PUBLISHER'S CORNER . . .
Good morning and welcome to the most recent edition of A to Z Recipes Newsletter. Yes, yes, yes. It's ME again. Who'd a thunk it, right? Let's not look a gift horse in the mouth (whatever THAT means, lol). Seriously, my life has become more manageable and my health is, too. I've learned that if you have your health, you've got it all. I'll take advantage of THAT while it lasts!!!
Today's issue will please just about everyone. We've got many recipes that will help you sail through the holidays as well as the chilly weather. I'm pretty darn proud of it!
PLEASE consider sending in a recipe to share, especially if you've never before or if it's been a while. Even some of my "regulars" have almost nothing more to post. I believe you can force me into at least a weekly posting if you flood my recipe inbox! Use the following links to send in goodies to share in A to Z Recipes Newsletter:
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I have embedded the "subject" line so I know you're a friend, not a foe. PLEASE remember to include your name (just your first is fine) and your location (just your state is fine). I thank you so much!
DID YOU KNOW . . .
Heavy Cream
Shared by Marilyn M., OH
If you need heavy cream for a recipe, make your own by mixing 2/3 cup whole milk with 1/3 cup melted unsalted butter. This will give you 1 cup of heavy cream ... good to know!
JUST MAKE ME LAUGH . . .
A Christmas Gift
A guy bought his wife a beautiful diamond ring for Christmas.
After hearing about this extravagant gift, a friend of his said, "I thought she wanted one of those sporty four-wheel-drive vehicles."
"She did," he replied. "But where was I going to find a fake Jeep?"
Signs of Christmas Everywhere
Toy Store: "Ho, ho, ho spoken here."
Bridal boutique: "Marry Christmas."
Outside a church: "The original Christmas Club."
At a department store: "Big pre-Christmas sale. Come in and mangle with the crowd."
A Texas jewelry store: "Diamond tiaras -- $70,000. Three for $200,000.
A reducing salon: "24 Shaping Days until Christmas."
In a stationery store: "For the man who has everything... a calendar to remind him when payments are due.
RECIPES SHARED BY OUR PALS . . .
SPICE RUB
Shared by Charlie J., Mobile AL
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dry mustard
1 tablespoon coarse salt
1½ teaspoons cayenne pepper
1½ teaspoons ground cardamom
1½ teaspoons ground cinnamon
Mix all ingredients in a bowl. Coat ribs and let sit refrigerated overnight.
Lagniappe: also excellent on chicken
Source: Bon Appétit, July 1998
CREAMY BURRITO CASSEROLE
Shared by Luanne, FL
Prep 20 min.
Cook 30 min.
Ready in 50 min.
Serves 8.
1 lb. ground beef, or ground turkey
1/2 medium yellow onion, chopped
1 package (1 1/4 ounce) taco seasoning mix
6 large flour tortilla
1 can (16 ounce) refried beans
2 cup (up to 3) taco cheese, or cheddar cheese, shredded
1 can (10 3/4 ounce) cream of mushroom soup
4 oz sour cream
1 jar hot sauce, optional (very, very MILD sauce for me)
Brown ground meat and onion; drain. Add taco seasoning and stir in refried beans. In a separate bowl, mix soup and sour cream. Spread 1/2 sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and place over sour cream mixture. Put 1/2 of meat and bean mixture on top of tortillas. Add a layer of cheese. Sprinkle with hot sauce if using. Repeat the layers. Sprinkle cheese over the top and bake uncovered at 350 degrees F (175 degrees C) for 20-30 minutes.
CHICKEN BREASTS WITH BACON (CROCKPOT)
Shared by Luanne, FL
I thought this sounded like a good idea. You could do as many breasts as you wish and think of all the things you could do with leftovers. Kitchen stays cool also.
4 boneless, skinless chicken breast halves
1 can cream of chicken soup
8 oz. sour cream
1 Tbsp. flour
bacon slices
Wrap one uncooked bacon slice around each chicken piece and put them in crockpot. Mix sour cream, undiluted cream of chicken soup and flour and pour over chicken. Cook on low 6 to 7 hours. Serve with rice or potatoes.
Note--
I think broad noodles would be good and some paprika and garlic !!!!
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.
Source: Adapted from Tasty Kitchen, by The Pioneer Woman
http://thepioneerwoman.com/cooking/2011/05/knock-you-naked-brownies/
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. Note: You can use any light-bodied American-style beer.
Ingredients
1 1/2 cups ketchup
2 cups beer (see above 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.
FRENCH SILK CHOCOLATE PIE
Shared by Larry J., Spring Hill, TN
Serves 8 to 10
You will need a fully baked pie shell for this recipe. Use your favorite pie dough. Serve with lightly sweetened whipped cream.
Ingredients
1 cup heavy cream, chilled
3 large eggs
3/4 cup sugar
2 tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon vanilla extract
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
1 (9-inch) pie shell, baked and cooled (see note)
Instructions
1. Whip cream: With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.
2. Beat eggs: Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
3. Beat, fold, cool: Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve.
TACO SPAGHETTI (OAMC)
Shared by Linda H., Rosharon, TX
10 ounces dried spaghetti or linguine or fettuccine, broken
2 lbs ground beef or ground turkey
2 large onions, chopped
1 1/2 cups water
1 (1 1/4 ounce) envelope taco seasoning mix
2 (11 ounce) cans corn mixed with chopped peppers, drained
1 1/2 cups Colby or Monterey jack cheese or cheddar cheese, shredded
1 cup favorite salsa
2 (4 1/2 ounce) cans diced green chili peppers, drained
4 cups lettuce, shredded
1 medium tomato, chopped
Cook pasta according to pkg directions, drain.
Meanwhile, cook ground meat and onion until meat is brown, in a Dutch oven.
Drain off fat.
Stir in water and taco seasoning mix.
Bring to boiling and reduce heat.
Simmer, uncovered for 2 minutes, stirring occasionally.
Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers Divide mix evenly between 2 lightly greased 2 qt casseroles.
Package up, label and freeze up to 3 months.
To serve remaining casserole, cover and bake in a 350F oven for 20-25 minutes or until heated through.
Sprinkle with remaining cheese.
Top with lettuce and chopped tomato.
If desired, pass broken tortilla chips and dairy sour cream as additional toppings.
To serve the 2nd casserole, thaw in the refrigerator overnight.
Bake, covered in a 375F oven for 1 hour or until heated through, stirring once about halfway through baking time.
Sprinkle with 1/2 cup shredded cheese.
Serve with 4 cups shredded lettuce and 1 medium tomato, chopped.
BEEF NACHO CASSEROLE
Shared by Linda H., Rosharon, TX
1 lb Ground beef
12 oz Chunky salsa (1 jar)
1 c Sweet corn
3/4 c Miracle Whip
1 Tbsp Chili powder
2 c Tortilla chips (crushed)
2 c Colby/Monterey Jack cheese
Heat oven to 350 degrees F. Brown meat; drain. Stir in salsa, corn, Miracle Whip(R) and chili powder. Layer 1/2 meat mixture, chips and cheese in 2-quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired.
