2 packages sugar cookie dough. Press dough in pizza pan, bake 350 degrees. Cool.
Cover with 8 oz cream cheese, 1/2 cup sugar, 1 tsp vanilla. Spread on cooled crust.
Slice fresh fruit for toppings: kiwi, bananas, strawberries, grapes, blueberries. Arrange on top of cream cheese.
Glaze (optional): Combine 1/2 cup water, 3/4 cup orange juice, 1/4 cup lemon juice, t tblsp cornstarch and 3/4 cup sugar. Boil one minute, stirring constantly. Slightly cool then pour over fruit. Refrigerate. Slice like a square pizza and serve.
Monday, March 30, 2009
Monday, March 23, 2009
Yummy Taco Dip
4 oz sour cream
1 cup salsa
3/4 pkg cream cheese
small can diced jalapenos
can drained black beans
1 tbsp taco seasoning
Mix together. Serve with tortilla chips or Scoops.
1 cup salsa
3/4 pkg cream cheese
small can diced jalapenos
can drained black beans
1 tbsp taco seasoning
Mix together. Serve with tortilla chips or Scoops.
Sunday, March 22, 2009
JEFF'S LEMON FLUFF PIE
1 cooked pie shell (or Graham cracker pie crust)1 can Eagle brand milk1 (8 oz.) carton Cool Whip1 (6 oz.) can frozen lemonade mix concentrate
Mix milk and lemonade mix together. Mix in Cool Whip. Spoon into pie crust. Refrigerate overnight.
Mix milk and lemonade mix together. Mix in Cool Whip. Spoon into pie crust. Refrigerate overnight.
Saturday, March 21, 2009
Kifli - Crescents
3 cups sifted flour
½ lb butter
3 egg yolks, beaten
1 small yeast cake or ½ of a 2 oz yeast cake
1 tbsp sugar
1/3 cup warm milk
1/8 tsp vanilla
Nut filling:
1 lb toasted ground walnuts
1/3 cup sugar
½ cup warm milk
Dissolve yeast cake in warm milk. Blend flour and butter. Add egg yolks and yeast cake liquid. Add sugar and vanilla. Knead thoroughly on well floured surface. Divide dough in half. Wrap in plastic wrap and chill. Roll each into a 12 inch circle. Cut into 16 wedges.
Place a small amount of nut filing on each wedge and roll up. Place on greased baking sheet. Let stand for 20 minutes. Brush with beaten egg whites.
Bake at 350 degrees for 15-18 minutes until light brown. Dust with confectionery sugar. Makes 32.
½ lb butter
3 egg yolks, beaten
1 small yeast cake or ½ of a 2 oz yeast cake
1 tbsp sugar
1/3 cup warm milk
1/8 tsp vanilla
Nut filling:
1 lb toasted ground walnuts
1/3 cup sugar
½ cup warm milk
Dissolve yeast cake in warm milk. Blend flour and butter. Add egg yolks and yeast cake liquid. Add sugar and vanilla. Knead thoroughly on well floured surface. Divide dough in half. Wrap in plastic wrap and chill. Roll each into a 12 inch circle. Cut into 16 wedges.
Place a small amount of nut filing on each wedge and roll up. Place on greased baking sheet. Let stand for 20 minutes. Brush with beaten egg whites.
Bake at 350 degrees for 15-18 minutes until light brown. Dust with confectionery sugar. Makes 32.
Sunday, March 15, 2009
Ratatouille Pizza
Ingredients
1 small eggplant (about 3/4 pound)
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil
4 medium red tomatoes, peeled, seeded, and chopped (about 2-2/3 cups)
1 tablespoon snipped fresh oregano or thyme or 1 teaspoon dried oregano or thyme, crushed
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 package Boboli (12-inch Italian bread shell) (16 ounce)
2 medium red and/or yellow tomatoes, halved lengthwise and thinly sliced
1 small zucchini, thinly sliced (2 cups)
1 small yellow summer squash, thinly sliced (2 cups)
1/2 cup crumbled feta cheese
2 tablespoons sliced pitted ripe olives
1/2 cup shredded mozzarella cheese (2 ounces)
1. . Chop enough of the eggplant to make 1 cup. Halve remaining eggplant lengthwise and cut into thin slices; set aside.
2. 2. In a medium skillet cook onion and garlic in 1 tablespoon of the oil until tender but not brown. Add chopped eggplant, chopped tomatoes, oregano or thyme, sugar, salt, and pepper. Cook, uncovered, over medium-low heat about 15 minutes or until liquid has evaporated and mixture is of spreading consistency, stirring occasionally.
3. 3. Place the bread shell on a lightly greased baking sheet. Spread the warm tomato mixture over bread shell. Arrange the tomato slices and eggplant slices on the tomato mixture. Arrange zucchini slices and summer squash slices on top. Brush sliced vegetables with the remaining oil. Sprinkle with feta cheese and olives. Sprinkle with mozzarella cheese.
4. 4. Bake in a 400 degree F oven for 12 to 15 minutes or until cheese melts and vegetables are heated through. Makes 12 appetizer servings.
1 small eggplant (about 3/4 pound)
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil
4 medium red tomatoes, peeled, seeded, and chopped (about 2-2/3 cups)
1 tablespoon snipped fresh oregano or thyme or 1 teaspoon dried oregano or thyme, crushed
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 package Boboli (12-inch Italian bread shell) (16 ounce)
2 medium red and/or yellow tomatoes, halved lengthwise and thinly sliced
1 small zucchini, thinly sliced (2 cups)
1 small yellow summer squash, thinly sliced (2 cups)
1/2 cup crumbled feta cheese
2 tablespoons sliced pitted ripe olives
1/2 cup shredded mozzarella cheese (2 ounces)
1. . Chop enough of the eggplant to make 1 cup. Halve remaining eggplant lengthwise and cut into thin slices; set aside.
2. 2. In a medium skillet cook onion and garlic in 1 tablespoon of the oil until tender but not brown. Add chopped eggplant, chopped tomatoes, oregano or thyme, sugar, salt, and pepper. Cook, uncovered, over medium-low heat about 15 minutes or until liquid has evaporated and mixture is of spreading consistency, stirring occasionally.
3. 3. Place the bread shell on a lightly greased baking sheet. Spread the warm tomato mixture over bread shell. Arrange the tomato slices and eggplant slices on the tomato mixture. Arrange zucchini slices and summer squash slices on top. Brush sliced vegetables with the remaining oil. Sprinkle with feta cheese and olives. Sprinkle with mozzarella cheese.
4. 4. Bake in a 400 degree F oven for 12 to 15 minutes or until cheese melts and vegetables are heated through. Makes 12 appetizer servings.
The Best Apple Pie I Ever Made
Crust
2/3 cup shortening
1 teaspoon salt
1/4 cup boiling water
1 1/2 cups flour
Crumbs:
3/4 cup brown sugar
1 1/2 cups flour
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
pinch cloves
1/4 teaspoon salt
3/4 cup butter cut into pieces
Pie Filling:
8 peeled and diced Golden apples
3/4 cup light brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon apple pie spice
pinch cloves
1. Crust: In food processor: Cream shortening with salt.
2. Add boiling water and mix.
3. Add flour.
4. Press crust into pie plate.
5. Crumbs: In a food processor combine flour, brown sugar, cinnamon, salt and, cloves. Add butter and process until crumbly.
6. Filling: Toss together apples, brown sugar, flour, cinnamon and cloves.
8. Preheat oven to 375 degrees. Bake at 375 for 30 minutes. Reduce heat to 350 and bak 30-90 minutes until apples are cooked and juice bubbles out of the top.
