside.
Place the chocolate in a large bowl. Bring the milk, cream, sugar, and
salt to a boil in a large pot, stirring occasionally to dissolve the
sugar. Turn off the heat, stir in the vanilla, and then pour the hot
mixture over the chopped chocolate. Cover the bowl with plastic wrap,
set aside for 5 minutes, and then whisk until smooth.
Whisk 1/2 cup of the chocolate mixture into the cocoa, stirring until
smooth. Whisk in another 1/2 cup of the chocolate mixture and then
whisk in the eggs. Transfer to the large bowl of remaining chocolate
mixture and whisk until they are completely incorporated.
Pour all but 1 cup of the chocolate mixture over the bread cubes in the
baking dish and set aside so the bread can soak up the liquid. Press
down on the bread with a wooden spoon every 15 minutes for 1 hour,
adding the rest of the chocolate mixture after about 30 minutes, or
when the bread has soaked up enough so the last cup of liquid will fit.
Heat the oven to 350 degrees.
Cover the bread pudding with aluminum foil and use a paring knife to
make 4 small slits in the foil to allow steam to escape. Set
the baking dish in a large roasting pan and place in the oven. Pour
enough hot water in the roasting pan so the water reaches 1 inch up the
side of the baking dish (if you don’t have a roasting pan large enough
to fit the baking dish, set the dish onto a rimmed baking sheet and
slide it in the oven, adding enough water to the baking sheet so it
cushions the baking dish but doesn’t spill over). Bake for 45 minutes,
and then remove the foil and bake until the pudding begins to puff
slightly and the center bounces back to light pressure, about another
25 to 35 minutes. Cool for 30 minutes.
To make the sauce:
While the bread pudding cools, make the caramel. Place the sugar in a
2-quart saucepan and add 1/4 cup of water. Cover (or if you can’t find
a lid, top the saucepan with a heatproof bowl, making sure the bottom
of the bowl doesn’t touch the sugar) and cook over medium heat,
swirling the mixture every 1 to 2 minutes, until the sugar is
liquefied, about 6 minutes. Continue to cook until the sugar is a
medium-amber color, another 4 to 6 minutes. Turn off the heat and add
the cream (it will vigorously bubble up at first), whisking the mixture
until smooth, then add the softened butter, bourbon, and salt. Set
aside and serve with the still-warm bread pudding.
Make Ahead
Bread pudding is one of those desserts that is great for entertaining
because it can be made and refrigerated a few days ahead of time. To
warm, reheat the entire pan of bread pudding in a water bath in a 350°F
oven until the center is warm. Or, for individual portions, slice and
reheat in your microwave or toaster oven. The caramel can be covered
and stored at room temperature for 2 days, or covered and refrigerated
for up to 2 weeks ahead of time. Reheat the sauce in a saucepan or in
your microwave.
Source: Ted Jackson/The Times-Picayune
ROMPOPE-MEXICAN EGGNOG
~Shared by Ann S., Mims, FL
A lovely creamy drink similar to egg-nog. Rum flavors this wonderful
holiday drink.
Ingredients:
6 cups milk
1 1/2 cups sugar
8 egg yolks
1/3 cup blanched almonds
1/2 cinnamon stick
1/2 cup to 1 cup premium rum
Preparation:
Simmer milk and sugar until mixture is hot, but not burning. Process
the almonds in a food processer until a paste forms. Whisk the paste
into the milk mixture and let it cool.
Beat the egg yolks until creamy, and slowly add in the milk mixture a
little at a time, continually mixing slowly. Mix in the rum and serve
chilled.
Source: Mexican
Food About.com
CHOCOLATE DREAMS
~Shared by Doe, Oliver, B.C., Canada
These are so good, and rich. So very easy!!
one pkg of reg Oreo cookies
6 oz cream cheese
one pkg of white almond bark
Take one pkg of reg Oreo cookies and put into food proc til very fine
in texture. Meanwhile have 6 oz cream cheese at room temp. Add crumbs
and cream cheese together in a bowl, roll into balls. Have one pkg of
white almond bark melting. Dip balls and place on wax paper to dry.