CHILI LASAGNA
Shared by Linda H., Rosharon, TX
6 to 8 servings
9 lasagna noodles
2 (15 ounce) cans chili with no beans
1 (15 ounce) container ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 green onions, thinly sliced, divided
1 (8 1/2 ounce) can whole-kernel corn, drained
1 egg
1/2 tsp. salt
1/2 tsp. black pepper
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Cook the lasagna noodles according to the package directions; drain.
Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced green onions, corn, egg, salt and pepper; mix well.
Spread 3/4 cup chili over the bottom of the baking dish. Place 3 lasagna noodles over the chili. Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili. Place 3 noodles over the chili then top with the remaining cheese mixture. Place the 3 remaining noodles over the cheese mixture then top with the remaining chili. Cover tightly with aluminum foil.
Bake for 30 minutes, then remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese. Bake for 10 minutes more. Remove from the oven, sprinkle with the remaining green onion, and let sit for 5 minutes before serving.
MEXICAN CHILES IN WALNUT SAUCE
(Chiles en Nogada)
Shared by Linda H., Rosharon, TX
6 poblano chiles or green bell peppers
1 recipe picadillo (see below)
1 cup (250 ml) finely chopped walnuts
1/2 cup (125 ml) finely chopped blanched almonds
8 oz (225 g) cream cheese, softened
1 cup (250 ml) milk
1/4 tsp (1 ml) cinnamon (optional)
The seeds of 1 pomegranate
Hold the chiles on a fork over a flame or electric burner until the skin blisters. Place them in a paper bag and allow to cool for 15 minutes. Peel the skin off under running water. Cut a slit the length of the peppers and remove the seeds and ribs. Stuff the peppers with the picadillo and fasten them closed with toothpicks if necessary. Arrange the stuffed peppers on a platter.
Combine the nuts, cream cheese, and enough milk to make a sauce about the thickness of mayonnaise. Stir in the optional cinnamon. Pour the sauce over the chiles and sprinkle the pomegranate seed over the top. Serves 6.
Picadillo
2 Tbsp (30 ml) olive oil
1 lb (500 g) ground beef
1 onion, finely chopped
1 clove garlic, finely chopped
1 apple, peeled, cored, and finely chopped
2 tomatoes, seeded and chopped
1 to 2 jalapeno peppers (to taste), seeded and finely chopped
1/4 cup (60 ml) raisins
1/4 cup (60 ml) pimiento stuffed olives, chopped
1/2 tsp (2 ml) dried oregano
1/4 tsp (1 ml) cinnamon
Salt and freshly ground pepper to taste
Heat the oil in a large heavy skillet over moderate heat. Brown the beef, then add the onions and garlic. Cook uncovered for 10 minutes, until the onions are tender. Add the remaining ingredients and simmer uncovered for 20 minutes
MEXICAN CHICKEN CASSEROLE
Shared by Linda H., Rosharon, TX
Need a great meal to make on the fly and easy to serve again and again. Keep some chips on hand to add an extra crunch. Enjoy!
4 boneless chicken breasts
1 can cream of mushroom
1 can cream of chicken
1 can Rotel tomatoes
1 jar con queso cheese or cheese whiz
1 bag chili cheese Fritos chips
1 small onion
Boil chicken, cool and cut in pieces on bottom of casserole dish. Melt cheese and pour over chicken.
Dice onions and put over cheese. Mix soups and tomatoes together. Pour half in casserole dish. Crush Frito chips and mix with second half of soup mixture. Add this to the casserole dish.
Bake at 375 for 20-30 minutes or until chips start to brown.
CHICKEN TINGA
Shared by Linda H., Rosharon, TX
Servings: 8
"This is an authentic Mexican favorite! Shredded chicken and onions are simmered in a thick and spicy chipotle sauce, then served over crunchy tostada shells."
2 tablespoons olive oil
1 large onion, cut into rings
1 (15 ounce) can stewed tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
2 pounds shredded cooked chicken meat
16 tostada shells
1/2 cup sour cream
Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.
Source: Allrecipes.com 5/28/2010
HOT CHOCOLATE MIX
Shared by Marilyn M., Canton, OH
Hot Chocolate Mix
8 cups dry milk
4 3/4 cups powdered sugar
1 3/4 cups cocoa
1 1/2 cups non-dairy creamer
1 sm. pkg. instant chocolate pudding mix
Sift all ingredients together into a large bowl.
Place the mix into an airtight container.
Attach this to the jar:
Making Hot Chocolate:
5 Tbsp. (1/3 cup) Hot Chocolate Mix
1 cup hot water (not boiling)
marshmallows or whipped cream
Place the Hot Chocolate Mix into a mug; add hot water.
Stir until the hot chocolate mix is dissolved.
Garnish as desired with marshmallows or whipped cream.
Serves 1.
SPICED APPLE PIE PARTY MIX
Shared by Marilyn M., Canton, OH
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg1 cup raisins
3/4 cup coarsely chopped dried apples
1 cup walnut pieces
In bowl combine cinnamon and nutmeg. Add raisins and apples; toss to coat with spices. Add walnuts; toss. Store in airtight container.
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.
BAKED POTATO DIP
Shared by Marilyn M., Canton, OH
It's like having a baked potato on your chip (or cracker)! This is as quick to make as it is tasty to eat. Whip some up for your next party and your friends will be hooked. Warning: Once you start eating it, it's hard to stop..... Enjoy
1 cup cream cheese, softened
1/3 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup chives, chopped
1/4 cup bottled or fresh bacon bits
Salt and Pepper to taste
Crackers and/or potato chips for dipping
Combine cream cheese, sour cream and cheddar cheese in a large bowl. Mix until it is combined. Next, add the chives and bacon bits. Season with salt and pepper. If it is too thick, add some more sour cream. Spread over crackers or chips and enjoy!
BUTTER PECAN CAKE
Shared by Marilyn M., Canton, OH
3 Tbsp. butter
1 cup pecans, chopped
2/3 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1 1/2 tsp vanilla extract
FROSTING:
3 Tbsp. butter, softened
3 cups powdered sugar
3 Tbsp milk
3/4 tsp vanilla extract
1/2 cup pecans, toasted
Melt 3 Tbsp. butter in a 13x9x2 inch baking pan; stir in 1 1/2 cups pecans; bake at 350 degrees for 10 minutes; cool. Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla and 1 cup cooled pecans, reserving remaining pecans for Butter Pecan Frosting. Pour batter into 2 greased and floured 9 inch cake pans; bake at 350 degrees for 30 minutes or until cake tests done.
Cool layers in pans 10 minutes; remove from pans, and cool completely.
Spread top and sides of cooled cake with Butter Pecan Frosting - Yield: one 2-layer cake.
Butter Pecan Frosting: Cream butter; add sugar, milk and vanilla, beating until light and fluffy.
Stir in toasted pecans. Yield: enough frosting for one 2-layer cake.
HAM AND FETA CHEESE FRITTATA
Shared by Marilyn M., Canton, OH
It's the Italian man's omelet. Perfect for breakfast, brunch or lunch. Frittatas are healthy, filling and easy to make. Once you learn the technique, you can basically use ingredients you have on hand to make a delicious meal. Leftovers are great for dinner too!
8 eggs
1/4 cup milk
1/2 cup diced cooked ham from the deli
1/4 cup crumbled feta cheese, plus 1 tablespoon for garnish
1 Tbsp. chopped thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 Tbsp. butter
Handful of chopped parsley for garnish
Preheat the oven to 350 degrees F.