2/3 cup shortening
1 teaspoon salt
1/4 cup boiling water
1 1/2 cups flour
Crumbs:
3/4 cup brown sugar
1 1/2 cups flour
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
pinch cloves
1/4 teaspoon salt
3/4 cup butter cut into pieces
Pie Filling:
8 peeled and diced Golden apples
3/4 cup light brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon apple pie spice
pinch cloves
1. Crust: In food processor: Cream shortening with salt.
2. Add boiling water and mix.
3. Add flour.
4. Press crust into pie plate.
5. Crumbs: In a food processor combine flour, brown sugar, cinnamon, salt and, cloves. Add butter and process until crumbly.
6. Filling: Toss together apples, brown sugar, flour, cinnamon and cloves.
8. Preheat oven to 375 degrees. Bake at 375 for 30 minutes. Reduce heat to 350 and bak 30-90 minutes until apples are cooked and juice bubbles out of the top.
Jan’s Streusal Topping
2 cups sifted flour
1 teaspoon nutmeg
1 cup crumbled butter = 2 sticks
Cut in butter with two knives into first three ingredients.
Sprinkle over pie
Peanut Butter Pie
1 stick margarine, melted
1 package Oreos, crumbled
2/3 cup crunchy peanut butter
1 package cream cheese, 8 oz
1 cup milk
2 cups confectioner's sugar
2 containers Cool Whip®
chocolate fudge sauce
1. Combine margarine and crumbled wafers and press into a 9 x 13 inch pan to form a crust.
2. Cream together peanut butter and cream cheese. Beat in milk and sugar. fold in whipped topping.
3. Spread filling over Chocolate wafer crust. Dribble chocolate sauce over top. Cover and freeze.
4. Cut recipe in half for 10-inch pie plate.
1 package Oreos, crumbled
2/3 cup crunchy peanut butter
1 package cream cheese, 8 oz
1 cup milk
2 cups confectioner's sugar
2 containers Cool Whip®
chocolate fudge sauce
1. Combine margarine and crumbled wafers and press into a 9 x 13 inch pan to form a crust.
2. Cream together peanut butter and cream cheese. Beat in milk and sugar. fold in whipped topping.
3. Spread filling over Chocolate wafer crust. Dribble chocolate sauce over top. Cover and freeze.
4. Cut recipe in half for 10-inch pie plate.
Diane C.'s Apple Crisp
1 cup sugar
7 tablespoons butter
1 teaspoon cinnamon
3/4 cup flour
8 sliced apples
1/2 cup water
1. Work together sugar, flour, cinnamon and butter. Set aside.
2. Peel and slices apples. and put in buttered baking dish. Add water.
3. Spread sugar mixture over apples. Bake uncovered in hot oven at 400 degrees for 30 minutes.
7 tablespoons butter
1 teaspoon cinnamon
3/4 cup flour
8 sliced apples
1/2 cup water
1. Work together sugar, flour, cinnamon and butter. Set aside.
2. Peel and slices apples. and put in buttered baking dish. Add water.
3. Spread sugar mixture over apples. Bake uncovered in hot oven at 400 degrees for 30 minutes.
Saturday, March 14, 2009
Linguine with White Clam Sauce
24 littleneck clams or 3 cans chopped clams
1 bottle clam juice
6 cloves garlic , minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon oregano
1 pinch crushed red pepper
1 tablespoon good olive oil
3/4 pound linguine, cooked, save the water in case you need it
1 handful grated parmesan cheese
1. If you use fresh clams, soak a scrub off dirt. Add clams to pan, with enough water to cover the bottom. Cover, cook over medium heat just until clams start to open. Remove from heat and set aside. Save all the juice from the pan
2. If using canned clams, in a large pan heat olive oil, over low to medium heat. Add garlic. Saute until it just begins changing color do not brown it. Add clams with the juice, canned clam juice. As soon as it starts to boil, lower heat to simmer. Cook 2 more minutes.
3. Add your parsley, oregano, crushed red paper and cheese. Stir it in and remove from heat.
4. Spoon your clam sauce over the linguine with enough juice to cover the bottom of the plate.
1 bottle clam juice
6 cloves garlic , minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon oregano
1 pinch crushed red pepper
1 tablespoon good olive oil
3/4 pound linguine, cooked, save the water in case you need it
1 handful grated parmesan cheese
1. If you use fresh clams, soak a scrub off dirt. Add clams to pan, with enough water to cover the bottom. Cover, cook over medium heat just until clams start to open. Remove from heat and set aside. Save all the juice from the pan
2. If using canned clams, in a large pan heat olive oil, over low to medium heat. Add garlic. Saute until it just begins changing color do not brown it. Add clams with the juice, canned clam juice. As soon as it starts to boil, lower heat to simmer. Cook 2 more minutes.
3. Add your parsley, oregano, crushed red paper and cheese. Stir it in and remove from heat.
4. Spoon your clam sauce over the linguine with enough juice to cover the bottom of the plate.
Gnocci with Spinach and Gorgonzola
2 17-ounce packages gnocchi
Salt
3/4 cup walnut halves, roughly chopped
1/4 cup extra-virgin olive oil (EVOO)
4 large cloves garlic, grated
2 10-ounce boxes frozen chopped spinach, defrosted
Freshly ground black pepper
1/2 pound gorgonzola crumble
1. Bring a large pot of water to a boil over high heat to cook the gnocchi. Once boiling, add some salt and the gnocchi, and cook according to package directions.
Place a small skillet over medium heat with the chopped walnuts. Toast the nuts, tossing them frequently in the pan until they are golden brown and smell toasted.
2. Remove from the heat and reserve.
While the water is coming up to a boil and the nuts are toasting, place a medium-size skillet with EVOO over low heat. Grate the garlic over the pan and gently cook in the oil for a minute or two, shaking the skillet every now and then. Add the spinach and toss to combine with the oil, then season with a little bit of salt and a lot of pepper. Add the chicken stock and bring up to a bubble. Once the stock is simmering, add the gorgonzola crumbles and toss until the cheese is nice and melted.
3. Add the gnocchi to the skillet and toss to coat.
Salt
3/4 cup walnut halves, roughly chopped
1/4 cup extra-virgin olive oil (EVOO)
4 large cloves garlic, grated
2 10-ounce boxes frozen chopped spinach, defrosted
Freshly ground black pepper
1/2 pound gorgonzola crumble
1. Bring a large pot of water to a boil over high heat to cook the gnocchi. Once boiling, add some salt and the gnocchi, and cook according to package directions.
Place a small skillet over medium heat with the chopped walnuts. Toast the nuts, tossing them frequently in the pan until they are golden brown and smell toasted.
2. Remove from the heat and reserve.
While the water is coming up to a boil and the nuts are toasting, place a medium-size skillet with EVOO over low heat. Grate the garlic over the pan and gently cook in the oil for a minute or two, shaking the skillet every now and then. Add the spinach and toss to combine with the oil, then season with a little bit of salt and a lot of pepper. Add the chicken stock and bring up to a bubble. Once the stock is simmering, add the gorgonzola crumbles and toss until the cheese is nice and melted.
3. Add the gnocchi to the skillet and toss to coat.
Dave's Shrimp Bisque over Pasta
shrimp as much as you need
half and half
sherry
paprika
2 cloves garlic, chopped fine
1/2 onion, chopped fine
pasta as much as you want
half and half
sherry
paprika
2 cloves garlic, chopped fine
1/2 onion, chopped fine
pasta as much as you want
Melt some butter and olive oil. Sauté the onion with salt and pepper until translucent. Add the garlic, until soft. Add a little chicken base and water, then sherry and taste it. Add half and half, paprika and some wonders flour to thicken sauce. Add the cooked shrimp, chopped in large chunks or whole. Finish the sauce with a few pats of butter.
Drain pasta. Save a little water in case you need it. Garnish with fresh chopped parsley.
