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Good afternoon and welcome to your Sunday edition of A to Z Recipes Newsletter. Although
we're experiencing mild temperatures here, folks seem to be in the
Christmas spirit in my neck of the woods. It's in the 70's but folks
are shopping like crazy wearing short sleeves, shorts, and flip-flops.
We're used to this weather but it sure would be nice to have it cool
down some before Santa arrives. We have a sleigh-full of recipes and
other goodies for you in today's issue. I hope that y'all have a
blessed Christmas!
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 on Wednesday, 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
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!
Ramblings
Every Day is Christmas ~by Anonymous
Every day is Christmas
when you have the kind of mind,
That stores up all the goodness
and the sweetness it can find
When you don't need an occasion,
to spread a bit of cheer,
But just keep on a-giving,
of yourself throughout the year
Every day is Christmas,
with a gaily wrapped surprise,
When you to see the friendship,
in someone else's eyes.
When you try a little harder,
and complain a little less,
Holding fast to all the fervor
of the faith that you possess
Every day is Christmas,
when you've found that you can be
More concerned with words like "you"
and less with "I" and "me".
When it's fun to do a favor,
and to lend a helping a hand,
When being understood means less,
than when you understand
Every day is Christmas,
with a beauty deeply cast,
When you find it doesn't matter,
if you're first or if you're last
When you can face your conscience,
and be glad of what you are,
Then every day is Christmas,
with a stable and star.
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!
Did
You Know?
FROSTY THE CHEESEBALL
This is one of our Test Kitchen's favorite go-to party spreads. The
ingredients fit any entertaining, and it can be easily molded into
shapes from Frosty the Snowman to a football for Sunday afternoon
game-watching.
Makes: 3 cups
Preparation Time: 15 min
What You'll Need:
2 (8-ounce) packages cream cheese, softened
1 (3-ounce) container real bacon bits
1 1/4 cups finely chopped walnuts
1/4 cup mayonnaise
2 scallions, finely chopped
1/2 cup chopped fresh parsley
1 tablespoon prepared white horseradish
1/4 teaspoon crushed red pepper
What To Do:
In a large bowl, combine all the ingredients; mix well.
Divide the mixture into three balls: one small, one medium, and one
large. Arrange the balls on a serving platter in a line to form a
snowman lying down.
Serve, or cover and chill until ready to serve.
Serving Tip
It's fun to garnish this with sliced black olives for the eyes and
mouth, a baby carrot for the nose, red bell pepper triangles for
buttons, and pretzel sticks for arms, but feel free to use any of your
favorite edible delights.
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
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Use
this email
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Use
this email
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Soups.
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methods listed.
In a small southern town there was a "Nativity Scene" that showed great
skill and talent had gone into creating it.
One small feature bothered me.
The three wise men were wearing fireman's helmets.
Totally unable to come up with a reason or explanation, I left.
At a "Quik Stop" on the edge of town, I asked the lady behind the
counter about the helmets.
She exploded into a rage, yelling at me, "You darn Yankees never do
read the Bible!"
I assured her that I did, but simply couldn't recall anything about
firemen in the Bible.
She jerked her Bible from behind the counter and ruffled thru some
pages, and finally jabbed her finger at a passage. Sticking it in my
face, she said "See, it says right here, 'The three wise man came from
afar.'"
The Three Wise Women
Do you know what would have happened if it had been three Wise Women
instead of three Wise Men?
They would have asked directions, arrived on time, helped deliver the
baby, cleaned the stable, made a casserole, and brought practical gifts.
VODKA Christmas Cake
~Shared by Deann
T., Knox, IN
Once again this year, I’ve had requests for my VODKA Christmas Cake
recipe so here goes. Please keep in your files as I am beginning to get
tired of typing this up every year! (Made mine this morning!!!!)
1 cup sugar
1 tsp. baking powder
1 cup water
1 tsp. salt
1 cup brown sugar
Lemon juice,
4 large eggs,
Nuts
1 bottle Vodka
2 cups dried fruit.
Sample a cup of Vodka to check quality. Take a large bowl, check the
Vodka again to be sure it is of the highest quality then repeat. Turn
on the electric mixer. Beat one cup of butter in a large fluffy bowl.
Add 1 teaspoon of sugar. Beat again. At this point, it is best to make
sure the Vodka is still OK. Try another cup just in case. Turn off the
mixerer thingy. Break 2 eggs and add to the bowl and chuck in the cup
of dried fruit. Pick the fruit up off the floor, wash it and put it in
the bowl a piece at a time trying to count it. Mix on the turner. If
the fried druit getas stuck in the beaterers, just pry it loose with a
drewscriver Sample the Vodka to test for tonsisticity. Next, sift 2
cups of salt, or something. Check the Vodka. Now shit shift the lemon
juice and strain your nuts. Add one table. Add a spoon of sugar, or
somefink. Whatever you can find. Greash the oven. Turn the cake tin 360
degrees and try not to fall over. Don't forget to beat off the turner.
Finally, throw the bowl through the window. Finish the Vodka and wipe
the counter with the cat.
I've
just finished
making the Holly Fudge that Treva has submitted the recipe here
for. I found the recipe on mrfood's site a few days ago. It
smells delicious and is very easy to make!
I
hope to make up
candy boxes for nieces and nephews for a party we all will be at this
coming weekend.
~Rusty
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.
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:
GINGERSNAP LOGS
~Shared by Treva, NC
1 & 1/4 cups crushed gingersnaps
1/2 cup powdered sugar
1/3 cup sweetened condensed milk
1 tablespoon molasses or 1 & 1/2 teaspoons rum or coffee liqueur
1 & 1/2 teaspoons vanilla
1 teaspoon ground cinnamon
3 ounces white chocolate baking squares with cocoa butter, chopped
1 cup canned vanilla frosting
Red decorative sugar
1. In a food processor combine 1 cup of the gingersnap crumbs, the
powdered sugar, sweetened condensed milk, molasses, vanilla, and
cinnamon. Cover and process until well combined. Transfer to a bowl;
stir in remaining gingersnap crumbs. Cover and chill for 1 hour or
until dough is easy to handle.
2. Line an extra-large baking sheet with waxed paper; set aside. Using
a rounded teaspoonful of dough, shape dough into a 1 x 1/2-inch log.
Place on prepared baking sheet. Repeat with the remaining dough.
3. In small saucepan cook and stir white chocolate over low heat until
chocolate melts. Add frosting; heat and stir until mixture is smooth.
Using a fork, dip logs, one at a time, into white chocolate mixture,
allowing excess to drip off. Return to waxed paper. Sprinkle logs with
red decorative sugar. Let stand about 30 minutes or until set.
STORE: Layer logs between sheets of waxed paper in an airtight
container; cover. Store at room temperature for up to 3 days or freeze
for up to 3 months.
Source: Susan’s Daily Dose
BEETS WITH LAVENDER
AND CRUSHED
BLACKBERRIES
~Shared by Mary H.,
Montreal, Canada
Serves 4
4 beets
3 tablespoons butter
3/4 pound blackberries
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
Leaves from 4 sprigs purple basil (or green), coarsely cut
1 1/2 cups whole milk
Sea salt
Flowers from a sprig of lavender
Cook the beets in lightly salted, simmering water in a covered pan
until tender, 30 to 60 minutes, depending on their size. Leave
them to cool in their cooking water. When they are cool enough to
handle, but still warm, slip them from their skins, slice or quarter if
desired, and set aside.
Meanwhile, melt the butter in a sauté pan over low heat. Add the
blackberries and, after a few minutes, crush them with a fork.
Continue to cook them until their juices run freely, about 5
minutes. Stir in the soy sauce, balsamic vinegar and basil
leaves, then leave the mixture to stew over the lowest possible heat,
without stirring, until it smells slightly smoky, about 4 to 5 minutes.
At the same time, bring the milk just to the boiling point, then whisk
to froth and emulsify it, preferably using an electric immersion
blender. Turn the blackberries onto a warm serving dish and
arrange the beets on top. Spoon some of the milk over the beets
and drizzle the remainder over the blackberries. Add salt if
desired and sprinkle with the lavender flowers.
Source: Montreal Gazette
CAJUN PORK PAELLA
~Shared by Luanne,
FL
This convenient Cajun version uses a skillet & quick-cooking boxed
rice. Serve with crusty bread & fresh seasonal fruit salad.
1 pound boneless pork loin, cut into 1/2" cubes
1 tablespoon Cajun-style seasoning
1 tablespoon vegetable oil
1 (7.4-ounce) quick cooking spicy Cajun-style beans & rice
1 1/4 cups water
1/4 cup dry white wine (or chicken broth)
1 (8-ounce) bottle clam juice (or chicken broth) I use the chicken
broth
1 (6 1/2-ounce) jar marinated artichoke hearts, drained
1 cup thawed frozen green peas
1 (2-ounce) jar diced pimientos, undrained
Toss cubes with seasoning; heat oil in large nonstick skillet over
medium-high heat. Add pork cubes; cook & stir until pork is nicely
browned. Remove pork from skillet & keep warm. Add rice & beans
mix & seasoning packets to skillet, along with water, wine &
clam juice, stirring to mix. Bring to boil & cover tightly; reduce
heat to a simmer & cook for 6 mines, stirring several times. Top
rice mixture with pork, artichoke hearts, peas & pimientos &
cover, cooking for about 4 mines longer or until most liquid has been
absorbed. Serve hot from skillet.