Chop ham into small 1/2 inch cubes and chop the herbs. Whisk eggs in a bowl for 30 seconds to incorporate air, which results in a fluffier frittata. Add milk, thyme, ham, feta cheese, salt and pepper into the eggs. Heat butter in a non-stick pan over medium heat. Swirl the pan around to fully coat with butter. Pour the mixture into the pan. Scrap the mixture out of the bowl with a spatula and evenly distribute the ham and cheese throughout the pan. Allow the frittata to cook for the next 5-7 minutes. Resist the urge to mix, whisk, scramble, or stir. Watch as the edges of the frittata bubble and brown and listen the hissing sound of the air bubbles. Once you can lift the edge of the frittata with a butter knife, place the pan in the middle rack of the oven. Cook for an additional 15-20 minutes. Don't forget to use your oven mitts to take the pan out of the oven! The handle will be extremely hot! Garnish you golden beauty with fresh parsley and feta cheese crumbles. Slice and share the wealth of a healthy balanced meal with family and friends.
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.
CHRISTMAS DUMP CAKE
Shared by Marilyn M., Canton, OH
1 (16 ounce) can whole cranberry sauce
1 (21 ounce) can apple pie filling
1 (18.25 ounce) box yellow cake mix
1/2 cup (1 stick) butter
1/2 cup chopped almonds, walnuts or granola
Heat oven to 325 degrees F. Dump cranberries into an ungreased 9 x 13-inch pan. Dump apple pie filling into pan over the cranberries. Spread mixture evenly and "sift" dry cake mix on top. Cut up butter and dot top of cake. Sprinkle nuts or granola on top of cake. Bake 1 hour and 15 minutes. Cool 10 minutes, then cut into squares. Serve with Cool Whip or ice cream.
BLUEBERRY SOUP
Shared by Marilyn M., Canton, OH
2 cups fresh blueberries
2 cups water
1 cup sugar
1 half-inch thick lemon slice
1 cinnamon stick
1 (8-ounce) carton sour cream
Mix all ingredients except sour cream in a saucepan, and boil 20 minutes.
Press through a strainer. Chill for four hours. Stir in sour cream.
Serve in wine or sherry glasses as a first course.
CHERRY ALMOND SAUCE
Shared by Marilyn M., Canton, OH
1 can light cherry pie filling
1/4 stick butter
1/4 cup brown sugar
1/8 cup light corn syrup
1 teaspoon almond extract
Heat to boiling; reduce heat and cook 5 minutes.
Serve warm over waffles, pancakes or ice cream.
CREAMY SPAGHETTI CASSEROLE
Shared by Marilyn M., Canton, OH
1 1/2 lb. ground beef
1 Tbsp. butter
2 (8 oz.) cans tomato sauce
Salt and pepper to taste
1/2 lb. cottage cheese
8 oz. cream cheese
1/4 cup sour cream
1/3 cup chopped scallions
1 Tbsp. green bell pepper, chopped
1 (7 oz.) pkg. spaghetti, cooked
2 Tbsp. butter, melted
Brown beef in butter; add tomato sauce, salt and pepper, remove from heat. In separate bowl, combine cottage cheese, cream cheese, sour cream, onions and green pepper. In 2-quart casserole spread half the spaghetti; cover with cheese mixture. Add remaining spaghetti; pour melted butter on top. Spread meat sauce over top. Chill. Remove from refrigerator 20 minutes before baking. Bake at 350 degrees for 45 minutes. Can be made the day before. Number of servings: 8 to 10
CHICKEN BREASTS STUFFED WITH PERFECTION
Shared by Dorie, IL
6 skinless, boneless chicken breast halves - pounded thin
1 (8 ounce) bottle Italian-style salad dressing
8 slices of stale wheat bread, torn
3/4 cup grated Parmesan cheese
1 teaspoon chopped fresh thyme
1/8 teaspoon pepper
1 1/2 cups feta cheese, crumbled
1/2 cup sour cream
1 tablespoon vegetable oil
3 cloves garlic, minced
4 cups chopped fresh spinach
1 bunch green onions, chopped
1 cup mushrooms, sliced
1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped
Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
In a large bowl, stir together the feta and sour cream. Set aside.
Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
Bake, uncovered, in a preheated oven for 25 minutes.
CRANBERRY PIE
Shared by Dorie, IL
1 cup dried cranberries
2/3 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground allspice
2 1/4 pounds Pippin apples - peeled, cored and thinly sliced
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven. In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife. Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
B-52
Shared by Dorie, IL
1 (1.5 fluid ounce) jigger Irish cream liqueur
1 (1.5 fluid ounce) jigger coffee flavored liqueur
Stir together the Irish cream liqueur and coffee liqueur. Pour into two shot glasses.
BLUE RIBBON CARAMELS
Shared by Dorie, IL
2 c. whipping cream
1/2 c. milk
1 1/4 c. light corn syrup
1/2 can sweetened condensed milk
1/4 tsp. salt
1 tsp. vanilla
1 c. chopped nuts (walnuts or pecans)
2 c. sugar
Mix cream and milk together and heat until slightly warm. Add 1/3 of cream mixture to heavy 3 quart saucepan. Add corn syrup, sugar and salt. Cook over medium heat, stirring constantly. When mixture is boiling well, add another 1/3 of cream mixture (adding gradually, so boiling doesn't stop).
Add remaining cream about 10 minutes later. Gradually add sweetened condensed milk. Cook to 244-246 degrees. Add vanilla and nuts. Pour into buttered 8 inch square pan. When cool cut into squares and wrap in plastic wrap.
RED BEANS AND PORK CHOPS
Shared by Dorie, IL
1 pound dried red beans
1 onion, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 bay leaf
1 teaspoon dry crab boil
1/4 teaspoon celery salt
1/4 teaspoon crushed red pepper flakes
1 smoked ham hock
salt and pepper to taste
4 (4 ounce) boneless pork chops
Place the red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Alternately, you could bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using. Place the soaked beans into a large pot, and cover with 1/2 inch of water. Stir in the onion, garlic, diced tomatoes, bay leaf, crab boil, celery salt, and red pepper flakes. Nestle the smoked ham hock deep into the beans. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are mostly tender, about 1 hour. Uncover the beans, remove the ham hock, and stir well. Place the pork chops into the pot and cover with beans. Increase the heat to medium, and simmer until the pork chops are no longer pink in the center, the beans are completely tender, and the mixture has thickened a bit, about 20 minutes. While the pork chops are cooking, remove the meat from the ham hock and shred into bite sized pieces. Stir the ham hock meat into the beans and season with salt and pepper before serving.