Whole Wheat Spaghetti with Swiss Chard
1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 can diced tomatoes with juices (14 1/2-ounce)
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts
1. Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
2. Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 can diced tomatoes with juices (14 1/2-ounce)
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts
1. Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
2. Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.
White Bean Dip
1 can cannellini beans (15-ounce) drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup fresh Italian parsley leaves (loosely packed)
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
1. Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
2. Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
3. Serve the pita toasts warm or at room temperature alongside the bean puree.
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup fresh Italian parsley leaves (loosely packed)
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
1. Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
2. Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
3. Serve the pita toasts warm or at room temperature alongside the bean puree.
Golden Fry Chicken Batter
1/2 c. oil
1 c. flour
1/2 c. milk
1 egg
Blend oil and flour; add milk and egg. Beat until smooth (batter will be thin). Dry chicken thoroughly; coat with salt and flour. Dip into batter, letting excess drip off. Fry in oil at 375 degrees.
1 c. flour
1/2 c. milk
1 egg
Blend oil and flour; add milk and egg. Beat until smooth (batter will be thin). Dry chicken thoroughly; coat with salt and flour. Dip into batter, letting excess drip off. Fry in oil at 375 degrees.
Cream Puff Cake
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
1 package cream cheese (8 ounce)
4 cups milk
3 packages instant vanilla pudding (3 1/2 ounce)
1 container Cool Whip (12 ounce)
1/4 cup chocolate syrup
1. Preheat oven to 400 degrees.
2. In a large heavy suacepan, heat butter and water to boiling over medium-high heat.
3. Add flour and reduce heat to low.
4. Cook and stir until it forms a ball and pulls away from the sides of the pan.
5. Remove from heat and transfer to a large bowl.
6. Beat in eggs, one at a time, beating well after each egg.
7. Spread in bottom and up the sides of an ungreased 9x13 inch pan.
8. Bake at 400 degrees for 35 minutes.
9. Cool completely.
10. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth.
11. Add pudding mix and beat until thickened.
12. Spread over cooled shell.
13. Top with whipped topping, and drizzle chocolate syrup over the top.
1/2 cup butter
1 cup all-purpose flour
4 eggs
1 package cream cheese (8 ounce)
4 cups milk
3 packages instant vanilla pudding (3 1/2 ounce)
1 container Cool Whip (12 ounce)
1/4 cup chocolate syrup
1. Preheat oven to 400 degrees.
2. In a large heavy suacepan, heat butter and water to boiling over medium-high heat.
3. Add flour and reduce heat to low.
4. Cook and stir until it forms a ball and pulls away from the sides of the pan.
5. Remove from heat and transfer to a large bowl.
6. Beat in eggs, one at a time, beating well after each egg.
7. Spread in bottom and up the sides of an ungreased 9x13 inch pan.
8. Bake at 400 degrees for 35 minutes.
9. Cool completely.
10. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth.
11. Add pudding mix and beat until thickened.
12. Spread over cooled shell.
13. Top with whipped topping, and drizzle chocolate syrup over the top.
Chicken Wings Buffalo Style
2 1/2 lbs. chicken wings (about 12 to 15 wings)
4 tbsp. Durkee Red Hot! sauce (for hotter wings (2 oz.) use up to 3/4 c.- the amount used in Buffalo
1/4 c. butter (1/2 stick) melted
1. No fry method: Split wings at each joint and discard tips; pat dry. Place on baking pan. Bake wings, uncovered, at 325 degrees for 30 minutes. Remove from pan and place in container. Combine hot sauce and butter; pour over chicken wings. Cover and marinate in the refrigerator for at least 3 hours or overnight. Turn several times.
2. Before serving, broil wings 3 to 4 inches from heat for 5 minutes on each side, turning until brown and crisp and brushing often with reserved marinade. Brush with any remaining marinade just before serving.
3. Deep-fry method (Original Buffalo Style) : Split wings at each joint and discard tips; at dry. Deep fry at 400 degrees (high) for 12 minutes or until completely cooked and crispy. Drain. Combine hot sauce and butter. Toss wings in sauce to coat completely. Makes 24 to 30 individual pieces.
4 tbsp. Durkee Red Hot! sauce (for hotter wings (2 oz.) use up to 3/4 c.- the amount used in Buffalo
1/4 c. butter (1/2 stick) melted
1. No fry method: Split wings at each joint and discard tips; pat dry. Place on baking pan. Bake wings, uncovered, at 325 degrees for 30 minutes. Remove from pan and place in container. Combine hot sauce and butter; pour over chicken wings. Cover and marinate in the refrigerator for at least 3 hours or overnight. Turn several times.
2. Before serving, broil wings 3 to 4 inches from heat for 5 minutes on each side, turning until brown and crisp and brushing often with reserved marinade. Brush with any remaining marinade just before serving.
3. Deep-fry method (Original Buffalo Style) : Split wings at each joint and discard tips; at dry. Deep fry at 400 degrees (high) for 12 minutes or until completely cooked and crispy. Drain. Combine hot sauce and butter. Toss wings in sauce to coat completely. Makes 24 to 30 individual pieces.
Buffalo Chicken Wing Dip
1 package softened cream cheese
2 cups cooked chunked boneless skinless chicken breast
chunky bleu cheese dressing
hot wing sauce
1 package shredded Monterey Jack cheese
1. Spread cream cheese in bottom of a 9x13 baking dish. Mix hot wing sauce with the chicken and pour on top of the cream cheese, spread the chunky bleu cheese dressing over chicken mixture and top with Monterey Jack cheese.
2. Bake until cheese is melted and bubbly.
3. Serve with your favorite crackers or chips. Great for football snacks!
2 cups cooked chunked boneless skinless chicken breast
chunky bleu cheese dressing
hot wing sauce
1 package shredded Monterey Jack cheese
1. Spread cream cheese in bottom of a 9x13 baking dish. Mix hot wing sauce with the chicken and pour on top of the cream cheese, spread the chunky bleu cheese dressing over chicken mixture and top with Monterey Jack cheese.
2. Bake until cheese is melted and bubbly.
3. Serve with your favorite crackers or chips. Great for football snacks!
Brocolli and Cauliflower Casserole
1 bunch brocoli
1 head cauliflower
1 can milk (evaporated)
1 can cream of mushroom soup
1 can cream of chicken/celery soup
2 cloves garlic
1 pinch salt
1 tbsp. paprika
1 tbsp. oregano
1/2 tsp. cayanne pepper (if desired)
1/2 cup Parmesan cheese
*1/4 cup of softened butter is optional (to be mixed with soup and milk)
1. Cut broccoli and cauliflower into edible-sized pieces of and set aside for the moment. Crush/mince the garlic and add the pinch of salt to the garlic, for this will help the mincing if you're doing it by hand.
2. In a mixing bowl, combine milk and both cans of soup and mix well. You may mix the spices in with the soup mix at this time, as well as with the garlic, or you can add the spices at the end to top off the casserole.
3. Finally, put the brocoli and cauliflower in a casserole dish, then pour the soup mix and spices over top, distributing evenly.
4. Sprinkle the Parmesan cheese over the top and bake (covered)for about 30-40 minutes at 350F, or until vegetables are soft enough to eat.
5. A variation of this recipe might include red peppers or sauteed chicken breast (both are quite good), which can be mixed in with the soup mix.
6. The combination of spices included here is only a guideline, and you are encouraged to try your own combinations, although you shouldn't leave out the garlic.
1 head cauliflower
1 can milk (evaporated)
1 can cream of mushroom soup
1 can cream of chicken/celery soup
2 cloves garlic
1 pinch salt
1 tbsp. paprika
1 tbsp. oregano
1/2 tsp. cayanne pepper (if desired)
1/2 cup Parmesan cheese
*1/4 cup of softened butter is optional (to be mixed with soup and milk)
1. Cut broccoli and cauliflower into edible-sized pieces of and set aside for the moment. Crush/mince the garlic and add the pinch of salt to the garlic, for this will help the mincing if you're doing it by hand.