ST. LOUIS BBQ PORK
STEAKS
~Shared by Larry
J., Spring Hill, TN
Serves 6 to 8
In step 3, check the sauce after it has been on the grill for about an
hour. If it looks thick and dry, add water to adjust the consistency.
You can use any light-bodied American-style beer.
Ingredients
1 1/2 cups ketchup
2 cups beer (see note)
1/4 cup A.1. sauce
1/4 cup packed dark brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon hot sauce
1 teaspoon liquid smoke
1 Package boneless pork shoulder roast steaks usually comes in a 4
count package
Instructions
1. MAKE SAUCE Whisk ketchup, beer, A.1., sugar, vinegar,
Worcestershire, garlic powder, hot sauce, and liquid smoke in large
bowl. Transfer to large disposable aluminum pan.
2. HEAT GRILL Heat all burners on high, covered, for 15 minutes. (For
charcoal grill, light about 100 coals. When covered with fine gray ash,
spread evenly over bottom of grill. Set cooking grate in place and heat
covered, with lid vent open halfway, for 5 minutes.) Scrape and oil
cooking grate.
3. SEAR AND SIMMER Season pork steaks with pepper and grill until
well-browned, 5 to 7 minutes per side. Transfer steaks to pan with
sauce, cover with foil, and place pan on grill. Turn all burners to low
and cook, covered, until steaks are tender and sauce is slightly
thickened, about 90 minutes.
4. FINAL SEAR Using potholders, remove pan from grill and turn all
burners to high. (For charcoal grill, light about 50 coals. When
covered with fine gray ash, remove grill grate and scatter evenly over
spent coals.) Remove steaks from pan and grill until lightly charred
around edges, 2 to 4 minutes per side. Skim fat from sauce and serve
with steaks.
CRUMBLE-TOP PUMPKIN
MUFFINS
~Shared by Jean,
Syracuse, NY
4 cups all-purpose baking mix
1 cup raisins (optional)
2/3 cup quick or old-fashioned oats
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1 (30-ounce.) can LIBBY'S® Easy Pumpkin Pie Mix
2 large eggs
Streusel Topping (recipe follows)
Preheat oven to 400° F. Paper-line or grease 24 muffin cups. Combine
baking mix, raisins, oats, sugar and cinnamon in large bowl. Combine
pumpkin pie mix and eggs in medium bowl; mix well. Stir into oat
mixture just until moistened. Spoon batter into prepared muffin cups,
filling 3/4 full. Sprinkle with Streusel Topping. Bake for 14 to 16
minutes or until wooden pick inserted in center comes out clean. Remove
from pans to wire rack; cool slightly. Serve warm.
For Streusel Topping:
Combine 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar
and 3/4 teaspoon ground cinnamon in small bowl. Cut in 2 tablespoons
butter with pastry blender or two knives until mixture is crumbly.
Makes 30 muffins.
MEAT LOVER'S (NO
BEAN) CHILI
~Shared by Johnny,
LA
I was challenged to see if I could make a low-carb, no bean chili. I
know there are lots of people who don't need beans in their chili. I am
not one of them. Or at least I THOUGHT I wasn't one of them. I stand
corrected. Very very very corrected. This is a great chili --- it has
all the spice, kick, texture, and heartiness of chili but doesn't have
a single bean. I hate it when I'm wrong.
Serves 8
2 pounds beef stew meat (frozen is fine) (Cheaper to buy small chuck
roast, and cut it yourself. MY opinion only.)
10 ounces smoked andouille sausages, sliced
1 (14-ounce) can diced tomatoes (whole can)
1 onion, peeled and diced
4 cloves garlic, minced (or about 2 teaspoons garlic powder)
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon kosher salt
2 cups beef broth
The Directions.
Use a 6-quart slow cooker. I didn't brown anything for this recipe, but
merely plopped it all in and turned the slow cooker on. Load everything
into your cooker --- meat, sausages, tomatoes, onion, garlic, and all
the seasonings. Stir in the broth. Cover, and cook on low for 8 to 10
hours. For chili, the longer the better, in my opinion -- get the
flavors to really meld together and provide the meat an opportunity to
fall apart.
If you'd like, you can help the meat out by shredding it completely
with two large forks, or you can even pulse a few times with a hand
held
stick blender to naturally thicken the gravy/sauce (what do you call
the juice in chili?).
Serve with your favorite toppings. My kids really like the Scoops chips
that Tostitos puts out -- they ate their bowls that way.
The Verdict.
I served this on a chili night to three other families, because I was
eager to test out a no-bean version. The crock was scraped clean! I've
made quite a few chilis the past few years, and love having a new one
to share. I think you'll really enjoy it.
CHOCOLATE COVERED
CHERRY COOKIES
~Shared by Marilyn
M., Canton, OH
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla
1 (10 ounce) jar maraschino cherries, drained, reserve juice
1 (6-ounce) package semisweet chocolate chips
1/2 cup sweetened condensed milk
In a large bowl, combine flour, cocoa powder, salt, baking powder and
soda, blending well; set aside. In a mixing bowl, beat together butter
or margarine and sugar on low speed until fluffy. Add egg and vanilla;
beat well. Gradually add dry ingredients to the creamed mixture; beat
until smooth and well blended. With hands, shape dough into 1-inch
balls; place on ungreased baking sheet. Press down center of dough with
thumb. Drain Maraschino cherries well, reserving juice. Place a cherry
in the center indention of each cookie. In small saucepan combine
chocolate pieces and sweetened condensed milk; heat over low heat until
chocolate is melted. Stir in 1 tablespoon plus 1 teaspoon of the
reserved cherry juice. Spoon about 1 teaspoon of the topping over each
cherry, spreading to cover cherry. If frosting seems too thick, thin
with a little more cherry juice. Bake at 350° for 10 minutes, or until
done. Remove to wire rack to cool.
Crumble sausage in a medium skillet. Add onion, garlic powder, cumin
and oregano; cook over medium-high heat till sausage is no longer pink.
Drain and discard drippings. Stir in olives and raisins. Beat the egg
yolk slightly; stir into sausage mixture, mixing well. Unfold crusts
and cut into 3-inch rounds with biscuit cutter. Place about 2 tsp. of
sausage filling on half the cutouts. Top with remaining dough. Moisten
fingers with water and pinch dough to seal edges. Slightly beat the egg
white; gently brush over top of empanadas. Bake in a 425 degree F. oven
for 15-18 minutes, until browned. Serve hot.
Serves 12
Serving Suggestions Make the filling ahead of time, cover and
chill. These will disappear quickly, so plan for a double batch.
Source: The Other White Meat
REINDEER CRUNCH
~Shared by Treva, NC
12 cups plain popped popcorn
1 & 1/2 cups salted mixed nuts
1/2 cup butter
2 cups packed brown sugar
1/4 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
12 ounces chocolate chips or chocolate candy melts
Preheat over to 250. Combine popcorn and nuts in large bowl Melt butter
in medium heavy saucepan. Stir in brown sugar, corn syrup and salt and
bring to a boil over medium heat, stirring constantly. Boil for 5
minutes, stirring now and then. Stir in vanilla. Working quickly and
carefully (sugar mixture is super-hot!), pour sugar mixture over
popcorn and nuts. Stir with a wooden spoon until coated. Spread mixture
in a single layer on two lightly greased two baking pans. Bake at 250
for 30 minutes, stirring once. Cool in pans on wire racks for 15
minutes and break into chunks. Melt chocolate in a double boiler or in
the microwave (if you use the microwave, melt on 50% power for 30
second increments, stirring after each 30 seconds until melted).
Drizzle melted chocolate over popcorn. Cool until chocolate hardens
(this goes faster in the fridge.) Store in airtight container.
1 cup powdered non-dairy creamer
1 cup instant chocolate drink mix
3/4 cup instant coffee granules
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
In a medium sized glass jar, combine the non-dairy creamer, chocolate
drink mix, instant coffee, sugar, cinnamon and nutmeg; mix well. To
prepare, place 2 tablespoons mix in a mug, pour in 3/4 cup boiling
water, and stir until dissolved. Serve hot.
PARMESAN BREAD WREATH
~Shared by Treva,
NC
When it comes to Christmas Eve, the more festive the table, the better.
Believe it or not, different dinner courses can be turned into
Christmas decorations. Take this edible wreath - one glimpse of it and
you'll have the entire table humming, "It's Beginning to Look a Lot
Like Christmas."
1. Preheat oven to 400 degrees F. Coat a baking sheet with
cooking spray.
2. Cut bread dough into 12 equal slices and place in circle with slices
slightly overlapping on baking sheet. Coat lightly with cooking spray,
cover with plastic wrap, and allow to rise 1 hour, or until doubled in
size.
3. Remove plastic wrap and bake 18 to 20 minutes, or until lightly
browned.
4. Meanwhile, in small bowl, combine remaining ingredients; mix well.
Remove wreath from oven and spread some of the butter mixture evenly
over top; reserve remaining butter mixture.
5. Return wreath to oven and bake an additional 3 to 4 minutes, or
until golden. Serve with remaining butter mixture on side.
Notes: You might want to form the remaining butter mixture into a log
on a piece of plastic wrap and freeze it while the bread is baking.
Then you can slice the log into butter rounds for serving with the warm
bread.
Source: 101 Days of Holiday Recipes
CRANBERRY-ORANGE
RELISH
~Shared by Jean,
Syracuse, NY
1 lb bag of fresh cranberries, washed and picked over
1 BIG fresh orange - wash, cut into 1/8ths, pick out seeds - LEAVE ON
THE PEEL!