BIG BOURBON BUNDT CAKE
Shared by Dorie, IL
1 cup butter, softened
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
6 tablespoons unsweetened cocoa powder
1/2 cup packed brown sugar
1 cup white sugar
4 tablespoons bourbon
4 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup unsalted butter
1/4 cup unsweetened cocoa powder
3/4 cup packed brown sugar
1 tablespoon bourbon
1 cup toasted pecan pieces
1/4 cup unsweetened cocoa powder
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon butter, softened
5 tablespoons hot water
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch Bundt or tube pan. Cream 1 cup of the butter or margarine, cream cheese, 1 teaspoon of the vanilla, 6 tablespoons of the cocoa, 1/2 cup of the brown sugar, white sugar, and 4 tablespoons of the bourbon. Add eggs one at a time mixing well after each one. Mix together flour and baking powder and mix into batter. Beat on medium speed about 3 minutes. Spread half of the batter in bottom of the prepared pan and place teaspoonfuls of filling around the center of batter. Cover with the remaining batter. Bake at 325 degree F (165 degrees C) for 70 to 75 minutes or until a toothpick comes out clean. Let cool slightly on damp tea towel and then invert on to a plate. Cool completely and then spread with glaze. To Make The Filling: Blend 1/4 cup of the unsalted butter or margarine, 1/4 cup of the cocoa, 3/4 cup of the brown sugar, and 1 tablespoon of the bourbon together. Fold in the toasted pecans. To Make The Glaze: Blend 1/4 cup of the cocoa, 1 cup of the confectioner's sugar,1 teaspoon of the vanilla, 1 tablespoon of the butter, and starting with 4 tablespoons of the water then adding more until the desired consistency is reached. Spoon over top of cooled cake.
BLUE RIBBON CRANBERRY CHICKEN
Shared by Dorie, IL
1 (16 oz.) can whole cranberry sauce
1 (8 oz.) bottle Russian salad dressing
1 env. reg. onion soup mix
1 (2 1/2-3 lb.) broiler - fryer chicken, cut up
Hot cooked rice
In a bowl combine cranberry sauce, salad dressing and soup mix. Rinse chicken. Remove skin and fat. Arrange chicken in 13 x 9 x 2 inch baking dish. Pour cranberry mixture over chicken pieces. Cover and chill in the refrigerator several hours or overnight. Bake at 300 degrees for 1 1/2 hours or until chicken is done. Spoon glaze oven chicken once or twice. Serve with hot rice.
CORNBREAD AND CHILI
Shared by Dorie, IL
Makes 8 servings
1 pound ground beef
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
1 to 2 tablespoons chili powder
1 tablespoon Original Bisquick®
3 tablespoons water
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (16 ounces) whole kernel corn, drained
1 teaspoon salt
3/4 cup Original Bisquick
3/4 cup yellow cornmeal
2/3 cup milk
1 egg
Instructions
Heat oven to 350°. Cook beef, onion and garlic in 2-quart saucepan over medium heat, stirring frequently, until beef is brown; drain. Mix chili powder, 1 tablespoon Bisquick and the water; stir into beef mixture. Stir in tomatoes, corn and salt, breaking up tomatoes. Heat to boiling, stirring frequently. Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole. Stir remaining ingredients until blended; pour over beef mixture. Bake 50 to 60 minutes or until crust is golden brown.
High Altitude (3500-6500 ft): Heat oven to 375°. Bake 50-55 min.
DEEP FRIED CAMEMBERT WITH RASPBERRY SAUCE
Shared by Dorie, IL
4 ounces Camembert cheese
1 egg
1/2 cup fine bread crumbs
3/4 cup sesame seeds
3 cups vegetable oil for frying
2/3 cup raspberry preserves
Cut chilled cheese in 6 equal wedges. In a shallow bowl, beat egg. On a sheet of wax paper, mix bread crumbs and sesame seeds.
Dip each cheese wedge in egg and turn to coat. Roll cheese in crumb mixture to coat. (If preparing ahead, cover and refrigerate now until ready to cook.)
In a heavy saucepan, heat about 2 inches of oil to 375 degrees F (190 degrees C) or until a 1-inch bread cube turns golden brown on all sides. Fry cheese until golden. Drain on paper towels.
Melt raspberry preserves for dipping sauce.
BROILED CHICKEN WITH ROASTED GARLIC SAUCE
Shared by Dorie, IL
1 medium head garlic
1 tablespoon olive oil
4 skinless, boneless chicken breasts
1/2 cup white wine
2 tablespoons butter
1 cup milk
1 tablespoon all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Preheat oven to 400 degrees F (200 degrees C).
Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed. Change oven setting to broil (375 degrees F, 190 degrees C). Let garlic cool.
To prepare chicken, place in a 9x13 inch baking dish and splash both sides with white wine. Broil for 25 minutes or until chicken is cooked through and juices run clear.
Meanwhile, place butter or margarine and milk in a large skillet and heat over medium heat until warm. Stir in the flour and cheese. Stir over medium heat until sauce begins to thicken. Slip cooled garlic cloves from skin and add to the sauce (if desired, mince first). Add chopped parsley. Bring nearly to a boil; reduce heat and stir to control thickening. If desired, pour sauce over cooked rice or pasta and top with broiled chicken. Enjoy!
TORTILLA DIP
Shared by Julia, TX
Note from Maggie: Julia sent me links to recipes (to include this one) in a format I could not read at the time. Guess what? I CAN READ IT NOW !!!
1 lb. Monterey Jack Cheese, grated
1 small can green chillies, diced
1 can black olives, chopped
1-2 tomatoes, chopped
2-3 green onions, chopped
1 bottle Zesty Italian Salad Dressing
Cilantro to taste
Mix up all ingredients, then add dressing, most all of the bottle, save a little to moisten dip later, stirring after adding dressing. Eat with tortilla chips.
SHRIMP OR CRAB SPREAD
Shared by Julia, TX
Note from Maggie: Julia sent me links to recipes (to include this one) in a format I could not read at the time. Guess what? I CAN READ IT NOW !!!
8 oz. cream cheese, softened
Worcestershire sauce
Onion powder
Garlic powder
1 jar cocktail sauce
Shrimp or crab legs
Mix cream cheese with a few drops Worcestershire sauce. Mix in onion and garlic powder to taste. Spread on a plate. Cover with cocktail sauce and put shrimp or crab on top. Serve with crackers.
CHEESE BALL
Shared by Julia, TX
Note from Maggie: Julia sent me links to recipes (to include this one) in a format I could not read at the time. Guess what? I CAN READ IT NOW !!!
8-oz. cream cheese, softened
10-oz. Cheddar cheese, shredded
2 tablespoons plus sour cream
2 Polish sausages, cooked and cut up small
Beat cream cheese. Mix all together. Form in a ball. Can be garnished with almonds, walnuts or crushed Ritz crackers. Serve with crackers arranged around it.
DIP FOR TACO CHIPS
Shared by Julia, TX
Note from Maggie: Julia sent me links to recipes (to include this one) in a format I could not read at the time. Guess what? I CAN READ IT NOW !!!
1 can mushroom soup
1 small jar jalapeno Velveeta cheese
1 container sour cream
Mix together in small casserole and put in microwave and heat. Stir often.
CRAB PATE
Shared by Julia, TX
Note from Maggie: Julia sent me links to recipes (to include this one) in a format I could not read at the time. Guess what? I CAN READ IT NOW !!!
1 can cream of mushroom soup
1 envelope unflavored gelatin
3 tablespoons cold water
3/4 cup mayonnaise
One 8-oz. pkg. cream cheese, softened
1 can crab meat, drained or flaked
1 small onion, chopped
1 cup celery, chopped
Parsley to garnish, optional
Heat soup over low heat, remove from heat. Dissolve gelatin in cold water. Add to soup, stirring well. Add the next 5 ingredients and mix well. Spoon into oiled 4 cup mold. Chill until firm. Remove from mold. Garnish with parsley. Serve with crackers.
