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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Today's
issue has quite a few recipes shared by your fellow readers. Please
remember that it is through sharing that this publication exists. It
would be grand to see your recipes here, too. Instructions follow on
how to do just that.
The current Monthly Theme
topic is Winter
Soups. Please visit the Monthly
Theme - Recipe Submissions section to find the link to use for
sharing recipes here at A to Z
Recipes Newsletter.
We'll see you here again this coming week, God willing.
Just
a Pinch of Kindness
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.
Food
For Thought
~Shared by Treva, NC
"We need each other.
We are of one family and
family never gives up on family." ~Bob Perks
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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!
Ramblings
~Shared by
Rusty, ME
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name and location
for posting. Thanks!
Did
You Know?
BITE SIZE CHRISTMAS DESSERT RECIPES!
~Shared by Linda
H., Rosharon, TX
Mini bite size Christmas holiday dessert recipes.
Donut Snowmen
Drop a candy corn down in a mini powdered sugar donut.
Use black icing or chocolate for creating eyes and mouth!
It just doesn’t get any easier than this one – and definitely a
crowd-pleaser too!
Christmas Wreaths
2 2/3 cups confectioners’ sugar
5 cups unsweetened dried coconut
5 large egg whites
2 teaspoons vanilla extract
1/4 teaspoon salt
Green food coloring
Red M&M’s Minis, red candy décors or Red Hots candies
1. Place oven rack in middle of oven and preheat to 375ºF. Line 2 large
baking sheets with parchment.
2. Combine confectioners’ sugar, coconut, egg whites, vanilla and salt
in a medium bowl and mix with a rubber spatula. Add green food coloring
and stir in completely until the dough is desired color. Dough will be
sticky.
3. Drop heaping tablespoonfuls of dough onto baking sheets. Moisten
your fingers with water. Using your index finger, make a 1/2-inch hole
in center of each cookie. Carefully flatten dough with your fingers
into a 3-inch wreath shape. Remoisten fingertips with water as needed.
(Cookies don’t spread as they cook, so leave about 1 inch between them
on the baking sheet.) Repeat with remaining dough. Press a few
M&M’s Minis or other decorations into each cookie.
4. Bake cookies until firm and light brown around edges, 8 to 10
minutes. (Cookies will firm as they cool; they are very soft coming out
of oven.) Let cool on baking sheets on wire racks. Repeat with
remaining dough and candies.
Cheesecake Trees
1 to 2 big peppermint candy sticks
1 (30-oz.) frozen New York-style cheesecake
1 (7.25-oz.) bottle chocolate fudge shell coating
1 (6.4-oz.) tube green easy-flow decorator icing
12 red candy-coated chocolate pieces
1. Measure 1/2 to 3/4 inch from end of peppermint stick, and make a
small cut using a sharp knife. Gently break peppermint stick at cut.
Repeat procedure with remaining peppermint stick to make 12 pieces.
2. Remove cheesecake from box according to package directions. Let
stand 5 minutes. (Do not thaw.) Carefully cut cheesecake into 12
wedges. Gently push 1 peppermint piece partially into curved edge of
each cheesecake wedge to form tree trunks. Place wedges on a wire rack
on a baking sheet, and freeze 10 minutes or until firm.
3. Remove pan from freezer; evenly coat tops of each cheesecake wedge
with fudge shell coating, allowing excess to drip down sides and curved
edge. Freeze 5 minutes.
4. Remove pan from freezer; squeeze icing on top of each wedge in a
pattern using ribbon tip. Place 1 red candy piece at tip of each slice.
Freeze at least 1 hour or up to 8 hours. Let stand 15 minutes before
serving.
Gingerbread Cookies
1 cup (2 sticks) unsalted butter, room temperature
1 cup firmly packed dark-brown sugar
1 large egg
1/2 cup unsulfured molasses
2 1/4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon baking soda
1/4 teaspoon salt
4 cups all-purpose flour, plus more for dusting
Sanding sugar and miniature candies, for decorating
In a large bowl, beat butter and sugar on high speed until light and
fluffy, about 5 minutes. Add egg; mix well. Beat in molasses, cinnamon,
ginger, allspice, baking soda, and salt. On low speed, add flour a cup
at a time, mixing until incorporated.
Divide dough into quarters; shape into disks, and wrap into plastic.
Refrigerate until firm, about 3 hours.
Preheat oven to 375 degrees with racks in top and bottom third. On a
lightly floured work surface, roll out a dough disk to 1/8 inch thick.
Cut out cookies, rolling out any scraps and additional disks as needed
until you have about 20 kids. Transfer to parchment-paper-lined baking
sheets, leaving 1 inch between cookies. With remaining dough, cut out
additional kids to make clothes, jewelry, and hair as desired. Dress
cookies, and refrigerate 20 minutes.
Bake cookies, two sheets at a time, 7 minutes; rotate pans top to
bottom and front to back, and continue baking until cookies are firm
when touched, about 6 to 8 minutes more. Let cool on baking sheets 5
minutes. Transfer to wire racks; let cool completely. Decorate cookies
as desired. {via Martha Stewart}
*Tip: For flavor variations, try lemon sandwich cookies, vanilla wafers
or gingersnap cookies. Add 1/2 teaspoon lemon extract to the lemon
cookie and cream cheese mixture for bolder flavor.
**Tip: For dipping, substitute white chocolate chips for the semi-sweet
if desired. Or, use colored candy melts.
Process the cookies in a food processor until fine crumbs form.
Add cream cheese and process until completely incorporated.
Using a small cookie scoop or tablespoon, divide the mixture into 24
balls, then roll each between your hands to smooth and shape.
Place on a parchment or waxed paper-lined baking sheet. Freeze until
solid, at least one hour or up to several days.
Melt chocolate and shortening in a microwave safe bowl on high power
until shortening is melted, about 2 minutes. Stir until smooth.
Working one at a time, use a toothpick to dip balls in the chocolate,
rolling around to coat all sides, then return to lined baking sheet.
Let the coated truffles firm up for a few seconds before decorating
with icing, sprinkles or candies to avoid the toppings from dripping
off. If it hardens too long, the toppings won’t stick. Refrigerate
until ready to serve.