1/2 to 3/4 cup sugar
1/2 to 1 cup walnuts (I like lots of walnuts)
Put the orange in a food processor or blender, process until somewhat
chunky. Add cranberries, whisk up a bit more but not too mushy - leave
some whole cranberries in there. Add sugar and walnuts, whisk up more
until the whole thing is fairly mixed but still has a lot of texture.
Makes 2 to 3 cups - store in glass, it can stain plastic. Keeps
refrigerated. I like to eat it as is, but it's great with turkey,
chicken, roast beast or pork, etc.
POPCORN SUTTON'S
APPLE PIE MOONSHINE
~Shared by Johnny,
LA
1/2 qt shine
2 spoonfulls of brown sugar
6 dashes of cinnamon
3 dashes of nutmeg
1/2 qt apple cider (unfiltered)
SHAKE WELL!
GERMAN CHOCOLATE
THUMBPRINT COOKIES
~Shared by Marilyn
M., Canton, OH
Topping:
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla extract
3 egg yolks, beaten
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
Cookie:
1 (18.25 ounce) package German chocolate cake mix
1/3 cup butter, melted
In a heavy 2 quart saucepan, combine sugar, milk, 1/2 cup butter,
vanilla and egg yolk; blend well. Cook over medium heat for 10 to 13
minutes or until thickened and bubbly - stir frequently. Stir in
coconut and pecans. Remove from heat and cool topping to room
temperature. Reserve 1 1/4 cups of the topping mixture and set aside.
Preheat oven to 350 degrees. Grease cookie sheets; set
aside. In a large bowl, combine cake mix, melted butter and remaining
topping mixture. Stir by hand until thoroughly moistened. Shape dough
into 1 inch balls. Place 2 inches apart on ungreased cookie sheet.
Using your thumb or finger, make an indention in center of each ball.
Fill each indention with 1/2 teaspoon of reserved topping. Bake for 10
to 13 minutes in the preheated oven. Allow cookies to cool on baking
sheet for 5 minutes before removing to a wire rack to cool completely.
CORONADO CASSEROLE
~Shared by Linda
H., Rosharon, TX
Ground beef, chiles and zucchini combine to make this filling and
flavorful casserole. A bit of egg helps bind it together for a compact
Mexican pie. Your family will truly enjoy this south-of-the-border dish.
2 pounds zucchini, sliced
1/2 cup water
1 pound lean ground beef
1 cup chopped onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
3 cups cooked rice
1 (4-ounce) can diced green chilies, drained
2 large eggs
1 (12-ounce) container cottage cheese
1 tablespoon freshly grated Parmesan cheese
2 cups shredded cheddar cheese
Preheat oven to 350°F (175°C). Lightly grease a 2-quart casserole dish;
set aside.
In a saucepan steam zucchini in water until tender-crisp.
In a skillet combine ground beef with onion; sprinkle with salt, pepper
and garlic powder. Brown beef thoroughly, about 5 minutes, stirring
often; drain.
Add rice, green chiles, zucchini, eggs, cottage cheese and Parmesan
cheese. Mix well. Transfer to casserole dish, top with cheddar cheese
and bake until bubbly and starting to brown, about 30 minutes.
Makes 8 servings.
PEPPERMINT
SHORTBREAD SQUARES
~Shared by Treva, NC
These Peppermint Shortbread Squares make a wonderful addition to your
holiday party. Wrap them up and they become delicious edible gifts to
give this season. They are also one of the best Christmas cookie
recipes my family has ever tasted.
Cooking Time: 25 min
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups flour
1 teaspoon peppermint extract
3 candy canes, crushed and mixed with 1 tablespoon sugar
3 ounces almond bark (candy coating)
1. Beat the butter and powdered sugar together until fluffy.
2. On low speed, add in the flour and peppermint extract.
3. On an un-greased cookie sheet, pat the dough into a square about
3/4-inch thick. Cover and chill for 30 minutes.
4. Preheat the oven to 325 degrees F.
5. Cut the dough into rows about 1 1/2-inch square. Separate with a
knife so there is at least 1/4-inch between the cookies. Bake for about
20-25 minutes.
6. Drizzle the cookies with melted almond bark and sprinkle with the
candy/sugar mixture.
Source: A Little Bit Crunchy, A Little Bit Rock and Roll
1 pkg. (8 oz.) cream cheese, softened
1/3 c. chopped stuffed green olives
1/4 c. chopped black olives
1 tbsp. instant minced onions
1/4 tsp. Tabasco sauce
3/4 to 1 c. chopped fresh parsley
In medium mixing bowl, combine softened cream cheese with both types of
olives, onions and Tabasco sauce; mix thoroughly. Set cheese mixture in
refrigerator about 15 minutes to harden slightly for easier handling.
Shape cheese mixture into ball. Roll in chopped parsley to coat well.
Return to refrigerator, chill 15 to 20 minutes or until serving. Serve
with assorted crackers. If made day ahead, wrap loosely in wax paper.
Leftovers can be used as a sandwich spread on rye bread for lunch.
CHRISTMAS CRUNCH
~Shared by Treva,
NC
Christmas Crunch is perfect to put into cute holiday themed bags to
give to teachers, friends and great for parties.
2 (3.5 oz) bags plain or lightly buttered microwave popcorn,
popped
12 oz. vanilla almond bark or 1 (16 oz) package white chocolate
chips, melted
2 cups regular pretzels
1 & 1/2 - cups plain Cheerios
Christmas Sprinkles
1 cup Holiday M&M's (red & green)
Holiday Treat Sacks
Ribbon
Pop the popcorn and remove any un popped kernels. Place pop corn,
pretzels and Cheerios in a large bowl and set aside. Unwrap and break
the vanilla bark into smaller pieces. Add the vanilla bark to a
microwavable bowl and melt on the DEFROST setting on your microwave.
Don't use the cook or reheat setting or you will cook the almond bark
instead of melting it. Melt the bark in 3 minute intervals and stir in
between. When the vanilla bark is completely melted and smooth pour
over the popcorn mix. Using a large spoon mix together coating the
popcorn and pretzels evenly. Spread the popcorn mixture on a piece of
waxed paper until the popcorn is dry. Add the festive sprinkles and
half of the m&m's so they stick to the popcorn mixture. When dry
break into smaller pieces and add back to a large bowl. Mix in the
remaining m&m candies and place popcorn mixture into holiday themed
bowl or individual treat bags tied with ribbon.
Source: Mommys Kitchen
TOASTED-COCONUT
MARSHMALLOW CAKE
~Shared by Jean,
Syracuse, NY
1 box Jet-Puff toasted-coconut marshmallows cut in half
1 box of your favorite chocolate cake mix prepared per package
directions
Spread marshmallows, cut side down, on the bottom of a
non-stick-sprayed (9x13 inch) glass baking dish. Pour batter over the
marshmallows and bake per the package directions. The marshmallows will
come to the top forming a glaze or frosting!
Note: try any other flavor cake mix that sounds good to you. One
neighbor used yellow cake mix and another pineapple. The
toasted-coconut marshmallows can be tricky to find. Many stores only
carry them during the holidays. Try a Big K-mart or Super Wal-Mart. The
big warning however, is to buy an extra bag of the marshmallows. They
are like candy and once you start eating one you can't stop. But you
need a whole bag to make the recipe.
BACON-WRAPPED POTATO
BITES WITH SPICY
SOUR CREAM DIPPING SAUCE
~Shared by Johnny,
LA
Makes about three dozen.
1 pound small or medium red potatoes
2 1/2 teaspoons salt, divided
1 1/2 teaspoons minced fresh rosemary
1 tablespoon olive oil
Freshly ground pepper
12 ounces to 1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1-3 teaspoons hot sauce
Salt and pepper
Preheat the oven to 400°F.
Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the
chunks roughly the same size even if they aren't the exact same shape.
Put the potatoes in a medium pot, cover with cold water, and bring to a
boil. Season the water with 2 teaspoons of salt. Once the water begins
to boil, cook the potatoes for 3 to 4 minutes, until you can stick a
fork into them without too much resistance. You want the potatoes to be
almost, but not fully, cooked through so they won't fall apart during
the next steps.
Drain the potatoes and put them in a large bowl. Add the rosemary,
olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss
until the potatoes are evenly coated.
Cut the strips of bacon into thirds. Wrap each potato bite in a piece
of bacon, securing it with a toothpick. Put the potatoes on a baking
sheet lined with parchment paper or aluminum foil spaced an inch or two
apart. You may need to cook the potatoes in two batches.
Cook the potatoes for 15 minutes, then flip each piece. Cook for
another 15 to 20 minutes, until the bacon is cooked through and as
crisp as you like it. Mix the sour cream and hot sauce in a small bowl.
Season with salt and pepper. Pile the potato bites on a plate and serve
alongside the dip.
BUCKEYE BARS
~Shared by Marilyn
M., Canton, OH
1 cup creamy peanut butter
1/2 cup finely ground graham cracker crumbs
1 cup powdered sugar
1 cup chocolate chips
Combine peanut butter, graham cracker crumbs, and confectioners' sugar
in a bowl or a food processor until smooth. It starts out really
crumbly, but keep at it. Use your hands and squish it like play dough.
It takes quite a while, but it's fun.
Line an 8-inch square pan with foil, with ends of foil extending over
sides. Press peanut butter mixture into pan evenly. Microwave chocolate
chips on high for 1 minute; stir. Microwave 15 to 30 seconds or until
chocolate is melted; stir until smooth. Spread over peanut butter layer.