APPLE CRANBERRY DESSERT
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
5 to 6 cooking apples, peeled and cored and sliced
1 cup fresh cranberries
1 cup of sugar
1/2 teaspoon grated orange peel
1/2 cup cranberry-raspberry juice
1/4 cup of Port wine
Sour cream
Put apple slices and cranberries in crock pot. Sprinkle sugar over
fruit. Add orange peel, juice and wine. Stir to mix ingredients. Cover
and cook on LOW 4 to 6 hours or until apples are tender. Serve warm
with a dab of sour cream.
Serves 5 to 6.
CRANBERRY-FILLED WREATHS
~Shared by Treva, NC
1 (16-ounce) can whole berry cranberry sauce
1 (16-ounce) package hot roll mix
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
1 cup hot water (120° to 130°F)
1/4 cup egg substitute or 1 egg, lightly beaten
3 tablespoons margarine or butter, softened
1/2 cup chopped nuts - divided use
2 tablespoons granulated sugar - divided use
3/4 cup powdered sugar
3 to 4 teaspoons low-fat or fat-free milk
1/4 teaspoon vanilla
Spray two cookie sheets with cooking spray. Place cranberry sauce in
fine strainer or sieve; stir to break up. Set aside to drain
thoroughly.
In large bowl, combine contents of box and yeast packet from hot roll
mix with oats and 1/4 cup granulated sugar; mix well. Stir in hot
water, egg substitute and margarine until dough pulls away from bowl.
Knead on lightly floured surface 5 minutes or until smooth.
Divide dough in half. Keep half the dough covered. Press other half of
dough into 12 x 8-inch rectangle on one cookie sheet. Top with half of
drained cranberry sauce, 1/4 cup nuts and 1 tablespoon sugar to within
1-inch of edge. Roll up, starting from long side, pinching seams and
ends to seal. Bring ends together to form a ring. With kitchen shears,
cut through ring almost to center at 2-inch intervals. Make second
wreath with remaining dough. Cover both wreaths loosely with plastic
wrap; let rise in warm place 30 minutes or until nearly double in size.
Heat oven to 350°F (175°C). Uncover wreaths; bake 23 to 28 minutes or
until golden brown.
Carefully remove to wire rack; cool completely. For icing, combine all
ingredients in small bowl; mix until smooth. Spread over top of each
wreath. Serve warm or at room temperature.
Makes 8 servings.
Cook's Note:
To reheat: Microwave at HIGH 15 to 20 seconds per serving.
Nutritional Information Per Serving: 1/8 of cake; Calories: 240 Total
Fat: 6 Saturated Fat: 1 Cholesterol: 0 Sodium: 220 Dietary Fiber: 1
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
HOLIDAY MERINGUES
~Shared by Treva, NC
Do you love peppermint? Tis the season for these merry meringues with
fresh flavor.
Prep Time: 20 min
Start to Finish: 2 hr 20 min
Makes: 3 dozen cookies
3 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/8 teaspoon peppermint extract
Red or pink paste food color
1. Heat oven to 200°F. Line 2 cookie sheets with parchment paper or
foil. In large bowl, beat egg whites and cream of tartar with electric
mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at
a time; continue beating until stiff and glossy. Do not underbeat. Beat
in peppermint extract.
2. Fit large decorating bag with 1/2-inch star tip. With small brush,
paint 3 to 4 evenly spaced stripes of food color on inside of bag from
tip to upper edge. Carefully spoon all meringue into bag. Pipe 1
1/2-inch diameter stars about 1 1/2 inches apart onto paper-lined
cookie sheets.
3. Bake 55 to 60 minutes or until crisp and dry, but not brown. Cool
completely, about 15 minutes.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Cookie: Calories 20 (Calories from Fat 0); Total Fat 0g (Saturated
Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate
4g (Dietary Fiber 0g, Sugars 4g);
Exchanges: Carbohydrate Choices: 0
Egg-stra Special Whites: Egg whites provide the protein from eggs but
don't contain the cholesterol found in egg yolks. That's good news for
your heart.
Kitchen Tips Eggs separate more easily when they're cold, but whites
beat to a higher volume at room temperature. So, separate cold eggs and
allow the whites to stand at room temperature 15 minutes before beating
them.