2. In a mixing bowl, combine milk and both cans of soup and mix well. You may mix the spices in with the soup mix at this time, as well as with the garlic, or you can add the spices at the end to top off the casserole.
3. Finally, put the brocoli and cauliflower in a casserole dish, then pour the soup mix and spices over top, distributing evenly.
4. Sprinkle the Parmesan cheese over the top and bake (covered)for about 30-40 minutes at 350F, or until vegetables are soft enough to eat.
5. A variation of this recipe might include red peppers or sauteed chicken breast (both are quite good), which can be mixed in with the soup mix.
6. The combination of spices included here is only a guideline, and you are encouraged to try your own combinations, although you shouldn't leave out the garlic.
Barbeque Meatballs
1 1/2 lb. hamburger
1/4 c. milk
1/3 c. minced onion
1/2 c. dry oatmeal
1 egg
1 tbsp. dried parsley
1 tsp. salt
1 tsp. Worcestershire sauce
1 bottle chili sauce (12 oz.)
1 jar grape jelly (10 oz.)
Mix all ingredients except chili sauce and grape jelly together and shape into 1 or 2 inch balls and brown in skillet in melted butter. Heat chili sauce and grape jelly until grape jelly is melted. Add meatballs and simmer for 30 minutes. Serve warm.
1/4 c. milk
1/3 c. minced onion
1/2 c. dry oatmeal
1 egg
1 tbsp. dried parsley
1 tsp. salt
1 tsp. Worcestershire sauce
1 bottle chili sauce (12 oz.)
1 jar grape jelly (10 oz.)
Mix all ingredients except chili sauce and grape jelly together and shape into 1 or 2 inch balls and brown in skillet in melted butter. Heat chili sauce and grape jelly until grape jelly is melted. Add meatballs and simmer for 30 minutes. Serve warm.
Old Fashioned Peanut Butter Cookies
1/2 cup * 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup dark brown sugar, packed
* Scant 1/2 cup granulated sugar
* 1 cup peanut butter, smooth or chunky
* 1 egg
* 1-1/2 cups sifted flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/2 teaspoon vanilla
1. Preheat oven to 350° F. Cream together the butter, brown and granulated sugars. Add the peanut butter and egg; beat well. In a small bowl, combine the sifted flour, salt and baking soda. Stir with whisk to combine. Gradually stir into butter mixture, stirring well after each addition to blend. Add vanilla and beat well.
2. Roll dough into 1-inch balls and place on greased cookie sheet about 2-inches apart. Flatten each ball with a fork in a crisscross pattern. Bake for 10-12 minutes or until slightly browned around the edges.
3. Notes: When using peanut butter in baking, always use regular jarred peanut butter and not homemade unless specifically called for in the recipe. I usually use a low-sodium and/or low-sugar variety. You can use anywhere from 3/4 to 1 cup of granulated sugar, depending on desired sweetness. For an added effect, dip the fork into extra granulated sugar before making the crisscross pattern.
* 1/2 cup dark brown sugar, packed
* Scant 1/2 cup granulated sugar
* 1 cup peanut butter, smooth or chunky
* 1 egg
* 1-1/2 cups sifted flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/2 teaspoon vanilla
1. Preheat oven to 350° F. Cream together the butter, brown and granulated sugars. Add the peanut butter and egg; beat well. In a small bowl, combine the sifted flour, salt and baking soda. Stir with whisk to combine. Gradually stir into butter mixture, stirring well after each addition to blend. Add vanilla and beat well.
2. Roll dough into 1-inch balls and place on greased cookie sheet about 2-inches apart. Flatten each ball with a fork in a crisscross pattern. Bake for 10-12 minutes or until slightly browned around the edges.
3. Notes: When using peanut butter in baking, always use regular jarred peanut butter and not homemade unless specifically called for in the recipe. I usually use a low-sodium and/or low-sugar variety. You can use anywhere from 3/4 to 1 cup of granulated sugar, depending on desired sweetness. For an added effect, dip the fork into extra granulated sugar before making the crisscross pattern.
Forgotten Kiss Cookies
2 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla extract
1 package chocolate chips
1. Beat egg whites, cream of targar and salt until stiff peaks are formed beating in sugar gradually.
2. Add vanilla and chips.
3. Drop by spoonfuls on a greased cookie sheet.
4. Place cookies in a 375 degree oven.
5. Turn off or allow to cool overnight.
1/8 teaspoon cream of tartar
1/8 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla extract
1 package chocolate chips
1. Beat egg whites, cream of targar and salt until stiff peaks are formed beating in sugar gradually.
2. Add vanilla and chips.
3. Drop by spoonfuls on a greased cookie sheet.
4. Place cookies in a 375 degree oven.
5. Turn off or allow to cool overnight.
Chocolate Caramel Cookies
7 tbl butter
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 cup old-fashioned rolled oats
3/4 cup flour
2 tablespoons cocoa
1/4 cup finely chopped pecans
25 caramel candies
1 1/2 tablespoons milk
2 cups milk chocolate candy coating chips
2 tablespoons white chocolate candy coating chips
1. Preheat the oven to 375 degrees F. In a large bowl, cream the butter and sugar. Add the vanilla. In a separate bowl, combined the oats, flour, and cocoa. Add to the butter mixture. Stir in the pecans. Turn the dough out onto a floured surface and pat to a 1/8 inch thickness. Cut with a 1-inch round cookie cutter. Place on ungreased cookie sheets. Bake for 10-12 minutes. Remove from the sheets and cool on wire racks.
2. While the cookies are cooling, in a medium saucepan, melt the caramels with the milk. Stir until smooth. Place about 1/2 tsp. caramel on top of one cookie and top with another cookie. If the caramel runs off the cookie, wait a couple of minutes for it to thicken. Chill for about 15 minutes to set the caramel.
3. Melt the milk chocolate chips in the microwave or the top of a double boiler until smooth. If you're using the microwave, place the chocolate in a shallow bowl, heat for 1 minute, stir, heat for 30 seconds more, and stir. The chocolate will be more melted than it looks; don't bur it! Remove the cookies from the refrigerator and dip each cookie into melted chocolate. Place on wax paper to cool.
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 cup old-fashioned rolled oats
3/4 cup flour
2 tablespoons cocoa
1/4 cup finely chopped pecans
25 caramel candies
1 1/2 tablespoons milk
2 cups milk chocolate candy coating chips
2 tablespoons white chocolate candy coating chips
1. Preheat the oven to 375 degrees F. In a large bowl, cream the butter and sugar. Add the vanilla. In a separate bowl, combined the oats, flour, and cocoa. Add to the butter mixture. Stir in the pecans. Turn the dough out onto a floured surface and pat to a 1/8 inch thickness. Cut with a 1-inch round cookie cutter. Place on ungreased cookie sheets. Bake for 10-12 minutes. Remove from the sheets and cool on wire racks.
2. While the cookies are cooling, in a medium saucepan, melt the caramels with the milk. Stir until smooth. Place about 1/2 tsp. caramel on top of one cookie and top with another cookie. If the caramel runs off the cookie, wait a couple of minutes for it to thicken. Chill for about 15 minutes to set the caramel.
3. Melt the milk chocolate chips in the microwave or the top of a double boiler until smooth. If you're using the microwave, place the chocolate in a shallow bowl, heat for 1 minute, stir, heat for 30 seconds more, and stir. The chocolate will be more melted than it looks; don't bur it! Remove the cookies from the refrigerator and dip each cookie into melted chocolate. Place on wax paper to cool.