Refrigerate 2 hours. Use foil handles to lift bars from pan before
cutting to serve.
MEXICAN BUBBLE PIZZA
~Shared by Linda
H., Rosharon, TX
1 1/2 lb. lean ground beef
1 (1.25-oz.) pkg. Taco Seasoning Mix
3/4 cup water
1 (10 3/4-oz.) can condensed tomato soup
1 can Pillsbury Grands Buttermilk Biscuits
8 oz. (2 cups) shredded Mexican blend cheese
2 cups shredded lettuce
2 tomatoes, chopped
1 cup Thick 'n Chunky Salsa
1 (2 1/4-oz.) can sliced ripe olives, drained
1 (8-oz.) container sour cream
3 green onions, sliced, if desired
1. Heat oven to 375F. Brown ground beef in large skillet over
medium-high heat for 8 to 10 minutes or until thoroughly cooked,
stirring frequently. Drain. Add taco seasoning mix, water and soup; mix
well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove
from heat.
2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add
pieces to ground beef mixture; stir gently. Spoon mixture into
ungreased 13x9-inch pan.
3. Bake at 375F. for 18 to 23 minutes or until sauce is bubbly and
biscuits are golden brown. Remove from oven. Sprinkle with cheese.
Return to oven; bake an additional 8 to 10 minutes or until cheese is
bubbly.
4. To serve, cut pizza into 8 squares. Top each serving with lettuce,
tomatoes, salsa, olives, sour cream and onions.
LAYERED PEPPERMINT
CHEESECAKE
~Shared by Treva,
NC
We love this cake for its childlike whimsy, candy crunch, and hidden
layers of cheesecake.
Yield: Makes 10 to 12 servings
Hands On: 1 Hour, 10 Minutes
Total: 8 Hours, 30 Minutes
Sour Cream Cake Layers:
1 (18.25-oz.) package white cake mix
2 large eggs
1 (8-oz.) container sour cream
1/3 cup vegetable oil
White Chocolate Mousse Frosting:
2/3 cup sugar
1 cup white chocolate morsels
2 cups whipping cream
2 teaspoons vanilla extract
Garnishes: White chocolate curls, peppermint candies
1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325°. Line
bottom and sides of 2 (8-inch) round cake pans with aluminum foil,
allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat
cream cheese, 1/2 cup sugar, and 2 Tbsp. butter at medium speed with an
electric mixer 1 to 2 minutes or until creamy and smooth. Add 3 eggs, l
at a time, beating until blended after each addition. Add flour and
next 3 ingredients, beating until blended. Fold in candies. Pour batter
into prepared pans. Place cake pans in a large pan; add water to pan to
depth of 1 inch.
2. Bake at 325° for 25 minutes or until set. Remove from oven to wire
racks; cool completely in pans (about 1 hour). Cover cheesecakes (do
not remove from pans), and freeze 4 to 6 hours or until frozen solid.
Lift frozen cheesecakes from pans, using foil sides as handles. Gently
remove foil from cheesecakes. Wrap in plastic wrap, and return to
freezer until ready to assemble cake.
3. Prepare Sour Cream Cake Layers: Preheat oven to 350°. Beat cake mix,
next 3 ingredients, and 1/2 cup water at low speed with an electric
mixer 30 seconds or just until moistened; beat at medium speed 2
minutes. Spoon batter into 3 greased and floured 8-inch round cake
pans.
4. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans on wire racks 10 minutes; remove
from pans to wire racks, and cool completely (about 1 hour).
5. Prepare White Chocolate Mousse Frosting: Cook 2/3 cup sugar and 1/4
cup water in a small saucepan over medium-low heat, stirring often, 3
to 4 minutes or until sugar is dissolved. Add morsels; cook, stirring
constantly, 2 to 3 minutes or until chocolate is melted and smooth.
Remove from heat. Cool to room temperature (about 30 minutes), whisking
occasionally.
6. Beat cream and 2 tsp. vanilla at high speed with an electric mixer 1
to 2 minutes or until soft peaks form. Gradually fold white chocolate
mixture into whipped cream mixture, folding until mixture reaches
spreading consistency.
7. Assemble Cake: Place 1 cake layer on a cake stand or plate. Top with
1 frozen cheesecake layer. Top with second cake layer and remaining
cheesecake layer. Top with remaining cake layer. Spread top and sides
of cake with frosting. Chill until ready to serve. Garnish, if desired.
2 c. cranberries
1 1/4 c. water
1 c. sugar
1 box cherry Jello
1/2 c. apples, diced
1/2 c. celery, chopped
Cook cranberries and water until cranberries pop open. Add sugar and
cook until dissolved. Add 1 box cherry Jello and let chill. Add 1/2 cup
diced apples and 1/2 cup chopped celery. Put into the mold and let set
in refrigerator.
HANUKKAH FRITTERS
WITH WARM CHOCOLATE
SAUCE
~Shared by Treva, NC
Fritter Ingredients
1 1/2 cups flour
1 tsp baking powder
Pinch of salt
1 egg
1 cup milk
1 large bottle grapeseed or peanut oil for frying
Powdered sugar for dusting
Warm Chocolate Sauce Ingredients
4 oz semisweet chocolate
3 tbsp sugar (or more to taste)
1 tbsp unsalted butter
Pinch of salt
3/4 cup half and half
1 tsp vanilla extract
1/2 tsp rosewater (optional)
To Make Fritters: In a mixing bowl, use a fork to mix together the
flour, baking powder, and salt. In a separate bowl, beat the egg. Whisk
the milk into the egg till well combined. Add the egg and milk mixture
to the flour mixture and stir with a fork till a thick batter forms.
Warm oil (use the whole bottle) over medium heat till hot enough for
frying (around 365 degrees F). Use a metal soup spoon to scoop up each
portion of batter. Drop batter by heaping tablespoonfuls into the hot
oil. The oil should sizzle but not splatter-- if the oil pops or
splatters, let it cool slightly before proceeding. Test one fritter
first to see if you've got the oil temperature right. You want the oil
temperature at the low end of the frying spectrum-- they take a while
to cook through. Between each scoop of batter, dip your metal spoon
into a dish of water. This will help keep the batter from sticking to
the spoon. Make 4-5 fritters at a time. Keep a metal slotted spoon
handy to turn the fritters as they become golden. Fry the fritters till
golden brown on both sides. If the oil is at the right temperature, it
should take about 3 minutes for the fritters to brown completely and
cook all the way through. Drain fried fritters on a wire rack.
To Make Warm Chocolate Sauce: Melt chocolate in a double boiler over
medium heat. Whisk in the sugar, butter, and salt, stirring constantly,
till the butter is completely melted and mixed into the chocolate.
Whisk in the half and half, a few tablespoonfuls at a time, stirring to
combine after each addition. Whisk the sauce over medium heat till the
half and half is fully incorporated. Remove from heat and whisk in the
vanilla and optional rosewater. Add additional sugar or salt to taste,
if desired. Chocolate will thicken as it cools. Dust the fried fritters
with powdered sugar, using a wire mesh strainer to sift the sugar. Pour
the warm chocolate sauce over the fritters and serve.
Servings: About 24 fritters
Source: The Shiksa in the Kitchen
APPLE APRICOT HAM
GLAZE
~Shared by Jean,
Syracuse, NY
1 cup apples, diced
1 cup apricots
1/2 teaspoon dry mustard
2 cups apple cider
1/2 teaspoon crushed cloves
Soak apricots in cider for 1 hour. After ham has cooked 1-1 1/2 hours,
remove from oven. Add above ingredients, blended together. Ham rule of
thumb = 325 degrees at 25 minutes per pound.
TRADITIONAL EGGNOGG
~Shared by Johnny,
LA
Appalachian Livin'!
12 large egg whites
1 cup granulated sugar
12 egg yolks
1/2 teaspoon salt
3 cups whipping cream
2 tablespoons sugar
1 tablespoon vanilla
7 cups whole milk
2 cups light rum
1 cup whiskey (rye or scotch)
1 dash nutmeg
Directions:
1. You will need 3 medium to large bowls.
2. In the first bowl beat egg whites until they start to thicken.
3. Add 1 cup sugar, beat until thick.
4. In the second bowl: Beat egg yolks and salt until thick.
5. Combine beaten egg whites with yolks and beat until mixed and thick.
6. In a third large bowl beat cream until it starts to thicken.
7. Add 2 tbsp sugar & vanilla to the beaten cream.
8. Add milk, rum & whiskey beating continually (for non alcoholic
eggnog omit the alcohol and add artificial rum flavoring doing it a tsp
at a time until you achieve the desired taste).
9. Combine all the ingredients, and chill.
10. Serve with a garnish of a sprinkle of nutmeg on top of each glass.
Yields 20 cups.
CHOCOLATE BLACKOUT
CAKE
~Shared by Marilyn
M., Canton, OH
Be sure to give the pudding and the cake enough time to cool or you'll
end up with runny pudding and gummy cake.
Pudding:
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract
Whisk sugar, cornstarch, salt, half-and-half, and milk in large
saucepan. Set pan over medium heat. Add chocolate and whisk constantly
until chocolate melts and mixture begins to bubble, 2 to 4 minutes.
Stir in vanilla and transfer pudding to large bowl. Place plastic wrap
directly on surface of pudding and refrigerate until cold, at least 4
hours or up to 1 day.