How-To: To prevent mixing yolk into the whites, crack eggs, one at a
time, and place each white into a custard cup to ensure it is free of
yolk before transferring it to the mixing bowl.
Storage : Meringue cookies do not freeze well; give extras away as
gifts and store your share in a loosely covered container at room
temperature.
Source: eatbetteramerica
SLOW COOKER PORK CHOPS
~Shared by Ann S., Mims, FL
Everyone will enjoy these fork-tender pork chops with a creamy, light
gravy. Sue likes to serve hers with mashed potatoes and coleslaw or a
salad. -Sue Bingham of Madisonville, Tennessee
INGREDIENTS
3/4 cup all-purpose flour, divided
1/2 teaspoon ground mustard
1/2 teaspoon garlic pepper blend
1/4 teaspoon seasoned salt
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth
DIRECTIONS
In a large resealable plastic bag, combine 1/2 cup flour, mustard,
pepper blend and seasoned salt. Add chops, one at a time, and shake to
coat. In a large skillet, brown meat in oil on each side.
Transfer to a 5-qt. slow cooker. Place remaining flour in a small bowl;
whisk in broth until smooth. Pour over chops. Cover and cook on low for
3 to 3-1/2 hours or until meat is tender.
Remove pork to a serving plate and keep warm. Whisk pan juices until
smooth; serve with pork.
Yield: 4 servings.
Nutrition Facts
One serving:
1 pork chop with about 1/4 cup gravy
Calories: 305
Fat: 14 g
Saturated Fat: 3 g
Cholesterol: 57 mg
Sodium: 606 mg
Carbohydrate: 18 g
Fiber: 1 g
Protein: 25 g
Source: Simple & Delicious
FRESH GREEN BEAN CASSEROLE
~Shared by Maggie, TX
Carb grams per serving: 14
1-1/2 pounds fresh green beans, trimmed
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 tablespoon dry ranch salad dressing mix
1/4 teaspoon ground white pepper
1-1/2 cups fat-free milk
Nonstick cooking spray
1 cup chopped onion
2 cloves garlic, minced
1-1/2 cups sliced fresh mushrooms
1 cup soft whole wheat or white bread crumbs (1-1/3 slices bread)
1. Preheat oven to 375 degrees F. In a covered saucepan, cook green
beans in a small amount of boiling water for 10 to 15 minutes or until
crisp-tender; drain and set aside.
2. Meanwhile, for white sauce: In a medium saucepan, melt butter. Stir
in flour, dry dressing mix, and white pepper until combined. Stir in
milk. Cook and stir over medium heat until thickened and bubbly; remove
from heat.
3. Coat an unheated medium nonstick skillet with nonstick cooking
spray. Preheat over medium heat. Add onion and garlic; cook for 2 to 3
minutes or until tender. Remove half of the onion mixture; set aside.
4. Add mushrooms to skillet and cook about 5 minutes or until tender.
In a 1-1/2-quart casserole, combine mushroom mixture, beans, and white
sauce.
5. In a small bowl, stir together reserved onion mixture and bread
crumbs. Sprinkle bread crumb mixture over bean mixture in casserole.
Bake, uncovered, for 25 to 30 minutes or until heated through.
Makes 10 (1/2 cup) side-dish servings.
Nutrition Facts Per Serving:
Calories 107
Total Fat (g) 3
Saturated Fat (g) 1
Cholesterol (mg) 7
Sodium (mg) 148
Carbohydrate (g) 14
Fiber (g) 3
Protein (g) 4
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0
Diabetic Exchanges:
Other Carbohydrates (d.e.) .5
Vegetables (d.e.) 1.5
Fat (d.e.) .5
Source: Better Homes and Gardens Test Kitchens
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
ORANGE
CRANBERRY BREAD
~Shared by Ann S., Mims, FL
Yield: 1 loaf (18 slices)
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking flour
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
1. Preheat the oven to 350 degrees F. Cut aluminum foil to fit the
bottom of a 9x5-inch loaf pan and spray the sides of the pan with
nonstick pan spray.