Chinese Marble Cookies
1 cup shortening
1 cup sugar
1 egg
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 ounce unsweetened chocolate, melted
1. Preheat oven to 400 degrees.
2. Beat the shortening with sugar and egg until light and fluffy.
3. Add dry ingredients and beat until well combined.
4. Add vanilla.
5. Add chocolate a little at a time, cutting in with a knife. Do not stir.
6. Form into balls and place on an ungreased cookie sheet.
7. Flatten with the bottom of a sugar-coated glass.
8. Bake 8-10 minutes until lightly golden.
1 cup sugar
1 egg
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 ounce unsweetened chocolate, melted
1. Preheat oven to 400 degrees.
2. Beat the shortening with sugar and egg until light and fluffy.
3. Add dry ingredients and beat until well combined.
4. Add vanilla.
5. Add chocolate a little at a time, cutting in with a knife. Do not stir.
6. Form into balls and place on an ungreased cookie sheet.
7. Flatten with the bottom of a sugar-coated glass.
8. Bake 8-10 minutes until lightly golden.
Diane C.'s Fancy Chicken
5 chicken breasts, pounded thin
5 slices swiss cheese
1 can cream of chicken or mushroom soup mixed with a little wine or water
1 bag croutons with drizzled butter, crushed
1. Bake at 350 degrees for about one hour. Put ingredients on chicken in order given.
2. Top with mushrooms if desired.
5 slices swiss cheese
1 can cream of chicken or mushroom soup mixed with a little wine or water
1 bag croutons with drizzled butter, crushed
1. Bake at 350 degrees for about one hour. Put ingredients on chicken in order given.
2. Top with mushrooms if desired.
Cheesy Chicken and Rice Bake
1 can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked white rice
1/2 teaspoon onion powder
1/4 teaspoon black pepper
4 boneless chicken
1 cup shredded cheddar cheese
1. Mix soup, water, rice, onion powder and pepper in shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper.
2. Cover and bake at 375 degrees for 45 minkutes or until chicken is no longer pink and rice is done. Top with cheese.
Notes: Get your veggies: Stir 2 cups of fresh or frozen vegetables into soup mixture before topping with chicken.
1 1/3 cups water
3/4 cup uncooked white rice
1/2 teaspoon onion powder
1/4 teaspoon black pepper
4 boneless chicken
1 cup shredded cheddar cheese
1. Mix soup, water, rice, onion powder and pepper in shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper.
2. Cover and bake at 375 degrees for 45 minkutes or until chicken is no longer pink and rice is done. Top with cheese.
Notes: Get your veggies: Stir 2 cups of fresh or frozen vegetables into soup mixture before topping with chicken.
Aunt Terry's Lemon Chicken
5 boneless chicken, pounded thin
1 cup water
1 tablespoon fresh lemon juice
sugar to taste
Bread cutlets and fry. Mix water, lemon and sugar to taste. Pour over top of fried cutlets. Cover until it bubbles.
1 cup water
1 tablespoon fresh lemon juice
sugar to taste
Bread cutlets and fry. Mix water, lemon and sugar to taste. Pour over top of fried cutlets. Cover until it bubbles.
Pumpkin Cheesecake
2 1/2 pounds cream cheese, softened
1 cup sugar
4 large eggs, lightly beaten
3 egg yolks, lightly beaten
3 tablespoons flour
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup heavy cream
1 tablespoon vanilla extract
1 can (1 lb) mashed pumpkin
Prebaked pastry shell
1. Preheat the oven to 425 degrees. In a large bowl, beat together the cream cheese, sugar, eggs and yolks.
2. Add the flour, cinnamon, cloves and ginger. Beat in the cream and the vanilla, then add the mashed pumpkin and beat at medium speed until just mixed thoroughly.
3. Pour the mixture into the prepared crust and bake for 15 minutes.
4. Reduce the oven temperature to 275 degrees and bake for an additional hour.
5. Turn off the heat but leave the cake in the oven overnight to cool.
6. Serve either warm or chilled with whipped cream.
1 cup sugar
4 large eggs, lightly beaten
3 egg yolks, lightly beaten
3 tablespoons flour
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup heavy cream
1 tablespoon vanilla extract
1 can (1 lb) mashed pumpkin
Prebaked pastry shell
1. Preheat the oven to 425 degrees. In a large bowl, beat together the cream cheese, sugar, eggs and yolks.
2. Add the flour, cinnamon, cloves and ginger. Beat in the cream and the vanilla, then add the mashed pumpkin and beat at medium speed until just mixed thoroughly.
3. Pour the mixture into the prepared crust and bake for 15 minutes.
4. Reduce the oven temperature to 275 degrees and bake for an additional hour.
5. Turn off the heat but leave the cake in the oven overnight to cool.
6. Serve either warm or chilled with whipped cream.
Chocolate Royale Cheesecake
1 1/2 cups crushed OREO chocolate sandwich cookies (about 18 cookies), Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes in preheated oven to 325 degrees
2 tablespoons melted butter or margarine
4 8 oz packages cream cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla extract
1 package Bakers semi-sweet baking chocolate, melted and cooled
1/4 cup hazelnut liqueur (optional)
4 large eggs
1 pound sour cream
1. Beat cream cheese, sugar, flour, and vanilla with mixer on medium speed until well blended. Add melted chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Fold in sour cream.
2. Bake 55 minutes to 1 hour until center is set. You can also turn oven off and let the cheesecake set for about 30 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with cool whip if desired.
2 tablespoons melted butter or margarine
4 8 oz packages cream cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla extract
1 package Bakers semi-sweet baking chocolate, melted and cooled
1/4 cup hazelnut liqueur (optional)
4 large eggs
1 pound sour cream
1. Beat cream cheese, sugar, flour, and vanilla with mixer on medium speed until well blended. Add melted chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Fold in sour cream.
2. Bake 55 minutes to 1 hour until center is set. You can also turn oven off and let the cheesecake set for about 30 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with cool whip if desired.
Perfect Peppermint Patties
1 pound confectioner's sugar
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 1/2 teaspoons peppermint extract
1/4 cup evaporated milk
2 cups semisweet chocolate chips
2 tablespoons shortening
1. In a bowl, combine first four ingredients. Add milk and mix well.
2. Roll into 1-inch balls and place on a wax paper lined cookie sheet.
3. Flatten with a glass to 1/4 inch. Cover and freeze for 30 minutes.
4. Melt chocolate chips and shortening. Dip patties; place on wax paper to harden.
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 1/2 teaspoons peppermint extract
1/4 cup evaporated milk
2 cups semisweet chocolate chips
2 tablespoons shortening
1. In a bowl, combine first four ingredients. Add milk and mix well.
2. Roll into 1-inch balls and place on a wax paper lined cookie sheet.
3. Flatten with a glass to 1/4 inch. Cover and freeze for 30 minutes.
4. Melt chocolate chips and shortening. Dip patties; place on wax paper to harden.
Gramps Thornton Peanut Butter Fudge
4 cups sugar
1 1/3 cups milk
1/2 stick butter or margarine
1 teaspoon vanilla extract
7 ounces marshmallow fluff
18 ounces peanut butter
1. Boil milk and sugar until soft ball stage in water forms about 10-15 minutes
2. Take off the heat and add margarine and vanilla. Stir until melted.
3. Add marshmallow fluff, stir until melted, add peanut butter.
4. Pour into buttered pan. Don't make on a rainy day.
1 1/3 cups milk
1/2 stick butter or margarine
1 teaspoon vanilla extract
7 ounces marshmallow fluff
18 ounces peanut butter
1. Boil milk and sugar until soft ball stage in water forms about 10-15 minutes
2. Take off the heat and add margarine and vanilla. Stir until melted.
3. Add marshmallow fluff, stir until melted, add peanut butter.
4. Pour into buttered pan. Don't make on a rainy day.
Ice Cream Cake
1 package Oreos, divided
1 stick butter
1/2 gallon ice cream
1 jar hot fudge topping
1 container Cool Whip®
1. Set aside five to 10 cookies for topping. Crush about 30-40 cookies. Melt butter then stir in crushed cookies until combined. Spread mixture in bottom of 9 x 13 inch pan and place in freezer to set up for about 10 minutes.