OLIVE SPREAD
Shared by Julia, TX
Note from Maggie: Julia sent me links to recipes (to include this one) in a format I could not read at the time. Guess what? I CAN READ IT NOW !!!
6 oz. cream cheese, softened
1/2 cup mayonnaise
2 tablespoons liquid from salad olives
Dash of ground pepper
1/2 cup pecans, chopped
1 cup green salad olives, chopped, the jar will say Salad Olives, they are bits and pieces of olives with pimentos
Combine cream cheese and mayonnaise in medium bowl and mix well. Add the liquid from the salad olives and the pepper and mix. Fold in the pecans and salad olives.
HOT CHIP DIP
Shared by Julia, TX
Note from Maggie: Julia sent me links to recipes (to include this one) in a format I could not read at the time. Guess what? I CAN READ IT NOW !!!
1 pkg. hot sausage
1 lb. hamburger
One 10-3/4 oz. can cream of mushroom soup
One 10-3/4 oz. can cream of celery soup
One 7-1/2 oz. can hot jalapeno relish
l lb. Velveeta cheese
Fry meat and drain fat. Mix in soups, relish and cheese and heat to melt. Mix well. Can be kept hot in a slow cooker. Serve with nacho chips.
DRIED BEEF CHEESE BALL
Shared by Julia, TX
Note from Maggie: Julia sent me links to recipes (to include this one) in a format I could not read at the time. Guess what? I CAN READ IT NOW !!!
One 8-oz. pkg. cream cheese
1 jar dried beef, cut up
Green onion tips, chopped
1/2 teaspoon Accent
1/4 teaspoon garlic powder
Crackers
Mix cheese, half of dried beef, onions, Accent and garlic powder. Form into a ball and roll in remaining dried beef. Cover and chill. Serve with crackers.
BEAN DIP
Shared by Julia, TX
Note from Maggie: Julia sent me links to recipes (to include this one) in a format I could not read at the time. Guess what? I CAN READ IT NOW !!!
One 6 oz. can refried beans
1/3 cup sour cream
3/4 cup lettuce, shredded
1/2 cup Cheddar cheese, shredded
1 cup salsa
Spread refried beans in a large serving bowl. Top in the following order: Sour cream, lettuce, cheese and salsa. Serve with tortilla chips, bread or crackers.
DEVILED EGGS
Shared by Julia, TX
Note from Maggie: Julia sent me links to recipes (to include this one) in a format I could not read at the time. Guess what? I CAN READ IT NOW !!!
6 hard-cooked eggs
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
3/4 teaspoon prepared mustard
2 teaspoons vinegar
1/8 teaspoon pepper
3 tablespoons salad dressing or mayonnaise
Cut eggs in half lengthwise. Take out egg yolks and mash. Add the rest of the ingredients. Mix well. Replace this mixture into the hard-cooked egg white halves.
DEVILED EGGS 2
Shared by Julia, TX
Note from Maggie: Julia sent me links to recipes (to include this one) in a format I could not read at the time. Guess what? I CAN READ IT NOW !!!
6 hard cooked eggs, halved lengthwise
1/4 cup mayonnaise
1/4 teaspoon salt
Dash of pepper
2 teaspoons prepared mustard
1 tablespoon onion, minced
1 tablespoon celery, finely chopped
1 tablespoon stuffed green olives, finely chopped (optional)
Remove egg yolks and mash. Combine with remaining ingredients. Refill egg whites using pastry tube if desired. Chill. Trim tops with pimiento diamonds or paprika. For plump deviled eggs, refill only 8 halves.
Ingredients you could add: Crumbled bacon, chopped pimiento, chives, sweet pickles or parsley.
PUMPKIN POUND CAKE WITH BUTTERMILK GLAZE
Shared by Treva, NC
Drain the canned pumpkin before making the cake batter to keep the cake's texture light.
Cake:
Cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
Glaze:
1/3 cup fat-free buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda
Preheat oven to 350°.
To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.
Yield: 16 servings (serving size: 1 slice)
CALORIES 273 (29% from fat); FAT 8.7g (sat 5g,mono 2.4g,poly 0.5g); IRON 2mg; CHOLESTEROL 72mg; CALCIUM 66mg; CARBOHYDRATE 44.6g; SODIUM 243mg; PROTEIN 5g; FIBER 1.4g
Source: Cooking Light, DECEMBER 2006
PUMPKIN DIP
Shared by Treva, NC
1 can pumpkin
2 teaspoons pumpkin pie spice
8 oz. cream cheese
1 cup powdered sugar
Mix all ingredients together, chill & serve with gingersnaps or your favorite cookie.
GRAHAM CRACKER GOODIES
Shared by Treva, NC
1 & 1/2 c. milk
1/2 c. peanut butter
1 sm. instant chocolate pudding
Mix all ingredients together. Spread between graham crackers and freeze.
QUICK FRENCH ONION BISCUITS
Shared by Treva, NC
2 C Bisquick
1/4 C milk
1 (8 oz) container French onion chip dip
Heat oven to 450. Mix all ingredients until soft dough forms. Drop dough into six mounds on ungreased baking sheet. Bake 10-12 mins or until light golden brown. Serve warm.
WATERGATE SALAD
Shared by Treva, NC
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped PLANTERS Pecans
1 & 1/2 cups thawed COOL WHIP Whipped Topping
COMBINE first 4 ingredients in large bowl.
STIR in COOL WHIP.
REFRIGERATE 1 hour.
GLAZED BABY CARROTS
Shared by Treva, NC
2 lbs. baby carrots, fresh or frozen, cooked until tender
6 T. butter
6 T. brown sugar
1 t. cinnamon
1 t. ground cloves
Melt butter in small pan or bowl. Stir in brown sugar, cinnamon and cloves. Pour over cooked and drained carrots. Stir to coat. Heat in pan a few minutes or microwave on high for 30 seconds.
CHICKEN STUFFED SHELLS
Shared by Treva, NC
1 box large pasta shells, cooked and drained
2 c. cooked, diced chicken
1 box chicken stuffing mix
2 cans cream of chicken soup
1 soup can milk
Prepare stuffing mix. Mix in chicken and one can of cream of chicken soup. Stuff into shells. Place in casserole dish. Mix soup and milk together, pour on top. Bake at 350 for 30 minutes, covered.
EASY PEPPER JACK CHICKEN (SLOW COOKER RECIPE)
Shared by Treva, NC
4 to 6 chicken breast halves, boneless, without skin
1 to 2 cups bell pepper strips (use fresh or frozen pepper stir fry pepper strip combo)
1 can Pepper Jack cheese soup
3 tablespoons chunky salsa
Combine all ingredients. Cover and cook on LOW for 5 to 6 hours, until chicken is tender. Serves 4 to 6.
CHERRY CREAM SENSATION
Shared by Treva, NC
10 ice cream sandwiches
1 can cherry pie filling
1 (12 oZ) container frozen whipped topping, thawed
Chocolate sprinkles, optional
Arrange ice cream sandwiches in a single layer in a 9 x 13-inch pan. Top with pie filling, whipped topping and chocolate sprinkles if desired. Cover and freeze for at least 4 hours. May be frozen up to 2 months.