2. Sift the flour, sugar, baking soda, and salt together in a large
bowl.
3. Grate the zest from the orange and set aside. Cut the orange in half
and squeeze the juice into a measuring cup. Add the grated zest and
melted margarine to the juice and add enough hot water to make 1 cup.
4. Stir the liquids into the dry ingredients. Add the egg, vanilla,
cranberries, and walnuts; stir to mix.
5. Pour the batter into the prepared pan and bake for 1 hour, or until
a toothpick inserted in the top of the loaf comes out clean. Cool in
the pan on a wire rack.
6. If time permits, let stand overnight for easy slicing. Cut the loaf
into 18 slices.
Nutritional Information (Per Serving)
Calories: 108
Protein: 2 g
Sodium: 109 mg
Cholesterol: 12 mg
Fat: 3 g
Carbohydrates: 19 g
Exchanges: 1 Starch, 1/2 Fat
Source: The
New Family Cookbook for People with Diabetes
PEANUT BUTTER BARS
~Shared by Mary S., Nashville, TN
Yield: 36 pieces
INGREDIENTS
- 1/4 cup margarine
- 1/2 teaspoon sugar substitute
- 2 eggs - Rind of 1/2 lemon, grated
- 2 cups sifted all-purpose flour
- 1-1/2 teaspoons cinnamon
- 1 8-ounce can salted peanuts
DIRECTIONS
Cream margarine. Add sugar substitute, eggs and lemon rind. Mix well.
Add flour and cinnamon. Mix well. Add peanuts and stir.
Shape into bars 1-inch x 1-1/2-inch x 1-inch thick. Pat firmly. Cover
with waxed paper and allow to dry overnight.
Heat oven to 375 degrees F. Bake the bars 12 to 15 minutes. Let cool.
Nutritional Information Per Serving (per piece): Calories: 77.5,
Carbohydrate: 6.7 g, Cholesterol: 11.8 g, Fat: 4.75 g, Fiber: .663 g,
Protein: 2.56 g, Sodium: 4.05 mg
Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat
Source: The
Diabetic Dessert Cookbook by Coleen Howard
CHICKEN IN BALSAMIC VINEGAR AND MUSTARD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 teaspoons olive oil
- 4 (4 ounce) boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup balsamic vinegar
- 1-1/2 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 cup toasted pine nuts
DIRECTIONS
Heat the olive oil in a large nonstick pan over medium-high heat.
Sprinkle the chicken with salt and pepper and saute the chicken breasts
on both sides, for a total of 10 minutes. Remove the chicken from the
skillet.
Combine the vinegar and mustard and add them to the skillet, scraping
up any browned bits. Boil and reduce by a third.
Pour the balsamic glaze over the chicken and top with toasted pine
nuts.
Nutritional Information Per Serving (4 ounces): Calories: 231, Fat: 10
g, Cholesterol: 69 mg, Sodium: 195 mg, Carbohydrate: 8 g, Dietary
Fiber: 1 g, Sugars: 5 g, Protein: 28 g
Diabetic Exchanges: 1/2 Carbohydrate, 4 Very Lean Meat, 1-1/2 Fat
Source:
Italian Diabetic Meals in 30 Minutes - Or Less! by Robyn Webb
RASPBERRY TURKEY SALAD
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 4 cups fresh spinach, torn
- 3 cups romaine lettuce, torn
- 18 ounce cooked, sliced turkey breast
- 3 ounces part-skim mozzarella cheese
- 1/2 cup sliced raw mushrooms
- 1 cup sliced celery
- 1 medium red pepper, julienned
- 1 small cucumber, peeled and sliced
- 3/4 cup Raspberry Poppy Seed Dressing
DIRECTIONS
Place the spinach and romaine on a large platter. Combine the remaining
ingredients and toss lightly. Pile on top of the greens to serve.