Cake:
8 Tbsp. unsalted butter (1 stick), plus extra for greasing pans
1 1/2 cups all-purpose flour, plus extra for dusting pans
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Dutch-processed cocoa powder
1 cup brewed coffee
1 cup buttermilk
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Adjust oven rack to middle position and heat oven to 325 degrees.
Butter and flour two 8-inch cake pans; set aside.
Whisk flour, baking powder, baking soda, and salt in bowl; set aside.
Melt butter in large saucepan over medium heat. Stir in cocoa and cook
until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk,
and sugars until dissolved. Whisk in eggs and vanilla, then slowly
whisk in flour mixture. Divide batter evenly between prepared
pans.
Bake until toothpick inserted in center comes out clean, 30 to 35
minutes. Cool layers in pans 15 minutes, then invert onto wire rack.
Cool to room temperature, at least 1 hour.
To assemble the cake: Cut each cake in half horizontally. Crumble one
cake layer into medium crumbs and set aside. Place one cake layer on
serving platter or cardboard round. Spread 1 cup pudding over cake
layer and top with another layer. Repeat with 1 cup pudding and last
cake layer. Spread remaining pudding evenly over top and sides of cake.
Sprinkle cake crumbs evenly over top and sides of cake, pressing
lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2
days.)
Serves 10 to 12
TACO LASAGNA
~Shared by Linda
H., Rosharon, TX
Excellent!!!
2 pounds ground beef
2 packages (1.25 ounces each) taco seasoning mix (or 8 Tbsp.)
4 cloves pressed garlic
½ tsp. cayenne pepper
1 Tbsp. cornmeal
1-1/2 cups water
2 packages corn tortillas (10 to 12 each)
1 jar (24 ounces) salsa
1 cup sliced green onions (1 bunch of green onions - about ¾ cup)
16 ounces sour cream mixed with 1 Tbsp. chili powder
3 cups shredded Monterey Jack cheese, divided
3 cups shredded Cheddar cheese, divided
Preheat oven to 375 degrees. In large saucepan, cook beef until brown
and drain well. Add taco seasoning, garlic, cayenne pepper, and
water. Simmer uncovered for 10 minutes. Set aside. Light grease
sides and bottom 9"x 13" pan. Place 6 tortillas in bottom of pan
overlapping and extending up edges slightly.
Layer in the following order:
1 cup salsa
½ of meat mixture (about 2 cups)
½ cup green onions
1 cup sour cream mixture
2 cups combined cheese
Repeat starting again with 6 tortillas, salsa, meat, green onions, sour
cream, and 2 cups of cheese. Place 6 tortillas and remaining salsa on
top. Bake for 40 minutes.
Remove and sprinkle with remaining cheese. Bake an additional 10
minutes or until cheese is melted. Let stand 10 minutes before serving.
Yield: 10 to 12 servings.
ITALIAN HONEY BALLS
~Shared by Treva, NC
No Christmas or other traditional celebration would be complete without
these candylike struffoli honey ball cookies.
Cooking Time: 35 min
1 cup water
1/2 cup vegetable oil
1/4 teaspoon salt
1 cup all-purpose flour
2 eggs
1/2 cup honey
1/2 cup sugar
1/8 teaspoon ground cinnamon
1. Preheat oven to 400 degrees F. In a medium-sized saucepan, bring
water, oil, and salt to a boil over high heat. Reduce heat to low and
slowly stir in flour, beating with a wooden spoon until mixture forms a
ball; remove from heat. Beat in eggs one at a time until well blended
and smooth.
2. Using a 1/2 teaspoon measuring spoon, form mixture into small balls
and place on an ungreased cookie sheet. Bake 25 to 30 minutes, or until
golden; set aside to cool.
3. In a small saucepan, bring honey, sugar, and cinnamon to a
boil over medium-high heat. Continue boiling until sugar is completely
dissolved. Remove from heat and allow to cool slightly, then combine
baked balls and honey mixture in a medium-sized bowl until balls are
completely coated.
4. Pile balls into a mound on a serving platter. Do not refrigerate.
Note: You can make this really festive by garnishing it with
candied cherries, almond or even multicolored Jordan almonds
(candy-coated almonds, also called "wedding confetti").
1/3 cup 2% milk
2/3 cup eggnog
1 (1.5 fluid ounce) jigger brewed espresso
1 pinch ground nutmeg
Pour milk and eggnog into a steaming pitcher and heat to between 145
degrees F to 165 degrees F (65 to 70 degrees C) using the steaming
wand. Brew the shot of espresso, then add to mug. Pour the steamed milk
and eggnog into the mug, using a spoon to hold back the foam. Spoon
foam over the top. Sprinkle nutmeg on top of the foam.
HOLIDAY STARS
~Shared by Treva, NC
Pastry:
2 & 1/2 cups flour
2/3 cup cold unsalted butter
1/3-1/2 cup ice water, approximately
Sift flour into a wide bowl. Cut cold butter into flour using two
knives or a pastry blender until the mixture resembles coarse meal with
chunks the size of small peas.
Using a fork, stir in ice water gradually, tossing lightly, and adding
only enough flour to allow the dough to come together in a ball.
Using floured hands, bring the dough together into a ball, handling as
little as possible; wrap in plastic wrap and refrigerate for half an
hour.
Lightly flour a work surface and roll the chilled dough into a
rectangle 1/4-inch thick. Fold lengthwise into thirds, as if you were
folding a business letter, bringing both edges into the center to form
3 layers.
Roll lightly, turn dough sideways and roll out into a rectangle again.
Repeat the folding, turning and rolling 2 more times. Wrap and
refrigerate for half an hour.
Roll again, fold in thirds and roll into a rectangle 1/8-inch thick.
Trim the edges to neaten, then cut into 4-inch squares. Place the
squares onto a lightly greased baking sheet.
Brush the top of each square with beaten egg white and sprinkle with
granulated sugar.
Using a very sharp knife, cut a slanted line beginning at each point
and cutting toward the center of the square, 1 1/2-inches in, leaving
the very center uncut (4 cuts).
Filling:
1/4-1/2 cup prune jam, fig filling, red currant jelly, strawberry or
raspberry jam, sweetened cream cheese, such as cheesecake filling, or
lemon curd
Place a teaspoonful of jam or filling in the center. Fold the point of
alternating corners into the center to form a pinwheel. Press the point
down into the dough so it won't pop up while it bakes.
Place a maraschino cherry half in the center (optional). Sprinkle with
finely chopped almonds, if desired.
Bake in a preheated 450°F oven for 7-10 minutes, or until light golden
brown and the filling is cooked through.
Topping:
2 egg whites, beaten with 2 teaspoons water
1/2-2/3 cup grated unblanched almonds (optional) sugar
Remove from oven and dust with confectioners sugar; drizzle with
confectioners icing, if desired.
Note: Purchased puff pastry may be used for the pastry portion of this
recipe.
APPLE CINNAMON
COBBLER
~Shared by Jean,
Syracuse, NY
10 cups apples, peeled and thinly sliced
1-1/2 cups sugar
4 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons vanilla
2 tablespoons butter, softened
1/2 cup water
Mix together and pour into 9 x 12 inch glass baking dish.
Batter
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons butter, softened
2 eggs, lightly beaten
Mix together and pour over apples, spread out. Bake at 350 degrees for
35 to 45 minutes or until done.
BETTER THAN 'BETTER
CHEDDAR'
~Shared by Johnny,
LA
Makes about 2 pounds
1 pound smoked Gouda cheese, shredded
1 pound white sharp cheddar, shredded
3 green onions, chopped
1 cup walnuts, chopped
Mix all ingredients together with enough homemade Creole mayonnaise to
get the correct consistency.
HOMEMADE CREOLE
MAYONNAISE
1 1/2 cups vegetable oil
1 egg
1 tablespoon Creole mustard
1 1/2 tablespoons white vinegar
1 1/2 tablespoons lemon juice
1/4 teaspoon paprika
1 teaspoon yellow prepared mustard
1 teaspoon salt
Dash of Tabasco
Place 1/4 cup oil in blender. Add all other ingredients and blend. Add
remaining oil a little at a time.
HOT BUTTER RUM MIX
~Shared by Marilyn
M., Canton, OH
1/2 gallon premium vanilla ice cream
1 pound unsalted butter (do not substitute)
1 (1-pound) box dark brown sugar
1 (1-pound) box powdered sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Soften butter and ice cream. Combine all ingredients; mix well. Place
in a freezer-safe container and freeze until ready to serve.
To serve: place 1 ounce of rum in a mug with 2 tablespoons mix. Fill
mug with boiling water; stir. Top with a dollop of whipped cream and
additional nutmeg is desired.
BACON-JALAPENO
CHEESE BALL
~Shared by Linda
H., Rosharon, TX
Barely adapted from Homesick Texan.
6 slices bacon
1/4 cup chopped pecans
8 oz cream cheese, at room temperature
1/2 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
1 garlic clove, minced
1/4 teaspoon ground cumin
pinch cayenne pepper
1 teaspoon lime juice
1/2 teaspoon Worcestershire sauce
2 jalapeños (ribs and seeds removed), finely chopped and divided
crackers (for serving)
Cook the bacon in a large skillet set over medium heat until crispy.
Transfer to a paper towel-lined plate. Allow to cool slightly, then
crumble and divide in half.
While the bacon is cooking, preheat oven to 350 F. Spread the pecans on
a baking sheet and toast for 5-7 minutes, or until fragrant.