Source: Quick Cooking magazine - May/June 2004
CHOCOLATE CHIP PUMPKIN CAKE
Shared by Treva, NC
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
4 eggs
1 c. oil
1 can pumpkin
1 (12 oz.) pkg. chocolate chips
Sift together dry ingredients. Beat together eggs, oil and pumpkin. Add dry ingredients. Add chocolate chips. Grease and flour Bundt pan. Add mixture. Bake at 325°F for 1 hour and 15 minutes.
PRALINE COOKIES
Shared by Treva, NC
These cookies are crispy on the edges and a little chewy in the middle
1/2 cup butter
1 & 1/2 cups brown sugar
1 egg
1 & 1/2 cups flour
1 tsp. vanilla extract
1 cup chopped pecans
Heat oven to 350. Cream butter, sugar and egg. Stir in flour, vanilla and pecans. Mix well by hand. Shape Tbs. of dough into balls. Place on cookie sheets and flatten to about 1/8". Bake 10-12 minutes, until brown. Cool completely to harden.
AUTUMN BREAD
Shared by Treva, NC
This is such an easy bread to throw together and it's especially festive in the fall with cooked pumpkin, nutmeg and cloves.
2/3 C. shortening
3 C. sugar
4 eggs, well beaten
1 & 1/4 C. cooked pumpkin
2/3 C. water
3 1/2 C. flour
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. baking powder
2 tsp. baking soda
Chopped nuts (optional)
Mix all ingredients together and pour into two greased loaf pans. Bake at 350 degrees for approximately 1 hour.
SPINACH CASSEROLE
Shared by Treva, NC
4 pkgs frozen spinach, (10 oz each)
12 ounces cream cheese, softened
1/2 cup butter, melted, divided
2 cups seasoned bread crumbs
1 cup shredded parmesan cheese
paprika
Thaw spinach and press or squeeze to remove excess water. Grease a casserole dish and set aside. In a large mixing bowl combine the spinach, cream cheese, parmesan and 1/4 cup of melted butter. Spoon into casserole dish. Sprinkle with the breadcrumbs and paprika and drizzle with remaining 1/4 cup of butter. Bake at 350 degrees for 25 mins. YIELD 8 Servings.
HEALTHIER, RESTRICTED & DIABETIC . . .
LENTIL TACOS (VEGAN)
Shared by Luanne, FL
I believe you could substitute regular items for such as the coconut oil and sour cream.
Ingredients:
4 cups of green lentils (brown)
5 chopped tomatoes
1 white onion
1 tsp.. chilli powder
3 cloves garlic
1 tsp. adobo seasoning
2 limes
chopped fresh cilantro, to taste
pinch of: thyme, sage, basil
vegan sour cream
head of romaine lettuce
1 tbsp. coconut oil
Instructions:
Cook the lentils, set them aside and cool.
Chop the onion, tomato and garlic and saute in a pan in coconut oil.
Once onion is translucent, stir in with the lentils, and season with the chilli powder, adobo seasoning, and other seasonings, for about 7 minutes.
Pull the leaves from the romaine head, and line one side of the inside of the leaf with the vegan sour cream. fill the rest of the leaf with the lentil mixture, and serve!
SKINNY BANANAS (cooked in the skins ;o)
Shared by Treva, NC
Here's a cool way for kids to enjoy the underripe bananas. You can bake them and flavor with cinnamon. Chocolate fans can even substitute a handful of chocolate chips for the cinnamon and brown sugar.
2 under-ripe bananas
Cinnamon
Brown sugar
Preheat the oven to 350 degrees. Slice the unpeeled bananas lengthwise and lay them, sliced side up, in an ungreased pie plate. Sprinkle the bananas with cinnamon and brown sugar, then bake for 20 minutes. Serve the bananas--skin and all--on a plate and let your kids eat the meat with a fork.
BAKED ACORN SQUASH WITH APPLE STUFFING (DIABETIC)
Shared by Mary S., FL
Yield: 4 stuffed squash halves (4 servings)
Ingredients
- 2 small acorn squash (1-1/2 pounds total), halved and seeded
- 1 large or 2 small apples, peeled, diced
- 2 tablespoons diced celery
- 2 tablespoons finely chopped onion
- 2 teaspoons margarine, melted
- Pinch of salt
- Pinch of freshly ground pepper
Directions
Preheat the oven to 400 degrees F. Prepare a square baking pan with nonstick pan spray.
Place the squash cut side down in a baking pan. Bake 20 minutes.
While the squash is baking, combine the apples, celery, onion, margarine, and 2 tablespoons water in a medium bowl; mix well.
Turn the squash, cut sides up. Sprinkle with salt and pepper. Divide the apple mixture to fill the cavities of the squash. Bake the stuffed squash halves, covered with foil, for 30 minutes more. Serve hot.
Nutritional Information (Per Serving) Calories: 87; Protein: 1 g; Sodium: 63 mg; Cholesterol: 0 mg; Fat: 2 g; Dietary Fiber: 5 g; Sugars: 10 g; Carbohydrates: 18 g Exchanges: 1
Source: The New Family Cookbook for People with Diabetes
FRUIT-STUFFED PORK LOIN WITH DIJON-GARLIC CRUST (DIABETIC)
Shared by Mary S., FL
Yield: 8 servings
Ingredients
- 1 boneless top loin pork roast, about 2 1/2 pounds
- 3 ounces dried apricots, (about 14)
- 5 ounces dried plums, about 16, pitted (prunes)
- 1/4 cup Dijon-style mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 2 carrots, peeled and cut into 1-inch chunks
- 2 ribs celery, trimmed and cut into 1-inch chunks
- 1 medium onion, cut into 1-inch chunks
- 1 cup dry white wine
Directions
Arrange an oven rack one-third up from the bottom of the oven. Preheat the oven to 350 degrees F. Stand the roast on its end and insert a thin-bladed knife down the center of the roast lengthwise, creating a tube-like opening. Stuff the length of the roast with the dried fruit, stacking a piece of apricot on top of a prune as you stuff it. (If necessary, cut a slit at the other end of the roast and stuff half the fruit from one side of the roast and half the fruit from the other side.)
In a small bowl combine the mustard with the garlic powder and pepper. Rub the roast all over with the mustard mixture.
Arrange the carrots, celery, and onion in the bottom of a 9-by-13-inch baking pan. Place the roast on top of the vegetables. Pour the wine over top and add up to 1/2 cup water to the pan. (The liquid should cover the bottom of the pan but be below the bottom of the roast.)
Roast the pork, uncovered, for 45 minutes, or until an instant-read thermometer registers 150 degrees F. (Insert the thermometer into the meat portion of the roast, keeping the tip away from the fruit.)
Remove from the oven, transfer the roast to a carving board, tent loosely with foil, and let rest until temperature reaches 160 degrees F, about 10 minutes. (Discard the vegetables and liquid in the pan.)
Nutritional Information (Per Serving) Calories: 228; Protein: 28 g; Sodium: 148 mg; Cholesterol: 70 mg; Fat: 6 g; Saturated Fat: 1 g; Dietary Fiber: 2 g; Carbohydrates: 19 g
Source: NPB
ROASTED POTATOES WITH GARLIC AND ROSEMARY (DIABETIC)
Shared by Mary S., FL
Yield: 8 to 12 wedges (4 servings)
Ingredients
- 2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon crushed rosemary
- 1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.
