Good afternoon and welcome to the newest issue of A to Z Recipes Newsletter. When we arrived home after a week away we had no internet. What the heck? You're receiving this a day late as a result. I'll figure out the internet mess when I have more time. I do hope you enjoy the issue, late that it is. I believe you may find a recipe begging you to prepare it! I did.
In today's issue we share recipes from the late Treva Key, of North Carolina, who was a long-time devoted reader. Also today we share recipes from another faithful reader, Marilyn M. from Ohio who has sent in recipes on a regular basis for years. I have added a few of my own in this issue as well.
Why not take a few minutes and send us a recipe?
For recipes use this link.
For other postables use this link.
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Want to get to know one another better or share cooking tips? In years past we had a huge gathering of fellow recipe collectors, cooks, and friends at the "QT". Join in at the A to Z Recipes Quick Talk (QT). Here is the link:
https://www.quicktopic.com/37/H/a8K9wr7j97nV
Election Prayer
Heavenly Father, help your people make a difference even in these last few days! Help us to claim your promises of mercy through prayer; move us to offer ourselves as volunteers in a last-minute push for the candidates we believe are your candidates: canvassing door to door, passing out literature. May we take a stand for the candidates we believe you have chosen and promote them, using our minds and voices, our phones and pens, social media, and more. Move us to write letters to the editor and post yard signs where we have authority. May we cast our own votes early if possible, and on Election Day be involved in get-out-the-vote campaigns by driving invalids and the elderly to the polls and promoting our candidates in appropriate areas outside the polls. Cause your people to get involved today! If this election goes badly, you know the future; it will be much harder for Christians to take a stand and the cost of doing so will be much higher. God have mercy! Grant us repentance and grace to see your chosen candidates prevail! In Jesus' Name, Amen! (2 Chr 7:14; Ps 110:3; Pr 29:2; Lam 3:22-23; Jon 4:11; Heb 4:16; Est 4:15-17)
DID YOU KNOW?
O M G !!!! The Simple Trick to Making Perfect Poached Eggs Every Time
Perfect every time! You have to see to believe!
Poaching an egg: It sounds simple, but it's one of the hardest cooking skills to master. Ask anyone (who isn't Ina Garten). But we discovered a trick that'll guarantee perfect results every single time. Because your breakfast/lunch/dinner is always better with an egg on top.
Source: http://www.purewow.com/food/poached-eggs-trick
TREVA'S RECIPES
Molten Spiced Chocolate Cabernet Cakes
Makes 4 servings
4 oz semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 Tbsp Cabernet Sauvignon or other wine
1 tsp pure vanilla extract
1 cup confectioner's sugar
2 eggs
1 egg yolk
6 TBsp flour
1/4 tsp cinnamon
1/4 tsp ground ginger
Butter 4 (6oz) custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and butter in large bowl on high 1 minute or until butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla and sugar until well blended. Whisk in eggs and yolk. STIR in remaining ingredients.
Spoon evenly into prepared dishes. Bake in preheated 425' F oven 15 minutes or until sides or firm but centers are soft.
Let stand 1 minute. Loosen edges with knife. Invert onto serving plates.
Sprinkle with Confectioner's sugar, if desired.
Firemen Cookies
2 & 1/4 cups brown sugar
1 & 1/8 teaspoon salt
2 & 1/4 cup granulated sugar
4 & 1/2 cup oats
1 pound butter (4 sticks)
1 large package of chocolate chips
4 & 1/2 cup flour
1 cup nuts (you choose)
2 & 1/3 teaspoon baking soda
5 eggs
1 teaspoon vanilla
Cream eggs, sugar, butter and vanilla.
Add dry ingredients except oats to creamed mixture.
Mix well. Stir in oats, chocolate and nuts.
Use an ice cream scoop to place 4 scoops on a greased cookie sheet.
Bake at 375 degrees until flattened and brown.
You can freeze the dough you don't use in a plastic bag.
Swiss Vegetable Bake for a Crowd
1 can (26 ounces) Campbell's Condensed Cream of Chicken Soup
2/3 cup sour cream
1/2 teaspoon ground black pepper
2 bags (16 ounces each) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cups shredded Swiss cheese (about 8 ounces)
2 & 2/3 cups French's French Fried Onions
Stir the soup, sour cream and black pepper in a large bowl. Stir in the vegetables, 1 & 1/2 cups cheese and half the onions. Spoon the vegetable mixture into a 3-quart shallow baking dish. Cover the baking dish.
Bake at 350°F. For 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Sprinkle with the remaining cheese and onions.
Bake, uncovered, for 5 minutes or until the cheese is melted and the onions are golden brown.
Banana Colada
3 medium Bananas, chunked
1 cup Milk, skim
8 ounces Crushed pineapple in juice
6 tablespoons Cream of coconut
2 tablespoons Sugar
Rum extract, to taste
1 & 1/2 tablespoons Ground allspice
2 cups Ice cubes, crushed
In a blender, combine the bananas, skim milk, pineapple and its juice, cream of coconut, sugar, rum extract and allspice. Blend mixture into a puree. Add the ice and blend again until smooth.
Seafood Tomato Alfredo
Prep: 15 minutes
Cook: 20 minutes
Serves: 4
Hot linguine is topped with a creamy tomato and mushroom sauce that is studded with chunks of tender white fish to make this luscious and satisfying fish dish.
1 tablespoon butter
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
1 cup diced canned tomatoes
4 fresh fish fillets (flounder, haddock or halibut) (about 1 pound), cut into 2-inch pieces
1/2 package (8 ounces) linguine, cooked and drained
Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally. Stir the soup, milk and tomatoes in the skillet and heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce over the linguine.
Serving Suggestion: Serve with spinach sautèed with garlic and crusty whole wheat rolls. For dessert serve reduced-fat pound cake topped with sliced strawberries and light whipped cream.
Nutritional Values per Serving: Using Campbell's Cream of Mushroom & Roasted Garlic Soup: : Calories 421, Total Fat 7g, Saturated Fat 3g, Cholesterol 73mg, Sodium 510mg, Total Carbohydrate 56g, Dietary Fiber 5g, Protein 32g, Vitamin A 9%DV, Vitamin C 16%DV, Calcium 8%DV, Iron 13%DV
Source: Campbell's Kitchen
Lemon Delight Cream Cheese Pound Cake
1 & 1/2 c. butter
1 (8 oz.) cream cheese, softened
3 c. sugar
6 eggs, at room temperature
2 tsp. vanilla
3 c. flour
1 tsp. baking powder
Cream first 3 ingredients. Add eggs, one at a time. Beat after each. Add vanilla. Blend in flour and baking powder, mix well. Pour into greased and floured tube or bundt pan. Bake at 325 degrees for 1 hour and 15 minutes.
Golden Chicken & Autumn Vegetables
Prep: 15 minutes
Cook: 30 minutes
Serves: 4
This warm and comforting one-skillet dish features succulent chicken and tender vegetables, packed with subtle flavors. It's a simple way to enjoy bistro-style cooking, without all the work.
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1 cup Swanson® Chicken Stock
2 tablespoons minced garlic
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
2 large sweet potatoes, cut into 1/2-inch pieces
2 cups fresh or frozen whole green beans
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender.
Recipe Tips:
Easy Substitution: You can substitute 4 bone-in chicken breast halves (about 2 pounds), skin removed, for the skinless, boneless chicken. Increase the cooking time to 20 minutes or until the chicken is cooked through.