Tip: Serve truffles in decorated cupcake liners for a pleasing
presentation.
Tip: To make cookie pops, dip one end of a lollipop stick into melted
chocolate then stick it into a cookie ball. Freeze as directed in step
4.
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:
Winter Soups
The temperatures are dropping just
about everywhere. Cold weather always makes me want soup on the stove.
My family enjoys many soups and I'd like to share a few of our
favorites with you in this new theme topic. We enjoy just about any
chicken, vegetable, pasta or beef soup. When I have time we do Chicken
and Dumplings, all from scratch. And our standby, Taco Soup, is so easy
to throw together and takes the chill away. Personally, I'd love to see
some creamed soups and some using fresh ingredients. Won't you join in
the fun by sharing your own favorite recipes for Winter Soups? Since we've shared
soup recipes before, make sure you only send in recipes that you've not
submitted before, okay? It's always nice if the recipes you share are
those tried and true (TNT) but sometimes it is good to share a recipe
or two that you plan to prepare! I have tons of recipes and could not
possibly prepare them all, but each I share is something I would enjoy
preparing and serving my family and friends. I hope you will maintain
that for yourself when you share your favorite Winter Soups with us. We will
collect them through this month and publish them on the first Sunday
possible of the following month. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
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
ten (10) most favorite recipes in this month's theme topic of
"Winter Soups". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the 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.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Winter
Soups.
Use
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methods listed.
A friend told the blond man: "Christmas is on a Friday this year." The
blond man then said, "Let's hope it's not the 13th."
Two blond men find three grenades, and they decide to take them to a
police station. One asked: "What if one explodes before we get there?"
The other says: "We'll lie and say we only found two."
A woman phoned her blonde neighbor man and said: "Close your curtains
the next time you & your wife are having $ex. The whole street was
watching and laughing at you yesterday." To which the blonde man
replied: "Well the joke's on all of you because I wasn't even at home
yesterday."
A blonde man is in the bathroom and his wife shouts: "Did you find the
shampoo?" He answers, "Yes, but I'm not sure what to do... it's for dry
hair, and I've just wet mine."
A blonde man goes to the vet with his goldfish. "I think it's got
epilepsy," he tells the vet. The vet takes a look and says, "It seems
calm enough to me." The blonde man says, "Wait, I haven't taken it out
of the bowl yet."
A blond man spies a letter lying on his doormat. It says on the
envelope "DO NOT BEND". He spends the next 2 hours trying to figure out
how to pick it up. (I had to think about this one a minute)
A blond man shouts frantically into the phone "My wife is pregnant and
her contractions are only two minutes apart!" "Is this her first
child?" asks the Doctor. "No!" he shouts, "this is her husband!"
A blonde man was driving home, drunk as a skunk. Suddenly he has to
swerve to avoid a tree, then another, then another. A cop car pulls him
over, so he tells the cop about all the trees in the road. The cop
says, "That's your air freshener swinging about!"
A blonde man's dog goes missing and he is frantic. His wife says "Why
don't you put an ad in the paper?" He does, but two weeks later the dog
is still missing. "What did you put in the paper?" his wife asks. "Here
boy!" he replies.
A blond man is in jail. Guard looks in his cell and sees him hanging by
his feet. "Just WHAT are you doing?" he asks. "Hanging myself," the
blond replies. "It should be around your neck" says the guard. "I tried
that," he replies, "but then I couldn't breathe."
(This one actually makes sense.) An Italian tourist asks a blonde man:
"Why do Scuba divers always fall backwards off their boats?" To which
the blonde man replies: "If they fell forward, they'd still be in the
boat."
Click
if you have a submission for the Crazy Corner section of A
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Recipe
Reviews, Reader Comments
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!
Reader
Recipe Favorites
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
Directions:
In large roasting pan, mix popcorn And chow mein noodles. Melt butter
and sugar together, Stir in vanilla and cinnamon. Pour over popcorn,
toss to coat. Bake at 250 degrees for 1 hour, stirring every 20
minutes. Add nuts, spread on paper towels to cool. Store airtight.
Makes 11 cups.
ARTICHOKES WITH BAY
LEAVES AND LIME
~Shared by Mary H.,
Montreal, Canada
Serves 4
4 medium artichokes with tightly packed leaves
12 large fresh (not dried) bay leaves
6 to 8 tablespoons olive oil
Juice of one lime
Sea salt to taste
Trim back the stocks of the artichokes, snip the outer edges of the
leaves and trim the top. Cut the bay leaves in half lengthwise.
Tuck the bay leaves into the artichoke leaves, distributing them evenly
and hiding them well. Wrap each artichoke in several rounds of
plastic wrap.
Fill a stockpot or deep saucepan half full with unsalted water and
bring it to a boil.
Have ready a saucepan lid that is slightly smaller than the stockpot
and also a weight, like a small, heavy saucepan.
Lower the artichokes into the boiling water. Submerge them with
the saucepan lid held in place by the weight.
Simmer the artichokes until tender enough that a small sharp knife
easily pierces the base, about 30 minutes.
Remove the artichokes from the water with a slotted spoon and leave
them to cool in their plastic wrap for 1 hour.
Meanwhile, make a vinaigrette by mixing together the olive oil and the
lime juice. Put this in a sauce boat and set aside.
To serve, unwrap the artichokes and arrange them on 4 small plates,
adding a small mound of good sea salt beside each.
Pass the vinaigrette for people to use as they wish.
Source: Montreal Gazette
SODA CRACKER
DUMPLINGS
~Shared by Luanne,
FL
2 large eggs
1/2 Cup chicken soup or water
2 Tbsp. oil
1 Cup ground up soda crackers, or a bit more
1/2 tsp baking powder
3/4 tsp salt
1 pinch pepper
For the dumplings, whisk eggs with the chicken soup and oil to blend.
Add remaining ingredients. Add salt and/or pepper to taste. Mixture
should be stiff; add in more cracker meal if necessary. Refrigerate
mixture one hour.