In a medium bowl, stir together the cream cheese, cheddar cheese,
parsley, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half
of the minced jalapeños, and half of the crumbled bacon until well
combined. Season the mixture to taste with salt.
On a large plate, stir the toasted pecans, remaining minced jalapeños
and remaining half of the crumbled bacon together until evenly
distributed. Shape the cream cheese mixture into a ball (the mixture
will be sticky, I found it easiest to shape if I just barely wet my
hands first). Roll the ball in the pecan mixture until coated on all
sides.
Cover the ball and refrigerate for at least an hour before serving.
4 lg. sweet potatoes, cut off ends and wash thoroughly
Fill a saucepan large enough to hold the potatoes with water, add 1
teaspoon salt, and 2 teaspoons of butter. Cook on a medium flame until
tender when pierced with a fork. After cooking, cover with cold water
to cool potatoes so that they can be handled more easily.
Add:
1/3 c. milk
1 lg. serving spoon butter
1 tsp. salt
1 egg
Combine all ingredients and blend well. Sprinkle 1/2 teaspoon of ground
nutmeg, cinnamon, and 1 cup sugar; stir mixture thoroughly.
Again, sprinkle 1/2 teaspoon ground nutmeg and 1/2 teaspoon cinnamon.
Add 1 cup sugar, stir mixture thoroughly. Taste mixture; it should be
sweeter than you would normally like it; baking decreases the sweetness.
Blend the entire mixture with an electric beater, checking beaters
periodically to remove any strings which may come from the sweet
potatoes. After mixture has been thoroughly blended, you're ready for
the pie crust. You can use this pie crust recipe or you can buy the
ready-made crust.
Pour the mixture into two 9-inch pie shells and bake at 350 degrees for
about 2 hours, or until mixture is well set and the crust is golden
brown.
CHRISTMAS GOOSE WITH
RAISIN STUFFING
~Shared by Treva,
NC
1 large yellow onion; chopped
1 large tart apple; chopped
1/4 plus 1/3 separate cup chicken broth
6 cups toasted fresh bread crumbs
1/2 cup chopped raisins
1/4 cup slivered almonds; toasted
1/4 cup minced parsley
1 teaspoon dried sage leaves
1/4 teaspoon each salt and black pepper
1 goose (7 to 8 pounds), giblets removed
In a small saucepan, combine the onion, apple, And 1/4 cup broth. Bring
to a boil. Lower heat And simmer for 5 minutes or until onion and apple
Are tender. In a large mixing bowl, combine Onion mixture, bread
crumbs, currants, almonds, Parsley, sage, salt, and pepper. Toss 1/3
cup broth With bread crumb mixture. Preheat the oven to 350 degrees.
Rinse goose; drain, and pat dry. Prick the skin on the lower breast,
legs, and Around the wings with a skewer. Stuff goose. Then, place
goose, breast-side-up, on a rack In large roasting pan. Insert a
roasting Thermometer in its thigh without touching bone. Spoon
remaining stuffing into a lightly greased 1-1/2-quart casserole; cover
and refrigerate. Roast goose for 2 to 2-1/2 hours or until the
Thermometer registers 175 degrees, drain fat Often. Bake the covered
casserole of stuffing Along side the goose during the last 30 minutes
Of roasting. Let the goose stand for 15 to 20 minutes. Carve the goose
and discard the skin. Makes 6 servings.
PEPPERMINT DAZZLERS
~Shared by Treva, NC
Prep Time: 12 Minutes
Crisp chocolate wafer cookies (purchased or homemade)
HERSHEY'S BAKING MELTS Semi-Sweet Chocolate or HERSHEY'S BAKING MELTS
Milk Chocolate
Crushed peppermint candies
1 Heat oven to 200°F. Line cookie sheet with parchment paper or foil.
2 Place desired number of cookies on prepared sheet. Top each cookie
with one or two chocolate pieces.
3 Heat in oven 5 minutes or until chocolate is melted and can be spread
with small spatula. (Do not overheat. Melted chocolate retains its
shape until disturbed.)
4 Remove from oven; spread melted chocolate to cover surface of cookie.
Immediately sprinkle melted chocolate with crushed peppermint candies.
Allow chocolate to set up before storing in cool, dry place.
Source: Hersheyskitchens.com
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Heart
Healthy
MEXICAN QUINOA CASSEROLE
~Shared by Linda
H., Rosharon, TX
Yield: 8 Cups
"A very healthy alternative to a pasta casserole! Mostly hands off once
everything is mixed, and yet another way to use the latest super food!"
1 (14 1/2 ounce) cans diced tomatoes
1 (14 1/2 ounce) cans black beans, drained and rinsed
1 cup corn, canned
1/4 cup jalapenos, diced
1/4 cup salsa
1/3 cup broth
1 cup quinoa, toasted
1 lb lean ground beef
2 tablespoons taco seasoning
3/4 cup water
1 cup cheddar cheese, grated
Optional toppings: sour cream, cilantro, limes
Preheat oven to 400 degrees Farenheit.
In a large bowl, mix together the first seven ingredients, tomatoes
through quinoa.
Pour into a 2 quart baking dish and cover with foil. Bake for 30
minutes. Remove from oven and stir. Replace foil and bake another 30
minutes. W hile quinoa mixture is baking, prepare ground beef with taco
seasoning and water. Simmer until water has evaporated.
When quinoa mixture has finished baking, remove from oven and fluff
with a fork. Stir in taco seasoning beef. Top with cheddar cheese and
run under broiler until cheese is melted and bubbling. Serve with
optional sour cream, chopped cilantro and lime juice squeezed over.
Nutrition Facts Serving Size: 1 (420 g) Servings Per Recipe: 4
Amount Per Serving Calories 410.7, Calories from Fat 116
DUO OF CHEESEBALL
BITES
~Shared by Maggie,
TX
Each recipe makes about 16 cheeseballs
1 WW Points+ per bite
for the feta cheeseball bites:
4 oz. reduced fat cream cheese, softened
3 oz. reduced fat feta crumbles (about 1/2 of a 5 oz. container)
1/2 tsp oregano
1/2 tsp garlic cloves, minced
black pepper, to taste
1/2 C walnuts, finely diced
for the cheddar cheeseball bites:
4 oz. reduced fat cream cheese, softened
1/4 C reduced fat sharp cheddar cheese (or more to taste)
1/2 tsp paprika
kosher salt, to taste
black pepper, to taste
1/2 C walnuts, finely diced
To make either recipe: Beat the cream cheese until soft. Add the cheese
and beat to combine. Add in remaining ingredients/spices and beat until
fully combined and fluffy.
Pour out the mixture onto plastic wrap. Wrap up and refrigerate for 30
minutes or more. Roll into 1 Tbsp-sized balls and roll in walnuts. Set
on platter and serve with crackers.
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for posting. Thanks!
Diabetic
Choices
GRILLED SALSA STEAK APPETIZER
~Shared by Mary S.,
Nashville, TN
Yield: Makes 24 appetizers.
INGREDIENTS
- 2 beef shoulder top blade (flat iron) steaks (about 8-oz each)
- 1 cup prepared thick-and-chunky salsa, divided
- 1 to 2 tablespoons chopped fresh cilantro
- 24 large corn tortilla chips
- 1/2 cup prepared guacamole
- 24 fresh cilantro leaves (optional)
DIRECTIONS
Place beef steaks and 1/2 cup salsa in food-safe plastic bag; turn
steaks to coat. Close bag securely and marinate in refrigerator 15
minutes to 2 hours. Combine remaining 1/2 cup salsa and chopped
cilantro, as desired; cover and refrigerate until ready to use.
Remove steaks from marinade; discard marinade. Place steaks on grid
over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over
medium heat on preheated gas grill, covered, 12 to 16 minutes) for
medium rare (145F) to medium (160F) doneness, turning
occasionally.
Carve steaks into thin slices; cut slices into bite-size pieces.
Arrange chips on platter. Top each chip evenly with reserved salsa
mixture, beef and guacamole. Garnish with cilantro leaf, if desired.
Serve immediately.
One pound beef top loin steaks or top sirloin, cut 3/4 inch thick may
be substituted for flat iron steaks. Grill top loin steaks 10 to 12
minutes (over medium heat on preheated gas grill, covered, 7 to 10
minutes) for medium rare (145°F) to medium (160°F) doneness, turning
occasionally. Grill top sirloin steak 13 to 16 minutes (over medium
heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare
(145F) to medium (160F) doneness, turning occasionally.
- 2 cups thinly sliced romaine lettuce
- 1 cup thinly sliced red cabbage
- 1 medium red, or green, bell pepper, sliced
- 1 cup broccoli, or cauliflower, florets
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup halved cherry tomatoes
- 1/2 cup sliced cucumber
- 1/2 cup sliced red onion
- Herbed Sour Cream Dressing (ingredients to follow)
- Finely chopped parsley leaves, as garnish
Herbed Sour Cream Dressing Ingredients:
- 3/4 cup fat-free mayonnaise
- 3/4 cup fat-free sour cream
- 2 to 3 cloves garlic, minced
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried tarragon leaves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
DIRECTIONS
Arrange lettuce in bottom of 1-1/2-quart glass bowl; arrange remaining
vegetables in layers over lettuce.
Make the dressing by mixing all Herbed Sour Cream Dressing Ingredients
in small bowl (makes about 1-1/2 cups).
Spread Herbed Sour Cream Dressing over top of salad and sprinkle with
parsley.
Refrigerate, loosley covered, 8 hours or overnight. Toss before serving.