Nutritional Information Per Serving (3 ounces turkey): Calories: 212,
Fat: 6 g, Cholesterol: 79 mg, Sodium: 169 mg, Carbohydrate: 9 g,
Dietary Fiber: 3 g, Sugars: 5 g, Protein: 31 g
Diabetic Exchanges: 2 Vegetable, 4 Very Lean Meat, 1/2 Fat
Source: 200
Healthy Recipes in 30 Minutes or Less! by Robyn Webb
OATMEAL LACE PENNIES
~Shared by Mary S., Nashville, TN
Yield: About 5-1/2 dozen cookies
INGREDIENTS
- 1 cup old-fashioned rolled oats
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 cup margarine or butter, melted
- 1/2 teaspoon vanilla
DIRECTIONS
Preheat oven to 350 degrees F. Line cookie sheet with foil, bright side
up.
In a bowl, mix together oats, sugar, flour, baking powder and salt.
In another bowl, beat egg, margarine and vanilla. Add flour mixture and
mix well. (If dough seems too soft, chill for 15 to 20 minutes to
firm.)
Drop by rounded teaspoonfuls, about 2 inches apart, onto prepared
cookie sheet. Bake in preheated oven for 8 to 10 minutes. Cool for 2
minutes on foil, then transfer to wire racks to cool completely.
Nutritional Information Per Serving (1 cookie): Calories: 32, Fat: 2 g,
Carbohydrate: 4 g, Fiber: 0 g, Protein: 0 g, Sodium: 32 mg,
Cholesterol: 7 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 1/2 Fat
Source: Quick
and Easy Low Carb Cooking for People with Diabetes by Nancy
Hughes
PENNE PASTA ARRABBIATA
~Submitted by Maggie, TX
Makes 4 servings.
1/2 teaspoon (2.5 ml) crushed red pepper flakes
2 large garlic cloves, finely chopped
1 tablespoon olive oil
1 14 1/2-ounce (415 g) can no salt added Italian tomatoes and their
juice
8 ounces (240 g) dried penne pasta
2 tablespoons (15 g) chopped flat-leaf parsley
3 tablespoons (27 g) freshly grated Parmesan cheese
freshly ground pepper
Bring a large pot of lightly salted water to a boil.
Meanwhile, in a heavy nonstick skillet, cook the red pepper flakes and
garlic in the olive oil over low heat until pepper flakes are fragrant
and garlic is limp, but not browned, about 2 minutes. Add the tomatoes,
breaking them up with the back of a wooden spoon. Cook the sauce over
medium-low heat until thickened, about 15 minutes.
When water is boiling, add the penne and cooking according to package
directions until al dente, about 10 minutes. Drain thoroughly.
Add the drained pasta to the sauce along with the parsley and Parmesan
cheese. Toss to coat evenly and serve at once. Pass the pepper grinder.
Per serving: 284 calories (18% calories from fat), 10 g protein, 6 g
total fat (1.5 g saturated fat), 48 g carbohydrate, 3 g dietary fiber,
4 mg cholesterol, 103 mg sodium
Exchanges: 3 carbohydrate (3 bread/starch), 1 vegetable, 1 fat
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
CHICKEN
AND DUMPLINGS
~Shared by Maggie, TX
Ingredients:
2 bone-in chicken breast halves (8 ounces each)
1/3 cup all-purpose flour
2 teaspoons canola oil
1 celery rib, cut into 1-inch pieces
1 medium carrot, cut into 1-inch pieces
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/8 teaspoon pepper
6 to 8 cups water
DUMPLINGS:
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons beaten egg
GRAVY:
4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
3 tablespoons water
Directions:
Coat chicken with flour. In a large saucepan, brown chicken in oil. Add
celery, carrot, parsley, salt, garlic powder, thyme and pepper. Add
enough water to cover. Bring to a boil. Reduce heat; cover and simmer
for 25-30 minutes or until chicken is tender. Remove chicken and
vegetables to a serving dish; keep warm.
Set aside 1/4 cup broth; cool. Bring remaining broth to a simmer. For
dumplings, combine the flour, baking powder and salt; stir in egg and
reserved broth just until moistened. Drop batter in four mounds onto
simmering broth. Cover and simmer for 5-7 minutes or until a toothpick
inserted in a dumpling comes out clean (do not lift cover while
simmering). Remove dumplings and keep warm.