Fill a Dutch oven with water and 1 teaspoon of salt. Bring to a rolling
boil. Scoop spoonfuls of cracker mixture and drop into boiling water.
Reduce heat, cover pot and let dumplings simmer on low about 30 minutes.
Gently remove dumplings from the water and drain. Serve with gravy or
just butter.
Rather good in a bowl of Chili!
KNOCK YOU NAKED
BROWNIES
~Shared by Larry
J., Spring Hill, TN
Prep Time 15 Minutes
Cook Time 23 Minutes
Servings 12
Ingredients
1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
1 cup Finely Chopped Pecans
1/3 cup Evaporated Milk
1/2 cup Evaporated Milk (additional)
1/2 cup Butter, Melted
60 whole Caramels, Unwrapped
1/3 cup Semi-Sweet Chocolate Chips
1/4 cup Powdered Sugar
Preparation Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup
evaporated milk, and melted butter. Stir together until totally
combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking
pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling
water) melt caramels with additional 1/2 cup evaporated milk. When
melted and combined, pour over brownie base. Sprinkle chocolate chips
as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to
press it into a large square a little smaller than the pan. Use a
spatula to remove it from the surface, then set it on top of the
caramel and chocolate chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room
temperature, then cover and refrigerate for several hours. When ready
to serve, generously sift powdered sugar over the surface of the
brownies. Cut into either nine or twelve helpings, and carefully remove
from the pan.
*Adapted from the classic “Knock You Naked Brownies” recipe, based on a
dessert at the Salt Creek Steakhouse in Breckenridge. These brownies
don’t really knock you naked…but almost.
1 box chocolate graham crackers (there will be a few graham crackers
left over)
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting
Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of
the pan with whole graham crackers.
In bowl of an electric mixer, mix pudding with milk and peanut butter;
beat at medium speed for 2 minutes. Fold in whipped topping.
Pour half the pudding mixture over graham crackers. Place another layer
of whole graham crackers on top of pudding layer.
Pour over remaining half of pudding mixture and cover with another
layer of graham crackers.
Heat the container of prepared frosting, uncovered in the microwave for
1 minute. Pour over the top of the cake.
Refrigerate for at least 12 hours before serving. Enjoy!
HOPPLE POPPLE
~Shared by Johnny,
LA
This is Beth Lubel's mother's recipe for a German breakfast dish. Her
mom won't make it unless she can find the Hebrew National brand of soft
salami. Lubel has had success with Boars Head brand Genoa salami, she
said. Cotto is another name for softer salami; just don't use the
harder, dried style of salami.
Makes 4 to 6 servings
12 eggs, beaten
1 medium green pepper, diced
1 medium onion, diced
3/4 pound soft salami (preferably Hebrew National), medium diced
2 small tomatoes, blanched and skin removed, diced
1/2 pound fresh mushrooms, sliced
1 (4-ounce) can chopped black olives, drained
1 tablespoon Worcestershire
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 375 degrees. Combine and blend all ingredients. Turn
into a 9- by 13-inch casserole dish coated with nonstick spray and bake
for 1 hour or until cooked through. Check casserole after 45 minutes.
This can be prepared the night before serving; cover and refrigerate
overnight.
HOLLY FUDGE
~Shared by Treva, NC
1 cup granulated sugar
1/2 cup (1 stick) butter
1/2 cup heavy cream
1/8 teaspoon salt
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup red and green candied cherries, chopped
Coat 8-inch square baking dish with cooking spray. In large saucepan,
bring granulated sugar, butter, heavy cream, and salt to boil over
medium heat, stirring frequently. Allow to boil 5 minutes, stirring
constantly. Remove from heat and slowly add confectioners' sugar and
vanilla, stirring until smooth and well combined. Stir in cherries
until evenly distributed. Spoon into baking dish and chill 1 hour, or
until firm. Cut into squares and serve, or store in an airtight
container.
8 ounces dry penne pasta
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
2 tablespoons olive oil
1 tablespoon garlic, minced
4 skinless, boneless chicken breast halves - cut into cubes
1 onion, sliced
1/2 green bell pepper, seeded and thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1 (16 ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup medium-dry white wine
1/2 cup freshly grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add the penne
pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve
pasta.
Whisk the cornstarch and chicken broth together in a bowl until smooth.
Set aside until needed.
Heat the olive oil in a skillet over medium heat. Add the garlic and
chicken; stir and cook until the chicken is no longer pink and juices
run clear, about 10 minutes. Stir in the onion, and green and red
peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and
simmer for 10 minutes. Pour in the chicken broth mixture and wine, if
desired, and season with oregano and basil. Stir in the cooked pasta,
and simmer over medium heat until thoroughly heated through, about 5
minutes. Serve garnished with Parmesan cheese.
AMAZING FRUIT CAKE
BARK
~Shared by Marilyn
M., Canton, OH
This Treat is To-Die-For!!!
1 (12 oz) bag dark or semi-sweet chocolate chips
1 (12 oz) bag white chocolate chips
About 1 to 1 1/2 cups assorted colorful dried fruit and roasted nuts,
rough chopped or left whole
Put the dark chocolate chips in a glass bowl or measuring cup and
microwave for 1 minute. Take out, stir, and if the chips aren't
completely melted put it back in the microwave in 15 second bursts,
stirring in between, until the chocolate is glossy and lump free.
Spread out chocolate into approximately a 9x13 rectangle on a baking
sheet that's been lined with parchment paper or a silpat liner. (The
lining is important because you will need the bark to come off easily
once it has hardened. Spread out the chocolate as evenly as you can; an
offset spatula works well for this.) Let the layer of chocolate harden.
You can set it aside, or put the tray in the refrigerator for about 30
minutes. Melt the white chocolate in the same way, and spread it out
evenly over the dark chocolate. While the white chocolate is still
warm, scatter the fruit and nuts evenly over the entire surface. Press
down gently to insure that they stick as the chocolate hardens. Set
aside to harden at room temperature, or place in the refrigerator. Cut
into pieces, or leave whole.
NOTE: You will enjoy this even MORE if you roast the nuts (if they are
raw) BEFORE you mix this altogether.