This recipe calls for sweet potatoes but you could also use sliced carrots, cubed butternut squash or unpeeled cubed Yukon gold or red potatoes.
Source: Campbell's Kitchen
Maple Pecan Bars
For the base:
8 oz ( 2 sticks) unsalted butter, cold
1/4 cup brown sugar
1/4 cup maple syrup
2 & 1/4 cups whole wheat flour
1/2 teaspoon Clabber Girl Baking Powder
1/2 teaspoon salt
For the topping:
1/3 cup brown sugar
2 tablespoons Clabber Girl Corn Starch
1/4 teaspoon Clabber Girl Baking Powder
1 cup maple syrup
2 eggs, lightly beaten
2 cups pecans
Set a rack in the center of the oven and pre heat to 350°. You will need an un-greased 9 x 13 baking pan.
Cream the butter, sugar and maple syrup till smooth. Toss together the flour, baking powder and salt, add to the creamed mixture just until blended. Press this evenly into the 9 x 13 pan and set in the freezer for about 15 minutes before baking.
Prick holes in the bottom of the pressed crust to allow steam to escape and bake for 25 minutes. Set aside to cool for just a few minutes. While the bar base is baking, prepare the topping.
Whisk together the brown sugar, corn starch and baking powder. Add the maple syrup and eggs, whisking till smooth. Stir in the pecans. Pour over the baked crust and return to the oven. Bake for 25 minutes or until the center is set.
Set on a rack to cool. Cut into bars and store in an airtight container for up to one week - separate the layers with parchment or wax paper to prevent sticking.
Makes 15-18 bars
Slow Cooker Picante-Braised Short Ribs
Prep Time: 25 min.
Cook Time: 8 hr. 10 min.
1 tablespoon vegetable oil
4 pounds bone-in beef short ribs, cut into serving-sized pieces
1 large onion, sliced (about 1 cup)
2 cloves garlic, crushed
1 jar (16 ounces) Pace® Picante Sauce
2 tablespoons brown sugar
2 tablespoons all-purpose flour
1. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef in 2 batches and cook until well browned on all sides.
2. Place the onion and garlic into a 5-quart slow cooker. Top with the beef. Stir the picante sauce and brown sugar in a medium bowl. Pour the picante sauce mixture over the beef.
3. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Remove the beef from the cooker and keep warm.
4. Stir the flour in the cooker. Increase the heat to HIGH. Cover and cook for 10 minutes or until the mixture boils and thickens. Serve the sauce with the beef.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
Easy Substitution: You can substitute boneless beef short ribs for the bone-in, if you prefer.
Makes: 6 servings.
TIP: Serve these short ribs with buttered egg noodles or linguine tossed with chopped parsley.
Source: Campbell's Kitchen
Mozzarella Sticks
You won’t believe something this easy could taste so fantastic! Crunchy outside, gooey cheese inside...a treat all ages will love.
12 pieces string cheese
12 egg roll wrappers
Oil for deep-fat frying
Marinara or spaghetti sauce
Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
In an electric skillet, heat 1/2 in. Of oil to 375°.
Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.
Yield: 1 dozen.
Herbed Pork with Sauteed Wild Mushrooms
Serve over brown rice to soak up the mushroom sauce, or with instant polenta and Parmesan cheese. If you don't have steak seasoning - a blend of black pepper, crushed red pepper, salt, and garlic - use 1 teaspoon of cracked black pepper.
1 teaspoon vegetable oil
Cooking spray
3 cups sliced shiitake mushroom caps
1 & 1/2 teaspoons steak seasoning (such as McCormick Grill Mates)
1 teaspoon dried thyme
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 cup fat-free, less-sodium chicken broth
2 teaspoons cornstarch
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
Add sliced mushrooms; sauté 3 minutes or until tender. Remove mushrooms from pan.
Rub steak seasoning and thyme over pork.
Add pork to pan; cook 3 minutes on each side or until done.
Combine broth and cornstarch, stirring with a whisk. Add mushrooms and broth mixture to pan.
Bring to a boil; cook 1 minute or until slightly thickened.
Pizza Turnovers
Thaw: 40 minutes; Prep: 15 minutes; Bake: 25 minutes Serves: 8
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 egg
1 tablespoon water
2 cups Prego® Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello
or
Prego® Chunky Garden Mushroom & Green Pepper Italian Sauce
2 cups shredded mozzarella cheese (about 8 ounces)
1 cup chopped pepperoni
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Stir the sauce, cheese and pepperoni in a medium bowl. Unfold the pastry sheets on a lightly floured surface. Roll each sheet into a 12-inch square and cut each into 4 (6-inch) squares. Place about 1/2 cup pepperoni mixture in the center of each square. Brush the edges of the squares with the egg mixture. Fold the squares in half over filling to form triangles. Crimp the edges with a fork to seal. Place on 2 baking sheets. Brush the triangles with the egg mixture. Bake for 25 minutes or until the turnovers are golden brown.
Source: Campbell's Kitchen
Strawberry Cheesecake Cookies
1 Cup all-purpose flour
1/2 Teaspoon table salt
6 Tablespoon unsalted butter, softened
5 Tablespoon cream cheese, softened
1/2 Cup granulated sugar
1 Egg
1 Teaspoon vanilla extract
1 Cup chopped fresh strawberries
1. Pre-heat oven to 350 degrees; line two baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together flour and salt; set aside.
3. In the large bowl of an electric mixer, beat butter and cream cheese on high speed until light and creamy. Add sugar and beat until mixture is light and fluffy. Add egg and vanilla and beat until well combined. Reduce mixer speed to low and stir in flour mixture just until combined.
4. Remove bowl from mixer and fold in strawberries.
5. Use a medium cookie dough scoop (~2 tablespoons) to place cookie dough balls on prepared baking sheets 1-2 inches apart. Bake cookies for about 10 minutes or until tops are firm.
6. Allow to cool on cooling racks and serve immediately. Store leftovers in an airtight container in the refrigerator up to two days.
Cinnamon Walnut Pull-Apart Loaves
6 & 1/2 c. all-purpose flour
6 tbsp. sugar
1 1/2 tsp. salt
2 pkgs. Fleischmann's active dry yeast
1 c. milk
3/4 c. water
1/3 c. butter
3 eggs, room temperature
1/2 c. sugar
1/2 c. walnuts, finely chopped
2 tsp. cinnamon
1/4 c. butter, melted
In bowl, mix 2 cups flour, 6 tablespoons sugar, salt and undissolved yeast. Heat milk, water, and 1/2 cup butter to 120 degrees. butter need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make stiff dough. Knead 8-10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour.
Combine 1/2 cup sugar, walnuts and cinnamon. Punch dough down. Divide in half; roll each to 14 x 8 inch rectangle. Brush with melted butter; sprinkle with nut mixture. Cut into 8 x 3 1/2 inch strips. Stack strips; cut into 3 1/2 x 2 inch pieces. Place on edge in a row in 2 greased 9 x 5 x 3 inch loaf pans. Cover; let rise until doubled. Bake at 375 degrees for 25-30 minutes. Cool; glaze.
Sour Cream Burgers
Lots of flavor, and a nice change from just a regular burger. You can make these ahead of time and freeze them also. Serve on buns with all of your favorite toppings.