For gravy, transfer 1-1/3 cups broth to a small saucepan (save
remaining broth for another use). Bring to a boil. Combine the flour,
salt and water until smooth; stir into broth. Bring to a boil; cook and
stir for 2 minutes or until thickened. Pour over chicken, vegetables
and dumplings. Serve immediately.
Yield: 2 servings.
Nutrition Facts
One serving: 1 chicken breast half with 2/3 cup gravy and 2 dumplings
Calories: 536 Fat: 17 g Saturated Fat: 4 g Cholesterol: 176 mg Sodium:
1128 mg Carbohydrate: 45 g Fiber: 3 g Protein: 47 g
Source: Cooking
for 2
APPLE PAN BETTY
~Shared by Maggie, TX
1 medium apple, peeled and cubed
3 tbsp butter
1 cup bread cubes
3 tbsp sugar
1/4 tsp ground cinnamon
In a small skillet, saute the apple in butter for 2-3 minutes or until
tender. Add the bread cubes. Sprinkle with the
sugar and cinnamon. Toss to coat. Saute until the
bread is warmed.
Makes 2 servings
Source: Taste Of Home
CREAMY PENNE AND MUSHROOMS
~Shared by Maggie, TX
Makes: 2 servings
Start to Finish: 25 minutes
Ingredients
4 ounces dried penne pasta
1-1/2 cups (4 ounces) sliced fresh button mushrooms
3/4 cup (2 ounce) sliced fresh shiitake mushrooms
2 cloves garlic, minced
1-1/2 teaspoons butter
1/4 cup dry white wine
1/2 teaspoon instant chicken bouillon granules
1/8 teaspoon coarsely ground black pepper
1/4 cup light dairy sour cream
2 tablespoons finely shredded Parmesan cheese
Directions
1. Cook pasta according to package directions, except omit any oil or
salt. Drain. Return pasta to saucepan; cover and keep warm.
2. Meanwhile, in a large skillet cook and stir mushrooms and garlic in
hot butter for 3 minutes. Stir in white wine, bouillon granules, and
pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3. Reduce heat to low. Stir in sour cream; add cooked pasta. Cook and
stir until heated through (do not boil). Sprinkle each serving with
Parmesan cheese.
Makes 2 servings.
Nutrition Facts
Servings Per Recipe 2 servings
Calories 361,
Total Fat (g) 10,
Saturated Fat (g) 5,
Cholesterol (mg) 24,
Sodium (mg) 351,
Carbohydrate (g) 49,
Total Sugar (g) 6,
Fiber (g) 2,
Protein (g) 15,
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens magazine
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
WHITE
CHRISTMAS FUDGE
This delicious, bright white fudge with bits of candied cherries will
put you in a holiday frame of mind.
2-1/4 cups sugar
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
1 tablespoon light corn syrup (Karo)
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup chopped candied cherries
1 cup chopped pecans, toasted (see Note, below)
Butter an 9-inch square pan or dish.
Combine the sugar, sour cream, milk, butter, corn syrup and salt in a
large, heavy saucepan with steep sides. Cook over low heat, stirring
constantly, until sugar dissolves. Cover and cook over medium heat 2 or
3 minutes to wash down sugar crystals from the sides of the pan.
Uncover and cook, stirring occasionally, until mixture reaches soft
ball stage (236°F on a candy thermometer, or use the cold water test
(see Note below).
Remove from heat and let mixture cool until it reaches 110°F or until
pan is barely warm to the touch. Add the vanilla and almond extracts,
and beat with a wooden spoon until mixture begins to thicken and lose
its gloss. Quickly stir in the candied cherries and chopped pecans.
Pour mixture into the buttered dish. Let cool completely before cutting
into squares. Store in an airtight container.
Makes about 1-1/2 pounds of fudge.
Note: Lightly toasting the chopped pecans will make a big flavor
difference in this or most any other dish. Spread them out on a baking
sheet and toast at 350°F for 4 or 5 minutes or until you begin to smell
them.
The cold-water test for soft ball stage is this: Fill a cup with very
cold water. Spoon a small amount of the boiling candy mixture into the
cold water. If the syrup forms a soft ball in the water that flattens
when removed, it is at soft-ball stage. Quickly remove your candy from
the heat, or you will find yourself at hard-ball stage, and your fudge
will be dry, crumbly and hard.