Source: I got the original recipe from The View From Great Island
SHRIMP QUICHE
~Shared by Johnny,
LA
This recipe is from Marcelle's mother's collection.
Makes 4 to 6 servings
PASTRY
2 cups minus 2 tablespoons bleached all-purpose flour
2 tablespoons white cornmeal
1/8 teaspoon salt
2/3 cup solid vegetable shortening
1/3 cup milk
Mix together the flour, cornmeal and salt in a mixing bowl. Add the
shortening. Using a pastry blender or your fingers, blend the
shortening into the dry ingredients until the mixture resembles coarse
meal. Add the milk and mix together until the mixture leaves the sides
of the bowl and forms a ball. On a lightly floured surface, roll out
the pastry and fit into a regular-size quiche pan.
FILLING
1 pound boiled shrimp, peeled and coarsely chopped
½ pound Swiss cheese, coarsely chopped
1¾ cups heavy cream
3 tablespoons flour
3 eggs
1/8 teaspoon freshly ground black pepper
Salt to taste
Preheat the oven to 375 degrees. Distribute the shrimp evenly on the
bottom of the quiche pastry. Arrange the cheese evenly over the shrimp.
Combine the cream, flour, eggs, cayenne, black pepper and salt and mix
well. Pour over the cheese and shrimp.
Bake for about 35 to 40 minutes, or until a knife inserted in the
center comes out clean. Remove from the oven and cool a few minutes
before slicing to serve.
CHRISTMAS CARAMEL
CANDY BARS
~Shared by Treva, NC
1 & 1/2 cups firmly packed brown sugar
1 & 1/2 cups butter, softened
1 cup quick-cooking rolled oats
1 cup crisp rice cereal
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Filling
35 vanilla caramels, unwrapped
1/3 cup milk
Topping
1 (14-oz.) pkg. red and green candy-coated milk chocolate pieces
1. Heat oven to 350°F. Spray 13x9-inch pan with nonstick cooking spray.
In large bowl, combine brown sugar and butter; beat until smooth. Stir
in oats and cereal. Add flour, baking soda and salt; mix until well
blended. Reserve 3 cups oat mixture for topping. Press remaining
mixture in bottom of sprayed pan. Bake at 350°F. for 10 minutes.
2. Meanwhile, in small saucepan, combine caramels and milk; heat over
low heat until caramels are melted and mixture is smooth, stirring
constantly.
3. Remove partially baked base from oven. Sprinkle with 1 cup of the
chocolate pieces. Drizzle with caramel mixture, being careful not to
let caramel touch sides of pan. Drop reserved oat mixture by heaping
teaspoonfuls over caramel mixture. Sprinkle with remaining chocolate
pieces.
4. Return to oven; bake an additional 20 to 24 minutes or until center
is set and top is golden brown. Cool 1 hour or until completely cooled.
Cut into bars.
1 medium onion sliced
1 garlic clove peeled and sliced
1/3 C. water
1/3 C. white wine vinegar
2 T. reduced sodium soy sauce
1/2 t. coarsely ground pepper
1 beef flank steak (1 lb)
1/2 C. crumbled blue cheese
In a large resealable plastic bag, combine the first 6 dry
ingredients. Add the steak; seal bag and turn to coat.
Refrigerate overnight, turning occasionally.
Drain and discard marinade. Coat grill rack with cooking spray
before starting the grill. Grill covered over medium hot heat for
5-7 minutes on each side or until meat reaches desired doneness.
Let stand for 5 minutes; thinly slice across the grain. Sprinkle
with blue cheese.
SUGAR COOKIES WITH
RASPBERRY AND CREAM
CHEESE FROSTING
~Shared by Marilyn
M., Canton, OH
This is just a simple and good recipe for sugar cookies, add some
raspberry cream cheese frosting and now you have got something really
tasty!
1/2 cup butter
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
1/2 tsp. almond extract (or vanilla)
Mix all the ingredients well then stir in 2 cups flour. If the dough
seems too sticky to roll out, add more flour until it is the right
consistency. Dust a large surface with a little flour and roll the
dough out to about 1/8 inch thickness. You don't want to roll it out
too thin! Cut out shapes with a cookie cutter . Place them on an
un-greased cookie sheet, then roll out the extra dough and cut shapes
again. Bake at 375 for 11 minutes (you don't want to overcook these).
This only made about 15 large cookies, double the recipe if you want
more.
Frosting:
4 oz. cream cheese
1/4 cup butter
1 lb. powdered sugar
1/2 tsp. vanilla
1/2 cup frozen raspberries
Mix well. If it is too runny, add more powdered sugar to get the
right consistency.
BEGGARS AMERICAN
GOULASH
~Shared by Johnny,
LA
This fantastic budget friendly recipe makes use of things that you have
in your pantry and is delicious. Made with ground beef, macaroni,
tomato sauce and cheese, it doesn't get much easier than this beef
recipe.
Ingredients
1 pound ground beef
1 onion, chopped
1 (7-ounces) package of macaroni
1 teaspoon salt
1/4 teaspoon pepper
1 can tomato sauce
1 cup Mozzarella or Cheddar cheese, shredded
1 teaspoon chili powder
Instructions
Brown ground beef in large heavy pan. Add onion, cook until transparent.
Cook macaroni according to package directions; drain.
Add to ground beef mixture. Stir in remaining ingredients. Simmer,
covered, until cheese is melted.
CANDY CANE COCKTAILS
~Shared by Treva, NC
A perfect holiday cocktail.
Serves: 8
Cooking Time: 10 min
4 cups watermelon puree
1 cup pomegranate juice
1 large box cherry flavored gelatin
8 shots peppermint liqueur
1. Stir together the watermelon puree, pomegranate juice and a heaping
tablespoon of the cherry gelatin. Chill.
2. Place some water in a saucer and the remaining dry gelatin in an
even layer in another. Dip the rims of 8 champagne glasses in the water
and then in the saucer with the gelatin to rim the glasses with the
cherry gelatin.
3. Carefully pour a shot of peppermint liqueur into each glass and then
top off the glasses with the watermelon mixture. Serve immediately.