Nutritional Information (Per Serving) Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g
Exchanges: 1-1/2 Starch, 1/2 Fat
Source: The New Family Cookbook for People with Diabetes
RECIPES FOR TWO . . .
BLT CHOPPED SALAD WITH CORN, FETA & AVOCADO
Shared by Maggie, TX
Yield: serves 2
Total Time: 25 minutes
Ingredients:
2 cups butter lettuce, chopped
2 cups fresh arugula, chopped
1 pint grape tomatos, quartered
4 slices thick-cut bacon, fried and crumbled
1 cup sweet corn
1 avocado, chopped
4 ounces feta, crumbled
1 1/2 tablespoons olive oil
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions) until it's chopped as much as I like.
In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates. Serve!
Source: How Sweet It Is
http://www.howsweeteats.com/2013/05/blt-chopped-salad-with-corn-feta-avocado/
COPYCAT RUBY TUESDAY'S CHICKEN QUESADILLAS
Shared by Maggie, TX
Quesadillas are so simple to make why would you go to a restaurant to get them? Make these like Ruby Tuesday's at home.
Serving Size : Yield 1 serving (I think it would serve two, easily.)
Ingredients
5 oz. boneless skinless chicken breast halves
Italian dressing
1 12" flour tortilla margarine, melted
1 C. Monterey jack cheese, shredded
1 Tbs. tomato, diced
1 Tbs. jalapeno pepper, diced
Cajun seasoning, to taste
1/2 C. lettuce, shredded
1/4 C. tomato, diced
sour cream salsa, for dipping
Directions
Place chicken breast in a bowl with Italian dressing, allow to marinate for at least 30 minutes in the refrigerator. Grill marinated chicken. Cut into 3/4" pieces and set aside. Brush one side of the tortilla with margarine and place in a frying pan over medium heat. On one half of tortilla, add cheese, tomatoes, peppers, and Cajun seasoning. Top with chicken, fold tortilla on top, and flip over in pan so that cheese is on top of chicken. Cook until warm throughout. Remove from pan and cut into six equal wedges. Top with tomatoes and sour cream. Serve salsa on the side.
RECIPES FROM ME TO YOU . . .
ALMOND SNOWBALLS
Yield: Makes about 5 dozen
Ingredients
1/2 cup slivered almonds
1 cup butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar
2 1/2 cups all-purpose flour
1/4 teaspoon salt
Parchment paper
1/2 cup powdered sugar
Preparation
1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.
2. Process almonds in a food processor 30 seconds or until finely ground.
3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly.)
4. Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.
5. Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.
6. Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies in 1/2 cup powdered sugar.
Source: Southern Living
FRIED CHICKEN SANDWICH WITH MAPLE BACON & PIMENTO CHEESE
Makes 8 sandwiches
Ingredients
For the Chicken
4 large boneless chicken breasts
2 cups buttermilk
1/2 teaspoon cayenne + 1/4 teaspoon Cayenne, divided
2 cups flour
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
Canola oil for frying
For the Pimento cheese
2 cups cheddar cheese
8 ounces cream cheese
1/2 cup mayo
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
1/2 cup diced pimento
salt & pepper
For assembly
8 burger buns
2 tomatoes, sliced
1 cup lettuce
1/2 cup dill pickles, thinly sliced
16 slices thick cut bacon
2 tablespoons maple syrup
Special Equipment: Deep fry thermometer
Instructions
Cut each chicken breast in half and place in a large freezer bag. Cover the chicken with your buttermilk, and 1/2 teaspoon of cayenne. Shake the bag to make sure the chicken is completely coated. Refrigerate overnight.
In the base of a stand mixer, combine all of your cheese ingredients, and mix on low until combined (about 3 minutes). Transfer to an airtight container. (Cheese will keep for several days).
Preheat your oven to 350.
Line a large baking tray with parchment paper, lay out your bacon, and baste both the top and bottom with maple syrup. Bake for 25-30 minutes, turning half way through, until crispy. Drain any excess grease on paper towel and set aside.
Heat 3 inches of canola oil in a deep, heavy pot to 350 degrees.
In a large bowl, combine flour, garlic powder, sea salt, and 1/4 teaspoon cayenne, and stir together. Working in batches, dredge your chicken in the flour and fry for 7 - 8 minutes, turning several times, until golden brown.
Build your chicken burgers with a tablespoon pimento cheese, one chicken filet, a slice of tomato, 2 slices of bacon, pickles, lettuce, and top with one more tablespoon of cheese.
Source: FWx
CINNAMON BUN PECAN PIE
Uses refrigerated cinnamon roll dough!
Ingredients
2 cups pecan halves
non-stick cooking spray
1 (14 ounce) can refrigerated cinnamon roll dough, separated
3/4 cup dark corn syrup
1/2 cup packed light brown sugar
3 tablespoons butter, melted
3 large eggs, at room temperature
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup cream cheese frosting
Directions
Preheat oven to 375 degrees F (190 degrees C). Spread pecans onto a baking sheet.
Bake in the preheated oven until pecans are toasted and fragrant, 5 to 10 minutes.
Spray a 9-inch pie pan with cooking spray. Line a baking sheet with parchment paper or aluminum foil.
Press the cinnamon rolls into the bottom of the pie pan, sealing edges together to create the 'crust'.
Whisk corn syrup and brown sugar together in a bowl until thick and sticky. Add butter and whisk until mixture is smooth. Whisks eggs, 1 at a time, into brown sugar mixture, whisking well after each addition, until eggs are fully incorporated. Stir cinnamon, vanilla extract, and salt into brown sugar mixture.
Layer the toasted pecans over the cinnamon roll 'crust'. Pour the brown sugar mixture over pecans. Place the pie on the prepared baking sheet.
Bake in the preheated oven for 15 minutes. Cover crust with pieces of aluminum foil to avoid burning.
Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until pie is set in the middle, 20 to 25 minutes. Cool pie for 15 minutes.
Place cream cheese frosting in a microwave-safe bowl; heat in microwave until frosting is thinned and pourable, about 30 seconds. Drizzle frosting over pie and set aside until frosting has slightly hardened, about 20 minutes.
Source: Allrecipes.com
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 8 servings
Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!
Ingredients
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade
Instructions
Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately, garnished with basil, if desired.
Source: Damn Delicious, Adapted from Closet Cooking
http://damndelicious.net/2014/11/22/chicken-sun-dried-tomato-cream-sauce/
LESLEY'S CHEDDAR POTATO SLICES (CROCKPOT)
Crockpot potato dish, made with potatoes and Cheddar cheese. Feel free to use cream of celery or cream of mushroom soup in this easy recipe.
Ingredients
1 can (10 3/4 ounces) condensed cream of mushroom soup (or cream of celery)
1/2 teaspoon ground paprika
1/2 teaspoon pepper
4 medium baking potatoes (about 1 1/2 pounds), sliced 1/4-inch thick
4 ounces shredded Cheddar cheese
Preparation
Combine soup, paprika and pepper. In generously greased slow cooker, arrange potatoes in overlapping rows. Sprinkle with the cheese. Spoon soup mixture over cheese.
Cover and cook on HIGH for 3 to 4 hours, until potatoes are tender. Keep warm for serving.
Serves 6.