Source: Texas
Cooking
ELEGANT CHICKEN
8 boneless chicken breasts
1 jar dried beef
8 strips bacon
1 can cream of mushroom soup
1 cup sour cream
Butter a 9 x 13-inch baking dish. Arrange dried beef slices over
bottom. Wrap each chicken breast with 1 strip bacon and arrange over
dried beef. Combine the cream of mushroom soup and sour cream. Mix well
and pour over the chicken breasts. Bake at 275F for 3 hours. Serve over
cooked rice.
Source: 75 Years of Cooking with Love and Memories, Freeport First
United Methodist Church, Freeport, Texas, 1989
CROCK POT CHEESE DIP
Ingredients:
2 lb. Velveeta cheese
2 cans Rotel tomatoes and chilies
1 can cream of mushroom soup
1 sm. jar picante sauce
1 tsp. garlic powder Dash of Worcestershire
1 lb. premium ground beef
1 med. onion, chopped
1 lb. sausage Directions:
1. Mix all of the liquids and cheese together in a Crock Pot set on low
until the cheese melts.
2. While this is cooking, brown meats and chopped onion. Drain grease
off of meats and add spices, then add to Crock Pot and stir.
3. Cook on low 2 to 4 hours, keep on low to serve with chips
and crackers.
MEXICAN WEDDING CAKE
Very moist and delicious!
2 cups all-purpose flour
2 cups granulated sugar
2 eggs
2 teaspoons baking soda
1 cup crushed pecans
1 (16 ounce) can crushed pineapple
Icing:
2 (8 ounce) packages softened cream cheese
2 cups confectioners' sugar
1 cup of softened butter or margarine
Sift together the flour, soda, and sugar, and then add pecans. Next add
slightly beaten eggs and the crushed Pineapple.
Pour batter into a 9x13 cake pan that has been greased and flour.
Bake 40 minutes at 350 degrees; cake will be dark. While cake is still
hot, using a fork punch holes in top of cake.
Mix icing with mixer until smooth and spread on cake while it is still
hot!
Let cake cool and serve.
CONEY ISLAND CHILI DOG SAUCE
1 pound ground chuck
1 large onion, chopped
2 cloves garlic, minced
1 six ounce can tomato paste
1 cup water
1 tablespoon sugar
1 tablespoon prepared yellow mustard
1 tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
Brown ground beef in a skillet, adding onions half way through. Add
minced garlic when meat is nearly done. Add remaining ingredients; stir
well to combine. Simmer over low heat 15 minutes.
Serve over hot dogs, Coney Island style!
MUSHROOM ASPARAGUS QUICHE
Loads of asparagus pieces add color and flavor to this hearty, creamy
quiche. And its easy crescent roll crust means you’ll have dinner ready
in a snap!
1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup butter, cubed
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano and rubbed sage
Separate crescent dough into eight triangles; place in an ungreased
9-in. pie plate with points toward the center. Press onto the bottom
and up the sides to form a crust; seal perforations. Spread with
mustard; set aside. In a large skillet, saute the asparagus, onion and
mushrooms in butter until asparagus is crisp-tender. In a large bowl,
combine the remaining ingredients; stir in asparagus mixture. Pour into
crust. Bake at 375° for 25-30 minutes or until a knife inserted near
the edge comes out clean. Let stand for 5 minutes before cutting.
Yield: 6-8 servings.
Recipe source: Taste of Home Magazine, February & March, 2008
KIELBASA CP SOUP
This easy slow-cooker soup is flavored with sausage and Italian
seasoning.
Ingredients
1 32 oz. can petite diced tomatoes
4 cups water
1 can pitted ripe olives
16 oz. can whole kernal corn (undrained)
2 16-oz. packages Kielbasa sausage
1 large onion
2 medium sized sweet peppers
2 large potatoes (diced in bite size pieces)
Italian seasoning to taste (I use 3 Tbls.)
Salt and ground black pepper
Method
Pour undrained tomatoes, water, olives, and corn into your slow cooker.