Source: Adapted from the National Watermelon Promotion Board.
1/3 C. soy sauce
1/4 C. canola oil
2 green onions thinly sliced
2 T. plus 1 1/2 t. honey
2 T. sherry or chicken broth
2 garlic cloves minced
1 t. minced fresh gingerroot
6 bone in chicken breast halves (8 oz each)
In a large resealable bag, combine the first 7 ingredients; add the
chicken. Seal bag and turn to coat; refrigerate for at least 5
hours. Drain and discard marinade. Place chicken skin side
down on grill rack. Grill covered over indirect medium heat for
40-50 minutes or until a meat thermometer reads 170.
DARK CHOCOLATE
OATMEAL COOKIES
~Shared by Marilyn
M., Canton, OH
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
2 Tbsp. steel-cut oats
1/4 cup semisweet chocolate chips
Preheat oven to 350°F. Butter large rimmed baking sheet.
Sift first 4 ingredients into medium bowl. Using electric mixer, beat
butter in large bowl until fluffy.
Add sugar and vanilla; beat until blended. Add flour mixture and beat
until moist clumps form.
Mix in oats with spatula until evenly distributed (dough will be very
firm).
Add chocolate chips and knead gently to blend.
Using moistened palms, shape 1 generous tablespoon dough into ball.
Place on prepared sheet; flatten to 2-inch round.
Repeat with remaining dough, spacing rounds about 2 inches apart.
Bake cookies until center is slightly firm and top is cracked, about 14
minutes. Cool on sheet.
MRS. FLOYD'S DIVINITY
~Shared by Johnny,
LA
Makes 4 dozen
Hands-on time: 40 min.
Total time: 40 min.
2 1/2 cups sugar
½ cup water
½ cup light corn syrup
¼ tsp. salt
2 egg whites
1 tsp. vanilla extract
1 cup chopped pecans, toasted
Garnish: toasted pecan halves
1. Cook first 4 ingredients in a heavy 2-quart saucepan over low heat
until sugar dissolves and a candy thermometer registers 248° (about 15
minutes). Remove syrup mixture from heat.
2. Beat egg whites at high speed with an electric mixer until stiff
peaks form. Pour half of hot syrup in a thin stream over egg whites,
beating constantly at high speed, about 5 minutes.
3. Cook remaining half of syrup over medium heat, stirring
occasionally, until a candy thermometer registers 272° (about 4 to 5
minutes). Slowly pour hot syrup and vanilla extract over egg white
mixture, beating constantly at high speed until mixture holds its shape
(about 6 to 8 minutes). Stir in 1 cup chopped pecans.
4. Drop mixture quickly by rounded teaspoonfuls onto lightly greased
wax paper. Garnish, if desired. Cool.
2 tsp Olive Oil
6 Eggs, beaten
1/2 tsp Italian Seasoning
1/2 tsp Garlic Powder
1/2 tsp Salt
1/2½ tsp Cracked Black Pepper
1 & 1/2 cups Shredded Provolone & Mozzarella
1 Onion, chopped finely or grated on a box grater
3 cups Shredded Potatoes, about 4 if you're making your own
4 oz Cooked & Crumbled Pancetta or 4 Slices Bacon, cooked and
crumbled
8 Grape Tomatoes, cut in half
Few Basil Leaves, shredded
1/4 cup Asiago Cheese, shredded
1/4 cup Heavy Cream
Grease a 2 qt casserole with the olive oil. Mix together eggs,
seasonings, provolone/mozzarella, onion, and potatoes; pour into
casserole. Top with pancetta, grape tomatoes, basil, and asiago cheese.
Drizzle with cream. Cover with foil and refrigerate. To serve, preheat
oven to 400 degrees. Bake for 1 hour, covered. Uncover last 30 min.
Casserole is done when a fork comes out clean in the middle and is
firm. Let stand 10 minutes before serving.
Helpful Tips:
While everyone is waking and having coffee, I put this overnight
casserole in the oven. It's easy to make and smells wonderful while we
put on some holiday music and enjoy the morning.
1 cup shredded Cheddar cheese
1/2 cup butter or margarine, softened
1/4 cup minced fresh parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 (1 pound) loaf French bread, sliced
In a mixing bowl, combine the first six ingredients; beat until smooth.
Spread on both sides of each slice of bread; reassemble the loaf. Wrap
in a large piece of heavy-duty foil (about 28 in. x 18 in.); seal
tightly.
Grill, covered, over medium heat for 15-20 minutes or until heated
through, turning once.
Red Layer:
2 packages (3 oz. each) cherry jello
1 1/3 cups boiling water
2/3 cup Hot Damn liquor
Mix 2 packages cherry flavored jello with 1 1/3 cups boiling water.
Stir jello until dissolved. Allow to cool and stir in 2/3 cup liquor.
White Layer:
1 can sweetened condensed milk
1 cup boiling water, divided
2 packages Knox gelatin
1/2 cup cold water
3/4 cup Peppermint Schnapps
Mix 1 can sweetened condensed milk with 1/2 cup boiling water. In a
small bowl sprinkle 2 packages Knox gelatin over 1/2 cup cold water.
Let stand a few minutes; add remaining 1/2 cup boiling water to
dissolve gelatin. Add gelatin mixture to milk mixture and stir to
combine. Cool to room temperature; add 3/4 cup peppermint schnapps and
stir to combine.
Layering the Jello Shot: Rotate a white layer and then a red
layer making sure to refrigerate each layer until set. Garnish each
shot with whip cream, crushed candy canes, and red sprinkles. Yield -
Number of Servings: 32 shots.
CRACKER BARREL STYLE
OLD COUNTRY STORE
MEATLOAF
~Shared by Johnny,
LA
There is nothing like meatloaf the way Mom makes it, unless you're
making it like Cracker Barrel! This Cracker Barrel recipe is one of our
many copycat recipes from restaurants. Try it yourself to see if it
compares!
Place all in large bowl, mix completely with gloved hand.
Place in 3 loaf pans. press down with spoon.
Bake at 300 degrees F in convection oven for 60 minutes.