2 pounds ground beef
1 cup sour cream
1 (1 ounce) envelope dry onion soup mix
1/2 cup dry bread crumbs
1/8 teaspoon pepper
1. In a large bowl, mix together the ground beef, sour cream, onion soup mix, bread crumbs and pepper using your hands. Refrigerate while you heat up the grill so the flavors have a chance to blend.
2. Preheat a grill for medium heat. Form the ground beef into 8 balls, and flatten into patties.
3. Grill the patties for 6 to 8 minutes per side, or until well done.
Amarillo Corn Muffins
Active Time: 10 minutes
Total Time: 25 minutes
INGREDIENTS
8 ounces Monterey Jack cheese with jalapeño peppers
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, slightly beaten
1 cup buttermilk
3 tablespoons vegetable oil
1/4 cup unsalted pumpkin seeds
PREPARATION
1. Heat oven to 400°F. Grease 12 regular (2 1/2-inch) muffin cups.
2. Shred half the cheese. Reserve 1/4 cup for garnish. Finely dice remaining cheese.
3. In a large bowl mix flour, cornmeal, sugar, baking powder, baking soda and salt. Add eggs, buttermilk, oil and grated and diced cheese. Stir just until dry ingredients are moistened (do not overmix).
4. Spoon batter into prepared muffin cups. Sprinkle with reserved cheese and pumpkin seeds.
5. Bake 15 minutes or until muffins are golden brown and top springs back when pressed. Serve warm.
Nutrition Facts Yield 12 muffins Amount Per Serving Calories 220 Total Fat 11g Saturated Fat NA Cholesterol 56mg Sodium 364mg Total Carbohydrates 22g Dietary Fiber NA Protein 9g
Source: Woman's Day, June 4, 1996
Jarlsberg Potato Dippers
If you need some more ideas for appetizers for parties, then reach for these Jarlsberg Potato Dippers. With only 5 ingredients, making healthy appetizers has literally never been any easier. Best of all, this dish can be ready in less than 30 minutes.
Makes: 25 pieces
1 cup Jarlsberg Lite cheese, shredded
1 cup instant potato flakes
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup vegetable or chicken broth
Preheat oven to 375 degrees F.
Mix cheese with potato and seasonings; add broth and mix.
For lacy, crispy dippers, sprinkle mixture evenly on parchment-lined or (oil-sprayed) foil lining a 10x10-inch baking pan.
Bake 25 minutes or until brown around the edges. Break into free-form pieces.
For a more solid, flexible dipper, spread mixture on parchment or foil, patting down for an even layer. Bake 35 minutes or until beginning to brown. Invert on wire rack, peel off parchment and return to pan to bake 10 minutes more. Cut into 2-inch squares.
Serve with your favorite salsa.
Source: Jarlsberg Lite Cheese
McDonald's Big Mac Sauce
1 c Miracle Whip
1/3 c sweet relish
1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion
Mix Ingredients Well.
Tuscan One Pot
Chock-full of mood-boosting, healthy ingredients, this hearty, flavorful Tuscan One Pot Italian-style stew is sure to brighten dinnertime. Savor every last drop of this easy one pot with some crusty whole grain bread.
Cooking Time: 40 min
1 tablespoon olive oil
1 pound turkey sausage, casing removed
1 small onion, chopped
2 garlic cloves,chopped
3 (15-1/2-ounce) cans great northern beans, undrained
1 (14-1/2-ounce) can diced tomatoes, undrained
2 cups chicken broth
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 cups fresh spinach, washed and patted dry
In a large soup pot, heat oil over high heat. Add sausage, onion, and garlic, and cook 6 to 8 minutes, or until no pink remains, stirring frequently to break up the meat.Add remaining ingredients except spinach; bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, or until thickened. Stir in spinach, and serve.
Serves: 6
Cheddar-Green Onion Muffins
These muffins are delicious warm but can be made up to a month in advance and frozen in heavy-duty zip-top plastic bags.
1 & 3/4 cups all-purpose flour (about 7 3/4 ounces)
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) reduced-fat shredded extra sharp cheddar cheese, divided
3 tablespoons chilled butter, cut into pieces
1 & 1/4 cups fat-free buttermilk
2 tablespoons chopped green onions
1 teaspoon minced garlic
1 large egg, lightly beaten
Cooking spray
Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through pepper) in a food processor; pulse 3 times to combine. Add 5 tablespoons cheese and butter; pulse 5 times or until mixture resembles coarse crumbs. Spoon mixture into a medium bowl. Combine buttermilk, onions, garlic, and egg; stir with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with remaining 3 tablespoons cheese. Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
Yield: 12 muffins (serving size: 1 muffin)
CALORIES 135 (30% from fat); FAT 4.5g IRON 1.1mg; CHOLESTEROL 29mg; CALCIUM 97mg; CARBOHYDRATE 18.6g; SODIUM 217mg; PROTEIN 4.9g; FIBER 0.6g
Source: Cooking Light, SEPTEMBER 2006
Applesauce Fruitcake
Makes 6 9x5 loaf pans OR 3 tube pans
6 cups all purpose flour
4 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups chopped dates
4 cups chopped walnuts
2 cups sugar
1 cup white grape juice
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
4 pounds candied fruit (optional)
2 cups raisins
1 cup butter
4 eggs
3 cups applesauce
Sift together flour, baking soda, salt, soda and spices. Measure out fruit and nuts, dates and raisins in a very large bowl. Cream butter and sugar, add eggs and beat well. Alternately add dry ingredients and grape juice to creamed mixture, beating well after each addition. Mix into fruit, nuts and applesauce. Pour into prepared pans weighing about 2 pounds each. Bake at 275 degrees for about 2 hours, or until pick comes out clean. (For a fruitier cake: may also add 2 pounds of cherries and 2 pounds of candied fruit.)
MARILYN'S RECIPES
Texas Tornado Cake
1 1/2 cups sugar
2 eggs
2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 cup chopped nuts
2 cups fruit cocktail with syrup (16-oz can)
2 tsp. baking soda
1/4 cup brown sugar
Mix regular sugar, eggs, fruit cocktail, baking soda and flour. Pour into greased and floured 9x13" pan. Combine brown sugar and nuts; sprinkle over batter. Bake at 325° for 40 minutes. Spread icing on cake while hot.
Boiled Coconut Icing:
1 stick butter
1 cup coconut
3/4 cup brown sugar
1/2 cup evaporated milk or half-and-half
Combine icing ingredients in saucepan and boil for 2 minutes. Spoon over cake while hot. Let cool; cut into squares.
Scrumptious Easy Baked Breakfast Bites
1 1/3 cups all-purpose flour
1 cup crisp rice cereal, coarsely crushed
2 Tbsp. plus 1/2 cup sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter-flavored shortening
1/2 cup milk
1 teaspoon ground cinnamon
1/4 cup butter, melted
Mix flour, crushed cereal, 2 Tbsp. sugar, baking powder and salt in large bowl.
Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs.
Add milk and stir just until moistened. Roll dough into approximately 2 1/2 dozen 1 inch balls.
Mix cinnamon and remaining sugar in a small bowl. Drop balls into melted butter and roll in cinnamon-sugar mixture.
Place balls onto greased 8 or 9 inch round pan.*
Bake at 425 degrees for 15-18 minutes or until inserted toothpick comes out clean.