- 4 tsp. canola oil
- 3 Tbsp. ice water (approx.)
- 1/4 cup reduced-fat goat cheese
- 2 Tbsp. finely minced shallots
- 1 Tbsp. reduced-fat milk
- 4 ripe plum tomatoes, halved lengthwise
- 1 tsp. extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup whole-wheat flour
- 3/4 cup unbleached all-purpose flour
- 3 tsp. sugar, divided
- 1/8 tsp. of salt
- 2 Tbsp. unsalted butter, cut into small pieces and chilled
Directions
Preheat oven to 350 degrees. Arrange tomatoes on baking sheet, cut side
up, and rub with oil. Season with 1/2 teaspoon salt and pepper. Roast
for 45 minutes, until tomatoes are barely soft and hold their shape.
Set aside, and decrease oven to 325 degrees.
In food processor, combine whole-wheat flour, all-purpose flour, 2 tsp.
sugar and salt. Pulse a few seconds to combine. Add butter and oil.
Pulse until mixture resembles lumpy crumbs. With food processor
running, add ice water, 1 teaspoon at a time, until dough just starts
to come together. Turn dough out onto wax paper and gently press
together, making 5-inch disk. Wrap dough in wax paper and refrigerate
30 minutes, up to 24 hours.
If dough is chilled longer than 30 minutes, let sit at room temperature
10 minutes. Place dough between 2 sheets of wax paper and roll out into
an 11-inch disk. Remove top sheet of waxed paper. Using a glass as a
guide, cut out four 4-inch rounds of dough and transfer to baking
sheet. Prick dough all over with fork and refrigerate 10 minutes. Bake
tartlet rounds 10 minutes. Remove baking pan and increase oven
temperature to 375 degrees.
For filling, in a small bowl, mash together goat cheese, shallots, milk
and season with 1/4 teaspoon salt. Spread one-fourth of cheese on each
tartlet round. Top with 2 roasted tomato halves, cut side up. Sprinkle
remaining 1 tsp. sugar over tomatoes.
Bake 10 minutes, or until pastry edges are lightly golden. Cheese will
look cracked. Let tartlets stand 10 minutes. Serve warm.
Nutritional Information Per Serving: Calories: 250; Protein: 5 g;
Sodium: 115 mg; Fat: 12 g; Carbohydrates: 27 g; Fiber: 2 g Exchanges: 2
Vegetable
- 2 teaspoons canola oil
- 1 large onion, thinly sliced
- 1 medium onion, finely chopped
- 3-1/4 cups sliced mushrooms
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 1 (16 ounce) can low-fat, low-sodium chicken broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Pinch freshly ground nutmeg
- 3/4 cup low-fat sour cream
- Fresh ground black pepper to taste
- 1/2 cup cornflake crumbs
- 1 pound frozen green beans, or 4 cups lightly steamed green
beans
Directions
In a large nonstick skillet, heat 1 teaspoon oil over low heat. Add the
sliced onion and cook, stirring occasionally, until soft and golden
brown, about 20 minutes. Set aside. (This step may be one up to 2 days
in advance; store, covered, in the refrigerator.)
Preheat the oven to 425 degrees F.
In a large nonstick saucepan or Dutch oven, heat the remaining oil over
medium heat. Add the chopped onion and cook, stirring frequently, until
translucent, about 4-5 minutes. Stir in the mushrooms and garlic;
continue cooking until the mushrooms release their juices, about 4
minutes.
Sprinkle the flour over the mushrooms. Cook, stirring, 2-3 minutes,
then gradually stir in the broth. Add the bay leaf, thyme, and nutmeg;
simmer, stirring occasionally, until slightly thickened, about 5
minutes. Remove from heat; stir in the sour cream, season with pepper,
and remove the bay leaf. Set aside.
In a small bowl, combine the reserved onion topping with the cornflake
crumbs, coating thoroughly.
In a 2-quart baking dish, add green beans. Top with the sauce, then
evenly scatter the onion mixture on top. Bake until bubbling, 20-25
minutes.
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for posting. Thanks!
For
Two
CHAMPAGNE SHRIMP
RISOTTO
~Shared by Maggie,
TX
This risotto and shrimp dish has all the taste you'd expect at a fine
restaurant!
lb uncooked medium shrimp in shells, thawed if frozen
1 tablespoons butter or margarine
1 cup onion, thinly sliced
1/4 cup brut champagne, dry white wine or Progresso® chicken broth
3/4 cup uncooked Arborio or other short-grain white rice
1 cup Progresso® chicken broth, warmed
1/2 cup clam juice or water, warmed
1 cups chopped arugula, watercress or spinach
2 tablespoons grated Parmesan cheese
1/4 teaspoon ground pepper
Chopped fresh parsley, if desired
Peel shrimp. Make a shallow cut lengthwise down back of each shrimp;
wash out vein.
In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high
heat. Add onion; cook, stirring frequently, until tender. Reduce heat
to medium. Add shrimp; cook uncovered about 8 minutes, turning once,
until shrimp are pink. Remove shrimp from skillet; keep warm.
Add champagne to onion in skillet; cook until liquid has evaporated.
Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring
frequently, until edges of rice kernels are translucent. In a glass
measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture
over rice. Cook uncovered, stirring occasionally, until liquid is
absorbed. Repeat with remaining broth mixture, until rice is tender and
creamy.
About 5 minutes before risotto is done, stir in shrimp, arugula, cheese
and pepper. Sprinkle with parsley before serving.
Even though you may be tempted, don't rush the process! When making
risotto, adding the broth a little at a time ensures that the dish will
be creamy while allowing the grains to remain separate.
Leave out the shrimp and serve this as a lovely main course for your
vegetarian friends.
Nutrition Information: 1 Serving (1 Serving)
Calories 320 (Calories from Fat 60), Total Fat 6g (Saturated Fat 3
1/2g, Trans Fat 0g), Cholesterol 125mg; Sodium 610mg; Total
Carbohydrate 43g
(Dietary Fiber 1g, Sugars 1g), Protein 19g; Percent Daily Value*:
Exchanges: 2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0
Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0
High-Fat Meat; 0 Fat; Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Pillsbury.com
ANNIVERSARY CHOWDER
~Shared by Maggie,
TX
Prep/Total Time: 30 min.
Ingredients
2 small red potatoes, cubed
1/2 medium carrot, finely chopped
1/4 cup finely chopped onion
2 tablespoons butter
2 cups half-and-half cream
1 pouch (6 ounces) boneless skinless pink salmon
1/2 cup fresh or frozen corn
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
Directions
In a large saucepan, saute the potatoes, carrot and onion in butter
until tender. Reduce heat; stir in remaining ingredients. Cook and stir
for 10 minutes or until heated through. Yield: 2 servings.
Nutritional Facts
1 serving (1 cup) equals 592 calories, 39 g fat (25 g saturated fat),
181 mg cholesterol, 963 mg sodium, 26 g carbohydrate, 3 g fiber, 26 g
protein.
Source: Reminisce Magazine, May/June 2000, p49
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Publisher's
Choice
SINFULLY DECADENT
SPAGHETTI SQUASH
BAKE
Servings: Serves 10-12
Ingredients
2 medium sized spaghetti squash, sliced lengthwise, seeds removed
cooking spray
1/2 cup unsalted butter plus 2 Tablespoons, melted ~ divided
3 large eggs, room temperature
1 cup sour cream (let sit out 15 minutes to warm slightly)
1/2 cup sugar, plus 3 Tablespoons, divided
6 ounces cream cheese, softened
1/2 cup golden raisins plus 2 Tablespoons for sprinkling on top
2 large Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and
mist with cooking spray. Place squash cut-sides down and bake until
tender, about 40-45 minutes. Turn oven down to 350 degrees F.
After squash is baked, let it cool for a few minutes, or until you are
able to handle it. Scrape squash with a fork towards you, making long
strands. Place in a large bowl and set aside.
Place eggs and sour cream into the bowl of an electric mixer with a
paddle attachment; mix on medium speed until fully combined. Mix in 1/2
cup sugar, 1/2 cup (1 stick) melted butter and cream cheese. Stir in
1/2 cup raisins. Set aside.
Heat 2 Tablespoons unsalted butter in a large skillet over medium heat.
Stir in 2 Tablespoons sugar, ground cinnamon and nutmeg. Add apples and
gently toss to coat. Cook, tossing occasionally, until soft and
caramelized, 10 to 12 minutes. Stir apples (cooled slightly) into egg
mixture.
Pour the apples over the spaghetti squash strands, tossing gently to
combine. Pour into a buttered 2-1/2 quart baking dish. Place remaining
2 Tablespoons of raisins on top and sprinkle with remaining 1
Tablespoon of sugar.
Bake in oven for 40 minutes at 350 degrees F until top is set. Wait 10
minutes before serving.
9 oz dried apricots, chopped
8 oz currants
8 oz sultanas
8 oz raisins
3 1/2 fl oz brandy
8 oz butter, at room temperature
8 oz light muscovado sugar
8 oz plain flour
4 large eggs
12 oz glace cherries, halved, rinsed and dried
2 oranges, grated zest only
apricot jam for glaze
Soak the chopped apricots and dried fruit except the cherries in the
brandy in a bowl overnight - leave out in the kitchen and by the
morning the fruit will have absorbed the brandy.
Grease and line a 20cm/8in-deep round cake tin with a double layer of
greased greaseproof paper or parchment paper. Pre-heat the oven to
140C/275F/Gas 1.