Remove from oven and invert each loaf over 8-inch wire rack to drain
grease and juice.
Spread 1/2 cup of catsup over each loaf.
Cut into portions 5 to 6 ounces each and keep warm. Makes 42 five ounce
servings.
BROWNIE PEPPERMINT
PATTIES
~Shared by Treva,
NC
Servings: 2 dozen
Prep Time: 1 hour, 10 min
Cook Time: 11-13 min
Total Time: 1 hour, 20 min
1/4 cup Unsalted Butter
1 × 12 oz bag Ghirardelli 60% Cocoa Baking Chips
1 & 1/4 cups Sugar
4 Eggs
1 & 1/2 cup Flour
1/2 cup Baking Ghirardelli Unsweetened Cocoa
2 tsp Baking Powder
1/2 tsp Salt
Icing:
1/4 cup Half & Half
1 bag Andes Peppermint Baking Chips
1 stick Unsalted Butter
1 lb box Powdered Sugar
Holiday Sugars To Decorate
In a small saucepan over low heat, melt the butter and half bag of
cocoa baking chips, stirring until melted over very low heat. Let cool.
Transfer melted chocolate to a large bowl; add sugar and eggs and beat
until smooth. In another bowl, combine flour, cocoa, baking powder and
salt. Gradually add the dry ingredients to the chocolate mixture and
mix well. Add remainder of chocolate chips to the dough and combine
well. Cover and refrigerate for 1 hour until firm. Drop dough by
tablespoon full onto greased cookies sheets, 2 inches apart. Bake in a
preheated 350 degree oven for about 9-11 minutes, until edges are set.
Cool cookies on the pans for about 2 minutes and then transfer to wire
racks.
Icing:
After all cookies are cool, heat half and half until hot (not boiling)
and take off heat. Add mint chips and stir until melted, just a few
minutes. Let cool slightly. In mixer bowl beat butter, add mint/half
and half mixture and slowly add just enough confectioners sugar until
desired consistency. Spread frosting on cooled cookies, decorate with
holiday sugars and enjoy! Store refrigerated in a covered container.
4 c. mushrooms, halved
2 tbsp. flour
1/2 tsp. ground nutmeg
2 pkg. frozen asparagus, cooked and drained
1/4 c. chopped pimento
1 c. chopped onion
1 tsp. chicken bouillon
1 c. milk
3/4 c. soft bread crumbs
1/4 c. butter
1/2 tsp. salt
1 1/2 tsp. lemon juice
1 tbsp. butter, melted
In covered saucepan, cook mushrooms and onions in 1/4 cup butter, 10
minutes or until tender. Remove vegetables and set aside, leaving
butter in skillet. Blend flour, chicken bouillon granules, salt,
nutmeg, and dash of pepper into skillet with butter. Slowly add milk,
stirring constantly until bubbly. Stir in mushrooms and onion, cooked
asparagus, pimento, and lemon juice. Pour into a 1 1/2 quart casserole.
Combine crumbs and melted butter. Sprinkle on top. Bake, uncovered, in
350 degree oven 35-40 minutes. Yield: 8-10.
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Heart
Healthy
SPAGHETTI PIE
~Shared by Treva, NC
Nonstick cooking spray
4 ounces dried spaghetti
2 egg whites, lightly beaten
1/3 cup grated Parmesan cheese
1 tablespoon olive oil
2 egg whites, lightly beaten
1 (12-oz) container (1 & 1/4 cups) low-fat cottage cheese,
drained
8 oz. uncooked ground turkey breast or 90% or higher lean ground
beef
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green and/or red sweet pepper
2 cloves garlic, minced
1 (8-ounce) can no-salt-added tomato sauce
1 & 1/2 teaspoons dried Italian seasoning, crushed
1/8 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese (2 ounces)
1. Preheat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick
cooking spray; set aside. For crust: Cook spaghetti according to
package directions, except omit the cooking oil and salt. Meanwhile, in
a medium bowl, stir together 2 egg whites, the Parmesan cheese, and
olive oil. Drain spaghetti well; add to egg white mixture and toss to
coat. Press spaghetti mixture evenly into the bottom and up the side of
the prepared pie plate; set aside.
2. In a small bowl, stir together 2 egg whites and drained cottage
cheese. Spread the cottage cheese mixture over the crust in pie plate.
Set aside.
3. In a large skillet, cook turkey, mushrooms, onion, sweet pepper, and
garlic until meat is browned. Drain off fat. Stir tomato sauce, Italian
seasoning, and salt into meat mixture in skillet. Spoon over cottage
cheese mixture in crust.
4. Bake about 20 minutes or until heated through. Sprinkle with
mozzarella cheese. Bake about 5 minutes more or until the cheese is
melted. Let stand for 15 minutes before serving. Cut into wedges to
serve. Makes 6 servings.
3 1/2 lb. tomatoes
1 small onion quartered
2 garlic cloves peeled and halved
2 T. olive oil
2 T. fresh thyme leaves
1 t. salt
1/4 t. pepper
12 fresh basil leaves
salad croutons and additional fresh basil leaves, optional
Place the tomatoes, onion and garlic in a greased 10x15 baking pan;
drizzle with oil. Sprinkle with thyme, salt and pepper; toss to
coat. Bake at 400 for 25-30 minutes or until tender stirring
once. Cool slightly. In a blender, process tomato mixture and
basil in batches until blended. Transfer to a large saucepan and
heat through. Garnish each serving with croutons and additional
basil if desired.
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Diabetic
Choices
WARM ZUCCHINI SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon lemon juice
- 2 cloves garlic, crushed
- 1 tablespoon olive oil
- 1/2 cup canned chickpeas (garbanzo beans), rinsed and drained
- Salt and freshly ground black pepper to taste
- 3/4 pound zucchini (about 3 cups)
- Several Romaine lettuce leaves, washed
DIRECTIONS
Mix lemon juice and crushed garlic together. Add oil and whisk
thoroughly. Add chickpeas, salt, and pepper.
Slice zucchini into 1/2-inch rounds. Blanch by bring a pot half filled
with water to a boil and add zucchini.