Cool for a few minutes in pan on wire rack before removing.
*If you are looking for a perfectly rounded ball, try using a cookie sheet or jelly roll pan as mine baked together.
They weren’t exactly round but they still turned out beautiful!
Lemon-Butter Spritz Cookies
2 cups butter, softened
1 1/4 cups sugar
2 large eggs
grated peel of 1 lemon
2 tsp. lemon juice
1 tsp. vanilla
5 1/4 cups all-purpose flour
1/4 tsp. salt
Colored sugar for decorating
Preheat oven to 350.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, lemon peel, lemon juice and vanilla.
Combine flour and salt; gradually add to creamed mixture and mix well.
Using a cookie press with disk of your choice, press dough 1-inch apart onto ungreased sheets. Sprinkle with colored sugar.
Bake in preheated oven for 8-10 minutes until lightly browned around edges.
Yield: about 12 dozen
Bacon-Jalapeño Popper Dip
6-8 slices bacon, diced and cooked crisp
2 (8-oz) packages cream cheese, softened
1 cup mayonnaise
4-6 jalapeno's, chopped and deseeded (The seeds make it fiery hot)
1 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/4 cup diced green onion
Topping:
1 cup crushed Ritz crackers
1/2 cup parmesan cheese
1/2 stick butter, melted
Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish. * See note below
Combine the topping ingredients and sprinkle over the top of the dip.
Bake for 20-30 minutes or until bubbly. Enjoy!
*Note: 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 use a stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.
French Onion Chicken Casserole
4 cups cooked chopped chicken
2 cans cream of chicken soup
1 (16 oz) container French onion dip
1 cup shredded cheddar cheese
12 ounces egg noodles
1 cup crushed French fried onions
Cook egg noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F. Lightly spray a 9 x 13 inch baking dish with cooking spray.
In a large bowl combine the chopped cooked chicken, cream of chicken soup, French onion dip and cheese. Mix well.
Stir in the cooked egg noodles, then pour the mixture into the prepared baking dish.
Top with crushed French fried onions.
Place into the oven and bake for 25-30 minutes, until heated through.
Note: Also a great way to use leftover turkey!
Knock-You-Naked Bars
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 eggs
2 cups semi-sweet chocolate chips
Caramel Sauce:
5 oz evaporated milk
1 bag (14 oz) caramels
1/2 cup peanut butter
Preheat oven to 375 degrees. Grease a 9 x 13 in pan; set aside.
Combine flour, baking soda and salt in small bowl.
Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy.
Add eggs, one at a time, beating well after each addition. Gradually mix in flour mixture. Stir in chocolate chips.
Spread half of cookie dough into the prepared pan. Bake for 8-10 minutes. Remove from oven.
While the cookie dough is baking melt caramels and evaporated milk in a double boiler.
Add peanut butter after caramels are melted. Melt thoroughly. Spread over baked cookie dough base.
With the remaining cookie dough, drop by spoonfuls on top of the caramel mixture.
Bake for 15-20 minutes or until light golden brown.
5-Ingredient Baked Pierogi Casserole
16 oz frozen pierogis
2-3 slices cooked bacon,crumbled
1/3 cup cream cheese
1/2 cup chicken broth
1/4-1/2 cup shredded cheddar cheese
chopped green onions, optional
Preheat oven to 400 degrees. Lightly spray 13x9 baking dish with non stick cooking spray.
Arrange frozen pierogis in dish.
In a saucepan, mix cream cheese and chicken broth. Stir frequently until cheese is melted and smooth.
Pour melted cream cheese mixture evenly over pierogis. Sprinkle evenly with cheddar cheese.
Bake 20-25 minutes until cheese is bubbly and pierogis are warmed through.
Garnish cooked dish with crumbled bacon & chopped green onions.
Sara’s Cheese Crispies
1 cup unsalted butter, softened
2 1/2 cups (10 oz pkg) shredded extra-sharp cheddar cheese
2 cups all-purpose flour
3/4 tsp. salt
1/2 tsp. (or less) cayenne pepper
2 1/2 cups Rice Krispies
Pecan halves, optional for garnish
In a large bowl beat butter and cheese until blended.
In another bowl whisk flour, salt and cayenne pepper.
Gradually beat into cheese mixture; stir in cereal. If necessary, turn onto lightly floured surface and knead 4-6 times forming a stiff dough. Divide dough in half, shape each into a 7-inch long roll. Wrap tightly in plastic wrap and refrigerate 1 hour or overnight.
Preheat oven to 350.
Unwrap and cut dough crosswise into 1/4-inch slices. Place 1-inch apart on ungreased baking sheet. If desired, top each slice with a pecan half.
Bake 14-16 minutes or until edges are golden brown. Remove to wire racks to cool.
Pull-Apart Pizza Muffins
1/3 cup olive oil
26 oz frozen dinner roll dough, thawed
2 1/2 cups shredded Mozzarella
1/2 cup Parmesan cheese
2 Tbsp. Italian seasoning
6 oz sliced pepperoni, cut into quarters
Preheat oven to 350 degrees.
Spray two 6-cup muffin tins (or one 12-cup muffin tin) with non-stick spray. Cut the rolls into quarters. Mix all ingredients in a large bowl so the oil is spread evenly on each piece of dough and the toppings are evenly distributed.
Fill muffin cups. Bake for 20-25 minutes until golden brown.
Note: Would also be good with sausage, green pepper, mushroom, etc.
Makes 12 individual pizza muffins
Philly Cheesesteak Sliders
1 package King's Hawaiian Rolls
1 box thinly sliced steak (found in frozen food section)
1 green pepper, diced
1 onion, diced
6 slices Provolone cheese
2-3 Tbsp mayonnaise
3 Tbsp butter, melted
Salt & Pepper to taste
Preheat oven to 350°F
Separate the tops and bottoms of your rolls and place the bottoms in an 11" x 7" casserole dish. Cook the steak meat in a skillet, adding salt and pepper to taste. Place the steak aside,
Saute the pepper and onions until they are tender.
Prep the bread by spreading a thin layer of mayo on the tops and bottoms of the rolls.
When meat, onions and peppers have finished cooking spread the steak, then peppers, and onions evenly over the bottom pieces of bread in the casserole dish.
Place a layer of provolone cheese over the peppers and onions.
Place the top pieces of bread on top of the cheese and then brush the tops of the bread with a mix of melted butter and finally diced onions.
Cover with foil and bake for 10 minutes, then remove foil and continue baking for another 10 minutes (or until cheese is melted.
Cut and serve ~ enjoy!
The Perfect Olive Bread
3 cups whole wheat bread flour, divided
3 cups white bread flour
1/2 cup almonds, finely chopped
2 tsp. salt
1 tsp. quick-rising (instant) dry yeast
2 1/2 cups lukewarm water
1/3 cup finely chopped ripe olives
1/3 cup finely chopped pimento-stuffed Spanish olives
1 Tbsp. pumpkin seeds
In large bowl, whisk together whole wheat flour, 2 cups white flour, almonds, salt and yeast. Stir in lukewarm water until well combined. Cover with plastic wrap; let rise in warm draft-free place until bubbly and doubled in bulk, about 12 hours. Sprinkle work surface with 1/3 cup of the remaining white flour. Scrape dough onto work surface; sprinkle 1/4 cup of the remaining flour over top. Cover with tea towel; let stand for 15 minutes.