2. Spread ice cream over cookie layer. Microwave hot fudge topping for about 1 minutes then spread over ice cream.
3. Spread whipped topping on top. Crush reserved cookies and sprinkle on tip. Freeze about 4 hours.
1 stick butter
1/2 gallon ice cream
1 jar hot fudge topping
1 container Cool Whip®
1. Set aside five to 10 cookies for topping. Crush about 30-40 cookies. Melt butter then stir in crushed cookies until combined. Spread mixture in bottom of 9 x 13 inch pan and place in freezer to set up for about 10 minutes.
2. Spread ice cream over cookie layer. Microwave hot fudge topping for about 1 minutes then spread over ice cream.
3. Spread whipped topping on top. Crush reserved cookies and sprinkle on tip. Freeze about 4 hours.
Top Secret Krispy Kreme Donuts
1 package 2 1/4 tsp yeast
1 1/2 teaspoons sugar
3/4 cup warm water (100 to 110 degrees)
1/2 teaspoon salt
1 egg yolk
1 tablespoon fat-free milk
1/4 teaspoon vanilla extract
Glaze
1 3/4 cups plus 2 tblsp powdered sugar
1/4 cup boiling water
pinch salt
6-10 cups vegetable shortening for frying
1. Dissolve yeast and sugar in warm water. let solution stand for 5 minutes or until it becomes foamy on top. Make sure the water isn't too hot, or you may kill the yeast.
2. Combine flour and salt in large bowl with an electric mixer. Add yeast solution, egg yolk, milk, and vanilla and mix well with electric mixer for 30 seconds or just until all ingredients are combined.
3. Form dough into a ball, then let it sit in a bowl, covered, in a warm place for approximately one hour, or until the dough doubles in size.
4. Gently roll out the dough until it's about 1/2 inch thick on a floured surface. Use a well-floured 3-inch biscuit cutter to cut out circles of dough. Then use a well-floured lid from a plastic soda bottle to cut the holes. You can also use a 3 inch doughnut cutter. Arrange the doughnuts on a couple of lightly floured cookie sheets, cover them with plastic wrap, and let them sit for one hour in a warm place. After about an hour, the doughnuts should have doubled in size.
5. While the doughnuts res, make the glaze by combining powdered sugar, boiling water and salt. Whisk glaze until smooth, then cover with plastic wrap.
6. As doughnuts rise, heat vegetable shortening in a fryer to 375 degrees.
7. When doughnuts have doubled in size, transfer to the shortening. lift gently. Fry 1 1/2 to 2 minutes per side.
8. After a minute or so after cooking, spoon glaze over the tope of each doughnut.
1 1/2 teaspoons sugar
3/4 cup warm water (100 to 110 degrees)
1/2 teaspoon salt
1 egg yolk
1 tablespoon fat-free milk
1/4 teaspoon vanilla extract
Glaze
1 3/4 cups plus 2 tblsp powdered sugar
1/4 cup boiling water
pinch salt
6-10 cups vegetable shortening for frying
1. Dissolve yeast and sugar in warm water. let solution stand for 5 minutes or until it becomes foamy on top. Make sure the water isn't too hot, or you may kill the yeast.
2. Combine flour and salt in large bowl with an electric mixer. Add yeast solution, egg yolk, milk, and vanilla and mix well with electric mixer for 30 seconds or just until all ingredients are combined.
3. Form dough into a ball, then let it sit in a bowl, covered, in a warm place for approximately one hour, or until the dough doubles in size.
4. Gently roll out the dough until it's about 1/2 inch thick on a floured surface. Use a well-floured 3-inch biscuit cutter to cut out circles of dough. Then use a well-floured lid from a plastic soda bottle to cut the holes. You can also use a 3 inch doughnut cutter. Arrange the doughnuts on a couple of lightly floured cookie sheets, cover them with plastic wrap, and let them sit for one hour in a warm place. After about an hour, the doughnuts should have doubled in size.
5. While the doughnuts res, make the glaze by combining powdered sugar, boiling water and salt. Whisk glaze until smooth, then cover with plastic wrap.
6. As doughnuts rise, heat vegetable shortening in a fryer to 375 degrees.
7. When doughnuts have doubled in size, transfer to the shortening. lift gently. Fry 1 1/2 to 2 minutes per side.
8. After a minute or so after cooking, spoon glaze over the tope of each doughnut.
Bob Evans Sunrise Squares
1 pound Bob Evans original roll Sausage
2 slices bread, cut into 1/2 inch cubes about 2 cups
1/2 cup green and red pepper, diced
1 cup shredded sharp cheddar cheese
6 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1. Preheat oven to 350 degrees. Crumble and cook sausage in medium skillet over medium heat until browned.
2. Drain off any drippings.
3. Spread bread cubes in greased 11" x 7" baking dish; top with sausage, peppers and cheese.
4. Whisk eggs, milk, salt and mustard until well blended; pour over cheese.
5. Bake 30-40 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot.
2 slices bread, cut into 1/2 inch cubes about 2 cups
1/2 cup green and red pepper, diced
1 cup shredded sharp cheddar cheese
6 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1. Preheat oven to 350 degrees. Crumble and cook sausage in medium skillet over medium heat until browned.
2. Drain off any drippings.
3. Spread bread cubes in greased 11" x 7" baking dish; top with sausage, peppers and cheese.
4. Whisk eggs, milk, salt and mustard until well blended; pour over cheese.
5. Bake 30-40 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot.
Zucchini Bread
3 whole eggs, beaten
2 cups sugar
1 cup oil
1 tablespoon vanilla extract
2 cups zucchini, grated
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon cinnamon
1. Mix together the first 5 ingredients. Add the dry ingredients and blend well. Optional: 1/2 cup toasted walnuts or mini-chocolate chips.
2. Bake in 2 greased loaf pants about 1 hour- 45 minutes at 350 degrees.
2 cups sugar
1 cup oil
1 tablespoon vanilla extract
2 cups zucchini, grated
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon cinnamon
1. Mix together the first 5 ingredients. Add the dry ingredients and blend well. Optional: 1/2 cup toasted walnuts or mini-chocolate chips.
2. Bake in 2 greased loaf pants about 1 hour- 45 minutes at 350 degrees.
Easy Almost Homemade Bread
1 loaf Wegman's pizza dough
Knead bread to get the air out. Shape into a round loaf. Rub water on top. Bake at 400 degrees until nice and brown.
Knead bread to get the air out. Shape into a round loaf. Rub water on top. Bake at 400 degrees until nice and brown.
Bodacious Beef Biscuits
3 cups Bisquick® baking mix
1/2 cup sugar
Beer at room temperature, but not flat
Butter flavored shortening, melted
1. Preheat oven to 400 degrees.
2. Mix Bisquick and sugar until blended. Start adding beer to form a wet, tacky dough (a little wetter than regular biscuit dough.)
3. Put dough on floured surface and dust top with flour.
4. Pat out dough by hand to about 1/2" thick.
5. Cut biscuits with a 3" cutter or use a glass.
6. Cover the bottom of a baking pan with most of the melted butter flavored shortening.
7. Arrange biscuits in pan and brush tops with remainder of the melted shortening.
8. Bake 10-12 minutes.
1/2 cup sugar
Beer at room temperature, but not flat
Butter flavored shortening, melted
1. Preheat oven to 400 degrees.
2. Mix Bisquick and sugar until blended. Start adding beer to form a wet, tacky dough (a little wetter than regular biscuit dough.)