Let water come back to a boil and simmer for 1-2 minutes. Drain and
toss in the dressing. Or, microwave on high for 2 minutes and toss with
dressing.
Serve on a bed of lettuce leaves.
Nutritional Information Per Serving: Calories: 156; Protein: 6 g;
Sodium: 69 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Fat 7 g
Exchanges: 1 Starch, 1 Vegetable, 1-1/2 Fat
Spray a grill rack with cooking spray. Preheat a gas grill to
medium/medium-high or prepare a medium-hot fire in a charcoal grill,
with the rack placed 4 to 6 inches above the heat. Sprinkle chicken
with lemon-pepper seasoning.
Place chicken on the grill and cook 12 to 15 minutes or until chicken
is cooked through and no longer pink, and its juices run clear, turning
once. Keep warm.
Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in
flour; cook, stirring to dissolve any lumps, for 1 minute. Stir in wine
and capers; cook, stirring constantly for 2 minutes or until mixture is
slightly thickened. Remove from the heat and stir in remaining 1
tablespoon butter. Serve sauce over chicken.
Nutritional Information Per Serving: Calories: 211; Protein: 28 g;
Sodium: 243 mg; Cholesterol: 83 mg; Carbohydrates: 1 g; Fat 7 g
Exchanges: 3 Lean Meat, 1 Fat
Preheat oven to 350F. Combine ground beef, bread crumbs, egg, onion,
garlic, salt and pepper in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 32 1-inch meatballs; place on rack in broiler
pan. Bake in 350F oven 18 to 20 minutes.
Meanwhile, combine hot pepper sauce, butter and honey in large bowl;
mix well. Add meatballs; stir to coat.
Serve with dressing and celery sticks, as desired.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground
beef. Ground beef should be cooked to an internal temperature of 160F.
Color is not a reliable indicator of ground beef done-ness.
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For
Two
AMISH CHICKEN SURPRISE BAKE
~Shared by Treva, NC
A perfect recipe for two.
2 chicken breasts, butterflied
2 cups cooked rice
1/2 cup chopped mushrooms
1 & 1/2 cups milk
12 ounces Cheddar cheese, shredded
salt and pepper to taste
1 medium yellow onion
1 frozen package chopped broccoli, thawed
1. Preheat oven to 350 degrees F.
2. Cut chicken into chunks and season with seasoning salt.
3. Saute over medium to high heat. When chicken is golden brown on both
sides, take off heat and put to the side.
4. Mix the onion, broccoli, mushrooms and milk together in a bowl. Stir
in chicken and 3/4 of the cheddar cheese.
5. Spread out into a greased baking dish and pour the rest of the
cheese on top.
6. Bake for 30-40 minutes.
Source: Recipe Lion
GRILLED BACON-TOMATO
SANDWICHES
~Shared by Maggie,
TX
My family loves these sandwiches and they are very easy to prepare.
Fresh basil, tangy Italian dressing and melted cheese meld perfectly
together in this simple sandwich. ~Betty Snoddy, Franklin, Missouri
2 Servings
Total Time: 20 min.
Ingredients
4 slices Italian bread (1/2 inch thick)
4 slices provolone cheese (1 ounce each)
4 slices tomato
4 bacon strips, cooked and halved
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
2 tablespoons Italian salad dressing
Directions
Top two slices of bread with a slice of cheese; layer with tomato,
bacon, basil and remaining cheese. Top with remaining bread. Brush
dressing over outsides of sandwiches. In a large skillet over medium
heat, toast sandwiches for 2-3 minutes on each side or until cheese is
melted.
Nutrition Facts: 1 sandwich (prepared with reduced-fat cheese and
fat-free dressing) equals 360 calories, 18 g fat (8 g saturated fat),
44 mg cholesterol, 1,194 mg sodium, 27 g carbohydrate, 2 g fiber, 24 g
protein.
Source: Taste of Home 2012
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Publisher's
Choice
CHICKEN TETRAZZINI
At a glance
Prep 20 min.
Total 25 min.
Serves 4
Servings: about 1 1/4 cups per serving
Cook: 5 min.
It takes just 25 minutes to make this luscious pasta dish featuring
chicken, Parmesan cheese and a creamy mushroom sauce.
What You'll Need
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular or 98% Fat Free)
3/4 cup water
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1/4 cup chopped red pepper or drained jarred pimiento (optional)
1/2 of a 1-pound package spaghetti, cooked and drained
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in
Water, drained
How to Make It
Heat the soup, water, cheese, parsley, red pepper, if desired,
spaghetti and chicken in a 2-quart saucepan over medium heat until the
mixture is hot and bubbling, stirring occasionally.
Recipe Tips
Serving Suggestion: Serve with sautéed spinach with garlic and Parmesan
cheese-garlic bread. For dessert serve oatmeal raisin cookies.
Nutritional Information
The following nutritional information refers to the entire recipe and
not just the products used as ingredients.
Nutrition per Serving:
Campbell's 98% FF Cream of Mushroom Soup - Campbell's Cream of Mushroom
Soup
Calories 387 - 405
Total Fat 8g - 10g
Saturated Fat 3g - 4g
Cholesterol 52mg - 54mg
Sodium 998mg - 50g - 50g
Dietary Fiber 2g - 3g
Protein 28g - 27g
Servings: 4 to 6 servings (if serving 6, use 2 cans corned beef)
Prep Time: 30 min
Cook Time: 12 min
Difficulty: Easy
Ingredients
4 slices bacon
4 tablespoon butter
1 head green cabbage, coarsely chopped
salt and freshly ground pepper to taste
1 can corned beef
Directions
Cook the bacon in large pot over medium heat until almost crisp. Remove
the bacon from the pot and set aside. Melt the butter in the pot with
the bacon grease. Add the cabbage, stirring well to coat the cabbage in
fat. Add about 1/3 cup water, and salt and pepper, to taste. Cover pot
with a lid, and cook over medium heat for about 10-15 minutes.
Meanwhile, chop the bacon into small pieces.