Source: Southern Food - About.com
MARK MURPHY'S BRUSSELS SPROUTS WITH BACON
Serves 4
Ingredients
Kosher salt
4 cups (1 1/4 pounds) halved and trimmed Brussels sprouts
8 ounces slab bacon, diced
Freshly ground black pepper
Preparation
Bring a large pot of salted water to a boil. Blanch the Brussels sprouts in the boiling water for 2 to 3 minutes. Drain.
Meanwhile, in a large sauté pan, cook the bacon over medium heat until the fat has rendered out and the bacon is crispy and brown, 6 to 7 minutes. Add the Brussels sprouts to the pan in a single layer, cut side down, and cook, without stirring, until the sprouts are lightly browned, about 3 minutes. Stir and continue to cook until the sprouts are browned on the other side, 2 minutes more. Season with salt and pepper to taste.
Divide the bacon-sprout mixture among four plates and serve immediately.
Source: Season With Authority: Confident Home Cooking by Marc Murphy.
ITALIAN WEDDING PASTA CASSEROLE
So easy using frozen meat balls and jarred Alfredo sauce. You can do this!!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 6 servings
Ingredients
1 (1-pound) package farfalle or gemelli pasta
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 to 1-1/2 pounds frozen precooked meatballs
1 cup chicken broth
1 (16-ounce) jar Alfredo sauce
2 tablespoons milk
1 cup grated Parmesan cheese
1 (9-ounce) bag baby spinach
1/3 cup chopped fresh basil
1/4 cup grated Romano cheese
Preparation
Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil. Add pasta and cook 2 minutes less than the shortest cooking time. Drain pasta and rinse.
Meanwhile, in large skillet heat olive oil over medium heat. Add onion, red bell pepper and garlic; cook and stir for 5 minutes until crisp-tender. Add meatballs and saute for 6-8 minutes until meatballs are hot.
Add chicken broth and scrape drippings off the bottom of the pan.
Then add Alfredo sauce. Add milk to Alfredo sauce jar, put lid on, and shake vigorously. Add this mixture to skillet and bring to a simmer, stirring frequently. Remove from heat and add Parmesan cheese and pasta and stir to coat. Then stir in spinach and basil.
Pour into 3-quart casserole dish and top with Romano cheese. Bake for 25-35 minutes or until casserole is bubbling.
Source: Busy Cooks - About.com
WILD RICE CHOWDER
This soup is forgiving as you can use leftover vegetables, adding in and heating until warmed through.
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 80 minutes
Yield: Serves 8-10
1 cup uncooked wild rice - rinsed
2 cups water
2 Tbsp olive oil
1 Cup chopped onions
1 tbsp. minced garlic
1/2 cup Pam's artisan's Flour Blend (more if needed to thicken)
4 cups Organic chicken broth
1 Package Gnocci
16 oz. package baby carrots - cut carrots in half
1/2 tsp dried thyme leaves
1/2 tsp nutmeg
1/8 tsp pepper (to taste)
16 oz. frozen corn
1/2 cup chopped mushrooms (optional)
1/2 cup celery - chopped (optional)
2 cups Almond Milk
Variations to add:
Turkey meatballs
beef meatballs
chicken
ham cubes
turkey sausage
Potatoes instead of gnocci
Preparation
In a heavy saucepan, combine wild rice and water. Cover and bring to a boil. Lower heat and simmer for 30-45 minutes, until rice is tender. Do not drain. Set rice aside.
In a large stockpot, melt butter or heat olive oil. Add onions and garlic and saute until tender. Add flour and cook, stirring constantly, for 1-2 minutes until flour mixture bubbles. Stir in chicken broth and mix well with wire whisk.
Add gnocci, carrots, celery, and seasonings. Cover pot, bring soup to a boil, reduce heat and simmer 20-30 minutes until slightly thickened. Add corn, then cover and simmer an additional 20 minutes until vegetables are tender. Stir in Almond milk, meat and the cooked wild rice. Cook until steaming, but do not bring to a boil again.
To make the soup in the crockpot, combine all ingredients except olive oil (which is omitted), flour, 1 1/2 cup Almond milk and corn in a 4 quart crockpot. Cover and cook on low for 8-9 hours. In small bowl combine 1 cup almond milk and 2 tablespoons cornstarch and mix well. Stir into crockpot along with remaining half and half and corn. Cover and cook on high for 30-45 minutes or until soup is thickened and meat is hot. Serve.
HOMEMADE BAKED MOZZARELLA STICKS
Full of melty cheese and packed with flavor, these baked mozzarella cheese sticks are less greasy than the fried version, but still satisfy your cravings.
Serves: 24 sticks
Ingredients
12 mozzarella cheese sticks (I use string cheese, halved)
¼ cup all-purpose flour
2 eggs
½ cup Italian flavored breadcrumbs
¼ teaspoon garlic powder
Dash of pepper
Marinara sauce for dipping, if desired
Instructions
Cut cheese sticks in half. Set aside. Line a large baking pan with parchment paper or silpat baking mat. Set aside.
In a medium bowl, add the flour.
In a small bowl, lightly whisk the eggs.
In another medium bowl, combine the breadcrumbs, garlic powder, and pepper. Lightly stir.
Dredge each cheese stick in the flour mixture, then dunk into egg mixture, and finally coat all sides with breadcrumb mixture. Repeat with each cheese stick.
Place onto lined baking tray and freeze for 30 minutes to 1 hour (to ensure that cheese doesn't melt too much when baking).
Preheat oven to 400F.
Bake for 8-10 minutes, or until lightly golden on outside.
Serve with marinara sauce for dipping, if desired.
In another medium bowl, combine the breadcrumbs, garlic powder, and pepper. Lightly stir.
Dredge each cheese stick in the flour mixture, then dunk into egg mixture, and finally coat all sides with breadcrumb mixture. Repeat with each cheese stick.
Place onto lined baking tray and freeze for 30 minutes to 1 hour (to ensure that cheese doesn't melt too much when baking).
Preheat oven to 400F.
Bake for 8-10 minutes, or until lightly golden on outside.
Serve with marinara sauce for dipping, if desired.
TOFFEE CRUNCH MUFFINS
1-1/2 cups flour
1/3 cup brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup milk
1/2 cup sour cream
1 egg, beaten
3 Tbs. butter, melted
1 tsp. vanilla
3 bars (1.4 oz. each) chocolate-covered toffee, chopped, divided
1. Heat oven to 400. Grease 36 mini (1-3/4 inch) muffin pan cups or line with paper baking cups.
2. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Combine milk, sour cream, egg, butter and vanilla in small bowl until well blended. Stir into flour mixture just until moistened. Fold in two thirds of toffee. Spoon batter into prepared muffin cups, filling almost full. Sprinkle evenly with remaining toffee.
3. Bake 16 to 18 minutes or until toothpick inserted into centers comes out clean. Remove from pans; cool on wire racks 10 minutes. Serve warm or cool completely. Makes 36 mini muffins.
Variation: For regular-size muffins, spoon batter into 10 standard (2-1/2 inch) greased or paper-lined muffin cups. Bake at 350 about 20 minutes or until toothpick inserted into centers comes out clean. Makes 10 muffins.
Source: Favorite Brand Name 100 Best Bake Sale Recipes
http://www.amazon.com/exec/obidos/ASIN/141272872X/atozreci-20