Using floured hands, gently press out dough into 1/2-inch thick rectangle, sprinkling with up to 1/4 cup of the remaining flour if dough is too sticky. Sprinkle rectangle with olives and knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle. Cut in half crosswise. Roll each half into scant 8- x 4-inch cylinder; place, seam side down, in greased nonstick 8- x 4-inch loaf pan. Sprinkle loaves with pumpkin seeds. Cover loosely with lightly greased plastic wrap; let rise in warm draft-free place until almost doubled in bulk, about 1-1/2 hours. Bake in 425 degree oven for 10 minutes. Decrease heat to 375 degrees and bake until light golden and loaves sound hollow when tapped, about 30 minutes. Transfer to racks; serve warm or let cool.
Creamy Cranberry Coffee Cake
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
1 Tbsp. grated orange peel
3/4 cup orange juice
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups coarsely chopped fresh or frozen cranberries
Preheat oven to 350°. In a large bowl, whisk the first four ingredients. In another bowl, whisk egg, orange peel, orange juice, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in cranberries. Transfer to a greased 9-in. springform pan.
Cream Cheese Layer:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
In a small bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; beat on low speed just until blended. Spread over batter.
TOPPING:
3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup cold butter. cubed
Mix flour and sugar together in a small bowl; cut in butter until crumbly. Sprinkle over top. Place pan on a baking sheet. Bake 70-75 minutes or until golden brown. Cool in pan 15 minutes before removing sides of springform pan. Refrigerate leftovers.
Yield: 12 servings
French Onion Soup Casserole
3 medium sweet onions, sliced
3 Tbsp. butter
4 cups beef broth
1 teaspoon Worcestershire sauce
Approximately 6-8 slices French bread, about 1/2-inch in thickness
1 cup shredded mozzarella cheese (or Swiss)
1/2 cup grated Parmesan cheese
Melt butter in a large saucepan over low heat. Add onions and cover. Cook for about 30 minutes, stirring occasionally. Add the beef broth and the Worcestershire sauce. Heat the broth mixture until it boils. Reduce heat to low. All to simmer, uncovered, for about 30 minutes. The broth will reduce. Pour onion and broth mixture into a greased casserole dish. Lightly toast the slices of bread. Place toasted bread in a single layer on top of onion/broth mixture. Cover bread with a thick layer of the shredded mozzarella and top with grated Parmesan. Bake, uncovered, in a 350 degree oven for 20 to 30 minutes, or until cheese is melted and brown on top.
Yield ~ Serves 6
Chicken Terrific
3 cups cooked chicken, diced
1 (6 1/2 oz.) pkg. wild rice
1 (2 oz.) jar pimento, diced
1 cup mayonnaise
1 cup sour cream
1/2 cup minced onion
1 (8 oz.) can sliced water chestnuts, drained and chopped
1 can cream of celery soup
1 can cream of chicken soup
1 16 oz can French green beans, drained
1/2 cup Cheddar cheese, grated
1 box of herb seasoned Stove Top Stuffing
1 stick butter, melted
Preheat oven. 350 degrees F.
Combine first 10 ingredients and place in a 9 x 13 dish. Top with cheese.
Combine Stuffing and butter, mix thoroughly. Sprinkle on top of the chicken mixture.
Bake for 35-40 minutes until golden brown.
Creamy Cranberry Pie
2/3 cup boiling water
1 pkg. (4-serving size) Cranberry Jello
1/2 cup cold water
ice cubes
1 tub (8 oz.) Whipped Topping, thawed (cool-whip)
1 tsp. grated orange zest
1 cup whole berry cranberry sauce
1 Graham Cracker (or Shortbread) Pie Crust (6 oz)
STIR boiling water into dry gelatin in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
ADD whipped topping and orange zest; beat with wire whisk until well blended. Gently stir in cranberry sauce. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate 4 hours or until firm. Store any leftovers in refrigerator.
Chocolate, Coconut, Oatmeal Breakfast Cookies
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 1/4 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned oats
1 cup chopped pecans (or other favorite nut)
1 cup shredded coconut
1 1/2 cups bittersweet chocolate chips
Cream butter and peanut butter. Add in sugar and beat for 5 minutes. Add in egg, water and vanilla, cream until well combined. Stir in flour, baking soda and salt. Mix in oats, chopped nuts and coconut. Fold in chocolate chips. Drop by heaping tablespoon (I use a medium cookie scoop) about 3 inches apart on ungreased baking sheet. Bake in a preheated 375 degree oven for 10-12 minutes. Let cool on baking sheet for 5 minutes then remove to racks to cool completely. These freeze well.
Zucchini, Bacon and Rice Casserole
Only one mixing bowl and one casserole are needed. Make it ahead of time and bake it just before dinner.
3 eggs
1/3 cup olive oil
1 1/4 cup cottage cheese
4 oz shredded aged cheddar cheese
1 lb. shredded zucchini (do not drain the excess moisture)
1/2 cup uncooked instant brown rice
4-6 slices cooked bacon, roughly chopped
2 garlic cloves, minced (optional)
salt and pepper
Heat the oven to 350 F. Grease a 2 1/2 quart casserole with cooking spray; set aside.
In a large mixing bowl lightly beat eggs with olive oil. Stir in cottage cheese and cheddar cheese. Season with salt and pepper. Add the shredded zucchini, rice, bacon pieces and minced garlic. Stir until just combined. Spoon the mixture into the prepared casserole.
At this point, you either cover and refrigerate until dinner time or bake immediately.
Place dish in hot oven and bake, uncovered, for 55 to 60 minutes or until casserole is puffed and top is golden brown. Remove from the oven, let sit for 5 minutes before serving.
Yield 6 - 8 servings. Enjoy!
Chocolate Hazelnut Turnovers
1 sheet frozen puff pastry, thawed according to package directions
All-purpose flour, for dusting counter
1 cup semisweet mini chocolate chips
1/2 cup good-quality chocolate-hazelnut spread
1 egg, beaten with 1 teaspoon water
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured work surface to make a 12-inch square.
Using a chef's knife or pizza cutter, cut into four equal squares.
Brush two edges of each square with egg wash.
Stir the chocolate chips into the chocolate-hazelnut spread, then divide among the squares, landing it in the centers
.
Fold the pastry over to make triangles, and press the edges to seal. Brush the tops of turnovers with more egg wash.
Transfer the turnovers to the prepared baking sheet.
Bake until the pastry is golden brown and the chocolate has melted, about 15 minutes.
Cool on a baking rack for 10 minutes. Serve warm.
MY RECIPES
Figs & Feta's Baklava Pop Tarts with Maple Icing
~Shared with me on Facebook by Patricia H., Galveston, TX
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 Pop Tarts
Ingredients
For the Pop Tarts:
1 box prepared pie dough, thawed and at room temperature
1-cup walnuts (plus some extra for topping)
1-tablespoon sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1-teaspoon maple syrup
1 egg for egg wash
For the Icing:
1-cup confectioner’s sugar
3-4 tablespoons maple sugar
Preparation
Toss walnuts into mini-prep food processor and process until fine.
In a small bowl combine finely chopped walnuts, sugar, cinnamon, allspice and 1-teaspoon maple syrup. This will create a thick paste.
Set aside.
In another small bowl prepare egg wash by combining 1 egg with a little water. Set aside.