3. Put dough on floured surface and dust top with flour.
4. Pat out dough by hand to about 1/2" thick.
5. Cut biscuits with a 3" cutter or use a glass.
6. Cover the bottom of a baking pan with most of the melted butter flavored shortening.
7. Arrange biscuits in pan and brush tops with remainder of the melted shortening.
8. Bake 10-12 minutes.
Kimberley's Three Bean Chili
1 can whole tomatoes (28 ounces) undrained
1 can garbanzo beans (15 to 16 ounces) drained
1 can kidney beans (15 to 16 ounces) drained
1 can butter beans (15 to 16 ounces) drained
1 can tomato sauce (15 ounces)
3 small red, orange or yellow bell peppers, cut into 1-inch pieces
1 Anaheim or jalapeño chili, seeded and chopped
1 tablespoon chili powder (1 to 2)
2 teaspoons ground cumin
1/4 teaspoon pepper
1/2 cup sour cream
3 tablespoons salsa
Chopped fresh cilantro, if desired
1. Mix all ingredients except sour cream, salsa and cilantro in 4-quart Dutch oven. Heat to boiling, breaking up tomatoes; reduce heat. Cover and simmer 15 to 20 minutes or until bell peppers are tender.
2. Mix sour cream and salsa in small bowl. Serve chili with sour cream mixture. Sprinkle with cilantro.
1 can garbanzo beans (15 to 16 ounces) drained
1 can kidney beans (15 to 16 ounces) drained
1 can butter beans (15 to 16 ounces) drained
1 can tomato sauce (15 ounces)
3 small red, orange or yellow bell peppers, cut into 1-inch pieces
1 Anaheim or jalapeño chili, seeded and chopped
1 tablespoon chili powder (1 to 2)
2 teaspoons ground cumin
1/4 teaspoon pepper
1/2 cup sour cream
3 tablespoons salsa
Chopped fresh cilantro, if desired
1. Mix all ingredients except sour cream, salsa and cilantro in 4-quart Dutch oven. Heat to boiling, breaking up tomatoes; reduce heat. Cover and simmer 15 to 20 minutes or until bell peppers are tender.
2. Mix sour cream and salsa in small bowl. Serve chili with sour cream mixture. Sprinkle with cilantro.
Taco Dip
1 pound ground beef
2 Packages 8 ounce cream cheese, cubed
3 cans chili, any type
1 package taco seasoning mix
1 package shredded American cheese
1. Brown the beef; drain and set aside. In the meantime, place the cream cheese and chili in a large sauce
2. saucepan and heat over medium heat, stirring occasionally, until the cream cheese is melted.
3. Add the ground beef and taco seasoning, mix.
4. Pour into casserole dish and top with cheese,
5. Serve with tortilla chips.
2 Packages 8 ounce cream cheese, cubed
3 cans chili, any type
1 package taco seasoning mix
1 package shredded American cheese
1. Brown the beef; drain and set aside. In the meantime, place the cream cheese and chili in a large sauce
2. saucepan and heat over medium heat, stirring occasionally, until the cream cheese is melted.
3. Add the ground beef and taco seasoning, mix.
4. Pour into casserole dish and top with cheese,
5. Serve with tortilla chips.
Mediterranean Crescent Pinwheels
1 Pillsbury(R) Refrigerated Crescent Dinner Rolls, ¥
2 1/2 pound prosciutto or cooked ham, thinly sliced
3 4 ounces crumbled feta cheese
4 1/2 teaspoon pepper
5 1 tablespoon olive or vegetable oil
6 6 tablespoons chopped fresh basil
1. Heat oven to 375 degrees F. Spray cookie sheets with nonstick cooking spray. Separate dough into 4 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle.
2. Arrange 1/4 of prosciutto slices evenly over each rectangle. In small bowl, combine cheese, pepper and oil; mix well. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil.
3. Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on sprayed cookie sheets.
4. Bake at 375 degrees F. for 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.
2 1/2 pound prosciutto or cooked ham, thinly sliced
3 4 ounces crumbled feta cheese
4 1/2 teaspoon pepper
5 1 tablespoon olive or vegetable oil
6 6 tablespoons chopped fresh basil
1. Heat oven to 375 degrees F. Spray cookie sheets with nonstick cooking spray. Separate dough into 4 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle.
2. Arrange 1/4 of prosciutto slices evenly over each rectangle. In small bowl, combine cheese, pepper and oil; mix well. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil.
3. Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on sprayed cookie sheets.
4. Bake at 375 degrees F. for 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.
Kathy B's Cheese Dip
1 cup jarlsberg cheese, shredded
1 cup onion, shredded
1 cup lite mayonnaise
Mix together. Keep warm in crock pot. Serve with crackers.
1 cup onion, shredded
1 cup lite mayonnaise
Mix together. Keep warm in crock pot. Serve with crackers.
Hidden Valley Crackers
1 bag .Oyster crackers
1/4 cup vegetable oil
1 packet Hidden Valley® The Original Ranch® seasoning & salad dressing mix
Place crackers in a gallon size Glad-Lock® Zipper™ storage bag. Pour oil over crackers; seal bag and toss to coat. Add seasoning & salad dressing mix; seal bag and toss again until coated. Bake on ungreased baking sheet at 250°F. for 15 to 20 minutes or until golden brown.
1/4 cup vegetable oil
1 packet Hidden Valley® The Original Ranch® seasoning & salad dressing mix
Place crackers in a gallon size Glad-Lock® Zipper™ storage bag. Pour oil over crackers; seal bag and toss to coat. Add seasoning & salad dressing mix; seal bag and toss again until coated. Bake on ungreased baking sheet at 250°F. for 15 to 20 minutes or until golden brown.
Cream Cheese Veggie Pizza
1 large Boboli shell
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 small onion, minced
1 clove garlic, minced
1/8 to 1/4 tsp each pepper, oregano, basil, parsley, optional: hot pepper flakes
1 red and green bell pepper, cubed, small
1 medium carrot, shredded
1 medium cucumber, quartered, seeded
1/2 red onion, chopped
1/4 can black olives, sliced
1/4 cup grated parmesan cheese
Mix together the cream cheese, mayo, onion, garlic and seasonings. Spread on pizza shell. Cut pizza into servings. Then top with vegetables. Sprinkle with parmesan cheese and refrigerate for one hour. The longer the better.
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 small onion, minced
1 clove garlic, minced
1/8 to 1/4 tsp each pepper, oregano, basil, parsley, optional: hot pepper flakes
1 red and green bell pepper, cubed, small
1 medium carrot, shredded
1 medium cucumber, quartered, seeded
1/2 red onion, chopped
1/4 can black olives, sliced
1/4 cup grated parmesan cheese
Mix together the cream cheese, mayo, onion, garlic and seasonings. Spread on pizza shell. Cut pizza into servings. Then top with vegetables. Sprinkle with parmesan cheese and refrigerate for one hour. The longer the better.
Chicken Wing Dip
4 chicken breasts (or cooked rotisserie chicken, deboned), sauted
8 ounces cream cheese, diced
3/4 bottle ranch dressing
3/4 bottle hot sauce
1 1/2 cups shredded cheddar cheese
Mix all ingredients in crockpot and heat 2-3 hours. Serve with scoops and celery sticks.
8 ounces cream cheese, diced
3/4 bottle ranch dressing
3/4 bottle hot sauce
1 1/2 cups shredded cheddar cheese
Mix all ingredients in crockpot and heat 2-3 hours. Serve with scoops and celery sticks.