Cream the butter and sugar together in a very large mixing bowl, add
the remaining ingredients, including the dried fruit mixture, and
continue to mix until well blended.
Spoon the mixture into the prepared tin and spread out evenly with the
back of a spoon. Cover the top of the cake loosely with a double layer
of greaseproof paper.
Bake in the preheated oven for about 3½ hours or until the cake is a
pale golden colour, feels firm to the touch and a skewer inserted into
the centre comes out clean. Keep an eye on the cake and if it is
getting too brown, cover it loosely with foil. Allow the cake to cool
in the tin, then turn it out.
Source: Food Network
SPICY SZECHUAN ASIAN
NOODLES
Love your Asian hot and spicy? Try this Szechuan-style dinner that's
ready in less than 30 minutes. I use reduced sodium broth, soy sauce,
etc. to lower sodium intake.
Stir-Fry
7 oz uncooked linguine-style rice stick noodles (from 14-oz package)
1 tablespoon peanut or vegetable oil
1/2 lb lean ground pork
3 medium cloves garlic, finely chopped
1 1/2 cups ready-to-eat baby-cut carrots, cut lengthwise into julienne
(2x1/4x1/4-inch) strips
1 cup thinly sliced red bell pepper
3 medium green onions, cut diagonally into 1-inch pieces
1/2 to 3/4 teaspoon crushed red pepper flakes
1 tablespoon sesame oil
1/4 cup chopped fresh cilantro
In 2-cup glass measuring cup, mix sauce ingredients with wire whisk
until well blended; set aside. In large stockpot, heat 4 quarts water
to boiling over high heat. Remove from heat; add noodles. Let stand 8
to 10 minutes or until noodles are tender; drain. Meanwhile, in wok or
12-inch nonstick skillet, heat peanut oil over medium-high heat about 1
minute. Add pork and garlic; cook about 5 minutes, breaking up pork
into small pieces with wooden spoon, until pork is no longer pink. Add
carrots, bell pepper, green onions and pepper flakes; cook 3 minutes,
stirring 3 or 4 times. Mix sauce mixture again with wire whisk to
recombine; pour into wok. Stir to coat mixture with sauce. Heat to
boiling. Reduce heat to medium-low; simmer about 3 minutes, stirring
occasionally, to blend flavors. Stir in sesame oil. In large serving
bowl, gently mix noodles with sauce mixture to coat. Sprinkle with
cilantro.
Makes 4 servings
Nutrition Information: 1 Serving (1 Serving) Calories 530 (Calories
from Fat 210), Total Fat 23g (Saturated Fat 6g, Trans Fat 0g),
Cholesterol 35mg; Sodium 1320mg; Total Carbohydrate 61g (Dietary Fiber
5g, Sugars 7g), Protein 18g
Exchanges: 3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0
Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0
High-Fat Meat; 3 1/2 Fat; Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker
BALSAMIC GLAZED
SALMON
We're dressing up heart-healthy salmon fillets with our
easy-to-throw-together two-ingredient balsamic glaze. The result is
Balsamic Glazed Salmon that tastes restaurant worthy but is really an
easy homemade meal.
Serves: 4
Cooking Time: 15 min
What You'll Need:
1 cup balsamic vinegar
1/2 cup light brown sugar
4 (6-ounce) salmon fillets
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon chopped fresh parsley
What To Do:
Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
In a medium saucepan, bring balsamic vinegar to a boil over high heat.
Stir in brown sugar, reduce heat to low, and simmer 12 to 15 minutes,
or until liquid is reduced and slightly thickened.
Meanwhile, place salmon on prepared baking sheet and evenly sprinkle
with garlic powder, salt, pepper, and parsley.
Bake 15 to 20 minutes, or until fish flakes easily with a fork. Drizzle
balsamic glaze over salmon, and serve.
Source: Mr. Food
JALAPENO POPPER DIP
6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapenos, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
Topping:
1 cup of crushed crackers (I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted
Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish. The size of the dish depends on how
thick the dip is. The thicker the dip the longer it may need to
warm up. I used S stoneware dish that is round and measures 12
inches across. My dip is usually about an inch thick.
Ingredients:
1/2 pound pasta
1 jar Classico light Asiago Romano alfredo (or about 2 cups homemade)
1/2 cup parmesan cheese (grated or freshly shredded)
1 cup shredded mozzarella cheese
1 large plum tomato, seeded and chopped
Parsley (dried or fresh)
Directions:
1. Prepare the pasta according to packaging directions.
2. Once cooked, toss pasta with sauce, parmesan, mozzarella cheese, and
tomato. Transfer to an oven safe baking dish. Top with a sprinkling of
additional mozzarella cheese if desired.
3. Bake at 350 for 20 minutes. Top with parsley. Serve hot.
Whisk crème fraîche (or sour cream) in a medium bowl until thickened
and soft peaks start to form, 1-2 minutes. Fold in horseradish and
peppercorns; season with salt and more horseradish, if desired. DO
AHEAD: Sauce can be made 3 days ahead. Cover; chill.
Beef
Combine first 5 ingredients and rub all over meat, pressing to adhere.
DO AHEAD Beef can be seasoned 1 day ahead. Wrap in plastic; chill. Let
stand at room temperature for 1 hour before continuing.
Preheat oven to 400°. Scatter rosemary over bottom of a large roasting
pan.
Heat oil and butter in a 12 inches cast-iron skillet over medium-high
heat. Sear meat until brown on all sides, about 5 minutes. Transfer to
prepared roasting pan.
Roast meat until an instant-read thermometer inserted into thickest
part of beef registers 125° for medium-rare, about 30 minutes. Transfer
to a carving board. Let rest for 15 minutes. Thinly slice tenderloin.
Serve with Horseradish Cream.
To double or triple the recipe, sear the tenderloins one at a time,
then arrange crosswise in roasting pan (cook time will be the same).
Leave at least 1 inch-2 inches between pieces of meat.
The tasty Asian-inspired glaze gives these chicken thighs a mahogany
sheen. Rich thigh meat is higher in fat than lean white meat, so the
thighs stay moist even when they're roasted without skin. Garnish with
fresh cilantro and sliced green onions, if desired.
1. Combine vinegar, soy sauce, honey, sesame oil, chile paste, and
garlic, stirring until honey dissolves. Pour vinegar mixture into a
zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator
1 hour, turning occasionally. Remove chicken from bag, reserving
marinade.
2. Preheat oven to 425°.
3. Place reserved marinade in a small saucepan over medium-high heat;
bring to a boil. Cook for 2 minutes or until syrupy, stirring
occasionally. Place chicken on a rack coated with cooking spray, and
place rack in a roasting pan. Baste chicken with reserved marinade;
sprinkle evenly with salt. Bake at 425° for 10 minutes; baste. Bake an
additional 10 minutes; baste. Discard remaining marinade. Bake an
additional 10 minutes or until done. Let stand 5 minutes before serving.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: about 30 cookies
Tender, buttery cookies with chopped nuts and a blizzard of powdered
sugar that melts-in-your-mouth.
Ingredients
8 tablespoons butter, softened
1/3 cup confectioners' sugar, plus more for coating
1 teaspoon vanilla extract
2 cups flour
1 cup chopped walnuts
Instructions
Preheat oven to 350 degrees F. Line a large a baking sheet with
parchment paper.
Using an electric mixer cream the butter, sugar and vanilla together on
medium speed until well combined.
On low speed mix in the flour and walnuts.
Roll dough into 1-inch balls and place on baking sheet 2 inches apart.
Bake 11 - 12 minutes until lightly browned around the edges. Roll them
in (or sprinkle generously over top) with confectioners' sugar while
still hot and then once again when cooled.
1½ cup fresh or frozen cranberries **See note
½ cup cranberry juice
½ cup sugar
2 (8 oz) pkg. light cream cheese
1 Tbsp lime juice
½ tsp garlic salt
½ tsp cayenne pepper
½ tsp chili powder
2 green onions, sliced
assorted crackers
Instructions
In a sauce pan, combine the cranberries, cranberry juice, and sugar.
Cook over medium heat and bring to a boil.
Boil for about 10 minutes until the cranberries pop. There may be a few
light colored ones that don’t pop, but don’t worry. They will soften as
the sauce cools. Allow the sauce to cool to room temperature.
Place cream cheese on a serving plate.
Add the lime juice, garlic salt, cayenne pepper, and chili powder to
the cranberry sauce. Mix well and pour over cream cheese. Sprinkle with
green onion. Serve with crackers. Serves 14.
Notes
A 14 oz can of cranberry sauce can be used in place of the cranberries,
cranberry juice, and sugar. No cooking is needed.
This old Southern classic dipping sauce tastes wonderful on raw
vegetables, salads and especially boiled shrimp!
Servings: 8
Prep Time: 10 minutes
Ingredients:
1/2 cup vegetable oil
4 tsp mustard
1/2 cup ketchup
2 tsp black pepper
1/2 Tbs paprika
1 tsp Worcestershire
2 cups mayonnaise
Juice of 1 lemon
3 Tbs minced garlic
3 Tbs chili sauce
2 Tbs finely chopped onion
Directions:
Put all ingredients in blender and mix thoroughly. Serve cold with
boiled shrimp or raw vegetables. Also makes a great salad dressing!
Serves 8 as a dipping sauce.
Nutritional Information: Calories Per Serving: 381, Total Fat: 34 g,
Sodium 735 mg, Carbohydrates 21 g, Protein: 2 g.
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
professionals for any special needs. Feel free to forward this
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