Carefully unroll prepared pie dough on a well-flowered surface. With a rolling pin, spread dough until it is the size of a large rounded rectangle.
Cut the sides, top and bottom to create a large rectangle. Then cut in half horizontally, and then vertically to create 8 small rectangular pieces.
Place the pieces on a cookie sheet lined with parchment.
Scoop 1 tablespoon of the walnut mixture onto each rectangle. Flatten evenly with a knife keeping the filling toward the center of the rectangle.
Brush the perimeter with the egg wash.
Roll out the second piece of dough and repeat the process so that you have another 8 rectangles.
Place a rectangle on the top of the rectangle with the filling.
Gently push down the sides with your finger and then with the prongs of a fork.
Bake at 400 degrees for 15-20 minutes until the tops are golden brown.
Prepare the icing by mixing together the confectioner’s sugar and maple syrup in a small bowl.
Combine until smooth.
Allow pop tarts to cool for 2-4 minutes before applying the icing.
After frosting the pop tarts, sprinkle with chopped walnuts.
Source: By Allen Salkin, Figs & Feta
Green Chile Tater Tots Casserole
My son, Trey, really likes when I make this for supper. I usually pre-bake the tater tots so they go into the casserole crispy and browned. A sprayed sheet pan works great for this and is done while getting the beef and other items done.
Prep Time 15 min
Total Time 1 hr 10 min
Servings 8
Ingredients
1 lb lean (at least 80%) ground beef
1 cup chopped onion
2 cans (4.5 oz each) Old El Paso chopped green chiles
1 can (10.5 oz) condensed Cheddar cheese soup
1/2 cup sour cream
1/2 teaspoon salt
1 1/2 cups shredded Cheddar cheese (6 oz)
1 bag (32 oz) Ore-Ida Tater Tots frozen potatoes
2 tablespoons sliced green onions
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, cook beef and onion over medium-high heat 8 to 9 minutes, stirring occasionally, until brown; drain. Reduce heat to medium; stir in chiles, soup, sour cream and salt until well blended.
Place half of the Tater Tots in single layer on bottom of baking dish. Pour beef mixture on top. Top with 1 cup of the Cheddar cheese, then with remaining Tater Tots, then with remaining 1/2 cup cheese.
Bake 45 to 55 minutes or until casserole is bubbly and Tater Tots are lightly browned. Top with green onions.
Source: Betty Crocker
Buttermilk Spoon Bread with Sausage
Ingredients:
7 large eggs
1/2 cup whipping cream
4 cups water
1-1/2 cups buttermilk
1/2 cup (1 stick) butter, diced
1-1/2 tsp salt
1/2 tsp freshly ground black pepper
2 cups yellow cornmeal
1/2 lb sage sausage (or any savory sausage), cooked, crumbed, and drained on paper towels
1/4 cup green pepper, diced
1/4 cup red pepper, diced
1/3 cup Parmesan or cheddar cheese, grated
Preparation:
Preheat oven to 350°F. Generously butter a 3-qt baking dish. Whisk eggs and cream in a large bowl to blend. Bring 4 cups water, buttermilk, butter, salt, and pepper to a boil in a large, heavy saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low. Simmer until thick and smooth, whisking frequently for about 4 minutes. Gradually whisk the hot cornmeal into the egg mixture. Gently fold in the sausage and peppers; then add the cheese. Incorporate with slow, steady movements so that they're well distributed, but not over mixed.
Transfer batter to the prepared dish. Bake, uncovered, until golden on top and gently set in the center, about 30 minutes. Let stand for 10 minutes. Serve warm, directly from dish.
Source: QVC
http://www.qvc.com/ButtermilkSpoonBreadWithSausage.content.html
Mushroom-Potato Bake
Baked mushroom, potatoes combined with eggs and French fried onions are a perfect combination for hearty breakfast or brunch.
1 (1 lb. 4oz.) package refrigerated shredded hash-brown potatoes
1 (8 oz.) package sliced fresh mushrooms -- (3 cups)
1 (2.8 oz.) can french fried onions
6 eggs
1 cup milk
2 tablespoons sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups shredded colby-Monterey Jack cheese blend
1. Heat oven to 350°. Spray 12x8-inch (2 quart) glass baking dish with nonstick cooking spray. Place potatoes, mushrooms and half of the french fried onions in sprayed baking dish.
2. In large bowl, combine eggs, milk, green onions, salt, pepper and cheese; mix well. Pour over potato mixture in baking dish. Spray sheet of foil with nonstick cooking spray; cover dish tightly with foil, sprayed side down.
3. Bake at 350° for 35 to 40 minutes or until knife inserted in center comes out clean. Uncover; sprinkle with remaining french fried onions. Bake, uncovered, an additional 2 to 3 minutes. Let stand 10 minutes before serving.
Source: Pillsbury
"Flash" Fried Chicken
1 whole chicken cut up, skin on (I used legs and thighs)
2 C. chicken broth
water
1 1/2 C. buttermilk
1 1/2 C. all purpose flour
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
Vegetable oil for frying
Place the chicken in a pot and add in the broth then enough water to cover the chicken. Bring to a boil, reduce the heat to med. and cook for 30 minutes, or until cooked through (this will depend on the size of your chicken pieces). Remove to a plate and set aside. Store the broth in a mason jar and put in the fridge and use as needed for recipes calling for broth.
Fill a cast iron skillet with 1" of oil. Heat the oil to 375 degrees (if you use a deep fryer heat to 400 degrees). While the oil is heating, combine the flour and seasonings on a plate. Put the buttermilk in a dredging dish. When the oil is heated dredge the chicken in the flour then in the buttermilk, back in the flour and shake off excess and carefully place it in the skillet, skin side down. Working in batches, fry the chicken for 1 minute per side or until your desired golden color. Remove to a paper sack or paper towel lined plate and repeat with remaining chicken.
Source: https://www.facebook.com/JanetsAppalachianKitchen/
Lemonade Cake with Lemon Cream Cheese Frosting
Ingredients
1 Lemon boxed cake mix
4 eggs
1 1/4 cup milk
1/3 cup vegetable oil
2 Tbsp Lemonade from concentrate
Glaze:
2 Tbsp Lemonade from concentrate
1 cup powdered sugar
1 Tbsp water
Frosting:
8 oz block 1/3 less fat cream cheese
1/2 cup room temp butter
3 Tbsp Lemonade from concentrate
1/2 teaspoon vanilla
5 1/2 cups powdered sugar
How to Make~
Preheat oven to 350°
Spray 2 8" round cake pans generously with cooking/baking spray.
In mixer beat all your ingredients on low for 30 seconds and then on medium for 2 minutes. Keep the remaining frozen lemonade concentrate in the freezer... you will need it again. Bake according to package directions (I baked for approx 30 minutes) until cake is set and toothpick comes out clean.
Let the cakes cool in pan...about an hour. Do not remove.
When the cakes are cooled level them off so they are flat on top.
Poke holes in cake, that wasn't cut, using a fork.
Next make your glaze: in a medium bowl combine powdered sugar,lemonade and water. Stir until smooth.
Pour equally over the top of the cakes... still in the cake pans.
Cover and let sit for at least an hour, but overnight is best in refrigerator.
For frosting cream butter and cream cheese together until combined. With mixer on low add your lemonade and vanilla.
Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth. When ready to frost remove your cakes from the refrigerator.