Bacon and Tomato Cups
8 slices bacon
1 tomato, seeded and chopped
1/2 onion, chopped
3 ounces shredded swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 16 oz can refrigerated buttermilk biscuit dough (not Grands)
1. Preheat oven to 375 degrees, lightly grease a mini muffin pan.
2. Cook bacon until crisp. Drain on paper towel. Crumble bacon into a medium bowl, and mix with tomato, onion, cheese, mayonnaise and basil.
3. Separate biscuits into halves horizontally. Press each half into prepared muffin tin.
4. Fill with the bacon mixture. Bake for 10-12 minutes in preheated oven or until golden.
1 tomato, seeded and chopped
1/2 onion, chopped
3 ounces shredded swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 16 oz can refrigerated buttermilk biscuit dough (not Grands)
1. Preheat oven to 375 degrees, lightly grease a mini muffin pan.
2. Cook bacon until crisp. Drain on paper towel. Crumble bacon into a medium bowl, and mix with tomato, onion, cheese, mayonnaise and basil.
3. Separate biscuits into halves horizontally. Press each half into prepared muffin tin.
4. Fill with the bacon mixture. Bake for 10-12 minutes in preheated oven or until golden.
Artichoke Bruschetta
1 6.5 ounce jar marinated artichoke hearts, drained and chopped
1/2 cup grated romano cheese
1/2 cup red onion, finely chopped
5 tablespoons mayonnaise
1 french baguette cut into 1/2 inch slices
1. Preheat the broiler. In a medium bowl, mix marinated artichoke hearts, cheese, red onion and mayonnaise. Top baguette slices with equal amounts of the artichoke mixture. Arrange slices in a single layer on a large baking sheet.
2. Broil in preheated oven 2 minutes or until toppings are bubbly and lightly browned.
1/2 cup grated romano cheese
1/2 cup red onion, finely chopped
5 tablespoons mayonnaise
1 french baguette cut into 1/2 inch slices
1. Preheat the broiler. In a medium bowl, mix marinated artichoke hearts, cheese, red onion and mayonnaise. Top baguette slices with equal amounts of the artichoke mixture. Arrange slices in a single layer on a large baking sheet.
2. Broil in preheated oven 2 minutes or until toppings are bubbly and lightly browned.
Turkey-Eggplant Casserole
1 1/4 pounds ground turkey
1 onion, chopped
1 large eggplant, cubed
28 ounces crushed tomatoes
1 green pepper, diced
1 red pepper, diced
3/4 cup bread crumbs
1 teaspoon dried basil
1/4 cup grated parmesan cheese
1. Preheat oven to 350 degrees. Spray 13" x 9" baking dish with cooking spray.
2. Spray large nonstick saucepan with cooking spray; heat. Add turkey, onion, and garlic. Cook, stirring as needed, until turkey is browned and onion is softened 5-6 minutes.
3. Add eggplant, tomatoes, peppers, bread crumbs, and basil; bring to a boil stirring as needed.
4. Transfer mixture to baking dish. Bake uncovered 45-50 minutes.
5. Uncover, sprinkle with cheese and bake until cheese is lightly browned, about 15 minutes. Let stand 5 minutes before serving.
1 onion, chopped
1 large eggplant, cubed
28 ounces crushed tomatoes
1 green pepper, diced
1 red pepper, diced
3/4 cup bread crumbs
1 teaspoon dried basil
1/4 cup grated parmesan cheese
1. Preheat oven to 350 degrees. Spray 13" x 9" baking dish with cooking spray.
2. Spray large nonstick saucepan with cooking spray; heat. Add turkey, onion, and garlic. Cook, stirring as needed, until turkey is browned and onion is softened 5-6 minutes.
3. Add eggplant, tomatoes, peppers, bread crumbs, and basil; bring to a boil stirring as needed.
4. Transfer mixture to baking dish. Bake uncovered 45-50 minutes.
5. Uncover, sprinkle with cheese and bake until cheese is lightly browned, about 15 minutes. Let stand 5 minutes before serving.
French Onion Soup
2 medium onions , thinly sliced
4 tablespoons dry sherry
4 cups fat free beef broth
1 teaspoon worcestershire sauce
4 slices french bread
2 tablespoons grated parmesan cheese
1. Preheat oven to 350 degrees. In a large saucepan, combine onions and sherry; saute until onions are tender, about 6 minutes.
2. Add broth and Worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
3. Meanwhile, toast bread in oven until golden brown.
4. Place one piece of toast into each of four bowsl. Divid soup among bowls and top each with 1/2 tablespoon of grated cheese.
Servings: 4
Notes: 3 points
Stir-frying the onions in sherry instead of buttter.
4 tablespoons dry sherry
4 cups fat free beef broth
1 teaspoon worcestershire sauce
4 slices french bread
2 tablespoons grated parmesan cheese
1. Preheat oven to 350 degrees. In a large saucepan, combine onions and sherry; saute until onions are tender, about 6 minutes.
2. Add broth and Worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
3. Meanwhile, toast bread in oven until golden brown.
4. Place one piece of toast into each of four bowsl. Divid soup among bowls and top each with 1/2 tablespoon of grated cheese.
Servings: 4
Notes: 3 points
Stir-frying the onions in sherry instead of buttter.
Friday, March 13, 2009
Joan's Pasta
1 cup toasted well walnuts or pecans chopped
fresh spinach or escarole
2-3 cloves minced garlic
1 cup plus a little more half and half
1 cup pecorino romano cheese grated
Finish sauce with a little butter
Cook pasta. In a separate large pot, saute garlic in oil until soft but not brown. Add spinach or escarole and cook until wilted. Drain pasta and add to spinach with half and half, cheese, and toasted walnuts or pecans.
fresh spinach or escarole
2-3 cloves minced garlic
1 cup plus a little more half and half
1 cup pecorino romano cheese grated
Finish sauce with a little butter
Cook pasta. In a separate large pot, saute garlic in oil until soft but not brown. Add spinach or escarole and cook until wilted. Drain pasta and add to spinach with half and half, cheese, and toasted walnuts or pecans.
Wednesday, March 4, 2009
Swedish Stroganoff Meatballs
1 lb ground beef
1 onion chopped
1 egg
1/4 cup breadcrumbs
1/2 tsp garlic powder
1/2 tsp onion powder
parsley
beef broth
sherry or red wine (optional)
1/2 small container sour cream
fresh mushrooms/save some for the gravy
4 slices bacon
Wide egg noodles
Cook bacon, set aside. Cut into small pieces. Saute onion and mushrooms in same pan. Remove and add to ground beef.
Mix ground beef with sauteed onion, mushrooms (set some aside for gravy), egg, breadcrumbs, garlic powder, onion powder, some parsley, salt and pepper.
Saute in a clean pan until brown on all sides. When brown, add beef broth and mushrooms, and sherry. Cover until bubbly. Take some of the broth out and mix with wondra flour to thicken.
Add sour cream. Stir in bacon bits. Serve over cooked noodles.
1 onion chopped
1 egg
1/4 cup breadcrumbs
1/2 tsp garlic powder
1/2 tsp onion powder
parsley
beef broth
sherry or red wine (optional)
1/2 small container sour cream
fresh mushrooms/save some for the gravy
4 slices bacon
Wide egg noodles
Cook bacon, set aside. Cut into small pieces. Saute onion and mushrooms in same pan. Remove and add to ground beef.
Mix ground beef with sauteed onion, mushrooms (set some aside for gravy), egg, breadcrumbs, garlic powder, onion powder, some parsley, salt and pepper.
Saute in a clean pan until brown on all sides. When brown, add beef broth and mushrooms, and sherry. Cover until bubbly. Take some of the broth out and mix with wondra flour to thicken.
Add sour cream. Stir in bacon bits. Serve over cooked noodles.
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