Remove the lid from the pot, and scatter chunks of corned beef and
chopped bacon over top of the cabbage. Cover and cook until desired
doneness. I personally like a little bit of crunch left to the cabbage.
Tip: Cabbage is one of those vegetables that naturally contains water
in its leaves. Begin by adding just a small amount of water. As cabbage
cooks, if it needs more liquid, then add more water.
Directions: Prepare cake mix according to package directions for a 9x13
cake. Once cake comes out of the oven, allow it to cool for just a
couple of minutes. Then, with a wooden spoon handle, a spatula handle,
or some other similarly-sized object, begin poking holes in the cake.
You want the holes to be BIG so that the pudding has plenty of room to
get down in there. Be sure to poke right down to the bottom of the cake.
In a bowl, whisk together instant pudding mix with 4 cups milk. Stir
until all the lumps are gone.
Pour pudding over cake. Taking care to pour it right into the holes as
much as possible. Spread it all out and using the back of the spoon,
gently push pudding down into the holes.
Put the cake into the fridge to set and cool (about 2 hours). Once your
cake has completely cooled, spread on whipped topping.
If you haven't done so already, crush your vanilla wafers. I just place
mine in a ziploc bag and crush them with a rolling pin. Leave some of
the pieces big. It's nice to have a bit of a crunch when you eat the
cake.
Spread crushed wafers onto the top of the cake. You can do this part
immediately before serving the cake if you like. This will ensure
the wafers are crunchy when you serve it.
Serve with freshly sliced bananas. Keep refrigerated.
Recipe makes enough for 2 adults as a meal or 4 small sides/toppings.
4 cups of sliced baby Portabella mushrooms
1/3 cup diced red onion
1 teaspoon of minced garlic
1 (1/2 cup) stick of butter
1/2-1 teaspoon of paprika
1/2 teaspoon of dried parsley
1 teaspoon lemon zest
1 cup of sour cream
pinch of salt
In a large saute pan, melt butter. Saute onions and garlic until
soft. Add mushrooms and stir.
Cook mushrooms for 3-5 minutes until they reduce in size and start to
wilt. Add lemon zest, paprika, dried parsley, salt and sour
cream. Stir until well combined. Do not boil.
Remove from heat and serve immediately.
AWESOME BREAKFAST
CASSEROLE
This casserole is creamy, cheesy, and perfect for breakfast! It will
definitely satisfy your morning hunger with its special flavor.
Yield: 8 servings
Ingredients
1 1/2 lb. frozen hash brown potatoes
1 diced onion
1 lb. bacon (or sausage)
3 eggs
2 oz. Velveeta cheese (2 slices)
2 oz. shredded cheddar cheese
1 (10-12 oz.) can cream of potato soup
salt (to taste)
pepper (to taste)
Directions
Cook the hash browns with the onion until crisp. Fry the meat of your
choice. Mix cooked ingredients in a 13x9" pan. Add the cheeses, soup,
beaten eggs, salt and pepper. Bake at 350 degrees F for 30 to 50
minutes. Serve warm.
Source: Recipe4Living
CHOCOLATE LATTE
Yield: Makes about 5 1/4 cups
Hands-on: 10 Minutes
Total: 10 Minutes
Ingredients
4 cups strong brewed hot coffee
1 cup half-and-half
1/4 cup chocolate syrup
2 tablespoons sugar
1/2 teaspoon vanilla extract
Preparation
Cook coffee, half-and-half, chocolate syrup, sugar, and vanilla in a
medium saucepan over medium-low heat, stirring often, 5 minutes or
until thoroughly heated.
Source: Southern Living DECEMBER 2012
RICE KRISPIE COCONUT
SNOWBALLS
Servings: About 40 Snowballs
Ingredients
3 large egg whites
1/8 teaspoon salt
1 cup confectioners' sugar plus more for sprinkling
2 cups sweetened shredded coconut
2 cups rice krispies cereal
1/4 cup cornstarch
Directions
Preheat oven to 200 degrees F. Make sure oven racks are placed in the
upper and lower thirds of the oven. Line two rimmed baking trays with
parchment.
Using the whisk attachment on your mixer, beat the egg whites and salt
on medium speed until the egg whites are thick and foamy (it helps if
your eggs are not extremely cold from the refrigerator). Add the
confectioners' sugar and mix on low speed until incorporated. Beat at
high speed until firm and glossy, about 5 minutes.
In a medium bowl, toss together the coconut, rice krispies and
cornstarch. Gently fold the egg whites into the cereal mixture with a
rubber spatula.
Drop heaping teaspoons of the mixture about 1" apart on the cookie
sheets. Bake for one hour until firm and dry to the touch. They will
firm up more once removed from the oven. Sprinkle with powdered sugar
and remove from baking tray to cool completely.
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 32 minutes
Yield: about 10 taquitos
The golden crunch of tortillas gives way to a creamy chicken and cream
cheese filling that is easy to love.
Ingredients
3 cups cooked shredded chicken (I like rotisserie)
6 ounces cream cheese, softened
1/3 cup sour cream
1/2 cup salsa
1 + 1/2 cups shredded sharp cheddar cheese
1 + 1/2 cups chopped baby spinach, stems removed
Coarse salt and fresh black pepper, to taste
9 - 10 (6-inch) flour tortillas
Vegetable or canola oil, for frying
Your choice for serving:
sour cream, guacamole, salsa, taco sauce, ranch dressing
Instructions
In a large bowl mix together the chicken, cream cheese, sour cream,
salsa, cheddar and spinach. Season to taste with salt and pepper.
Working with one tortilla at a time spread 2 heaping tablespoons of the
chicken mixture off center and spread out like a log. Roll up and set
seam side down on a platter. Repeat until all the tortillas are filled
and rolled.
Add enough oil to a large skillet to generously cover the bottom. Heat
on medium heat, cook tortillas in batches, until golden brown on each
side. Remove to paper towels to drain.
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.
Information
& Credits
The A
to Z Recipes Newsletter is published by
Maggie Blackwell, Editor & Contributing Author, every Wednesday
and Sunday.
The information contained in issues and the website of A to Z
Recipes is for use at your own discretion. Confer with health
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