Loosen cake around the edges with a butter knife so they will release easily. Frost as desired.
Source: Judy Gaik on Facebook
http://www.facebook.com/judy.gaik
Pumpkin Chocolate Chip Waffles
Ingredients
2 cups flour
1 Tbsp brown sugar, packed
4 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup mini semi-sweet chocolate chips
1-3/4 cups milk
2 eggs
1/2 cup canned pumpkin
1/3 cup canola oil
1/2 tsp vanilla
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, salt, and chocolate chips.
Add in the milk, eggs, pumpkin, oil, and vanilla. Whisk together until completely combined.
Cook in waffle maker according to manufacturers instructions. Mine takes 1/2 cup batter per waffle.
Source: Adapted from Real Life Dinner.
Copycat Outback Creamy Onion Soup
3 tablespoons butter
3 tablespoons flour
1 & 1/2 cups whole milk
2 tablespoons butter
2 cups sweet yellow onions (thinly sliced)
1 (15 ounce) can chicken broth or stock
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
1 & 1/2-1 & 3/4 cups white sauce
4 bay leaves (more or less if you like)
shredded cheddar cheese or monterey jack cheese or colby cheese (to garnish, or a combo)
1) For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
2) In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until completely heated through.
3) Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minute to 45 minutes.
4) Serve with a garnish of shredded cheese(s), and a couple of slices of warm dark Russian Bread.
Cinnamon Pull-Apart Bread
This recipe, also known as Monkey Bread, is so delectable that everyone will be clamoring for seconds.
Makes 16 servings.
Prep Time: 10 minutes
Cook Time: 35 minutes
1 cup sugar
2 tablespoons McCormick® Cinnamon, Ground
3 cans (7.5 ounces each) refrigerated buttermilk biscuits
1/2 cup (1 stick) butter, melted
1. Preheat oven to 350°F. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup Bundt pan.
2. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.
3. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.
Per serving Calories: 199 Fat: 7 g Carbohydrates: 31 g Cholesterol: 15 mg Sodium: 397 mg Fiber: 1 g Protein: 3 g
I put chopped pecans in bottom of pan and when invert the glazed pecans look beautiful. If someone doesn't like nuts, they can easily be removed
Shrimp Tacos
Shredded rotisserie chicken or flaked, cooked fish also works well in these tacos.
Yield: 4 servings (serving size: 3 tacos)
3 tablespoons black peppercorns
3 quarts water
1 tablespoon salt
1 teaspoon ground red pepper
2 limes, quartered
1 pound medium shrimp, peeled and deveined
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon minced seeded jalapeño pepper
12 (6-inch) corn tortillas
3/4 cup chopped peeled tomato
1/2 cup reduced-fat sour cream
1/2 cup chopped green onions
Place the peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Combine cheesecloth bag, water, salt, red pepper, and lime quarters in a Dutch oven. Bring to a boil; cook 2 minutes. Add shrimp; cook 2 minutes or until done. Drain. Discard cheesecloth bag and lime quarters.
Combine shrimp, cilantro, lime juice, and jalapeño pepper, tossing well to coat. Heat tortillas according to package directions. Spoon 1/3 cup shrimp mixture into each tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions.
Coffee Angel Delight
This delicious and sweet dessert is actually very low in fat. The lightness of angel food combined with a hint of coffee.
Cake:
1 cup cake flour
1 & 1/4 cup confectioner's sugar
12 egg whites
3 tbs coffee crystals
1 & 1/2 tsp cream of tartar
1/2 tsp salt
1 tsp vanilla extract
1& 1/4 cups sugar
Icing:
1 tbs coffee crystals
2 tbs hot water
1 & 1/2 cups confectioner's sugar
Preheat oven to 375F. Sift together flour and confectioner's sugar. In another large bowl, beat egg whites, coffee crystals, cream of tartar and salt until soft peaks form. Beat in vanilla. Continue beating at high speed and slowly add sugar (2 tbs at a time).
Beat until sugar is dissolved and you have stiff peaks. Fold in flour mixture until just blended. Pour batter into an ungreased 10-inch tube pan. Bake for 35-40 minutes, then let cool.
For the icing, dissolve coffee crystals in hot water, then stir into confectioner's sugar until smooth. Spread on cooled cake, and serve.
KFC Biscuits (Copy Cat Recipe)
1/2 c. (1 stick) butter or oleo
2 & 1/2 Tbsp. sugar
1 beaten egg
3/4 c. buttermilk (sub for buttermilk: 3/4 Tbsp. vinegar to 3/4 c. milk)
1/4 c. club soda
1 tsp. salt
5 c. Jiffy Baking Mix
Preheat oven to 450 degrees. Combine all the ingredients. Knead the dough by hand until smooth. Flour your hands. Pat the dough flat to 3/4" thick on waxed paper and punch out with biscuit cutter. Bake on a greased baking sheet for 12 min. or until golden brown. Makes 18
Ham and Swiss Casserole
2 cups egg noodles
2 tablespoons vegetable oil
1 cup chopped onions
1 (6 ounce) can mushrooms, drained
1 cup diced cooked ham
1 cup diced Swiss cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs
1/4 cup milk
1/4 cup grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Toss drained noodles with 2 teaspoons of the oil. Heat remaining oil in a skillet and saute onion over medium heat until soft. Combine noodles, onion, mushrooms, ham, Swiss cheese, salt and pepper. Transfer to a greased 3 quart casserole dish. In a bowl mix together egg and milk; pour over noodle mixture. Sprinkle with parmesan cheese.
4. Bake in a preheated oven for 30 minutes.
Cranberry-Spiced Martini's
3 cups cranberry juice cocktail
3 cups water
1 ½ cups vodka, divided
1 cup granulated sugar
12 whole cloves
4 cinnamon sticks
1 star anise pod
Fresh cranberries
Red sanding sugar
In a large saucepan combine the water, cranberry juice cocktail, sugar, cinnamon sticks, star anise and whole cloves; bring to a boil. Reduce the heat and simmer for about 10 minutes. Remove the spices and cool completely. This may be made up to 24 hours in advance and refrigerated, which is perfect since it can get nice and cold.
Dip the rim of your glasses in some extra cranberry juice and then in red sanding sugar for a decorative touch. Put cranberries on festive toothpicks and freeze for garnish.
To a cocktail shaker half-filled with ice, add ½ cup of spiced-cranberry simple syrup, ¼ cup vodka and a splash of orange juice. Shake and strain into martini glasses and garnish with frozen cranberry skewers.
Source: Noble Pig
http://noblepig.com/2010/12/01/cranberry-spiced-martinis.aspx
Double-Stuffed Chicken Breasts
1/2 cup small shell pasta
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup coarsely chopped flat-leaf parsley
Salt
2 large eggs
2/3 cup breadcrumbs
Four 8- to 10-ounce chicken breasts
3 cups store-bought marinara sauce
Directions:
Preheat the oven to 350°. Line a baking sheet with parchment paper. In a pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan and 1/4 cup parsley; season with salt.
In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.
Stuff the pasta-cheese mixture under the skin of each chicken breast. Dip the stuffed chicken breasts in the eggs, roll in the breadcrumbs, then place skin side up on the prepared pan. Bake until an instant-read thermometer inserted in the breast registers 165°, about 50 minutes.
Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on a bed of sauce, topped with 1 tablespoon parsley.