Slice kielbasa into 1/2 inch round chunks and add to pot. Slice onion
and peppers into strips and add to pot. Dice potatoes and add to pot.
Season with Italian seasoning, salt, and pepper. Cover and cook on
low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4
hours.
Number of Servings: 12
CHRISTMAS WREATH FROZEN SALAD
Two 3 ounce packages of cream cheese, softened
1 cup of mayonnaise
1/2 cup of red maraschino cherries, halved
1/2 cup of green maraschino cherries, halved
One 20 ounce can of crushed pineapple, drained
1/2 cup of chopped pecans
2 1/2 cups of miniature marshmallows
1 cup of whipping cream, whipped
Combine cream cheese and mayonnaise, mixing well. Stir in cherries,
pineapple, pecans and marshmallows; fold in whipped cream. Pour into
8-cup ring mold; freeze.
Yield: 8-10 servings.
PECAN HONEYMOON SQUARES
1/2 c. Crisco
1/2 c. brown sugar, firmly packed
1 c. all-purpose flour, sifted
1/2 tsp. salt
2 tbsp. milk
2 eggs
1 c. brown sugar, firmly packed
1 tsp. vanilla
1/2 tsp. all-purpose flour
1 1/3 c. coconut, flaked
1 c. pecans, chopped
Preheat oven to 325 degrees. Blend Crisco and 1/2 cup brown sugar. Add
1 cup flour and salt. Stir in milk. Pat evenly in greased 9 x 9 x 2
inch pan. Bake at 325 degrees for about 20 minutes or until light brown.
Beat eggs, add 1 cup brown sugar and vanilla. Beat until thick. Stir in
remaining ingredients. Pour onto mixture in pan. Bake at 325 degrees
for 20 minutes or until golden brown. Cool. Frost and garnish with
cherries, if desired. Cut into squares.
MUSHROOM PIE
Ingredients
1 basic pie dough recipe, rolled out and lining a 9 or 10-inch pie
dish, or 8x8 baking dish, chilled (or one frozen pie crust)
2 Tbsp butter
1 lb sliced mushrooms
1 large clove garlic, minced
Salt and pepper
1/2 cup cream
1/3 cup milk
1/3 cup sour cream
2 eggs, lightly beaten
A dash of ground cardamom or nutmeg (optional)
1 Tbsp chopped fresh parsley
1 cup grated Monterey Jack cheese
Method
1 Preheat oven to 425°F. Line the inside of a pie shell with heavy
aluminum foil, pressing it against the side. Bake for 8 minutes. Remove
foil, poke the bottom of the pie crust with the tines of a fork to
create air vents. Return crust to oven, bake for an additional 4
minutes, or until the crust just begins to brown. Remove from oven and
let cool.
2 In a large sauté pan melt butter on medium heat. Add mushrooms, stir
to coat with the butter. Increase the heat to high, stirring constantly
until the moisture the mushrooms has released and evaporated, a few
minutes. Lower heat to medium, add minced garlic, stir with the
mushrooms for 30 seconds then remove from heat.
3 Beat together the eggs, sour cream, milk, and cream. Add freshly
ground pepper, a pinch of salt, and cardamom or nutmeg if using. Stir
in the grated cheese and chopped parsley.
4 Spread the sautéed mushrooms along the bottom of the pre-baked pie
crust. Pour the cheese and cream mixture over the top of the mushrooms.
Bake for 30-35 minutes, until nicely browned on top and a knife
inserted in the center comes out clean. Remove from oven and let cool
for 10 minutes before serving.
Serves 4-6.
Source: Simply Recipes
RITZ MINT COOKIES
Kids love to make these (under the watchful eye of an adult, of
course!). Some folks top with crushed peppermint candies (I don't...
they're perfect without!).
1/2 lb. chocolate, bars, wafers or chocolate chips
4-5 drops peppermint oil
Ritz crackers
Melt chocolate. Add peppermint oil. Dip crackers in chocolate mixture.
Put on waxed paper to set. You won't believe how much these taste like
Girl Scout Mint Cookies.
|
|
|
A to Z Readers' Family-Owned
Business Guide |
|
GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
|
|
|
|