Healthified Chicken Tortilla Casserole
Smart ingredient changes keep the flavor but cut the fat by 11 grams per serving. It has 58% less sat fat, 50% less fat, and 27% fewer calories than the original recipe.
Servings: 8 servings
Prep: 20 mins
Total: 1 hr 15 mins
Ingredients
1 can (10.75 oz) 98% fat-free, 45% less-sodium, condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
Directions
1. Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
High Altitude (3500-6500 ft):
Heat oven to 375 degrees F.
Nutrition Facts
Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 60mg; Sodium 610mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g); Protein 22g. Daily Values: Vitamin A 15%; Vitamin C 15%; Calcium 20%; Iron 8%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat. Carbohydrate Choices: 1 1/2.
Percent Daily Values are based on a 2,000 calorie diet
Source: Betty Crocker
15 Minute Taco Rice Skillet
Ready in 15 minutes.
Servings: 4
1 pound ground beef
2 cups water
1 package taco seasoning
2 cups Minute Rice
1 cup shredded Cheddar cheese
1/4 teaspoon pepper
Coarsely crushed tortilla chips
Shredded lettuce
Chopped tomato
Sour cream
Brown meat in large skillet over medium-high heat; drain. Add water and seasoning mix to skillet; stir. Bring to boil. Stir in rice. Sprinkle with cheese, cover. Cook on low heat for 5 minutes. Top as desired with ingredients above and enjoy!
Gone All-Day Casserole
Makes 12 servings
1 cup uncooked wild rice, rinsed and drained
1 cup chopped celery
1 cup chopped carrots
2 4-oz. cans mushrooms, stems and pieces, drained
1 large onion, chopped
1 clove garlic, minced
1/2 cup slivered almonds
3 beef bouillon cubes
2 1/2 tsp. seasoned salt
2-lb. boneless round steak, cut into 1-inch cubes
3 cups water
1. Place ingredients in order listed in slow cooker.
2. Cover. Cook on Low 6-8 hours or until rice is tender. Stir before serving.
Variations:
1. Brown beef in saucepan in 2 Tbsp. oil before putting in slow cooker for deeper flavor.
2. Add a bay leaf and 4-6 whole peppercorns to mixture before cooking. Remove before serving.
3. Substitute chicken legs and thighs (skin removed) for beef.
Fall Pork Dinner
1/2 cup packed brown sugar
2 tablespoons firm margarine or butter
1 teaspoon ground cinnamon
1 small acorn squash
1 large unpeeled red cooking apple
3/4 cup Original or Reduced Fat Bisquick
1 teaspoon seasoned salt
1/4 teaspoon pepper
9 salteen crackers crushed
1 egg
2 tablespoons water
6 pork boneless loin chops 1/2 inch thick (1 1/2 pounds)
Heat oven to 350ºF. Stir together brown sugar, margarine and cinnamon; set aside. Cut squash into 1/2 inch rings; remove seeds. Cut apple into chunks. Mix Bisquick, seasoned salt, pepper and cracker crumbs. Mix egg and water. Dip pork into egg mixture; coat with Bisquick mixture. Spray 10 inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6-8 minutes, turning once, until coating is brown. Place pork in ungreased rectangular baking dish, 13 x 9 x 2 inches; arrange with squash and apples. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or utnil squash is tender and pork is slightly pink in center. Makes 6 servings.
No changes for High Altitudes.
Creamy Macaroni & Cheese with Spinach
1 pound penne (or any bite-size pasta shape such as ziti)
2 Tablespoons olive oil, divided
4 Tablespoons unsalted butter, plus more for buttering the dish
1 large onion, diced
1/4 cup all-purpose flour
2 cups milk
2 cups heavy cream
3 cups grated gruyère cheese
1/2 cup grated Parmesan cheese
2 (5 ounce) bags baby spinach
1 Tablespoon hot sauce
2 Tablespoons fresh marjoram leaves or 2 teaspoons dried
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 350 degrees F. Lightly butter a 9x13-inch baking dish. Bring a large pot of water to a boil, add pasta and cook al dente according to package directions. Drain pasta using a colander, then put drained pasta in a large bowl and toss with 1 tablespoon olive oil. Heat remaining 1 tablespoon of olive oil and butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, for 3 to 4 minutes, until onion is translucent. Add flour and cook, stirring constantly about 4 minutes until flour is slightly cooked. Slowly whisk in milk and cream and bring to a low boil, whisking constantly until the mixture thickens. Reduce heat to low and stir in the gruyère, Parmesan and spinach until cheeses melt and spinach wilts. Remove from heat and stir in marjoram and hot sauce. Add cheese sauce to pasta, season with salt and pepper and toss to coat the pasta. Spoon into prepared baking dish, scraping all the sauce from bowl and place in oven to bake, about 45 minutes or until bubbling around the edges and slightly brown on top. Remove from oven and let stand for about 15 minutes before serving. Serve warm. Makes 6 to 8 servings.
Chocolate Banana Muffins
2 cups whole wheat pastry flour
1/3 cup sugar
1/4 cup cocoa powder
1 egg
1/2 cup unsweetened applesauce
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
4 ripe bananas, mashed
Preheat oven to 350 degrees F. Place muffin cups in muffin tins. Mix sugar, applesauce and egg until creamy and light yellow. Add bananas and vanilla. Add flour, cocoa, baking soda and salt. Stir until smooth. Spoon batter into muffin tins. Top with course sugar if desired. Bake for 20 to 25 minutes, until toothpick poked in center muffin comes out clean. Makes approximately 24 muffins.
Cheddar Cheese Puffs
1 stick butter
1 cup water
1/2 teaspoon salt
1 cup all purpose flour
4 large eggs
1 cup (4 ounces) grated sharp cheddar cheese
2 teaspoons chopped fresh thyme (or rosemary)
freshly ground pepper
In a medium sized saucepan, add water, butter and salt and bring to a boil over high heat. Reduce heat to medium and add flour all at once. Stir rapidly. Mixture will form a dough ball that will pull away from sides of pan. Helps to use a wooden spoon to stir as dough will be rather thick. Continue to cook for a couple minutes. Remove pan from heat and let cool for a couple of minutes. Stir so that dough cools more evenly. You want dough to be warm, just not so hot that when start adding eggs they cook as they hit dough. Add eggs one at a time, stirring after each addition until eggs are incorporated into dough. (Do this part in a mixer if preferred or by hand with a wooden spoon.) The dough should become rather creamy. Stir in grated cheese, thyme and a few grinds of pepper. Preheat oven to 425 degrees F. Spoon out small balls (about a heaping tablespoon) of dough onto a Silpat or parchment lined baking sheet, with at least an inch separating spoonfuls. Place in oven and cook for 10 minutes. Lower heat to 350 degrees F. and cook for another 15 to 20 minutes, until puffed up and lightly golden. Makes about 2 dozen.
Pork Chops Oreganata
1 Tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
2 Tablespoons fresh lemon juice
1 teaspoon chopped fresh oregano
3 garlic cloves, minced
4 (4 ounce each) boneless pork chops
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
cooking spray
Combine first 5 ingredients in an 11x7-inch baking dish. Add pork, turning to coat. Let stand 30 minutes, turning pork occasionally. Preheat broiler. Remove pork from baking dish and discard marinade. Sprinkle evenly with salt and pepper. Place chops on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until done. Makes 4 servings.